Almondlove "Cheese"cake and Cupcakes 


Cheesecake Filling

3 cups cashews
1/4 cup coconut oil
1 1/2cup Three Trees Unsweetened Vanilla Almondmilk
1/3 cup honey or maple syrup
2 teaspoon lemon juice
3 teaspoon vanilla extract vanilla bean & a pinch of salt

Cheeseake Crust

2 cups walnuts or almonds, depending on what you like
1/3 cup oats
3 tablespoons dried coconut
2 tablespoons honey or maple syrup
1 tablespoon coconut oil



To prepare the crust, combine walnuts, oats, dried coconut, honey and coconut oil in a blender and pulse just until mixed.

Lightly oil pan, spread crust mixture over the bottom of the pan evenly and place pan in the freezer while you work on the filling.

For the filling, add cashews, coconut oil, Three Trees Almondmilk, honey, lemon juice, vanilla, vanilla bean, and salt to high powered blender and mix on high for about 2 minutes.  Once mixture has been blended, take the cake pan from the freezer and pour the filling over the crust.

Freeze the cake for at least an hour before serving.... and cut into heart shapes with heart-shaped mold!

Almondlove Cupcakes

1 cup Three Trees Unsweetened Vanilla Almondmilk

1 teaspoon apple cider vinegar

1 1/4 cups flour

2 tablespoons corn starch

3/4 teaspoons baking powder

1/2 teaspoons baking soda

1/3 teaspoons table salt

1/4 cups coconut oil

1/2 cups honey or maple syrup

2 teaspoons vanilla extract


Preheat oven to 350 degrees. Line mini muffin pan* with cupcake liners.

Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt until no large lumps remain.

Add the oil, sugar and vanilla to the measuring cup. Add your mix-ins! See above for how I did this.

Fill cupcake liners two-thirds of the way and bake for 11-12 minutes. Transfer to a cooling rack, and let cool completely before frosting.

*If using a standard-sized cupcake pan, fill each cupcake two-thirds of the way and bake for 20-22 minutes.

Choco Chia Pudding

3/4 cup Three Trees Unsweetened Vanilla Almondmilk

4 tsp honey

2 tsp vanilla extract

3 tbsp chia seeds

1 tbsp raw cacao / cocoa powder, unsweetened

Combine all ingredients into a bowl or Mason jar.  Whisk well until cacao powder is well combined.  Refrigerate for at least 6 hours, or overnight.  Stir and enjoy!  Can keep refrigerated for up to 5 days.

Vegan Carrot Cake with Citrus Frosting

Vegan Cake.png


For Cake:

1 cup pitted dates

2 cups almond flour

1/4 cup virgin unrefined coconut oil

1 tbsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

pinch of sea salt

zest of 1/2 an orange

1 cup finely grated carrots


For Frosting:

1 1/4 cups raw cashews, soaked for 4 hours

1/2 cup Three Trees Unsweetened Original Almondmilk

1/3 cup honey

1/4 cup fresh lemon juice

1/2 tbsp vanilla extract

pinch of sea salt

1/2 cup virgin unrefined coconut oil (melted)

zest of 1/2 an orange

In a blender (ideally a powerful one like a Vitamix), combine the soaked cashews (drain first), Three Trees, honey, lemon juice, vanilla, and salt.  Blend on high until you have a smooth consistency.  Slowly drizzle in the coconut oil.  When you get a homogenous mixture, pour frosting into a bowl and fold the orange zest into it.  Cover the frosting and place into refrigerator to allow to firm up (can be left overnight).

Chop dates up into a paste (if you like your carrot cake "chunky," then dates can be more coarsely chopped).  In a bowl, combine the date paste, almond flour, coconut oil, spices, salt, orange zest and grated carrots.  Mix well with your hands.  Line a square pan with parchment paper.  Or, coat a pan with melted coconut oil.  Press the cake mixture into an even thickness inside the pan.  Cover and place in fridge as well.

When you're ready, spread the citrus frosting on top of the cake and garnish with chopped walnuts, more orange zest, raisins etc.  Slice into squares and serve.

Golden Almondmilk Latte


In a saucepan, add Three Trees Unsweetened Original Almondmilk, turmeric, cinnamon, ginger, and black pepper. Heat on low heat for 3 minutes until warm, then stir in honey. Pour into a mug and enjoy!


8 ounces Three Trees Unsweetened Original Almondmilk

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch of black pepper

1 teaspoon honey



Three Trees White Russian

3 parts Three Trees Vanilla Almondmilk

2 parts Vodka

1 part Kahlua



Put above in shaker, shake well and pour into old fashioned or martini glass.

Almond Toffee Martini

1 part Vodka

1 part Butterscotch Schnapps (can substitute caramel vodka)

1 part Brown Crème de Cacao (we suggest using Godiva chocolate liqueur)

1 part Three Trees Unsweetened Almondmilk


Shake over ice and strain.

Almond Cherry Crema

1 part Black Cherry Vodka

3 parts Cognac

3 parts Three Trees Vanilla Almondmilk


Shake over ice and strain. Top with slivered almonds and nutmeg.