Author: Amy Lyons O’Neil

  • Vegan Flourless Chocolate Cake

    Vegan Flourless Chocolate Cake

     I have always wanted to make a flourless chocolate cake and finally last weekend I did.  It all started when someone asked me if I had a flourless chocolate cake recipe because they wanted to make one for Easter. I didn’t unfortunately, and I decided that I needed to make one!  Surprising in all of my years of baking and dessert making I never have, but it couldn’t be too difficult, right?  I know traditional recipes contain like 2 sticks of butter and loads of sugar and whatnot, but I wasn’t going to go there…this was going to be a healthified vegan recipe.
    This cake is chocolate intensified.  Just the way I like it, loads of dark chocolate in the form of cacao powder and melted chocolate.  That was the classic part of the cake.  Instead of the loads of butter, sweet coconut oil and pureed pear were added.  Not that I have a problem with fat, our bodies need it after all, but I thought the pear in place of some oil would keep the cake fudgy and not greasy.  I used flax eggs in place of the regular eggs in this, and I was a bit concerned about that when I placed it in the oven not knowing if they would work the same but they worked wonderfully!  The cake rose to the level it should, and it smelled amazing.
    It tasted like chocolate heaven.  One giant fudgy brownie cake, deep dark chocolate goodness fit for a princess.  Or fit for an Easter table.  I think this would be the perfect finale to an Easter meal, or any spring celebration especially if you garnish it with dried flowers or something colorful.  The best part about this cake is it is super easy to make.

    Vegan Flourless Chocolate Cake
    Makes one 6 inch cake

    3 Tbsp ground flax seed
    1/2 cup plus 1 Tbsp filtered water
    4 ounces vegan unsweetened chocolate, chopped
    1/4 cup almond butter
    1/4 cup pureed pear or apple
    1 cup coconut sugar
    1/4 tsp sea salt
    1 tsp pure vanilla extract

    1/4 cup almond flour
    1/2 cup raw cacao powder or unsweetened cocoa powder plus additional for sprinkling
    dried flowers for garnishing

    In a bowl, whisk together the flax seed and water. Place in the fridge for 15 minutes to gel. This will be your flax eggs.
    Meanwhile, oil a 6 inch spring form pan with coconut oil and preheat the oven to 375F degrees.
    In the top of a double boiler, combine the chocolate and almond butter.  Allow to melt, whisking often.
    Whisk in the pear puree, sugar, sea salt, and vanilla until smooth.
    Add the flax eggs and allow to warm for a couple minutes with the other ingredients whisking often until completely smooth and uniform.  Whisk in the almond meal and cacao powder until very well combined (you want to make sure the oil is emulsified in or it will separate when baking).  Pour into the prepared pan.
    Place in the oven and bake for 30-40 minutes until dried on the top and mostly set.
    Once finished baking, remove from the oven, allow to cool 15 minutes, then release from the pan and dust with cacao powder.  Garnish with dried flowers if desired.

  • Sweetly Raw Review and Raw White Chocolate Vanilla Bean Truffle Eggs

    Sweetly Raw Review and Raw White Chocolate Vanilla Bean Truffle Eggs

    I have long time been a fan of Heather Pace’s blog Sweetly Raw.  She is one of the first people that inspired my raw dessert making when I was new to it.  Her desserts are so beautiful and delicious as well.  So when she asked me if I would like to review her book I was excited!  Although I love looking at recipes online, there is just something about holding a cookbook in my hand an paging through the recipes that I love.

     Photo courtesy of Heather Pace

    The first thing I noticed about her book is that it has plenty of beautiful colorful photos which is a must for me when choosing cookbooks.  I like to drool over the photography as much as I like to browse recipes.  She has photos for nearly every recipe so that you can see what the end product will look like which I love.  Not only that, she has photo tutorials on some of the recipes so you can see the process!

    Photo courtesy of Heather Pace

    In the first part of the book she explains ingredients and tools to make raw foods in case you are new to them, and the process it takes to create them. Also, she has a basics section where she teaches how to make things like coconut butter and buckwheat crunchies which I consider essential ingredients for raw recipes and it is important to know how to make them. So this book is raw foods newbie friendly. She makes her recipes accessible to anyone at any skill level. That said, as someone who has been making raw desserts for a while I appreciate her recipes as well. There are some showstoppers in this book! Gorgeous layered cakes, cookies and candies fit for a queen (or king). It took me a long time to go through the book because I had to stop and admire every recipe. Here is a sneak peak at a few of the delicious things you will find in her book…

    Photo courtesy of Heather Pace

    Photo courtesy of Heather Pace

    Photo courtesy of Heather Pace

    It was a hard decision what to make first out of her book, but I decided on the Raw White Chocolate Vanilla Bean Truffles.  I have made a lot of raw candy, but never these.  I am drawn to anything vanilla bean.  To me it is one of the most heavenly flavors.  Everyone has their own truffle recipes, but I wanted to try someone else’s.

    When I made the filling it was so freaking delicious I knew these were going to be amazing!  I decided to shape them into truffle eggs since Easter is right around the corner.  Once they were all finished, and I sampled one OMG…one of the best raw candies I have ever eaten!

    Heather is obviously a pro at making raw chocolates.  Btw, she sells them on her website HERE in case you want to buy some instead of making them.   Trust me, you should get a copy of her book too, it is well worth the price for all of those beautiful recipes and photos!  You can find it HERE. Also, be sure to pay a visit to her website and check out her other recipes!

    Raw White Chocolate Vanilla Bean Truffle Eggs

    makes about 10

    Filling:

    1 cup raw cashews

    1/4 cup maple syrup

    1/4 cup warm water

    1/2 tsp pure vanilla extract

    seeds of 1 vanilla bean

    2 pinches Himalayan salt

    1/4 cup melted cacao butter

    2-3 drops stevia, optional

    Chocolate:

    1 cup melted cacao butter (see how to melt in directions)

    3/4 cup maple syrup at room temperature

    1 1/2 cups raw cacao powder

    1/4 cup raw lucuma (for dusting, optional)

    Blend the cashews, maple syrup, water, and vanilla extract in a blender until smooth.  Add the vanilla bean seeds, salt, and cacao butter. Blend to incorporate.  Add a few drops of stevia if needed.  It should be sweet enough to contrast the dark chocolate it will be covered with.  Pour the mixture into a large flat container and chill in the fridge for 8-12 hours.  Roll into 1/2 inch (1 cm) balls or 2 inch eggs (if making the eggs).   Freeze for at least 6 hours in the freezer until firm.

    To make the chocolate, either place the cacao butter into a large glass bowl over a pot of boiling water to create a double boiler (make sure the bottom is not touching the water).  Lower the water to a barely a simmer.  Whisking often, allow the cacao butter to melt. Alternatively, you can place the bowl into the dehydrator to melt the chocolate at 115F.  Once the butter has melted, make sure it measures 1 cup before proceeding with recipe.  Whisk in the maple syrup, and sift in the cacao powder, whisking until smooth.  (if it starts to clump up, allow it to warm again).

    Dip the truffles into the chocolate, one at a time and use a fork to transfer them to a parchment lined tray.  Once the chocolate has dried, sift lucuma over the truffles if desired.

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  • Vegan Spring Shepard’s Pie

    Vegan Spring Shepard’s Pie

    Vegan Shepard's Pie 2

     

    It is probably not traditional, but I wanted to make shepard’s pie this year for St. Patrick’s Day.  I actually made one a few weeks back using veggies I had on hand, and it was so good I wanted to make another to enjoy on the Holiday and that I could share with you all.  I had actually never made or tried a shepard’s pie up until a few weeks ago when I made the first one.  One of my coworkers makes them and people love it so I wanted to see what all of the fuss was about.  No meat or dairy in sight thought with mine and it was not needed.

    Vegan Shepard's Pie 1

    I included lots of veggies, peas, carrots and celery for the more traditional, leeks, asparagus and mushrooms for my twist.  I created a simple sauce that tasted like the most amazing gravy, sprinkled crumbled browned tempeh over that, and topped it off with the most luscious coconut enriched mashed potatoes. Before you go thinking that coconut in mashed potatoes sounds weird, it is amazing!  My Mom said that my mashed potatoes were even better than my Grandma’s and that is a big complement.  This pie is a bit of work, but so worth it!  It can be made ahead of time and reheated in the oven too which is what I did with the ones I didn’t eat the first day.  They taste amazing and you will not miss the meat one bit!

    Vegan Shepard's Pie

    Vegan Spring Shepard’s Pie

    Makes 4 Pies

    Veggies and Tempeh:

    Extra virgin olive oil

    2 8 oz pkgs tempeh, crumbled

    2 large leeks sliced

    2 cloves garlic, minced

    2 cups diced sweet potato

    2 cups sliced carrots

    1 cup celery

    1 tsp dried thyme

    1 cup asparagus

    1 cup crimini mushrooms, sliced

    1/2 cup fresh peas

    2 cups filtered water

    2 TBsp tamari

    2 Tbsp nutritional yeast

    1 TBsp miso

    ¼ cup arrowroot starch dissolved in 1/4 cup filtered water

    Topping:

    6 russett potatoes, peeled and cut into 2 inch chunks

    sea salt to taste

    1 Tbsp coconut oil (optional)

    1/4 cup coconut milk  (or as needed)

    Heat the olive oil in a large stockpot, and add the tempeh.  Cook until browned, and season with a little sea salt.  Remove from the pan and set aside.  Add a little more olive oil to the pan.  Add the leeks, garlic, thyme, sweet potato, carrots, and celery, and cook until they have softened a bit, then add the garlic, asparagus, mushrooms, peas, tamari, nutritional yeast, miso, and water and bring to a boil.  Lower to a simmer, and place the lid on the pot.  Let cook until the veggies are tender, about 10 minutes.  Once they are tender, add the arrowroot mixture, and let cook a few more minutes while stirring until it has thickened. Remove from the heat.

    Meanwhile, place the russets in a large pot of salted boiling water on the stove, and bring to a boil.  Cook until the potatoes are tender, and drain.  Add sea salt to taste, along with the coconut oil and milk and mash until soft, adding a little more milk if desired.

    To assemble, spoon the veggie mixture into 4 ovenproof bowls, then top with the crumbled tempeh, and lastly with the mashed potatoes.

    Place the pies in the oven and cook for about 10 minutes until bubbling.  Let cool slightly before serving.

     Vegan Shepard's Pie 3

     

  • Spring Green Kale Salad

    Spring Green Kale Salad

    You know those meals that you throw together with what you happen to have on hand?  Well that is how I make mine most of the time and I find that the most delicious creations tend to happen when I do not have a plan.  That was the case with a salad made from random green fruits and veggies I had laying around last weekend.  How appropriate that it was green too since spring is soon to be here and St. Patrick’s Day is just around the corner! I am all for this beautiful color right now especially if it is green grass and plants poking up from the ground.  I am so ready for warmer temperatures and sunshine.

    So back to this salad I made, I used a lovely Russian red kale for the base greens, tossed with a simple lemony hemp vinaigrette.  That would have been good on its own, but even better once I added in some asparagus, kiwi and pear.  I even cut the fruit into little shamrocks just because I could.  I am quite excited about my shamrock cookie cutter since I can use it this month. Lastly, I added in some crunchy pistachios and scallions and the salad was complete!  It was delicious. A little sweet, a little tart, and a little savory.  The perfect balance for a salad as far as I am concerned.  I love randomly thrown together salads!

    Spring Green Kale Salad 
    Serves 1-2

    1 large bunch of kale, washed and torn into bite sized pieces

    Dressing:
    3 Tbsp raw hemp oil
    3 Tbsp fresh lemon juice
    zest of one lemon
    1 Tbsp maple syrup
    sea salt to taste

    2 large pear, thinly sliced*
    3 kiwi, thinly sliced*
    2 cup asparagus, cut into 1 inch pieces
    3 scallions, sliced
    1/2 cup raw pistachios

    Add the kale to a large bowl, then add the dressing and massage into the kale until a little softened and coated.  Add the remaining ingredients and toss together.  Serve!

    *I sliced them thinly, then used a shamrock cookie cutter to cut out shapes.

  • Raw Matcha Coconut Cream Pie

    Raw Matcha Coconut Cream Pie

    Matcha coconut lattes are amazing, and one of my favorite warm drinks lately. If I want something a bit jazzier than tea since I don’t drink coffee they do the trick.  The sweet flavor of the coconut along with the earthy matcha is simply heavenly!  Which got me to thinking, a coconut cream pie with matcha would be amazing.  I had to make one.

    So that is what I made last weekend.  The most luscious pie I have made in a while with two of my favorite flavors involved.  This pie was pretty simple.  A classic raw pie crust, filled with a matcha laced coconut cream and large flake coconut like a classic coconut cream pie topped off with more coconut cream.  It was one of the best coconut cream pies I have made, and I have made quite a few.

    Billows of coconut whipped cream are one of my favorite things, bring matcha to the party and put it in a crust even better!  If you are a coconut cream pie fan, or a green tea fan, you must try this! It is perfect for spring, and I think it would make the perfect finale to an Easter brunch or dinner.

    Raw Matcha Coconut Cream Pie
    Makes one 6 inch pie

    1 six inch deep dish pie plate

    Crust:
    3/4 cup finely shredded dried coconut
    3/4 cup sprouted, dehydrated buckwheat groats
    1/2 cup ground flaxseed
    1 cup soft pitted medjool dates
    1/4 tsp sea salt

    Filling and  Topping:
    4 cups fresh young coconut meat packed*
    1/2 cup fresh coconut water
    1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
    1/4 tsp himalayan salt or sea salt
    1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean
    2/3 cup  plus 2 Tbsp raw coconut butter (warmed to liquid)

    1 Tbsp matcha powder
    1 cup large dried coconut flakes

    Additional matcha and coconut flakes for serving

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates).  Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.

    To make the cream, combine the coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth.  Add the coconut butter with the motor running and process for a minute. Divide between 2 bowls. Whisk the matcha powder into one, then fold the coconut into it.  Pour the matcha filling over the prepared crust and place in the freezer to firm up (about an hour). Place the other bowl in the freezer for about 45 minutes and chill until it is the consistency of whipped cream.
    Once the filling and the cream have chilled long enough, top the filling with the plain cream, dust with a little matcha powder, and top with more large flake coconut before serving.
    *If you do not mind this pie not being nut free, and coconut meat is unavailable, you may use 4 cups raw cashews, soaked for 4 hours and drained instead.

     

  • Vegan Coconut Lemon Pistachio Oatmeal Cookies

    Vegan Coconut Lemon Pistachio Oatmeal Cookies

    My Mother told me that she would pay me to make her some oatmeal cookies, she loved the last batch I made so much.  I said I would make some for free though if she didn’t mind them being a a new flavor and a twist on a classic.  I love oatmeal cookies as well, and I don’t ever mind sharing.  My Mom always said that oatmeal cookies were the healthiest, and that the fiber of the oats made them that way.  She would eat them for breakfast I am sure if she didn’t have time to make a bowl of oatmeal. I like that thought.  I like the texture and heft the oats give the cookies, without making them too heavy.  That is why they are one of my favorite cookies.

    So, this twist I was putting on the cookies got a bit of a skeptical look when I first told my Mom I was making it.  A bit of lemon in oatmeal cookies?  Yes.  And it was delicious!  Especially after a few pistachios and coconut joined the party.  This combination of flavors is heavenly in other applications,  so I knew it would be wonderful baked into an oatmeal cookie.

    These cookies were kind of like the end of winter meets spring.  Citrus season is still here, and a little pistachio and coconut sings of spring.  A bite into one of these beauties, and you will be put in your happy place.  A little pop of aromatic lemon and coconut plus the crunch of pistachios and hearty oats baked into a soft and delicious cookie.  The dough for these was awesome, but even better when they were warm and soft from the oven.

    Vegan Coconut Lemon Pistachio Oatmeal Cookies
    Makes about 4 dozen
    1 cup virgin coconut oil, warmed to liquid
    1 1/2 cups coconut sugar
    2 flax eggs* made with lemon juice instead of water
    2 Tbsp lemon zest
    1 Tbsp pure vanilla extract
    1 1/2 cups gluten free oat flour

    1 tsp baking soda
    3/4 tsp sea salt
    3 cups gluten free old fashioned rolled oats
    2 cups raw pistachios
    1 1/2 cups large flake unsweetened coconut

    In a large mixing bowl, mix together the coconut oil and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick). Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined, then add pistachios and coconut and mix until evenly distributed throughout the batter. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper. Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 13-15 minutes or until golden, but not overbaked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool. *Whisk together 2 Tbsp ground flax seed, 1/4 cup and 2 Tbsp lemon juice in a small bowl.  Allow to sit in the fridge for 15 minutes until the mixture has set up (or become kind of thick).

     

  • Raw Key Lime Pie Bites

    Raw Key Lime Pie Bites

    I got my hands on a bunch of limes, and all I could think to make with them is key lime pie.  It sounded sooo good to me because I love key lime pie any time of the year.  Especially the very tart kind.  It has to be the perfect balance of tart and sweet, with real organic limes, plenty of zest to create that lovely aroma.  I was feeling a little lazy though so instead of a pie, I ended up making key lime pie bites.

    Just a dusting of raw “graham cracker” crumbs on the bottom, just enough to set the luscious filling on top of since the filling is my favorite part anyhow.  This was kind of like a cross between fudge and key lime pie, and they were rich, hence the bites. But see I figure with bites you can have more of them, so it is always a win!

    They tasted just like key lime pie!  The perfect balance of tart and sweet, a little graham cracker crunch for good measure and melt in your mouth goodness!  Bring these to a party and everyone will be your friend.  I think these might be nice to serve as part of an Easter brunch spread, because everyone wants a little of everything, and a bite is perfect!

    Raw Key Lime Pie Bites
    Makes 20

    Graham cracker crumbs:
    2/3 cup finely shredded, dried coconut
    1/2 cup sprouted dehydrated buckwheat groats (or walnuts if you do not mind it not being nut free)
    2 Tbsp ground flaxseed
    1/2 cup soft medjool dates, pitted
    1/4 tsp Himalayan or sea salt
    1/4 tsp cinnamon

    Lime Filling:
    1 1/2 cups raw coconut butter (NOT oil) warmed to liquid
    1 cup lime juice
    1/2 cup filtered water
    2 Tbsp organic lime zest
    1/4 tsp matcha powder (or you may use spinach juice)
    1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
    1 tsp vanilla extract
    pinch sea salt

    For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together.
    Spread out into an 8×8 inch pan lined with foil or parchment and oiled with coconut oil (for easy removal).  Set aside.
    For the filling, whisk together all ingredients together in a bowl until smooth. Spread out over the prepared graham cracker crumbs.
    Place in the freezer to set, about 30 minutes.  Cut into small squares and serve!
    Store any extra in the refrigerator.

     

  • Raw Strawberry Chocolate Chunk Blondies

    Raw Strawberry Chocolate Chunk Blondies

    I love making every variation possible of berries and chocolate this time of the year.  Yes, it is because Valentine’s Day makes me feel like it is ok to use berries in the winter even though they are not growing here in Minnesota because there is snow on the ground.  Good thing I can still get fresh or frozen organic berries or I would be really missing them since we go about half a year without them here.  Anyways, back to my berries and chocolate thing, I tend to do this every year, and in past years creating a Raw Dark Chocolate Raspberry Truffle Cake, Raw Raspberry Rose Cream Truffles, and Raw Red Velvet Strawberry Filled Doughnuts to name a few of many.  This year is no different.  I am craving the berries and chocolate so I decided to make some Raw Strawberry Chocolate Chunk Blondies.

    Blondies are already one of my favorite bars, so add in the sweetness of strawberries and even better, right?!  I thought so at least.  I added in some dark chocolate chunks as well as some raw cacao nibs because I love all of the different textures in the soft dough.  I had to keep sampling the dough as I formed them into the bars just to make sure it was alright wink, wink.  Of course it was, who am I kidding, I just thought it was so good I couldn’t wait for them to firm up before eating.  These needed no dehydration so you need not wait long to enjoy them.  They taste kind of like strawberry shortcake married a blondie and had a baby.  These are perfect for Valentine’s Day, but luckilly after winter comes spring, and more berries…so more opportunities to make these again!

    Raw Strawberry Chocolate Chunk Blondies
    Makes 24

    Dough:
    2 cups raw coconut flour (home made is preferred)*
    1 cups sprouted buckwheat flour (or additional coconut flour)
    1/4 cup plus 2 Tbsp ground flax seed
    1 cups soft medjool dates, pitted
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 cups fresh strawberries**
    1/4 cup raw almond butter
    2 Tbsp raw coconut butter (NOT oil), warmed to liquid

    3/4 cup chopped raw dark chocolate
    1/2 cup raw cacao nibs

    For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Add the vanilla, berries, almond butter, and coconut butter and process until smooth like dough.  Mix in the chopped raw dark chocolate and raw cacao nibs. Then press the blondies into a 1 1/2 inch square on a foil lined sheet pan. Place in the freezer until set (about an hour), then cut into 12 squares and enjoy!  Store in the fridge.

    *Make your own coconut flour by buzzing 2 cups finely shredded dried coconut in a high speed blender for about 15-30 seconds until fine flour (but not too long or you will get butter).
    **Since berries may vary in moisture levels, if you find that your blondies are too wet, add a little more coconut flour.  To dry, add a little water 1 tsp at a time while mixing the dough before adding the chocolate and cacao nibs.

     

  • Raw Maple Cinnamon Pumpkin Seed Walnut Butter

    Raw Maple Cinnamon Pumpkin Seed Walnut Butter

    I am a big fan of making your own nut butter at home.  Not only is it usually more cost effective, but you can create new blends of nuts that you would not find in a store.  Sometimes I make flavors with dessert in mind like Raw Pecan Brownie Batter Butter or Raw Sugar Cookie Dough Butter, and other times it is just a blend like Macadamia Coconut Butter (which are all heavenly by the way).
    This last week when I was making nut butter I wanted something a little in between.  I had been grinding up pumpkin seeds at work for a recipe (I work in a deli), and I thought some pumpkin seed butter might be interesting.  I had never tried it and I am always up for trying something new.  I went for it when I got home and I was craving something a little sweet so I decided that maple and cinnamon would be lovely in the nut butter.  I ended up adding in a few walnuts as well to make it more creamy, and some coconut sugar for low glycemic sweetness.

    It ended up tasting amazing and has since become something that I stir into my morning oatmeal.  I enjoyed the pumpkin seeds so much that I decided to create a savory version as well that I have the recipe for below the sweet one. The savory nut butter is great for making a quick salad dressing.  I think I will keep using pumpkin seeds often in my daily use nut butters because they are cost effective (way cheaper than other nuts), packed with nutrients and yummy!

    Raw Maple Cinnamon Pumpkin Seed Walnut Butter
    Makes about 2 1/2 cups

    3 cups raw pumpkin seeds
    1 cup raw walnuts
    3/4 cup coconut sugar (or you may use maple sugar)
    1/4 tsp sea salt (or to taste)
    1 Tbsp cinnamon
    1 tsp pure vanilla extract
    1 tsp maple extract

    In a high speed blender, combine the seeds and nuts and blend until smooth (alternatively this can be done in a food processor but it takes a lot longer and will most likely not get as smooth). Add the coconut sugar, sea salt, cinnamon vanilla, and maple extract and blend until smooth.  Store in a jar.

    VariationSavory Pumpkin Seed Walnut Butter
    Omit the sugar, vanilla and maple and replace the cinnamon with 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp dried thyme and 1/2 tspground chipotle powder.

    This savory nut butter makes a wonderful dressing if you combine 1 cup of the nut butter, 1 cup water 1 garlic clove, and 1/4 tsp salt in a blender and blend until smooth.  I like to keep a bottle of this in the fridge for salads.

  • Vegan Strawberry Almond Layer Cake

    Vegan Strawberry Almond Layer Cake

    1 Corinthians 13:4-7

    Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails.

    I couldn’t agree more with that passage, and although we should think about treating others with love every day, since Valentine’s Day is coming up, the day which is supposed to be all about love, how appropriate is it to remind ourselves of that?! As you can tell I am not into all of the commercial spend lots of money aspect of Valentine’s Day.  It is not all about the flowers and expensive jewelry that so often people get so wrapped up in. By the way, when did every holiday become all about spending lots of money?  To me, Valentine’s Day should be a day to share our love for others family, friends, significant others, whomever we have in our lives that we love.  My perfect Valentine’s Day doesn’t involve going out for expensive dinner, jewelry and flowers…it involves time to appreciate each other .  Going out and enjoying nature, maybe hitting a museum to admire the art together.  A home made dinner and dessert, alone time to relax with each other. Just low key, but the things I really enjoy.  After all, love is about feeling happy, seeing every day the things you love in that other person and appreciating them.  Knowing that they will be there for you in the future, and thankful that they are in your life.  Being grateful that you have gotten through tough times with that person and the relationship becoming stronger in the process.  Being patient with them when they do stupid things that you don’t agree with sometimes, and taking their good advice to change when you are the one doing the stupid things.  So, to me Valentine’s Day should be a day to reflect on all of this and appreciate the one you love for who they are.

    Although I share my love in many ways, one of the ways I express my love is through food in case you couldn’t tell that already.  I enjoy making things for those I am close to in my life and sharing.  The latest thing I made to share was a Vegan Strawberry Almond Layer Cake last weekend.  Truth be told, I wanted a cake with pink frosting and that was why I made it to begin with.  Plus as I have mentioned in some previous blog posts, Valentine’s Day is an excuse to use strawberries in desserts when they are not necessarily in season.  I know, shame on me…but they are organic at least, and the good news is that you can use frozen in this recipe.  For the cake part, I made it gluten free, laced with strawberry puree, and 3 hits of almond.  Milk, oil and extract.  Which all made for a delicious moist cake!  For the frosting I kept it pretty simple, no added jam layers and whatnot, just pink strawberry frosting with a hint of white chocolate in the form of cacao butter and a secret ingredient to make the color extra pretty. Beets.  Yes, I used beets in the frosting, and no you can not taste them.  This cake was fabulous!  I shared it with my special someone, my boyfriend Eric who loves desserts even more than I do.

    Vegan Strawberry Almond Layer Cake
    Makes 1 6 inch 4 layer cake

    2 6 inch cake pans

    Cake:
    1 3/4 cups Bob’s Red Mill All Purpose Gluten Free Flour
    1 tsp baking soda
    1/2 tsp sea salt
    1 cup coconut sugar
    1/4 cup virgin coconut oil, warmed to liquid
    1/4 cup almond oil
    1/2 cup almond milk
    1/2 cup pureed strawberries
    1 Tbsp pure vanilla extract
    1 tsp almond extract
    2 Tbsp cider vinegar

    Frosting:
    4 cups young coconut meat*
    2 cups chopped raw red beet
    2 cups fresh strawberries
    3/4 cup raw coconut nectar, maple syrup or agave nectar
    1/2  tsp sea salt
    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    3/4 cup coconut butter, warmed to liquid
    1/4 cup raw cacao butter, warmed to liquid**

    Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
    Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    Whisk oils, almond milk, berry puree, vanilla extract and almond extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
    Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter and cacao butter in a high speed blender or food processor and process until smooth.  With the motor running, add the coconut butter and cacao butter and process a minute more.  Pour the frosting into a bowl and let sit in the fridge until the consistency of whipped cream.
    When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.  Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.  (place any remaining frosting in a pastry bag and pipe decoratively over the cake).  Store cake in the fridge.
    *If you do not have access to young coconut meat, you can use 4 cups soaked cashews instead along with the other cashews.
    **If you can not get cacao butter, you can substitute more coconut butter or coconut oil.

    ***if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

     

  • Toxic World Toxic People Review

    Toxic World Toxic People Review

    When Anna Victoria Rodgers of Miss Eco Glam sent me a copy of her book Toxic World Toxic People, I knew it was going to be a good book, but I had no idea how shocking it would be to learn the dangerous things which we are all exposed to every day.  I grew up with a Mother who was very conscious of chemical exposure because she has fibromyalgia and she tries to avoid as many as possible.  She had us switching to all natural brands and chemical scent free products and when I was younger I could never understand why.  Now as an adult I get it. I too want to live as clean and non toxic as possible.  Which is why I wanted to read this book.
    Anna exposes the truth behind many of the things we believe to be safe.  Toxic substances that the government considers ok to include in things like our water supply, beauty products, foods and much more.  She has different sections of the book, one for the toxins we are exposed to every day, another for the path to health and happiness, and another for rethinking parenting and problems in our society today.  So really she touches on all aspects of life where we may be living in an unhealthy way not just chemicals we are exposed to on the outside.  She also offers solutions to remedy these things and limit our exposure to toxic things.
    I wanted to do an interview with Anna so that you can all see what she has to say regarding her book, so without further ado here it is:

    What made you decide to write this book?

    Basically it came about because I had a long history of ill health and I didn’t really know why. All I knew was that modern medicine was not helping me get at all better. Even my father who is a doctor, didn’t know what was wrong with me and often would say it was ‘in my head’ but I knew it wasn’t. Its not normal to feel so unhappy and so ill.
    I began to do my research into Chronic Fatigue and Depression and what are the main culprits to causing these very common problems. My book is mainly about all the research I came across that ended up pointing to a very pressing issue – and that is, that toxic chemicals are causing so many health and mental problems for people. I felt it was my calling to share with as many people as I can, what is going on and what we can do about it.
     I’m also very passionate about ‘toxic relationships’ hence they title Toxic World Toxic People we’ve become ridden with chemicals that don’t belong in our bodies, and also our relationships with people are suffering too. Divorce is sky high and parents aren’t getting on very well with their children. And people don’t often tend to realize this but most depression and other mental health conditions can really be traced back to childhood issues – where we don’t always get our ‘needs’ met. Many of us can agree, that we don’t feel we are ‘seen’ by our parents, they don’t ‘get us’ or don’t see us a individuals with something valid to say. Lots of people have health issues that really relate to emotional trauma. I’m really passionate about helping people try and look back into their own childhoods, to try and understand what has happened and to move forward, as well as becoming much better parents themselves so they don’t pass it on to their own children. Many people aren’t healthy OR happy these days and I hope that my book helps people identify this but also provides solutions to help improve their state of mind and health. 
    There are lots of shocking things I learned when reading your book, so what is the most shocking piece of information you learned when doing research for the book?
    I think its mainly about the Pharmaceutical fraud that goes on in our industry.   It seems we hear every day about new cases that are being discovered. It’s very scary how much say they have with what goes on in the Government, there’s a big revolving door with staff going back and forth between the two, not to mention that Pharmaceutical companies pretty much spend the most amount of money lobbying the government. This allows for such serious problems to arise. 
    Many of our children’s medication’s have not been tested properly tested for safety, or in conjunction with other medications they take – which is pretty concerning when you think about it. Tylenol is a very commonly used infant medication, but the average parent has no clue really what its doing to their child. Even using it once a month can increase their child’s risk of developing problems such as asthma. But there are so many amazing, and scientifically proven to work, natural remedies for things. I hope that parents take back their own power to look after their children’s health and their own.    I hope my book helps with this too.
    You mention many ways of detoxing in the book, but what has been the best resource for you for helping to rid your body of toxins and feel better? 

    I really love Mercola.com and Greenmedinfo.com both of these sites are jam packed with the best medical advice and are always heavily referenced. I also love Collective-Evolution’s website too and in fact, I am going to be writing for them soon.
    You have lots of DYI non-toxic cleaning and home recipes in the book, which one do you find the most useful, or which one is your favorite?

    I adore using Apple Cider Vinegar, its so inexpensive, and has a million and one uses (ok maybe more like hundreds!) but it can be used to clean pretty much everything, You can even use it as a fabric softener! Lemon and Hydrogen peroxide also cleans things hygienically too.
    You talk about many things in your life that have happened in the book where you were exposed to toxins. If you could have chosen one thing in your lifetime to do differently and limit your exposure to toxins, what would it be? 

    I think it would be to not use lead paint on my body that day when I was 5. I was silly and painted it on my body with a friend. It was actually house paint and back then, most house paint still contained high levels of lead. A heavy metal that has been banned from use in petrol and in paint because its now been proven to be safe.  I wonder how different my life and health would have been without doing that. But perhaps I wouldn’t have written this book!
     
