Not exact matches
1 1/2
tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3
tbsp raw cacao powder 1
tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2
tbsp agave, raw honey or
maple syrup a
pinch of sea salt 1 cup water 4 ice cubes
1 can (or 2 cups cooked) chickpeas, drained and rinsed 1
tbsp olive oil 2
tbsp maple syrup 1 tsp cinnamon salt
pinch cayenne pepper
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6
tbsp red wine vinegar, 1 1/2
tbsp pure
maple syrup, 1/2
tbsp oregano, 1 clove garlic, 1/2
tbsp Dijon, 1/4 tsp salt,
pinch pepper all blended up in the Nutribullet).
(1/2 cup olive oil, 1/4 cup, 2
tbsp red wine vinegar, 1 1/2
tbsp pure
maple syrup, 1/2
tbsp oregano, 1 clove garlic, 1/2
tbsp Dijon, 1/4 tsp salt,
pinch pepper all blended up in the Nutribullet).
Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1
tbsp coconut sugar — 1ts cinnamon —
pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup
maple syrup — 1/2 tsp almond extract
maple syrup Pinch of salt 1 - 2
tbsp.
1/3 cup rolled oats 1/2 cup Original Luz Almond milk 1/2 cup water 1
tbsp almonds, chopped
pinch of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey, rice malt
syrup or
maple syrup
1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1
Tbsp flaxseed 3
Tbsp water 1 Tsp baking powder
Pinch of salt 1/3 cup applesauce 1/4 cup
maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanilla
100 g CHOC Chick Raw Cacao Butter 2
tbsp (heaped) CHOC Chick Raw Cacao Powder 1
tbsp coconut milk (use the fat on top) 2
tbsp maple syrup (or sweetener of choice) 6 shredded wheat 8 medjool dates, pitted 1/3 cup water 1
pinch salt (generous)
Crumble 1 cup oats 1/2 cup almond flour 1 tsp vanilla extract 3 tsp melted coconut oil (I use natural empire) 3
tbsp fruit
syrup /
maple syrup (I use SweetFreedom) 1 tsp sukrin gold
pinch salt
1 cup / 240 ml rolled oats 1/2 cup / 120 ml / 70 g ground almond flour 2
tbsp corn starch a
pinch sea salt 1/2 tsp vanilla extract or ground powder 3
tbsp coconut oil or butter 2
tbsp maple syrup or honey
Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup
maple syrup 1
tbsp peanut butter 2
tbsp powdered peanut butter 4
tbsp peanut flour 1 scant scoop pea protein powder
pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
Pin It Serves: 1 cheesecake Ingredients: Base: 100 g almonds 75 g oats
Pinch of salt 150 g dates, pitted 2
Tbsp coconut oil, melted 2
Tbsp maple syrup Caramel Cheesecake Layer: 200 g cashews 400 g coconut milk, full... Continue Reading →
1
tbsp of
maple syrup a
pinch of sea salt 1/4 cup of hemp seeds to roll the balls in
Ingredients 1 small container of plain Greek yogurt 1
tbsp nut butter (I used peanut butter) 1
tbsp sweetener (like
maple syrup or honey) 1/4 tsp vanilla
pinch of sea salt 1
tbsp mini chocolate chips (I used Enjoy Life)
100 g CHOC Chick Raw Cacao Butter 6
tbsp CHOC Chick Raw Cacao Powder 3
tbsp maple syrup or CHOC Chick Sweet Freedom 50 g cashews 3
tbsp maple syrup 2
tbsp water 1 tsp peppermint extract 1 tsp vanilla extract
pinch salt
1/2 cup peanut butter or other nut butter 1
tbsp honey or
maple syrup 1 tsp vanilla 1 - 2
pinches of sea salt 1
tbsp coconut flour 1 - 2
tbsp mini chocolate chips
2 ripe bananas 1 cup Little Island Drinking Coconut Milk 1
