Sweet Recipes

Raw Sprouted Confetti Granola

Makes: 12 cups Prep-Time: 10 minutes Sprouting Time: 1-2 days Dehydrating Time: 6-8 hours



  • Unroasted raw buckwheat groats
  • Unroasted raw oat groats
  • 3 tbsp honey (or maple syrup if you prefer)
  • 3 lemons juiced (or 2 packages of true lemon http://www.truelemon.com/)
  • 1 tbsp cinnamon
  • 1-2 tbsp vanilla extract (or minced vanilla bean)
  • 1 tsp salt
  • Stevia to taste ( start with 1 tsp and add as needed)


  1. Sprout both the buckwheat and oat groats as indicated in these links. ***This process takes about 2 days so plan accordingly*** http://sproutpeople.org/oatsgroats.htmlhttps://www.youtube.com/watch?v=pyb_6hFKLds
  2. Once your groats have been sprouted  combine them along with all remaining ingredients in a large bowl. Mix well. Feel free to play around with the amount of stevia, lemon, cinnamon, salt and maple syrup. This is your granola and everyone likes it a bit different. The recipe above is my personal preference.
  3. Spread granola mixture evenly onto 3-4 Paraflexx dehydrator sheets. Pop in dehydrator for 6-8 hours or until granola is dry. Once dry, granola can keep for months in a sealed container in the refrigerator.


Lemony Lemon Cookies

Makes: 30 cookies Prep Time: 15 minutes Dehydrating time: 32 hours

* You will need a dehydrator for this recipe



  • 3 1/2 cups mixed nuts, soaked for 12 hours
  • 1 cup agave nectar
  • 1/2 cup medjool dates
  • 1 cup of lemon juice or 1 lemon juiced & 2-3 packages of True Lemon powder http://www.truelemon.com/
  • 4 cups shredded coconut, unsweetened
  • pinch of salt
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract or 1 tsp minced vanilla bean


  1. In a food processor, pulse nuts till they become a fine powder.
  2. Add remaining ingredients to the food processor and combine until dough begins to clump.
  3. On your dehydrator sheets, spoon cookie dough onto sheets and pat down till the cookie is 0.5 to 1 cm thick.
  4. Set dehydrator to 110 F for 32 hours.


Earl Grey Blueberry Waffles

Makes: 4 servings Prep Time: 10 mins Cook Time: 4 mins per waffle



  • 1 1/4 cups white or whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon corn startch
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/3 cups almond milk
  • 2 Earl Grey Tea bags
  • 1 tablespoon cider vinegar
  • 2 tablespoons agave nectar
  • 1/2 vanilla bean (or 1 teaspoon vanilla extract)
  • 3/4 cup blueberries
  • canola oil spray
  • Berries for topping


  1. In a small pot, heat almond milk till it begins to boil. Remove from heat, add the two Earl Grey tea bags and cover for 5 minutes till steeped.
  2. Meanwhile, in a large mixing bowl, combine all ingredients till well mixed. Add almond milk and mix well.
  3. Heat a waffle maker and spray with cooking spray. Pour 1/2 cup of batter onto waffle maker plate and cook as per your waffle makers instructions. Repeat till all batter is used.
  4. Top waffles with fresh fruit, real maple syrup and banana whip (see below).


Mint Chocolate Chia Pudding

Makes: 4 Lg, 6 Sm servings Prep Time: 2 minutes Setting Time: 24 hours



  • 1/4 cup chia seeds
  • 1 1/2 cup almond milk
  • 1/4 cup cocoa powder
  • 2 tbsp stevia powder
  • 2-4 tbsp maple syrup
  • 4 squares of a dark mint chocolate bar
  • Mint leaves for garnish


  1. Place all ingredients except for the chocolate squares and mint leaves into a large mason jar.
  2. Mix all ingredients and place in a fridge for 12-24 hours.
  3. Upon serving, chop chocolate squares. Pour pudding into serving glasses. Garnish with mint leaves and chopped chocolate.


