Recipes

Raw vegan carrot cake made with 10 wholesome ingredients! Tender, 30 minutes to make, and topped with an optional cashew cream cheese frosting! 

Ingredients

FROSTING (optional)

• 1 1/4 cup raw cashews
• 1/2 cup coconut cream or full-fat coconut milk
• 2 Tbsp lemon juice
• 3 Tbsp maple syrup
• 1 tsp vanilla extract

CAKE

• 2 cups finely shredded carrots
• 2 cups packed pitted medjool dates (measured after pits removed)
• 2 1/2 cups raw walnuts
• 2 tsp vanilla extract
• ¼ tsp sea salt
• 1 1/4 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 pinch nutmeg
• 1/2 cup coconut flour (or sub almond flour)
• 1/4 cup raisins

This delicious recipe for the Easiest Ever Almond Cookie is sugar free, low in carbohydrates, gluten free and vegan as well.

Ingredients

2 cups Almond Flour
½ tsp Baking Powder
⅓ cup Yacon syrup -see post for alternatives
1 tsp Vanilla Extract
1 tsp Almond Extract
¼ cup Chopped Almonds

Instructions

1. Preheat your oven to 325 and prep your cookie sheets for nonstick
2. In a mixing bowl, use a fork or a whisk to whisk together the almond flour and the baking powder.
3. For the next step, we will stir in the syrup alternative. Spray your spoon lightly with nonstick first to keep the dough from sticking while you stir it. Stir in the syrup and the extracts then gently stir or fold in the chopped almonds.

This homemade hummus is incredibly creamy, smooth, and fluffy and packed with a rich, nutty, and lemony flavor. Plus, you'll learn all the tips and tricks for making incredible hummus at home so you'll never want to buy store-bought hummus again!

Ingredients

• 8 ounces (227g) dried chickpeas*
• 1 teaspoon baking soda, divided
• A generous ¾ cup (175-195g) good-quality tahini
• 6 tablespoons freshly squeezed lemon juice, plus more to taste
• 3 garlic cloves, chopped**
• 1 teaspoon ground cumin, plus more to taste
• Kosher salt
• Freshly cracked black pepper to taste
• 6 to 10 tablespoons ice water

Fried Garlic-Lemon Topping (Optional)

• ⅓ cup good-quality extra virgin olive oil
• 5 large garlic cloves thinly sliced
• 4 to 6 strips of lemon zest about 2 inches long
• Flaky sea salt or kosher salt

Other Topping Options***

• 1 handful of flat-leaf parsley, chopped
• Paprika, sumac, or Aleppo pepper flakes

These no bake chocolate macaroons are healthy and only take 15 minutes to make. They are naturally gluten-free and grain-free and can be made vegan if needed!

Ingredients

• 1 1/2 cup unsweetened shredded coconut
• 1/4 cup cocoa powder 
• pinch of salt
• 5 tbsp honey (or brown rice syrup for vegan) 
• 3 tbsp coconut milk 
• 1 tbsp coconut oil 
• 1 tsp vanilla extract
• 6 oz 70% dark chocolate 

Instructions

• Mix the shredded coconut, cocoa powder and salt together in a bowl. Set aside. 
• Mix the honey, coconut milk, coconut oil and vanilla extract together, then pour into the dry ingredients and mix until combined. 
• Use a cookie scoop and scoop even balls of the macaroons onto a baking sheet lined with parchment paper. 

These Almond Flour Pancakes are my favorite gluten-free recipe! They are low-carb, keto-friendly, and easy to make with just 5 main ingredients.

Ingredients

• 1 cup blanched almond flour
• 2 large eggs
• 2 tablespoons maple syrup (use sugar-free syrup for keto)
• 2 tablespoons olive oil (or any other liquid oil)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 to 2 tablespoons almond milk or water (as needed, to thin the batter)

Instructions

Skillet Pancakes

• Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, eggs, maple syrup (if using), olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. If you need to thin it out a little, you can add 1 to 2 tablespoons of almond milk or water, but I don't recommend adding much more liquid, or it might change the texture of the pancakes.

Whether or not you eat only gluten-free, you’ll love this easy almond flour bread because it’s super easy to prepare and tastes absolutely incredible.

