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.

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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)

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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.

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.

Lentil Mushroom Meatballs with Tofu Gravy

Post by Megan Stulberg

Now I’m not necessarily one to brag, but I have to say that this was one of the best meals I’ve ever made. Not only did everything taste great, but I also managed not to burn anything! I served this with three side dishes that I’ve already posted the recipes for on Vegan Girlfriend — convenient, eh? You can find the kale Caesar salad here, the sweet potato mash here, and the lemon coconut berry tarts here.

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11216405_10155514731570133_1423087646_nLENTIL MUSHROOM MEATBALLS

Ingredients…

  • 1.5 standard cans of lentils, rinsed and drained
  • 2 cloves garlic
  • 2 cups vegetable broth (make sure it’s a gluten-free brand)
  • 1 cup cremini mushrooms, finely chopped
  • 1/2 cup flaxseed
  • 1/4 cup red wine
  • 1/4 cup nutritional yeast
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tbsp onion powder
  • Dash of cold-pressed EVOO
  • Sea salt and black pepper, to taste

Directions…

  1. Preheat oven to 375 F.
  2. In large saucepan, saute mushrooms and garlic in olive oil and red wine at medium heat for 5-7 minutes.
  3. Boil water in medium pot. Add lentils and all listed seasonings, then let cook covered on low-heat for 5 minutes. Be sure to under-cook at this stage. Remove from heat and drain lentils.
  4. In a high-speed food processor/blender combine lentils, mushrooms, flax seed, nutritional yeast, broth and soy sauce. Add broth slowly in case no more liquid is needed. Blend until a thick, chunky mixture has been created.
  5. Line a baking sheet with aluminum foil. Drizzle olive oil on the foil. Wet hands and mold mixture into small balls, then place directly onto foil. Repeat with the rest of mixture.
  6. Bake balls in oven for about 30 minutes, flipping halfway through. Check regularly to ensure balls are cooking evenly.
  7. Remove from oven and serve immediately with tofu gravy.

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11210247_10155514731575133_95432367_n11216168_10155514729075133_1788622659_nTOFU GRAVY

Ingredients…

  • 1 standard package soft tofu (organic)
  • 2 cloves garlic
  • 1/2 onion, chopped
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup gluten-free soy sauce
  • 1/4 cup dried thyme
  • 2 tbsp cinnamon
  • Sea salt and black pepper, to taste

Directions…

1. In a large saucepan, saute garlic and onion on medium heat until golden brown in colour.

2. Break tofu up into small chunks with a fork. Blend tofu and almond milk together in blender until liquid in consistency.

3. Add blended tofu to sauce pan with nutritional yeast, soy sauce, thyme, cinnamon, salt and pepper. Reduce to low heat and leave uncovered for 15 minutes. Stir regularly to avoid gravy from becoming too thick.

4. Remove from heat and pour sauce directly onto meatballs. Serve immediately.

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Lemon Coconut Berry Tarts (Raw)

By contributor Megan Stulberg

I made this dessert to finish off the huge feast I prepared for my mum and I over the holiday weekend last month. They were so delicious! This is perfect fresh flavour combination to treat yourself with now that spring is finally here.

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Ingredients…

For the base:

  • 1 1/2 cups medjool dates, pitted and soaked overnight
  • 1 cup raw walnuts, soaked overnight
  • 1/4 cup unsweetened shredded coconut

For the filling:

  • 1 lemon, juiced
  • 2 cups raw cashews, soaked overnight
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp coconut oil
  • 2 tbsp 100% maple syrup
  • Fresh raspberries and strawberries (for garnish)

Directions…

1) In a high-speed food processor blend together dates, walnuts and coconut until finely combined.

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

3) Blend cashews, lemon juice, coconut shreds, coconut oil and maple syrup until smooth and creamy.

4) Pour filling on top of each crust. Place tray in freezer and leave overnight to set.

6) Pop each tart out of pan and let thaw at room temperature for 30 minutes. Once soft enough to eat, top each with chopped strawberries and raspberries.

Makes 9 servings.

Raspberry Chia Jam Bars

By contributor Alexandra Courts 

Ch-ch-ch-chia! Chia seeds are packed with fibre and healthy omega-3 fats.

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Ingredients:

For the base…

  • 1.5 cups medjool dates
  • 1 cup raw almonds
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup flax meal
  • 1/4 cup raw cacao powder

For the chia jam…

  • 1.5 cups frozen raspberries
  • 1/2 cup water
  • 1/4 cup pure maple syrup
  • 3 tbsp white chia seeds

For the topping…

  • 2 cups raw cashews, soaked
  • 1 can coconut milk
  • 1/4 cup maple syrup

Directions:

  1. Line a 9-inch square cake pan (bottom and sides) with plastic wrap.
  2. For the base: blend raw almonds, shredded coconut, cacao powder and flax meal. Add dates and blend until combined.
  3. Pack and level base mixture with fork tightly into bottom of pan.
  4. For the chia jam: blend raspberries, maple syrup, and water. Pour mixture into small bowl and mix with white chia seeds. Set jam aside in fridge for 30 minutes to 1 hour until mixture obtains a gel consistency.
  5. For the topping: process ingredients listed above in high-speed blender until smooth.
  6. Remove jam from fridge and spread evenly across panned crust.
  7. Add topping layer. Top with frozen raspberry chunks. Let pan sit in freezer for 1 hour.
  8. Remove dessert from pan. Let sit at room temperature at least 30 minutes before slicing. Serve and enjoy! Leftovers can be frozen.

Trail mix bars (GF, vegan, raw, no-bake, refined sugar-free, grain-free)

By contributor Megan Stulberg

I’m constantly on-the-go and as a result, end up eating at least one or two snack/protein bars a day. I always opt for the healthiest brand available but I’m trying to eliminate ingredients like tapioca syrup and puffed rice crisps from my diet entirely. So, I tried making my own grain-free bars instead!

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Ingredients…

  • 1 cup pitted parnoosh dates
  • 1 cup raw almonds
  • 1/4 cup agave
  • 1/4 cup pumpkin seeds
  • 1/4 cup cacao nibs
  • 2 tbsp raw sunflower seeds
  • 2 tbsp black chia seeds
  • 2 tbsp goji berries
  • 1 tbsp hemp seeds 11063106_10155317497640133_426344933_n 10807047_10155317497555133_941330506_n-1Directions…
  • 1) In a food processor or high-speed blender, thoroughly combine dates, almonds and agave.
  • 2) Pour mixture into separate bowl. Add goji berries, cacao nibs and various seeds. Stir together with a large spoon until incorporated.
  • 3) Line small baking sheet or large plate with plastic wrap.
  • 4) Scoop 1 or 2 large spoonfuls of mixture onto sheet. Use hands to mold into rectangular bar shape.
  • 5) Repeat step 4 with rest of mixture.
  • 6) Place sheet in freezer for 4 hours, then move to fridge for 1 hour before serving. Once the bars have set, wrap each individually in plastic wrap for storage and travel.

Makes approximately 8 bars.