Raw Chocolate Avocado Mousse Tarts 

Post by Megan Stulberg, Alexandra Courts and Aine Davis

We’re back! With another video, you lucky dogs you.

Remember when we made that pad Thai? And those mimosas? Well we made raw chocolate avocado mousse tarts afterwards, and filmed that too. These are the perfect “something sweet” to enjoy after an afternoon of food and fun with your best gal (or guy, or non-binary) pals.

These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Being fuelled by mimosas is also beneficial, but not a requirement.

Watch the video, then follow our recipe! Enjoy.

 
 INGREDIENTS:

For the Tart Bases…

  • 2 cups pitted dates
  • 1/4 cup raw almonds
  • 1/4 shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • Pinch of pink Himalayan salt

For the Mousse…

  • Flesh (lol gross) of 2 ripe avocados
  • 1/2 cup raw cacao powder
  • 1/4 cup 100% maple syrup or blue agave
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • Pinch of pink Himalayan salt

DIRECTIONS:

  1. Line a muffin/cupcake tray with plastic wrap or strips of wax paper, as shown in the video.
  2. Blend the dates, raw almonds, shredded coconut, raw cacao powder, and pink Himalayan salt until mixture is fine in texture and thoroughly combined.
  3. Press the tart mixture into the base of each muffin base. 1/4 inch of the way full is ideal. Set aside tray with tart bases in freezer for time being.
  4. Blend all ingredients for the mousse together until smooth and creamy in consistency.
  5. Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look.
  6. Allow the tarts to freeze for 1-2 hours before serving.
  7. Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.

Serve chilled. Makes approximately 8-10 servings.

Mini apple pies (raw)

Post by Megan Stulberg

This were so good. Like, TOO good. Is there such thing? Well if there is, these are exactly that! I made these little food dudes a while back. I prefer making bite-size versions of desserts because I honestly tend to just make a huge mess whenever I attempt to slice into a large cake or whatever, but you could totally modify this easily by using a pie pan instead!

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Ingredients…

  • 3 medium apples, peeled + chopped into small chunks
  • 2 cups pitted dates, soaked overnight
  • 1 cup raw almonds (walnuts work)
  • 1 cup water
  • Pinch cinnamon
  • Pinch nutmeg
  • Pinch sea salt

Directions…

  1. Line a muffin tray with plastic wrap or long, thin strips of wax paper (the latter is easier).
  2. Use a high-speed blender or food processor to combine almonds with 1 cup pitted dates. Press mixture firmly into each muffin cup to form base/crust. Pat down with fork if needed. Set aside in freezer for at least 30 minutes.
  3. While crusts are setting, prep the apple pie filling! Combine remaining dates with water, cinnamon, nutmeg and sea salt in blender into a sauce that’s gooey and semi-liquid in consistency (think caramel). Peel the apples and cut into small, bite-size chunks. Mix everything together in bowl (or if your blender has a removable blade, combine in there and save yourself from doing extra dishes) until the apple chunks are thoroughly coated in the sauce.
  4. Remove muffin tray from freezer. Pop crusts out of each cup and place on large cutting board or plate. Spoon filling into each cup so that it’s full well over the top of the crust, but the sauce isn’t overflowing over the side.
  5. Place back to freezer at least 1 hour to set. When ready to eat, partially thaw and serve immediately. Enjoy cold! You could even top with a dollop of coconut whipped cream.

Makes approximately 9 individual treats.

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Vanilla Chia Pudding Parfaits (gf/v/raw)

Post by Megan Stulberg, Photos by Jenn McNaughton

These parfaits were perfect! I’m good friends with Jenn McNaughton, fashion blogger extraordinaire. Seriously though, check out her work at ethcsofstyl.com. Jenn recently interviewed me for the Ryersonian, and we discussed how the Human Rights Commission of Ontario has legally recognized veganism as an ideology with protection against discrimination. I headed over to Jenn’s apartment last Saturday, equipped with groceries and a hearty appetite, to whip up these treats for Jenn to photograph to accompany the article.

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Ingredients…

  • 3 cups unsweetened almond milk
  • 1/2 cup fresh strawberries,chopped
  • 1/4 cup fresh whole blueberries
  • 1/4 cup 100% maple syrup
  • 9 tbsp (0.56 cups) white chia seeds
  • 2 tbsp pure vanilla extract
  • 2 tbsp unsweetened coconut flakesIMG_6221IMG_6232Directions…
    1. Whisk together almond milk, maple syrup and vanilla in large bowl or plastic storage container.
    2. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
    3. Cover bowl with cling wrap and leave in fridge overnight.
    4. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
    5. When ready to serve, scoop chia pudding into mason jars by the tbsp. Layer with fresh fruit and coconut flakes, or simply add after as toppings.

    Serve chilled. Makes 2 meal servings or 4 snack servings. Enjoy!

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Pineapple Cream Dream Bars (raw, gf, v)

Recipe by Megan Stulberg

These treats got me through some hard times. I mean that! I was hired to draw 87 portraits in less than 2 weeks for a client (If you’re into it, check out my illustration work here) and kept taking snack breaks to refuel. I don’t know what’s worse: the fact that I’m still waiting to get paid for the project two months later, or the fact that I’m posting this recipe two months later.

