Apple Crisp


  • 8 medium-large apples, sliced thin    (4 tart, 4 sweet)
  • 1 lemon, juiced (2 Tbs)
  • 2/3 cup date or coconut sugar
  • 1 ½ tsp cinnamon
  • 3 Tbs tapioca flour
  • ¼ cup apple juice (can use water)


  • 1½ cups rolled oats
  • ¾ cup chopped walnuts (or pecans)
  • 3 Tbs whole grain flour
  • 3 Tbs pure maple or date syrup
  • 1½ tsp pure vanilla extract

In a large mixing bowl stir together the date or coconut sugar, cinnamon, and tapioca flour. Add the lemon juice and apple juice or water, and stir well, until all apples are coated. Peel the apples, and slice thinly. Add to the bowl and stir gently until the apples are coated. Pour into a 9X13 baking dish.

Preheat oven to 350º. In a separate bowl combine the rolled oats, chopped nuts and flour, mixing well. Combine the maple or date syrup and pour into the oat mixture. Mix well, and layer over the top of the apple mixture.

Lay a piece of parchment paper over top of baking dish. Bake for 50 minutes until bubbly, removing parchment paper after 30 minutes. Take from oven and let rest for 30 minutes before serving. Enjoy!



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No Bake Energy Bites


1 cup dry oatmeal

1/2 cup ground golden Flaxseed

2/3 cup coconut flakes

1/3 cup ground dates

1 Tbsp. chia seeds

1/2 cup vegan chocolate chips

1 tsp. pure vanilla extract

1/2 cup peanut butter

1/4 cup maple syrup


Add all ingredients to food processor and mix well.  Roll into balls about 1" diameter. Refrigerate until well chilled.  Enjoy!

(Will keep for 7-10 days in the refrigerator.)

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Sweet Crispy Rice Bars


1 1/2 cups old-fashioned oats

1 1/4 cups crispy brown rice cereal

1/2 cup walnuts, coarsely chopped

1/4 cup raw pumpkin seeds

1/4 cup flaked coconut

1/4 cup chopped dates

1/4 cup dried cranberries

3/4 tsp. cinnamon

1/4 tsp. salt

1/2 cup brown rice syrup

1/4 cup creamy natural peanut butter

1 1/2 tsp. vanilla extract








Preheat oven to 325° F.

Combine oats, brown rice cereal, walnuts, pumpkin seeds, cranberries, dates, cinnamon and salt in a large bowl and set aside.

Stir together brown rice syrup and peanut butter in a small saucepan.  Heat over medium heat until mixture softens and bubbles slightly.

Remove from heat and stir in vanilla.

Pour syrup mixture over oat mixture and stir until well combined. (It should be very thick.)

Spread mixture in a 9x9 pan, lined with parchment paper.  Press down on mixture with the back of a wooden spoon to even out.  Alternatively, you may lightly wet hands and use them to press the mixture.

Place in oven and bake for 15 minutes.

Remove from pan using the parchment paper to lift it out.  Let it cool for a few minutes.

Slice into bars with a serrated knife.

When totally cool, either serve, or wrap bars individually in plastic wrap and store in the refrigerator for up to 2 weeks, or in the freezer for one month.

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Peanut-Butter Cookies


2 cups peanut-butter

2 cups date or coconut sugar

1.5 tsp. vanilla extract

3 tbsp. molasses

2 cups oat flour

1/4 tsp. salt

1/2 cup water

3/4 - 1 cup vegan chocolate chips



Mix all ingredients (except chocolate chips) together in a stand mixer until just incorporated. Stir in chocolate chips, if using. 

Roll by spoonfuls into balls, and place on parchment paper lined cookie sheet.

Use a fork to press, making an X pattern on semi-flattened cookies.

Bake for 8-9 minutes in a 350 degree oven.

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Coconut Peanut Butter Cookies


1 cup Natural peanut butter (peanuts & salt)
1 cup Coconut sugar
1 tbsp Molasses
2 tsp Pure vanilla extract
1 cup Oat flour
1/4 cup Water
1/8 tsp Salt
1 tsp Baking soda
1 tsp Cinnamon
3 tbsp Coconut flakes


Pre-heat oven to 350° F.

Mix together peanut butter, coconut sugar, molasses, vanilla and water. In a separate bowl add oat flour, salt, baking soda and cinnamon. Stir until well mixed. Add dry ingredients along with the coconut flakes to the peanut butter mixture, and blend only until the dough is crumbly.

Roll cookies into small balls and place on a cookie sheet covered with a layer of parchment paper. Press each ball with a fork, first one direction, then the other to lightly flatten the cookies.

Bake for about 8 minutes.

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Chocolate Dream Shake

By: Forks Over Knives


1½ cup unsweetened almond milk

2 medium bananas, frozen

1 Tbsp creamy peanut butter

2 pitted dates

1 Tbsp unsweetened cocoa powder


Put all ingredients into blender and blend until smooth and creamy.

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Oat-Free Vegan Classic Chocolate Chip Cookies

Prep time: 10 mins | Total time: 19 mins

Our personal favorite chocolate chip cookie recipe!

By: The Vegan 8


¾ cup brown rice flour

2 teaspoons baking powder

⅛ teaspoon fine sea salt

2 tablespoons coconut sugar

½ cup semi-sweet dairy-free chocolate chips

¾ cup super creamy almond butter

¼ cup + 2 tablespoons pure maple syrup

2 teaspoons vanilla extract

1 scant tablespoon regular unsulphured molasses

1 tablespoon water, or a tiny more if needed


Preheat oven to 350°F and line 2 sheet pans with parchment paper. I tried these with a silpat and the bottoms didn't cook very well, but on the paper they were perfect.

Add the brown rice flour, baking powder, salt and coconut sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.

In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water. Stir until completely smooth. I make my own almond butter so it's extremely silky smooth. If yours is cold or very thick, warm it to a smooth liquid before measuring.

Note: If you are using sunbutter for nut-free, you may need a tad more water than the 1 tablespoon since sunbutter is so thick. The butter should be very smooth and pourable when measuring. Slightly warm it up prior if necessary. Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick, but not stiff. If it is really stiff, add just a tiny bit more water a teaspoon at a time until thick and sticky. If you are wanting a more spread out, thinner cookie, (and you added the 2 tablespoons of water) then your batter will be a bit smoother.

Using a tablespoon cookie scooper, drop mounds onto a parchment paper lined sheet pan about 2 inches apart to allow room for spreading.

Place only 9 on a sheet (you'll need 2 sheets) so they don't get overcrowded. See above photo to see consistency of how dough should look. Thick, but holds it's shape well. If you are going for the thinner cookie, then the batter will spread out a tiny bit on the pan prior to baking. Place extra chocolate chips on top of each cookie dough, but don't flatten the dough. Bake for 8-10 minutes until they have a golden top and little cracks across. I took mine out at 9. They should have a firm exterior and a nice, soft moist & chewy center. If you want them more crispy, go for 11 minutes, but just don't cook them too long or it will dry the insides. If you added the 2 tablespoons of water for the thinner cookie, then 8 minutes should do it so they don't overcook. Depending on your oven, these cooking times may slightly vary. Just look for the tops to be golden. Cool 10 minutes on the pan and then transfer to a cooling rack.

These cookies will soften some as they sit and become the most amazing chewy, soft chocolate chip cookies ever. Keep in a ziplock bag for freshness and they are so soft and delicious even the next day.

Link to Recipe

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