Sweet Treats

Let's be honest- we all love a good treat. 
Here we will share our favourite treats and the recipes for when you need to satisfy that sweet tooth!
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BLUEBERRY CRUMBLE
WATCH THE VIDEO HERE

Blueberry Crumble

FILLING INGREDIENTS: 

Blueberry Filling (make first so it cools)

3 Cups Frozen Blueberries

½ Cup Granulated Sugar

¼ Cup Orange Juice

6 tsp Cornstarch

In saucepan, combine 3 cups (750 mL) fresh or frozen blueberries, 1/2 cup (125 mL) granulated sugar and 1/4 cup (50 mL) fresh orange juice to boil. Reduce heat and simmer for about 10 minutes or until tender. Whisk together 5-6 tsp (25-30 mL) cornstarch and 2 tbsp (25 mL) fresh orange juice; whisk into blueberry mixture. Bring mixture to boil and cook, stirring, for 1 minute or until thickened. Cool completely.

 

OR

Date Filling:
2 cups Packed pitted dates (10 oz/300g) 500 mL
2 tbsp Packed light brown sugar 25 mL
1 cup Water 250 mL (or orange juice)
1 tbsp Lemon juice 15 mL
1 tsp Vanilla 5 mL


In heavy bottomed saucepan, combine dates and sugar and 1 cup (250 mL) water. Bring to boil; reduce heat and simmer, stirring and mashing dates slightly, for 20 minutes or until thick and jam-like. Stir in lemon juice and vanilla. Set aside to cool

 

Topping and Base:

  • 2 cups Rolled oats (preferably not instant) 500 mL

  • 1 cup All purpose flour 250 mL

  • 1 cup Packed brown sugar 250 mL

  • 1 tsp Baking soda 5 mL

  • 1/4 tsp Cinnamon (optional) 1 mL

  • Pinch Salt

  • 1 cup unsalted butter, softened 1 mL

Directions
Preheat oven to 350F (180oC). Lightly grease 8-inch (2L) or 9-inch (2.5L) square baking pan or line with parchment paper.

In large bowl combine oats, flour, sugar, soda, cinnamon (if using) and salt. Add butter, crumbling with fingertips until crumbly and well blended. Pat half of mixture into bottom of prepared pan. Spread date or blueberry filling evenly over. Sprinkle remaining oat mixture evenly over top.
Bake in centre of oven for about 30 minutes or until topping is golden brown. Cool completely in pan on rack. Cut into bars. Makes 16 squares.

Peacan Maple Scones

By Rose Serpico.

 

INGREDIENTS: 

Scones

1 ½ Cups all-purpose flour (you can try GF I have not Im sure it would be good)

1 ½ Cups Maple Oats

1 ½ tsp baking powder

½ tsp baking soda

1 tsp vanilla

¼ tsp salt

½ Cup toasted pecans (do this first)

½ cup raisins

½ cup cold earth balance cut into small pieces

1/4 Cup oat milk 

½ cup maple syrup

1 flax egg (1 tbs ground flax, 6 tbs water, set aside in a separate bowl)

 

Glaze

1 Cup icing sugar

½ tsp vanilla

3 tbs maple syrup

2 tbs water

 

INSTRUCTIONS: 

  1. Preheat oven 350

  2. Mix flour, oats, baking powder, baking soda 

  3. Add vanilla, salt and cold butter cut in pieces. Use a hand mixer and oat milk, maple syrup and flax egg and raisins

  4. Stir in toasted pecans

  5. Place on a baking pan lined with parchment paper

  6. Bake for 30-35 min

  7. While scones are baking make Glaze. Stir icing sugar, vanilla, maple syrup and water. Set aside

  8. Let scones cool 30 min and dip tops in glaze

GET YOUR OATS FROM STOKED ON OATS WITH OUR PROMO CODE HERE! 

Coconut Cream Coffee

INGREDIENTS:

  • 1 cup of coffee or espresso

  • cream off the top of a can of coconut milk

INSTRUCTIONS:

  1. Whip the cream off the top of a can of coconut milk.

  2. Add to your Saturday morning coffee.

  3. Sit back and enjoy!

Peppermint Pattie Cookies 

Makes about 2 dozen nice size amazing cookies.

