Blueberry Nice Cream and Chia Pudding Parfait

Post by Megan Stulberg

Breakfast! Break that frickin’ fast! But seriously, breakfast is important and people should make it a priority to eat it every day. If you don’t have a hearty appetite in the morning — try this blueberry nice cream and chia pudding parfait that I whipped up. It’s light and refreshing, but filling enough to keep you going until lunch. This recipe is vegan, gluten-free and raw.

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Ingredients…

  • 2 frozen bananas
  • 2 cups light coconut milk (approx. 1 can)
  • 1 cup fresh whole blueberries
  • 1/4 cup 100% maple syrup
  • 6 tbsp white chia seeds
  • 2 tbsp pure vanilla extract

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    Directions…

    1. Chop bananas. Place in plastic bag, then leave in freezer overnight.
    2. Whisk together coconut milk, maple syrup and vanilla in large bowl or plastic storage container.
    3. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
    4. Cover bowl with cling wrap and leave in fridge overnight.
    5. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
    6. Next, make the nice cream. Remove frozen banana chunks from freezer. Using a food processor or blender, combine with 1/2 cup blueberries until smooth and creamy. Be careful not to over blend or else you’ll get a smoothie — which is also good, but not quite the goal here.
    7. When ready to serve, scoop chia pudding into mason jars or clear bowls by the spoonful. Layer with the blueberry nice cream, or top with remaining blueberries.

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

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Chocolate Raspberry “Cheesecake” Sandwiches 

Post by Alexandra Courts

We saved this post for Mother’s Day because mums are sweet and so are these! Make Alex’s chocolate raspberry “cheesecake” sandwiches, see the recipe below.  
   Ingredients…

For the Chocolate Cookies :

  • 2 cups pitted dates
  • 1/2 cup raw almonds
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • 1/8 tsp pink Himalayan salt

For the Raspberry “Cheesecake” Filling:

  • 3 cups soaked cashews
  • 1 can full fat coconut milk (or coconut cream)
  • 1/2 cup maple syrup
  • 1/2 cup frozen raspberries
  • 2 tbsp coconut oil

For the Chocolate Dip:

  • 1/2 cup coconut oil (melted)
  • 1/3 cup raw cacao powder
  • 1/4 cup maple syrup
  • Pinch of pink Himalayan salt

Optional:

  • Chopped pistachios (for topping)

Directions…

  1. For the cookies blend the shredded coconut, raw cacao, raw almonds, and salt in a food processor until a fine crumble forms. Add in the dates and blend until combined.
  2. Press the cookie mix into an 8″ cake pan lined with plastic wrap. Ensure that you have made a flat layer of cookie. Allow the mix to cool a bit in the freezer before pressing them with a heart-shaped cookie cutter.
  3. Once you have made all of your heart-shaped cookies, place them in a dehydrator for about an hour (125 degrees Fahrenheit).
  4. For the “cheesecake”, blend all of the ingredients in a food processor until smooth. Pour and evenly distribute the mix in a separate or the same 8″ cake pan lined with plastic wrap. Place mix into the freezer for about 1-2 hours (or until you are able to work with it).
  5. Once frozen, press the mix into hearts using the heart-shaped cookie cutter.
  6. Once the cookies are out of the dehydrator (they should still be soft), sandwich the heart-shaped cheesecake filling between two pieces of cookie. Place each sandwich in the freezer.
  7. For the chocolate coating, melt down the coconut oil on low heat and stir in the remaining ingredients. Dip one side of the sandwich in the chocolate. Sprinkle your toppings of choice onto the chocolate (chopped pistachios are pictured). Repeat for every sandwich and allow them to freeze.
  8. Now they’re ready to enjoy! Mmmm.

Makes 6-8 sandwiches, depending on the size of your cookie cutter.

Raw Banana Split

Recipe by Megan Stulberg 

Okay, can we just take a moment and appreciate the fact that the majority of the recipes we post on here are healthy versions of normally *very* unhealthy desserts? Take this banana split, for example. It’s 100% raw, no-bake, gluten-free, vegan and refined sugar-free. It truly is a wonderful time to be alive.

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Ingredients:

  • 2 bananas, chopped and frozen overnight
  • 1 banana, not chopped and not frozen overnight (so basically just a normal banana, okay?)
  • 1 can full-fat coconut cream, left in fridge overnight
  • 1/2 cup fresh raspberries
  • 1/4 cup coconut oil, room temperature
  • 1/4 cup 100% maple syrup
  • 1/4 cup raw cacao powder
  • 2 tbsp pure vanilla extract
  • 2 tbsp raw walnut crumbs
  • 1 cherry, for garnish

Directions:

  1. In a high-speed blender or food processor combine the frozen banana and raspberries together until a smooth, creamy consistency similar to soft serve ice cream has been reached. Scoop into a large bowl and set aside in freezer for now.
  2. To make the raw chocolate sauce: Combine raw cacao powder, coconut oil, maple syrup and 1 tbsp of the vanilla extract until pourable. Set aside.
  3. To make the coconut whip: Open can of coconut milk and carefully separately the solidified coconut milk at the top from the coconut water at the bottom. Scoop the solidified coconut milk into bowl. Use electric beater to whip coconut cream with 1 tbsp vanilla extract and a touch more maple syrup if desired. Whip until soft peaks have formed.
  4. Remove “ice cream” from freezer. Slice banana in half, and place one on half on each end of dish. Top with a drizzle of chocolate sauce and a dollop of coconut whip, then sprinkle raw walnut crumbs over whole dish. Finally, throw a cherry on top just for the hell of it.

Makes 1-2 servings. Serve cold.