Banana Almond Butter Stuffed French Toast with Date Syrup




4-5 pieces of bread, something sturdy. 
½ cup ground chia seeds
1- 1½ cups warm almond, soy, or coconut milk
½ cup gluten-free flour
½ tbsp vanilla
½ oz. cinnamon 
Dash of Sea Salt
1 cup almond butter or peanut butter
½ oz. melted coconut oil
1 banana
½ oz. vegan butter, such as Earth Balance
2 oz. date syrup 



Start by making the batter. Mix together the milk, ground chia seeds, the cinnamon, sea salt, and vanilla. Whisk well. Add more chia, a little flour, and/or additional vegan egg replacer if it needs to be thicker. Gluten-free flour can be subbed for ground oats. Put batter aside. 

Get a hot skillet-pan going with a little coconut oil and the vegan butter. Start by coating the bread in the batter. When the oil/butter mix is piping hot, add the coated bread. Flip when the bottoms are brown. When both sides are cooked, remove from heat and place on paper towel. Slice banana. Mix almond butter and little melted coconut oil to make it a little more workable. Spread a thick layer on one side of the bread. Add banana and top with another piece of french toast. Slather in @ilovedatelady Date syrup, and you'll be dancing all the way to work, or the gym, or to the store... or feel free to just lay there and relax because these are low on the processed sugar and high on the protein! 


Chocolate Zucchini Coffee Cake



2 cups grated zucchini
½ cup neutral oil, such as sunflower
½ cup plant milk
2/3 cup apple sauce
1 tsp vanilla
1 cup dark chocolate chips
½ cup walnuts, chopped
~ 2 tbsp. Egg replacer
~ 1 ½ cup organic turbinado sugar or agave
2 ½ cups organic gluten-free flour
½ cup organic cocoa powder
~ 2 tbsp. instant coffee
1 tsp baking soda
½ tsp salt



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Start by preheating the oven to 350 degrees. Next you'll want to get out a large bowl and mix the oil and sugar until it's thoroughly combined, about 1 minute. Then add the egg replacer, vanilla, and applesauce. Mix well. In a separate bowl, mix the dry ingredients -flour, cocoa, baking soda, instant coffee (We suggest FourSigmatic for the superfood kick!) and salt. Next you'll want to combine the sugar mixture and dry ingredients, and slowly add in the milk. Follow this up by slowly mixing in the zucchini and walnuts. When chopping the walnuts, make sure they aren't too large or they will sink to the bottom. 

Add the mixture to a greased, about 9" x 13" baking pan. Bake for 20 minutes. 

As it bakes, get your coco whip ready. You can either a) put a can of coconut fat in the freezer prior to starting and whip it up with a little agave by hand or b) just go for the SoDelicious CoCowhip, it's got that classic cool-wwwhip -esque and is crushable by the tub-full. Add a heaping pile to a piping bag and set in freezer for 10-15 minutes. 

Remove cake when ready (use the toothpick method) and let sit to cool, about another 20 minutes. Slice cake into hefty squares, pipe some cream between two stacks and add a little extra to the top. Don't feel guilty if you add a little on the side. Go even fancier by adding crushed cacao chips on the top. Now take a deep breath before mowing. 

Your kids won't even know you snuck some veg into it, or your husband, or those in-laws with staunch, conservative views....not even Ron Swanson. How sweet is that. 

Mini Pumpkin Ginger Cheesecakes





1 cup pitted Medjool dates, pitted 
1 1/2 cups almonds (finely ground) or almond meal
Sea salt

2 cups raw cashews (soaked in hot water for 1 hour or overnight)
Squirt of lemon juice (optional)
1/4 cup full-fat coconut cream 
3 Tbsp melted unrefined coconut oil
1 tsp. fresh ginger root (finely grated)
1/4 cup pure organic maple syrup or agave
1/2 can organic pumpkin puree
Sea salt
3/4 tsp. pumpkin pie spice
1 tsp. organic vanilla extract

Hefty portion of coconut whipped cream
1/4 tsp ground cinnamon



Start by making the crust. Pulse together dates, almond meal, and a little sea salt until the mixture is "play-doh" like. It shouldn't be too sticky or rigid. Set aside until the filling is prepared. When ready, hand form the dough into cupcake tin or individual ramekins. The crust should be about a 1/4 inch.  

To make the filling, you'll want to start by preparing your cashews. You can either a) boil water and cover cashews with water for 1+ hours or b) submerge cashews in water and lemon juice over night. Either way should work. When ready, simply blend together all filling ingredients. Feel free to add more sweetener if you feel the need. Again, the desired texture shouldn't be too runny or thick, it should be relatively similar to pumpkin pie filling. When filling is ready, fill each cupcake tin / cover crust with filling until full. Immediately cover with plastic wrap and put in freezer for 2+ hours. 

Remove cheesecakes about 15-20 minutes prior to eating to thaw. Cover with Coco whip and swirl some cinnamon. Sit, crush, enjoy, and repeat.