Healthy Homemade Vegan Date Squares 



  • 35 Medjool dates, pitted
  • 1.5 cups whole almonds
  • 1.5  + 0.5 cups quick oats or gluten free oats (divided)
  • 3 tbsp + 1 tsp  coconut oil, melted
  • 1-2 tsp salt
  • 0.5 cup shredded coconut
  • 0.25 + additional 0.25-0.5 cup of water


  1. Preheat oven to 350 degrees. Use 1 tsp of melted coconut oil to butter an 8-by-8-by-2-inch baking pan, and set aside.
  2. In a food processor or high speed blender, combine almonds, 1.5 cups oats and salt until ground into a fine powder.
  3. If you are using a food processor, introduce 15 dates and 3 tbsp of coconut oil to the powder mixture until clumps of dough form. Remove the dough from your food processor and place into a large mixing bowl. Now introduce the remainder of your dates (20 dates) and 1/4 cup of water to your food processor. Blend until a paste is formed. Reserve this paste for step 6.
  4. If you are using a high speed blender, remove crumb mixture and place in a large mixing bowl. Add all 35 dates, 3 tbsp of coconut oil and  1/4 cup of water to your blender and blend until a date paste is formed. Remove 1/4 of the date mixture and mix it with your crumb mixture to form clumps of dough. The additional 3/4 of the date paste will be used in step 6.
  5. If in either case (using a food processor or high speed blender), if your dough is too crumbly, add more water (1 tbsp at a time) and if your mixture is too moist, add an additional 1/2 cup of oats to the mixture. * Combine either water or additional oats by hand regardless of whether you used a food processor or high speed blender.
  6. Press dough mixture into your baking pan so that the mixture is approximately 1/2 – 1 inch thick.
  7. Using a spatula, evenly spread date past on top of dough mixture. Sprinkle coconut on top of date paste then lightly press coconut into the date paste.
  8. Place baking sheet into the oven and bake for 30 minutes or until coconut has been lightly toasted and your dough has hardened around the edges of the pan.
  9. Remove squares from the over. Let cool for 1-2 hours. Cut into squares and serve!


Super Seedy Granola



  • 1 cup almonds, chopped
  • 2 cups oat groats, soaked for 24 hours
  • 1 tsp salt
  • 1/4 cup flax seed
  • 1/4 cup chia seed
  • 1/4 cup unhauled sesame seeds
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1/2 cup shredded coconut
  • 1/4 cup raw pumpkin seeds
  • 1/3 cup dried cranberries
  • 1/3 cup  chopped prunes
  • 1/3 cup chopped dried pineapple
  • 1 tbsp cinnamon
  • 2 & 1/4 quick oats
  • 2 tbsp chocolate covered coca nibs
  • 3/4 cup maple syrup
  • 2 tbsp molasses
  • 1/3 cup melted coconut oil


  1. Pre heat oven to 400 F.
  2. In a large mixing bowl combine all ingredients.
  3. Thinly spread mixture onto several baking sheets.
  4. Bake for 20 minutes, turn mixture after 10 minutes. Remove from oven and let cool.
  5. Serve for breakfast with cooked cream of wheat and soy milk. Yumm!


Vegan Coconut Milk Cranberry Scones 



  • 2 cups all purpose flour
  • 1/3 cup golden brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 1 can (400mL) coconut milk
  • 1 cup dried cranberries


  1. Pre-heat oven to 425 F. Grease a baking sheet with olive oil to prevent scones from sticking.
  2. In a mixing bowl, combine flour, sugar, baking powder and salt. Mix till combined.
  3. Pour coconut milk and lemon zest into flour mixture. Mix until just combined. Fold in cranberries.
  4. Transfer dough to a well floured surface. Fold dough into floured surface about 4 times. Then shape dough into a circle.
  5. Using a pizza cutter, cut dough into 8 wedges.
  6. Transfer wedges onto greased baking pan. Bake for 15-20 minutes.
  7. Remove from oven, let cool and enjoy!


Lemon Poppy Seed Loaf (Vegan)



  • 3 cup all-purpose flour
  • 1 cup Stevia sugar
  • 1 cup golden brown sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups water
  • 3/4 cup melted coconut oil
  • 2 tbsp apple cider vinegar
  • 2 tsp almond extract
  • 1-2 tbsp lemon extract
  • Juice from 2 lemons
  • 1/3 cup poppy seeds


  1. Pre-heat oven to 350 F. Grease a loaf pan with olive oil to prevent scones from sticking.
  2. In a mixing bowl, combine flour,stevia, sugar, baking soda and salt. Mix till combined.
  3. Add water, coconut oil, apple cider vinegar, almond and lemon extracts, lemon juice and poppy seeds to flour mixture. Combine until a cake batter forms.
  4. Pour mixture into loaf pan. Bake for 40-50 minutes.


