Funky Monkey Vegan Breakfast Tarts

How to make it

For the Tarts

1. Place almond flour, oats, cocoa, peanuts, cinnamon, and sea salt in a food processor.

2. Pulse on high until combined into a flour like mixture with a few pea sized chunks of nuts.

3. Add in dates and pulse again until slight dough ball begins to form.

4. Add in peanut butter and water to bring dough together. Process until Smooth.

5. Cut into small circles and press over bottom of a muffin tin.

6. Place in freezer to set.

7. Pop off of muffin tin bottoms and keep in freezer until ready to use.

For the Filling

1. Place frozen banana slices in a food processor and puree until smooth. Add in vanilla and peanut butter.

2. Process again until smooth açai bowl / thick smoothie texture.

3. Scoop into prepared tart shells.

4. Top with fruit and nuts.

5. Enjoy immediately.

What you’ll Need

For the Tarts

1/4 Cup dates, soaked in warm water, and drained

1/2 Cup almond flour

3 Tbsps oats

2 Tbsp cocoa powder

1 Tbsp peanut butter

1-2 Tbsp water

2 Tbsps peanuts

1/4 tsp cinnamon

1/8th tsp sea salt

For the Filling

1 Frozen Banana, sliced

1/2 tsp vanilla

Optional (But recommended) 1 Tbsp peanut butter

To Top

Favourite sliced fruit

Chopped Nuts and seeds

Chocolate or peanut butter drizzle

Chocolate Vegan Mousse

How to make it

1. Steam cauliflower for 20-30 minutes until soft. Drain water and allow to cool for another 20-30 minutes.

2. Place ~1/2 a head into a food processor (1 Cup) and reserve the rest for another use.

3. Puree the cauliflower until smooth - then puree again until it’s like VELVET!

4. Add in lemon juice and puree for 20 more seconds.

5. Add banana and and melted coconut oil - puree again.

6. Add in maple syrup and cocoa powder.

7. Add in melted chocolate, vanilla, and sea salt.

8. Place in fridge for 2-3 hours.

9. Top with your favourite fruit, toasted coconut, or nuts, and enjoy!

what you’ll need

1 cup cauliflower mash

1 tbsp lemon

1/2 banana

1/4 cup coconut oil melted

1/4 cup maple syrup

1/4 cup cocoa

3 tbsp melted vegan dark chocolate

1/2 tsp vanilla

1/2 tsp sea salt 

Vegan Chocolate "Buttercream"

How to make it

1. Steam 1 head of cauliflower for 25-30 minutes until very soft.

2. Drain water, and allow to cool for 30 minutes.

3. Place in food processor and puree until silky smooth.

4. Take 1 1/2 Cups and set aside the rest for another use.

5. Return the 1 1/2 Cups of cauliflower to the food processor or put in a high speed blender and process on high with lemon juice. Ensure mixture is completely smooth.

6. Melt coconut oil in microwave and allow to col slightly.

7. Stream coconut oil into food processor. Puree until smooth.

8. Scrape down sides, add vanilla and maple syrup.

9. Once smooth, add cocoa powder. Puree once more until homogenous.

10. Set in fridge overnight.

11. When ready to use, remove from fridge and beat on high for 1-2 minutes until light and fluffy.

what you’ll need

1 1/2 cup cauliflower mash
1 tbsp lemon
1/4 cup coconut oil melted
1/2 tsp vanilla
1/4 cup maple syrup
1/2 Cup cocoa powder

Secretly Healthy Vegan Chocolate Cake

How to Make it

1. Preheat oven to 350F and line a 10x15 jelly pan with parchment paper.

2. In a large bowl, whisk together sugar, monk fruit sweetener, maple syrup, oil, and apple sauce.

3. Whisk in vanilla, almond milk. and lemon juice.

4. In a small bowl, sift together dry ingredients (flour, cocoa, baking soda, baking powder, sea salt, cinnamon).

5. Fold in.

6. Dissolve espresso powder in boiling water.

7. Carefully stream into batter.

8. Spread batter in prepared pan.

9. Bake for 15-20 minutes.

10. Allow to cool for 10-20 minutes.

11. Punch out 4 4” circles. Snack on the remaining cake bits. Roll 5 mini balls.

12. Place balls in freezer for 3 hours. After, dunk in melted vegan chocolate.

For The Ganache

1. Place chocolate chips and coconut milk in a microwave safe bowl.

2. Microwave for on high in 20 second intervals, stirring in between. Once chocolate chunks are still visible but melted, whisk until it completely dissolved.

