Instructions

1. Preheat the oven to 375°F . Lightly spray a 9-inch pie pan with cooking spray.
2. To make the crust : In a large bowl, whisk together the oat flour, almond flour, sugar, arrowroot, cinnamon, vanilla powder (if using), baking soda, and salt. Cut in the butter and vinegar until it has the texture of wet sand and no pieces are larger than your pinkie fingernail.
3. Pour the mixture into the pie pan and use your hands to evenly distribute and spread the crust along the bottom and up the sides. Bake for 10 minutes. Remove from the oven and let cool completely before adding the filling.
4. To make the filling : In a food processor, combine the peanut butter, tofu, coconut cream, sugar, tapioca powder, vanilla, and salt. Process until smooth. Pour into the prepared crust. Refrigerate until ready to use.
5. To make the crumble : In a small bowl, combine the ingredients and stir with a fork until crumbly. Sprinkle the crumbles over the top  of the pie. Chill for at least 2 hours, or until ready to serve. 

• Leftovers will keep in an airtight container in the fridge for 1 to 2 days.

• Refrigerate a can of coconut cream or full-fat coconut milk overnight. The cream will harden and separate from the water. Use a can opener to open the can and lift off the lid. Carefully spoon out the solid coconut cream. Discard the water (or save it for later use). If you can find a 5.4-ounce can coconut cream, it will provide you with all the cream you need for this recipe.

Instructions

1. To make the crust : Place the dates in a food processor and process until they’re in small pieces. Add the pecans and process until crumbly. Add the almond flour, cinnamon, ginger, salt, maple syrup, and coconut oil and process until incorporated and the mixture holds together when squeezed.
2. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the inside of the pan with cooking spray. Transfer the crust mixture to the pan and spread it evenly along the bottom and about 1 inch up the sides. Place the pan in the freezer.
3. To make the filling : In a blender, combine the cashews, coconut cream, maple syrup, and lemon juice. Blend until smooth, then transfer ¼ cup of the mixture to a small bowl and set aside. Add the pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to the processor. Blend until smooth. Pour on top of the crust and spread it evenly.
4. Drizzle the reserved cashew cream over the top. Carefully drag a toothpick or skewer through the coconut cream and pumpkin mixtures, making a marbleized pattern. Cover the pan, return to the freezer, and freeze for 2 hours. Transfer to the refrigerator until ready to serve. Remove the sides of the springform pan, slice, and serve.
   

• Leftovers will keep in the fridge for 3 to 4 days.

• Refrigerate a can of coconut cream or full-fat coconut milk overnight. The cream will harden and separate from the water. Use a can opener to open the can and lift off the lid. Carefully spoon out the solid coconut cream. Discard the water (or save it for later use). If you can find a 5.4-ounce can coconut cream, it will provide you with all the cream you need for this recipe.

Instructions

1. Preheat the oven to 350°F. Line two 8 × 8-inch baking dishes with parchment paper. If you have them, use small binder clips to clip the parchment paper to the edges of the dishes. This will keep the paper from sliding when you spread the batter. Set the baking dishes aside.
2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, xanthan gum (if using), and salt.
3. Melt the chocolate with the butter in a double boiler or a heatproof bowl on top of a pot of boiling water, stirring occasionally, until smooth. Remove from the heat. Add the sugar, applesauce, aquafaba, and vanilla. Gradually stir the dry ingredients into the wet ingredients.
4. Divide the batter between the two baking dishes and spread until smooth and even. The batter may be difficult to spread, so if you need to, you can place a sheet of plastic wrap over the batter and use your hand to push or spread it. Bake for 25 to 30 minutes, until set and the edges are pulling away from the pan slightly. Remove from the oven and let cool for 1 to 2 hours.
5. Remove the ice cream from the freezer to soften for about 15 minutes before you plan to use it. Spread ice cream on top of the brownie layer in one pan. Create an even layer that’s ½ to 1 inch thick. (To spread it more easily, place a sheet of plastic wrap over the ice cream and use your fingers to pat it down.)
6. Use the parchment paper to carefully lift the other brownie layer from the second dish and place it on top of the ice cream. Gently  press down to compress the sandwiches. Cover the pan and freeze for 30 to 60 minutes, until the ice cream is solid again. 
7. Remove the pan from the freezer. Use the parchment paper to lift the big sandwich from the pan and place it on a flat surface, such as a cutting board. Use a knife, cookie cutter, or biscuit cutter to cut out your desired sandwich shapes. If using a cookie or biscuit cutter, you will have to gently push from the bottom, underneath the parchment paper, to get the sandwiches to pop up. Place the sandwiches in an airtight container. 