INGREDIENTS: 

  • 1½ cups gluten-free all-purpose flour

  • ¼ cup arrowroot

  • 1½ teaspoons xanthan gum

  • 1 teaspoon baking soda

  • ¾ or 1 cup organic sugar  

  • ¾ cup virgin coconut oil, warmed, slightly cooled

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon kosher salt

  • 1 teaspoon vanilla extract

  • ½ cup unsweetened applesauce

  • 1 cup vegan chocolate chips

  • 2 tablespoons mint extract

INSTRUCTIONS:

  1. Preheat to 325°. Line 2 rimmed baking sheets with parchment paper.

  2. Whisk flour, arrowroot, xantham gum, and baking soda in a medium bowl. Using a rubber spatula, mix coconut oil, cocoa powder, salt, and vanilla extract in a large bowl until smooth. Stir in dry ingredients until combined, then stir in applesauce.

  3. Spoon balls of dough onto prepared baking sheets, spacing 2" apart. Using the back of your hand or the spoon, flatten balls into ½"-thick rounds. Bake cookies, rotating once halfway through, until edges are set (cookies will firm as they cool), 12–15 minutes. Transfer parchment with cookies onto wire racks to cool.

  4. In the mean time stir in vegan chocolate chips and mint extract in a medium heatproof bowl set over a saucepan of simmering water (water should not touch bowl) until melted and smooth (or heat in a microwave in 10-second increments and stir until smooth).

  5. Once cookies are cooled, dip tops of cookies into chocolate glaze or spoon and smooth some on  and place on prepared sheet. Chill cookies to firm them up, at least 15 minutes. 

Peanut Butter Cake with Peanut Butter Frosting

INGREDIENTS: 

  • 1/3 cup natural peanut butter

  • 1 1/2 cups nondairy milk 

  • 2 tsp vanilla extract

  • 1/2 cup applesauce

  • 2 Tbsp apple cider vinegar

  • 2 cups all-purpose flour

  • 1 cup natural cane sugar (or granulated cane sugar)

  • 3/4 cup cocoa powder

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup vegan chocolate chips

INSTRUCTIONS:

1. Pre-heat oven to 350 degrees F. Line a cake pan with parchment paper.

2. Put the peanut butter in a bowl and gradually add the nondairy milk, whisking as you go to dissolve the peanut butter into the milk. Whisk in the vanilla, applesauce, and vinegar as well.

3. In another bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

4. Pour the peanut butter mixture into the flour mixture and stir together gently. Do not beat, and do not over-mix. When all the flour has been absorbed, add the chocolate chips.

5. Pour into the lined cake pan and evenly spread. Bake for 35 - 40 minutes. Do not over bake! While cake is baking prepare frosting. Do NOT frost cake however until cake is completely cool. 

Peanut Butter Frosting

Ingredients:

  • 3/4 cup natural peanut butter 

  • 1/4 tsp salt

  • 1 cup plus 2 Tbsp icing sugar (use Rogers Brand)

  • 5 - 6 Tbsp nondairy milk

Instructions:

1. In a bowl combine the peanut butter, salt and icing sugar.

2. Add the milk until it becomes a consistency that is "gloopy" yet pourable. 

3. Pour and spread over the cake once the cake is completely cool. 

Chocolate Cupcakes with Vanilla Frosting

Chocolate Cupcakes 

* makes 24 cupcakes

Ingredients:

  • 2 cups unsweetened plain almond milk (or any non-dairy milk)

  • 2 Tbsp apple cider vinegar or white vinegar

  • 1 1/2 cups natural cane sugar (or granulated cane sugar)

  • 2/3 cup melted coconut oil

  • 2 Tbsp pure vanilla extract

  • 1 cup whole wheat pastry flour

  • 2 cups all-purpose flour

  • 2/3 cup cocoa powder (sifted)

  • 2 tsp baking soda

  • 1 1/4 tsp fine-grain sea salt

Instructions: 

1. Pre-heat oven to 350 degrees F. Line a cupcake tin with paper liners.

2. In a medium bowl, stir together the milk and vinegar. Set aside for 2 minutes. This combo makes the vegan buttermilk.

3. Add the sugar, oil, and vanilla to the bowl with the milk. Whisk to combine.

4. In a large bowl, whisk together the pastry flour, all-purpose flour, cocoa powder, baking soda, and salt until combined.

5. Pour the milk mixture over the flour mixture and beat with a hand mixer until smooth.

6. Divide the batter evenly between the cupcake tins. Bake for 17 - 23 minutes, rotating the pans halfway through to ensure even baking. We have found 20 minutes exactly works perfectly to cook but not dry out the cupcakes.

