FUDGE POPS


Just like the real thing! Except with only three simple ingredients. Modeled by Bianca and Dani from Kastor & Pollox.

Serves 3 or 4 medium ice pops

Sweetness 2/3
Difficulty 1/3

1 cup canned coconut milk
1/2 cup organic maple syrup
generous 1/2 cup dark chocolate chips

Melt chocolate chips in a saucepan over low heat. Make sure water doesn't come in contact with it, and use a rubber spatula to stir constantly so it doesn't burn. When melted, add the coconut milk, and maple syrup and stir to mix.

Remove from heat and transfer to a bowl. Using a small measuring cup, pour the mixture into the ice pop molds, being careful not to burn yourself. Put in the freezer for at least four hours, or overnight.

When frozen, you can run the tip of each mold under lukewarm water to loosen without breaking.




BLUEBERRY LEMON PANCAKES


Fresh blueberries, lemon and maple syrup are the perfect trio in everyone's favourite brunch time treat.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill GF Pancake Mix
1 cup vegan milk of choice
2 tablespoons sugar (optional)
1 tablespoon grapeseed or coconut oil
1/2 - 1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1/3 cup blueberries
more oil, for frying

Add all the ingredients except the blueberries to a large bowl and mix well. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the blueberries when mixed.

Add a drizzle of oil to frying pan over medium heat. Add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Drizzle with maple syrup and enjoy warm.

DOUBLE CHOCOLATE MACAROONS


Five ingredient macaroons! With extra chocolate of course...

Makes 12


Sweetness 2/3

Difficulty 1/3

1 cup shredded unsweetened coconut
1/4 cup extra virgin coconut oil
1/4 cup organic cacao powder
1/4 coconut or agave nectar
1/3 cup organic dark chocolate
1/2 tablespoon extra vigin coconut oil

Add the coconut, 1/4 cup oil, cacao and agave to a large bowl and mix well with a rubber spatula.

Line a large plate with parchment paper. Take 2" pieces of dough and place it on the paper. Gently pat each one with your fingertips to make sure the dough is shaped nicely. Place in the freezer for 20 minutes.

Just before you take the dough out of the freezer, begin making the chocolate coating. Melt the dark chocolate and 1/2 tablespoon coconut oil in a saucepan over medium low heat. Make sure water does not come in contact with the chocolate or your utensils or it will spoil. Stir constantly with a rubber spatula to make sure it doesn't stick to the pan. Remove from heat when melted and pour in a small bowl.

Remove the macaroons from the freezer. Gently take each one and generously dip the base in the chocolate sauce. Allow to cool for a few seconds before putting back on the plate. Repeat for each macaroon. If there is leftover chocolate sauce, you can pour a little on the top of each macaroon. Put back in the freezer for another 30 minutes. Store in the refrigerator until ready to serve.


Shirt by Brashy Couture.

DOUBLE CHOCOLATE PANCAKES


Double the chocolate, double the fun you will have eating them! Modeled by Nadja.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1/4 cup organic cacao
3 tablespoons organic cane sugar
1 3/4 cups vegan milk of choice plus extra
1 tablespoon grapeseed oil
1/2 cup organic dark chocolate chips
more oil, for frying

In a large mixing bowl, add the pancake mix, cacao, and sugar. Sift ingredients with a fork. Add the vegan milk, grapeseed oil, and vanilla and mix well. Add more milk for thinner pancakes, or more flour for thicker ones.

Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Drizzle with maple syrup, coconut oil, or your favourite nut butter.


Triangle bracelet by Shamaz

CAROB ALMOND BARS


This sugar free treat is made from caffeine free carob and sweetened naturally with stevia and coconut. Modeled by Beatrix.

Makes 6

Sweetness 0.5/3
Difficulty 1/3

1/4 cup almond butter
1/2 cup crispy rice or puffed rice cereal
1/4 cup carob powder
1/2 cup virgin coconut oil, melted
1/4 cup shredded coconut, plus more for topping
1/2 teaspoon natural vanilla extract
15 drops stevia
pinch cinnamon
pinch sea salt

Add all of the ingredients to a bowl and mix. Pour into a small square container so it is 3/4" inch thick.

Put in the freezer for 5 minutes before removing and sprinkling extra shredded coconut on top.

Put back in the freezer or refrigerator until fully hardened. Cut into squares on a cutting board and serve cold.


Shirt by Brashy Couture. Necklace by Cuchara.