Ingredients

• 4 cups sliced frozen bananas
• 2 cups vanilla Skyr yogurt
• 1/4 cup caramel sauce
• Sea salt to taste
• 1/4 cup chopped pecans

Preparation

In a food processor, add the bananas, yogurt, caramel sauce, and sea salt. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately topped with the pecans or freeze until the mixture hardens, about 1 to 2 hours.

Ingredients

• 4 cups frozen strawberries
• 2 cups lemon Skyr yogurt
• 1/2 lemon, zest and juice
• 2 tbsp honey

Preparation

In a food processor, add the strawberries, yogurt, lemon zest, lemon juice, and honey. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately or freeze until the mixture hardens, about 1 to 2 hours.

Ingredients

• 4 cups frozen raspberries
• 2 cups plain Skyr yogurt
• 2 tbsp honey

Preparation

In a food processor, add the raspberries, yogurt, and honey. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately or freeze until the mixture hardens, about 1 to 2 hours.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp butter
• 2/3 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup almonds
• 6 oz semi-sweet chocolate, chopped

Preparation

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until they are well combined. Set aside.
In a large bowl, using a hand mixer, cream the butter and sugar until they are light and fluffy. Add the eggs, vanilla extract, and almond extract and continue to beat until they are incorporated. Add the dry ingredients into the wet ingredients and continue to mix until a dough forms. Fold in the almonds.
Divide the dough in half, transfer it to the baking sheet, and form each half into a rounded rectangle that is approximately 3/4 inch high.
Bake for 25 to 30 minutes, just until the bottom begins to brown. Remove the tray from the oven and allow the biscotti to cool for 15 to 20 minutes.
Using a sharp serrated knife, cut the biscotti into 1/2″ slices and arrange the slices upright on a parchment-lined baking sheet.
Reduce the oven temperature to 325°F. Return the biscotti to the oven for 15 to 20 minutes or until it is just golden.
Remove the biscotti from the oven and allow it to cool completely.
Using a microwave or a double-boiler, gently melt your chocolate until it’s completely smooth. Dip each of your biscotti into the chocolate, covering 1/3 of the cookie. Arrange the chocolate-dipped biscotti on parchment paper to set.
Once the chocolate has set, the biscotti is ready to enjoy. Serve it immediately or store it in an airtight container for up to 1 week.

Ingredients

• 1 1/2 cups oat flour
• 1 1/2 cups quick cooking oats (gluten-free)
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, melted
• 2 cups raspberries
• 2 tbsp sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 lemon, juice

Preparation

Preheat the oven to 350°F. Prepare an 8×8 baking dish with parchment paper, leaving an overhang on both sides.
In a large bowl, whisk together the oat flour, oats, brown sugar, baking powder, and salt. Add the melted butter and mix until it is thoroughly combined.
Transfer two-thirds of the oat mixture into the baking dish and press it down firmly to create a solid crust. Set it aside.
In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, vanilla extract, and lemon juice. Simmer, stirring often, until the raspberries have burst and the mixture begins to thicken up, 5 to 6 minutes.
Pour the raspberry mixture over the oat base. Crumble the remaining oat mixture on top of the raspberry mixture in an even layer.
Bake for 25 to 30 minutes.
Allow the oat bars to cool at room temperature for 30 minutes and then in the refrigerator for an additional 30 minutes. Once they are completely set, cut them into squares.
Enjoy immediately or store in the refrigerator for up to 5 days.

Ingredients

STRAWBERRY SCONES

• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cut into 1/2″ cubes
• 1 cup diced strawberries
• 1/2 cup half and half cream
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp milk

VANILLA GLAZE

• 1 cup icing sugar
• 2 tbsp half and half cream
• 1/2 tsp vanilla extract

Preparation

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chilled butter and mix it into the flour mixture with your hands until it resembles coarse crumbs. Alternatively, this can be done in a food processor. Once the butter is fully incorporated, add the strawberries and stir gently.
In a medium bowl, whisk together the cream, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix just until a dough begins to form. The dough will be slightly sticky.
Divide the dough in half and transfer the first half to a lightly-floured board. Form it into a disc that is about 1″ high and 8″ across. Using a sharp knife, cut the disc into 6 equal slices. Transfer the slices to a parchment-lined baking sheet and repeat with the other half of the dough. Using a pastry brush, brush the top of each scone with milk.
Transfer the scones to the freezer for 20 to 30 minutes.
In the meantime, preheat the oven to 375°F.
Bake the scones until they just begin to brown on top, between 17 and 20 minutes. Keep a close eye on them. If they begin to brown too quickly, place a piece of aluminum foil over top to slow the browning process.
Remove the scones from the oven and allow them to cool completely.
In the meantime, in a small bowl, whisk together the powdered sugar, cream, and vanilla extract. Drizzle the glaze over the cooled scones.
Enjoy immediately or store them in the refrigerator for up to 5 days.

