Baked Mac & Cheese Cups

Post by Megan Stulberg 

Another dish I whipped up for American Thanksgiving last week! These were a big crowdpleaser — and by that, I mean everybody ooh’d and ahh’d over them but I ended up eating most of the batch myself. Can you blame me, though? These cups are so good, both as a side dish or an appetizer. These baked mac and cheese cups are gluten-free and vegan, FYI.

And oh look, we made another video! Watch below and then subscribe for more on YouTube.

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Ingredients…

  • 1 box standard gluten-free macaroni
  • 1/2 bag cheddar style shreds (I used Daiya)
  • 1 cup almond milk, roughly
  • 1/2 cup nutritional yeast
  • 1/4 cup brown rice flour
  • 1 tbsp corn meal
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1 tsp thyme
  • 1 tsp red pepper flakes
  • 1 tsp garlic powder

Directions….

  1. Bring large pot of water to a boil.
  2. Dump that box of pasta on in. Cook accordingly, then drain.
  3. While pasta is cooking, make the sauce. Put almond milk in smaller pot and heat on medium. Add cheddar style shreds, stirring regularly until pieces melt. Add nutritional yeast, sea salt, thyme, red pepper and garlic powder. Once thoroughly combined and slightly bubbling, remove from heat.
  4. Drain pasta, then slowly add sauce to larger pot. You’ll probably have some leftover sauce, but add a bit extra as you’ll want extra moisture for baking.
  5. Add flour and cornmeal to pot, then mix to coat pasta evenly with sauce.
  6. Prevent oven to 350F.
  7. Coat muffin tray in coconut oil. Scoop mac and cheese by the spoonful into each cup.
  8. Sprinkle additional cornmeal for crunch, nutritional yeast and thyme on top.
  9. Bake in oven for 30 minutes or until slightly browned on top. Ensure that all liquid has evaporated when you remove them from the oven — this is crucial or else the cups won’t stay together.
  10. Remove from oven and let cool.

Serve warm, with dip or sauce of your choice. Makes 12 cups.

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No-Bake Peanut Butter Cups

Post by Megan Stulberg

Peanut butter and chocolate has been my favourite taste combination for *literally* (read this in a Chris Traeger voice) as long as I can remember. Seriously! I always got my mum to buy them in bulk around Halloween so I could eat all the extra ones after trick-or-treaters came and went. Now that I’m a fully functioning adult member of society, however, I’ve come up with a healthier version out of necessity.

Get cho’ fix! These babies are gluten-free, vegan and no-bake. You can easily make them raw, too, by switching peanut butter to almond butter.

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INGREDIENTS:

  • 1 cup smooth peanut butter, melted or room temperature
  • 1/2 cup + 2 tbsp melted coconut oil
  • 1/2 cup raw cacao powder
  • 1/4 cup pure maple syrup or agave nectar
  • 1 tsp Himalayan salt

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DIRECTIONS:

  1. Line muffin tray with paper baking cups.
  2. Use a high-speed food processor or blender to combine 1/2 cup coconut oil, 1/4 cup pure maple syrup and 1/2 cup raw cacao powder together until a liquid consistency is reached. If you don’t have a food processor or a blender, use a microwave instead: stop to whisk together every 30 minutes to prevent burning, then keep melting.
  3. Spoon 1 heaping tbsp chocolate batter into bottom of muffin cups so they’re approximately 1/4 of the way full. You should have about half of the mixture left.
  4. Set muffin tray aside in freezer for time being.
  5. In medium mixing bowl, “whip” the peanut butter together with 2 tbsp coconut oil and a touch of salt until as smooth as possible. If you have to…you can pop this in the microwave as well. Shhhh.
  6. Once the chocolate layer is frozen solid (or at least firm), Place a dollop of peanut butter on top of each. It will spread out to the edges, flatten then put baking tray bake in freezer.
  7. Wait for peanut butter layer to set. This should take about 30 minutes.
  8. Pour all remaining liquid chocolate on top of the peanut butter layer to finish off the cups.
  9. Let set in freezer overnight to set.Makes approximately 6 servings. Serve directly from freezer – they should be chilled when serving as they melt easily and you can still bite into them when they’re cold.
    Enjoy!

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Raw Chocolate Avocado Mousse Tarts 

Post by Megan Stulberg, Alexandra Courts and Aine Davis

We’re back! With another video, you lucky dogs you.

