Vegan Recipes from Cassie Howard

Vegan Insanity >> Vegan recipes that are delicious and easy to make. Plus, kitchen, cooking & shopping tips!

Smoky Barbecue Chili with Vegan Sour Cream

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Homemade-Barbecue-Chili-Vegan

Okay FINE. It’s fall. I get it. I’m accepting the cold weather that won’t seem to go away. I’m accepting that soon enough, my kitchen will be bursting at the seems with all things pumpkin (no complaints there!). I’m accepting that OMG CHRISTMAS IS COMING.

I suppose I should get going on my shopping then, huh?

But first – chili. Smoky barbecue chili. To help ease my pain of no more summer.

Homemade-Vegan-Barbecue-Chili

This is such a fun change from the regular chili that I make. I love adding Sweet Baby Ray’s barbecue sauce, because I find it has a sweet, smoky flavour that is really delicious in chili. I also added smoked paprika because, why not? Smoky goodness up in huuuurrrrr.

Vegan-Barbecue-Chili

You don’t have to feel bad eating this chili either. It’s loaded with veggies, veggies, and more veggies. And with a silky white drizzle of delicious, homemade vegan sour cream added on top?

Hot damn! This is a tasty meal. A tasty, healthy meal that I ate two bowls of last week. In a row. I am not ashamed!

Barbecue-Chili

Smoky Barbecue Chili with Vegan Sour Cream
Recipe Type: Entree
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • Barbecue Chili
  • 1 tsp extra virgin olive oil
  • 1 medium-large red bell pepper, diced
  • 1/2 large onion, peeled and diced
  • 4 garlic cloves, peeled and minced
  • 6 cups diced tomatoes, fresh or canned
  • 1/2 cup vegetable broth
  • 3 tbsp tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1 cup cooked kidney beans
  • 1 1/3 cup cooked black beans
  • 1 cup frozen corn
  • 2 tbsp barbecue sauce (I used Sweet Baby Rays)
  • 1 cup chopped spinach
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Chopped green onions for garnish, if desired
  • Sour Cream
  • 1 cup raw cashews, soaked for at least 2 hours
  • 3/4 cup water
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
Instructions
Barbecue Chili
  1. Heat oil in a large pot over medium heat. Add in the pepper and onion and cook until onion becomes translucent (about 5 minutes). Add in the garlic and good for another minute or so, or until lightly browned.
  2. Add in the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, red pepper flakes and mix well.
  3. Add in the beans, frozen corn, and barbecue sauce, and mix again. If it looks too thick, add in some more vegetable broth, just a bit at a time. Remember that it will thicken as it cooks, so you don’t want it to be too thick right off the bat. Cook for about 20-30 minutes.
  4. About 15 minutes before the chili is done cooking, add in your chopped greens, salt and pepper. Adjust s&p as necessary.
  5. Serve, topped with vegan sour cream, chopped green onions, or whatever else you like on your chili!
Sour Cream
  1. Add all ingredients to a food processor or high powdered blender and process/blend until smooth. Will keep in the fridge up to 5 days.

 

Mini Chocolate Chip Cupcakes with Vanilla Buttercream Frosting

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Vegan-Chocolate-Chip-Cupcake-Minis

Today is a special day for me.

It’s my 1 year vegan anniversary! One year ago today, I watched the documentary Vegucated, and it changed my life forever. It’s now been 365 days since I decided to make the switch to a vegan diet.

And to celebrate, I made myself some yummy chocolate chip cupcakes. Then slathered them with vanilla buttercream frosting. ‘Cause that’s how I roll.

Mini-Chocolate-Chip-Cupcakes-Vegan

But first, a few things I’ve learned since switching to a vegan diet:

  • It’s not as hard as you think it will be to eliminate all animal products from your diet.
  • Instead of thinking about foods I was eliminating, I thought about all the new foods I would be adding to my diet. This made it much easier for me to make the switch.
  • Once you stop eating animal products, people are suddenly extremely concerned about your protein intake. And iron. And calcium.
  • There are a ton of amazing vegan food substitutes out there that, although are not ideal on a regular basis (as they are often highly processed), make transitioning to a vegan diet so much easier.
  • Vegan food is kind of delicious and amazing. And by kind of, I mean definitely.