• Freeze until ready to serve, or for up to 1 month.

Instructions

1. To make the waffles: Combine the milk, sugar, melted butter, salt, and vanilla in a large bowl. Combine the flour, cocoa, baking powder, and cornstarch in another bowl. Add on top of the wet ingredients and whisk to combine and eliminate lumps, being careful not to overmix. Cook the waffles according to the waffle iron instructions using nonstick cooking spray. The waffles are ready when they look dry on the surface, which should take approximately 6 minutes. You should get 1 1/2 Belgian-size waffles, or 2 to 3 standard size waffles. To get the crispness that Oreo cookies are known for, you will need to toast the waffles in a toaster oven before serving. Be sure to let them cool on a wire rack for about 20 minutes before adding the frosting.
2. To make the frosting: Cream the shortening and butter with an electric mixer until smooth. Slowly add the sugar. Mix on low speed, then beat until combined. Add the milk and vanilla and beat on low speed until combined, then beat on medium speed for 2 minutes until fluffy, occasionally stopping to scrape the sides of the bowl with a rubber spatula.
3. To assemble the wafflewiches: Break the waffles into quarters. Divide the frosting equally between half of the quarters, or adjust the amount to your personal taste. Top with the remaining waffle quarters. Drizzle the chocolate syrup on top before serving.

Instructions

1. To make the ice cream: Freeze the tub of your ice cream maker for at least 24 hours. Place the vanilla sauce in the fro-zen tub. Following the manufacturer’s instructions, prepare the ice cream until it is firm. Place ice cream in the freezer while preparing the cakes and caramel.
2. To make the cakes : Preheat the oven to 350°F. Lightly coat two 5 ¾  x 3-inch loaf pans with spray.
3. Combine the bananas, sugar, oil, arrowroot, and vanilla in a large bowl. Sift and combine the flour, baking powder, and salt in another bowl. Add on top of the wet ingredients, and stir until just combined. Divide between the prepared pans. Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean. Carefully remove the loaves from the pans and let cool completely on a wire rack.
4. To make the caramel : Combine the butter, sugar, salt, rum, and ¼ cup creamer in a medium-size saucepan and cook over medium-high heat until the sugar dissolves, about 3 minutes. Combine the remaining 1 tablespoon creamer with the cornstarch, stirring to form a paste. Add the paste to the syrup and cook just until slightly thickened, about 1 minute. Remove from the heat and keep warm.
5.  
6. When ready to assemble, let the ice cream sit at room temperature for about 15 minutes to soften. Cut both mini loaves into 8 slices. Place a mini-scoop (about 3 tablespoons) ice cream on top. Drizzle warm caramel sauce over all. Top with another slice of cake. If you prefer, serve open-faced and double the ice cream and caramel fun.

Instructions

1. To make the mango butter: Combine all ingredients in a medium-size saucepan. Bring to a boil, then lower the heat to medium and cook for 8 minutes, until the mango is tender enough to mash. Transfer to a blender (use caution when blending hot foods!) and blend until perfectly smooth. Let cool completely.
2. To make the cookies : With an electric mixer, beat the  butter and sugar until fluffy. Add the mango butter, cornstarch,  ginger, and salt and beat until combined. Sift and combine the flour, baking powder, and baking soda in another bowl. Add on top of the wet ingredients, and beat until just combined. The dough should be fluffy, but thick enough to be held in your hand. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop out 2 tablespoons dough per cookie. Roll it between your hands and flatten slightly. Place 2 inches apart on the cookie sheets. Repeat to make 16 cookies. Bake for 12 minutes, or until set. Cool on a wire rack.
3. To make the frosting: Cream the shortening and butter with an electric mixer until smooth. Add the ginger and sugar. Mix on low speed, then beat until combined. Add the milk and vanilla. Mix on low speed until combined, then beat on medium speed for 2 minutes until fluffy, occasionally stopping to scrape the sides of the bowl with a rubber spatula.
4. To assemble the whoopie pies :  Spread 1 generous tablespoon frosting on the bottom of one cookie and top with another cookie, pressing down gently to spread the frosting.

