Grain Free Vegan Kitchen

Shortbread: 2 1/2c almond flour 1/2c tapioca flour 4T maple syrup 1/3c coconut oil Filling: 3T potato or tapioca starch 3T water 1/3c coconut oil 1/4c maple syrup 1/2c brown sugar 3T almond butter 1t vanilla extract 1t cinnamon 1/4t salt, optional 1 heaping cup roughly chopped pecans Preheat the oven to 365 F and line an 8-inch square baking pan with parchment paper so it sticks out over the edges of the pan on at least two sides (this will help you lift the bars from the pan after baking).  Add all the ingredients for the shortbread base to a bowl and mix until you get a soft dough. Place the dough in the prepared pan and press down firmly with your hands until you have an even layer. Poke approximately 15-20m evenly spaced out holes in the crust using a fork. Bake the crust for 13-15mins, then remove from the oven and set aside. While the crust is baking, begin preparing the pecan filling. In a small bowl, mix the cornstarch and water into a paste and set aside. Add the rest of t...

1/2c coconut cream 1c canned pumpkin puree (not pumpkin pie filling, just plain cooked pureed pumpkin)  2T maple syrup 1 1/2t pumpkin pie spice or equivalent Add all ingredients to a mixing bowl and mix until completely smooth. Divide into two jars, dishes, or other serving container. Place in the fridge for a few hours to firm. Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and, if desired, crumpled dates and pecans. Recipe by Deryn Macey at Running on Real Food:  https://runningonrealfood.com/pumpkin-mousse/

Cookies: 1 1/2c finely ground almond flour 3T pure maple syrup 3T coconut oil, melted 1/8t salt 1/2t vanilla extract 1/2t almond extract Thinly sliced almonds (optional) Icing: 1/4c powdered sugar 1t agave a few drops almond extract Preheat oven to 325. Combine all ingredients and roll into balls. Place on a parchment-lined cookie sheet and smash into cookie shape with fingers or palm. Bake for 12 minutes. If desired for a "bear claw" effect, place 5 sliced almonds on each cookie. Let cool. Prepare icing by combining powdered sugar, agave, and extract, then adding a small amount of water a bit at a time until the correct consistency is achieved. Drizzle onto cooled cookies. Store cookies in refrigerator. Cookies adapted from a recipe by The Conscious Plant Kitchen . Icing adapted from a recipe in Vegetarian Times.

1c walnuts 1c dates 1/4c cacao powder 1/2 T coconut oil Blend well, then press into a pie plate or roll into balls.

This is one of my most used recipes. I almost always bring it, or one of its variations, to family gatherings and potlucks. I swear to you that no one will know that it is not dairy. See also Serving Suggestions below. 2 boxes soft, silken tofu 1 package chocolate chips (Ghiradelli and Tropical Source both make dairy-free versions) (use gluten free, if required) 3T honey or maple syrup Melt chocolate chips in microwave or double boiler. Blend tofu and melted chocolate in blender. Add sweetener to taste. Refrigerate until ready to serve. Makes 8 1/2c servings. Serving Suggestion s Blend 1c frozen berries (sweeten if necessary) before blending pudding. Pour a little berry liquid in the bottom of pudding cups. Before washing blender, add pudding ingredients and blend. Top cups with pudding. Garnish with fresh berries. Press Raw Vegan Brownes into a pie crust, add strawberries and/or bananas. Top with pudding. Use in Fruit Pizza.

1 c raw cashews 1 c walnuts 8-12 pitted dates 1/2c coconut crystals 1/2t vanilla Vegan chocolate or cacao nibs to taste Blend well and then roll into balls.