Mini-Vegan-Chocolate-Chip-Cupcakes

Things that have happened to me since switching to a vegan diet:

  • My compassion for animals skyrocketed. It’s always been pretty high to begin with, but I actually feel compassion for bees and flies, elephants, chickens and whales now, too. All animals are friends. Not food!
  • I have lost weight (without even trying). It’s been months since I’ve stepped on a scale, but at that point it was 10 pounds.
  • I’ve lost my love of all things super-sweet. In fact, super-sweet foods make me feel ill most of the time. I even switched to dark chocolate, when before, that stuff tasted like burnt cardboard to me. Now – I love it.
  • I’m more excited to cook now, when before, I was bored with the repetition of meat, potato/rice, veggie. My meals are way more exciting these days!
  • My hair is stronger and no longer falling out every time I run a brush through it.
  • My nails are stronger and growing like crazy.
  • I’ve introduced a whole  heap of new food to my diet, things that I never knew existed before are currently some of my favourite foods.
  • I’ve increased my awareness of the things I put in my body.
  • I haven’t had a pimple in an entire year. Yippie!

Vegan-Chocolate-Chip-Cupcakes

Foods/Drinks that I consume (and love) now, that I wouldn’t touch before:

  • Tofu!
  • Asparagus
  • Avocados
  • Mangoes
  • Dandelion Greens
  • Swiss Chard
  • Farro
  • Freekeh
  • Buckwheat Groats/Flour
  • Cashews
  • Coconut Water
  • Hemp Milk/Protein/Seeds/Oil
  • Bananas (I used to hate them!)
  • Agave

Mini-Chocolate-Chip-Cupcakes

My life has changed a lot in the last year, and all for the better. Happy 1 year anniversary to me!

Chocolate-Chip-Muffin-Cupcakes-Vegan

Now, time to stuff my face with these amazing chocolate chip cupcakes.

They’re moist, sweet, chocolate-y and the vanilla buttercream frosting on top, well, that just takes these babies right over the edge. Perfect for a 1 year vegan celebration.

Chocolate-Chip-Muffin-Cupcakes

Mini Chocolate Chip Cupcakes with Vanilla Buttercream Frosting
Recipe Type: Dessert
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 24 cupcakes
Ingredients
  • Chocolate Chip Cupcakes
  • 1 cup non-dairy milk (I used almond milk)
  • 1 tsp apple cider vinegar
  • 1/2 cup vegan butter, softened (I used Earth Balance)
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1 1/2 cups kamut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup + 1/4 cup vegan chocolate chips
  • Vanilla Buttercream Frosting
  • 1/2 cup vegan butter (I used Earth Balance)
  • 2 1/2 cups powdered sugar
  • 1/2 tsp vanilla
  • 2 tbsp non-dairy milk (I used almond milk)
Instructions
Chocolate Chip Cupcakes
  1. Preheat oven to 350F. Spray your muffin pan with non-stick spray (or use paper liners).
  2. In a small bowl, add non-dairy milk and vinegar. Set aside.
  3. In a large bowl, add butter, sugar and vanilla, and using an electric mixer, beat until light and fluffy.
  4. Sift in the flour, baking powder, baking soda, and salt. Add in the milk/vinegar mixture and beat again until incorporated. Do not over-mix.
  5. Add in 1/2 cup chocolate chips and mix with a large spoon, until combined.
  6. Divide batter evenly among your cupcake holders, being sure not to over-fill. You will likely have a bit of batter left over.
  7. Bake for 12 minutes, or until a toothpick comes out clean. Set aside and allow to cool.
Vanilla Buttercream Frosting
  1. In a large mixing bowl, add your butter, powdered sugar, vanilla and non-dairy milk. With an electric mixer, beat until light and fluffy. If the frosting is too thick, add a bit more non-dairy milk. If it is too thin, add a bit more icing sugar. Add in a drop or two of food colouring too, if desired.
  2. Once your cupcakes have cooled completely, frost them and sprinkle a few more chocolate chips on top (the remaining 1/4 cup, divided). I used a piping bag to pipe the frosting on my cupcakes, but you don’t have to!

