Let's Do Organic

Looking for the perfect Valentine's dessert? This Vegan Raspberry Mousse Tart is the most delicious way to celebrate! Made with Let's Do Organic Heavy Coconut Cream by @delight.fuel Ingredients Crust:... 1 1/2 cups gluten-free oats 1/2 cup almonds 5 tbsp coconut oil (melted) 2 tbsp maple syrup Raspberry Jam Layer: 2 cups fresh raspberries (or frozen) 1/2 cup water 2 tbsp maple syrup 1/4 cup white chia seeds (optional) 1 tsp agar powder Raspberry Mousse Layer: 1 can Let’s Do Organic Heavy Coconut Cream cup maple syrup 2-3 tbsp freeze dried raspberries cup frozen raspberries 3 tbsp coconut oil 1 cup cashews (soaked overnight or in boiling water day of)* Instructions Crust: Add oats and almonds into a food processor. Pulse until combined and add maple syrup + coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. Filling: Place raspberries, water and maple syrup in a small pan. Simmer over low heat for about 5 minutes until raspberries are soft. Once the berries are soft enough transfer to a small bowl and puree with a hand mixer. Transfer back into the pan, fold in chia seeds and mix well. Add agar powder and simmer over low heat for about 5 minutes while stirring continuously. Let it sit for about 5 minutes to cool down. Pour raspberry mixture into the tart half way full. Transfer into the freezer for about 15 minutes. Raspberry Mousse: In a food processor process cashews for about 5-10 minutes until completely smooth. In a small saucepan add coconut cream, maple syrup, raspberry powder, raspberries and coconut oil. Heat over low and simmer for about 5 minutes. Add cashew cream and mix well. Pour on top of the raspberry jam layer and refrigerate for another 2-3 hours. Serve with fresh fruit and store leftovers in the refrigerator in an airtight container for up to three days. See more

Healthy Chocolate Strawberry Cupcakes! Made gluten free and dairy free using Let's Do Organic Cassava Flour! Bite into these cupcakes and you'll find a a dairy free strawberry buttercream, topped with decadent chocolate ganache , have we sold you yet? Get the recipe linked below by @peanutbutterpluschocolate . . . https://peanutbutterpluschocolate.com/healthy-valentines-d/

Tis the season with Vegan Chocolate Peppermint Magic Cookie Bars Made with Let's Do Organic Sweetened Condensed Coconut Milk by our friend Natalie of @feastingonfruit Grab the recipe below for this delicious holiday treat! Ingredients Chocolate Crust... 1 cup (85g) oats 1 cup (120g) almond flour 1/4 cup (25g) cocoa powder 1/2 tsp salt 1/3 cup (105g) maple syrup 1/3 cup (85g) almond butter 2 tsp peppermint extract Filling 12oz Let’s Do Organic Sweetened Condensed Coconut Milk 3/4 cup (90g) hazelnuts, chopped 3/4 cup (110g) dairy-free white chocolate chips (or dark chocolate) 1/2 cup (25g) coconut flakes 2 tbsp beet powder 2 tbsp water Instructions Mix together the beet powder and water. Toss the coconut flakes until evenly coated. Bake at 300F for 10 minutes, flip, then 10 more minutes until dry and crisp. (All optional, just for color) In a food processor combine the oats, almond flour, cocoa powder, and salt until finely ground. Add the maple syrup, almond butter, and peppermint extract. Process to form a thick dough. Press into a 99 baking dish lined with parchment paper. Evenly spread the chopped hazelnuts, red coconut flakes, and white chocolate chips on top of the crust. Pour the Let’s Do Organic Sweetened Condensed Coconut Milk to cover. Bake for 30-25 minutes at 350F (cover lightly with foil for the last half to prevent browning). Cool, then chill overnight. Slice and eat! See more

