recipes

• Preheat the oven to 350°F (180°C), or 325°F (170°C) if using agave.
• Lightly grease a 9-inch (23 cm) round baking pan with nonstick spray.
• In a food processor, combine the graham cracker crumbs, oil, sugar, and salt.
• Pulse until well combined.
• Press the mixture firmly into the bottom of the prepared pan to form the crust.
• In the same food processor, blend all mousse ingredients until smooth, scraping down the sides as needed.
• Pour the mousse mixture into the crust and level with a spatula.
• For the standard topping, combine all topping ingredients in a small saucepan over medium heat.
• Cook, stirring constantly, for about 3 minutes until the liquid reduces.
• Remove from heat and let cool.
• For the quick topping, combine peanuts and cinnamon in a small bowl, then stir in agave.
• Sprinkle either topping evenly over the filling.
• Bake for 20 minutes (25 minutes if using agave).
• Let the pie cool on a wire rack, then freeze for easier slicing.
• To prepare the ganache, heat the nondairy milk in a small saucepan over medium-high heat until it begins to steam.
• Remove from heat, add chocolate chips, and stir until melted.
• Stir in the maple syrup or agave.
• Drizzle the ganache over the pie before serving or on each individual slice.
• Thaw the pie in the refrigerator for about 1 hour before serving.

• In a food processor, blend the flour, chocolate, sugar, baking powder, and salt until combined.
• Add the oil, 1 tablespoon at a time, pulsing after each addition.
• Add the nondairy milk, 1 tablespoon at a time, until a dough forms.
• Shape the dough into a disk and chill for 1 hour.
• Roll out the dough into a 12-inch (30 cm) round between two pieces of parchment paper or silicone baking mats.
• Preheat the oven to 375°F (190°C).
• Lightly grease an 8-inch (20 cm) round cake pan with nonstick spray.
• Transfer the dough to the prepared pan, patching any tears if needed.
• Press the edges down to create a ½-inch (1.
• 3 cm) high border and crimp the edges for a decorative look.
• In a large bowl, combine ground almonds, Sucanat, and salt.
• Stir in the nondairy milk, rum (or Kirsch), vanilla, and cinnamon until well mixed.
• Pour the almond filling into the crust and spread evenly.
• Bake for 20-22 minutes, or until the filling is set.
• Let cool on a wire rack before serving.
• Serve at room temperature or chilled.

