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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Lemon Coconut Berry Tarts (Raw)

By contributor Megan Stulberg

I made this dessert to finish off the huge feast I prepared for my mum and I over the holiday weekend last month. They were so delicious! This is perfect fresh flavour combination to treat yourself with now that spring is finally here.

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Ingredients…

For the base:

  • 1 1/2 cups medjool dates, pitted and soaked overnight
  • 1 cup raw walnuts, soaked overnight
  • 1/4 cup unsweetened shredded coconut

For the filling:

  • 1 lemon, juiced
  • 2 cups raw cashews, soaked overnight
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp coconut oil
  • 2 tbsp 100% maple syrup
  • Fresh raspberries and strawberries (for garnish)

Directions…

1) In a high-speed food processor blend together dates, walnuts and coconut until finely combined.

2) Line a standard cupcake pan with plastic wrap and press the crust mixture into each cup firmly and evenly. Set pan aside.

3) Blend cashews, lemon juice, coconut shreds, coconut oil and maple syrup until smooth and creamy.

4) Pour filling on top of each crust. Place tray in freezer and leave overnight to set.

6) Pop each tart out of pan and let thaw at room temperature for 30 minutes. Once soft enough to eat, top each with chopped strawberries and raspberries.

Makes 9 servings.

Raspberry Chia Jam Bars

By contributor Alexandra Courts 

Ch-ch-ch-chia! Chia seeds are packed with fibre and healthy omega-3 fats.

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Ingredients:

For the base…

  • 1.5 cups medjool dates
  • 1 cup raw almonds
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup flax meal
  • 1/4 cup raw cacao powder

For the chia jam…

  • 1.5 cups frozen raspberries
  • 1/2 cup water
  • 1/4 cup pure maple syrup
  • 3 tbsp white chia seeds

For the topping…

  • 2 cups raw cashews, soaked
  • 1 can coconut milk
  • 1/4 cup maple syrup

Directions:

  1. Line a 9-inch square cake pan (bottom and sides) with plastic wrap.
  2. For the base: blend raw almonds, shredded coconut, cacao powder and flax meal. Add dates and blend until combined.
  3. Pack and level base mixture with fork tightly into bottom of pan.
  4. For the chia jam: blend raspberries, maple syrup, and water. Pour mixture into small bowl and mix with white chia seeds. Set jam aside in fridge for 30 minutes to 1 hour until mixture obtains a gel consistency.
  5. For the topping: process ingredients listed above in high-speed blender until smooth.
  6. Remove jam from fridge and spread evenly across panned crust.
  7. Add topping layer. Top with frozen raspberry chunks. Let pan sit in freezer for 1 hour.
  8. Remove dessert from pan. Let sit at room temperature at least 30 minutes before slicing. Serve and enjoy! Leftovers can be frozen.

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.

Deep Dish Strawberry Cheesecake (Raw, Vegan, Gluten-free, No-bake, Refined Sugar-free)

By contributor Megan Stulberg

I feel better both physically and mentally when I avoid processed food. With the exception of black coffee, tofu and a few other treats here and there, I try to eat raw whenever possible. The health benefits of a raw food diet are unreal and you should totally read up about it here

The best way to ease into any new diet is through dessert! Try out my strawberry cheesecake recipe below:

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Ingredients:

For crust…

  • 1 1/2 cups raw almonds
  • 1 1/2 cups medjool dates, pitted and soaked overnight

For plain cheesecake layer…

  • 2 cups raw cashews, soaked overnight
  • 1 lemon, juiced
  • 1/2 cup coconut oil (room temperature)
  • 1/2 cup agave or maple syrup
  • 1/4 cup water

For strawberry cheesecake topping…

  • 1 cup frozen strawberry chunks 
  • Some of the middle layer (set aside as much as you’d like) 

Directions:

  1. Using a high-speed blender or food processor, combine dates and almonds. Add a splash of water if you’re impatient like I am, and continue blending until finely incorporated.
  2. Line a cake pan or tin with plastic wrap. Pour mixture into pan and use fork to press the mixture down into an even crust. Place in fridge.
  3. Blend cashews, lemon juice, coconut oil, liquid sweetener and water together until thick and very smooth.
  4. Pour majority of “batter” on top of crust evenly, but set some aside for next step. Place pan back in fridge.
  5. Blend remaining cake “batter” with frozen strawberries until a similar consistency has been reached. Pour on top of second layer.
  6. Add your garnish. I topped mine with goji berries and raw cacao nibs, but fresh fruit or coconut whipped cream would be delicious as well!
  7. Leave cake in freezer overnight to set. Move to fridge to thaw for two hours before serving. Serve chilled.

Enjoy!

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Peanut Butter and Jam Mousse Tarts (Gluten-free, vegan, no-bake, raw option)

By contributor Alexandra Courts 

I’m not a huge fan of gluten-free bread, but sometimes I do miss being able to snack on peanut butter and jam sandwiches! These mousse tarts incorporate nothing but healthy and natural ingredients, making them equally appropriate for both dessert and breakfast.

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Ingredients:

Crust…

  • 2 cups pitted dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut

Filling…

  • 2 cups cashews, soaked overnight
  • 1 cup natural peanut butter (alternatively can use raw almond or raw cashew butter, if preferred)
  • 1 cup canned full-fat coconut milk
  • 1/4 cup maple syrup

Topping…

  • 1 cup strawberry or raspberry jam (organic if possible)

Directions…

  1. Combine crust ingredients (dates, almonds, coconut) in a high-speed blender until incorporated.
  2. Line 1 standard cupcake pan with plastic wrap and press the mixture tightly into bottom of each cup.
  3. Blend filling ingredients (cashews, nut butter, coconut milk and maple syrup) in blender until very smooth.
  4. Pour filling mixture into cups, equally coating each mini crust.
  5. Place tray in freezer for 1 hour to allow filling to set.
  6. Remove cups from pan and allow to thaw for 30 minutes.
  7. Top each tart with dollop of jam. Serve immediately.

Makes 12 cupcake-sized tarts.

Raw Key Lime Pie

By contributor Alexandra Courts 

This key lime pie recipe of mine is raw, gluten-free and vegan! And since it’s no bake, it’s a snap to make! What’s not to like?

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Ingredients:

Crust…

  • 2 1/2 cups pitted dates
  • 1/2 cup shredded unsweetened coconut
  • 1 cup raw almonds

Filling…

  • 2 1/2 cups cashews, soaked overnight and drained
  • 3/4 cup full-fat coconut milk
  • 1/2 cup lime juice (from 4-5 limes)
  • 1/4 cup agave syrup

Directions:

  1. In a high-speed blender, blend the raw almonds. Add the remaining crust ingredients and blend until combined.
  2. Line an 8 inch round cake pan with plastic wrap. Press the mixture into the pan to form the crust.
  3. Blend all of the filling ingredients together in a high-speed blender until smooth.
  4. Pour filling into crust. Level the mixture with a spatula and place pie in freezer for about an hour or until it has set.
  5. Let the pie thaw before slicing. Serve and enjoy! Keep leftovers in fridge.

Makes 1 pie (about 6 servings)