    What do you hope to accomplish through the distribution of your book?

    I really just want to help as many people as I can, the individual, children and the whole family. To do this on a big level would be a dream come true. My book hit best seller status last week which has been very exciting keep getting it out there.
     
    If you could give one piece of advice for living a healthier life, what would it be?

    To look at what food you are eating, what quality it is, is it the right food for your body and to limit your pesticide intake as much as possible (buy organic as often as you can) and to stay right away from anything that may have been sprayed with Glycophosphate, this stuff is ruining peoples stomach function and contributing to allergies and just general poor health. This is a pesticide created by Monsanto. I have written about Monsanto in my book and wowzers, I don’t know how the staff their can sleep at night. Oh wait, I do, they more than likely sleep on the best linens in gorgeous huge homes because Monsanto are a multi-billion dollar industry with a hold on the world that is causing untold problems. They have to be stopped one day and it will only come from ‘we’ the people who will just not continue to buy their poisons.
    I am also big on detoxing, but not in a way that is difficult to do. I didn’t start to get better health and mental wise until I started detoxing. I recommend people to use a fantastic product called Pure Body Zeolite that is safe, easy to use and scientifically proven to remove toxins from the body. Babies are being born with at least 200 industrial chemcials in their bodies (reference in my book) so its easy to see that we all need to detox on a regular, if not daily basis.  Pure Body starts working within minutes and can often make you feel physically better within a few days.
     
    You can purchase Anna’s book HERE on Amazon and good news, it is free right now if you buy the Kindle version!  I would recommend you all  read this book as it is something everyone who wants to live a healthy happy life should read!  You should all check out her Website as well!
    Here are a few of my recipes for non-toxic body care items:
     
     
  • Citrus Cacao Butter Lip Balm

    I go through a lot of lip products.  When I was in high school I had the nickname “glossy” because I always had many different lip products on me at any given time, and my lips always had to be moisturized.  I am not quite as obsessive about it now, but soft lips are still important to me.  None of that chapped lip nonsense. I am way more picky about what I put on my lips than I used to be also, I only use natural lip products.  Since I learned that most commercial lip products contain things like preservatives, chemicals and heavy metals (just to name a few).  Although there are some great natural lip product brands out there, I love making my own lip balm. I have been making a lot of sweets with raw cacao butter lately, and they were all amazing, but what I have been really dying to make with it is lip balm.

    I had made some lip balm around the Holidays, but it did not contain cacao butter, and so I wanted to make a new formula and give it a go with it included.  I made a simple combination of cacao butter, coconut oil, and almond oil with some of my favorite citrus essential oils like lemon, orange and grapefruit.  It turned out awesome, and whenever I use it I feel happy because it smells like chocolate and citrus truffles or something dessert-like of that nature. I think anyone would be happy to kiss lips wearing this.  Also, I have been using it on the dry parts of my hands as well and it is a wonderful deep moisturizer for my cracked skin.  This recipe takes almost no hands on time at all, I just popped my cacao butter and coconut oil in the dehydrator while I was working on other stuff until it melted, then whisked the ingredients together and put it in the tins.

    Citrus Cacao Butter Lip Balm

    Makes 14

    3 Tbsp raw coconut oil, warmed to liquid

    2 Tbsp raw cacao butter, warmed to liquid

    2 tsp sweet almond oil

    5 drops sweet orange essential oil

    5 drops grapefruit essential oil

    2 drops lemon essential oil

    14 small lip gloss tins or containers with lids

    Whisk together all ingredients in a glass measuring cup with a pour spout until well combined.  Pour into desired containers and allow to set until hard, about 3 hours (if you wish to speed it up, place them in the refrigerator).

  • Raw Pumpkin Seed Falafels

    Raw Pumpkin Seed Falafels

    Sprout Living was kind enough to send me some of their products to sample, and one of them was their Simple Signature Pumpkin Seed Protein Powder.  I love the idea of this protein powder because it is super simple and contains only one ingredient: pumpkin seeds. Pumpkin seeds are packed with nutrients, and I have been using them in some of my other recipes, so I was excited about this.  The first thing that came to mind, was using them in a savory recipe since the powder is pretty neutral and I felt it would add protein to a recipe without flavoring it.

    I was craving some raw falafels so that is what I decided to make.  I love having a quick source of protein for lunch that I can throw on my salad (because I usually eat a pile of veggies with some type of protein every day).  So, I  made a batch of these and they lasted me 3 days which made me happy.  I used my carrot pulp leftover from juicing along with the protein powder and some spices to make the falafel base, dehydrated them for a short time until the outside was a little crisp, and voila!  Falafel deliciousness! I am a big fan of traditional falafel so it makes me happy that I can have these to satisfy my craving for them without all of the deep frying.  I threw them on my salad, and drizzled it all with some pumpkin seed dressing which can also double as just a dipping sauce for these babies.

    The pumpkin seed protein powder was perfect in these, and it kept the recipe simple.  I wish I had had some last time I made falafels!  I have used the pumpkin seed protein in a few smoothies as well and it is nice and neutral blending into the other flavors, but keeping me full and energized.  If you would like to buy some for yourself, you can find it on the Sprout Living Website HERE.

    Raw Pumpkin Seed Falafels
    Makes 12

    2 cups carrot pulp (leftover from juicing)
    1 garlic clove
    1/4 tsp sea salt (or to taste)
    1/4 tsp chipotle powder
    1 tsp ground cumin seed
    6 scoops Sprout Living Signature Simple Pumpkin Seed Protein Powder

    In a food processor, combine all ingredients and pulse until well blended and starting to hold together when squeezed.  Roll into 12 balls, and place on a lined dehydrator tray.  Dehydrate for about an hour until warm and crispy on the outside. Serve with Pumpkin Seed Butter Dipping Sauce (recipe follows) or on a salad with the sauce drizzled over.

    Pumpkin seed butter dip/dressing:
    Makes 1/2 cup

    1/4 cup raw pumpkin seed butter
    2 Tbsp lemon juice
    2 Tbsp filtered water
    sea salt to taste
    1/2 tsp ground cumin
    pinch of ground chipotle powder
    1 small garlic clove, minced

    Whisk together all ingredients until smooth (if you would like it thinner, add a little more water).  Serve with the falafel for dipping or as a dressing on a salad with the falafel.

  • Raw Green Berry Layered Shake

    Raw Green Berry Layered Shake

    Sprout Living was kind enough to send me some of their products to try, and one of them was the Green Kingdom Epic Protein.  It is a vitamin rich protein filled with green plants such as spirulina, kale, and Indian moringa  but it does not taste like it does, in fact it tastes sweet and delicious!  I love all of the Sprout Living proteins, but I have to say this one is my favorite that I have tried.  It tastes like berries and fruit to me, so I decided that it would be wonderful in a berry shake.

    I am always making shakes and smoothies for myself or my boyfriend Eric and I to share, and I usually include some form of protein so I couldn’t wait to try the Green Kingdom. Since it is winter and I am having a lack of fresh berries, I thought I would use my frozen ones in this smoothie with the green protein powder to create a fun layered drink.  Truth be told, it ended up looking like Spring which is great because I could go for some spring right about now and I am hoping for an early one this year since it seems like the last two years we were jipped out of one.  For the shake, I made a green layer with bananas, pineapple and the protein, and for the berry raspberries, strawberries, and banana.  I kept this sugar free sweetening just with a hint of stevia (which is what I usually do since fruit is sweet enough).  It was yummalicious!  The Green Kingdom complimented the berries well, but I have a feeling it would be delicious in any fruity shake or smoothie.  If you would like to grab some for yourself, you can find it HERE.  Nothing beats getting an extra burst of greens goodness!

    Raw Green Berry Layered Shake
    Serves 1
    Green layer:
    2 large bananas, frozen and cut into pieces
    1 cup frozen pineapple
    1/4 cup fresh coconut water or raw vegan milk of your choice
    stevia to taste (or your choice liquid raw sweetener)
    2 scoops Sprout Living green kingdom protein powderBerry Layer:
    1 large frozen banana, cut into pieces

    1 1/2 cups frozen strawberries and raspberries, mixed
    1/4 cup fresh coconut water or raw vegan milk of your choice
    stevia to taste (or your choice liquid raw sweetener)

    For the shake, combine all of the green layer ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour into a large glass liquids measuring cup.  Add the remaining ingredients for the berry layer to the blender and blend until smooth.  Pour the two mixtures, alternating them into a glass (to create layers). Serve!*If you do not wish to create a layered smoothie, just blend it all at once and enjoy!

     

  • Mulberry Pecan Crunch Dark Chocolates

    Mulberry Pecan Crunch Dark Chocolates

    Vivapura was kind enough to send me some products to try recently, and one of them was white mulberries.  I could not have been more excited because I have been hearing about these for years, and have never gotten to try them, until now.  If you have not heard of Vivapura, they are a supplier of raw, organic plant based superfoods, and they sell some pretty awesome stuff for a reasonable price that can be hard to find elsewhere. So these mulberries they sent…let me tell you, they were little bites of heaven.  They tasted kind of caramelly, reminding me a little of the flavor of dates, but with a little crunch and texture. I could have just eaten the whole bag…but then I would not have been able to make any recipes so I restrained.

     I decided that the caramelly flavor and crunchy texture of the berries would be awesome in some raw dark chocolate with some raw pecans.  I am in the chocolate making mood as of lately because I am working on my Valentine’s gifts and I am craving it a bit more myself in the last few weeks.  Because after all, there is nothing wrong with giving yourself raw chocolates for Valentine’s Day.  Anyways, back to the chocolates.  I also used some of Vivapura’s Organic Raw Cacao Butter in the chocolate base and it made these especially silky.  I sweetened them with coconut sugar to keep them low glycemic and it kept with the caramel flavored theme I had going.  These were simply heavenly!  They were smooth, crunchy, caramelly, and craveable.  If you would like to buy some white mulberries from Vivapura, you can find them HERE.  If you get some white mulberries, you have to try these. They are worth making just for yourself because you deserve to indulge in raw chocolate! Or of course you could be kind and share.

    Raw White Mulberry Pecan Crunch Dark Chocolates

    Makes 32

    Raw Chocolate:

    1/2 cup raw cacao powder

    1/2 cup Vivapura raw organic cacao butter, warmed to liquid

    1/4 cup raw coconut sugar, finely ground*

    a pinch of sea salt

    two 16 hole chocolate mold (I used silicone)

    about 3 Tbsp Vivpura white mulberries

    about 3 Tbsp chopped raw pecans

    Combine all chocolate ingredients and whisk together until smooth. Take your chocolate mold and fill holes half full with chocolate. Drop some of the mulberries and pecans into each chocolate over the bottom layer. Top with remaining chocolate in the holes so it is even with the top of the mold. Place in the freezer to harden, then pop out of the molds and enjoy!


    *I buzz my coconut sugar in the high speed blender for about 15 seconds so it dissolves easier in the chocolate.  

  • Raw Green Tea Almond Raspberry Granola

    Raw Green Tea Almond Raspberry Granola

    My Mom drinks green tea every day, and she loves my granola for breakfast. So I thought I would create a recipe for her that combined two of the things she loves.  Plus, I am a fan of granola myself and I can not resist anything with matcha in it lately.  It has found its way into many of my desserts, and I am always discovering new and delicious things to pair with it.  This really turned out to be a granola tailored to my Mom though, since it had lots of her favorite things in it.  Not just the matcha powder, but almonds, raspberries and coconut as well.  My Mom always said almonds are the king of nuts when I was a child and I was skeptical about eating them.  Now I as an adult I finally see where she was coming from.  She has also always been the biggest coconut lover I know, eating my Mounds bars after Halloween because I didn’t like most coconut stuff much as a child.  Boy has that changed. We both have a love of raspberries, and always anxiously await summer when they are in season.  The sweet and tart together along with the seedy texture makes us both happy.

    So, I knew we would both find this granola delicious!  The earthy matcha was wonderful with the berries and sweet almond.  This is a wonderful snack in my opinion and a wonderful breakfast in my Mom’s.  She likes to enjoy it with milk, and I enjoy it crunchy and munchy.  The best thing about raw buckwheat granolas is they are a bit more crunchy than the traditional home made oat granola.  which is exactly what I enjoy.  I love to top off smoothie bowls with it or raw coconut yogurt.

    Raw Green Tea Almond Raspberry Granola
    Makes about 8 cups

    2 cups raw buckwheat
    1 1/2 cups dried large coconut flakes
    2 cups raw almonds, soaked for 6 hours and drained
    1/3 cup raw coconut nectar or maple syrup (or more if you prefer sweeter)
    1/4 cup raw coconut butter, warmed to liquid
    2 Tbsp matcha powder
    1/2 tsp sea salt
    2 tsp pure vanilla extract
    1/2 tsp almond extract
    1/4 cup filtered water
    1 cup dried raspberries

    Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain. Place in a large jar and set in a well lit area (natural light, but not in direct sunlight). Let sit for a couple days, or until little sprouts begin to emerge from the buckwheat, rinsing 2 times a day. Once sprouted, drain well, and place in a large bowl, along with the coconut, and almonds.
    In a food processor, combine the coconut nectar, coconut butter, sea salt, vanilla, almond extract, water and matcha. Process until smooth and pour the mixture over the granola and mix well with your hands. S
    pread out on 2 lined dehydrator, and dry for about 12 hours or until crispy.
    Mix in the dried berries once dried. 
    Can be stored in an airtight container for a few weeks at room temperature.

  • Raw Banana Almond Chocolate Chunk Ice Cream

    Raw Banana Almond Chocolate Chunk Ice Cream

     

    Sprout Living was kind enough to send me some of their protein powder samples to try out and create recipes with.  I was super excited because being as active as I am protein powders are always something I use.  I love them in smoothies, but I sneak them into other recipes as well.  Their protein powders appealed to me because they are raw, contain no GMOs, are gluten free, all made from whole foods and are vegan.  They all contain a good amount of protein per serving 19-26 grams depending on the flavor or type you choose which is getting your protein bang for your buck if you ask me! The big thing with me and protein powder if they taste good, how they make me feel and how is the consistency.  I have to say, theirs more than passed the test!  All of the flavors tasted great to me, I felt energized and the consistency was perfect!  


    I couldn’t wait to start trying it in recipes as well, and the first I decided to make was ice cream.  I sometimes add protein powder to my ice cream to give it a boost and make it a little better consistency.  I thought their vanilla lucuma Epic Protein would be perfect in some raw banana almond ice cream.  


    The base tasted amazing.  With the protein powder and addition of a little almond butter and the coconut banana base, it was incredibly silky and I could have drank it as was.  After it was processed in the ice cream maker, I decided that I wanted to add in some texture and extra deliciousness in the form of raw chocolate chunks and almonds.  It was simply heavenly!  

    And, I got a little extra boost of protein with my ice cream, which is always a good thing for me.  If you are looking for a protein that is clean, delicious and tastes wonderful, be sure to check out Sprout Living’s Website!  I can say that I have been enjoying this protein before and after my runs this week and I feel pretty energetic! Stay tuned, I will be using some of their other protein powders in recipes soon!

    Raw Banana Almond Chocolate Chunk Ice Cream
    Makes about 6 cups

    Ice Cream:
    1 cup coconut water
    3 cups young coconut meat*
    2 cups ripe bananas, sliced
    1/4 cup Sprout Living Epic Protein vanilla lucuma flavor
    1/2 cup raw date paste (or maple syrup or raw coconut nectar or your choice liquid sweetener)
    seeds of one vanilla bean (or 2 tsp pure vanilla extract)
    1 tsp almond extract
    1/4 tsp sea salt
    1/4 cup raw almond butter
    1/4 cup raw coconut butter, warmed to liquid

    1 cup chopped raw almonds
    1 cup chopped raw dark chocolate

    To make ice cream base, to a high speed blender or food processor, add coconut water, coconut, bananas, protein powder, paste, vanilla, almond extract, sea salt, and almond butter and process until very smooth, about a minute or two. Add the coconut butter slowly so it gets incorporated and doesn’t clump up.  Process a minute more.  Pour the mixture into an ice cream maker and process according to directions.
    Set aside.  When the ice cream is done churning, remove from ice cream maker, stir in chopped almonds and chopped raw dark chocolate.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency (if it becomes too hard, let sit out for about 15 minutes before scooping).
    *you may substitute 3 cups raw cashews soaked 4 hours and drained well for the young coconut meat if it is unavailable, or use 3 cups canned full fat coconut milk (if you are ok with it not being completely raw). 

  • Raw Samoa Macaroons

    Raw Samoa Macaroons

    Every where you go practically this time of the year, you hear about buying Girl Scout cookies.  I used to indulge in them myself up until I decided to eliminate refined sugars and transfats from my diet.  Samoas were always my favorite. Don’t get me wrong, Thin Mints, and Tag Alongs were a close second, but there was something I loved about the caramel coconut covered chocolate drizzled cookies the most.  I have made a few raw desserts paying homage to what used to be my favorite girl scout cookie in the past, including a Raw Samoa Cheesecake, and Raw Samoa Mousse Bars.

    This year, I still wanted to keep with the Samoa theme and make some candy.  Specifically in the form of macaroons.  Because coconut macaroons themselves are so coconutty that they are the perfect flavor background for a Samoa spin off.  I made a “caramel” base using what I call nature’s caramel (dates), a dash of vanilla they tasted like heaven.  I added a bit more coconut to make them truely coconut macaroons, then drizzled them with raw dark chocolate like the cookies.

    OMG, were these ever yummy!  They tasted like Samoas, but a lot less work to make than to recreate the cookies and no bad stuff like refined sugars or transfats in sight!  The best part is these have few ingredients, and are simple to make.  If you want to make them even easier, you can buy raw dark chocolate and melt that instead of making your own.  With goodies like these, you will not even miss Girl Scout cookies!


    Raw Samoa Macaroons
    Makes 12

    Macaroons:
    1 1/2 cups finely shredded unsweetened coconut, divided
    1/2 cup pitted soft medjool dates (if they are not soft, soak them in filtered water and drain well before using in the recipe)
    1 tsp pure vanilla extract
    1/4 tsp sea salt
    3/4 cup finely shredded unsweetened coconut

    Raw Chocolate:
    1/4 cup raw cacao powder
    1/4 cup raw cacao butter warmed to liquid (or coconut oil may be used instead)
    2 Tbsp raw coconut nectar or maple syrup

    pinch sea salt

    Place 3/4 cup coconut, dates, vanilla and sea salt in the food processor and process until smooth and well combined. Add remaining 3/4 cup coconut and pulse until the mixture holds together. Form mixture into 12 balls (they will be fragile before dehydrating, so be careful) and stick a clove into the top of each. Place on a dehydrator sheet. Dehydrate for 6 hours or so until firm.
    To make the chocolate, whisk together all ingredients until smooth, in a small bowl.  Lay out a piece of parchment, and line up the macaroons on it. Drizzle the macaroons with the chocolate (I like to put it in a plastic bag, and cut off the corner and squeeze it out to drizzle it).  Allow the chocolate to set (which will happen faster if you place them in the freezer for about 5 minutes).  Store extra macaroons in the fridge.

    *Note, since dates can vary in softness and moisture levels (depending on if you soaked them or not), if the macaroons seem too dry, add more dates (before adding the last coconut).  If they seem too wet, add more coconut.

  • Raw Vanilla Mint Shamrock Cookies

    Raw Vanilla Mint Shamrock Cookies

    Thin mints always get a lot of attention this time of the year.  And they are pretty delicious…but I couldn’t help but think what a white chocolate or vanilla thin mint would taste like?  You know, no actual dark chocolate involved.  I know, I know…to some I am sure that sounds absurd, no chocolate involved, but being that I am partial to vanilla, and often choose it over chocolate they sounded good to me.  Also, I am always up for things out of the ordinary.  So I got to work creating some vanilla thin mints last week.

    As long as I was making something mint, and St. Patrick’s Day is just around the corner, I thought why not tint them green and use my cute little shamrock cookie cutter that I have been waiting to use all year!  I used mostly the usual suspects in the dough for these babies, but I included one unusual ingredient, pumpkin seed butter.  Why pumpkin seed butter?  Well I have been loving it lately, it is nutritious, it is neutral and most importantly it is green!  So the cookies were naturally green and I added just a touch of matcha to make them a little darker.  I glazed them with a mixture of coconut butter and cacao butter which tasted like delicious white chocolate.

    They tasted like vanilla thin mints.  Just what I was looking for, and the best part is I made them bite sized, so I can have more.  At least that is how I think.  Or, maybe more to share if you make these and you are feeling generous! If you are more of a vanilla person like me, but love thin mints…you need to try making these little guys!

    Raw Vanilla Mint Shamrock Cookies

    Makes about 24 cookies

    3 cups finely shredded, dried coconut

    1 cup pumpkin seed butter 
    1 tsp matcha powder or spinach juice
    1/2 cup raw coconut nectar or maple syrup
    2 Tablespoon ground flax seed
    ¼ teaspoon salt
    1/4 cup plus 2 Tbsp filtered water

    Glaze:
    1/4 cup plus 2 Tbsp raw cacao butter, warmed to liquid
    2/3 cup raw coconut butter (not oil) warmed to liquid
    2 Tbsp coconut nectar or maple syrup
    1/2 tsp matcha powder or spinach juice
    1 tsp peppermint extract
    1 tsp pure vanilla extract
    In a high speed blender, buzz the coconut until fine like flour (about 15-30 seconds but not too long or you will get butter). Set aside.
    In a food processor, combine the pumpkin seed butter, nectar, flax seed and salt and water. Process until well combined. Add the reserved coconut flour, and blend until well combined and smooth.
    Roll out the dough on a sheet of parchment paper, and cut into little shamrocks (or whatever you like) with a tiny cookie cutter (you can re-roll the dough and cut out more if you can resist snacking on it).
    Place cookies on a lined dehydrator tray, and dehydrate for about an hour until they are dry on the outside. Place in the fridge to cool for about 15 minutes.
    Meanwhile, whisk together the glaze ingredients, and dip the cookies into it, one by one (letting the excess drain off, I like to set them on a fork) and set on a parchment lined sheet pan.  Once they are all dipped, place in the freezer for about 10 minutes to set the glaze. Store cookies in the fridge.



  • Vegan Tiramisu Layer Cake (gluten free)

    Vegan Tiramisu Layer Cake (gluten free)

     
     
    I have always been a big fan of Tiramisu.  I first had it at an Italian restaurant with my Mom when I was in college, and I was hooked.  We thought it was so good that we even made some at home the authentic way with custard and mascarpone.  Out home made version was even better than the stuff at the restaurant!  I have made versions of it since then, the first ones with dairy years ago, then some raw vegan versions with special twists like adding in bananas which are wonderful with tiramisu FYI. I have made tiramisu brownies, tiramisu ice cream, but never a tiramisu layer cake.  Well, that changed last weekend.
     

     

    Maybe it had something to do with taking in the heavenly aroma of freshly ground coffee at work.  It made me long for some creamy tiramisu. Funny, because I am not a coffee drinker, but I love the smell of fresh ground beans.  It reminds me of the laid back Saturday mornings where my Mother used to grind them for her coffee. I love how smells bring back memories.  For me, I think sometimes they are even more powerful than photos.

    For this tiramisu cake, I did not mess with lady fingers, but instead baked a coffee spiked cake which was to later be soaked with a bit of coffee syrup like traditional tiramisu.  No messing with custards and folding in or whisking of anything here for the creamy frosting.  I simply threw all of it in the blender, chilled and voila!  I even threw in some coffee beans which contributed a nice coffee flavor and a little nibby texture leaving flecks in the light colored frosting.  A dusting of cacao was necessary between all of the layers for that little note of chocolate as well.  This cake was simply heavenly.  I no longer missed tiramisu, and I was in my happy place.  That is until my piece of cake was gone.

    Vegan Tiramisu Layer Cake (gluten free)

    Makes 1 6 inch 4 layer cake
    2 6 inch cake pans

    Cake:
    1 3/4 cups all purpose gluten free flour
    1 tsp baking soda
    1/2 tsp sea salt
    1 cup granulated coconut sugar
    1/2 cup virgin coconut oil, warmed to liquid
    1 cup freshly brewed organic coffee or espresso
    1 Tbsp pure vanilla extract
    2 Tbsp cider vinegar

    Frosting:
    2 cans organic full fat coconut milk, chilled
    2 cups soaked raw cashews
    3/4 cup raw coconut nectar, maple syrup or agave nectar
    1/2  tsp sea salt
    2 tsp pure vanilla extract
    2 Tbsp organic coffee beans
    2 cups coconut butter, warmed to liquid

    Syrup:
    2 Tbsp strong brewed organic coffee or espresso
    2 Tbsp maple syrup or coconut nectar

    cacao powder for dusting
    chopped vegan dark chocolate and coffee beans for garnish

    Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
    Whisk flour, baking soda, sea salt, and sugar together in a large bowl to blend well.
    Whisk oil, coffee, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
    Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream (this may take anywhere from 1/2 hour to an hour depending on how warm it has gotten).
    Whisk together syrup ingredients in a small bowl.
    When ready to frost, place one cake layer on a plate. Brush with a little of the syrup, then dust with the cacao powder (I put mine in a fine meshed strainer and tapped it over the top). Spread frosting about 1/2 inch thick over the first layer, then top with the second. Brush that layer with the syrup, then dust with more cacao powder.  Repeat the frosting, then another cake layer, then more syrup, cacao powder, frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.  Dust the top of the cake with cacao powder and chopped vegan dark chocolate if desired.  Store cake in the fridge. *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

     

  • Raw Vanilla Mint Chocolates

    Raw Vanilla Mint Chocolates

    I have always wondered why mint is part of the St. Patrick’s Day tradition besides the fact that it is green and green is of course the color of St. Patrick’s Day. I mean, did they eat lots of mint stuff over in Ireland?  I am not Irish so I do not know, but probably not.  If I am wrong feel free to enlighten me in the comments. Still, mint is what I begin to crave this time of the year because of the holiday and because it reminds me of spring.  Maybe the memory of thin mint girl scout cookies has something to do with it as well.  But in any case something with mint inevitably has to be be made at the beginning of March.  To start off with the minty goodness this year, I made some raw chocolates.  Because I can never go wrong with those.  They are easy, share-able (if I do not eat them all first), and always delicious.  I decided to make them two tone, vanilla white chocolate mint and chocolate mint.

    I could have just made them one color and flavor but that is not nearly as fun or pretty.  I actually used matcha to color them green, because I can’t get enough of that stuff lately, but you could not taste it, just the mint chocolate and vanilla sang out when I popped one into my mouth.  Honestly it tasted like an Andes Mint. Which was a good thing for me because I actually used to love those as a kid.  If you are looking to make something chocolate mint, easy and delicious for St. Patrick’s Day, give these a go!

    Raw Vanilla Mint Chocolates
    Makes 30 small chocolates

    3/4 cup raw cacao butter, warmed to liquid
    1/2 cup raw coconut butter, warmed to liquid
    2 tsp matcha powder*
    1 tsp pure vanilla extract
    1 tsp peppermint extract
    pinch sea salt
    1/4 cup maple syrup

    1/2 cup raw cacao powder

    In a bowl, whisk together all ingredients but the raw cacao powder until smooth and well combined. Remove half to a glass measuring cup with a spout (it will be about 3/4 cup), and pour into 30 small chocolate molds, filling them just half full.  Place in the freezer to set.
    Meanwhile, whisk the cacao powder into the remaining chocolate in the bowl, then transfer to a measuring cup with a spout like you did with the other mixture, and pour into the molds over the other layer.
    Place in the freezer to set for about 10 minutes.
    Pop out of the molds, and enjoy!

    * You may also use spinach juice or spirulina powder, if you would like a little more blueish green hue, but just add a very small amount if you are using the spirulina (like 1/4 tsp or less), as you do not want to taste it.

  • Red Lentil Dal Stuffed Yams with Avocado Lime Cream

    Red Lentil Dal Stuffed Yams with Avocado Lime Cream

    After a very active day, I want nothing more than to indulge in a humongous roasted yam filled with some sort of hearty filling.  Running 8+ miles in the morning then working all day will leave me pretty hungry and although I eat throughout the day, I don’t get time to have a relaxing sit down and enjoy meal until dinner usually (at least not during the week).  So when I do get to sit down, I want something satisfying and good.  Lately it has been the yams.  Yams are a wonderful food for recovery of muscles and I always feel good after enjoying them.  I used to simply eat them as a side dish with a splash of lime and sea salt, but lately I have been stuffing them with things like black beans, or lentils.

    I have made red lentil dal stuffed yams a few times this week already, and I figured I should share the recipe with you all because it was so tasty.  I made a simple red lentil dal with greens and a bit of coconut milk for sweetness, stuffed it into sweet yams roasted to perfection, and topped it off with a cool lime cream.  It was heavenly.  Yes, I call savory food heavenly too. Trust me you need this in your life! In case you were wondering why I have been sharing more cooked things lately on my blog, it is because I have found that I feel more balanced when I enjoy both cooked and raw foods.  I still eat a large amount of raw, but I mix in some nutrient dense vegan cooked foods like these yams into my diet as well.  I think listening to your own body is always the key when it comes to what you need.

    Red Lentil Dal Stuffed Yams with Avocado Lime Cream
    Serves 2 generously

    2 large garnet yams

    Dal:
    2 tsp coconut oil
    2 garlic cloves
    1 tsp ground cumin
    1 tsp ground turmeric
    1/2 tsp whole coriander seeds and cumin seeds
    a large pinch red pepper flakes
    sea salt to taste
    1/2 cup red lentils
    1/4 cup coconut milk
    1 1/2 cups filtered water (or as needed)
    1 yellow bell pepper, diced
    2 handfuls spinach

    Avocado Lime Cream:
    1 large avocado, diced
    juice of one large lime
    sea salt to taste

    Large flake coconut and scallions to top

    To make the yams, pre-heat the oven to 425F degrees.  Prick the yams all over with a fork, and place them on a baking sheet.  Roast for about an hour until tender.
    Meanwhile, to make the dal, heat the coconut oil in a medium saucepan, and add the garlic and spices.  Cook for about 1-2 minutes until the spices are fragrant and toasted.  Add the sea salt, lentils, coconut milk,1 1/2 cups filtered water and bell peppers.
    Cook over medium heat, stirring often until the lentils are tender and have soaked up most of the liquid so they are somewhat thick (you may need to add an additional 1/4 cup water if they are not done and drying out).
    Once the lentils are done cooking, stir in the spinach to wilt it.  Keep warm.
    To make the lime cream, place all ingredients in a food processor and process until smooth.
    To serve, cut the yams in half lengthwise, place on a plate or in a bowl, and spoon the lentils over them.  Top with the lime cream, coconut, and scallions, and serve warm.

  • Raw Lemon Bars

    Raw Lemon Bars

    I used to love classic lemon bars.  You know, the ones with the super tart lemon curd filling, shortbread crust, and dusting of powdered sugar on top?  I remember making some when I was in high school with my Mom and I thought they were one of the most delicious things ever.  None of that fake store bought lemon juice stuff, the real lemon juice, my Mom always insisted.  She made pretty good key lime pies too. I inherited my love of all things tart from her.  Not too much sugar in her citrus desserts, but plenty of juice and flavor.

    I was dreaming about those lemon bars the other day at work, because one of my coworkers was making lemon cookies, and they smelled amazing.  I decided that I needed to make a revamped version of lemon bars, free of dairy, refined sugar and eggs.  I ended up making a pretty easy to make and simple recipe which I know you can all appreciate.

    The bars were made creamy from the coconut butter I used in the filling, and I added plenty of tart lemon and zest for a flavor explosion in your mouth!  I kept the crust simple, just one of my classic raw cheesecake crusts so the lemon filling could shine.  Lastly I topped off the bars with a dusting of coconut “powdered sugar” because how could I not?  I was looking to recreate the classic after all. They were amazing!  Tart and sweet, and perfectly balanced. I shared some with my Mom and she loved them as well, stating right away that they had the perfect amount of lemon.  Which made me happy.

