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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Vanilla Chia Pudding Parfaits (gf/v/raw)

Post by Megan Stulberg, Photos by Jenn McNaughton

These parfaits were perfect! I’m good friends with Jenn McNaughton, fashion blogger extraordinaire. Seriously though, check out her work at ethcsofstyl.com. Jenn recently interviewed me for the Ryersonian, and we discussed how the Human Rights Commission of Ontario has legally recognized veganism as an ideology with protection against discrimination. I headed over to Jenn’s apartment last Saturday, equipped with groceries and a hearty appetite, to whip up these treats for Jenn to photograph to accompany the article.

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Ingredients…

  • 3 cups unsweetened almond milk
  • 1/2 cup fresh strawberries,chopped
  • 1/4 cup fresh whole blueberries
  • 1/4 cup 100% maple syrup
  • 9 tbsp (0.56 cups) white chia seeds
  • 2 tbsp pure vanilla extract
  • 2 tbsp unsweetened coconut flakesIMG_6221IMG_6232Directions…
    1. Whisk together almond milk, maple syrup and vanilla in large bowl or plastic storage container.
    2. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
    3. Cover bowl with cling wrap and leave in fridge overnight.
    4. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
    5. When ready to serve, scoop chia pudding into mason jars by the tbsp. Layer with fresh fruit and coconut flakes, or simply add after as toppings.

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

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Raspberry Matcha “Cheesecake” Bars (raw, gf, v)

Post by Alexandra Courts 

Matcha’s recent hype is well deserved! It detoxifies the body, boosts metabolism, calms the mind, lower blood sugar, prevent against diseases, lower cholesterol, and is rich in dietary fibre and antioxidants.

I whipped up a batch of raw treats with matcha cream, raspberry “cheesecake” filling and a chocolate cookie base. Keep reading for the recipe!
   Ingredients…

  • 3 cups raw cashews (soaked)
  • 2 cups dates, pitted and soaked overnight
  • 1 can of light coconut milk
  • 1 original K’s NRG bar
  • 1 cup raw almonds
  • 1 cup maple syrup
  • 3/4 cup frozen raspberries
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • 1/4 cup matcha tea powder
  • Optional: additional frozen raspberries for garnish

Directions…

  1. Line the bottom and sides of an 8-inch square baking pan with long strips of parchment paper.
  2. For the base: blend the almonds, cacao powder, shredded coconut, and dates until the pieces are finely ground and everything is thoroughly combined.
  3. Press and flatten this mixture into the bottom of the pan. Set aside in freezer.
  4. For the raspberry “cheesecake” filling: blend half of the soaked cashews with half the can of coconut milk, half of the maple syrup, and the raspberries until smooth.
  5. Pour, then spread the cheesecake layer out evenly on top of the chocolate base. Place back in freezer to allow layer to set.
  6. For the matcha layer: blend the remainder of the cashews with the matcha powder, as well as the remaining coconut milk and maple syrup, until smooth.
  7. Pour and flatten mixture overtop of the set raspberry layer.
  8. Allow this to set in the freezer for 1-2 hours or even overnight before slicing. Thaw in fridge at least 1 hour before slicing.
  9. Cut NRG bar into small bite-size chunks. You can either use a rolling pin to flatten the bar then roll into balls (as seen in photo), or use as is. Top each cheesecake slice with a few NRG chunks and frozen raspberries.
  10. Enjoy!

Serve chilled. Makes approximately 10-12 slices.

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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Raw Frosted Brownies

Recipe by Megan Stulberg

Alright alright alright! More raw desserts, surprise surprise! But seriously, the holidays were good to me. I made these brownies for a big family lunch a few days before Christmas, and they were all gobbled up within the hour. I was happy that they were so popular among my dairy-consuming relatives, but also kind of bummed at the same time that there weren’t leftovers for me to greedily hoard?

