delicious vegan recipes



Home
Recipes
Blog Posts
Contact
About Me
Work With Me
Portfolio

Home
Recipes
Blog Posts
Contact
About Me
Work With Me
Portfolio

Home » Blog

Blog

Blog posts coming soon!
Check out my recipes while you’re here 🙂

Search For Recipes



LingLing

Welcome to my food blog! Here you'll find delicious vegan recipes created by me, and occasional blog posts. Don't forget to subscribe to my newsletter and get my latest recipes delivered straight to your inbox!

Subscribe and Download my FREE 20mins Vegan Recipe Ebook

I'm interested in

First Name

Email address:

Leave this field empty if you're human:

Popular Recipes

Pineapple Ginger Mocktail
8413 views
Tofu Tomato Noodle Soup
2699 views
Roasted Acorn Squash and Chickpea Curry
2331 views
Tofu Ricotta & Tomato Pasta (Vegan)
1959 views
Fruits & Nuts Salad with Fresh Mint and Lime Juice
1797 views

Browse by category

Pages

About Me
Blog
Contact
Home
Recipes
Work With Me
- Portfolio

Instagram

Still feeling flirty after Valentine’s Day? Try these luscious, chocolatey, and fruity Mousse Cups made with @zazubean FLIRT bars 🍫🍒

The rich and dark taste and texture of the FLIRT bar blends perfectly with our avocado base to create a 100% vegan mousse that doesn’t taste like avocado at all! Serve with cherry compote, fresh raspberries, and coconut cream 🤤

Makes: 2 servings

Ingredients:
FLIRT chocolate mousse:
* 2 ripe avocados
* 2 tbsp coconut cream, chilled
* ¼ cup non-dairy milk
* ½ Zazubean FLIRT bar, chopped
* 3 tbsp agave syrup
Cherry compote:
* ½ cup frozen cherries (pitted)
* 2 tbsp granulated sugar
* Splash of lemon juice
Toppings:
* Fresh raspberries
* Coconut cream
* Zazubean FLIRT bar, grated

Directions:
1. Make the cherry compote by simmering the ingredients in a small saucepan until the cherries are softened, about 10 mins. Set aside to cool completely.
2. Blend all ingredients for the chocolate mousse in a high speed blender until smooth and creamy.
3. Layer the cherry compote and chocolate mousse in two cups and chill in the fridge for 30 mins. Top with the desired toppings and serve chilled.

-LL🤍
#Zazubean #veganchocolate #chocolatedesserts #chocolatemousse #valentinesdayrecipes #avocadomousse #vegandessert

foodbylingling

•

Follow

Still feeling flirty after Valentine’s Day? Try these luscious, chocolatey, and fruity Mousse Cups made with @zazubean FLIRT bars 🍫🍒 The rich and dark taste and texture of the FLIRT bar blends perfectly with our avocado base to create a 100% vegan mousse that doesn’t taste like avocado at all! Serve with cherry compote, fresh raspberries, and coconut cream 🤤 Makes: 2 servings Ingredients: FLIRT chocolate mousse: * 2 ripe avocados * 2 tbsp coconut cream, chilled * ¼ cup non-dairy milk * ½ Zazubean FLIRT bar, chopped * 3 tbsp agave syrup Cherry compote: * ½ cup frozen cherries (pitted) * 2 tbsp granulated sugar * Splash of lemon juice Toppings: * Fresh raspberries * Coconut cream * Zazubean FLIRT bar, grated Directions: 1. Make the cherry compote by simmering the ingredients in a small saucepan until the cherries are softened, about 10 mins. Set aside to cool completely. 2. Blend all ingredients for the chocolate mousse in a high speed blender until smooth and creamy. 3. Layer the cherry compote and chocolate mousse in two cups and chill in the fridge for 30 mins. Top with the desired toppings and serve chilled. -LL🤍 #Zazubean #veganchocolate #chocolatedesserts #chocolatemousse #valentinesdayrecipes #avocadomousse #vegandessert