Tbsp raw cacao powder 2
Tbsp pure
maple syrup 1/2 cup coconut oil
pinch himalayan pink salt
1 tsp organic
maple syrup 1 tsp raw maca root powder 1/2 tsp cardamom
pinch of Himalayan pink salt 1
tbsp organic Matcha powder 1 tsp vanilla (or paste from 1 vanilla bean)
2 cups fine desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2
Tbsp raw cacao butter, gently melted (see instructions below) 2
Tbsp pure
maple syrup (or brown rice
syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence
pinch himalayan pink salt
Chocolate Glaze 1/4 cup raw cashews 1/4 cup coconut milk 1
Tbsp pure
maple syrup, rice
syrup or raw honey 1/4 cup coconut oil, melted
pinch pink Himalayan salt 1
Tbsp raw cacao powder
1 cup cashews, soaked 2
Tbsp coconut milk 1 1/2 cups fresh strawberries, washed & hulled 3
Tbsp pure
maple syrup pinch himalayan pink salt 1/2 cup coconut oil, melted (see note below)
1 large ripe avocado 5
Tbsp raw cacao powder 5
Tbsp pure
maple syrup, rice
syrup, coconut nectar or raw honey 2
Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2
pinches of himalayan pink salt 3
Tbsp raw cacao butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut milk (or nut milk of choice)
pinch himalayan pink salt 4 very ripe bananas, mashed (2
Tbsp pure
maple syrup or rice
syrup — OPTIONAL) 1/4 cup coconut oil, gently melted (see note below) 2
Tbsp cacao butter, gently melted (see note below)
100g coconut oil 1 cup coconut sugar 1/2 cup desiccated coconut 1/2 cup thread coconut 1/2 cup buckwheat flour 1/2 cup brown rice flour 2 tsp ground ginger
pinch himalayan rock salt 1
Tbsp pure
maple syrup 1 tsp baking soda 2
Tbsp boiling water
1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure
maple syrup, rice
syrup or raw honey
pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1
Tbsp cacao butter, gently melted (see note below)
215g pitted dates 110g cashews (soaked for an hour or two) 4
tbsp water 6 tablespoons cacao powder (again, Bioglan) 3 tablespoons
maple syrup 2 tablespoons coconut oil (Lucy Bee)
Pinch sea salt salt
1 head garlic 1/4 cup tahini 2
Tbsp olive oil + more for roasting garlic 2 lemons, juiced (~ 1/3 cup) 1 - 2
Tbsp maple syrup (or honey if not vegan)
Pinch each salt + pepper Hot water to thin
Chickee Dough Bites (makes 18 - 24 bites) 1 can of chickpeas, drained & rinsed (reserve 1
tbsp of the chickpea brine) 1 tsbp of chickpea brine 1/2 cup of almond butter (I used chunky — you can use any nut butter) 1/3 cup of
maple syrup 1 tsp of vanilla a
pinch of salt 24 chocolate chips 1 cup of chocolate chips (I used Enjoy Life) + 1 tsp of coconut oil
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2
Tbsp pure
maple syrup, rice
syrup or raw honey 1
Tbsp lemon juice
pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4
Tbsp coconut oil
BBQ Baked Tempeh 1 8oz block of tofu, cut into triangles (or whatever shape your heart desires) 2
tbsp tomato paste 1
tbsp of molasses (or
maple syrup) 3
tbsp coconut aminos a few dashes of liquid smoke the juice of half of a lime 1/2 tsp of garlic powder 1/2 tsp of paprika 1/4 tsp of dried coriander a
pinch of cayenne & chili powder salt & pepper to taste
maple syrup or Honey (I used honey)(for sugar - free diets, use a
pinch of stevia) 4
Tbsp.
Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (fresh or frozen — approx. 12 fresh passionfruit) 1/2 cup coconut milk (or nut milk of choice) 1/3 cup rice
syrup (or pure
maple syrup) 2
Tbsp lemon juice
pinch Himalayan pink salt 1/2 cup coconut oil 2 tsp pink pitaya powder (dragon fruit) to colour the frosting
2 cups cashew milk 1 cup frozen strawberries 1
Tbsp maple syrup 1 tsp vanilla powder / essence or scraped vanilla pod
pinch himalayan pink salt
1 large ripe avocado 5
Tbsp raw cacao powder 5 - 7
Tbsp pure
maple syrup 1
Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2
pinches of himalayan pink salt (or sea salt) 2
Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)
Eggnog Frosting 1/3 cup cashew butter 1/3 cup coconut oil, melted 2
Tbsp pure
maple syrup 1
Tbsp rum or brandy, optional 1/2 fresh nutmeg, grated
pinch ground cloves
pinch ground cinnamon
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2
Tbsp freshly squeezed orange juice 1/2 cup + 2
Tbsp maple syrup or honey 2 tablespoons lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional
pinch of salt or more to taste
3/4 cup (120 g) rice flour 1 cup (90 g) oat flour 2
tbsp arrow root powder or potato starch 2 tsp baking powder 1 tsp cinnamon 1/2 tsp vanilla powder 1/2 tsp ground ginger 1
pinch clove 1
pinch salt 225 g / 1/2 lb (3 small / medium) parsnips 1 orange, zest 4 eggs 3/4 cup / 160 ml honey or
maple syrup 3/4 cup / 160 ml cold - pressed rapeseed oil or cold - pressed olive oil
Wet Ingredients: 1
tbsp maple syrup (for sugar - free diets, use a
pinch of stevia) 3
tbsp melted coconut oil or ghee 350 ml (1.5 cups) fresh filtered water
Top Layer: 1/2 cup cashews, soaked and rinsed 1/4 cup cocoa powder 2
tbsp maple or agave
syrup 4
tbsp coconut oil 1/4 cup water cinnamon to taste
pinch of Himalayan salt
1/2 c. rolled oats 1/4 tsp pumpkin pie spice
Pinch of fine sea salt 1/4 c. water 1/4 c. almond milk 3 - 4
tbsp pumpkin puree 1/4 tsp unsulphured molasses 2
tbsp maple syrup * Pumpkin seeds, optional
1 large ripe avocado 4
Tbsp smooth peanut butter (or F&F's chocolate peanut butter) 6
Tbsp raw cacao powder 4 - 5
Tbsp rice
syrup or pure
maple syrup (to taste) 2
Tbsp nut or coconut milk (optional — for consistency) 2
pinches of Himalayan pink salt 2
Tbsp raw cacao butter or cold pressed extra virgin coconut oil
1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1
Tbsp coconut milk (or nut milk of choice) 1
Tbsp pure rice
syrup (can be substituted for pure
maple syrup or raw honey, see note below) 3
Tbsp lemon juice
pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1
Tbsp cacao butter, gently melted (see note below)
for the granola 1 cup / 90 g oat flakes — gluten - free if needed 1 cup / 165 g raw buckwheat 1/2 cup / 75 g almonds, chopped 1
tbsp chia seeds 1
pinch of salt 1/4 cup / 20 g cacao powder 1/4 cup / 60 ml coconut oil, melted 1/4 cup / 60 ml
maple syrup
Green layer ♥ 1/3 cup plant milk of choice ♥ 1/2
tbsp green matcha powder ♥ 1/4 tsp pure vanilla extract ♥ 2 tsp
maple syrup ♥ 1
tbsp coconut sugar ♥
pinch freshly grated nutmeg ♥ 1.5 cup ice cubes, slightly crushed by hand or by using «pulse» on a blender
sweet chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2
tbsp maple syrup / raw honey / agave 1 tsp minced fresh ginger couple drops of hot toasted sesame oil
pinch of red pepper flakes 1 green onion, thinly sliced on a bias 2 tsp toasted sesame seeds
maple syrup (for sugar - free diets, use a
pinch of stevia) 3
Tbsp.
3
tbsp blanched almond flour (not almond meal) or finely ground almonds 2
tbsp coconut flour 1
tbsp maple syrup 1
tbsp coconut oil 1
tbsp arrowroot starch 1/4 tsp vanilla
Pinch pink salt 2
tbsp mini chocolate chips (I like these and these)
125g buckwheat flour 1 tsp baking powder 1/2 tsp bicarbonate of soda
Pinch Himalayan salt 45g coconut palm sugar 60 ml
maple syrup 5
tbsp almond milk 1 tsp vanilla bean paste 4
tbsp coconut oil and extra for greasing 5
tbsp peanut butter
Date Filling 10.5 oz dates 1 cup water 1/4 cup brown sugar 1
tbsp maple syrup 1/4 cup skor toffee bits 1 tsp vanilla
pinch of salt