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3 Vegan Christmas Desserts

With the holiday season approaching, there will be a constant supply of delicious treats and desserts to enjoy and savour. The holidays are usually a time to indulge, but it is nice to balance some healthy alternatives to delicious sweet favourites! 

One seriously indulgent treat that can easily be made into a healthier option is vegan chocolate pudding pie. With a couple of easy ingredient swaps, this is sure to be a new fan favourite at your next holiday party. 


  • 1 cup almonds
  • 1 cup pecans
  • 1 cup pitted dates, packed
  • 1/2 teaspoon salt, divided
  • 1 12.3-ounce package silken tofu
  • 1/2 cup cocoa powder
  • 1/4 cup + 1 tablespoon maple syrup
  • 1/4 cup applesauce
  • 1/4 cup non-dairy milk, such as almond or coconut
  • 1/4 teaspoon salt
  • 1/4 teaspoon coffee grinds (optional)


Start with a food processor, and place in the almonds, pecans, dates, and 1/4 teaspoon salt. Process until it is coarsely ground. If a dough doesn’t start to form, add 2 tablespoons of water, and continue to process until a slightly sticky dough forms. 

Next, in a pie pan or springform pan, press the dough evenly along the bottom and sides. Make sure that the crust is thick enough on the bottom to support the filling. 

Place tofu, cocoa powder, applesauce, maple syrup, milk, salt, and coffee grinds in a blender or food processor. Blend until all ingredients are completely smooth.

Pour the filling into the crust and spread evenly, then refrigerate overnight for at least 12 hours to allow the filling to set. 

Serve with coconut whipped cream and dark chocolate pieces, if desired.

Next up is a delicious cinnamon white chocolate cheesecake that is vegan and gluten-free. 


For the dough

  • 1 1/2 cups almonds
  • 1 tsp cinnamon
  • 1 cup Medjool dates

For the filling

  • 3/4 cup coconut milk
  • 2 heaping cups of cashews
  • 2 tsp cinnamon
  • 8 Medjool dates
  • 3 oz vegan white chocolate + more for sprinkling the cake
  • 1 Tbs organic vanilla powder (optional)


Use a blender or food processor to combine almonds, Medjool dates, and cinnamon. Process until you have a crumble texture. Do not over-blend, or it will end up too smooth. The texture should be crumbly. Press this dough mixture into a 7-inch springform covered with parchment paper or greased a little with just a bit of coconut oil.

In your blender or food processor, combine cashews, cinnamon, coconut milk, Medjool dates, and optional organic vanilla powder.  Process this time until very smooth. While the blender is running, melt the vegan white chocolate in a microwave or just on the stove with water and fold the melted chocolate into the filling. Pour the filling onto the dough and finish with more chocolate sprinkles. Chill thoroughly and enjoy!

The final delicious dessert swap is a sweet and creamy vegan rice pudding. 




Start by rinsing and draining your rice in a strainer. This will prevent the rice from getting gummy.

Add rinsed rice and 3 cups of oat milk, vanilla, and spices in a pan over the stove. Bring to a boil, cover and let simmer for 20 minutes, stirring every few minutes.

Once the mixture has thickened, stir in the maple syrup and the final cup of oat milk. Stir until combined and cook over medium heat until most of the milk has been absorbed (about 10 more minutes).

Serve warm or chilled with extra cinnamon on top if desired!


5 Make-Ahead Lunch Ideas

Tired of rushing around in the morning and trying to pull lunch together at the last minute? I hear you! There is nothing more stressful than a busy weekday morning when you are trying to get out the door. So instead of rushing around, try one of these make-ahead lunch ideas so you can hit snooze that extra 5 minutes and be out the door with a healthy lunch in hand.

1.  Meal Prep Buddha Bowls

Buddha bowls are a bright and colourful way to create a highly nutritious lunch in very little time.

