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.

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 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.

THANKSGIVING FEAST ON LOCK: 6-PART RECIPE POST

Alright, so I went a little wild this Thanksgiving. Hell, I go a little wild every Thanksgiving. I made butternut squash risotto, mushroom gravy, maple sweet potato mash, kale caesar salad and (*drumroll please*) raw pumpkin pie topped with coconut whipped cream. Please note that all the food below was: a) made for 2 people and b) consumed within 24 hours. I will be signing autographs all week, thanks.

Two of these recipes have already been posted on Vegan Girlfriend! For the maple sweet potato mash, view the original post here. For the kale caesar, add fresh lemon to the original post here.

BUTTERNUT SQUASH RISOTTO

INGREDIENTS…

• 4 cloves garlic, minced
• 1 red onion, chopped coarsely
• 3 cups gluten-free vegetable stock
• 2 cups butternut squash, cubed
• 1 cup arborio rice
• 1 cup chopped kale leaves
• 1/2 cup white wine
• 1/2 cup vegan butter
• 1/4 cup almond or soy milk
• 2 tbsp nutritional yeast
• 2 tbsp cold-pressed EVOO
• 2 tbsp ground sage
• 1 tbsp onion powder
• Sea salt and black pepper, to taste

DIRECTIONS…

1. Preheat oven to 400F.
2. Cook arborio rice re: instructions on packaging. Risotto is unique because you have to cook rice in a saucepan, not a pot. Slowly add white wine and 2 cups vegetable stock while cooking. Be sure to stir regularly, as arborio rice sticks and burns easily! Drain and set aside.
3. Place cubed squash in pot of boiling water on medium-high heat. Cover, then let cook until squash is tender with fork (approximately 10-15 minutes). Drain, then set aside.
4. Blend squash, 1 cup vegetable stock, “butter,” almond milk, nutritional yeast, salt and pepper into a puree.
5. In a large saucepan, saute garlic and onion in EVOO until browned. Add rice and kale and cook on low heat for 5 minutes. Add squash puree and turn up to medium heat. Cook 5 minutes while stirring regularly. Once rice has absorbed, remove from heat.
6. Transfer everything to casserole dish and bake in oven for 15-20 minutes until top layer firms up.
7. Let cool 20 minutes before serving.

Makes 4 heaping servings.

IMPROVED MUSHROOM GRAVY: 

INGREDIENTS…

• 2 cups gluten-free vegetable stock
• 1 cup chopped cremini mushrooms
• 1/4 cup gluten-free brown rice flour
• 1/4 cup almond or soy milk
• 2 cloves garlic
• 1/4 red onion, coarsely chopped
• 2 tbsp ground sage
• 2 tbsp vegan butter-style spread
• Sea salt and black pepper, to taste

DIRECTIONS…

1.  Heat EVOO in large skillet over medium-high heat. Add onion and saute for 3 minutes until browned. Add sage, garlic, mushrooms, almond milk, salt and pepper. Cook until mushrooms are browned, stirring regularly. Add vegetable stock and vegan butter-style spread, lower heat to simmer. Once most liquid has evaporated, add vegetable stock and brown rice flour. Stir occasionally and cook for an additional few minutes. For thicker gravy, feel free to add additional flour by the tbsp.
2. Remove from heat. Top with additional sage. Serve hot!

Makes approximately 2 cups of gravy (4 servings).

RAW PUMPKIN PIE WITH COCONUT WHIP:

INGREDIENTS…

FOR THE CRUST:

• 1 cup raw walnuts
• 1 cup pitted dates
• 2 tbsp unsweetened shredded coconut
• Pinch of raw pink mountain salt

FOR THE FILLING:

• 1/2 large can pure pumpkin puree (not technically raw, but cut me some slack)
• 1/4 cup coconut oil
• 1/4 cup 100% maple syrup
• 1 tbsp nutmeg
• 1 tbsp cinnamon
• 1 tsp ginger

FOR THE WHIP:  

• 1 standard can full-fat coconut milk, left in fridge overnight
• 2 tbsp 100% maple syrup
• 1 tbsp organic vanilla extra