To Assemble

1. Place one layer of cake on a plate. Dollop a generous scoop of frosting on the cake. Spread roughly evenly.

2. Place the next layer on and repeat.

3. Place frosting on top and roughly coat sides with an offset spatula.

4. Place in freezer for 30 minutes.

5. Remove and pipe frosting on sides roughly. With an offset spatula, smooth.

6. Place a scoop of ganache on top, and spread, allowing for some drips to run down the side.

7. Evenly distribute cake balls around to decorate.

What you’ll need

For the Cake

1/2 Cup sugar

1/4 Cup monk fruit sweetener

2 Tbsps maple syrup

1/4 Cup oil

1/3 Cup apple sauce

1 tsp vanilla

1/2 Cup almond milk

1 tsp lemon juice

1 Cup flour

1/4 Cup + 2 Tbsps cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp cinnamon

1/4 tsp espresso powder

1/2 Cup boiling water

For the Frosting

1/2 Recipe of Cauliflower Chocolate Frosting

For the Ganache

3 Tbsps vegan chocolate

3 Tbsps coconut milk

PB & J Nice Cream Sandwiches

How to make it

The Cookies

1. Preheat oven to 350F and line 2 cookie sheets with parchment paper.

2. Cream together peanut butter and sugar.

3. Mix in milk and vanilla.

4. Sift in flour, baking soda, and salt.

5. Scoop out dough onto prepared sheets (makes 24 cookies).

6. Using a fork, press hatched crosses into the top of each cookie.

7. Bake for 8-11 minutes.

8. Allow to cool fully - you can pop them in the freezer to speed this up if you’re impatient or hangry!

For the Nice Cream

1. Place fully frozen banana chunks in food processor set to puree. Blend on high in 30 second intervals until smooth.

2. Add in strawberries and repeat.

3. Add in jam, vanilla, and sea salt.

what you’ll need

For the Peanut Butter Cookie

1 Cup natural crunch peanut butter

3/4 Cup + 2 Tbsps coconut sugar

1 tsp vanilla

1/4 Cup + 2 Tbsps unsweetened vanilla almond milk

1 Cup flour

1/2 tsp sea salt

1 tsp baking soda

For the “Jam” Nice Cream

3 Large bananas, sliced and frozen

1/3 Cup frozen strawberries

1-2 Tbsps of your favourite red jam

1/2 tsp vanilla

1/4 tsp sea salt

Funky Monkey Chocolate Peanut Butter Nice Cream

How to make it

1. Place frozen banana slices in a food processor or high speed blender.

2. Puree on high for 1 minute.

3. Scrape down sides, add cocoa powder, almond milk, vanilla, and pinch of salt.

4. Puree on high until thick and homogenous.

5. Spread thin layer into loaf pan or bowl. Drizzle in 1/2 Tbsp peanut butter in zig zags.

6. Repeat until nice cream is gone and full of healthy globs and ribbons of peanut butter.

7. Scoop into a cone or enjoy with a spoon.

8. Best enjoyed immediately!

What you’ll need

3 Bananas, Sliced and frozen

3 Tbsps cocoa powder

1 1/2 Tbsps unsweetened vanilla almond milk

1/2 tsp vanilla

pinch of sea salt

2 Tbsps peanut butter

Mint Chip Nice Cream

how to make it

1. If you haven’t done so, slice up ripe bananas, put in silicone bag or reusable container, and freeze.

2. Place frozen banana chunks and spinach in a food processor set to puree setting, or high speed blender.

3. Puree on high for 30 seconds. Scrape down sides and add in mint extract.

4. Puree on high again for 1-2 minutes until homogenous, scraping sides as needed.

5. Sprinkle in mini chocolate chunks.

6. Enjoy immediately.

WHat you’ll need

4 ripe bananas - sliced and frozen

1/2 cup fresh spinach

1/8th tsp mint extract

2 Tbsps mini dairy free chocolate chips

Cookie Jar Chocolate Nice Cream

How to make it

1. In a small bowl, cream together vegetable shortening and sugars. Add in vanilla and almond milk. Sift in flour, baking soda, and salt.

2. Mix in dairy free chocolate chunks.

3. Set dough in freezer for 10 minutes.

4. Chop up Oreos

5. In a food processor, combine banana, cocoa powder, and almond milk. Puree until smooth and homogeneous.

6. Scoop out into large bowl, sprinkling in cookie dough chunks and broken bits of Oreo.

7. Enjoy immediately, or keep in airtight container in freezer.

What you’ll need

For The Chocolate Nice Cream

4 Frozen Bananas - sliced

1/4 Cup cocoa powder

2 Tbsps almond milk (vanilla, unsweetened)

For The Cookie Dough

2 Tbsps vegan butter or vegetable shortening

2 Tbsps brown sugar

1/2 Tbsp white sugar

1 tsp almond milk

1/2 tsp vanilla extract

1/4 Cup + 1 Tbsp flour

1/8 tsp baking soda

1/8 tsp sea salt

2 Tbsps chocolate chunks (Dairy free) Chopped

2 Oreos

Mango Nice Cream

How to make it

1. Place frozen mango, banana, and almond milk into a Vitamix, other high speed blender, or food processor.

2. Blend, gradually increasing the speed.

3. Stop occasionally and scrap down sides with a spatula.

4. Continue to blend until all chunks are gone, and you have a thick homogenous mixture.

5. Scrape contents into small loaf pan, and place in freezer.

6. Freeze until solid, about 5-6 hours.

7. Remove from freezer, scoop, and serve immediately.

What you’ll need

2 Cups frozen mango chunks

1 Banana

3/4 Cup unsweetened vanilla almond milk

Chocolate Fudge Cake (GF, Vegan)

Crisp chewy edges and ooey gooey center - free from dairy, eggs, and gluten!

