This is the perfect recipe to make the most of that few-days-old loaf or cake that needs to be eaten soon! In less than an hour, you’ll have a brand new sweet treat to serve the kids and their friends, or to stash and enjoy yourself.
Crackers are descendants of the earliest foods cooked by man – grain and water paste baked on hot stones 10,000 years ago. They’re thought to be the first convenience foods, hard and portable with a long storage life. When compressed yeast became available in 1870, leavened crackers went into large scale production, and two cracker bakers, Belcher and Larrabee, imported machinery to Albany, New York, changing the demand for crackers from a staple food to luxury food products.

The secret recipe:

  1. Preheat your oven. Low heat (250°F)
  2. Slice your sweets. Take loaves and muffins that are soon to be stale, and slice them into thin pieces, no more than 5mm thick. Lay them side by side on a baking sheet (not on top of one another).
  3. Bake for 20 minutes. Keep an eye on your sweet crackers to make sure they don’t burn. They will continue to crisp after you take them out of the oven as they cool.
  4. Enjoy!

Tips + tricks:

  • Spread on a layer of jelly, or nut or seed butter, and sprinkle on some hemp seeds or coconut shred for a satisfying snack. Or grind them up and use them as a base for another dessert!

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the sweet crackers you make with our products, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


These trendy bite-sized sweet treats on a stick have been popping up on dessert tables across the nation. They make a great afternoon treat, perfect for your kid’s birthday party, for your next corporate event, or even your wedding.

Cake-Pop

Although word is still out on who put the first cake ball on a stick, no one can argue that it was baker blogger Bakerella who took them to a whole other level! Her creativity and artistry had everyone sharing, pinning, and posting pictures of her beautiful cake pops across the web and across the world. The good news is you don’t actually have to be a master baker to whip up these treats yourself!

The secret recipe:

  1. Choose your cupcakes. Pick your favourite flavour, anything goes!
  2. Roll into balls. Scrape off the icing, and leave to the side. Squish the cupcakes in your hands and roll into tight balls.
  3. Stick them in the fridge or freezer. Best to let them chill and harden a bit before icing.
  4. Pop a stick in it. Stick lollipop sticks into your chilled cake balls.
  5. Ice your pops. Roll your cake pop into the icing that you saved from your cupcake. Stir up the icing to soften it – it works best when the icing is at room temperature.
  6. Enjoy!

Tips + tricks:

  • Take your cake pops to the next level with sprinkles, swirls, and decorative designs. Find tons of inspiration on Pinterest!

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cake pops you make with our cupcakes, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


Thinking of making a homemade ice cream cake or cheesecake? We’ve got the perfect crust for you!

Although there is no traceable history of the springform pan, this handy piece of bakeware has been used across the world to create beautiful cakes, tortes, and frozen desserts. The sides can be unlatched to release from the base of the pan to reveal a smooth, clean edge on your baked goods. The most common is the nine-inch round, but they’re also available in smaller circles, squares, rectangles, and even hearts.

The secret recipe:

  1. Preheat your oven to 325° F.
  2. Grease your pan. We recommend a springform pan if you want to display the end result in something other than what you baked it in. Although a bit more difficult during the removal stage, a pie plate, or any baking dish will do.
  3. Crumble your cookies. Quantity depends on the size of the pan you are using. Pulse cookies in a blender or food processor until the consistency of coarse sand.
  4. Add oil if needed. Some cookie flavours, like the Flourless Cashew, will naturally bind together, and others will be more crumbly. If yours is on the crumbly side, add a bit of coconut oil, Earth Balance, or your preferred oil into the mix. For a chocolatey flavour, use chocolate chips instead of oil. If looking for a nut-free option, we recommend using our crunchier boxed cookies.*
  5. Form your crust. Press the mixture evenly into your pan.
  6. Bake until golden brown. Approximately 8-10 minutes, though time will be determined by the size of your crust.
  7. Let cool, then enjoy building your cake upon your delicious homemade cookie crust!

Tips + tricks:

  • Substitute coconut oil in this recipe with applesauce!
  • To make an ice cream cake, remove the ice cream from the freezer and let thaw until you can evenly distribute across your crust. Put back in the freezer covered, and leave overnight. Remove from freezer 15 minutes before serving.

*If using our individually wrapped grab & go cookies, we advise drying them out a bit in a 200 °F oven for around 15 minutes before grinding them up.

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie crusts you make with our cookies, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


There’s a good reason we all scream for ice cream!

