What you’ll need for the base:
What you’ll need for the filling:
To Prepare The Base:
Line the bottom and the sides of a 8" x 4" baking pan with parchment or wax paper.
In a food processor, chop 1 cup dates with almonds and 2 tbsp melted coconut oil.
Press this mixture firmly into the bottom of the pan. Top with frozen raspberries
To Prepare The Filling:
Blend the ½ cup of melted coconut oil, ½ cup canned coconut milk, ½ cup soaked dates, 1 ½ cup cashews and beet latte in a blender until smooth.
Add 1 tbsp of hot water at a time to help the mixture blend.
Pour over your base and top with crumbled frozen raspberries or toppings of choice.
Allow to freeze for a minimum of one hour.
Cut and enjoy!
Recipe adapted from Organic Traditions Canada
]]>DIRECTIONS:
Recipe sourced from: Cha's Organics Premium Quality Organic Foods (chasorganics.com)
]]>Recipe sourced from: Recipes from The Mill | Bob's Red Mill (bobsredmill.com)
12 oz. dark chocolate, chopped
¼ cup Organic Virgin Coconut Oil
¾ cup coconut milk (full fat) or coconut cream
1 tsp. vanilla extract
¼ tsp. sea salt
To coat
½ cup cocoa powder OR ½ cup coconut flakes OR ½ cup slivered almonds
1. Using a double boiler, melt chocolate and coconut oil together, stirring continuously.
2. Add the coconut milk and whisk until smooth.
3. Remove from heat, then add the vanilla and sea salt.
4. Chill mixture for 2 hours or until set.
5. Scoop the mixture by the tablespoon, roll into a ball and then coat in cocoa powder, coconut flakes or slivered almonds.
6. Chill truffles for 10 minutes, then serve.
7. Store in a cool place. Makes about 24 truffles.
Recipe sourced from: Recipes – nutivacanada
This recipe was sourced from fromthegroundupsnacks.com
]]>
Ingredients:
1 pint fresh raspberries
1/4 C. Enjoy Life Foods Semi-Sweet Chocolate Mini Chips
1/2 t. oil
Instructions:
Place fresh raspberries into a mini-muffin tin to help hold upright for filling.
Heat chocolate mini chips and oil in microwave-safe bowl for 2 minutes on 50% power. Stir until smooth. Pour into a zip-top plastic bag and snip a tiny hole in the bottom corner of the bag. Squeeze the bag to fill each of the crevices of the raspberry with the melted chocolate. Place muffin tin in the freezer for about 15 minutes to set.
Remove from freezer and pour into an airtight, freezer-safe container to store, or set out to serve!
This recipe was sourced from enjoylifefoods.com
]]>This recipe was sourced from chocolatebar.com
]]>This recipe was sourced from enjoylifefoods.com
]]>This recipe was sourced from myonlyoats.com
]]>This recipe was sourced from eatingevolved.com
]]>This recipe was sourced from sunbutter.com
]]>Don't throw out those Thanksgiving decorations too soon! Bake them! This Baked Apple Stuffed Pumpkin pretty much encompasses everything we love. Sweet crisp apples stuffed in a delicious pie pumpkin mixed with muesli or coconut, dried fruit and nuts, a little coconut sugar and a scoop of Coconut Bliss vanilla ice cream. Pure heaven!
Ingredients:
1 Pie Pumpkin
2 Apples, diced
1 cup Muesli
1/4 cup Coconut Sugar
1/2 tsp Pumpkin Pie Spice
Directions:
Preheat the oven to 375°F.
Cut the top out of the pie pumpkin. Scoop the seeds out.
In a bowl, mix the apples, muesli, brown sugar and pumpkin pie spice. Scoop the apple mixture into the prepared pumpkin. Place in a pan and bake for 1 hour 30 minutes, checking at around 45 minutes to see if it needs to be covered so the apple mixture doesn’t get too browned on top. Serve with vanilla ice cream for extra decadence.
This recipe was adapted from bobsredmill.com
]]>Add the raspberries to the pot set over medium heat and cook until very bubbly. Then reduce heat to low and continue simmering to thicken. Turn off heat, add vegan white chocolate and chia seeds (optional). Use hand mixer to blend on high until very creamy and smooth scraping sides as needed.
Remove crust from freezer and top with raspberry filling. Chill to set – at least 2 - 4 hours.
Use small heart cookie cutters to cut out hearts from rice cakes. Melt vegan white chocolate in a saucepan and coat mini rice cake hearts in it. Set aside.
Top with fruit + white chocolate rice cake hearts just before serving.
This recipe was sourced from smartbitesnacks.com
]]>Ultra creamy, ultra decadent, totally organic, 100% plant based goodness that is out of this world! If you haven’t tried Coconut Bliss frozen ice cream alternatives and desserts, you have been missing out! This simple dairy-free vanilla berry frozen dessert is a super easy, healthy, creamy coconut based treat the whole family will surely bliss out on!