Packed with veggies, protein, healthy fats, and loads of colour, the options are endless! And when paired with a rich and creamy dressing, these Buddha bowls will have you looking forward to lunch all week long.

Recipe Link:


2.  Protein Bistro Box

If you’ve ever stepped into the highly popular North American coffee chain, you will likely have seen these oh-so-popular protein boxes. Fortunately, they are SO easy to make at home, and you can whip up a bunch on Sunday and store them in the fridge for the entire week to come.

Recipe Link:

3.  Inside-Out Deli Wraps

Wraps are a super handy handheld-lunch option, however, if you are following a grain-free or gluten-free diet, the inside out deli wrap is the way to go! The best part? They require no cooking at all so meal prep will be done in 15 minutes flat.

Recipe Link:

4.  Rainbow Quinoa Mason Jar Salads

For a grab-and-go lunch, there is nothing more convenient than a mason jar salad! Not only are they pleasing to the eye, but they are pleasing to the taste buds when you load them up with protein, crunchy veggies, and a flavourful dressing!

Recipe Link:


5.  Smoked Salmon Bistro Box

If you love a smoked salmon bagel, you will undoubtedly love this smoked salmon bistro box! Paired with creamy goat cheese, rice crackers, and a bit of asparagus for extra greens, these boxes are naturally gluten-free, high in protein and full of healthy omega-3 fats!

Recipe Link:


5 Healthy One-Bowl Recipes

After a long day there is nothing more comforting that a big bowl of delicious and nutritious goodness, but just because it’s warm out doesn’t mean you need to forgo those comforting meal.  These one-bowl recipes can be eaten hot or cold, and make great leftovers so you will have healthy meals for days to come!

  1. Steak Fajita Bowls

Paleo, Gluten-Free, Dairy-Free

These Steak Fajita Bowls are ready in under 20 minutes making them a perfect summer weeknight meal! These simple bowls can be make with steak hot of the grill or work really well with BBQ  leftovers too!


  1. Power Bowls with Tahini Dressing

Vegetarian, Gluten-Free, Dairy-Free

Loaded with plant-based protein, this vegetarian Power Bowl makes a great picnic lunch or refreshing dinner idea. Plus, the rich and creamy tahihi dressing is so good you’ll want to put it on everything, and helps take this power bowl recipe from good to great in seconds.


  1. Tex-Mex Breakfast Bowl

Paleo, Vegetarian, Gluten-Free, Dairy-Free

Bowl meals are for more than just lunch and dinner, they make great breakfast meals too! These Tex-Mex Breakfast bowls are full of flavour and can actually be prepared ahead of time for quick and easy weekday breakfasts.


  1. Meal Prep Buddha Bowls

Vegetarian, Gluten-Free, Dairy-Free

Nothing like a good recipe that makes multiple servings and these Meal Prep Buddha Bowls are a simple, tasty and filling make-ahead lunch that you can eat all week long.  These vegetarian meal prep buddha bowls make 5 filling servings so you can have lunches ready for the entire week.


  1. Sweet Potato Burrito Bowls

Vegetarian, Gluten-Free, Dairy-Free

The key to a simple burrito bowl like this is adding a lot of flavour with a good dressing, and the avocado lime dressing in this recipe is just that. Ready in 30 minutes, these Sweet Potato Burrito Bowls make a great weeknight dinner or a simple meal prep idea for a week’s worth of delicious lunches.



5 Healthy Holiday Hacks

Did you know that between wrapping presents, writing cards, decorating, and cooking that one large meal, the average family will spend almost two weeks preparing for the holidays? Since every second of your time counts, we have put together 5 kitchen hacks that will help you reclaim time, reduce waste, and have a healthy holiday season!


1. No time to bake cookies? Freeze them instead!

You may have heard that PB2, also known as powdered peanut butter, is a great high-protein and low-calorie replacement for traditional peanut butter spreads. You might not have known that PB2 can also be a life-saver when you need a last-minute dessert! Hey Wanderer’s three ingredient recipe for no-bake vegan peanut butter cookies takes just 20 minutes to prepare in your seasonal ice cube tray of choice.