Vegan-Chocolate-Chip-Muffin-Cupcakes

Big Vegan Taco Salad

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Big-Vegan-Taco-Salad

Hello, my name is Cassie, and I’m still holding on to summer with all I’ve got. Will. Not. Let. It. Go.

Considering I’ve switched from shorts and t-shirts to pants and sweaters in less than a week, I think it’s safe to say that summer has abruptly just up and left me, without even saying goodbye.

Which just means YAY, FALL FOODS TIME! But it also means summer is gone, and also, much of my fave summer meals. Boo. So let’s give summer one last hurrah, shall we?

Vegan-Taco-Salad

This is a big, monster vegan taco salad that I whipped up on a whim the other day, hoping it would bring summer back to me (it didn’t), and it ended up being one of my most favourite salads that I made all summer.

It’s loaded with veggies, quinoa, vegan taco meat and a healthy drizzle of oh-so-good green sauce. It makes my tummy happy.

Big-Taco-Salad

I also added crushed up tortilla chips (Neil Brothers are THE BEST!) on top, because duh, that’s just obvious. It added a nice salty, crunchy flair to the dish. It also kinda sorta helped with getting my two picky kids to eat a meal full of VEGETABLES.

Goodbye summer, you will be missed! And please… let fall last awhile before old man winter comes along! Pumpkin EVERYTHING is calling my name…

The-Big-Vegan-Taco-Salad

Big Vegan Taco Salad
Recipe Type: Salad
Author: Vegan Insanity
Prep time:
Total time:
Serves: 1-2
Ingredients
  • Creamy Green Sauce
  • 1 cup raw cashews (soaked for at least 2 hours)
  • 1/4 cup unsweetened almond milk
  • 1/4 cup parsley (cilantro would work, too)
  • 2 tbsp lime juice
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1 medium garlic clove
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • Taco Meat
  • 1 cup walnuts, soaked for at least 2 hours
  • 1/2 cup sun-dried tomatoes, soaked for at least 2 hours
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • Pinch of cayenne pepper
  • Taco Salad
  • 4 cups chopped lettuce (I used mixed greens)
  • 2/3 cup cooked quinoa
  • 1/4 cup red onion, finely chopped
  • 1/4 cup corn
  • 1/4 cup cooked black beans
  • 1/4 cup cherry tomatoes, sliced in half
  • 1/2 cup salsa
  • Handful of crushed tortilla chips (optional)
Instructions
Creamy Green Sauce
  1. Add all ingredients to a high-powered blender or food processor and blend/process until smooth and creamy. Set aside.
Taco Meat
  1. Drain walnuts and sun-dried tomatoes.
  2. Add all ingredients to a food processor and process until combined, and still a bit chunky. Set aside.
Taco Salad
  1. On one large plate or 2 medium-sized plates, add your lettuce, quinoa, red onion, taco meat, corn, the black beans, cherry tomatoes and salsa.
  2. Drizzle on a heavy amount of dressing, sprinkle with crushed tortilla chips, if desired, and dig in! If you have any left over, the dressing should last in the fridge for 4-5 days.
Notes
*Make this recipe gluten-free by omitting the tortilla chips (or using a gluten-free variety).

 

Our Menu Plan This Week

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Tofu Scramble PicTofu Scramble with Veggies (Picture shared on Instagram.)

Every week, I create a menu plan for the week ahead. I’ve always found menu planning to be helpful, but especially when eating a vegan diet. Sometimes I forget to make one, and those weeks are just awful. I stare into the fridge and whine that there’s “nothing to eat”, even though the fridge is packed full of deliciousness. It’s bad.

So – I menu plan every week (usually) to make things easier on myself. And it works. I promise.

