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

Advertisements

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

Ingredients:

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)

Directions:

  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!

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.

10958748_10155135050465133_9678453_n 10877933_10155135050485133_1712675042_n

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)

10954162_10155135050460133_1239834428_n

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.

Raw Carrot Spice Cupcakes with Cashew Icing

By Megan Stulberg

I made these babies for Christmas dinner a few weeks ago! I prepared a feast: lentil shepherd’s pie with creamy potato mash, my signature chunky mushroom gravy, and an oven-roasted vegetable dish with eggplant, zucchini, butternut squash and red pepper. After all that and a ton of red wine, these were the perfect thing to end the night with.

Screen Shot 2015-01-12 at 1.50.16 PM

Screen Shot 2015-01-12 at 1.47.57 PM

Ingredients…

For the cake:

  • 3 large carrots, shredded
  • 1 cup pitted medjool dates
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raw walnuts
  • 1/4 cup water
  • 2 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1/2 tbsp nutmeg
  • 1/2 tbsp ginger

For the icing:

  • 2 cups raw cashews, soaked overnight + drained
  • 1/4 cup coconut milk (solidified)
  • 2 tbsp fresh lemon juice
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract

Directions…

  1. Combine all icing ingredients in high-speed blender until extremely smooth and lump-free in consistency. Place in bowl and leave in fridge for 1 hour to set.
  2. Combine all cake ingredients in food processor (use blender otherwise) until thoroughly combined. If using blender, you will need to add more water and the mixture will take longer to set.
  3. Line a standard cupcake sheet with plastic wrap. Spoon cake batter into each cup, then use back of spoon to compact the mixture and keep it held together. Set in fridge to set for 2 hours.
  4. Remove icing from fridge and stir. Carefully remove cakes from sheet. Spoon a dollop of icing onto the middle of each cake. Warning: the coconut milk causes the icing to keep moist in consistency, so it will spill over the sides if too much icing is used.
  5. Top each cake with walnut pieces and a sprinkle of cinnamon, if desired.

Makes 10 mini cakes. Serve chilled.

Raw Caesar Salad Dressing

Recipe by Megan Stulberg

I worked a brief stunt in appetizer and dessert preparation at Swiss Chalet when I was in high school. That being said, I couldn’t touch a Caesar salad for years afterwards. Now I’m absolutely hooked to the vegan version! Yeah, I don’t understand it either.

10847054_10154954781810133_1963615925_n 10841376_10154954781795133_1138437999_n

Ingredients…

  • 1 cup raw cashews (soaked overnight + drained)
  • 1/2 cup cold water
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup (or other natural sweetener of your choice)
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp dried dill
  • 1 tbsp cold-pressed extra virgin olive oil
  • Salt and pepper, to taste

Directions…

1. Blend all ingredients in a high-speed food processor until thoroughly combined. Taste and add more garlic or seasoning if desired.

2. Leave dressing in fridge for one hour to set. Add more water if the dressing becomes too thick.

2. Toss kale (or lettuce, but it’s 2015 and that’s boring) in dressing. Top with nutritional yeast flakes and raw walnuts.