Banana Chocolate Dream Bars

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I decided to invent these bad boys today. Yes, invent. I am ALWAYS looking for a way to eat healthy, delicious treats. Why? So I can eat double the amount that I would normally eat. Hopefully I’m not the only person who will “accidentally” eat dessert items for breakfast. I know myself, and I know that pre-damage control is always the best plan. You could totally eat one of these for breakfast ON PURPOSE and it would be fine. Seriously. You’re welcome.

INGREDIENTS:
1 1/2 cups gluten free flour mix (I used Bob’s Redmill)
1 tsp. baking soda
3 tbsp. ground flax seeds
1 cup dates
1/2 cup almond butter
1/2 cup pure unsweetened apple sauce
1 cup almond milk
3 large, ripe bananas
2/3 cup raw cacao
1 tspn. Vanilla
Pinch of salt

TOPPING:
Shredded, unsweetened coconut for garnish
Chocolate Chips for garnish (approx. 1/3 cup)

STEP 1:
Preheat oven to 375 degrees F. Blend all ingredients, except for toppings. Grease a large baking dish with coconut or olive oil and pour mixture in.

STEP 2:
Top with shredded coconut and then chocolate chips and bake for about 15 minutes or until coconut becomes a bit toasted.

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Raw Vegan Tiramisu

Alright folks! Here it is; the holy grail of raw vegan desserts! Introducing *drum roll* the raw, vegan TIRAMISU!

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So, Tiramisu has always been one of my all-time favourite desserts. Making it at home can be a bit of a daunting task (for me anyways), so I normally grab a slice whenever I frequent a great Italian spot. When is the last time that I’ve had a nice piece of tiramisu? Hmmmmm… Well it’s been a while, because ever since I realized that processed foods were upsetting my stomach, I’ve really tried to stay away from them as much as possible. That being said, I do know that the last time I had Tiramisu was at a less than authentic Italian restaurant and it left me feeling pretty blah.

Anyways, am I the only person who LOVES Tiramisu? Does anyone else mildly obsess over it?

Let me know, and also, please let me know how you feel abut this guilt-free, delicious remake!

xox

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INGREDIENTS:
CAKE FILLING:
1/2 cup dates (soaked for min. 1 hour)
1 cup of cashews (soaked for min. 1 hour)
1 1/2 tsp. coffee extract (or 1 tbsp. of instant coffee mixed with 2 tspn. warm water to make your own).
2 1/2 tbsp. raw virgin coconut oil
1 tbsp. raw cacao powder
1/2 tbsp. raw honey (not vegan) or maple syrup
2 tsp. vanilla extract
Pinch of salt

CREAM LAYER:
1 cup of almond milk
1/4 cup dates
1/2 cup unsweetened, shredded coconut
1 tbsp. raw virgin coconut oil
1/2 cup cashews
1 1/2 tsp. raw honey
1 1/2 tsp. vanilla extract
Pinch of salt

TOPPING:
3 tbsp. raw cacao, sifted

Step 1:
Blend cake layer and cream layer separately and place in separate bowls. Taste cake layer, and if you feel that it needs a bit more coffee extract, add a small amount in and stir.

Step 2:
Place a layer of cake (about half of mixture) at the bottom of a small baking dish, then place in freezer until stiff. Then, apply a layer of icing and freeze until stiff. Repeat for a total of four layers.

Step 3:
Top with raw cacao. (Use a sifter or fork,mid unavailable.)

Step 4:
Enjoy; and try not to knock anything over while doing an epic happy dance! 😀

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Deliciously Easy Oatmeal Chocolate Chip Cookies (gluten free, vegan, sugar and oil free) Healthy

Alright, so here’s the thing… Despite what my close friends may think, I don’t actually have a huge sweet tooth… Unless I haven’t been eating very much fruit. I used to basically never crave anything sweet, until I became a raw vegan. As a raw vegan, I ate huge amounts of fruit per day and I have never felt better! Well, those days are gone and I do fall short of eating as much fresh fruit as I would like to on most days.

Alas, I am left with random cookie cravings. Yes, a jump from fresh fruit to cookies; don’t judge me please!

Any-who, I really don’t like processed cookies very much… Unless I’m extremely hungry, then I’ll eat anything. So why eat something terrible if I don’t even truly enjoy it? And that my friends is why I make healthy cookies.

At the end of the day, I am one with the fact that cookies will get eaten. I just try to make sure that they are the right ones!

Please give these a try and let me know how it went! Your tummy and body will thank me later; I promise!