    Raw Lemon Bars 
    Makes 12

    Crust:
    1 cups finely shredded dried coconut
    1 cup sprouted buckwheat groats (or additional shredded coconut)
    1/2 cup soft medjool dates, pitted
    1/4 tsp himalayan salt
    2 Tbsp ground flaxseed

    Filling:
    1 1/2 cups raw coconut butter (NOT oil) warmed to liquid
    3/4 cup filtered water
    3/4 cup lemon juice
    2 Tbsp organic lemon zest
    1/4 tsp turmeric powder
    1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
    1 tsp vanilla extract
    pinch sea salt

    coconut powdered sugar* (optional)

    For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together.
    Press into an 8×8 inch (or 9×9 inch if you want the bars thinner) pan lined with foil or parchment and oiled with coconut oil (for easy removal).  Set aside in the freezer.
    For the filling, whisk together all ingredients together in a bowl until smooth. Spread out over the prepared crust, and dust with coconut powdered sugar (I like to put it in a fine meshed strainer and tap it over the top of the bars).
    Place in the freezer to set, about 30 minutes.  Cut into bars and serve!
    Store any extra bars in the refrigerator.

    *Buzz 1/4 cup finely shredded dried coconut in a high speed blender for about 15 seconds until it is powder.

  • Vegan Maple Oatmeal Walnut Pear Scones

    Vegan Maple Oatmeal Walnut Pear Scones

    I work in a deli, and my coworker often bakes scones. They all smell amazing, and I think they are my favorite thing to have sitting next to me on the cooling rack because the heavenly aroma they give off makes me happy.  I used to make a lot of scones at home, but sadly, it has been a while since that last batch.

    I haven’t baked scones in years actually, and I figured it was about time I revamped my old recipe and healthified it to fit my standards. Because they were sounding so good to me! So, one night last week when I wanted something warm from the oven, scones it was!  I have been wanting to try scones made with oat flour in place of regular flour and coconut oil in place of the butter for a while, so now was my chance.  Would they behave like my other scones did in the oven? Or would the coconut oil melt too much?

    Turns out they baked up beautifully!  I ended up making pear scones, since I had a lovely perfectly ripe pear sitting on my counter.  I added in oats for substance, walnuts for crunch and maple just because I love the scent of it with oats and fruit.  These smelled amazing while baking and tasted even better.  I think they may even be more delicious than my old scones!

    Vegan Maple Oatmeal Walnut Pear Scones
    Makes 8

    2 cups plus 2 Tbsp gluten free oat flour
    1 cup gluten free rolled oats
    1/2 cup coconut sugar
    2 1/2 tsp baking powder
    1 tsp cinnamon

    1/4 tsp salt

    1/2 cup coconut oil, cut into chunks
    1 cup cold full fat orgainc canned coconut milk (whisked until smooth if chunky)
    1 Tbsp pure vanilla extract
    1 tsp maple extract
    2 medium sized ripe, organic pears cut into chunks
    1/2 cup raw walnuts, coarsely chopped
    coconut milk for topping
    coconut sugar for sprinkling

    Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla and maple extract into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. fold in pears and walnuts until evenly distributed. place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into trianges. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops lightly with the coconut milk, and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack.



  • Raw Strawberry Oat Breakfast Bars

    Raw Strawberry Oat Breakfast Bars

    When I was a kid, it was hard for my Mother to get me to eat breakfast on school days.  I usually didn’t want anything, and I ended up going to school with a Nutrigrain bar or something similar since I hated cereal.  Not the most nutritious and zero protein in those things, but I don’t blame my Mother who tried to get me to eat better things but I refused.  As I got older, I realized the importance of breakfast when I joined sports in high school and I needed to fuel myself more.  My breakfast of choice by the time I graduated was a big bowl of warm oatmeal with nut butter.  That did not change for 10 years! Every day I ate the same thing.  It filled me up and kept me going!  I switch it up more, and have things like smoothie bowls and chia porridge, but I do still love my oatmeal.

    Some people think oatmeal is too tedious to cook in the morning though.  Which is where overnight oats can be awesome…or these bars I recently made for my breakfast challenged boyfriend who works early often and forgets to eat before hand.  I couldn’t have him going to work hungry, so I made something with all of the goodness of oatmeal, plus nutrient rich seeds and sweet strawberries to make it extra delicious.  They taste wonderful as well.  Think oatmeal with the flavors of peanut butter and jelly sandwich thanks to the strawberries.  I chose peanut butter because it is Eric’s favorite, but feel free to use whichever nut butter you prefer. Make these on the weekend, and you will have breakfast all week no fuss!

    Raw Strawberry Oat Breakfast Bars
    Makes 6

    3/4 cup pitted, soft medjool dates
    1/2 cup mashed banana
    1/4 cup raw jungle peanut butter or raw almond butter
    1/4 tsp sea salt
    3 Tbsp chia seeds
    3 Tbsp hemp seeds
    3 Tbsp ground flaxseed
    2 cups raw rolled oats (or gluten free rolled oats)
    1 cup dried strawberries

    In a food processor, combine the dates, banana, almond butter, sea salt and process until smooth. Add the seeds and one cup of the oats and pulse until combined.
    Remove to a bowl, and stir in the remaining cup of oats, and the strawberries.
    Spread the mixture out on a lined dehydrator tray about an inch thick in a square.
    Dehydrate for 4 hours, then cut into 6 bars, separate a little and continue to dehydrate for 4 more hours until not sticky, and firm but still a little soft in the centers.  Store in the refrigerator.

  • Raw Chocolate Blood Orange Caramel Cheesecake with Lavender

    Raw Chocolate Blood Orange Caramel Cheesecake with Lavender

    I am obsessed with blood oranges lately.  They are seriously the most beautiful citrus fruit I have ever seen, and their flavor is the perfect balance of tart and sweet.  I have been buying them by the bagful for a few weeks now since they became available here, and I am savoring every juicy orange slowly. I have been snacking on them, but I have also been using them to create delicious desserts as well.   

     
    Last weekend I made a Vegan Chocolate Blood Orange Layer Cake, and it was wonderful. I loved the flavor combination so much I decided to use it again.  I hope you all don’t mind me being a little redundant, but these two desserts each sing their own song despite having some of the same flavors.

    So this second blood orange chocolate dessert was a chocolate cheesecake.  Not just blood oranges and chocolate though.  I added a touch of lavender, and some raw blood orange caramel as well.  Although I am a vanilla girl, I have been craving lots of chocolate lately for some reason.  Nothing wrong with that…makes me create lots of delicious things for you chocoholics out there!  Let me tell you, the combination of chocolate, blood oranges, lavender and caramel is out of this world.

    Combine that with cheesecake and you have a winner.  I admit I am a bit biased, being that cheesecake is my favorite dessert, but I think anyone could appreciate this if they were to taste it themselves.  I wish I could invite you all over to my house so you could try it too, but since I can’t I feel it is only fair that I share the recipe in case you want to make it.  Good news, no fancy decoration skills required here, simply sweet blood orange slices, which are so beautiful, that is all the cake needs.

    Raw Chocolate Blood Orange Caramel Cheesecake with Lavender
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed
    3/4 cup dried finely shredded coconut
    1/3 cup raw cacao powder
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Blood Orange Caramel:
    1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    2 Tbsp raw pecan butter
    3 Tbsp raw coconut nectar or maple syrup
    1 tsp pure vanilla extract
    1/4 tsp sea salt
    1Tbsp blood orange zest
    1/4 cup blood orange

    Filling:
    4 cups young coconut meat*
    2 Tbsp blood orange zest
    1/2 cup blood orange juice
    a few drops DoTerra lavender essential oil (optional, or other food grade essential oil)
    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2/3 cup raw coconut butter (warmed to liquid)
    1/2 cup raw cacao powder

    Blood orange slices
    dried lavender flowers

    Lightly coat a 6 inch spring form removable bottom pan with coconut oil.
    To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates).
    Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the caramel, combine all ingredients in a high speed blender or food processor until smooth.  Set aside.

    To make the filling, in a high speed blender or food processor, combine coconut meat, orange zest and juice, lavender oil, coconut nectar, sea salt, and vanilla and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.  Add the cacao powder and blend until smooth.
    To assemble cheesecake, pour 1/3 of the filling into the pan over the crust, then drop some of the caramel by the heaping tsp over that, and swirl with a knife, Pour half of the remaining filling over that, then drop more of the caramel by the tsp over that and swirl with a knife.  Pour the remaining filling over that, then more of the caramel by the tsp, and swirl with a knife. Place in the freezer for about 4 hours to firm up. Decorate the top of the cake with the blood orange slices and lavender flowers. Store in the fridge.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.

     

  • Vegan German Chocolate Cookies

    Vegan German Chocolate Cookies

    A lot of times when I decide to make things, it is on a whim.  That was how it was last Friday when I decided to bake a batch of cookies.  I have been on a cookie baking kick lately, not sure why since cookies were never my favorite dessert in the past, but they have become sort of a weekly thing at my house in the last few months. Most likely because I am able to make them healthier than I used to, they are vegan and they usually taste wonderful.  I had a little problem though last time. I was going to make some red velvet cookies, and use beets in them, but they were not blending up well. I only had one large beet and it was all chunky and not smooth like I wanted for cookie dough, and not quite large enough to work well in the Vitamix so…I ditched that idea and then decided screw red velvet cookies, I want chocolate cookies.  Not chocolate chip cookies though, German chocolate cookies!

    That is how random I am, and how it works out sometimes. I don’t give up, just change it up.  I am happy I decided to make German chocolate cookies too, because they turned out awesome!  I admit these were not a recipe I had made before, I actually took one of my old recipes and changed the dough quite a bit, but I was pleasantly surprised when it worked! They had the perfect texture, tasted amazing, and were just what I had pictured in my head.

    The dough was amazing, how could it not be with a cacao base, coconut, crunchy walnuts and decadent dark chocolate.  I could have eaten it as it was, and I did with some, but the dough that made it into cookies was wonderful warm from the oven.  They smelled like heavenly brownies. Dare I say, they tasted better than traditional dairy and flour cookies.  Thanks to the coconut sugar which has a wonderful caramel flavor and the coconut oil to make them a little rich.  These are the type of cookies you bring to a potluck with people who are used to traditional food, let them try it and tell you how good it is, then tell them it was vegan.  Hey, you might just catch their attention!

    Vegan German Chocolate Cookies

    Makes 16 large cookies

    2 Tbsp ground flax seed
    1/4 cup plus 2 Tbsp filtered water
    1 cup virgin coconut oil, warmed to liquid
    1 1/2 cups coconut sugar
    1 teaspoon vanilla extract
    1/2 cup cacao powder
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    3 cups gluten free oat flour
    3/4 cup coconut flakes
    3/4 cup chopped walnuts
    1/2 cup vegan chocolate chunks
    In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    Meanwhile, in a large bowl, coconut oil with sugar and mix until well combined. 
    Mix in the vanilla extract and flax mixture until well combined. 
    Add the cacao powder, baking soda and salt then the oat flour, a cup at a time, mixing between each addition, until well combined. 
    Mix in the coconut flakes, walnuts, and chocolate chunks. Place in the fridge while you heat the oven.
    To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays).  Bake for about 10-12 minutes, until puffed and just starting to brown slightly.  Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool.  Repeat with remaining cookies and let cool completely. 



  • Raw Carrot Chevre Flatbreads

    Raw Carrot Chevre Flatbreads

    I find inspiration for delicious things to create from many different places.  Often times, I will see something on pinterest, or in a magazine and I will think to myself, I can veganize that!  Or, those flavors would be wonderful together in something completely different.  Well I recently was out to dinner with my family and I had this wonderful carrot salad.  it had hints of spice, and little bit tangy lemony dressing.  It was supposed to be topped off with goat cheese, but I ordered mine without it since I don’t do dairy.  It was amazing though!  I then decided that I wanted to do something with those same flavors, and even include some non-dairy chevre. I wanted something that could be a full meal too, so I decided on flatbreads.  For the flatbreads themself, I made a seeded base, that I use for crackers, mostly composed of flax seeds, but this time I included some Sprout Living Simple Signature Pumpkin Seed Protein Powder to give these a protein boost and make them a full meal.  Before you go thinking it sounds weird to put protein powder in a savory dish, this protein powder is perfect for savory because it is just pumpkin seeds!

    I made some coconut chevre to top them, which is what I have been making lately instead of nut chevre.  I even add probiotics to give it a delicious tang so it tastes like the real thing, and it is good for your insides.  I topped off the flatbreads and chevre with some flavorful seeds, lemon dressed carrots and baby kale.  These were delicious!  Not only that, they were satisfying and I loved them as much as I love my raw pizza, but they seemed like less work.


    Raw Carrot Chevre Flatbreads
    Makes 9

    Coconut Chevre:
    1 cup young coconut meat
    1/3 cup coconut water
    3/4 cup coconut butter (not oil)
    1/8 tsp sea salt
    1 tsp powdered probiotics

    Crust:
    1 cup ground flaxseeds
    3/4 cup whole flaxseeds
    4 scoops Sprout Living Simple Signature Pumpkin Seed Protein Powder
    1/2 tsp sea salt
    1 3/4 cups filtered water

    1 large organic carrot
    2 tsp olive oil
    1 Tbsp lemon juice
    sea salt
    cumin seeds
    coriander seeds
    zest of one large organic lemon
    red pepper flakes
    fresh organic baby kale

    For the chevre, combine all ingredients in a high speed blender and blend until smooth.
    Pour into a container with a lid, and set in a warm place overnight.
    Once it has become tangy in flavor, place in the refrigerator to chill completely.
    For the crust, whisk together all ingredients in a large bowl until well blended, then spread out on a lined dehydrator tray in a big square about 1/8 inch thick.
    Dehydrate at 115F for 2 hours, then score into 9 squares with a knife.  Continue to dehydrate until completely dry, about 22 more hours.
    Peel the carrots into strips with a vegetable peeler. Toss in a bowl with the olive oil, lemon juice and a little sea salt.
    To assemble the flatbreads, spread some of the chevre onto each flatbread, sprinkle with a little of the cumin seeds, coriander seeds, red pepper flakes and lemon zest.
    Top with the carrots, making sure they are drained well, then top with a little of the kale.
    Serve immediately!

  • Raw Dark Chocolate Glazed Coconut Almond Doughnuts

    Raw Dark Chocolate Glazed Coconut Almond Doughnuts

    I realized last week it had been far too long since I had made raw doughnuts. I needed to remedy that. I haven’t had a real doughnut in probably 12 years, and I haven’t missed them because I know I can make some pretty amazingly delicious healthier doughnuts.  I was never a fan of how traditional doughnuts left my stomach and body feeling after devouring them, and since I am really in tune with how my body feels I try to treat it kindly.  So… the doughnuts I now make are a perfect solution to craving doughnuts and still feeling good after enjoying them.

    I thought long and hard about what type of doughnuts I wanted last week, and although I thought up many delicious sounding combinations, the one I decided on was dark chocolate glazed almond.  I had all of the ingredients for this flavor, so no need to shop (which is always a win), and I was quite excited about them.  I made a delicious dough mostly composed of coconuts and almond butter and it was freaking delicious.  I think I sampled away an entire doughnut worth while making it.  The doughnuts filled my home with the lovely aroma of coconut and almond, and I was getting hungry smelling it!

    I glazed them with dark chocolate, sprinkled them with more chocolate and almonds, and they were a sight to behold.  They tasted amazing as well, which is what really counts here.  They reminded me of Almond Joy doughnuts.  I will never miss traditional doughnuts…ever!  Not with deliciousness like this!

    Raw Dark Chocolate Glazed Coconut Almond Doughnuts
    Makes 10

    Doughnuts:
    1 cup pitted medjool dates
    1/2 cup filtered water
    1/2 cup raw almond butter
    2 tsp pure vanilla extract
    1/2 tsp sea salt
    4 cups finely shredded, dried coconut
    1 cup raw sprouted oat flour

    Raw Chocolate Glaze:
    1/2 cup melted raw coconut oil
    1/2 cup raw cacao powder
    a pinch sea salt
    1/4 cup raw coconut nectar, or maple syrup

    To make the doughnuts, combine the dates, water, almond butter, vanilla and sea salt and process until smooth.  Place the shredded coconut in a high speed blender and buzz to fine flour consistency (about 20-30 seconds but not too long or you will get butter).  Add to the mixture in the food processor, along with the oat flour and process until smooth and holding together.  Shape into 10 balls, and then shape into doughnuts and place on a dehydrator sheet.  Dry for about 5-6 hours at 115F or until not sticky.  To make the glaze, whisk all ingredients until smooth.  Let sit a little while to thicken.  Place the doughnuts on a drying rack.  Drizzle the glaze over the doughnuts, then them on a foil lined sheet pan.  Place in the freezer to harden for a few minutes.  Remove from freezer, and serve!

  • Raw Marble Cake Batter Nut Butter

    Raw Marble Cake Batter Nut Butter

    I am always experimenting with new flavors of nut butters.  Sometimes I keep them simple and sometimes, I like to play it a little sweet and dessert like.  This is because I think the right sweet nut butter is wonderful drizzled over some bananas for dessert, or over a smoothie bowl as an extra treat with the other toppings.  I made Sugar Cookie Dough Butter and Brownie Batter Pecan Butter recently,  and I decided it was about time for some cake batter butter.  Not just cake batter butter though, marble cake batter butter.

    I used a macadamia base, which is my honest to God favorite nut butter because it is so rich and tastes amazing.  I added in a bit of raw cacao butter which made it taste like white chocolate for the vanilla portion.  I added some raw cacao powder to half, swirled it in a jar all pretty like, and was it ever pure deliciousness!  This is the type of thing you would be tempted to eat right out of the jar, it is that good.  Speaking of that, I once ate a whole jar of  Smucker’s Goober Grape peanut butter and jelly in a jar in high school.  I have self control now though thank God or this stuff would be gone.

    My favorite thing to do with this is to drizzle it over sliced bananas (I warm it in the dehydrator a little first, so it is runny).  It is sooo good! I was totally going to share some of this nut butter too, I had the intention, but I think it will never see pass through else’s lips but my own.  If you don’t want to splurge on macadamia nuts to make this, feel free to substitute cashews instead.

    Raw Marble Cake Batter Nut Butter
    Makes about 3 cups

    3 1/2 cups raw macadamia nuts, cashews or pine nuts
    1/4 cup raw cacao butter
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1/2 cup raw coconut sugar

    2 Tbsp cacao powder

    In a high speed blender, combine all ingredients but the cacao powder and blend until smooth, using the tamper to push the mixture down into the blades.  Remove half the mixture to a glass measuring cup with a spout.  Add the cacao butter back to the other half of the nut mixture in the blender and blend until well incorporated.  Pour the 2 nut mixtures alternating the two into a jar to create layers.

    *Note: this nut butter gets a little firm when refrigerated. Let it sit out if you would like it softer.

  • Vegan Dark Chocolate Blood Orange Layer Cake (gluten free)

    Vegan Dark Chocolate Blood Orange Layer Cake (gluten free)

    Last Saturday on Valentine’s Day, Eric and I decided to take a trip to the Minneapolis Institute of the Arts for a date.  I had planned on going for a nice walk outdoors somewhere, and as it worked out, Mother Nature did not cooperate and it was about 5F degrees that day.  So, the art museum was a warm and comforting place to go.  It was romantic walking through the museum and admiring art together.  They had an event going on where you place a red paper heart in front of your favorite piece.  So we carried the hearts with us for most of the date, and finally when we had already seen most of the museum, I saw the piece I loved the most. I was about to say so when at the same time Eric said “This one!” Turns out we both picked the same piece.  Funny because we have very different tastes, so it was pretty awesome we agreed this time.

    After the museum, we took a trip to the Wedge Co-op, and the first thing I saw when I walked through the door was a display of beautiful blood oranges.  I had to get some. I had been waiting for blood oranges for what seemed like forever and none of the stores near my home had them yet.  So, I was all over them.  I wanted to make a cake of some sort featuring them.  I asked Eric if he preferred a raw cheesecake or a layer cake, and layer cake it was!  This was going to be a post Valentine’s Day Cake, since I just wanted to spend time with Eric and why not make Valentine’s Day last two days and have cake on Sunday!

    I ended up making a chocolate cake with a fluffy coconut based white chocolate orange frosting that tasted like creamsicle.  It was delicious, and this cake ended up being a little like me and Eric’s taste in art.  He prefers chocolate, I prefer vanilla or fruit flavored.  But we both agreed that this cake was wonderful.  The best of both, and something we could share.

    Vegan Dark Chocolate Blood Orange Layer Cake (gluten free)
    Makes 1 6 inch 4 layer cake

    2 6 inch cake pans

    Cake:
    1 1/2 cups all purpose gluten free flour (or gluten free oat flour)
    1/3 cup cacao powder
    1 cup coconut sugar
    1 1/2 tsp baking soda
    1 tsp baking powder
    1 tsp sea salt
    1 cup pureed apple
    1/4 cup virgin olive oil
    1 Tbsp pure vanilla extract
    2 Tbsp orange zest
    1/4 cup + 2 Tbsp fresh blood orange juice at room temperature
    2 Tbsp apple cider vinegar

    Frosting:
    2 cans organic full fat coconut milk, chilled
    2 cups raw cashews, soaked for at least 4 hours in water and drained
    2/3 cup blood orange juice
    2 Tbsp blood orange zest
    3/4 cup raw coconut nectar, maple syrup or agave nectar
    1/2  tsp sea salt
    2 tsp pure vanilla extract
    1 2/3 cups coconut butter, warmed to liquid
    2/3 cup raw cacao butter, warmed to liquid**

    Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
    Whisk flour, cacao powder, baking soda, sea salt, sugar in a large bowl to blend well.
    Whisk apple puree, oil, vanilla, orange zest and juice together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
    Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter and cacao butter in a high speed blender or food processor and blend until smooth.  With the motor running, add the coconut butter and cacao butter and process a minute more.  Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream (this may take anywhere from 1/2 hour to an hour depending on how warm it has gotten).
    When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.  Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.  Decorate the top of the cake with blood orange slices just before serving.  Store cake in the fridge.

    **If you can not get cacao butter, you can substitute more coconut butter or coconut oil.

    ***if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
  • Spicy Peanut Slaw with Edamame

    Spicy Peanut Slaw with Edamame

    Although I tend to spend a lot of time on my desserts, I tend to keep my dinners fairly simple.  This might be because I spend my days at work in a deli making lots of savories such as soups and salads, and I get enough savory creating action.  Or, it may be because I want dinner fast and I am a bit lazy at that point.  Plus, I am on a budget, and I like to make meals that are relatively cheap.  So, last weekend when I was grabbing ingredients for dinner for Eric and I, I decided on a slaw.  Slaw is so versatile, it can be made from many things but most popular is the cabbage which is also inexpensive.  So I grabbed some heads of cabbage, and I was really craving something spicy, so also some hot peppers and ginger, and some edamame for protein,  I was thinking spicy peanut slaw, but not like I have made it in the past.  You see, this was knock your socks off spicy.

    Me and my Man are both spice lovers, and this slaw had the kick of habanero, jalapeno, ginger, and chipotle powder.  But not so spicy that you could not taste the other flavors.  I scarfed down a large plate of this and it was so crave worthy good!  Not just your run of the mill peanut slaw, but party in your mouth awesome.  It was satisfying as well thanks to the extra protein in the edamame. I think I may just have to make this again next weekend, because I want some more now.

    Spicy Peanut Slaw with Edamame
    Serves 2-4

    1/2 medium head red cabbage, thinly sliced
    1/2 medium head green cabbage, thinly sliced
    4 scallions, sliced
    1 red bell pepper, cut julienne
    1 jalapeno, sliced
    1 habanero, sliced
    1 1/2 cups fresh or frozen (and thawed) edamame, shelled

    Dressing:
    1/3 cup raw jungle peanut butter (or regular peanut butter)
    1/2 inch piece ginger, minced
    1 garlic clove, minced
    2 Tbsp cider vinegar
    1 Tbsp nama shoyu, or tamari
    1 Tbsp raw coconut nectar or maple syrup
    1/4 tsp ground chipotle pepper
    3 Tbsp filtered water

    In a large bowl, combine all of the veggies.
    In a small bowl, combine all of the dressing ingredients, and whisk until smooth, adding a little more water of you would like it thinner.
    Toss the dressing with the veggies until they are well coated, and serve!

  • Vegan White Mulberry Date Pecan Oatmeal Cookies

    Vegan White Mulberry Date Pecan Oatmeal Cookies

    In the deli I work in, I happen to work in the best part of the kitchen as far as I am concerned.  You see, my work station is right next to the baked goods cooling rack.  Let me tell you, Jimmy John’s “free smells” have got nothing on our deli treats that come out of the oven daily.  Maple pecan scones, coconut oatmeal cookies and lemon cookies to name a few, their heavenly aroma filling the air.  If I inhale slowly through my nose and take in the scent, I am immediately brought to my happy place.  Even if I am having a bad day, and nothing is going right,

    It is kind of evil and tempting at the same time, all of those baked goods right at arms length away, but I know I can go home after work and make my own gluten free vegan version of whatever is tempting me.  That is exactly what I decided I needed to do last week.  The oatmeal cookies smelled amazing, so I created my own that evening.  I made a gluten free oatmeal cookie base, sweetened with coconut sugar and made rich with coconut oil.  I admit this was somewhat of an experiment, since I haven’t made baked oatmeal cookies in years and I had never made a vegan gluten free version.  I doctored up my old recipe and went for it though.  The dough tasted to me a bit caramelly from the coconut sugar so I decided to go with the caramel flavored theme and throw in some of my favorite things as of lately.  First, white mulberries.  Vivapura was kind enough to send me some of theirs to try and omg…they taste like caramel berries!  Which is pretty awesome, and not what I was expecting at all.  But anyways, they went into my cookies.  As did dates and pecans which to me are caramelly as well.

    The dough for these cookies turned out freaking delicious, like eat it from the bowl with a spoon good.  I was crossing my fingers and praying when I set the cookies in the oven though…and they turned out beautifully!  Baked up just like my old version of the cookies, and taste wise, I ended up liking these babies better.  I shared them with my Mom, who gave me a love for oatmeal cookies as a child, telling me that the oats made them healthy.  I like your way of thinking Mom.

    Vegan White Mulberry Date Pecan Oatmeal Cookies
    Makes about 4 dozen
    1 cup coconut oil, warmed to liquid
    1 1/2 cups coconut sugar
    2 flax eggs*
    1 Tbsp pure vanilla extract
    1 Tbsp maple extract
    1 1/2 cups gluten free oat flour

    1 tsp baking soda

    2 tsp cinnamon

    3/4 tsp sea salt
    3 cups gluten free old fashioned rolled oats
    2 cups chopped pecans
    1 1/2 cups chopped dates
    1 1/2 cups Vivapura white mulberries

    In a large mixing bowl, mix together the coconut oil and sugar until well blended. Add flax eggs, vanilla, and maple, and beat until well combined (the mixture will become very thick). Mix in the flour, soda, cinnamon, and sea salt until well blended. Mix in the oats until well combined, then add pecans, dates, and mulberries and mix until evenly distributed throughout the batter. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper. Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 13-15 minutes or until golden, but not overbaked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.

    *Whisk together 2 Tbsp ground flax seed, 1/4 cup and 2 Tbsp filtered water in a small bowl.  Allow to sit in the fridge for 15 minutes until the mixture has set up (or become kind of thick).

  • Mini Raw White Mulberry Caramel Tartlette for Two

    Mini Raw White Mulberry Caramel Tartlette for Two

    Vivapura recently sent me some white mulberries to try, and ever since then I have been in love with them. They have a wonderful caramel flavor that you would not expect from a berry, and therefore I have been using them in recipes that pair well with caramel such as in my Raw Mulberry Pecan Crunch Chocolates, and Vegan Mulberry Date Oatmeal Pecan Cookies. Since they are caramelly, I had to try using them in raw a caramel too!  I knew they would give it a wonderful flavor. I use raw caramel in a lot of desserts as a garnish, but I wanted it to be the star this time with my special ingredient.
    I thought about making a large scale dessert, but since white mulberries are so precious, and I simply wanted to make a dessert large enough for two so I could share it with Eric, I made a mini tartlette.  Just a simple crunchy crust, and a really simple white mulberry date caramel that came together in less than a minute in my blender.  Altogether a super fast dessert that I made in 30 minutes.  Let me tell you, that caramel was luscious, and what did not make it into the crust, I scraped every last bit out of the blender to enjoy.  It tasted like caramel with a hint of white chocolate thanks to the special white mulberries.

    It was the perfect size for two to share, and it was well worth the quick prep to make. And…if you are a big sweets person, you could totally take this down yourself and I would not blame you. It is that good.  If you have never tried white mulberries in caramel, you are missing out.  Get on it people!

    Mini Raw White Mulberry Caramel Tartlette for Two
    Makes one 4 inch tart

    Crust:
    1/3 cup sprouted buckwheat
    1/2 cup shredded coconut
    2 Tbsp ground flax seed
    1/4 cup soft, pitted medjool dates
    pinch sea salt

    Filling:
    3/4 cup Vivapura white mulberries
    1/3 cup soft pitted medjool dates (if they are not soft, soak them in filtered water 30 minutes and drain before using in the recipe).
    3 Tbsp raw coconut butter, warmed to liquid
    1/2 cup filtered water
    1 tsp pure vanilla extract
    pinch sea salt

    more mulberries for garnish

    In a food processor, combine all crust ingredients, and process until fine crumbs that hold together when squeezed.  Press into the bottom of a 4 inch removable bottom tart pan oiled with coconut oil for easy removal.  Set aside.
    For the filling, combine all ingredients in a high speed blender and blend until smooth.  Pour into the crust, and smooth the top. Place in the refrigerator until set, about an hour.  Serve topped with more mulberries

  • Raw Chocolate Maca Almond Butter Cookies

    Raw Chocolate Maca Almond Butter Cookies

    Sprout Living recently sent me some of their protein powders to try, and I have to say they are some of the best protein powders I have tasted.  If you have not heard of Sprout Living, you check them out, their protein powders are raw, non GMO, gluten free, made with whole foods, and vegan. Awesome products for active people like myself, or people who are looking to get good quality protein into their diets.  The powders are delicious in smoothies, but I have made a few desserts and even a savory dish with them as well so they lend themselves well to many applications. One of the recipes I made was some Raw Chocolate Maca Almond Butter Cookies.

    Their Epic Chocolate Maca Protein tastes wonderful as it is mixed into nut milk or water, but it is awesome in desserts as well.  As proven by these cookies.  I pair chocolate with peanut butter quite a lot, so I thought this time I would use almond.  I made a raw almond butter cookie base, laced with cacao powder and the maca and it was so delicious just as it was.  I could have eaten a bowl of dough.  But I rolled them out instead into cute little hearts, dehydrated them for a short time, and dipped them in raw chocolate instead.  What resulted was delicious goodness pure and simple.  My taste testers loved them as well!

    The best part is these include mood boosters with the maca and chocolate, as well as a protein boost AND they taste decadent. Can’t beat things that taste like they should be forbidden but they are actually good for you.  This protein powder contains a generous 19 grams of protein and the benefit of maca! Which is awesome after a workout. I have been having this after my long runs lately and feeling good! You can find the Sprout Living Epic: Chocolate Maca Protein on their website!

    Raw Chocolate Maca Almond Butter Cookies

    Makes about 24 cookies
    1 cup raw almond butter
    ¾ cup granulated raw coconut sugar
    2 Tablespoon ground flax seed
    ¼ teaspoon salt
    1/2 cup filtered water
    1 cup sprouted oat flour
    4 scoops Sprout Living Epic: Chocolate Maca Protein
    1/4 cup raw cacao powder

    1 cup raw chocolate chunks

    In a food processor, combine the almond butter, sugar, flax seed and salt and water. Process until well combined. Add the oat flour, protein powder, and raw cacao powder.
    Roll out the dough on a sheet of parchment paper, and cut into little hearts with a cookie cutter (you can re-roll the dough and cut out more if you can resist snacking on it).
    Place cookies on a lined dehydrator tray, and dehydrate for about an hour until they are dry on the outside. Place in the fridge to cool for about 15 minutes.
    Meanwhile, melt the raw chocolate in the dehydrator, then dip each cookie half into it, and set on a parchment lined sheet pan.  Once they are all dipped, place in the freezer for about 10 minutes to set the chocolate. Store cookies in the fridge.
  • Vegan Matcha Pear White Chocolate Layer Cake (gluten free)

    Vegan Matcha Pear White Chocolate Layer Cake (gluten free)

    I love everything about matcha.  Its earthy aroma and flavor, its beautiful green color, and how wonderful it goes with sweet things.  Although I am perfectly happy with my matcha lattes, I am a big fan of allowing it to be the star in other things as well. Some of my favorite things to pair it with are chocolate, both white and dark, almonds, and certain fruits.  I have made some things with banana and matcha and that was an amazing combination, but recently I tried pear and oh boy was it wonderful.

