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?

12483238_10156364560140133_1194950409_o

12510141_10156364555940133_916976927_o

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.

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.

12325072_10156262726135133_1696310106_n

12348517_10156262725995133_1340474793_n12348602_10156262726050133_343032505_n

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.

12355058_10156262725945133_1485752197_n

Raw Banana Split

Recipe by Megan Stulberg 

Okay, can we just take a moment and appreciate the fact that the majority of the recipes we post on here are healthy versions of normally *very* unhealthy desserts? Take this banana split, for example. It’s 100% raw, no-bake, gluten-free, vegan and refined sugar-free. It truly is a wonderful time to be alive.

12226384_10156206050130133_1947490643_n

12233329_10156206050070133_1277959848_n

Ingredients:

  • 2 bananas, chopped and frozen overnight
  • 1 banana, not chopped and not frozen overnight (so basically just a normal banana, okay?)
  • 1 can full-fat coconut cream, left in fridge overnight
  • 1/2 cup fresh raspberries
  • 1/4 cup coconut oil, room temperature
  • 1/4 cup 100% maple syrup
  • 1/4 cup raw cacao powder
  • 2 tbsp pure vanilla extract
  • 2 tbsp raw walnut crumbs
  • 1 cherry, for garnish

Directions:

  1. In a high-speed blender or food processor combine the frozen banana and raspberries together until a smooth, creamy consistency similar to soft serve ice cream has been reached. Scoop into a large bowl and set aside in freezer for now.
  2. To make the raw chocolate sauce: Combine raw cacao powder, coconut oil, maple syrup and 1 tbsp of the vanilla extract until pourable. Set aside.
  3. To make the coconut whip: Open can of coconut milk and carefully separately the solidified coconut milk at the top from the coconut water at the bottom. Scoop the solidified coconut milk into bowl. Use electric beater to whip coconut cream with 1 tbsp vanilla extract and a touch more maple syrup if desired. Whip until soft peaks have formed.
  4. Remove “ice cream” from freezer. Slice banana in half, and place one on half on each end of dish. Top with a drizzle of chocolate sauce and a dollop of coconut whip, then sprinkle raw walnut crumbs over whole dish. Finally, throw a cherry on top just for the hell of it.

Makes 1-2 servings. Serve cold.

THANKSGIVING FEAST ON LOCK: 6-PART RECIPE POST

Alright, so I went a little wild this Thanksgiving. Hell, I go a little wild every Thanksgiving. I made butternut squash risotto, mushroom gravy, maple sweet potato mash, kale caesar salad and (*drumroll please*) raw pumpkin pie topped with coconut whipped cream. Please note that all the food below was: a) made for 2 people and b) consumed within 24 hours. I will be signing autographs all week, thanks.

Two of these recipes have already been posted on Vegan Girlfriend! For the maple sweet potato mash, view the original post here. For the kale caesar, add fresh lemon to the original post here.

IMG_8866

BUTTERNUT SQUASH RISOTTO

INGREDIENTS…

  • 4 cloves garlic, minced
  • 1 red onion, chopped coarsely
  • 3 cups gluten-free vegetable stock
  • 2 cups butternut squash, cubed
  • 1 cup arborio rice
  • 1 cup chopped kale leaves
  • 1/2 cup white wine
  • 1/2 cup vegan butter
  • 1/4 cup almond or soy milk
  • 2 tbsp nutritional yeast
  • 2 tbsp cold-pressed EVOO
  • 2 tbsp ground sage
  • 1 tbsp onion powder
  • Sea salt and black pepper, to taste

DIRECTIONS…

  1. Preheat oven to 400F.
  2. Cook arborio rice re: instructions on packaging. Risotto is unique because you have to cook rice in a saucepan, not a pot. Slowly add white wine and 2 cups vegetable stock while cooking. Be sure to stir regularly, as arborio rice sticks and burns easily! Drain and set aside.
  3. Place cubed squash in pot of boiling water on medium-high heat. Cover, then let cook until squash is tender with fork (approximately 10-15 minutes). Drain, then set aside.
  4. Blend squash, 1 cup vegetable stock, “butter,” almond milk, nutritional yeast, salt and pepper into a puree.
  5. In a large saucepan, saute garlic and onion in EVOO until browned. Add rice and kale and cook on low heat for 5 minutes. Add squash puree and turn up to medium heat. Cook 5 minutes while stirring regularly. Once rice has absorbed, remove from heat.
  6. Transfer everything to casserole dish and bake in oven for 15-20 minutes until top layer firms up.
  7. Let cool 20 minutes before serving.

