Lemon Raspberry Cake Doughnuts (v, gf)

Post by Alexandra Courts

Egg is often used as a replacement binder in gluten-free baked goods, which makes finding ones that are also vegan a rarity. That’s why I whipped up this recipe…so people with multiple food restrictions can have their cake (doughnut), and eat it too!

 Ingredients…

• 1 lemon, juiced
• 2 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
• 1 cup coconut sugar
• 1/2 cup frozen raspberries
• 1/3 cup unsweetened apple sauce
• 1/3 cup melted coconut oil
• 1/4 cup hot water
• 2 tbsp ground flax
• 2 tbsp vanilla extract
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda

Tools needed…

• 1 doughnut pan

Directions…

1. Preheat oven to 325F. Coat tray with additional tbsp of melted coconut oil so doughnuts won’t stick.
2. In large bowl mix together hot water and ground flax. Let mixture sit for 5 minutes to thicken. Add in lemon juice, melted coconut oil, vanilla extract and apple sauce. Mix together then set aside.
3. In a separate bowl mix together flour, coconut sugar, salt, baking powder and baking soda.
4. Whisk together all ingredients from both bowls in larger bowl until batter has formed.
5. Pour batter into greased doughnut moulds, filling each 3/4 of way.  Press frozen raspberries individually into batter-filled moulds.
6. Bake in oven for 10 minutes, or until the doughnuts appear to be slightly golden brown. Remove tray, flip doughnuts over, then place back into oven for 7-10 additional minutes.
7. Let cool for 10 minutes afterwards before removing from pan.

Enjoy! Makes approximately 12 doughnuts.

Chocolate drizzle pancakes

Post by Alexandra Courts  

Thinking about going out for brunch this weekend? Fuhgeddaboudit! Stay in and make these in your pyjamas instead.

INGREDIENTS:

• 1 gluten-free all purpose flour (Bob’s Red Mill brand)
• 2 flax eggs*
• 1 cup non-dairy milk (I used almond milk)
• 1/4 cup raw cacao powder
• 1/4 cup coconut oil
• 4 tbsp maple syrup
• 1 tbsp coconut sugar
• 1 tbsp baking powder

DIRECTIONS:

1. Whisk together all dry ingredients (flour, coconut sugar and baking powder) in large bowl.
2. *Make flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp hot water in small bowl. Set mixture aside for 5 minutes to set.
3. Add non-dairy milk to dry mix and whisk together until smooth. Add flax and whisk until combined to thicken batter.
4. Heat 2 tbsp coconut oil in a large frying pan on medium heat. Scoop or pour batter onto pan, using approximately 1/4 cup batter for each pancake. When brown on one side, flip and continue cooking. Repeat step and cook each pancake individually with remaining batter.
5. To make chocolate sauce: Melt coconut oil in microwave or stovetop. Add maple syrup and raw cacao powder, then whisk together until smooth. Allow sauce to cool entirely.
6. Serve pancakes hot with chocolate drizzle poured on top, as well as additional garnishes if desired (shredded coconut and fresh raspberries shown in photo).

Serve immediately. Makes approximately 6 pancakes (2 servings)

No-Bake Tiramisu with Mocha Mousse and Vanilla Cashew Cream

Post by: Alexandra Courts

(Posted in advance on our Instagram here)

Cashew cream? More like cashew dream! This cake was devoured within less than two days and I have no regrets.   

Ingredients:

For the crust…

• 2 cups medjool dates
• 1 cup soaked walnuts
• 1/2 cup raw almonds
• 3 tbsp flaxmeal
• 2 tbsp bold coffee grounds
• 2 tbsp maple syrup

For the mocha mousse…

• 5 medjool dates (pitted)
• 1.5-2 cups soaked raw cashews
• 1/2-3/4 cup light coconut milk (1/2 can)
• 1/4 cup cacao powder
• 1/4 cup raw blue agave or maple syrup
• 1 tbsp bold coffee grounds

For the vanilla cashew cream…

• 1.5-2 cups soaked cashews
• 3/4 cup cup light coconut milk (1/2 can)
• 1/4 cup raw blue agave or maple syrup 
• 2 tbsp pure vanilla extract

Directions:

1) For the crust, blend the soaked walnuts, raw almonds, flax meal, and coffee grounds until fine in texture. Add the dates and maple syrup, then continue blending until combined. 