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Ingredients:

For the base…

  • 1 cup raw walnuts
  • 1 cup dates, pitted
  • 1/4 cup unsweetened shredded coconut

For the cream…

  • 1 cup raw cashews, soaked at least 2 hours but preferably overnight
  • 1/2 cup fresh pineapple chunks (can substitute for 1/4 cup pure pineapple juice)
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup or blue agave
  • 2 tbsp unsweetened shredded coconut
  • 1 tsp pure vanilla extract

Directions:

  1. Combine all “base” ingredients in a high-speed blender or food processor until finely chopped and thoroughly incorporated.
  2. Line a square pan with long strips of parchment paper that hang over the edges.
  3. Press mixture into bottom of pan, firmly packing down with fingers or a fork to form the base. Set aside in freezer for 30 minutes to set.
  4. Combine the cashews, pineapple, coconut oil, maple syrup, shredded coconut and vanilla extract until creamy in consistency.
  5. Smooth cream overtop of base evenly. Sprinkle additional shredded coconut on top.
  6. Leave in freezer overnight.
  7. Remove pan from freezer and use parchment paper to pop out of dish. Leave on a cutting board for half an hour to thaw, then use a large knife to slice into rectangles.
  8. Top each piece with an additional raw walnut chunk for garnish if desired. Serve immediately or let thaw an additional 30 minutes.

Serve chilled. Makes approximately 9 bars.

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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.

Raw lemon cheesecake with fresh berry topping 

Post by Megan Stulberg

I’m vegan because I love animals! I believe that they are not ours for consumption, nor should they be viewed as a commodity. I can’t say I’ve thrown too many dog birthday parties, but for this special pup I jumped at the chance to make a cake he and I could both enjoy. We ate too much and spoiled our lunches.


INGREDIENTS:

For the base…

  • 1 cup raw walnuts
  • 1 cup medjool dates, pitted
  • 1 tsp pink mountain salt

For the frosting…

  • 2 cups raw cashews, soaked 1 hour
  • 1/4 cup organic maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tbsp organic vanilla extract
  • Juice of 1 lemon
  • Dash of cold water, as needed

For the topping…

  • 1-2 cups fresh fruit topping of your choice! I used organic strawberries and blueberries.

DIRECTIONS:

  1. Line the base and sides of a round cake or pie pan with plastic wrap.
  2. In a high-speed food processor or blender combine walnuts, dates and salt.
  3. Press mixture firmly down into bottom of pan with fork to form even crust.
  4. Set pan aside in freezer for now and allow for crust to set.
  5. Drain cashews.
  6. Blend together cashews, maple syrup, coconut oil, vanilla, lemon juice and cold water.
  7. Remove pan from freezer. Spoon frosting into pan and spread over crust in an even layer.
  8. Place pan back in freezer and leave overnight.
  9. Remove pan in morning. Lift edges of plastic wrap up to pop cake out of pan. Carefully plate and let thaw in refrigerator at least 1 hour.
  10. Add fresh fruit immediately before serving. Slice. Enjoy!

Makes approximately 6-8 servings.

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 Almond Butter and Raspberry Jam Pie

Post by Megan Stulberg

(Posted on our Instagram in advance here)

I don’t know which I ate more of as a kid: grilled cheese or peanut butter and jelly sandwiches. I rarely eat either now, but that doesn’t mean I don’t love the flavour combination of the latter enough to turn it into a dessert!

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Ingredients:

For the crust…

  • 1 cup pitted dates
  • 1 cup raw almonds

For the filling…

  • ¼ cup raw almond butter
  • ¼ cup organic raspberry jam
  • 2 tbsp chia seeds

For the topping…

  • 2 tbsp chia seeds
  • 2 tbsp raw cacao nibs
  • ¼ cup organic coconut chips

Directions…

  1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
  2. Press mixture into a springfoam pan (or food storage container, if you’re broke like I am) lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
  3. In a bowl, mix together jam and chia seeds. Add almond butter and loosely combine.
  4. Pour filling directly onto crust. Top with cacao nibs and additional chia seeds. Add coconut chips along edge for presentation.
  5. Let pie sit in freezer overnight.
  6. Remove pie from freezer for 1 hour, then slice. Place slices back in freezer and take out immediately before serving.

Makes approximately 6 servings. Serve chilled.

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Raw Zucchini Noodle Pasta

By contributor Megan Stulberg

I’m finally making use of the handheld vegetable spiralizer my mum got me for Christmas. She is such a doll for always putting up with my dietary restrictions. This recipe is super simple, healthy, and only takes 5 minutes to make!

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Ingredients…

  • 1 zucchini
  • 1 lemon, juiced
  • 10 cherry tomatoes
  • 1/2 cup alfalfa sprouts
  • 1/2 cup kelp noodles
  • 1/4 cup nutritional yeast
  • 2 tbsp black chia seeds

Directions…

1) Use a spiralizer to create zucchini “noodles”. Follow this guide if you are unsure how to use the tool. Alternatively, you can use a knife to slice the zucchini length-wise into long, thin strips for a similar effect.

2) Toss zucchini, kelp noodles, lemon juice and alfalfa sprouts in large bowl.

3) Cut each cherry tomato in half.

4) Plate the noodle mixture. Top with cherry tomatoes, nutritional yeast and chia seeds.

Serve immediately. Makes 2 servings.