Ingredients

For the crust:

• 1/4 cup almond milk
• 1 1/4 teaspoon apple cider vinegar
• 1/2 cup + 2 tablespoons flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 cup vegetable shortening

For the filling:

• 796 ml can pumpkin purée
• 1/4 cup sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla
• 1 tablespoon melted coconut oil
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon ground clove
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch of salt

Cream Topping:

• 2 cans full fat coconut milk, chilled overnight
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla

Directions

1. In a small bowl, add milk and apple cider vinegar. Set Aside.
2. In a medium bowl, whisk together flour, sugar, and salt. Add shortening. Use a pastry cutter or fork to cut in the shortening. Continue until shortening pieces are pea-sized. Pour in milk and kneed lightly until just starting to combine. You don’t want to overwork the dough. You want to still see bits of shortening within the dough. Form into a ball, wrap in plastic wrap, and place in fridge for at least a few hours to chill.
3. To make the filling, whisk all ingredients together in a medium bowl. Set aside.
4. Preheat oven to 350 degrees
5. Roll out crust on a floured surface. Transfer to 8.5 inch pie plate. Push dough gently into the plate, making sure there aren’t any air pockets. Trim extra dough around edges, pinch or design as desired.
6. Pour filling into the pie plate. Smooth with spatula or spoon.
7. Place in oven and bake for 55-60 minutes.
8. To make the cream, chill a large bowl in the freezer for ten minutes. Take out and scoop the fat of the coconut milk into the bowl, leaving behind the liquid. Add powdered sugar and vanilla to the bowl and whisk with an electric beater until the cream has become fluffy and is completely smooth.
9. Chill pie completely before putting cream on top! Sprinkle with cinnamon.
10. Enjoy! Keep in refrigerator for up to three days.

Ingredients

Crust:

• 1 1/2 cups pitted medjool dates (250 g bag)
• 1/2 cup raw unsalted almonds
• 1/3 cup oats
• 1 teaspoon vanilla extract

Cheesecake:

• 1 1/2 cups raw cashews, soaked overnight
• 1 teaspoon vanilla extract
• 1/4 teaspoon mint extract
• 2 teaspoons apple cider vinegar
• 1/4 cup agave, or other liquid sweetener
• 1 teaspoon spirulina
• 2-3 tablespoons almond milk (add 1 tablespoon at a time, just enough to get blender going.)
• 2 tablespoons coconut oil

Chocolate layer:

• 1 cup chocolate chips (make sure vegan friendly)
• 1/4 cup coconut oil

Directions

1. In a food processor, add dates, almonds, oats, and vanilla. Pulse until ingredients are well blended and forms a ball.
2. Grease or line a 12 cup muffin tin. I used coconut oil to grease.
3. Press a rounded tablespoon of the crust mixture into the bottom of each cavity.
4. Add cashews, vanilla, mint, vinegar, agave, spirulina, almond milk, and coconut oil to a blender. Blend on high until COMPLETELY smooth.
5. Spoon mixture over the crust layer. Place muffin tin in the freezer.
6. Melt chocolate with coconut oil. Take muffin tin out of the freezer and spoon melted chocolate, evenly, into each cavity.
7. Place back in freezer for a couple of hours. Keep in freezer until ready to serve.
8. Enjoy!

Ingredients

• 1 beet, peeled and quartered
• 2 teaspoons vanilla extract
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• Liquid from 1 14 oz can chickpeas
• 1 can full fat coconut milk, chilled over night
• Orange zest for garnish

Directions

1. Preheat oven to 425 degrees. Place peeled and quartered beet in an oven safe dish. Cover with foil.  Roast until tender, about an hour. Begin checking at the 40 minute mark.
2. Place roasted beet in a blender with vanilla, maple syrup, and coconut sugar. Blend until COMPLETELY smooth. Set aside
3. Line a dish with parchment paper. I use a loaf pan.
4. Pour one can’s worth of chickpea liquid into a large bowl. Whip on high with electric mixer until white, fluffy, and stiff peaks will hold in the meringue. This takes a while, so be patient. About 5-7 minutes. Set aside.
5. Open the can of coconut milk and scoop the layer of fat off the top. Place in a medium bowl. Whip on high with your electric mixer until light, fluffy, and it has become whipped cream consistency.
6. Fold coconut whipped cream into the aquafaba meringue. Then fold in your beet syrup gently. Make sure everything is incorporated, but try not to over mix, as you want to keep the air in the mixture.
7. Pour mixture into loaf pan and place in the freezer. Allow to freeze overnight.
8. Remove ice cream from the loaf pan and place in a food processor. Mix until smooth. At this time, you can serve as soft serve ice cream. I like the place back in loaf pan and freeze for another hour or so to firm up a bit.
9. Enjoy!