2) Press the mixture into either an 8inch or a 9inch (depends on personal preference: smaller pan will make for a thicker, taller cake) cake pan lined with plastic wrap. Press the mixture into the pan firmly until level.

3) To make the mocha mousse, blend the cashews and coconut milk coarsely together. Add the remaining mousse ingredients and blend at high speed until the mixture is smooth. Add the mousse in heaping spoonfuls on top of the crust and spend the mixture out to the edges. Set aside in the freezer to chill. 

4) Blend the vanilla cashew cream ingredients on high speed until the mixture is smooth and spread it over top of the mocha mousse. 

5) Sift an even mix of raw cacao powder and bold coffee grinds (even cacao nibs if you have!) over the final layer. 

6) Set tiramisu in freezer for 1-2 hours before serving. Overnight also does the trick!

 Yield: 9″ Cake (8-10 slices) 

Raspberry Chia Jam Bars

By contributor Alexandra Courts 

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

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 Chocolate Almond Tarts

Recipe by contributor Megan Stulberg

I picked up a tub of dates and a bag of almonds from the grocery store on my way home last night, then improvised the rest with whatever I could find in my kitchen! This dessert is raw, gluten-free, vegan, refined sugar-free, no bake, and extremely easy to make.

Ingredients…

• 1 cup raw almonds, soaked overnight
• 1 cup parnoosh pitted dates, soaked overnight
• 3 tbsp raw cacao powder
• 2 tbsp raw cacao nibs
• 1 tbsp coconut oil
• 1 tbsp organic agave nectar (can substitute maple syrup/other natural sweetener of your choice)

Directions…

1. After soaking, drain dates and almonds.
2. In a high-speed blender or food processor, combine dates and almonds until thoroughly incorporated.
3. Add cacao powder, nibs, coconut oil and agave nectar. Continue blending.
4. Line standard cupcake tray with plastic wrap.
5. Scoop batter into cups and compact each by pressing down with a fork.
6. Top each tart with two raw almonds as garnish.
7. Leave in freezer for 12 hours to set.
8. Carefully remove tarts from tray. Let thaw in fridge for at least 2 hours before serving (leftovers can be kept frozen).

Serve cold. Makes 6 tarts — 5 are pictured, but that’s because I ate roughly one sixth of the batter. Oops!

Coffee Cream Mocha Brownie Bites

Recipe by Megan Stulberg

I used to hate mocha anything as a kid. How foolish of me! Thankfully my tastebuds matured eventually and now I incorporate the flavour as often as possible, like I did with these perfect little desserts pictured below.

This recipe is gluten-free, vegan, no-bake, refined sugar-free, and 95% raw.

INGREDIENTS:

For the brownie…

• 1 cup raw almonds, soaked and drained
• 1 cup medjool dates, pitted
• 1/4 cup raw cacao powder
• 1 tbsp raw cacao nibs
• 1 tbsp coconut oil, melted
• 1 tsp agave nectar or organic maple syrup
• 1/2 tsp ground coffee/espresso (exclude to make 100% raw)
• Dash of pink Himalayan salt

For the cream…

• 1 cup raw cashews, soaked and drained
• 1/2 lemon, juiced
• 2 tbsp water
• 1 tsp coconut oil, melted
• 1 tsp agave nectar or organic maple syrup
• 1 tsp ground coffee/espresso (exclude to make 100% raw)

DIRECTIONS:

1) Combine dates and almonds in a high-speed blender or food processor until finely chopped. Add cacao powder, cacao nibs, coconut oil, syrup, espresso and salt. Continue blending until thoroughly combined.

2) Line a square baking tray (I actually used a tupperware container) with plastic wrap. Pour the “batter” in and use a fork to press it down firmly and evenly. Top with additional cacao nibs if desired. Place in freezer for 1 hour.