DIRECTIONS…

1. To make crust: pulse walnuts, shredded coconut and dates in food processor until crumb-like consistency has been reached. Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust.
2. To make filling: blend all ingredients until smooth. Spread onto crust and let set in freezer overnight until set. Additionally, leave can of coconut milk in fridge overnight to set.
3. Next day: Leave in refrigerator for 2 hours to thaw, or room temperature for 1 hour.
4. Make coconut whip while pie is thawing. Carefully open coconut milk without tilting or shaking the can. Scoop out all the cream from the top, leaving the coconut water that has separated at the bottom of the can.
5. With an electric mixer, beat cream together with maple syrup and vanilla extract until sharp peaks form. Be careful not to over-whip.
6. Serve pumpkin pie sliced with dollops of coconut whip on top. Leftovers can be kept in fridge.

Makes 1 small pie (4 servings).

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)

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 Salted Caramel Pecan Pie

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I started a full-time office job soon after graduating university a few months ago. As much as I love what I do, I often end up living off of snacks throughout the day as a result! I’ve actually become quite addicted to the KIND maple glazed pecan and sea salt bars, which are sold at the convenience store in my building. I guess I liked the flavour combination so much that I accidentally turned it into one of my no-bake desserts.

Ingredients…

• 1 cup raw pecans, soaked overnight
• 1 cup raw walnuts, soaked overnight
• 1 cup pitted dates
• 1/4 cup coconut oil
• 1/4 pure maple syrup
• 1 tsp raw pink mountain salt, to taste

Directions…

1. Combine all ingredients in a high-speed blender or food processor until smooth.

2. Press mixture firmly into cake or springboard pan lined with plastic wrap.

3. Top with additional pecan halves for presentation. Sprinkle a bit more salt on top if desired.

4. Leave pie overnight in freezer to set.

5. Remove from freezer, pop pie out of pan and slice. Pie will stay soft when frozen, so serve chilled.

6. DIG IN! Makes approximately 6 servings.

Strawberry Cashew Cream Dip (Raw)

By contributor Megan Stulberg

(Posted in advance on our Instagram here)

This was the first thing I devoured on Valentine’s Day morning after doing a 3-day juice cleanse! I paired this homemade strawberry cashew cream dip with some banana goji brittle from Live Organic Raw and a vanilla pop tart from Bunner’s.

Ingredients…

• 1 lemon, juiced
• 1 cup organic raw cashews, soaked
• 1/2 cup fresh strawberries
• 1 tbsp organic coconut oil, room temperature

Directions…

1. Combine all ingredients in a food-processor/blender until thoroughly combined.
2. Let mixture set in freezer for 1 hour, then move to refrigerator.
3. That’s it! Use as a spread, dip, icing, anything.

Serve chilled. Keep in the fridge up to 5 days.

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 Key Lime Avocado Tarts

Post by Megan Stulberg 

(Posted in advance on our Instagram here)

If you guys are sick of our raw dessert posts…then too bad! These key lime avocado cream tarts taste the way summer should feel: light and guiltless.

INGREDIENTS:

For the crust…

• 2 cups raw almonds
• 1 cup unsweetened shredded coconut
• 1/4 cup coconut oil
• 2 tbsp 100% maple syrup

For the filling…

• 10 key limes, juiced
• 2 avocados, pitted and scooped
• 1/4 cup coconut oil
• 2 tbsp 100% maple syrup
• 1 tbsp pure vanilla extract

DIRECTIONS:

1) In a high-speed food processor/blender combine almonds, coconut, oil and syrup until finely incorporated.

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

3) Blend juice from key limes, avocado meat, oil, syrup and extract together into a smooth but workable cream.

4) Pour filling on top of each crust. Top with additional key lime slices for garnish if desired.

5) Place tray in freezer for 2 hours to set. Remove tarts from pan and let thaw at room temperature for 1 hour before serving.

Freeze leftovers immediately or avocado in cream will turn brown.

Makes approximately 9 servings.