Fragrant Vanilla Cake

Tag: raspberries

  • Vegan Berry Swirl Bread

    Vegan Berry Swirl Bread

    I am so ready for spring!  It felt like Spring here in Minnesota for about a week with temperatures in the high 30s and 40s and the snow was melting.  So I spent as much time outside as possible when I could and dreamed about actual spring and decided that making something with strawberries sounded good since they are a late spring fruit here.  I have been wanting to make a yeast bread for a few weeks now so I finally went for it!  Originally I thought a cinnamon swirl bread sounded good, but once I started to think about those strawberries I thought a berry swirl sounded even better!  Everyone makes cinnamon bread after all, but I have never seen a Vegan Berry Swirl Bread!

    Yes, I decided to mix strawberries and raspberries because I had both types of jam and I love berries in general.  They remind me of spring and summer and are my favorite fruits! I had some of Eric’s Dad’s home made jam on hand so it was perfect!  When I make yeast bread, I don’t usually go for a loaf, I make something like cinnamon rolls, or french baguettes or something that doesn’t need a pan for shape, but I thought I would branch out.  The dough for these is a sweet, yeasted vanilla dough.  I used full fat coconut milk to give it a bit of richness without adding too much straight oil, and I used flax eggs in place of eggs typically used in a bread like this.  It is just slightly sweet as it just has a little bit of sugar.  But I think it is the perfect amount of sweetness with the sweet jam swirl. 

     

    I just used organic all purpose flour for this because it was what I had on hand, but if you wanted to use whole wheat flour you could if that is what you prefer, it would just be a little more heavy.  I don’t know about you but there is something so satisfying about kneading yeast bread!  Don’t let it intimidate you as it did me when I was younger, it is not hard to make at all!  You just need to give it a little love and rising time.  The bread smelled amazing while it baked!  But I had to let it cool down because I wanted to give it a little glaze to make it pretty. 

    I gave it a coconut vanilla glaze, topped it off with some freeze dried berries and it was perfect!  So soft and pillowy and heavenly the texture, with the gooey sweet jam and smooth glaze it was so delicious!  It is nice because you don’t need to spread jam on this, since it is already there and honestly I thought it needed no adornment.  If you are looking for something delicious to make this weekend, definitely give this Vegan Berry Swirled Bread a try!

    Vegan Berry Swirl Bread

    Makes 1 loaf

    Dough:

    • 1/2 cup warm water ( 105-110F degrees)
    • 1 packet active dry yeast (1/4 oz)
    • 3/4 cup warm full fat coconut milk (I warmed it up on the stove)
    • 1/4 cup granulated sugar, maple sugar or coconut sugar
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 3 1/2 cups organic all purpose flour
    • coconut oil for brushing

     

    Filling:

    • 1 cup strawberry jam and/or raspberry jam (I mixed the two together)

     

    Glaze:

    • 1/4 cup coconut butter (not oil)
    • 3 Tbsp thin coconut milk or as needed
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Topping:

    • freeze dried strawberries and/or raspberries

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water (about 110F degrees, you don’t want to kill the yeast) plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, sugar, vanilla extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, and 2 cups of flour and mix to combine.
    4. Add the remaining 1 1/2 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. When it is ready, turn out onto the counter or a board and roll out into a 16×20 inch rectangle.
    8. Spread the jam evenly over the dough, leaving a 1 inch boarder.
    9. Roll it up, starting with the short end, then pinch the ends shut and the seam along the side.
    10. Place seam side down into an 8 1/2 x 4 1/2 inch greased loaf pan.
    11. Cover and let rise for 45 minutes.
    12. Meanwhile heat the oven to 350F degrees.
    13. When the bread has risen for 45 minutes, brush it with coconut oil, and place it in the preheated oven and bake for about 1 hour until the internal temperature is 190F degrees or higher and the bread is cooked through.  You may need to tent it with foil partway through if it gets too brown, I tented mine at 45 minutes because it was just right. 
    14. Remove from the oven and let cool.
    15. Whisk the glaze ingredients together, adding a little bit more coconut milk if it seems too thick.
    16. Pour the glaze over the top of the bread, sprinkle with the freeze dried berries, and allow the glaze to set for a while before cutting until it is more firm. 
    17. Enjoy!

     

    This bread keeps covered at room temperature for up to 3 days, or refrigerated for up to 1 week. You can also freeze it, tightly wrapped or in an airtight container for a few months.

  • Vegan Raspberry Swirled Chocolate Cheesecake

    Vegan Raspberry Swirled Chocolate Cheesecake

         

    Cheesecake has to be my all time favorite dessert!  Even before I was vegan I would make it or buy it a lot. There is just something so crave worthy about the creamy rich texture, and I love that I can make whatever flavor I am craving at the time. I have over 50 recipes for cheesecake on this blog alone. But I am still coming up with new ones though!  I make most of my cheesecakes coconut cream based, cashew based or even a combination of coconut cream and chickpeas (which sounds odd but it works really well and tastes great).  But never a tofu cheesecake surprisingly, which seems to be a vegan staple. Well, I finally made one last weekend. 

    Tofu has a cheese like texture when treated right, so why not?  Also it is a little bit less heavy than the coconut cream on my stomach, so I figured why not give it a try!  Also, it is high in protein, which is a nice perk as well for someone like me who works out a lot and I like to get a little extra when I can.  For the crust, I used a simple almond, oat and date combo and it worked out well and was easy to make. If you wanted it nut free, you could use sunflower seeds, and sunflower seed butter instead of the almond. 

    The filling was really simple to make, tofu, maple syrup, cacao butter and sea salt buzzed up in a blender.  It tastes like rich chocolate mousse thanks to the cacao butter giving it a little richness and it was dreamy!  I made a quick raspberry jam to swirl into it, because raspberry and chocolate are so heavenly together!  

    The cheesecake turned out rich and creamy, slightly less heavy than the coconut cream ones, and a little more mousse like.  It had a rich chocolate flavor, and that tart sweet raspberry swirled into it was perfect!  If you are a fan of chocolate, definitely give this a try!  It is easy to make and so good! I love that it doesn’t require baking also!

    Vegan Raspberry Swirled Chocolate Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup roasted almonds (for a nut free version, use sunflower seeds)
    • 1/2 cup organic gluten free rolled oats, or quinoa flakes
    • 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1 Tbsp almond butter
    • 1/8 tsp sea salt

     

    Swirl:

    • 3/4 cup raspberries, mashed 
    • 1 Tbsp maple syrup
    • 1 tsp cornstarch

     

    Filling:

    • 2 cups organic firm silken tofu
    • 1/2 cup maple syrup
    • 1/4 cup cacao powder
    • 1/8 tsp sea salt (or to taste)
    • 1/2 cup plus 2 Tbp cacao butter, warmed to liquid

     

    Instructions:

    1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. To make the filling, place the raspberries, maple syrup and cornstarch in a saucepan, and cook over medium heat until thickened.  Remove from heat and let cool. 
    4. To make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    5. To assemble, pour half the filling over the crust, then drop half the raspberry swirl by the tsp over it. Swirl with a knife. Pour the remaining filling over that, and then drop more of the jam over it, and swirl with a knife. Tap on the counter to level. 
    6. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry, but cover the top so it doesn’t dry out).
    7. Remove from the freezer, un-mold and enjoy!  Store any leftover cake in the refrigerator.

     

  • Vegan Raspberry Rose Cheesecake

    Vegan Raspberry Rose Cheesecake

    I know we are far from summer, but I am missing summer berries, so I thought I would make a raspberry cheesecake to remind me of it.  When I was little my favorite kind of cheesecake was the kind with the raspberry swirls.  Whenever someone had one of those cheesecake variety packs with all different flavors that was always the one I chose, even above chocolate and caramel. I am a big fan of fruit in desserts, and the contrast of the sweet tart raspberries to the sweet vanilla cheesecake is heavenly.  Well, I thought I would make one similar to that and take it up a notch by adding more raspberries to the cheesecake part and a little rosewater to make it smell absolutely heavenly!

    I used to always make all my vegan cheesecake with cashews as the base, but later that changed to coconut because cashews are spendy, and my body doesn’t always like them.  Also many of my readers were asking for nut free versions.  Now I have revamped that cheesecake base to include chickpeas along with the coconut to create a cheesecake that is creamy and rich tasting but not so heavy on the stomach.  Trust me, you can not taste them in there, you would swear it was cashews and chickpeas are the perfect sub for them!  Plus they are cheap and I always have them on hand since I usually just make a large amount then freeze them later for using in my meals.  

    I added raspberries, vanilla and rosewater to flavor the cheesecake base and it was heavenly!  I could not wait to try it in its chilled form!  But first I made a crust for it with oats and pistachios, because I think pistachios are so lovely with rose.  If you wanted this cake to be nut free though, you could just use shredded coconut instead.  I swirled the cheesecake with really good raspberry jam to give it loads of raspberry flavor.  Eric’s Dad gave us this jam that he made from his home grown raspberries and it is seriously the best I have ever tasted!  It worked perfect in the cheesecake!