2. Repurpose metal cookie cutters to make christmas pancakes!

If you take a careful look at most recipes, you will notice that about a sixth of your average cookie dough by volume is sugar—and that’s before we add frosting and chocolate chips! If you want to cut back on refined sugars, you can use your metal cookie cutters to make festive pancakes shaped like trees, gingerbread men, and reindeer! You can even use your favourite pancake recipe or premade mix, such as Bob’s Red Mill Gluten Free Pancake Mix. Want to add even more holiday cheer to your festive breakfast? Add walnuts, dried cranberries, cinnamon and ground ginger to the batter.


3. Have guests who are watching their sodium intake?

Did you know that over half of Canadians over the age of 70 report being diagnosed with hypertension, a condition often linked with sodium intake? If one of your guests is on a low-sodium diet, try keeping a shaker of nutritional yeast at your table! Nutritional yeast, also known as “nooch”, is often recommended as a dairy-free substitute for parmesan cheese, but the rich, salty flavour that comes from the high concentration of amino acids makes nooch an effective table salt replacement. 


4. Preserve fresh herbs in your favourite healthy oil!

Holiday recipes often call for fresh herbs, especially rosemary and thyme. If you’ve ever bought a bundle of herbs, you may have noticed that these greens have a tendency to wilt and spoil in the fridge before you have the opportunity to use them in a second dish. If you want to use more than a couple sprigs of fresh herbs at a time, you can always freeze the leftovers in your favourite healthy cooking oil.

While bloggers often recommend olive oil for this trick, you can preserve herbs with any oil that has a high smoke point, such as avocado oil, sunflower oil, peanut oil, or coconut oil—though you may have to melt your coconut oil before you are able to properly immerse the herbs.


5. Bake with bananas, even when your bananas are green!

Overripe bananas are frequently used in vegan baking as a substitute for eggs, but what can you do if it’s the day before Christmas and all your bananas are still green, starchy, and difficult to mash? Just bake the bananas for 30 minutes, and the “oven-ripened” fruit will be sweet and soft enough to add to dough.


Do you have a secret holiday tip, trick, or hack that makes your life easier? Be sure to spread the cheer with our community on Twitter and Facebook. We promise that one of our elves (probably me) will take a moment out of holiday preparations to read every comment.


4 Chilly Chocolate Treats

Tahini Freezer Fudge


3/4 cup (180 mL) tahini
1 1/2 tsp (7 mL) cocoa
3 Tbsp (45 mL) coconut oil
2 Tbsp (30 mL) maple syrup
Pinch Maldon sea salt


Line standard 8 1/2 in by 4 1/2 in (22 x 12 cm) loaf pan with parchment paper and set aside.

Combine tahini, cocoa, coconut oil, and maple syrup in heatproof bowl and melt over pot of simmering water, stirring to combine. Pour into prepared pan and place in freezer for 30 minutes, or until set.

Slice into squares and garnish with pinch of sea salt. Serve from frozen.

Nutty Cacao Frozen Cream


2 cups (500 mL) roasted and skinned or blanched hazelnuts
15 pitted dates
1/4 cup + 2 Tbsp (90 mL) cacao powder
1/4 tsp (1 mL) ground cinnamon
1/2 vanilla bean, split in half and seeds scraped out


Place hazelnuts in bowl, cover with water, and place in refrigerator, letting hazelnuts soak overnight.

The next day, strain hazelnuts and discard soaking water. Transfer hazelnuts to blender. Add 3 cups (750 mL) water and blend until almost smooth, about 2 minutes, creating hazelnut milk.

Submerge dates in hazelnut milk (in blender) and allow to soak for 10 minutes. Add cacao powder, cinnamon, and vanilla seeds to mixture and blend until fully incorporated and smooth, roughly another 2 minutes. For smoother texture, strain mixture through fine mesh sieve.

