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Chocolate-Dipped Coconut Macaroons

Chocolate-Dipped Coconut Macaroons

If you want an occasional treat, you might as well have the very best recipe that uses only plant-based ingredients! Fran Costigan’s Chocolate-Dipped Coconut Macaroons are made with chia seeds instead of egg whites, and contain a delicious blend of shredded coconut, coconut flour and coconut (or almond) milk. This recipe is ideal for Passover celebrations but can be enjoyed at other times throughout the year to highlight special moments with family and friends.

Zucchini Bread

Zucchini Bread

Cathy Fisher’s Zucchini Bread demonstrates that amazing desserts can be made without any eggs, oil, or refined sugar. Zucchinis and apples make the bread moist, while cinnamon, nutmeg, and ginger give it a comforting, familiar flavor. While you can swap in some store-bought equivalents, this plant-based recipe takes a true ‘do-it-yourself’ approach, including grinding your own flour, making your own nut milk, and blending whole dates to make a natural sweetener. At the end, you will be rewarded with an irresistible, 100 percent homemade baked good that will have your family and friends begging for more.

Cinnamon Coffee Cake

Cinnamon Coffee Cake

Our recipe for Cinnamon Coffee Cake teaches you how to make this classic baked good with all plant-based ingredients. The moist cake is accented by a crunchy top layer that gets its sweet and spicy flavor from sucanat, nutmeg and cinnamon. Enjoy with a warm beverage in the morning or slice it up when guests come over to visit. This is a wholesome treat that is guaranteed to delight!

Chocolate Ginger Chia Pudding

Chocolate Ginger Chia Pudding

Chef Stefen Janke’s Chocolate Ginger Chia Pudding is a fun treat and a great way to get the nutritious chia seed into your diet. As Homemade Nut Milk simmers on the stove, it is flavored with cocoa powder, cinnamon, ginger and turmeric, and then sweetened with a couple Medjool dates. These elements infuse the pudding with a rich taste, while chia seeds are stirred in for a little bit of texture. Prepare this dessert ahead of time, as two hours of refrigeration is required before the mixture can be pureed, then poured into serving cups and returned to the fridge to set up. Serve with a sprinkle of chia and your favorite colorful fruit. This recipe is wonderful as an everyday dessert, but by giving it a pretty presentation it can also be perfect for a dinner party as an elegant way to end your meal.

Chocolate Hazelnut Ice Cream

Chocolate Hazelnut Ice Cream

If you enjoy the flavor of Nutella and are looking for a cool treat, then you will love our Chocolate Hazelnut Ice Cream. The recipe uses six plant-based ingredients: three are needed to prepare the Chocolate Hazelnut Spread, and then three more will transform it into a decadent, creamy ice cream. This is destined to become your new favorite flavor, but remember to share with your family and friends too!

Savory Strawberry Soup

Savory Strawberry Soup

Our Savory Strawberry Soup is the perfect light and refreshing recipe for your fresh, in-season strawberries. It begins by pureeing one pound of berries with orange and lemon juice, then chilling in the refrigerator. When it is time to serve, add in additional chopped strawberries (and pineapple, if desired), ladle into bowls, and top with more strawberries, mint and dairy-free yogurt. A healthful appetizer or dessert that will invigorate your senses, this soup will become your favorite recipe to celebrate spring.

Blissful Banana Bread

Blissful Banana Bread

Our Blissful Banana Bread takes a classic baked good on a wholesome ride to create a better-for-you breakfast/dessert that has all the flavor you know and love. The recipe uses whole wheat pastry flour in place of refined white flour, aquafaba instead of egg, applesauce to swap out oil, and date paste in exchange for white sugar. You can enjoy this flexible recipe in its simplest form, or add in our suggested optional items: chopped walnuts and/or dairy-free chocolate chips. This banana bread will fill your home with wonderful smells as it bakes, and the most distressing time will be the 20 minute cooling period before you can remove it from the loaf pan and dig in.

Breakfast Crepes With Berry Bliss Sauce

Breakfast Crepes With Berry Bliss Sauce

Our Breakfast Crepes are light and airy, using just a few plant-based ingredients and no salt, oil or refined sugar. Remain patient while cooking, as they are best tackled one crepe at a time and flipping can be challenging. However, your efforts are rewarded in the end as you sit down to a wholesome and delicious French breakfast that you prepared in your very own kitchen. These crepes are great when filled with fresh fruit, but we also offer a naturally sweet Berry Bliss Sauce as a topping, prepared in 10 quick minutes using only fresh/frozen berries and orange juice…or try our recipe for Chocolate Hazelnut Spread. While we present this as a ‘breakfast’ recipe, you can also enjoy these crepes for dessert or as an entrée at lunch or dinner by filling them with vegetables and other savory ingredients.

Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Nutella is a popular spread that is sweeping the globe…and now you can make your own from scratch! Our Chocolate Hazelnut Spread starts with roasted hazelnuts that are whipped into a creamy butter then combined with melted dairy-free dark chocolate and a dash of vanilla. The recipe makes two cups, which can be stored for 2-3 weeks. Use it as a dip for fresh fruit, a spread for toast, pancakes, and crepes, or an ingredient when creating homemade Chocolate Hazelnut Ice Cream.

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