1 day ago

View on Instagram |

1/9

Alright, here’s every single Valentine’s themed recipe that I’ve shared since 2021 🩷☺️
(As you can tell, I just love making strawberry and raspberry desserts)

All recipes can be found here on Instagram or at foodbylingling.com! DM or comment and I’ll send you the link 🔗

#valentinesday #valentinesdayrecipes #strawberrydesserts #vegandesserts #easyveganrecipes #veganfoodblogger #torontofoodphotographer #bakersgonnabake

foodbylingling

•

Follow

Alright, here’s every single Valentine’s themed recipe that I’ve shared since 2021 🩷☺️ (As you can tell, I just love making strawberry and raspberry desserts) All recipes can be found here on Instagram or at foodbylingling.com! DM or comment and I’ll send you the link 🔗 #valentinesday #valentinesdayrecipes #strawberrydesserts #vegandesserts #easyveganrecipes #veganfoodblogger #torontofoodphotographer #bakersgonnabake

1 week ago

View on Instagram |

2/9

Impress your 🩷(or bestie) with these BESTIE Almond Toffee Pancakes for Two, using
@zazubean BESTIE bar 🥞🍫

These pancakes are fluffy and chocolatey with a slight crunch on the inside. Top with
coconut whipped cream, fresh strawberries, and a generous drizzle of melted BESTIE for the perfect breakfast treat!

Makes: 6 pancakes
Total time: 30 minutes

Ingredients:
●1 cup unsweetened soy milk
●½ tbsp apple cider vinegar
●¼ cup unsweetened applesauce
●1 cup all purpose flour
●2 tbsp granulated sugar
●1 tbsp baking powder
●Pinch of salt
●2 tbsp vegetable oil +more for frying
●1 Zazubean BESTIE bar, chopped and divided in half

Directions:
1. Use code BITEME for 15% off @zazubean’s Valentine’s Day pack online!
2. Combine the soy milk and apple cider vinegar and allow to curdle.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Make a well in the middle.
4. Mix the yogurt into the curdled soy milk and pour into the dry mix. Mix with a fork
until the batter is half combined. Add half of the chopped BESTIE bar and mix until
there are no traces of flour, but the batter is still a bit lumpy.
5. Heat a non-stick skillet on med-high with a drizzle of vegetable oil. Scoop about ½
cup of batter for each pancake, leaving some space in between. Once the pancakes
are half cooked (bottom is solid, top is bubbling), flip them and fry on medium heat.
6. Place the cooked pancakes on a racked baking tray next to the stove to keep warm.
7. Serve the pancakes with coconut whipped cream, fresh strawberries, and a drizzle
of the remaining melted BESTIE bar.

-LL🤍
#Zazubean #veganchocolate #chocolatedesserts #veganchocolaterecipe
#chocolatepancakes #veganbreakfast #valentinesdayrecipes

foodbylingling

•

Follow

Impress your 🩷(or bestie) with these BESTIE Almond Toffee Pancakes for Two, using @zazubean BESTIE bar 🥞🍫 These pancakes are fluffy and chocolatey with a slight crunch on the inside. Top with coconut whipped cream, fresh strawberries, and a generous drizzle of melted BESTIE for the perfect breakfast treat! Makes: 6 pancakes Total time: 30 minutes Ingredients: ●1 cup unsweetened soy milk ●½ tbsp apple cider vinegar ●¼ cup unsweetened applesauce ●1 cup all purpose flour ●2 tbsp granulated sugar ●1 tbsp baking powder ●Pinch of salt ●2 tbsp vegetable oil +more for frying ●1 Zazubean BESTIE bar, chopped and divided in half Directions: 1. Use code BITEME for 15% off @zazubean’s Valentine’s Day pack online! 2. Combine the soy milk and apple cider vinegar and allow to curdle. 3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the middle. 4. Mix the yogurt into the curdled soy milk and pour into the dry mix. Mix with a fork until the batter is half combined. Add half of the chopped BESTIE bar and mix until there are no traces of flour, but the batter is still a bit lumpy. 5. Heat a non-stick skillet on med-high with a drizzle of vegetable oil. Scoop about ½ cup of batter for each pancake, leaving some space in between. Once the pancakes are half cooked (bottom is solid, top is bubbling), flip them and fry on medium heat. 6. Place the cooked pancakes on a racked baking tray next to the stove to keep warm. 7. Serve the pancakes with coconut whipped cream, fresh strawberries, and a drizzle of the remaining melted BESTIE bar. -LL🤍 #Zazubean #veganchocolate #chocolatedesserts #veganchocolaterecipe #chocolatepancakes #veganbreakfast #valentinesdayrecipes