(As a side-note; most gluten free or vegan cookies still contain large amounts of sugar. So even though you’re avoiding gluten and dairy, you’re still really not eliminating the worst of it.)

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INGREDIENTS:
2 very ripe bananas, mashed
1/3 cup natural, unsweetened apple sauce
1/2 cup natural, unsalted peanut butter
2 tsp. pure vanilla extract
2 cups gluten free oats
1/4 tsp. salt
1/2 pure, unsweetened shredded coconut
1/2 cup dark chocolate chips

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INSTRUCTIONS:
Preheat oven to 350 degrees. Combine all ingredients with a fork and place on baking sheet in desired sizes. Bake for 20 mins. DONE!

Wasn’t that easy? Just wait until you try them!

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Deliciously Delectable gluten free, RAW vegan Carrot Cake with Creamy Cashew Frosting! (SO easy to make!)

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Woaaaaah! Okay, so let me just dip into the philosophical realm for a second before I continue…

A wise man once told me that “if you love something you should let it go.” (No, he didn’t finish the proverb, he totally just let me believe that was the whole thing.) Anyways, I’ve adapted that over the years, and my way of seeing things is a little more along the lines of “if you love something and it doesn’t love you back, you should let it go and replace it with something better.” Oh, it’s funny come on!

With that being said, that is EXACTLY how I feel about this carrot cake. My dear friend carrot cake and I have split because the last piece I had was oh so yummy and oh so rich and made me feel oh so sick after eating a slice of it. Then I vowed that that totally defeated the purpose of eating a carrot cake and I stuck to my chocolate.

*Drum roll* Now, we have a solution! This raw vegan, gluten free carrot cake will blow your socks off. A lot of raw desserts are, well, not especially amazing, in my personal opinion. A lot of them just don’t do it for me. But not this one! Oh no! It’s absolutely delicious! So grab a slice, and enjoy!

INGREDIENTS:

Icing ingredients:
1 cup of raw cashews (pref. soaked for a couple of hours, but not necessary).
1 tablespoon of lemon juice
2 tablespoons of liquid coconut oil
1/6 cup agave (or maple syrup which is NOT raw)
A little bit of water

Cake ingredients:
3 Medium sized carrots, peeled and cut into small pieces
1 1/2 cups of oat flour (ground gluten free oats) (can also use buckwheat flour) PLUS about a tablespoon to coat bottom of pan
1 cup of dates (make sure to remove the pits)
1 cup of dried pineapple (or another cup of dates)
1/2 cup of UNSWEETENED shredded coconut
1/2 teaspoon of cinnamon
1/2 teaspoon of pure vanilla extract (optional and not a raw food – omit if this is a concern)

Step 1:
Blend all ingredients to make icing, and as water as needed in order to get a smooth, creamy texture. Use as little water as possible!
Set aside.

Step 2:
Add all ingredients for cake filling into blender or food processor EXCEPT for the vanilla extract. If you have a truly horrible blender, you MAY need to add a tiny bit of water to get it going. Emphasis is on tiny! (Also, if using a blender, you will have to do a bit of scraping the sides of the container and re-pulsing.) The cake filling should be a thick and sticky “dough” consistency. Now add the vanilla and pulse a little more. (If using a blender, I suggest kneading it a little bit, in a separate bowl before the next step; to ensure its properly mixed.)

Step 3:
Line the baking dish (I used an 11 by 7 inch pie dish) with a tablespoon of whichever flour you chose to use. Then, wet hands and spread half of the carrot filling mixture onto the bottom of the pan. Top it with a thin layer of the icing and place in the freezer so the icing can harden.

Step 4:
Take the cake out of the freezer once the icing has hardened and proceed to layer it with the other half of the cake filling. Then, ice the cake with the rest of the icing and VOILA! Serve at room temperature!

Please, tell me what you think of this recipe!

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(This recipe was altered from this original recipe: http://www.thisrawsomeveganlife.com/2013/03/raw-carrot-cake-with-cashew-cream.html#.UlNjdBG9KSM please check her out as well!)

Healthy, High Protein, Vegan, gluten, sugar and oil FREE Chocolate Chip, Peanut Butter and Toasted Coconut Cookies! HURRAY!

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Alright, so I was determined to make some amazingly healthy, vegan, gluten, sugar and oil/butter free cookies. Why, you may ponder? Because I think it’s a crying shame that humans everywhere are constantly being punished for eating delicious sweets. That’s right! The animals are punished to make them AND then our bodies are punished for eating them. It’s a vicious cycle really. The problem is that most healthy things tend to taste not-so-awesome. That’s where these delicious cookies come in!

