top of page

THE LIVINGOOD PANTRY

SWEETS

VEGAN BLONDIES

IMG_5289.JPG

Ingredients​

  • 1 TBL ground chia seeds (use a coffee grinder)

  • 3 TBL water

  • 1 cup creamy almond butter

  • 1.2 cup coconut sugar

  • 1 tsp vanilla extract

  • 1/4 teaspoon salt

  • 3/4 cup chocolate chips (dairy free)

 

Preheat oven to 350. ​

  1. Preheat oven to 350° and line a pan with parchment paper.

  2. In a small bowl, combine and set aside chia seeds + water.

  3. In a large bowl, combine almond butter, coconut sugar, vanilla, baking soda and salt. Add chia mixture until incorporated.Fold in chocolate chips.

  4. Pour into prepared pan and bake for 35 minutes.

  5. Let cool before cutting!

CASHEW VEGAN CHEESECAKE

cashew-cheesecake.jpg

Crust

  • Pulse 1 cup soaked dates in food processor and set aside (soak in warm water for 10 min)

  • Pulse 1 cup walnuts into a meal. Then all dates back in until you get a crust consistency. Place in baking dish lined with parchment paper and freeze for 10 min or refrigerate overnight.

 

Fillng​

  1. Soak 1 1/2 cup cashews overnight

  2. I large lemon juiced

  3. 1/3 cup melted coconut oil

  4. 1 /2 cup + 2 Tbls coconut milk (refrigerated)

  5. 1/2 cup agave or maple syrup

  6.  2 scoops protein powder or Vital Proteins

 

Add all filling ingredients into blender and blend until smooth.

​

Pour over crust and place in freezer to set! Thaw for 5 minutes before serving.

FLOURLESS CHOCOLATE CAKE

Ingredients​

  • 4 ounces unsweetened chocolate

  • 1/2 cup Golden Barrel Coconut Oil

  • 2/3 cup honey or sweetener of choice

  • 3 eggs

  • 1/2 cup cocoa powder

  • 1 teaspoon instant espresso (optional)

  • 1/4 teaspoon salt

 

Preheat oven to 350. ​

  1. Preheat oven to 350° and line a round cake pan with parchment paper.

  2. In a large bowl, combine and melt chocolate and oil.

  3. whisk in the honey or sweetener of choice, adding eggs one at a time.

  4. ddd the cocoa powder, espresso powder, and salt. whisk until fully combined and no lumps remain.

  5. Pour into prepared pan and bake for 25 minutes.

DOUBLE CHOCOLATE FATTY FUDGE COOKIES

  • 1 ripe avocado (do not use a hard one!)

  • ¼ cup coconut sugar

  • 1 egg

  • ½ teaspoon vanilla extract

  • ¼ cup cacao powder

  • ¼ cup organic hemp hearts

  • ¼ cup almond flour

  • ½ teaspoon baking soda

 

Preheat oven to 350. ​

  1. Combine the finely mashed avocado, egg, and vanilla extract

  2. whisk together the cocoa powder, coconut sugar, hemp hearts, almond flour, and baking soda

  3. Mix together the wet and dry ingredients

  4. Using a small spoon, add one heaping tablespoon of dough on to a baking sheet lined with parchment paper

  5. Bake for 8-10 minutes or until the top has set 

CHOCOLATE CACAO BITES

Base Recipe:

  • 1 cups pitted dates (about 10) or 1 cup coconut flakes + 2 T coconut butter if your avoiding sugar

  • 1/2 cup cashews (unsalted)

  • 2 T. coconut oil

  • 1 T. brain octane

  • 1/2 T. cacao powder

  • 2 scoops collagen peptides

 

Chocolate coconut bites

  • 1 t. vanilla extract

  • 1/2 T. maca powder

  • 1 t. cacao nibs

  • 1 T. shredded coconut

​

blend all ingredients in a food processor and roll into bite size bites!

CASHEW COCONUT BITES

  • 2 cups pitted dates (about 10)

  • 3/4 cup shredded coconut

  • 2/3 cup cashews (unsalted)

  • 1 T coconut oil

  • 1 T MCT or brain octane oil

  • 1 t vanilla extract

  • 1 t cacao powder

  • 2 scoops collagen peptides

​

blend all ingredients in a food processor. The consistency of these cashew coconut balls is totally up to you. You can use your food processor until their completely smooth or you can do what I did and leave some texture in them.

​

makes about 15 balls!

​

a place to share my journey of food, health and wellness

!
!

JOEL'S FAVORITE PB CUPS

  • melted 1/2 C. {enjoy life choco chips}
  • melted cacao butter {2 large pieces}
  • 1 T cacao powder
  • set aside 1/2 C. soft peanut butter
​

line cupcake tin with sleeves. evenly distribute choco chips into the bottom of each sleeve. freeze for 20 minutes. next, pour PB {about 1/12 T each on top of first chocolate layer. freeze again. finally, take melted cacao butter and mix in with cacao powder. pour on top of PB. freeze until almost hard. keep in airtight container and enjoy!

​

makes 6 BIG cups

​

CASHEW ICE CREAM 

  • 1 1/2 cups soaked cashews (4hrs)

  • 1/4 cup  melted coconut oil

  • 1/2 cup maple syrup 

  • 1 tbls vanilla

  • 2 scoop vital protein collagen

  • pinch of sea salt

​

combine above ingredients and blend for 5 minutes until creamy. place in bread dish

​

note**  double the recipe right away because it won't last long!

​

​

​

​

bottom of page