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!

  • 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


  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.



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


  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.


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?




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


  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!


  • 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


  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.




  • 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


  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.



No-Bake Gingerbread Men Cookies

Post by Alexandra Courts 

The holidays are approaching, so we’ve come up with a recipe for a no-bake version of a very classic treat. Say hello to these cute and fiesty little gingerbread men… shaped like ninjas, because why not? All you’ll need to recreate this festive goodie is a handful of ingredients and a dehydrator. Keep on reading for the lowdown!




  • 1.5 cups dates (pitted and soaked overnight)
  • 1 cup raw almonds
  • 1 cup rolled oats (gluten-free if desired)
  • 0.5 cup ground flaxseed
  • 2 tbsp cinnamon
  • 1.5 tbsp nutmeg
  • 1 tbsp ginger


  1. Blend dates until a paste-like texture is formed. Set aside in small bowl while you complete next step.
  2. Blend raw almonds, rolled oats , flax and spices until a fine, ground texture has been reached. Combine with dates by folding “dough” repeatedly with hands.
  3. Roll out the combined mixture with rolling pin between two pieces of parchment paper. Ensure that “dough”is at least of 1/2 inch thickness.
  4. Use cookie cutter to shape your cookies. Repeat the rolling process until all is used.
  5. Place the cookies in a dehydrator at 150 F for 2 hours.

Enjoy! Yields 10-12 cookies.


Raw salted dark chocolate thumbprint cookies with butterscotch icing

Post by Megan Stulberg 

I’m not sure why I’ve been craving salt so much lately. I mean, I’ve looked into it. I’m either dehydrated, have low-functioning adrenal glands or am just extremely hormonal most of the time. It’s probably the latter and I’m going with it.

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For the cookies…

  • 1 cup raw walnuts
  • 1 cup raw pecans
  • 1/4 cup cacao powder
  • 1/4 unsweetened shredded coconut
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tsp organic vanilla extract
  • 1 tsp pink crystal salt

For the icing…

  • 1 cup dates
  • 1/4 cup organic coconut oil
  • 2 tbsp water
  • 1 tbsp maple syrup
  • Pinch of pink crystal salt


  1. Drain walnuts and pecans.
  2. In high-speed blender or food processor, combine walnuts, pecans, cacao, coconut, maple syrup, oil, vanilla and salt until thick mixture begins to form.
  3. Line baking sheet with plastic wrap. Roll “dough” into small balls and place on baking sheet. Flatten tops slightly with fork.
  4. Set baking sheet aside in freezer for now.
  5. Blend dates, coconut oil, water and salt together until creamy in consistency. Be careful not to over blend! Place in bowl and leave in fridge for 1 hour.
  6. Once icing has set, place a dollop on the centre of each cookie. Top each with an extra sprinkle of salt, if desired.
  7. Leave in freezer overnight. Remove from freezer half hour before eating.

Serve chilled. Makes 10 cookies.

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