recipes

• In a large mixing bowl, combine the avocado flesh, nondairy cream cheese, powdered sugar, lime juice, vanilla extract, and salt.
• Using an electric mixer, beat the mixture until completely smooth and creamy.
• Pour the filling into the prepared pie crust.
• Refrigerate the pie for at least 2 hours or until firm.
• Slice and serve chilled.

• Preheat the oven to 350°F (180°C, or gas mark 4), or 325°F (170°C, or gas mark 3) if using agave nectar.
• Lightly grease a 9-inch (23-cm) round baking pan with nonstick cooking spray.

To make the crust:

• Combine the chocolate graham cracker crumbs, oil, brown sugar, and salt in a food processor.
• Pulse until the mixture is combined.
• Press it firmly into the bottom of the prepared pan.

To make the mousse:

• In a food processor, combine tofu, nondairy sour cream, peanut butter, vanilla extract, maple syrup or agave, baking powder, and salt.
• Blend until perfectly smooth, occasionally scraping down the sides.
• Pour the mousse over the crust and level it with a spatula.

For the standard topping:

• In a small saucepan, combine peanuts, water, butter, brown sugar or maple syrup, and salt.
• Cook over medium heat for about 3 minutes, stirring constantly, until the liquid reduces and thickens.
• Remove from heat and let cool.

For the quick topping:

• In a small bowl, mix peanuts and cinnamon.
• Stir in the agave nectar.
• Sprinkle either the standard or quick topping evenly across the mousse filling.
• Bake the pie for 20 minutes, or 25 minutes if using agave nectar.
• Cool the pie in the pan on a wire rack, then freeze until completely cooled for easier slicing.

To make the ganache:

• Heat nondairy milk in a small saucepan over medium-high heat until just about to boil.
• Remove from heat, add chocolate chips, and stir until melted.
• Mix in maple syrup or agave.
• Drizzle over the pie either after freezing or on individual slices before serving.
• Thaw the pie in the fridge for about 1 hour before serving.

• To make the crust:

