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.

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 Chocolate Salted Caramel Tarts

Post by Alexandra Courts

Got some unused mason jars kicking around your kitchen? Of course you do! Everybody does! Pop the lids off and follow this recipe to achieve greatness.

INGREDIENTS:

• 2 cups dates, soaked
• 2 cups raw cashews, soaked
• 1 cup raw walnut pieces
• 1 cup light coconut milk (canned)
• 3/4 cup raw cacao powder
• 3/4 cup raw blue agave
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut oil
• Sea salt, to taste

DIRECTIONS:

FOR THE SALTED CARAMEL BASE…

1. Blend together 1/2 cup raw cacao powder, dates, walnuts and shredded coconut together until combined.
2. Press mixture into base and sides of each mason jar lid, keeping middles low to be filled momentarily. Set aside.

FOR THE NEXT LAYER…

1. Blend cashews, 1/2 cup agave and coconut milk together until a smooth and creamy consistency is reached.
2. Spoon filling into the centres of each mason jar lid. Set tarts in freezer while you prepare the next layer! So many layers.

FOR THE RAW CHOCOLATE TOPPING…

1. Whisk together melted coconut oil, 1/4 cup agave and 1/4 cup raw cacao powder. Cool in fridge for 1 hour, then spoon a dollop onto each tart. Finish with a pinch of salt
2. Let tarts set in freezer overnight, then thaw at room temperature 1 hour before serving.

Serve chilled. Enjoy! Makes approximately 12 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 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 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.

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) 

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.

Lemon Date Chia Pudding

Recipe by Megan Stulberg

Pudding has quickly become one of my favourite snacks to make! I buy chia pudding pods on-the-go a lot, but making it at home instead means bigger portions and more flavour choices.

This recipe is vegan (obviously) as well as gluten-free, raw, no-bake and refined sugar-free. Soaked chia seeds are amazing for digestion! Learn more about the benefits of chia seeds here.

Ingredients…

• 1 lemon, juiced
• 2 cups unsweetened almond milk
• 1/2 cup medjool dates, pitted
• 1/2 cup black chia seeds
• 2 tbsp maple syrup
• Handful of blackberries, for garnish

Directions…

1. Using a high-speed blender, chop dates until finely processed.
2. Mix chia seeds and almond milk together in a large bowl. Add dates, lemon juice and maple syrup.
3. Let pudding sit in refrigerator overnight.
4. Remove pudding from fridge once thick. Top with fresh fruit of your choice. Serve chilled.

Makes four servings (or one really big serving, if you’re me).