PASSION FRUIT TART

INGREDIENTS:

Crust:

• 1 sleeve graham crackers- pulsed until CONSISTENCY of sand

• 1 stick unsalted butter- melted

• 1 tbsp granulated sugar

For Filling:

• 1 can sweetened condensed milk

• 2 egg yolks

• 3/4 cup Passion fruit CONCENTRATE (thawed- purchased frozen at whole foods)

Whipped Cream:

• 1/2 cup whipped cream

• 1 tsp vanilla extract

• 1 tbsp powdered sugar

• 1 tsp vanilla jell-o (this helps keep the shape)

Topping:

• 2-3 large passion fruit

Directions:

1. preheat oven to 350 degrees F.

2. Pour the sleeve of graham crackers into a food processor. Pulse a few times until the texture resembles sand. Melt the butter and pour over the graham crackers, add the sugar and mix everything together until it resembles wet sand.

3. Dump the mixture into a pie dish- spread evenly to cover the bottom and up the sides. Press into the dish to compact and create a crust. Place into the oven and cook for 10 minutes. Take out of the oven and aside to cool a bit.

4. Meanwhile, pour the condensed milk, egg yolks and passionfruit juice into a large bowl. Mix to combine then pour into the semi baked pie crust.

5. Place into the oven and cook for another 15 minutes until the edges begin to brown and the top looks solid.

6. Take out of the oven and allow to cool completely.

7. When ready to serve mix the whipped cream. Pour the whipping cream, vanilla extract, powdered sugar and jell-o into a bowl. Using a hand mixer, mix for about one minute or until the texture holds shape- DO NOT over mix!

8. Spread the whipped cream in the center of the tart- leave the sides higher than the middle so that you can pour in the fresh passion fruit.

9. serve cold or at room temperature.

POWER BITES

INGREDIENTS:

• 1 c gluten- free rolled oats

• 2 large ripe bananas

• 3 tbsp almond butter

• 2 tbsp wild honey

• 1/2 tsp baking soda

• 1/2 tsp cardamom

• 1/2 tsp cinnamon

• 1/3 c raw pumpkin seeds

• 1/3 c flax seeds

1. Preheat oven to 350 degrees F.

2. Pour oats into a food processor, pulse a few times to break down the oats- set aside.

3. place the 2 bananas into a mixing bowl, using a fork mash the bananas until smooth. Add the almond butter and honey, mix again until well incorporated. Add the baking soda, cardamom and cinnamon, mix again. Add pumpkin seeds and flax seeds and mix.

4. Line a baking sheet with parchment paper. Dish up a heaping tablespoon on the batter. Space out along the lined baking sheet and cook for 10-12 minutes.

5. Allow to cool for 5 minutes before serving.

6. Store in an airtight container for up to 5 days.

STRAWBERRIES WITH COCONUT WHIP

Dessert: 4 servings 

Prep time: 20 minutes 

Cook time: 5 minutes 

Ingredients: Coconut Whipped Cream 

• 1 (14 ounce) can full fat coconut cream (recommend brands; Savory or Aroy-D) 

• ½ cup powdered sugar 

Method:  

1. Place the can of full fat coconut milk in the refrigerator overnight before using. This ensures the coconut milk is hardened which is crucial for creating the whipped cream. 

1. When ready to make the whipped cream, place the mixing bowl into the refrigerator for about 10 minutes before using. 

1. Do not shake the chilled coconut cream can. Take a spoon, scoop out the hardened coconut milk into the chilled mixing bowl. Set aside any excess liquid behind (do not add into the mixing bowl). 

1. Mix the chilled and hardened coconut cream on high for 30 seconds. Add in the powdered sugar and mix again for about 1 minute, until creamy and smooth (do not over mix which can cause the coconut whip to separate).  

1. Use right away or refrigerate for up to 1-2 weeks. If you decide to refrigerate the coconut whip will set the longer it is chilled in the refrigerator.  

Ingredients: Toppings 

• 2 cups strawberries- sliced ½ inch thick 

• 3 tbsp dried coconut flakes - toasted 

• Pinch of salt 

• 2 tsp honey 

• 2 tsp bee pollen 

• Small handful of fresh mint 

• Small handful of edible flowers  

Method: 

1. Rinse strawberries and set on a clean towel to dry. Then cut the tops off the strawberries and slice into ½ inch pieces. 

1. Place dried coconut flakes onto a small fry pan. Over medium/high heat, mix around the coconut flakes for 2-3 minutes until they become toasted. Sprinkle with a pinch of salt and set aside.  

1. Time to assemble! Spread the coconut whipped cream over a plate or large shallow bowl. Lay the sliced strawberries over the top, sprinkle the toasted coconut, drizzle the honey, sprinkle the bee pollen, fresh mint leaves and edible flowers.  

1. Enjoy! 

OATMEAL CHOCOLATE CHIP COCONUT COOKIE

For 25 cookies

INGREDIENTS:

• 1 c brown sugar

• 1 c granulated sugar

• 1 c butter

• 2 eggs

• 1/2 tsp salt

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp vanilla

• 1.5 c flour

• 2 c oatmeal

• 8 oz chocolate chips

• 1 c shredded coconut

1. Set butter aside to thaw to room temperature.

2. Preheat oven to 400 degrees F.

3. Once butter is room temperature, cream sugars and butter together; add eggs and beat well.

4. Add salt, baking powder, baking soda vanilla; mix thoroughly.

5. Stir in flour and oatmeal.

6. Add chocolate chips and coconut.

7. Mold dough into golf ball–size rounds.

8. Place on greased baking sheet; press down on each ball to slightly flatten.

9. Bake for 6 minutes.

PUMPKIN CUPCAKES

INGREDIENTS:

• 2 large eggs

• 1 c sugar

• 1 c pumpkin puree

• 1/2 c melted coconut oil

• 2 tsp pumpkin pie spice

• 1 tsp vanilla extract

• 1 c all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

FOR ICING:

• 6 ounces cream cheese (room temperature)

• 1/4 c unsalted butter (room temperature)

• 1 1/2 c powder sugar

• 1/2 tsp vanilla extract

• 1/2 tsp salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Line cupcake pan with papers.