    I had to wait overnight for it to chill, but it was worth the wait.  Sooo dreamy and crave worthy!  The base was rich, creamy, smooth and sweet scented with rose, vanilla and berries, and the gooey jam and salty sweet crust were perfect with it!  If you are missing summer too, make this cheesecake! It would also be perfect for upcoming Valentine’s Day next month! 

    Vegan Raspberry Rose Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup pistachios (for nut free version use finely shredded unsweetened dried coconut instead)
    • 3/4 cup organic gluten free rolled oats, or quinoa flakes
    • 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1/8 tsp sea salt

     

    Filling:

    • 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup cooked chickpeas
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1 Tbsp rose water 
    • 1/8 tsp sea salt (or to taste
    • 1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid
    • 1/2 cup fresh organic raspberries 

     

    Swirl:

    • 2/3 cup organic raspberry jam

     

    Instructions:

    1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    4. Pour half the filling over the prepared crust  then drop some of the jam over than randomly (but spaced out) by the tsp as well. Swirl with a knife a few times. Repeat with the remaining filling and jam.
    5. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    6. Remove from the freezer, un-mold and enjoy!  Store any leftover cake in the refrigerator.

    *I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick cream or it will not work in this recipe. 

  • Vegan Raspberry Lavender Pie Cookies

    Vegan Raspberry Lavender Pie Cookies

    Raspberries are my all time favorite fruit. Maybe because they are somewhat abundant here in Minnesota and I ate a lot of them as a kid. Or because they have a season limited to a couple of months here so they also seem somewhat special. Yes, you can buy them year round shipped in from other places, but they are definitely best this time of the year when they are local. So, I have been making a lot of things with raspberries lately.

    Last week I thought some raspberry pie sounded good but I didn’t want to make a giant pie so I decided on mini pies instead. When I say mini, I mean really mini as in pie cookies. I have made them before in other flavors so I figured why not raspberry?! Plus they are all cute and shareable and perfectly portioned for a few bites!

    I also decided to make them a little fancier and add a touch of lavender to them. Berries and lavender are so heavenly together! These were easy to make. You just make a simple pie crust dough (the trick is not to completely over-mix it), then roll it out and have fun cutting it into cute little circles that you then fill with jam and another piece of dough. I felt kind of like a kid playing with play dough.

    They baked up beautifully and in much less time than an actual pie would have. Also most importantly they turned out super delicious! The pie crust was buttery and rich and the raspberry filling sweet and gooey! If you love fruit pies, and have raspberries on hand, give this recipe a go!

    Vegan Raspberry Lavender Pie Cookies
    Makes 18

    Crust:

    Filling:

    • 1/2 cup mashed raspberries mixed with 1 Tbsp maple sugar and 1 tsp cornstarch or 1/2 cup vegan raspberry jam
    • 1/2 tsp dried lavender flowers

    Topping:

    • coconut milk or aquafaba for brushing tops
    • maple sugar or coconut sugar for sprinkling

    Instructions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices.
    3. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    4. Roll out into a large rectangle 1/8 inch thick using parchment underneath and floured rolling pin, and cut into 36 circles with a cookie cutter.
    5. Mix the jam with the lavender.
    6. Spoon the raspberries or jam by the tsp onto half of the prepared little crust circles, and cover with the top pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork.
    7. Brush very lightly with a little coconut milk, then sprinkle with a little maple sugar.  Place the pan in the oven.
    8. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
  • Vegan Black Raspberry Blondies

    Vegan Black Raspberry Blondies

    Sometimes on my runs I am in the zone and sorting out my own thoughts, and other times I pay more attention to the beautiful things in nature around me. There sure is a lot of beautiful things to enjoy lately. Like a yard full of different colors of lilies, or the animals that all seem to be out. The best discovery I have made lately though were the wild black raspberries. I have been watching them ripen for the past week and they were finally starting to be ready last weekend.

    I decided I would go back later and pick some since I don’t usually stop during my run. It seems like the raspberries are going crazy this year! There are more than I have ever seen, usually it is a few patches, but this year they are everywhere! Maybe it was the weird weather we had last Winter and the late Spring, but whatever the case, I am happy there are so many. Eric and I picked a bunch, and snacked on a few but I decided that I should make some recipes with them as well. Because why not?! They are super delicious.

    So I made some black raspberry blondies. It was between that and brownies, but I am a vanilla girl after all, and I hadn’t made blondies in a long time so they won. I love that they are so easy to make, and so shareable too. I made my classic blondies with good quality vegan dark chocolate chips, and stirred in the raspberries. The dough was amazing. Just saying. Dough is my favorite part of the baking process so I had to try some.

    They smelled amazing while baking, and I could not wait to try them. Once they had cooled down and were all ready to go, I was all over them. They turned out super delicious with the rich vanilla cookie dough, dark chocolate chips and jammy black raspberries! I think using them in blondies was definitely the right choice!

    Vegan Black Raspberry Blondies

    Makes 16

    Ingredients:

    • 1/2 cup coconut oil
    • 1 cup maple sugar or coconut sugar
    • 1 Tbsp ground golden flax seed mixed with 3 Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 1 1/4 cups organic whole wheat pastry flour
    • 1/2 tsp baking soda
    • 1/8 tsp sea salt
    • 3/4 cup vegan dark chocolate chips
    • 3/4 cup black raspberries

    Instructions:

    1. Preheat the oven to 350F degrees, and line an 8×8 inch square pan with parchment.
    2. To make the dough, mix together the coconut oil and coconut sugar until well blended with a wooden spoon.
    3. Add the flax and water mixture and vanilla and mix until well blended.
    4. Add the flour, soda, and salt and mix until smooth.
    5. Stir in the chocolate chips and black raspberries (they will get crushed a bit and that’s ok).
    6. Press into the bottom of the 8×8 inch pan, and place in the oven.
    7. Bake for 25-30 minutes or until done in the center and lightly brown.
    8. Remove from the oven and let cool before cutting into bars. When ready to cut, just lift them out with the parchment onto a cutting board and cut into 16 bars.
    9. Enjoy!
  • Vegan Chocolate Dipped Raspberry Lavender Ice Cream Pops

    Vegan Chocolate Dipped Raspberry Lavender Ice Cream Pops

    Warmer weather is approaching and they said it was supposed to be nice last weekend so I figured I would make some ice cream. Not the scoop-able kind though, some ice cream popsicles! I love that they are portable, and easily shareable and it is always nice to be able to take them along on a walk outside when it is warm. I made some chocolate dipped cherry ones a few years back and they were pretty bomb, so I decided to make some raspberry lavender ice cream ones dipped in chocolate this time.

    Raspberries have always been my favorite fruit. We always had raspberry jam at my Mom’s house when I was little, and my Mom used to make these really good cheesecake tart things topped with raspberries, and I feel like we bought them the most often just to snack on. I think what I love about them is the balance of tart and sweet that they have. It is perfect for my tastes. In the Summer here, there are woods close to where I live where you can pick wild black raspberries and they are amazing! We are not quite to that season yet, but I am still craving them! Hence using them in the popsicles.

    I decided to add the lavender because I am also loving that lately in desserts and drinks. It is so calming and heavenly. Also it pairs perfect with berries. The base for this ice cream was pretty simple, but tasted so good. Just coconut milk, maple syrup, vanilla, a touch of bright lemon, fragrant lavender and of course the sweet berries. I could not wait to try it in its finished form.

    Unfortunately I had to wait overnight because I was making these after work, but it was so worth the wait. I dipped them in good quality vegan dark chocolate, and they were so heavenly! They were rich and creamy thanks to the coconut milk, and the sweet raspberries and fragrant lavender were so good together! The dark chocolate put them over the top to crave worthy status! You can’t go wrong with berries, chocolate and ice cream. If you are looking for a cooling treat to make when the warm weather hits, give these a try!

    Vegan Chocolate Dipped Raspberry Lavender Ice Cream Pops

    Makes 8

    Ingredients:

    • 2 cups full fat coconut milk
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • 2 Tbsp lemon juice
    • 2 tsp dried lavender flowers
    • 2 cups organic raspberries
    • 3/4 cup chopped vegan dark chocolate

    Instructions:

    1. Combine the full fat coconut milk, syrup, vanilla, sea salt, lemon juice lavender, and berries in a blender and blend until smooth. 
    2. Pour into popsicle molds (I got 8 popsicles, but you may get more or less depending on the size of your molds.
    3. Place sticks into the molds, leaving about 1 inch at the top, then place in the freezer until completely hard, about 4-6 hours (or overnight).
    4. Remove from the molds then place back in the freezer on a parchment lined tray until completely hard (you don’t want them melty when you put the chocolate on).
    5. Meanwhile, melt the chocolate in the top of a double boiler, then quickly dip each popsicle into it, then place back onto the tray and put back in the freezer until hard.
    6. Enjoy!  Store any leftover pops in a sealed container in the freezer. 
  • Raspberry Jalapeno Margarita

    Raspberry Jalapeno Margarita

    The first food item that I had made that I shared with my boyfriend Eric wasn’t a dessert, it was my habanero hot sauce.  One of the first things that we discovered about each other was our love for spicy food.  He is from Arizona, so that is understandable, but I am not the typical Minnesota mild black pepper is spicy type of person.  I love habaneros, and pretty much all hot peppers, and so does he. We both used to make hot sauces and see who’s could be the hottest and share them with each other.  I don’t always have time to make hot sauce now, but I still buy hot peppers and use them in recipes all the time.  They aren’t just for chili and tacos though, I found a recipe for a jalapeno infused tequila and decided to make some.  Why not?!  I knew it would be put to good use.  There used to be a drink at a restaurant I went to back in the day that is now closed that had a drink with a 7 pepper infused vodka that was amazing and spicy, so I thought this would be similar.