2 weeks ago

View on Instagram |

3/9

Welcome to part 3️⃣ of my Vegan Breakfast Prep Series 🍳🌱, where I share easy-to-prep and nutritious recipes to make ahead of time, because eating breakfast is cool!

Since Chinese New Year is just around the corner, I thought I’d share my favourite breakfast food I ate growing up, 杂豆粥甜, or Sweet Bean Soup! Beans and grains are packed with nutrients, making it a great breakfast or an afternoon dessert.

Makes enough for 3-4 days. Double for a week’s worth of breakfast!

Ingredients:
* 1 cup mix of beans and grains of your choice: Azuki beans, mung beans, coix seed, glutinous black rice, millet, oat, etc.
* Few pieces of dried dates (optional)
* 4 cups water
* Sugar and non dairy milk (like soy or coconut) to serve

Directions:
1. Rinse and cook the beans and grains with water in a slow cooker on LOW overnight
2. Serve with sugar and a splash of cold non dairy milk!

Don’t forget to tag me if you try and share any of my recipes! ☺️

-LL🤍
#sweetsoup #chinesedesserts #chinesebreakfast #healthybreakfast #veganuaryrecipes #easyveganrecipes #veganmealprep #veganbreakfast #plantbasedlifestyle #plantbasedrecipes #torontofoodblogger

foodbylingling

•

Follow

Welcome to part 3️⃣ of my Vegan Breakfast Prep Series 🍳🌱, where I share easy-to-prep and nutritious recipes to make ahead of time, because eating breakfast is cool! Since Chinese New Year is just around the corner, I thought I’d share my favourite breakfast food I ate growing up, 杂豆粥甜, or Sweet Bean Soup! Beans and grains are packed with nutrients, making it a great breakfast or an afternoon dessert. Makes enough for 3-4 days. Double for a week’s worth of breakfast! Ingredients: * 1 cup mix of beans and grains of your choice: Azuki beans, mung beans, coix seed, glutinous black rice, millet, oat, etc. * Few pieces of dried dates (optional) * 4 cups water * Sugar and non dairy milk (like soy or coconut) to serve Directions: 1. Rinse and cook the beans and grains with water in a slow cooker on LOW overnight 2. Serve with sugar and a splash of cold non dairy milk! Don’t forget to tag me if you try and share any of my recipes! ☺️ -LL🤍 #sweetsoup #chinesedesserts #chinesebreakfast #healthybreakfast #veganuaryrecipes #easyveganrecipes #veganmealprep #veganbreakfast #plantbasedlifestyle #plantbasedrecipes #torontofoodblogger

4 weeks ago

View on Instagram |

4/9

Chilly winter days call for some warm hot chocolate, made four ways using @Zazubean NUDIE Bars!🍫☕️

NUDIE Extra Dark Chocolate Bars are vegan, organic, and sweetened with coconut sugar. Whip up these decadent, single-serving hot cocoas in just 5 minutes using quality chocolate and simple, yet distinctive, flavours.

