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 ÂĽ 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.
What’s stone fruit, you may ask? It’s the kind of fruit that has a stone seed at the center—like peaches, mangos, plums, nectarines, and cherries! In this case, we used a plum, a peach, and a nectarine to add just the right amount of sweetness to our family’s classic pico de gallo recipe. We present to you: Stone Fruit Pico de Gallo!
The fun of making these Loaded Chocolate Churros lies in—aside from the obviously delicious chocolate + churro combo—the toppings! We used a variety of dried fruits and nuts to top ours, but feel free to top these with everything your heart desires. Chip chip, churr’ay!
There’s nothing that can’t be made a little bit better by a hearty casserole. How do we know? Because we’ve seen it in all the movies! We’ve made this Fuego Rice Casserole using our Grain Free Tortilla Chips for a kick of heritage-inspired flavor.
