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!
- 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
- Line a muffin tray with plastic wrap or long, thin strips of wax paper (the latter is easier).
- 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.
- 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.
- 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.
- 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.
Post by Alexandra Courts
Matcha’s recent hype is well deserved! It detoxifies the body, boosts metabolism, calms the mind, lower blood sugar, prevent against diseases, lower cholesterol, and is rich in dietary fibre and antioxidants.
I whipped up a batch of raw treats with matcha cream, raspberry “cheesecake” filling and a chocolate cookie base. Keep reading for the recipe!
- 3 cups raw cashews (soaked)
- 2 cups dates, pitted and soaked overnight
- 1 can of light coconut milk
- 1 original K’s NRG bar
- 1 cup raw almonds
- 1 cup maple syrup
- 3/4 cup frozen raspberries
- 1/4 cup shredded unsweetened coconut
- 1/4 cup raw cacao powder
- 1/4 cup matcha tea powder
- Optional: additional frozen raspberries for garnish
- Line the bottom and sides of an 8-inch square baking pan with long strips of parchment paper.
- For the base: blend the almonds, cacao powder, shredded coconut, and dates until the pieces are finely ground and everything is thoroughly combined.
- Press and flatten this mixture into the bottom of the pan. Set aside in freezer.
- For the raspberry “cheesecake” filling: blend half of the soaked cashews with half the can of coconut milk, half of the maple syrup, and the raspberries until smooth.
- Pour, then spread the cheesecake layer out evenly on top of the chocolate base. Place back in freezer to allow layer to set.
- For the matcha layer: blend the remainder of the cashews with the matcha powder, as well as the remaining coconut milk and maple syrup, until smooth.
- Pour and flatten mixture overtop of the set raspberry layer.
- Allow this to set in the freezer for 1-2 hours or even overnight before slicing. Thaw in fridge at least 1 hour before slicing.
- Cut NRG bar into small bite-size chunks. You can either use a rolling pin to flatten the bar then roll into balls (as seen in photo), or use as is. Top each cheesecake slice with a few NRG chunks and frozen raspberries.
Serve chilled. Makes approximately 10-12 slices.
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.