Vegan Banana Cupcakes & Buttercream

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~VEGAN BANANA CUPCAKES~

TRADER JOE’S: 1/1/4 Organic All Purpose Flour, 1/2 of an Organic Ripe Banana, 1/4 Teaspoon of Baking Soda, 1/2 Cup of Raw Sugar or Organic Coconut Sugar, 2/3 Cup of Organic Almond Milk, 1 Teaspoon of Vanilla

PUBLIX: 1 Teaspoon of Baking Powder, 1 Teaspoon of Cinnamon, 1/2 Teaspoon of Sea Salt

WHOLE FOODS: 1/3 Cup of Organic Cold Pressed Canola Oil

Bake @ 350 Degrees for 18-20 Minutes

~VEGAN BANANA BUTTERCREAM~

TRADER JOE’S: 1/4 of an Organic Ripe Banana, 2 Cups of Organic Powdered Sugar

PUBLIX: 4 Tablespoons Vegan Butter (Organic Smart Balance Vegan Spread), 1/4 Teaspoon of Sea Salt

~THEN DEVOUR~

Vegan Key Lime Pie

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Don’t judge me but I ate this for breakfast because it was so good. This tastes like a key lime pie and cheesecake meshed together.

PUBLIX: 2 Containers of Tofutti Better Than Cream Cheese, 1 Teaspoon Vanilla Extract,

WHOLE FOODS: 2 Tablespoons of Bob’s Red Mill All Natural Cornstarch, 1-9 inch Vegan Graham Cracker Crust

TRADER JOE’S: 1 Cup of Organic Sugar, 4 Organic Limes

Preheat Oven: 375 Degrees

Mix the Tofutti, Sugar, Vanilla Extract, Lime Juice/Zest and Cornstarch in a large bowl with a whisk or blend.

Fill the pie crust with the mixture.

Bake for 45 minutes.

Refrigerate Overnight.

~THEN DEVOUR~

Original Recipe: http://www.grouprecipes.com/57691/vegan-key-lime-pie.html