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.
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
- Combine all “base” ingredients in a high-speed blender or food processor until finely chopped and thoroughly incorporated.
- Line a square pan with long strips of parchment paper that hang over the edges.
- 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.
- Combine the cashews, pineapple, coconut oil, maple syrup, shredded coconut and vanilla extract until creamy in consistency.
- Smooth cream overtop of base evenly. Sprinkle additional shredded coconut on top.
- Leave in freezer overnight.
- 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.
- 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.
Post by Megan Stulberg
My mum won’t stop talking about these. I improvised a batch while I was visiting her and she begged me to make more the next day!
Anyways, these babies are raw, no-bake, vegan, gluten-free, refined sugar-free and *drumroll please* only 4 ingredients! What the actual heck? I don’t get it either.
- 1 1/4 cup raw walnut chunks, soaked 1 hour
- 1 cup honey pitted dates
- 1/4 cup raw cacao powder
- 1/4 cup coconut oil
- Line a 6-8 inch square pan with long strips of parchment paper.
- Blend all ingredients together, but leave 1/4 cup of the walnuts aside.
- Pour “batter” into square pan. Push down with fingers or fork to form an even layer. Press additional walnut chunks into top.
- Leave in freezer for 1 hour to set.
- Remove pan from freezer and tug up on the parchment paper strips to pop out entire brownie sheet. Peel parchment paper off, place on cutting board, and slice with large knife into 9 smaller squares.
- Serve immediately, or thaw for 30 additional minutes if needed.
Makes approximately 9 servings.
By contributor Megan Stulberg
(Posted in advance on our Instagram here)
This was the first thing I devoured on Valentine’s Day morning after doing a 3-day juice cleanse! I paired this homemade strawberry cashew cream dip with some banana goji brittle from Live Organic Raw and a vanilla pop tart from Bunner’s.
- 1 lemon, juiced
- 1 cup organic raw cashews, soaked
- 1/2 cup fresh strawberries
- 1 tbsp organic coconut oil, room temperature
- Combine all ingredients in a food-processor/blender until thoroughly combined.
- Let mixture set in freezer for 1 hour, then move to refrigerator.
- That’s it! Use as a spread, dip, icing, anything.
Serve chilled. Keep in the fridge up to 5 days.
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!
- 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 Directions…
- 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.
By Aine Davis
Carrot cake: what’s not to love about it? Well, I used to hate it until I went vegan. I’m just obsessed with vegan baked goods in any form. Maybe it’s because everything I bake now seems to just melt in my mouth…but the fact that it doesn’t make me sick to my stomach is always a bonus!
Carrot cake is my mum’s all time favourite cake. When she baked this for my family last Christmas, I begged her to make it again. She kindly passed along her recipe for the most delicious and moist cake I have ever eaten.
As far as the icing goes — I used the Oh She Glows Coconut Whipped Cream recipe.
SWEET & NUTTY CARROT CAKE
- 1/4 cup dried apricot
- 1/4 cup golden raisins
- 1/4 cup carrots, finely shredded
- 1 1/4 cup 100% orange juice
- 2 1/2 cups flour (use gluten-free flour if preferred)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp cardamom powder
- 1/2 tsp ground anise
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 1 cup cashews, finely chopped
- 1/2 cup melted coconut oil (note: melt a little extra to grease pan with)
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp vanilla extract (use organic if possible)
- 1 tbsp fresh ginger
- 2 tbsp maple syrup
- Preheat oven to 350 degrees.
- Soak dried fruits and shredded carrots in orange juice. Set aside in fridge.
- Whisk together flour, salt, baking powder, baking soda, cardamom powder, anise, nutmeg and cinnamon together in a large bowl. Once incorporated, add cashews.
- In a separate bowl, whisk together melted coconut oil, ginger, apple cider vinegar, vanilla extract and maple syrup. Add orange juice/carrot/fruit mixture.
- Slowly combine contents of both bowls. Fold everything together gently with a spatula and mix until thoroughly incorporated. Be careful not to overwork the batter, or the cake might fall apart while baking!
- Grease a large 12×18 rectangular cake pan* and pour batter in evenly.
- Bake in oven for 25-35 minutes. After the 25 minute mark, use a toothpick to test and see if the cake needs more time.
- Once the cake has thoroughly cooled, cover with your favourite icing and serve!
Enjoy! Makes about 12 servings, perfect to share with as many loved ones as possible.
*Note: This recipe can be used to make cupcakes instead, simply use a cupcake tray instead and lower the cooking time accordingly.