Ice cream’s origin dates back as far as the second century. Alexander the Great enjoyed snow and ice flavoured with honey and nectar, and Nero Claudius Caesar loved his snow treats flavoured with fruit and juices. Marco Polo returned to Italy from his travels with a recipe that resembled sherbet, and in England, Charles I enjoyed a similar treat called “Cream Ice.” The recipe has evolved throughout history, and we’re continuing to mix it up with our fresh and simple creation!

banana-ice-cream

The secret recipe:

  1. Freeze your ripe bananas. This frozen fruit will be the base of your ice cream! No dairy, no gluten, no added sugars. Slice or break into small even pieces and place in the freezer in an airtight container for at least 2 hours, or overnight if possible. 1 large banana makes about 2 servings.
  2. Blend or process your frozen bananas. Take your frozen bananas from the freezer and transfer into a blender or food processor until completely smooth. You might need to stop to wipe down the sides to make sure it’s all mixed in evenly.
  3. Add your dough into the mix. When your bananas are completely smooth, now is the time to add your cookie dough chunks into the blender or food processor. Blend for a couple of seconds only to mix it throughout your bananas.
  4. Freeze until solid (or don’t!). Transfer your mixture into an airtight container and place it in the freezer until it’s solid. If you just can’t wait, you can enjoy it right out of the blender or food processor as a soft serve consistency.
  5. Enjoy!

Tips + tricks:

  • Sub out some or all of the bananas for frozen mangos!
  • Try different doughs! We make a gluten-free chocolate chip, double chocolate, and walnut brownie batter, and nut-free organic ginger molasses, chocolate chip, and double chocolate.
  • Try different sweets! Swap the dough for crumbled cake or loaf.

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie dough ice cream you make, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


A sundae bar is a fun and delicious way to celebrate any occasion. Birthday parties, summer bbqs, or even family dinners, watch everyone’s face fill with joy as they build their own ice cream sundaes!

The rivalry of who created the first ice cream sundae dates back to the 1970’s, between Two Rivers, Wisconsin and Ithaca, New York. Two Rivers claims a customer asked for a bowl of ice cream with syrup at a soda fountain, and then it became a regular on the menu for a nickel. Because it was too cheap, they decided to only serve it on Sundays. As it became a hit with customers, they changed the name to Sundaes and served it daily. Ithaca claims Reverend John Scott was served an ice cream with syrup and a cherry on a Sunday at a soda fountain, loved it, and named the dish Cherry Sunday.

The secret recipe:

  1. Choose your ice creams. Scoop your favourite flavour (or flavours!) of vegan ice cream into your bowl.
  2. Choose your toppings. Sprinkle your favourite toppings into your bowl. Anything goes – think sprinkles, candies, fruit, coconut shred, crumbled cookies, chunks of cookie dough, crumbled cake, jam, and Nutty Caramel Chocolate Sauce.
  3. Enjoy!

 Tip + tricks:

  • To set up your sundae bar, prepare your toppings in advance and separate in bowls. When it’s time to serve, put out the toppings with ice cream tubs, bowls and spoons, and let everyone prepare their own!

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the fancy cookies you make with our cookies, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


Our favourite way to cool down on hot days is with ice cream sandwiches! They’re always a hit at the cottage, after the game, at the family bbq, or anytime that calls for delicious fun.

So, who is the genius we should all give thanks to for inventing the ice cream sandwich? According to The New York Times, which cites the book  Of Sugar and Snow: A History of Ice Cream Making, by Jeri Quinzio, the credit is given to a New York City pushcart peddler in 1899. The original incarnation was a smear of ice cream between two thin graham wafers that were revolutionary not only because they provided a hand-held option for ice cream but also because they conducted the heat of the eater’s hands to the frozen treat, allowing it to be more easily consumed.

The secret recipe:

  1. Choose a cookie. The best part is there is no wrong choice. The best cookie is one you’re craving most!
  2. Choose your favourite vegan ice cream. Scoop onto one of your cookies, and pop the other cookie on top to close your sandwich. We love, and have enjoyed many ice cream sandwiches made with Luna and Larry’s Coconut Bliss and So Delicious cashew-based and soy-based ice creams.
  3. Roll your sandwich in your favourite add-ons. Smashed chocolate bits, sprinkles, coconut flakes all work and taste great.
  4. Enjoy!

Tips + Tricks:

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the ice cream sandwiches you make with our cookies, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


Put that waffle iron to good use! It’s not just for making a hearty weekend brunch anymore –  it will allow you to whip up easy and delicious cookie waffles that the whole family will enjoy.

A waffle iron is a cooking appliance (probably hiding in the back of your cupboard) that dates back to the 14th century. It has two hinged metal plates moulded to create an elaborate pattern as it cooks your waffles. Throughout history, designs have included a coat of arms, landscapes, religious symbols, and the traditional honeycomb pattern that is most widely recognized today. General Electric produced an electric prototype in 1911, and started popping up on counter tops in 1918.

The secret recipe:

  1. Warm up the waffle iron. Plug it in, turn it on.
  2. Prepare your cookie dough. If you love baking like we do, then you can prepare your cookie dough from scratch following your favourite recipe. But to save you time, we’ve prepared our sinfully delicious cookie dough recipes (gluten-free and nut-free options) made with plant-based ingredients, free of GMO’s, dairy, eggs, preservatives and refined sugars (available at these amazing retailers).
  3. Grill your dough. Add your dough to your waffle iron and cook until golden brown.
  4. Enjoy!

