Recipes

Serving 9

Satisfy your sweet tooth with Gooey Roasted Pecan S’mores Bars, a vegan twist on the beloved campfire classic, created by our friends at VegNews. This decadent dessert layers crispy vegan graham cracker crust with a rich, chocolatey filling, studded with NOW Real Food® Organic Pecans and gooey marshmallows for the ultimate indulgence. Perfect for sharing, these bars are a delightful fusion of crunchy, sweet, and chocolatey textures, making them a must-try for any dessert lover looking for a campfire treat. 

Print this recipeINGREDIENTS1 ½ cups Pecans, Organic, Raw & Unsalted2 cups vegan graham cracker crumbs1 cup vegan butter, melted and divided3 tablespoons Flax Seed Meal, Organic⅓ cup water1 ½ cups all-purpose flour½ cup Cocoa Powder, Organic½ teaspoon baking powder½ teaspoon salt1 tablespoon vanilla extract1 cup Cane Sugar, Organic2 cups vegan mini marshmallows, dividedDIRECTIONS

1. Line an 8 x 8-inch pan with parchment paper. Spray parchment paper with nonstick cooking spray. Preheat oven to 350 degrees.
2. In a large pan over medium heat, toast pecans 5 minutes, stirring frequently. Remove pan from stove, and let cool. Once cool, roughly chop and set aside.
3. Into a food processor, pulse graham cracker crumbs with ½ cup of melted butter until combined. Add crust mixture to prepared pan. Using your hands or the bottom of a cup, press crust down evenly. Bake 10 minutes.
4. Meanwhile, in a large bowl, combine flaxseed with water. Set aside 5 minutes to thicken.
5. Into a medium bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
6. Into large bowl with flaxseed mixture, add vanilla and sugar. Whisk to combine. Add dry ingredients and mix until just combined (without overmixing). Gently fold in ½ of chopped pecans and 1 cup of marshmallows.
7. Spread mixture on top of crust. Top with remaining pecans and marshmallows. Bake 30 minutes, remove from oven, and let cool 30 minutes. Cut into squares and serve.

Editor’s Tips

1. Toasting the raw pecans brings out aromatic oils, adding more flavor. It also makes for a crunchier texture.
2. The baked marshmallows become sticky, so it’s important to spray the parchment paper to help prevent sticking.
3. The bars will be gooey right out of the oven, so it’s best to allow bars to cool completely before serving.

Serves 24 

INGREDIENTS

3 cups Xylitol3 cups blueberries, thoroughly cleaned2 tablespoons pectin2 teaspoons lemon juice1 teaspoon Xanthan Gum Powder

DIRECTIONS

1. Combine all ingredients into a large pot.
2. Place over medium heat, stirring occasionally for 15 minutes, or until berries have broken apart and mixture has thickened.
3. Remove from heat, pour into glass jar, and allow to cool completely before placing lid onto jar.
4. Keep refrigerated for up to 1 month and enjoy!

WARNING: Ingestion of Xylitol, in any product is a medical emergency if consumed by pets, especially dogs, ferrets and rabbits. If you suspect your pet ingested xylitol by either observing this happen or finding evidence of a chewed container or product, and the animal is acting normal, you should attempt to give animal(s) a small meal and at the same time, immediately seek medical attention. If you have evidence that they ingested a product that contains xylitol and the animal(s) is not acting normal you should  seek medical attention immediately without giving the animal any food.

ServingsServes 8 

Compote is the French word for “mixture” and the name of a sweet dessert made with fruit and a sugary syrup, which is typically made by cooking the fruit in water with sugar and spices. Our delicious Berry Compote is sugar-free thanks to our Organic Monk Fruit with Erythritol, making it a healthy topping for your favorite desserts.

INGREDIENTS

2 cups water½ cup Monk Fruit with Erythritol, Organic Powder½ cup raspberries½ cup blueberries½ cup blackberries1 tablespoon lemon juice1 teaspoon lemon zest

DIRECTIONS

1. Place water and Organic Monk Fruit Sweetener in large sauté pan on medium heat.
2. Cook for 3 minutes or until the Organic Monk Fruit Sweetener has dissolved.
3. Add berries, lemon juice and lemon zest.
4. Place heat on low and cook for 8 to 10 minutes or until the mixture has thickened.
5. Allow the berry compote to cool for 10 minutes.
6. Spread on your favorite dessert as a healthy topping & enjoy!

