Butterscotch Tahini Bars
I’d be inclined to replace some (all?) of the coconut oil with coconut butter — I like Artisana brand, but there are other good ones available too.
Originally from Sketch-Free Vegan Eating, by way of The Copycat Cook.
Sesame seeds, which are ground into a paste called tahini, offer more than 1,000mg of calcium per 100-gram serving. Of course, 100 grams is a lot of sesame seeds – about ¾ cup – which is more than I would eat in a single serving, as they are also rich in calories and fat. But they are very nutrient dense, and also contain things like magnesium (nature’s relaxant), iron, zinc, fibre and tryptophan, which induces sleep and boosts mood.
I quite enjoyed these bars; they were mellow and satisfying. I’d use less coconut oil next time, maybe ¼ cup or so, as the bars melted quickly in my hand as I was eating them. And then add in some more tahini or almond butter to make up the difference.
How do you make sure you get enough calcium?
Butterscotch Tahini Bars
From Sketch-free Vegan Eating
1/3 cup coconut oil
¼ cup tahini
¼ cup lucuma powder
1 tbsp coconut sugar, or 20 drops of stevia
¼ tsp vanilla extract or vanilla powder
Sesame seeds, for topping
Melt coconut oil, then combine with tahini, lucuma, vanilla, coconut sugar and salt. Stir until combined. Pour into mold of choice (I used a loaf pan lined with parchment). Sprinkle with sesame seeds. Freeze and then cut into bars.
Raw Mini Coconut-Mulberry Cupcakes with Blueberry Frosting
From A Dash of Compassion.
I recently experienced my first bite of a sun-dried mulberry when creating cake pops with Lisa back in April, and I haven’t stopped thinking about it since. Chewy and soft with a fig-like crunch, sun-dried mulberries are nature’s version of candy. A delightful alternative to raisins, it’s difficult to not eat them straight from the bag.
Better still, mulberries are also considered a superfood. They’re one of the few fruits to be considered a protein source; they’re an excellent source of iron, calcium, vitamin C and fibre; and they also contain a high concentration of Resveratrol, an antioxidant compound that combats free radical damage.
So why not combine these two superfruits into one sweet, super-power cupcake? Coconut is the dominant flavour in these tiny treats but the mulberries provide a fruity sweetness like no other. The quick and easy blueberry frosting rivals any sugar-loaded frosting I’ve made before. Enjoy!
Raw, mini mulberry-coconut cupcakes
1 cup coconut flour (grind coconut flakes to a fine powder)
1 cup almond flour (grind raw almonds or dehydrated almond pulp to a fine powder)
1/2 cup ground, dried mulberries (grind dried mulberries using a spice grinder or blender)
1/3 cup date paste (blend 1 cup soaked dates with 1/4 cup water until smooth)
2 tbsp almond milk
pinch of salt
2 tbsp coconut oil, melted
1 tbsp flax meal
1. Using a hand mixer or stand mixer, combine the coconut flour, almond flour and ground mulberries.
2. Add the date paste, almond milk and salt and mix until combined.
3. Finally, add the coconut oil and flax meal and mix until just combined. Be careful not to overmix. It should look like thick cake batter.
4. Line a mini muffin tray with mini muffin or candy cups. Scoop a 1/2 tablespoon of the cupcake mixture and mold it into a ball or cupcake shape and gently press it into the muffin cup. Repeat with remaining mixture. Place the tray in the fridge or freezer while you make the frosting (recipe below).
3/4 cup frozen blueberries
1/2 cup raw cashew butter
1/4 cup raw agave nectar
6 tbsp coconut oil, melted
1. Using a high-speed blender, blend the blueberries, cashew butter and agave nectar until well combined and smooth. Add the coconut oil and blend just to combine.
2. Scoop the mixture into a piping bag and attach a small tip. Decorate each cupcake and return the cupcakes to the fridge until ready to serve.
Easy Raw Apricot Squares
From Sometimes I “Veg”.
Recipe: Easy Apricot Squares
Summary: Adapted from: Oh She Glows’ 5 Ingredienet No Bake Vegan Date Squares
- 3/4 cups whole raw almonds
- 3/4 cups raw cashews
- 2 cups regular oats (for Gluten-free, use GF oats)
- 1/2 tsp kosher salt
- 13 Medjool dates, pitted and roughly chopped
- 1-2 tbsp coconut oil
- 12 oz dried apricots
- 3 dates
- 1/2 cup water
- Line a square pan with parchment paper.
- In a food processor, process the almonds, cashew, salt, and oats until a fine crumble forms.
- Add in the dates and process until crumbly again.