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Ingredients:

For the base…

  • 1 1/4 cup raw walnuts, soaked 1 hour + drained
  • 1 cup pitted dates
  • 1/4 cup raw cacao powder
  • 1/4 cup room temperature coconut oil

For the fudge frosting…

  • 1/2 cup raw cacao powder
  • 1 cup room temperature coconut oil
  • 1 cup 100% maple syrup

Directions:

  1. In a high-speed blender or food processor combine 1 cup of the walnuts with the dates, cacao powder and coconut oil. Stop blending when a fine, ground consistency has been reached.
  2. Line a square baking pan with very long strips of wax paper so that the ends hang out of the pan.
  3. Press batter into bottom of pan firmly with a fork or your fingers until an even, thin layer has formed. Press additional 1/4 cup whole walnut pieces directly down into batter, then even out again.
  4. Place pan in freezer for at least 30 minutes to set.
  5. While waiting, make the fudge frosting by blending together the coconut oil, maple syrup and raw cacao powder. You want it to be as smooth and pourable as possible so if it isn’t blending properly, add more coconut oil by the tbsp, then continue.
  6. Remove pan from freezer. Pour frosting on top and smooth evenly with a knife.
  7. Leave in freezer to set. Ideally, it should be left overnight, but 2-4 hours should do. Be sure not to attempt to remove before they’ve set or else they’ll be impossible to cut (AKA one big gooey blob).
  8. Pop out of dish by pulling up on the edges of the wax paper. P
  9. lace on cutting board and use a large knife to slice into square pieces. If they need time to thaw, let sit at room temperature 1 hour before slicing. Serve immediately or keep in fridge. Enjoy!

Serve chilled. Makes approximately 12 pieces.

Lemon Raspberry Cake Doughnuts (v, gf) 

Post by Alexandra Courts

Egg is often used as a replacement binder in gluten-free baked goods, which makes finding ones that are also vegan a rarity. That’s why I whipped up this recipe…so people with multiple food restrictions can have their cake (doughnut), and eat it too!

 Ingredients…

  • 1 lemon, juiced
  • 2 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
  • 1 cup coconut sugar
  • 1/2 cup frozen raspberries
  • 1/3 cup unsweetened apple sauce
  • 1/3 cup melted coconut oil
  • 1/4 cup hot water
  • 2 tbsp ground flax
  • 2 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Tools needed…

  • 1 doughnut pan

Directions…

  1. Preheat oven to 325F. Coat tray with additional tbsp of melted coconut oil so doughnuts won’t stick.
  2. In large bowl mix together hot water and ground flax. Let mixture sit for 5 minutes to thicken. Add in lemon juice, melted coconut oil, vanilla extract and apple sauce. Mix together then set aside.
  3. In a separate bowl mix together flour, coconut sugar, salt, baking powder and baking soda.
  4. Whisk together all ingredients from both bowls in larger bowl until batter has formed.
  5. Pour batter into greased doughnut moulds, filling each 3/4 of way.  Press frozen raspberries individually into batter-filled moulds.
  6. Bake in oven for 10 minutes, or until the doughnuts appear to be slightly golden brown. Remove tray, flip doughnuts over, then place back into oven for 7-10 additional minutes.
  7. Let cool for 10 minutes afterwards before removing from pan.

Enjoy! Makes approximately 12 doughnuts.

Raw double chocolate brownies

Post by Megan Stulberg 

My mum won’t stop talking about these. I improvised a batch while I was visiting her and she begged me to make more the next day!

Anyways, these babies are raw, no-bake, vegan, gluten-free, refined sugar-free and *drumroll please* only 4 ingredients! What the actual heck? I don’t get it either.

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Ingredients…

  • 1 1/4  cup raw walnut chunks, soaked 1 hour
  • 1 cup honey pitted dates
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil

Directions…

  1. Line a 6-8 inch square pan with long strips of parchment paper.
  2. Blend all ingredients together, but leave 1/4 cup of the walnuts aside.
  3. Pour “batter” into square pan. Push down with fingers or fork to form an even layer. Press additional walnut chunks into top.
  4. Leave in freezer for 1 hour to set.
  5. Remove pan from freezer and tug up on the parchment paper strips to pop out entire brownie sheet. Peel parchment paper off, place on cutting board, and slice with large knife into 9 smaller squares.
  6. Serve immediately, or thaw for 30 additional minutes if needed.

Makes approximately 9 servings.

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