3) Blend cashews, lemon juice, water, coconut oil, syrup and espresso together. Combine until no cashew chunks are visible and the texture is smooth.

4) Grab edges of plastic wrap tightly and pull upwards to remove brownie base from tray. Use a large cutting knife and separate the base into squares.

5) With a spoon, top each brownie with a dollop of cashew cream. Add a sprinkle of espresso to each as garnish.

Serve chilled. Makes approximately 9 brownie bites.

To store: Keep in freezer. Thaw in fridge for 2 hours as desired.

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:

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!

Cool News!

Vegan Girlfriend had the honour of being featured in The Black Rabbit publication.

Check out our spread on pages 102-103!

We’re looking forward to working with them further!

Don’t forget!

Like us on Facebook! Who ever is our 500th like has a chance to have their photos featured on our Instagram.

Peanut Butter Banana Cream Pie: Raw, Gluten-Free, Vegan, Refined Sugar-Free

By contributor Alexandra Courts

This dessert combines all of my favourite ingredients: banana, peanut butter and chocolate! It’s full of healthy and natural ingredients, so I highly recommend helping yourself to a second serving (and a third, and a fourth, and so on).

Ingredients:

Crust…

• 1 1/2 cups medjool dates, pitted
• 1 cup raw walnuts or raw pecans
• 1/2 cup shredded unsweetened coconut
• 1/4 cup raw cacao powder

Filling…

• 2 ripe bananas, mashed
• 1 can of full fat coconut milk, solidified
• 1 1/2 cups raw cashews (soaked overnight)
• 1/4 cup maple syrup
• 3 tbsp lemon juice

Topping…

• 1 can of full fat coconut milk, solidified
• 1/4 cup raw cacao nibs
• 4 tbsp natural peanut butter

Directions:

1. Blend shredded coconut, nuts and raw cacao powder together. Add dates and continue blending until thoroughly combined.
2. Pour mixture into a round 8-inch pan lined with plastic wrap, then press down evenly to form crust. Set aside.
3. After draining, blend soaked cashews. Add bananas, coconut milk, maple syrup and lemon juice. Blend until smooth.
4. Pour filling into pan and evenly spread over crust. Set aside in freezer for 1 hour.
5. While pie is setting, blend peanut butter and coconut milk together to form whipped topping. Top immediately before serving.

Makes 6 servings.

Banana Coconut Butter Tarts

By Megan Stulberg and Alexandra Courts

These little babies are gluten-free, vegan, low FODMAP, soy-free and no bake! Try our recipe to add something sweet to your next picnic, summer potluck or backyard BBQ. 

Ingredients…

For the crust: 

• 2 cups unsweetened shredded coconut 
• 1/2 cup gluten-free graham cracker crumbs 
• 1/2 cup raw pecans 
• 1/4 cup melted Earth Balance soy-free “butter”

For the filling:

• 2 bananas, ripe
• 1 can regular coconut milk, chilled
• 1/2 cup unsweetened shredded coconut
• 1/3 cup corn starch
• 1/4 cup 100% maple syrup 
• 2 tbsp vanilla extract 
• 2 tbsp raw cacao nibs 
• 1 tsp salt 

Directions…

1. Preheat oven to 350 degrees. 
2. On a lined baking sheet, evenly spread out shredded coconut. Bake in oven for 4-6 minutes until lightly toasted and golden brown in colour. 
3. In a large bowl, thoroughly mix together coconut, graham cracker crumbs, pecans and “butter”.
4. Loosely line a cupcake tray with cling wrap. Scoop 1 tbsp of graham cracker mixture into each mould. Press down with fingers to ensure crust is tightly packed. Place in freezer for 20 minutes.  
5. Blend all filling ingredients together until a thick and creamy consistency has been reached. Let chill in fridge for 15-30 minutes. 
6. Remove crusts and filling from fridge. Pour filling into crusts. Top with additional graham cracker crumbs, toasted coconut, raw cacao nibs and pecan pieces. 
7. Leave in fridge for an additional hour. 

Serve chilled and garnish with seasonal fruit.  Makes 12 small tarts.