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.

12319473_10156262727865133_16290241_n12336288_10156262727955133_631887387_n

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.

12335893_10156262727980133_1063421862_n

Advertisements

Pecan Pie with an Apple Coconut Topping (vegan, GF, raw, refined sugar-free)

By contributor Megan Stulberg

(Posted in advance on our Instagram here)

We’re a bit behind on our recipe posts, sorry everybody! I made this baby a few months ago and looking through these photos again has made me miss it terribly.

IMG_2330 IMG_2286 IMG_2287

Ingredients…

  • 3 medium royal gala apples, peeled and coarsely chopped
  • 1 cup medjool dates, pitted
  • 1 cup raw pecans
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • 3 tbsp black chia seeds
  • 1 tsp organic vanilla extract

Directions…

1. In a high-speed blender or food processor, pulse the pecans and dates until thoroughly incorporated.

2. Press the mixture into an 8-inch round cake pan lined with plastic wrap. The pie should be about 1 inch thick. Set aside in freezer.

3. Combine apples, coconut, oil, and vanilla extract in food processor until slightly chunky in consistency. Add water by the teaspoon if required and continue blending.

4. Remove pan from freezer and pour the topping onto the centre of pie and spread evenly. Sprinkle chia seeds evenly across the cake, and garnish with additional pecans if desired.

5. Set pie in freezer for at least two hours to set.

6. Thaw pie for half hour at room temperature before slicing and serving. Serve cold.

Makes 1 pie (approximately 6 slices)

IMG_2285

Lemon Coconut Berry Tarts (Raw)

By contributor Megan Stulberg

I made this dessert to finish off the huge feast I prepared for my mum and I over the holiday weekend last month. They were so delicious! This is perfect fresh flavour combination to treat yourself with now that spring is finally here.

11134224_10155395223935133_155080836_n 11139559_10155395223160133_1083657083_n

Ingredients…

For the base:

  • 1 1/2 cups medjool dates, pitted and soaked overnight
  • 1 cup raw walnuts, soaked overnight
  • 1/4 cup unsweetened shredded coconut

For the filling:

  • 1 lemon, juiced
  • 2 cups raw cashews, soaked overnight
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp coconut oil
  • 2 tbsp 100% maple syrup
  • Fresh raspberries and strawberries (for garnish)

Directions…

1) In a high-speed food processor blend together dates, walnuts and coconut until finely combined.

2) Line a standard cupcake pan with plastic wrap and press the crust mixture into each cup firmly and evenly. Set pan aside.

3) Blend cashews, lemon juice, coconut shreds, coconut oil and maple syrup until smooth and creamy.

4) Pour filling on top of each crust. Place tray in freezer and leave overnight to set.

6) Pop each tart out of pan and let thaw at room temperature for 30 minutes. Once soft enough to eat, top each with chopped strawberries and raspberries.

Makes 9 servings.

Lemon Coconut Cake with Cashew Cream Icing (GF, vegan, raw, no-bake, sugar-free)

By contributor Megan Stulberg

I brought groceries home the other night intending to make raw Nanaimo bars, only to realize right before starting that I’d forgotten to buy cacao powder! I improvised and came up with this super refreshing and clean dessert instead.

But seriously, expect Nanaimo bars soon.

11051622_10155263897320133_545678581_n 11051613_10155263897310133_69228644_n-1

Ingredients:

For the base…

  • 1 cup dates, soaked 1 hour
  • 1 cup almonds (raw + organic), soaked 1 hour
  • 2 tbsp cacao nibs (raw + organic)
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp agave nectar (raw + organic)

For the icing…

  • 2 cups cashews (raw + organic), soaked 1 hour
  • 1 lemon, juiced
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp coconut oil (raw + organic)
  • 1 tbsp agave nectar (raw + organic)

Directions:

  1. In a high-speed blender/food processor combine dates, almonds, nibs, flakes and agave until thoroughly combined.
  2. Line a standard 6-inch cake pan with two sheets of plastic wrap. Pour mixture into pan and spread evenly with a fork. Let set in fridge for 30 minutes.
  3. Rinse blender clean then combine cashews, lemon juice, flakes, oil and agave until creamy and icing-like in consistency.
  4. Spread icing evenly on top of cake, leaving a bit of crust around the edge so the icing doesn’t flow over. Top with additional coconut flakes or alternative desired garnish.
  5. Let cake set in freezer for 6 hours, then leave in refrigerator for up to 5 days.

Serve chilled. Makes 1 standard 6-inch cake (6 servings).

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!

Don’t forget!

Like us on Facebook! Who ever is our 500th like has a chance to have their photos featured on our Instagram.

Banana Coconut Butter Tarts

By Megan Stulberg and Alexandra Courts

These little babies are gluten-free, vegan, low FODMAP, soy-free and no bake! Try our recipe to add something sweet to your next picnic, summer potluck or backyard BBQ. 

10484130_10154373781875133_5420192611981918479_n 10532781_10154373781930133_4150585041428117646_n

Ingredients…

For the crust: 

  • 2 cups unsweetened shredded coconut 
  • 1/2 cup gluten-free graham cracker crumbs 
  • 1/2 cup raw pecans 
  • 1/4 cup melted Earth Balance soy-free “butter”

For the filling:

  • 2 bananas, ripe
  • 1 can regular coconut milk, chilled
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup corn starch
  • 1/4 cup 100% maple syrup 
  • 2 tbsp vanilla extract 
  • 2 tbsp raw cacao nibs 
  • 1 tsp salt 

Directions…

  1. Preheat oven to 350 degrees. 
  2. On a lined baking sheet, evenly spread out shredded coconut. Bake in oven for 4-6 minutes until lightly toasted and golden brown in colour. 
  3. In a large bowl, thoroughly mix together coconut, graham cracker crumbs, pecans and “butter”.
  4. Loosely line a cupcake tray with cling wrap. Scoop 1 tbsp of graham cracker mixture into each mould. Press down with fingers to ensure crust is tightly packed. Place in freezer for 20 minutes.  
  5. Blend all filling ingredients together until a thick and creamy consistency has been reached. Let chill in fridge for 15-30 minutes. 
  6. Remove crusts and filling from fridge. Pour filling into crusts. Top with additional graham cracker crumbs, toasted coconut, raw cacao nibs and pecan pieces. 
  7. Leave in fridge for an additional hour. 

Serve chilled and garnish with seasonal fruit.  Makes 12 small tarts. 

10552598_10154373781770133_4123501638571337023_n

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!

Ingredients:

  • 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

Directions:

1) Combine all ingredients in food processor until smooth.

10177913_10154086639340133_6257416215686380761_n

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.

10170741_10154086639405133_6861727513440621344_n

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!

1907998_10154086625875133_8616561937960056416_n 10155533_10154086625670133_2934762361254756183_n