    When I go to restaurants now, I really do appreciate seeing specialty cocktails on the menu that are artfully crafted with flavors you wouldn’t expect together. Also, I get ideas for things to make at home.  I decided to use my jalapeno tequila to make a raspberry jalapeno margarita.  The sweetness with the spicy peppers sounded perfect!  I do love hot peppers with fruit!  This had a few more ingredients though than just the raspberries and jalapeno vodka. I decided to add some fresh mint that I had on hand, plenty of lime juice and a sweet vanilla syrup.

    It turned out so incredibly good!  Perfectly balanced tart and sweet with a slight kick and the fresh aroma of mint.  This is the perfect way to end a work week, which is why I made it.  Making your own fancy cocktails at home is so worth it!  If you are a fan of things with a little spice, give this recipe a try!  It would be perfect to serve with tacos!

    Raspberry Jalapeno Margarita
    Makes 1

    Ingredients:

    • 6 large ice cubes
    • 4 fresh mint leaves
    • 4 oz jalapeno infused tequila (recipe here)
    • 2 oz raspberry puree
    • 1 oz fresh lime juice
    • 1 1/2 oz vanilla syrup*
    • ice for serving

     

    Directions:

    1. To make drink, in a martini shaker add the ice and the mint and muddle the mint with the ice until fragrant and crushed up a bit.
    2. Next, add the tequila, berries, lime juice, vanilla syrup, and place top on shaker.
    3. Shake until well blended.
    4. Pour the drink through a strainer into the prepared glass (with some ice in it if you prefer your drink on the rocks), and serve!

     

    *Vanilla syrup

    • 1/4 cup maple syrup
    • 1/4 cup filtered water
    • 1 vanilla bean pod, split lengthwise

     

    Combine all ingredients in a jar, put the lid on and shake to dissolve syrup. Let sit at least a day to infuse, then strain to vanilla bean pod. Store in the fridge for up to a month.

  • Raspberry Rosé Slushie

    Raspberry Rosé Slushie

    People think of Minnesota as being the land of snow and ice, but what they don’t realize is that there is a part of the year when it gets pretty hot here.  It is not just hot either, it is the type of hot that also includes humid.  Like you walk outside and a few minutes later you start to sweat and pretty soon your clothes are clinging to you, your hair is a poofy frizzy mess, and your face starts dripping. It was like that earlier this week, and I work in a kitchen so I am hot at work, and hot when I get off work.  So with all of this heat and warmth, I decided that I needed to make something refreshing. A slushie seemed like the perfect solution.  I used to love them as a kid. I mean who didn’t love those giant big gulp slushies that you could get at the gas station that came in all sorts of pretty colors?  Well, now I don’t, because I know that they are made with fake ingredients and artificial colors, but back in the day I thought that they were bomb!  Also, I had a slushie maker when I was little that I thought was pretty cool, and we used to just use fruit juice with it, so it was healthier than the slushies at the store.  As an adult, I still occasionally make slushies, when the weather calls for it.

    This time, I made a raspberry rosé slushie.  I had been dreaming about this one for a while.  Wine in a slushie?  Heck yes!  I actually make my own wine so I have plenty of it stashed away, and I thought why not add it to a slushie along with some fruit? Of course, if you are making this, you can use whatever your favorite rosé wine is.  Just make sure it is a sweeter one so that the slushie will be balanced.  I had gotten some organic raspberries from my work, and I thought that they would be perfect for pairing with the rosé.  I also decided to add in some fresh mint, because I love it with berries.  If you are not a mint fan you can leave it out, but I like the freshness it adds.

    These are super easy to make if you have a blender, it only takes about 30 seconds or less!  So no excuses not to make these the next time you are in a slushie sort of mood. I kind of felt like a little kid again drinking it but of course these have an adult twist with the rosé.  I think it would be fun to make them for a party in the Summer!  I hope you are all staying cool where you live!

    Raspberry Rosé Slushie
    Serves 1

    Ingredients:

    • 1 1/2 cups fresh organic raspberries
    • 1 cup sweet rosé wine (make sure it is vegan on Barnivore)
    • 2 Tbsp fresh mint leaves
    • 3 cups ice cubes

     

    Directions:

    Combine all ingredients in a blender with the raspberries at the bottom, and blend (but not too long or it will be all liquid) until the ice is finely crushed.  Pour into a nice tall glass, and enjoy!

  • Vegan Chocolate Black Raspberry Almond Butter Cups

    Vegan Chocolate Black Raspberry Almond Butter Cups

    I know that being a runner doesn’t define me, but I still get kind of sad and feel lost when I have an injury and can’t do the thing I love.  It usually takes me a few weeks to adjust, because to me, it is my therapy, and what keeps me from getting as stressed out as I would otherwise.  I has always been that way, ever since I was in college and I had my first bad injury that sidelined me for a few months.  A few weeks back I was running fine and did a race, then bam!  Injury struck again.  I have had a lot of stressful things going on in my life lately and lots of change which I don’t do well with (being a very routine person who likes things the same), and I think my body was just tired of it.  So I am taking time off from running now for a few weeks (or as long as this stubborn thing takes to heal).  I have to still fill that time with something active though, or I will go nuts!  I have been biking, and thank goodness it is nice outside!  I went on a 31 mile bike ride last Saturday, and not only was it nice, but while I was enjoying the scenery along the trails, I spotted a bunch of black raspberry bushes. I didn’t have anything with me to carry them if I picked them, so later me and Eric came back and picked some.

    I love Minnesota wild black raspberries!  You can’t usually buy them at the store, most of the time you have to find them wild and pick them.  I hit the jackpot with all those bushes!  Normally I find a bush here and there, maybe with about 5 ripe berries on it, but these bushes had loads of them!  It must be a really good year for raspberries.  We picked a good sized container, and later I decided to make some black raspberry almond butter cups.  Both white and dark chocolate for variety. Eric approved of my choice of dessert to make with them, and he was excited about trying them as well. Nut butter cups are one of my favorite things.  Ever since I was exposed to Reese’s peanut butter cups as a child.  Although, I like my home made ones better.

    These were pretty simple to make, because I actually had some vegan chocolate already made and on hand.  But in case you don’t I included the recipes so you can make some.  For the dark chocolate, you could just melt vegan dark chocolate chips and use those instead of making your own if you want to simplify things.  I just mashed the berries with a touch of maple syrup (not much was needed because they were so flavorful already), and it tasted like really good jam.  A bit of almond butter for the filling as well, and I could not wait to try them!  Once they were all set up and ready to enjoy and I was able to try them, they were heavenly!  I can’t pick which one I like better, the white chocolate is equally as good as the dark.  If you have access to black raspberries where you live, give these a try (or use red raspberries if you can’t get black).  They definitely put a smile on my face, and made me forget about the running injury.  The berry picking was a fun adventure too!

     

    Vegan White Chocolate Black Raspberry Almond Butter Cups
    Makes 6 large candies

    Ingredients:

     

    Filling:

    • 6 scant tsp almond butter*
    • 1/4 cup black raspberries
    • 1 tsp maple syrup

     

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.  Pour into the bottoms of 6 larger peanut butter cup tins (or molds), then place them in the freezer to set.
    2. Once the chocolate has hardened, spoon a heaping 1 tsp of almond butter over it, then mash the berries with the tsp maple syrup until jam like, and spoon 1 tsp of that over the almond butter.
    3. Pour more chocolate over the cups until the jam is covered, and place them in the freezer until set, about 20 minutes.
    4. Store any extra in the refrigerator.

    *Please note: if your almond butter is the runny variety, you may need to add some coconut butter to it to firm it up so it doesn’t run when placed in the cups. Add about 1 tsp coconut butter to it if it is runny.

     

    Vegan Dark Chocolate Black Raspberry Almond Butter Cups
    Makes 6 large candies

    Chocolate:

     

    Filling:

    • 6 scant tsp almond butter*
    • 1/4 cup black raspberries
    • 1 tsp maple syrup

     

    Instructions:

    1. To make the chocolate, whisk together all ingredients until smooth.
    2. Spoon a little chocolate into the bottoms of 6 peanut butter cup molds, filling them about 1/4-1/3 full.  Place in the freezer until hard, about 10 minutes.
    3. Once the chocolate has hardened, spoon a heaping 1 tsp of almond butter over it, then mash the berries with the tsp maple syrup until jam like, and spoon 1 tsp of that over the almond butter.
    4. Pour more chocolate over the cups until the jam is covered, and place them in the freezer until set, about 20 minutes.
    5. Store any extra in the refrigerator.

