
Ingredients
- 4 cups peanuts
- 1 cup Deglet dates pitted
- 6 cups raw cashews
- 3 1/2 cups bananas
- 3/4 cup coconut/almond milk
- 1/4 cup agave syrup
- 1/4 cup coconut oil
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 tbsp salt
- 1/4-1/2 cup chocolate chips
- 2 sliced bananas
Instructions
- Combine and finely chop first two ingredients in food processor. Press into a lined or greased (with coconut oil) large 2-inch-deep baking pan.
- Combine and puree the rest of the ingredients in a food processor and spread into the pan.
- Decorate with chocolate chips and sliced bananas.
- Put in freezer for 5 hours before serving.
Ingredients
- 2/3 cup "Earth Balance" softened
- 1 cup cashew butter
- 3 cups powdered sugar
Instructions
- Blend in cuisinart.
Ingredients
- Whisk
- 2 cups whole wheat flour
- 2 tsp baking powder
- 2 tsp salt
- 1 cup Xylitol OR fructose OR coconut crystals
- 1/2 cup chocolate OR carob chips
- Mix
- 1/2 cup "Earth Balance"
- 2 tsp vanilla
- 1/4 cup water
- 2 tbsp silken tofu whipped with
- 2 tbsp soymilk
- 1/2 cup maple syrup
- Option : Peanut Butter Chocolate Chip Cookies
- 1 cup peanut butter natural
- 1/4 cup sweetner
Instructions
- Add wet ingredients to dry, mixing well.
- Drop tablespoons of batter on greased pan.
- Bake at 400 degrees for 8 - 10 minutes.
Ingredients
- 1/2 cup cacao powder
- 3/4 cup almond butter
- 1/4 cup cashew butter
- 1 tsp almond extract
- 1/4 cup maple syrup +/- for consistency
Instructions
- Mix in cuisinart adding maple syrup to desired consistency.
Ingredients
- Mix
- 2/3 cup cacao powder
- 3 cups powdered sugar
- 1/3 cup soymilk
- Whisk
- 1/2 cup "Earth Balance" softened
- 1 tsp vanilla
Instructions
- Slowly mix wet ingredients into dry adding soymilk to desired consistency.

Ingredients
- Whisk
- 4 1/2 cups whole wheat pastry flour OR spelt flour
- 1 cup cacao powder
- 1 tbsp salt
- 1 tbsp baking powder
- 1 tbsp baking soda
- Mix
- 3 cups Xylitol OR sugar of choice
- 1 cup avocado soft mashed (about 2 medium avocados)
- 3 cups water
- 3 tbsp white vinegar
- 1 tbsp vanilla
Instructions
- Preheat oven at 350 and grease and flour non-stick cake pans.
- Mix wet and dry ingredients until smooth.
- Pour into cake pans and bake for approximately 35 minutes or until toothpick comes out clean.
- Remove from pans onto wire baking racks until cool before icing.
Ingredients
- 1 tub(14 oz) silken tofu
- 2 cupss frozen blueberries
- 1/2 cup agave syrup
- 3 tbsp cashew butter OR 1/3 cup cashews (blend first with 1/2 tub of tofu)
Instructions
- Blend in cuisinart and put in freezer or 'fridge.
Ingredients
- 2 tubs (28 oz) silken tofu soft
- 16 oz frozen orange juice concentrate
- 1 1/2 tsp vanilla
Instructions
- Blend in cuisinart and put in freezer or 'fridge.
Ingredients
- 1/2 cup "Earth Balance" softened
- 5 cups powdered sugar
- 1/3 cup soymilk
- 1 tsp vanilla
Instructions
- Blend and spread.
Ingredients
- 4 cups whole-grain bread crumbles large
- 1 can (15 oz) mixed fruit (in 100% juice)
- 1/2 apple finely chopped
- 3/4 cup vanilla soymilk
- 1/8 cup maple syrup
- 1 tbsp Xylitol OR fructose OR coconut crystals
- 1 tsp cinnamon
Instructions
- In casserole dish : layer crumbles, apple and mixed fruit with some juice with drops of "Earth Balance" and drizzles of soymilk.
- Then mix remaining soymilk with remaining juice in can, adding maple syrup and pour over top.
- Sprinkle sweetener and cinnamon on top.
- Bake at 350 degrees for 20 minutes.
- Serve ala mode with "Soy Delicious Praline Pecan," "Turtle Trails" or "Purely Vanilla."