Raw chocolate hazelnut spread 

Post by Megan Stulberg

I did it! I finally got around to making a vegan version of Nutella. I ate the whole jar within no more than three days: on sliced banana, on toast, in smoothies and by the spoonful.



  • 2 cups raw hazelnuts
  • 1 cup medjool dates, pitted
  • 1/2 cup almond milk (homemade if possible)
  • 1/4 cup cacao powder
  • 1/4 cup cacao nibs (optional, for crunchy texture)
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • Dash of pink Himalayan crystal salt


  1. Combine hazelnuts and dates in a high-speed food processor or blender.
  2. Add remaining ingredients and continue blending until a thick, spreadable consistency has been reached.
  3. Transfer mixture to mason jar or other storage container. Let sit in fridge at least one hour before serving.

Spread can be stored in refrigerator for up to 7 days.  

Chocolate Caramel Pecan Pie (GF, vegan, no-bake, raw)

By contributor Alexandra Courts

So I did something silly — I made this last spring and completely forgot to write up a recipe for it! This was one of the first raw desserts I ever made, so it deserves to be blamed for my obsession.

IMG_4644 IMG_4643


For the pie…

  • 1 cup medjool dates
  • 3/4 cup raw pecans, soaked overnight
  • 1/4 cup raw almonds, soaked overnight
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder

For the topping….

  • 3/4-1 cup medjool dates
  • 1 tbsp vanilla extract
  • 2-3 tbsp melted coconut oil
  • Water (add by spoonful until desired consistency)


  1. In a high-speed blender, pulse the raw pecans, almonds, shredded coconut and cacao powder. Add in the medjool dates and blend until combined.
  2. Press the pie mixture into an 8-inch round cake pan lined with plastic wrap. The pie should be about 1 inch thick and slightly higher on the edges to form a crust that the caramel topping won’t overflow over.
  3. Combine all topping ingredients in a high-speed blender until smooth.
  4. Pour the topping into the centre of the pie and spread until it reaches the edges. Trim with pecans or topping of your choice, if desired.
  5. Set the pie in the freezer for about one hour before serving or until the topping has set.
  6. Thaw the pie for about 20-30 minutes at room temperature before serving.
  7. Enjoy!

Cool News!

Vegan Girlfriend had the honour of being featured in The Black Rabbit publication.

Check out our spread on pages 102-103!

vegan girlfriend too

We’re looking forward to working with them further!

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No-bake Cacao Coconut Walnut Cookies: Raw, Gluten-free, Vegan

By Megan Stulberg

I woke up late and was craving something decadent, sweet, and salty all at once. I didn’t feel like bothering with a complicated recipe, so I threw a bunch of things in a blender. I’m lucky that the results turned out perfectly. Two cheers for laziness!


  • 1 cup pitted dates (no need to soak)
  • 3 tbsp raw cacao powder
  • 3 tbsp coconut oil
  • 1 tbsp unsweetened shredded coconut
  • 2 tbsp raw almond butter
  • 1 tbsp raw cacao nibs
  • 1 tbsp raw agave syrup or maple syrup
  • 1 tsp organic vanilla extract
  • 1 tsp chia seeds
  • 1 tsp raw crystal salt or sea salt
  • 1 handful raw walnuts, chopped


1) Combine all ingredients in food processor until smooth.


2) Spoon bite-sized balls onto plate lined with parchment paper. Press each down with fork. Top with additional walnut crumbs, cacao nibs and coconut flakes if desired.


3) Let cookies set in fridge for 4-6 hours.

Serve chilled. Should make 12 cookies but I ate too much of the batter. Whoops!

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Easter Weekend Dessert Series: Salted Dark Chocolate Almond Coconut Bites

By Megan Stulberg


I look forward to the holidays solely for the purpose of tricking my meat-loving family into eating delicious vegan food. Exhibit A: the five dish meal I made at Christmas. For dessert this Easter, I made dark chocolate almond coconut bites! I mean…they’re kind of shaped like eggs. Right?



Adapted from Mind Body Green

Note: this recipe is vegan, gluten-free, soy-free and refined sugar-free. No baking is required and the only part that isn’t raw is the chocolate coating.


  •  1 cup unsweetened shredded coconut
  • 4 tbsp coconut oil
  • 3 tbsp 100% maple syrup
  • 1 tsp vanilla extract (use organic if possible)
  • 2 cups Krisda dark chocolate chips
  • 1/2 cup sliced almonds
  • Pinch of raw salt


  1. Mix coconut, coconut oil, maple syrup, vanilla extract and about half of the sliced almonds in a food processor until thoroughly combined.
  • 1536709_10154020843290133_7153502369077663981_n 10288717_10154020843520133_7058036002531122016_nIt should look like this! 10151254_10154020844055133_6594378720308861947_n2)  Line a large plate with wax paper. Using your hands, form the coconut mixture into balls and spread out evenly. 1480740_10154020844185133_5740079971172917765_n3) Melt chocolate chips on low heat for about 5 minutes until the consistency is fluid but thick. Add water if needed. Be careful not to burn it! 1610090_10154020845190133_970472189971198938_n4) Spoon melted chocolate onto balls, covering the edges and tops thoroughly.  This part will be messy. Like, really messy. It’s okay.  10173815_10154020845990133_3629486241556765226_n5) Sprinkle salt and remaining almonds on top. Place in fridge and let sit for at least 1 hour.


They should look like this once they’ve set. Perfection! Serve cold.

Yields 10 medium sized balls or 12-14 smaller ones.