Type what you have

Ingredients

• ✓ coconut yogurt
• pineapple
• baby spinach
• oat milk
• chia seed

Instructions

1. 1 Thaw frozen pineapple chunks for 5 minutes.
2. 2 Combine pineapple chunks, spinach, yogurt, milk, and chia seeds in an electric blender and process until smooth, about 2 minutes.

By Sharon Dyson-Demers

Ingredients

• ✓ coconut yogurt
• carob powder
• cacao powder
• coconut milk
• applesauce
• maca powder
• raisin
• maple syrup
• coconut
• maple syrup
• fig
• strawberry
• unsweetened chocolate

Instructions

1. 1 Combine carob powder and cacao powder in a small bowl. Add coconut milk little by little, mixing well until no lumps remain.
2. 2 Mix applesauce and maca powder together in a bowl. Add raisins and 1 teaspoon maple syrup.
3. 3 Mix shredded coconut and 2 teaspoons maple syrup together in a bowl.
4. 4 Spoon layers of 1 tablespoon each carob mixture, maple coconut flakes, maca applesauce, and coconut yogurt, in that order, into 4 digestif glasses or small wine glasses. Cover the parfaits and refrigerate until very cold, at least 4 hours.
5. 5 Decorate parfaits with figs, strawberries, and shaved chocolate.

By Little Bites of Beauty

Ingredients

• ✓ coconut yogurt
• almond cream cheese alternative spread
• spinach
• vegan shredded parmesan-style cheese
• garlic powder
• italian seasoning
• artichoke heart
• salt
• black pepper
• olive oil
• vegan mozzarella-style cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
3. 3 Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
4. 4 Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.

By Bibi

Ingredients

• ✓ coconut yogurt
• orange zest
• pear
• brown sugar
• chai tea bag
• water
• vanilla extract
• honey
• rolled oat
• coconut oil
• salt
• cinnamon
• brown sugar
• pecan
• walnut
• salt
• chili flake
• nutmeg
• cinnamon
• clove
• orange
• honey
• brown sugar

Instructions

1. 1 Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
2. 2 Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
3. 3 Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
4. 4 Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
5. 5 Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
6. 6 To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.

By Happy as a Yam