How to make it

1. Line a 6” cake pan with parchment paper and preheat the oven to 350F.

2. In a standmixer with a whisk attachment, add sugar and aquafaba. Beat on high speed for 3 minutes, until stiff peaks form.

3. In a medium sauce pan, combined cashew butter, grape seed oil, and diary free chocolate over medium heat. Stir constantly until it becomes a homogeneous mixture. Allow to cool for 5 minutes.

4. Add vanilla, almond flour, cocoa powder, salt, and baking powder.

5. Gently fold in sugar and aquafaba mixture until combined.

6. Spread into prepared pan.

7. Bake for 17-23 minutes.

What you’ll need

2 Tbsps cashew butter

2 Tbsps grape seed oil

1/2 Cup dairy free chocolate chips

1/4 Cup aquafaba (the water in a can of chickpeas)

1/4 Cup + 2 Tbsps white sugar

1 tsp vanilla

1/4 Cup cocoa powder

1 Tbsp almond flour

1/4 tsp salt

1/4 tsp baking powder

Healthy Edible Cookie Dough (V, GF, Low Sugar)

How to make it

1. Combine flax and boiling water. Set aside for 5 minutes to dissolve.

2. In a mini food processor, combined cashew butter, sweetener, maple syrup.

3. Add in flax egg and vanilla

4. Add in flours, sea salt, baking soda.

5. Sprinkle in mini chocolate chips and stir until combined. Store in fridge for 3-4 days.

What you’ll need

1/2 Tbsp ground flax dissolved in 1 Tbsp water

1/4 Cup + 2 Tbsps Cashew Butter

1 Tbsp Swerve Sugar Free Brown Sugar (or stevia)

2 Tbsps Maple Syrup

1 tsp vanilla extract

2 Tbsps coconut flour

1/4 cup almond flour

1/2 tsp sea salt

1/2 tsp baking soda

2 Tbsps mini chocolate chips (dairy free)

Raw Pumpkin Spice Cheesecake Squares (Vegan)

How to make it

NOTE: Cashews must be soaked overnight as step 0!

1. In a food processor, combined oats, nuts, dates, coconut oil, nut butter, maple syrup, and cinnamon. Pulse on puree setting until combined into a fine sticky crumble.

2. Like a 9x9 pan with parchment paper. Transfer the crumble into the pan. Using a spoon or rubber spatula, spread the base to each side, and pat down.

3. Place base layer in freezer.

4. In a blender (or food processor), combined cashews, coconut milk, maple syrup, coconut oil, pumpkin, stevia, lemon, cinnamon, nutmeg, cloves, and vanilla.

5. Blend on high until combined into a silky smooth texture.

6. Pour over base, and spread evenly with a spatula.

7. Return to freezer to set up (~5 hours).

8. Store in freezer and remove 1 hr ahead of serving, or store in fridge for up to 3 days.

9. Recommend serving with Gay Lea’s coconut whipped cream.

What You’ll Need

Base

1 Cup Oats

1/2 Cup Almonds

1/2 Cup Pecans

1 Cup Dates

1 Tbsp Almond Butter

1 Tbsp Coconut Oil

1 Tbsp Maple Syrup

1/2 tsp cinnamon

Cheesecake Layer

1 1/2 Cups Cashews (soaked overnight and drained)

1/2 Cup Coconut Milk

1/4 Cup Maple Syrup

1/2 Tbsp Coconut Oil

1 Cup Pumpkin Puree

1-2 Tbsps Stevia (to taste)

2 1/2 Tbsps Lemon Juice

1 1/2 tsps Cinnamon

3/4 tsp Nutmeg

1/4 tsp Cloves

1 tsp Vanilla extract

Chocolate Peanut Butter Crunch Bars with Fleur de Sel

How to make it

1. Line an 8x8 pan with parchment paper.

2. In a saucepan over medium heat combine peanut butter, sugar and rice syrup.

3. Once melted down, stir in rice crisp cereal.

4. Spread into prepared pan, and smooth out with a spatula.

5. Place in fridge for 1hr.

6. In a microwave safe bowl, add 1 cup dairy free chocolate chips and coconut oil.

7. Melt in microwave on 30 second intervals, stirring in between.

8. Once almost melted (90%), sprinkle in a few more chocolate chips to temper. Stir until the heat of the chocolate melts them into a smooth consistency.