Ingredients

Dry ingredients

• 2 1/4 cups blanched almond flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine texture sea salt (such as Real Salt)

Wet ingredients

• 5 eggs (4 if they are jumbo)
• 1.5 tablespoons honey
• 1 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar

Fresh herbs (optional, omit for plain bread – see note below)

• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary, finely chopped

What I love about this homemade vegan mayonnaise, besides how fresh it is and the short list of real ingredients – is how simple it is to make. This egg-free mayo is the real deal, minus the eggs and it’s essentially the same process I take when I make a traditional mayonnaise. Of course, it also tastes incredible and it behaves just like the traditional mayonnaise we all know. It’s great on sandwiches, amazing on homemade pasta and potato salads, it’s great for dips and all the rest.

Ingredients

• 1 cup soaked cashews, drained and rinse (soaked for 4 hours)
• 1/2 cup filtered water
• 2 tablespoons fresh lemon juice
• 2 teaspoons apple cider vinegar
• 1 1/2 teaspoons mustard powder (you can also use dijon mustard)
• 1 garlic clove, peeled
• 1/2 teaspoon coconut sugar (raw sugar or other sweetener)
• 1 teaspoon sea salt
• 1 1/4 cup Organic Extra Virgin Olive Oil

Instructions

1) Add all of the ingredients except the olive oil to your high speed blender. (I used my Vitamix)

2) Blend on high until smooth and creamy.

What can be better than a raw dessert that is creamy and full of almond and chocolate flavor and only 8 ingredients (+water)? This cheesecake is so creamy and rich, you won't believe it is dairy-free or vegan!

Ingredients

Filling

• 2 heaping cups raw whole cashews 10 oz, 280g
• 1/4 cup sliced almonds or 2 heaping tablespoons almond butter
• 1/4 cup lemon juice
• 1/2 cup raw agave nectar or maple syrup, 120 mL
• 1 tablespoon vanilla extract
• 1/4 teaspoon sea salt
• 1 cup water 236 mL
• For the swirl: 1/2 cup Chocolate Almond Butter mixed with 3 tablespoons water

Chocolate crust

• 3 heaping cups sliced almonds not whole (11 oz, 310 g)
• 3 tablespoons raw cacao 18 g
• 4 1/2 tablespoons raw agave nectar
• pinch fine sea salt

Ultra decadent Chocolate Avocado Pudding Truffles with the most heavenly texture and cruncy pistachio coconut coating. Vegan, paleo, and easy!

Ingredients

• 3 ripe avocados (~450g)
• 3–4 tbsp (60-80g) maple syrup
• 1/4 cup (65g) nut/seed butter
• 1 tsp vanilla extract
• 1/2 cup (40g) cacao or cocoa powder
• 1/2 tsp salt
• 1 tsp instant coffee or espresso powder (optional)
• 1/4 cup (30g) shelled pistachios
• 1/4 cup (20g) unsweetened shredded coconut

Instructions

• Scoop the avocados into a food processor. Add the maple syrup, nut/seed butter, and vanilla.
• Process until smooth. Let it go for a while, you don’t want any lumps of avocado.
• Add the cacao powder, salt, and instant coffee (if using).
• Process until combined.
• Freeze until firm enough to roll into balls (2-3 hours).

This Blueberry Baked Oatmeal is easy to make, packed with blueberries and perfect for a healthy breakfast or brunch! This recipe is made gluten-free (with gluten-free oats) and can easily be made vegan if needed.

Ingredients

• 2 1/4 cups rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon 
• 1/4 tsp salt
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted and cooled (or butter for dairy version) 
• 1 egg 
• 1 tsp vanilla extract
• 1  3/4 cup plant-based milk
• 1/4 cup shredded coconut
• 1 cup blueberries
• Sliced almonds 

Instructions

1. Preheat the oven to 350 degrees and spray an 8×8 inch baking dish with cooking spray.
2. Mix the oats, baking powder, cinnamon, salt, and coconut sugar together in a bowl.
3. In a separate bowl whisk together the coconut oil, egg, vanilla extract and milk.
4. Pour the wet ingredients into the dry ingredients and mix together, then mix in the coconut and blueberries.
5. Top with sliced almonds and more blueberries then transfer to the baking dish and bake for 40-45 minutes until golden brown on top. 
6. Optionally serve drizzled with maple syrup.