Vegan Coconut Butter Gingersnaps

INGREDIENTS 1 1/2 cups (214 g) spelt flour (see NOTE below for tested gluten-free oat flour version!) 1/2 teaspoon baking soda 2 teaspoons (4 g) ground cinnamon 1 1/2 teaspoons (3 g) ground allspice 1 1/2 tablespoons (8 g) ground ginger 1/2 teaspoon fine sea salt 1/2 cup + 2 tablespoons (190 g) pure maple […]

VEGAN CHEESECAKE WITH SALTED CARAMEL FUDGE SAUCE

For the Crust: 1 cup (150g) Macadamia Nuts 10 Medjool Dates (Pitted) 1 cup (80g) Dried Dessicated Coconut For the Cheesecake Filling: 3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed) 3/4 cup (180ml) Water 3/4 cup (180ml) Maple Syrup 1/2 cup (120ml) Coconut Oil (Melted) 1/4 cup (60ml) Fresh Squeezed Lemon Juice 1 […]

Salted Caramel Fudge Truffles

INGREDIENTS 60 grams (1/4 cup) unsalted butter 240 ml (1 cup) sweetened condensed milk 90 grams (1/2 cup) brown sugar 150 grams (1 cup) white chocolate 1/2 teaspoon sea salt 300 grams (2 cups) good quality dark chocolate pieces Crushed peanut or hazelnuts, optional See conversion here INSTRUCTIONS In a medium microwave-safe bowl, add the […]