7. Let them cool in the pan for 5-10 minutes, then gently lift them out and transfer to a cooling rack. Let them cool completely (about 45 minutes more) and ice!

Vanilla Frosting/Icing

*makes enough for about 36 cupcakes

Ingredients:

  • 2 cups of vegan butter (preference for this recipe is Becel VEGAN)

  • 1 bag of ROGERS brand icing sugar (as not all icing sugar is vegan)

  • 4 Tbsp of vanilla

Instructions:

1. Put vegan butter into the mixer (or use hand mixer).

2. Slowly add icing sugar cup by cup.

3. Add vanilla.

Store any extra in an air-tight container.

Mango Mousse

Ingredients:

  • 3 ripe mangoes

  • 1 ½ cup coconut cream

  • 3 tbsp agave syrup (or 2 tbsp powdered sugar)

 

Instructions:

1. Peel the mangoes and dice them.

2. Mash the dices to make a smooth puree/pulp.

3. In a big bowl, gently add the coconut cream and whisk the pulp until it is creamy.

4. Add the agave syrup (or powdered sugar).

5. Garnish the Mousse with fresh fruits or dark chocolate shavings.

6. That's it! Refrigerate them for a few hours and serve chilled for a sweet indulgence!

 

NOTE Just be sure to refrigerate the coconut milk ahead of time and use just the cream that settles on the top instead of the entire can of coconut milk. You will need 2 cans of coconut milk to get 1½ to 2 cups of coconut cream. 

Double Chocolate Chip Cookies

INGREDIENTS:

  • 2 1/4 cup all-purpose flour

  • 1/2 cup cocoa powder

  • 1 Tbsp cornstarch

  • 1 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1 cup vegan butter/margarine

  • 1 cup brown sugar, packed

  • 3/4 cup granulated sugar

  • 1/2 cup apple sauce

  • 1 tsp vanilla

  • 1 1/4 cup vegan chocolate chips

INSTRUCTIONS:

  1. Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.

  2. In a small bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. 

  3. In a stand-up mixer with the paddle attachment, beat vegan butter and sugars until light and fluffy, scraping down the sides as necessary. Add the apple sauce and vanilla extract and beat until combined. The dough may start to look a little curdled at this point; that's okay. 

  4. Turn your mixer down to low and slowly add the flour/cocoa mixture to the butter and sugar until the dry ingredients are fully incorporated into the wet ingredients.

  5. Remove bowl from mixer and add in the chocolate chips and stir with a spoon to combine.

  6. Scoop cookies onto the prepared baking sheet. Each cookie should be about 2 tablespoons in size.

  7. Press down each cookie slightly.

  8. Bake cookies for about 10 - 12 minutes. When cookies are done, they should have a finished outer layer but the inside should still be slightly underdone. This is how we get our chewy texture.

  9. Remove the cookies from the oven and let them cool on the cooking tray for 8 - 10 minutes before transferring to a wire cooling rack to completely cool.

  10. Once cookies are completely cool, store them in an airtight container at room temperature for up to 5 days. 

This is a huge recipe and should give you 36 cookies!

Homemade Twix Bars

INGREDIENTS: 

​Base Cookie Layer:

  • 1 cup fine shredded coconut 

  • 1/2 cup almond flour

  • 1/4 cup melted coconut oil

  • 2 Tbsp maple syrup

  • 1/2 tsp vanilla 

  • 1/2 tsp sea salt

Carmel Center:

  • 3/4 cup maple syrup

  • 1/2 cup canned full fat coconut milk only use cream not water

  • 1 tsp vanilla

  • 2 Tbsp almond butter

Chocolate Outer:

  • 1 bag vegan chocolate chips

  • 1 Tbsp coconut oil

INSTRUCTIONS:

1. Preheat the oven to 350. Line a loaf pan with parchment paper.

2. To make the coconut layer: In a medium bowl, combine the shredded coconut, almond flour, coconut oil, maple syrup, 1/2 teaspoon, and salt until combined. Press the mixture firmly into the prepared baking dish. Transfer to the oven and bake 10-12 minutes, until lightly golden and toasted. Remove from the oven and let cool.

3. To make the caramel layer: In a medium pan, combine the maple syrup and coconut cream and bring to a boil over high heat. Boil 12-15 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the almond butter and 1 teaspoon vanilla. Let the mix cool slightly, then pour over the coconut base layer. Transfer to the freezer, freeze 30 minutes, until firm.