Chill mixture in ice cream maker according to manufacturer’s instructions before transferring frozen cream to airtight container. Cover with parchment paper, making sure it touches the surface of the frozen cream, before placing lid on container. Freeze until frozen, about 3 hours, or until ready to serve.

When ready to enjoy, thaw for 20 minutes before serving.

Frozen Banana Ice Cream Truffles


2 ripe bananas, sliced
2 tsp (10 mL) raw honey or maple syrup
3.5 oz (100 g) 70% dark chocolate, chopped
2 tsp (10 mL) coconut oil
1/2 tsp (2 mL) vanilla extract
1/3 cup (80 mL) shredded coconut


Freeze sliced bananas until firm, at least 4 hours and preferably overnight. Place in food processor and add honey. Whirl, occasionally scraping down sides, until puréed and creamy. Using small ice cream scoop, scoop into small balls and place on baking sheet. Freeze until firm, about 1 hour.

Meanwhile, melt chocolate over double boiler. Remove from heat and stir in coconut oil and vanilla until evenly mixed.

Working with one banana ball at a time (keep remainder in the freezer), dip into melted chocolate. Place on new baking sheet and sprinkle with coconut. Place tray in freezer. Continue coating remaining banana balls. Truffles will keep well, frozen, for up to 3 days.

Makes 18 to 20 balls.

Chocolate Dipped Grapes


2 cups (500 mL) red seedless grapes, stemmed
1/2 cup (125 mL) semisweet dark chocolate chips
1 Tbsp (15 mL) honey
2 Tbsp (30 mL) cocoa powder


Wash grapes and dry thoroughly. Melt chocolate chips in saucepan over low heat, stirring continuously (this should take a few minutes).

Remove from heat when melted and immediately stir in honey.

Allow chocolate to cool to room temperature before gently stirring in grapes to coat.

Place chocolate-covered grapes on waxed paper-lined cookie sheet and sprinkle with cocoa. Refrigerate for 1 hour before serving.

Serves 8.


Recipes from


Looking for more ways to cool down this summer? Check out these frozen Canadian-made treats


3 Ways To Have Fun With Coconut Oil

Coconut oil isn’t just for cooking (although that’s great too) - it has a ton of amazing uses! In fact, coconut oil is an incredible natural moisturizer.  Here are a few suggestions from us to help you get the most out of your jar or tub:

Make lip gloss 

Because coconut oil is solid at room temperature, it can be easily made into a moisturizing lip gloss.

All you need is a tiny pot for the gloss, jar of coconut oil, some beeswax (optional, it keeps to gloss for melting in hotter temperatures) and any essential oil of your choosing. 

Other additions include things like lavender, honey and peppermint! 


Hair masks


Many people swear by coconut oil as the key to healthy hair. In the past couple years, all sorts of shampoos and conditioners have come on to the market that contain coconut. 

But healthy hair can come right from your pantry!

There are many variations of the coconut oil hair mask, but the simplest one goes like this:

Heat up the coconut oil - lather heavily on the end of the hair, and comb through the rest - leave for 15 to 30 minutes - rinse. 

Some fun and common additions to this mask include:

Banana + avocado 

Honey + egg



As of late, many of us have been curling up for more netflix marathons than ever. There are ways to make our favourite snacks a little more healthy, with a little help from coconut oil. 

Try buying your own popcorn kernels (super cheap, too) and popping them with coconut oil instead of regular oil and butter. 

It’s as easy as:

½ cup of popcorn kernels

2 tbsp of coconut oil

Place in a deep pot and leave covered and turn the element on medium heat. 

5 minutes later, you have your healthy snack.

Add salt or cinnamon for some flavour. 

There are many more uses, but these are some of our favourites. We hope you enjoy!!

Share with us your favourite uses in the comments!