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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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!