• Grind the cashews into a fine powder using a food processor or grinder.
• In a bowl, mix together the ground cashews, crushed cardamom seeds (if using), and a pinch of salt until well combined.
• In a saucepan, heat the water and sugar over medium heat until it reaches a boiling point, stirring occasionally.
• Once boiling, add the cashew mixture to the saucepan and stir well using a rubber spatula.
• Cook the mixture for about 5 minutes, stirring continuously, until it thickens.
• To check if it’s ready, drop a small amount of the mixture onto a cool plate – it should form a soft ball.
• Once the mixture reaches the desired consistency, pour it onto lightly oiled aluminum foil.
• Let the mixture cool slightly, then knead it until it becomes smooth and glassy.
• Roll out the mixture to about 1/4 inch thickness and slice it into diamond shapes.
• Store the cashew diamonds in an airtight container, separating layers with parchment paper to prevent sticking.

• Add all of the ingredients for the blueberry filling into a large skillet.
• If you’re going to be making one large grunt and steaming the biscuits, make sure this skillet has a tight fitting lid.
• If you’re going to be baking the grunt, preheat the oven to 400º F.
• Boil the berries for 10-15 minutes until the mixture has thickened a little.
• Meanwhile, combine all the dry ingredients for the biscuits.
• Using a pastry cutter or a fork, cut the margarine/shortening into the dry ingredients.
• If you’re berries aren’t done yet, go ahead and stick the dry mixture in the fridge or freezer to keep the margarine cold until you’re ready for it.
• When the berries are ready, add the soymilk to the dry mixture to form a soft biscuit dough.
• The consistency is pretty forgiving, a slightly too-soft or too-firm dough won’t make a difference in the final product.
• As long as it holds together, but is soft enough to break apart into clumps, you’re good to go.
• Don’t over-mix the dough
• For one large, steamed grunt:
• Break the biscuit dough up into small, bite-sized pieces.
• Place the pieces on top of the hot, still-cooking berries, spread evenly across the top.
• Cover the skillet with a tight fitting lid, reduce the heat slightly, and steam for 15 minutes without peeking.
• The biscuits should be puffed up and cooked all the way through.
• Serve warm.
• For one large baked grunt:
• Follow the instructions for a steamed grunt, but place in the oven to bake at 400º F (without a lid) for 20 minutes.
• You can sand the biscuits sugar before baking if you like!
• Serve warm.

For individual baked grunts:

• Transfer berry mixture to individual ramekins or gratin dishes, filling only half-full.
• Add biscuit mixture on top.
• Sand with sugar and place all the grunts on a baking sheet (this will help you take them out of the oven safely).
• Bake for 20 minutes, serve warm.

• Soak the cashews in filtered water for at least 6 hours or preferably overnight.
• Add salt, agave syrup, olive oil and vanilla.
• Blend until entirely smooth, 1-2 minutes on high.
• If too thick, add a tablespoon of water at a time until the creamy consistency you prefer.
• Place a couple dollops of the cashew cream in a bowl, top with sliced figs.
• In a small sauce pan over medium heat, toast the shredded coconut.
• Sprinkle over the figs.
• Sprinkle chocolate chips over the top .

• Combine the yeast with the warm water and set aside to proof until foamy.
• In a mixing bowl (one that fits in a stand mixer, if you have one), combine the yeast with 2 cups flour, 2/3 cup sugar, salt, sour cream, egg replacer, lemon zest, and vanilla extract.
• Beat at low speed to combine the ingredients, then mix at medium speed for 5 minutes while adding in 1/2 cup of Earth Balance, one tablespoon at a time.
• Beat the batter for five minutes at medium speed until smooth and shiny, and very sticky.
• After five minutes, remove the bowl from the mixer and top with the remaining 2 Tbs of flour.
• Do not mix it in.
• Cover the bowl with a non-terry cloth kitchen towel and set aside to rise for 90 minutes to 2 hours.
• After the first rise, mix the the dough to combine the flour on the top.
• With the remaining 2 tablespoons of Earth Balance, grease a 9×9 cake pan.
• Sprinkle the remaining 1/3 cup sugar in the bottom of the pan.
• Halve and pit the plums.
• It may be easier to cut around the pits, rather than to pull them out, if your fruit is very ripe.
• Slice the pitted plum halves into five or six slices.
• I left mine whole because they were very small.
• Place cut-side down into the sugar, covering the bottom of the pan.
• Pour the dough over the plums and let raise for another 90 minutes, covered with oiled plastic wrap.
• Preheat oven to 375º F.
• Bake the kuchen for 35 minutes, until evenly golden and slightly cracked.
• Remove from oven and let rest for 5 minutes.
• Loosen edges with a knife and turn out onto a rack to cool completely before serving.

• If using a regular blender or food processor, place half the pistachios in the blender first and pulse until they have turned a fine powdery consistency.
• Add the remaining pistachios and process again.
• They will turn into a powder first, then into a smoother paste the longer you blend them.
• Add the melted coconut oil and stevia and blitz until all the ingredients are smooth, with only a few grains left.
• Pour into a small bowl and freeze for about twenty minutes while you make the

chocolate coating.

