food

Sweet Tooth

We’re not pulling your leg, carrots are just as sweet as cake. Don't abandon your sweet tooth, just throw away the artificial sugar. In this episode, we help you satisfy your sweet cravings with plant-based, cleaner alternatives.

food

Sweet Tooth

We’re not pulling your leg, carrots are just as sweet as cake. Don't abandon your sweet tooth, just throw away the artificial sugar. In this episode, we help you satisfy your sweet cravings with plant-based, cleaner alternatives.

Ingredients

  • 1 1/2 cups overly ripe bananas, smashed
  • 2 eggs
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • 2 tablespoons almond butter, plus more to garnish
  • 1 teaspoon vanilla extract
  • 1 cup buckwheat flour
  • 1/2 cup almond flour
  • 1/2 cup rolled oats
  • 2 teaspoons cinnamon
  • Pinch of nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries

Steps

  1. Preheat the oven to 350 degrees F.
  2. Peel bananas and add to a medium bowl.
  3. Mash together using the back of a fork.
  4. Add the eggs, coconut oil, maple syrup, almond butter and vanilla extract to the bowl of bananas and mix to combine.
  5. Add the flours, oats, cinnamon, nutmeg, baking soda, baking powder and salt in a separate bowl. Whisk to combine.
  6. Add the dry ingredients to the wet ingredients and mix together.
  7. Line a bread tin with parchment paper and add mixture, smoothing out the top with a spatula.
  8. Bake for 45 to 55 minutes or until the top is golden brown and a knife comes out clean when inserted. Allow to cool, then top with almond butter and blueberries.

Ingredients

  • 1/2 cup uncooked white quinoa
  • 3/4 cup almonds, chopped
  • 1/3 cup rolled oats
  • 2 tablespoon black chia seeds
  • 2 tablespoon coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 2 tablespoon coconut oil
  • 2/3 cup pure maple syrup

Steps

  1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper, then set aside.
  2. Combine the quinoa, almonds, oats, coconut sugar, chia seeds, coconut sugar, and sea salt in a medium mixing bowl and stir to combine.
  3. Add the melted coconut oil, vanilla extract, and pure maple syrup. Stir until fully mixed.
  4. Spread the mixture into an even layer on the parchment paper and bake for 12-15 minutes, watching carefully to avoid burning. The brittle is ready when the color is evenly golden brown and the edges begin to darken, get bubbly, and spread farther out.
  5. Let cool completely before breaking into bite-size pieces with your hands.

Ingredients

  • 1 14-ounce can full-fat coconut milk, refrigerated overnight 2 ripe avocados
  • 1 teaspoon lemon juice
  • 3 tablespoon cocoa powder
  • 1/3 cup pure maple syrup

Steps

  1. Place the avocado, cocoa powder, and lemon juice in a food processor and process until smooth. Set aside.
  2. Spoon the hardened coconut cream into a bowl (leaving the watery liquid) and whip with a hand mixer until the consistency resembles whipped cream.
  3. Gently fold in avocado chocolate cream and maple syrup until incorporated. Place mixture in a freezer-safe container and freeze for at 3-5 hours.

Ingredients

  • 2 cups almond flour
  • 1 tablespoon vanilla protein powder
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1/4 cup refined coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips

Steps

  1. Combine coconut oil, maple syrup, and vanilla extract in a bowl. Add flour, protein powder, and salt and stir well. Then add chocolate chips and mix until just combined. Store in a container with a lid, or roll into balls and freeze.
  2. Cookie Dough Dip: Spoon cookie dough into a dipping bowl, and serve with assorted sliced fruit and pretzels.
  3. Cookie Dough Ice Cream Sandwich: Line a loaf pan with parchment paper. Spread half of the dough mixture on the bottom of the pan in an even layer. Place another sheet of parchment paper and spread another layer of dough. Freeze for 30 minutes.
  4. Remove the top layer of dough, and spread a layer of the ice cream of your choice. Place the top layer of dough on top, gently press down, and freeze until firm. Slice and serve!
  5. Cookie Dough Bites: Form cookie dough into small balls and freeze until firm. Melt 1 cup chocolate chips with 2 tablespoons coconut oil and stir well to combine. Coat cookie dough balls in mixture and enjoy right away or freeze for later.

Ingredients

  • 1/4 cup soaked chia seeds (replaces a frozen banana)
  • 1 cup plant-based milk, divided
  • Red Eye ice cubes
  • 1/4 cup raw cacao powder
  • 1 teaspoon cinnamon
  • Cocoa nibs for garnish

Steps

  1. The night before: make a cup of coffee with a shot of espresso (a Red Eye), and pour the cooled coffee into an ice tray. Freeze overnight.
  2. Mix together 1/4 cup chia seeds with 1/2 cup plant-based milk in a small bowl and leave in the fridge to plump overnight.
  3. In the morning, blend the ice cubes, soaked chia seeds, cacao powder, 1/2 cup milk and cinnamon in the blender until thick and smooth. Pour into two glasses and top with cacao nibs for crunch!