Here is the menu plan for my family this week:

Breakfast:

  • Steel Cut Oats with Berries, Fruit Smoothie
  • Pumpkin Scones, Fruit Smoothie
  • Pumpkin Muffins with Maple Glaze, Fruit Smoothie
  • Overnight Buckwheat Parfait with Fruit, Fruit Smoothie
  • Big Green Smoothie
  • Blueberry Maple Baked Oats, Fruit Smoothie
  • Toast with Almond Butter, Fruit Smoothie

Lunch:

  • Sesame-Orange Tofu with Garlic Kale and Rice
  • Easy Vegan Mac n’ Cheese, Vegan Caesar Salad x2
  • Quinoa Cooked with Coconut Milk, Curried Vegetables
  • Roasted Potato, Scrambled Tofu, Sauteed Veggies, Black Beans & Cashew Cream
  • Quinoa & Black Bean Soup
  • Veggie Stir-Fry

Dinner:

  • Grilled Tofu with Pineapple Salsa and Rice
  • Vegan Tacos with Quinoa Taco Meat
  • One Hour Vegan Pot Pies
  • Dinner Out
  • Easy Dinner Night: Green Smoothie, Baked Potato
  • Brown Rice Bowl with Sauteed Tofu, Roasted Broccoli, Miso Tahini, Sriracha, Parsley & Avocado
  • Loaded Lentil Soup

Snacks/Dessert:

  • Black Bean Brownie Bites
  • Crackers & Veggies with Hummus
  • Pumpkin Muffins with Maple Glaze
  • Peanut Butter & Jam Thumbprint Cookies
  • Raw Nuts
  • Fruit

What’s on your menu this week?

Gluten-Free Sweet Potato Shepherd’s Pie

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Vegan-Sweet-Potato-Shepherds-Pie

Fall is in the air. Can you smell it?

Though it’s not technically fall yet, I have already started making fall foods, because fall foods are the BEST EVER EVER.

Like this sweet potato shepherd’s pie. Gluten-free and loaded with good stuff like lentils, peas, carrots and corn. Perfect for fall.

Shepherds-Pie

You can really add any veggies you’d like to this dish, but I’ve always loved corn, peas and carrots. Along with celery, onions and garlic for some flavour, of course. I also swapped the traditional potato topping and used sweet potato instead.

Sweet potato:

Is a good source of magnesium (which helps with relaxation)
Is a source of vitamin D, which is hard to get in a vegan diet
Is naturally sweet-tasting
Contains almost twice as much fiber than other types of potatoes
Is good for your heart

So go ahead – stuff your face with sweet potatoes!

Shepherds-Pie-Vegan

I love the hint of sweetness that the sweet potato brings to this dish. It really balances nicely with the vegetables and seasonings.

I always add a sprinkle of paprika on top of my shepherd’s pie, both for flavour and because it looks pretty. And good looking food just tastes better. It’s a fact. Look it up.

So let’s eat up, my friend! This sweet potato shepherd’s pie is not gonna last long around me – get it while you can!

Sweet-Potato-Shepherds-Pie

Sweet Potato Shepherd’s Pie
Recipe Type: Dinner
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 4 medium sweet potatoes, peeled & chopped into small pieces
  • 1 tbsp extra virgin olive oil
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 1 large garlic clove, minced
  • 1/2 cup diced carrots
  • 4 1/2 cups cooked lentils
  • 2 cups diced tomatoes
  • 2 tbsp soy sauce
  • 2 tbsp non-dairy milk (I used almond)
  • Salt & pepper to taste
  • paprika & fresh parsley, for garnish
Instructions
  1. Preheat oven to 350F.
  2. Steam your sweet potatoes and set aside.
  3. While the sweet potatoes are heat a large pan over medium heat. Once warmed, add a tbsp or so of oil, then add in the diced celery, onion, garlic, tomatoes and carrots. Cook for about 5 minutes, or until softened.
  4. Add the cooked lentils and soy sauce to the veggies, and heat until warmed through.
  5. Once your sweet potatoes are finished steaming, mash with the non-dairy milk some salt & pepper.
  6. Scoop the lentil & veggie mix to the bottom of a 9×13 baking dish, then spread the mashed sweet potatoes over top and spread in an even layer.
  7. Bake for about 25 minutes, or until the top has browned lightly. Sprinkle with a bit of paprika and fresh parsley, if desired. Serve warm.

Vegan-Shepherds-Pie

Perfect Peach & Oat Breakfast Bars

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Peach-Oat-BarsPeach. Oatmeal. Dates.

Yummy. Yummy. Yummy.