- Melt the coconut oil and add to the mixture and process until sticky. Adjust oil if you feel it is too dry. (I found that I didn’t need much)
- Remove dough from the processor, set aside 3/4 cup of the mixture for later.
- Press the mixture very firmly and evenly into the pan.
- Place your apricots, 3 dates and water in processor and process until a paste forms. Stop and scrape down the sides of the bowl often.
- Scoop out the apricot mixture onto the crust and gently spread until even.
- Sprinkle on the 3/4 cup of mixture you set aside on top of apricot mixture and gently press down with fingers.
- Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Can also be frozen before slicing.
- Cut into squares and serve.
- Store in the fridge or freezer.
Preparation time: 10 minute(s)
Pineapple Almond Balls
From Sweet Potato Soul.
Pineapple Almond Balls
(I created this recipe in Koh Samui for Ta’s Thai Organic Life shop. The first batch was better than the second, so play around with the ingredients until you find a proportion and consistency that suits your taste.
If possible, find a high quality dried pineapple. The pineapple we used at Ta’s shop was local from Koh Samui, and the best dried fruit I’ve ever tasted. The fresh pineapple I ate with Ta, which was from her friend’s mother-in-laws garden happened to be the best pineapple I’ve ever tasted as well.makes about 12 balls
1 cup almonds
1 cup dried Pineapple, diced
1/2 cup dates, diced
4 dried apricots, diced
1/2 teaspoon cinnamon, ground
pinch of sea salt
1 tablespoon coconut oil
1/4 tsp vanilla extract
1/2 cup shredded coconut
In a food processor grind the almonds until they become a fine meal. Add pineapple, dates and apricots along with cinnamon and salt to the processor and mix until combined well. Pour in the coconut oil and vanilla and process a few seconds. Taste mixture and add more fruit, spice or oil if necessary. The consistency should be a bit chunky and hold together when formed. Form dough into small or large balls and roll in shredded coconut to coat. Place onto a plate and into the refrigerator to chill at least 30 minutes.
Raw blueberry cake balls
From Sometimes I “Veg”.
Recipe: Raw blueberry cake balls
- 1 1/2 cup raw cashews, soaked overnight
- 3/4 cup blueberries
- 4 tbsp. lemon juice
- 1/2 cup dried coconut
- 1/3 cup agave nectar
- 6 tbsp. coconut oil
- Blackberry shell (recipe below)
- Dried Coconut
- Drain and rinse the soaked cashews.
- Place all ingredients (except for blackberry “shell” and extra dried coconut) in food processor.
- Process until smooth.
- Scrape mixture into a bowl and stick in the freezer for 1 hour or the fridge for 3, until the mixture is solid enough to form into balls.
- Make balls and place balls on a wax paper lined cookie sheet and store in the freezer.
- Make blackberry “shell” mixture (below). Keep bowl in a sink with full of warm water in the bottom to keep the icing liquid.
- Pour some dried coconut into a small bowl or plate.
- Remove balls from freezer. One at a time, swirl the pops in the blackberry shell (it should be liquid enough to cover easily and then since the pops are frozen, it will immediately start to solidify.)
- Roll the non-quite solidified ball into the dried coconut, coat evenly
- Place ball on wax paper lined cookie sheet. Place balls in fridge
Preparation time: 1 hour(s)
Diet type: Vegan
Diet tags: Gluten free, Raw
Recipe: Blackberry Shell
- ½ cup Coconut oil
- 2 tbsp. agave nectar
- 4 tbsp. blackberry purée
- Puree blackberries
- Place coconut oil in the mixing bowl. Place the bowl in a sink of warm water until the coconut oil is half melted.
- Beat on high until coconut oil is fluffy.
- Add agave nectar and add strawberry purée and beat until well combined. The mixture will be very liquidy
- Keep bowl in warm water to keep it liquid enough to coat cake balls, stirring occasionally to prevent the mixture from separating. Remove from water if mixture is too liquidy to stick to balls.
Diet type: Vegan
Diet tags: Gluten free, Raw
These are delicious, but time consuming. It takes time to process, to cool before forming balls, to form balls, to freeze, to coat with blackberry shell, to coat with coconut and to cool again. So don’t make them unless you have a lot of time.
A quick note, these must be kept cool. As soon at they hit room temperature, they start to melt. They are incredible and delicious, BUT they are kind of like the wicked witch of the west. I’m MELTING!
By Sarma Melngailis, via Tracy Anderson’s website.
This rich, thick pudding is full of good ingredients and easy to make, especially if you have a jar of sprouted pecan butter on hand. If you don’t, the preparation will include just one extra step. Dark agave nectar gives the pudding a richer flavor, but regular agave is fine. You can also use a combination of maple syrup and agave nectar, or even all maple if you like its rich flavor.