Fluffy gingerbread-style cookies sandwiched in between a creamy coconut whipped cream made with Let’s Do Organic Heavy Coconut Cream by @the.fit.peach The most festive holiday cookie of all! Gluten-free, dairy-free, and vegan! Grab the recipe below! Ingredients: Cookies: Dry Ingredients... 1 cup almond flour cup arrowroot starch 2 tsp baking powder tsp sea salt tsp ginger 1 tsp cinnamon tsp cloves Wet Ingredients 1 flax egg (1 Tbsp flax seed + 3 Tbsp water let sit for 20 mins) 3 Tbsp molasses cup coconut oil 1 tsp vanilla cup coconut sugar Whipped Cream: 1 can Let’s Do Organic Heavy Coconut Cream (chilled in the fridge for at least 2 hours) 1 tsp vanilla Optional: added sweetener to taste Instructions: Preheat oven to 350 F Mix the dry ingredients in a bowl and set aside Mix the wet ingredients together until creamy Slowly fold the dry ingredients into the bowl with the wet ingredients until no flour clumps remain Roll dough into small balls then pat the top so it resembles a disk-like shape (I used a 1/2 Tbsp spoon to make sure they were all the same size) and bake for 9 11 minutes until they begin to crack on top Let cool, then sandwich 2 cookies in between a spoonful of coconut whipped cream. To make whipped cream: Pour a can of chilled Let’s Do Organic Heavy Coconut Cream in a bowl and beat well with a hand mixer until small peaks form (about 3 5 minutes) 2. Stir in vanilla extract and any added sweetener to taste. See more

Peppermint Popcorn Fudge Made with Let's Do Organic Sweetened Condensed Coconut Milk by @abouttosprout Get the recipe for the festive treat below! Ingredients 1 1/2 cups popcorn (sub nuts if you don’t tolerate popcorn) 20 oz. dark chocolate chips or bar, chopped (the darker the better, since the condensed milk is sweet)... 2 cans of Let’s Do Organic Sweetened Condensed Coconut Milk 1/4 cup Native Forest Classic Coconut Milk, can shaken 1 1/2 teaspoons vanilla 1 teaspoon peppermint extract 3/4 teaspoons salt + more for topping Instructions Coat an 8-inch square baking dish with coconut or avocado oil and line with parchment paper. In a large saucepan, add chocolate, condensed milk and coconut milk over low heat until melted and totally smooth. Remove pan from heat and stir in vanilla, peppermint extract, and salt. Slowly fold in the popcorn, stirring slowly to not break it up too much. Pour mixture into your prepared pan, sprinkle with a little extra salt, or crushed candy canes and refrigerate until set, about 1 hour. Cut with a sharp knife and store in an airtight container in the fridge or freezer. See more

Looking to make these VEGAN CARAMEL APPLE CRUMB BARS? We currently have a BUY ONE GET ONE FREE DEAL on our Let's Do Organic Sweet Potato Flour at edwardandsons.com The perfect time to stock up and make this delicious fall recipe! Grab the recipe below by Gina @healthylittlevittles Ingredients... Crumb 1 cup Let's Do Organic Sweet Potato Flour 1 cup gluten-free quick oats 1/2 cup coconut sugar 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon salt 1/2 cup vegan caramel 1/3 cup plant butter/coconut oil 1 teaspoon pure vanilla extract 1 tablespoon lemon juice Vegan Caramel 1/2 cup plant butter 1/2 cup maple syrup 5 tablespoons sunflower seed butter (or almond butter) 1/2 teaspoon pure vanilla extract pinch salt Apple Filling 5 cups apples, peeled and diced (about 7 medium apples) 3 tablespoons maple syrup 2 tablespoons arrowroot/tapioca flour 1 teaspoon cinnamon pinch salt 1/2 teaspoon pure vanilla extract 1 tablespoon lemon juice 2 tablespoons water Instructions: Preheat oven to 350 degrees Line an 8x8 baking pan with parchment paper. Make the vegan caramel sauce first: In a small saucepan, melt the plant butter/coconut oil over high heat. Once melted, whisk in the maple syrup. Whisk in the sunflower seed/almond butter and continue to whisk until the mixture starts to bubble and thicken. Turn the heat down to low and whisk in the maple syrup, vanilla and salt. Next, in a medium-large saucepan, add all of the apple filling ingredients and heat over medium heat until the apples start to soften and your filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. Set aside. In a large bowl, whisk together all the dry crumble ingredients. Add the plant butter/coconut oil, vanilla, lemon juice and 1/2 cup vegan caramel sauce. Stir to combine. Press half of the crumble mixture in the baking pan. Pour in the apple filling. Sprinkle the rest of the crumble on top. Bake for 25-30 minutes. Cool before slicing. Use the remaining vegan caramel for drizzling over top. Keep stored in your fridge or freeze. See more

