Ever wonder where the cookies go once they're stolen from the cookie jar? (That is—if they aren't eaten immediately...) May we suggest that you plop them into this sweet summer recipe below?
Mix cold coconut milk in a mixer with ¼ cup of agave. Whisk until stiff peaks are formed and refrigerate until ready to use.
Combine water, cashews, 1 cup of agave, vegan egg, and vanilla in a saucepan and whisk together. Cook on medium heat until mixture thickens, whisking continuously. If there are lumps, strain mixture afterwards.
Combine mixture in a blender with 4 bananas. Blend until smooth.
In desired pan, layer cookies, banana pudding, and whipped coconut cream, until reaching the top of the pan.
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