Ingredients

• *Brownie Base*
• 2/3 cup cocoa powder
• 1/2 cup flour
• 1/2 cup butter
• 2 oz semi-sweet chocolate
• 2 eggs
• 1 cup sugar
• 1 tsp vanilla extract
• *Mocha Almond Fudge Ice Cream*
• 2 cups whipping cream
• 1 cup sweetened condensed milk
• 1 1/2 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1/2 cup toasted slivered almond
• 1/4 cup chocolate syrup
• 1/2 cup whipped cream, for garnish
• 6 almonds, for garnish

Preparation

Preheat the oven to 350°F. Generously grease a spring-form pan with melted butter.
In a small bowl, whisk together the flour and cocoa powder.
In a large bowl, combine the melted butter and chocolate. Stir until the chocolate is completely melted. Add the sugar, eggs, and vanilla extract. Whisk thoroughly. Add the dry ingredients to the wet ingredients and stir until a thick batter forms.
Transfer the batter to the prepare spring-form pan and use a spatula to smooth it into an even layer.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of the brownie comes out clean. Allow the brownie base to cool completely before moving on to the next step.
To make the ice cream layer, in a large bowl combine the whipping cream, sweetened condensed milk, espresso powder, and vanilla extract. Use a hand mixer to beat the mixture until it becomes light, fluffy, and thick. Fold in the almonds.
Pour the ice cream mixture over top of the brownie base. Add the chocolate syrup and use a spoon to create a marble pattern.
Freeze the cake for 6 to 8 hours or overnight so the ice cream can set completely.
Garnish with whipped cream and almonds. For best results, allow the cake to thaw for 5 to 10 minutes before serving to allow the brownie layer to soften.

Ingredients

• 1 19-oz can black beans, drained and rinsed
• 2/3 cup sugar
• 1/4 cup cocoa powder
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/8 tsp salt
• 1/3 cup chocolate chips
• 1/2 tsp flaked sea salt

Preparation

Preheat the oven to 350°F.
In the bowl of a food processor combine the black beans, sugar, cocoa powder, eggs, coconut oil, vanilla, baking powder, and salt. Blend for 2 to 3 minutes or until the batter is very smooth. Don’t forget to scrape down the sides.
Fold in the chocolate chips.
Scoop the batter into 6 well-greased 125mL heat-safe mason jars or ramekins. Bake for 35 to 45 minutes or until a toothpick inserted into the centre comes out clean. Top each with a pinch of flaked sea salt.
Allow the brownies to cool slightly before serving or store in the refrigerator for up to 3 days.
**IMPORTANT Most mason jar manufacturers do not recommend baking in mason jars as there is a risk of the jars cracking in the oven. We have never had an issue with this but it is important to understand the risks involved. It’s important to make sure they’re heat-safe mason jars (like the ones used for canning), not the cheaper versions.

Ingredients

• 1 cup old-fashioned rolled oats (gluten-free)
• 1 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1/2 tsp salt
• 3/4 cup smooth natural almond butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/3 cup dark chocolate chips (vegan)
• 1 tbsp coconut oil
• 1/4 cup chopped roasted almonds

Preparation

Preheat the oven to 350ºF. Line a baking dish with parchmnet paper. Set it aside.
In a large bowl, combine the oats, coconut, almond flour, and salt. Stir in the almond butter, honey, and vanilla extract. Transfer the mixture into the baking dish. Press the mixture down into an even layer.
Bake the bars until they are lightly golden, about 25 to 30 minutes. Once baked, allow the bars to cool before topping them with the chocolate.
Once cool, in a double boiler over low heat, melt the chocolate and coconut oil. Pour the chocolate mixtue over the oat bars and spread into an even layer. Top the bars with the chopped almonds. Allow the bars to cool in the refrigerator until the chocolate has completely set, about 10 minutes.
Once set, cut the oat bars into squares and serve immediately. Store in the refrigerator for up to 5 days.