🍮Salted Caramel
● 4pcs Zazubean NUDIE Bar, chopped
● 1 tbsp salted caramel sauce + extra for topping
● Pinch of sea salt + extra for topping
● 50ml hot water
● 200ml barista oat milk
● Mini vegan marshmallows

🍭Cinnamon Dolce
● 4pcs Zazubean NUDIE Bar, chopped
● 1 tbsp granulated sugar
● 1 tbsp brown sugar
● 1⁄2 tsp ground cinnamon
● 50ml hot water
● 200ml barista oat milk
● Coconut whipped cream
● Cinnamon sugar for topping (1 part cinnamon, 3 parts sugar)

🍪Biscoff
● 4pcs Zazubean NUDIE Bar, chopped
● 1 tbsp granulated sugar
● 1 tbsp Biscoff spread
● 50ml hot water
● 250ml barista oat milk
● 1 Biscoff cookie for topping

🍬Peppermint
● 4pcs Zazubean NUDIE Bar, chopped
● 2 tbsp granulated sugar
● 50ml cup hot water
● 250ml barista oat milk
● 1 mini candy cane, crushed and divided (half for the hot cocoa, half for topping)
● Coconut whipped cream topping

Directions:
1. Use Code VEGANUARY15 to get 15% off all vegan bars online at zazubean.com until January 31st!
2. Use an electric frother. Melt together the chopped NUDIE bar, sugar(s)/Biscoff spread/half of the crushed candy cane, and hot water in 4 separate serving mugs.
3. Steam oat milk or DIY by microwaving (until hot) in a separate mug and using an electric frother to make foamy. Pour the steamed oat milk into the serving mugs.
4. Top with the recommended toppings (or customize your own) and serve hot!

-LL🤍
#Zazubean #veganchocolate #extradarkchocolate #hotchocolate #hotcocoarecipe #chocolatedrinks #easyveganrecipes #Veganuaryrecipes

foodbylingling

•

Follow

Chilly winter days call for some warm hot chocolate, made four ways using @Zazubean NUDIE Bars!🍫☕️ NUDIE Extra Dark Chocolate Bars are vegan, organic, and sweetened with coconut sugar. Whip up these decadent, single-serving hot cocoas in just 5 minutes using quality chocolate and simple, yet distinctive, flavours. 🍮Salted Caramel ● 4pcs Zazubean NUDIE Bar, chopped ● 1 tbsp salted caramel sauce + extra for topping ● Pinch of sea salt + extra for topping ● 50ml hot water ● 200ml barista oat milk ● Mini vegan marshmallows 🍭Cinnamon Dolce ● 4pcs Zazubean NUDIE Bar, chopped ● 1 tbsp granulated sugar ● 1 tbsp brown sugar ● 1⁄2 tsp ground cinnamon ● 50ml hot water ● 200ml barista oat milk ● Coconut whipped cream ● Cinnamon sugar for topping (1 part cinnamon, 3 parts sugar) 🍪Biscoff ● 4pcs Zazubean NUDIE Bar, chopped ● 1 tbsp granulated sugar ● 1 tbsp Biscoff spread ● 50ml hot water ● 250ml barista oat milk ● 1 Biscoff cookie for topping 🍬Peppermint ● 4pcs Zazubean NUDIE Bar, chopped ● 2 tbsp granulated sugar ● 50ml cup hot water ● 250ml barista oat milk ● 1 mini candy cane, crushed and divided (half for the hot cocoa, half for topping) ● Coconut whipped cream topping Directions: 1. Use Code VEGANUARY15 to get 15% off all vegan bars online at zazubean.com until January 31st! 2. Use an electric frother. Melt together the chopped NUDIE bar, sugar(s)/Biscoff spread/half of the crushed candy cane, and hot water in 4 separate serving mugs. 3. Steam oat milk or DIY by microwaving (until hot) in a separate mug and using an electric frother to make foamy. Pour the steamed oat milk into the serving mugs. 4. Top with the recommended toppings (or customize your own) and serve hot! -LL🤍 #Zazubean #veganchocolate #extradarkchocolate #hotchocolate #hotcocoarecipe #chocolatedrinks #easyveganrecipes #Veganuaryrecipes

4 weeks ago

View on Instagram |

5/9

Welcome to part 2️⃣ of my Vegan Breakfast Prep Series 🍳🌱, where I share easy-to-prep and nutritious recipes to make ahead of time, because in 2025, we’re gonna eat breakfast 🗣️

Make these Breakfast Burritos ahead of time and heat them up in the microwave, on the stove, or with a panini press (best option)! 🌯

Roasted sweet potatoes
* 2 medium-large sweet potatoes, diced
* Drizzle of vegetable oil
* 1/2 tsp thyme
* 1/2 tsp paprika
* 1/2 tsp cumin
* Salt and pepper
1. Toss all the ingredients in a bowl and line the sweet potatoes on a baking sheet in a single layer.
2. Bake at 400ºF for 30 minutes. Cool completely.

