Skip to content

Type what you have

Cook with

agave nectar ×
Almond Flour Brownies
Dessert American

Almond Flour Brownies

4.5

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
  3. 3 Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

By michelle taylor

Sweet and Savory Fried Plantains
Dessert American

Sweet and Savory Fried Plantains

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut plantain into three sections; quarter each section to yield twelve pieces. Season with garlic powder.
  2. 2 Heat oil and margarine together in a small skillet over medium heat. Add plantain pieces, cook until lightly browned, 2 to 3 minutes per side. Season with black pepper; continue cooking until slightly darker in color, 2 to 3 minutes more.
  3. 3 Off heat, drizzle agave syrup over plantain pieces; sprinkle with brown sugar and cinnamon.

By Donna Munaco

Elana's Gluten-Free Chocolate Chip Cookies
Dessert American

Elana's Gluten-Free Chocolate Chip Cookies

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
  3. 3 Form dough into 1/2-inch balls and press onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

By elanaspantrycom

Avocado Ice Cream
Dessert American

Avocado Ice Cream

4.3

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
  2. 2 Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.

By Countess

Fresh Strawberry Lemon Shortcake
Dessert American

Fresh Strawberry Lemon Shortcake

4.0

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Combine strawberries and 2 tablespoons sugar in a bowl; cover the bowl with plastic wrap and refrigerate until ready to use.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Combine flour, remaining 2 tablespoons sugar, baking powder, and salt in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and ¾ teaspoon lemon zest together in a separate bowl; stir into flour mixture until a dough forms.
  4. 4 Turn dough out onto a lightly floured surface; knead 10 turns. Divide dough in half. Pat or roll each half into a ¾-inch thick round; transfer to a baking sheet.
  5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Transfer to a wire rack to cool, 15 minutes. Split shortcakes in half horizontally.
  6. 6 Combine yogurt, sour cream, agave nectar, and remaining ½ teaspoon lemon zest in a bowl; set aside. Beat cream and 1 teaspoon sugar together in a separate bowl until stiff peaks form.
  7. 7 Arrange shortcake bottoms on dessert plates; divide yogurt mixture between bottoms. Top each with ¼ each strawberries and whipped cream. Place cake tops on whipped cream; top each with remaining ¼ each strawberries and whipped cream.

By fioremarie

Peanut Butter Snack Bars
Dessert American

Peanut Butter Snack Bars

4.7

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
  2. 2 Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
  3. 3 Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
  4. 4 Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.

By LARANEFF

Vegan Almond-Vanilla Pudding
Dessert

Vegan Almond-Vanilla Pudding

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
  2. 2 Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
  3. 3 Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

By Yoly

Sauteed Figs with Cashew Creme
Dessert

Sauteed Figs with Cashew Creme

Prep
15 min
Cook
4 min
Total
139 min

Instructions

  1. 1 Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
  2. 2 Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
  3. 3 Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

By Rita

Poached Quince with Cranberries
Dessert

Poached Quince with Cranberries

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.
  2. 2 Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.
  3. 3 Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.

By Buckwheat Queen

Paleo Persimmon Pie
Dessert

Paleo Persimmon Pie

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Lightly grease an 8-inch pie pan with olive oil.
  2. 2 Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
  3. 3 Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

By Annie Gladding

Agave-Sweetened Lemon Meringue Pie
Dessert

Agave-Sweetened Lemon Meringue Pie

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice from 2 1/2 lemons, and salt together in a saucepan; bring to a boil just until lemon mixture coats a spoon, 3 to 5 minutes. Stir butter into lemon mixture until melted; remove saucepan from heat.
  2. 2 Whisk 1/2 cup lemon mixture with the egg yolks in a bowl to temper the yolks. Return saucepan to medium-low heat and slowly whisk tempered egg yolks into remaining lemon mixture until thickened, 3 to 5 minutes. Spoon lemon mixture into pie crust.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Beat egg whites and 1/2 teaspoon lemon juice in a clean bowl using an electric mixer until soft peaks form; add 2 tablespoons agave nectar and continue beating until stiff peaks form. Spoon egg white mixture on top of lemon mixture, making sure to completely cover the lemon mixture.
  5. 5 Bake in the preheated oven until meringue is golden brown, about 10 minutes.