Tips + tricks:

  • Your cookie waffles are great the way they are, or you can serve them like a regular waffle. Plate and drizzle a sweet sauce over top like chocolate, caramel, or date, and serve with nuts and fruit!

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie waffles you make with our dough, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


Is it a breakfast sandwich? Is it an after-school snack? Is it a satisfying dessert? Yes, yes, and yes!

A slider is a small sandwich, typically referring to a burger, but covers any small sandwich (in our case, on a muffin!). The original sliders were first made by burger chain White Castle. These tiny burgers were sold for five cents each until the 1940’s. According to thekitchenproject.com, there is evidence that the term “slider” was what the US Navy called burgers in the 40’s and 50’s. Today we’re taking the slider to sweet new plant-based heights, with our sinfully delicious creation!

Muffin-sandwich The secret recipe:

  1. Choose a muffin. Feeling fruity? Or more in the mood for chocolate? How about something veggie-based? Whatever your preference, we offer muffins baked in our nut-free bakery or muffins baked in our gluten-free bakery, all of which are free of dairy, eggs, preservatives and refined sugars.
  2. Slice in half. For even halves, slice through the top to the bottom of the muffin, or to preserve the muffin top (perhaps for pretty plating), slice off the muffin top from the bottom.
  3. Spread on your favourite filling. Anything goes! If it’s safe to enjoy nuts, try nut butter and jelly, or a chocolate hazelnut spread, or for a nut-safe sandwich try seed butter and banana, or your nut-free vegan ice cream.
  4. Enjoy!

Tips + tricks:

  • Muffin sliders are delicious served warm OR cold! Warm your muffin in the oven or microwave and spread on PB&J, or chill your muffin slightly in the fridge or freezer to make a chewier, refreshing ice cream sandwich.

 

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the muffin sliders you make with our muffins, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


If you’re not already obsessed with cookie butter, you’re about to be. Spread it on toast, fruit, ice cream, sweet crackers, or it right off the spoon.

In 2007, several Belgian companies began marketing a paste made from Speculoos shortbread cookies, now sold around the world under various brands and names: as Speculoos Cookie Butter (by Trader Joe’s), Biscoff Spread, or Lotus Speculoospasta. This form of spreadable cookies has a consistency ranging from creamy to granular or crunchy. We’re going to mix it up with this recipe made with plant-based ingredients that are free of GMOs, preservatives, and refined sugars.

The secret recipe:

  1. Choose your cookies. What are you in the mood for? Chocolate Chip? Double Chocolate? Oatmeal Raisin? How about Cashew?! There’s no wrong choice, so pick what you’ve got and throw it into the blender or food processor.
  2. Add some oil. Organic coconut oil is our preference. Start with just a little, and add as required.
  3. Blend until smooth. Stop and scrape down the sides if necessary to make it a smooth and creamy consistency.
  4. Transfer into an airtight container. Keep in the fridge up to 1 month (if you can manage to make it last that long!).
  5. Enjoy!

Tips + tricks:

  • Package your cookie butter in beautiful jars to give as gifts!

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie butter you make with our cookies, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


As passionate and dedicated brownie lovers, we think the perfect brownie should be fudgy, not cakey, have an intense chocolate flavour, and not be overly sweet.

The brownie was born in the US, and the first brownie recipe was published in the 1897 Sears, Roebuck Catalogue. It is classified as a bar cookie because it’s eaten usually with your hands, whereas cake is eaten with a fork (we’re switching it up below!). Folklore has its origin coming from a careless cook who forgot to put baking powder in the chocolate cake batter recipe. Although traditionally baked in a rectangular pan, we’re mixing it up with these sweet individual brownie cups.

brownie-in-a-mug

The secret recipe:

  1. Preheat your oven to 350 degrees Fahrenheit
  2. Prepare your brownie batter. You can make your favourite recipe from scratch, but to save you time, we’ve prepared our sinfully delicious Gluten-Free Brownie Batter made with plant-based ingredients, free of GMO’s, dairy, eggs, preservatives and refined sugars (available at these amazing retailers).
  3. Scoop the dough into ramekins. No more than half full.
  4. Bake your brownies for around 20 minutes (every oven is a little bit different, so you may want to bake your brownie cup for more or less time, depending on how hot your oven is and how soft you want your brownie to be)
  5. Cool and enjoy!

Tip+tricks:

  • There’s no need to grease your ramekins if you’re happy to eat from them with a spoon. But if you want them to pop out to serve, then you can rub a little coconut oil or Earth Balance in your ramekins before you add the batter.

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the brownie cups you make with our dough, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.