This raw frozen treat is reminiscent of a much loved chocolate hazelnut spread in taste but without all the refined sugar and artificial flavours. Try folding in some cacao nibs and chopped cherries for an added burst of flavour and crunch.
Per serving:
Place hazelnuts in bowl, cover with water, and place in refrigerator, letting hazelnuts soak overnight.
The next day, strain hazelnuts and discard soaking water. Transfer hazelnuts to blender. Add 3 cups (750 mL) water and blend until almost smooth, about 2 minutes, creating hazelnut milk.
Submerge dates in hazelnut milk (in blender) and allow to soak for 10 minutes. Add cacao powder, cinnamon, and vanilla seeds to mixture and blend until fully incorporated and smooth, roughly another 2 minutes. For smoother texture, strain mixture through fine mesh sieve.
Chill mixture in ice cream maker according to manufactureru2019s instructions before transferring frozen cream to airtight container. Cover with parchment paper, making sure it touches the surface of the frozen cream, before placing lid on container. Freeze until frozen, about 3 hours, or until ready to serve.
When ready to enjoy, thaw for 20 minutes before serving.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.