Recipes

This vegan coconut cream pie recipe features whipped coconut cream topped with a creamy coconut filling and topped with shredded coconut flakes! Naturally dairy free and gluten free, it can easily be made keto and paleo!

Ingredients

• 1 8-inch Pie Crust of choice
• 1/2 cup sugar of choice
• 3 tbsp cornstarch
• 14 oz Coconut milk must be from a can
• 14 oz coconut cream must be from a can and chilled
• 1/4 cup confectioners sugar I used sugar free confectioners sugar

Instructions

• Prepare your crust and set aside.

• In a saucepan, add your sugar, cornstarch and mix well. Add the coconut milk and heat on medium. Whisk consistently, until it thickens and begins to bubble.

• Remove from heat and whisk in the vanilla extract. Transfer to a glass bowl and let sit for 5 minutes, before covering. Be sure to lightly touch the tops so a film doesn’t form. Refrigerate for around 2 hours, for it to set.

• Once the filling has set, remove from the fridge and using an electric mixer, mix until smooth and creamy. Transfer the coconut cream mixture into the pie crust and refrigerate for 30 minutes, or until it has firmed up slightly.

Make your own healthy, fermented pickled vegetables with a few minutes preparation and 5 days time using these steps and one easy tool.

Ingredients

• 3 to 4 cups cut vegetables or enough to fill a quart jar (cauliflower, carrots, green beans, etc.)
• 3 garlic cloves peeled and slightly crushed
• 1/2 to 1 teaspoon of red pepper flakes optional OR coarse ground black pepper
• Other optional seasonings: dill, oregano, thyme, etc.
• 1½ - 2 tablespoons sea salt*
• 1 quart filtered water if on a public water system, or if well water isn't good

Instructions

• Place garlic in the bottom of a clean, wide-mouth quart jar. Layer the cut vegetables, pressing down to fit as many as you can up to the shoulder of the jar (1-2 inches headspace).

• Add any seasonings to the contents in the jar.

• Dissolve the salt in the water and pour over the vegetables in the jar until the top vegetables are barely covered.** Use a thin plastic spatula around the sides of the jar to release any air bubbles.

A keto low-carb cucumber avocado salad ready in 15 minutes and that is also vegan-friendly.

Ingredients

• 1 large English Cucumber cubed
• 3 ripe Avocados cubed
• 6 Small Cherry Tomatoes cut in quarters
• ¼ cup Pine Nuts or sliced almonds or sunflower seeds
• ¼ cup Italian Flat Parsley finely chopped

Instructions

• Trim the English cucumber ends. Keep their skin on or peel off if you prefer. Cut cucumber halfway lengthwise, then cut into small cubes. Set aside in a large bowl.

• Cut the cherry tomatoes in quarters. Set aside in the bowl with diced cucumbers.

• Cut avocados in half until you hit the stone. Then, with your hands, rotate both avocado parts to open. Next, remove the stone and, using a sharp knife, cut the flesh into cubes - see my picture above in this post for tips and tricks.

Fluffy, decadent, and delicious, this chocolate cake will melt in your mouth!

ingredients

• 1 cup Whole Wheat Pastry Flour
• 1 cup Unbleached White Flour
• 2 tsp Baking Powder
• 2 1/2 tsp Baking Soda
• 1 tsp Sea Salt
• 1/2 tsp Cinnamon
• 1/2 cup + 2 tbsp Cocoa Powder*, *If using Dutch process cocoa, use 1/2 tsp less baking soda
• 1/2 cup Organic Sugar
• 1/2 cup Walnut Oil
• 1 cup Maple Syrup
• 1 cup Vanilla Soymilk
• 1 cup Water
• 2 tsp Balsamic or Apple Cider Vinegar
• 1 tbsp Vanilla Extract
• 1/4 tsp Almond Extract

Keto pumpkin bread, a moist pumpkin bread with delicious pumpkin spice flavors.

ingredients

• 4 large Egg at room temperature, not cold
• ¾ cup Pumpkin Puree at room temperature, not cold
• ¾ cup Erythritol erythritol, xylitol or monk fruit stevia blend (150 g)
• 3 teaspoon pumpkin pie spices -see note to make your own
• 2 cup Almond Flour (220 g)
• ¼ cup Coconut Flour (35 g)
• ½ cup Coconut Oil melted or melted butter, lukewarm, not hot (120 ml)
• 1 tablespoon Baking Powder (12 g)
• ½ cup Chopped Walnuts (55 g)

Ginger Glaze

• ¼ teaspoon Ground ginger
• 1 tablespoon Water
• ⅓ cup Sugar-free powdered sweetener or erythritol or xylitol

Keto Breakfast Cookies are egg-free keto breakfast full of healthy fat, protein, and few net carbs.