    I tend to make things based on what I have on hand, and last weekend I knew I wanted cake, and I knew I wanted to include matcha.  But the other components had not fallen into place yet.  I was thinking about it all day at work on Saturday and then finally when I was shopping for my groceries afterwards I saw the perfectly ripe pears. They were calling my name.  They sounded so good to me at that moment.  So…I thought why not pair the matcha with the pears in a cake?  Maybe add in a little white chocolate in the frosting for good measure too!

    I was excited about this one!  I love trying new flavor combinations and this one was going to be wonderful, I could feel it.  For the cake batter, I added pureed pears to keep it moist once baked, and a bit of earthy matcha as well not wanting to limit it just to the frosting.  It smelled amazing and I needed to make a frosting that was just as much so.  I did not have any young coconuts at the time, and I know you all sometimes appreciate when I use easier to find things in my recipes so I went with organic coconut milk for the creamy part of the frosting along with coconut butter to thicken pureed pears.  Adding pears to frosting?  Yes!  It worked too, adding extra sweetness and bulk without being entirely coconut or having to add cashews.  So I kept this nut free as well.  Some cacao butter also made its way into the frosting to give it a hint of white chocolate along with the earthy matcha and it was heavenly.

    I could have eaten that frosting in a bowl with a spoon like mousse, but I thought it would be better to clothe the cake with it. I loved the color this cake turned out, a light mossy green that made me long for spring and warmer weather and a walk through the forest.  It tasted simply heavenly, the sweet pears and white chocolate in the frosting perfect flavors for the earthy matcha to play with.  I topped it off with some of my matcha white chocolates just because.  Trust me, if you are matcha obsessed like me, you need to make this for yourself.  It will put you in your happy place!

    Vegan Matcha Pear White Chocolate Layer Cake (gluten free)

    Makes 1 6 inch 4 layer cake

    2 6 inch cake pans

    Cake:
    1 1/2 cups All Purpose Gluten Free Flour (or GF oat flour works here as well)
    1 cup coconut sugar
    1 1/2 tsp baking soda
    1 tsp baking powder
    1 tsp sea salt
    2 Tbsp matcha powder
    1 cup pureed fresh pear
    1/4 cup virgin coconut oil
    1 Tbsp pure vanilla extract
    1/4 cup + 2 Tbsp light coconut milk at room temperature
    2 Tbsp apple cider vinegar
    Frosting:
    2 cans organic full fat coconut milk, chilled
    2 cups peeled, diced fresh pears
    3/4 cup raw coconut nectar, maple syrup or agave nectar
    1/2  tsp sea salt
    2 Tbsp matcha powder
    2 tsp pure vanilla extract
    1 1/4 cups coconut butter, warmed to liquid
    1/3 cup raw cacao butter, warmed to liquid**Garnish:
    Matcha powder
    Chopped Raw Matcha White Chocolates

    Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
    Whisk flour, baking soda, sea salt, sugar and matcha powder in a large bowl to blend well.
    Whisk oil, coconut milk, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
    Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter and cacao butter in a high speed blender or food processor and blend until smooth.  With the motor running, add the coconut butter and cacao butter and process a minute more.  Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream (this may take anywhere from 1/2 hour to an hour depending on how warm it has gotten).
    When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.  Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.  Dust the top of the cake with matcha (I put mine in a fine meshed strainer and tapped it over the top) and matcha white chocolate if desired.  Store cake in the fridge.

    **If you can not get cacao butter, you can substitute more coconut butter or coconut oil.

    ***if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

     

  • Vegan Raspberry Pomegranate Oat Waffles

    Vegan Raspberry Pomegranate Oat Waffles

    You know what I think is sexy?  Staying home and enjoying a meal together for Valentine’s Day. Because going out that day is often over priced and over rated.  At least as far as my experience goes.  Plus being able to spend alone time together for dinner and be able to hear yourself talk with maybe a little bit of (your choice of) music in the background and not a loud restaurant is pretty romantic.  Or maybe you are more of a breakfast person.  Well, still applies, but in that case, I have just the recipe for you.  Vegan Raspberry Pomegranate Oat Waffles. I made these last week for two people who I love a lot and are very important to me, my Mom and boyfriend. And…I couldn’t help but think I should share this with you all on Valentine’s Day. Because they turned out beautiful, and topped off with all of that red fruit they were pretty sexy.  If get on making them right now you can still have them for breakfast, or maybe tomorrow for Sunday brunch with your family or significant other. Heck, surprise them with breakfast in bed with these!

    As good as these turned out, I admit I was a little scared when I started them as to whether or not they would turn out.  I was veganizing an old belgian oat waffle recipe that I used to make all the time in college, and subbing a lot of healthier ingredients that I didn’t use back then…so, I had my fingers crossed.  They smelled wonderful while cooking, so I knew I had that going for me, but how would they taste. That was the question. Of course you already know the answer because I am sharing them with you but oh boy…they turned out more yummalicious than I expected!  The berries and pomegranate seeds I added in were wonderful little bursts of flavor, and the sweet oats made these pretty substantial, but still light like a waffle should be.  I was so happy they turned out, and my Mom and boyfriend were happy I decided to make them.  My Mom has been asking me to make waffles for about a month now and Eric had just gotten home after working since 5 AM and was hungry, so they were both happy campers.  Show some love and make these waffles for someone (or yourself).  They will think you are awesome!

    Vegan Raspberry Pomegranate Oat Waffles
    Makes 3 Belgian Waffles

    2 Tbsp ground flax seed
    1/4 cup plus 2 Tbsp filtered water
    1 cup gluten free rolled oats
    1 1/2 cups gluten free oat flour
    3/4 tsp sea salt
    1 tsp baking powder
    1/4 tsp baking soda
    1/4 cup coconut sugar
    1 1/2 cups thin coconut milk or almond milk at room temperature
    3 Tbsp melted virgin coconut oil warmed to liquid

    1/2 cup dried raspberries
    1/2 cup pomegranate seeds

    Fresh raspberries, pomegranate seeds and maple syrup for serving

    In a small bowl, whisk together the flax seed and water, and set in the fridge for 15 minutes until the mixture is gel like.
    Meanwhile, whisk together the oats, oat flour, salt, baking powder, baking soda, and coconut sugar in a large bowl.  Whisk in the coconut milk and oil until combined, then the flax eggs (flax water mixture) until combined. Stir in the 1/2 cup raspberries, and 1/2 cup pomegranate seeds.
    Cook according to belgian waffle iron directions (like to keep my waffles warm in a low heat oven (200F) while I cook the others).
    Serve hot with raspberries, pomegranate seeds and maple syrup.

     

  • Raw Neapolitan Cheesecake, Blogaversary and a Giveaway!

    Raw Neapolitan Cheesecake, Blogaversary and a Giveaway!

    4 years ago today I posted my first recipe on this blog.  It was a red velvet cupcake recipe featuring beets, and it was not plant based at all because I had used cream cheese frosting and I had taken a single photo of the cupcakes with the worst lighting possible.  But I was proud of it.  I was sharing my recipes as I wanted to not just on Facebook, but on a blog.  Before I started blogging, blogs to me were something other professional people did.  Not just random people looking to share recipes with their friends like I was trying to do at that point.  So it felt like an accomplishment.

    That was after all what I started this blog for.  To simply share dessert recipes with friends.  So much has changed since then.  It has become more than that.  I still share recipes, but with way more people than I had originally imagined.  That is awesome.  It makes me happy that so many of you want to read my recipes!  I have changed my ways of eating as well.  I went from vegetarian to vegan to mostly raw recipes and including savory items as well with the occasional body care recipe.
    I figure why limit myself to just desserts, and I know others might like to enjoy what I am having for dinner as well.  I never thought I would have the audience I now have, and I am extremely grateful for each and every one of you who take the time to visit my blog and hear what I have to say or to find a recipe to try. Thank you so much for making my day by being here.

    Since it is my blogaversary, I thought I would make a delicious cake to celebrate!  A Raw Neapolitan Cheesecake to be exact.  Neapolitan ice cream reminds me of birthday parties as a kid for some reason, so I thought a neapolitan cake for my blog’s birthday would be appropriate.  I made a simple raw cheesecake with fresh organic strawberries for one layer, raw cacao powder for the next and vanilla bean for the other and it was delicious!  Simple to make as well, which I know you all appreciate. I think this might be a good recipe for Valentine’s Day as well since anything with strawberries and chocolate is welcome on that holiday (at least for me).

    Lastly, besides the delicious cake, to celebrate I am giving away a copy of my latest book “Fragrant Vanilla Cake: Sweet and Savory” to one lucky winner!  So scroll down to the bottom to enter!  Good luck to you all and thank you for allowing me to keep my blog going with all of your support!

    Raw Neapolitan Cheesecake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed
    3/4 cup dried finely shredded coconut
    1/3 cup raw cacao powder
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water
    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)

    1/2 cup fresh organic strawberries
    3 Tbsp raw cacao powder

    Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

    To make the filling, in a high speed blender or food processor, combine coconut meat, water, coconut nectar, sea salt, vanilla and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.

    Divide the mixture into 3 bowls.  Place one back into the blender and add the 1/2 cup strawberries. Blend until smooth, then pour back into the bowl.  Rinse out the blender. Add the second bowl back to the food processor and add the cacao powder.  Blend until smooth, and pour back into the bowl.

    To assemble the cake, pour the chocolate filling into the pan over the crust, reserving 2 Tbsp in the bowl and smooth out.  Then pour the vanilla filling over that smoothing out and reserving 2 Tbsp in the bowl.  Pour the strawberry filling over that, and smooth out.  Then drop the reserved fillings over that randomly by the 1/2 tsp, and swirl with a knife then a toothpick for smaller swirls.  Place in the freezer for about 4 hours to firm up. Store in the fridge.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.


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  • Vegan Double Cookie Dough Blizzard and Zimt Artisan Chocolate Giveaway!

    Vegan Double Cookie Dough Blizzard and Zimt Artisan Chocolate Giveaway!

    Emma over at Zimt Artisan Chocolates was kind enough to send me a few samples to try.  Dark Chocolate Baking Pieces, which I made some Vegan Banana Peanut Butter Chocolate Chunk Cupcakes with, as well as some Double Chocolate Macaroons, and Cookie Dough Cups.  They were all amazing!  If you have never checked out Emma’s products before over at Zimt, you simply must!  I am always drooling over the things she posts on Facebook  and Instagram!  The best part is, you can order these products and enjoy them too!

    I thought you might all like to know a little bit about Emma and her chocolate business, so I decided to include a short interview with her in this post.  Here’s Emma!

     

    What got you interested in raw chocolate? 
    Well, it was a bit of a long and winding road. I became vegan almost 9 years ago- I had always felt that equality was a great idea, and I wanted to treat animals as equals and with respect. So, once I transitioned into that, I learned about the health benefits of raw foods- it was really intriguing to me- especially as I thought eating more raw foods would make me feel the need to sleep less due to huge bouts of energy! So, raw foods were definitely on my radar and in my fridge- including the one I used when I was studying for a term in Germany. I squished my courses for the year together, to fit into one term, and took the rest of my time on the continent to travel. Other than a myriad of incredible cultures, sights and, well, trains- there was raw chocolate. “This stuff would go over so well in my hometown, Vancouver, Canada.” I thought to myself. It would be safe to say that about 30% of the population live in yoga pants- we value healthy stuff. Raw chocolate seemed like it would be embraced and would make for a happy city.
     
    When did you start your company? 
    I started Zimt Artisan Chocolates, technically, 4 years ago. Though it seems like about a million! I’ve really only started to “get how it works” within the past year, though. So much to learn!
    How did your company get its name? Zimt means “cinnamon” in German. German is actually my first language and so I wanted to incorporate that into my company name. But many words in German are incredibly long, or have unfamiliar characters, or are not so easily pronounced by native English speakers. That was really basically it! I didn’t put the connection between cinnamon, blood sugar stabilization, and coconut sugar’s lower GI together until a while after, haha. I think my brain was a little preoccupied with all the other aspects of starting a business!
     
    What has been your best experience since starting Zimt? 
    Hands down, the wonderful people I have met. (Eating lots of chocolate is a close second!). Learning lots and lots has been incredible as well- lots of steep learning curves, but I am happy to be learning so much so early in the game.
     
    Any interesting stories about working in the chocolate business? 
    Oh I have a bunch! I met my Special Someone through Zimt- I guess he saw my website, but at that point, I had hardly had any stores carrying my product! He contacted me and well… the rest is history. I have a billion stories about how helpful my mom has been to me- she is most likely the most patient person to ever exist (and she has to be, with the kids she’s got ;-)). My Oma helps me lots, too, which has been so wonderful. I have a lot of stories that show how much you need to want something in order to get through the tough times. So, so many…
     
    What are your favorite things to do when you are not making chocolate? 
    You know what? I don’t even make the chocolate anymore! … that’s why it tastes so good. Thank goodness I have a talented team! When I am not working on Zimt, although I really do enjoy working, I love working out, volunteering at a local cat shelter, biking, learning languages, kickboxing, violin (eventually…), researching social justice and societal issues, learning about the history of human evolution (yep that’s right), and getting to spend time with my loved ones, which does not include work.
     
    What do you hope to accomplish with your company in the future? 
    Oh so much. Donating more to organizations I believe in- especially animal sanctuaries.  I’ve always been drawn to Africa, too. My ideal would be to create a sustainable, completely ethical, cocoa farm that provides valuable, safe, fulfilling, and very well-paying work to locals. It just breaks my heart to think of anyone getting taken advantage of, all animals- human or not, and I basically just want to grow Zimt as epically as possible for their benefits. 

    Emma is a pretty awesome lady right?!  Out of all of the products she sent me, the cookie dough was my favorite.  Although I could have eaten the cookie dough cups as they were (and I did about half of them), I decided that they would make an awesome blizzard.  Cookie dough blizzards were always my favorite as a child, and I knew the Zimt cookie dough would make the best ever! I made a creamy maca cacao laced ice cream base and it was super decadent with the three cookie doughs stirred in.  Talk about being on cloud 9!  This was the best cookie dough blizzard ever. Not only am I sharing the recipe for these with you today, but Emma has been kind enough to allow me to do a giveaway of her product as well!  I will be giving away some of her goodies, a Chocolate Nib’d Chocolate Bar, Coconut Crisp Chocolate Bar, and Dark Chocolate Baking Pieces to one lucky winner (US and Canada only please)!  Just in time for Valentine’s Day, how perfect is that?!  Just scroll to the bottom of the page to enter! If you would like to purchase some of Emma’s chocolate treats for yourself visit her website HERE.

    Vegan Double Cookie Dough Blizzard

    Serves 2
    Ice Cream:
    6 large bananas, frozen and cut into pieces
    1/4 cup raw coconut milk (depending on how liquidy you like it, I like mine thick so I add less)
    1 Tbsp raw maca powder

    1 Tbsp raw lucuma powder (optional)
    1 tsp pure vanilla extract

    2 Tbsp raw walnut butter
    stevia to taste (or your choice liquid raw sweetener)
    1/3 cup raw cacao powder
    2 pkgs of Zimt Cookie Dough, diced (it is best that you choose 2 flavors)
    For the ice cream, banana, milk, maca, lucuma, vanilla, walnut butter, stevia and cacao powder in a blender and blend until smooth, using the tamper to press the mixture into the blades. Stir in most of the cookie dough.  Pour into glasses and top off with more cookie dough.  Serve!

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  • Vegan Peanut Butter Banana Chocolate Chunk Cupcakes

    Vegan Peanut Butter Banana Chocolate Chunk Cupcakes

    Emma over at Zimt Artisan Chocolates was kind enough to send me a bunch of products to try, one of which was dark chocolate baking pieces.  I know they are called baking pieces, but seriously these are great for snacking on just as is.  But since I wanted to try them in a recipe as well, I saved some.

    I used to love it when my Mom made chocolate chunk banana bread or muffins when I was little, so I thought I would make some vegan chocolate chunk muffins.  But since that wasn’t enough for me as it was, they started to take on new delicious variations. I added in some peanut butter into the batter.  Then I decided that cupcakes would be even better.  Sorry to those of you that prefer cupcakes over muffins, but then leave off the frosting in this recipe and voila!  You will have muffins.  For me cupcakes always win…has something to do with my love for frosting and all things creamy. 
     

    The chocolate chunks baked up beautifully in these!  I love biting into a dessert such as a cupcake and there being a surprise in the middle.  This time it was melt in your mouth chocolaty goodness.  I topped the cupcakes off with a creamy coconut based peanut butter frosting that tasted like mousse.  No cracking open of young coconuts required (and I know some of you are cheering for joy about that).  Lastly I topped them off with some more chocolate chunks.

    These were simply heavenly.  I loved them, but I have to say my boyfriend Eric loved them even more devouring one, then asking if he could have another, then another one later that day.  He obviously digged them.  I highly recommend these Zimt dark chocolate baking pieces to everyone whether you are completely  raw, vegan or neither because they bake up wonderfully, but they are good raw and as is as well.  Be sure to visit the Zimt Artisan Chocolates Website to check out their other deliciousness as well, and stay tuned, because tomorrow on the blog I am interviewing the owner Emma, sharing another delicious recipe, and giving away some of her products!

    Vegan Peanut Butter Banana Chocolate Chunk Cupcakes (gluten free)
    14 cupcakes

     

    Cake:
    1 cup coconut sugar
    1 1/2 tsp baking soda
    1 tsp baking powder
    1 tsp sea salt
    1 cup pureed ripe banana
    1/4 cup virgin coconut oil
    1 Tbsp pure vanilla extract
    1/4 cup jungle peanut butter or regular peanut butter
    1/4 cup water
    2 Tbsp cider vinegar
    1 cup Zimt dark chocolate baking pieces, cut into smaller pieces

    Frosting:
    2 15 oz cans organic coconut milk*
    1/4 cup filtered water
    3/4 cup jungle peanut butter or regular peanut butter
    1/3 cup maple syrup
    2 tsp vanilla
    pinch of sea salt
    1/2 cup coconut butter (not oil) warmed to liquid

    For garnish: Zimt dark chocolate baking pieces, cut into smaller pieces

     

    Preheat the oven to 375 degrees and position rack in center of oven. Put out 14 muffin tin liners. Whisk flour, baking soda, salt, and sugar in a large bowl to blend well.
    Whisk banana, oil, vanilla extract, peanut butter and water together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly then fold in the dark chocolate baking pieces quickly.
    Transfer cake batter to prepared muffin tins and bake until tester inserted into center comes out clean, about 15-20 minutes. Cool completely on rack, about 1 hour.
    To make frosting, combine all ingredients in a high speed blender and blend until smooth.  Pour into a bowl. then place in the freezer for bout 45 minutes to an hour to chill until frosting consistency (you want to whisk it about every 15 minutes. 
    Once the frosting is chilled enough, place in a pastry bag and pipe into a swirl over the cupcakes, or alternatively just spread it over. Garnish the tops with more chopped baking pieces if desired. 


    *Since different coconut milks can vary in fat content, if your frosting seems too liquidy, add a little more coconut butter.

     

  • Raw Mushroom Kale Rice

    Raw Mushroom Kale Rice

    Ok, you may be wondering what is up with all of my faux grain and rice dishes lately…and the truth is I am addicted to them. They are so good that I have been having lots of them for dinner lately and I feel the need to share since no two of them taste similar anyway.  So I apologize if they are not your thing and you came here for dessert (luckily there are plenty of those on my site to choose from), but these are for my savory peeps. So anyways, the latest was my favorite yet.  Mushroom Kale Rice.  It tasted sooo good, like a marriage of fried rice and risotto or something.

    I used my favorite base, celeriac with garlic, and added in a bit of richness with some walnut butter and nutritional yeast which made it taste cheesy.  Some kale and mushrooms for veggies, thyme for good savory measure and hemp seeds for added protein and healthy oils.  I ate the whole batch myself, which is not unusual since I have a big appetite after working all day and running 8 miles.
    I have actually made this exact dish 3 times in the last week and I have not gotten tired of it yet.  It is one of those savory dishes that is just crave worthy, at least in my opinion. You will have to try it to see what I mean.  I know it looks plain, but I promise it is oh so good and you will be going back for seconds should you decide to make it.

    Raw Mushroom Kale Rice
    Serves 1-2

    1 head celeriac (3 cups diced)
    1 garlic clove, minced
    1 cup chopped kale
    1 Tbsp fresh thyme leaves
    2 Tbsp walnut butter, whisked together with 2 Tbsp filtered water
    sea salt to taste
    2 Tbsp nutritional yeast (optional)
    12 crimini mushrooms, sliced
    1/4 cup shelled hemp seeds

    Pulse the celeriac in a food processor until you have small pieces like rice.  Combine with all ingredients in a large bowl, and mix well.  Serve at room temperature.

     

  • Vegan Matcha White Chocolates

    Vegan Matcha White Chocolates

    I have a thing for matcha lately.  Whether it is my cup of mid-morning matcha at work or a smoothie or some chia breakfast porridge, I love the stuff.  Everything about it is appealing to me, from its beautiful green hue to its earthy addictive aroma and flavor.  I love it in desserts paired with sweet flavors like almond, vanilla or white chocolate.  Since I had some raw cacao butter on hand, I wanted to make some matcha white chocolates because they sounded absolutely heavenly.  I am actually more of a vanilla girl than a chocolate girl (shocking I know), so these were right up my alley.

    I thought I would mold them into cute little hearts as well, since Valentine’s Day is just around the corner and they might make wonderful gifts (if they last that long with me around).  I admit the process of making these was a bit of an experiment and I was not sure how they would turn out.  The last time I tried to make a white chocolate with cacao butter I ended up throwing it out because I ruined it.  I had my fingers crossed this time. I used a mixture of  raw cacao butter and raw coconut butter plus a little cashew butter for the base, with maple syrup to sweeten.

    They were heavenly, and they melted on my tongue into sweet deliciousness.  I would not mind (would love) a box of these for Valentine’s Day if someone gave them to me who had made them and knew me well enough to know I would appreciate these more than regular chocolates. Because (most of) us women appreciate creativity and things which are out of the ordinary with thought and time put into them.  If you are reading this and your lover loves matcha, you might have to get on making some for them as a special treat!

    Vegan Matcha White Chocolates
    Makes about 24 small chocolates

    Ingredients:

    • 1/3 cup raw cacao butter (2 oz)
    • 3 Tbsp raw cashew butter
    • 1/3 cup coconut butter
    • 1 tsp pure vanilla extract
    • 3 Tbsp maple syrup (or to taste)
    • 1/8 tsp sea salt
    • 1 tsp matcha powder

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
    2. Whisk the matcha into the white chocolate.
    3. Pour into chocolate heart molds, and place in the freezer until heard, which can take 30 minutes to 1 hour depending on how warm it is.
    4. Pop chocolate out of molds and enjoy!
    5. Store in an airtight container in the freezer for up to a few months.
  • Raw Maca Mocha Love Brownies

    Raw Maca Mocha Love Brownies

    Everyone has one of THOSE days once in a while.  You know, the ones where you wake up on the wrong side of the bed, you get to work and realize your pants are on inside out, you keep messing things up or dropping things, and you feel like you can’t do anything right…then the traffic is horrible on the way home and when you get there you go to make a cup of tea and drop your favorite mug, shattering it to a million pieces.  Yeah, I know you get it, we all have them. But you know what always makes days like those better?  A hug?  Yes, and also some raw vegan brownie making.  Because who can stay unhappy when making a batch of brownies. Sampling the batter brings an instant smile to my face.

    And, why not make them maca mocha brownies for an extra energy boost.  If you manage to not eat all of the batter and brownies yourself, you can share them with your significant other or family and their day will be made better as well.  So it is a win win for everyone!  That all said, you need not wait until you have a terrible horrible no good very bad day to make these brownies, you can feel the brownie love on any day you wish, so why wait?

    Raw Maca Mocha Love Brownies
    Makes 12

    Dough:
    4 cups raw coconut flour (home made is preferred*)
    2 cup sprouted buckwheat flour (or additional coconut flour)
    3/4 cup ground flax seed
    1 cup raw cacao powder
    2 Tbsp maca powder
    2 cups soft medjool dates, pitted
    1/4 tsp sea salt
    1 tsp pure vanilla extract

    1 Tbsp coffee extract
    2 cups chopped raw sweet apple or pear
    1/4 cup filtered water (or as needed)
    1 cup raw walnut or almond butter

    Chocolate glaze:
    1/4 cup raw coconut oil, warmed to liquid
    1/3 cup raw cacao powder
    2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
    a pinch sea salt
    For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, cacao powder, maca powder, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Remove from the food processor.  To the processor, add the vanilla, coffee, apple, 1/4 cup water, walnut butter and process until smooth. Add back the dry ingredients, and process until smooth like cookie dough (if it seems too dry, add a little more water 1 tsp at a time). Then spread and press the brownies into a 1 1/2 inch square on a lined dehydrator tray.  Dehydrate for about 6 -8 hours until a little dry on the outside, then cool and cut into12 squares.  Whisk together the chocolate glaze ingredients, then spoon over the brownies and allow to set a few minutes until dry. Enjoy!  Store in the fridge.

    *To make coconut flour, buzz 4 cups finely shredded dried coconut in a high speed blender until fine like flour (but not too long or it will turn to butter.

     

     

     

  • Raw White Chocolate Coconut Rose Macaroons

    Raw White Chocolate Coconut Rose Macaroons

    Raw cacao butter is one of the most heavenly aromas you can ever experience.  It is like close your eyes, relax and go to your happy place wonderful.  I had just some last week, and I asked my Mom to smell it and afterwords she told me that I needed to make her some coconut white chocolate macaroons with it.  The good daughter that I am, of course I was going to make some.  I thought it was a wonderful idea, and I agreed to on the condition that I could add a touch of rosewater as well to make them even more heavenly.

    The dough (if you would even call it dough, well macaroon mixture) for these tasted seriously amazing. I am sure I would have ended up with a few more macaroons if it were not so tasty because I had to keep sampling it.  It was like the best white chocolate infused into a macaroon with the scent of rosewater.  They were good as they were but I decided to dip them in dark chocolate as well to make it even better.  My Mom, the person I made these for in the first place loved them. In fact, she ate one before I had even let them set or dipped them in chocolate and her facial expression was priceless.  I think a container of these might just be a perfect Valentine’s gift for any coconut lover in your life.

    Raw White Chocolate Coconut Rose Macaroons
    Makes 12 small macaroons

    Macaroons:
    3/4 cup finely shredded unsweetened coconut
    a pinch of sea salt
    1/4 cup raw coconut nectar, or maple syrup

    2 Tbsp melted cacao butter, warmed to liquid
    1/8 tsp beet powder
    1 tsp pure vanilla extract
    1/2 tsp rosewater
    2 cups finely shredded unsweetened coconut

    1/2 cup chopped raw dark chocolate

    For the macaroons, place 3/4 cup coconut, and sea salt in the food processor and process until fine as flour and well combined. Add the nectar, cacao butter, beet powder, rosewater and vanilla and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Shape and lightly squeeze the mixture into balls (I say squeeze, because it is easier to squeeze them together as they are delicate and rolling makes them fall apart), and place in the freezer until very firm. Meanwhile, melt the raw chocolate.  When the coconut macaroons are hard, dip them into the chocolate and place on a foil lined sheet.  Place back in the freezer.

     

  • Vegan Orange Blossom Layer Cake

    Vegan Orange Blossom Layer Cake

    Last Sunday was amazing.  By amazing, I don’t mean I did anything out of the ordinary like traveling to a warm place away from Minnesota and having a crazy weekend.  I mean amazing in the sense that I enjoyed all of the little normal things I did and was grateful to be able to enjoy them.  We are having a particularly warm weather stretch this last 2 weeks, and it was total ice and snow melt down.  35F degrees in January is freaking awesome!  I was excited to go running not all bundled up with clear paths in the sunshine!  Just being out made me happy.  Then later that day, enjoying more fresh air on a walk with Eric and seeing the most beautiful raspberry smoothie colored sunset! Yes, that is how I describe my favorite sunsets here.

    Not only did I get out and enjoy the great outdoors, I made this fabulous vegan layer cake as well.  Involving oranges as the main component…which are amazing this time of the year.  But not only that, I made a frosting with cacao butter in it that tasted like white chocolate!  Normally I do not have cacao butter in my pantry, but I decided to splurge a little and use it sparingly.

    This cake smelled amazing while it was baking, the aromas of orange and vanilla filled my home.  If a smell can bring you joy, this one definitely does. The cake itself even un-frosted tasted wonderful. How do I know this?  Yes I ate all the trimmings because that is one of the best parts of being a baker.  Once the frosting was added I knew it would be even more heavenly.  Not only did I add that white chocolate component to the frosting, I added a touch of orange flower water as well to make the cake even more aromatic.  This cake tasted like happiness. It was a wonderful contribution to my amazing day.  See what I mean?  I did nothing out of the ordinary and it all made me happy.  That is how life should be.  Enjoy the little things.

    Vegan Orange Blossom Layer Cake
    Makes 1 6 inch 4 layer cake

    2 6 inch cake pans

    Cake:

    • 1 3/4 cups Bob’s Red Mill All Purpose Gluten Free Flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp cardamom
    • 1/2 tsp sea salt
    • 1 cup coconut sugar
    • 1/2 cup virgin coconut oil, warmed to liquid
    • 2 Tbsp organic orange zest
    • 1 cup orange juice (at room temperature)
    • 1 Tbsp pure vanilla extract
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 4 cups young coconut meat*
    • 2 cups raw cashews, soaked at least 4 hours and drained well
    • 3/4 cup coconut water
    • 3/4 cup raw coconut nectar or maple syrup
    • 1/2  tsp sea salt
    • seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    • 1/2 tsp orange flower water
    • 1/2 cup coconut butter, warmed to liquid
    • 1/4 cup raw cacao butter, warmed to liquid

     

    Instructions:

    1. Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick.
    2. Whisk flour, baking soda, baking powder, sea salt, and sugar in a large bowl to blend well.
    3. Whisk oil, zest, orange juice, vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until bubbles form.
    4. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
    5. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.
    6. Meanwhile, to make the frosting, combine all ingredients but the coconut butter and cacao butter in a high speed blender or food processor and process until smooth.  With the motor running, add the coconut butter and cacao butter and process a minute more.  Pour the frosting into a bowl and let sit in the fridge until the consistency of whipped cream.
    7. When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.  Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.  Store cake in the fridge.

    *If you do not have access to young coconut meat, you can use 4 cups soaked cashews instead along with the other cashews.

    **if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

  • Raw Oatmeal Cookie Dough Ice Cream

    Raw Oatmeal Cookie Dough Ice Cream

    I am one of those people who prefers cookie dough to baked cookies.  It is a textural thing.  For some reason that soft texture appeals to me more than drier baked cookies.  So, it would not be unusual for me to say…whip up a batch of cookie dough just for the sole purpose of eating it as is.  Vegan cookie dough of course.  After watching one of my co workers in the deli make many batches of cookie dough one day last week at work, and my other co workers sampling it, I decided that I needed some of my own when I got home.  Raw oatmeal chocolate chunk cookie dough.  

    I love cookie dough of all kinds, and this was wonderful.  I decided that what would be even better would be to make a batch of raw ice cream and stir some of the cookie dough chunks into it.  I have always enjoyed cookie dough ice cream, but have never had oatmeal cookie dough chunk, so it was about time.  Simply heavenly it was…and I would say 32F degrees is plenty warm for ice cream, after all, that is considered a winter thaw here in Minnesota!  Cookie dough aficionados this recipe is for you!