     

    *Please note: if your almond butter is the runny variety, you may need to add some coconut butter to it to firm it up so it doesn’t run when placed in the cups. Add about 1 tsp coconut butter to it if it is runny.

  • Vegan Raspberry Ghost Pepper Caramel Corn

    Vegan Raspberry Ghost Pepper Caramel Corn

    They are coming out with ghost pepper everything lately.  Well, mostly savory items, I haven’t seen any commercial ghost pepper desserts, just things like chips, hot sauces, BBQ sauce etc.  I was gifted a Trader Joes Ghost Pepper Grinder recently and I love it!  Eric had one last year, and I would use his all the time, but turns out it is seasonal, so once they were gone they were gone.  But now they are back and I am excited.  You need just a small amount on your food to give it a nice kick and they have a nice smokey aroma as well.  But of course Eric likes not just a small amount, he likes to put so much on there that he starts sweating.  He is from Arizona so he loves hot and spicy things.  I do too, but I like to taste my other food as well haha!  I decided last weekend that I wanted to make some sort of delicious snack with the ghost peppers included.  What I decided on was caramel corn.  Because I wanted something slightly sweet, and crunchy with a touch of salt too.  So, it was the perfect thing to make!

    I told Eric what I was making and he said that some sort of dried fruit would be good in it too, and I had dried freeze dried raspberries on hand, so I decided to include them as well.  This is not your average caramel corn.  Not just because of the ghost peppers and raspberries.  Most caramel corn is made with butter, sugar and corn syrup, but I don’t eat those things.  Because first off I don’t eat animal products of course, being that I am vegan.  And second, because I try to stay away from refined over processed sugars.  So, my “caramel” isn’t technically caramel but tastes like caramel, and is sticky like caramel, so it is caramel enough for me! It is a mixture of maple syrup, coconut butter, and pecan butter with a touch of vanilla and sea salt.  It is sooo good!  If you can’t get pecan butter, no worries, you can use cashew butter or raw almond butter instead and it will still be good.

    It was wonderful once I added in the ghost pepper flakes and raspberries!  I actually added slightly more than I put in the recipe, because I was going to be sharing with Eric, and he loves spice.  Also, I didn’t want to kill anyone if they can’t handle much, and I know one person’s spicy is another person’s medium or mild, so I added the amount to the recipe that I felt would be the most people pleasing as a start.  Feel free to adjust the amount of peppers to your tastes though.  The popcorn was so good!  Sweet, salty, fruity, spicy, a tad smokey with the aroma of the peppers.  Crave worthy stuff that I could not stop sampling in fact.  If you lare adventurous and like ghost peppers or just chilies in general, give this a try!

    Vegan Raspberry Ghost Pepper Caramel Corn
    Makes 8 cups

    Popcorn:

    • 1/3 cup maple syrup
    • 1/3 cup coconut butter, warmed to liquid
    • 1/3 cup pecan butter (or almond butter)
    • 1/2 tsp sea salt
    • 1/4 tsp ghost pepper flakes (or more if you like spicy)
    • 1 tsp pure vanilla extract
    • 8 cups plain organic popped corn
    • 1 cup freeze dried raspberries, crushed

     

    Instructions:

    1. To make the popcorn, in a glass measuring cup (or bowl) whisk together the maple syrup, coconut butter, pecan butter, sea salt, ghost pepper flakes and vanilla until well blended.
    2. Pour the mixture over the popcorn in a large bowl, along with raspberries and mix well.
    3. Spread popcorn out onto a lined sheet pan, and place in the freezer until it is hard.
    4. Enjoy!

     

  • Raspberry White Chocolate Chunk Peanut Butter

    Raspberry White Chocolate Chunk Peanut Butter

    When I was in high school shopping with my Mom at the store, I came across a jar of the most amazing sounding peanut butter ever.  It was raspberry white chocolate.  I begged my Mom to buy it, and it was pretty amazing.  Up until that point, I hadn’t seen anything but the standard peanut butter and almond butter and we didn’t shop in stores that had much of a variety at that point so it was kind of exciting for me.  Now of course, there are hundreds of different varieties of brands and nut butters out there to choose from.  I never usually buy nut butter, because I prefer to make my own, but I am always keeping my eyes open for inspiration for things to make.  I think it would be awesome to have a nut butter company and come up with interesting flavors and I am sure they would sell well!  I mean, who doesn’t like things like chocolate chunk peanut butter, or sugar cookie dough butter.  I am fortunate enough to be able to create my own flavors and make them in the Vitamix even if they never leave my house.  If you read my blog often, you know I am obsessed with all things nut butter, and not only do I use it in a lot of recipes, I eat it with a spoon too.  So yesterday I decided to recreate that raspberry white chocolate chunk peanut butter but make it even better.

    I will find any excuse to make another flavor of nut butter, even if it is just that it sounds good. It was actually quite simple to make!  I blended up my organic peanuts, and then blended freeze dried raspberries into half to give it an intense raspberry flavor. I thought about just stirring the raspberries into the peanut butter, but then the texture gets a little odd so I decided that the blending was better.  Plus, it gave it even more delicious raspberry flavor.  I stirred my home made chocolate chunks into it and it was simply heavenly.  Yes, this is something that is meant to be eaten with a spoon and enjoyed.  But of course you could stir it into oatmeal, or make some super delicious toast with it too.  If you are a peanut butter lover, definitely give this recipe a try!

    I get asked a lot of questions about making my own nut butter, so I figured I would give you a few general tips for making nut butter too.  First, if you are using a Vitamix, about 4 or 5 cups is the max amount you should add to the blender, or it will not blend well and tax the blender.  Second, always use the tamper to press the nuts down into the blades, but not too hard if it is struggling at all.  If it is, ease up a little before pressing more down.  Some nut varieties need a little oil to blend well because they don’t have as high of a fat content.  I find that with cashews and hazelnuts I usually need to add a little neutral oil (like a few Tbsp to 1/4 cup depending on how much I am blending) like avocado oil because it doesn’t harden once cooled. If you are using a food processor to make nut butter, it will take 2-3 times as long, and you will need to scrape the sides down every few minutes.  Be patient, it will blend if your food processor is good quality, it just won’t get as smooth.  Peanuts are one of the easiest things to blend thanks to their fat content, so this recipe should come together faster for you!  Happy nut butter making!

    Raspberry White Chocolate Chunk Peanut Butter
    Makes about 2 1/2 cups

    Ingredients:

    • 4 cups roasted organic peanuts
    • 1/4 tsp sea salt
    • 1 cup organic freeze dried raspberries*
    • 3 Tbsp raw coconut sugar
    • 1/3 cup vegan white chocolate, cut into chunks*

     

    Instructions:

    1. In a high speed blender, blend the peanuts and sea salt at high speed, using the tamper to press them into the blades until they are smooth.  Remove half of the peanut butter to a glass measuring cup.
    2. Add the raspberries and coconut sugar to the remaining peanut butter in the blender, and blend until smooth. Stir the white chocolate chips into the raspberry peanut butter.
    3. pour the 2 peanut butters into a jar, alternating between the two.
    4. Enjoy! Store in the refrigerator.

     

    *You can use store bought white chocolate, your own recipe, or make my recipe below.

     

    Vegan White Chocolate Chunks
    Makes about 2 cups

    Ingredients:

    • 1/4 cup cacao butter (2 oz)
    • 2 Tbsp raw cashew butter
    • 1/4 cup coconut butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup (or to taste)
    • 1/8 tsp sea salt

     

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.  Pour into a chocolate mold, then place them in the freezer to set, about 30 minutes.
    2. Chop into chunks, and store in the refrigerator.

     

  • Vegan Dark Chocolate Raspberry Layer Cake featuring Driscoll’s Berries

    Vegan Dark Chocolate Raspberry Layer Cake featuring Driscoll’s Berries

    This post has been graciously sponsored by TheFeedFeed & Driscoll’s! All opinions are my own.  Thanks for supporting the brands that support me!

    Did you know that the Minneapolis-St Paul metro area is the raspberry consumption capitol of the USA?  According to research by Nielsen Company, we consume more than 132% more fresh raspberries on average than the rest of the country.  Now that is something I am proud to be a part of.  Maybe it is because about half of the year we have cold weather here and are craving sunshine in the form of berries.  But it could just be because they are darn delicious, because I love them year round.  Especially organic Driscoll’s berries.

    My love for raspberries started at a very young age.  My Mom would often buy fresh raspberries at the store, for just eating plain or to top off a delicious dessert.  They have always been my favorite fruit, and for as long as I can remember buying them, Driscoll’s has always provided the most flavorful berries at the store.  I can always count on their berries to taste the best in anything I add them to, and when eating them plain, there is nothing that compares. They are simply heavenly.  The most memorable recipe that my Mom used to make with them was a cream cheese tart.  They were the star of the show, topping off the tart like beautiful red jewels.  So, I guess I think of them as kind of special, because they remind me of desserts and special occasions, even if I am just eating them for a snack or with breakfast.  Driscoll’s raspberries taste the best because they have been developed through years of research using only natural breeding methods.  I think that is pretty cool, no GMOs here!  They grow their berries year round in regions where they can so that you can enjoy juicy flavorful berries all the time! Also, did you know that they are the leading brand to produce organic berries?  Well they are, and that is super important to me! It always factors in when I am at the store, which is why they are my top brand of choice.

