The only thing better than one dessert is two desserts!

We think our Cookies ‘n’ Cream Cupcake is pretty great on its own – a moist chocolate and vanilla cupcake, with light, whipped vanilla “buttercream” icing swirled with decadent double chocolate chip cookies pieces. But the bonus is there’s a mini double chocolate chip cookie that sits on top! (YUM). We place each of these bonus cookies on top of every Cookies ‘n’ Cream Cupcake by hand, with love.nf-cupcake-cookiesncream2

All of our cupcakes are baked in our nut-free bakery, and, of course, are also free of eggs, dairy, preservatives, artificial colour, and refined sugars.

You can find our cupcakes at many amazing retailers, including Loblaws Maple Leaf Gardens, Metro in Liberty Village, The Big Carrot, Tsaa Tea Shop, and Nature’s Emporium, or order directly from us and pick up at our office at 234 Canarctic Drive.


Do you have creative cookie design and decorating skills that you have hidden from the world? Have you secretly invented a new way to enjoy freshly baked cookies? Now is your chance to shine.

This month’s challenge:

Show us a new and creative ways to use our dairy, egg, peanut & nut free Frozen Cookie Dough (or, if you prefer, our gluten-free version)!  Think creative designs, shapes, and cookie constructs, deliciously decorated cookies, and out-the-box dessert creations featuring SFTE dough. We will be selecting a winner to receive a $25 Sweets from the Earth Gift Certificate!

You can submit your photos in any of the following ways:

  1. Follow us on Instagram @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #SweetDough
  2. Follow us on Twitter @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #SweetDough

Deadline to submit entries for this month’s challenge is October 31, 2016 (be sure to check back for next month’s challenge, too!). Make sure your accounts are not set to private so we can see your sweet posts. You can find our gourmet frozen doughs at these fine retailers.

Sweet Inspiration:

Cookie Bowls Made with our Chocolate Chip Cookie Dough

Cookie Bowls

As a vegan company, we are always excited to share as much plant based power as possible. We look forward to seeing what you come up with and sharing the inspiration with the rest of our sweet community!

Sinfully Delicious Challenge details + FAQs.


Thinking of making a homemade ice cream cake or cheesecake? We’ve got the perfect crust for you!

Although there is no traceable history of the springform pan, this handy piece of bakeware has been used across the world to create beautiful cakes, tortes, and frozen desserts. The sides can be unlatched to release from the base of the pan to reveal a smooth, clean edge on your baked goods. The most common is the nine-inch round, but they’re also available in smaller circles, squares, rectangles, and even hearts.

The secret recipe:

  1. Preheat your oven to 325° F.
  2. Grease your pan. We recommend a springform pan if you want to display the end result in something other than what you baked it in. Although a bit more difficult during the removal stage, a pie plate, or any baking dish will do.
  3. Crumble your cookies. Quantity depends on the size of the pan you are using. Pulse cookies in a blender or food processor until the consistency of coarse sand.
  4. Add oil if needed. Some cookie flavours, like the Flourless Cashew, will naturally bind together, and others will be more crumbly. If yours is on the crumbly side, add a bit of coconut oil, Earth Balance, or your preferred oil into the mix. For a chocolatey flavour, use chocolate chips instead of oil. If looking for a nut-free option, we recommend using our crunchier boxed cookies.*
  5. Form your crust. Press the mixture evenly into your pan.
  6. Bake until golden brown. Approximately 8-10 minutes, though time will be determined by the size of your crust.
  7. Let cool, then enjoy building your cake upon your delicious homemade cookie crust!

Tips + tricks:

  • Substitute coconut oil in this recipe with applesauce!
  • To make an ice cream cake, remove the ice cream from the freezer and let thaw until you can evenly distribute across your crust. Put back in the freezer covered, and leave overnight. Remove from freezer 15 minutes before serving.

*If using our individually wrapped grab & go cookies, we advise drying them out a bit in a 200 °F oven for around 15 minutes before grinding them up.

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie crusts you make with our cookies, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


There’s a good reason we all scream for ice cream!

