Raw salted dark chocolate thumbprint cookies with butterscotch icing

Post by Megan Stulberg 

I’m not sure why I’ve been craving salt so much lately. I mean, I’ve looked into it. I’m either dehydrated, have low-functioning adrenal glands or am just extremely hormonal most of the time. It’s probably the latter and I’m going with it.

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INGREDIENTS:

For the cookies…

  • 1 cup raw walnuts
  • 1 cup raw pecans
  • 1/4 cup cacao powder
  • 1/4 unsweetened shredded coconut
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tsp organic vanilla extract
  • 1 tsp pink crystal salt

For the icing…

  • 1 cup dates
  • 1/4 cup organic coconut oil
  • 2 tbsp water
  • 1 tbsp maple syrup
  • Pinch of pink crystal salt

DIRECTIONS:

  1. Drain walnuts and pecans.
  2. In high-speed blender or food processor, combine walnuts, pecans, cacao, coconut, maple syrup, oil, vanilla and salt until thick mixture begins to form.
  3. Line baking sheet with plastic wrap. Roll “dough” into small balls and place on baking sheet. Flatten tops slightly with fork.
  4. Set baking sheet aside in freezer for now.
  5. Blend dates, coconut oil, water and salt together until creamy in consistency. Be careful not to over blend! Place in bowl and leave in fridge for 1 hour.
  6. Once icing has set, place a dollop on the centre of each cookie. Top each with an extra sprinkle of salt, if desired.
  7. Leave in freezer overnight. Remove from freezer half hour before eating.

Serve chilled. Makes 10 cookies.

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Pecan Pie with an Apple Coconut Topping (vegan, GF, raw, refined sugar-free)

By contributor Megan Stulberg

(Posted in advance on our Instagram here)

We’re a bit behind on our recipe posts, sorry everybody! I made this baby a few months ago and looking through these photos again has made me miss it terribly.

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Ingredients…

  • 3 medium royal gala apples, peeled and coarsely chopped
  • 1 cup medjool dates, pitted
  • 1 cup raw pecans
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • 3 tbsp black chia seeds
  • 1 tsp organic vanilla extract

Directions…

1. In a high-speed blender or food processor, pulse the pecans and dates until thoroughly incorporated.

2. Press the mixture into an 8-inch round cake pan lined with plastic wrap. The pie should be about 1 inch thick. Set aside in freezer.

3. Combine apples, coconut, oil, and vanilla extract in food processor until slightly chunky in consistency. Add water by the teaspoon if required and continue blending.

4. Remove pan from freezer and pour the topping onto the centre of pie and spread evenly. Sprinkle chia seeds evenly across the cake, and garnish with additional pecans if desired.

5. Set pie in freezer for at least two hours to set.

6. Thaw pie for half hour at room temperature before slicing and serving. Serve cold.

Makes 1 pie (approximately 6 slices)

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Raw Pasta Bolognese (with walnut meat, pine nut parmesan, basil pesto)

By Megan Stulberg

(Posted in advance on our Instagram here)

I grew up eating wheat pasta 2-3 nights each week, on average. My mum would regularly whip up spaghetti with ground beef, tomato sauce and mozzerella cheese…and a loaf of buttery garlic bread, of course. I haven’t had it in years but remember it vividly. When I think of comfort food, that is what instantly comes to mind.

Here’s a similar (but clean!) pasta alternative that’s cruelty-free to both animals and your stomach:

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GROUND WALNUT “MEAT” WITH SAUCE:

Ingredients…

  • 1 cup raw sunflower seeds, shelled
  • 1/2 cup raw walnuts
  • 1/2 cup raw almonds
  • 1/2 cup fresh tomato, chopped
  • 1/2 cup sun-dried tomatoes, soaked overnight
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 tbsp cold-pressed extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tbsp dried thyme
  • 1 tsp onion powder
  • 1 tsp pink crystal Himalayan salt
  • Dash of water, if needed

Directions…

  1. Combine walnuts, seeds, almonds, fresh tomato and sun-dried tomatoes in a food processor or high-speed blender until loosely incorporated.
  2. Add remaining ingredients and incorporate by hand. Be careful not to over-blend.

PINE NUT “PARMESAN”: 

Ingredients…

  • 2 cups pine nuts
  • 1/2 cup nutritional yeast
  • 2 tbsp pink crystal Himalayan salt

Directions…

  1. Pulse food processor to coarsely chop pine nuts. Transfer to large bowl.
  2. Add nutritional yeast and salt. Use fork to combine. Set aside.

BASIL PESTO: 

Ingredients…

  • 2 lemons, juiced
  • 2 cups fresh basil
  • 1 cup fresh spinach
  • 1/4 cup nutritional yeast
  • 1/4 cup raw sunflower seeds, shelled
  • 2 tbsp dried dill
  • 1 tbsp garlic powder
  • 1 tsp pink crystal Himalayan salt

Directions…

  1. Process all ingredients until smooth and creamy in consistency.

FINAL STEPS:

  1. Use a spiralizer (click here for a useful guide) to turn 4 medium zucchinis into a big bowl of zucchini noodles. If you don’t have access to a spiralizer, a similar effect can be reached by slowly slicing each zucchini lengthwise into VERY thin strips.
  2. In large bowl, toss zucchini noodles in with half the walnut meat and half the basil pesto. Note: there will be extra, so use sparingly and store unmixed leftovers in the fridge.
  3. Plate zucchini noodles. Top with pine nut parmesan and additional basil leaves for garnish.

