Raw Chocolate Salted Caramel Tarts

Post by Alexandra Courts

Got some unused mason jars kicking around your kitchen? Of course you do! Everybody does! Pop the lids off and follow this recipe to achieve greatness.


INGREDIENTS:

  • 2 cups dates, soaked
  • 2 cups raw cashews, soaked
  • 1 cup raw walnut pieces
  • 1 cup light coconut milk (canned)
  • 3/4 cup raw cacao powder
  • 3/4 cup raw blue agave
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • Sea salt, to taste

DIRECTIONS:

FOR THE SALTED CARAMEL BASE…

  1. Blend together 1/2 cup raw cacao powder, dates, walnuts and shredded coconut together until combined.
  2. Press mixture into base and sides of each mason jar lid, keeping middles low to be filled momentarily. Set aside.

FOR THE NEXT LAYER…

  1. Blend cashews, 1/2 cup agave and coconut milk together until a smooth and creamy consistency is reached.
  2. Spoon filling into the centres of each mason jar lid. Set tarts in freezer while you prepare the next layer! So many layers.

FOR THE RAW CHOCOLATE TOPPING…

  1. Whisk together melted coconut oil, 1/4 cup agave and 1/4 cup raw cacao powder. Cool in fridge for 1 hour, then spoon a dollop onto each tart. Finish with a pinch of salt
  2. Let tarts set in freezer overnight, then thaw at room temperature 1 hour before serving.

Serve chilled. Enjoy! Makes approximately 12 servings.

Raw Carrot Cake Triangles

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I made these in an effort to procrastinate studying for my final exams last month. Mission accomplished! Totally worth that B+.

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Ingredients…

  • 2 cups raw almonds
  • 1 cup dates
  • 1 cup shredded carrot
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup maple syrup
  • 1 tbsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp water

Directions…

  1. If you did not buy pre-shredded carrots, place carrots (after washing thoroughly and slicing into small pieces) in high-speed blender or food processor and combine until finely chopped.
  2. Add all remaining ingredients and continue processing. Add a teaspoon of water slowly as required.
  3. Line a square baking tray (I used a rectangular tupperware container) with plastic wrap. Pour “batter” into tray and press down tightly and evenly with a fork. Top with additional shredded coconut.
  4. Let cake sit in freezer for 30 minutes.
  5. Once firm, remove from freezer and pop cake out of pan by pulling edges of plastic wrap.
  6. Use a large, sharp knife to slice the cake into triangle pieces. Place pieces on lined plate and return to freezer for 2 hours to fully set.

Let thaw before serving. Makes approximately 12 servings.

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.

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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)

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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.

Deep Dish Strawberry Cheesecake (Raw, Vegan, Gluten-free, No-bake, Refined Sugar-free)

By contributor Megan Stulberg

I feel better both physically and mentally when I avoid processed food. With the exception of black coffee, tofu and a few other treats here and there, I try to eat raw whenever possible. The health benefits of a raw food diet are unreal and you should totally read up about it here

The best way to ease into any new diet is through dessert! Try out my strawberry cheesecake recipe below:

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Ingredients:

For crust…

  • 1 1/2 cups raw almonds
  • 1 1/2 cups medjool dates, pitted and soaked overnight

For plain cheesecake layer…

  • 2 cups raw cashews, soaked overnight
  • 1 lemon, juiced
  • 1/2 cup coconut oil (room temperature)
  • 1/2 cup agave or maple syrup
  • 1/4 cup water

For strawberry cheesecake topping…

  • 1 cup frozen strawberry chunks 
  • Some of the middle layer (set aside as much as you’d like) 

Directions:

  1. Using a high-speed blender or food processor, combine dates and almonds. Add a splash of water if you’re impatient like I am, and continue blending until finely incorporated.
  2. Line a cake pan or tin with plastic wrap. Pour mixture into pan and use fork to press the mixture down into an even crust. Place in fridge.
  3. Blend cashews, lemon juice, coconut oil, liquid sweetener and water together until thick and very smooth.
  4. Pour majority of “batter” on top of crust evenly, but set some aside for next step. Place pan back in fridge.
  5. Blend remaining cake “batter” with frozen strawberries until a similar consistency has been reached. Pour on top of second layer.
  6. Add your garnish. I topped mine with goji berries and raw cacao nibs, but fresh fruit or coconut whipped cream would be delicious as well!
  7. Leave cake in freezer overnight to set. Move to fridge to thaw for two hours before serving. Serve chilled.

Enjoy!

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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.

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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.

Peanut Butter Banana Cream Pie: Raw, Gluten-Free, Vegan, Refined Sugar-Free

By contributor Alexandra Courts

This dessert combines all of my favourite ingredients: banana, peanut butter and chocolate! It’s full of healthy and natural ingredients, so I highly recommend helping yourself to a second serving (and a third, and a fourth, and so on).

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Ingredients:

Crust…

  • 1 1/2 cups medjool dates, pitted
  • 1 cup raw walnuts or raw pecans
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder

Filling…

  • 2 ripe bananas, mashed
  • 1 can of full fat coconut milk, solidified
  • 1 1/2 cups raw cashews (soaked overnight)
  • 1/4 cup maple syrup
  • 3 tbsp lemon juice

Topping…

  • 1 can of full fat coconut milk, solidified
  • 1/4 cup raw cacao nibs
  • 4 tbsp natural peanut butter

Directions:

  1. Blend shredded coconut, nuts and raw cacao powder together. Add dates and continue blending until thoroughly combined.
  2. Pour mixture into a round 8-inch pan lined with plastic wrap, then press down evenly to form crust. Set aside.
  3. After draining, blend soaked cashews. Add bananas, coconut milk, maple syrup and lemon juice. Blend until smooth.
  4. Pour filling into pan and evenly spread over crust. Set aside in freezer for 1 hour.
  5. While pie is setting, blend peanut butter and coconut milk together to form whipped topping. Top immediately before serving.

Makes 6 servings.

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.

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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.

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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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