As a child I hated avocados; now I love them. However, if someone had made this pudding for me back then, I would have eagerly spooned it down none the wiser. And as everyone knows by now, avocados are full of good fats. They also have more digestible protein than some meat, and with more potassium than bananas, they’re a great food for athletes, as well as active kids, who can benefit from potassium-rich foods to help heal sore muscles.
1 cup sprouted, preferably dehydrated, pecans
1 cup dark agave nectar (page 44)
1 1/4 cups filtered water
1/4 cup plus 2 tablespoons cocoa powder
3/4 teaspoon sea salt
2 tablespoons coconut butter/oil, warmed to liquefy
2 medium avocados
To make the pecan butter, place the pecans in a food processor and process until smooth, scraping down the sides as needed for a uniform texture. A small amount of coconut butter/oil can be added to help grind the nuts into a smooth paste; this will make the pudding a little bit firmer.
Place the pecan butter, agave nectar, water, cocoa powder, and salt in a high-speed blender and blend until smooth. While the blender is running, slowly add the coconut butter/oil. Add the avocado and blend until smooth.
Serve immediately or chill to set.
Raw Mango Cake with Raspberry Sauce
From Heather Pace of Sweetly Raw, via the Raw Freedom Community.
This is one of the desserts I made for my clients this week. Optional - add a layer of chopped mangoes in between the cheesecake and mango layer.
A raspberry sauce compliments this nicely…and makes a great colour contrast.
I first made this cake using apricots instead of the pineapple, so you could do that instead. I personally prefer the pineapple.
2 cups pecans
1/2 cup dates
Process the ingredients into a dough.
Press dough into the bottom of an 8” cheesecake pan.
2 cups cashews, ground finely*
1/4 cup raw honey
1/4 cup agave
Juice of 1 medium lemon
1/2 tsp pure vanilla extract
In high speed blender, mix all ingredients until smooth.
Spoon the mixture onto the nut crust.
4 cups fresh or frozen mango, diced
2 dried pineapple rings, soaked 2-4 hours
1 small, really ripe banana
1 tbs coconut oil (optional)
Puree all ingredients until smooth in a food processor or blender. Pour over the cheesecake layer.
Chill in the freezer to set.
*Grind the cashews in a high speed blender or food processor. This makes it easier to blend the ingredients together.
yum yummmm! enjoy!
And here’s the sauce, from down in the comments:
Hope you all enjoy, and here is a raspberry sauce that tastes great with the cake
1.5 cups fresh or frozen raspberries
1-2 tbs agave
juice of ½ lemon
Blend all until smooth. Strain to remove seeds.
Raw Banana Cream Pie
By Elaina Love, via the Raw Divas. No crust recipe given — use your favorite, I guess. Also little to no information given about the Irish moss, so you might want to consult some other recipes for advice on working with it. The instructions in this recipe sound pretty quick & dirty to me; I’ve heard other raw chefs go into much more detail about how to use it to get good results.
Banana Cream Pie
- 3/4 cup coconut oil
- 1/4 cup packed Irish moss
- 1 cup water
- 2 1/2 cup coconut meat
- 1 cup agave or honey
- 3 Tbs lecithin
- 9 oz bananas (2.5-3)
- 1/2 tsp nutmeg
- 1 1/2 tsp cinnamon
- 2 tsp vanilla
- 1/2 tsp turmeric
- 1/2 tsp salt
- 2 Tbs lemon juice
- 2 tsp psyllium husk powder
Blend Irish moss and water until creamy
Blend the rest until creamy and pour into pie crust
Top with Coconut Whipped cream and sliced bananas coated in lemon juice
Cosmic Carrots with Deviled Mango Dressing
I love the combo of sweet + spicy.
From Kristen Suzanne.
This salad is gorgeous, vibrant and absolutely delicious. Click on the picture to enlarge it and you’ll see what I mean!
Dressing Yield 1 1/2 cups
1/4 cup water
2 tablespoons olive oil
2 tablespoons coconut oil
1 tablespoon fresh lemon juice
1 tablespoon vegan, organic white wine
1 mango, peeled, pitted, and chopped
2 dates, pitted
1 teaspoon garlic powder
1/4 teaspoon Himalayan crystal salt
1/8 teaspoon red Limo pepper*
2 carrots, sliced into thin rounds, using a mandoline or v-slicer
Garnish: 2-4 leaves fresh basil, chopped
Blend all of the ingredients together (except the carrots and basil) until creamy. Drizzle a few tablespoons of the dressing over the sliced carrots. Garnish with a few leaves of fresh basil, chopped.
*Red Limo pepper is available online at NaturalZing or substitute with cayenne pepper, of which you might want to add a little more.
Based on Random Daze theme by Polaraul