Don’t let the appearance fool you, these vegan tacos will put your mouth through a sweet tailspin. Ingredients
2 Flatout Wraps
For the Meat:
½ c. cooked quinoa
¼ c. dairy free chocolate chips
2 Tbsp. all natural peanut butter (or seed butter)
For the Salsa:
5 strawberries, cubed
¼ c. jicama, cubed
2 Tbsp. fresh basil, chopped
For the “Cheese”:
¼ c. shredded coconut, divided
All natural yellow food coloring
Additional Toppings:
2 Tbsp. basil, chopped
Dairy free cool whip topping
8 black jelly beans, sliced in half
Instructions
Preheat your oven to 350 degrees.
Cut your wraps in half and using a knife, cut the edges to make large circle for half (see video for guidance).
Brush lightly with olive oil and then sprinkle with cinnamon sugar.
Turn a muffin pan upside down and place the shells in the groove of the pan in order to maintain it’s taco shell shape. Bake for 5 - 7 min or until the shells get lightly browned. Keep an eye on them as they cook fast after the 5 minute mark. Allow to set by fully cooling.
Place the peanut butter and chocolate into the pan with the cooked quinoa Over low heat, stir until the ingredients have melted evenly into the quinoa.
Place the ingredients for the salsa into a small bowl and set aside.
For the cheese, take 2 Tbsp. of the shredded coconut with one drop of all natural yellow food coloring and mix until evenly colored. Add the remaining half of the coconut and fold in to look like a Mexican cheese blend.
Place 2 Tbsp. of the “meat” filling into each taco shell.
Evenly poile in the remainder of the toppings into the shell, top with jelly bean “olives” and watch your kids freak when you serve them dessert for dinner.
Try packing this one in your child’s lunch - sure, may not be the most nutritious, but it’ll have your little one cheesin’ (sorry, had to crack that joke).Ingredients
1 pound cake
⅛ teaspoon red food coloring
½ teaspoon yellow food coloring
1 cup white frosting
6 tablespoons softened butter
Step 1
Cut pound cake into ½ - inch slices.
Step 2
Spread butter on each side of your pound cake.
#SpoonTip: Be careful, the poundcake can break easily.
Step 3
Heat your grill pan on medium. Cook cake slices on both sides until golden brown for 1 to 3 minutes.
Step 4
While you wait for your “bread to cool,” add ½ teaspoon of yellow food coloring and ⅛ teaspoon of red food coloring to your white frosting.
Step 5
Mix it up until it looks like the color of American cheese.
Step 6
Add your cheese in between your bread, slice diagonally, and serve it up.
Maybe this is cruel, or a blessing in disguise for the waistline.Ingredients
1 can black beans, rinsed
⅔ cup almond or peanut butter
2 tbsp cocoa or cacao powder
½ cup coconut sugar (raw cane sugar works, too)
1 tsp bakign powder
½ - 1 cup of chocolate chips or chunks
Instructions
Preheat your oven to 350 F.
Throw in the rinsed beans, nut butter, chocolate powder (cocoa or cacao), “healthy” sugar and baking powder into a food processor and process that baby UP. You’ll want to stop after 30 seconds to 1 minute to take the lid off and scrape down the sides and then reprocess that baby up AGAIN.
Remove the ooey gooey mixture from the food processor and throw it into a bowl.
Add the chocolate chips or chunks (or chipchunks). And mix them in so they’re evenly distributed (unless you want to keep them in one section and eat that section alone).
Add to a 8x8 pan, that you sprayed with a tab bit of coconut oil spray or that you covered with parchment paper.
WARNING: These guys will be OOEY and they’ll be GOOEY. If that’s going to be a delicious pain in the ass for you to serve to guest, (ie. if you’re concerned about presentation or want a grab-and-go dessert at a potluck or party) roll these brownies into BABY BROWNIE BITES and spread them out onto a baking sheet/cookie sheet and bake them like you would bookie.Bake in the oven for 20 - 25 minutes, checking (and tasting - aw shuck) for the texture you want.
Serve, but don’t forget to hide the mystery ingredient until everyone’s devoured them and is asking “OMG what is IN these?!?!” mwahahaha.