By Carla

Vegan and Gluten-Free Chocolate Chip Cookies
Dessert

Vegan and Gluten-Free Chocolate Chip Cookies

Prep
15 min
Cook
7 min
Total
23 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
  3. 3 Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
  4. 4 Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By elanaspantry

Healthy-ish Chocolate Cake
Dessert

Healthy-ish Chocolate Cake

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
  2. 2 Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
  3. 3 Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

By jennifer

Gluten-Free Blueberry Crumble
Dessert

Gluten-Free Blueberry Crumble

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.
  4. 4 Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.

By Buckwheat Queen

Vegan Gluten-Free Brownies
Dessert

Vegan Gluten-Free Brownies

3.9

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
  2. 2 Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
  3. 3 Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
  4. 4 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.

By ChrissyintheKitchen

Oatmeal Carrot Raisin Cookies
Dessert

Oatmeal Carrot Raisin Cookies

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Whisk peanut butter, coconut oil, agave nectar, brown sugar, eggs, and vanilla together in a bowl. Whisk flour, baking powder, cinnamon, salt, baking soda, and cloves together in a separate bowl; stir into peanut butter mixture until dough comes together. Fold oats, carrots, and raisins into dough. Spoon dough, 1 to 2 tablespoons per cookie, onto a baking sheet.
  3. 3 Bake in the preheated oven until edges are lightly browned, about 15 minutes.

By Amy

Vegan Pumpkin Cupcakes with Coconut
Dessert

Vegan Pumpkin Cupcakes with Coconut

3.0

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. In a second bowl, whisk together pumpkin puree, soy milk, oil, and agave nectar until evenly blended. Make a well in the flour mixture and pour in pumpkin mixture; stir just until batter is combined. Fold in chocolate chips.
  3. 3 Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
  4. 4 Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
  5. 5 Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
  6. 6 Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.

By Rita

Dulce de Leche Banana Cream Pie
Dessert

Dulce de Leche Banana Cream Pie

Prep
30 min
Cook
205 min
Total
385 min

Instructions

  1. 1 Place the unopened can of sweetened condensed milk in a large pan. Cover with water. Simmer over medium-high heat for 3 hours, adding more water as needed to keep the can covered at all times. Remove can from the hot water using tongs and let cool completely.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine almond flour, salt, and baking soda in a large bowl. Whisk melted butter, agave nectar, and vanilla extract together in a small bowl. Stir into the almond flour mixture until thoroughly combined. Press into a deep-dish pie pan.
  4. 4 Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
  5. 5 Meanwhile, whisk milk and egg yolks together in a bowl. Combine sugar, cornstarch, and salt in a large saucepan. Pour in milk mixture and stir until thoroughly combined. Add vanilla bean halves to the pan. Cook over medium heat, stirring constantly, until custard is thick and glossy, about 10 minutes. Remove from heat. Discard vanilla bean. Cool the custard for 30 minutes.
  6. 6 Open the can of cooked sweetened condensed milk and pour 1/2 over the pie crust. Spread evenly. Cover evenly with sliced bananas. Pour cooled custard over the bananas. Refrigerate pie for 2 hours. Place a bowl and beaters in the refrigerator for the icing.
  7. 7 Make icing before serving the pie. Sprinkle gelatin over cold water in a microwave-safe bowl; let soften for 5 minutes. Dissolve gelatin in the microwave for 3 minutes, stirring after every minute. Let cool until still liquid but no longer warm, about 10 minutes.
  8. 8 Pour heavy cream into the chilled bowl. Beat at high speed until beaters leave clear trails. Slowly add sugar and vanilla extract. Continue beating, pouring in gelatin in a steady stream, until stiff peaks form. Spoon over the pie. Serve immediately or refrigerate.

By NutritionJunkie

Homemade Almond Milk
Drink American

Homemade Almond Milk

4.9

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
  2. 2 Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
  3. 3 Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

By Steph S