Makes 4 heaping servings.

IMG_8883

IMPROVED MUSHROOM GRAVY: 

INGREDIENTS…

  • 2 cups gluten-free vegetable stock
  • 1 cup chopped cremini mushrooms
  • 1/4 cup gluten-free brown rice flour
  • 1/4 cup almond or soy milk
  • 2 cloves garlic
  • 1/4 red onion, coarsely chopped
  • 2 tbsp ground sage
  • 2 tbsp vegan butter-style spread
  • Sea salt and black pepper, to taste

DIRECTIONS…

  1.  Heat EVOO in large skillet over medium-high heat. Add onion and saute for 3 minutes until browned. Add sage, garlic, mushrooms, almond milk, salt and pepper. Cook until mushrooms are browned, stirring regularly. Add vegetable stock and vegan butter-style spread, lower heat to simmer. Once most liquid has evaporated, add vegetable stock and brown rice flour. Stir occasionally and cook for an additional few minutes. For thicker gravy, feel free to add additional flour by the tbsp.
  2. Remove from heat. Top with additional sage. Serve hot!

Makes approximately 2 cups of gravy (4 servings).

IMG_8911

IMG_8910

RAW PUMPKIN PIE WITH COCONUT WHIP:

INGREDIENTS…

FOR THE CRUST:

  • 1 cup raw walnuts
  • 1 cup pitted dates
  • 2 tbsp unsweetened shredded coconut
  • Pinch of raw pink mountain salt

FOR THE FILLING:

  • 1/2 large can pure pumpkin puree (not technically raw, but cut me some slack)
  • 1/4 cup coconut oil
  • 1/4 cup 100% maple syrup
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • 1 tsp ginger

FOR THE WHIP:  

  • 1 standard can full-fat coconut milk, left in fridge overnight
  • 2 tbsp 100% maple syrup
  • 1 tbsp organic vanilla extra

DIRECTIONS…

  1. To make crust: pulse walnuts, shredded coconut and dates in food processor until crumb-like consistency has been reached. 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.
  2. To make filling: blend all ingredients until smooth. Spread onto crust and let set in freezer overnight until set. Additionally, leave can of coconut milk in fridge overnight to set.
  3. Next day: Leave in refrigerator for 2 hours to thaw, or room temperature for 1 hour.
  4. Make coconut whip while pie is thawing. Carefully open coconut milk without tilting or shaking the can. Scoop out all the cream from the top, leaving the coconut water that has separated at the bottom of the can.
  5. With an electric mixer, beat cream together with maple syrup and vanilla extract until sharp peaks form. Be careful not to over-whip.
  6. Serve pumpkin pie sliced with dollops of coconut whip on top. Leftovers can be kept in fridge.

Makes 1 small pie (4 servings).

IMG_8906

Raw Pumpkin Cheesecake Blondies 

Recipe by Alexandra Courts 

It’s about time that we posted sometime pumpkin-related! Ditch your Starbucks PSL (wow, what a pity) and make these sweet treats instead.

   INGREDIENTS:

For the blondie base….