Don’t let the appearance fool you, these vegan tacos will put your mouth through a sweet tailspin. Ingredients
2 Flatout Wraps
For the Meat:
½ c. cooked quinoa
¼ c. dairy free chocolate chips
2 Tbsp. all natural peanut butter (or seed butter)
For the Salsa:
5 strawberries, cubed
¼ c. jicama, cubed
2 Tbsp. fresh basil, chopped
For the “Cheese”:
¼ c. shredded coconut, divided
All natural yellow food coloring
Additional Toppings:
2 Tbsp. basil, chopped
Dairy free cool whip topping
8 black jelly beans, sliced in half
Instructions
Preheat your oven to 350 degrees.
Cut your wraps in half and using a knife, cut the edges to make large circle for half (see video for guidance).
Brush lightly with olive oil and then sprinkle with cinnamon sugar.
Turn a muffin pan upside down and place the shells in the groove of the pan in order to maintain it’s taco shell shape. Bake for 5 - 7 min or until the shells get lightly browned. Keep an eye on them as they cook fast after the 5 minute mark. Allow to set by fully cooling.
Place the peanut butter and chocolate into the pan with the cooked quinoa Over low heat, stir until the ingredients have melted evenly into the quinoa.
Place the ingredients for the salsa into a small bowl and set aside.
For the cheese, take 2 Tbsp. of the shredded coconut with one drop of all natural yellow food coloring and mix until evenly colored. Add the remaining half of the coconut and fold in to look like a Mexican cheese blend.
Place 2 Tbsp. of the “meat” filling into each taco shell.
Evenly poile in the remainder of the toppings into the shell, top with jelly bean “olives” and watch your kids freak when you serve them dessert for dinner.
Try packing this one in your child’s lunch - sure, may not be the most nutritious, but it’ll have your little one cheesin’ (sorry, had to crack that joke).Ingredients
1 pound cake
⅛ teaspoon red food coloring
½ teaspoon yellow food coloring
1 cup white frosting
6 tablespoons softened butter
Step 1
Cut pound cake into ½ - inch slices.
Step 2
Spread butter on each side of your pound cake.
#SpoonTip: Be careful, the poundcake can break easily.
Step 3
Heat your grill pan on medium. Cook cake slices on both sides until golden brown for 1 to 3 minutes.
Step 4
While you wait for your “bread to cool,” add ½ teaspoon of yellow food coloring and ⅛ teaspoon of red food coloring to your white frosting.
Step 5
Mix it up until it looks like the color of American cheese.
Step 6
Add your cheese in between your bread, slice diagonally, and serve it up.
Maybe this is cruel, or a blessing in disguise for the waistline.Ingredients
1 can black beans, rinsed
⅔ cup almond or peanut butter
2 tbsp cocoa or cacao powder
½ cup coconut sugar (raw cane sugar works, too)
1 tsp bakign powder
½ - 1 cup of chocolate chips or chunks
Instructions
Preheat your oven to 350 F.
Throw in the rinsed beans, nut butter, chocolate powder (cocoa or cacao), “healthy” sugar and baking powder into a food processor and process that baby UP. You’ll want to stop after 30 seconds to 1 minute to take the lid off and scrape down the sides and then reprocess that baby up AGAIN.
Remove the ooey gooey mixture from the food processor and throw it into a bowl.
Add the chocolate chips or chunks (or chipchunks). And mix them in so they’re evenly distributed (unless you want to keep them in one section and eat that section alone).
Add to a 8x8 pan, that you sprayed with a tab bit of coconut oil spray or that you covered with parchment paper.
WARNING: These guys will be OOEY and they’ll be GOOEY. If that’s going to be a delicious pain in the ass for you to serve to guest, (ie. if you’re concerned about presentation or want a grab-and-go dessert at a potluck or party) roll these brownies into BABY BROWNIE BITES and spread them out onto a baking sheet/cookie sheet and bake them like you would bookie.Bake in the oven for 20 - 25 minutes, checking (and tasting - aw shuck) for the texture you want.
Serve, but don’t forget to hide the mystery ingredient until everyone’s devoured them and is asking “OMG what is IN these?!?!” mwahahaha.
