Naked Snacks
25 - 11151 Horseshoe Way V7A 4S5 Richmond, BC, Canada

Introducing the Keep it Fraîche Snack Box! We are SO EXCITED to share about the launch of three limited-edition Keep it Fraiche Snack Boxes, designed by Tori Wesszer of @fraicheliving! Tori has developed the exclusive Keep it Fraiche snack, and curated 3 sizes of snack boxes for all of your holiday snacking and gifting needs. You can choose a box of 6, 11 or 21 snacks (or get all three!) and keep it Fraiche this holiday season. Order your Keep it Fraîche Snack Box today at nakedsnacks.ca/fraiche

Looking for someone to come over and make us this vegan Brownie & Chocolate Fudge Flan by @nm_meiye ... any takers?! You will need: Ingredients for Brownie: ... 2 tbsp flaxseed meal *12g 1/4 cup water 1 1/4 cups gluten free all purpose flour *150g 1/2 cup cocoa powder *55g 1 cup coconut sugar or brown sugar 2 tsp baking powder Pinch of salt 120g non-dairy dark chocolate, melted 1/2 cup coconut oil 2g Instant coffee 1 1/2 cups unsweetened soy milk 2 tsp vanilla bean extract Ingredients for Chocolate Fudge Flan: 1/2 cup condensed coconut milk *120g 1 cup soy milk *240g 1 can full fat coconut milk 400g 1 espresso shot about 60g (or 2 tsp instant coffee with 1/4 cup water) 1/4 cup coconut sugar *50g 1/4 cup cocoa powder *27g (dissolved in 1/4 cup water) 1 tsp agar agar powder 150g dark chocolate Recipe makes 1 x 8 inches square pan or 2 x loaf pan ) Preheat oven to 180 celsius. Line a baking pan with parchment paper. Combine flaxseed meal and water. Let rest for few minutes until thicken. In a large mixing bowl, combine flour, cocoa powder, baking powder and salt. Whisk together melted chocolate, coconut oil, and instant coffee powder. Pour chocolate mixture to dry mixture. Then add the flaxseed mixture, vanilla, Pour mixture into a prepared pan. Tap gently against the counter to release any air bubbles. Bake at preheated oven 180c for 30-35 minutes or until the toothpick comes out clean. Allow brownies to cool completely in the pan. Place condensed milk, soy milk, coconut milk, espresso, sugar and dissolved cocoa powder in a saucepan and stir until smooth and no lumps. Bring the mixture to a boil. Add agar-agar and mix until completely dissolved (about 1-2 mins). Whisk in dark chocolate until chocolate has completely melted. Strain mixture through a mesh sieve. Pour mixture oven the brownie, let it cool completely before transferring the pan in the fridge. Refrigerate for at least 6 hours to set. Dust flan is its cocoa powder, slice and serve. __________ : @nm_meiye See more

Was it even possible to be ready for summer 2020? Good thing we're cozy-weather-ready with our @shoptheskinny cardi from @thejillybox!

We hope you love this specially curated box of Tori's favourite Naked Snacks and the exclusive Keep it Fraîche Snack - designed by @fraicheliving! Whether you’re receiving this as a gift, grabbing some snacks for yourself and your family, or stocking up on hostess gifts and stocking stuffers, we're sure you’ll love this Fraîche collection of snacks, perfect for all your holiday needs. Order your Keep it Fraîche Snack Box today at nakedsnacks.ca/fraiche

Sorry, we can’t believe you’ve never had French fries!

Seeing our amazing community enjoying our snacks always makes our day (especially our adorable junior snackers like Mila!) __________ : @mothermadeyou

Meet our lovely friend, Desiree Nielsen @DesireeRD Desiree is a plant-based dietitian helping her community to eat more plants and heal their guts. She is the host of #TheUrbanVegetarian and author of the new plant-based cookbook #EatMorePlantsCookbook She runs a nutrition consulting practice with a focus on digestion and plant-centred diets. This amazing woman will be taking over our Instagram stories today to talk about plant-centred diet, its benefits and some tips on getting started. Definitely not something you’d want to miss

We're drooling over this creamy Mushroom Risotto with vegan parmesan by @biancazapatka.blog You will need: * cup arborio rice * 1-2 tbsp olive oil (or vegan butter) divided... * 1 onion * 3 cloves of garlic * cup white wine vegan * 1 cup vegetable broth divided * cup soy cream or coconut milk, *see notes * 8.8 oz mushrooms * 1-2 tbsp soy sauce or tamari to taste * salt and pepper to taste Instructions: 1. Heat one tablespoon of oil in a pan or pot. Add the onions sauté for 2-3 minutes, until translucent. Then add the garlic and sauté for another minute until fragrant. 2. Add the rice and toast for 1-2 minutes while stirring. Pour in white wine and cook until the wine is almost absorbed. Then pour in cup of the vegetable broth and cook on low heat until the broth is almost absorbed, stirring often. Add remaining broth as it thickens, and cook until the risotto is al dente, about 15 minutes. Finally, stir in soy cream and season with salt and pepper to taste. 3. While your risotto cooks, heat another tablespoon of oil in a separate pan. Add the mushrooms and cook for about 5 minutes or until they turn golden-brown. Then drizzle with soy sauce, stir to coat and finally add the mushrooms to the risotto. 4. Garnish your risotto with vegan parmesan and fresh parsley if you like. 5. Enjoy! __________ : @biancazapatka.blog