Sweet Potato + Avocado Bites

Ingredients

 2 medium sweet potatoes, scrubbed and sliced into 1/4-inch thick

pieces
 1/2 teaspoon cumin
 1/2 teaspoon smoked paprika
 Sea salt, to taste
 1 1/2 teaspoons olive oil
 1 large avocado, pitted
 1/4 cup fresh lime juice
 1/2 teaspoon sea salt
 5 cherry tomatoes, sliced into 1/8-inch thick pieces
 1/2 cup radish sprouts

Instructions

1. Preheat oven to 400 degrees Fahrenheit.

2. Add the sliced sweet potatoes, cumin, paprika, olive oil, and sea salt to a
bowl. Toss to coat.
3. Line a baking sheet with parchment paper and spread the sweet potato
slices out into a single layer. Bake for 15 minutes or until tender.
4. Scoop the flesh of the avocado into a medium bowl. Add the lime juice
and 1/2 teaspoon sea salt and mash together with the back of a fork.
5. Spread the sweet potato slices out of a serving platter or tray. Top each
slice with a dollop of smashed avocado, one tomato slice, and a sprinkling
of radish sprouts.
6. Serve and enjoy!

Ingredients

 2 apples, sliced

 1/2 cup of granola

 1/2 cup of semi-sweet (non-dairy) chocolate chips

Method
Step 1
Slice the apples into spears.

Step 2
Melt the chocolate chips in a microwave in 45-second increments. If it’s not melted, stir and try again. Keep a close eye
to not burn the chocolate. It's easy to do!

Step 3
Dip the top of the slices lightly into the chocolate and then immediately dip it in the granola. Put on a plate and enjoy,
or throw in the refrigerator to chill.

The Ultimate Fudgy Vegan Brownies

Ingredients
 1/2 cup melted vegan butter – (hot)
 1½ cup granulated sugar
  1/3 cup non-dairy milk
 3 teaspoons vanilla extract
 1 cup all-purpose flour
 3/4 cup cocoa powder
 3/4 teaspoon baking powder
 1/4 teaspoon salt
 1 cup vegan chocolate chips

Instructions
1. Preheat the oven to 350°F.
2. First, line an 8×8 baking pan with parchment paper. Refer to the photos above
or the notes below for the best way to do this. Then rub some softened butter
on top of the parchment paper.
3. In a large bowl, whisk together the hot melted butter and sugar. Then, whisk in
the milk and vanilla.
4. In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking
powder, and salt.
5. Mix the dry ingredients into the bowl with the butter and sugar mixture until
well combined.
6. Fold in the chocolate chips.
7. Spread the batter evenly into the baking pan.
8. Bake for 25-30 minutes, or until a fork comes out relatively clean. (Keep in
mind that if you hit a chocolate chip, the fork won't be clean – just make sure
there is no wet brownie batter on it. Some crumbs are okay.)
9. Let cool for about 30 minutes in the pan. Then grab the parchment paper
handles and pull the brownies out. Set on a wire rack to finish cooling
completely before cutting.
10.For clean-cut brownies, run a clean knife under hot water in between each
slice.
11.Store leftover brownies in an airtight container at room temperature for up to 5
days.
Breakfast granola cups
PREP TIME10 mins

RESTING TIME1 hr

TOTAL TIME10 mins

COURSEBreakfast, Dessert, Snack

CUISINEAmerican

SERVINGS8

CALORIES288  kcal

INGREDIENTS
Granola cups:
 1 1/2 cups (170 g) granola

 1/2 cup (70 g) sunflower seeds  chopped (see recipe notes)

 2 tbsp (40 g) agave syrup  (or maple syrup)

 2 heaped tbsp (50 g) sunflower seed butter  (see recipe notes)

 Pinch of salt

Filling:
 1/4 cup (60 g) sunflower seed butter  (melted)

Topping:
 1/2 cup dairy-free (90 g) chocolate chips  (or dark chocolate,
chopped)

INSTRUCTIONS

 
1. I recommend measuring the ingredients in grams on a kitchen scale.

2. Combine all ingredients for the granola cups in a mixing bowl and mix
well with either a spoon or your hands. The mixture should stick
together when you press it between your fingers. If it's not very sticky
add a little bit more liquid sweetener.

3. Grease a cupcake pan or use a silicone mold. This recipe yields 6-8 cups,
depending on the size of your cupcake pan.

4. With the back of a tablespoon, press the mixture firmly into the cupcake
pan and make a dent in the middle of each cup.

5. Put a heaped tsp of sunflower seed butter into the center of each
granola cup. Freeze until firm, about 60 minutes.

6. Melt dairy-free chocolate chips in a water bath (simply put the chocolate
chips in a small bowl and place it over hot water). You can accelerate the
melting process by adding 1-2 tsp of coconut oil.

7. Once the chocolate is melted pour it on top of the sunflower seed butter
of each granola cup. It will harden quickly because the sunflower seed
butter is cold.

8. Store in the fridge. You can also freeze these breakfast granola cups in
zip-lock bags! Enjoy!