Ingredients

Smoothie:

• 1 Azteque wheel
• 1 – 1 ½ cups unsweetened oat milk
• 1 – 2 tbsp. natural peanut butter
• ½ cup frozen zucchini 
• 1 tbsp. maple syrup
• Pinch sea salt

Crushed Peanut Rim:

• ¼ cup vegan chocolate chips
• 2 tbsp. crushed peanuts

Steps

1. In a blender, combine all of the ingredients. Blend until smooth. 
2. For the crushed peanut rim: Melt the chocolate chips until smooth, then cool to room temperature. Dip the top of the glass in the melted chocolate and roll in the crushed peanuts.
3. Transfer the smoothie to the glass and enjoy!

L’article Chocolate Peanut Butter Smoothie est apparu en premier sur Evive Blog.

Ingredients

Smoothie Bowl:

• 1 Cashew Mocha Wheel
• 1 frozen banana 
• 1/2 cup oat milk 
• 1 tbsp. cacao powder
• 1 tbsp. maple syrup (optional for additional sweetness)

Smoothie Bowl Toppings:

• Cashews 
• Cacao nibs 
• Vegan chocolate chips/chocolate chunks
• Vegan chocolate curls
• Vegan chocolate bar 

Steps

1. In a blender, combine all of the ingredients. Blend until smooth. 
2. Transfer to a bowl and top with a sprinkle of each topping from the above list. Get creative – use some of them, all of them or add your own!

L’article 2-Step Chocolate Smoothie Bowl est apparu en premier sur Evive Blog.

Ingredients

Mousse: 

• 1 Azteque wheel
• 1 Viva wheel 
• 1 ½ cups raw cashews, soaked
• 1 can coconut milk 
• ⅓ cup maple syrup
• 2 tbsp. coconut oil
• Pinch of sea salt, optional 
• Dash of vanilla, optional
• Optional: oat milk – add a few tablespoons if consistency is too thick
• Toppings: berries & chocolate drizzle

Chocolate Ganache:

• 1 cup vegan chocolate chips 
• ⅓ cup coconut cream
• 1 tbsp. maple syrup
• ½ tsp. vanilla
• Pinch of sea salt

Steps

1. Preparing the cashews: Soak in hot water for 30 minutes before using. Rinse well before mixing with other ingredients.
2. In a blender, mix together the cashews, coconut milk, maple syrup, coconut oil, vanilla and sea salt until smooth.
3. Split the mousse in half. Add the Viva cubes to one half and the Azteque cubes to the other half. Blend again until smooth.
4. Making the ganache: Heat the coconut cream in a small pot until it’s simmering. Pour over the chocolate chips and let sit for a couple of minutes. Mix in the maple syrup, vanilla and sea salt. Stir until smooth.
5. Divide the Viva mousse between 4-6 glasses. Pour the chocolate ganache on top of the Viva layer. Finally, pour the Azteque mousse on top of the chocolate ganache layer. 
6. Cover and place in the fridge to set for 2-3 hours, or until firm.
7. Top with fresh berries and a drizzle of the chocolate ganache before serving.

L’article Vegan Chocolate & Berry Mousse est apparu en premier sur Evive Blog.

Ingredients

• 1 Azteque wheel, defrosted
• ¾ cup coconut oil, melted 
• ¾ cup coconut sugar 
• ¾ cup cane sugar
• 1 tsp. vanilla
• 2 cups gluten-free flour 
• ½ cup cacao powder
• 1 tsp. baking soda
• 1 tsp. sea salt
• ½ tsp. baking powder 
• 1 cup mini vegan marshmallows 
• ½ – ¾ cup vegan chocolate chips

Steps

1. In a large bowl, combine the coconut oil, coconut sugar, cane sugar and vanilla. Add in the softened Azteque cubes and mix well.
2. In a separate bowl, combine the flour, cacao powder, baking soda, sea salt and baking powder.
3. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the mini marshmallows and chocolate chips.
4. Place the dough in the fridge to chill for 10 minutes. 
5. Preheat oven to 350°F. Line a baking sheet with parchment paper. Using a cookie scooper, separate the dough into 36 balls. Roll the cookie dough balls and gently flatten them before placing them on the baking sheet. Approximately 8-12 will fit on each tray.
6. Bake for 10 minutes, or until the outside is firm and the centre is still soft. Remove from oven and let sit on the tray for a few minutes before transferring to a cooling rack. The cookies will continue to firm up as they cool.

L’article Hot Chocolate Cookies est apparu en premier sur Evive Blog.

Ingredients

Cookie Dough Balls:

• 1 cup oat flour 
• 1 cup peanut butter (or nut butter of choice)
• ½ cup Genuine Health vanilla protein powder
• ½ cup almond flour 
• ½ cup maple syrup
• ¼ cup mini vegan chocolate chips
• 1 tsp. vanilla extract 
• Pinch sea salt
  

Chocolate Coating:

• ¾ cup vegan chocolate chips
• 4 Azteque cubes
• ¼ cup coconut oil

Steps

1. In a large bowl, stir together the oat flour, protein powder, almond flour, chocolate chips and sea salt. Add the peanut butter, maple syrup and vanilla extract. Mix until just combined. 
2. Using a small cookie scooper, form the dough into 20 balls. Place in the freezer for a few minutes while making the chocolate coating.
3. In a small saucepan, heat the chocolate chips, Azteque cubes and coconut oil over low to medium heat until melted and smooth. 
4. Remove the balls from the freezer and dip each one in the chocolate mixture. Return the balls to the freezer for 30 minutes, or until firm. 
5. Store in the freezer for optimal freshness and thaw for a few minutes before enjoying.

