Is been a while since I’ve made some raw treats and I have an abundance of blackberries growing so I adapted this recipe from my Raw Raspberry Cheesecakes it’s almost identical 😊 Picked some pansy flowers and chamomile flowers to decorate 🌼
Blackberry Mini “Cheesecakes”
(Extras for bliss balls or bars)
•1 Cup almonds
•1 Cup dates, soaked
•1Tbsp cacao powder
•1/4 Cup shredded coconut
•1 Cup raw cashews, soaked overnight or at least 6hrs
•1/2 Cup blackberries
•1/4 Cup raw honey or choice
•1/4 Cup Coconut oil
•1/2 tsp pure vanilla extract
•2Tbsp fresh lemon juice
•3/4 Cup blackberries, mashed
•1/2Tbsp raw honey (optional)
•1Tbsp chia seeds
Soak dates in hot water for about 20 minutes (fresh medjool dates don’t need to be soaked). Prepare muffin tin by cutting strips of parchment and placing in muffin tin for easy removal or use single silicone cups. In food processor blitz almonds until little bits, add dates, cacao powder and coconut and blitz until you get doughy texture. Portion out 6 tablespoon size balls and press into prepared muffin tins (use the extra dough and roll into balls or form bars for later snacks :). For top layer mash blackberries and honey or blitz in food processor, stir in chia seeds and let rest for about 10 minutes and prepare filling. Clean food processor and combine all filling ingredients until smooth, scraping sides down as needed. Divide evenly between the 6 muffin tins. Spoon top layer evenly over the tops. Place in freezer overnight. Store in freezer and allow 20min to thaw when ready to eat.
It’s world vegan month and I love creating raw vegan treats so I whipped up these masterpieces! Adapted somewhat from my lemon coconut truffles. These seriously take 5 minutes to make!
•1/2 cup almond meal
•1/2 cup coconut flour
•2 Tbsp extra virgin coconut oil
•3 Tbsp peanut butter (or any nut/seed butter)
•1Tbsp maple syrup
•1tsp pure vanilla extract
•2Tbsp fresh squeezed orange juice
•1tsp orange zest
•Dash pink Himalayan salt
•Chocolate chips as desired
Place all ingredients except chocolate chips in food processor and pulse into well combined, should look somewhat crumbly but will stick together. Roll into 10 balls, place on parchment lined sheet and stick with chocolate chips if desired (if you add chocolate chips before rolling they will be harder to roll as they kinda fall apart *I did this-just extra careful). Enjoy! Store in fridge.
These yummy squares taste so fricking amazeballs, I had to share the recipe with you! Hope you enjoy add much as I did! Keep scrolling ⬇⬇⬇
Strawberry Coconut Squares
•½ cup coconut butter
•½ cup coconut oil
•2Tbsp raw honey (maple syrup for vegan)
•2 scoops (62g) vanilla protein powder (I used @KaizenNaturals)
•1 Cup chopped strawberries (about 6 whole)
•½ Cup unsweetened almond milk
•Dark chocolate for drizzle
➡Blend vanilla protein, chopped strawberries and almond milk until smooth, set aside. In double boiler melt coconut butter, coconut oil and honey until no clumps remain. Pour strawberry protein mixture into coconut mixture and stir until well combined. Line 8×8 dish with parchment and pour mixture in. Place in freezer to harden for at least 6 hours. Cut into 16 squares. If desired add layer of chocolate before cutting or drizzle with chocolate. Eat completely frozen 😋🍓👌
Macros per serving:
| Calories: 142 | Protein: 4 | Fat: 12 | Carbs: 5 |
A yummy little lemony treat to share with you.
🍋1 Cup unsweetened desiccated coconut plus 3 Tbsp for coating
🍋1/2 Cup almond meal
🍋2 Tbsp extra virgin coconut oil
🍋2 Tbsp Canadian maple syrup
🍋1/2 large lemon juiced and zested (about 1Tbsp of zest)
🍋1/2 tsp pure vanilla extract
🍋Pinch pink Himalayan salt
➡In food processor combine all ingredients until you can form dough. Using your hands form balls. In separate bowl combine the extra coconut, toss balls until well coated. Place on parchment lined dish and set in fridge for at last 30 minutes. Makes 12 truffles. Keep stored in fridge.