Is there anything better than apple picking on a fall day? Take those apples and make VEGAN CARAMEL APPLE CRUMB BARS These caramel apple crumb bars are topped with a delicious crumble made gluten-free with Let's Do Organic Sweet Potato Flour Grab the recipe below by Gina of @healthylittlevittles

Thanks for the support @PETA We do not use monkey labor in the production of any of our coconut products.

Do you have a celebration soon orrrr are you just craving a sweet treat? Make these Fluffy Vegan Paleo Vanilla Cupcakes With a delicious raspberry frosting and topped with Let's Do Organic Confetti Sprinkelz to complete the look! Get the recipe below by @feastingonfruit Ingredients Cupcakes... * 1 1/4 cup cassava flour * 2 tbsp coconut flour * 1 tsp baking soda * 1/4 tsp salt * 1/3 cup agave * 3/4 cup almond milk * 1/3 cup cane sugar or coconut sugar * 1 tbsp apple cider vinegar * 1/2 cup coconut oil * 1 tsp vanilla extract Raspberry Frosting * 1 1/4 cups raw cashews, soaked at least 4 hours * 1 cup freeze dried raspberries * 2 tbsp maple syrup or agave * 2 tbsp coconut oil * Pinch of salt * Almond milk to blend if needed Instructions Preheat the oven to 350F. Stir the apple cider vinegar into the almond milk and set aside. Whisk together the dry ingredients. In a separate bowl, combine the agave, sugar, milk mixture, coconut oil, and vanilla. Add wet to dry, and mix to combine. Scoop into a lined cupcake pan filling each almost to the top. You will get 6-8 depending on your pan. Bake for 20-22 minutes at 350F until golden brown on top and they spring back when you lightly press the center. Cool for 15 minutes in the pan before transferring to a cooling rack to cool completely before frosting. For the frosting, grind the freeze dried raspberries to a powder. Drain the cashews, and blend with the maple syrup, coconut oil, and salt on high until very smooth. Add the raspberry powder slowly to achieve desired color. Chill to thicken. Frost cooled cupcakes, and eat! See more

We couldn't be more excited for Fall! Get the recipe below for these delicious Caramel Tarts! Made with Let's Do Organic Sweetened Condensed Coconut Milk by @the.fit.peach For the Crust - 2 cups almond flour - 1/4 cup coconut oil (melted)... - 2 1/2 Tbsp maple syrup - 1 tsp molasses - 1/2 tsp cinnamon For the Filling - 1 can Edward & Son's Let's Do Organic Sweetened Condensed Coconut Milk - 1/4 cup coconut sugar 1. Preheat oven to 350 F. Prepare the crust by mixing all crust ingredients in a food processor until small clumps of sticky dough form (it will look like dark sand that sticks together when pressed) 2. Press the dough into mini tart pans and bake for 10 - 12 minutes until golden brown 3. While the crust is baking, prepare the caramel filling by heating the Edward & Son's Let's Do Organic Sweetened and Condensed Coconut Milk and coconut sugar in a skillet over medium heat until it begins to simmer. Once simmering, reduce heat to medium-low and continue to stir for 7 - 10 minutes until smooth 4. Pour the caramel filling into cooled tart crusts, sprinkle with sea salt, and place in fridge to set for at least 30 mins and enjoy! See more