No-Bake Peanut Butter Cups

Post by Megan Stulberg

Peanut butter and chocolate has been my favourite taste combination for *literally* (read this in a Chris Traeger voice) as long as I can remember. Seriously! I always got my mum to buy them in bulk around Halloween so I could eat all the extra ones after trick-or-treaters came and went. Now that I’m a fully functioning adult member of society, however, I’ve come up with a healthier version out of necessity.

Get cho’ fix! These babies are gluten-free, vegan and no-bake. You can easily make them raw, too, by switching peanut butter to almond butter.

INGREDIENTS:

• 1 cup smooth peanut butter, melted or room temperature
• 1/2 cup + 2 tbsp melted coconut oil
• 1/2 cup raw cacao powder
• 1/4 cup pure maple syrup or agave nectar
• 1 tsp Himalayan salt

DIRECTIONS:

1. Line muffin tray with paper baking cups.
2. Use a high-speed food processor or blender to combine 1/2 cup coconut oil, 1/4 cup pure maple syrup and 1/2 cup raw cacao powder together until a liquid consistency is reached. If you don’t have a food processor or a blender, use a microwave instead: stop to whisk together every 30 minutes to prevent burning, then keep melting.
3. Spoon 1 heaping tbsp chocolate batter into bottom of muffin cups so they’re approximately 1/4 of the way full. You should have about half of the mixture left.
4. Set muffin tray aside in freezer for time being.
5. In medium mixing bowl, “whip” the peanut butter together with 2 tbsp coconut oil and a touch of salt until as smooth as possible. If you have to…you can pop this in the microwave as well. Shhhh.
6. Once the chocolate layer is frozen solid (or at least firm), Place a dollop of peanut butter on top of each. It will spread out to the edges, flatten then put baking tray bake in freezer.
7. Wait for peanut butter layer to set. This should take about 30 minutes.
8. Pour all remaining liquid chocolate on top of the peanut butter layer to finish off the cups.
9. Let set in freezer overnight to set.Makes approximately 6 servings. Serve directly from freezer – they should be chilled when serving as they melt easily and you can still bite into them when they’re cold.
   Enjoy!

Raw Chocolate Avocado Mousse Tarts

Post by Megan Stulberg, Alexandra Courts and Aine Davis

We’re back! With another video, you lucky dogs you.

Remember when we made that pad Thai? And those mimosas? Well we made raw chocolate avocado mousse tarts afterwards, and filmed that too. These are the perfect “something sweet” to enjoy after an afternoon of food and fun with your best gal (or guy, or non-binary) pals.

These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Being fuelled by mimosas is also beneficial, but not a requirement.

Watch the video, then follow our recipe! Enjoy.

 
 INGREDIENTS:

For the Tart Bases…

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

For the Mousse…

• Flesh (lol gross) of 2 ripe avocados
• 1/2 cup raw cacao powder
• 1/4 cup 100% maple syrup or blue agave
• 2 tbsp coconut oil
• 1 tsp pure vanilla extract
• Pinch of pink Himalayan salt

DIRECTIONS:

1. Line a muffin/cupcake tray with plastic wrap or strips of wax paper, as shown in the video.
2. Blend the dates, raw almonds, shredded coconut, raw cacao powder, and pink Himalayan salt until mixture is fine in texture and thoroughly combined.
3. Press the tart mixture into the base of each muffin base. 1/4 inch of the way full is ideal. Set aside tray with tart bases in freezer for time being.
4. Blend all ingredients for the mousse together until smooth and creamy in consistency.
5. Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look.
6. Allow the tarts to freeze for 1-2 hours before serving.
7. Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.

Serve chilled. Makes approximately 8-10 servings.

Mini apple pies (raw)

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!

Ingredients…

• 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

Directions…

1. Line a muffin tray with plastic wrap or long, thin strips of wax paper (the latter is easier).
2. 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.
3. 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.
4. 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.
5. 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.

Vanilla Chia Pudding Parfaits (gf/v/raw)

Post by Megan Stulberg, Photos by Jenn McNaughton

These parfaits were perfect! I’m good friends with Jenn McNaughton, fashion blogger extraordinaire. Seriously though, check out her work at ethcsofstyl.com. Jenn recently interviewed me for the Ryersonian, and we discussed how the Human Rights Commission of Ontario has legally recognized veganism as an ideology with protection against discrimination. I headed over to Jenn’s apartment last Saturday, equipped with groceries and a hearty appetite, to whip up these treats for Jenn to photograph to accompany the article.

Ingredients…

• 3 cups unsweetened almond milk
• 1/2 cup fresh strawberries,chopped
• 1/4 cup fresh whole blueberries
• 1/4 cup 100% maple syrup
• 9 tbsp (0.56 cups) white chia seeds
• 2 tbsp pure vanilla extract
• 2 tbsp unsweetened coconut flakesDirections…
  1. Whisk together almond milk, maple syrup and vanilla in large bowl or plastic storage container.
  2. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
  3. Cover bowl with cling wrap and leave in fridge overnight.
  4. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
  5. When ready to serve, scoop chia pudding into mason jars by the tbsp. Layer with fresh fruit and coconut flakes, or simply add after as toppings.