• Line a freezer-safe dish or platter with baking parchment.
• Remove the pistachio filling from the freezer.
• Using a teaspoon (a melon scooper might work, too) scrape a walnut-sized amount of filling.
• Roll into a small ball in your hands, and place on the baking parchment.
• Repeat this process to create 9 truffles.
• Freeze the truffles for another five minutes.

For the coating

• Place a small saucepan over low heat.
• Gently warm up the coconut oil, turn the heat really low, then add the chocolate and slowly let it melt.
• Stir occasionally to prevent burning.
• When the chocolate has become silky, stir in the stevia, then take off the heat.
• Let it cool.
• Stir briefly before coating the pistachio balls into the chocolate, just to keep it manageably liquid.
• Dip each pistachio ball into the chocolate liquid, coating it well, then place back onto the baking parchment.
• Repeat this process for every single ball.
• Place the truffles back in the freezer for another ten minutes.

Pistachio Drizzle (optional)

• Reserve a teaspoon of the wet pistachio filling.
• Place it in a small saucepan, along with a teaspoon of coconut oil, and melt the two together.
• Set aside to cool a little.
• When the truffles are coated with chocolate and have set, drizzle the pistachio liquid over them and freeze again.
• Serve the truffles cold, preferably from the freezer.

• Add all ingredients to a food processor and blend until well combined.
• Remove from processor and place in a bowl.
• Place coatings of your choice on a plate.
• Remove about a tablespoon of mixture at a time and make into bite-sized balls.
• Roll each ball in coating and place on parchment-lined baking tray.
• Chill in the refrigerator for 30 minutes.

• Combine the ingredients for the truffles in a mixing bowl; it might be easier to use your hands for this. It should be a pretty tough dough.
• Roll the dough into small balls, half the size of a golf ball. Refrigerate for at least an hour.
• Melt the cacao butter in a bowl over a pot of hot water. Stir in the cacao powder and sweetener.
• Pour over the truffles, add the toppings of your choice and refrigerate for at least an hour.

• Put the chocolate and soya cream in a bowl over a saucepan of simmering water and heat gently until the chocolate has melted.
• Remove from the heat, mix in the liqueur and cool the mixture quickly by putting the bowl into a bowl of cold water.
• Once the mixture cold and beginning to set, whisk it hard until it is thick and light – using an electric whisk or food processor.
• Put the whipped mixture in the fridge to chill until it is solid enough to shape.
• Sprinkle a tablespoonful of cocoa onto a plate.
• Using two teaspoons, put generous teaspoonfuls of the chocolate mixture on top of the cocoa.
• Sift another tablespoonful of cocoa on top, then quickly roll the teaspoonfuls of mixture between your palms to make the truffles.
• Put them onto a plate and chill until needed.

• Chop the hazelnuts roughly into quarters
• In a mixing bowl, combine hazelnuts and maple syrup
• Stir together to coat nuts
• Sprinkle sugar over nuts
• Mix together to evenly distribute ingredients
• Spread nuts out on a silicon baking mat or parchment paper
• Bake at 300 degrees Fahrenheit for about 10 minutes, until lightly toasted
• Allow nuts to cool completely at room temperature
• Chop very finely with a knife and reserve until needed

To make the truffles

• Scoop Just Cookie Dough into rounded teaspoons, shape into balls by rolling between the palm of your hands and place in freezer.
• Freeze for 30 minutes.
• Place about a teaspoon of hazelnut spread in the palm of your hand, then place a frozen cookie dough ball on top.
• Roll around in your hands, trying to coat cookie dough with all the spread as you go.
• When fully coated, place balls into container of chopped hazelnuts.
• Roll cookie dough balls around in chopped nuts, trying to press nuts to cover the outside of the balls.
• Place onto plate or tray and refrigerate.
• Allow truffles to “defrost” in the refrigerator for at least 30 minutes before eating.

• Preheat oven to 375º.
• Line two cookie sheets with parchment paper.
• Cream shortening and sugar together, using a stand mixer if available.
• You can also do it by hand.
• Add molasses and vanilla and beat well.
• Add pumpkin puree and whip until incorporated (don’t worry if the fat doesn’t mix in completely).
• In a separate bowl, combine all the remaining ingredients and mix well.
• Add this dry mix to the wet until all incorporated.
• It will make a stiff batter.
• If available, use ice cream scoop that has a release lever to drop the dough onto your cookie sheet.
• Wet your fingers and gently flatten the dough balls.
• This will prevent your pies from tipping over by creating a semi-flat surface for them to rest on.
• Bake for 10-13 minutes or until a toothpick inserted comes out clean, and the tops spring back when pressed in the center.
• Remove cookies from the cookie sheet as soon as they come out of the oven to prevent over-baking.
• Cover them with a towel or plastic wrap to keep moisture/steam in, as this will prevent a hard crust from forming.
• Prepare the filling while your cookies are cooling.
• Whip the filling ingredients together until smooth.
• Set aside or refrigerate until use.
• Use a pourer to pour the filling into the center.
• Make sure the sides of the cookies that were touching the cookie sheet are the side that touch the filling.
• Optionally, you can mix in mini chocolate chips or some melted chocolate drizzled over the top.
• Store them wrapped in plastic wrap or in an air-tight container to keep them soft.