The only thing better than one dessert is two desserts!

We think our Cookies ‘n’ Cream Cupcake is pretty great on its own – a moist chocolate and vanilla cupcake, with light, whipped vanilla “buttercream” icing swirled with decadent double chocolate chip cookies pieces. But the bonus is there’s a mini double chocolate chip cookie that sits on top! (YUM). We place each of these bonus cookies on top of every Cookies ‘n’ Cream Cupcake by hand, with love.nf-cupcake-cookiesncream2

All of our cupcakes are baked in our nut-free bakery, and, of course, are also free of eggs, dairy, preservatives, artificial colour, and refined sugars.

You can find our cupcakes at many amazing retailers, including Loblaws Maple Leaf Gardens, Metro in Liberty Village, The Big Carrot, Tsaa Tea Shop, and Nature’s Emporium, or order directly from us and pick up at our office at 234 Canarctic Drive.


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.


The only thing better than enjoying a delicious dessert is surprising someone with a delicious dessert! Let a friend know you’re thinking of them with a cupcake, cheer them up with a Hello Dolly, or say thanks with a Carrot Cake, and enjoy the rush of bringing a slice of excitement and joy to brighten their day.

This month’s challenge:

Show us how you share! Surprise someone with any Sweets from the Earth treats and snap a pic to share the sweetness with us. We will be selecting a winner to receive a $25 Sweets from the Earth Gift Certificate!

You can submit your photos in any of the following ways:

  1. Follow us on Instagram @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #TreatSomeone
  2. Follow us on Twitter @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #TreatSomeone

Deadline to submit entries for this month’s challenge is August 31, 2016 (be sure to check back for next month’s challenge, too!). Make sure your accounts are not set to private so we can see your sweet posts. You can find our sinfully delicious desserts at these fine retailers.

Sweet Inspiration:

Owner and chief baker, Ilana, sharing sweets with Fed Up Producer, Laurie David.

Ilana and Laurie David

 

As a vegan company, we are always excited to share as much plant based power as possible. We look forward to seeing what you come up with and sharing the inspiration with the rest of our sweet community!

Sinfully Delicious Challenge details + FAQs.

 


There’s a reason the chocolate and syrup drizzles on our cheesecakes don’t all look the same… Each is done by hand from our team with love (which we think makes it even sweeter)!

CHCAlthough our small family business relies on industrial ovens, mixers and other equipment to help us fill orders for, all natural desserts across the country, there are some things we insist we must continue to do by hand. We are proud to provide beautiful sweets that you can feel proud to serve to your friends and family.

Sweet Secrets is a series we created to share fun and quirky unknown facts about our sinfully delicious desserts. You can find our cheesecakes at amazing retailers including, Vegetarian Haven, Loving Hut, Michael Angelo’s Market, Nature’s Emporium, Qi Natural Foods, Highland Farms, Essence of Life, many Loblaws locations, Fiesta Farms, GTA Healthy Planet locations, GTA Whole Foods Market locations, or order directly from us and pick up at our office at 234 Canarctic Drive.


choc-chewy-nutbar

**NOW WITH PEANUT BUTTER!**

Beginning May 6th, 2016, we are using decadently creamy peanut butter in our classic Chocolate Chewy Nut Bar (peanut butter has replaced the cashew butter we used to use).
After much taste testing and recipe development in our dairy, egg, wheat & gluten-free bakery, we are excited to bring you this flavour enhancement!
Over the next couple of weeks, our new Chocolate Chewy Nut Bar will be on store shelves ready for you to sink your teeth into. When you try it, please let us know what you think – on instagram, twitter, facebook or simply by sending us an email. ! Or even better, try it with our Gluten Free Veggielicious Special. More details here.

Keep watching here, and on social media for what’s coming from our bakery next!


No matter how you pronounce it, this chewy, buttery nut is amazing for both our health and our taste buds. They’re great on their own, and even better (in our opinion anyways) wrapped up in a sweet chocolaty treat. We show the pecan our love by including it in a number of our sinfully delicious desserts, like the Chocolate Caramel Pecan Bar, Hello Dolly, and Chocolate Chewy Nut Bars.

This month’s challenge:

Show us your pecan love! Do you enjoy them on their own, sprinkled over a salad, in a sweet treat, or in a totally unique way? We will be selecting a winner to receive a $25 Sweets from the Earth Gift Certificate!

