Rich & decadent, a welcome addition to any holiday treat platter!
Prep & Cooking: 20 minutes
Makes: 12-15 pieces
½ cup raw pecans
¼ cup raw almonds
6-7 Medjool dates, pitted and quartered – I use medjool because they tend to stay fresh and are easily blended
3 tbsp semi-sweet chocolate chips
¼ cup cocoa powder
1 tsp vanilla
2 tbsp cocoa powder for dusting
Chocolate pieces or chips
In a food processor or blender, chop pecans until fine. Add dates, vanilla, cocoa powder and chocolate. Continue processing until all ingredients are incorporated, often the ingredients will come together and form a ball in the processor.
Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1-2 minutes, if mixture is still too dry, try adding an additional pitted chopped date and process. Form into 1” balls. You can top each truffle with pecans, chocolate pieces, dust with cocoa powder, or leave plain.
These truffles make a rich addition to any holiday treat assortment and keep for around a week in an airtight container in the fridge. If you are travelling with these, be sure to store them in a hard-sided container to avoid squishing.
Tips & Variations:
An easy and tasty crowd pleaser!
Prep Time: 30-40 minutes
Pairs well with: Cashew "Parmesan"
1 can (19 oz/540 ml) cooked green lentils, drained and rinsed – around 2 cups if you are cooking your own
1 onion, chopped
1 carrot, finely chopped (optional)
1/2 cup mushrooms, chopped
1 -2 cloves of garlic, peeled and minced or 1 – 1 ½ teaspoons dried
1 red bell pepper, seeded and chopped
1 tbsp olive oil
1 can (28 oz/796 ml) diced tomatoes, drained
1 tbsp apple balsamic vinegar (optional)
2 tbsp chopped fresh basil or 1 tsp dried
1 tbsp fresh oregano or 1/2 teaspoon dried
salt and pepper to taste
In a large high sided pan or saucepan, sauté the onion, carrots, and garlic in olive oil over medium heat for 3-5 minutes; being careful not the burn the garlic. Add peppers, mushrooms, carrots, and vinegar and continue to cook until the vegetables are soft.
Add lentils and tomatoes and simmer on low for 20-30 minutes until the lentils are soft, any liquid is gone, and the mixture is thickened. Remove from the heat and stir in herbs, salt, and pepper.
Spoon sauce over cooked pasta and enjoy!
Garnish with additional basil and Cashew "Parmesan”
The sauce can be stored in a lidded container in the refrigerator for a week or frozen for several months. For best results, store the pasta and the sauce separately.
A savoury topping for pasta, potatoes, & salad!
Prep Time: 10 minutes
Makes: 1 cup
1 cup raw cashews
Salt to taste – if the cashews are already salted omit the additional salt
2-3 tbsp nutritional yeast
1 tbsp granulated garlic
In a food processor or blender, combine all ingredients and blend until the texture is sandy and no cashew lumps remain.
Store in an airtight container in the refrigerator for several months. Use to top pasta, salads, and potatoes.
Tips & Variations:
• Add red pepper flakes into the blender process for a spicy version!
Subtly spiced with a nutty surprise!
Prep & Cooking: 30-40 minutes
Makes: 12 muffins
1 ½ cup flour – use a flour of your choice, a gluten free blend if needed
1 ripe banana, mashed
1 cup cooked pumpkin – cook it yourself or use canned, either one is just fine
¼ cup vegetable or liquid coconut oil
¼ cup coconut sugar or brown sugar
¼ cup plant-based milk
1 tbsp molasses (optional)
2 tbsp ground cinnamon
¾ tbsp ground ginger
Pinch of ground clove
Pinch of ground nutmeg
*you can also use 2-3 tbsp pre-mixed pumpkin pie spice
Pinch of salt
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
¼ cup chopped pecans
¼ cup pumpkin seeds (pepitas)
Whole or chopped pecans
Pre-heat oven to 350°F and prepare a muffin tin.
Banana Tip: See “Peach Crumble Top Muffins” for tips on using frozen bananas in your baking
In a large bowl, combine oil, sugar, banana, pumpkin, and molasses. Stir to combine and use the back of your mixing spoon to break up the bananas and pumpkin until the mixture is smooth with few to no lumps.
In a separate bowl, combine flour, spices, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add chopped nuts and seeds to the batter and gently fold the batter until incorporated.
Fill each of your prepared muffin cups ¾ of the way full and top with the additional pecans and/or pumpkin seeds. Bake for 20-25 minutes. Remove muffins from the oven and test for doneness using a toothpick. When the toothpick comes out clean, the muffins are done.
Store in an airtight container for up to one week.