Raspberry Nanaimo Bars (Raw)

Post by Megan Stulberg

I am thankful to have photographic documentation of the peppermint nanaimo bars I made last spring, because otherwise my brain would be working in overdrive trying to create an accurate visual memory. Seriously, I think about them at least once a week. So six months later, I finally caved and made another batch! I don’t know which flavour combination is *technically* better, but this recipe is accompanied by some illustrations by my internet friend Amanda Spinosa, so it wins by default. Check out her work, she is one fabulous human being.

nanaimo raspberry nanaimo

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INGREDIENTS…..

For the bottom layer:

  • 1 cup raw pecans
  • 1/2 cup medjool dates, pitted
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened shredded coconut

For the filling:

  • 2 cups fresh raspberries (don’t use frozen)
  • 3/4 cup raw cashews
  • 1/4 cup organic maple syrup or blue agave
  • 1 tbsp coconut oil, melted

For the top layer:

  • 1/2 cup coconut oil, melted
  • 1/4 cup raw cacao powder
  • 1/4 cup organic maple syrup or blue agave

DIRECTIONS….

Directions:

  1. In food processor pulse dates, pecans, shredded coconut, coconut oil and cacao powder until a crumb-like consistency has been reached.
  2. Line a square baking pan with plastic wrap tightly that covers the bottom, sides and over the edges. Pour crust mixture into pan. Press down with a fork to pack an even layer. Let set in freezer for 20 minutes.
  3. Blend together cashews, coconut oil, maple syrup and fresh raspberries until creamy. Pour on top of crust and spread out evenly. Put back in freezer for 20 minutes.
  4. Blend together cacao, coconut oil and sweetener until liquid in consistency. Pour on top of raspberry cream layer evenly.
  5. Place pan in freezer for 30 minutes to semi-set. Hold onto plastic wrap and pulling upwards to pop bars out.
  6. Using a large knife, slice into 8-10 rectangular pieces. Place bars on a plate and keep in freezer for at least 3 more hours to set.

Let thaw at least 1 hour before serving.

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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.

No-bake Cacao Coconut Walnut Cookies: Raw, Gluten-free, Vegan

By Megan Stulberg

I woke up late and was craving something decadent, sweet, and salty all at once. I didn’t feel like bothering with a complicated recipe, so I threw a bunch of things in a blender. I’m lucky that the results turned out perfectly. Two cheers for laziness!

Ingredients:

  • 1 cup pitted dates (no need to soak)
  • 3 tbsp raw cacao powder
  • 3 tbsp coconut oil
  • 1 tbsp unsweetened shredded coconut
  • 2 tbsp raw almond butter
  • 1 tbsp raw cacao nibs
  • 1 tbsp raw agave syrup or maple syrup
  • 1 tsp organic vanilla extract
  • 1 tsp chia seeds
  • 1 tsp raw crystal salt or sea salt
  • 1 handful raw walnuts, chopped

Directions:

1) Combine all ingredients in food processor until smooth.

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2) Spoon bite-sized balls onto plate lined with parchment paper. Press each down with fork. Top with additional walnut crumbs, cacao nibs and coconut flakes if desired.

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3) Let cookies set in fridge for 4-6 hours.

Serve chilled. Should make 12 cookies but I ate too much of the batter. Whoops!

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