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Vegan Nut Butter Fudge :)

Ingredients:

10 oz bag vegan chocolate chips

8oz whole fat coconut milk

1/2 cup almond butter (save 3 tbsp for swirl)

2 tbsp maple syrup

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Directions:

1. Heat all ingredients over medium heat, stirring regularly until combined. 

2. Pour chocolate mixture into small parchment paper-lined baking tin.

3. Cool for 15 minutes in freezer.

4. Remove tin from freezer, drizzle almond butter over fudge, and swirl in with a knife.

5. Cool for additional 30 minutes in freezer.

6. Enjoy!

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Vegan Cashew Yogurt and Fresh Fruit :)

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Vegan Date Truffles :)

Ingredients:

10 Medjool dates

2/3 cup vegan chocolate chips

1 tbsp coconut oil

(Almond bliss truffle)

5 almonds

1/8 cup shredded coconut

(Peanut butter truffle)

3 tbsp peanut butter

1 tbsp cacao powder

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Directions:

1. Melt chocolate chips with coconut oil.

2. Pit dates, and fill with almond or peanut butter.

3. Roll dates in melted chocolate, sprinkle almond dates with coconut, and peanut butter dates with cacao powder.

4. Set in freezer for 10 minutes.

5. Enjoy!

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Vegan Pumpkin Spice Cereal Treats :)

Ingredients:

1 bag vegan marshmallows

5 cups brown rice crisps

2 tbsp coconut oil

1 tsp vanilla extract

Pumpkin spice to taste

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Directions:

1. Heat marshmallows with coconut oil over medium heat until fully melted, stirring frequently.

2. Stir in vanilla extract, and pour in cereal, mixing until fully combined.

3. Line brownie with parchment paper, press cereal treats into the pan, and sprinkle with pumpkin spice.

4. Let sit for 15 minutes before eating.

5. Enjoy!

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Vegan Thanksgiving Pecan Pie :)

Directions:

(Pie crust)

20 pitted deglet noor dates

1 cup unsalted walnuts

6 tbsp Bob’s Red Mill Paleo Baking Flour

6 tbsp coconut flour

2 tbsp maple syrup

2 tbsp coconut oil, melted

1 tbsp vanilla extract

(Filling)

1 cup unsalted pecans

½ cup maple syrup

3 flax eggs (3 tbsp flaxseed, 9 tbsp water, allow time to thicken)

6 tbsp coconut sugar

2 tbsp coconut oil

1 tbsp vanilla extract

Instructions:

(Preheat oven to 350 degrees Fahrenheit)

1. Combine crust ingredients in a food processor, and blend for 2 minutes.

2. Line 9 in springform pan with parchment paper, and mold the pie crust into base.

3. In a medium-sized bowl, heat maple syrup and coconut oil over medium-low heat for 3 minutes, stirring frequently as it bubbles.

4. Carefully add pecans to the mixture, stirring frequently for another couple minutes.

5. Remove from heat, and add flax eggs and vanilla extract, stirring until thoroughly mixed.

6. Pour filling into piecrust, and bake for 40 minutes.

7. Enjoy!

[peasandlove-blog1]

Vegan Pumpkin Pie with Walnut Date Crust :)

Ingredients:

(Pie crust)

10 pitted deglet noor dates

1 cup unsalted walnuts

6 tbsp Bob’s Red Mill Paleo Baking Flour

2 tbsp maple syrup

1 tbsp coconut oil, melted

1 tsp vanilla extract

(Filling)

1 16 oz can pumpkin puree

1/2 16 oz can coconut milk

2 flax eggs (2 tbsp flaxseed, 6 tbsp water, allow time to thicken)

4 tbsp maple syrup

4 tbsp coconut sugar

1 tbsp pumpkin spice

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Directions:

(Preheat oven to 325 degrees Fahrenheit)

1. Combine crust ingredients in a food processor, and blend for 1 minute.

2. Line 8 in springform pan with parchment paper, and mold the pie crust into base. 

3. Mix filling ingredients in a medium-sized bowl, and pour filling up to the lip of the crust. Reserve the remaining filling for future baking. 

3. Cover exposed crust with foil to prevent burning, and place pie in the oven.

4. Bake for roughly 1.5 hours on the middle shelf, checking every 30 minutes.

5. Pie is cooked when filling doesn’t jiggle. 

6. Enjoy!

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Vegan Pumpkin Spice and Chocolate Cookie Dough :)

Ingredients:

3 heaping tbsp almond flour

3 tbsp maple syrup

2 tbsp coconut flour

1tbsp flax seed

1/2 tbsp coconut oil

(Pumpkin spice)

1 medjool date, chopped

2 tbsp cacao nibs

1/2 tbsp pumpkin spice 

1 tsp vanilla extract

(Chocolate coconut)

2 tbsp cacao powder

2 tbsp coconut flakes

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Directions:

1. Combine and mix ingredients in bowl.

2. Knead dough to desired consistency, adding maple syrup as needed.

3. Enjoy!

[peasandlove-blog1]

Vegan Pumpkin Spice Pancakes :)

Ingredients:

(Dry)

1/2 package Bob’s Red Mill Paleo Baking Flour

1 tsp baking soda

Pinch of sea salt

(Wet)

2 flax eggs (2 tbsp flaxseed, 6 tbsp water, allow time to thicken)

2 tsp vanilla extract

2 tsp maple syrup

1 tbsp coconut oil

1/2 cup water

1/2 cup Almond Dream Pumpkin Spice Almond Milk

(Garnish)

Fresh fruit of choice

Cacao nibs to taste

Pumpkin spice glaze (maple syrup, pumpkin spice)

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Directions:

1. Mix wet and dry ingredients in a large bowl, adding water to thin batter as needed.

2. Cook pancakes in coconut oil over medium heat.

3. Garnish on plate.

4. Enjoy!

(Inspired by Paleo Baking Flour pancake recipe)

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Rise 🌞

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Vegan Tofu Scramble :) 

Ingredients:

½ package extra-firm tofu

½ can sodium-free black beans

½ heirloom tomato

½ avocado

2 green onions

2 cloves of garlic

3 white button mushrooms

A handful of spinach

Siete grain-free chips

(Seasoning)

¼ tsp turmeric

¼ tsp ground cumin

¼ tsp paprika

1 tsp nutritional yeast

1 tbsp water

Sriracha, sea salt & black pepper to taste

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Directions:

(1 hour prior to cooking, sandwich tofu between paper towels, and place under a heavy plate to siphon out water)

1. Combine ingredients for seasoning, and set aside.

2. Dice garlic cloves and green onions, and sauté for 1 minute over medium heat. (If sticking occurs, add 1 tbsp water to pan.)

3. Break apart tofu with hands over pan, add seasoning, and stir for 1 minute, or until tofu takes on yellow coloration.

4. Add tomatoes, mushrooms, spinach (chopped), and black beans to the pan, and stir thoroughly for 3 minutes.

5. Remove pan from heat, scoop scramble over chips, and garnish with avocado and sriracha. 

6. Enjoy! 

(Recipe inspired by 10-Minute Scrambled Tofu)