Remember when we made that pad Thai? And those mimosas? Well we made raw chocolate avocado mousse tarts afterwards, and filmed that too. These are the perfect “something sweet” to enjoy after an afternoon of food and fun with your best gal (or guy, or non-binary) pals.

These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Being fuelled by mimosas is also beneficial, but not a requirement.

Watch the video, then follow our recipe! Enjoy.

 
 INGREDIENTS:

For the Tart Bases…

  • 2 cups pitted dates
  • 1/4 cup raw almonds
  • 1/4 shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • Pinch of pink Himalayan salt

For the Mousse…

  • Flesh (lol gross) of 2 ripe avocados
  • 1/2 cup raw cacao powder
  • 1/4 cup 100% maple syrup or blue agave
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • Pinch of pink Himalayan salt

DIRECTIONS:

  1. Line a muffin/cupcake tray with plastic wrap or strips of wax paper, as shown in the video.
  2. Blend the dates, raw almonds, shredded coconut, raw cacao powder, and pink Himalayan salt until mixture is fine in texture and thoroughly combined.
  3. Press the tart mixture into the base of each muffin base. 1/4 inch of the way full is ideal. Set aside tray with tart bases in freezer for time being.
  4. Blend all ingredients for the mousse together until smooth and creamy in consistency.
  5. Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look.
  6. Allow the tarts to freeze for 1-2 hours before serving.
  7. Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.

Serve chilled. Makes approximately 8-10 servings.

Strawberry Rhubarb Crumble 

Post by Alexandra Courts 

I used to love strawberry rhubarb pie growing up! I realized recently though that what I was really crazy about was the filling, so why not skip the entire crust hassle and opt for a mouthwatering, warm, gooey crumble instead? You’re welcome in advance.

INGREDIENTS:

  • 3 cups chopped strawberries
  • 2 cups chopped rhubarb
  • 1 1/2 cups rolled gluten-free oats
  • 3/4 cup raw pecans
  • 1/2 cup almond meal (ground almonds, nerds)
  • 1/4 cup coconut oil, melted
  • 4 tbsp coconut sugar
  • 2 tbsp flax meal (ground flax seed, NERDS!)
  • Pinch of pink Himalayan salt
  • Optional but highly recommended: Coconut whip, use Meg’s VGF recipe for it here.

DIRECTIONS:

  1. Preheat oven to 350 F. Coat an 8″ round ceramic baking dish lightly with coconut oil.
  2. In a medium bowl combine the chopped strawberries, chopped rhubarb and coconut sugar.
  3. In a separate bowl, combine all remaining ingredients.
  4. Place the first bowl’s ingredients into the ceramic baking dish, then top with the second bowl’s ingredients.
  5. Bake for approximately 50 minutes or until the crumble is golden brown. Oven times will vary, so check regularly to prevent burning.
  6. Remove from oven. Allow crumble to cool for 10-15 minutes.
  7. Scoop crumble into bowls and top with dollop of coconut whip immediately before serving.

Enjoy! Serve warm. Makes 2 servings.

Chocolate Chip Walnut Banana Bread

Post by Megan Stulberg

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You ever get a really bad craving and just roll with it? That’s me, all the time. That being said, I just HAD to whip up some banana bread this weekend! Or else I’d die! No, but it certainly felt like that in the 48 hours leading up to it.

The recipe is gluten-free and vegan, and can be made both nut-free and refined sugar-free very easily.

You can get the recipe on my personal site, meganstulberg.com, here: http://meganstulberg.com/2016/08/24/chocolate-chip-walnut-banana-bread.

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Chocolate Raspberry “Cheesecake” Sandwiches 

Post by Alexandra Courts

We saved this post for Mother’s Day because mums are sweet and so are these! Make Alex’s chocolate raspberry “cheesecake” sandwiches, see the recipe below.  
   Ingredients…

For the Chocolate Cookies :

  • 2 cups pitted dates
  • 1/2 cup raw almonds
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • 1/8 tsp pink Himalayan salt

For the Raspberry “Cheesecake” Filling:

  • 3 cups soaked cashews
  • 1 can full fat coconut milk (or coconut cream)
  • 1/2 cup maple syrup
  • 1/2 cup frozen raspberries
  • 2 tbsp coconut oil

For the Chocolate Dip:

  • 1/2 cup coconut oil (melted)
  • 1/3 cup raw cacao powder
  • 1/4 cup maple syrup
  • Pinch of pink Himalayan salt

