Cacao and Coconut Latte
Alex Lau
For a more caramel-y depth of flavor (or if you just really love coconut), toast the coconut flakes first and substitute coconut sugar for the organic sugar.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Froyo for one, made in a blender and topped with a crackly magic shell.
These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.