If you’re crazy about matcha like I am, you need to try this recipe! It’s honestly the best thing…and it’s also grain-free with a little help from Bob’s Redmill Paleo Baking Flour. Ahhhh you really have to try it! It’s so good!



  • 1 3/4 cups of Bob’s Redmill Paleo Baking Flour (Or, almond flour)
  • 1 tsp Baking Powder
  • pinch of salt
  • 2 tbsp Brown Rice Syrup
  • 3 Tbsp Matcha Green Tea Powder
  • 1 cup Almond Milk
  • 1/3 cup Coconut Oil
  • 1/2 tsp Vanilla Extract
  • 2 tsp of lemon juice


  • 1/2 cup Vegan Butter
  • 2 cups Vegan Powdered Sugar
  • 3 tbsp Matcha Green Tea Powder



  1. Preheat oven to 350F.
  2. Mix all cake ingredients together with mixer.
  3. Pour batter into muffin cups in a muffin tray.
  4. Bake for 25 mins.
  5. Put cakes in a cool place like the freezer for a couple of minutes until the middle falls.


  1. Mix all the ingredients together.
  2. Pour on top of cakes when they are ready to be served! OR else the frosting will become solid…aka no lava lol.



3 Ingredient Vegan Fudge

Hey everyone!

Sooooo this will be the shortest post ever because it is the easiest recipe ever. Get ready for this 3 ingredient white chocolate almond vegan fudge!

You will need:

A bar of vegan white chocolate

1 cup almond butter

1/2 cup coconut oil

Do this:

1. Melt all ingredients in a bowl over simmering pot of water.

2. Pour into muffin cups and freeze for 2 hours or overnight.

3. Let thaw for 15 minutes before enjoying!


Vegan Lemon Squares 

If you like citrus and tarte desserts, these are a must try! Even if you’re not vegan! You will be thanking yourself. 




1/2 cup vegan butter
1 cup almond flour 

1/4 cup maple syrup 

1 tbsp lemon juice 


Juice of 3 lemons

1/4 cup maple syrup 
3/4 cup flour 

3/4 cup coconut milk

1/4 cup apple cider vinegar

1/4 cup coconut palm sugar

Pinch salt

1 tsp vanilla extract

1 tsp baking powder

Pinch of tumeric powder for colour


1. Mix alk base ingredients until well blended. Plwce on bottom on greased pan.  I bake at 350F for 20 mins.

2. Mix remainder of ingredients. Stir in pot on low heat until ready to transfer into pan. 

3. When base is done, pour custard mix into the pan and bake for 15-20 mins.

4. Allow to fully cool before cutting. 

*To make grapefruit version, sub lemon juice for juice of 1 grape fruit. 

* I added blue spirulina powder to the grape fruit one to make blue



Happy New Year, foodies! First recipe post of 2018. Holla! I hope your new year’s and holidays were filled with good company and most of all good food! If you’re still feeling for something sweet like the holidays but want it to be on the healthy side, try this easy fudge recipe! 

Recipe (makes approx. 6 from muffin tin)


1 cup of nut butter (I used almond butter)

1/4 cup coconut oil

3 tbsp maple syrup 

Pinch of salt 

4 pieces of vegan chocolate or a handful of raw cacao


1. Melt all ingredients in a bowl on top of a pot with hot water over a stove. Stir until completely smooth. 

2. Pour batter into muffin liners in a muffin tray. 

3. Put in freezer to set. (About two hours or overnight). 

4. Take out to thaw for 10 mins before eating. 




Vegan Candy Cane Donuts 

Donuts are like the Christmas of desserts. I look forward to them like I look forward to Christmas day. Honestly, it doesn’t take much to brighten up my day. Give me some donuts and I’ll be golden. This recipe is easy and vegan! Also…who can go wrong with candy canes? 



2 cups of flour 

1 cup of mashed riped banana

1 teaspoon baking powder

1 teaspoon baking powder

2 tsp vanilla extract 

1 1/2 cup water 

1/2 cup almond butter or vegan butter

1/2 cup maple syrup or any sugar

1 tbsp oil

Pinch of salt 

Directions: (preheat oven to 350F)

1. Mix all the dry ingredients together and all the wet ingredients separately. 

2. Combine dry ingredients with wet ingredients.

3. Pour mixture into donut pan. 

4. Bake for 25 mins. 

5. Allow to cool. Add vegan vanilla icing on top (icing sugar and 1 tbsp water combined. Keep adding water until it becomes the right consistency.) And crush candy canes on top. 



Vegan Candy Cane Oatmeal Cookies

You have to have something with candy canes in it! ’tis the season! 


1 cup oatmeal 

1 cup chickpeas

1/4 cup maple syrup

1/4 cup almond milk

8 dates

1 tbsp almond butter

2 tbsp oil of choice

Pinch of salt

1 tsp baking powder

Crushed up candy canes 


1. Preheat oven to 350F

2.Mix all ingredients together in blender or mixer except for the candy canes. 

3. Roll into desired shapes on lined baking sheet. Bake for 12-15 mins. 

4. Top the cookies with crushed candy canes. 

Allow to fully cool and enjoy! 


Vegan Gingerbread Men

It’s that cruel time of year where we get to eat little gingerbread men. I say it’s their fault for being so darn delicious! Below is a simple recipe for how to torture…err…I mean make your own vegan gingerbread men! 


3 cups whole wheat flour 

1/4 cup fancy molasses

1 tsp baking powder

1 tsp baking soda

1 tbsp ground ginger 

1 tsp vanilla extract

2 tsp ground cinnamon

1/4 tsp ground cloves 

1/2 tsp ground nutmeg

1/2 cup vegan butter (I used Earth Balance)

2 tbsp maple syrup or coconut palm sugar

1/4 cup almond milk


1-2 cups powdered sugar 

2 tbsp almond milk

*Mix with hand mixer on high until thick


1. Preheat oven to 400F. 

2. Mix all wet ingredients together and all the dry ingredients together. 

3. Little by little, add the dry ingredients into the wet ingredients. 

4. Need the dough slightly with hands. 

5. Roll out dough in between two pieces of parchment paper. 

6. Place dough into freezer for one hour. 

7. Cut out gingerbread men with cookie cutter. Place onto pan lined with parchment paper. Bake for 10 mins. 

8. Allow to fully cool before icing.