SWEET TREATS
I saved the sweetest chapter for last! Because LBCB’s beginnings started with dessert, I will always have a soft spot (and sweet tooth) for treats.
Some of these recipes are on the healthier side, with no added sugar, and others are sinfully sweet. There really is no sugarcoating sugar, but when you are busy filling up on so many other veggies, it’s okay to have a little bit of fun, so enjoy!
FREEZER FUDGE
MAKES AROUND 10 SMALL PIECES
Mmmmm, chocolate. Rich and creamy, this delicious treat only takes minutes to whip up. The only downside of course is waiting for it to freeze.
Melt the chocolate with the vegan milk in a small saucepan over medium heat. Stir often with a rubber spatula so it does not stick to the bottom. When melted, remove from heat and add the cacao and maple syrup. Mix well. Pour into a small 4–5 inch (10–12.5 cm) container and place in the freezer for a few hours to set. Store in the freezer until ready to serve. Cut into small squares before eating.
MONTY
LAUREN + PAO
STRAWBERRY COCONUT ICE POPS
MAKES 3 OR 4
Satisfy your sweet tooth without going overboard with this light, easy-to-make treat.
In a blender, mix the strawberries, ½ cup (120 mL) coconut milk and coconut nectar into a smooth liquid. In a small bowl, mix the lime juice and ¼ cup (60 mL) coconut milk.
Fill each ice pop mold ⅓ of the way full with the strawberry mixture. Slowly pour the lime mixture evenly into each mold on top of the strawberry to create another layer. Top each one off with the rest of the strawberry. Put in the freezer overnight or for at least 4 hours.
When frozen and ready to remove, you can run lukewarm water on the tip of each mold to help gently loosen it without breaking.
COOKIES AND CREAM SANDWICHES
MAKES 10
Cookies and cream are two things that just belong together, especially if it’s in the form of a sandwich. And when the sandwich is two soft no-bake chocolate cookies, and a creamy peanut butter filling, then it is really meant to be.
Line a bread tin with parchment paper. Mix the cookie ingredients in your food processor. Take half the dough, cover and put it aside, keeping it at room temperature. Put the other half in the bottom of the bread tin, using a rubber spatula to evenly distribute.
To make the cream, put the cashews in the food processor and blend them into a powder. Add the coconut oil and blend once more. Add the maple syrup, peanut butter, water and vanilla and mix until it forms a thick dough. Mix in the chocolate chips by hand and use a rubber spatula to distribute on top of the cookie layer in the bread tin. Put in the freezer for an hour or so.
Once the peanut butter layer is hardened, add the remaining cookie dough, once again using your rubber spatula to distribute. Put back in the freezer for 4 hours to freeze completely. When ready, remove and cut into squares. Store in the freezer.
CLAUDIA
KATE
CHOCOLATE PEANUT BUTTER TARTS
MAKES 9 SQUARES
A crunchy peanut crust topped with a creamy peanut butter fudge are the perfect match in this LBCB classic.
Put the peanuts and salt in the food processor and grind into a coarse powder. You can leave some chunks if you want it to be a bit crunchy. Add the coconut oil and maple syrup and pulse again until a dough is formed. Remove from the food processor and press into the bottom of a 9-inch (23 cm) square casserole or pie dish. Use a spatula or the back of a spoon to smooth it out. Put in the freezer to set.
Melt the chocolate chips in a saucepan over medium-low heat. Make sure that water does not come in contact with the pan or chocolate or it will not melt properly. Add the maple syrup and vanilla and mix thoroughly. Remove from heat and add the peanut butter. You can mix it completely, or leave some of it unmixed to create a marble effect. Pour over top of the crust, spreading it evenly with a rubber spatula and place back in the freezer for an hour or two to set.
When ready, remove from the freezer and cut into squares. Serve chilled and store in the freezer or refrigerator.
BANANA POPS
MAKES 6
This is a fun, easy treat you can indulge in. Almost guilt-free to boot!
Cut the banana into 3-inch (7.5 cm) sections. Insert an ice pop stick a little more than halfway into each one. Place on a large plate lined with parchment paper and put in the freezer for two or three hours to harden. Depending on how oily your almond butter is, you may want to put it in the freezer for 10–30 minutes before you use it, just give it a stir first.
