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.
I’ve been wanting to make these for a while now. Finally got a big bucket of cashews on sale and decided to make them! Step by step instructions and recipe below … keep scrolling. Delicious!
All raw ingredients, trying out this new local coconut oil.
Line tins with parchment strips then press your date mixture down coming up about 1/3 of the tins.
Pour cashew mixture over crust.
Swirl raspberry with toothpick into filling. Place in freezer.
Pop out of tins and remove parchment strips.
Decorate for pictures 🙂
Raw Raspberry Mini “Cheesecakes”
Yield: 6 mini cakes
•1 cup Whole Almonds
•1 cup Dates, soaked in warm water
•1/4 cup flaked coconut
•1 cup Raw Cashews, soaked for at least 6 hours in cold water
•1/2 cup Frozen raspberries
•1/4 cup Raw honey, melted
•1/4 cup Virgin Coconut Oil, melted
•1/2 tsp pure Vanilla Extract
•2Tbsp Fresh squeezed lemon juice
•1/2 Cup Raspberries (if frozen, thaw)
1. Soak cashews for at least 6 hours in water. Pit and soak dates for 20 minutes.
2.In food processor pulse almonds and flaked coconut until crumbly, add soaked dates and process until you get sticky dough like texture.
3. Line muffin tin with strips of parchment for easy removal. Divide date mixture into 6 portions (I actually had extra that I used for “LÄRA Bars”) and press into bottom of prepared tins, coming up about 1/3 of the tins. Set aside.
4. Melt honey and coconut oil. In clean food processor process all filling ingredients until smooth. Divide over the 6 prepared crusts. Set aside and work quick with next step.
5. Process or blend your raspberries until liquidy. Divide over 6 prepared fillings and swirl in with toothpick. Place in freezer for at least 4 hours. I set mine overnight.
6. Pop out of muffin tins and peel off parchment. Sit out for 20 minutes before enjoying. Store in freezer.
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.
These little Truffles are amazing! You need to make them ASAP. They are vegan, raw, gluten free, sugar free and paleo. Yum Yum!
•1 Cup finely grated carrots
•½ Cup Medjool dates, soaked
•½ Cup ground almonds
•½ Cup nuts (I used walnuts and pumpkin seeds)
•1Tbsp peanut butter
•1Tbsp flaxseed meal
•2tsp Pure vanilla extract
•¼ tsp cinnamon
•⅛ tsp pink salt
•⅓ Cup chopped dark chocolate (I used Lindt 85% cacao and caramel & sea salt)
•1tsp coconut oil
Note: I ran out of chocolate so maybe up the chocolate to ½ cup. I was able to drizzle over remaining balls which was good too.
Carrot Cake Directions:
Process dates in food processor until creamy. Add all remaining ingredients and pulse until combined. Roll into 2tsp balls and place on parchment lined baking sheet. Place in freezer, start chocolate.
Using double boiler melt half of the chocolate until just melted, remove from heat and add remaining chocolate and coconut oil, stir until melted. Dip cooled balls using fork to get all sides and place back on parchment lined baking sheet. Flash freeze for 5 minutes, taste one, take picture and store in fridge if there are any left 😋
Yields: 26 balls
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
So I needed to make a nut/gluten free dessert for my moms birthday so I created these amazing raw slices, they are so delicious and very decadent! Recipe as follows.
•2Tbsp VitaFiber IMO (can use honey/agave)
•Dates as needed (I used 10)
▶Blend all ingredients adding dates until the mixture forms dough. Flatten onto 9×9 baking dish and place in freezer.
▶Blend adding water until you reach a smooth and thick consistency. Spread evenly over base place in freezer.
•2C almond milk
•Sweetener to taste
▶Bring almond milk to medium heat until it bubbles then add cacao and sweetener. Stir well and allow to simmer, stirring often, remove from heat once thickened. Cool then spread over caramel. Place in fridge. Slice once hardened.
•1/2C Coco oil
•2Tbsp maple syrup
(I used this method – the top may crack when sliced)
Super yummy healthy, raw, vegan, gluten free “fudge”. Recipe as follows→
Yields 12 squares
•1-1/2Cup Chickpeas (cooked & drained or canned)
•1/4Cup Natural nut or seed butter (I used peanut butter)
•1/2tsp ground cinnamon
•1/4Cup unsweetened almond milk or choice
•1/4Cup maple syrup
•1tsp pure vanilla extract
•Dash sea salt
•1/2Cup dark chocolate chunks or chips
•1/4Cup ground flax seed
•2Tbsp coconut oil
1. Place all ingredients excluding chocolate chunks into food processor and blend until completely smooth, stir in chocolate chunks.
2. Line 8×8 pan with plastic wrap and spread mixture evenly over top.
3. Cover with plastic wrap and freeze for at least 5 hours before slicing.
4. Remove from freezer and let sit 20 minutes before slicing. Cut into 12 squares and enjoy. Store in freezer.
I am in love with chia seeds, I try to incorporate them into my meals as much as possible. Chia seeds are packed with omega-3 fatty acids, these fats are important for brain health. They are also a great sources of dietary fibre, adding these gems to your diet is an easy way to ensure you are getting a good dose of fibre. They have many more excellent benefits that I could go on but I know you all want the recipe so here it is↓↓↓
•1Cup almond milk
•1tsp agave syrup
•1Tbsp cocao powder
•1Tbsp peanut butter
•1/4Cup chia seeds
Blend almond milk, agave, cocao, PB and banana until well combined. Pour over chia seeds in container with lid and shake up (can also stir), place in fridge for few hours or overnight. Blend raspberries with splash of water and layer with chia pudding. Enjoy ♡
This tofu cheesecake is completely raw, vegan & gluten free! My latest creation for dessert diaries challenge on instagram. Recipe as follows→
Yields: 2 mini springform pans
•1/4C almonds or nuts of choice
•15 pitted dates
•1 package medium-firm tofu (350g)
•1 scoop vanilla bean vegan protein
•1tsp xantham gum
•1 ripe banana
•2Tbsp fresh squeezed lemon juice
1. Pulse nuts in food processor until small bits, add dates and process again until you can press together with your hands. Press into springform pans, set aside.
2. Drain and dry tofu with paper towel, process in food processor with rest of ingredients except blueberries, blend until smooth.
3. Pour half of mixture on top of crusts. Add blueberries to other half and process once more until blueberries well incorporated. Pour remainder on top between two cakes. Refrigerate at least 8 hours.
4. To serve open pan and use butter knife around sides to loosen from sides, I used spatula to lift onto plate. Top with more blueberries. Enjoy♡