Peaches have always been one of my favourite fruits. I put it in oatmeal, in banana ice cream, in crepes, and of course – directly in my mouth. So sweet and juicy. No other stone fruit compares to the deliciousness that is peaches!

When summer comes, I buy baskets and baskets of them at a time, and I still always seem to eat them all up within days. I just can’t get enough.

And now that summer has come to an end, that means my lovely peaches are making their way out of my kitchen soon. So sad. But peaches that aren’t in season are even sadder, so I rarely eat peaches during any season other than summer.

Peach-Oat-Bars-Vegan-SquaresAre you drooling yet?

And with just a tablespoon of maple syrup in the entire pan, these are a healthy breakfast bar that any peach lover would enjoy!

Peach-Oat-Bars-VeganThese bars are a bit crumbly, so I suggest letting them cool completely, and then keeping them in the fridge and eating them cold or at room temperature, not warmed.

If you don’t have access peaches, you can replace them with another fruit of your choice, such as strawberries or blueberries. You may have to adjust the amount of fruit added, though. Enjoy!

Vegan-Peach-Oat-Bars

Perfect Peach & Oat Breakfast Bars
Recipe Type: Breakfast
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 9
Ingredients
  • 2 cups rolled oats*
  • 1/4 cup chopped dates
  • 2 tbsp slivered almonds
  • 1 tbsp chia seed
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 cup + 2 tbsp non-dairy milk (I used almond milk)
  • 1 tsp vanilla
  • 1 1/4-1 1/2 cups chopped, peeled peaches
Instructions
  1. Preheat oven to 350F. Line a 8×8 inch baking dish with parchment paper, leaving a bit of overhang.
  2. In a large bowl, combine oats, chopped dates, chopped almonds, chia seeds, baking powder, and cinnamon.
  3. In a medium bowl, combine non-dairy milk, vanilla and peaches. Stir the wet ingredients into the dry ingredients until combines, making sure to not mush the peaches too much.
  4. Spread into your baking dish and bake for about 20-25 minutes.
  5. Remove pan from oven and allow to cool for at least 20 minutes. Remove from pan by lifting up the parchment paper. Place on a large cutting board and cut into 9 squares.
Notes
*Use gluten-free oats to make this dish gluten-free.

 

Our Menu Plan This Week

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Fajitas and Eggplant PicVegan Fajitas and Eggplant Fries with Curried Cashew Aioli (Picture shared on Instagram.)

Every week, I create a menu plan for the week ahead. I’ve always found menu planning to be helpful, but especially when eating a vegan diet. Sometimes I forget to make one, and those weeks are just awful. I stare into the fridge and whine that there’s “nothing to eat”, even though the fridge is packed full of deliciousness. It’s bad.

So – I menu plan every week (usually) to make things easier on myself. And it works. I promise.

Here is the menu plan for my family this week:

Breakfast:

  • Whole Wheat Lemon & Blueberry Pancakes, Fruit Smoothie
  • Bagel with Vegan Butter, Fruit Smoothie
  • Lemon & Blueberry Muffins, Fruit Smoothie x2
  • Toast with Almond Butter, Tofu Scramble, Fruit Smoothie
  • Toast with Homemade Nutella, Fruit Smoothie x2

Lunch:

  • Roasted Delicata Squash Salad with Hemp Seed Dressing
  • Quinoa Bowl with Cauliflower, Broccoli, Beets & Chickpeas
  • Mac n’ Cheese with White Bean Sauce & Roasted Broccoli
  • Roasted Potatoes, Steamed Broccoli & Nacho Cheese
  • Loaded Breakfast Potatoes with Mushroom Gravy
  • Picnic Lunch with Snack-y Items x2

Dinner:

  • White Bean Chili with Salsa Verde
  • Slow Cooker Eggplant Lasagna
  • Veggie-Loaded Quesedillas, Caesar Salad
  • Roasted Brussels Sprouts & Potatoes, Raw Cauliflower Salad
  • Roasted Delicata Squash Quinoa Bowl
  • Cauliflower Parmesan
  • Lentil Loaf, Sesame Green Beans, Roasted Cauliflower

Snacks/Dessert:

  • Chocolate-Toffee Squares
  • Chocolate Chip Cookies
  • Raw Nuts
  • Fruit
  • Vegan Reese Peanut Butter Cups
  • Banana Ice Cream
  • Salt & Vinegar Zucchini Chips
  • Lemon & Blueberry Muffins

What’s on your menu this week?