     

    Driscoll’s berries can dress up any dessert and make it feel special, which is why I used them in the delicious Dark Chocolate Raspberry Layer Cake  I recently made for my family.  You don’t have to wait for a Birthday or anniversary to share good food with family, you can make any day special!  So I like to make something in the form of dessert often to enjoy with them. After all, there is nothing better than diving into a delicious cake filled with sweet jammy berries.  Many good conversations are had around the table while enjoying good dessert, at least at my house.  This cake had layers of rich chocolate cake sandwiched together with the fresh berries and a fudgy frosting to top it off.  It was simply heavenly.  What made it so good is the flavorful sweet berries.  Which is why it is important to choose a good brand like Driscoll’s when shopping for organic berries.  My family loved this cake and I think you will too!

     

    You know what I also think you will love?  An all expense paid trip to Madden’s on Gull Lake in Minnesota though Driscoll’s Berry Together Sweepstakes! Open exclusively for fellow Minnesota residents!  If you enter, it is a chance for yourself and 3 others to spend 4 nights at the resort, and who wouldn’t want to, it is beautiful!  That is not your only chance to win though, four other people will win fresh Driscoll’s berries for a year!  I don’t know about you, but that would make me very happy.  So how do you enter to win?  You head over to the Driscoll’s website HERE.  It is easy to enter, tell your friends too!

    Thank you to Driscoll’s and Feed Feed for sponsoring today’s post! All opinions and views expressed are my own.

    Vegan Dark Chocolate Raspberry Layer Cake
    Makes one 4 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups gluten free all purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 1/4 cups packed soft medjool dates, pitted, soaked in filtered water for 30 minutes and drained before using
    • 1/4 cup organic almond butter
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Raspberry Filling:

     

    Frosting:

    • 1 1/4 cups mashed sweet potatoes*
    • 1/2 cup maple syrup
    • 1/3 cup organic almond butter
    • 1/4 cup filtered water (or as needed)
    • 1/2 cup unsweetened cocoa powder
    • 1/4 tsp sea salt

     

    Topping:

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil two 6 inch round cake pans and line their bottoms with parchment paper.
    3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, water, and almond butter into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared pans, and place in the oven.
    6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes.  Remove from oven, let cool completely, the un-mold them onto two plates.
    7. Slice cakes in half horizontally so that you have 4 layers. Set aside.
    8. To make the raspberry filling, mash all ingredients together in a bowl with a fork until raspberries are the consistency of jam.  Set aside.
    9. To make the frosting, combine all ingredients in a blender and blend until smooth (since yams may vary in moisture, if you think the frosting is a little too thick add a few Tbsp more water).  Set aside.
    10. To assemble, place one cake layer on a plate, and spread a thin layer of frosting over it.  Then spread some of the raspberry filling over that (keeping it in the center of the cake and not more than 1/4 inch away from the sides).  Place the other cake layer over that, then spread more frosting, and berries over it like the last layer.  Repeat with another layer, and top off with last piece of cake.  Spread the remaining frosting on the top and down the sides of the cake.
    11. Decorate the top of the cake with the fresh raspberries.
    12. Serve!

    *I like to roast my sweet potatoes in the oven. To do so, cut them in half, and place them cut side down on a parchment lined tray.  Roast at 400F degrees for about an hour or until they are tender.  Let cool before pureeing.

  • Vegan Toasted Almond Raspberry Ripple Chocolate Chip Ice Cream

    Vegan Toasted Almond Raspberry Ripple Chocolate Chip Ice Cream

    When I was little, I always loved going to ice cream places with many flavors.  You know, the shops that sold purely ice cream, and had at least 20-30 flavors at a time to choose from.  It was always exciting to eyeball all of them, and imagine what they would taste like.  Maybe asking for a few samples before buying if I wasn’t feeling too shy that day. One of my favorite places was up in northern Minnesota in a small town, and they had some super delicious flavors like blueberry cheesecake, blue moon, and turtle.  Which maybe don’t sound all that unusual now, but they were back in the 90s to my 10 year old self!  I had never heard of half the flavors let alone tried them.  Probably the most unusual ice cream I have ever had though was at Sebastian Joe’s ice cream in Minneapolis about 6 years ago before I went vegan, it was roasted garlic, and it was actually good.  Now, I like to dream up my own combinations of flavors to make.  I now have made at least 100 different kinds.  No roasted garlic, but I have made sweet corn, tomato, and habanero pineapple. Every now and then I just like some good home made ice cream.  The best part is you can make exactly what you are craving as long as you have the ingredients on hand.

    This week, it was Toasted Almond Raspberry Ripple Chocolate Chip.  I love adding nut butter to ice cream bases, it makes them so silky smooth.  What inspired this ice cream actually was one I used to enjoy with my Mom when I was little, a raspberry ripple chocolate chunk.  I just decided to pair the almonds with it because almonds go so good with raspberries and chocolate chips.  The base was super delicious, and I knew it would be wonderful once frozen and the add ins were incorporated.  Yes, it is good to have simple ice cream with no add ins sometimes, like if you are serving it with pie, but I like goodies in my ice cream if I am going to be eating it plain.

    This ice cream was simply heavenly!  The base was smooth, sweet and creamy a perfect balance with the slightly tart jammy raspberries and intense dark chocolate.  I added in some crunchy almonds as well for texture.  This is sort of like a sundae, but you don’t need to top if if you don’t want to because it is all there!  If you are in the mood for some ice cream, give this a try!  If you don’t have an ice cream maker, not to worry, I have included instructions to make this without one.

    Vegan Toasted Almond Raspberry Ripple Chocolate Chip Ice Cream
    Makes about 3 1/2 cups

    Ingredients:

    Ice Cream Base:

    • 1 15 oz can full fat organic coconut milk
    • 1/2 cup roasted almond butter
    • 1/3 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

    Raspberry Swirl:

    • 2 cups organic raspberries
    • 3 Tbsp maple syrup
    • pinch sea salt

     

    For assembly:

    • 3/4 cup chopped or sliced toasted almonds
    • 3/4 cup vegan chocolate chips

     

    Directions:

    1. Combine coconut milk, almond butter, dates, and sea salt in a blender and blend until smooth. Pour into an ice cream maker and process according to directions. Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
    2. Meanwhile, mash the raspberries in a glass measuring cup with a fork, along with the maple syrup and sea salt until they are the consistency of jam.
    3. Pour 1/3 of the ice cream base into a freezer safe container with a lid then drop some of the swirl over it and sprinkle with the toasted almonds and chocolate chips.  Repeat with another layer of ice cream, swirl and almonds, then another.  Swirl with a knife to marble the fudge (just a few times, not too much).  Place in the freezer with the lid on, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.

     

  • Vegan Chocolate Almond Raspberry Mousse Tart

    Vegan Chocolate Almond Raspberry Mousse Tart

    My Mom has always been one of my best friends.  I don’t mean that she let me get away with stuff when I was younger and treated me like an equal (like some parents who are trying to be their kid’s best friend literally).  She disciplined me when needed, so I respected her and she taught me to be a good honest person.  We have just always been close.  I am an only child, and from the time I was little I always wanted to be like her growing up.  When I was 5 I wanted to curl my hair just like hers, and wear matching clothes.  I even wanted to go to the same college as her when I was about 10.  I have always really looked up to her.  I didn’t end up going to the same college and of course we have different clothes and hair now but we still look a lot alike.  Anyone who has met both of us for the first time always says how we look so much alike.  I have a photo of her and I at about the same age and we look like we would be sisters.  I still admire her very much, and we like a lot of the same things, which is why she is like a best friend.  It is her Birthday this week, so last weekend we were going out to celebrate her Birthday with dinner, but I thought I would make a dessert I knew she would like.  She is a huge fan of tarts, anything almond and chocolate so I thought I would make her a Chocolate Almond Raspberry Mousse Tart.

    She has always enjoyed tarts more than cakes, so this is what I make for her Birthday a lot, and I don’t mind because they are easier and still super tasty!  For this one, I made a crunchy chocolate crust with a hint of almond.  I knew it would be the perfect partner for the dreamy filling.  I decided to put a thin layer of fresh raspberry jam at the bottom because it is my Mom’s favorite fruit (and mine too) and it goes so well with chocolate and almond.  The filling was a luscious coconut milk base with almond butter and plenty of cacao powder and it was so good I could not stop tasting it.  I was getting pretty excited about it when I poured it into the crust.

    When it was all ready to go I decided it needed to be topped with crunchy toasted almonds, a nice contrast to the smooth filling.  It was super delicious!  The filling was rich and delicious, chocolaty to the core it reminded me of this really good chocolate mousse recipe my Mom and I used to make when I was younger with a hint of almond.  The jammy tart raspberries perfect to cut the sweetness and the crunchy crust just the right carrier for it all.  I couldn’t wait to share it with my Mom and see what she thought!  If you are looking to make something rich and delicious, give this a go!  It is pretty easy to make, but elegant so perfect for special occasions!  Happy Birthday to my Mom!

