Not exact matches
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
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
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.
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
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
Combine the
coconut flour, 1
tbsp of the
coconut oil, maple
syrup,
coconut milk, and vanilla bean in a food processor.
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
I used a
TBSP of
coconut syrup and they tasted awesome.
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
1/4 c blonde
coconut nectar (1/4 c honey / maple
syrup) 1/2 c
coconut oil 3 - 4
tbsp sucant (1/2 c brown sugar) 1
tbsp vanilla 2/3 mashed ripe banana (1/4 c apple sauce) 1 tsbp apple cider vinegar 2/3 c warm water
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!)
1
tbsp peanut butter 1
tbsp macadamia butter (or cashew butter if you can't find maca) Few drops of stevia (I used this stuff because, unlike others that taste of food, this one tastes nice) 1
tbsp coconut flour 1
tbsp of Sukrin
syrup (this!
Add 1
Tbsp of raw cacao powder to a mug, pour in 1c of warmed plant - based milk, and add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon
syrup, agave
syrup,
coconut nectar,
coconut sugar, or maple
syrup.
1 can of
coconut milk 3
tbsp syrup, such as agave or fiber
syrup gold 2
tbsp (15g)
coconut oil (slightly melted) Pinch of salt
3
Tbsp solid
coconut oil (NOT melted) 1
Tbsp natural peanut butter or other nut butter 1/2 — 1 tsp grade B maple
syrup (to taste) 2 tsp unsweetened cocoa powder (to taste — this depends on the brand of cocoa and your taste buds!)
In a small bowl mix 1/2 cup Viva Naturals Organic Cacao Powder, 1/2 cup agave or maple
syrup, 2
tbsp Viva Naturals Organic
Coconut Oil (melted) and stir until well incorporated.
2 large sweet potatoes 1/2 cup dates soaked in hot water 1/2 banana 2
tbsp maple
syrup 1/2 cup pea protein Pow powder 1/2 cup oat flour 4
tbsp raw cacao powder Almond milk 1/2 -1 cup 2
tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almond milk
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 1/2
Tbsp powdered stevia (or sub
coconut nectar, raw honey, maple
syrup or
coconut crystals reducing liquid above if using a liquid sweetener here)
Ingredients: 1/2 cup butter 2
Tbsp corn
syrup 9 ounces of dark chocolate 1 box of Kinnikinnick gluten free graham crackers 2 cups mini marshmallows 1/2 cup sliced almonds 1/4 cup
coconut
2 cups shredded
coconut flakes 3
tbsp coconut flour (or almond meal) 1/3 cup +2
tbsp honey (or maple
syrup or agave nectar) 1 teaspoon peppermint 1 -2
tbsp cacao nibs (or chocolate chips) 1/4 cup
coconut oil, liquid 1 mint chocolate bar for dipping, melted (about 3oz)
1 cup unsalted butter 1 cup granulated sugar 3/4 cup light brown sugar 1
tbsp corn
syrup 1 tsp vanilla extract 2 large eggs 1-3/4 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp salt 1-1/2 cups baking ingredients (chocolate chips,
coconut, toffee bits, etc.) 1-1/2 cups snack foods (chips, pretzels, etc.) 1
tbsp coffee grounds
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4
Tbsp extra virgin olive oil 3
Tbsp apple cider vinegar or white balsamic vinegar 2
Tbsp lemon juice 1/2
Tbsp liquid sweetener of your choice, such as
coconut nectar, agave, raw honey and maple
syrup 1/8 tsp salt
INGREDIENTS 1/2 cup cacao powder 1 cup maple
syrup 1
tbsp coconut butter 4 cups almond milk 1 ounce bourbon (optional)
The only non-fructose one I use is rice
syrup, if you add more than a few
Tbsp of it I'd up the
coconut oil a touch to account for the extra liquid (the
coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!