Optional:

  • Chopped pistachios (for topping)

Directions…

  1. For the cookies blend the shredded coconut, raw cacao, raw almonds, and salt in a food processor until a fine crumble forms. Add in the dates and blend until combined.
  2. Press the cookie mix into an 8″ cake pan lined with plastic wrap. Ensure that you have made a flat layer of cookie. Allow the mix to cool a bit in the freezer before pressing them with a heart-shaped cookie cutter.
  3. Once you have made all of your heart-shaped cookies, place them in a dehydrator for about an hour (125 degrees Fahrenheit).
  4. For the “cheesecake”, blend all of the ingredients in a food processor until smooth. Pour and evenly distribute the mix in a separate or the same 8″ cake pan lined with plastic wrap. Place mix into the freezer for about 1-2 hours (or until you are able to work with it).
  5. Once frozen, press the mix into hearts using the heart-shaped cookie cutter.
  6. Once the cookies are out of the dehydrator (they should still be soft), sandwich the heart-shaped cheesecake filling between two pieces of cookie. Place each sandwich in the freezer.
  7. For the chocolate coating, melt down the coconut oil on low heat and stir in the remaining ingredients. Dip one side of the sandwich in the chocolate. Sprinkle your toppings of choice onto the chocolate (chopped pistachios are pictured). Repeat for every sandwich and allow them to freeze.
  8. Now they’re ready to enjoy! Mmmm.

Makes 6-8 sandwiches, depending on the size of your cookie cutter.

No-bake chocolate mocha cream cups

Post by Megan Stulberg

Last year I went to a naturopath because I had a hunch that something I was eating daily was unknowingly making me sick. Turns out I have to avoid amaranth and sesame, but honestly I breathed a sigh of relief because I was worried that I might be allergic to chocolate or coffee. Chocolate and coffee are two of my favourite flavours, so it only makes sense for me to combine them into one super dessert.

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Ingredients…

For the base:

  • 1 cup honey dates, pitted
  • 1 cup almonds, soaked 1 hour
  • 1/4 cup raw cacao powder
  • 2 tbsp ground coffee
  • Pinch of sea salt

For the cream:

  • 1 cup raw cashews, soaked overnight (if possible, or at least 2-3 hours)
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup
  • 2 tbsp ground coffee
  • 1 tbsp organic vanilla extract

For the topping:

  • Sprinkle of additional ground coffee
  • Approximately 20 whole coffee beans (optional)

Directions…

  1. Combine all “base” ingredients in a high-speed food processor or blender.
  2. Line cupcake sheet with long strips of wax paper or cling wrap. Press mixture into base of each cup firmly with fingers or fork to create an even layer.
  3. Set tray aside in freezer for at least 30 minutes.
  4. While waiting for base layer to set, blend together all “cream” ingredients until, well, a cream-like consistency has been reached!
  5. Remove tray from freezer. Scoop dollop of cream onto each cup, then smooth out evenly with back of spoon. Sprinkle additional ground coffee on top, then garnish with 2 whole coffee beans per tart.
  6. Let cups set in freezer overnight, or at least 1 hour. Remove and let thaw before serving.

Makes approximately 9 tarts. Serve chilled, store chilled.

Salted Chocolate Cookies with Lemon Frosting (Raw, GF, V)

Post by Megan Stulberg

I made these back in February for Valentine’s Day (*bursts into tears because of how long it’s taking to catch up on posts*) but these treats are appropriate for any ol’ time of the year! Pair a few of these with a bottle of champagne for a romantic evening with that special someone, or whip up a batch strictly for yourself to enjoy because you deserve nice things. SELF LOVE, PEOPLE.

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Ingredients…

For the base…

    • 1 cup medjool dates, pitted
    • 1 cup raw almonds, soaked 1 hour
    • 1/3 cup raw cacao powder
    • 1 tsp raw pink salt

For the icing…

  • 1 cup raw cashews, soaked overnight (if possible)
  • 1/4 cup lemon juice
  • 2 tbsp 100% maple syrup
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • Fresh seasonal fruit, for garnish

