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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Cashew Cream Alfredo with cremini mushrooms and kale     

Post by Megan Stulberg

On my way home from the gym one day last week, I decided to quickly do some grocery shopping. Before I knew it I found myself in front of a boxed macaroni and cheese display, lost in a daydream-like stupor for at least five minutes. Finally I managed to fight the craving and tear myself away, then opted to make this similar (but healthier) comfort food instead.


Ingredients:

  • 1 cup gluten-free penne pasta of your choice (I prefer corn)
  • 2 cups chopped kale leaves
  • 1 cup raw cashews
  • 1/2 cup cremini mushrooms, sliced thinly
  • 1/4 cup nutritional yeast
  • 1/4 cup unsweetened almond milk
  • 2 tbsp vegan butter (I used Earth Balance)
  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 2 tbsp cold-pressed EVOO
  • Dash of sea salt and black pepper

Directions…

  1. On stovetop, bring medium pot of water to a boil. Reduce to simmer.
  2. Add pasta, cover, then let cook for 15 minutes or until all water has evaporated and pasta is soft.
  3. Drain pasta, then put back in pot and set aside.
  4. In high-speed blender or food processor combine cashews, nutritional yeast, paprika, salt, pepper, butter and milk. Blend until a thick sauce has been created. If desired, add more milk for a creamier texture.
  5. In large saucepan, heat oil until it sizzles. Reduce heat and add mushrooms. Cook for 5 minutes until browned. Add kale and continue sautéing until leaves have wilted and shrank down in size.
  6. Stir sauce into pasta in pot. Add mushrooms and kale, then mix thoroughly until incorporated. Top with additional paprika and salt before serving.

Serve hot and enjoy immediately! Makes 2 large portions.

Strawberry Cashew Cream Dip (Raw)

By contributor Megan Stulberg

(Posted in advance on our Instagram here)

This was the first thing I devoured on Valentine’s Day morning after doing a 3-day juice cleanse! I paired this homemade strawberry cashew cream dip with some banana goji brittle from Live Organic Raw and a vanilla pop tart from Bunner’s.

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Ingredients…

  • 1 lemon, juiced
  • 1 cup organic raw cashews, soaked
  • 1/2 cup fresh strawberries
  • 1 tbsp organic coconut oil, room temperature

Directions…

  1. Combine all ingredients in a food-processor/blender until thoroughly combined.
  2. Let mixture set in freezer for 1 hour, then move to refrigerator.
  3. That’s it! Use as a spread, dip, icing, anything.

Serve chilled. Keep in the fridge up to 5 days.

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Coffee Cream Mocha Brownie Bites

Recipe by Megan Stulberg

I used to hate mocha anything as a kid. How foolish of me! Thankfully my tastebuds matured eventually and now I incorporate the flavour as often as possible, like I did with these perfect little desserts pictured below.

This recipe is gluten-free, vegan, no-bake, refined sugar-free, and 95% raw.

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INGREDIENTS:

For the brownie…

  • 1 cup raw almonds, soaked and drained
  • 1 cup medjool dates, pitted
  • 1/4 cup raw cacao powder
  • 1 tbsp raw cacao nibs
  • 1 tbsp coconut oil, melted
  • 1 tsp agave nectar or organic maple syrup
  • 1/2 tsp ground coffee/espresso (exclude to make 100% raw)
  • Dash of pink Himalayan salt

For the cream…

    • 1 cup raw cashews, soaked and drained
    • 1/2 lemon, juiced
    • 2 tbsp water
    • 1 tsp coconut oil, melted
    • 1 tsp agave nectar or organic maple syrup
    • 1 tsp ground coffee/espresso (exclude to make 100% raw)

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DIRECTIONS:

1) Combine dates and almonds in a high-speed blender or food processor until finely chopped. Add cacao powder, cacao nibs, coconut oil, syrup, espresso and salt. Continue blending until thoroughly combined.

2) Line a square baking tray (I actually used a tupperware container) with plastic wrap. Pour the “batter” in and use a fork to press it down firmly and evenly. Top with additional cacao nibs if desired. Place in freezer for 1 hour.

3) Blend cashews, lemon juice, water, coconut oil, syrup and espresso together. Combine until no cashew chunks are visible and the texture is smooth.

4) Grab edges of plastic wrap tightly and pull upwards to remove brownie base from tray. Use a large cutting knife and separate the base into squares.

5) With a spoon, top each brownie with a dollop of cashew cream. Add a sprinkle of espresso to each as garnish.

Serve chilled. Makes approximately 9 brownie bites.

To store: Keep in freezer. Thaw in fridge for 2 hours as desired.