Gluten-Free Chilled Chocolate & Hazelnut Torte

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Gluten-Free-Chocolate-Torte-Vegan

I’m not the only one still holding on to summer, am I? I am trying to squeeeeeze just a FEW MORE days, then a few days more, then a few days more. Why does summer have to end? Can’t it be summer forever? It’s not like the other seasons are any better. Just say bye bye those, and keep summer forever and ever and ever.

Maybe I need to move to California. Or Florida. Or anywhere other than Canada where it ‘s cold for about 8 months of the year. So lame.

Hazelnut-Crust

ANYWAY. Let me introduce you to my SUMMER (ahem) chilled torte. Look at that crust! Look at that chocolate! Chilled. to. Perfection. But then we have to make it pretty of course. Because it would be wrong to eat ugly food.

Vegan-Gluten-Free-Chocolate-Torte

Vegan-Chilled-Chocolate-Torte

A drizzle of sweet cashew cream, some shaved chocolate and a bunch of chopped hazelnuts on top. Done and done.

Sigh. I love pretty food.

This torte is gluten-free, and you can even make it raw if you don’t bake the crust and use agave instead of maple syrup.

Chilled-Chocolate-Torte

You MUST serve this cold, otherwise it takes weird and not right and PLEASE don’t do it. Once you take it out of the freezer, pop it out of the pie plate and let it sit at room temperature for at least 15 minutes before slicing and eating. That’s it. 15 minutes. You can do it!

Confession: Sometimes when I am crazy hungry and need chocolate, like YESTERDAY, I will only wait 10 minutes. Don’t tell. Do as I say, not as I do, friends.

Now LET’S EAT!

Gluten-Free-Chocolate-Torte

Gluten-Free Chilled Chocolate & Hazelnut Torte
Recipe Type: Dessert
Author: Vegan Insanity
Prep time:
Total time:
Serves: 8
Ingredients
  • Crust
  • 3/4 cup hazelnuts
  • 1/4 cup coconut oil
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 1/2 cup oat flour
  • 1 cup gluten-free oats
  • Chocolate Filling
  • 1 1/2 cups cashews, soaked for at least 2 hours
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 1/3 cup cocoa powder
  • 1/3 cup dairy-free chocolate chips, melted
  • 2 tsp vanilla
  • 2 tbsp almond milk
  • 1/2 tsp salt
  • Sweet Cashew Drizzle & Toppings
  • 1 1/2 cups cashews, soaked for at least 2 hours
  • 2/3 cups water
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 3 tbsp lemon juice
  • Shaved dark chocolate, for garnish
  • 1/4 cup chopped hazelnuts, for garnish
Instructions
Crust
  1. Preheat the oven to 350F. Grease a pie pan with coconut oil or non-stick spray.
  2. In a food processor, process the hazelnuts until it resembles crumbs & sand. Add in the coconut oil, maple syrup, salt, and oat flour. Process until the dough starts to come off the sides of the food processor, then add in the oats and process just until combined.
  3. Crumble the dough over your pie dish, and then firmly press it down, making sure to completely cover the bottom of the dish, and about halfway up the sides.
  4. Poke some holes in the bottom of the crust and place the dish in the oven. Cook for about 12 minutes, or until lightly golden. Set aside to cool for at least 20 minutes.
Chocolate Filling
  1. In a high-powdered blender, add the cashews, maple syrup, coconut oil, cocoa powder, melted chocolate, vanilla, almond milk and salt. Blend until smooth.
  2. Pour the mixture over the cooled crust, smoothing it out with a spatula.
  3. Freeze for at least 4 hours.
Sweet Cashew Drizzle & Toppings
  1. Add all ingredients, except shaved chocolate and chopped hazelnuts, to a high-powdered blender and blend until smooth.
  2. Drizzle this on the chilled torte. Sprinkle some shaved chocolate and chopped hazelnuts.
  3. Freeze for another 30 minutes. Remove from freezer and allow to thaw for 15 minutes before removing from the pie plate, cutting and serving.