When the bananas are frozen, remove them from the freezer. Try to avoid handling them with their sticks. Spread a layer of almond butter over the sides of each piece, avoiding the top and bottom. Once messily coated, you can smooth it out by holding it at the top and bottom with your thumb and forefinger. Drag the knife around the sides, while rotating the banana. Put back in freezer for 30 minutes.
Five minutes before you remove the bananas from the freezer, melt the chocolate chips and coconut oil over low heat. Stir with a spatula until melted and remove from heat and allow to cool for a few minutes. Make sure water does not come in contact with chocolate or your utensils or it will not melt properly. Add the crushed pecans to a small plate and set aside.
Remove the bananas from the freezer and use the spatula or a spoon to cover them with chocolate. Roll it in the pecans or sprinkle them on top when it is still wet. Allow to dry for a few seconds before placing back on the plate.
Freeze for another 30 minutes to set. Best served frozen, but also taste great mushy!
CAILIN
SAYA
MOJITO CUPCAKES
MAKES 12
This recipe is all the fun of a mojito in the form of a cupcake. Fresh lime and mint go oh so perfectly together in this one. Don’t skimp on the quality of the all-purpose gluten-free flour you buy, and make sure to add xanthan gum if it calls for it.
Preheat the oven to 350°F (175°C). Line a cupcake tray with 12 liners.
Add the flour, sugar, baking soda, mint and sea salt to a large bowl and sift well with a fork. Add the water, oil, vinegar, lime juice and zest and mix well until there are no clumps.
Pour ¼ cup (60 mL) of batter into each cupcake liner so they are evenly distributed. There may be a little batter left over. Put the cupcakes in the oven for 15–20 minutes, removing once you can poke a fork or toothpick into the center of them and it comes out clean.
In the meantime, make the frosting by adding all ingredients except the water to your food processor and mix. Use a rubber spatula to scrape down the sides. Add 1 tablespoon (15 mL) of water at a time until it becomes smooth and creamy as desired. Coconut butter hardens when chilled, so leave at room temperature before frosting.
Remove the cupcakes from the oven when ready and transfer from the cupcake tray onto a cooling rack or plate. Allow to cool before frosting.
PECAN PIE BALLS
MAKES 12
Everything you could ask for in a pecan pie all rolled into one little bite—with a chocolate coating as an added bonus.
Make the dough by adding the pecans to your food processor and mixing into a coarse powder, making sure there are no large chunks left. Add the raisins, milk, coconut oil and cinnamon and blend again until smooth.
Cover a plate with parchment paper. Drop 12 small, even spoonfuls of the dough onto the parchment paper and place in the freezer for 10 minutes to set.
Remove the dough from the freezer and roll each spoonful into a small ball in the palm of your hand. If they are too sticky to work with, place back in the freezer for a few more minutes. Store in the freezer once more when finished rolling.
To make the chocolate sauce, melt the chocolate and coconut oil in a saucepan over medium-low heat. Use a rubber spatula to stir constantly, making sure it doesn’t stick. Make sure water does not come in contact with the chocolate or your utensils or it will not melt properly. When melted, remove and transfer to a small bowl. Allow to cool for one minute. Get out a fork, spoon and place a fresh piece of parchment paper on a plate.
Remove the dough from the freezer and place the balls one at a time in the chocolate sauce. Use the spoon to cover each one with sauce and a fork to gently remove them. Place each one on the new parchment paper and put back into the freezer to set for 1 or 2 hours.
Store in the fridge or freezer; best served cold.
GEMMA
STEPHANIE
BANANA MAPLE CREAM PIE
FILLS A 9-INCH (23 CM) PIE DISH
This dreamy pie has fresh banana over a crunchy pecan crust and a thick, creamy filling. Try it with a dash of Coconut Whipped Cream on top.
For the crust, add all ingredients (except the banana) to your food processor and pulse until the pecans are broken down into small pieces. Remove from the food processor, making sure the coconut oil and maple syrup are evenly mixed, then press into the bottom of a 9-inch (23 cm) square casserole or pie dish. Use a spatula or the back of a spoon to smooth it out, leaving the sides slightly higher than the rest to form the crust. Chop the banana into ⅛-inch (3 mm) discs and evenly place in the pie base.
