Not exact matches
about 5 clementines — divided 2/3 cup
coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon
vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black
beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon
coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup
coconut flour 1 1/2 cups pecans or walnuts seeds of 1
vanilla bean 1/4 cup honey 1/2 cup
coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinkling
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or
coconut milk 2 tablespoons
coconut sugar 1/2
vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
In a bowl of a stand up mixer fitted with a paddle attachment, combine all the butters with the honey /
coconut sugar and
vanilla bean seeds and beat until well incorporated and fluffy.
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white
beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml
coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon
vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
Panna Cotta (adapted from Living Raw Food) 4 cups
coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young
coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2
vanilla beans 1/2 cup
coconut oil
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup
coconut sugar 1
vanilla bean — seeds scraped out 3/4 cup powdered
coconut sugar — for dusting
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black
beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black
beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon
vanilla extract pinch of salt 1.
Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai
coconut 1/2 cup almond milk — homemade if possible seeds of 1
vanilla bean 1/2 cup light agave syrup 1/2 cup
coconut oil
Drain the figs, reserve about 1/3 of them, chop and combine the rest with the
beans, dates, cocoa powder,
coconut oil, chia seeds,
vanilla extract and salt in a food processor.
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons
coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups
coconut milk — see panna cotta recipe 3 teaspoons
vanilla extract 1 1/2
vanilla bean — seeds matcha powder — to taste
Raw Ferrero Roche Truffles These truffles are made with smooth chocolate hazelnut butter (use homemade to avoid additives),
coconut oil, cacao powder,
coconut milk,
vanilla bean paste, and more.
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
Coconut Ice Cream 1 1/2 c cashews 400 mL
coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut cream 1/2 c liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice syrup) 1/4 c
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1
vanilla bean, scraped OR 1/2 tsp
vanilla powder 1 1/2 c shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c
coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted 6 tbsp liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp
vanilla extract OR 1 tsp
vanilla powder Large pinch sea salt Topping Shredded
coconutcoconut
Next, make your cheesecake filling by adding the water, maple syrup or honey,
coconut oil, lemon juice, scraped
vanilla beans and drained cashews to a high - powered blender.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one
vanilla bean 2 tablespoons plus 2 teaspoons
coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and
coconut oil together until liquid and uniform.
Combine the
coconut flour, 1 tbsp of the
coconut oil, maple syrup,
coconut milk, and
vanilla bean in a food processor.
Meanwhile, in a medium saucepan heat the
coconut milk, sugar and the seeds from the
vanilla bean over medium heat, stirring until the sugar is dissolved.
2/3 + 1/4 cup whole wheat white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2 tablespoons melted
coconut oil 1 large egg 2 teaspoons
vanilla bean paste 2/3 cup mini cinnamon chips
A layer of almond butter,
vanilla bean paste, and a few other ingredients are topped with sweet
coconut and agave nectar for a no - bake version of the childhood favorite.
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure
vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup
coconut milk (can use lite) 1/2
vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
Stir in melted
coconut oil and
vanilla beans 4.
Then, scrape out the paste from 1
vanilla bean and mix it with the
coconut oil.
This cashew cheesecake is fermented and infused with
coconut nectar and
vanilla bean, filled within a cinnamon pecan crust and topped with a sweet and / or tart fruit such as my cranberry sauce recipe.
Pomegranate
Coconut Smoothie is a simple, yet delicious smoothie recipe made with pomegranate juice that's a natural source of antioxidants, non-dairy coconut yogurt, vanilla bean powder (or extract), vanilla plant - based protein powder, pomegranate arils, and is then finished with a tasty cashew - coconut t
Coconut Smoothie is a simple, yet delicious smoothie recipe made with pomegranate juice that's a natural source of antioxidants, non-dairy
coconut yogurt, vanilla bean powder (or extract), vanilla plant - based protein powder, pomegranate arils, and is then finished with a tasty cashew - coconut t
coconut yogurt,
vanilla bean powder (or extract),
vanilla plant - based protein powder, pomegranate arils, and is then finished with a tasty cashew -
coconut t
coconut topping!
