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.

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.

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 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.

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.

Raw blueberry swirl cheesecake

Post by Megan Stulberg

Another (delicious) raw cheesecake recipe from Vegan Girlfriend? Shocker! If it ain’t broke, don’t fix it.

Ingredients…

• 1 lemon, juiced
• 2 cups raw cashews, soaked overnight
• 1 cup medjool dates, pitted and soaked 1 hour
• 1 cup raw walnuts, soaked 1 hour
• 1 cup frozen blueberries
• 1/4 cup unsweetened shredded coconut
• 1/4 cup organic coconut oil
• 1/4 cup 100% maple syrup
• Dash of almond milk, as desired
• Water, as needed

1. Make crust by using food processor to chop walnuts and dates until thoroughly combined.
2. Press mixture evenly (and tightly packed) into deep cake pan lined with plastic wrap. Set aside in freezer.
3. Combine cashews, lemon juice, coconut, oil, syrup and almond milk in food processor until creamy in consistency. Pour 3/4 of mixture on top of crust and leave 1/4 in food processor. Set pan back in freezer for 30 minutes.
4. Add blueberries and water to food processor. Continue blending until a thick liquid is formed.
5. Pour blueberry garnish directly onto cheesecake. Use chopstick or fork to shift mixture to create a swirl pattern.
6. Leave in freezer overnight to set. Place in refrigerator at least 3 hours before serving to thaw.

Serve chilled. Makes 1 cheesecake (approximately 6-8 slices).

Raw Chocolate Raspberry Mousse Cake

Post By: Alexandra Courts  

Chocolate and fruit go together like peanut butter and jam! I’m not sure why, but that flavour combination will always have a special place in my heart.   

Required materials:

• 1 standard loaf/bread pan

Ingredients:

For the crust…

• 2 cups dates, pitted and soaked 1 hour
• 1 cup raw walnuts
• 1/2 cup raw cacao powder

For the chocolate mousse…

• 1 1/2 cups raw cashews, soaked overnight (if possible, or at least 2 hours)
• 3/4 cup light coconut milk
• 1/2 cup raw cacao powder
• 1/2 cup raw blue agave or 100% maple syrup
• 1/4 cup dates, pitted and soaked 1 hour

For the chocolate-covered raspberries…

• 1/4 cup frozen raspberries
• 1/4 cup melted coconut oil
• 4 tbsp raw blue agave or 100% maple syrup
• 2 tbsp raw cacao powder

Optional…

• Shredded coconut, for garnish

Directions…

1. Blend all “crust” ingredients together until thoroughly combined. Press mixture into loaf pan lined with wide strips of parchment paper. Ensure this layer is thick, tightly packed and evenly spread.
2. Blend the “mousse” ingredients until smooth and creamy. Pour mixture into pan on top of crust layer. Level the mousse with the back of a spoon.
3. Place pan in freezer to set for at least 1 hour.
4. Start preparing the chocolate sauce to dip raspberries in by melting coconut oil  (if not already liquid at room temperature), then whisking together with agave and cacao powder.
5. Allow the chocolate to cool and thicken for 5-10 minutes.
6. Dip each raspberry in chocolate sauce, place on a sheet of parchment paper, then place in freezer to cool for about 5 minutes.
7. Place frozen chocolate-dipped raspberries on cake and garnish with shredded coconut if desired.
8. Let mousse cake set in freezer for 2 hours, then thaw at least 1 hour at room temperature before slicing and serving.

Enjoy! Makes approximately 8 slices.

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:

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.