Agave

unsweetened cocoa powder (20 grams) • finely ground hazelnuts (70 grams) • sea salt • agave syrup (or maple syrup) • dates • milk (about 100 ml, dairy or plant-based) • Cocoa powder, for coating

all-purpose flour (about 110 grams) • almond flour (about 20 grams) • agave syrup (about 30 grams) • maple syrup (about 10 grams) • blanched almond butter (about 40 grams) • pistachio paste (about 40 grams) • eggs • baking powder (about 5 grams) • salt • Ganache: 3 1/2 ounces dark chocolate (about 100 grams) • plus 1 tablespoon thick cream (about 100 grams; use soy cream if desired)

Sweet Shortcrust Pastry • all-purpose flour (250 grams) • cold unsalted butter (130 grams) • powdered sugar (110 grams) • almond flour (40 grams) • large egg • Optional: 1 teaspoon vanilla extract or almond extract • Applesauce (see link) • apples • sugar (30 grams) or 2 teaspoons agave syrup (10 grams) • water (60 grams) • ground cinnamon •

all-purpose flour (about 500 g) • agave syrup (about 20 g) • salt (about 5 g) • fresh yeast (about 25 g) • room temperature water (about 160 g) • unsweetened almond milk or other plant-based milk (about 160 g) • Greek yogurt or plain yogurt (about 37 g) • Fine semolina for dusting

rolled oats (50 g) • almond flour (50 g) • hazelnut flour (50 g) • peanut butter (40 g) • agave syrup (20 g) • coconut oil (25 g) • plant-based milk • plant-based milk (180 g) • agar agar (3 g) • cream cheese or spreadable cream cheese (200 g) • coconut cream (200 g) • agave syrup (40 g) •

small pork tenderloin • For the marinade: • ketchup • agave syrup • soy sauce • mustard • lemon juice • Chili pepper

chickpea liquid (aquafaba) from 1 large can of chickpeas (150 ml) • dark chocolate, 70% cocoa (150 grams) • sugar or agave syrup

vegan puff pastry • large shallots • large endives • olive oil (15–30 ml) • soy sauce (15–30 ml) • apple cider vinegar (15 ml) • Agave syrup, or maple syrup, or coconut syrup

vegan puff pastry • almond flour (about 250 grams) • coconut sugar (about 150 grams) • oil • vanilla sugar • cornstarch (about 40 grams) • almond extract • soy cream (about 200 ml) • fève (small charm or bean, optional) • little plant-based milk + agave syrup for brushing

chicken leg quarters • sesame oil (30 ml) • soy sauce (30 ml) • sweet soy sauce (5 ml) • honey or agave syrup (15 ml) • Sesame seeds • small potatoes, such as fingerling (500 grams) • onion • chicken bouillon cube • minced garlic (30 ml) • Salt and pepper • Thyme and parsley •

heaping tablespoon unsweetened cocoa powder • pumpkin pie spice or gingerbread spice • creamy honey or agave syrup • mug (about 1 cup/240 ml) plant-based milk

skim milk (200 ml) • unsweetened cocoa powder (such as Van Houten) • sweetener like agave syrup or honey • Optional: 1 square dark chocolate to melt in

homemade or store-bought pie crust • fennel bulb (or 2 if small) • onions • balsamic vinegar (about 12 ml) • orange • agave syrup (about 15 ml) • Salt • Pepper

all-purpose flour (about 130 grams) • peanut butter (about 20 grams) • agave syrup • milk, dairy or plant-based (about 320 ml)

About 5 1/4 oz bittersweet baking chocolate (about 150g) • silken tofu (about 9–10 1/2 oz or 250–300g) • agave syrup • For garnish: unsweetened cocoa powder, mini marshmallows • instant coffee

croissants • almond butter (about 80 grams) • agave syrup (about 5 grams)

aquafaba (liquid from cooked chickpeas) (90 ml) • lemon juice • peanut butter (120 grams) • agave or maple syrup (more or less to taste) • non-dairy cream (such as coconut cream) • dark chocolate, 70% cocoa (50 grams) • non-dairy milk (such as oat milk) (30 ml)

peanut butter (about 120 grams) • oats (about 120 grams) • protein powder (I used vanilla isolate, about 120 grams) • chocolate (dark or milk, about 150 grams) • unsweetened plant-based milk (I used cashew milk, about 80 grams) • unsalted mixed nuts (I used a mix of hazelnuts, peanuts, almonds, and cashews, about 60 grams) • agave or maple syrup (about 20 grams) • Optional: A bit of shredded coconut for topping

broccoli🥦 • green apple 🍏 • lime 🍋 • agave syrup 🍯 • milk (about 1/2 liter) 🥛 • raspberries

strawberries 🍓🍓🍓🍓🍓🍓 • mint 🪴🍃 • agave syrup (or honey 🍯) • large glasses of milk 🥛 • blender 🍓🍃

puffed rice (about 50 grams) • chocolate (about 50 grams) • coconut oil (about 40 grams) • agave syrup • shredded coconut

oat bran (about 35 grams) • whole wheat flour (about 35 grams) • all-purpose flour (about 65 grams) • nonfat Greek yogurt (about 120 grams) • agave syrup • baking soda • salt

flour (about 150 grams) • eggs • 2% milk (about 200 ml) • baking powder • agave syrup • vanilla extract

fresh salmon fillets • peeled raw potatoes (about 260 grams) • cherry tomatoes • soy sauce • agave syrup • white wine • lemon • garlic • peppercorns

peanut butter (about 60 grams) • protein powder (I used vanilla) (about 60 grams) • almond powder (about 30 grams) • rolled oats (about 30 grams) • hazelnut spread • agave syrup • plant-based milk (I used cashew milk) (about 35 ml) • chocolate of your choice (I used milk chocolate) (about 200 grams) • unsalted roasted peanuts (about 35 grams) • shredded coconut (about 20 grams) • sea salt

puffed rice cereal (about 150 grams) • honey (about 50 grams) • agave syrup (about 20 grams) • squares white chocolate (Optional)