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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Lemon Coconut Cake with Cashew Cream Icing (GF, vegan, raw, no-bake, sugar-free)

By contributor Megan Stulberg

I brought groceries home the other night intending to make raw Nanaimo bars, only to realize right before starting that I’d forgotten to buy cacao powder! I improvised and came up with this super refreshing and clean dessert instead.

But seriously, expect Nanaimo bars soon.

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Ingredients:

For the base…

  • 1 cup dates, soaked 1 hour
  • 1 cup almonds (raw + organic), soaked 1 hour
  • 2 tbsp cacao nibs (raw + organic)
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp agave nectar (raw + organic)

For the icing…

  • 2 cups cashews (raw + organic), soaked 1 hour
  • 1 lemon, juiced
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp coconut oil (raw + organic)
  • 1 tbsp agave nectar (raw + organic)

Directions:

  1. In a high-speed blender/food processor combine dates, almonds, nibs, flakes and agave until thoroughly combined.
  2. Line a standard 6-inch cake pan with two sheets of plastic wrap. Pour mixture into pan and spread evenly with a fork. Let set in fridge for 30 minutes.
  3. Rinse blender clean then combine cashews, lemon juice, flakes, oil and agave until creamy and icing-like in consistency.
  4. Spread icing evenly on top of cake, leaving a bit of crust around the edge so the icing doesn’t flow over. Top with additional coconut flakes or alternative desired garnish.
  5. Let cake set in freezer for 6 hours, then leave in refrigerator for up to 5 days.

Serve chilled. Makes 1 standard 6-inch cake (6 servings).

Chocolate Caramel Pecan Pie (GF, vegan, no-bake, raw)

By contributor Alexandra Courts

So I did something silly — I made this last spring and completely forgot to write up a recipe for it! This was one of the first raw desserts I ever made, so it deserves to be blamed for my obsession.

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Ingredients:

For the pie…

  • 1 cup medjool dates
  • 3/4 cup raw pecans, soaked overnight
  • 1/4 cup raw almonds, soaked overnight
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder

For the topping….

  • 3/4-1 cup medjool dates
  • 1 tbsp vanilla extract
  • 2-3 tbsp melted coconut oil
  • Water (add by spoonful until desired consistency)

Directions:

  1. In a high-speed blender, pulse the raw pecans, almonds, shredded coconut and cacao powder. Add in the medjool dates and blend until combined.
  2. Press the pie mixture into an 8-inch round cake pan lined with plastic wrap. The pie should be about 1 inch thick and slightly higher on the edges to form a crust that the caramel topping won’t overflow over.
  3. Combine all topping ingredients in a high-speed blender until smooth.
  4. Pour the topping into the centre of the pie and spread until it reaches the edges. Trim with pecans or topping of your choice, if desired.
  5. Set the pie in the freezer for about one hour before serving or until the topping has set.
  6. Thaw the pie for about 20-30 minutes at room temperature before serving.
  7. Enjoy!

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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Spinach Avocado Pesto (Raw, Vegan, GF, Sugar-Free)

By contributor Megan Stulberg

Instead of consuming large amounts of buffalo wings and potato chips on Super Bowl Sunday, I skipped the game altogether and made this healthy snack! Traditional pesto is made with parmesan cheese but avocado is a great creamy alternative.

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Ingredients:

  • 1 medium avocado
  • 1/2 lemon, juiced
  • 1 cup spinach, washed and chopped
  • 1 cup pine nuts
  • 1/4 cup water
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp nutritional yeast
  • 1 tbsp basil
  • 1 tsp dill
  • 1 tsp ground garlic (or 2 cloves)
  • Black pepper, to taste

Directions:

  1. Half the avocado, remove pit, then scoop out the flesh.
  2. In a high-speed blender/food processor combine avocado, spinach, nuts, water, oil, yeast and seasonings until thoroughly combined.
  3. Serve immediately, or else avocado will brown!

Makes roughly 1 cup of pesto. Use as a spread on raw crackers (as pictured), as a pasta sauce, or as a dip with fresh veggies.

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

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 Caesar Salad Dressing

Recipe by Megan Stulberg

I worked a brief stunt in appetizer and dessert preparation at Swiss Chalet when I was in high school. That being said, I couldn’t touch a Caesar salad for years afterwards. Now I’m absolutely hooked to the vegan version! Yeah, I don’t understand it either.

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Ingredients…

  • 1 cup raw cashews (soaked overnight + drained)
  • 1/2 cup cold water
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup (or other natural sweetener of your choice)
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp dried dill
  • 1 tbsp cold-pressed extra virgin olive oil
  • Salt and pepper, to taste

Directions…

1. Blend all ingredients in a high-speed food processor until thoroughly combined. Taste and add more garlic or seasoning if desired.

2. Leave dressing in fridge for one hour to set. Add more water if the dressing becomes too thick.

2. Toss kale (or lettuce, but it’s 2015 and that’s boring) in dressing. Top with nutritional yeast flakes and raw walnuts.

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)

GF Vegan S’mores Breakfast Pastries

By Alexandra Courts

Trips to the grocery store make me miss some of the token junk foods that you just can’t find gluten-free vegan versions of, no matter how hard you try. Twizzlers? Dunkaroos?! DORITOS?! Pop-Tarts top that list. They made early mornings so much easier.

Well, whatever. If you can’t beat ’em, make your own.

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S’MORES BREAKFAST PASTRIES

(Note: This recipe has been adapted from www.momables.com)

Dough Ingredients…

  • 1 1/2 cups gluten-free flour
  • 1/2 cup Earth Balance vegan “butter”
  • 6 tbsp cold water
  • 3 tbsp coconut sugar
  • 3 tbsp unsweetened applesauce
  • 1/2 tsp salt
  • 1/2 tsp flax meal
  • 1 tsp vanilla extract

Filling Ingredients…

  • 1/2 bag Enjoy Life mini chocolate chips
  • 1 cup gluten-free vegan marshmallows (I used Sweet and Sara brand)
  • 1/2 cup Artisana raw chocolate coconut butter

Directions:

  1. In a large bowl, whisk all dry dough ingredients together. Add vanilla extract, vegan “butter”, applesauce and water. Combine. Use hands to work dough and ensure all ingredients are thoroughly incorporated.
  2. Roll dough into large ball. Add more water if necessary. Place dough ball in fridge to chill for 1 hour.
  3. Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
  4. Roll out chilled dough into thin layer. Cut into rectangles with large knife. Rework and repeat for rest of dough.
  5. Place half the cut rectangles on parchment paper for bottom layer of pastries.
  6. Combine filling ingredients in bowl, then add dollop to centre of each rectangle.
  7. Wet a finger in cold water, then run finger along edges of pastries. Top each pastry with remaining rectangles.
  8. Press seams together with fork. Poke small hole in top to allow for steam to escape.
  9. Bake for 25-30 minutes until edges are slightly golden.
  10. Let cool and enjoy!

Makes 12 servings.