    Raw Oatmeal Cookie Dough Ice Cream
    Makes about 6 cups

    Cookies:
    3/4 cup raw rolled oats
    1/2 cup shredded coconut
    1/4 cup ground flax
    1 cup pitted medjool dates
    1/8 tsp sea salt
    1/4 tsp cinnamon
    2 Tbsp chopped sweet apple
    2 Tbsp raw walnut butter or almond butter
    1 tsp pure vanilla extract
    additional 1/2 cup raw rolled oats
    1/2 cup chopped raw dark chocolate

    Ice Cream:
    4 cups young coconut meat*
    1 cup coconut water
    1/2 cup date paste
    1/4 tsp sea salt
    1 Tbsp pure vanilla extract
    1/2 tsp cinnamon
    2 Tbsp raw walnut butter (optional for silkier ice cream)
    1/4 cup raw coconut butter, warmed to liquid

    For the cookie dough chunks, in a food processor, combine 3/4 cup oats, coconut, flax seed, dates, sea salt, and cinnamon and process until finely ground.  

    Add the apple, walnut butter, vanilla and process until smooth and starting to hold together. Add the remaining oats and pulse briefly.  
    Remove from the food processor and knead in chocolate chunks (being careful not to handle them too much because they will start to melt).  
    Roll into little balls and place in the freezer while you make the ice cream.
    For the ice cream, add coconut water to a high speed blender or food processor, along with young coconut, nectar, vanilla, cinnamon, walnut butter, and sea salt. Process until smooth, then with the processor running, add the coconut butter slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and stir in  raw cookie dough chunks.  Pour into a freezer safe container.  
    Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency. 

    *If young coconut meat is unavailable, you can either substitute 4 cups raw cashews, soaked for 4 hours, and drained or 32 oz (4 cups) full fat coconut milk (if you do not mind the recipe not being raw).  


  • Raw Kitchen Sink Rice

    Raw Kitchen Sink Rice

    Whenever I hear “kitchen sink” in the description of anything I think to myself it must be good.  Because it means there are lots of goodies mixed in.  Think about it.  Kitchen sink cookies: an excuse to include chocolate chips, coconut, nuts, dried fruit, and whatever else tasty that you feel like throwing in. Deliciousness.  At least that is how I feel, especially if it is a dessert, but savories can be awesome in this way as well.  I made a raw rice dish last week that I deemed “kitchen sink” simply because it had seemingly random ingredients in it but it was sooo good! Like eat a large plate good.  I combined things that I had in my pantry and this is what resulted.  Just so you know, you don’t always have to carefully shop with an ingredient list to eat healthy tasty food, sometimes it just happens.  I used a celeriac for my rice (my favorite raw grain substitute), added in mushrooms, carrots, broccoli stalks (yes the stalks, because that is what I had), jalapeno, herbs, tomatoes and hemp seeds.  It may seem like a weird combo but it was delicious, and that is the nature of kitchen sink!

    Raw Kitchen Sink Rice
    Serves 1-2

    1 head celeriac (3 cups diced)
    1/4 cup parsley, chopped
    1/4 cup basil, chopped
    1 garlic clove, minced
    juice of one lemon
    1 Tbsp hemp seed oil or olive oil
    sea salt to taste
    2 Tbsp nutritional yeast (optional)
    1 stalk celery, diced
    2 scallions, sliced
    1 large carrot, cut julienne
    1 broccoli stalk, cut julienne
    6 crimini mushrooms, sliced
    1 jalapeno, seeded and diced
    1/2 cup cherry tomatoes, halved
    1/4 cup shelled hemp seeds

    Pulse the celeriac in a food processor until you have small pieces like rice.  Combine with all ingredients in a large bowl, and mix well.  Serve at room temperature. 

  • Vegan Kumquat Orange Cupcakes

    Vegan Kumquat Orange Cupcakes

    Kumquats are like nature’s candy.  I say that about a lot of fruits, but seriously there is nothing like the tart sweet burst of flavor that explodes into your mouth when you bite into one.  They are the perfect little package of deliciousness.  I admit I get quite excited when I see the first organic kumquats of the season at the store. They might be a bit spendy but so worth the splurge because they are so tasty.  I bought myself a bag last week after my first sighting of them, and I decided that they deserved to be used in a delicious dessert (at least the ones that were left after snacking).

    Cupcakes were my dessert of choice!  I thought I could combine them with a bit of orange and create a citrusy masterpiece.  I actually pureed the kumquats into the cake batter so that all of there flavor was throughout the cake.  It tasted amazing.  I did something a little different also and added olive oil instead of the usual coconut or almond oils I use because I love it with citrus in baked cakes and it created the most wonderful soft moist texture.  These were simply heavenly. I shared them with my Mother who I am sure I inherited my love of citrus from and she thought they were wonderful.  If you need a little sunshine in your wintery day, these should be your next project.

    Vegan Kumquat Orange Cupcakes (gluten free)
    Makes 8
    Cupcakes:
    3/4 cup plus 2 Tbsp Bob’s Red Mill All Purpose Baking Flour
    1/2 tsp baking soda
    1/4 tsp baking powder
    1/4 tsp sea salt
    1/2 cup coconut sugar
    1/4 cup olive oil

    1/4 cup orange juice
    1/4 cup organic kumquats
    2 tsp pure vanilla extract
    1/2 Tbsp cider vinegar

    Frosting:
    1 1/2 cups thick coconut milk (from the top of a chilled can, about two 15 oz cans worth)
    1 cup coconut butter (not oil) warmed to liquid
    1/2 cup orange juice
    1 cup organic kumquats
    a pinch sea salt
    1/3 cup maple syrup

    Preheat the oven to 375 degrees and position rack in center of oven. Line two 12 hole mini muffin pans with foil liners. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well. Combine oil, juice, kumquats and vanilla extract, together in a food processor or blender and blend until smooth, then whisk into the flour mixture until well blended. Whisk in vinegar and stir quickly. Transfer cake batter to prepared tins, filling 2/3 full and bake 10 minutes until tester inserted into center of one comes out clean. Cool cupcakes completely
    To make frosting, combine all ingredients in a high speed blender or food processor and blend until smooth.  Place in a bowl and allow to chill in the freezer until the frosting becomes thicker, whisking about every 15 minutes (it should take about 45 minutes to an hour).  Using a pastry bag and large tip, pipe the frosting into swirls on top of each cupcake.

  • Raw Tangerine Coconut Granola

    Raw Tangerine Coconut Granola

    I am a naturally introverted somewhat shy person.  I appreciate my time quiet time spent alone, big crowds drain me and I would much rather spend time with one person I enjoy or go for a run by myself than go to a party. So it is funny to me that I feel so comfortable sharing my personal thoughts, memories and experiences with you all through my blog, but it works.  I love sharing with all of you, and maybe it is my way of being a little more sociable than the introverted person I am.  So if you ever meet me in person and I seem shy, now you know why.  One of my favorite things is being able to relax at home on my days off and enjoy a little something special for breakfast after my run.  It seems that during the week I am always rushing and not able to enjoy the luxury of tasting my food since I am in a rush to get to work.  So on the weekends I have something I can really enjoy.  Like granola.  It takes a bit of time to chew so it seems more like a sit down and enjoy it kind of a food more than a grab and go with you item like a smoothie.  That said, I love to top off a smoothie bowl with some raw granola on the weekend.

    Last weekend I made this granola that created the most heavenly aroma as it dried in the dehydrator.  Raw Tangerine Coconut Granola.  I figured oranges usually get all of the attention, and tangerines are so sweet and tasty they deserve some use in a recipe this time. I combined them with coconut, almonds, pumpkin and seeds in a buckwheat base and it was all together wonderful!  This would make the best smoothie topper, especially for one involving matcha and almonds…now I am hungry and I might have to try that since I have a little time to myself to relax.

    Raw Tangerine Coconut Granola
    Makes about 8 cups

    2 cups raw buckwheat
    1 1/2 cups dried large coconut flakes
    1 cups raw pumpkin seeds, soaked for 6 hours and drained
    1 cups raw almonds, soaked for 6 hours and drained
    1/3 cup raw coconut nectar, or maple syrup (or more if you prefer sweeter)
    1/4 cup raw coconut butter
    1/2 tsp sea salt
    1 Tbsp pure vanilla extract
    1/4 cup organic tangerine juice
    2 Tbsp tangerine zest

    2 tangerines, thinly sliced, and slices halved

    Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain. Place in a large jar and set in a well lit area (natural light, but not in direct sunlight). Let sit for a couple days, or until little sprouts begin to emerge from the buckwheat, rinsing 2 times a day. Once sprouted, drain well, and place in a large bowl, along with the coconut, and nuts. In a food processor, combine the coconut nectar, coconut butter, sea salt, vanilla, tangerine juice and zest. Process until smooth and pour the mixture over the granola, add the tangerine slices and mix well with your hands. Spread out on 2 lined dehydrator, and dry for about 12 hours or until crispy. Can be stored in an airtight container for a few weeks at room temperature.

  • Raw Dark Chocolate Lemon Chia Truffles

    Raw Dark Chocolate Lemon Chia Truffles

    There are no excuses as to why you should not take care of yourself.  So try and show yourself some love this year in 2015!  Now this could mean a number of things to different people.  To me, it means I try to be as kind to myself as possible.  I get enough sleep, try to eat things that make my body feel good, tell myself positive things, and get out and exercise.  I also listen to my body and when I need a little extra TLC, I do not neglect it.  
    Now, I know many people are starting to fall off of the resolution wagon right about now, but that is ok.  You can make changes in your life to improve it any time of the year, not just January 1st.  Show yourself some love!  It shouldn’t be about wanting to look perfect (because God knows we are always going to have something about ourselves we do not like no matter how fit we are), it should be about trying to be the healthiest version of yourself.  
    So, love yourself, be thankful for the things about yourself you are proud of and try to take care of yourself the best you can.  If you fall off the wagon, don’t guilt yourself. You can get back on again. Whether you are trying to eat healthier this year, trying to get in shape, or trying to be happier, you can do it, I have faith in you.  

    If you are trying to eat healthier, or maybe incorporate more raw or plant based foods into your diet, that does not mean eliminating all things pleasurable.  On the contrary, you can enjoy foods you love!  Even chocolate.  Especially when it comes in the form of these Dark Chocolate Lemon Chia Truffles.  They are packed full of goodness with raw almonds, cacao and chia seeds with the tartness and aroma of lemon which is simply heavenly with the dark chocolate.  These are gooey and delicious but I find that one or two is just the right amount to satisfy. What makes them even better, is the fact that they are easy to make and non fussy.

    Raw Dark Chocolate Lemon Chia Truffles 
    Makes 20

    2 cups raw almonds
    1/2 cup chia seeds
    1 cup soft medjool dates, pitted
    1/4 tsp sea salt
    2 Tbsp lemon zest
    1/4 cup lemon juice
    1/4 cup raw coconut butter, warmed to liquid
    1/4 cup raw cacao powder

    First, In a food processor, combine the almonds, chia seeds and dates and process until very finely chopped.
    Next, add the lemon zest, juice, coconut butter, cacao powder, and process until well blended.
    Lastly, roll into balls, then roll in raw cacao powder.  Store in the refrigerator.

  • Raw Citrus Lavender Cheesecake

    Raw Citrus Lavender Cheesecake

    Since I have been eating apples and pears for months now, I have to say I am pretty stoked about the emergence of more citrus at the store.  Of course they have had grapefruits and oranges for a while, but not the variety available now, and they all taste so much better now that they are in season.  I have been loading up my cart lately with citrus of all kinds.  Grapefruits, lemons, oranges, tangerines, kumquats, limes…little bursts of sunshine in my wintery Minnesota world really.

    I wanted to make a raw cheesecake last weekend with some sort of citrus because I am on this huge citrus kick.  But the problem was, I could not decide which citrus to choose as the star of the show.  They are all so good in desserts.  My solution: multiple citrus cheesecake.  Four different kinds in fact made it into this cake. As if that wasn’t enough I decided to invite lavender to the party as well because I love the aroma of lavender and especially with a bit of citrus.  It is a heavenly combination.

    I kept it nice and simple with this cake, just blend, pour, set and serve.  No swirls or much assembly needed which is nice sometimes.  I did however feel the need to go crazy with citrus peels and slices in a garnish.  I told Eric I felt like I was creating some piece of artwork back in college again.  But hey, food is art and it deserves attention too!  This cheesecake turned out delicious!  Creamy, tart and sweet with a hint of lavender, just how I had pictured it.

    Raw Citrus Lavender Cheesecake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Filling:

    4 cups young coconut meat*
    1 Tbsp organic grapefruit zest
    3 Tbsp grapefruit juice
    zest of one organic lemon
    3 Tbsp lemon juice
    zest of one organic orange
    3 Tbsp orange juice

    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    a few drops DoTerra lavender oil (or other food grade oil) optional
    1/2 cup organic kumquats
    3/4 cup raw coconut butter (warmed to liquid)
    2 Tbsp dried lavender flowers

    Citrus zest strips and slices, dried lavender flowers (for decorating the cake)

    Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, in a high speed blender or food processor, combine coconut meat, juices and zests, coconut nectar, sea salt, vanilla, lavender oil and kumquats and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.  Stir in the dried lavender flowers.
    Pour the filling into the pan over the crust, place in the freezer for about 4 hours to firm up. Garnish the top of the cake with citrus zest, slices and pomegranate seeds. Store in the fridge.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.


  • Raw Cacao Pomegranate Love Smoothie

    Raw Cacao Pomegranate Love Smoothie

     I feel like this year I am not hating winter as much as I usually do.  It may have something to do with less sub zero temperatures this year, but it also has something to do with the fact that I have a buddy to join me in experiencing the cold temperatures.  It is one thing for me to go out for a run when I am half asleep and by the time I feel awake I am sweating anyhow, but when walking it is a different story. My boyfriend Eric joins me on many of my walks and we enjoy the chilly winter landscape together.  My stress relief in the afternoon is my walks and who better to share it with than my best friend.

    We talk about our work days, or I bounce my recipe ideas off of him, or we discuss how long we think the chill will last this year.  It is not as cold anymore and soon it is more about the sparking snow and beautiful sunset than the fact that it is the type of weather you dress for.  
    Often times when we get home I make a smoothie for him or both of us to enjoy.  Many times it is a chocolate smoothie.  Seriously, Eric loves chocolate more than anyone I know.  I remember when we first started dating he was at my house when I was making raw chocolates.  I gave him the bowl of extra chocolate because he wanted to eat it and what resulted was a 26 year old looking like a 2 year old with chocolate all over his face.  It was pretty funny.  

    So anyways, last week when I made one it was chocolate again. But special chocolate.  I know, I know…everything is special to me.  But this was a sexy heavenly combination of ingredients. Pomegranates and chocolate!  Need I say more?  I also added in some love boosting ingredients such as maca, cinnamon, chipotle pepper for a little kick. It was love in a glass and simply yummalicious! Trust me, you need to make this for you and your significant other to enjoy together.  

    Raw Cacao Pomegranate Love Smoothie

    Serves 2
    6 large bananas, frozen and cut into pieces
    1/4 cup raw almond butter
    1/2 cup pomegranate juice
    1 scoop raw chocolate protein powder 
    stevia to taste (or your choice liquid raw sweetener)

    1/3 cup raw cacao powder
    1 Tbsp maca powder
    2 tsp cinnamon
    1/4-1/2 tsp ground chipotle powder (depending on how spicy you like it)

    For the shake, combine banana, nut butter, juice, protein, stevia, cacao powder, maca and spices  in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour into 2 glasses and serve!

  • Raw Superfood Tangerine Cacao Fudge

    Raw Superfood Tangerine Cacao Fudge

    Citrus season makes me happy.  Yes, walking into the store and looking at all of the rows and rows of brightly colored citrus fruits is beautiful and I love that, but I love eating them even more.  Nothing compares to a perfect tart red grapefruit, sweet orange or refreshing lime in the winter when we are all sunshine deprived.  It is like bringing a bit of sunlight inside my body.  

    Although I eat them plain all the time, I also love using the citrus fruits in my desserts.  They create an aroma like no other which adds a special touch to something already delicious and makes it spectacular.  Raw cacao was calling my name, so I decided something chocolate and citrus was in order.  However, I was feeling a little bit lazy, so I thought fudge was the perfect option. Just blend, spread out, cut and eat.  No shaping, rolling, or dehydrating or decorating required. I had lots of tangerines, so I thought their sweetness would be perfect with the cacao in the form of a bit of zest and juice.

    I like my desserts to have good things in them so I can feel good about eating them (and after eating them). Plus, who doesn’t need more omega 3 oils in their diet, so this fudge contained some special ingredients.  Hemp and chia seeds, which you would not even know were there since I used a high speed blender to smooth this out to silk consistency. This fudge was pure heavenly bliss!  So smooth, creamy, aromatic and delightful!  Do yourself a favor and make some so you can enjoy it too!

    Raw Superfood Tangerine Cacao Fudge
    Makes 24 small squares

    1 cup raw walnuts
    2 1/2 cups raw finely shredded coconut
    1/2 cup raw shelled hemp seeds
    1/4 cup chia seeds
    1 cup pitted soft medjool dates
    1/2 cup raw cacao powder
    3/4 cup raw coconut butter
    2 Tbsp organic tangerine zest
    1/2 tsp sea salt
    3/4 cup tangerine juice

    hemp seeds and tangerine zest for topping

    Combine all ingredients but the juice in a high speed blender* and blend until smooth, using the tamper to press the mixture down into the blades.  Add the juice and blend until well combined.  Spread out onto a square on a foil lined sheet pan, and sprinkle with zest and hemp seeds.  Refrigerate until firm (a few hours) and cut into small squares.

    *If you do not have a high speed blender, and you use a food processor, keep in mind the fudge will be lumpy and not smooth.

  • Roasted Squash Tacos with Orange Pomegranate Salsa

    Roasted Squash Tacos with Orange Pomegranate Salsa

    One day last week we had a windchill of -40 degrees Fahrenheit here in Minnesota.  It was one of those days where I was not willing to go outside for my run so I showed the treadmill some love.  8 miles of it.  And I was feeling pretty tropical by the time I was done.  I don’t glisten or glitter when I work out,  I sweat buckets.  Needless to say I was in the mood for something for dinner that would fill me up because I was hungry after that!  Plus I wanted to forget all about that yucky cold weather outside even if I was only out in it long enough to drive my car to work and back.  So, something kind of tropical and warming was in order.

    What I ended up making was a sort of kitchen sink kind of a deal.  But in my opinion, those are the best meals! I had some squash, a pomegranate, orange, peppers, avocado, and lettuce.  Tacos…that was what I would make!  I roasted the squash until it was all caramelized and yummy, then tossed it with some spices, then served it with one of the most delicious salsas I have ever made featuring the pomegranate and orange.  It was all freaking delicious!  I was all like…what 40 below degrees outside?  It is summertime in here and I am happy!

    Roasted Squash Tacos with Orange Pomegranate Salsa
    Serves 2-4

    Squash:
    4 cups sweet winter squash (such as kabocha or butternut), cut into cubes
    olive oil
    2 tsp chili powder
    1 tsp cumin seed
    1 tsp coriander seed
    sea salt to taste
    1 garlic clove, minced

    Salsa:
    Seeds of 1 pomegranate
    1 large orange, peeled and diced
    1 red bell pepper, diced
    4 scallions, sliced
    1 garlic clove, minced
    1 jalapeno, seeded and minced
    sea salt to taste
    3 Tbsp lime juice
    1 perfectly ripe avocado, diced

    Large romaine or butter lettuce leaves (for the taco shells)

    Pre heat the oven to 375F, and line a sheet pan with foil.  Toss the squash with just enough olive oil to coat, and spread out on the sheet pan. Roast until tender, about 20-30 minutes.  Remove from the oven, cool slightly and toss into a bowl with the spices, garlic, sea salt and a little more olive oil if needed.  Set aside. 
    For the salsa, combine all ingredients in a bowl, and mix well. 
    To serve, spoon some of the squash into each lettuce leaf, as well as some of the salsa, and enjoy!

  • Matcha Almond Chia Porridge with Pomegranate

    Matcha Almond Chia Porridge with Pomegranate

    Mornings can be hectic I am not going to lie.  I wait until the last possible minute to wake up leaving enough time for a run and a shower and by the time that is all over there is not much time to make breakfast.  That said though, I never skip breakfast!  I used to when I was a kid (shame on me), but that just doesn’t cut it as an adult.  I need the food to refuel so I can be productive at work and not starving.  Plus I get really crabby when my blood sugar is low.  So, I come up with quick breakfasts that are either made ahead of time, or made quickly.  Smoothies are part of the made quickly group, love them, and who doesn’t love breakfast that tastes like sweet dessert?!  Plus it is easy to hide nutritious things in there.  Chia porridge, can also taste amazing and chia seeds are wonderful for keeping you full and supplying you with your daily omega 3 oils.

    I decided to make a Matcha Almond Chia Porridge last weekend.  No, I was not in a hurry, which was why I had time to photograph it, but this is a make ahead and take out of the fridge when you need it sort of thing.  I shared some with my boyfriend Eric as well because he has hectic mornings as well.  This porridge tasted amazing.  Like rice pudding my Mom used to make when I was a kid and I loved, plus the earthy hint of matcha to provide an energy boost and tart sweet little pomegranate seeds.  Freaking delicious!  With breakfast like this, there is NO excuse to skip eating in the morning.

    Matcha Almond Chia Porridge with Pomegranate
    Serves 2

    2 cups raw almond milk
    1-2 Tbsp raw coconut nectar or maple syrup (depending on how sweet you want it)
    2 tsp matcha powder
    1/2 tsp almond extract
    pinch of sea salt
    2/3 cup chia seeds

    1 cup pomegranate seeds
    1/4 cup chopped raw almonds

    Combine all ingredients but pomegranate seeds and almonds in a glass jar, put the lid on and shake well, then let sit overnight (or at least a few hours). Stir in pomegranate seeds, top with chopped almonds, and enjoy!

  • Raw Chocolate Chip Cookie Dough Protein Bites

    Raw Chocolate Chip Cookie Dough Protein Bites

    I had a craving for cookie dough last week.  So I made some, that simple.  Well not quite…I wanted this cookie dough to be snack worthy as well, so I filled it with things to energize and nourish not just taste good. I used some usual cookie dough base ingredients, like oat flour, coconut and flax seed (which is a good source of fiber and omega 3s to begin with), but added in some raw protein powder to make these a little more substantial and something that would satisfy hunger in one (or two since they are so good) bite.  I used only dates to sweeten, and added in raw cacao nibs in place of the usual chocolate since they were sweet enough in my opinion as it was and I like little crunchy bits in the soft dough.  

     I also made these with the intention of sharing them with my boyfriend Eric who is trying to stay away from refined sugar.  These ought to curb his cravings and leave him feeling more satisfied than if he had eaten a bag of gummy worms or something.  I love these myself, the big cookie dough lover that I am, and it always makes me happy when I can make something which tastes decadent but I know will leave me feeling good.

    Raw Chocolate Chip Cookie Dough Protein Bites
    Makes 12

    1 cup finely shredded dried coconut
    1/3 cup ground flax seed
    1/3 cup raw sprouted buckwheat flour or sprouted oat flour
    2 scoop raw vanilla protein powder (I use Sunwarrior blend)
    1 cup soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)

    1/4 tsp sea salt

    1 tsp pure vanilla extract
    1/4 cup coconut butter
    1/4 cup filtered water
    1/2 cup raw cacao nibs

    For the dough, combine coconut, flax seed, buckwheat flour, and protein powder in the food processor and process until well blended and the consistency of flour.  Add the dates, sea salt, extracts and process until very fine.  Add the coconut butter, water and process until smooth and starting to hold together when squeezed (if it doesn’t add a little more water).  Mix in the cacao nibs. Roll into balls.  Store in the fridge.


  • Vegan Lemon Poppy Seed Cake

    Vegan Lemon Poppy Seed Cake

    Being cooped up inside when it is negative degrees outside makes me want to create things.  Don’t worry, I am not vegging out in front of the TV, I still get my runs in on the treadmill and I am finding new things to clean and go through getting rid of things I no longer use.  Because that is what the new year is for right?  Cleaning out the old.  Anyways, back to the creating things.  I always loved lemon poppy seed muffins as a child.  There was something heavenly about the pop of tartness along with the sweetness in the flavor and the crunch of the poppy seeds that was wonderful. I haven’t made muffins in a while, but I have been waiting until lemon season to make something lemon poppy seed. It ended up being a bit grander than a muffin though.

    Luscious lemon poppy seed cake.  This is what I decided to make last week, a little lemony ray of sunshine for making the being stuck indoors due to the cold not so bad. For the lemon cake layers,  I used my basic vegan gluten free cake batter laced with lemon zest and juice, and of course the poppy seeds. Also a touch of almond extract because I love it with this flavor combination.  I frosted it with plenty of luscious, creamy coconut frosting laced with lemon as well.

    This cake was a lemon masterpiece if  I do say so myself.  Lemon poppy seed, oh how I have missed you, and I am happy I chose to bring you back into my life this week.  If you love lemon the way I do, you must try this cake.  Sooo amazingly heavenly!

    Vegan Lemon Poppy Seed Cake
    Makes 1 6 inch 4 layer cake
    2 6 inch cake pans

    Cake:
    1 3/4 cups Bob’s Red Mill All Purpose Gluten Free Flour
    1 tsp baking soda
    1/2 tsp sea salt
    1 cup coconut sugar
    1/2 cup olive oil
    1/2 cup plus 2 Tbsp coconut milk
    1 Tbsp organic lemon zest

    1/2 cup lemon juice

    1 Tbsp pure vanilla extract
    1/2 tsp almond extract
    1/4 cup poppy seeds

    Frosting:
    4 cups young coconut meat*

    2 cups raw cashews, soaked at least 4 hours and drained well 
    1/2 cup coconut water
    1/4 cup lemon juice
    2 Tbsp fresh lemon zest
    3/4 raw coconut nectar, maple syrup or agave nectar
    1/2  tsp sea salt

    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    3/4 cup coconut butter, warmed to liquid

    Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well. Whisk oil, zest, coconut milk, lemon juice, vanilla extract together in small bowl to blend well, then whisk into the flour mixture along with the poppy seeds until well blended. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.
    Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.
    When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.  Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.  Store cake in the fridge.
    *If you do not have access to young coconut meat, you can use 4 cups soaked cashews instead along with the other cashews.

    **if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

  • Raw Pomegranate Almond Couscous

    Raw Pomegranate Almond Couscous

    I am one of those people who likes “one pot meals”.  Well…one dish meals I guess is more the case because I usually don’t cook much or use pots, just large bowls.  It is mostly just large green salads filled with veggies that are not pretty enough to share with you all, but I made the prettiest raw couscous last week that I decided was worthy of sharing.  Not just because it was pretty, but because it was delicious and so good that I honestly ate the whole plate myself.

    What made it so good?  Well, I used celeriac as the base, which combined with the right ingredients tastes amazing and just as good as any cooked grain.  Also, I added in crunchy almonds, sweet tart pomegranate seeds, and aromatic spices and it was crave worthy.  Yes, I consider raw salads crave worthy, because that is what I find myself returning to every evening for dinner.  This one was just extra good, it seemed worthy to be served at a special occasion.  I hope you all try it out, I think you just might feel the same way!

    Raw Pomegranate Almond Couscous
    Serves 1-2

    1 head celeriac (3 cups diced)
    1/4 cup parsley, chopped
    2 garlic cloves, minced
    juice of one lemon
    1 Tbsp olive oil
    sea salt to taste
    1 stalk celery, diced
    2 tsp cumin seeds
    2 tsp coriander seeds
    1/2 tsp turmeric
    seeds of one pomegranate
    1 cup chopped almonds

    Pulse the celeriac in a food processor until you have small pieces like couscous.  Combine with all ingredients in a large bowl, and mix well.  Serve at room temperature. 

  • Raw Chocolate Fudge Crumble Bars

    Raw Chocolate Fudge Crumble Bars

    When I was little, I loved a dessert called “chocolate filler bars”, also known as “chocolate revel bars”to some.  My Mom used to make them, and they were amazing.  A layer of fudgy chocolate decadence sandwiched in between a crumbly buttery oatmeal crust.  They were amazing.  Probably because the filling was made by melting sweetened condensed milk and chocolate chips together and the crust contained loads of refined sugar and butter. I was telling Eric about them and how good they were a while back, and I vowed to make a clean raw version of them so I could enjoy them again.  Then the Holidays happened…because this was sometime in the fall, and they had to wait.  Until this week that is.  

    I felt the need to make them, and since there was nothing stopping me, I gave it a go.  For the crust, in place of the refined sugar I chose to use dates, because they are caramelly like brown sugar and so tasty.  I kept the oats as a base, because I like their flavor and the crust tasted wonderful even before I combined it with the filling. Like oatmeal cookie dough.  For the filling, I decided to use avocados for their rich silky quality.  It ended up tasting like really good chocolate mousse, and even better with the crumbly topping and crust.  These were way better than those bars I had as a kid, and they didn’t put me in a sugar coma.  So I felt free to enjoy seconds!

    Raw Chocolate Fudge Crumble Bars
    Makes 20

    crust:2 cups finely shredded dried coconut
    2 cups Raw Rolled Oats 

    1 cup ground flaxseed

    2 1/2 cups soft medjool dates, pitted (if they are not soft, soak them for 30 minutes and drain well)

    1/4 tsp sea salt

    Topping:
    1 cup raw rolled oats
    1/2 cup chopped walnuts (optional)
    Filling:

    2 cups diced avocados
    2/3 cup medjool dates
    1/4 cup raw coconut nectar
    2/3 cup raw cacao powder
    1/4 tsp sea salt
    1/2 cup raw coconut butter, warmed to liquid

    To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press 2/3 of the mixture into a 7×11 inch foil lined pan.  Reserve the other 3rd in a bowl, and mix in the 1 cup rolled oats and walnuts, squeezing with your hands to form clumps.  Set both aside in the fridge.
    To make the filling, in a high speed blender or food processor combine all ingredients and blend until smooth and creamy. Remove the filling from the food processor (if you do not have a high speed blender and the mixture is not completely smooth, you can strain the mixture.) Pour over the prepared crust, and smooth to the sides, then sprinkle with the reserved topping, and chill in the freezer until set (about 2 hours).  
    Cut into 20 bars.



  • Raw Salted Caramel Banana Pecan Ice Cream

    Raw Salted Caramel Banana Pecan Ice Cream

    Yes it may be the middle of winter, and pretty cold outside, but that does not stop me from making and eating ice cream.  I love ice cream, and I have to have a stash in my freezer at all times.  The best part is experimenting with new and different flavors.  I sometimes draw inspiration from flavors I see in stores or hear about, but often times I simply use what I have at home.  Like bananas.  I had a ton of bananas on my counter last week.  I know, so what else is new right?  Many of us seem to have that these days.  I guess it is not unusual anymore to someone who works out a lot, eats a high raw or vegan diet and makes lots of smoothies.  But then my Dad who was over visiting me, and he was like “Whoa…you planning on making enough loaves of banana bread for a crowd?” I told him it was my stash that I always had.  Anyways, so I had a larger amount than usual and I thought a banana flavored ice cream was in order.

    Since bananas and caramel are a match made in heaven, I made a salted caramel banana pecan.  Simply heavenly combination.  I made a raw salted caramel AND flavored the banana ice cream with salted caramel ingredients like dates, lucuma and maple.  The pecans added a special nutty quality to the ice cream, and little crunchy bits in contrast to the smooth ice cream.  This flavor combo was so good, ice cream companies should take note.  If you are not afraid of ice cream in the winter, trust me you need to make this!

    Raw Salted Caramel Banana Pecan Ice Cream
    Makes about 6 cups

    Raw Caramel Swirl:
    1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    2 Tbsp raw pecan butter
    3 Tbsp raw coconut nectar, or maple syrup
    1 tsp pure vanilla extract
    1 tsp maple extract
    1/4 tsp sea salt
    2 Tbsp filtered water

    Ice Cream:
    1 cup coconut water
    3 cups young coconut meat*
    2 cups ripe bananas, sliced
    1/4 cup lucuma powder (optional)
    1/2 cup raw date paste (or maple syrup)
    seeds of one vanilla bean (or 2 tsp pure vanilla extract)
    1 Tbsp maple extract
    1/4 tsp sea salt
    1/2 cup coconut butter, warmed to liquid

    1 cup chopped raw pecans

    To make ice cream base, to a high speed blender or food processor, add coconut water, coconut, bananas, paste, lucuma, vanilla, maple extract, sea salt, and process until very smooth, about a minute or two. Add the coconut butter slowly so it gets incorporated and doesn’t clump up.  Process a minute more.  Pour the mixture into an ice cream maker and process according to directions.
    Set aside.  When the ice cream is done churning, remove from ice cream maker, stir in pecan pieces, then pour 1/3 into a freezer safe container with a lid. drizzle 1/3 of the caramel over it, then pour half the remaining ice cream over that.  Drizzle with half the remaining caramel, then top with the remaining ice cream then the remaining caramel.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.

