Raw Frosted Brownies

Recipe by Megan Stulberg

Alright alright alright! More raw desserts, surprise surprise! But seriously, the holidays were good to me. I made these brownies for a big family lunch a few days before Christmas, and they were all gobbled up within the hour. I was happy that they were so popular among my dairy-consuming relatives, but also kind of bummed at the same time that there weren’t leftovers for me to greedily hoard?

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Ingredients:

For the base…

  • 1 1/4 cup raw walnuts, soaked 1 hour + drained
  • 1 cup pitted dates
  • 1/4 cup raw cacao powder
  • 1/4 cup room temperature coconut oil

For the fudge frosting…

  • 1/2 cup raw cacao powder
  • 1 cup room temperature coconut oil
  • 1 cup 100% maple syrup

Directions:

  1. In a high-speed blender or food processor combine 1 cup of the walnuts with the dates, cacao powder and coconut oil. Stop blending when a fine, ground consistency has been reached.
  2. Line a square baking pan with very long strips of wax paper so that the ends hang out of the pan.
  3. Press batter into bottom of pan firmly with a fork or your fingers until an even, thin layer has formed. Press additional 1/4 cup whole walnut pieces directly down into batter, then even out again.
  4. Place pan in freezer for at least 30 minutes to set.
  5. While waiting, make the fudge frosting by blending together the coconut oil, maple syrup and raw cacao powder. You want it to be as smooth and pourable as possible so if it isn’t blending properly, add more coconut oil by the tbsp, then continue.
  6. Remove pan from freezer. Pour frosting on top and smooth evenly with a knife.
  7. Leave in freezer to set. Ideally, it should be left overnight, but 2-4 hours should do. Be sure not to attempt to remove before they’ve set or else they’ll be impossible to cut (AKA one big gooey blob).
  8. Pop out of dish by pulling up on the edges of the wax paper. P
  9. lace on cutting board and use a large knife to slice into square pieces. If they need time to thaw, let sit at room temperature 1 hour before slicing. Serve immediately or keep in fridge. Enjoy!

Serve chilled. Makes approximately 12 pieces.

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Chocolate drizzle pancakes 

Post by Alexandra Courts  

Thinking about going out for brunch this weekend? Fuhgeddaboudit! Stay in and make these in your pyjamas instead.


INGREDIENTS:

  • 1 gluten-free all purpose flour (Bob’s Red Mill brand)
  • 2 flax eggs*
  • 1 cup non-dairy milk (I used almond milk)
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil
  • 4 tbsp maple syrup
  • 1 tbsp coconut sugar
  • 1 tbsp baking powder

DIRECTIONS:

  1. Whisk together all dry ingredients (flour, coconut sugar and baking powder) in large bowl.
  2. *Make flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp hot water in small bowl. Set mixture aside for 5 minutes to set.
  3. Add non-dairy milk to dry mix and whisk together until smooth. Add flax and whisk until combined to thicken batter.
  4. Heat 2 tbsp coconut oil in a large frying pan on medium heat. Scoop or pour batter onto pan, using approximately 1/4 cup batter for each pancake. When brown on one side, flip and continue cooking. Repeat step and cook each pancake individually with remaining batter.
  5. To make chocolate sauce: Melt coconut oil in microwave or stovetop. Add maple syrup and raw cacao powder, then whisk together until smooth. Allow sauce to cool entirely.
  6. Serve pancakes hot with chocolate drizzle poured on top, as well as additional garnishes if desired (shredded coconut and fresh raspberries shown in photo).

Serve immediately. Makes approximately 6 pancakes (2 servings)

Raw Chocolate Raspberry Mousse Cake

Post By: Alexandra Courts  

Chocolate and fruit go together like peanut butter and jam! I’m not sure why, but that flavour combination will always have a special place in my heart.   

Required materials:

  • 1 standard loaf/bread pan

Ingredients:

For the crust…

  • 2 cups dates, pitted and soaked 1 hour
  • 1 cup raw walnuts
  • 1/2 cup raw cacao powder

For the chocolate mousse…

  • 1 1/2 cups raw cashews, soaked overnight (if possible, or at least 2 hours)
  • 3/4 cup light coconut milk
  • 1/2 cup raw cacao powder
  • 1/2 cup raw blue agave or 100% maple syrup
  • 1/4 cup dates, pitted and soaked 1 hour

For the chocolate-covered raspberries…

  • 1/4 cup frozen raspberries
  • 1/4 cup melted coconut oil
  • 4 tbsp raw blue agave or 100% maple syrup
  • 2 tbsp raw cacao powder

Optional…

  • Shredded coconut, for garnish

Directions…

  1. Blend all “crust” ingredients together until thoroughly combined. Press mixture into loaf pan lined with wide strips of parchment paper. Ensure this layer is thick, tightly packed and evenly spread.
  2. Blend the “mousse” ingredients until smooth and creamy. Pour mixture into pan on top of crust layer. Level the mousse with the back of a spoon.
  3. Place pan in freezer to set for at least 1 hour.
  4. Start preparing the chocolate sauce to dip raspberries in by melting coconut oil  (if not already liquid at room temperature), then whisking together with agave and cacao powder.
  5. Allow the chocolate to cool and thicken for 5-10 minutes.
  6. Dip each raspberry in chocolate sauce, place on a sheet of parchment paper, then place in freezer to cool for about 5 minutes.
  7. Place frozen chocolate-dipped raspberries on cake and garnish with shredded coconut if desired.
  8. Let mousse cake set in freezer for 2 hours, then thaw at least 1 hour at room temperature before slicing and serving.

Enjoy! Makes approximately 8 slices.