Scrambled tofu, tempeh, and beans
* 3 cups mix of firm tofu, tempeh, and/or canned pinto beans
* Drizzle of vegetable oil
* 1/2 tsp ground turmeric
* 1 tsp garlic powder
* 1 tbsp nutritional yeast
* Salt and pepper
1. Heat oil in a frying pan and scramble the remaining ingredients on med-high until the mixture is golden in color and fragrant. Cool completely before assembling!

Other:
* 7 large tortillas of your choice
* Salsa and/or hot sauce of your choice
* Fresh spinach
* Shredded cheese of your choice

-LL🤍
#breakfastburrito #healthybreakfast #veganbrunch #veganuaryrecipes #easyveganrecipes #veganmealprep #veganbreakfast #plantbasedlifestyle #plantbasedrecipes #torontofoodblogger

foodbylingling

•

Follow

Welcome to part 2️⃣ of my Vegan Breakfast Prep Series 🍳🌱, where I share easy-to-prep and nutritious recipes to make ahead of time, because in 2025, we’re gonna eat breakfast 🗣️ Make these Breakfast Burritos ahead of time and heat them up in the microwave, on the stove, or with a panini press (best option)! 🌯 Roasted sweet potatoes * 2 medium-large sweet potatoes, diced * Drizzle of vegetable oil * 1/2 tsp thyme * 1/2 tsp paprika * 1/2 tsp cumin * Salt and pepper 1. Toss all the ingredients in a bowl and line the sweet potatoes on a baking sheet in a single layer. 2. Bake at 400ºF for 30 minutes. Cool completely. Scrambled tofu, tempeh, and beans * 3 cups mix of firm tofu, tempeh, and/or canned pinto beans * Drizzle of vegetable oil * 1/2 tsp ground turmeric * 1 tsp garlic powder * 1 tbsp nutritional yeast * Salt and pepper 1. Heat oil in a frying pan and scramble the remaining ingredients on med-high until the mixture is golden in color and fragrant. Cool completely before assembling! Other: * 7 large tortillas of your choice * Salsa and/or hot sauce of your choice * Fresh spinach * Shredded cheese of your choice -LL🤍 #breakfastburrito #healthybreakfast #veganbrunch #veganuaryrecipes #easyveganrecipes #veganmealprep #veganbreakfast #plantbasedlifestyle #plantbasedrecipes #torontofoodblogger

1 month ago

View on Instagram |

6/9

Welcome to part 1️⃣ of my Vegan Breakfast Prep Series 🍳🌱, where I share easy-to-prep and nutritious recipes to make ahead of time, because let’s be honest, ain’t nobody got time to cook in the morning lol

Kicking off the series with these DIY Breakfast Sandwiches! What would you put in your sandwiches? Let me know in the comments :)

Ingredients:
Choose english muffin (white, whole wheat, whole grain)
Choose plant protein:
* Tempeh bacon (pan fry withsauce of choice; I used gochujang+soy sauce+water)
* Mock meat patty (I used @beyondmeatca)
* Deli slice (I used @yvesveggiecuisine)
* Pan fried tofu slice
Choose vegan egg:
* Tofu scramble (add nutritional yeast, garlic powder, turmeric, S&P)
* @eatjust patty
Choose vegan cheese:
* Cheddar (I used @daiyafoods)
* Mozza
* Cream cheese
Choose veggies:
* Spinach
* Tomato
* Fresh lettuce
* Kale
Optional sauces:
* Vegan mayo
* Gochujang
* Hot sauce
* Ketchup

Directions:
1. Cook and cool: patties, tempeh bacon, and tofu scramble
2. Very lightly blanch kale or spinach and immediately run under cold water.
3. Assemble sandwiches and wrap in plastic. Refrigerate for up to a week, or freeze for up to 3 months.
4. Reheat in the toaster oven at 375ºF for ~10 mins. If frozen, thaw in fridge overnight first. Individual appliances may vary!

