All posts tagged 'dairy-free'

Pumpkin Spice Protein Truffles

pumpkin-spice-truffles

Nothing says Halloween is just around the corner like the arrival of pumpkin season. Sadly, many of us never really enjoy the fruits of this versatile squash varietal. Amazingly, you can easily bake or boil your own pumpkin purée using the innards of your decorative jack o’ lanterns!

This October, instead of stocking up brightly colored, high-fructose-corn-syrup concoctions that can cause repeated sugar crashes that leave you feeling like an empty gourd, why not try an entirely new fall delicacy using pumpkin purée? We promise, there’s nothing terrifying - or tricky - about these tasty treats.

Sure to delight, nourish and leave you with a big, toothy grin on your face, this no-fuss, no-bake recipe will help banish the hobgoblins of low-blood sugar and in-between-meal cravings. And the perfectly balanced blend of spices will instantly transport you to fall memories of years past.

INGREDIENTS

1 1/4 cup oats
½ cup pumpkin purée
¼ cup coconut palm sugar
2 Tbsp. Life’s Abundance Vanilla Plant Protein
2 Tbsp. maple syrup
1 tsp. pumpkin spice
1 tsp. vanilla extract
Unsweetened desiccated coconut or cinnamon to coat

DIRECTIONS

1. In a food processor or high-speed blender, pulse oats until a fine powder is achieved.
2. In a medium bowl, combine oat powder with remaining dry ingredients.
3. Fold in wet ingredients until evenly combined. The batter should be firm with just enough moisture to allow the coconut coating to stick (next step).
4. Use hands or a 1-inch scoop to make small dough balls. Roll balls until outside is smooth, coating in chopped coconut, cinnamon or topping of choice.
5. Store refrigerated in an airtight container for up to a week … even though they’ll never last that long because they’re just too darn delicious!

This recipe yields approximately two dozen 1-inch bites. Enjoy!

Summer Wonder Slushie

summer-wonder-slushie

We think it's time you adopted a new favorite beverage. Something chilled, tropical, real fruit flavor but nothing fake. Something easy, that you can blend to perfection in mere moments. Something that reminds us of the brash colors and bright sounds of summers long past. Something truly refreshing, delighting your taste buds, cooling your insides when it's impossibly hot out, and giving your body the nourishment it truly craves. 

Our culinary team has whipped this smashing summer apéritif that seriously might become your new favorite fruit drink! What’s so amazing is that it’s packed with nutrients, thanks to our incredibly nourishing Minerals & Antioxidants Drink Mix.

The following ingredients will make one large "Summer Wonder Slushie". If you're serving at a party, multiply times however many slushies you want to make, and enjoy!

Ingredients

  • 1-1/2 to 2 cups chopped fresh fruit
  • 1 cup ice
  • 1/4 cup sparkling water
  • 1 scoop Minerals & Antioxidants (Cherry or Tropical Fruit)
  • Herbs, spices, honey or other flavor add-ins

Directions

1. Wash and roughly chop the fruit, discarding any pits or unwanted peels.

2. Add all ingredients except Minerals & Antioxidants to a blender. Blend on high until the ice is completely crushed and fruit is blended. Add more ice or fruit as needed to reach your desired slushie consistency.

3. Pour into a glass and stir in Minerals & Antioxidants.

4. Sip the slushie, close your eyes, and be transported to the paradise of a carefree summer.

World's Best Dairy-Free Cheesecake

LA-cheesecake

It’s raw. It’s vegan. And it’s impossibly delicious.

Our culinary artist has created a taste sensation that puts other cheesecake recipes to shame! What’s so amazing is that’s it’s dairy-free and packed with nutrients, thanks to our incredibly nourishing Vanilla Plant Protein.

Using muffin tins, makes 36 mini or 12 full-size cheesecakes.

Ingredients

CRUST
•1 cup packed pitted dates*
•1 cup raw walnuts (or almonds)

FILLING
•1 1/4 cups raw cashews, quick-soaked**
•1 large lemon, juiced (scant 1/4 cup)
•3 Tbsp Life’s Abundance Vanilla Plant Protein (about 1/2 scoop)
•1/3 cup coconut oil, melted
•1/2 cup + 2 Tbsp full-fat coconut milk (recommend skimming ‘cream’ layer off)
•1/2 cup liquid sweetener of choice (agave, maple syrup or honey if not vegan)

FLAVOR ADDITIONS optional
•2 Tbsp salted natural peanut butter
•1/4 cup wild blueberries (allow to thaw slightly if frozen)
•3 Tbsp caramel sauce
•Lemon peel, fruit, chocolate or crushed nuts

Directions

1. Add dates to a food processor and pulse several times until only small bits remain and form into a ball. Remove and set aside.
2. Add walnuts to food processor and pulse 5 times to create a meal texture. Add dates to walnut meal and pulse until a loose dough forms. Add more dates if the texture is too dry. If too wet, add more walnut meal.
3. Lightly grease your muffin tin, either standard or mini-size.
4. Scoop in a dollop of crust (about 1 T for standard tin, 1-1.5 tsp. for mini). Press is down using a small glass or the back of a spoon. A shot glass works perfectly for mini tins. If it sticks, cover the glass with parchment. Place in freezer to firm up crusts.
5. Add all filling ingredients to a blender and mix until creamy smooth. Add a bit more liquid (either lemon juice, sweetener or coconut milk) if the mix fails to blend uniformly.
6. Taste and adjust as needed. If you opt to use additional flavoring to the filling, blend in now. Leave aside any toppings for now.
7. Divide filling evenly among the muffin tins. Tap a few times to release air bubbles. Add any toppings, then cover with plastic wrap and freeze until solid, about 4-6 hours.
8. Once set, remove by loosening with a butter knife.
9. Serve frozen or thawed. You can store these cheesecakes in the freezer for up to 1-2 weeks … not that they’ll last that long!

Notes

*Soak in warm water for 10 minutes if they’re not very sticky. Drain well and pat dry before using.
**To quick-soak cashews, pour boiling water over them and allow to soak for 1 hour uncovered. Drain well before using.