What you’ll need:

• 1 Muffin Bite Wheel (choose between Carrot or Banana Choco)
• 1 mini muffin pan

Steps

1. Preheat the oven to 350 F.
2. Run the frozen wheel under water for a few seconds.
3. Pop the cubes into the muffin pan.
4. Bake for 25-30 minutes.
5. Let cool for 5 minutes and enjoy!

L’article How to Make Evive Muffin Bites est apparu en premier sur Evive Blog.

It’s so funny to think that not that long ago, Dom used to cut the cubes by hand and pack them loosely in a bag! Our wheels are probably our best innovation as they allow you to save space in your freezer, portion-size, and ensure that the cubes don’t clump up together during transportation. 

Whether you recently discovered our products in your grocery store, or just ordered your very first box, this article will give you all the steps to get the very best out of your Evive smoothie taste-testing journey!

Before you get started, we always recommend that you run your smoothie wheel under water for a few seconds. It makes it so much easier to pop the cubes out!

Make your smoothie WITHOUT a blender

1. Pop all the cubes in a bottle, a mason jar or your Evive shaker.
2. Cover the cubes with 240 ml of your liquid of choice (we recommend plant-based milk or water) and close the lid.
3. Let thaw for a few minutes & shake vigorously (play your favourite song while you do it!).

Make your smoothie WITH a blender

1. Pop the cubes in your blender.
2. Cover the cubes with 240 ml of your liquid of choice (check out all our liquid recommendations for inspo!). 
3. Close the lid and blend away.

Need a few tips to get your ultimate smoothie texture? Here are some suggestions:

Whichever preparation method you prefer to use, don’t forget the last and most important step of all: enjoy EVERY SINGLE SIP of your Evive smoothie!

L’article How to Make an Evive Smoothie est apparu en premier sur Evive Blog.

Ingredients

• 10 Blueberry Haskap Cubes
• 1 cup gluten-free flour 
• 1 cup gluten-free quick oat flakes
• ½ cup coconut sugar
• 1 tsp. baking powder
• 1 tsp. cinnamon
• ½ tsp. sea salt
• ¾ cup oat milk
• ¼ cup olive oil or avocado oil
• 1 chia egg (1 tbsp. chia seeds + 3 tbsp. water – mix together and let sit for 5 minutes)
• 1 tsp. vanilla
• Fresh blueberries – for topping

Steps

1. Preheat the oven to 350 F and line a pan with 10 muffin liners.
2. In a medium bowl, combine the gluten free flour, oats, coconut sugar, baking powder, cinnamon and sea salt.
3. In another bowl, combine the oat milk, oil, chia egg and vanilla.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. To the pan, divide half the batter between 10 molds.
6. Add 1 Blueberry Haskap cube to the center of each mold.
7. Divide the remainder of the muffin batter between the 10 molds, covering the smoothie cube. Top with a few fresh blueberries.
8. Bake for 15-20 minutes, or until baked through and golden brown. Note: The center will still be soft due to the smoothie cube, but the top will become firmer.

L’article Vegan Blueberry Muffins 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.

taste the peaches even more!

I hope that you enjoy recreating this recipe this weekend with your family.

Makes 2 servings

1) Orange Peach Layer

1. Blend all ingredients together until smooth.
2. Pour equal amounts into 2 glasses. 
3. Place glasses in the freezer for a minimum of 30 minutes to prevent layers from mixing together

*Note: If you don’t have an Orange Peach smoothie on hand, you can substitute it with the Passion Mango instead.

2) Touk-Touk Layer

1. Blend all ingredients together until smooth.
2. Pour this layer on top of the Orange Peach layer. 
3. Place glasses in the freezer again to prevent layers from mixing together. 

3) Chia Pudding Layer

1. Combine all ingredients in a bowl and stir together.
2. Refrigerate for 30 minutes to set.
3. Once ready, scoop on top of the Touk-Touk layer.

4) Coconut Whipped Cream

1. Refrigerated the coconut milk overnight and then separated the thickened coconut cream from the water. 
2. Place the thickened part in a bowl with the maple syrup.
3. Using an electric mixer, mix until it becomes a whipped cream consistency. 
4. Top each parfait with a spoonful of coconut whipped cream and enjoy!

*Note: If you are wanting to enjoy the smoothie parfaits right away, avoid freezing between each layer. Freezing only helps to prevent the layers from mixing together, but this step is optional. 

L’article Candy Corn Smoothie est apparu en premier sur Evive Blog.