4. For the chocolate: Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 10 minutes.

5. Cut bars into bars  Dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes.

6. Store in fridge for up to 2 weeks.

Banana Nice Cream

INGREDIENTS:

  • 2-3 overripe, frozen bananas

  • optional milk of choice, if needed

  • pinch salt

INSTRUCTIONS:

  1. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.)

  2. To make the ice cream, throw around 2-3 frozen bananas into a blender, food processor, or Vita-mix. Add a pinch of salt and 2-4 Tbsp of any non-dairy milk of choice.

  3. Blend until you achieve a soft-serve texture adding more non-dairy milk to reach desired consistency.

  4. You can serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop.

 

FLAVOURS:

Chocolate Banana Ice Cream: Use 3 bananas. Add 1/4 tsp pure vanilla extract, pinch salt, and 3 tbsp cocoa powder.

Mint Chocolate Chip: Use 2 bananas and a pinch of salt. Add 1/8 tsp pure peppermint extract (or more if desired), and stir in chocolate chips or cacao nibs after blending. Optional, blend in a pinch of spirulina or a small handful spinach for color and an extra nutrient boost.

 

Peanut Butter: Make the original recipe below, adding 2-3 tbsp peanut butter or another nut butter or allergy-friendly alternative before blending.

 

Cookies’n Cream: Make the original recipe below, adding 2 tbsp coconut butter if desired. After blending, add in a crushed cookie sandwich or Oreos.

 

Very Berry: Make the original recipe below, adding 1 cup frozen berries of choice and 1/8 tsp pure vanilla extract.

 

Strawberry: Use 2 bananas. Blend in 1/2 cup frozen strawberries. Add 1/4 tsp pure vanilla extract and optional shake of cinnamon.

 

Pina Colada: Make the original recipe below, using 1/4 cup canned coconut milk as your milk of choice. Blend in 1/2 cup frozen pineapple. Stir in shredded coconut if desired.

 

Vanilla Bean: Use 3 bananas and a pinch of salt. Add 1/2 tsp vanilla bean paste.

 

Pistachio: Make the original recipe below, adding 2-3 tbsp pistachio butter and 1/8 tsp pure vanilla extract. Sprinkle crushed pistachios on top if desired.

Gluten Free Donuts 

This recipe makes 14 regular size donuts.

DRY INGREDIENTS:

  • 1½ cup gluten free flour 

  • ½ tsp. xanthan gum

  • 1 tsp. baking powder

  • ½ cup coconut sugar or you can use brown

  • ¼ tsp. salt

  • ¼ tsp. nutmeg

 

WET INGREDIENTS:

  • ½ cup Almond or coconut milk

  • 2 tsp. apple cider vinegar

  • 1½ tsp. Ener-G egg replacer + 2 Tbsp. warm water, mixed until frothy

  • ¼ cup vegetable oil

  • ½ tsp. vanilla extract

INSTRUCTIONS:

  1. Preheat your oven to 350 degrees.

  2. Grease a mini donut pan or regular-sized donut pan. 

  3. Mix the wet and dry ingredients separately. Combine until no flour is visible.

  4. Put into pan and level up/smooth with the back of a spoon. *Note: put the donut batter in a pastry funnel and then put it in the donut trays. Using a spoon is very messy You can also fill up a zip lock and cut the corner and squeezed it out that way.

  5. Bake for 15 - 18 minutes or until a toothpick inserted into the donut comes out clean. 

  6. Remove from oven and transfer donuts to a cooling rack to let cool.

  7. Add the toppings.

 

TOPPINGS:

Cinnamon Sugar: Dip donuts lightly into melted Earth Balance vegan butter and then into cinnamon and coconut sugar mix (1/2 cup sugar and 2 Tbsp cinnamon).

 

Glazed and toasted Coconut: Mix 1cup of icing sugar with 1 Tbsp melted Earth Balance vegan butter, and 1 Tbsp of non-dairy milk. Drizzle as much as you like

on and sprinkle on any coconut you like.

 

Chocolate Glaze: 1 cup vegan chocolate chips melted with 1 large Tbsp of coconut oil. Dip top of donut in. 

