Double Chocolate Gluten-Free Cake

Directions

• Preheat oven to 350F.
• In a small bowl, combine milk with lemon juice and set aside for 10 min. The combination will curdle and create vegan buttermilk.
• In a medium mixing bowl, combine wet ingredients and whisk until smooth. Sift in the dry ingredients and then fold in the chocolate chips.
• Divide batter into two, 4oz greased mason jars and bake for 25 min until cooked through.
• Note: You can test to see if they are cooked by sticking a tooth pick in the middle, if it comes out clean, it’s done!

Blueberry Lemon Crisp

Directions

• Preheat oven to 350F.
• In a small mixing bowl, combine oats, coconut, coconut sugar, salt, almond flour and crumble together with the coconut oil until everything sticks together.
• In another small mixing bowl, stir together blueberries, lemon juice, zest, maple syrup and arrow root powder and set aside.
• Scoop the blueberry filling into two, 4oz glass mason jars and top it with the oat crumble you made previously.
• Bake in the oven for roughly 30-35 min until the filling starts to bubble and the top is golden.
• Allow to cool slightly and enjoy with a dollop of coconut ice cream.

Cashew Crème Brûlée

Directions

• In a high speed blender, combine soaked cashews and water and blend until completely smooth. Set aside.
• In a small bowl, mix together soy milk with lemon juice and let sit for 10 min.  The combination will curdle and turn into vegan buttermilk.
• Slice the vanilla bean lengthwise and scrape the seeds out with the back of the knife.
• In a medium size sauce pan on medium-low heat, whisk together the almond milk, sugar, salt, and both the vanilla pod and the seeds you previously scraped out.
• Cook on a low boil for about 2 minutes while constantly whisking until the custard thickens. Once cooked, set aside to cool slightly.
• Remove the vanilla pod and whisk in the cashew cream until evenly combined. This creates your delicious custard.
• Divide the custard into two, 4oz glass mason jars, cover and place in the refrigerator for 6 hours or overnight to set.
• Once set, coat with a thin, even layer of coconut sugar and broil in the oven on the top rack for about 2 minutes. Keep a close eye to avoid over burning, you’re aiming for a slight browning on the top to crystalize the sugar. You can also use a small kitchen torch if you have one.
• Allow to cool for 3-5 min and serve immediately.
• Note: You can store the custard in the fridge for up to 3 days until you’re ready to add your sugar coating to broil and serve.