Don’t let the appearance fool you, these vegan tacos will put your mouth through a sweet tailspin. Ingredients
2 Flatout Wraps
For the Meat:
½ c. cooked quinoa
¼ c. dairy free chocolate chips
2 Tbsp. all natural peanut butter (or seed butter)
For the Salsa:
5 strawberries, cubed
¼ c. jicama, cubed
2 Tbsp. fresh basil, chopped
For the “Cheese”:
¼ c. shredded coconut, divided
All natural yellow food coloring
Additional Toppings:
2 Tbsp. basil, chopped
Dairy free cool whip topping
8 black jelly beans, sliced in half
Instructions
Preheat your oven to 350 degrees.
Cut your wraps in half and using a knife, cut the edges to make large circle for half (see video for guidance).
Brush lightly with olive oil and then sprinkle with cinnamon sugar.
Turn a muffin pan upside down and place the shells in the groove of the pan in order to maintain it’s taco shell shape. Bake for 5 - 7 min or until the shells get lightly browned. Keep an eye on them as they cook fast after the 5 minute mark. Allow to set by fully cooling.
Place the peanut butter and chocolate into the pan with the cooked quinoa Over low heat, stir until the ingredients have melted evenly into the quinoa.
Place the ingredients for the salsa into a small bowl and set aside.
For the cheese, take 2 Tbsp. of the shredded coconut with one drop of all natural yellow food coloring and mix until evenly colored. Add the remaining half of the coconut and fold in to look like a Mexican cheese blend.
Place 2 Tbsp. of the “meat” filling into each taco shell.
Evenly poile in the remainder of the toppings into the shell, top with jelly bean “olives” and watch your kids freak when you serve them dessert for dinner.
Try packing this one in your child’s lunch - sure, may not be the most nutritious, but it’ll have your little one cheesin’ (sorry, had to crack that joke).Ingredients
1 pound cake
⅛ teaspoon red food coloring
½ teaspoon yellow food coloring
1 cup white frosting
6 tablespoons softened butter
Step 1
Cut pound cake into ½ - inch slices.
Step 2
Spread butter on each side of your pound cake.
#SpoonTip: Be careful, the poundcake can break easily.
Step 3
Heat your grill pan on medium. Cook cake slices on both sides until golden brown for 1 to 3 minutes.
Step 4
While you wait for your “bread to cool,” add ½ teaspoon of yellow food coloring and ⅛ teaspoon of red food coloring to your white frosting.
Step 5
Mix it up until it looks like the color of American cheese.
Step 6
Add your cheese in between your bread, slice diagonally, and serve it up.
Maybe this is cruel, or a blessing in disguise for the waistline.Ingredients
1 can black beans, rinsed
⅔ cup almond or peanut butter
2 tbsp cocoa or cacao powder
½ cup coconut sugar (raw cane sugar works, too)
1 tsp bakign powder
½ - 1 cup of chocolate chips or chunks
Instructions
Preheat your oven to 350 F.
Throw in the rinsed beans, nut butter, chocolate powder (cocoa or cacao), “healthy” sugar and baking powder into a food processor and process that baby UP. You’ll want to stop after 30 seconds to 1 minute to take the lid off and scrape down the sides and then reprocess that baby up AGAIN.
Remove the ooey gooey mixture from the food processor and throw it into a bowl.
Add the chocolate chips or chunks (or chipchunks). And mix them in so they’re evenly distributed (unless you want to keep them in one section and eat that section alone).
Add to a 8x8 pan, that you sprayed with a tab bit of coconut oil spray or that you covered with parchment paper.
WARNING: These guys will be OOEY and they’ll be GOOEY. If that’s going to be a delicious pain in the ass for you to serve to guest, (ie. if you’re concerned about presentation or want a grab-and-go dessert at a potluck or party) roll these brownies into BABY BROWNIE BITES and spread them out onto a baking sheet/cookie sheet and bake them like you would bookie.Bake in the oven for 20 - 25 minutes, checking (and tasting - aw shuck) for the texture you want.
Serve, but don’t forget to hide the mystery ingredient until everyone’s devoured them and is asking “OMG what is IN these?!?!” mwahahaha.
Don’t let the appearance fool you, these vegan tacos will put your mouth through a sweet tailspin.
Ingredients
Try packing this one in your child’s lunch - sure, may not be the most nutritious, but it’ll have your little one cheesin’ (sorry, had to crack that joke).
Ingredients
Maybe this is cruel, or a blessing in disguise for the waistline.
Ingredients