Ginger Bread Cookies

Makes: 16-20 cookies Prep-time: 10-15 minutes Bake time: 12 minutes per batch


  • 1/3 cup coconut oil, melted
  • 3/4 cup brown sugar
  • 1/3 cup molasses
  • 1/4 vanilla flavored soymilk
  • 2 cups whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp chia spices (or 1/3 tsp of: ginger, nutmeg, cloves)
  • 1-2 tsp cinnamon


  1. Prepare oven for 350F. Grease two to three cookie sheets with coconut oil.
  2. In a large bowl combine all wet ingredients, followed by all dry ingredients. Mix until dough can easily be managed. If too sticky, add more flour (1 tbsp at a time) if too dry add more soymilk (1 tbsp at a time).
  3. Flour a generous working surface (such as a table or counter top). Using a rolling pin, roll dough mixture out onto well floured surface till 1/2 inch thick.
  4. Using a gingerbread man (or other Christmas) cookie cutter, cut out dough and place on greased cookie sheets. Repeat till all dough is used up.
  5. Bake cookies for 12 minutes or until cookies are nearly firm when touched.
  6. Let cool overnight.
  7. To decorate the cookies, use icing (icing sugar and soymilk), sprinkles and candy. Enjoy!


Bit Sized Sprinkle Doughnuts 

Makes: 32 doughnuts Prep Time: 15 minutes Cook Time: 15 minutes


  • 1 flax egg ( 2 tbsp ground flax seeds mixed with 5 tbsp water. Let sit for 5 minutes)
  • 1 tbsp apple cider vinegar
  • 1/3 cup soy milk
  • 1/4 cup pumpkin, canned, unsweetened
  • 1 tbsp vanilla extract
  • 1 tbsp extra virgin olive oil
  • 1/2 cup raw cane sugar
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger


  • 1 tbsp canned pumpkin
  • 1 cup icing sugar
  • 1/2 tsp cinnamon
  • 1/2 -3/4 cup sprinkles
  1. Preheat oven to 350F. Spray non-stick spray onto a mini muffin tin (should hold 32 mini muffins).
  2. In a large mixing bowl combine all wet ingredients (flax egg, apple cider vinegar, soy milk, pumpkin, vanilla, olive oil, cane sugar).
  3. Fold your dry ingredients( flour, baking powder, salt, cinnamon, nutmeg, ginger) into your wet ingredients.
  4. Once fully combined, scoop mixture 1 tbsp at a time into your mini muffin tin.
  5. Bake for 10-15 minutes or until  a knife inserted through the center or a doughnut comes out clean.
  6. Let cool over night.
  7. To make icing: combine all three ingredients. You may need to add more icing sugar or pumpkin in order to get an icing like consistency. Store in fridge over night.
  8. In the morning, dip doughnut into icing then into sprinkles. Repeat for every doughnut.
  9. Enjoy with a hot cup of coffee or cleansing green tea!


Peaches and Cream Banana Bread 

Makes: 10 large slices Prep Time: 15 minutes Cook Time: 1 hour 10 minutes (depending on fruit moisture)


  • 3 small ripe bananas, mashed
  • 2 ripe peaches, blended into a puree (or 1/4 cup of apple sauce)
  • 2 tbsp olive oil
  • 1/3 cup raw sugar
  • 2 tbsp molasses
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 3/4 teaspoon baking powder
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 4 ripe peaches, sliced
  1. Per heat oven to 350F.
  2. In a large mixing bowl, combine mashed bananas, pureed peaches, olive oil, sugar and molasses.
  3. Fold  your flours, baking powder, cinnamon, nutmeg and salt into your wet mixture (banana mixture).
  4. Oil a 9×5 inch loaf pan. Pour your dough into the pan.
  5. Bake bread for 1 hour +/- 10minutes. The top should be lightly browned and a knife inserted through the center should come out clean.


Peachy Scones 

Makes: 10 – 14 scones Prep Time: 20 minutes Cook Time: 12-15 minutes



  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 cup soy milk
  • 4 tbsp vegan butter, soft
  • 1 tsp salt

Peachy Topping

  • 4 tbsp melted vegan butter
  • Peach jam (in my case I used homemade Kiwi Coconut Rum jam)
  • 4-5 peaches, sliced
  • Cinnamon
  1. Scone: In a large mixing bowl, combine all scone ingredients. Once formed into a sticky ball of dough, transfer to a well floured counter surface. Using a rolling pin, roll dough out till it is 1/2 inch thick. Using a circular cookie cutter (I used a cup), cut dough with cookie cutter  and place onto a cookie sheet, these are now your scones. Continue to form and roll out dough until you have used up all your dough.
  2. Dip scones into melted butter and place back on cookie sheet. Make an indent in each scone using your fingers.
  3. Place a teaspoon of jam into each indent and top with 3 slices of peach. Repeat for all scones.
  4. Dust each scone with cinnamon.
  5. Place scones in oven at 350F for 12-15 minutes or until slightly brown.


