Improved Pumpkin Pie (GF, V, No-Bake)

Post by Megan Stulberg

I have made many a’ pumpkin pies in my day. There’s this one I posted last year, for instance — which was good, but the consistency just wasn’t quite right and I knew I could do better. I made this dish the other day for American Thanksgiving and god *damn*, was it an improvement! The only problem was that it was all pretty last minute and the store was sold out of non-dairy whipped cream (my own fault), so I had it with vanilla bean ice cream instead. Still real good, though.

This pie is no-bake, raw except for the pumpkin puree, soy-free, gluten-free and vegan.

Watch the video below, click through to subscribe to us on YouTube, and read the following recipe! Enjoy.

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INGREDIENTS…

FOR THE CRUST:

  • 1 cup raw almonds, soaked overnight
  • 1 cup pitted dates, soaked overnight

FOR THE FILLING:

  • 3/4 standard can pure pumpkin puree
  • 1 cup cashews, soaked overnight
  • 1/4 cup coconut oil
  • 1/4 cup 100% maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp organic vanilla extract
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • 1 tsp ginger

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DIRECTIONS…

  1. To make crust…Soak dates and almonds in separate bowls overnight.
  2. Drain. Pulse dates and almonds in food processor until crumb-like consistency has been reached.
  3. Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust. Leave in freezer to set at least 1 hour.
  4. To make filling…Blend all remaining ingredients until smooth. Spread onto crust and let set in freezer 1-2 hours, or overnight.
  5. Remove from freezer to thaw at room temperature for 1 hour, or in the fridge for 4-5 hours.
  6. Slice pie and serve with coconut whip or vanilla ice cream. Leftovers can be kept in fridge.

Makes 1 standard pie (6-8 slices).

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Blueberry Nice Cream and Chia Pudding Parfait

Post by Megan Stulberg

Breakfast! Break that frickin’ fast! But seriously, breakfast is important and people should make it a priority to eat it every day. If you don’t have a hearty appetite in the morning — try this blueberry nice cream and chia pudding parfait that I whipped up. It’s light and refreshing, but filling enough to keep you going until lunch. This recipe is vegan, gluten-free and raw.

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Ingredients…

  • 2 frozen bananas
  • 2 cups light coconut milk (approx. 1 can)
  • 1 cup fresh whole blueberries
  • 1/4 cup 100% maple syrup
  • 6 tbsp white chia seeds
  • 2 tbsp pure vanilla extract

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    Directions…

    1. Chop bananas. Place in plastic bag, then leave in freezer overnight.
    2. Whisk together coconut milk, maple syrup and vanilla in large bowl or plastic storage container.
    3. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
    4. Cover bowl with cling wrap and leave in fridge overnight.
    5. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
    6. Next, make the nice cream. Remove frozen banana chunks from freezer. Using a food processor or blender, combine with 1/2 cup blueberries until smooth and creamy. Be careful not to over blend or else you’ll get a smoothie — which is also good, but not quite the goal here.
    7. When ready to serve, scoop chia pudding into mason jars or clear bowls by the spoonful. Layer with the blueberry nice cream, or top with remaining blueberries.

    Serve chilled. Makes 2 meal servings or 4 snack servings. Enjoy!

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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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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.

Makes approximately 9 servings.IMG_8594