Main

• 1 ½ cups Coconut Malk (Unsweetened)
• ¼ cup Chia Seeds
• 2 tbsp Cacao Powder (or unsweetened cocoa powder)
• 2 tbsp Maple Syrup or honey (adjust to taste)
• ½ tsp Vanilla Extract
• ¼ tsp Cinnamon (optional, for warmth)
• Pinch of Sea Salt

Toppings (optional, but recommended!)

• Fresh Blueberries
• Pecans or Almonds
• Toasted Coconut Flakes

1. In a mixing bowl, whisk together Coconut Malk, cacao powder, maple syrup, vanilla extract, cinnamon, and sea salt until well combined.
2. Stir in the chia seeds and mix well. Let it sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 4 hours (or overnight) until the pudding thickens.
4. When ready to serve, stir again and divide into cups.
5. Top with fresh blueberries, pecans, and toasted coconut flakes for a delightful crunch!
6. Grab a spoon and enjoy every creamy, chocolatey bite! 

• 1 cup of Miyokos European Style Plant Milk Butter

• 2 cups of Light Brown Sugar, packed
• 6 tbsp Granulated Sugar
• ½ cup of MALK Vanilla Almond Milk
• 4 tsp Vanilla Extract
• 3 ½ cups of All Purpose Flour
• 1 tsp Salt
• 2 cups of Vegan Chocolate Chips
• ½ tsp of Baking Powder

1. Preheat oven to 350°F. 
2. In the meantime, in a small saucepan, add Miyoko’s European Style Plant Milk Butter. Bring to a low simmer and allow to cook for 15-18 minutes, or until the color shifts to a light brown. Remove from heat. Allow to cool (about 15 minutes).
3. Next, add the browned butter, light brown sugar, granulated sugar, vanilla extract, and Vanilla Almond MALK to a medium mixing bowl. Use a whisk or an electric mixer to cream together ingredients until combined. (This will be your set mixture.)
4. In a separate bowl, add remaining ingredients, then stir to combine. (This will be your dry mixture.)
5. Gradually add the dry mixture to the wet mixture and stir until combined.
6. Afterwards, scoop into 20 portions, then gently roll into balls. Transfer to the fridge to chill for at least 30 minutes.
7. When ready, space the cookies onto lined baking sheets then place on the middle rack of the oven to bake.
8. Bake for 15-18 minutes or until preferred doneness. Pair with a glass of MALK and enjoy!

• 1 cup Vanilla Oat MALK
• 1⁄2 Frozen Orange
• 1 Frozen Honey Mango
• 1 tbsp Sweetened Condensed Coconut Milk

1. Blend Vanilla Oat MALK, frozen mango, orange, and condensed coconut milk until smooth and creamy
2. Fill popsicle molds with the mixture and freeze for 4+ hours
3. Enjoy!

• 1-2 tbsp Unsweetened Almond MALK
• 2 cup All-Purpose Flour
• 2 tsp Baking Powder
• 1⁄2 tsp Salt
• 1⁄4 cup Coconut Sugar
• 1⁄2 cup Cold Butter
• 1 cup Sourdough Starter
• 1 tsp Vanilla Extract
• 1 Egg
• 1 cup Blueberries
• 1-2 tsp Lemon Zest (optional)

1. Cut the butter up into chunks, place on a plate and put in the freezer for 30 minutes to 1 hour.
2. Place butter and dry ingredients into a food processor and pulse until the butter is in small, pea-sized chunks.
3. Add sourdough starter and vanilla extract. If the dough is dry, add 1-2 tbs of cold milk or water. Start with 1 tbs and determine if it needs more. Pulse until it begins to form a ball.
4. Add the dough to bowl and fold in blueberries and lemon zest (the blueberries may pop which is okay).
5. Preheat the oven to 425 degrees Fahrenheit.
6. Place the dough on a piece of parchment paper. Roll it out on the sheet into a square about 1-2 inches thick.
7. Cut scones into 8 even triangles then place onto a lined baking sheet with space between each.
8. Create an egg wash by cracking an egg into a small bowl and whisking it thoroughly. Brush egg wash onto the top of each scone and sprinkle with sugar on top.
9. Place scones in the oven and bake for 15-20 minutes.