L’article Cookie Dough Protein Balls est apparu en premier sur Evive Blog.

Ingredients

Crust:

• 1 cup dates, pitted 
• 1 cup raw pecans
• 1 cup graham crackers, crushed 
• 2 tbsp. coconut oil 
• 1 tsp. vanilla
• Pinch sea salt 

Filling:

• 1 Yin wheel 
• 1 can coconut milk, 400 ml
• 1 cup raw cashews, soaked 
• ½ cup pumpkin puree 
• 1/3 cup maple syrup 
• 2 tbsp. coconut oil
• 1 tsp. pumpkin pie spice
• 1 tsp. vanilla
• Pinch sea salt 
• Optional toppings: coconut whipped cream, a dash of cinnamon

Steps

1. Preparing the cashews: Soak for 30 minutes in hot warm water before making. Be sure to rinse well before mixing with other ingredients.
2. Line an 8 x 8-inch baking dish with parchment paper.
3. Using a food processor, mix together all of the ingredients for the crust until a loose crumble forms. Transfer the crust to the pan and pat down.
4. In a blender, mix together all of the filling ingredients until smooth. Pour over the top of the crust.
5. Cover and transfer to the freezer to set for a minimum of 4 hours or overnight. Let thaw for 30 minutes to 1 hour before serving.
6. Cut into 16 bars and top with coconut whipped cream and a dash of cinnamon. Store in the freezer for optimal freshness.

We can’t wait for you to try this recipe; we hope you love it as much as we do!

L’article Pumpkin Pie Bars est apparu en premier sur Evive Blog.

Ingredients:

Graham Cracker Layer

Chocolate Azteque Layer

Steps:

1. Line an 8×8 inch baking sheet with parchment paper. 
2. In a food processor, combine all of the ingredients for the graham cracker layer and pulse until well combined. Spread evenly on the baking sheet. 
3. In a saucepan, heat the ingredients for the chocolate Azteque layer on medium-low heat until melted and smooth. Pour evenly over the graham cracker layer. 
4. Place in the freezer for a minimum of 4 hours, until set. 
5. Cut into 16 pieces and top each piece with mini marshmallows. Optional: Use a baker’s torch to roast the tops of the marshmallows or broil the marshmallows on a baking sheet until slightly golden before placing them on top of the squares.

Pssst! Want to make these delicious Vegan Marshmallow Bites in time for Labour Day weekend?   If you’re in the province of Quebec, head to your nearest Metro and grab an Azteque bag! They’re sold exclusively there in stores.

L’article Vegan Marshmallow Bites est apparu en premier sur Evive Blog.

These vegan milkshakes are 100% delicious. The texture is super thick and satisfying, and the toppings are so fun!

Try ‘em and love ‘em!

Strawberry & Chocolate Shake

Ingredients:

– ½ Viva wheel (4 cubes) – ½ Azteque wheel (4 cubes) – ½ cup plant-based milk – Handful of frozen strawberries – Topped with MadeGood Strawberry Granola Minis (to taste) – Topped with MadeGood Soft-Baked Mini Double Chocolate Cookies (to taste)

ORDER VIVA & AZTEQUE

Banana & Pineapple Shake

Ingredients:

– 1 Saphir wheel (8 cubes) – ½ cup plant-based milk – Topped with MadeGood Mixed Berry Granola Bars (to taste)

ORDER SAPHIR

Mango & Blueberry Shake

Ingredients:

– ½ Yin wheel (4 cubes) – ½ Asana wheel (4 cubes) – ½ cup plant-based milk – Topped with MadeGood Soft Baked Mini Apple Cinnamon Cookies (to taste)

ORDER YIN & ASANA

These are the 2021 versions of a cool retro milkshake! Can’t wait till you share your feedback with us!

L’article Healthy and Creamy Milkshakes Ready in Less Than 3 Minutes! est apparu en premier sur Evive Blog.

Ingredients

Steps

1. In a blender, combine the yogurt, Touk-Touk smoothie cubes, maple syrup and vanilla extract. Blend until smooth.
2. Line a large baking sheet with parchment paper. Spread the yogurt mixture evenly on the baking sheet. 
3. Top with the blueberries, blackberries, pistachios, and granola.
4. Freeze for 3-4 hours, or until firm.
5. Cut or break into pieces and serve. 
6. Store in the freezer.

L’article Pineapple & Berry Frozen Yogurt Bark est apparu en premier sur Evive Blog.

Base Layer:

Samourai Layer:

Follow our easy 5-step recipe for a ruby of a snack!

1. In a bowl, combine ingredients for the base and spread in a  8 x 8 parchment-lined baking pan.
2. In a saucepan, heat ingredients for the Samourai layer on medium-low heat until melted and smooth. 
3. Spread the Samourai layer on top of the base layer.
4. Let set in the fridge for a minimum of 2 hours.
5. Cut into 16 squares and top with shredded coconut and fresh strawberry slices.

L’article No-Bake Strawberry Health Bars est apparu en premier sur Evive Blog.