Category: Plant Based Desserts - Juice House

LEMON POPPYSEED MUFFINS WITH LEMON GLAZE

12/19/2017

Muffin Ingredients

300g all purpose flour 2.5 cups
230g apple sauce 1 cup of applesauce
300g coconut milk 1 cup + 3 tbsp of coconut milk
Zest and juice of 2 lemons
2 tbsp poppyseed
1 tbsp baking powder

Glaze Ingredient

1/4 cup of confectioner sugar
1 tbsp of lemon juice

SALTED CACAO TAHINI FUDGE

12/19/2017

1 and a 1/ 2 cups cashews
6 medjool dates, pitted
2 tablespoons CaCao powder
3 tablespoons coconut sugar
3 tablespoons tahini
Flaky sea salt

PLANT-BASED BLUEBERRY CAKE

11/24/2017

Bottom crust ingredients

2 oz dates (weight does not include seeds)
2 oz almonds (plain)
2.5 oz rolled oats
0.25 cup olive oil

Filling ingredients

9.25 oz cashew nuts
6.5 oz frozen blueberries + 12.5 oz more for putting on bottom between crust and filling.
8 oz cane sugar
1.5 cups coconut milk
1.5 cups water
2.5 tsp agar powder
3.5 tbsp kudzu starch

Link to recipe source