OVERVIEW Serves: 20 Prep: 20M Difficulty: easy For the brownies: 500g medjool dates, 4 cups 220g blanched hazelnuts, 2 cups 5 - 6 tablespoons of raw cacao powder 4
tablespoons of maple syrup Pinch of sea salt For the frosting: 250g madjool dates, 1 1/2 cups 60g raw cacao powder, 1/2 cup 100g coconut oil, 1/2 cup
1/3 cup of raw almonds 1/2 cup of gluten free rolled oats — I used Bob's Redmill 1/3 cups of buckwheat groats 1 cup of shredded coconut flakes 3
tablespoons of maple syrup Pinch of pink Himalayan salt
Not exact matches
That's likely due to the fact that the cleanse drink consists
of two
tablespoons of lemon juice, the same amount
of grade B
maple syrup, and a generous
pinch of cayenne pepper, all for a glass
of water.
In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard,
maple syrup or agave, a
pinch of salt and pepper and 2
tablespoons olive oil.
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
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2
tablespoons corn
syrup (optional, can sub honey or
maple syrup if you don't mind flavoring)
pinch kosher salt 3 egg yolks scrapings
of a vanilla bean
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.
1 1/2 cups rolled oats 1 1/2 cups milk
of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2
tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves *
pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2
tablespoons maple syrup 1/2 teaspoon ground cinnamon
pinch of ground allspice
pinch of ground nutmeg
pinch of Kosher or sea salt
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
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2
tablespoon agave nectar, honey (not vegan) or
maple syrup fresh lemon zest
of 1 lemon + extra for topping
pinch himalayan pink salt (optional)
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste
Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or almond butter 1 teaspoon
maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
2 cups organic whole milk 1/4 cup arrowroot powder *
pinch of sea salt 1/4 cup
maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2
tablespoons pastured butter 1 teaspoon vanilla extract
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3
tablespoon of almond milk
pinch of sea salt
1 acorn squash 1 - 2
tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves
pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2
tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1
tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1
tablespoon pure
maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) *
pinch or two
of fine Himalayan or sea salt (start with one
pinch, blend, taste, and add more if needed) * 1 - 2
tablespoons cacao nibs or finely chopped dark chocolate
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple
pinches of fine - grain sea salt a couple splashes
of olive oil 2 medium cloves garlic, minced a scant
tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped
for the dressing 1 1/2 teaspoons Dijon mustard 1
tablespoon maple syrup 2
tablespoons freshly squeezed lemon juice 2
tablespoons olive oil
pinch of sea salt
Batter 1 vanilla bean, scraped 2 cups non — dairy milk 1/3 cup cashew butter 1/4 cup
maple syrup 2
tablespoons egg replacer or corn starch 1/2
tablespoon cinnamon 1/2 teaspoon freshly grated nutmeg A
pinch of sea salt
Recipe: 100g buckwheat 600g sweet potato 2 ripe bananas 3
tablespoons maple syrup pinch of salt 1 cup mixed nuts 1/2 cup dry fruit 1/4 cup pumpkin seeds 1/4 cup almond flakes
1 cup
of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond 3
tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a
pinch of sea salt 1/4 cup
of melted coconut oil 5
tablespoons of maple syrup or honey 1
tablespoon of flaxseeds + 2
tablespoons of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2
tablespoon of coconut oil — melted 3
tablespoons of runny almond butter 5
tablespoons of maple syrup or agave nectar 1
tablespoon of milled flaxseeds + 3
tablespoons of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a
pinch of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2
tablespoons pumpkin seeds (optional) 2
tablespoons pecans, chopped 2
tablespoons dried cranberries, chopped
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2
tablespoon of raw cacao powder 1 1/2 teaspoon
of baking powder 1
tablespoon of runny and smooth peanut butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A
pinch of sea salt
Chocolate drizzle 1/3 cup (25g) cacao powder 2
tablespoons (22g) unrefined coconut oil, melted (but not hot) 1
tablespoon (16g) pure
maple syrup Pinch of fine sea salt
I think it would work with 3/4 cup milk, 1 1/2 teaspoons ground chia seeds, 1 large ripe mashed banana, 2
tablespoons peanut butter, 3/4 cup oats, a
pinch of salt and 1
tablespoon of honey or pure
maple syrup.
2
tablespoon maple syrup 2
tablespoon melted coconut oil 2
tablespoon peanut butter (or almond butter for paleo) 1/2 teaspoon vanilla extract
pinch of sea salt
1 cup
of raw cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup
of fresh filtered water 3
tablespoons of maple syrup 3
tablespoons of cacao powder 1 small or 1/2
of a very ripe banana 1 heaping
tablespoon of almond butter (I melted Justin's)
Pinch of salt
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1 teaspoon
of apple cider vinegar 2
tablespoons of melted coconut oil 3
tablespoons of maple syrup 1
tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a
pinch of pink Himalayan salt or sea salt
2 1/2 cups almond milk (or milk
of your choice) 3
tablespoons raw cacao powder 1
tablespoon maple syrup 1 teaspoon chai spice mix (see below)
Pinch of sea salt
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a
pinch of whole sea salt a
pinch of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt
syrup 55 g
maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12
tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1
tablespoon hazelnut oil 6
tablespoons almond milk, unflavoured and unsweetened
For the Raspberry - Almond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure
maple syrup, 2
tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a
pinch of fine sea salt.