Ice cream’s origin dates back as far as the second century. Alexander the Great enjoyed snow and ice flavoured with honey and nectar, and Nero Claudius Caesar loved his snow treats flavoured with fruit and juices. Marco Polo returned to Italy from his travels with a recipe that resembled sherbet, and in England, Charles I enjoyed a similar treat called “Cream Ice.” The recipe has evolved throughout history, and we’re continuing to mix it up with our fresh and simple creation!

banana-ice-cream

The secret recipe:

  1. Freeze your ripe bananas. This frozen fruit will be the base of your ice cream! No dairy, no gluten, no added sugars. Slice or break into small even pieces and place in the freezer in an airtight container for at least 2 hours, or overnight if possible. 1 large banana makes about 2 servings.
  2. Blend or process your frozen bananas. Take your frozen bananas from the freezer and transfer into a blender or food processor until completely smooth. You might need to stop to wipe down the sides to make sure it’s all mixed in evenly.
  3. Add your dough into the mix. When your bananas are completely smooth, now is the time to add your cookie dough chunks into the blender or food processor. Blend for a couple of seconds only to mix it throughout your bananas.
  4. Freeze until solid (or don’t!). Transfer your mixture into an airtight container and place it in the freezer until it’s solid. If you just can’t wait, you can enjoy it right out of the blender or food processor as a soft serve consistency.
  5. Enjoy!

Tips + tricks:

  • Sub out some or all of the bananas for frozen mangos!
  • Try different doughs! We make a gluten-free chocolate chip, double chocolate, and walnut brownie batter, and nut-free organic ginger molasses, chocolate chip, and double chocolate.
  • Try different sweets! Swap the dough for crumbled cake or loaf.

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie dough ice cream you make, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


Our favourite way to cool down on hot days is with ice cream sandwiches! They’re always a hit at the cottage, after the game, at the family bbq, or anytime that calls for delicious fun.

So, who is the genius we should all give thanks to for inventing the ice cream sandwich? According to The New York Times, which cites the book  Of Sugar and Snow: A History of Ice Cream Making, by Jeri Quinzio, the credit is given to a New York City pushcart peddler in 1899. The original incarnation was a smear of ice cream between two thin graham wafers that were revolutionary not only because they provided a hand-held option for ice cream but also because they conducted the heat of the eater’s hands to the frozen treat, allowing it to be more easily consumed.

The secret recipe:

  1. Choose a cookie. The best part is there is no wrong choice. The best cookie is one you’re craving most!
  2. Choose your favourite vegan ice cream. Scoop onto one of your cookies, and pop the other cookie on top to close your sandwich. We love, and have enjoyed many ice cream sandwiches made with Luna and Larry’s Coconut Bliss and So Delicious cashew-based and soy-based ice creams.
  3. Roll your sandwich in your favourite add-ons. Smashed chocolate bits, sprinkles, coconut flakes all work and taste great.
  4. Enjoy!

Tips + Tricks:

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the ice cream sandwiches you make with our cookies, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


Put that waffle iron to good use! It’s not just for making a hearty weekend brunch anymore –  it will allow you to whip up easy and delicious cookie waffles that the whole family will enjoy.

A waffle iron is a cooking appliance (probably hiding in the back of your cupboard) that dates back to the 14th century. It has two hinged metal plates moulded to create an elaborate pattern as it cooks your waffles. Throughout history, designs have included a coat of arms, landscapes, religious symbols, and the traditional honeycomb pattern that is most widely recognized today. General Electric produced an electric prototype in 1911, and started popping up on counter tops in 1918.

The secret recipe:

  1. Warm up the waffle iron. Plug it in, turn it on.
  2. Prepare your cookie dough. If you love baking like we do, then you can prepare your cookie dough from scratch following your favourite recipe. But to save you time, we’ve prepared our sinfully delicious cookie dough recipes (gluten-free and nut-free options) made with plant-based ingredients, free of GMO’s, dairy, eggs, preservatives and refined sugars (available at these amazing retailers).
  3. Grill your dough. Add your dough to your waffle iron and cook until golden brown.
  4. Enjoy!

Tips + tricks:

  • Your cookie waffles are great the way they are, or you can serve them like a regular waffle. Plate and drizzle a sweet sauce over top like chocolate, caramel, or date, and serve with nuts and fruit!

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie waffles you make with our dough, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


There’s a good reason our Flourless Cashew Cookie is the creamiest, richest, most decadent cookie you will ever taste. It doesn’t contain dairy, we don’t use eggs, and there’s no gluten. So, what’s our secret? Cashew Butter. And lots of it.

gf-cashew-nut

In fact, 70% of each cookie is made up of creamy, rich, decadent cashew butter (and no fillers or artificial anything). It’s made simply with all natural cashew butter (dry-roasted cashews, sunflower oil), organic evaporated cane juice, organic tofu, baking soda, sea salt – that’s it! This cookie is non-GMO, vegan, wheat and gluten-free, dairy-free, egg-free, cholesterol-free, refined sugar-free, trans-fat free, and is certified kosher.