    Vegan Chocolate Almond Raspberry Mousse Tart 
    Makes one 8 inch pie

    1 9 inch tart pan

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 3/4 cup sprouted, dehydrated buckwheat groats, or raw walnuts
    • 1/4 cup ground flax seed
    • 1/4 cup raw cacao powder or unsweetened cocoa powder
    • 2 Tbsp organic almond butter
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

     

    Raspberry Jam:

    • 1 cup fresh organic raspberries
    • 2 Tbsp chia seeds
    • 1 Tbsp maple syrup

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup organic almond butter
    • 1/2 cup cacao powder
    • 1 cup coconut butter warmed to liquid

     

    Instructions:

    1. 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 to add a little filtered water 1 Tbsp at a time).
    2. Press the mixture into a 9 inch removable bottom tart pan or pie pan greased with coconut oil.
    3. For the jam, mash all ingredients together, and let sit 10 minutes, then spread into the bottom of the prepared crust.
    4. For the filling, combine all ingredients in a high speed blender and blend until smooth. Pour over the raspberries in the crust. Place in the freezer to firm up (about 1-2 hours).
    5. Garnish the top of the pie with raspberries and toasted almonds.
    6. Pie keeps refrigerated for 1 week in a container.
  • Chocolate Chia Crunch Granola and Coconut Yogurt Parfait

    Chocolate Chia Crunch Granola and Coconut Yogurt Parfait

    There was a time in my life before I went vegan that I ate yogurt every afternoon for a snack topped off with fruit.  I was a huge yogurt eater, because I figured it was packed with protein.  I always bought Greek yogurt in a big tub, because I liked how thick it was, and I ate about 2 cups a day.  I did not realize that is was causing some tummy troubles too until I decided to give up yogurt when I became vegan.  I replaced it with chia porridge for a while, because chia seeds have protein and healthy oils.  But I did not eat plant based yogurt for a few years after becoming vegan.  I am not much of a fan of commercial faux dairy products because a lot of them have processed ingredients or added sugar (I make exceptions if they have few healthy ingredients and not any added sugar) so I went without yogurt for a while, but then I finally decided to make some.  It was less difficult than  I thought it would be and I have since made many different kinds.  The first was with young fresh coconuts and it was delicious.  I flavored it with various fruits and it was even better than dairy yogurt in my opinion.  But I know young coconuts are expensive and not always practical unless you live somewhere tropical, so I have made equally good yogurt with canned coconut milk.  Coconut milk yogurt is my favorite, over other plant based yogurts.

    So, I have been seeing a bunch of commercials lately for yogurt with toppings, and I loved the idea so I decided to make my own.  I thought a crunchy element and a fruity element would be perfect to combine with my vanilla coconut yogurt.  For the crunchy, I made a chocolate chia granola.  It tastes like dessert, but it packs fiber and protein!  It was super simple to make, and it is actually oil free because I used a little nut butter to coat it. I have to warn you though, once you start munching on it it is hard to put down.  I mashed up some organic raspberries as a sort of simple and healthier jam to include with the yogurt as well. I am not a fan of super sweet jam with loads of sugar, I would rather mash up fresh fruit instead!  Here’s a tip, if your fruit is a little too runny when you mash it up (if you are making this sort of jam) add a few tsp chia seeds to it, and it will thicken it right up.  It is perfect for raspberries, because they are already seedy and the chia seeds blend right in. I am a chunky jam sort of gal so seeds don’t bother me at all.  I didn’t need any for this though, because you don’t really need a thick jam.

    I thought about pouring the yogurt into bowls, and just topping it with the granola and berries, but I thought layering it into a parfait would be more fun.  So that is how it ended up.  It was super delicious!  Of course this could be breakfast, or a dessert or both!  The yogurt is slightly tangy and sweet and it is perfect with the tart jammy berries and crunchy chocolate cookie like granola! I am going to have to try more new yogurt and topping combos!

    Chocolate Chia Crunch Granola and Coconut Yogurt Parfait

    Serves 3

    Ingredients:

    Vanilla Coconut Yogurt:

    • 2 cups organic full fat coconut milk
    • ½ tsp probiotic powder
    • 3-4 Tbsp coconut butter (not oil), warmed to liquid*
    • 1 tsp pure vanilla extract
    • ¼ cup date paste* or maple syrup

     

    Chocolate Granola:

    • 2 cups gluten free oats
    • ¼ cup plus 2 Tbsp almond butter
    • 3 Tbsp date paste or maple syrup
    • 2 Tbsp cocoa powder
    • 3 Tbsp chia seeds
    • ¼ tsp sea salt

     

    3 cups organic raspberries (fresh or thawed frozen)

     

    1. To make the yogurt, combine the coconut milk and probiotic powder in a blender and blend until smooth. Pour into a bowl, cover, and let sit overnight on the counter until tangy.
    2. The next day, blend with coconut butter, vanilla extract, and date paste until smooth, then pour into a bowl and chill.
    3. To make the granola, preheat oven to 350F degrees.
    4. combine all ingredients in a bowl, and mix well with your hands until it is evenly coated with the nut butter, date paste and cocoa powder. Spread out on a parchment lined sheet pan.
    5. Place in the oven and bake for 35 minutes, stirring and rotating halfway through. Let cool completely.
    6. Mash the raspberries.
    7. To assemble, layer the yogurt, raspberries and granola into jars or glasses, and enjoy!

     

    *Date Paste: Blend 1 ¼ cups pitted soft medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain) and 2/3 cup filtered water in a blender until smooth.  Store in a jar in the refrigerator up to 1 week.  This can be used in recipes instead of other liquid sweeteners such as maple syrup or coconut nectar.

    *If your coconut milk is on the thinner side use 4 Tbsp coconut butter, it thickens the yogurt.

     

  • Vegan PB & J Pop-Tarts

    Vegan PB & J Pop-Tarts

    PB & J Poptarts 2

    I was never much of a fan of pop-tarts when I was little truth be told, especially not the fruit ones, they tasted artificial to me. Probably because there was loads of sugar and artificial ingredients. The only ones I kind of liked were the cinnamon sugar. I did however love pie and pastries, just the real ones not usually the store bought packaged ones. Luckilly as an adult, I can make home made pop tarts that actually taste like pie, and that I enjoy! I have made a few different kinds, my favorite of which was a pumpkin pie variation last fall. I have been wanting to make a peanut butter and jelly variation for a while now, and now I finally got around to it.

    PB & J Poptarts 1

    Truthfully, this has been in my head for months, but I kind of wanted to wait until berries were plentiful, because I knew I needed raspberries for it. Raspberry jam was always my favorite, thanks to my Mom, because that is what she always had on hand. I have always had an appreciation for the seeds in a chunky raspberry jam, so that is how I make mine. I even add chia seeds to give it even more texture. I made a quick jam for these, and it was perfect! I added a little of my home made organic peanut butter to the centers of the tarts with the jam and it was like an exciting PB and J!

    PB & J Poptarts 3

    Is it weird that I think of PB and J as a dessert item? Well I do, because it is sweet and salty and kind of crave worthy. So to me these pop-tarts are more dessert than breakfast or snack. This is mostly because I don’t like things that are too sweet after my workouts in the AM when I eat breakfast before work and prefer to indulge later. But if you have a sweet tooth and want to eat them for breakfast like the original pop-tarts were intended for go for it! These are sooo good. I love the gooey PB and J center, it is so much better than any of the pop-tarts I had growing up. I think you will agree, and if you are looking for the perfect weekend morning project, give these a go!

    PB & J Poptarts

    Vegan PB & J Pop-Tarts
    Makes 6

    Crust:
    2 1/2 cups all purpose gluten free flour
    1/4 cup coconut sugar or maple sugar
    1/2 tsp sea salt
    3/4 cup coconut oil in its solid state
    about 6-7 Tbsp cold water (or as needed)

    Filling:
    1 cup fresh organic raspberries
    1/2 Tbsp maple syrup
    1 Tbsp chia seeds

    1/4 cup plus 2 Tbsp peanut butter

    Glaze:
    3 Tbsp coconut butter, warmed to liquid
    1 Tbsp raspberry juice
    1 Tbsp maple syrup
    pinch sea salt
    3-4 Tbsp filtered water or as needed

    To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a large rectangle and cut into 6 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375 degrees.

    To make filling, mash the berries, maple syrup and chia seeds together into a chunky jam.  Set aside.  Spread about 1 Tbsp peanut butter over half of the dough rectangles, then spoon about the same amount of jam over that. Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.

    Whisk glaze ingredients together until smooth (adding more water if too thick, you want it to be pourable). Spoon some of the glaze over each pop tart, and smooth it out to cover the top. Let set before serving.