    *you may substitute 3 cups raw cashews soaked 4 hours and drained well for the young coconut meat if it is unavailable, or use 3 cups canned full fat coconut milk (if you are ok with it not being completely raw).

     
  • Raw Brownie Batter Pecan Butter and Truffles

    Raw Brownie Batter Pecan Butter and Truffles

    I recently made a Raw Sugar Cookie Dough Butter and I was so in love with it that I decided to experiment more with dessert flavored nut butter. Something chocolaty came to mind first, because it was different from the vanilla I had just made.  Brownie batter.  I was dreaming about it while I was out for a run that morning (well, actually Christmas morning) and I could not get it out of my head. That is the time of the day when I do my best thinking you see.  It sounded so good.  Nut butter that tasted like brownie batter.  I am always one to lick the excess batter bowl when I make brownies.  No sense in wasting such delicious goodness. 
    So, later that day, that is what I made.  I used pecans as a base, because pecan butter is one of the most smooth and heavenly concoctions you will ever come across, and it loves chocolate.  Match made in heaven, let me tell you!  This stuff tasted like brownie batter seriously!  It was good simply with a spoon if you know what I mean, but I decided that it deserved to be made into some candy as well, so I made truffles laced with crunchy cacao nibs with some of it.  

     What a treat!  If you are a chocolate lover, you must get on this brownie batter butter recipe, it is way better than Nutella any day.  The truffles are wonderful as well, rich chocolate with little crunchy cacao bits.  Since Valentine’s Day is coming up, I think either of these would be far superior as a gift for your love than a box of store bought chocolates…and they will be impressed at your efforts!  I am in a chocolate mood lately for some reason, I hope you all don’t mind!

    Raw Brownie Batter Pecan Butter
    Makes about 2 1/2 cups

    3 1/4 cups raw pecans
    3/4 cup finely shredded, dried coconut
    3/4 cup coconut sugar
    1/2 cup raw cacao powder
    1/4 tsp sea salt (or to taste
    1 tsp pure vanilla extract
    1 tsp maple extract

    In a high speed blender, combine the nuts and coconut and blend until smooth (alternatively this can be done in a food processor but it takes a lot longer and will most likely not get as smooth). Add the coconut sugar, cacao powder, sea salt, vanilla, and maple extract and blend until smooth.  Store in a jar.

    Raw Brownie Batter Truffles
    Makes 12

    Filling:
    2/3 cup Raw Brownie Batter Pecan Butter
    1/4 cup raw cacao nibs
    3 Tbsp raw coconut butter, warmed to liquid

    Chocolate:
    1/2 cup raw coconut oil warmed to liquid
    1/3 cup raw cacao powder
    1/4 cup maple syrup or raw coconut nectar (or your choice liquid raw sweetener)
    a pinch sea salt

    Mix the filling ingredients together until well blended in a bowl and place in the freezer to firm up to scoopable consistency (about 20 minutes, and stir after about 10). 
    Once more firm, scoop out by the mounded Tbsp, and roll into balls and place on a foil lined tray (it may get a little sticky if your hands are warm, so work quick). 
    Place the tray into the freezer and freeze until firm, about 20 minutes more. 
    Meanwhile, whisk together the chocolate ingredients in a bowl.
    Once the filling has firmed up, dip each one into the chocolate, then place back onto the foil lined tray (I like to set the filling on a fork and dip it to let the excess drain off).  Once they are all dipped, allow them to harden, and place them in the freezer for a few minutes if necessary.  Store in the refrigerator.

  • Raw Fire and Ice Cheesecake

    Raw Fire and Ice Cheesecake

    It went from a brown Christmas, almost 40 degrees and balmy for Minnesota this time of the year…down to below zero and snowy. It is definitely a winter wonderland now and I can hear the kids out on the sledding hill by my house having fun and breaking in their new sleds since we finally have snow here.  It isn’t so bad most of the time if you are moving when you are outside, but there was a day last week where the wind was so bad, my face felt like it was on fire.  Not the worst weather I have ever been out in though.  The worst was about 5 years ago, when I was up north and there was about a 20 below windchill.  It was the type of thing where my face mask turned into a giant sheet of ice from my breathing out moisture and it was hard to breath.  Needless to say, I ran a little, then came in and finished the rest on the treadmill.  Weather like this is not my favorite, I am a summer girl for sure.  So, I decided that I needed to make something to bring a little warmth to my winter in the form of dessert.

    There is always hot chocolate, but that is not exciting to me…so I got it into my head that I wanted to make a fire and ice cheesecake.  I got the idea while I was outside in that cold weather trying to distract myself from the chill with warm thoughts.  A cheesecake that gave both the sensation of hot and cold.  Sounded like a fun thing to create, so why not? For the fire part, a chocolate filling, laced with orange, habanero, and ginger.  For the ice part, a lemon lime coconut vanilla filling.  Little tart pomegranate seeds to dot the inside of the cake as well, and create little juicy bits of deliciousness.  I even added a little chipotle powder to the crunchy chocolate crust for more fire to contrast the cool.

    Upon taking a bite, it was a wonderful sensation.  The coolness of the cheesecake and citrus, and the heat of the warming chilies and ginger was wonderful and tart pomegranate seeds were a nice contrast.  A marriage of flavors perfect for each other.  This cake is for those of you who love a little kick to your sweets. I love spicy with chocolate and sweet so it was right up my alley.  I hope those of you who are experiencing winter too right now are staying warm.

    Raw Fire and Ice Cheesecake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut
    1/3 cup raw cacao powder
    1/4 tsp ground chipotle powder

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Filling:

    4 cups young coconut meat*
    1/4 cup coconut water

    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2/3 cup raw coconut butter (warmed to liquid)

    zest of one lemon and one lime
    2 Tbsp lime juice

    1 inch chunk fresh ginger
    1/2 fresh habanero, seeded
    zest of one orange
    2 Tbsp orange juice
    1/4 cup raw cacao powder

    3/4 cup pomegranate seeds

    Citrus zest strips and slices, pomegranate seeds (for decorating the cake)

    Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, in a high speed blender or food processor, combine coconut meat, water, coconut nectar, sea salt, and vanilla and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.  Divide the mixture into 2 bowls and add one back to the blender.  Add the lime and lemon zest, the lime juice, and blend until smooth. Pour back into the bowl.  Rinse out the blender, then add the other bowl and the ginger, habanero, orange, and cacao powder to the blender.  Blend until smooth then pour back into the bowl.
    To assemble cheesecake, pour all but about 3 Tbsp of the chocolate mixture into the pan over the crust, then sprinkle with pomegranate seeds, then pour over the vanilla lemon lime filling.  Drop the remaining chocolate filling by the 1/2 tsp over the top of the other filling and swirl with a knife to create large swirls, and a toothpick for smaller ones.  Place in the freezer for about 4 hours to firm up. Garnish the top of the cake with citrus zest, slices and pomegranate seeds. Store in the fridge.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.



  • 2 Juices and My Tips For Glowing Skin

    2 Juices and My Tips For Glowing Skin

    I start to crave juice in the winter.  Maybe it is because I am not getting as many of my favorite fruits and veggies that are widely available in the summer, or maybe it is just because I am thirsty due to the drier air.  But whatever the case, I love my juices lately.  They are so refreshing and also a good way to get in vitamins fast. My Mom recently started juicing more to get more vitamins into her diet and she swears by carrot juice.  She has told me ever since I was a little girl that carrot juice gives you beautiful skin and I believe her, but I like a little variety in my juice and prefer to use different veggies every time. Last week I made two that were so delicious I had to share them both with you all.  Carrot Cake Juice, and Magenta Magic Beet Juice.  They were both sweet and delicious, like getting my veggies and dessert in one!  Nothing like nourishing your body, and enjoying it at the same time! Beets and carrots are wonderful for glowing skin, which we could all use.  It is important to me that my skin looks and feels nice, and if you feel the same, I have a few tips below that might be helpful to you, as well as the two juice recipes I mentioned.  I feel like winter is the time when our skin needs a little more TLC!

    • Drink lots of water!  It helps keep your skin soft and smooth, plus it is a good way to keep flushing any toxins out of your body. 
    • Limit alcohol consumption.  Alcohol dehydrates your body, and can cause skin to look more wrinkled and less supple. 
    • Eat lots of vegetables! Your skin needs nutrients to repair itself. Beets, Carrots and Greens are wonderful for glowing skin!
    • Get enough sleep!  Sleep deprivation decreases blood circulation and can leave you pale and nobody likes bags under their eyes.
    • Sweat!  If you do not have a sauna, a little exercise does the trick.  I like to get sweaty every morning!  Not only that, it gets the blood flowing to give you that glow!
    • Eat healthy oils such as hemp seed oil, extra virgin olive oil, and virgin coconut oil to keep skin soft and keep it from drying out.
    • Dry brush your skin, it helps to exfoliate and increase circulation.
    • Stay away from dairy and processed foods.  If you put garbage into your body, it will show on the outside.  
    • Exfoliate skin gently a few times a week to get rid of dead cells.  I like to use my Mocha Almond Body Scrub Recipe.
    • Moisturize with natural products (you do not want to be putting toxins on your body that you wouldn’t want in your body).  Coconut oil, olive oil and almond oil make wonderful moisturizers.  Or try my Vanilla Rose Body Frosting Recipe!
    • Cleanse your skin daily, but not too harshly!  Natural cleansers will keep your pores unclogged but skin happy.  Look for cleansers with ingredients as natural as possible.

    Carrot Cake Juice
    Serves 1
    1 lb organic carrots (about 6 medium carrots)
    1 organic apple, core removed
    1 small piece fresh ginger
    1 tsp cinnamon
    ¼ tsp nutmeg
    ¼ tsp cloves
    ½ tsp cardamom
    Run the carrots, apple and ginger through the juicer and stir in spices.  Enjoy!

    Magenta Magic Beet Juice
    Serves 1

    3 medium red beets, cut into pieces
    1 large grapefruit, peeled
    1 large fennel bulb
    1 large orange, peeled
    1 sweet apple, cut into quarters

    Put all ingredients through a juicer, stir up and enjoy! 


  • Raw Winter Root Vegetable Rolls with Sesame Orange Dipping Sauce

    Raw Winter Root Vegetable Rolls with Sesame Orange Dipping Sauce

    I don’t feel like I have overindulged too much this year for the Holidays, but it is still nice to have something lighter at times.  Which is where these Raw Winter Root Vegetable Rolls come in.  I actually enjoy veggie filled meals like this most of the time, but I am making an effort to try and get my boyfriend Eric ‘ahem’ to eat more veggies.  So I had him in mind when I made them, being that he loves sushi, and they are a nice thing to take with you to work for lunch.  I thought I would go a little different with the flavors and fillings though than I usually do, and use what I had on hand. This ended up being kind of quasi Asian American seasonal sushi.  No rice (or rice substitutes), no wasabi, just veggies and fruit for the filling.  Sweet Japanese yam, carrots, apple, and beets.  Much of the flavor coming from the orange sesame dipping sauce I served with them. 

    These are actually kind of like a little compact salad in a roll!  Which I love.  Easier to pick one up and pop it in my mouth at lunch when I am trying to eat quickly than taking bites of big pieces of salad, but I am still getting all the goodness.  Eric took down the plate of them that I shared with them rather quickly, so he obviously approved.  Feel free to use the winter root vegetables that you have on hand in these, although it must have the apple to add that little bit of sweetness that makes them so good.

    Raw Winter Root Vegetable Rolls with Sesame Orange Dipping Sauce
    Serves 2

    Veggies:
    1 Japanese yam, cut julienne
    1 red beet, cut julienne
    1 large carrot, cut julienne
    1 large apple, cut julienne

    Dipping Sauce:
    2 Tbsp orange juice plus 1 Tbsp zest
    1 Tbsp tamari
    1 Tbsp sesame oil
    1 Tbsp maple syrup
    1 Tbsp chopped ginger
    1 Tbsp sesame seeds

    To assemble the sushi, lay out a sheet of nori.  Lay some of the yam along the top edge, then the carrot, then the apple then the beet.  Roll up, from the top down, then moisten the bottom edge of the nori so it sticks.  Repeat with the other nori sheets.  Slice them into 2 inch rounds.  Whisk together all of the sauce ingredients in a bowl, and serve with the rolls!



  • Favorite 30 Recipes of 2014

    Favorite 30 Recipes of 2014

     When I was in high school, New Years Eve was always a big to-do for me.  I would spend weeks planning the perfect party at my house with lots of appetizers (most of them the most rich and unhealthy foods I could find), decorations, and some form of bubbly non-alcoholic drinks to toast.  I would dress up in some sort of sparkly outfit and we would spend the night being goofy, or watching old movies pigging out on all of the snacks until it was time to ring in the new year.  I remember one year when I was a bit younger, middle school I think, I found a huge bag of confetti and threw it everywhere.  My Dad was not happy about the clean up, but it sure was fun.
    Now that I am an adult, I usually am sleeping on New Years Eve.  Last year I think I spent time with Eric watching movies, then went to bed at a decent time.  A new year is a new year to me I guess, and it doesn’t matter if I am awake when the clock strikes midnight or not.  What matters is I take the time to reflect on the past year.  The good, the bad, the ugly, the perfect and what I learned and what I can change about it.  That said though, I am not one for new years resolutions, I prefer to  change things as needed as I go.  None of this making resolutions and breaking them in a month stuff.  Changes that improve us for good always take time.  I always want to be improving myself to be the best form of me possible. Being kind to myself is a big must, and that is something I have learned in recent years.
    I was looking back on my recipes from the last year, and I had forgotten how many I had made…and how good they were!  I decided that I needed to share the ones that I thought were the most delicious with you.  The savory and the sweet.  A few of these were for special occasions, like Birthdays which made them even more special.  I was going to pick just 10…but then it turned into 30 because they are all so good!  So, I hope you enjoy this list and maybe feel inspired to try a few of them.  I hope you all have a wonderful 2015 and I will continue to share delicious recipes with you all!

    Cake Batter Smoothie Bowl with Fruit Confetti 

    Raw Carrot Cake Smoothie Bowl







    Spring Veggie Burgers with Spicy Strawberry Ketchup

    Raw Sesame Vegetable Stir Fry with Celeriac Garlic Rice 











    Raw Rhubarb Cherry Hand Pies 









    Raw Seven Layer Crave Cake 

    Raw Lemon Caramel Coconut Yogurt Cake





  • Raw Cacao Gingerbread Shake

    Raw Cacao Gingerbread Shake

    I have been on a gingerbread kick lately.  Making a cake, some pancakes, cookies, and now a shake.  Just seems right since tis the season for gingerbread.  Yes Christmas is over, but that doesn’t mean I am sick of gingerbread just yet.  Ginger after all, is good for you and there is nothing wring with adding it to lots of delicious things to make them even more yummy.  So when I couldn’t decide what flavor of shake to make for me and Eric, gingerbread was the first thing to come to mind.  I was going to leave it at that, just gingerbread flavor.  But then raw cacao came to mind.  It was perfect because Eric loves anything chocolate more than anyone I know. This smoothie was freaking amazing tasting!  The combination of gingerbread spices and chocolate is a match made in heaven. Needless to say, this was gone fast!  If you are not sick of gingerbread yet, this is a must try next time you make a shake.

    Raw Cacao Gingerbread Shake

    Serves 2
    6 large bananas, frozen and cut into pieces
    1/4 cup raw pecan butter or almond butter
    1/2 cup fresh coconut water or raw vegan milk of your choice
    1 scoop raw chocolate protein powder 
    stevia to taste (or your choice liquid raw sweetener)

    1/3 cup raw cacao powder
    1 Tbsp maca powder
    1 large piece fresh ginger
    2 tsp cinnamon
    1/2 tsp cardamom
    1/4 tsp nutmeg

    For the shake, combine banana, nut butter, milk, protein, stevia, cacao powder, maca and spices  in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour into 2 glasses and serve!

  • Vegan Chocolate Gingerbread Pancakes

    Vegan Chocolate Gingerbread Pancakes

     Most people have big Christmas Eve dinners…you know, a huge spread with some main protein dish, lots of starches and vegetable sides, and of course dessert.  But Christmas Eve at my house was a little different. I made Vegan Chocolate Gingerbread Pancakes.  You see, Eric and I had both worked all day, and we went to church after work then by the time we got home…I didn’t feel like making a big meal.  So that is why the pancakes, besides the fact that they are well, delicious.  Why not go straight to dessert, right?!  But it wasn’t completely just dessert, they did have protein and healthful ingredients in them, not just a big sugar bomb.  I have made vegan chocolate pancakes for Eric many times before and he loves them, but I thought putting a seasonal gingerbread twist on them would make them even better.  

    We topped them off with Rawmio Chocolate Coconut Butter and cacao nibs and they were the perfect treat for Christmas Eve!  Don’t worry, vegetables were on the menu the rest of the day so it was not all just dessert.  We had a nice moonlit walk that evening as well and enjoyed a few Christmas lights since it was so warm outside (we had no snow on the ground at that point). I hope you all had a memorable Christmas last week, and I appologize for not getting this recipe up sooner!  Trust me, you need to try it. If not for a dinner splurge, then for a Saturday morning treat!

    Vegan Chocolate Gingerbread Pancakes (gluten free)
    Serves 2
    Ingredients:
    2 Tbsp ground flax seed
    1 scoop vegan chocolate protein powder (I used Sunwarrior Blend)
    1 tsp aluminum-free baking powder
    1/3 cup raw cacao powder
    1 Tbsp cinnamon
    1 tsp ginger
    ¼ tsp nutmeg
    ¼ tsp cloves
    1/2 cup banana puree
    1 1/4 cups filtered water
    2 tsp pure vanilla extract
    1/4 tsp sea salt
    2-3 Tbsp maple syrup (depending on how sweet you like them)

    Rawmio Chocolate Coconut Butter, warmed to liquid for serving (or maple syrup)
    Raw cacao nibs (optional) for serving
    In a food processor, combine all pancake ingredients and process until just blended, pour into a bowl and set aside (or whisk them together if you do not have a food processor).
    To cook pancakes, preheat oven to 200 degrees. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula and cook another 2-3 minutes on the other side. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.


  • Vegan Gingerbread Spice Cake with Cinnamon Frosting

    Vegan Gingerbread Spice Cake with Cinnamon Frosting

    Yesterday would have been my Grandma’s 79th Birthday.  Sadly, we said goodbye to her earlier this month, but she is still in my heart.  I can remember, every Christmas we would give her Birthday presents as well since the days were always so close together.  But, Grandma was always modest telling everyone they didn’t have to get her so many gifts.  Funny because she was the queen of gift buying and giving.  She wanted her family to feel loved around the Holidays (and all the time).  It was her that taught me it is better to give then to receive, and many times when giving a gift, you do not need one in return to feel happy.  She gave because it made her happy, not because she wanted something back.  I get that now as an adult.  If I want to give someone a gift, I don’t expect one in return, just the fact that they are happy with it is enough.
    If my Grandma were still around, I would be happy to share some of this Vegan Gingerbread Spice Cake with Cinnamon Frosting with her.  She loved my desserts, and she used to say “I am your number one taste tester”.  She was proud of that.  And I loved sharing with her. I did get to share this cake with loved ones, and it was a wonderful choice for Christmas.  You may be wondering why I baked a cake instead of making a raw one, and the simple answer to that is, to be different and because it won the vote among those I was going to share with.  I make raw cheesecakes all the time, and although they are my favorite, it can be nice to step outside the box.  A fluffy spiced gingerbread with cinnamon frosting was just the ticket.  I did make this cake gluten free and free of refined sugars.  Because gluten and white sugar no longer are welcome in my kitchen.

    This cake was pretty magnificent looking with its four tall layers and white frosting. This is the sort of thing that you serve, and don’t tell anyone it is vegan…until after they are done, then they are amazed when you do. It tastes rich as all get out, but no dairy in sight!  I think it would be good anytime of the year, not just Christmas because I love a good spice cake.

    Vegan Gingerbread Spice Cake with Cinnamon Frosting

    Makes 1 6 inch 4 layer cake

    2 6 inch cake pans

    Cake:
    1 3/4 cups Bob’s Red Mill all purpose gluten free flour
    1 tsp baking soda
    1/2 tsp sea salt
    1 Tbsp cinnamon
    1 tsp cardamom
    1/2 tsp nutmeg
    2 Tbsp fresh ginger, minced
    1 tsp dried ginger
    1 cup coconut sugar
    1/2 cup raw coconut oil

    1 cup almond milk or coconut milk
    1 Tbsp pure vanilla extract

    2 Tbsp cider vinegar

    Frosting:
    4 cups young coconut meat*
    2 cups raw cashews, soaked at least 4 hours and drained well
    3/4 cup coconut water
    2 tsp cider vinegar
    3/4 raw coconut nectar, maple syrup or agave nectar
    1/2  tsp sea salt
    1 tsp cinnamon

    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    3/4 cup coconut butter, warmed to liquid

    Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, and sea salt in a large bowl to blend well. Whisk sugar, oil, milk, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream. 
    When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.  Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake, smoothing out.  Place the remaining frosting in a pastry bag, and pipe decoratively on the top of the cake.  Store cake in the fridge.
    *If you do not have access to young coconut meat, you can use 4 cups soaked cashews instead along with the other cashews.

    **if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

  • Raw Persimmon Rose Caramel Ice Cream

    Raw Persimmon Rose Caramel Ice Cream

    Persimmons are honestly one of the most heavenly fruits.  To be honest, they are probably the fruit I covet most this time of the year.  Once they are super ripe, I cannot resist that jammy, sweet, almost marshmallowy tasting flesh.  I got my hands on a bunch of them, and they were super ripe. Like to the point where they were fragile and would not hold up if sliced, so I thought they would make the perfect raw ice cream! Then it didn’t matter how they looked, but their sweet flavor would be allowed to shine.  I decided to combine them with coconut, vanilla and rosewater in an ice cream base for a simply heavenly combination.  It was wonderful as it was, but I then decided that caramel would make it even better, and kick it up a notch.

    The aroma of this ice cream alone was enough to put me in my happy place, but once I topped it off with crunchy pistachios and dove in there was no chance of survival for this ice cream. Sooo good…it was gone fast, that’s for sure! If you have access to lots of persimmons, first off I am jealous of you (in a good way) and second, you should definitely make this so you can enjoy it too!

    Raw Persimmon Rose Caramel Ice Cream 
    Makes 4 cups

    4 cups very ripe persimmons
    1 cup young coconut meat
    3/4 cup coconut water
    1 tsp rosewater
    2 tsp pure vanilla extract
    1/4 tsp sea salt
    1/2 cup raw coconut nectar
    3/4 cup coconut butter

    Caramel:
    1 cup pitted, soft medjool dates
    2 Tbsp raw pecan butter (or your choice nut butter)
    3 Tbsp maple syrup or your choice liquid raw sweetener
    1 tsp pure vanilla extract
    a large pinch sea salt
    1/4 cup filtered water

    Raw pistachios for serving

    In a a high speed blender or food processor, combine all ingredients for the ice cream and pour into an ice cream maker, processing according to the package directions.
    Meanwhile, to make the caramel, combine all ingredients in a high speed blender or food processor until smooth, and set aside until the ice cream is done.
    Pour 1/3 of the finished ice cream into a freezer safe container, then drop some of the caramel by the Tbsp over that, then half the remaining ice cream, then more caramel, then the last of the ice cream and more caramel, and swirl with a knife to marble.  Let chill in the freezer for about 4 hours or overnight until more firm before scooping (if it becomes too hard, let sit out about 15-20 minutes before serving.  Serve with raw pistachios!

  • Mini Raw Pomegranate Hibiscus Yogurt Cheesecakes

    Mini Raw Pomegranate Hibiscus Yogurt Cheesecakes

    Pomegranates give color to my winter.  When I am outside, it is a bit dreary, gray, brown (since the snow has melted), chilly and not pretty like summer.  So, instead of looking to the outdoors for color, I find natural color indoors through my food…like pomegranates, whose seeds to me are as beautiful as little rubies.  I tend to keep them around often, because I like them on salads for little bursts of color, or just as part of my large bowl of fruit that I eat every afternoon for a snack,  Sometimes though when I am inspired, I put them in my desserts.

    I had made a batch of probiotic coconut yogurt last week, and decided to make mini cheesecakes out of it, because to me raw cheesecake always sounds good, and the ones made with coconut yogurt are my favorite.  They have the tang of dairy.  Not being one to make the same flavors of cheesecake over and over again, I decided that the pomegranate on my counter would make a lovely addition to the cake…then I decided to add hibiscus as well, since I had a pomegranate hibiscus tea once that was amazing.  I had never used this flavor combination in a cake, so it was perfect! I tend to be very random sometimes when making my desserts in case you can’t tell.  Usually deciding what exactly to make at the last minute, or changing the recipe I had thought up as I go.

    This one turned out wonderful!  I think the best recipes are discovered in the process of making them.  The tart pomegranate and hibiscus were wonderful with the sweet and tangy yogurt filling.  Like a pomegranate hibiscus party in my mouth good!  If you want to make these into one big cake instead of mini pans by all means go for it in a 6 inch round pan.

    Mini Raw Pomegranate Hibiscus Coconut Yogurt Cheesecakes
    Makes 4 4 inch cakes

    Yogurt:
    4 cups young coconut meat*
    1/2 cup coconut water

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed
    3/4 cup dried finely shredded coconut
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
    Filling:
    2/3 cup raw coconut nectar, (or liquid sweetener of your choice)

    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)
    1 1/2 cups fresh pomegranate seeds
    1 Tbsp dried hibiscus flowers, soaked in 2 Tbsp filtered water
    1 tsp beet powder
    Pomegranate seeds and hibiscus for garnish
    To make the yogurt, combine all ingredients in a high speed blender and blend until smooth. Pour into a glass bowl, cover with plastic wrap, and allow to sit in a warm place overnight.
    To make the crust, lightly coat four 4 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pans, and set aside.
    To make the filling, in a high speed blender or food processor, combine yogurt, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.  Add the pomegranate seeds and hibiscus and blend until smooth.  Remove half from the food processor and place in a bowl  Add the beet powder to the filling remaining in the processor and blend until uniform in color.  Place in a bowl.

    To assemble cheesecakes, spoon 1 Tbsp of the lighter filling onto the center of each crust, followed by the darker filling, in the same spot. Continue to do this until the pan is full (it will create a striped look in the finished product).  Use a toothpick to create a design in the top of the cake if you wish. Place in the freezer for about 4 hours to firm up. Garnish the top with fresh pomegranate seeds and dried hibiscus before serving.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.

  • Raw Marzipan Snowballs

    Raw Marzipan Snowballs

    My favorite holiday flavor is vanilla and almond together. Maybe it has something to do with enjoying spritz cookies as a child, which traditionally have that flavor, or maybe it is because my Grandma liked to mix those flavors in sugar cookies and frosting.  But whatever the case, the aroma reminds me of Christmas time.  The smell makes me imagine enjoying a treat and gazing out the window at freshly fallen snow.  So it is very appropriate that this year I decided to make some marzipan treats for Christmas. Marzipan snowballs to be exact.

    We haven’t had much snow here yet this year, let alone enough to make snowballs, but I would rather have this kind of snowball anyway.  These are coconut and almond based, with a melt in your mouth rich texture and aroma of almond. Heavenly little bites, and you need not put on your warm winter coat and hat and go outdoors to enjoy these snowballs, you can stay in the comfort of your own warm kitchen.

    Raw Marzipan Snowballs
    Makes 12

    Filling:
    2 cups finely shredded coconut
    1/4 cup raw almond butter
    1/2 cup coconut butter, warmed to liquid
    2 Tbsp raw coconut nectar, or maple syrup
    a pinch sea salt
    1 tsp pure almond exctact
    1 tsp pure vanilla extract
    1 Tbsp filtered water

    1/2 cup finely shredded, dried coconut

    In a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter).  Set aside in a bowl.  To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, and water and blend until smooth.  Add the reserved coconut and process until smooth like dough.  Roll into 12 little balls, then dip them into the shredded coconut, rolling them to coat.  Place then on a tray and freeze until firm, about 30 minutes.

  • Raw Christmas Stollen

    Raw Christmas Stollen

    One of my readers asked me if this year I could create a raw stollen.  I was up for a challenge, so I thought what the heck, why not?  If you do not know what stollen is, it is a traditional German Christmas sweet bread with orange peel, dried fruit and nuts as well as a marzipan center.  I have never made one, even though I am half German sadly.  We always had Julekake, the Scandinavian Christmas bread with fruit that my Grandma on the other side of the family would make.  But, I figured it was about time I made some stollen and honored my German roots even if my Grandmother who was German never made any.

    I made a sweet dough laced with orange peel, crasins, rasins, pistachios and walnuts.  It tasted amazing before I even “baked” it in the dehydrator, and I had plenty of samples to “make sure it was just right” wink, wink.  That means it was really good.  I made a marzipan filling for it from a recipe I usually use for candy and it worked out perfect.  Once I rolled it all together into a loaf, it was looking pretty good!  Nothing to be intimidated about here!

    Well dehydrating, it smelled amazing.  The aroma of sweet orange, vanilla and almond filling my home, the perfect thing to wake up to.  I decided to glaze it instead of the traditional powdered sugar because I thought it would be prettier.  I suppose this is kind of mixing the Julekake with the stollen, since my Grandma always glazed her Julekake…but what can I say, this is MY version of stollen (that said, if you want to be traditional, grind up finely shredded coconut with a little raw coconut sugar in a high speed blender for about 30 seconds and dust the cake with the “powdered sugar”). It was yummalicious!  Sweet, soft, filled with goodies and multiple servings worthy.  I think both of my Grandmas would be proud of my effort here.

    Raw Mini Christmas Stollen

    Batter:
    1 1/4 cups raw sprouted buckwheat flour or sprouted oat flour
    3/4 cup ground flax seed
    2 cups raw coconut flour (do NOT use store-bought!)*
    1/4 tsp sea salt
    1 Tbsp orange zest
    1/4 cup orange juice
    2 tsp pure vanilla extract
    1 1/2 cups diced sweet apples
    3/4 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    1/3 cup raw coconut nectar (or maple syrup or your choice liquid sweetener)
    3/4 cup dried cranberries or cherries
    3/4 cup golden raisins
    1/2 cup chopped pistachios
    1/2 cup chopped walnuts

    Filling:
    2 cups finely shredded coconut
    1/4 cup raw almond butter
    1/2 cup coconut butter, warmed to liquid
    2 Tbsp raw coconut nectar or maple syrup
    a pinch sea salt
    1 tsp pure almond exctact
    1 tsp pure vanilla extract
    1 Tbsp filtered water

     Icing:
    1/4 cup coconut butter
    1/4 cup filtered water (or as needed)
    1 Tbsp raw coconut nectar or maple syrup
    1 tsp pure vanilla extract
    Garnish:
    dried cranberries
    orange peel strips

    Combine buckwheat flour, coconut flour, flax, sea salt in a bowl and whisk together until and set aside. To a food processor, add the orange juice and zest, dates, vanilla, apple, coconut nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Mix in the dried cranberries, golden raisins, pistachios, and walnuts by hand in a bowl.
    Put down a sheet of parchment paper, then place the dough on it.  Oil your hands and a rolling pin with coconut oil, and roll out into a rectangle about 8 x 12 inches.  Cover with plastic wrap while you make the filling.
    For the filling, in a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter).  Set aside in a bowl.  To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, and water and blend until smooth.  Add the reserved coconut and process until smooth like dough. Shape into a log as long as the other dough, and place in the center of it the long way.  Using the parchment to assist you, roll the dough around the marzipan filling, and seal the edges, tucking the ends in and making sure the seam is on the bottom.  Place in the dehydrator and dry for about 14 to 16 hours at 115F (until they are cake consistency but still a little moist in the centers).

