Maple Pecan Butter with the Breville Boss



2 cups pecans
1/2 cup brazil nuts
3 tablespoons pure, grade B, maple syrup
1 tablespoon macadamia oil
pinch seasoned salt
pinch ground, cinnamon


– Preheat oven to 325°F. Line a large baking tray with non-stick baking paper.
– Place pecans and brazil nuts into a bowl. Drizzle with maple syrup and toss until evenly coated. Spread evenly over prepared tray. Bake for 8-10 minutes, stirring nuts halfway through, until nuts are golden brown. Set aside for 10-15 minutes to cool.
– Place the nuts, oil, salt and cinnamon into blender jug. Secure lid. Dial to MILL. Process for 1 minute or until almost smooth, using the Frozen Dessert Wand to press ingredients into blades.
– Press PAUSE and scrape down the sides with the Scraper Spatula then dial to BLEND and press PAUSE and process for 10 – 15 seconds or until smooth. Transfer to a clean airtight container. Store in the fridge until required.

Thanks to Breville Canada for the ‘The Boss’ super blender!

Healthy Food in Vancouver


avocado rolls vancouver


Zend Conscious Lounge
1130 Mainland

Tractor Foods
1903 West 4th Avenue
335 Burrard Street

Culver City Salads
Visit their food truck!

The Juice Truck
Truck: Corner of Water Street & Abbott Street
Café: 28 West 5th Avenue

Heirloom Vegetarian Restaurant
1509 West 12th Avenue

Indigo Food Café
1978 West Broadway
436 Richards Street

Eternal Abundance
What to order: Kale Caesar Salad
1025 Commercial Drive

What to order: Deluxe Veggie Burger
1958 West 4th Avenue

Chau VeggiExpress
5052 Victoria Drive

What to order: Mango Nori Wraps, Downtown Dahl Curry
1139 West Pender Street

What to order: Avocado Rolls, Yam Rolls
985 Hornby Street
1102 West Broadway

Various locations

Café by Tao
What to order: Raw Falafel Wrap
131 West Esplanade, North Vancouver

Raw Banoffee Pie

By Anna Middleton

banoffee raw dessert


8 INCH TIN / Makes 12-14 slices

200g Almonds (pre soaked & dehydrated)
150g Buckwheaties
(pre soaked, sprouted & dehydrated)
50g Raw Honey (or sweetener of choice)
20ml Olive Oil
5g Medjool Dates

2nd Layer
3 Bananas (sliced)

3rd Toffee Layer
100g Raw Almond Butter
100g Raw Honey (or sweetener of choice)
5 Medjool Dates
20g Raw carob (mesquite/algarroba)
30g Coconut Oil
½ Banana
1 tsp He Shou Wu (optional)

Creamy Top Layer
150g Raw hand-cracked cashews
(soaked 3 or 4 hours)
4 Bananas
30g Raw Honey (or sweetener of choice)
75g Coconut oil
20g Maca
2 tsp Lecithin
½ tsp Vanilla Powder
¼ tsp Celtic Salt

Step 1 Line an 8” cake tin with greaseproof paper

Step 2 To make base – finely grind almonds & buckwheat
Blend in remaining ingredients and press into tin.
Arrange sliced bananas on top of the base

Step 3 Make toffee layer – blend all ingredients together until smooth
Evenly spread over bananas
Place in fridge until next layer is ready

Step 4 Blend all ingredients of creamy layer in high powered blender until smooth
Pour over toffee layer & return to fridge
Leave to set for 10-12 hours

Dust with cinnamon before serving

Variations: To make this recipe nut-free, replace the almonds on the base with sunflower seeds (pre-soaked and dehydrated), use raw tahini instead of nut butter and replace the cashews with avocados.

Anna Middleton is a raw food chef based in the UK. She teaches several raw food classes including Raw Food Fundamentals, Advanced Raw Techniques, Decadent Raw Desserts and Raw Chocolate. All details of Anna Middleton’s workshops can be found here.

Anna sends out a mailing list from this site with details of events. All cake deliveries in Bristol and ordering cakes in the UK can be done on this site


Jennifer SweetOnVeg Vancouver vegetarian blog
Hi, I'm Jennifer. Sweet On Veg is a Vancouver-based blog full of inspiration, food, and beauty. It's the place where I share my delicious discoveries.


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