Avocado Mousse • 1 Florida avocado or 2 California avocados • 1/4
cup coconut syrup, or to taste • 1 teaspoon vanilla extract • 2 tablespoons lemon juice • 1 / 2 - inch piece lemon peel • Approximately 1/4 cup almond milk, as needed • Fresh strawberries or raspberries for garnish • Finely grated coconut
Also used 3/4
cup coconut syrup / nectar because that's what I had (in lieu of honey).
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or
coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons
coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke
syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Yogurt Cream 1
cup macadamia nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons light agave
syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Filling 1/3
cup virgin
coconut oil 1/3
cup agave
syrup (nectar) 2
cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and juice of 1 large lemon Zest and juice of 1 orange 2 tsp.
Kuchen Ice - Cream 2
cups raw cashews — soaked overnight 2
cups meat of fresh young Thai
coconut 1
cup freshly squeezed apple juice 3/4
cup agave
syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4
cup coconut oil
Combine the
coconut, 1/4
cup coconut oil, maple
syrup, sea salt, and strawberries in a food processor.
Icing 1
cup macadamia nuts 1/2
cup cashews 3/4
cup meat of young Thai
coconut 2 tablespoons each light agave
syrup 2 tablespoons raw honey 3/4
cup coconut oil
Crust about 1 1/2
cup raw pistachios 1/2
cup dried
coconut flakes — untoasted 1 teaspoon matcha powder — optional 2 tablespoons raw agave
syrup or more until sticky
4
cups Oat Flour 1
cup Maple
Syrup Powder 1/2 teaspoon Sea Salt 1/2
cup Coconut Oil 1/2
cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2
cup Raisins (plumped in warm water for 30 minutes and drained)
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
4 tablespoons
Coconut Oil 4 tablespoons Almond Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple
Syrup 1 teaspoon Vanilla Extract 1 1/2
cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
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 1vanilla bean 1/2
cup light agave
syrup 1/2
cup coconut oil
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups) meat of young Thai
coconut 1 1/4
cup coconut water 1/4
cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4
cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave
syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple
syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple
syrup, no pinenuts - just 1/2
cup of
coconut flour and 1/2 cornflour, I also added chopped walnuts.
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
Ingredients: 1
Cup Oats 1/3
Cup Coconut Oil 1/2
Cup Pecans 6 Dates 1/4
Cup Molasses 1/3
Cup Shredded
Coconut 4 Tbsp Maple
Syrup 1/4
Cup Almond Butter 1/2
Cup Dried Cranberries 1 Tsp Cinnamon
3
cups of gluten free rolled oats 3/4
cup of walnut halves 2 tbl of maple
syrup or 1/4
cup of
coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of ground cinnamon 1/4 tsp of sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan chocolate chips
1/2
cup quinoa, rinsed well 1
cup coconut cream 1/4
cup water 1/8 teaspoon cinnamon 1 1/2 tbsp pure maple
syrup * 1 tbsp almonds
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave
syrup or
coconut sugar, 3 tablespoons
coconut oil, and 1/4 tsp sea salt.
Make the icing: Using an electric mixer, add the icing ingredients: 1
cup coconut oil and 1
cup maple
syrup and whip on high to combine.
1
cup unsweetened shredded
coconut 1
cup almond flour 1/3
cup arrowroot flour 1 tablespoon cinnamon 1/2 teaspoons sea salt 1/3
cup coconut oil 1/3
cup water 1/3
cup maple
syrup 1/2
cup organic Thompson raisins 1/2
cup chopped pecans
40 g (3 T)
coconut oil (refined, but not hydrogenated) 80 g (1/4 c) barley malt
syrup 120 ml (1/2
cup)
coconut milk 80 g (3/4 c) unsifted confectioner's sugar 1/4 t salt
Sometimes I've added shredded
coconut, pecans, dried cranberries, and a sometimes about a 1/4
cup of oats, and I've cut back on the honey / maple
syrup and added a bit of moisture (milk or water).