Makes 4 entree-sized servings.

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Lime ‘n’ Chipotle Mac and Cheese (Gluten-free, Vegan, Nut-Free)

Recipe by Aine Davis

While my Vegan Girlfriend co-bloggers are living off of raw food and cold-pressed juices (nothing wrong with that), I’m choosing instead to indulge. It’s my 21st birthday and I’ll do what I want!

This has to be one of the best dishes I’ve ever made, and surprisingly I created it entirely from leftovers!961671_10155346804985133_2111936493_n 11081608_10155346804990133_441365893_nIngredients…

(Adapted from Daiya’s recipe)

  • 1 box gluten-free rice macaroni
  • 3 cups Daiya Cheddar Style Shreds
  • 2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup chipotle peppers in adobo sauce
  • 3 tbsp dairy-free “butter” (I used Earth Balance)
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika pepper
  • Juice from 2 Limes

Directions…

  1. Cook pasta according to instructions on package. Drain thoroughly and rinse in cold water. Set aside.
  2. Prepare the “cheese” sauce while waiting for oven to preheat to 350 F. In a small pot on medium heat, melt butter. Add pepper, nutritional yeast, paprika, lime juice and chipotle peppers. Let simmer for 3-5 minutes.
  3. Pour almond milk into pot and mix together. Add the “cheese” shreds, then let pot simmer over low heat for 3 minutes. Stir regularly to prevent sauce from burning.
  4. Combine pasta and sauce together in pot.
  5. Transfer pasta to casserole dish and top with paprika.
  6. Bake uncovered at 350F for 25 minutes. Serve immediately (with or without pizza as a side dish, your choice).

Makes approximately 4 servings.

Enjoy!

Lemon Cheesecakes with Raspberry Compote (Raw, Vegan, Gluten-Free, No-Bake, Refined Sugar-free)

By contributor Alexandra Courts

I made these treats with a pal but didn’t photograph them until after we’d already gobbled up all the sauce. Oops! We’re on a raw dessert recipe rampage lately, so just go with it.Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

INGREDIENTS:

For the crust…

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

For the filling…

  • 4 lemons, juiced
  • 2 cups soaked cashews
  • 1 cup frozen raspberries
  • 1/2 cup full-fat coconut milk
  • 1/4 cup organic maple syrup \For the compote…
  • 1/4 cup water
  • 2 tbsp organic maple syrup

    DIRECTIONS:

    1) Blend almonds and coconut together until finely processed. Add dates and continue blending.

    2) Line a standard muffin pan with plastic wrap and press the mixture into each cup firmly and evenly to form individual crusts. Set aside.

    3) Blend all filling ingredients until smooth. If desired, add more lemon juice to taste.

    4) Pour filling on top of each crust, then place tray in freezer immediately for 1 hour to set.

    5) Blend raspberries, water and syrup together into a liquid. Set aside in fridge until serving.

    6) Thaw cheesecakes at room temperature for 30 minutes. Top each with a dollop of raspberry compote (or simply frozen raspberries, as pictured above).

    Makes 12 cupcake-sized desserts.

    WANT TO MODIFY IT?

    Feel free to change up the recipe a bit! We remade them and added 1-2 cups of frozen blueberries to the mix, seen below:2015/01/img_2353.jpg 2015/01/img_2349.jpg

Raw Carrot Spice Cupcakes with Cashew Icing

By Megan Stulberg

I made these babies for Christmas dinner a few weeks ago! I prepared a feast: lentil shepherd’s pie with creamy potato mash, my signature chunky mushroom gravy, and an oven-roasted vegetable dish with eggplant, zucchini, butternut squash and red pepper. After all that and a ton of red wine, these were the perfect thing to end the night with.

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Ingredients…

For the cake:

  • 3 large carrots, shredded
  • 1 cup pitted medjool dates
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raw walnuts
  • 1/4 cup water
  • 2 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1/2 tbsp nutmeg
  • 1/2 tbsp ginger

For the icing:

  • 2 cups raw cashews, soaked overnight + drained
  • 1/4 cup coconut milk (solidified)
  • 2 tbsp fresh lemon juice
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract

Directions…

  1. Combine all icing ingredients in high-speed blender until extremely smooth and lump-free in consistency. Place in bowl and leave in fridge for 1 hour to set.
  2. Combine all cake ingredients in food processor (use blender otherwise) until thoroughly combined. If using blender, you will need to add more water and the mixture will take longer to set.
  3. Line a standard cupcake sheet with plastic wrap. Spoon cake batter into each cup, then use back of spoon to compact the mixture and keep it held together. Set in fridge to set for 2 hours.
  4. Remove icing from fridge and stir. Carefully remove cakes from sheet. Spoon a dollop of icing onto the middle of each cake. Warning: the coconut milk causes the icing to keep moist in consistency, so it will spill over the sides if too much icing is used.
  5. Top each cake with walnut pieces and a sprinkle of cinnamon, if desired.

Makes 10 mini cakes. Serve chilled.

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.