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Makes approx. 30 small-medium sized cookies
INGREDIENTS:
3 cups of gluten free oats
1 cup of crunchy, PURE peanut butter (try to make sure that the only ingredient listed on the jar is peanuts; i.e. NO other oils)
1 ripe banana
2 cups of dates (don’t forget to remove the seeds!)
1 cup of room-temperature coconut milk (use what’s left in a green smoothie! Don’t you throw that out!)
2 tsp. pure vanilla extract
1 1/4 cup dark chocolate chips (as pure as possible [65% or higher])
Approx. 1 cup unsweetened shredded coconut
Pinch of unrefined salt
*Note: if you find that your cookies are sticking to the baking sheet/parchment paper, try using the most invisible amount of coconut oil. Only use this if you have to, otherwise stick to cooking without lining the sheet with anything.

Step 1:
Blend/Process oats until they become a flour-like consistency.

Step 2:
Add the rest of the ingredients, EXCEPT for the chocolate chips and shredded coconut, and blend/process completely. This may take some stopping and scraping of the sides of your blender, however it will form a very gooey, thick dough.

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Step 3:
Put the batter into a mixing bowl and fold in the chocolate chips.

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Step 4:
Preheat the oven to 375 degrees. Get a bowl of cold water and dip your hands in prior to rolling cookie dough into a ball, flattening it and placing onto the cookie sheet. This prevents the cookie batter from sticking to your hands. (It’s pretty sticky, so you’ll thank me later for this one.) Then, sprinkle a generous amount of shredded coconut onto each cookie and stick them in the oven for about 20 minutes, or until golden brown. Make sure the coconut has been fully toasted before taking them out!

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*Original Recipe was written on this blog: http://www.gluten-free-vegan-girl.com/2013/01/guilt-free-chunky-chocolate-chip-peanut-butter-cookies.html#comment-2234 please feel free to check her out, she has some truly amazing recipes!

Delicious, vegan, gluten free, “Cream” of Cauliflower and Sweet Potato Soup! YUMMY!

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So, apparently fall is approaching… However, I wouldn’t know because I have been in California since August! As much as I love the beautiful weather, I miss the smell of autumn and watching the leaves turn from green to yellow to orange to red. At home, my dad would always make soup on the weekends. I would come home from the chilly outdoors and mmmmmmm! The smell of the soup would welcome me right into the house. He would generally make meat-based soups containing whatever random vegetables we had in the fridge at the time. There is something about the smell of his soup that makes me understand the beauty of simple vegetables and ingredients. If someone has caught a chill or needs a pick me up, this soup will make them feel the love, I promise. Right now, I miss home just a tad, so I decided to bring a taste of home into my kitchen in California. (Plus, it’s super healthy and a great way to pack in a ton of vegetables.) Enjoy!

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INGREDIENTS:
1 Cauliflower
2 Celery Stalks
1 Carrot
1 Large Onion chopped (I used a red onion, however you can use a yellow onion.)
1 Large Potato
1 Sweet Potato/Yam
4 Garlic Cloves
4 cups of Vegetable Broth
1 cup Almond or Plant-Based Milk (If you aren’t vegan, feel free to use skim milk.)
Some dried herbs of your choice. (I used three sprigs of thyme [stems removed], and a couple of dashes of oregano and basil.)
Salt and pepper to taste.

Step 1:
Cook onions and garlic on low heat until slightly browned. Then add potatoes, celery and chopped carrot. Cook, while stirring, for about five more minutes.

Step 2:
Add the vegetable broth and herbs and bring to a boil. Now add the chopped cauliflower and simmer until all of the vegetables are tender. (This will take about 10-20 minutes.)

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Step 3:
Either use a hand blender, or transfer into a blender and purée. (If you are like me and have had bad experiences with this; do it the safe way… Transfer the vegetables into a blender using a slotted spoon, purée and then give it a bit of an extra stir once you put it back into the pot with the broth.)
***Note: at this point, depending on the size of potatoes, etc. that you used, you may need to add some water to thin the soup out if it is too thick. Add a bit of water to do this, and a pinch of salt if necessary.

Step 4:
Stir in almond or plant based milk, add some freshly cracked pepper, serve and enjoy!

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*Original Recipe credit to this amazing girl: http://www.gluten-free-vegan-girl.com/2013/01/vegan-cream-of-cauliflower-soup.html Please check her out, she has some truly awesome recipes!