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

  

Raspberry Matcha “Cheesecake” Bars (raw, gf, v)

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!
   Ingredients…

• 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

Directions…

1. Line the bottom and sides of an 8-inch square baking pan with long strips of parchment paper.
2. For the base: blend the almonds, cacao powder, shredded coconut, and dates until the pieces are finely ground and everything is thoroughly combined.
3. Press and flatten this mixture into the bottom of the pan. Set aside in freezer.
4. 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.
5. Pour, then spread the cheesecake layer out evenly on top of the chocolate base. Place back in freezer to allow layer to set.
6. 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.
7. Pour and flatten mixture overtop of the set raspberry layer.
8. 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.
9. 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.
10. Enjoy!

Serve chilled. Makes approximately 10-12 slices.

Pineapple Cream Dream Bars (raw, gf, v)

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.

Ingredients:

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

Directions:

1. Combine all “base” ingredients in a high-speed blender or food processor until finely chopped and thoroughly incorporated.
2. Line a square pan with long strips of parchment paper that hang over the edges.
3. 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.
4. Combine the cashews, pineapple, coconut oil, maple syrup, shredded coconut and vanilla extract until creamy in consistency.
5. Smooth cream overtop of base evenly. Sprinkle additional shredded coconut on top.
6. Leave in freezer overnight.
7. 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.
8. 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.

Raw Frosted Brownies

Recipe by Megan Stulberg

Alright alright alright! More raw desserts, surprise surprise! But seriously, the holidays were good to me. I made these brownies for a big family lunch a few days before Christmas, and they were all gobbled up within the hour. I was happy that they were so popular among my dairy-consuming relatives, but also kind of bummed at the same time that there weren’t leftovers for me to greedily hoard?

Ingredients:

For the base…

• 1 1/4 cup raw walnuts, soaked 1 hour + drained
• 1 cup pitted dates
• 1/4 cup raw cacao powder
• 1/4 cup room temperature coconut oil

For the fudge frosting…

• 1/2 cup raw cacao powder
• 1 cup room temperature coconut oil
• 1 cup 100% maple syrup

Directions:

1. In a high-speed blender or food processor combine 1 cup of the walnuts with the dates, cacao powder and coconut oil. Stop blending when a fine, ground consistency has been reached.
2. Line a square baking pan with very long strips of wax paper so that the ends hang out of the pan.
3. Press batter into bottom of pan firmly with a fork or your fingers until an even, thin layer has formed. Press additional 1/4 cup whole walnut pieces directly down into batter, then even out again.
4. Place pan in freezer for at least 30 minutes to set.
5. While waiting, make the fudge frosting by blending together the coconut oil, maple syrup and raw cacao powder. You want it to be as smooth and pourable as possible so if it isn’t blending properly, add more coconut oil by the tbsp, then continue.
6. Remove pan from freezer. Pour frosting on top and smooth evenly with a knife.
7. Leave in freezer to set. Ideally, it should be left overnight, but 2-4 hours should do. Be sure not to attempt to remove before they’ve set or else they’ll be impossible to cut (AKA one big gooey blob).
8. Pop out of dish by pulling up on the edges of the wax paper. P
9. lace on cutting board and use a large knife to slice into square pieces. If they need time to thaw, let sit at room temperature 1 hour before slicing. Serve immediately or keep in fridge. Enjoy!

Serve chilled. Makes approximately 12 pieces.

Raw double chocolate brownies

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.

Ingredients…

• 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

Directions…

1. Line a 6-8 inch square pan with long strips of parchment paper.
2. Blend all ingredients together, but leave 1/4 cup of the walnuts aside.
3. Pour “batter” into square pan. Push down with fingers or fork to form an even layer. Press additional walnut chunks into top.
4. Leave in freezer for 1 hour to set.
5. 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.
6. Serve immediately, or thaw for 30 additional minutes if needed.

Makes approximately 9 servings.

No-Bake Gingerbread Men Cookies

Post by Alexandra Courts 

The holidays are approaching, so we’ve come up with a recipe for a no-bake version of a very classic treat. Say hello to these cute and fiesty little gingerbread men… shaped like ninjas, because why not? All you’ll need to recreate this festive goodie is a handful of ingredients and a dehydrator. Keep on reading for the lowdown!

  

Tools…

• 1 package Fred & Friends Ninjabread Men Cookie Cutters (or standard gingerbread man-shaped cookie cutter)
• 1 dehydrator

Ingredients…

• 1.5 cups dates (pitted and soaked overnight)
• 1 cup raw almonds
• 1 cup rolled oats (gluten-free if desired)
• 0.5 cup ground flaxseed
• 2 tbsp cinnamon
• 1.5 tbsp nutmeg
• 1 tbsp ginger

Directions…

1. Blend dates until a paste-like texture is formed. Set aside in small bowl while you complete next step.
2. Blend raw almonds, rolled oats , flax and spices until a fine, ground texture has been reached. Combine with dates by folding “dough” repeatedly with hands.
3. Roll out the combined mixture with rolling pin between two pieces of parchment paper. Ensure that “dough”is at least of 1/2 inch thickness.
4. Use cookie cutter to shape your cookies. Repeat the rolling process until all is used.
5. Place the cookies in a dehydrator at 150 F for 2 hours.

Enjoy! Yields 10-12 cookies.

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.

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.