  • Vegan PB & J Popcorn

    Vegan PB & J Popcorn

    pb & j popcorn 4

    I haven’t eaten a peanut butter and jelly sandwich since I was in high school, but I still love peanut butter and jelly together…especially in dessert.  The truth is I never really liked sandwich bread, and I preferred to eat my peanut butter and jelly on crackers when I was young, or straight out of the jar. I had the goober grape PB and J swirled in a jar together, that was pretty epic to my 16 year old self.  Once I ate a whole jar.  Not proud of that, but it happened and now I look back on it and laugh.  I was 16 at the time and up at Nordic ski camp, and had just completed a 3 hour ski.  No shame haha.  Anyways, I still love PB and J but my favorite is actually raspberry unless I can get fresh concord grapes and make my own jelly.

    pb & j popcorn 2

    I was craving something PB and J for a snack last Friday and I didn’t want to put a whole lot of work into it.  I wanted it to be muchy, crunchy, and simple.  So I decided on popcorn. It was perfect!  I could get the crunch, the salty sweet, and peanut butter and jelly…well I took a little creative liberties with the jelly.  It was not actual jelly.  It was freeze dried raspberries, which give a perfect raspberry jelly flavor along with the peanut butter maple coating I poured over the popcorn.

    pb & j popcorn

    Man, was this stuff addictive. You can not stop at one little handful.  It is impossible.  I like this way better than PB and J sandwiches, but I feel like it is more snacky then just dessert. If you love peanut butter and jelly as much as I do, then give this a try! If I had eaten this as a 16 year old, instead of that goober grape stuff this would have blew my mind (way more).

    pb & j popcorn 3

    Vegan PB & J Popcorn

    Makes 8 cups

    1/3 cup maple syrup
    1/3 cup peanut butter
    1/3 cup raw coconut butter
    1/2 tsp sea salt
    1 tsp pure vanilla extract

    8 cups plain organic popped corn
    1 cup organic freeze dried raspberries

    In a glass measuring cup (or bowl) whisk together the maple syrup, peanut butter, coconut butter, sea salt and vanilla until well blended. Pour over the popcorn in a large bowl, along with raspberries and mix well. Spread out onto a lined sheet pan, and place in the freezer until it is hard. Enjoy!



  • Vegan Red Berry Hibiscus Crisp

    Vegan Red Berry Hibiscus Crisp

     I have been really digging cranberries lately.  Maybe it is because I kind of miss tart summer berries, and when baked into desserts, they are kind of similar.  Nice and jammy, sweet and tart when combined with just the right ingredients.  Or maybe the fact that I am missing warmer weather when the sun is out until 8 o’clock at night.  It gets dark so early that by the time I get off work there is no sun. So I try and soak up as much as possible on the weekends.  Since I can’t have summer, I made a vegan crisp with flavors that reminded me of it, but with seasonal ingredients.  By seasonal, I mean cranberries and pecans.
     IMG_1774
    I did lace those cranberries with frozen raspberries, so I am calling this a red berry crisp.  I also added another unique flavor to it, hibiscus.  L.C. Finns makes a hibiscus extract that I have been dying to try using in something, and this was my chance.  I have paired hibiscus with berries before and loved it.
    IMG_1773
    For the topping, I had to include oats. I know not everyone includes them in their crisp, but I consider them an essential item in mine for crunch.  I also added pecans, because it just seemed right.  It smelled amazing while baking.  I could not wait to try it.  My patience paid off and I was rewarded with deliciousness.  I was a little selfish with this one.  I know it says two servings, but it was one Amy serving.  I had this all to myself, and it was wonderful.
    IMG_1777
    Vegan Red Berry Hibiscus Crisp

    Serves 2

    Fruit:
    6 oz frozen raspberries
    1 12 oz frozen cranberries
    2 Tbsp maple syrup
    1 Tbsp dried hibiscus flowers, rehydrated (soak in warm water for 30 minutes and drain)
    3 Tbsp all purpose gluten free flour
    2 tsp organic orange zest
    1 Tbsp orange juice
    2 tsp L.C. Finns pure hibiscus extract
    2 tsp L.C. Finns pure vanilla extract

    Topping:
    3 Tbsp all purpose gluten free flour
    2 Tbsp coconut sugar or maple sugar
    2 Tbsp melted coconut butter
    1/4 tsp sea salt
    1/2 cup gluten free rolled oats
    one 5 or 6 inch wide ovenproof bowl or pie plate

    Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil the pie plate or bowl with cooking spray. In a large bowl, toss together the berries, maple syrup, orange juice and zest, vanilla, hibiscus extract, hibiscus flowers and flour. Spoon into prepared bowls or pie plates, and cover with foil. Place plates on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling. Meanwhile, to make the topping, combine the flour, sugar, coconut oil and salt in a medium bowl. Using a pastry blender, or 2 knives, cut butter into the flour until it is in pea sized chunks and clumping together. Add oats coconut, and with hands, squeeze the mixture together forming larger chunks as well as incorporating the oats and coconut until it is evenly distributed as you go. Place in the fridge until the crisps are ready to top. When the fruit has baked for 45 minutes, and is bubbling, remove from the oven and top with the crisp mixture. Place back in the oven and bake for another 10-15 minutes or until lightly brown and toasted (keep a close eye on it as coconut burns very quickly). Remove from oven and let cool until warm…enjoy!



  • Raspberry Basil Mint Salsa and Spicy Lentil Chips

    Raspberry Basil Mint Salsa and Spicy Lentil Chips

    Raspberry Salsa

    My Mom always tells me about these pinto bean chips that she buys that she loves so much.  I decided to try one, and they were pretty good, but I decided that I could make something similar at home.  I do love crunchy salty snackables after all. I decided to make mine with lentils though.  Just 5 ingredients, one of them being chipotle powder because I wanted a little kick. They turned out good!  They would definitely not win any beauty contest with their looks, but I didn’t care as long as they were tasty.  The salsa I made to go with them more than made up for the ugly but tasty chips though, it was beautiful and colorful.

    Raspberry Salsa 2

    I had some raspberries, mint and onions from the farmer’s market and some basil from a pot on my patio, and I combined it all plus a few more things to create one of the most delicious salsas I have ever eaten.  It was sweet and tart with a little kick, and so refreshing from the herbs!  Both of these recipes I had to share with you, so enjoy! For the chips I have directions for both cooked and raw so everyone can make them.

    Raspberry Salsa

    Spicy Lentil Chips

    Makes about 4 cups

    1 cup green lentils

    filtered water

    1/3 cup filtered water (or as needed)

    2 Tbsp ground flax seed

    1/2 tsp sea salt

    1/2 tsp ground chipotle powder

    Rinse the lentils, then place in a pan covered by a few inches of water.  Bring to a boil, then lower to a simmer and cook until the lentils are tender, about 3-40 minutes.  Drain, then add to a food processor along with other ingredients. Process until smooth (adding a little more water if too thick, you want to be able to spread it into a thin layer).

    Spread out on a lined dehydrator tray, and dehydrate for about 4 hours at 155F until crispy.

    If you would like to make these chips raw, then sprout your lentils.  Soak them in filtered water for 8 hours in a sprouting jar, then drain well and let sit and sprout for about 2-3 days until little tails appear (rinsing them 2 times a day and draining well). Continue with the blending and spreading out on a tray like in the above recipe, but when it comes to dehydrating, dehydrate at 115F for 20-24 hours until crispy.

    Both chips store in an airtight container for a month at room temperature.

    Raspberry Basil Mint Salsa

    Makes about 2 1/2 cups

    2 cups fresh organic raspberries

    2 scallions, sliced

    1 jalapeno, minced

    1/4 cup diced red onion

    1 garlic clove, minced

    1/4 cup fresh mint, chopped

    1/4 cup fresh basil, chopped

    3 Tbsp lime juice

    sea salt to taste

    Combine all ingredients in a bowl, and mix until combined. Keeps in the refrigerator for up to a week.



  • Vegan Chocolate Dipped Hazelnut Butter Cookies with Raspberries and a Giveaway!

    Vegan Chocolate Dipped Hazelnut Butter Cookies with Raspberries and a Giveaway!

    Hazelnut Butter

    Windy City Organics was kind enough to send me some Dastony Nut Butters to create recipes with, and I could not have been more excited.  In case you haven’t noticed before I am in love with all things nut butter.  I have at least 6 types in my pantry at all times.  One of the nut butters they sent me was Raw Hazelnut Butter.  Let me tell you, it was the silkiest smoothest hazelnut butter I have ever tried.  It is delicious to enjoy by the spoonful on its own, or swirled into your morning porridge, or added to a smoothie to make it silky, but I wanted to make some cookies out of it.

    Hazelnut Raspberry Cookies 1

    I love peanut butter cookies, so I thought I would make some hazelnut butter cookies.  Sounds upscale doesn’t it.  Well it is kind of special, at least in my mind since hazelnut butter is more unusual than peanut butter.  I made a dough the way I would with peanut butter, but it was extra sweet and delicious thanks to the hazelnut butter.  I decided to add in some dried raspberries for a sort of PB and J effect, and it made it even better.  The tart berries contrasting the sweet cookie dough perfectly.  They smelled amazing while baking.

