CARAMEL SMOOTHIE


This incredible dessert smoothie mixes raw dates and cashews to create a creamy caramel flavour.

Serves 2 small or 1 large

Sweetness - 2/3
Difficulty - 1/3

1 1/2 cup milk vegan milk of choice
1/2 cup raw unsalted cashews
1/2 cup dried pitted dates, loosely packed.
1 tablespoon pure maple syrup

Place the cashews and vegan milk in the blender and mix well. Add the dates and maple syrup and mix again until fully blended. If your blender is not very powerful, it may help to soak the dates in filtered water first for an hour to soften them. Put in the fridge to chill or serve over ice.


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GINGERBREAD PANCAKES


Bring the fun back into early mornings with this warming 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
1/4 cup organic dark chocolate chips
1 tablespoon grapeseed oil
more oil, for frying
1/2 teaspoon natural vanilla extract
1 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg (optional)

Add pancake mix and spices to a large bowl and mix well. Stir in 1 cup of the vegan milk, oil, and vanilla extract. Add more flour for a thicker pancake, or more milk for thinner ones. Stir in the chocolate chips when mixed.

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.

Enjoy warm and drizzle with maple syrup, coconut oil, or your favourite sweetener.


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DOUBLE CHOCOLATE CUPCAKES


A decadent and moist cupcake smeared with chocolate ganache. So delicious, we promise you won't even be able to tell they are vegan!

Serves 12

Sweetness - 3/3
Difficulty - 2/3

CUPCAKES
1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour
1/3 cup unsweetened cacao powder
1 tablespoon arrowroot powder
1 cup organic fair trade cane sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup coconut milk
1/2 cup grapeseed oil
2 tablespoons apple cider vinegar
2 teaspoon pure vanilla extract

FROSTING
1/4 cup vegan milk of choice
1/2 cup organic dark chocolate chips
2 tablespoons pure maple syrup

Preheat oven to 350 degrees.

In a large mixing bowl, mix the dry ingredients and sift. In a smaller mixing bowl, use a fork to whisk the milk, grapeseed oil, apple cider vinegar, and vanilla. Gently add the wet ingredients to the dry and mix together.

Line a muffin tray with 12 liners and evenly distribute the batter. Bake for 23-25 minutes, or until you can put a fork in the center and it comes out clean. Remove from the oven and allow to cool before frosting.

For the frosting, heat the milk in a saucepan over medium low heat until it begins to boil. Turn down the heat and allow to gently simmer for one minute. Remove from heat and add maple syrup and chocolate chips. Mix until the chips are melted. Store at room temperature. 

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GINGERBREAD MOUSSE


Rich and creamy coconut with our favourite warming spices make up this delicious mousse.

Serves 2-4

Sweetness - 3/3
Difficulty - 1/3

1 13oz can full fat coconut milk
pinch of sea salt
2 tablespoons arrowroot powder
6 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract

In a saucepan over medium heat, bring the coconut milk and salt to a simmer. Allow to gently simmer for one minute. Slowly add the arrowroot powder and whisk vigorously with a whisk or fork, or by using a hand blender. Stir constantly for two minutes.

When the arrowroot powder is fully mixed and there are no clumps, turn down the heat and add the maple syrup and spices. Allow to heat up for another minute or two before removing from stove. Pour into a small glass or bowls, and put in the fridge to cool for half an hour before serving.


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