I can’t begin to explain the taste of these little gems they are too good for words. The bottom is like a chewy fudgy brownie with a vanilla coconut cream topping. The hard part is only eating one of these! Recipe as follows⬇
➡Chocolate Almond Base:
•1-¼ scoop (appx. 45g) LeanBodyForHer Chocolate whey isolate protein
•⅓ cup raw cacao powder
•¼ cup slivered almonds (plus extra for topping)
•Pinch Himalayan pink salt
•½ cup coconut butter, melted
•2 Tbsp VitaFiber IMO (or honey/agave/maple or rice syrup)
•¼ cup canned light coconut milk
➡Vanilla Coconut Top:
•¼ cup coconut butter, melted
•¼ cup canned light coconut milk
•2 Tbsp xylitol (or granulated sweetener of choice)
•1-½ scoop (appx. 65g) LeanBodyForHer Vanilla whey isolate protein
•¾ cup unsweetened shredded coconut
Line a loaf pan with parchment paper and set aside. In medium bowl combine protein, cacao powder, almonds and salt and set aside. Melt your coconut butter (I slowly melt by placing in small saucepan with water and bring to
a boil until I can get my measurement out). Stir the coconut butter, coconut milk and VitaFiber or other sweetener into the protein mixture with fork or spatula and combine well. Press and spread evenly into prepared parchment lined loaf pan. Place in freezer for 30 minutes and start top layer.
In medium bowl mix together coconut butter and coconut milk, stir in xylitol or other sweetener. Add the protein powder ½ a scoop at a time until well combined and sticky, add shredded coconut and mix in with spatula until all is well incorporated. Press onto bottom chocolate layer and spread until even. Sprinkle slivered almonds over top pressing them lightly into top layer. Refrigerate overnight or flash freeze for about 1-2 hours if you can’t wait like me and slice into 18 squares. Store in fridge.
Notes/options: If you don’t have coconut butter any nut butter should work or cocoa butter it will just have different color and flavor. Feel free to use whatever protein as well. Macros based on original ingredients (IMO is very high fiber). If you would like to make this vegan/paleo feel free to use plant based protein powder.
➡Yield 18 squares
✅Macros per serving:
✅Calories: 146 | Carbs: 7g (fiber 4g/sugar 2g) | Fat: 12g | Protein: 6g
So I recently bought coconut butter … coconut manna … coconut meat puree … whatever you may call it because I have never tried it before. Yep there’s a first time for everything, I did some extensive research on it and plan to make my own once I get a new food processor! Anyway I made some delicious coconut butter and peanut butter cups with some chocolate of course! Here is the recipe below these mouth watering images➡
•½ cup coconut butter, melted
•1 Tbsp coconut oil, melted
•½ tsp pure vanilla extract
•½ tsp agave, honey, coconut cane sugar (optional)
➡Chocolate PB filling:
•¼ cup natural crunchy peanut butter
•1Tbsp cacao powder
•1 tsp agave
•Pinch pink Himalayan salt
Combine all ingredients for chocolate PB filling in small bowl with fork, set aside.
Melt your coconut butter (I put my coconut butter jar in cold water in
saucepan and slowly heat up until melted, you can use double boiler if preferred) and coconut oil. Combine coconut butter and coconut oil in food processor until combined about 20 seconds. Add vanilla and sweetener of choice (it will get thick as soon as you start processing if you are using liquid sweetener), process for about 3-5 minutes until smooth. Line mini muffin tin with 10 liners, add appx 1-1/2tsp of coconut mixture to bottom of each one, then take about 1tsp of the chocolate PB mixture, create small ball and place on top of each cup. Top with appx 1-1/2tsp of coconut mixture and gently spread out to level. Sprinkle with cacao nibs or coconut if desired. Place in freezer for 20minutes to set and store in fridge.
If you are using a liquid sweetner the coconut butter will go solid once you start processing, if you process for appx 5 min it does smooth out. It will still work with a slightly thicker texture just work it as you go. 🙂
If you have ever had an iced capp from Timmies or any iced capp for that matter, these squares taste just like one!
They are raw, vegan, gluten free, paleo, just straight up delicious!
I know you want the recipe so here it is
•1 cup almonds
•1 cup hazelnuts
•1½ cups dates, pitted
•1 Tbsp coconut oil
•1½ cups cashews, soaked overnight
•½ cup coconut milk
•2 Tbsp coconut oil
•2 Tbsp agave
•2 tsp pure vanilla extract
•2 shots espresso, cooled
▶Prepare 2 shots of espresso and place in fridge to cool. Line 8×8 pan with parchment paper. Prepare your base, pulse nuts in food processor until little bits, add dates and coconut oil and combine until you have a sticky dough like texture, add more dates if needed. Press mixture into parchment lined dish and place in freezer. Prepare top layer, combine all ingredients in food processor until smooth texture, pour over base and place back in freezer for at least 4 hours. Slice when frozen and let sit for about 45min before serving. Dust with cacao powder if desired. Store in freezer.
Yield: 16 squares
Cal: 226 | Carbs: 17g (sugar 11g) | Fat: 17g | Protein: 5g