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 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 salted dark chocolate thumbprint cookies with butterscotch icing

Post by Megan Stulberg 

I’m not sure why I’ve been craving salt so much lately. I mean, I’ve looked into it. I’m either dehydrated, have low-functioning adrenal glands or am just extremely hormonal most of the time. It’s probably the latter and I’m going with it.

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INGREDIENTS:

For the cookies…

  • 1 cup raw walnuts
  • 1 cup raw pecans
  • 1/4 cup cacao powder
  • 1/4 unsweetened shredded coconut
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tsp organic vanilla extract
  • 1 tsp pink crystal salt

For the icing…

  • 1 cup dates
  • 1/4 cup organic coconut oil
  • 2 tbsp water
  • 1 tbsp maple syrup
  • Pinch of pink crystal salt

DIRECTIONS:

  1. Drain walnuts and pecans.
  2. In high-speed blender or food processor, combine walnuts, pecans, cacao, coconut, maple syrup, oil, vanilla and salt until thick mixture begins to form.
  3. Line baking sheet with plastic wrap. Roll “dough” into small balls and place on baking sheet. Flatten tops slightly with fork.
  4. Set baking sheet aside in freezer for now.
  5. Blend dates, coconut oil, water and salt together until creamy in consistency. Be careful not to over blend! Place in bowl and leave in fridge for 1 hour.
  6. Once icing has set, place a dollop on the centre of each cookie. Top each with an extra sprinkle of salt, if desired.
  7. Leave in freezer overnight. Remove from freezer half hour before eating.

Serve chilled. Makes 10 cookies.

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Raw blueberry swirl cheesecake

Post by Megan Stulberg

Another (delicious) raw cheesecake recipe from Vegan Girlfriend? Shocker! If it ain’t broke, don’t fix it.

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Ingredients…

  • 1 lemon, juiced
  • 2 cups raw cashews, soaked overnight
  • 1 cup medjool dates, pitted and soaked 1 hour
  • 1 cup raw walnuts, soaked 1 hour
  • 1 cup frozen blueberries
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup organic coconut oil
  • 1/4 cup 100% maple syrup
  • Dash of almond milk, as desired
  • Water, as needed
  1. Make crust by using food processor to chop walnuts and dates until thoroughly combined.
  2. Press mixture evenly (and tightly packed) into deep cake pan lined with plastic wrap. Set aside in freezer.
  3. Combine cashews, lemon juice, coconut, oil, syrup and almond milk in food processor until creamy in consistency. Pour 3/4 of mixture on top of crust and leave 1/4 in food processor. Set pan back in freezer for 30 minutes.
  4. Add blueberries and water to food processor. Continue blending until a thick liquid is formed.
  5. Pour blueberry garnish directly onto cheesecake. Use chopstick or fork to shift mixture to create a swirl pattern.
  6. Leave in freezer overnight to set. Place in refrigerator at least 3 hours before serving to thaw.

Serve chilled. Makes 1 cheesecake (approximately 6-8 slices).

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No-Bake Tiramisu with Mocha Mousse and Vanilla Cashew Cream

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.   

Ingredients:

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

Directions:

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) 

Raw Key Lime Avocado Tarts 

Post by Megan Stulberg 

(Posted in advance on our Instagram here)

If you guys are sick of our raw dessert posts…then too bad! These key lime avocado cream tarts taste the way summer should feel: light and guiltless.

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INGREDIENTS:

For the crust…

  • 2 cups raw almonds
  • 1 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup

For the filling…

  • 10 key limes, juiced
  • 2 avocados, pitted and scooped
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup
  • 1 tbsp pure vanilla extract

DIRECTIONS:

1) In a high-speed food processor/blender combine almonds, coconut, oil and syrup until finely incorporated.

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

3) Blend juice from key limes, avocado meat, oil, syrup and extract together into a smooth but workable cream.

4) Pour filling on top of each crust. Top with additional key lime slices for garnish if desired.

5) Place tray in freezer for 2 hours to set. Remove tarts from pan and let thaw at room temperature for 1 hour before serving.

Freeze leftovers immediately or avocado in cream will turn brown.

Makes approximately 9 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.