Crust  

2 cups oat flour (grind rolled oats). 

1 cup ground almonds

1 tsp vanilla

1 tsp cinnamon

4 tbsp maple syrup

1 tbsp cocoa powder

½ melted coconut oil 

Blueberry jam

2 cups fresh blueberries

2 tbsp chia seeds

2 tbsp maple syrup

2 tbsp lemon juice

Pinch of salt

Method

Start by making the chia jam filling: 

·       Add the blueberries to a small saucepan along with the maple syrup, lemon juice and salt.

·       Cook over a low/medium heat while mashing the blueberries.

·       Once the blueberries are mashed, take off the heat and fold in the chia seeds.

·       Leave to cool completely to set.

To make the crust:

·       In a large bowl, mix together the oat flour, ground almonds, cinnamon

·       Pour in the maple syrup and coconut oil and mix to combine.

·       Press 2/3 of the mixture into a pan lined with parchment paper.

·       Chill the crust in the fridge for 15-30 minutes.

·       Spread the set blueberry jam on the 2/3 crust which you kept in the fridge.

·       Crumble the 1/3 remaining crust on top.

· Bake for 15 to 20 minutes in your preheated oven until lightly golden.

Crust: ½ cup almond flour, ½ cup coconut flour, 2 tbsp honey, 1/3 cup coconut oil, 1 tsp vanilla à mix then bake for 10 to 15 minutes either in molds or spread in a pan

Caramel: Heat ½ cup almond butter with ¼ cup coconut oil, 1 tbsp vanilla, ¼ cup maple syrup à stir well for about 5 minutes then let it slightly cool before pouring it onto the crust.

Transfer to freezer then either remove from mold or slice as needed if you used a pan.

Dip each bar in melted dark chocolate (chocolate bar heated with 1 tbsp coconut oil) then transfer back to freezer

Ingredients

2/3 cup cooked & mashed sweet potatoes

1/2 cup cashew butter

1/4 cup maple syrup

1/4 cup cocoa powder

1 scoop protein powder

Handful of chocolate chips

Method

Preheat your oven

Mix all ingredients in a bowl

Then spread onto greased pan

Bake for 20 minutes at 350’F

Let it cool then slice it

Option 1
Baked
1.5 cups oat flour
2 tsp vanilla
½ cup coconut oil
¼ cup milk of choice
1 tsp baking powder
Combine and bake for up to 15 minutes.

Option 2

Raw (dehydrated)
2 cups oat flour
½ cup ground cashew
¼ cup coconut sugar
1 tsp psyllium husk (optional)
2 tsp vanilla
½ cup water
3 tbsp coconut oil
Combine and dehydrate for 6 hours at 100’F.

Chocolate glaze
1 cups cashew butter
½ maple
1 teaspoon vanilla
¼ cup cacao powder
½ cup cacao butter, melted
¼ cup water
Pinch salt
Simple blend and glaze the donuts.

Ingredients

2 tbsp oat flour

1 tsp ground almonds/ almond flour

1 tsp coconut flour

1 tbsp cocoa powder

1/4 tsp baking powder

1.5 tbsp almond butter

1 tbsp maple syrup

3 tbsp plant-based milk 

1 tbsp chocolate chips or chopped chocolate

Method

Mix the first 4 ingredients in a bowl, then add the almond butter, milk and maple syrup.

Mix to combine, then fold in the chocolate chips. 

Transfer into a lightly oiled ramekin/mug. 

Microwave on high for 1-1.5 minutes.

Ingredients

1/2 cup sesame seeds

1/2 cup maple syrup

1/2 cup coconut sugar

Method

In a medium saucepan, heat the sugar and maple syrup until it turns frothy.

Lower the heat and add the sesame seeds. Stir for about 5 minutes on a low heat until the seeds start to brown.

Spread the mixture out onto the baking sheet and smooth evenly with a spatula.

Once it’s smooth and beginning to dry, cut into squares and then leave to cool.

4 very ripe bananas

1/4 cup melted coconut oil

¼ cup pure maple syrup

2 tsp pure vanilla extract

1.5 cups oat flour

3/4 cup almond meal

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

½ cup chocolate chunks or more as needed

Method

Mash the bananas with a fork leaving some small chunks.

Combine the banana puree, coconut oil, maple syrup, and vanilla.

Then add the oat flour, almond meal, baking powder, baking soda, and salt. Mix well then fold in the chocolate chips.

Bake to your liking until the edges firm up.

4 very ripe bananas

1/4 cup melted coconut oil

¼ cup pure maple syrup

2 tsp pure vanilla extract

1.5 cups oat flour

3/4 cup almond meal

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

½ cup chocolate chunks or more as needed

Method

Mash the bananas with a fork leaving some small chunks.

Combine the banana puree, coconut oil, maple syrup, and vanilla.

Then add the oat flour, almond meal, baking powder, baking soda, and salt. Mix well then fold in the chocolate chips.

Bake to your liking until the edges firm up.

Cookies

Option 1

2 cups almond meal

1/4 cup melted coconut oil

1/4 cup maple syrup

1/4 teaspoon sea salt

1/2 tsp baking soda

2 tsp vanilla extract

1 tsp apple cider vinegar

1/2 cup dark chocolate chips

3 tbsp crumbled halva

Method

In a large bowl, combine the almond flour, oil, maple syrup, salt, baking soda, vanilla, and vinegar and stir well to create a uniform, sticky dough

Fold in the chocolate chips.

Shape them as needed then add the crumbled halva on top of each cookie.

Bake them in your preheated oven until lightly golden

Option 2

2 cups almond flour

1/4 tsp salt

1/2 tsp baking powder

1/4 cup maple syrup

5 tbsp tahini

1 tablespoon warm almond milk

½ cup chocolate chips

3 tbsp crumbled halva

Instructions

In a large mixing bowl add almond flour, baking powder, salt, maple syrup, tahini paste and unsweetened almond milk.

Fold in the chocolate chips. Then shape them as needed before adding crumbled halva on top of each.

Bake them in your preheated oven until lightly golden

¼ cup coconut oil

⅓ cup almond butter

⅔ cup monk fruit sweetener or coconut sugar

2 flax eggs 

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon salt

½ cup coconut flour

⅔ cup chocolate chips

Method 

Start by making flax eggs by combining 2 tbsp milled flaxseed with 5 tbsp water.

Then mix all liquid ingredients including coconut oil almond butter and vanilla.

In another bowl mix dry ingredients including sugar, flour, baking soda – do not add the chocolate chips yet.

Combine dry and wet ingredients along with flax eggs. Mix well then add the chocolate chips.

Bake for 15 minutes until golden.