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.
Advertisements

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!

11780574_10155833524515133_1279203165_n 11798106_10155833524565133_1573490097_n

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.

11798494_10155833524505133_480662368_n

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!

11130607_10155379227335133_1249990205_n

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.

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!

11040331_10155317497580133_995177365_n 11004462_10155317497525133_1934174269_n

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.

Peppermint Nanaimo Bars (Raw, Gluten-Free, Vegan, Refined Sugar-Free, No-Bake)

By contributor Megan Stulberg

Nanaimo bars are a Canadian dessert that I grew up devouring by the slab! Traditionally these treats consist of a cake-crumb base, a buttercream custard filling, and a melted milk chocolate topping.

10957992_10155304540790133_1709404432_n 11051644_10155304540780133_943911052_n

Ingredients:

For the base…

  • 1 cup dates, soaked overnight and drained
  • 1 cup raw almonds, soaked overnight and drained
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup raw cacao powder
  • 1/4 cup natural liquid sweetener of your choice (I used agave)
  • 2 tbsp raw cacao nibs

For the filling…

  • 2 cups raw cashews, soaked overnight and drained
  • 1/2 cup coconut oil
  • 1/4 cup unsweetened shredded coconut
  • 1-2 tbsp pure peppermint extract (optional – can substitute for another flavour or omit entirely)

For the topping….

  • 1/2 cup raw cacao powder
  • 1/2 cup coconut oil
  • 1/4 cup natural liquid sweetener of your choice (I used agave)

Directions:

  1. In a high-speed blender/food processor combine dates, almonds, coconut, cacao, sweetener and nibs until thoroughly incorporated.
  2. Line a square baking pan with plastic wrap tightly that covers the bottom, sides and over the edges. Pour crust mixture into pan and press down with a fork to pack an even layer. Set aside.
  3. Blend together cashews, oil, coconut and peppermint extract into a cream. Pour on top of crust and spread out evenly.
  4. Blend together cacao, oil and sweetener until fluid in consistency. Pour on top of cream evenly.
  5. Place pan in freezer for 30 minutes to semi-set. Remove from pan by holding onto the plastic wrap edges and pulling upwards.
  6. Using a large knife, slice into 9 rectangular pieces. Place bars on a plate and keep in freezer for at least 3 more hours to set.

Bars should be kept frozen. Remove from freezer 30 minutes before serving.

Makes approximately 9 bars.