Coconut Cream Pie

INGREDIENTS:

  • 1 pie crust

  • 1/4 cup soy, almond or rice milk

  • 1/4 cup cornstarch or arrowroot

  • 1 (13.5-ounce) can coconut milk

  • 1/2 cup sugar

  • 1/8 tsp salt

  • 1 tsp pure vanilla extract

  • 1/2 cup shredded coconut

  • 1 1/2 cups coconut whipped cream

  • toasted coconut

 

  1. Preheat the oven to 350 degrees. Lightly grease a 9-inch pie pan.

  2. Remove the pie crust from freezer and bake as directed (this is for a store-bought crust).

  3. Mix the non-dairy milk and cornstarch in a small bowl with a whisk or fork. Set aside.

  4. In a saucepan, whisk together the coconut milk, sugar, and salt – heat over medium-high heat until just boiling.

  5. Reduce the heat to medium and slowly drizzle to cornstarch mixture into the saucepan and whisk continuously. Let the mixture cook until it becomes very thick like pudding but, keep whisking.

  6. Remove from heat and whisk in the vanilla and shredded coconut.

  7. Pour the filling into the crust.

  8. Let the pie cool completely then chill it in the refrigerator for 8 hours or overnight.

  9. Top with coconut whipped cream and toasted coconut.

 

Coconut Whipped Cream: you can buy store bought coconut whipped cream or make your own.

  • 2/3 cup powdered sugar

  • 1 (13.5 can) of coconut milk (not lite)

    • ensure it is chilled and not been stirred

Chill the bowl and the whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold the cream, will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of a stand mixer. Do not include any of the coconut water, even if you have to leave behind little margin of coconut cream (even a little bit of coconut water can harm your results).

Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours (minimum 3 hours) or overnight.

 

Toasted Coconut: pre-heat oven to 350 degrees. Spread coconut on a rimmed baking sheet for 5 – 10 minutes, or until golden brown. Turn coconut frequently with a spatula to ensure browning.

Double Chocolate Zucchini Bread 

INGREDIENTS:

  • 1 flax egg* (1 tablespoon flaxseed meal + 3 tablespoons water)

  • 1 cup shredded zucchini (from about 1 medium zucchini)

  • 1/2 cup sunflower butter*

  • 1/2 cup pure maple syrup (or coconut palm syrup)

  • 1 teaspoon vanilla extract

  • 1 teaspoon apple cider vinegar

  • 1/2 cup dairy & nut free milk alternative such as flax, oat, or hemp milk

  • 1 cup gluten free oat flour*

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/3 cup allergy friendly chocolate chips, plus extra for sprinkling on top (Enjoy Life is a good brand)

 

For the chocolate frosting:

  • 4 oz vegan plain cream cheese

  • 1/4 cup organic powdered sugar

  • 2 tablespoons unsweetened cocoa powder

  • 1/2 tablespoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Line a 8x4 inch baking pan with parchment paper and/or spray with nonstick cooking spray.

  2. Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. Place in the fridge for 5 minutes so that it thickens up.

  3. Next squeeze your shredded zucchini of excess moisture with a paper towel or cheesecloth then place shredded zucchini in a large bowl. Mix in the flax egg, sunflower butter, maple syrup, vanilla extract, apple cider vinegar and milk until well combined.

  4. Next add in the oat flour, cocoa powder, baking soda and salt; mix until well combined. Fold in chocolate chips. 

  5. Pour batter into prepared loaf pan and smooth top. Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean or with just a few crumbs attached. 

  6. Cool pan on a wire rack for 10-15 minutes, then remove bread from pan, place on wire rack and allow it cool completely.

  7. Once bread has cooled, you can make the frosting by beating together the cream cheese, cocoa powder, powdered sugar and vanilla extract until smooth and creamy. Spread over the top of the bread. Top with a tablespoon of extra chocolate chips and cut into 12 slices. Bread should be kept in the fridge once frosted. 

Churro Banana Bites

INGREDIENTS:

  • 2 bananas, sliced into 1/2" coins

  • 2 Tbsp granulated sugar

  • 2 tsp. ground cinnamon

  • 1 tbsp. coconut oil

  • 1/4 cup melted chocolate (use melted vegan chocolate chips)

INSTRUCTIONS:

  1. In a small bowl, combine the sugar and cinnamon and whisk together until evenly combined.

  2. In a large skillet, heat coconut oil over medium heat. Add the bananas and cook until starting to caramelize, about 1 minute. Sprinkle about half of the cinnamon-sugar over the banana rounds. Flip the rounds, sprinkle with the remaining cinnamon-sugar, and cook about 1 minutes more.

  3. Serve with toothpicks to dunk the churro bites in melted chocolate.