You won't believe it's vegan. Creamy, dreamy, and delicious. You can indulge in this classic fave free from eggs, dairy, and refined sugar

INGREDIENTS:VANILLA CAKE

• 1 1/2 whole wheat pastry flour or any flour you'd like
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pink himalayan rock salt (or sea salt)
• 1/3 cup coconut oil, melted
• 3/4 cup maple syrup
• 2/3 cup water
• 1/8 cup vanilla extract
• 1/8 cup apple cider vinegar
• 1/2 cup espresso or coffee, room temperature

CHOCOLATE SAUCE

• 4 tbsp cacao or cocoa powder
• 3 tbsp maple syrup
• 2 tbsp coconut oil, melted

CREAM FILLING

• 3/4 cup organic Florida Crystals
• 1 tsp agar flakes
• 1 tbsp water
• 1 (14 ounce) block of organic firm tofu
• 1/4 cup coconut oil
• 1 cup maple syrup or agave nectar
• 2 tsp vanilla extract
• 2 tbsp of espresso or regular coffee
• pinch of salt

DIRECTIONS:
VANILLA CAKE

1. Preheat oven to 350F. Line a standard baking sheet with parchment paper and spray it with coconut oil spray or non stick cooking spray.
2. In a large bowl sift together all dry ingredients: flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the wet ingredients: coconut oil, maple syrup, water, vanilla, and vinegar.
4. Combine wet with the dry and mix well.
5. Pour the batter on the baking sheet and bang it on the counter a few times.
6. Bake for 20 minutes or until toothpick inserted comes out clean. But you should be good at  20 minutes. It will be nice and golden.
7. Once done, remove from oven, leave it in the pan and pour the espresso or coffee over the entire cake. Let the cake cool in the pan while you prepare the filling and chocolate sauce. By the time you're done with that the espresso or coffee will be well absorbed by the cake.

CHOCOLATE SAUCE

1. Whisk all ingredients together until well combined. Double the batch if necessary.

CREAM FILLING

1. In a small saucepan over medium heat, put the florida crystals, agar flakes, and water and stir till dissolved and syrupy. About 5-6 minutes.
2. Place tofu, coconut oil, maple syrup or agave nectar, espresso or coffee, vanilla extract, and salt into a processor. Process until creamy and well incorporated.
3. Once your syrup mixture is ready pour that into the processor and run until smooth and creamy.
4. Taste and adjust sweetness to your liking. Place in the fridge to set for 20 minutes minimum. (The longer in the fridge the firmer it will get, but it won't solidify like coconut oil so it will stay creamy.)

TIRAMISU ASSEMBLE

1. You can use a cake pan or cups like I did. You want to start with placing prices of the cake first. You can pour a little more espresso or coffee in there if you'd like.
2. Top that with the cream filling and drizzle the chocolate sauce on top of that. Repeat process until you reach the top of the glass.
3. Top Tiramisu with cocoa or cacao powder and dairy free chocolate chips (optional).
4. Serve it up and Enjoy!

 

• You can use decaf espresso or coffee
• If you're preparing this in a square cake pan this will make 12 squares. If preparing this in cups it will serve 6.
• Any chocolate sauce will work.
• Keeps well in the fridge for 4-5 days covered.
• Cream filling can stay refrigerated overnight or longer.

Creamy, rich healthy Avocado Chocolate Mousse made with avocado, dark chocolate, and maple syrup. You can't taste the avocado! Paleo, vegan and gluten free.
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Ingredients

•  4 ounces chopped semisweet chocolate — or chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons
•  2 large ripe avocados — (about 8 ounces each)
•  3 tablespoons  unsweetened cocoa powder
•  1/4 cup  Almond Breeze Unsweetened Almond milk Cashew milk Blend
•  1 teaspoon pure vanilla extract
•  1/8 teaspoon  kosher salt
•  Optional: 1–3 teaspoons light agave nectar — or maple syrup, OK to substitute pure maple syrup, though the flavor will change somewhat
•  For serving: fresh raspberries — sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings

Instructions

1. Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
2. Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, Almond milk Cashew milk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.

Super clean recipe for quinoa stir fry with vegetables and cashews, served with lime and garlic dressing. Perfect for a lunch or dinner!
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Ingredients

• 100 g quinoa
• 1 tsp vegetable stock powder (or 1 cube of vegetable stock)
• 10 g cashew nuts
• 1 tbsp coconut oil
• 2 medium carrots (peeled and cut into long, thin slices)
• 1/2 small white or red onion (finely sliced)
• 100 g red cabbage (finely chopped)
• 100 g savoy cabbage (roughly shredded)
• 1 small handful pomegranate seeds (optional)
• 1 mild red chilli (finely chopped)

For the sauce:

• 3 cm piece of ginger (peeled and finely grated)
• 1 large clove of garlic (crushed)
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 2 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Rinse your quinoa well. Place the quinoa in a saucepan with vegetable stock and add 200 ml cold water. Bring to the boil and reduce the heat to low, simmer and cook, covered for 15 minutes until all the liquid has been absorbed and the grains develop a 'ring' around them.
2. Turn the cooked quinoa into a plate and fork through it to separate the grains, allow it to cool.
3. Heat a wok over a medium heat and dry fry the cashews for 2-3 minutes until they turn golden brown. Remove from the pan and chop the roughly. Set aside.
4. Heat the coconut oil in a wok over a high heat, add the carrots and stir- fry for a minute. Add onion and cook for another minute. Finally, add the savoy and red cabbage, chilli, and cook for one more minute.

To make the sauce:

1. Whisk all the ingredients together in a small bowl until combined. Add the sauce to the pan with vegetables, mix well, then add the cooled quinoa. Turn them through well and cook for a final 1- 2 minutes until the quinoa is heated through. Scatter the cashews over the top and finish off with some pomegranate seeds (if using). Serve immediately.

Ingredients

1 cup fresh orange juice
1⁄2 cup honey
3 tbsp. rosemary, minced
Kosher salt and freshly ground black pepper, to taste
2 lb. skin on chicken, legs and thighs
1 1⁄2 cups cilantro leaves and tender stems
3 tbsp. pistachios, roughly chopped
15 pitted dates, halved lengthwise
1 blood orange, peeled and sliced 1⁄4" thick crosswise
1 navel orange, peeled and sliced 1⁄4" thick crosswise
1 Cara Cara, peeled and sliced 1⁄4" thick crosswise
1 red grapefruit, peeled and sliced 1⁄4" thick crosswise
1 lime, peeled and sliced 1⁄4" thick crosswise

Instructions​

Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes. Transfer chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.