You can submit your photos in any of the following ways:

  1. Follow us on Instagram @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #PecanLove
  2. Follow us on Twitter @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #PecanLove

Deadline to submit entries for this month’s challenge is April 30, 2016 (be sure to check back for next month’s challenge, too!). Make sure your accounts are not set to private so we can see your sweet posts. You can find our sinfully delicious desserts at these fine retailers.

Sweet Inspiration:

Our sinfully delicious, dairy-free, refined sugar-free, Chocolate Pecan Caramel Bar.choc-pecan-bar

As a vegan company, we are always excited to share as much plant based power as possible. We look forward to seeing what you come up with and sharing the inspiration with the rest of our sweet community!

Sinfully Delicious Challenge details + FAQs.

 


Chocolate cake, chocolate fudge, chocolate bars, double chocolate cookies, chocolate cheesecake, we love it all! And the best part is we enjoy our chocolate guilt free (the way we think it should be enjoyed!). Our sweets are all-natural, 100% vegan (no animal by-products), dairy and egg free, cholesterol free, lactose free, trans fat free, non-hydrogenated, low in saturated fat, GMO free, free from artificial colours and flavours, preservative free, free from refined sugars, AND… sinfully delicious.

This month’s challenge:

Show us your chocolate love!  Think you love chocolate as much as we do? We want to see proof. We will be selecting a winner to receive a $25 Sweets from the Earth Gift Certificate!

You can submit your photos in any of the following ways:

  1. Follow us on Instagram @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #ChocolateLove
  2. Follow us on Twitter @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #ChocolateLove

Deadline to submit entries for this month’s challenge is February 29, 2016 (be sure to check back for next month’s challenge, too!). Make sure your accounts are not set to private so we can see your sweet posts. You can find our sinfully delicious desserts at these fine retailers.

Sweet Inspiration:

An adorable veggie-saurus excited to enjoy his chocolate cream filled cupcake.

An adorable veggie saurus excited to enjoy his chocolate cream filled cupcake

As a vegan company, we are always excited to share as much plant based power as possible. We look forward to seeing what you come up with and sharing the inspiration with the rest of our sweet community!

Sinfully Delicious Challenge details + FAQs.


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.


There are so many creative ways to use a sweet sauce! Drizzled over a cake, swirled through a smoothie, poured over a sundae – the options are limitless, and all sinfully delicious.

Chocolate Caramel Sauce

Hershey’s was one of the first brands to introduce chocolate syrup in North America in 1926, made with cocoa, sugar, and high fructose corn-syrup (ours is made with real food ingredients, and is even more delicious – yay for progress!). Hershey’s started with a fountain version to add to sodas and milkshakes, then produced a canned version for home use. We love a chocolate sauce as much as anyone else, but ours is made with plant-based, non-GMO ingredients, and is free of dairy, gluten, eggs, preservatives, and refined sugars.

The secret recipe:

  1. Into the pan. Put a couple of our Chocolate Pecan Caramel Bars into a saucepan (1 bar is one serving).
  2. Turn on low heat and stir until the bars have melted and the sauce is hot.
  3. Pour over or into anything you want. Cake, cupcakes, brownies, shakes, smoothies, ice cream, you name it.
  4. Enjoy!

Tip + tricks:

  • If you want a looser consistency, add a bit of liquid, like water or your favourite non-dairy milk, into the saucepan and mix.

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 nutty caramel chocolate sauce you make with our Chocolate Pecan Caramel Bars, 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 feature flavour of the month is… S’mores!

smores

The last full month of summer means that it’s time to enjoy a few more summer parties, beach days, and evenings gathered around the campfire before the colder weather creeps in. We’re shining a spotlight on our favourite late-summer treat, the S’mores Cupcake, which blends the classic elements of a spelt graham base, a rich chocolate cake, marshmallow cream filling and topping, and a drizzle of chocolate.

Pick up some S’mores Cupcakes at Noah’s Yonge and Charles, The Big CarrotNature’s Emporium NewmarketOne Love VegetarianGoodness Me Mississauga, and elsewhere!

Our feature cupcakes are baked in our nut-free bakery, and of course are also free of eggs, dairy, preservatives, and refined sugars. Read about all of the other great qualities of our desserts here.

This cupcake is available year-round at select locations and, as always, by direct order.

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