To make the cream filling, add the cashews to your food processor and blend into a coarse powder. Add the rest of the ingredients and blend until smooth and creamy. Remove from the processor and pour over the bananas, filling the crust. Put in the freezer or fridge for an hour or so to set. Keep cold until ready to serve, and garnish with extra banana slices and Coconut Whipped Cream, if you please.
APPLE CARAMEL TARTS
FILLS AN 8-INCH (20 CM) PIE OR CASSEROLE DISH
Forget what you know about apple tarts and try this easy no-bake version. Maple syrup and cinnamon add full flavor to fresh, crisp apples. Choose a more tart-flavored apple for best results.
Add all filling ingredients to a bowl and mix well. Allow these ingredients to marinate while making the rest.
Make the crust by grinding the oats in your food processor into a coarse powder. Add the dates and blend until they begin to break down. Add the maple syrup, coconut oil and sea salt and blend into a thick, doughy paste. Use a rubber spatula to scrape down the sides of your processor if you need to. Remove from the processor and press evenly into the bottom of an 8-inch (20 cm) pie or casserole dish.
To make the caramel, add the dates to the food processor and blend until they break down. Add the milk and blend once more into a liquid. Add the maple syrup and blend for a few minutes until smooth and creamy. Pour over the apples and mix well.
Pour the apple mixture on top of the crust and evenly distribute. Put in the freezer to set for an hour or so. Cut into squares before eating and store in the freezer or refrigerator.
JENNY
ANDREA
CASHEW COOKIE DOUGH
MAKES AROUND 2 CUPS (500 G)
Just like the real thing, minus the uncooked flour. I just keep mine in the freezer with a spoon in the bowl, making it easier to go back for more sneaky bites.
Put the cashews in your food processor and pulse into a coarse powder. Add the maple syrup, coconut oil, vanilla and cinnamon and blend once more into a dough. Use a rubber spatula to scrape down the sides of your processor on occasion. Add the chocolate chips and pulse only a few times, so they remain in chunks.
Remove from the food processor and put into a small bowl. Put in the freezer for 2 hours to harden. Store in the freezer.
CHAI LATTE CUPCAKES
MAKES 12
Perfectly fluffy and moist, these babies have a hint of chai paired with a mouth-watering dark chocolate frosting. Sold? Make sure you use a quality all-purpose gluten-free flour mix and add xanthan gum if the flour calls for it.
Boil the water in a small saucepan. When it begins to bubble, add the tea bags and allow them to steep for 15 minutes or so. Use a spoon to push on the bags to help them steep more. When ready, remove from the pot, and once again use the spoon to press them against the side of the pot to remove all of the liquid. Measure out the liquid again and add more water so it equals 1 cup (240 mL).
While the tea is steeping, preheat the oven to 350°F (175°C). Line a muffin tray with 12 liners. Add the flour, sugar, baking soda, cinnamon and sea salt to a large mixing bowl and sift well with a fork. Add the tea-soaked water, grapeseed oil, apple cider vinegar and vanilla. Mix once more until a dough forms.
Put ¼ cup (60 mL) scoops of batter into each cupcake liner. There may be a little bit left over, don’t fill the liners to the top. Put in the oven to bake for 17–21 minutes. Keep a close eye on them near the end as all gluten-free flours can give different results. You know they’re ready when the cupcakes are slightly golden on top and a toothpick or fork can be poked through the center and comes out clean.
To make the frosting, heat all of the ingredients in a small saucepan over medium-low heat, using a rubber spatula to make sure it doesn’t stick to the bottom. Once the chocolate is melted, transfer mixture to a small bowl and set aside until the cupcakes have cooled. Frost the cupcakes when ready to eat.
TONYA + NATALIE
ZOE
STRAWBERRY CREAMCAKE
FILLS A 9-INCH (23 CM) PIE DISH
This creamy strawberry cake tastes much more decadent than you think it would, considering how easy it is to make. Simplicity wins again! If you don’t have shredded coconut, just use extra almond meal instead.