-LL🤍
#veganuaryrecipes #easyveganrecipes #veganmealprep #veganbreakfast #breakfastsandwich #plantbasedlifestyle #plantbasedrecipes #torontofoodblogger

foodbylingling

•

Follow

Welcome to part 1️⃣ of my Vegan Breakfast Prep Series 🍳🌱, where I share easy-to-prep and nutritious recipes to make ahead of time, because let’s be honest, ain’t nobody got time to cook in the morning lol Kicking off the series with these DIY Breakfast Sandwiches! What would you put in your sandwiches? Let me know in the comments :) Ingredients: Choose english muffin (white, whole wheat, whole grain) Choose plant protein: * Tempeh bacon (pan fry withsauce of choice; I used gochujang+soy sauce+water) * Mock meat patty (I used @beyondmeatca) * Deli slice (I used @yvesveggiecuisine) * Pan fried tofu slice Choose vegan egg: * Tofu scramble (add nutritional yeast, garlic powder, turmeric, S&P) * @eatjust patty Choose vegan cheese: * Cheddar (I used @daiyafoods) * Mozza * Cream cheese Choose veggies: * Spinach * Tomato * Fresh lettuce * Kale Optional sauces: * Vegan mayo * Gochujang * Hot sauce * Ketchup Directions: 1. Cook and cool: patties, tempeh bacon, and tofu scramble 2. Very lightly blanch kale or spinach and immediately run under cold water. 3. Assemble sandwiches and wrap in plastic. Refrigerate for up to a week, or freeze for up to 3 months. 4. Reheat in the toaster oven at 375ºF for ~10 mins. If frozen, thaw in fridge overnight first. Individual appliances may vary! -LL🤍 #veganuaryrecipes #easyveganrecipes #veganmealprep #veganbreakfast #breakfastsandwich #plantbasedlifestyle #plantbasedrecipes #torontofoodblogger

1 month ago

View on Instagram |

7/9

Kick off Veganuary with these FIXIE-Stuffed Cookies made with @zazubean Hazelnut and Coconut Crunch FIXIE Bars! 🍪🌰🥥

These vegan soft cookies make for the perfect snack without compromise. The FIXIE bars are vegan, gluten-free, and sweetened with coconut sugar. Stuff your cookies with as big of a piece of FIXIE as you’d like. Be sure to use code VEGANUARY15 this month to get 15% off all vegan Zazubean bars online! 🍫🌱

Makes: 12-16 cookies
Total time: 50 minutes

Ingredients:
3 cups all purpose flour
1 tsp baking soda
½ tsp salt
¾ cup unsalted vegan butter softened to room temperature
1 cup brown sugar, packed
2 tsp vanilla extract
¼ cup unsweetened applesauce, at room temperature
1 cup non-dairy milk (like soy or almond)
1 Zazubean Hazelnut Crunch FIXIE Bar
1 Zazubean Coconut Crunch FIXIE Bar
¼ cup shredded coconut
¼ cup chopped hazelnuts

Directions:
1. Chop FIXIE Bars into 6-8 pieces (to make 12 or 18 cookies).
2. Sift flour, baking soda, and salt into a bowl and mix until combined.
3. Beat butter and brown sugar with an electric mixer with the paddle attachment on high speed until the butter has doubled in volume, about 5 mins.
4. Add vanilla extract, applesauce, and non-dairy milk and beat on med-high speed until the mixture is fluffy. Separation may occur; keep beating on until the mixture is emulsified, about 5-7 mins.
5. With mixer on low, gradually add flour mixture and mix until there are no traces of dry flour.
6. Place the cookie dough in fridge to chill. Meanwhile, preheat the oven to 350ºF and line two large baking trays with parchment paper or silicone baking mats.
7. Scoop up to ⅓ cup (or one reg-sized ice cream scoop) of cookie dough for each cookie. Top each cookie with either shredded coconut or chopped hazelnuts, and press a piece of corresponding FIXIE in the middle of each cookie.
8. Bake for 20-25 minutes, or until cookies are light brown. Cool on tray for 5 minutes before transferring to cooling rack. The cookies will be very soft at first, and will set once cooled.