Ingredients

• 1 can full fat coconut milk
• 1 cup coconut sugar
• 1 teaspoon vanilla
• 1 tablespoon agave
• 1 1/2 teaspoons sea salt

Directions

1. Pour all ingredients into a heavy bottomed sauce pan. Whisk together.
2. Heat to a boil. Allow to boil on medium heat for about 10-15 minutes, whisking frequently. Take off the stove when about half the liquid has boiled out and it’s a sauce consistency. Caramel will thicken when room temperature and thicken even more when refrigerated.
3. Allow to come to room temperature or warm in a sauce pan before serving.
4. Enjoy!

Ingredients

• 2 small ripe Hass avocados
• 8 oz  vegan chocolate chips
• 1 teaspoon maple syrup or coconut nectar (optional)
• lolipop sticks or wooden skewers

Ideas for truffle coatings:

• shredded coconut
• coco powder or cacao powder
• vegan chocolate puffed rice cereal ( I used One Degree Sprouted brown rice cacao crisps)
• chopped vegan chocolate
• chocolate chips

Directions

1. Using a double boiler, melt the chocolate chips, stirring frequently.
2. Put the avocado flesh and maple syrup in a bowl and mash with a fork until everything is smooth.
3. Stir in the chocolate. Refrigerate for 20-60 mintes.
4. Remove from the fridge, and roll the chocolate into 15-18 1-inch balls. Place the balls on a parchment or foil lined plate.
5. Put the truffle coatings in small bowls, and roll each ball in a topping. Place the balls back in the parchment lined plate and put them into the refrigerator or freezer for 10-20 minutes to firm up.
6. Once firm, pierce each truffle with a lolipop stick.
7. Serve immediately or store in the refrigerator until ready to eat.

Ingredients

• 4 cups oats (use gluten free oats if making this recipe gluten free)
• 1/4 cup  extra virgin coconut oil, melted
• 1/2 cup pumpkin seeds
• 1/2 cup walnut pieces
• 1 cup raw sunflower seeds
• 2 teaspoons cinnamon
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1/2 cup + 2 tablespoons coconut nectar

Directions

1. Preheat the oven to 300 F
2. Mix all of the ingredients together in a mixing bowl, making sure everything is well combined.
3. Spread the granola out in a thin layer on 2 parchment-lined baking sheets.
4. Bake for 30-40 minutes, carefully stirring every 10-15 minutes, until the granola is golden brown.
5. Remove from oven, let cool, and store in a covered container.

Ingredients

• 1/2 cup sugar
• 3/4 cup brown sugar
• 3/4 cup vegan butter
• 1 tablespoon ground flax
• 1tablespoon almond milk
• 1 teaspoon vanilla extract
• 2 1/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 cups raspberries, fresh or frozen

Directions

1. Cream butter and sugars together in a medium bowl, until fluffy. Add flax, almond milk, and vanilla. Mix until incorporated.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Pour wet ingredients into dry ingredients. Mix until dough is formed and without clumps.
4. Preheat oven to 350 degrees.
5. In a greased 8×8 casserole dish, press 3/4 of the dough to the bottom in an even layer.
6. Add raspberries in an even layer over the cookie dough.
7. Crumble remaining dough over the raspberries.
8. Place in the oven and bake for 35 minutes.
9. Enjoy!

