1 1/2 packages of 1/3 less fat cream cheese at room temperature 2 1/3 cups of powdered sugar, I use 1 3/4 cups 1
tablespoon coconut extract 1 cup coconut chips to decorate cake, you can also use chopped nuts instead to decorate
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
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
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)
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)
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.
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
2 packages of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai
coconut milk 3
tablespoons honey 1 teaspoon vanilla
extract generous squeeze of lemon juice
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
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted
coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin
coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2
tablespoons honey or agave nectar 1 teaspoon pure vanilla
extract 1 cup semisweet chocolate chips
1/3 cup sifted
coconut flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin
coconut oil or palm shortening or butter, room temperature 3 — 4
tablespoons honey or agave nectar, to taste 2
tablespoons unsweetened
coconut milk, lite or full fat 1 teaspoon pure vanilla
extract
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-...]
Filling: 300 g (1 cup plus 1/4 cup) vanilla soy yoghurt 30 g (1/4 cup) cornstarch 2
tablespoons chickpea flour 2 teaspoons vanilla
extract 2
tablespoons melted, refined
coconut oil optional: 50 g (1/4 cup) sugar (I made mine without since the yoghurt is already sweetened.
3 cups cashews, soaked for 1 hour 3/4 cups
coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1
tablespoon pure vanilla
extract 1/4 cup filtered water
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
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
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup
coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2 teaspoon vanilla
extract 3
tablespoons Anthony's Cocoa Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's Almond Flour Pinch salt 1/4 cup Anthony's Cocoa Powder 1/4 cup honey 3
tablespoons Anthony's...
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2
tablespoons of
coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1
tablespoon of ground cinnamon 1
tablespoon of hemp hearts 1 teaspoon of vanilla
extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1
tablespoon pure vanilla
extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened
Coconut Milk) 2 cups blueberries (fresh or frozen)
For the chocolate sauce 2
tablespoons coconut oil, softened 2
tablespoons honey 3
tablespoons Navitas Organics Organic Cacao Powder 1 teaspoon vanilla
extract 1/2 teaspoon sea salt
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.
In a food processor, blend together the almond flour,
coconut flour, bananas, vanilla
extract and 2
tablespoons of
coconut oil until you have a firm and mixed dough.
1/2 cup olive oil, or
coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla
extract (I sometimes use chocolate
extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2
tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips
Chocolate Chia Bars 5
tablespoons butter, chopped 1/3 cup Anthony's
Coconut Sugar 1/4 cup water 4
tablespoons Anthony's Chia Seeds 1/3 cup Anthony's
Coconut Flour 1 teaspoon Anthony's Psyllium Husk Powder 1/2 teaspoon vanilla
extract 1/4 cup finely chopped dark chocolate...
Filling: 2 cups Pumpkin Puree 5
Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2
Tablespoons Cornstarch 2 teaspoons Pure Vanilla
Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
1
tablespoon ground chia seeds 3
tablespoons water 1 cup creamy almond butter 5
tablespoons cocoa powder 6
tablespoons coconut sugar 2
tablespoons pure maple syrup 1 teaspoon vanilla
extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3 cup Anthony's
Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Coconut Oil, melted 1/3 cup Anthony's
Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3
tablespoons Anthony's Instant Coffee 1 teaspoon vanilla
extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat
coconut milk 1/3 cup Anthony's Coconut Sugar 1
coconut milk 1/3 cup Anthony's
Coconut Sugar 1
Coconut Sugar 1 cup...
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla
extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
1 cup almond meal * 1 cup unsweetened
coconut, finely ground 7 large eggs, separated 1 cup sugar 2 teaspoons pure vanilla
extract or 2
tablespoons cherry brandy or kirsch ⅛ teaspoon salt 3 drops lemon juice
ingredients: 2 1/4 cups (280 grams) flour 1 teaspoon baking soda 1 1/2 teaspoons cornstarch 3/4 cup (170 grams) butter, melted 3/4 cup (135 grams) brown sugar 1/2 cup (100 grams) sugar 3/4 teaspoon kosher salt 1 egg plus 1 egg yolk 1
tablespoon vanilla
extract 1/3 cup shredded
coconut 1/2 cup sour cherries 1/4 cup dark chocolate chips 1/3 cup white chocolate chips
Vegan Peanut Butter Cup Ice Cream 1 15 - ounce can light
coconut milk, well shaken 2
tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla
extract 2 teaspoons corn starch 1/2 cup chocolate peanut butter
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2
tablespoons flaxseed meal 1 teaspoon pure vanilla
extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup
coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined
coconut palm sugar 3
tablespoons butter or dairy - free alternative 2
tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1
tablespoon water) or milk of choice
2
tablespoons butter, ghee, or
coconut oil 3 eggs 3/4 cup whole milk or
coconut milk 1/2 cup almond flour 1/4 cup arrowroot powder 2
tablespoons coconut sugar or honey 1/2 teaspoon vanilla
extract 1/8 teaspoon unrefined sea salt 1/2 cup fresh or frozen organic blueberries
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
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla
extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
1/2 cup of raw cashews soaked for at least 8 hours or overnight 1/2 cup of tinned
coconut milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on top 3
tablespoons of maple syrup a dash of vanilla
extract
Add 6
tablespoons melted butter or
coconut oil, 4 large eggs, and 1 teaspoon vanilla
extract to baking mix.
1/2 cup soft
coconut oil 1/2 cup raw honey 4 eggs (at room temperature) 2 tsp vanilla
extract 3 cups almond flour 1
tablespoon aluminum free baking powder 1/3 cup...
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin
Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3
tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons Vanilla
Extract 24 1.1 • 1 Egg 70 0
To make the white layers, soften the
coconut butter and the 2
tablespoons of
coconut oil and mix them together with the unsweetened shredded
coconut, stevia, and peppermint
extract.
Ingredients: 3/4 cup all purpose flour 1/2 cup
coconut flour 1 1/2
tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2
tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla
extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted
coconut flakes
Chocolate layer: 1/4 cup
coconut oil 2
tablespoon honey 1/4 cup cocoa powder 1/4 teaspoon vanilla
extract dash of salt
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla
extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1
tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2
tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
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)
1/4 cup poppy seeds 1/2 cup non-dairy milk 2
tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted
coconut oil or grape seed oil 1 teaspoon vanilla
extract 1 teaspoon almond
extract freshly squeezed juice of 1 lemon zest of 1 organic lemon
4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw
coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup
coconut oil 3
tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla
extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips
1 1/2 cups all - purpose gluten - free flour 1
tablespoon baking powder 1/2 cup raw cane or
coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup
coconut oil, melted 1
tablespoon pure vanilla
extract dark chocolate chips for the eyes (optional)
1 cup organic brown rice, raw 5 cups water (filtered) 3/4 cup pure
coconut milk 2 teaspoons pure organic vanilla
extract 1
tablespoon ground organic cinnamon 1 teaspoon raw organic stevia leaf powder, or 1/2 cup raw honey)