3 years ago
Blueberry Dream Cream Pops

From Vegan Culinary Crusade.

Blueberry Dream Cream Pops
(makes 4 large pops)

Cream layer:

1 cup cashews, soaked and drained
1/2 cup water
3 dates, pitted
zest of 1 lemon
pinch of salt

Blueberry layer:

1 cup blueberries
2 tsp cardamom
2 tsp agave
2 tsp lemon juice
1 tsp vanilla seed powder
pinch salt

In a blender combine all of the ingredients for the cream layer and blend until smooth. Remove a 1/2 cup of the cream layer and place in the refrigerator to chill. Add the ingredients for the blueberry layer to the blender with the remaining amount of the cream layer. Blend until smooth.

Scoop 1 tbsp of the blueberry mixture into four silicon muffin cups (or any mold you have). Set in the freezer until firm (at least an hour). Scoop 1 tbsp from the reserved cream layer into each muffin cup and return to the freezer. Once the cream layer is firm divide the remaining blueberry cream between the muffin cups. Insert a lollipop stick in the center of each muffin cup. Return the muffin cups to the freezer to set.

(Source: veganculinarycrusade.com)



3 years ago
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


  1. Line a square pan with parchment paper.
  2. In a food processor, process the almonds, cashew, salt, and oats until a fine crumble forms.
  3. Add in the dates and process until crumbly again.
  4. 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)
  5. Remove dough from the processor, set aside 3/4 cup of the mixture for later.
  6. Press the mixture very firmly and evenly into the pan.
  7. 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.
  8. Scoop out the apricot mixture onto the crust and gently spread until even.
  9. Sprinkle on the 3/4 cup of mixture you set aside on top of apricot mixture and gently press down with fingers.
  10. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Can also be frozen before slicing.
  11. Cut into squares and serve.
  12. Store in the fridge or freezer.

Preparation time: 10 minute(s)

(Source: sometimesiveg.com)



3 years ago
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


  1. Drain and rinse the soaked cashews.
  2. Place all ingredients (except for blackberry “shell” and extra dried coconut) in food processor.
  3. Process until smooth.
  4. 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.
  5. Make balls and place balls on a wax paper lined cookie sheet and store in the freezer.
  6. Make blackberry “shell” mixture (below). Keep bowl in a sink with full of warm water in the bottom to keep the icing liquid.
  7. Pour some dried coconut into a small bowl or plate.
  8. 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.)
  9. Roll the non-quite solidified ball into the dried coconut, coat evenly
  10. 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


  1. Puree blackberries
  2. Place coconut oil in the mixing bowl. Place the bowl in a sink of warm water until the coconut oil is half melted.
  3. Beat on high until coconut oil is fluffy.
  4. Add agave nectar and add strawberry purée and beat until well combined. The mixture will be very liquidy
  5. 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

Raw blueberry bites

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!

(Source: sometimesiveg.com)



Raw Brazil nut, banana, blueberry ice cream sandwiches

From The Mommy Bowl.

Brazil Nut Banana Cookies surround Banana Blueberry ice cream

Brazil Nut Banana Cookies surround Banana Blueberry ice cream

Frozen Triple B Bites

Brazil Nut Banana Cookies
1 cup (130 g) raw Brazil nuts
1 small (80 g) banana (I used a red Costa Rican banana.)
1 T. ground flax seed
1 T. raw agave syrup
3 T. coconut flour

In the bowl of a food processor, pulse the Brazil nuts until finely ground. (Stop before they turn into nut butter.) Add the banana and process until creamy. Add the rest of the ingredients and process until you have a thick dough. It will be sticky.

Roll out between two sheets of parchment paper. Tip – if your parchment paper is moving on your counter, wet the counter slightly. Cut with a cookie cutter into approximately 10 cookies. (I had some leftovers. I ate them. Raw. Rolled into little balls. It’s the cook’s prerogative to do that, you know.) Dehydrate at 115° until firm but not crisp. I started on a fruit roll tray, and moved them to a mesh screen after about 4 hours. My dehydrator took about 6 hours. Your dehydrator may vary, so check them occasionally. Freeze cookies until ready to assemble.

Blueberry Banana Ice Cream
1 banana, frozen
1/2 avocado
1/2 cup frozen blueberries
1 T. raw agave or honey (or to taste)

In the bowl of a food processor, process the banana until smooth. Add the avocado and process until smooth. Add the blueberries and agave or honey and process until creamy. Taste and adjust for sweetness. (I found this plenty sweet and could have easily skipped the sweetener altogether, but I think I might be weird that way.)

To assemble:
Place a scoop of ice cream on one frozen cookie. Top with another cookie and press down gently until ice cream fills the gaps. Freeze on a cookie sheet until solid. Wrap individually.

These are best when you allow them to soften for a few minutes before eating.

(Source: themommybowl.com)



3 years ago
Raw Cacao Pistachio Florentine & Mint Ice Cream Sandwich

Wow. This looks really good. So much for the whole “raw food means nothing but nuts and seeds and salads” idea.

Suddenly I’m seized by the idea of coming up with a raw alternative to the It’s-It.

From Russell James.


From issue 5 of News From The Kitchen

Ice Cream

2c cashews
1/2c coconut butter/oil
1/4c agave nectar
1 vanilla pod
1c almond milk*
1t lemon juice
1/2c tightly-packed fresh mint leaves

- Scrape the inside of the vanilla pod, and discard the outer part. Alternatively, you can leave the outer part in water to infuse, making ‘vanilla water’.

- Blend all ingredients in a high-speed blender until smooth.

- Pour mixture into 4, round, equal-sized moulds and place in the freezer to set. I used metal rings with plastic film stretched over the base of them.


1/2c cashews
3T cacao powder
1/4c melted cacao butter
1/2t lemon juice
3T agave nectar
1/4c almond milk
1/4c cacao nibs
1/2c pistachio nuts, roughly chopped

- Blend all ingredients, with the exception of the cacao nibs and pistachio nuts, in a high speed blender until smooth.

- Transfer mixture to a bowl and stir in the cacao nibs and pistachios.

- Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. If you haven’t got enough room in your freezer to lay them out flat, you can put them in the fridge first, until they are firm enough to stack up in the freezer.

Before Serving

- Remove the ice cream and Florentines from the freezer 1 – 2 hours before serving.

- Assemble the sandwiches with one Florentine on the bottom, and one on the top, of the ice cream that you removed from the moulds.

- Decorate the outside of the mint ice cream with some more chopped pistachio nuts.

* The almond milk you need for this recipe can be be made by blending 1c soaked almonds in 2c of pure water. You should then strain the mixture through a nut milk bag, or a sieve if you don’t have a nut milk bag.

(Source: therawchef.com)



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