-LL🤍
#Zazubean #veganchocolate #fairtradechocolate #vegancookies #cookiesofinstagram #Veganuary #chocolatedessert #bakedwithlove

foodbylingling

•

Follow

Kick off Veganuary with these FIXIE-Stuffed Cookies made with @zazubean Hazelnut and Coconut Crunch FIXIE Bars! 🍪🌰🥥 These vegan soft cookies make for the perfect snack without compromise. The FIXIE bars are vegan, gluten-free, and sweetened with coconut sugar. Stuff your cookies with as big of a piece of FIXIE as you’d like. Be sure to use code VEGANUARY15 this month to get 15% off all vegan Zazubean bars online! 🍫🌱 Makes: 12-16 cookies Total time: 50 minutes Ingredients: 3 cups all purpose flour 1 tsp baking soda ½ tsp salt ¾ cup unsalted vegan butter softened to room temperature 1 cup brown sugar, packed 2 tsp vanilla extract ¼ cup unsweetened applesauce, at room temperature 1 cup non-dairy milk (like soy or almond) 1 Zazubean Hazelnut Crunch FIXIE Bar 1 Zazubean Coconut Crunch FIXIE Bar ¼ cup shredded coconut ¼ cup chopped hazelnuts Directions: 1. Chop FIXIE Bars into 6-8 pieces (to make 12 or 18 cookies). 2. Sift flour, baking soda, and salt into a bowl and mix until combined. 3. Beat butter and brown sugar with an electric mixer with the paddle attachment on high speed until the butter has doubled in volume, about 5 mins. 4. Add vanilla extract, applesauce, and non-dairy milk and beat on med-high speed until the mixture is fluffy. Separation may occur; keep beating on until the mixture is emulsified, about 5-7 mins. 5. With mixer on low, gradually add flour mixture and mix until there are no traces of dry flour. 6. Place the cookie dough in fridge to chill. Meanwhile, preheat the oven to 350ºF and line two large baking trays with parchment paper or silicone baking mats. 7. Scoop up to ⅓ cup (or one reg-sized ice cream scoop) of cookie dough for each cookie. Top each cookie with either shredded coconut or chopped hazelnuts, and press a piece of corresponding FIXIE in the middle of each cookie. 8. Bake for 20-25 minutes, or until cookies are light brown. Cool on tray for 5 minutes before transferring to cooling rack. The cookies will be very soft at first, and will set once cooled. -LL🤍 #Zazubean #veganchocolate #fairtradechocolate #vegancookies #cookiesofinstagram #Veganuary #chocolatedessert #bakedwithlove

1 month ago

View on Instagram |

8/9

2024 was a year of personal growth and exciting new experiences. Here’s to another year of pastas, stir-fry’s, and everything in between 🌱

Follow along for my vegan cooking and baking journey as a university student living away from home ☺️

-LL🤍
#plantbasedlifestyle #veganuary #veganuary2025 #veganeats #easyveganrecipes #veganfoodblog #uoftstudentlife #veganfoodphotography

foodbylingling

•

Follow

2024 was a year of personal growth and exciting new experiences. Here’s to another year of pastas, stir-fry’s, and everything in between 🌱 Follow along for my vegan cooking and baking journey as a university student living away from home ☺️ -LL🤍 #plantbasedlifestyle #veganuary #veganuary2025 #veganeats #easyveganrecipes #veganfoodblog #uoftstudentlife #veganfoodphotography

2 months ago

View on Instagram |

9/9

View on Instagram

Search For Recipes

Categories

About Me

Subscribe and Download my FREE 20mins Vegan Recipe Ebook

Popular Recipes