Add the dates, almond meal and shredded coconut to your food processor and blend until the dates break down to small chunks. Add the coconut oil and salt and blend until a dough forms. You may need to scrape down the sides of your food processor on occasion with a rubber spatula. Remove mixture from the food processor and place in the bottom of a 9-inch (23 cm) pie or casserole dish. Use your fingers to even it out.
To make the filling, add the cashews to the processor and blend into a coarse powder. Add the coconut oil, coconut nectar, lemon juice, vanilla and water and blend into a cream. Once again, you may need to scrape down the sides with a rubber spatula. Add the strawberries and blend once more until there are no chunks left. Pour on top of the crust and use the spatula to even it out. Put in the freezer for 2 hours to harden. Cut into slices and store in the freezer or refrigerator until ready to serve. Garnish with strawberries, Coconut Whipped Cream and mint, if you please.
CAROB BARS
MAKES 4 SQUARES
Have some fun without the sugar with this treat that’s sweetened naturally. Want it just slightly sweet? Skip the Stevia and add a tablespoon or two (15–30 mL) of coconut nectar.
Add all of the ingredients except the rice cereal to a medium-size bowl and mix well. When mixed, stir in the cereal. Add to a small 4- or 5-inch (10–12.5 cm) container, then use a rubber spatula to even it out and put in the freezer for 20 minutes to set. Store in the fridge or refrigerator until ready to eat.
SARAH
ARIEL
HOT CHOCOLATE COOKIES
MAKES 12 COOKIES
Double the chocolate with a hint of spice makes this decadent treat a fun spin on a not-so-average cookie.
Preheat the oven to 350°F (175°C). Lightly grease a cookie sheet with oil. Be sure to double check if your gluten-free flour requires xanthan gum and add the appropriate amount if so.
Add the flour, cane sugar, cacao, baking soda, cayenne and sea salt to a large bowl and sift with a fork. Stir in the oil, maple syrup, milk and vanilla and mix once more. Stir in the chocolate chips.
Take small pieces of dough and roll into 1-inch (2.5 cm) balls in the palms of your hands. Place on the cookie sheet, evenly spaced apart as they will expand.
Put in the oven and bake for 9–11 minutes. They may seem not finished when you remove them, but they will crisp up a lot as they cool. Allow to cool for a minute or two on the cookie sheet then transfer to a cooling rack.
COCO-CHOCO MACAROONS
MAKES 12
Have you tried coconut butter yet? Here is the perfect way to get on it with these delicious macaroons filled with an extra dose of chocolate.
Preheat oven to 350°F (175°C). Place a piece of parchment paper on a baking sheet.
Add the coconut butter, maple syrup and vanilla to a large bowl and mix well. Add the shredded coconut and chocolate and mix once more. Take spoonfuls of the dough, and drop it onto the baking sheet to form 12 equal pieces.
Bake for around 5 minutes, or until they are slightly golden-brown on the bottom. Leave to cool for at least 30 minutes on baking sheet so they can harden and set. Store in an airtight container at room temperature.
ANIA
GURINA
OATMEAL RAISIN BITES
MAKES 10
Everyone’s favorite comforting combo brought to you in a little no-bake bite.
Put the oats in a food processor and pulse for a few seconds. Do not grind into a powder, just make sure they are coarsely chopped. If you do not have a food processor, use a large knife to chop them more finely.
Add to a large bowl with the rest of the ingredients and mix well with a rubber spatula.
Put in freezer for 10 minutes to slightly harden. Remove from freezer and roll into 10 balls in the palm of your hand, and put back in the freezer to harden more. Serve cold and store in the fridge or freezer.
COCONUT WHIPPED CREAM
MAKES 1 CUP (240 ML)
Layer it on pancakes, top it on smoothies or eat it straight from the jar. Whatever you decide, this quick and easy treat will be a welcoming addition to just about anything. Not all brands make for good coconut cream, so check online for the ones available to you.
Remove the coconut milk from the fridge and gently open the can. Use a spoon to scoop up the top creamy part that should have hardened, being careful to leave the water in the can below. Put the creamy top part into a large mixing bowl and add the coconut nectar and vanilla. Use a whisk attachment on an electric hand mixer to whisk the ingredients into a light fluff. Store in the fridge until ready to serve.
VIKKI