-3 cups vegetable glycerin soap (melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T
coconut oil, melted -1 / 3 cup coffee grounds of choice -1
vanilla bean,
beans scraped from pod — rubbing alcohol — helps to prevent bubbles.
Add the
coconut oil, maple syrup,
vanilla bean seeds and warm water.
1 large butternut squash, approximately 2 pounds 2 cups milk 2 cups white sugar 1/2 cup dark brown sugar 1 cinnamon stick 8 - 10 whole cloves 1
vanilla bean, split 1 cup dried unsweetened
coconut
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6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3 cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon
vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded
coconut
Ingredients: organic fair - trade cacao, cashew, unrefined organic
coconut sugar, organic fair - trade cocoa butter,
vanilla bean, sea salt - contains less than 2 % of hazelnut, almond and almond oil
1 2/3 cup of
coconut milk 1 tbsp of apple cider vinegar 1/2 cup of
coconut oil 1 1/4 cup of agave or maple syrup 1 tbsp of
vanilla extract (or if you have a
vanilla bean, crack that baby open!)
1 pound (450 g) rhubarb stalk, cut into 2 - inch pieces 1/4 cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar 1
vanilla bean, split lengthwise and seeds scraped 1 cup (250 ml) unsweetened
coconut milk 1/2 teaspoon fine sea salt
1 can
coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon
vanilla bean powder or 1 tablespoon
vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
Dairy free
vanilla bean ice cream made with
coconut milk and fresh
vanilla beans.
Filed Under: Recipes Tagged With:
coconut, dessert, gluten - free, plant strong vegan, Recipe, sweet, trader joes,
vanilla bean, vegan, whipped cream
I used
vanilla bean coconut milk ice cream — but I bet any of the Ben & Jerry's non-dairy ice cream flavors would be supper yummy!
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml)
coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2
vanilla bean, seeded Optional: 100g smooth peanut butter
The middle is stuffed with creamy
coconut and
vanilla bean grits.
Mix the
coconut cream, powdered sugar, and
vanilla bean powder on low speed until combined, then crank it up to high speed for 1 - 2 more minutes until light and fluffy.
I also added the seeds from a
vanilla bean because
coconut and
vanilla are a match made in heaven.
2 cans of full fat
coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons
coconut oil 8 tablespoons raw honey, divided (or maple syrup for a vegan option) 1 teaspoon
vanilla extract or
vanilla bean paste 4 - 6 drops of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)
Whisk on high until set a bit, then gradually add 1/3 cup
coconut sugar and 2 teaspoons
vanilla bean paste.
6 long stalks of rhubarb, cut into chunks 100g raw sugar 1/2 a
vanilla bean 2 tsp cinnamon 3/4 cup (185 ml)
coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup for pure vegan pinch of sea salt Line a 23 cm baking tin with baking paper.
2 teaspoons
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon
vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or
coconutcoconut cream
I am going to make it with Purely Decadent
vanilla bean coconut milk ice cream — my favorite ice cream!
next morning wash and pit plums and heat in a saucepan together with the
coconut sugar,
vanilla seeds, scraped
vanilla bean, cinnamon and a bit water (about 200 ml).
He also had the nerve to tell me it tastes better than my vegan dulce de leche recipe (which is similar, minus the baking soda, cinnamon, and
vanilla bean)(ok, really not alllllll that similar) because you can't taste the
coconut at all.
1 pound (450 g) rhubarb, cut into 3 - inch pieces 3 tablespoons sugar 1
vanilla bean, split lengthwise and seeds scraped 2 eggs 1/4 cup (60 ml)
coconut milk 1 teaspoon orange flower water 8 ounces (225 g0 strawberries
Non-Dairy —
coconut milk, cashews (soaked),
vanilla bean, maple syrup in the ice cream maker — my friend made it and it was amazing!
The Richest, Creamiest Dairy - free
VANILLA BEAN ICE CREAM Ever ~ Made with
Coconut Milk!