We suggest you try it with a tall, cold glass of soymilk.

Sweet Secrets is a series we created to share fun and quirky unknown facts about our sinfully delicious desserts. You can find our cookies at many amazing retailers, including Fresh Restaurants, Nadia’s Market, Ambrosia, Nature’s Emporium, The Big Carrot, Noah’s Natural Foods, Georgian Health Foods, Mochaberry, Espresso Post, or order directly from us and pick up at our office at 234 Canarctic Drive. If you’re outside of the GTA or you’d like to send a care package to a faraway friend, we can ship boxes of Cashew Cookies nationwide!


If you’re not already obsessed with cookie butter, you’re about to be. Spread it on toast, fruit, ice cream, sweet crackers, or it right off the spoon.

In 2007, several Belgian companies began marketing a paste made from Speculoos shortbread cookies, now sold around the world under various brands and names: as Speculoos Cookie Butter (by Trader Joe’s), Biscoff Spread, or Lotus Speculoospasta. This form of spreadable cookies has a consistency ranging from creamy to granular or crunchy. We’re going to mix it up with this recipe made with plant-based ingredients that are free of GMOs, preservatives, and refined sugars.

The secret recipe:

  1. Choose your cookies. What are you in the mood for? Chocolate Chip? Double Chocolate? Oatmeal Raisin? How about Cashew?! There’s no wrong choice, so pick what you’ve got and throw it into the blender or food processor.
  2. Add some oil. Organic coconut oil is our preference. Start with just a little, and add as required.
  3. Blend until smooth. Stop and scrape down the sides if necessary to make it a smooth and creamy consistency.
  4. Transfer into an airtight container. Keep in the fridge up to 1 month (if you can manage to make it last that long!).
  5. Enjoy!

Tips + tricks:

  • Package your cookie butter in beautiful jars to give as gifts!

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie butter you make with our cookies, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


We’re proud to announce that the newest addition to our sweet product line is now available all over Toronto (and beyond)! The S’mores Cookie is a tantalizing fusion of vegan marshmallows, chocolate chips, and graham; it’s the perfect on-the-go treat for the days you’re not able to strike up a campfire.

smores

Find S’mores Cookies at Ambrosia Thornhill, Annapurna, Druxy’s Princess Margaret Hospital, Essence of Life, Face to Face Games Toronto, Forget Me Not Cafe, Friendly Magnolia, Green Press, The GrindHerbs & Nutrition, Karma Co-op, Noah’s King W., Noah’s Yonge & Eglinton, Nortown Foods, One Love Vegetarian, Q Living, Second Cup – JCC, Second Cup – King and Jarvis, Second Cup – Steeles East, Second Cup – Westdale, Second Cup – Wilson & DufferinSecond Cup – York UniversityShopBake.com, Tov – Li, Victoria Whole Foods, and Vital Planet – Lower JarvisIf you don’t see them on the shelves at your favourite local shop, ask about them or order directly from us!

This cookie is produced in our dairy, egg, sesame, peanut and nut free facility. Like all of our treats, it’s also non-GMO, vegan, cholesterol-free, refined sugar-free, free of artificial colours and flavours, trans-fat free, and certified Kosher Pareve Pas Yisroel.


We are thrilled to announce that our vegan sweets are available to students and staff at York University and University of Toronto!

Pictured below is the Sweets from the Earth display at the York U Glendon Campus.

Find an assortment of our muffins, cookies, and bars from our nut-free and gluten-free lines at these locations:

YORK UNIVERSITY

York U Central Square

York U Osgoode Bistro

York U The POD

York U Stong College

York U Winters College

York U TEL CAFÉ

York U Second Cup

Glendon Campus cafeteria

Glendon Campus Revvup Smoothies

Glendon Campus Lunik CO-OP

 

UNIVERSITY OF TORONTO

U of T Catering – Sweets from the Earth now available on the catering menu

U of T Medical Science Building

U of T OISE

U of T Robarts

U of T Sidney Smith Hall # 3661

U of T  Caffiends (Victoria College)

U of T Sammy’s Student Exchange (Hart House)