  In a food processor, combine spelt flour, chocolate, sugar, baking powder, and salt.
• Pulse until well blended.
• Add canola oil, 1 tablespoon (15 ml) at a time, pulsing between additions.
• Gradually add nondairy milk, 1 tablespoon at a time, until a dough forms.
• Shape the dough into a disk, wrap it, and chill for 1 hour.
• Roll the chilled dough into a 12-inch (30-cm) round between two sheets of parchment paper or silicone mats.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly grease an 8-inch (20-cm) round cake pan with nonstick spray.
• Transfer the rolled dough into the prepared pan.
• If the dough tears, patch it together.
• Press the edges to create a ½-inch (1.
• 3-cm) high rim and crimp if desired.
• Set aside.
• To make the filling: In a large bowl, combine ground almonds, Sucanat, and salt.
• Stir in nondairy milk, rum, vanilla extract, and cinnamon until fully combined.
• Pour the filling into the crust and spread evenly.
• Bake for 20–22 minutes, or until the filling is set.
• Cool the pie on a wire rack.
• Serve at room temperature or chilled.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat an 8-inch (20-cm) pie plate with nonstick cooking spray.
• To make the filling: In a small bowl, combine arrowroot powder and pineapple juice to make a slurry.
• In a medium saucepan, combine the slurry, nondairy butter, sugar, and pineapple.
• Cook over medium-high heat, stirring often, until the mixture thickens, and the liquid becomes syrupy.
• Let cool.
• To make the crust: Grind macadamia nuts in a food processor until they resemble butter, releasing their oils.
• Add spelt flour and sea salt, pulsing to combine.
• Add canola oil and pulse again to combine.
• Gradually add nondairy milk, 1 tablespoon at a time, until a cohesive dough forms.
• Divide the dough into two portions (one slightly larger).
• Roll out the larger portion to less than ¼ inch (6 mm) thick and line the pie plate with it.
• Add the cooled filling to the crust, leaving a 1-inch (2.
• 5-cm) border.
• Roll out the second portion of dough and place it over the filling.
• Seal the edges with your fingers.
• Cut decorative vents in the top crust for steam to escape.
• Bake for 35 minutes, or until the crust is golden brown.
• Let cool on a wire rack in the pan to allow the filling to set.
• Serve warm, at room temperature, or chilled.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line 2 or 3 baking sheets with parchment paper or silicone baking mats, such as Silpat.
• 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 shortening and extracts, then slowly add the condensed milk.
• Add the wet ingredients to the dry, and stir to combine.
• Fold in the chocolate chips and orange zest.
• Spoon about 2 tablespoons (40 g) of cookie dough onto the prepared baking sheets, spacing them 3 inches (7.
• 5 cm) apart.
• Bake for 12 to 15 minutes.
• Let cool for about 5 minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C or gas mark 4).
• Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large bowl, mix together the flours, oats, baking soda, and baking powder.
• In a separate bowl, mix together the butter, sugars, agave nectar, yogurt, vanilla extract, and salt.
• Add the wet ingredients to the dry ingredients, mixing carefully to avoid overmixing.
• Fold in the cherries, chocolate chips, and coconut.
• Form the dough into balls using about 1/4 cup (60 g) dough per ball.
• Flatten slightly and place on the prepared baking sheets about 2 inches (5 cm) apart.
• Bake for 12 to 15 minutes or until lightly browned.
• Let the cookies cool completely on the baking sheet before removing.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, use an electric mixer to cream together the nondairy butter and Sucanat until light and fluffy, about 2 minutes.
• Stir in the vanilla, hazelnut, and chocolate extracts.
• Add the flour, salt, and baking powder, and beat until combined.
• Scrape the sides of the bowl as needed.
• Using the electric mixer, mix in the halved hazelnuts and nondairy chocolate chips.
• Add the nondairy milk until the dough is moist enough to stick together when pinched.
• Divide the dough into 12 equal portions (about 1½ tablespoons or 32 g each).
• Place on the prepared baking sheet, leaving 1 inch (2.
• 5 cm) between each cookie.
• Flatten slightly, as they don’t spread much while baking.
• Bake for 10 minutes, or until the edges are golden brown.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large bowl, mix together the Sucanat, raw sugar, almond milk, canola oil, whiskey, vanilla, cinnamon, and peanut butter until emulsified.
• Sift the whole wheat pastry flour, sea salt, and baking powder over the wet mixture.
• Stir until everything is combined.
• Divide the dough into 16 equal portions, about 1½ tablespoons (30 g) each.
• Reshape the portions into rounds and place them on the prepared baking sheets.
• Use a fork to flatten each dough ball and create a traditional crosshatch pattern on top of each cookie, if desired.
• Bake for 14 minutes, or until the cookies are set and the edges turn golden brown.
• Allow the cookies to cool for a few minutes on the baking sheets before transferring them to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large mixing bowl, use an electric mixer to cream together the nondairy butter and powdered sugar until light and fluffy, about 2–3 minutes.
• Stir in the sea salt, arrowroot powder, vanilla extract, flour, and baking soda until well combined.
• Shape the dough into a ball and divide it in half.
• Set one half aside.
• Using an electric mixer, beat the cocoa powder and nondairy milk into one half of the dough until well combined.
• If the dough feels too dry, add a bit more milk.
• Flatten both the vanilla and chocolate doughs into separate rectangles of equal size, about ¾ inch (2 cm) thick.
• Cut each rectangle in half.
• Stack them alternately (vanilla-chocolate-vanilla-chocolate), gently pressing them together to form a rectangular roll.
• Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Remove the dough and slice into 15 equal pieces.
• Arrange the slices on the prepared baking sheets, leaving 1 inch (2.
• 5 cm) between cookies.
• Bake for 15 minutes, or until the edges are slightly golden and the tops are almost firm.
• The cookies will firm up as they cool.
• Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line 2 or 3 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 the jam to the dry mixture.
• Adjust the flour quantity if needed based on the moisture content of your peanut butter (creamier peanut butter may require a little extra flour, while drier peanut butter may need less).
• Mix well, ensuring all ingredients are fully incorporated.
• Roll 2 tablespoons (30 g) of dough into balls and slightly flatten them into disks.
• Place the disks on the prepared baking sheets.
• Bake for 8 minutes.
• Remove from the oven and make a depression in the center of each cookie using your thumb or the back of a tablespoon-size measuring spoon.
• Fill each depression with 1 teaspoon of the remaining ¾ cup (180 g) jam.
• Return the cookies to the oven and bake for an additional 8 minutes.
• Let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.