PROBAR Review

By contributor Alexandra Courts

Alright folks! We’re about to introduce you to one of the tastiest nutrition bars on the market, assuming you haven’t smartened up by trying them yet.

Facts: PROBAR is one of the leading providers of vegan, organic and non-GMO energy bars that are tasty, convenient, and healthy. They have a variety of products that range from energy chews to full meal-replacements. All vegan, most gluten-free. They have a wide variety of products to suit your individual preferences perfectly, and it’s easy to purchase them in local grocery stores or order online at www.theprobar.com.

PROBAR base bars have 20 grams of plant-based protein each (!!!) and come in a variety of delicious flavours: Cookie dough, brownie crisp, mint chocolate, peanut butter chocolate, and super greens. How good do those sound?! They’re disguised as desserts while actually being packed with healthy ingredients like flax seeds. These seemed to sit fairly heavily, so we’d definitely recommend having one after a workout.

PROBAR bite bars are a great on-the-go snack option that will give you the midday pick-me-up that your body is craving. Flavours include: Peanut butter crunch, chocolate cherry cashew, coconut almond, mixed berry, super fruit and greens, and peanut butter chocolate. Additionally, bite bars are soy-free.

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We were so excited to give the PROBAR base and bite bars a try! In terms of texture: the bars were not at all dry, like some of the nutrition bars that are currently on the market. Each one left the tastebuds delighted, satisfied hunger cravings, and provided energy to the body that lasted throughout the day.

Special thanks to the kind people at PROBAR for sending these delicious treats our way to review.  

Lemon Cheesecakes with Raspberry Compote (Raw, Vegan, Gluten-Free, No-Bake, Refined Sugar-free)

By contributor Alexandra Courts

I made these treats with a pal but didn’t photograph them until after we’d already gobbled up all the sauce. Oops! We’re on a raw dessert recipe rampage lately, so just go with it.Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

INGREDIENTS:

For the crust…

  • 2 cups dates
  • 1 cup raw almonds, soaked
  • 1/2 cup shredded unsweetened coconut

For the filling…

  • 4 lemons, juiced
  • 2 cups soaked cashews
  • 1 cup frozen raspberries
  • 1/2 cup full-fat coconut milk
  • 1/4 cup organic maple syrup \For the compote…
  • 1/4 cup water
  • 2 tbsp organic maple syrup

    DIRECTIONS:

    1) Blend almonds and coconut together until finely processed. Add dates and continue blending.

    2) Line a standard muffin pan with plastic wrap and press the mixture into each cup firmly and evenly to form individual crusts. Set aside.

    3) Blend all filling ingredients until smooth. If desired, add more lemon juice to taste.

    4) Pour filling on top of each crust, then place tray in freezer immediately for 1 hour to set.

    5) Blend raspberries, water and syrup together into a liquid. Set aside in fridge until serving.

    6) Thaw cheesecakes at room temperature for 30 minutes. Top each with a dollop of raspberry compote (or simply frozen raspberries, as pictured above).

    Makes 12 cupcake-sized desserts.

    WANT TO MODIFY IT?

    Feel free to change up the recipe a bit! We remade them and added 1-2 cups of frozen blueberries to the mix, seen below:2015/01/img_2353.jpg 2015/01/img_2349.jpg

Peanut Butter and Jam Mousse Tarts (Gluten-free, vegan, no-bake, raw option)

By contributor Alexandra Courts 

I’m not a huge fan of gluten-free bread, but sometimes I do miss being able to snack on peanut butter and jam sandwiches! These mousse tarts incorporate nothing but healthy and natural ingredients, making them equally appropriate for both dessert and breakfast.

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Ingredients:

Crust…

  • 2 cups pitted dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut

Filling…

  • 2 cups cashews, soaked overnight
  • 1 cup natural peanut butter (alternatively can use raw almond or raw cashew butter, if preferred)
  • 1 cup canned full-fat coconut milk
  • 1/4 cup maple syrup

Topping…

  • 1 cup strawberry or raspberry jam (organic if possible)

Directions…

  1. Combine crust ingredients (dates, almonds, coconut) in a high-speed blender until incorporated.
  2. Line 1 standard cupcake pan with plastic wrap and press the mixture tightly into bottom of each cup.
  3. Blend filling ingredients (cashews, nut butter, coconut milk and maple syrup) in blender until very smooth.
  4. Pour filling mixture into cups, equally coating each mini crust.
  5. Place tray in freezer for 1 hour to allow filling to set.
  6. Remove cups from pan and allow to thaw for 30 minutes.
  7. Top each tart with dollop of jam. Serve immediately.

Makes 12 cupcake-sized tarts.

Raw Key Lime Pie

By contributor Alexandra Courts 

This key lime pie recipe of mine is raw, gluten-free and vegan! And since it’s no bake, it’s a snap to make! What’s not to like?

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Ingredients:

Crust…

  • 2 1/2 cups pitted dates
  • 1/2 cup shredded unsweetened coconut
  • 1 cup raw almonds

Filling…

  • 2 1/2 cups cashews, soaked overnight and drained
  • 3/4 cup full-fat coconut milk
  • 1/2 cup lime juice (from 4-5 limes)
  • 1/4 cup agave syrup

Directions:

  1. In a high-speed blender, blend the raw almonds. Add the remaining crust ingredients and blend until combined.
  2. Line an 8 inch round cake pan with plastic wrap. Press the mixture into the pan to form the crust.
  3. Blend all of the filling ingredients together in a high-speed blender until smooth.
  4. Pour filling into crust. Level the mixture with a spatula and place pie in freezer for about an hour or until it has set.
  5. Let the pie thaw before slicing. Serve and enjoy! Keep leftovers in fridge.

Makes 1 pie (about 6 servings)