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LingLing

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These SASSY Brownie Bites with chocolate ganache make for the perfect spring break treat 🌸🍫

The subtle flavours of pomegranate and hazelnut from @zazubean’s SASSY bar takes your classic brownie bites to the next level! Whip up two dozen of these cuties in just 30 minutes. 😚

Makes: 24 mini brownie bites

Ingredients:
Brownie Bites
* 2 tbsp flax meal
* 2 tbsp water
* ½ cup all purpose flour
* ¼ cup cocoa powder
* ¾ cup granulated sugar
* ½ tsp baking powder
* ¼ tsp salt
* ¼ cup unsweetened plant milk, such as soy milk
* ¼ cup vegan butter, melted
* ¼ cup unsweetened apple sauce
* ½ SASSY bar, finely chopped
Chocolate Ganache
* ½ SASSY bar, chopped
* 2 tbsp coconut cream
* 2 tsp granulated sugar
Topping
* Fresh or frozen pomegranate

Directions:
1. Get 15% off for Zazubean’s Spring Break sitewide sale from Mar 20-23rd!
2. Preheat the oven to 350ºF and lightly oil a mini muffin pan.
3. Combine the flax meal and water and set aside.
4. Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a large mixing bowl. Make a well in the middle.
5. Add the non-dairy milk, melted vegan butter, and flax mix and mix with a spatula until smooth. Add half bar of chopped SASSY bar and mix until evenly distributed in the batter.
6. Divide the brownie batter among the 24 mini muffin tins.
7. Bake for 15-20 mins, or until a toothpick inserted comes out with minimal dry crumbs. Transfer to a cooling rack.
8. Meanwhile, make the chocolate ganache by melting half a bar of SASSY, coconut cream, and sugar in a saucepan on med-low heat. Cool slightly.
9. Top each brownie bite with chocolate ganache and pomegranate.

-LL🤍
#Zazubean #veganchocolate #chocolatedesserts #vegandesserts #veganbrownies #browniesofig

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These SASSY Brownie Bites with chocolate ganache make for the perfect spring break treat 🌸🍫 The subtle flavours of pomegranate and hazelnut from @zazubean’s SASSY bar takes your classic brownie bites to the next level! Whip up two dozen of these cuties in just 30 minutes. 😚 Makes: 24 mini brownie bites Ingredients: Brownie Bites * 2 tbsp flax meal * 2 tbsp water * ½ cup all purpose flour * ¼ cup cocoa powder * ¾ cup granulated sugar * ½ tsp baking powder * ¼ tsp salt * ¼ cup unsweetened plant milk, such as soy milk * ¼ cup vegan butter, melted * ¼ cup unsweetened apple sauce * ½ SASSY bar, finely chopped Chocolate Ganache * ½ SASSY bar, chopped * 2 tbsp coconut cream * 2 tsp granulated sugar Topping * Fresh or frozen pomegranate Directions: 1. Get 15% off for Zazubean’s Spring Break sitewide sale from Mar 20-23rd! 2. Preheat the oven to 350ºF and lightly oil a mini muffin pan. 3. Combine the flax meal and water and set aside. 4. Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a large mixing bowl. Make a well in the middle. 5. Add the non-dairy milk, melted vegan butter, and flax mix and mix with a spatula until smooth. Add half bar of chopped SASSY bar and mix until evenly distributed in the batter. 6. Divide the brownie batter among the 24 mini muffin tins. 7. Bake for 15-20 mins, or until a toothpick inserted comes out with minimal dry crumbs. Transfer to a cooling rack. 8. Meanwhile, make the chocolate ganache by melting half a bar of SASSY, coconut cream, and sugar in a saucepan on med-low heat. Cool slightly. 9. Top each brownie bite with chocolate ganache and pomegranate. -LL🤍 #Zazubean #veganchocolate #chocolatedesserts #vegandesserts #veganbrownies #browniesofig

7 days ago

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1/9

Happy St Patty’s Day 🍀 What better way to celebrate than to make a batch of vibrantly green vegan Matcha White Chocolate Chip Cookies 🍵

Full recipe can be found at whiskmatcha.ca/blogs/dessert-recipe !

p.s if you’re in Toronto, I’ll be selling these cookies at @vegclubuoft’s upcoming Bake Sale at UofT St.George! We unfortunately had to postpone from the original date, so stay tuned for an update!

-LL🤍
#stpattys #matchadessert #matcharecipes #matchacookies #matcha #vegandesserts #veganbaking #torontofoodphotographer

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Happy St Patty’s Day 🍀 What better way to celebrate than to make a batch of vibrantly green vegan Matcha White Chocolate Chip Cookies 🍵 Full recipe can be found at whiskmatcha.ca/blogs/dessert-recipe ! p.s if you’re in Toronto, I’ll be selling these cookies at @vegclubuoft’s upcoming Bake Sale at UofT St.George! We unfortunately had to postpone from the original date, so stay tuned for an update! -LL🤍 #stpattys #matchadessert #matcharecipes #matchacookies #matcha #vegandesserts #veganbaking #torontofoodphotographer

1 week ago

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2/9

Calling all chocolate and fig lovers to try this 3-ingredient dairy-free milkshake, made in just 5 minutes using @Zazubean’s Fig & Sea Salt KIKI bar! 🍫🍨

This milkshake is creamy and sweet with a slight hint of saltiness. Top with coconut whipped cream, chopped dried figs, and a pinch of sea salt 🤌🏻

Makes: 2 servings

Ingredients:
* 6 scoops vegan vanilla ice cream
* 1 Zazubean KIKI bar, chopped and melted
* 2 cups non-dairy milk of choice (I used oat)
* Coconut whipped cream topping
* 1 dried fig, chopped for topping
* Sea salt for topping

Directions:
1. Order your KIKI bars online and get a free Pineapple Coconut PUNCH bar (until March 19)!
2. Blend the vegan ice cream, non-dairy milk, and half of the melted KIKI bar in a high speed blender until smooth and creamy.
3. Drizzle the remaining melted chocolate on the rims of two glasses and pour in the milkshake.
4. Top with desired toppings and serve!

-LL🤍
#Zazubean #veganchocolate #milkshake #dairyfree #veganmilkshake #easyveganrecipes #vegandesserts

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Calling all chocolate and fig lovers to try this 3-ingredient dairy-free milkshake, made in just 5 minutes using @Zazubean’s Fig & Sea Salt KIKI bar! 🍫🍨 This milkshake is creamy and sweet with a slight hint of saltiness. Top with coconut whipped cream, chopped dried figs, and a pinch of sea salt 🤌🏻 Makes: 2 servings Ingredients: * 6 scoops vegan vanilla ice cream * 1 Zazubean KIKI bar, chopped and melted * 2 cups non-dairy milk of choice (I used oat) * Coconut whipped cream topping * 1 dried fig, chopped for topping * Sea salt for topping Directions: 1. Order your KIKI bars online and get a free Pineapple Coconut PUNCH bar (until March 19)! 2. Blend the vegan ice cream, non-dairy milk, and half of the melted KIKI bar in a high speed blender until smooth and creamy. 3. Drizzle the remaining melted chocolate on the rims of two glasses and pour in the milkshake. 4. Top with desired toppings and serve! -LL🤍 #Zazubean #veganchocolate #milkshake #dairyfree #veganmilkshake #easyveganrecipes #vegandesserts

3 weeks ago

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3/9

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

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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 month ago

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4/9

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

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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 month ago

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5/9

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

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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 months ago

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6/9

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

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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

2 months ago

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7/9

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

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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

2 months ago

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8/9

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

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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

2 months ago

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9/9

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