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4
tablespoons raw almond butter 2 cups filtered water 1 heaping
tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3
tablespoons maple syrup, to taste 2 - 3
tablespoons honey, to taste
pinch of sea salt
pinch of freshly ground black pepper
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3
tablespoons coconut oil 2
tablespoons honey (or pure
maple syrup) 1 teaspoon vanilla extract
Pinch of salt 12 (or more) whole almonds 4 ounces (110 grams) semi-sweet chocolate, chopped
Put the shredded cabbage into a bowl and add a big
pinch of salt, 1
tablespoon of rice vinegar and 1
tablespoon of maple syrup.
Approx. 1.5 cups almond milk (or milk
of choice), add more if you prefer a runnier smoothie 1/3 cup
of walnuts, or about 20g 1/4
of an avocado 2
tablespoons chia seeds 1
tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half
tablespoon) 2 heaped teaspoons
maple or rice malt
syrup, or sweetener
of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon
Pinch of vanilla powder (or essence)
Pinch salt Leave half the walnuts and cacao nibs aside.
Ganache 1/3 cup cacao powder 2
tablespoons refined coconut oil, melted 2
tablespoons Grade B
maple syrup Pinch of fine sea salt
In a small bowl, toss the pecans with the second half
of a
tablespoon of olive oil,
maple syrup and a
pinch of salt.
1 ripe banana Small handful
of berries (strong - flavored ones like blackberries are raspberries are best) Coconut milk — about 1/4 cup Raw cream — about 1
tablespoon Coconut oil — a large spoonful Flax seed oil — about 1 teaspoon
Pinch of sea salt Lemon juice — 1 - 2 teaspoons
Maple syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2 teaspoons, finely chopped
Granola Grahams 1 cup quick cooking oats 2
tablespoons oat flour 1/4 teaspoon cinnamon
pinch of salt 1
tablespoon coconut oil solid 1
tablespoon raw honey * 2
tablespoons maple syrup 1 teaspoon molasses
for the filling: 250 grams (15 ounces) raw, unsalted cashews (soaked *) 50 grams (3
tablespoons plus 1 1/2 teaspoons) coconut oil 150 grams (5.4 ounce can) coconut cream 78 grams (2
tablespoons)
maple syrup 60 grams (1/4 cup) pumpkin puree juice
of 1 lemon
pinch sea salt 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves
Ingredients 200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a
pinch of whole sea salt a
pinch of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt
syrup 55 g
maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12
tablespoons filtered water 50 g -LSB-...]
for the filling: 500 grams cashews, soaked overnight big
pinch sea salt 100 grams (7
tablespoons plus 1 teaspoon) coconut oil 400 grams (1 2/3 cup) full - fat coconut milk 100 — 160 grams (1/3 — 1/2 cup)
maple syrup juice
of 2 blood oranges 300 grams (3 cups) cranberries
4 ounces ALOHA original dark superfood chocolate, roughly chopped 2
tablespoons refined coconut oil 1/3 cup creamy peanut butter 1
tablespoon Grade B
maple syrup, cold 3 - 4
tablespoons peanut meal 1
tablespoon dry roasted peanuts, roughly chopped
Pinch of fine sea salt
2 teaspoons melted coconut oil 1
tablespoon honey (use pure
maple syrup to keep this vegan) 1 teaspoon pure vanilla extract
pinch of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes
Cream filling 2 cups raw cashews, soaked 4 + hours 1/4 cup Grade B
maple syrup 2
tablespoons fresh squeezed lemon juice 2
tablespoons raw almond milk 1 1/2 teaspoons nutritional yeast
Pinch of fine sea salt
Ingredients pudding 1 medium avocado 2
tablespoons cacao powder
pinch of cinnamon 1/2 teaspoon vanilla 1/2 cup plain almond milk 2
tablespoons maple syrup
2 to 3 teaspoons
of coconut oil 1/2 cup rolled oats
pinch of salt 1/2 teaspoon cinnamon 1
tablespoon maple syrup 2 teaspoons hemp seeds 2
tablespoons chopped almonds 2 small gala apples
Or you can mix together 1/2 cup creamy peanut / almond butter, 2
tablespoons maple syrup, and a
pinch of cinnamon on the stove and pour over as well.
1 cup pumpkin puree 2/3 cup dates generous sprinkle cinnamon
pinch of sea salt (I used pink himalayan) 1 cup almond flour 1/3 cup brown rice flour 1/3 cup raw cocoa 4
tablespoons liquid sweetener (I used
maple syrup)
In a large bowl, toss the butternut squash with 3
tablespoons olive oil, the thinly sliced shallot, cinnamon, nutmeg, cayenne pepper, 1
tablespoon maple syrup, a
pinch of salt, and pepper.