For the Crust:

• 1 cup Roasted Pecans
• 1.5 cup Medjool Dates (pitted)
• 1⁄2 tsp Ground Cinnamon
• 1⁄4 tsp Fine Sea Salt

For the Cheesecake Filling

• 2 cup Cashews (soaked overnight and drained)
• 1⁄3 cup Vanilla Oat MALK
• 1⁄3 cup Maple Syrup
• 13.5 oz Canned Coconut Milk (cream only)
• 2 tbsp Coconut Oil
• 1.5 tsp Vanilla
• 1⁄4 tsp Fine Sea Salt

For the Caramel Pecan Topping

• 13.5 oz Canned Coconut Milk
• 3 tbsp Vanilla Oat MALK
• 1⁄2 cup Brown Sugar or Coconut Sugar
• 1⁄4 cup Granulated Cane Sugar
• 1 tsp Vanilla
• 1 pinch Salt

For the Crust

1. Line an 8x8” baking pan with parchment paper, having extra parchment go over the edges to create “sleeves” for easy removal later.
2. Combine all ingredients into a food processor or high speed blender. Pulse until crumb like texture.
3. Press into the prepared pan. Chill in the freezer while you prep the filling.

For the Cheesecake Filling

1. Combine all ingredients into a large high speed blender. Pulse until very smooth and creamy. Adjust to taste with maple syrup.
2. Pour over the crust and spread out evenly with the back of a spoon.
3. Freeze for 4-5 hours.

For the Caramel Pecan Topping

1. Combine the Vanilla Oat MALK, Coconut Milk, brown sugar, granulated cane sugar, and a pinch of salt. Whisk to combine.
2. Reduce heat to LOW to simmer for 25-30 minutes, until reduced, an amber brown color, and thick like traditional caramel.
3. Remove from heat. Stir in the pecans and let cool 10-15 minutes before spreading evenly over the cheesecake.
4. Freeze until solid, about 1 hour.
5. Slice into individual bars to enjoy!

• 2 cup Flour
• 1 1⁄2 tsp Baking Powder⁠
• 3⁄4 tsp Pink Himalayan Salt⁠
• 1⁄4 tsp Baking Soda⁠
• 1 cup Xylitol for sugar free⁠
• 3⁄4 cup Original Oat MALK⁠
• 1⁄2 cup Plain Yogurt⁠
• 1⁄4 cup Oil, or sub Applesauce for fat free⁠
• 1⁄4 cup Lemon Juice ((zest of 1 large or 2 small lemons) (1 tbsp total – don’t omit)⁠)
• 1 tbsp Pure Vanilla Extract⁠

1. Preheat oven to 350 F.
2. Grease a 9×5 loaf pan. ⁠
3. In a large bowl, combine all dry ingredients
4. Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed. ⁠
5. Spread into the pan. ⁠
6. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean. ⁠

Note: If desired, frost with 1/2 cup powdered sugar combined with 1 tbsp milk of choice.⁠

• 3 RIPE Bananas
• 1⁄3 cup Vegan Melted Butter ((revised)⁠)
• 1⁄2 cup Maple Syrup⁠
• 1 stick Flax Egg (revised)
• 1 1⁄2 cup Paleo Flour⁠
• 1 tsp Vanilla Bean Paste⁠
• 1 tsp Baking Soda⁠
• 1 tbsp MALK Unsweetened Almond 
• 1 pinch Salt
• 1 drizzle Topping of Choice

1. Preheat oven at 350
2. In a large bowl, add the flax egg, bananas and mash together.
3. Add the rest of the ingredients and mix until everything is combined.
4. Line your loaf pan, spray with oil
5. Pour batter into pan
6. Bake for 50-55 minutes.

Jam

• 35 oz Frozen Strawberries⁣⁣⁠
• 1 tbsp Chia Seeds⁣⁣⁠

Oats

• 1⁄2 cup Oats⁣⁣⁠
• 1⁄2 cup Unsweetened Almond ⁣⁣MALK⁠
• 1⁄4 cup Plain Non-Dairy Yogurt⁠
• 1⁄2 tsp Baking Soda⁣⁣⁠
• 1 tsp Vanilla⁣⁣⁠ Extract

1. Preheat oven to 350°F.⁣⁠
2. Make jam on the stove by adding water and mashed strawberries over low heat. Add in chia seeds and stir.
3. Blend oat mixture
4. Pour oat mix into oven-safe dish, save some for topping. Pour in jam.
5. Cover with remaining oat mix.
6. Sprinkle with cinnamon and coconut sugar.⁣⁠
7. Bake for 25 minutes

• 1 1⁄4 cup All-Purpose Flour⁠
• 1 cup Yellow Corn Meal⁠
• 2⁄3 cup Granulated Sugar⁠
• 1 tsp Salt⁠
• 1 tbsp Baking Powder⁠
• 1 1⁄4 cup Unsweetened Almond MALK⁠
• 1⁄3 cup Applesauce⁠

1. Preheat the oven to 400 degrees F
2. Lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
3. In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
4. Now pour in the Unsweetened Almond MALK and canola oil. Stir until well combined.
5. Pour batter into prepared pan.
6. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.