Dry ingredients

• 1 cup Sliced Almonds
• 1/3 cup Unsweetened Shredded Coconut
• 1/3 cup Almond Flour
• 1/4 cup Flaxmeal
• 1/4 cup Chopped Pecans or pumpkin seeds or walnuts
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda or 1 teaspoon baking powder
• 1/2 cup Erythritol don't use Xylitol, it softens keto cookies!
• 1 teaspoon Ground Cinnamon

Liquid ingredients

• 2 large Eggs beaten, at room temperature (or 1 egg + 1/4 cup melted coconut oil to reduce eggs).
• 1/3 cup Natural Peanut Butter or Almond Butter, a fresh jar with oil on top
• 1/2 teaspoon Vanilla Extract

This Chickpea Flour Mini Quiche recipe is perfect for a vegan eggless breakfast or brunch!

Ingredients

• 2 cups chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1/2 tsp garlic powder
• 2 cups almond milk 
• 1 cup chopped red bell pepper
• 1 jalapeno pepper, chopped
• 1/4 cup chopped red onion 
• 1/2 cup chopped spinach

Instructions

1. Preheat the oven to 350 degrees. 
2. Mix the chickpea flour, nutritional yeast, baking powder, salt, pepper and garlic powder together in a bowl until combined, then add the almond milk and whisk together until smooth.

Fruit Pizza is the perfect festive dessert to bring to a summer cookout or party!

Ingredients

Crust:

• 1 cup almonds
• 1/3 cup unsweetened shredded coconut
• 1 cup medjool dates
• Dash of Himalayan pink salt
• Splash of vanilla extract
• Splash of water - if needed to help blend

Lemon Frosting:

• 1 1/2 cups unsweetened shredded coconut - or 1/2 cup coconut butter, melted
• 1 13.7 oz can coconut milk - solid cream only
• 1/4 cup maple syrup
• 3 Tbs lemon juice
• Zest of 2 small lemons
• 1 tsp vanilla extract
• 1 1/2 cups Fruit for topping

This Vegan Chocolate Mug Cake comes together in just 6 minutes for a tasty and fun treat! 

Ingredients

• 1/4 cup Organic Sprouted Spelt Flour (can sub regular flour) 
• 3 tbsp granulated sugar
• 2 tbsp cocoa powder 
• 1/2 tsp baking powder 
• 1/8th tsp salt 
• 1/4 cup+1 tbsp almond milk (can sub any plant-based milk) 
• 2 tbsp vegetable oil
• 1 tsp vanilla extract 
• 2 tbsp chocolate chips 

Instructions

• Mix the flour, sugar, cocoa powder, baking powder and salt together in a mug. 
• Mix the almond milk, vegetable oil and vanilla extract together and pour the wet ingredients into the mug. 

Smooth and tangy LIME cheesecake in a bite-size treat you can feel good about. No dairy, no sugar, no gluten! Easy to make with no baking.

Ingredients

Crust

• 1/2 cup almonds - or any nut/seed you like
• 1/3 cup walnuts - or any nut/seed you like
• 1/3 cup unsweetened coconut shreds - or any nut/seed you like
• 1 Tbs coconut oil
• 1 tsp Lakanto powdered monkfruit
• dash of pink salt
• 1 Tbs water

Filling

• 3/4 cup raw cashews
• 1 cup fresh spinach - 1 big handful
• 1/2 cup unsweetened cashew milk - or almond milk
• 3 Tbs cashew butter - sub almond butter for keto
• 3-4 Tbs lime juice
• 2 1/2 Tbs Lakanto powdered monkfruit - or 5 Tbs homemade powdered monkfruit or coconut sugar, to taste
• 1 Tbs lime zest - divided (~3 medium limes)
• 1 tsp vanilla
• pinch of pink salt
• 1/3 cup coconut oil - melted