Vegan Raspberry Blueberry Quinoa Pancakes

Makes: 12-16 pancakes Prep Time: 15 mins Cook Time: 6-8 mins per batch


  • 2 cups quinoa flour
  • ½ cup ground flax seeds (mixed with ½ cup water let sit for 10 mins)
  • ½ cup bran flakes
  • ½ cup unsweetened ground coconut
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 1 tbsp camu camu powder
  • 3 bananas, mashed
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries
  • 1-2 cups nut milk
  • 1-2 tbsp coconut oil
  1. Combine ground flax and water; set aside for 10 minutes. Combine all dry ingredients in a large bowl and mix.
  2. Add all wet ingredients to dry and mix well. Finally add flax mixture. If final mixture is too watery add more quinoa or bran flakes, if too dry add more nutmilk.
  3. In a large skillet, heat coconut oil on medium-high heat for 2 minutes. Pour pancake mixture onto oiled skillet using a 1/3 cup measuring cup. Cook on one side for 3 minutes, flip and cook on other side for 3 minutes or until pancake is firm.
  4. Serve with slice fruit, Canadian maple syrup, earth balance vegan butter and a smile!


Wheat Grass Banana Soft Serve 

Makes: 2 small servings Prep Time: 2 minutes


  • 1 frozen banana, peal removed before freezing
  • 1 tbsp wheat grass juice
  • 2-4 tbsp vanilla soy milk
  • Dried coconut for garnish
  1. In a VitaMix blender or food processor, combine all ingredients except coconut. Make sure to blend on a low setting. You want the mixture to be the same consistency of ice cream. If you need to add more soy milk, feel free to do so.
  2. Scoop into bowl and garnish with coconut. Consume immediately.


Raw Chocolate Chip Cookies

Makes: 12-16 cookies Soaking time: 4 hrs Prep time: 30 mins Drying time: 4-5 hours @ 105 F


  • 1 1/2 cups spelt oats
  • 1 3/4 cup soaked almonds (4hrs+)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raw cocoa nibs
  • 1/4 cup carob chips or vegan chocolate chips
  • 1/2 cup raisins
  • 1/4 cup coconut oil
  • 1/4 cup agave (more if needed)
  • 1 tsp pink sea salt
  • Goji berries for garnish
  1. In a high speed blender or food processor, grind the soaked almonds and spelt until the mixture is that of  flour like consistency.
  2. In a large mixing bowl, pour the blended mixture in and add all remaining ingredients except the goji berries.
  3. Using a cookie cutter or your hands, form dough into heart shapes and place on a dehydrator sheet (no need for paraflex sheets, your dough should be thick enough to sit on a standard dehydrator sheet).
  4. Once all dough has been used, place one or two goji berries on top of each cookie and press firmly into cookie.
  5. Dehydrate cookies for 4-5 hours or until they have a chewy on the inside, firm on the outside texture.
Serve with a cup of tea or homemade nut milk.

Coconut Cream Cheese Cake

Makes: 2 mini cheese cakes Soak time: 3-5 hours Prep time: 15 minutes Freezing time: 2-3 hours



  • 1-2 cups mixed nuts (sunflower seeds, peanuts, almonds, brazil nuts, etc.)
  • 4 dates
  • 1 tsp salt

Vegan Cream:

  • 1 cup soaked cashews
  • 3-4 tbsp agave nectar
  • 1-2 tbsp coconut water
  • ¼ cup coconut meat
  • Lemon slices, garnish

To make your crust:

  1. Combine all crust ingredients in a food processor or high speed blender.
  2. Blend until consistent crumb mixture forms.
  3. Spread crust mixture on the bottom of a small spring cake pan. Press crumb mixture firmly down. Set aside when making the cream.

To make your vegan cream:

  1. Combine all cream ingredients in a food processor or high speed blender.
  2. Blend until consistent and creamy mixture forms.
  3. Spread creamy mixture on top of your crust base.

Place lemon slices on top of cream. Place in freezer for 2-3 hours. Take out of freezer 20 minutes before consuming.


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