Serving Size1/2 Cup (100 g)Calories25Total Fat0 gSaturated Fat0 gProtein0 gTotal Carbohydrate16 gDietary Fiber1 gCholesterol0 mgSodium0 mgCalcium13 mg

Prep time10 minutesCook time30 minutesServingsmakes 24 mini muffins

We’re taking the classic, comforting combination of bananas and walnuts and making it healthier and more flavorful with this gluten-free and sugar-free recipe. We use organic virgin coconut oil in place of less healthy cooking oils, as well as our Gluten-Free Baking and Pancake Mix and organic flax seed meal, for a unique taste and texture you’ll love!

INGREDIENTS

1 ½ cups gluten-free pancake mix1 teaspoon Golden Flax Seed Meal, Organic1 teaspoon cinnamon½ teaspoon baking soda½ teaspoon sea salt3 large bananas, ripe½ cup Beet Sugar, Organic1 egg1/3 cup Virgin Coconut Oil in Glass Jar, Organic1 teaspoon vanilla extract½ cup Walnuts, Organic, Raw & Unsalted

DIRECTIONS

1. Preheat oven to 350°F (325°F convection).
2. Coat mini muffin pan with non-stick spray or use cup liners in muffin tin.
3. In a bowl, combine gluten-free baking & pancake mix, organic golden flax meal, cinnamon, baking soda, and sea salt.
4. In a separate bowl, combine 3 ripe bananas, Organic Beet Sugar, egg, melted organic coconut oil, and organic vanilla extract until smooth.
5. Add dry ingredients and mix until mixture is fully combined.
6. Sprinkle in chopped organic walnuts and combine for 2 more minutes.
7. Scoop muffin batter into tins until 2/3 full.
8. Cook for 10 to 15 minutes or until fully cooked.
9. Allow for muffins to cool for 10 minutes prior to serving.

Servings9

Satisfy your sweet tooth with Gooey Roasted Pecan S’mores Bars, a vegan twist on the beloved campfire classic, created by our friends at VegNews. This decadent dessert layers crispy vegan graham cracker crust with a rich, chocolatey filling, studded with NOW Real Food® Organic Pecans and gooey marshmallows for the ultimate indulgence. Perfect for sharing, these bars are a delightful fusion of crunchy, sweet, and chocolatey textures, making them a must-try for any dessert lover looking for a campfire treat. 

NGREDIENTS

1 ½ cups Pecans, Organic, Raw & Unsalted2 cups vegan graham cracker crumbs1 cup vegan butter, melted and divided3 tablespoons Flax Seed Meal, Organic⅓ cup water1 ½ cups all-purpose flour½ cup Cocoa Powder, Organic½ teaspoon baking powder½ teaspoon salt1 tablespoon vanilla extract1 cup Cane Sugar, Organic2 cups vegan mini marshmallows, divided

DIRECTIONS

1. Line an 8 x 8-inch pan with parchment paper. Spray parchment paper with nonstick cooking spray. Preheat oven to 350 degrees.
2. In a large pan over medium heat, toast pecans 5 minutes, stirring frequently. Remove pan from stove, and let cool. Once cool, roughly chop and set aside.
3. Into a food processor, pulse graham cracker crumbs with ½ cup of melted butter until combined. Add crust mixture to prepared pan. Using your hands or the bottom of a cup, press crust down evenly. Bake 10 minutes.
4. Meanwhile, in a large bowl, combine flaxseed with water. Set aside 5 minutes to thicken.
5. Into a medium bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
6. Into large bowl with flaxseed mixture, add vanilla and sugar. Whisk to combine. Add dry ingredients and mix until just combined (without overmixing). Gently fold in ½ of chopped pecans and 1 cup of marshmallows.
7. Spread mixture on top of crust. Top with remaining pecans and marshmallows. Bake 30 minutes, remove from oven, and let cool 30 minutes. Cut into squares and serve.

Editor’s Tips

1. Toasting the raw pecans brings out aromatic oils, adding more flavor. It also makes for a crunchier texture.
2. The baked marshmallows become sticky, so it’s important to spray the parchment paper to help prevent sticking.
3. The bars will be gooey right out of the oven, so it’s best to allow bars to cool completely before serving.