Ingredients:
1-quart chilled Coconut Bliss Madagascan Vanilla Soft Serve Ice Cream Mix
2 cups of mixed frozen berries (strawberries, blueberries and blackberries or berries of your choice)
Directions:
Add frozen berries to a blender or food processor and blend until the berries are pureed. Pour chopped berries into a large bowl and add the Coconut Bliss ice cream mix. Stir together until well combined. Turn on the ice cream machine and slowly pour the mixture into the ice cream bowl. Once ice cream is frozen, remove from the machine and enjoy!
This recipe was sourced from coconutbliss.com
]]>INSTRUCTIONS:
Shortbread Crust:
Preheat the oven to 325°F. Excessively grease a 8 X 8 glass dish to prevent sticking; or line dish with parchment paper.
In a medium mixing bowl or food processor, mix the almond flour, coconut flour, Swerve, and salt together.
Cut cold butter into small pieces or squares. Pulse in a food processor, or press into dry mixture with a fork until it looks like corn meal (it is okay to have some chunks of butter in your mixture- this is shortbread).
Add two TBS of cold water to the mixture. It should begin to loosely combine. Place in greased dish and press dough evenly into dish. It will come together when you press it into dish. Bake for 20- 25 minutes, until edges are brown, and parts of the shortbread surface lightly browns. Remove from oven, and let cool.
Filling:
Preheat the oven to 350 degrees.
Whisk together the eggs, Swerve, lemon zest, lemon juice, protein powder, coconut flour, and xanthan gum until well combined.
Pour over the cooled crust and bake for 25 to 30 minutes, until the filling is set. Remove from oven and let cool to room temperature.
Cut into squares and dust with Swerve, Confectioners.
Note: Once the bars come to room temperature, you can cover and refrigerate them to store. Let them sit out for an hour before serving.
Makes about 12 servings.
This recipe was sourced from swervesweet.com
]]>Ingredients:
Hazelnut Bites
20 pieces Roasted hazelnuts
1 cup Oats (flour)
2 scoop Iron Vegan Sprouted Protein- Chocolate
1/2 cup Cocoa powder
2 Tbsp Almond or Hazelnut butter
1/2 cup Ground hazelnuts
1/2 cup Soaked pitted dates
1 Tbsp Maca powder
1 pinch Salt
1/4 tsp Vanilla extract
3 Tbsp Oat milk
Chocolate Coating
200g Chopped unsweetened or semisweet chocolate
1 Tbsp Coconut oil
Directions:
Before you start, preheat your oven 350 degrees and roast your hazelnuts for 15 mins on a baking sheet. Let them cool completely, then place them in a resealable plastic bag and seal. Roll the nuts back and forth on a hard surface to separate them from their skins. Set aside. Make the oat flour by putting 1 cup of oats in a blender and blend until fine.
Soak the pitted dates in warm water for 10 mins.
In a food processor mix the oat flour, protein powder, cocoa powder, nut butter, 1/4 cup of ground hazelnuts, soaked pitted dates, maca, salt, vanilla and oat milk. Process until you get a paste. Add more oat milk if necessary.
Take 1 Tbsp of the dough, place one roasted hazelnut in the center, wrap the sides and roll each into balls. Repeat the same process until you have formed all of them.
Roll each ball into the other 1/4 cup of ground hazelnuts.
Melt the chocolate for the coating, add the coconut oil.
Dip each ball into the melted chocolate. Lift it out of the chocolate with the fork. Let them set at room temperature. Enjoy!
This recipe was sourced from ironvegan.ca
]]>Simply irresistible! This raw, chilled pie is a magical Valentine's treat for all coconut and raspberry lovers out there! Infused with coconutty deliciousness at every level, this dairy-free gluten free pie uses coconut oil and shredded coconut in the crust, coconut whipping cream and coconut oil in the filling, and more yummy coconut whipped cream in the topping!
Serves 12
Ingredients:
CRUST
1 cup oat flour
1 cup shredded coconut
3 and 1/2 Tbsp maple syrup
3 Tbsp water
3 Tbsp virgin coconut oil, melted
FILLING
2 cups raspberries (fresh or frozen and recently thawed – measure while frozen)
1/2 cup coconut whipping cream
2/3 cup raw cashews, soaked
1/3 cup virgin coconut oil, melted
1/4 cup lemon juice
3 and 1/2 Tbsp maple syrup
1/2 teaspoon lemon zest, optional
WHIPPED CREAM TOPPING
1 can coconut whipping cream, chilled overnight
1 Tbsp maple syrup
Directions:
CRUST
In a food processor or high-speed blender, briefly pulse the oat flour and coconut.
Add maple syrup, water and melted coconut oil and continue to blend a few minutes until a firm dough forms.
Sprinkle extra oat flour into the bottom of a 9” pie plate then press the dough evenly into the pan. Place into the fridge to chill while preparing the filling.
FILLING
In a high-speed blender, blend all ingredients except coconut oil until smooth.
Add the coconut oil oil and blend again until smooth.
Carefully pour into the crust, place in freezer and chill 2 to 4 hours then place in the fridge and chill at least 6 hours.
WHIPPED CREAM TOPPING
Scoop the pre-chilled coconut whipping cream into a large mixing bowl and whip 1 to 2 minutes using an electric beater, until stiff peaks form.