    To make the icing, whisk all ingredients together until smooth (adding a little more water by the tsp if too thick), and spoon over the stollen. Sprinkle with cranberries and orange zest and allow to set before serving.

    *I say not to use store bought coconut flour because it will affect the flavor and quality of the finished product. I find it too dry (it soaks up all the moisture in the dough), and most of it has an off flavor to me (it tastes toasted) that I do not care for.  You can make your own coconut flour in about 30 seconds or less in a high speed blender.  See how here:
    https://www.fragrantvanilla.com/p/helpful-things-for-recipes-on-this-blog.html

  • 30 Holiday Worthy Recipes from Fragrant Vanilla Cake

    I feel like Christmas is approaching way to fast this year, and I did not have time to make nearly as many goodies as I would have liked.  However I still have plenty to share with you today…30 in fact, in this line up of holiday worthy recipes I have compiled from my blog.  I have even more, but these are my favorite.  As you can see there are a lot of cakes, because those are my favorite Holiday go to dessert, but there are plenty of other goodies for everyone here, no matter what your tastes are. So if you are still trying to decide what to make this weekend, maybe I will spark a few ideas into your head, or just enjoy the raw Holiday food porn!  Links are underneath the photos to the recipes.

    Raw Chocolate Cranberry Pecan Rugelach

    Raw Red Velvet Cookies

    Raw Chocolate Dipped Coconut Caramel Cookies

    Pomegranate Maple Caramel Cakelettes

    Raw Pomegranate Chipotle Brownie Bites 

    Raw Matcha Dark Chocolate Pomegranate Cups 

    Raw Eggnog Truffles 

    Raw Cranberry Pomegranate Cacao Crusted Tart 

    Raw Sticky Toffee Date Puddings 

    Raw Dark Chocolate Ginger Lava Cakes 

    Raw Cranberry Pomegranate Cacao Crusted Tart 

    Raw Sweet Potato Caramel Pecan Cheesecake 


    Raw Eggnog Cheesecake with Chocolate Swirl and Gingerbread Crust


                                                             Raw Rose Pomegranate Dream Cake

    Raw Snickerdoodle Cookie Dough Ice Cream with Caramel Swirl 

    Raw Winter Black Forest Cake Ice Cream

    Raw Vanilla Mint Ice Cream Snowballs 


  • Raw Peppermint Striped Cheesecake

    Raw Peppermint Striped Cheesecake

    Christmas is in the air…well not really here, considering was super warm here in Minnesota last weekend, like 50 degrees warm.  Which is almost unheard of here since it is supposed to be blanketed in snow and 20 degrees this time of the year.  So, the air does not feel like winter lately.  But Christmas spirit is in the air, how about that?  I am definitely not complaining about the temperatures. It is perfect as far as I am concerned for running outside right now, and I will take a brown Christmas instead of white as long as Christmas joy is not taken away.  Which is is not.  I am happy, and I was in the mood to make something Christmasy last weekend in the form of raw cheesecake.

    I had already made an eggnog one, and so I thought why not a colorful peppermint one?  I love brightly colored food as long as it is natural color.  My Dad used to get these Holiday silk (Peppermint cream) pies from Baker’s Square when I was little and they were so good, but they had lots of artificial things in them I am sure including red and green coloring.  This would not have that artificial stuff, but I wanted it to taste similar to that filling that I used to love.

    Lucky me, the filling turned out tasting even better than that pie.  I colored it with beet and spinach, so no artificial stuff in sight here.  I decided to make this a zebra style cake…and this was only my second attempt at it, but it turned out pretty good if I do say so myself!  The best part about this cake though is how delicious it was.  I am talking crave worthy.  I haven’t made anything peppermint in a long time and this made up for that.  I hope you are all having a wonderful Holiday season so far!

    Raw Peppermint Striped Cheesecake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Filling:

    4 cups young coconut meat*
    1/2 cup coconut water

    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 tsp peppermint extract
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2/3 cup raw coconut butter (warmed to liquid)

    1 handful spinach leaves
    1 small chunk red beet

    Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, in a high speed blender or food processor, combine coconut meat, water, coconut nectar, sea salt, mint and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.  Divide the mixture into 2 bowls and add one back to the blender.  Add the spinach and blend until smooth. Pour back into the bowl.  Rinse out the blender, then add the other bowl and the beet to the blender.  Blend until smooth then pour back into the bowl.
    To assemble cheesecake, spoon 1 Tbsp of the green filling onto the center of each crust, followed by the pink filling, in the same spot. Continue to do this until the pan is full (it will create a striped look in the finished product).  Place in the freezer for about 4 hours to firm up. Store in the fridge.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.

  • Raw Sugar Cookie Dough Butter

    Raw Sugar Cookie Dough Butter

    I have been hearing about cookie butter for a while now, and I like the idea of it, but I was not fond of the ingredients in most commercial varieties.  That is until I tried the Rawmio Almond Chocolate Chip Cookie Dough Butter.  It was amazing, and it inspired me to make my own cookie dough butter.  I have been in a big sugar cookie sort of mood lately, just finished making sugar cookies that day in fact and they were sooo good!  So sugar cookie dough it was!  I could imagine it.  Gooey, creamy nut butter that tasted like sugar cookies.  I was salivating thinking about it. 

    For the base, I used mostly macadamia nuts with a little coconut for sweetness because I feel that those two things taste the most like sugar cookie dough.  You can use cashews though in place of the macadamias if you want this to be more budget friendly.  I was just making this for a special treat which is why I went all out.  I used coconut sugar to sweeten it, because I did not want to add more moisture.  I added a little vanilla and almond extract because my Grandma used to use both of those in her cookies and I love the combination.  Once it was all blended together was it ever good.  I mean like eat half the jar in one sitting good.  So be warned…you will be addicted!  I think this would make a wonderful Christmas gift.  That is if you can share.  I have also included the recipes for snickerdoodle and gingerbread flavors if those float your boat more than the plain sugar cookie.

    Raw Sugar Cookie Dough Butter
    Makes about 2 1/2 cups

    3 1/4 cups raw macadamia nuts or cashews
    3/4 cup finely shredded, dried coconut
    3/4 cup coconut sugar
    1/4 tsp sea salt (or to taste
    1 tsp pure vanilla extract
    1/2 tsp almond extract

    In a high speed blender, combine the nuts and coconut and blend until smooth (alternatively this can be done in a food processor but it takes a lot longer and will most likely not get as smooth). Add the coconut sugar, sea salt, vanilla, and almond and blend until smooth.  Store in a jar.

    Variations:

    Snickerdoodle Cookie Dough Butter: Add 2 tsp cinnamon and omit the almond extract.
    Gingerbread Cookie Dough Butter: Replace half the macadamia nuts with pecans, omit the almond extract and add 1 Tbsp dried ginger, 2 tsp cinnamon, 1 tsp cardamom, and 1/2 tsp nutmeg.

  • Raw Glazed Sugar Cookies

    Raw Glazed Sugar Cookies

    My Grandma was a wonderful baker.  Although she would bake chocolate chip cookies year round, during the Holidays she would ramp up cookie production and bake dozens of different sorts of cookies.  Peanut butter kisses, spritz cookies, sugar cookies, russian tea cakes, fried rosettes, krumkake and a few more were always in the cookie tins that she would give to family members.  I remember always being excited about those.  They were all good, but one of the recipes that my Mother had gotten from her and we made often at my house were her sugar cookies.  Omg, they were the best sugar cookies ever.  Melt in your mouth good.  I made them for many years until I gave up refined sweets, but I have healthified them a few times since then, making a vegan version, and now I have made a raw version. Which I am sharing with you now!
    No refined flours or sugars here!  They are still sugar cookies thanks to raw palm coconut sugar, but they are kinder to the blood sugar levels.  She would just top hers off with sugar, but when I started making them, I decided to include a frosting so I stuck with that this time and made two.  A vanilla coconut and a chocolate glaze made with Rawmio Chocolate Coconut Butter.  I wanted to decorate them as well, but instead of using sprinkles, I decided to use natural sprinkles like dried flowers, fruit and nuts.


    I sort of felt like a kid again decorating cookies. But these have a sort of grown up flair with the toppings I chose.  If you are making them, feel free to be creative with more toppings.  They were delicious, dare I say it as good as Grandmas.  Because thanks to the coconut sugar they tasted a little caramelly.  I will not be making dozens and dozens of cookies like my Grandma, but at least I have some really good ones to enjoy!

    Raw Glazed Sugar Cookies
    Makes 12

    2 cups finely shredded dried coconut
    1 cup raw sprouted buckwheat flour or raw gluten free oat flour
    1/4 cup ground flaxseed
    3/4 cup raw palm coconut sugar
    1/4 tsp sea salt
    2 tsp pure vanilla extract
    1/3 cup coconut butter
    1/4 cup filtered water

    Vanilla Glaze:
    1/4 cup raw coconut butter, warmed to liquid
    2 tsp raw coconut nectar (or your choice liquid raw sweetener)
    1/4 cup filtered water and as needed
    1/2 tsp pure vanilla extract

    1/4 cup Rawmio Chocolate Coconut Butter, warmed to liquid

    Toppings:
    Dried or fresh orange peel, cut thin julienne
    raw chopped pistachios
    Dried cranberries, chopped
    Dried flower petals (I used calendula petals, dried lavender, and hibiscus petals)

    In a high speed blender, buzz the coconut to fine flour (but not too long or you will get butter). Add to a food processor with the buckwheat flour, flax seed, coconut sugar, sea salt, and process until well combined.  Add the vanilla, coconut butter, and water and process until smooth and dough like (if it seems too dry add a little more water 1 tsp at a time).  Roll the dough into 12 balls, and place them on a lined dehydrator sheet.  Press them down to flatten to 1/4 inch thick.  Dehydrate for 12 hours until firm but not hard.
    To make the vanilla glaze, whisk together all ingredients until smooth, adding a little filtered water as needed (it may seem clumpy at first, but it will smooth out, add water until it is a thick, but pourable glaze).  Spoon a little of the vanilla glaze over half the cookies, then top with desired toppings. Do the same with the Rawmio Chocolate Coconut Butter, and the toppings. Let the glaze set (it will happen faster if you pop them in the freezer for about 5 minutes).  Store leftover cookies in a sealed container in the refrigerator.

  • Raw Almond Butter Chocolate Chip Truffles

    Raw Almond Butter Chocolate Chip Truffles

    Raw Guru was kind enough to send me some of the new Rawmio spreads that they have just started carrying, and they were all amazing, but I have to say the Raw Almond Butter Chocolate Chip Cookie Dough was my favorite.  I had eaten half the container before I realized what was going on because I was in my own little world of cookie dough bliss.  Almond butter is so delicious anyhow, but this tasted as if the almond butter and cookie dough got married and had a child together.  The best part is, it is made from quality ingredients like raw chocolate chips, maca and coconut sugar.  So you need not feel guilty about indulging in a jar.  I obviously like it straight up with a spoon all to myself…but I did make a recipe from it as well.  Some raw truffles to showcase the nut butter’s wonderful flavor.

    For the filling, I simply added in a little coconut butter to make it more firm, and some cacao nibs for crunch.  I dipped it in raw dark chocolate and babam!  Instant deliciousness! I am a huge cookie dough fan, so these were pure bites of heaven! Rawmio is pure genious for creating this delicious flavor.   I would recommend heading over to Raw Guru and getting yourself a jar…or 10 (because you will eat the first jar in no time, trust me).  

    Raw Almond Butter Chocolate Chip Truffles
    Makes 12

    Filling:
    2/3 cup Rawmio Almond Chocolate Chip Cookie Dough spread
    1/4 cup raw cacao nibs
    3 Tbsp raw coconut butter, warmed to liquid

    Chocolate:
    1/2 cup raw coconut oil warmed to liquid
    1/3 cup raw cacao powder
    1/4 cup maple syrup or raw coconut nectar (or your choice liquid raw sweetener)
    a pinch sea salt

    Mix the filling ingredients together until well blended in a bowl and place in the freezer to firm up to scoopable consistency (about 20 minutes, and stir after about 10). 
    Once more firm, scoop out by the mounded Tbsp, and roll into balls and place on a foil lined tray (it may get a little sticky if your hands are warm, so work quick). 
    Place the tray into the freezer and freeze until firm, about 20 minutes more. 
    Meanwhile, whisk together the chocolate ingredients in a bowl.
    Once the filling has firmed up, dip each one into the chocolate, then place back onto the foil lined tray (I like to set the filling on a fork and dip it to let the excess drain off).  Once they are all dipped, allow them to harden, and place them in the freezer for a few minutes if necessary.  Store in the refrigerator.

  • Raw Cacao Almond Superfood Shake

    Raw Cacao Almond Superfood Shake

    Raw Guru was kind enough to send me some new nut butters to try, and they were all amazing!  Not only did I just try them though, I wanted to use them in recipes.  The Raw Superfood Spread, I thought would be wonderful in a raw shake.  The spread has almond butter, goji berries, hemp seeds, and chia seeds and is sweetened with raw coconut sugar.  It is good straight out of the jar, and that is how I enjoyed most of it, but some of it made it into my shake as well.

    I often make shakes and smoothies for Eric and I to share, and that is what happened this time.  I knew I was making it with the spread, which was almond based and I would have left it at that with vanilla in the shake but since Eric loves chocolate so much, I added raw cacao powder plus some raw chocolate protein for a boost.  It was delicious!  The combination of chocolate and almond is heavenly, plus the extra sweetness from the spread made it extra good.  I would definitely suggest this spread for use in smoothies, but it is wonderful with just a spoon.  You know what I mean…straight out of the jar, all to yourself.  Yes I did this.

    Raw Cacao Almond Superfood Shake

    Serves 2
    6 large bananas, frozen and cut into pieces
    1/2 cup fresh coconut water or raw vegan milk of your choice
    1 scoop raw chocolate protein powder 
    stevia to taste (or your choice liquid raw sweetener)

    1/3 cup raw cacao powder

    For the shake, combine banana, milk, protein, vanilla, Rawmio spread, stevia, and cacao powder in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour into 2 glasses and serve!

  • Raw Eggnog Cheesecake with Chocolate Swirl and Gingerbread Crust

    Raw Eggnog Cheesecake with Chocolate Swirl and Gingerbread Crust

    Tis the season for Eggnog, which is exactly why I decided to make an eggnog cheesecake!  What could be better than one of my favorite Holiday drinks combined with my favorite dessert? Raw Guru and Windy City Organics had just sent me some new spreads and nut butters to try, one of which was a chocolate coconut.  I thought it would be marvelous swirled into the cheesecake.  I have never had eggnog and chocolate before so why not try it?

    To make the cake even better, I thought why not make a gingerbread crust for it as well and go all out with the Holiday theme.  For the filling, I used something you would not expect in a cheesecake…yellow squash (the type that is similar to zucchini).  It kept it light, but it tasted just as rich and you would not have any idea it was in there had I not told you.  I made the cake taste a little more like eggnog with the addition of nutritional yeast, cinnamon and nutmeg as well as vanilla which I consider an essential ingredient in all my cakes.

    The filling tasted heavenly, even before I assembled and chilled the cake.  Like thick eggnog. The Rawmio Chocolate coconut was marvelous swirled in as well and it paired perfectly with the eggnog and gingerbread flavors!  I think this cake would be perfect as the finale to any Holiday meal, but it was awesome as an early December treat as well because one needs no occasion to eat cake, it is good every day!

    Raw Eggnog Cheesecake with Chocolate Swirl and Gingerbread Crust
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flax seed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    2 tsp cinnamon
    1 Tbsp fresh ginger
    1/4 tsp nutmeg
    1/2 tsp cardamom
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Filling:
    3 cups young coconut meat*
    2 cups diced yellow squash (yellow zucchini)**
    1/3 cup coconut water

    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp nutritional yeast
    2 tsp cinnamon
    1/2 tsp nutmeg
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)

    1/2 cup Rawmio Chocolate Coconut Butter warmed to liquid

    Fresh cranberries, pistachios and pecans for garnish

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, in a high speed blender or food processor, combine coconut meat, water, coconut nectar, sea salt, nutritional yeast, nutmeg, cinnamon and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.
    To assemble cheesecake, 1/3 of the filling over the crust, then drop some of the chocolate spread over it by the tsp and swirl with a knife to create marbling. Pour half the remaining filling over that, and drop more of the spread by the tsp over that. Then pour the remaining filling over and more of the spread, then swirl with a knife to create marbling. Place in the freezer for about 4 hours to firm up. Garnish the top with cranberries, pistachios and pecans before serving.

    *If you do not have access to young coconut meat, you can substitute 3 cups raw cashews soaked for 4 hours and drained.
    **If you do not want to use yellow squash, you can use additional coconut.

  • Raw Cranberry Pecan Shake

    Raw Cranberry Pecan Shake

    You know what I love about going for runs in the dark?  The Christmas lights I get to admire when I am out.  Trust me, I miss summer and warm weather and running in the sunshine, but it is pretty awesome being able to look at pretty lights while I am on a run. Takes my thoughts away from the cold wind.  Everything is so festive right now from those lights to the music being played on the radio (or at least mine, I am going for Christmas), and the decorations inside all of the stores.  Even my smoothies are festive!  I made this super delicious Cranberry Pecan Shake the other day and I thought I should share it with you as well because I think you would enjoy it too!

    Think pecan pie and cranberry sauce in shake form with creamy banana ice cream.  Talk about heaven in a glass.  Or love in a glass because I was in love with this one.  I layered it into a glass and the colors were so pretty. If you have cranberries and pecan butter around the house, you should try this deliciousness out!

    Raw Cranberry Pecan Shake
    Serves 2
    6 large bananas, frozen and cut into pieces
    1/2 cup fresh coconut water or raw vegan milk of your choice
    1 tsp pure vanilla extract
    1/4 cup raw pecan butter

    1 tsp maple extract

    stevia to taste (or your choice liquid raw sweetener)

    1 cup fresh cranberries

    For the shake, combine banana, milk, vanilla, pecan butter, maple extract and stevia in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour half into a large glass liquids measuring cup.  Add the cranberries to the blender and blend until smooth.  Pour the the two mixtures, alternating them into 2 glasses (to create layers). Serve!

  • Vegan Holiday Treats Review and Giveaway and Peanut Butter and Jelly Thumbprints Recipe

    Vegan Holiday Treats Review and Giveaway and Peanut Butter and Jelly Thumbprints Recipe


    Kelly Roenicke of  The Pretty Bee was kind enough to send me a copy of her Vegan Holiday Treats e-book to review and I was pretty excited about that!  I can not resist a book filled with delicious desserts and this book was just that.  If you have never visited Kelly’s blog, you definitely should. Most of her recipes are gluten free and dairy free as well as kid friendly since the reason she started to prepare food this way was because of her two sons with food allergies.  If you head over to her website and look around, trust me, you will be there for a while because there are a lot of wonderful recipes to browse.  Also, you can find The Pretty Bee on Facebook if you want recipe updates. 

    Her new e-book Vegan Holiday Treats is filled with lots of delicious things to tempt you.  Once you start looking at it, you will want to make all of them.  Everything from the classics like Old Fashioned Molasses Cookies to festive things like Candy Cane Sugar Cookies, Pumpkin Chocolate Chip Oatmeal Cookies and Frosted Gingerbread Doughnuts. She includes a few savory snacks and drinks as well, so you could plan a whole Holiday Dessert and Snack Party off of this book. 

    I wanted to try one of the recipes from the book right away, and the one that caught my eye was the Peanut Butter and Jelly Thumbprints. I am a kid at heart, what can I say.  I love peanut butter and jelly in anything, and especially desserts.   
      

     The cookies baked up wonderfully, and you would not be able to tell that they are gluten free and vegan because they taste amazing.  I made my own Pomegranate Cranberry Orange Chia Jam to top them off and they were simply delicious!  I am sharing this recipe with you, but you need to check out this book, so you can make some of her other recipes too!  If you want to win a copy of Vegan Holiday Treats, simply scroll to the bottom of the page to enter the giveaway!  Or, if you can not wait, and want to buy a copy now here is the link to Vegan Holiday Treats.

    Peanut Butter and Jelly Thumbprints
    (from Vegan Holiday Treats by Kelly Roenicke)


    Cookies:

    1 cup peanut butter (I used raw jungle peanut, you can also use almond butter)

    ¾ cup sugar (I used palm coconut sugar)

    1 flax egg (1 Tablespoon ground golden flax seed + 3 Tablespoons water)

    ½ teaspoon baking soda
    ¼ teaspoon salt
    ½ cup almond meal
    ¼ cup jam of your choice (I used Pomegranate Cranberry Orange Chia Jam*)
    In a large bowl, mix up your ground flax seed and water and let sit for a few minutes so it can gel up. 
    Once the flax egg has reached an egg like consistency, add the creamy peanut butter, sugar, almond meal, baking soda, and salt. Mix until well combined. Chill the dough for about 30 minutes.
    Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
    Roll the chilled dough into one inch balls. Place on the cookie sheets and press your thumb into the middle of each cookie.
    Bake until cookies are golden, 12 to 14 minutes. These cookies are fragile when warm, so cool for
    about 15 minutes on the cookie sheets; transfer cookies to a tray to cool completely.
    Place one teaspoon of jam in the center of each cookie (if using store bought jam, you may need to warm it slightly). Store cooled cookies in the refrigerator. Makes 24 cookies.

    *Pomegranate Cranberry Orange Chia Jam:
    Makes about 1 cup

    3/4 cup pomegranate seeds
    3/4 cup fresh cranberries
    1/3 cup fresh orange juice
    1 Tbsp orange zest
    a pinch sea salt
    3 Tbsp chia seeds


    In a high speed blender, combine all ingredients except chia seeds, and blend until smooth  Stir in chia seeds.  Store in a container in the refrigerator for up to a week. 


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  • Raw Cranberry Orange Spice Cupcakes

    Raw Cranberry Orange Spice Cupcakes

    Last week at work, one of my coworkers was telling me that she had made some cranberry orange cupcakes for Thanksgiving dessert instead of the usual pie. I love the idea of being unconventional with Thanksgiving desserts, but even more so I loved the idea of the cupcakes. She inspired me to make some cranberry orange cupcakes of my own. Rawified of course, and with a little spice added in.  I was pretty excited about these since I have not made cupcakes in a while.

     
    For the batter, I included some white yams in with the other usual ingredients because they keep the cake moist and soft without being noticeable or coloring the cake.  They made the batter even sweeter.  I added in both orange juice and zest for a burst of orange flavor, as well as some of my favorite fall and winter spices, cinnamon, cardamom and nutmeg. I could have eaten a bowl of batter with a spoon, because it was scrumptious, but then I would not have had any cupcakes.  Once they were finished, I made a fresh cranberry cream frosting and it was delicious with the moist little cakes!  These festive little jewels would have been wonderful with Thanksgiving dinner, but they will be just as much so with Christmas dinner if you want something special. Of course you don’t have to wait until then to make them though, you can indulge now and be just as happy.
     

    Raw Cranberry Orange Spice Cupcakes
    Makes 8

    Batter:
    2 1/2 cups raw sprouted buckwheat flour or sprouted oat flour
    2/3 cup ground flaxseed meal
    1 1/2 cups ground psyllium husk
    1 cup raw coconut flour (do NOT use store-bought!)*
    1/4 tsp sea salt
    1 1/2 Tbsp cinnamon
    1 tsp cardamom
    1/2 tsp nutmeg
    2 Tbsp orange zest
    2 Tbsp orange juice
    2 tsp pure vanilla extract
    4 cups diced yams, the white variety
    1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    2/3 cup raw coconut nectar (or maple syrup or your choice liquid sweetener)
    1 cup dried cranberries

    Frosting: 
    2 cups young coconut meat
    1/4  cup orange juice
    2 Tbsp orange zest
    3 Tbsp raw coconut nectar or agave nectar
    1/4  tsp sea salt
    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    3/4 cup fresh cranberries
    1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid

    Combine buckwheat flour, coconut flour, flax, psyllium, sea salt, cinnamon, cardamom, nutmeg in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, parsnips, coconut nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Mix in the dried cranberries.
    Spoon into 8 foil muffin tins, with the tops mounded (since they will not rise).  Place on a dehydrator sheet.  Dry for about 14 to 16 hours at 115F (until they are cake consistency but still a little moist in the centers). 
    Meanwhile, to make the frosting, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the frosting into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream. 
    Place the frosting in a pastry bag, and pipe decoratively over the cupcakes.  Garnish with a few cranberries. Serve!  Store extra in the fridge.

     *I say not to use store bought coconut flour because it will affect the flavor and quality of the finished product. I find it too dry (it soaks up all the moisture in the cupcakes), and most of it has an off flavor to me (it tastes toasted) that I do not care for.  You can make your own coconut flour in about 30 seconds or less in a high speed blender.  See how here:  https://www.fragrantvanilla.com/p/helpful-things-for-recipes-on-this-blog.html

     

  • Raw Snickerdoodle Cookie Dough Protein Bites

    Raw Snickerdoodle Cookie Dough Protein Bites

    To be completely honest, I am more of a fan of cookie dough than actual cookies.  When my Grandmother would be making a batch of cookies, I would steal the dough when her back was turned but she always knew.  I am not one who can hide a guilty face well.  The warm baked cookies were pretty good too, but not as good as the dough.  Once they had cooled off, I could have cared less about them.  I think it is something about the softness and consistency of the dough before it is baked that I crave more than baked cookies.  Of course I would always get the warning from my Grandma not to eat the dough because of the raw eggs in it, but I didn’t care and I never got sick.  

    Now that I make raw vegan cookie dough there is never any concern.  I think I like it even better too because it does not make me feel ill like regular refined sugar and flour dough. Last week I decided I wanted to make some Raw Snickerdoodle Cookie Dough. It just sounded good to me.  Soft vanilla dough laced with cinnamon and sugar…pure heaven! I decided to add in a bit of raw vanilla protein powder for a boost of energy to these as well.   

    Talk about crave worthy…these were absolutely scrumptious! Don’t even try to eat just one if you make them, know you are going to want to eat two at least at a time.  They make a good pick me up snack if you want something sweet of the cookie variety but not bad for you.  They seem kind of festive, I think you could keep these in your desk at the office and pop one instead of the items on the sugary cookie plate that seems to be at every work place.  Maybe it is just me, but I feel like snickerdoodles are perfect around the Holidays!

    Raw Snickerdoodle Cookie Dough Protein Bites
    Makes 12

    1 cup finely shredded dried coconut
    1/3 cup ground flax seed
    1/3 cup raw sprouted buckwheat flour or sprouted oat flour
    2 scoop raw vanilla protein powder (I use Sunwarrior blend)
    1/2 cup soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)

    1/4 tsp sea salt

    1/2 tsp almond extract
    1 tsp pure vanilla extract
    1/2 tsp cinnamon
    1/4 cup coconut butter
    2 Tbsp raw coconut nectar
    1/4 cup filtered water

    1/4 cup raw coconut palm sugar
    1 tsp cinnamon

    For the dough, combine coconut, flax seed, buckwheat flour, and protein powder in the food processor and process until well blended and the consistency of flour.  Add the dates, sea salt, extracts and cinnamon and process until very fine.  Add the coconut butter, nectar and water and process until smooth and starting to hold together when squeezed (if it doesn’t add a little more nectar).  Roll into balls and set aside on a plate.  Mix together the cinnamon and coconut sugar in a small bowl and then roll each cookie dough ball in it.  Store in the fridge.
  • How to Eat a Rainbow Book Review and Givaway!

    How to Eat a Rainbow Book Review and Givaway!


    When Ellie Bedford asked me if I wanted to review her new cookbook “How to Eat a Rainbow”, I was quite excited.  It is a children’s raw food book with pages full of colorful recipes made just for pint sized readers.  I am not pint sized, but I love this idea!  Teaching kids to have fun with their food, while being healthy.  When I was a little girl I would have begged my Mom to buy me this book had it caught my eye in a book store.  And it would have, because it is illustrated with the most adorable little fairies and photos.  Not only are they adorable, they are hand drawn by the author’s sister Sabrina Bedford. 

    The recipes are easy enough for children to make with a little help, and all brightly colored.  Things like Sunflower Power Seed Pate, Green Goblin Smoothie, and Peppermint Cream Clouds.  The names of the dishes alone would have made me want to make them when I was little. 

    I made some of the “Purple Haystack Salad” to go with my lunch, because I can not resist beets and citrus and it sounded lovely. It was simple to make, and so delicious! 

    If you are trying to make raw foods appealing to your children, this book is for you!  The recipes are accessible to children, simple enough to prepare, beautiful, and they taste good (and we all know how important the looks and taste of foods are to youngsters).  I have exciting news…you can win a copy of this beautiful book!  Just scroll to the bottom of the page and enter!  Or, if you simply cannot wait, you can purchase a copy for yourself here: http://veganpublishers.com/multimedia-archive/how-to-eat-a-rainbow-magical-raw-vegan-recipes-for-kids/
    It is available in both e-book and printed copies.  You can visit the How to Eat a Rainbow Facebook Page as well, for more delicious recipe ideas and updates on the book!

    Purple Haystack Salad 
    (From How to Eat a Rainbow by Ellie Bedford)
    Makes 4 stacks

    1 cup grated carrot
    1 cup grated beetroot
    1 pink grapefruit, peeled and segmented
    1 small pinch of pink Himalayan salt
    1 Tbsp lemon juice
    1 Tbsp fresh basil or mint, finely shredded
    1 Tbsp coconut palm sugar

    Mix everything together well and pile onto your plates in little haystacks.

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  • Raw Yam, Apple and Kale Salad

    Raw Yam, Apple and Kale Salad

     When it comes to my dinner I am usually pretty simple.  It is usually salads, because that is what I like, and what I crave.  I made this simple kale salad last week for me and Eric, and it was so simple but yet so delicious!  I especially love kale when the cooler temperatures hit because it seems heartier to me.  This time I combined it with yams and apples because that is what I happened to have on hand.  I am all about using what is in your home at the time!  I also added in some dried cranberries for sweetness, almonds for crunch, and hemp seeds for protein.  For the dressing, a simple lemon hemp oil vinaigrette.  I have been in love with hemp oil on salads lately.  It has a flavor similar to olive oil but more nutty.  This salad was so good, we both had a big plate of it.  Elaborate meals are nice sometimes, but often times it is the simple that I love and enjoy the most!

    Raw Yam, Apple and Kale Salad
    Serves 1-2

    1 large bunch of kale, washed and torn into bite sized pieces

    Dressing:
    3 Tbsp raw hemp oil
    3 Tbsp fresh lemon juice
    zest of one lemon
    sea salt to taste

    1 large yam, peeled and cut julienne
    1 large apple, thinly sliced
    1/2 cup dried cranberries
    1/2 cup raw almonds
    1/4 cup raw shelled hemp seeds

    Add the kale to a large bowl, then add the dressing and massage into the kale until a little softened and coated.  Add the remaining ingredients and toss together.  Serve!

  • Raw Maple Walnut Caramel Cups

    Raw Maple Walnut Caramel Cups

    My Grandmother passed away earlier this week.  She will be dearly missed, because she brought smiles wherever she went.  When I was little, I gave her the name “Kitty” Grandma, because she loved cats, and she had a couple of them at that point, so I loved to visit her house.  She was always the fun Grandma, the one who knew what kids liked.  When she would babysit me, she would have tons of dress up clothes for me to try on, crafts to make, and games to play.  

    She made the best grilled cheese sandwiches I ever tasted in my life, and I would always ask her to make them for me, cut into 4 triangles with a side of ketchup.  She was always the cool Grandma, keeping up with the latest trends in clothing, and even educating me at times on what was “in” at the time.  Although she would correct me when I did wrong, she had a way of doing it so it didn’t seem like scolding.  She was the kindest person to everyone.  
    In the past few years, she had not been herself due to dementia.  But even when her memory started to fade, and she did not know the things and people around her, she still loved to dance.  She was always moving, and I think that is maybe where I inherited it from not being able to sit still myself.  She loved my desserts, and when I visited her in the nursing home, she could not remember me by sight, but she still talked about her granddaughter Amy’s desserts.  I think I inherited my love of sweet things from her as well.  Although I miss her now, I know that she is happy to be able to dance again in heaven without pain and suffering and I will see her again someday.  