  • 1 1/2 cups raw macadamia nuts, soaked overnight
  • 2 1/2 cups dates, soaked if desired
  • 1 cup shredded unsweetened coconut
  • 2 tbsp ground flaxseed

For the pumpkin cheesecake filling…

  • 1 can pumpkin puree
  • 1 can full fat coconut milk (including coconut oil at the bottom of the can)
  • 2 cups raw cashews, soaked overnight
  • 3/4 cup raw agave nectar
  • 2 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tsp ginger

Directions…

  1. Blend macadamia nuts, dates, coconut and flax until thoroughly ground and incorporated. Press mixture into the base of an eight-inch square cake pan lined with wide strips of parchment paper. Ensure that base is flat to form an even crust.
  2. Blend cheesecake filling ingredients until smooth and creamy in consistency. Add more agave if necessary to further smooth.
  3. Pour cheesecake filling onto base and allow blondies to freeze for 1-2 hours or overnight if possible. If freezing overnight, allow blondies to thaw at room temperature for about 20-30 minutes before slicing.
  4. Garnish with toppings of choice. Pictured is a dash of cinnamon and shredded unsweetened coconut.

Enjoy! Makes approximately 12 blondies.

Raw lemon cheesecake with fresh berry topping 

Post by Megan Stulberg

I’m vegan because I love animals! I believe that they are not ours for consumption, nor should they be viewed as a commodity. I can’t say I’ve thrown too many dog birthday parties, but for this special pup I jumped at the chance to make a cake he and I could both enjoy. We ate too much and spoiled our lunches.


INGREDIENTS:

For the base…

  • 1 cup raw walnuts
  • 1 cup medjool dates, pitted
  • 1 tsp pink mountain salt

For the frosting…

  • 2 cups raw cashews, soaked 1 hour
  • 1/4 cup organic maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tbsp organic vanilla extract
  • Juice of 1 lemon
  • Dash of cold water, as needed

For the topping…

  • 1-2 cups fresh fruit topping of your choice! I used organic strawberries and blueberries.

DIRECTIONS:

  1. Line the base and sides of a round cake or pie pan with plastic wrap.
  2. In a high-speed food processor or blender combine walnuts, dates and salt.
  3. Press mixture firmly down into bottom of pan with fork to form even crust.
  4. Set pan aside in freezer for now and allow for crust to set.
  5. Drain cashews.
  6. Blend together cashews, maple syrup, coconut oil, vanilla, lemon juice and cold water.
  7. Remove pan from freezer. Spoon frosting into pan and spread over crust in an even layer.
  8. Place pan back in freezer and leave overnight.
  9. Remove pan in morning. Lift edges of plastic wrap up to pop cake out of pan. Carefully plate and let thaw in refrigerator at least 1 hour.
  10. Add fresh fruit immediately before serving. Slice. Enjoy!

Makes approximately 6-8 servings.

Raw Chocolate Salted Caramel Tarts

Post by Alexandra Courts

Got some unused mason jars kicking around your kitchen? Of course you do! Everybody does! Pop the lids off and follow this recipe to achieve greatness.


INGREDIENTS:

  • 2 cups dates, soaked
  • 2 cups raw cashews, soaked
  • 1 cup raw walnut pieces
  • 1 cup light coconut milk (canned)
  • 3/4 cup raw cacao powder
  • 3/4 cup raw blue agave
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • Sea salt, to taste

DIRECTIONS:

FOR THE SALTED CARAMEL BASE…

  1. Blend together 1/2 cup raw cacao powder, dates, walnuts and shredded coconut together until combined.
  2. Press mixture into base and sides of each mason jar lid, keeping middles low to be filled momentarily. Set aside.

FOR THE NEXT LAYER…

  1. Blend cashews, 1/2 cup agave and coconut milk together until a smooth and creamy consistency is reached.
  2. Spoon filling into the centres of each mason jar lid. Set tarts in freezer while you prepare the next layer! So many layers.

FOR THE RAW CHOCOLATE TOPPING…

  1. Whisk together melted coconut oil, 1/4 cup agave and 1/4 cup raw cacao powder. Cool in fridge for 1 hour, then spoon a dollop onto each tart. Finish with a pinch of salt
  2. Let tarts set in freezer overnight, then thaw at room temperature 1 hour before serving.

Serve chilled. Enjoy! Makes approximately 12 servings.