• In a small bowl, mix the arrowroot powder and pineapple juice to create a slurry.
• In a medium saucepan, combine the slurry, nondairy butter, sugar, and pineapple chunks.
• Cook over medium-high heat, stirring often, until the mixture thickens and the syrup looks slightly gelatinous.
• Let cool.
• Preheat oven to 375°F (190°C).
• Lightly coat an 8-inch pie plate with nonstick spray.
• In a food processor, grind the macadamia nuts until they release their oil and start resembling a paste.
• Add flour and salt, pulsing to combine.
• Add canola oil and pulse until mixed.
• Add nondairy milk, 1 tablespoon at a time, until a dough forms.
• Shape dough into a disk, then divide into two portions (one slightly larger).
• Roll out the larger piece to just under ¼ inch (6 mm) thick and place it in the pie plate.
• Pour the cooled pineapple filling into the crust, keeping 1 inch (2.
• 5 cm) from the edge.
• Roll out the second dough portion and cover the filling, sealing the edges with your fingers.
• Cut small decorative holes for ventilation.
• Bake for 35 minutes, or until the crust is golden brown.
• Let cool in the pan on a wire rack before serving.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line two or three baking sheets with parchment paper or silicone baking mats.
• In a mixing bowl, combine the graham cracker crumbs, flour, cocoa powder, and baking powder.
• In a separate bowl, use an electric mixer to beat together the vegetable shortening, vanilla extract, and orange extract.
• Slowly add the condensed soymilk, mixing until combined.
• Add the wet ingredients to the dry ingredients, stirring until well incorporated.
• Gently fold in the semisweet chocolate chips and the orange zest.
• Drop about 2 tablespoons (40 g) of dough per cookie onto the prepared baking sheets, spacing them about 3 inches (7.
• 5 cm) apart, as the cookies will spread while baking.
• Bake for 12-15 minutes or until set.
• Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line two baking sheets with parchment paper or silicone baking mats.
• In a large bowl, mix together the all-purpose flour, coconut flour, oats, baking soda, and baking powder.
• In a separate bowl, mix together the softened butter, granulated sugar, brown sugar, agave nectar, yogurt, vanilla extract, and salt.
• Add the wet ingredients to the dry ingredients, mixing gently to avoid overmixing.
• Fold in the dried cherries, chocolate chips, and flaked coconut until evenly distributed.
• Using about 1 tablespoon (60 g) of dough per cookie, form dough balls and flatten them slightly.
• Place them on the prepared baking sheets about 2 inches (5 cm) apart.
• Bake for 12-15 minutes, or until the cookies are lightly browned around the edges.
• Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or silicone baking mat.
• In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.
• Stir in the vanilla, hazelnut, and chocolate extracts.
• Add the flour, salt, and baking powder to the mixture and beat until well combined, scraping the sides of the bowl once during the process.
• Add the hazelnuts and chocolate chips, mixing with the electric mixer.
• Gradually add the soy milk until the dough is moist enough to stick together when pinched.
• Divide the dough into 12 equal portions, about 1½ tablespoons (32 g) each.
• Place on the prepared baking sheet, about 1 inch (2.
• 5 cm) apart.
• Flatten the dough slightly as it won’t spread much during baking.
• Bake for 10 minutes, or until the edges are golden brown.
• Let cool for a few minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line baking sheets with parchment paper or silicone mats.
• In a large bowl, combine Sucanat, sugar, milk, oil, whiskey, vanilla, cinnamon, and peanut butter until emulsified.
• Sift the flour, salt, and baking powder on top of the wet ingredients, then stir until fully combined.
• Divide the dough into 16 equal portions (about 1½ tablespoons or 30 g each) and place on the prepared baking sheets.
• Reshape slightly, then use a fork to flatten and create a crosshatch pattern on top of each cookie, if desired.
• Bake for 14 minutes, until the cookies are set and the edges are golden brown.
• Let cool for a few minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line baking sheets with parchment paper or silicone mats.
• In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy (about 2–3 minutes).
• Stir in the salt, arrowroot powder, vanilla, flour, and baking soda until well combined.
• Shape the dough into a ball and divide in half.
• Set one half aside.
• Using an electric mixer, beat the cocoa powder and milk into one half of the dough until fully combined.
• Add a little extra milk if the dough is too dry.
• Flatten both dough halves separately into small rectangles of the same shape and size, about ¾ inch (2 cm) thick.
• Cut each rectangle in half and layer them in an alternating pattern: vanilla, chocolate, vanilla, chocolate.
• Gently press them together to form a rectangular roll.
• Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
• Slice into 15 equal pieces and place on the prepared baking sheets, leaving 1 inch (2.
• 5 cm) of space between each cookie.
• Bake for 15 minutes, until slightly golden on the edges and almost firm on top.
• Let cool for a few minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line baking sheets with parchment paper or silicone baking mats.
• In a mixing bowl, sift together the flour, baking soda, and baking powder.
• Add the peanut butter and 1 cup (240 g) of jam.
• Mix well until fully incorporated.
• Adjust the dough consistency as needed based on the moisture content of the peanut butter.
• Roll 2 tablespoons (30 g) of dough into balls and slightly flatten into disks.
• Place them on the prepared baking sheets.
• Bake for 8 minutes.
• Remove from the oven and make a depression in each cookie using your thumb or a measuring spoon.
• Fill each depression with 1 teaspoon of the remaining jam.
• Bake for an additional 8 minutes.
• Let the cookies cool for 10 minutes before transferring to a wire rack to cool completely.

Make the cookies:

Prepare the dough:

• In a large bowl, use an electric mixer to cream together the butter and sugar until fluffy.
• Add the yogurt, vanilla extract, and lemon extract, mixing well.
• Sift in the flour, baking powder, and salt, then mix until well combined.

Chill the dough:

• Divide the dough into 4 equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour (or freeze for later use).

Preheat the oven:

• Set to 350°F (180°C, or gas mark 4).
• Line 3 baking sheets with parchment paper or silicone baking mats.

Roll and cut:

• On a floured surface, roll out the dough to about ¼-inch thickness.
• Cut into desired shapes using cookie cutters.

Bake:

• Transfer the cookies to the prepared baking sheets.
• Bake for 10–12 minutes, or until the edges are lightly golden.
• Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

Make the icing:

Mix the icing ingredients:

• In a bowl, whisk together the powdered sugar, nondairy milk, vanilla extract, and lemon extract.
• Add food coloring if desired.

Decorate:

• Apply the icing to the completely cooled cookies.
• Allow to harden before packaging or storing.

Yield:

• About 36 cookies