     I thought that today I would make a recipe my Grandma would have loved, Raw Maple Walnut Caramel Cups.  She loved all things nut and caramel as well as chocolate.  One of the last times I brought her a dessert in the nursing home, it was a raw chocolate with caramel.  She didn’t eat much at the time, but she ate that chocolate right up!  So it seemed appropriate that I combine the three together in one recipe.

    These are simple to make, just a raw date caramel (the best kind of caramel in my mind), raw walnuts and raw chocolate made with coconut oil.  These are perfect any time of the year, but they would make a lovely hostess gift for a Holiday party in a nice box.  

    They are simply heavenly!  Nuts and caramel together with chocolate happens to be a favorite combination of mine too.  I wish my Grandma was here to try some, she would have loved everything about them!

    Raw Maple Walnut Caramel Cups
    Makes 12 large cups

    Chocolate:
    1 cup raw coconut oil, warmed to liquid
    1 cup raw cacao powder
    1/2 cup maple syrup, or raw coconut nectar or your choice liquid raw sweetener
    a pinch sea salt

    Caramel:
    1 cup soft medjool dates, pitted (if not soft, soak them in filtered water first, then drain)
    2 Tbsp raw pecan butter or walnut butter (raw almond butter will also work)
    3 Tbsp raw coconut nectar or agave nectar
    1 tsp maple extract
    1 Tbsp pure vanilla extract

    1 Tbsp raw coconut oil
    1/4 tsp fleur de sel

    1/4 cup filtered water (or more if too thick, add an additional Tbsp at a time)
     
    1/2 cup raw walnut pieces

    To make the chocolate, whisk all ingredients together until smooth, and set aside. 
    To make the caramel, combine all ingredients but the walnuts together in the food processor and process until smooth.  You may need to add a little more water if too thick (you do not want it runny though, or it will be oozing out the sides of the candy).  Mix in the walnuts. Set aside.
    Lay out 12 large PB cup tins or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate.  Place them in the freezer to set about 5 minutes.  Once set, spoon about 2 tsp of the caramel onto each, smoothing it down slightly, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top).  Spoon chocolate over each mound of caramel enough to cover and fill to the top of the tins.  Place in the freezer to set for about 15-20 min.  Enjoy!


  • Raw Maca Maple Hot Chocolate

    Raw Maca Maple Hot Chocolate

    Snow is beautiful, don’t get me wrong.  Me and Eric get out and enjoy it every day, going for walks or runs and enjoying the sparkly winter wonderland. But sometimes we get pretty chilled if the wind is bad and we need to warm up when we get home.  Enter: hot chocolate. Not just hot chocolate though, maca maple hot chocolate!  I usually just settle for some tea, but a few days back I decided that some special hot chocolate was the way to go when feeling a little decadent.  

     Eric is a big chocolate lover, and so even more reason to make some.  I love maple in the fall and winter and it is wonderful with chocolate, so that is why I chose maple syrup as my choice sweetener here.  If you are making this by all means, use your favorite.  I added in a little maca for a little caramelly flavor and an energy boost and some sweet cinnamon because I love it with maca and cacao.  This drink was warm, heavenly deliciousness!  The perfect thing to cuddle up with and warm up after being out in a winter wonderland!

    Raw Maca Maple Hot Chocolate
    Serves 2

    2 cups raw coconut milk*
    1/4 cup raw cacao powder
    2 tsp maca powder
    1-2 Tbsp maple syrup, depending on how sweet you like it**
    1 tsp pure vanilla extract
    1/4 tsp cinnamon

    To make the hot chocolate, combine all ingredients in a glass measuring cup and whisk until smooth.  Place in the dehydrator until warm, about 30-45 minutes.

    *Raw coconut milk:
    Method 1: Blend the meat and water of 2 young thai coconuts in a high speed blender until smooth.
    Method 2: Blend 1 cup finely shredded, dried coconut with 2 1/4 cups water in a high speed blender until smooth.  Pour through a nut milk bag to remove any bits.
    **Maple syrup is technically not raw, but I like to use it sometimes.  You can use raw coconut nectar, raw agave nectar or stevia if you wish instead.

  • Home Made Flavored Lip Balms

    Home Made Flavored Lip Balms

    When I was in high school at any given time, I had at least 5 different lip glosses or lip balms on me.  In my backpack, pockets, purse.  I could never go without it, dry lips are no fun and I could not (and still can not) stand the sensation.  I was given the nickname glossy after a while because of my love of lip products.  Kind of funny looking back on that.  It stuck for a while.  Nobody calls me that anymore, but having moisturized lips is still very important to me.

    But now, I care more about using natural products on them. I used to love all of the fun flavors Lip Smackers had.  My favorite lip gloss was a vanilla buttercream frosting. It smelled just like cake. Just because I use natural lip gloss and balm now though doesn’t mean I need to miss out on that!  There are plenty of good natural brands out there, which I buy a lot of, but I decided it was time I try my hand at lip balm making.

    I finally got all of the supplies, and so I went for it last week.  I wanted to make lots of fun flavors, and I decided on Vanilla Maple, Brownie Batter, Grapefruit Rose, and Lavender Orange. My boyfriend Eric was a sport and helped me make them because he was intrigued.

    They all turned out wonderful smelling, some like dessert, and some beautifully floral. These leave your lips feeling moisturized and soft which is just what one needs in the winter.  I think these would make a great gift, or part of a gift for anyone!

    Home Made Flavored Lip Balms:
    Each recipe makes 4 small tins

    Vanilla Maple:
    2 tsp carnauba wax or soy wax, grated
    1 Tbsp virgin coconut oil
    1 tsp sweet almond oil
    1/4 tsp alcohol free vanilla extract
    seeds of half a vanilla bean
    1/4 tsp maple syrup

    Brownie Batter:
    2 tsp carnauba wax or soy wax, grated
    1 Tbsp virgin coconut oil
    1 tsp sweet almond oil
    1/4 tsp maple syrup
    1 tsp raw cacao powder
    1/8 tsp cinnamon

    Grapefruit Rose:
    2 tsp carnauba wax or soy wax, grated
    1 Tbsp virgin coconut oil
    1 tsp sweet almond oil
    1/4 tsp beet juice
    10 drops grapefruit essential oil
    10 drops rose geranium essential oil

    Lavender Orange:
    2 tsp carnauba wax or soy wax, grated
    1 Tbsp virgin coconut oil
    1 tsp sweet almond oil
    10 drops each lavender and orange essential oils
    1 tsp dried lavender flowers

    To make the lip balm, you will need 4 small lip balm tins.  Choose your flavor, then combine the wax and oils in a small glass measuring cup and heat over a double boiler, whisking often until it is melted.  Add the remaining ingredients, and whisk until combined, then pour into the tins and let harden.

  • Raw Dirty Turtle Ice Cream

    Raw Dirty Turtle Ice Cream

    In case you are wondering what “Dirty Turtle Ice Cream” is… it is pure chocolate, caramel and pecan ice cream bliss! Turtles are a candy with caramel and pecans dipped in chocolate and I have always been a big fan of them since I was a little girl.  Caramel and chocolate, count me in when I was a five year old.  The pecans had to grow on me, luckily now as an adult I love them.  So when my Mom was telling me about a dirty turtle ice cream, I was game to trying a raw version.

    Turtle ice cream alone would be amazing, but the “dirty” part, meaning chocolate ice cream base sounded even better.  I used my classic raw ice cream base, which is a mixture of coconut and bananas and added raw cacao powder for the chocolate base.  I made one of the most delicious raw caramels I have ever made, and swirled that in, along with crunchy pecans and cacao nibs. It was simply heavenly.  Put me in my happy place.  Yes, I eat ice cream all winter long and I did not care that it was only about 10F degrees outside…it was that good!

    Raw Dirty Turtle Ice Cream
    Makes about 6 cups

    Raw Caramel Swirl:
    1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    2 Tbsp raw coconut butter
    3 Tbsp raw coconut nectar, or maple syrup
    1 tsp pure vanilla extract
    1 tsp maple extract
    1/4 tsp sea salt
    2 Tbsp filtered water

    Ice Cream:
    1 cup coconut water
    3 cups young coconut meat*
    2 cups ripe bananas, sliced
    1/2 cup raw coconut nectar or maple syrup (or your choice liquid raw sweetener)
    seeds of one vanilla bean (or 2 tsp pure vanilla extract
    a pinch of sea salt
    1/2 cup raw cacao powder
    1/2 cup coconut butter (not oil), warmed to liquid

    1 cup raw pecans
    1/2 cup raw cacao nibs

    For the caramel, combine all ingredients in a food processor and process until smooth.  Set aside.
    To make ice cream base, to a high speed blender or food processor, add coconut water, coconut, bananas,  nectar, vanilla, sea salt, and process until very smooth, about a minute or two. Add the coconut butter slowly so it gets incorporated and doesn’t clump up.  Process a minute more.  Pour the mixture into an ice cream maker and process according to directions.
    Set aside.  When the ice cream is done churning, remove from ice cream maker, then pour 1/3 into a freezer safe container with a lid. drizzle 1/3 of the caramel over it, scatter 1/3 of the pecans and cacao nibs over that, then pour half the remaining ice cream over that.  Drizzle with half the remaining caramel, scatter with half the remaining pecans and cacao nibs, then top with the remaining ice cream then the remaining caramel and pecans and cacao nibs.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.

    *If you do not have access to young coconut meat, you can either use an equal amount of raw soaked cashews in its place, or you may use 3 cups full fat coconut milk (canned if you do not mind the recipe not being raw).


  • Raw Cranberry Raspberry White Chocolate Cake

    Raw Cranberry Raspberry White Chocolate Cake

    At the beginning of November when the first snow hit, and the temperatures plummeted from 60F degrees down to the teens I thought to myself, winter is here.  Because it felt like winter was here.  Never mind the date on the calendar, walking in a winter wonderland to me is winter.  Oddly enough too, it felt like it should be a few weeks from Christmas, not Thanksgiving.  So, I was thrown off a bit, feeling like I should be making Christmas cookies instead of pumpkin pie.  But now that Thanksgiving is over, I am in the groove of things and excited to start the Christmas stuff.

    I thought I would start off by making a festive raw cheesecake.  White chocolate reminds me of Christmas in desserts for some reason.  I think it is because my Mom used to sometimes make a white chocolate peppermint bark when I was a kid.  So, I decided that I wanted white chocolate in this cake.  No, not the melted fake sugary stuff…I used cacao butter.  Which to me is just a little special and something I use for a treat.  I thought ribbons of red berries throughout this white chocolate cake would be festive, so I used a combination of raspberries and strawberries.  Raspberries for sweet, cranberries for tart for a perfect balance.

    Let me tell you, this cake was heavenly.  Silky smooth, melt in your mouth white chocolate vanilla base ribboned with jammy berries. I imagine this as part of a Holiday dessert table.  Christmas is coming, and I am ready!  What are your favorite Holiday flavors?

    Raw Cranberry Raspberry White Chocolate Cheesecake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flax seed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Berry Puree:
    3/4 cup fresh organic raspberries
    3/4 cup fresh organic cranberries
    2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
    a pinch sea salt
    1 Tbsp orange juice plus 1 Tbsp zest

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water

    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1/3 cup raw coconut butter (warmed to liquid)
    1/3 cup raw cacao butter (warmed to liquid)

    Fresh cranberries and raspberries for garnish

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    For the berry puree, combine all ingredients in a food processor and process until smooth.  Set aside.
    To make the filling, in a high speed blender or food processor, combine coconut meat, water, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and cacao butter and process for a minute until blended.
    To assemble cheesecake, 1/3 of the filling over the crust, then drop some of the puree over it by the tsp and swirl with a knife to create marbling. Pour half the remaining filling over that, and drop more of the puree by the tsp over that. Then pour the remaining filling over and more of the puree, then swirl with a knife to create marbling. Place in the freezer for about 4 hours to firm up. Garnish the top with fresh berries before serving.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.

  • Simple Hemp Noodles

    Simple Hemp Noodles

    When it comes to lunches and a lot of times dinners, I want something delicious but I do not feel like putting in the effort to make something elaborate.  Like last weekend when Eric and I had just arrived home from a long walk out in the snow and I had recipes to type up but not really any time for a big recipe for my lunch. Enter this delicious concoction I made…Simple Hemp Noodles.  Literally less than five minutes and I was enjoying something that was crave worthy to my taste buds.

    I gotta be honest, I wasn’t sure how the hemp oil would taste in a dish like this as one of the main ingredients because it has sort of an interesting flavor to it and I usually just take a Tbsp a day to get my healthy oils in not put it in things. However I was pleasantly surprised, it was so good in this!  I combined lemon juice the hemp oil, a touch of red pepper flakes and some sea salt and tossed them with some zucchini noodles, hemp seeds for protein and ripe cherry tomatoes and OMG was this ever good!  I will be making this a lot.


    Simple Hemp Noodles
    Serves 1

    1 large zucchini, spiralized
    1/2 cup cherry tomatoes, halved
    1 Tbsp hemp oil
    1 juice of one lemon
    1/2 tsp red pepper flakes
    sea salt to taste
    2 Tbsp shelled hemp seeds

    Combine all ingredients in a bowl, and toss to coat noodles.  

  • Double Chocolate Peanut Butter Cups

    Double Chocolate Peanut Butter Cups

    I saw an advertisement last week for some chocolate Reese’s peanut butter spread and man did it sound good. My inner child was starting to crave it bad.  Now mind you I would not go out and buy that refined sugar and who knows what else filled (probably GMOs and lots of fake ingredients) concoction, but the idea of it sounded amazing.  I have always been a peanut butter cup fan!  I decided to make a raw version of it with Jungle peanuts!
    My boyfriend Eric was excited when I told him what I was making because I think he loves chocolate and peanut butter even more than I do. It was super quick to make, and simple.  I buzzed together peanuts, raw cacao powder, sea salt and raw coconut sugar. It was pure decadent deliciousness!  Silky and deeply chocolaty, almost a little caramelly from the coconut sugar.

    I decided to make some PB cups out of it.  Because double chocolate PB cups are even better than regular PB cups…extra chocolate, what is not to love?! I have included the recipe for them below along with the spread, which will make enough for the PB cups and then some.  This stuff is good straight up out of the jar, but Eric loves it spread on toast.  Trust me, you need to try making this and treat yourself!

    Double Chocolate Peanut Butter Cups
    Makes 12 large cups

    Chocolate:
    1/2 cup raw coconut oil, warmed to liquid
    3/4 cup raw cacao powder
    1/2 cup organic maple syrup or raw coconut nectar
    a pinch sea salt

    Filling:
    2/3 cup Dark Chocolate Jungle Peanut Butter (recipe follows)

    To make the chocolate, whisk all ingredients together until smooth, and set aside.
    Lay out 12 PB cup tins (not the mini ones, the larger candy size) or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate.  Place them in the freezer to set about 5 minutes.
    Once set, spoon about 1 heaping tsp of filling mixture onto each, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top).  Spoon chocolate over each mound of nut butter enough to cover and fill to the top of the tins.  Place in the freezer to set for about 15-20 min. to set.  Enjoy!

    Dark Chocolate Jungle Peanut Butter
    Makes about 3+ cups

    3 cups raw jungle peanuts
    2 tsp sea salt

    1/2 cup raw palm coconut sugar, or to taste*
    1/3 cup raw cacao powder

    In a food processor, blend peanuts until very smooth. Add remaining ingredients and process until smooth. Enjoy!  Store in the fridge in a jar with a lid.

    *You may use another sweetener such as coconut nectar or maple syrup, but it may make the butter runnier.

  • Raw Sweet Potato Cranberry Brownies

    Raw Sweet Potato Cranberry Brownies

     I tend to have a lot of sweet potatoes around my house this time of the year.  They are sort of addictive once I prepare something with them…because they are so sweet and delicious. But being addicted is ok because they are so packed with nutrients! Although I love them in savory dishes, using them in sweet is just as exciting  to me. So I decided that I wanted to use them in some raw brownies this week.  When I first started making raw brownies, they had mostly nuts for a base, and were very dense, but then I later learned the magic of fruits and veggies in raw “baked” goods to keep them lighter.  I often use things like beets, zucchini and carrots in my brownies, so I knew the sweet potatoes would be wonderful as well.

    Not only would the sweet potatoes keep the brownies light and moist, but they would add sweetness.  The dough for these was scrumptious! Like cookie dough, but brownie style.  I decided that I needed to mix some cranberries into it to make the brownies festive, and some cacao nibs for crunch. 

    They were wonderful as was, but I decided to guild the lily and drizzle raw chocolate over them for one last touch.  These were crave worthy.  Soft, decadent, fudgy, sweet and just how brownies should be!

    Raw Sweet Potato Cranberry Brownies
    Makes 12

    Dough:
    2 cups raw coconut flour (home made is preferred)
    2 cup sprouted buckwheat flour (or additional coconut flour)
    3/4 cup ground flax seed
    1/2 cup lucuma powder
    1 cup raw cacao powder
    1 cup soft medjool dates, pitted
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 tsp maple extract
    2 tsp cinnamon
    2 cups chopped raw sweet potato*
    3/4 cup filtered water
    2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
    3/4 cup raw pecan butter
    2/3 cup raw coconut butter (NOT oil), warmed to liquid

    1 cup raw cacao nibs
    1 cup dried cranberries

    Chocolate drizzle:
    1/4 cup raw coconut oil, warmed to liquid
    1/3 cup raw cacao powder
    2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
    a pinch sea salt

    For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, cacao powder, lucuma, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Remove from the food processor.  To the processor, add the vanilla, maple, cinnamon, sweet potato, water, coconut nectar, pecan butter, and coconut butter and process until smooth.  Add back the dry ingredients, and process until smooth like cookie dough.  Turn out into a bowl or on a piece of parchment, and knead in the cacao nibs, and cranberries. Then press the brownies into a 1 1/2 inch square on a lined dehydrator tray.  Dehydrate** for about 4-6 hours until a little dry on the outside, then cool and cut into12 squares.  Whisk together the chocolate drizzle ingredients, then drizzle over the brownies and allow to set a few minutes until dry. Enjoy!  Store in the fridge.

    *Since sweet potatoes may vary in dryness, if you feel that the dough seems too dry add a little more moisture in the form of a few tsp water at a time until it reaches the consistency you like.
    **Alternatively, you may simply place the bars in the freezer to firm up but keep in mind they will be more fudgy.  




  • Chocolate PB Bliss Smoothie Bowl

    Chocolate PB Bliss Smoothie Bowl

    I often make smoothie bowls for myself after workouts on a Sunday when I have the time to relax and enjoy and not have to head off to work, but sometimes they find their way into my week as well in snack form. Many times also during the week I find myself making smoothies for my boyfriend Eric, because he has a big appetite.  This was one of those smoothies.  We had gone for a 4 1/2 mile walk and he was hungry so I asked him what type of smoothie he wanted.  Peanut butter and chocolate he replied.  I could have guessed that, because that is his favorite.

    I was feeling like making something a little more elaborate than just mixing it all together and dumping it into a huge glass, so I decided to make him a smoothie bowl.  He had never had one, since I usually reserve them for myself.   I went for a marbled PB and chocolate smoothie topped off with the crunchy goodness of hemp seeds, chia seeds and cacao nibs with some jungle peanuts this time.  

    Let me tell you, this was some serious deliciousness.  Although I made the smoothie for him, I saved some for myself…because how could I not?!  I love chocolate and PB too!  This was like one giant chocolate PB cup in smoothie form.  Eric devoured his bowl in no time.  If you want to have an indulgent smoothie, this one is for you!

    Chocolate PB Bliss Smoothie Bowl
    Serves 1
    4 large bananas, frozen and cut into pieces
    1/4 cup raw hemp milk
    1 scoop raw vanilla protein powder (I used Sunwarrior Vanilla Blend)
    1 tsp pure vanilla extract
    3 Tbsp raw jungle peanut butter, macadamia butter, or pine nut butter
    stevia to taste (or your choice liquid raw sweetener)
    3 Tbsp raw cacao powder
    Toppings:
    raw cacao nibs
    raw jungle peanuts
    raw shelled hemp seeds
    chia seeds

    For the shake, combine banana, milk, vanilla, peanut butter, protein powder, and stevia in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour half into a glass liquids measuring cup.  Add the cacao powder to the remaining mixture in the blender, and blend until smooth.  Pour a little of each at a time into a bowl (to create layers of chocolate and vanilla), then take a knife and swirl the middle in a spiral. Top with toppings and serve!
  • Raw Sweet Potato Cranberry Granola

    Raw Sweet Potato Cranberry Granola

    My Mom told me a few weeks back that I should make her some Sweet Potato Cranberry Granola. She had loved another flavor of granola I had made and said that this could be her Thanksgiving themed granola. Not that people eat granola for Thanksgiving, but you know everyone is in a festive mood and has lots of sweet potatoes and cranberries on hand.  I liked the idea.  Add in a little maple, nuts and cinnamon and it would be delicious.

    Funny, I am saying that sweet potatoes and cranberries would make a good granola flavor because those two things were what I disliked most on the Thanksgiving table as a child.  It for sure had something to do with the overly sweet sweet potatoes in syrup and can shaped cranberries.  As an adult I have grown to love sweet potatoes and cranberries, I just know that they do better when prepared simply and not loaded with sugar.  They made the perfect combination in this granola, my Mom was right!  This stuff is pretty darn addictive!

    Raw Sweet Potato Cranberry Granola
    Makes about 8 cups

    2 cups raw buckwheat
    1 1/2 cups dried large coconut flakes
    1 1/2 cups raw walnuts
    3/4 cup raw pecans
    1/3 cup raw coconut nectar, maple syrup (or your choice sweetener, more if you prefer sweeter)
    1/4 cup raw coconut butter
    1 cup chopped raw sweet potato
    1/2 tsp sea salt
    1 Tbsp pure vanilla extract
    1 tsp maple extract
    1/4 cup filtered water
    1 Tbsp cinnamon
    1 Tbsp raw coconut oil, liquefied
    1 cup dried cranberries

    Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain well. Place in a large bowl, along with the coconut and nuts. In a food processor, combine the coconut nectar, coconut butter, sweet potato, sea salt, vanilla, maple, water, cinnamon, coconut oil. Process until smooth and pour the mixture over the granola, and mix well with your hands. Spread out a lined dehydrator tray, and dry for about 12 hours at 115F until crispy. Stir in dried cranberries.  Can be stored in an airtight container for a few weeks at room temperature.

  • Raw Chocolate Pecan Pie Mousse Cake

    Raw Chocolate Pecan Pie Mousse Cake

    Apple pie, pumpkin pie and pecan pie were always musts at my Grandmother’s house on Thanksgiving.  I always had to have a piece of each, but the pecan was my favorite.  A preference I shared with my Mom and Grandmother but the rest of my family didn’t seem to care for the pecan. I could never understand it.  The combination of caramel and pecans in a pie was pretty delicious.  I wanted some pecan pie this year, but…it ended up a little different than that because I love cake as well and chocolate.  So what I created ended up being a Raw Chocolate Pecan Pie Mousse Cake.

    Pecan pie alone just wouldn’t cut it with me because I tend to vary from tradition.  I love what resulted though because this cake was freaking delicious!  I made it a little different than the typical chocolate mousse base I use for cakes because avocados are super expensive right now.  That is what I usually use for chocolate mousse because it is easy, rich and silky.  But I decided to use a little lighter and cheaper ingredient, zucchini.  Before you go thinking that sounds crazy in a mousse cake, it ended up just as silky when I mixed it with the coconut and you could not tell it was in there.

    I put a layer of pecan filling in the middle and on top of the cake and it was amazing with the decadent chocolate mousse.  We are talking heavenly cake here.  It tastes like something that is really sinful to eat, but hey, it has veggies included so that makes it healthy right?!  I think this is even better than pecan pie because you get chocolate mousse included as well.  Why reserve it for Thanksgiving though, this would be good any time of the year!

    Raw Chocolate Pecan Pie Mousse Cake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw sprouted buckwheat groats, dried in the dehydrator

    3/4 cup dried finely shredded coconut
    1/4 cup ground flaxseed

    1/8 teaspoon sea salt
    1/2 tsp cinnamon
    2/3 cup soft medjool dates, pitted and chopped

    Filling:
    2 cups young coconut meat*
    3 cups diced zucchini
    1/2 cup raw coconut nectar or your choice of raw liquid sweetener
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2 tsp maple extract
    1 1/4 cups raw coconut butter (warmed to liquid)
    3/4 cup raw cacao powder

    Filling and Topping:
    1 cup soft medjool dates
    2 Tbsp raw pecan butter or other raw nut butter
    1 Tbsp coconut butter, warmed to liquid
    filtered water as needed
    2 Tbsp raw coconut nectar or your choice liquid raw sweetener
    1 tsp pure vanilla extract
    1/8 tsp Himalayan salt

    1 1/2 cups chopped raw pecans, divided

    whole raw pecans for topping cake

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, in a food processor combine coconut, zucchini, coconut nectar, sea salt vanilla, maple and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Remove the filling from the food processor and place in a bowl. Set aside.

    For the filling, combine all ingredients but the pecans in a high speed blender and blend until smooth (adding filtered water as needed until it is a desired consistency).  Mix in chopped pecans.
    To assemble cheesecake, pour half the chocolate filling over the crust, then spread half the pecan caramel mixture over that, then pour the remaining chocolate filling over that.  Place in the freezer to set for about 4 hours.  Once the cake is set, spread the remaining pecan caramel mixture over the top.  Cover the top of the cake with the whole pecans. Store cake in the fridge.

    *If you do not have access to young coconut meat, you can substitute 3 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.


  • Raw Thanksgiving Dessert Recipes

    Raw Thanksgiving Dessert Recipes

     What is Thanksgiving dinner without dessert?  Yes, the savory part of Thanksgiving tends to be the star in most people’s minds, but to be completely honest, dessert was always the thing I looked forward to as a child the most.  I would always save room for a piece of pumpkin, pecan and apple pie.  That was what my Grandmother served every year.  The pecan was my favorite.  But I have a feeling that if we still had a big Thanksgiving dinner at my Grandma’s house I would be bringing some sort of dessert.  I no longer have a big family Thanksgiving, just a small one at home but dessert is still important to me.  Maybe it is to you as well, so I thought I would share with you 22 of my recipes that I feel are fit to serve at your Thanksgiving feast! As you may notice, it is heavy on the cakes, because those are my favorite, but I have smaller things like cookies and candies if you want to go lighter.  There is lots of food porn in this post even if you don’t make any of it, at least you can drool over some dessert deliciousness.  Lastly, I wanted to say I am thankful for all of you that visit my blog!  You make my day with your kind words and it makes me so happy when I hear that you have made one of the recipes!  I hope you all have a fabulous Thanksgiving with your families!

  • Raw Savory Thanksgiving Recipes

    Raw Savory Thanksgiving Recipes

     
    Thanksgiving is fast approaching and since many of you are putting together your menus I thought you might like a bit of inspiration in the form of savory recipe ideas to make.  I know it can be a challenge when you are eating raw and plant based to find things to make.  I have compiled a list of raw recipes, some from other bloggers I admire and some of my own.  They are not all traditional, but they are seasonal.  I like to switch things up a bit.  You will not miss the Turkey with these delicious dishes!  Stay tuned, tomorrow I will be sharing my top Thanksgiving Dessert recipes! 
    by Susan Powers of Rawmazing
     
    by Susan Powers of Rawmazing
     
     
    By Amie Sue Oldfather of Nouveu Raw 
     
    By Sarahfaé Bedelia of Addicted to Veggies
  • Raw Miso “Roasted” Mushrooms and Green Beans with Rich Parsnip Puree

    Raw Miso “Roasted” Mushrooms and Green Beans with Rich Parsnip Puree

    People assume that because I have a blog and make lots of food that I will be slaving away all day in the kitchen on Thanksgiving.  Nothing could be further from the truth!  In reality, I want to enjoy my day as well, spending time with the ones I love and not in the kitchen.  I mean, I spend all day in a kitchen at work, and to me Thanksgiving is a day off, a day of rest.  Really, I want to be lazy.  So most likely I will be making something simple, like this dish I made last week after work when I thought some comfort food might be good.  Mashed potatoes sounded amazing, but I opted for parsnips instead, creating a rich puree enhanced with buttery pine nuts for something even better.  They were a little sweet, which I enjoyed.  I am a big fan of parsnips though, especially in raw applications with their wonderful flavor.  I made some “roasted”crimini mushrooms and green beans as well which had the most intense crave worthy flavor and they paired perfect with the parsnips!  I think this would make the perfect simple Thanksgiving dinner, or part of it.  You could make accompaniments for a more elaborate meal, and even use portabello mushrooms if you wanted something more meaty.  It was perfect for a weeknight as well though, with little fuss required!


    Raw Miso “Roasted” Mushrooms and Green Beans with Rich Parsnip Puree
    Serves 2

    1/4 cup Nama Shoyu
    1/4 cup olive oil
    2 Tbsp white miso
    1 clove garlic, minced
    10 crimini mushrooms, halved
    2 cups fresh green beans, trimmed

    Parsnip Puree:
    4 cups parsnips
    1/2 cup raw pine nuts, soaked for 2 hours and drained
    2 Tbsp nutri yeast
    sea salt to taste
    filtered water as needed

    Whisk together the nama shoyu, oil, miso, and garlic in a small bowl.  Toss the mushrooms and green beans with it, then spread out on a lined dehydrator tray and dehydrate for 3-4 hours at 115F until softened.
    Meanwhile, to make the parsnip puree, combine all ingredients in a high speed blender and blend until smooth, adding a Tbsp or two of water as needed.  Place in a bowl and warm in the dehydrator for 30 minutes or so if desired, and serve with the mushrooms and green beans.

     

  • Raw Passion Fruit Chocolate Cups

    Raw Passion Fruit Chocolate Cups

    Ripe passion fruit smells amazing.  At least that is what I have decided after I had some sitting on my counter giving off the most heavenly aroma while they waited to be made into something delicious!  Almost perfume like, and fruity.  I was wishing I could bottle the smell and wear it. Anyways, I had gotten some at a good price, which hardly ever happens because I am living in the land of snow and ice right now in Minnesota, not the tropics.  I was super excited to make something with these aromatic beauties and I decided on some sort of candy.

    I was going to make truffles, but then I got lazy and made Raw Passion Fruit Chocolate Cups instead.  Same ingredients, but less fussy, which you will thank me for when you are making them if you are not good at dipping chocolates.  I made the filling a coconut passion fruit cream which is heavenly all by itself and could be eaten with a spoon…which some of it was. I could not resist.  I sandwiched it between dark chocolate and topped it off with some crunchy coconut.

    Let me tell you, the combination of passion fruit and chocolate is something everyone needs to try once (at least) in their life time.  It is sooo good!  The sweet, aromatic slightly tart passion fruit is wonderful with the rich smooth chocolate. I have to say, I envy anyone who lives where these fruits are abundant, you are so lucky!

    Raw Passion Fruit Chocolate Cups
    Makes 16

    Filling:
    1 1/2 cups raw coconut butter (not oil) warmed to liquid
    1/4 cup raw coconut nectar, or maple syrup
    2 tsp pure vanilla extract
    1 1/2 cups passion fruit pulp
    a pinch sea salt

    2 cups raw dark chocolate chunks, or chopped raw dark chocolate

    16 large size foil candy cup tins

    Large flake dried coconut for serving

    Note: all ingredients in this recipe must be at room temperature or warmer or when you mix them together they will clump up.
    Whisk together all ingredients for filling until well combined, and set aside.
    Melt the dark chocolate chunks in a bowl (I put it in the dehydrator and let it melt, but you can also use a double boiler being careful not to let the chocolate get above 115F whisking often).  Spoon a little chocolate into the bottoms of the candy cup tins, then place in the freezer to set for about 5 minutes.  Spoon a little of the passion fruit mixture over that and smooth the tops (about 2 Tbsp) then spoon more of the dark chocolate over that.  Sprinkle with large flake coconut and place in the freezer to set up for about 20 minutes.  Store extra in fridge.