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Banana Cream Pie (Vegan)

Ingredients

Crust

  • 1 cup walnuts

  • 1/4 cup dried goji berries

  • 1 teaspoon flax meal

  • 1 cup pitted dates (soaked for 5 minutes in warm water and drained)

Garnish

  • 1 medium banana (sliced into thin pieces)

  • 1/4 cup shredded unsweetened coconut

Filling

  • 1.5 cups cashews (soaked for at least 2 hours)

  • 3 tablespoons coconut oil (melted)

  • 1/4 cup agave nectar

  • 1 large banana (mashed)

  • 1/2 cup full fat coconut milk

  • 1 teaspoon vanilla extract

  • 1/4 cup shredded unsweetened coconut

  • 1/4 cup lemon juice 

Step 1: Blend soaked pitted dates and goji berries in a food processor until small bits are formed. Set this mixture aside.
Step 2: Blend walnuts and flax meal in a food processor until powdered. Add the dates and goji berry mix into the food processor with the dates and flax meal and blend together. 
Step 3: Press this mixture into a medium baking dish lined with plastic wrap. Press unil flat along the bottom and sides (about 1/2 inch thick). Place in freezer for 10 minutes.  

Step 4: Add all filling ingredients into a food processor and blend until creamy. Pour this mixture into the crust and flatten. 
Step 5: Garnish with banana pieces and shredded coconut. Place in freezer to se for at least 2 hours.
Step 6: Ready to serve!

Black Bean Brownies

Ingredients


Brownie

  • 2 cups black beans

  • 1/3 cup water

  • 2 tablespoons flax meal

  • 3 tablespoons coconut oil (melted)

  • 1 cup cocoa powder

  • 2 teaspoons vanilla extract

  • 1/4 cup honey

  • 1/3 cup agave nectar 

  • 1 teaspoon baking powder

Garnish

  • 1/3 cup walnuts

  • 1/4 cup macadamia

  • 1/4 cup shredded unsweetened coconut

Step 1: Preheat oven to 300 degrees.
Step 2: Grease a muffin tray.
Step 3: Add all brownie ingredients into a bowl and mix thoroughly until blended and thick.
Step 4: Evenly distribute the brownie batter into the miffin tray and evenly add the garnish ingredients ontop.
Step 5: Bake for 40 minutes.
Step 6: Let cool for 30 minutes.
Step 7: Ready to serve!

Peanut Butter and Chocolate Mousse Pie (Vegan)

Ingredients


Crust

  • 1 cup pitted dates (soaked in warm water for 5 minutes and drained)

  • 1 cup walnuts

  • 1/4 cup shredded unsweetened coconut

  • 1 tablespoon dried goji berries

Filling

  • 1.5 cups full fat coconut milk

  • 1/2 cup dates (soaked in warm water for 5 minutes and drained)

  • 1 cup dairy-free dark chocolate

  • 1/2 cup natural smooth peanut butter 

Garnish

  • 3 tablespoons shredded unsweetened coconut

  • 1/4 cup almonds

Step 1: Blend pitted dates for crust in a food processor then remove and set aside. Then blend walnuts, shredded coconut and dried goji berries for the crust in a food processor. Add back in the dates mixture and mix all together. 
Step 2: Press this mixture into a medium baking dish that is lined with parchment paper. Form a crust by pressing along the bottom and sides until flat (about 1/2 inch thick). Place in the fridge to set. 
Step 3: In a large bowl, pour the full fat coconut milk in and mix. 
Step 4: Blend the dates in a food proccesor. Add this date paste to the bowl with full fat coconut milk and mix.
Step 5: Melt the dairy-free dark chocolate in the microwave and then add to the bowl and mix. 
Step 6: Add the natural smooth peanut butter to the bowl and mix all together. 
Step 7: Remove crust from the fridge and pour filling into the crust. Make sure the top is smooth. Use a spoon to flatten. 
Step 8: Place pie in fridge over night.
Step 9: Add shredded unsweetened coconut and almonds for garnish.
Step 10: Ready to serve! 

Macaroons

Ingredients

  • 3 cups shredded unsweetened coconut

  • 1 teaspoon vanilla extract

  • 2 tablespoons honey

  • 2 tablespoons coconut oil (melted)

  • 1/2 cup dairy-free dark chocolate

  • 2 tablespoon goji berries

Step 1: Preheat over to 350 degrees and line a baking tray with a baking sheet. 

Step 2: In a food processor, blend the shredded unsweetened coconut until it forms a dough-like texture. 
Step 3: Add the honey and coconut oil to the food processor with coconut and blend.
Step 4: Use an ice cream scooper and scoop the mix out of the food processor, forming small spheres. 
Step 5: Melt the dark chocolate in the microwave and once melted, dip the macaroons in it on one side. Add goji berries for garnish.
Step 6: Bake for 8 minutes.
Step 7: Let cool for 20 minutes.
Step 8: Ready to serve!  

Chocolate Almond Macadamia Cups 

Ingredients

Cup

  • 3/4 cup macadamia (grounded by a food processor) 

  • 1/4 cup oats (grounded by a food processor)

  • 2 tablespoons almond butter

  • 2 tablespoons coconut oil (warmed)

  • 2 tablespoons pure maple syrup

  • 1 teaspoon cinnamon

  • 1 teaspoon pure vanilla extract

Top

  • 3 tablespoons cocoa powder

  • 2.5 tablespoons pure maple syrup

  • 3 tablespoons coconut oil
    1/4 cup shredded coconut

Step 1: Add all cup ingredients to a medium bowl and mix well. 
Step 2: Line a mini muffin tin with coconut oil. Place cup mixture into tins, dividing equally (should be half an inch thick).
Step 3: Add all top ingredients (except shredded coconut) to a bowl and mix well. Place the top mixture ontop of the cups, dividing equally. Sprinkle the shredded coconut equally on the tops.
Step 4: Place in freezer for half an hour to set.
Step 5: Ready to serve!

More to come!

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