Ingredients

  • 3 cups fresh cherries, pitted and halved
  • 2 tablespoon spelt flour
  • 2 tablespoon pure maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup rolled oats
  • 1/2 cup raw walnuts, chopped
  • 1/3 cup shredded coconut (unsweetened)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 1/2 tablespoon coconut oil, melted
  • 2 tablespoon pure maple syrup

Steps

  1. Preheat oven to 350 degrees F.
  2. Grease 2-4 ramekins with coconut oil and then set aside.
  3. Place cherries in a large mixing bowl, followed by the flour, 2 tablespoon. pure maple syrup, lemon juice, and vanilla extract. Stir to combine and then pour into the ramekins, filling approx. 2/3 full.
  4. Combine the oats, walnuts, coconut flakes, cinnamon, and sea salt in a separate bowl. Add the maple syrup and coconut oil, then stir to combine until evenly mixed.
  5. Sprinkle the oat mixture over the top of the cherries in the ramekins.
  6. Bake until hot and bubbly, about 20-25 minutes.

Ingredients

  • 3 cups fresh sliced strawberries (approx. 1 1/2 pounds)
  • 1 13 1/2-ounce can full-fat coconut milk
  • 1/4 cup raw honey
  • 1/4 teaspoon vanilla extract

Steps

  1. Combine strawberries, coconut milk, honey, and vanilla extract in a blender or food processor. Process until smooth.
  2. Pour evenly into a popsicle mold.
  3. Freeze for about an hour, then insert popsicle sticks and then freeze overnight, or for 6-8 hours.
  4. To remove from the mold, let popsicles stand at room temperature for 5 minutes.

Ingredients

  • 1/2 cup roasted, unsalted cashews
  • 6 medjool dates, pitted
  • 2 cups water
  • 1 tablespoon coconut oil
  • 1/4 cup + 2 tablespoons chia seeds
  • Nuts, seeds and fruit of choice for topping

Steps

  1. Combine the first 4 ingredients for 30 seconds in a high speed blender until completely smooth. Pour into a container.
  2. Add the chia seeds to the mixture and mix well. Cover, and place in the refrigerator for at least 15 minutes so the chia seeds absorb the cashew milk and the mixture becomes creamy pudding.
  3. Finish with your favorite toppings and serve. Tip: For a really pretty breakfast, you can also place sliced fruit on the inside of a glass, then pour the chia pudding in. Let set in the fridge, and serve!

Ingredients

  • 6 small bananas
  • 1 cup nuts
  • 1 cup dried fruit
  • 180 grams dark chocolate
  • Skewers

Steps

  1. Peel the bananas and skewer them one by one. Wrap the bananas in cling wrap and keep them in the freezer for at least an hour.
  2. Pulse the dried fruit and nuts in a food processor until a crumb is made.
  3. Using the double boiler method, melt the dark chocolate.
  4. Set up a dipping station by spreading the crumb out on a plate.
  5. Unwrap the bananas, dip in the dark chocolate, and roll in the crumb before the chocolate sets. Gently put aside and store in the freezer in an air tight container.

Ingredients

Granola

  • 2 1/2 cups rolled oats
  • 3/4 cup sliced almonds
  • 1 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 teaspoon almond extract
  • 2 teaspoon vanilla extract

Donuts

  • 2 cups plain greek yogurt
  • 3 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon beet powder (for pink color)

Steps

Granola

  1. Preheat oven to 300 degrees F and line a large baking sheet with parchment paper.
  2. Combine the oats, almonds, cinnamon, salt, pure maple syrup, coconut oil, almond extract, and vanilla extract in a large mixing bowl, and stir until well coated.
  3. Spread onto the prepared baking sheet and bake for 30 minutes, stirring every 10 minutes.
  4. Allow granola to cool completely for a crunchy texture.

Donuts

  1. Add approximately 1/2 tablespoon of the cooled granola into each donut cavity in a donut pan. Set aside.
  2. Combine the greek yogurt, pure maple syrup, beet powder (for color), and vanilla extract in a medium sized bowl.
  3. Divide the yogurt mixture equally into the six donut molds and then top with the granola.
  4. Freeze 2-3 hours, or until solid.

Ingredients

  • 150 grams dark chocolate
  • 1 teaspoon coconut oil
  • 400 grams fresh strawberries
  • Chocolate chips for decorating

Steps

  1. Melt the chocolate in bain-marie with coconut oil.
  2. Dip strawberries in chocolate with the aid of a fork or toothpick.
  3. Roll strawberries in the chocolate chips let them dry.

Ingredients

  • 1 and 1/3 cups whole wheat pastry flour
  • 1/2 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 and 1/2 cups organic pumpkin puree
  • 2/3 cup coconut sugar
  • 2 eggs
  • 1/2 cup almond milk

Steps

  1. Preheat oven to 350 degrees F. Grease & flour a loaf pan with coconut oil and set aside.
  2. Combine the flour, cocoa powder, baking soda, and baking powder in a large bowl and set aside.
  3. Combine the eggs, pumpkin, coconut sugar, and milk.
  4. Add the pumpkin mixture to the flour mixture and stir to combine.
  5. Pour into prepared pan and bake 40-50 minutes, or until a toothpick comes out clean.