    Hazelnut Raspberry Cookies 2

    Once they were cooled I could not leave well enough alone, and I decided to dip them in dark chocolate.  OMG…were these ever good!  This is a heavenly combination, and I shared a few with my family who insisted I not share them with anyone else but them.  Trust me, you need to try making these gems.

    Hazelnut Raspberry Cookies

    If this hazelnut butter is sounding pretty good to you right now, I totally understand, and I have the solution.  You can either buy yourself some over at the Raw Guru Store, where they have 15% off all Dastony nut butter flavors if you use the special promo code: davanillacake15 and it is good from now until Monday 7/13!  So you can get a deal on any of the Dastony Nut butters, including the Hazelnut Butter! Not only that, I am giving away a prize pack including one Dastony Sesame Tahini and one Dastony Hazelnut Butter courtesy of Windy City Organics. Just scroll down below the recipe to enter my giveaway! (Open to the USA only, sorry.)

    Hazelnut Raspberry Cookies 4

    Vegan Chocolate Dipped Hazelnut Butter Cookies with Raspberries

    Makes 12 cookies

    1 Tbsp ground flaxseed

    3 Tbsp filtered water

    1 cup coconut sugar

    3/4 cup Dastony hazelnut butter

    1/4 cup coconut oil, warmed to liquid

    1 tsp pure vanilla extract

    1 1/4 cups gluten free all purpose flour

    3/4 tsp baking soda

    1/2 tsp baking powder

    1/2 tsp sea salt

    1 cup dried raspberries

    1/2 cup chopped vegan dark chocolate

    In a small bowl, whisk together the flax seed and water.  Place the bowl in the fridge for 15 minutes, this is your flax egg.

    In a large bowl, with a wooden spoon, mix together the sugar, hazelnut butter, coconut oil, vanilla and flax egg, until smooth.  Then mix in the flour, soda, baking powder, and sea salt in until the mixture is smooth.  Stir in the dried raspberries.

    Preheat the oven to 375F degrees.  Line a sheet pan with parchment.

    Shape the cookie dough into 2 inch balls, place on your baking sheet a few inches apart and flatten with a fork, like you would with peanut butter cookies.

    Place in the oven and bake at 375 for 12 minutes or so, until lightly browned and set.  Allow to cool completely on a rack.

    Melt the chocolate in the top of a double boiler (or your preferred method), and dip half of each of the cookies into the chocolate allowing the excess to drain off.  Set on a parchment lined tray to set the chocolate (it will set faster if you pop them in the freezer for about 5 minutes).

    Hazelnut Raspberry Cookies 5

    a Rafflecopter giveaway

  • Vegan Lemon Corncakes (gluten free) with Raspberry Rhubarb Sauce

    Vegan Lemon Corncakes (gluten free) with Raspberry Rhubarb Sauce

    Pancakes

    Last week, I had some beautiful raspberries and rhubarb just begging to be used in some sort of delicious dish.  Although just dessert would have been wonderful, I thought something a little more substantial and meal oriented might be a good idea.  It was after work, I was hungry and I was talking to Eric about what I could possibly make.  I had pancakes on my mind, but I hadn’t mentioned it to him yet when he said pancakes.  With a delicious sauce.  Yes!  I thought.  It was perfect, we were both thinking the same thing so I had to make it.  This seems to happen a lot. Great minds think alike I guess.  I was just going to make regular old gluten free pancakes but since when do I make regular old anything.  My recipes are always ev0lving. So I kicked it up a notch a bit.  Cornmeal goes so wonderful with berries and adds delicious texture to pancakes, so I made corncakes.

     Pancakes 2

    I also added in some Sprout Living Epic Vanilla Lucuma Protein Powder for an extra boost since I was extra hungry.  The pancakes tasted amazing, but the sauce made them even better.  It was super simple to make, no cooking required.  It tasted like the most delicious jam, and I added in some chia seeds to give it a little something extra.  I am one of those people that likes chunky jam.  None of that smooth seedless jelly stuff for me.  These tasted like dessert, and I suppose they sort of were but there is nothing like having breakfast AND dessert for dinner.  Eric was a happy man as well. He is a big pancake fan.

    Pancakes 1

    Vegan Lemon Corncakes (gluten free) with Raspberry Rhubarb Sauce
    Serves 2

    Ingredients:
    Sauce:

     1 cup organic rhubarb
    2 Tbsp maple syrup
    1 cup organic raspberries
    1 Tbsp chia seeds

    Pancakes:
    2 Tbsp ground flax seed
    1/2 cup cornmeal
    1 tsp aluminum-free baking powder
    1/4 tsp sea salt
    1/2 cup applesauce
    1 cup filtered water
    1/4 cup lemon juice
    2 Tbsp lemon zest
    2 tsp pure vanilla extract
    2-3 Tbsp maple syrup (depending on how sweet you like them)

    To make the sauce, combine the rhubarb and maple syrup in a food processor and process until smooth.  Add the raspberries and chia seeds and pulse until blended but still a little chunky.
    Whisk together the flaxseed, flour, cornmeal, protein powder, baking powder and sea salt in a large bowl.
    Whisk in all the remaining wet ingredients until smooth.
    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 4 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.

    Pancakes 3



  • Peach Melba Overnight Oats

    Peach Melba Overnight Oats

    Peach Melba Oats 2

    I ate oatmeal every day for 10 years straight in a row from the time I was in high school to a few years back.  It was my go to meal every morning, I loved it and I never tired of it.  Adding in goodies sometimes like peanut butter or fruit.  It always tasted good and comforting to me and I looked forward to it.  It got me through my workouts and races fueling me good without me feeling heavy.  I took a break from it a few years back when I was eating totally raw, swapping it for chia porridge or sprouted buckwheat, but now I am back to it again for the most part.  It is economical which is important to me since I am on a budget, it fills me up and is easy to make.  Surprisingly though, I have never until this past week tried overnight oats!

    Peach Melba Oats 3

    I have been drooling over recipes for them just about forever so it was about time I did. I see people making all these delicious creative combinations that would make me really exited for breakfast so I had to make some of my own.  I went simple this time and used ingredients I had on hand.  Peach Melba Oats was what resulted.  I had peaches and raspberries and I love the combination and couldn’t think of anything more delicious in oatmeal at that point, so I went for it. I used steel cut oats because I like a little more texture to mine but you can feel free to use raw rolled oats if you want it raw or just regular rolled oats if you like it smoother.

    Peach Melba Oats

    I added in a touch of cinnamon and used some of my home made coconut milk, and added in some chia seeds for extra protein and healthy omega 3 oils.  What resulted was pure delicious goodness.  Probably the most tasty bowl of oatmeal I have had since I usually go pretty plain with it.  The best part was, it was all ready to go for me.  Just grab and eat, no cooking required which is important when I am in a hurry in the morning before work.  I will definitely be making more overnight oats in the future!

    Peach Melba Overnight Oats

    Serves 1-2

    1/2 cup gluten free steel cut oats or rolled oats (if you want this to be raw use raw rolled oats)
    1 cup raw coconut milk or almond milk (I make my own see how HERE)

    1 Tbsp chia seeds

    1 tsp pure vanilla extract

    1/4 tsp cinnamon

    stevia or maple syrup to taste

    1/2 cup diced peaches

    1/2 cup raspberries

    In a jar, combine all ingredients, and stir to mix together.  Let sit in the refrigerator covered overnight.  Enjoy in the morning!



  • Raw Raspberry Pecan Butter

    Raw Raspberry Pecan Butter

    Raspberry Pecan Butter 2

    I am a big nut butter of any kind fan in case you haven’t noticed. I love peanut butter, I would eat the whole jar if I could, and macadamia nut butter and pecan butter make me swoon.  Walnut butter is a staple for savories in my house, and cashew butter is always on hand for creamy sauces.  I also make nut butters that in and of themselves could be a dessert, straight out of the jar.  I made one like that just last week and it was so good I just had to share the recipe with you so you could try it as well.  Raspberry pecan butter.  OMG…so heavenly.  Tasted like peanut butter and jelly sandwich with pecan instead of the peanuts and so rich and creamy.

    Raspberry Pecan Butter 4

    I suppose if you wanted to make it with peanuts, then it would be a PB and J but I chose the pecans because I wanted a special treat.  I used dried raspberries, along with raw pecans a bit of coconut sugar and a pinch of sea salt. That simple and so good.  This is awesome drizzled into porridge or oatmeal, or drizzled over fruit. One of my favorite simple desserts.

    Raspberry Pecan Butter 3

    Raw Raspberry Pecan Butter

    Makes about 2 1/2 cups

    3 cups raw pecans

    2 cups dried raspberries*

    1/2 cup raw coconut sugar

    1/4 tsp sea salt

    In a high speed blender, blend the raw pecans at high speed, using the tamper to press them into the blades until they are smooth.  Add the remaining ingredients, and blend until smooth.  Store in a jar in the fridge.

    *I made my own dried raspberries.  To do so, spread them out on a lined dehydrator sheet at 115F for about 24 hours until no moisture remains.  If you cannot make your own, use freeze dried not the sugar sweetened soft raspberries because they will gum up your blender.

    Raspberry Pecan Butter

  • 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.