Instructions

1. To make the ice cream: Freeze the tub of your ice cream maker for at least 24 hours. Place all the ingredients in a blender and blend until perfectly smooth. Transfer to the frozen tub. Following the manufacturer’s instructions, prepare the ice cream until it is firm. Place in the freezer until ready to use, to firm up even more.
2. To make the cookies : Preheat the oven to 325°F. Line 2 cookie sheets with silicone baking mats or parchment paper.
3. In a large bowl, combine the tahini, agave nectar, sugar, and vanilla. Combine the flour, sesame seeds, baking powder, and salt in another bowl. Add on top of the wet ingredients, and stir until combined. The texture of the dough will vary depending on the thickness of the tahini, so if it is too dry, add just enough nondairy milk for the dough to be manageable and not crumbly. Scoop out 2 tablespoons dough per cookie and flatten slightly. Repeat to make 12 cookies. The cookies won’t spread too much, but there won’t be enough room for all of them on a single sheet. Place 6 cookies per sheet. Bake for 12 to 14 minutes, or until golden brown. Let cool on the sheet for a couple of minutes before transferring to a wire rack to cool completely. Place the cookies in the freezer for 1 hour before sandwiching with the ice cream.
4. To assemble the sandwiches :  Let the ice cream sit at room temperature for about 15 minutes to soften. Place about 2 tablespoons ice cream between 2 cookies and squeeze lightly to spread the ice cream to the edges. Wrap tightly in plastic and place the sandwiches on a plate. Place in the freezer for 30 minutes so the ice cream can firm up again before enjoying.

Instructions

1. Preheat the oven to 350°F. Lightly spray two 4½-inch tart pans with cooking spray.
2. To make the crust : Combine the pretzels, sugar, and oat flour in a food processor and process into a coarse flour. Transfer to a large bowl and cut in the butter until it’s a crumbly dough that holds together when squeezed.
3. Divide the dough between the two tart pans and press into the bottom and up the sides. Bake for about 12 minutes, until dark golden brown. Cool completely in the pans on a cooling rack.
4. To make the caramel : Combine the ingredients in a food processor. Process until smooth. Divide the mixture between the two crusts and refrigerate for 30 minutes.
5. To make the ganache : Place the chocolate in a heatproof bowl. Bring the coconut milk to a boil over medium heat, then immediately remove from the heat and pour over the chocolate. Let it rest for a few minutes before gently stirring until smooth. Stir in the coconut oil. Pour the ganache over the tarts and spread it out evenly. Sprinkle the tops with flaked sea salt, if desired.
6. Refrigerate the tarts until the chocolate is firm, at least 1 to 2 hours. Keep chilled until ready to serve.

• Leftovers will keep in airtight containers in the fridge for 2 to 3 days.

Instructions

1. The day before you plan to serve, refrigerate the can of coconut cream.
2. Preheat the oven to 400°F . Lightly spray a 10-inch cake pan, pie pan, or cast-iron skillet with cooking spray.
3. To make the filling : Combine the strawberries, peaches, coconut sugar, lemon juice, arrowroot, and ginger in a large bowl and stir until combined. Pour into the prepared baking dish.
4. To make the streusel : Whisk together the oat flour, corn flour, and rice flour. Cut in the butter until no piece is larger than your pinkie fingernail and the mixture has the texture of wet sand. Stir in the oats, sugar, salt, cinnamon, and vanilla bean scrapings (if using), just until evenly mixed. You want it to be clumpy but evenly distributed. Evenly spread the streusel over the fruit. Bake for 30 minutes, or until the topping is crispy and golden. Remove from the oven and let rest for 5 to 10 minutes before serving.
5. While the crisp is cooling, make the whipped cream : Carefully spoon the solid coconut cream into a large bowl, leaving the coconut water in the can (which you can totally keep to use for something else). Add the powdered sugar and vanilla to the cream and, using a hand mixer (fitted with a whisk attachment, if possible), mix on high speed until it has the texture of whipped cream. Transfer the bowl to the refrigerator until ready to serve.
6.  Serve each helping of crisp topped with a dollop of whipped cream. Both the crisp and the whipped cream will keep in airtight containers in the fridge for 2 to 3 days.

• Strawberries and peaches not in season? Try using different pairings of fruit, such as cranberries and persimmons, apples and pears, or blueberries and mango. Just try to replace with similar quantities as much as possible, although if you get a little more or a little less, it’s not going to hurt the final product.