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
- Line a 6-8 inch square pan with long strips of parchment paper.
- Blend all ingredients together, but leave 1/4 cup of the walnuts aside.
- Pour “batter” into square pan. Push down with fingers or fork to form an even layer. Press additional walnut chunks into top.
- Leave in freezer for 1 hour to set.
- 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.
- Serve immediately, or thaw for 30 additional minutes if needed.
Makes approximately 9 servings.
Post by: Alexandra Courts
(Posted in advance on our Instagram here)
Cashew cream? More like cashew dream! This cake was devoured within less than two days and I have no regrets.
For the crust…
- 2 cups medjool dates
- 1 cup soaked walnuts
- 1/2 cup raw almonds
- 3 tbsp flaxmeal
- 2 tbsp bold coffee grounds
- 2 tbsp maple syrup
For the mocha mousse…
- 5 medjool dates (pitted)
- 1.5-2 cups soaked raw cashews
- 1/2-3/4 cup light coconut milk (1/2 can)
- 1/4 cup cacao powder
- 1/4 cup raw blue agave or maple syrup
- 1 tbsp bold coffee grounds
For the vanilla cashew cream…
- 1.5-2 cups soaked cashews
- 3/4 cup cup light coconut milk (1/2 can)
- 1/4 cup raw blue agave or maple syrup
- 2 tbsp pure vanilla extract
1) For the crust, blend the soaked walnuts, raw almonds, flax meal, and coffee grounds until fine in texture. Add the dates and maple syrup, then continue blending until combined.
2) Press the mixture into either an 8inch or a 9inch (depends on personal preference: smaller pan will make for a thicker, taller cake) cake pan lined with plastic wrap. Press the mixture into the pan firmly until level.
3) To make the mocha mousse, blend the cashews and coconut milk coarsely together. Add the remaining mousse ingredients and blend at high speed until the mixture is smooth. Add the mousse in heaping spoonfuls on top of the crust and spend the mixture out to the edges. Set aside in the freezer to chill.
4) Blend the vanilla cashew cream ingredients on high speed until the mixture is smooth and spread it over top of the mocha mousse.
5) Sift an even mix of raw cacao powder and bold coffee grinds (even cacao nibs if you have!) over the final layer.
6) Set tiramisu in freezer for 1-2 hours before serving. Overnight also does the trick!
Yield: 9″ Cake (8-10 slices)
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.
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
- Preheat oven to 350 degrees.
- 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.
- In a large bowl, thoroughly mix together coconut, graham cracker crumbs, pecans and “butter”.
- 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.
- Blend all filling ingredients together until a thick and creamy consistency has been reached. Let chill in fridge for 15-30 minutes.
- Remove crusts and filling from fridge. Pour filling into crusts. Top with additional graham cracker crumbs, toasted coconut, raw cacao nibs and pecan pieces.
- Leave in fridge for an additional hour.
Serve chilled and garnish with seasonal fruit. Makes 12 small tarts.