this no-bake tart is so freaking delicious. Forget about overly sweet lemon curd. This healthy beauty is naturally sweetened, gluten-free and plant based. Raw Crust * 1 ½ cups gluten-free old fashioned oats * ¼ cup almond pulp (from almond milk) * ¼ cup almonds * 1 tbsp maple syrup * 2 tbsp coconut oil * 12 dates (pit removed) Filling * 1 ½ cups cashews , soaked for at least 4 hours * 1 can coconut cream * ¼ cup maple syrup * 1⁄3 cup coconut oil * 1 freshly squeezed lemon * lemon zest (1 lemon) * 1 tbsp culinary lavender petals (edible) Directions Step 1 Grease a 9 inch tart tin with coconut oil and set aside. Step 2 To prepare the crust add oats and almonds into a food processor. Process for about 5-10 seconds until coarsely ground. Step 3 Add dates, coconut oil, maple syrup, almond pulp* and pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the tart pan. Step 4 Place in freezer for about an hour to set while working on the lemon lavender filling. Step 5 For the filling add cashews with 2 tbsp of the coconut cream into a food processor and process until completely smooth (may take up to 5 minutes depending on the quality of the food processor). Step 6 In a medium sized pot add the rest of the coconut cream, maple syrup, cashew mixture, coconut oil, lemon, lemon zest and lavender. Step 7 Over low-medium heat simmer for about 10 minutes. Strain mixture into a bowl and set aside for 5-10 minutes. Step 8 Pour mixture into the tart and refrigerate for about 4 hours or overnight to set. Step 9 Garnish with fresh lemons or dried lavender and serve. Cover tart and store in the refrigerator for up to 5 days. Note: *Make sure to squeeze out any excess liquid from the pulp.

It’s vegan, can easily be made gluten-free, and is lightly sweetened with coconut sugar. Ingredients * 1 ½ cups mashed bananas * ⅔ cup coconut sugar * ½ cup almond pulp, pressed (from almond milk) * ¼ cup almond butter * ¼ cup almond milk * 2 tbsp melted coconut oil * 2 tsp vanilla extract * 2 cups all-purpose flour (or gluten-free baking flour) * 2 tbsp ground flaxseed * 1 tsp baking soda * 1 tsp ground cinnamon * ½ tsp baking powder * ½ tsp ground nutmeg * ½ tsp salt * ½ cup crushed walnuts (optional) Directions Step 1 Create almond milk in the Almond Cow. Remove top from the filter basket. Press as much liquid out of the almond pulp as possible in order to dry it. Remove almond pulp and measure ½ cup. Step 2 Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper or lightly grease it with oil. Step 3 In a large bowl, combine mashed bananas, coconut sugar, almond pulp, almond butter, almond milk, coconut oil, and vanilla extract. Mix together. Add flour, ground flaxseed, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until ingredients are evenly combined. Step 4 Transfer batter to the loaf pan. Sprinkle crushed walnuts on top (optional). Step 5 Bake banana bread for 60 minutes. Remove from the oven and let cool completely. Slice and enjoy!

⁠ They're made with coconut milk, orange juice, lime juice, mixed berries, and coconut cream. That's it! ⁠ ⁠ Add the ingredients to the Almond Cow, run the machine for 1 cycle, transfer to a popsicle mold, and freeze. Voila! It's as simple as that