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond milk 1/4
cup soy yogurt * 3 tbsp
coconut or safflower oil 1/4
cup maple
syrup 1/4
cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup) toasted pumpkin seeds 25 grams (1/4
cup) toasted almonds, coarsely chopped 25 grams (1/4
cup) shredded
coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date
syrup 1/2 tsp.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple
syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 1/4
cups organic brown rice
syrup 3/4
cup organic peanut butter * 2 tablespoons organic virgin
coconut oil 6
cups brown rice cereal (gluten - free) 1/4
cup cacao nibs or dark chocolate chips (optional)
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1
Cup Plus 4 Tablespoons Whole Wheat Flour 1
Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3
Cup Water 2 Cups
Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple
Syrup 2 Teaspoons Vanilla Extract -LSB-...]
1 hass avocado 3/4
cup unsweetened applesauce 3/4
cup maple
syrup 1 tsp vanilla extract 4 large eggs 1/2
cup coconut flour 1/2
cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 mins
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or
coconut oil 1/4
cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple
syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
Ingredients: 1/4
cup applesauce 1 egg white 2 tbsp maple
syrup (I use sugar - free) 1/2
cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4
cup frozen blueberries 1 tbsp
coconut flakes Topping: PB2 and whipped cream
I made a substitution for the maple
syrup with
coconut sugar (3/4 of a
cup) and gluten / dairy free flour instead of
coconut flour.
I added about 1/3
cup plain yogurt, used closer to 1/2
cup coconut oil, about 1
cup unpacked brown sugar, and just a little drizzle of maple
syrup.
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin
coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple
syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
Substituted a couple things for what I did / did not have — vegetable oil for the
coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple
syrup to 1/4
cup, and added a 1/4
cup of dark chocolate chips.
3
cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple
syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or
coconut butter
2
cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2
cup chopped pecans 1/4
cup raw pepitas 1/4
cup raw sunflower seeds 3 tablespoons
coconut oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple
syrup 1/2 teaspoon fine sea salt 1/2
cup chopped dates (I used deglet noor)
Teff Cacao Peanut Butter Mini Muffins 1/3
cup peanut butter 1/3
cup Anthony's Organic Extra Virgin
Coconut Oil, softened 1/4
cup maple
syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4
cup Anthony's Teff Flour 2 tablespoons Anthony's
Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon salt...
1/4
cup creamy almond butter 1/4
cup maple
syrup 1/4
cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2
cups old - fashioned oats 1 1/2
cups unsweetened flaked
coconut 1
cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
2 tbsp peanut butter 1 tbsp
coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave
syrup 1 tbsp almond milk or water 1/8
cup of ground almonds 2 mini bars of sugar - free milk chocolate + a square of 90 % dark chocolate
Chocolate Chia Biscotti 1/2
cup Anthony's Organic Extra Virgin
Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking
Coconut Oil, solid, not melted 1/4
cup maple
syrup 1/4
cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking
coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1
cup Anthony's Brown Rice Flour 1/4
cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
Let the
syrup cool to room temperature then whisk into
coconut milk, starting with a 1/4
cup and adding more
syrup to taste.
Frosting: 250g each ricotta and cream cheese OR cashew /
coconut cream for vegan 1 finely zested orange 1/3
cup maple
syrup For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper.
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
for the cookies 8 tbsp (115g) unsalted butter, room temperature 1/2
cup (100g) white granulated sugar 3 tbsp (55g) golden
syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp
coconut extract (optional but enhances that oreo flavor!)
Vegan Salted Chocolate Fudge Pops Recipe 3/4
cup full fat
coconut milk 1 medium banana, frozen and cut into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure maple
syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine sea salt Popsicle molds Foil squares Wooden craft sticks
1 + 1/4
cup dates, pitted and roughly chopped 1/4
cup almond butter 2 tablespoon maple
syrup 1 teaspoon vanilla 1 tablespoon
coconut oil 1/4 teaspoon sea salt 2 - 3 tablespoon unsweetened almond milk
3/4
cup rolled oats 1
cup almond meal 1/4
cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4
cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3
cup pure maple
syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.