treat needs no explanation, yes they are healthy 

recipe:
healthy easter cookies

ingredients:

3 cups oat flour (or flour of your choice)

zest of 1 lemon 

juice of 1/2 a lemon

6 oz canned coconut milk

1/2 cup apple sauce

1 cup coconut sugar (or cane sugar)

1 cup vegan butter

 

toppings:

gogi berries

dried lavender 

sprinkles

lemon zest

 

Preheat oven to 400F

Mix sugar and vegan butter thoroughly. Add half the flour, apple sauce and coconut milk. Mix in remaining flour and lemon juice and 1 tsp of zest (save remainder for decoration). 

Place drops of approx. 1 tbsp on to parchment paper lined baking sheet. 

Bake for 8-10 mins. *note: bigger cookies require longer

Dust the tops of the cookies with a small amount of lemon/coconut milk mixture (to help stick) and decorate with your favourite toppings. 

 

Enjoy!

 

recipe:
vegan black cat cookies
 

ingredients:

2-1/4 cups whole wheat organic flour

3/4 cup organic cane sugar

1/2 cup raw organic coconut nectar

1 cup vegan soy-free butter

4 tbsp raw organic cacao nibs (extra for topping)

almond milk as needed

100g 70% dark chocolate bar (for topping)

cat shaped cookie cutter

 

 

Preheat oven to 350F

Blend all ingredients (except chocolate bar) together in a food processor or bowl, adding almond milk as needed until fully combined. Roll out to 1/8 inch thickness, adding extra flour if needed to prevent sticking.

Use cookie cutter to make cat shaped cookies and place on a parchment paper lined cookie sheet.

Bake for 10-12 minutes or until golden brown.

Remove and let fully cool.

 

Meanwhile in a double broiler, melt chocolate bar until smooth.

Paint each cookie with melted chocolate and sprinkle with a few raw cacao nibs.

 

Let chocolate fully set before serving!

 

Enjoy!

 

recipe:
sweet chia pudding

ingredients:

2 tbsp chia seeds

1 orange

1/2 cup frozen raspberries

coconut water

1/3 cup vanilla rice milk

1 fig

 

First thing to do is to soak your chia seeds in the rice milk, ideally overnight.

Next peel your orange and cut both it and the fig into bite sized pieces.

In a blender, combine raspberries with coconut water until thick but able to pour out of the blender.

Layer chia seeds, puree and top with fruit.

 

Enjoy!

 

recipe:
halloween pumpkin tarts

ingredients:

pastry:

2 cups all-purpose flour (substitute your choice)

1/4 cup ice water (add until blended well- more if needed)

1 cup vegan butter

1 tsp salt

2 tablespoons of cane sugar

filling:

1 cup of pre-soaked raw cashews (drained)

1 cup pure pumpkin puree 

1 tsp ground nutmeg

1 tsp ground ginger

1 tbsp cinnamon

1 1/2 tsp pure vanilla extract

3 tbsp arrowroot powder 

1 cup of almond milk

1/4 cup maple syrup

caramel sauce:

1 cup roasted raw pumpkin seeds

1/2 cup of coconut nectar

1/2 cup of maple syrup

 

 

Preheat oven to 350F

For the caramel sauce:

Blend roasted pumpkin seeds until a paste forms. Heat on low in a small pot the paste, coconut nectar and maple syrup until smooth. 

Set aside.

 

For the filling:

In a medium sized pot combine the arrowroot powder and cold almond milk and whisk until combined. Heat on medium/high, while whisking continuously until thickened. Add all the remaining ingredients for the filling. Using an immersion blender, blend until smooth. 

For the pastry:

In a large mixing bowl add the flour and butter, crumble with hands until mixed. Add salt and sugar and lightly mix. Add ice water 1/2 at a time until thoroughly mixed and dough has formed (adding more water if needed). Do not overwork dough or add too much water. Wrap in plastic wrap and place in fridge.

 

Make the pastry first and let firm in fridge. While it is resting, make the filling and caramel sauce and set both aside to cool. 

 

Roll out the dough on a lightly floured surface. Cut the dough into circles the size of your tart tins. Place dough in tins and press into place with your fingers.

Bake dough for 8-10 minutes, just lightly. 

Place cooled filling into tart crusts, leaving 1/4 inch space between filling and the top on the tart. 

 

Bake 12-15 mins or until crust is golden brown. 

Let tarts cool in fridge overnight or until tart has firmed in the centre. 

 

Cover filling in a layer of caramel to the top of the tart. 

Optional:

Add chocolate spiderwebs!

Melt dark chocolate and put into a piping bag. Let slightly cool and then pipe spiderwebs onto a parchment lined baking sheet. These can cool overnight with the tarts. Simply peel off and place on top of the finished tart!

Yummy!

 

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500 Terry Francois St. San Francisco, CA 94158

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