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.

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Raw Frosted Chocolate Brownies 

By contributor Alexandra Courts

If you crave chocolate as much as I do (probably impossible, but let’s go with it) then it’s always a good idea to have something sweet on hand. Make a batch of these and tuck a few into the freezer in case of emergency!

  

INGREDIENTS:

For the brownie…

  • 2.5-3 cups pitted dates
  • 1 cup raw almonds
  • 1/4 cup raw cacao powder
  • 1/4 cup hemp seeds
  • 2 tbsp flax meal

For the frosting…

  • 1 cup pitted dates
  • 1/4 raw cacao powder
  • 1/4 cup maple syrup
  • Water, as needed

DIRECTIONS:

  1. In a high-speed blender or food processor chop dates, almonds, cacao, flax meal, and hemp seeds until thoroughly combined.
  2. Press mixture into an 8-inch square cake pan lined with plastic wrap.
  3. Set in freezer for about 30 minutes.
  4. Separately process dates, cacao, syrup and water until smooth and spreadable.
  5. Remove cake pan from freezer. Slice, then slather icing on top of each brownie.
  6. Finish up these beauties with any toppings you like! I paired mine with shredded coconut and fresh raspberries.

Raw Almond Butter and Raspberry Jam Pie

Post by Megan Stulberg

(Posted on our Instagram in advance here)

I don’t know which I ate more of as a kid: grilled cheese or peanut butter and jelly sandwiches. I rarely eat either now, but that doesn’t mean I don’t love the flavour combination of the latter enough to turn it into a dessert!

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Ingredients:

For the crust…

  • 1 cup pitted dates
  • 1 cup raw almonds

For the filling…

  • ¼ cup raw almond butter
  • ¼ cup organic raspberry jam
  • 2 tbsp chia seeds

For the topping…

  • 2 tbsp chia seeds
  • 2 tbsp raw cacao nibs
  • ¼ cup organic coconut chips

Directions…

  1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
  2. Press mixture into a springfoam pan (or food storage container, if you’re broke like I am) lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
  3. In a bowl, mix together jam and chia seeds. Add almond butter and loosely combine.
  4. Pour filling directly onto crust. Top with cacao nibs and additional chia seeds. Add coconut chips along edge for presentation.
  5. Let pie sit in freezer overnight.
  6. Remove pie from freezer for 1 hour, then slice. Place slices back in freezer and take out immediately before serving.

Makes approximately 6 servings. Serve chilled.

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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.

Raw Chocolate Almond Tarts

Recipe by contributor Megan Stulberg

I picked up a tub of dates and a bag of almonds from the grocery store on my way home last night, then improvised the rest with whatever I could find in my kitchen! This dessert is raw, gluten-free, vegan, refined sugar-free, no bake, and extremely easy to make.

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Ingredients…

  • 1 cup raw almonds, soaked overnight
  • 1 cup parnoosh pitted dates, soaked overnight
  • 3 tbsp raw cacao powder
  • 2 tbsp raw cacao nibs
  • 1 tbsp coconut oil
  • 1 tbsp organic agave nectar (can substitute maple syrup/other natural sweetener of your choice)

Directions…

  1. After soaking, drain dates and almonds.
  2. In a high-speed blender or food processor, combine dates and almonds until thoroughly incorporated.
  3. Add cacao powder, nibs, coconut oil and agave nectar. Continue blending.
  4. Line standard cupcake tray with plastic wrap.
  5. Scoop batter into cups and compact each by pressing down with a fork.
  6. Top each tart with two raw almonds as garnish.
  7. Leave in freezer for 12 hours to set.
  8. Carefully remove tarts from tray. Let thaw in fridge for at least 2 hours before serving (leftovers can be kept frozen).

Serve cold. Makes 6 tarts — 5 are pictured, but that’s because I ate roughly one sixth of the batter. Oops!

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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.

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.