2. In a large bowl add and mix all the wet ingredients. In a separate bowl mix together all the dry ingredients. Mix the dry ingredients into the wet ingredients. Mix until well combined.

3. Pour the cupcake mixture into the cupcake papers.

4. Place in the oven and cook for 30 minutes.

5. While the cupcakes bake make the icing.

6. In a bowl mix together all the icing ingredients and set aside until the cupcakes have cooled completely. Once the cupcakes have cooled, frost the icing onto the cupcakes.

7. Enjoy immediately or place in the refrigerator and enjoy when cool.

CARROT CAKE

 Prep time: 20 minutes + bringing ingredients to room temperature.  

Cook time: 30 minutes + time to allow the cake to cool. 

Cake Ingredients: 

3 egg substitue

7 ½ tbsp water 

1/3 c melted coconut oil 

1/3 c unsweetened applesauce 

1/2 c plain vegan yogurt

1/4 c maple syrup  

1/2 c brown sugar 

1/4 c white sugar 

1 tsp sea salt 

1 1/2 tsp baking powder 

1 1/2 tsp baking soda 

1 tsp cinnamon  

1 tsp cardamom  

2 c grated carrots 

3 tbsp canned pineapple (crushed & drained) 

1 c unsweetened almond milk  

3 tbsp shredded coconut 

1 c flour  

1.5 c almond flour 

1 c raw walnuts- chopped  

Frosting Ingredients: 

¼ c vegan sour cream- room temperature 

¼ c vegan butter – room temperature (sticks work the best)  

18 oz container vegan cream cheese- room temperature 

5 c sifted powder sugar  

Preparation: 

1. Preheat oven to 350 degrees F. Grease 3, 8-inch round pans with coconut oil and a dust of flour. Set aside.  

2. Prepare egg alternatives in a large mixing bowl; whisk together 3 tbsp egg substitute with 7 1/2 tbsp water. Set aside to combine for 2 mins. Add melted coconut oil, applesauce, yogurt, maple syrup, brown & white sugars, sea salt, baking powder, baking soda, cinnamon and cardamom. Mix well to combine and set aside.  

3. Wash and grate 2 loosely packed cups of carrots. Add the carrots to the wet mixture then add crushed and drained canned pineapple, unsweetened coconut milk and shredded coconut. Stir to combine then add in flour and almond flour. Mix again until smooth, add chopped walnuts and one final mix. 

4. Distribute the cake mixture evenly amongst the 3, 8 inch greased baking dishes. Place into the oven and cook for 22 minutes. Test to make sure the cakes are fully cooked by poking a tooth pick into the center of each cake (they are done if the toothpick comes out dry, if there is any batter on the toothpick, place back into the oven and cook for another few minutes).  

5. Take out of the oven and place onto cooling racks to cool completely before frosting.  

6. Make sure all frosting ingredients have come to room temperature before creating frosting. This step is very important. In a medium mixing bowl mix together vegan sour cream, vegan butter and vegan cream cheese until smooth. Add in the powder sugar and mix until everything is well combined.  

7. Once cakes are cooled completely, it’s time to assemble and frost the cake. Place the first cake top side down so the flattest side is facing up. Spread a layer of frosting over the entire top (don’t worry about the sides for now). Repeat for each cake until all the layers are bound with the frosting. Spread the frosting all over the top of the cake and around the sides. Garnish with spun raw carrot ribbons. You can create the ribbons by simply using a carrot peeler to get thin ribbons. Use your finger to spin them into rolls. Add edible flowers and the carrot tops as more garnish. 

8. Store in the refrigerator until time to serve. Enjoy! 

WATERMELON CAKE

INGREDIENTS:

1/2 medium watermelon

1 container of coconut whip cream (I used So Delicious vegan coconut cool whip)

1 c fresh fruit (mango, strawberries, blueberries, blackberries and raspberries)

1. Cut watermelon with a flat side for the bottom of the cake. Cut off the outer skin of the watermelon and slice off the top to make it flat and shaped how you wish.

2. Blot watermelon repeatedly with paper towels to remove access moisture and to allow whipped topping to stick (otherwise topping will slide from access moisture).

3. “Frost” your cake with the coconut whipped cream.

4. Decorate with whatever fresh fruit you desire.

5. Keep in cool fridge or even freezer until ready to serve.

BANANA CHOCOLATE CHIP WALNUT BREAD

Preheat oven to 350 degrees F.

Grease a bread pan with coconut oil.

Combine in large bowl:

• 3 over ripe bananas-mashed

• 1 egg

• 1 tsp vanilla 

• 1/2 c coconut sugar (or brown sugar)

• 1/2 c Greek yogurt 

• 1/3 c coconut oil

Combine in a smaller bow

• 2 c all purpose flour 

• 1 tsp baking soda

• 1/2 tsp baking powder 

• 1/2 tsp salt

• 1 tsp cinnamon

Once everything is now mixed together- time for final touches. Add half of each to the batter & save the other half to add to the top before placing in the oven. 

• 1 ripe banana sliced

• 1/2 c chopped walnuts 

• 1/3 c chocolate chips  

Pop in the oven to cook for 50 mins :)