1
tbsp IMO
syrup (see Note 1 below) 1/2
tbsp coconut flour 2
tbsp vanilla whey protein powder (I used this one by MyProtein) 3 - 4 drops of natural food coloring (see Note 2 below for more on this)
Crunchy top layer 4
tbsp maple
syrup, honey or apple
syrup 2
tbsp coconut oil, room temperature + extra for greasing the pan 1 cup / 180 g walnuts or nuts or your choice 3/4 cup / 100 g sunflower seeds or seeds of your choice
1 chia egg (1
tbsp chia seeds + 3
tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2
tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5
tbsp (75 g)
coconut oil, room tempered 5
tbsp maple
syrup 1/2 cup plant milk
1 cup / 150 g almonds 15 fresh soft medjool dates, pitted 5
tbsp coconut oil, room tempered 3
tbsp maple
syrup, agave
syrup or clear honey 1 - 2 tsp ground ginger 1 tsp ground clove 2 tsp ground cinnamon 1 cup / 250 ml whole wheat spelt flour 1/2 tsp baking soda
1 cup almond flour 1/2 cup
coconut sugar (can sub regular sugar) 1/2 cup cocoa powder 1 tsp baking powder 2 eggs 2
tbsp maple
syrup or agave 1/2 cup
coconut oil, melted and cooled 1 tsp vanilla Frosting:
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup
coconut sugar 2 1/2 (38 ml)
Tbsp maple
syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
1 1/2 cup raw cashews (soaked overnight then drained and rinsed) 3
tbsp maple
syrup 1/4 cup
coconut oil, melted 1/3 cup almond milk 1/2 tsp mint extract (can also use vanilla extract) 1 - 2 tsp matcha powder
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
8 large bars Ingredients: 2 large sweet potatoes cut and peeled 2 cups oats Half cup mixed nuts 3
tbsp maple
syrup 1
tbsp coconut oil 7
tbsp water 1/3 cup chopped apricots 1/3 cranberries 1/3 raisins 1 tsp cinnamon Half cup pumpkin seeds or mixed seeds of your choice
Tempeh Bacon 1 8oz package of tempeh, crumbled 2
tbsp of soy sauce or
coconut aminos 1 tsp of maple
syrup a few dashes of liquid smoke Combine all of the ingredients in a bowl and mix up.
1 can full - fat
coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of
coconut ~ 3
tbsp maple
syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.
I kind of just fiddled around until it turned out, but I think you could try using 1 cup of hazelnuts, 1/3 cup cacao, 2
tbsp of
coconut oil and 2 - 4
tbsp of maple
syrup or agave.
Almond Dip: 2
tbsp vegan yogurt 1
tbsp almond butter or peanut butter 2 tsp liquid sweetener such as maple
syrup top with a sprinkle of cinnamon, chocolate,
coconut etc..
In a large bowl, add the oats, walnuts, quinoa flakes,
coconut chips, almonds, sunflower seeds, 3
tbsp maple
syrup (reserve one
tbsp), maple flakes and cinnamon.
20 g / 1/4 cup desiccated
coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1
tbsp poppy seeds 2
tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple
syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2
Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened
coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3
Tbsp liquid sweetener of your choice, such as raw
coconut nectar, raw honey or maple
syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened
coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw
coconut nectar, raw honey or maple
syrup 1 1/2
Tbsp ground cinnamon 1/2
Tbsp ground nutmeg 1/2
Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits
Put the toasted
coconut in a bowl and add 4
tbsp of agave
syrup.
To toast the pecans, add 1
tbsp coconut sugar, 1
tbsp maple
syrup and 1 tsp cinnamon to 1 cup of pecans.
Ingredients for the batter: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein powder 1
tbsp peanut butter (I used chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3
tbsp ground almonds 2
tbsp cocoa powder 2 tsp agave
syrup small pinch sea salt 2
tbsp coconut flour 10 drops toffee flavdrops (optional)
Ingredients: Crust: 1 bag of original granola / 1/3 cup Carrington Farms Liquid
Coconut Oil / Filling: 1 1/2 cup soaked raw cashews (soak for 3 hrs) / 1/3 cup pure maple
syrup / 1/3 cup / Carrington Farms Liquid
Coconut Oil / 1/2 cup frozen wild blueberries / 1
TBSP vanilla extract / a splash of unsweetened vanilla almond milk.
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)