9. Pour over peanut butter base and spread with a spatula.

10. While still melted, sprinkle on flaked sea salt.

11. Let cool before cutting into.

What you’ll Need

1/2 Cup smooth peanut butter

1/3 Cup coconut sugar

1/3 Cup brown rice syrup

3 Cups Rice Krispie cereal

1 Cup dairy free chocolate chunks

1/2 Tbsp coconut oil

Fleur de Sel

Nutty for Brownies (Vegan, GF )

“Nuts for these totally vegan brownies!”

What you’ll need

1 1/2 Tbsp ground flax + 3 tbsp water

3/4 Cup natural peanut butter

1/4 Cup maple syrup

3 Tbsp Sugar

3 Tbsp Stevia

1 tsp vanilla

1 Tbsp unsweetened almond milk

1/2 cup cocoa powder

2 Tbsp corn starch

1/4 tsp baking powder

1/2 tsp sea salt

Optional: Chopped pecans or slivered almonds + Vegan chocolate chunks.

How to Make it

1. Preheat oven to 350F and line an 8X8 pan with parchment paper.

2. Combined flax + water and let sit for 5 min (this is your flax egg).

3. Cream together peanut butter and sugars.

4. Mix in flax egg, vanilla, and almond milk.

5. In a small bowl, combined dry ingredients.

6. Fold in dry ingredients and any optional mix ins.

7. Spread (mixture should be thick) into prepared pan. Top with more nuts and chocolate chips if desired.

8. Bake for 20-25 minutes (until a toothpick inserted comes out clean).

9. Let cool and cut into 16 squares.

10. Optional - top with coconut yogurt and melted peanut butter.

Ferraro Freezer Bars

“This ‘PB Pick’ is a must make! Quite possibly one of my favourite vegan desserts!”

How to make it

1. Line an 8X8 pan with parchment paper.

2. Combine Rice Krispies and cocoa powder in a medium bowl.

3. Pour in melted coconut oil and brown rice syrup. Mix well until combined.

4. Spread into prepared pan, and press down with a spatula or spoon. (helpful hint: if it’s sticking, try wetting your spoon as you press it down).

5. Place in freezer for 10 minutes while you prepare the main event!

6. In a separate bowl, mix together middle layer ingredients (hazelnut butter, maple syrup, melted coconut oil, ground almonds, stevia (optional).

7. Pour on top of base layer, and level out with back of spatula.

8. Return to freezer for 30 minutes.

9. Top it off - melt down chocolate, and spread over the middle layer, covering edge to edge. While chocolate is still wet, sprinkle on chopped roasted hazelnuts.

10. Let set in freezer for 30 minutes. Cut (i recommend into 25 small decadent bites) and enjoy!.

11. Store in freezer, and let sit at room temperature for 5-10 minutes before serving.

what you’ll need

All About That Base

1 3/4 Cups Rice Krispies

2 Tbsp cocoa powder

1 Tbsp Coconut Oil (melted)

3 Tbsp Brown Rice Syrup

Middle (Aka the Magic) Layer

3/4 Cup hazelnut butter

3 Tbsp maple syrup

3 Tbsp coconut oil (melted)

2 Tbsp ground almonds

1/2 Tsp stevia (optional)

Top it Off

1/4 Cup + 2 Tbsp vegan chocolate chunks

2-3 Tbsp chopped roasted hazelnuts.

want to take decadent to the next level?

Replace the base layer with 18 double stuffed oreos + 2Tbsp melted coconut oil pulsed in a blender or food processor!

Double Chocolate Oreo Cookies

“Just try not to eat the dough... I dare you.”

what you’ll need

1/2 Cup Vegetable Shortening or Vegan Butter

1/2 Cup lightly packed brown sugar

1/4 cup munk fruit sweetner

1Tbsp ground flax + 3 Tbsp water

1 tsp vanilla

3/4 Cup all purpose flour

1/4 Cup cocoa powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

1/2 cup dairy free chocolate chips (ie. Made Good or EnjoyLife)

3 - 4 Crushed Oreos

How to make it

“These may just be almond milk’s favourite cookie!”

1. Preheat oven to 350F.

2. Combine flax + water in a small dish and let sit for ~5 minutes (this is your flax egg)

3. Cream together vegetable shortening and sugars in a large bowl.

4. Mix in vanilla + flax egg.

5. In a small bowl combine dry ingredients, and fold into wet mixture.

6. Add in crushed oreos and vegan chocolate chunks.

7. Scoop onto cookie sheet lined with parchment paper or a silicon mat.

8. Bake for 8-12 minutes (depending on size).