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    FOUR LAYER VEGAN PECAN CRUNCH PIE

    FOUR LAYER VEGAN PECAN CRUNCH PIE

    Vegan|GF|PeanutFree

    Ingredients

    First Layer Ingredients:

    • 1- (8 oz) container of Kite Hill Cream Cheese
    • 3 tablespoons maple syrup
    • ½ teaspoon vanilla extract

    Second Layer Ingredients:

    • 1 box Simple Mills Crunchy Cinnamon Cookies

    Third Layer Ingredients:

    • 1 container So Delicious CoCo Whip
    • 1 tablespoon cinnamon

    Fourth Layer Ingredients:

    • 1 ½ cup toasted pecans
    • 6 tablespoons maple syrup
    • ½ teaspoon salt

    Instructions

    First Layer Instructions:

    • Whisk together all ingredients in medium sized bowl until completely smooth.

    Second Layer Instructions:

    • Crush cookies into large broken up chunks.

    Third Layer Instructions:

    • Fold cinnamon into whipped cream.

    Fourth Layer Instructions:

    • Toss together all the ingredients until completely combined.

    Assemble:

    • In casserole dish, spread the first layer over bottom, then sprinkle cookie chunks over that.
    • Cover with cinnamon whipped cream mixture, then spoon the maple pecan mixture over the top.
    • Scoop to serve and enjoy!
    • Optional: Sprinkle some more sea salt flakes over the top for some extra flavor!

    Notes

    Level: Easy

    RASPBERRY AND CASHEW BUTTER CUPS

    RASPBERRY AND CASHEW BUTTER CUPS

    Vegan|GF|PeanutFree

    Ingredients

    • ½ cup your favorite cashew butter
    • ¼ cup your favorite raspberry preserve
    • ¾ cup melted dark chocolate

    Instructions

    Chocolate Cup Instructions:

    • Take a wax lined cupcake liner OR silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted chocolate into bottom.Swirl around, covering the entire cavity of the cupcake liner. Turn cup over and shake out any excess chocolate that might “pool” on the bottom. Turn right side up again, and place on a flat surface and transfer to fridge to set up.

    Assembly:

    • Pack 2 tablespoons of the cashew butter into the bottom of the chocolate cup(with the liner still on), lightly packing it down.
    • Spoon a tablespoon of raspberry preserve on top of that.
    • Pour another tablespoon of chocolate over the top, spread to the sides, and place back in fridge for at least twenty minutes.
    • Pull out of fridge, peel back wrapper and enjoy!

    Notes

    Level: Easy

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