Ingredients

• 2 tablespoons of coconut oil or vegan butter (for greasing)
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup vegan butter
• 2 teaspoons vanilla extract
• 3 tablespoons ground golden flax seeds
• 3 tablespoons apple cider vinegar
• 6 tablespoons water
• 1 1/2 cups silken tofu (about 16 oz)

Directions

1. Preheat the oven to 350 F. Thoroughly grease a 10 inch 2-piece tube pan (angel food cake pan) with coconut oil or vegan butter.
2. Mix together the brown sugar and cinnamon in a small bowl and set aside
3. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
4. In a separate bowl, with an electric mixer, combine the butter and sugar and mix throughly. Then, add the vanilla, flax, vinegar and water, and mix until everything is smooth and well-combined.
5. Take the tofu out of the package, and use the electric mixer to blend the tofu in a small bowl until it is the texture of sour cream or yogurt. Measure 1 1/2 cups of the tofu. Add it to the wet mixture.
6. Slowly mix the flour into the wet mixture to form a thick batter.
7. Pour 1/3 of the batter into the greased pan, spreading evenly with a spatula. Sprinkle 1/3 of  the brown sugar and cinnamon mixture on top. Repeat 2 more times.
8. Bake for 1 hour. Let cool completely before removing from the pan.
9. Serve! Store covered, at room temperature.

Ingredients

• 1 340g bag chocolate chips (check to make sure they are vegan!)
• 1 can coconut milk
• 3 tablespoons agave
• 1 teaspoon vanilla

Directions

• In a medium bowl, melt chocolate chips and coconut milk together. I microwave for two minutes.
• Whisk in agave and vanilla.
• Pour into dessert dishes.
• Allow to chill in the refrigerator for at least two hours.
• I highly recommend topping with some coconut whipped cream!
• Enjoy!

Ingredients

• 1 chia egg (1 tablespoon chia seeds 3 tablespoons water)
• 4 tablespoons tahini
• 4 tablespoons coconut oil
• 1 cup brown sugar
• 1/3 cup almond milk
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• pinch of salt
• 1/2 cup vegan friendly chocolate chips

Directions

1. Pre heat oven to 350 degrees.
2. Make chia egg and set aside.
3. In a small bowl, add tahini, coconut oil, and sugar. Cream together until smooth. Add vanilla, almond milk, and chia egg. Stir until combined.
4. In a large bowl, whisk flour, baking powder, and salt. Pour in wet ingredients. Mix until there aren’t any lumps, then fold in chocolate chips.
5. Pour into a greased 8×8 pan and bake for 30-35 minutes.
6. Allow to cool for 15 minutes before cutting.
7. Enjoy!

Ingredients

• 1 can coconut milk (full fat, NOT light coconut milk)
• 1-2 tablespoons powdered sugar (or 1 tablespoon maple syrup)
• 6 small apples\
• 2 cups apple cider
• ¼ cup chia seeds plus 2 tablespoons
• 1 teaspoon pumpkin pie spice (or ¼ teaspoon each of cinnamon, nutmeg, ginger, allspice)
• 1 teaspoon cinnamon
• 1 tablespoon coconut sugar (or your favorite sweetener)

Directions

1. To make the coconut whipped cream Refrigerate the can of coconut milk overnight. Carefully open the can, and scoop out the thick coconut cream on the top. Do not scoop out any of the water at the bottom of the can.) Discard the water at the bottom of the can, or use for something else. (I put it in my smoothie.)
2. Whip the coconut cream and powdered sugar until it is fluffy, with an electric mixer. Store the whip cream covered in the refrigerator until ready to use.
3. Peel, core, and cut the apple into tiny ½ inch – ¼ inch chunks.
4. In a sauce pot, boil the diced apple, apple cider, ¼ cup of the chia seeds, coconut sugar and spices. Reduce heat and let simmer for 12-15 minutes.
5. Remove from the heat. Add the rest of the chia seeds. Pour the mixture into a covered container and refrigerate for at least 2 hours, or overnight.
6. Serve in small bowls or jars with whipped cream on top.
7. Store any leftovers covered in the refrigerator.

Ingredients

• 6-8 ripe peaches, peeled and sliced
• 1/4 cup brown sugar
• 3/4 cup white sugar
• 1/2 cup vegan butter
• 1 teaspoon vanilla
• 1/4 cup unsweetened apple sauce
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees.
2. In a cast iron skillet, lay out sliced peaches in an even layer.
3. In a mixing bowl, cream sugars and butter together. Stir in vanilla and apple sauce. Set aside.
4. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
5. Pour dry ingredients into wet ingredients. Mix until just combined. Spread out in an even layer over the peaches.
6. Set in the oven and bake for about 40 minutes, until golden brown.
7. Serve warm with vegan whipped cream or ice cream.
8. Enjoy!