Directions…

  1. In a high speed blender or food processor combine all base ingredients (dates, almonds, cacao powder and pink salt) until thoroughly incorporated. Mixture should be similar to a loose “dough”.
  2. Transfer “dough” onto baking sheet lined with parchment paper. Use rolling pin or simply press down with fork to create an even layer about 1cm thick.
  3. Press heart-shaped cookie cutter (or whatever) into dough, remove surrounding dough, then place cookie onto second piece of parchment paper. Roll dough out into an even layer again, then repeat this step over and over until all the dough is used. Set in fridge at least 1 hour.
  4. Combine icing ingredients (cashews, lemon juice, maple syrup, coconut oil and vanilla extract) in blender until creamy and smooth in consistency.
  5. Remove cookies from freezer and spread icing onto each cookie. Leave a bit of a border around the edges.
  6. Place back in freezer so the icing sets a bit. Remove in advance before eating, then serve with additional lemon slices and strawberries as garnish.

Let thaw before serving. Keep in refrigerator or fridge.

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Mini apple pies (raw)

Post by Megan Stulberg

This were so good. Like, TOO good. Is there such thing? Well if there is, these are exactly that! I made these little food dudes a while back. I prefer making bite-size versions of desserts because I honestly tend to just make a huge mess whenever I attempt to slice into a large cake or whatever, but you could totally modify this easily by using a pie pan instead!

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Ingredients…

  • 3 medium apples, peeled + chopped into small chunks
  • 2 cups pitted dates, soaked overnight
  • 1 cup raw almonds (walnuts work)
  • 1 cup water
  • Pinch cinnamon
  • Pinch nutmeg
  • Pinch sea salt

Directions…

  1. Line a muffin tray with plastic wrap or long, thin strips of wax paper (the latter is easier).
  2. Use a high-speed blender or food processor to combine almonds with 1 cup pitted dates. Press mixture firmly into each muffin cup to form base/crust. Pat down with fork if needed. Set aside in freezer for at least 30 minutes.
  3. While crusts are setting, prep the apple pie filling! Combine remaining dates with water, cinnamon, nutmeg and sea salt in blender into a sauce that’s gooey and semi-liquid in consistency (think caramel). Peel the apples and cut into small, bite-size chunks. Mix everything together in bowl (or if your blender has a removable blade, combine in there and save yourself from doing extra dishes) until the apple chunks are thoroughly coated in the sauce.
  4. Remove muffin tray from freezer. Pop crusts out of each cup and place on large cutting board or plate. Spoon filling into each cup so that it’s full well over the top of the crust, but the sauce isn’t overflowing over the side.
  5. Place back to freezer at least 1 hour to set. When ready to eat, partially thaw and serve immediately. Enjoy cold! You could even top with a dollop of coconut whipped cream.

Makes approximately 9 individual treats.

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Pineapple Cream Dream Bars (raw, gf, v)

Recipe by Megan Stulberg

These treats got me through some hard times. I mean that! I was hired to draw 87 portraits in less than 2 weeks for a client (If you’re into it, check out my illustration work here) and kept taking snack breaks to refuel. I don’t know what’s worse: the fact that I’m still waiting to get paid for the project two months later, or the fact that I’m posting this recipe two months later.

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Ingredients:

For the base…

  • 1 cup raw walnuts
  • 1 cup dates, pitted
  • 1/4 cup unsweetened shredded coconut

For the cream…

  • 1 cup raw cashews, soaked at least 2 hours but preferably overnight
  • 1/2 cup fresh pineapple chunks (can substitute for 1/4 cup pure pineapple juice)
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup or blue agave
  • 2 tbsp unsweetened shredded coconut
  • 1 tsp pure vanilla extract

Directions:

  1. Combine all “base” ingredients in a high-speed blender or food processor until finely chopped and thoroughly incorporated.
  2. Line a square pan with long strips of parchment paper that hang over the edges.
  3. Press mixture into bottom of pan, firmly packing down with fingers or a fork to form the base. Set aside in freezer for 30 minutes to set.
  4. Combine the cashews, pineapple, coconut oil, maple syrup, shredded coconut and vanilla extract until creamy in consistency.
  5. Smooth cream overtop of base evenly. Sprinkle additional shredded coconut on top.
  6. Leave in freezer overnight.
  7. Remove pan from freezer and use parchment paper to pop out of dish. Leave on a cutting board for half an hour to thaw, then use a large knife to slice into rectangles.
  8. Top each piece with an additional raw walnut chunk for garnish if desired. Serve immediately or let thaw an additional 30 minutes.

Serve chilled. Makes approximately 9 bars.

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