Fold in the maple syrup if desired and continue to whip until evenly blended.
Spread on the top of the chilled pie when ready to serve or store in the fridge for up to 4 days.
This recipe was sourced from chasorganics.com
]]>
Ingredients:
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground allspice
1 1/2 tsp ground cinnamon
1 tsp baking powder
1 stick unsalted butter, softened
1/2 cup Wholesome Organic Sucanat
1/2 cup Wholesome Organic Molasses
1 cage-free organic egg
Wholesome Organic Turbinado (optional topping)
Instructions:
Preheat the oven to 350°F.
Measure all ingredients into a large bowl. With mixer at medium speed, beat ingredients until well mixed. Cover and refrigerate for 1 hour or overnight.
Lightly flour rolling pin and surface. Roll dough out to 1/8-inch thickness. Cut out with cookie cutters and place cutouts 1/2 inch apart on cookie sheets. Re-roll trimmings and cut.
Sprinkle Wholesome Organic Turbinado on top of cookie dough shapes for a sparkling finish.
Bake 8 minutes or until browned. Remove cookies with spatula to racks.
Ice, decorate and enjoy!
DECORATIVE COOKIE FROSTING
Ingredients:
1 1/4 cups Wholesome Organic Powdered Sugar
1/8 tsp cream or tartar
1 cage-free organic egg white
Instructions:
In a small bowl, sift organic powdered sugar and cream of tartar through very fine sieve.
Add egg white.
With mixer at high speed, beat mixture so stiff that knife drawn through leaves clean path.
Fill a piping bag with the frosting and decorate holiday cookies that have been cooled.
This recipe was sourced from wholesomesweet.com
]]>
This recipe was sourced from swervesweet.com
]]>This recipe was sourced from naturespath.com
]]>This recipe is sourced from ironvegan.ca
]]>Press the dough into a parchment paper lined 8x8 pan. Put the pan in the freezer to let the bars set. Next, melt the chocolate and coconut oil in either a double boiler or a metal bowl over a pot of boiling water.
Once the chocolate is melted, remove the bars from the freezer and pour the chocolate over the top making sure it is spread out evenly. Put the bars back in the freezer for at least 15 minutes or until the chocolate is set.
To serve, cut the bars into squares (of whichever size you like) and let them thaw for around 5 minutes. Store the bars in an airtight container in the freezer until you're ready to eat.
The recipe was sourced from manitobaharvest.com
]]>This recipe was sourced from wholesomesweet.com
]]>This recipe is sourced from wholesomesweet.com
]]>Completely vegan, totally delicious, chewy, chocolatey, protein packed brownies. Healthy and super unfussy and easy to make and store. Simply store in an airtight container in the fridge or at room temp (on the counter) for up to 1-2 months.
Servings: 2
Prep Time: 15 mins
Ingredients:
1 cup raw pecans
2 scoops Iron Vegan Sprouted Protein (Chocolate)
1/2 cup shredded coconut
1 cup pitted Medjool dates
2 tbsp. Organic Virgin Coconut Oil
5 tbsp. raw cocoa powder
1/2 tsp. grey sea salt
Frosting Ingredients:
1-2 bars raw 76% dark chocolate
2 tablespoons Virgin Coconut Oil
1 tablespoon maple syrup
Directions:
In a food processor, process pecans until crumbly then add remaining ingredients and pulse until it until it holds together but not pureed.
Press into a 9 inch cake pan.
Chill before serving.
Gently melt dark chocolate and add in coconut oil and maple syrup. Stir well and pour over brownies. Chill to set.
This recipe was sourced from ironvegan.ca
]]>Filled with mouthwatering, nutrient dense superfoods, this dynamic cocoa duo is sure to please any chocolate lover!
Mousse Ingredients:
2 ripe avocados
4 tbsp raw cacoa powder
1/3 cup honey or pure maple syrup
2 tsp pure vanilla extract
1 cup vanilla or plain milk of choice (coconut, rice, nut)
Pinch sea salt
6-8 ice cubes to thicken and chill
Directions:
Blend all ingredients. Chill and eat within 4 hours. Serve alone or with chocolate brittle, granola, shredded coconut or fresh berries.
Chocolate Brittle Ingredients:
2/3 cup coconut oil
1/2 cup cacao powder
1/3 c maple syrup or honey to sweeten
1 tsp vanilla extract
Pinch chili flakes (or more if you like spice)
2 tsp maca powder (optional)
Pinch sea salt
Topping: 1/8 cup hemp hearts and ¼ cup chopped mixed nuts
Optional rocket fuel: gogi berries or dried fruit, cacao nibs, shredded coconut
Directions:
Melt coconut oil over medium heat. Once melted, remove from stove and whisk in cacao powder until well combined. Add honey, vanilla, chili flakes, maca, sea salt, and whisk well. Coat a large baking sheet or shallow baking dish with parchment paper. Pour the mixture in and even out. Sprinkle toppings over the surface Place in fridge until solid and then break into pieces. Store in fridge or freezer until ready to serve.
This recipe was provided by Natural Food Pantry's own Certified Nutritional Practitioner, Natasha Villeneuve
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