Blueberry Banana Bark

This recipe is fast, simple, delicious, and most importantly super healthy! It's only three ingredients which is amazing these days (busy busy busy). I found this recipe here, and I am so happy I found it! These days making food and general activities have been very exhausting so I am super happy when I find simple recipes like these. Anyways, go make this recipe right now and tell me what you think! 

Ingredients:

• 2 frozen bananas (freeze overnight)
• 1/2 tsp vanilla extract
• 1 1/2 cup blueberries

Steps:

• Blend the frozen bananas and vanilla in a food processor
• Stir in blueberries
• Spread onto parchment paper
• Place into freezer for at least 4 hours
• Eat directly from the freezer

Enjoy! Let me know what you think!

Raw Vegan Carrot Cake & Cashew Frosting

LOVE THESE! Perfect for fall (or anytime really) and they are soooo yummy! The frosting is definitely different but it goes really well together! I will be making these over and over again!

Carrot Cake:

• 1 cup raw walnuts
• 1 cup medjool dates
• 2 or 2 1/2 cups grated carrot
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 3/4 cup raisins

Cashew Frosting

• 1 cup cashews (soaked for at least an hour)
• 1/3 cup agave
• 1 tsp lemon juice
• enough water to create a frosting texture 

Steps:

• Blend all carrot cake ingredients together in a food processor
• Press ingredients into loaf tins (or muffin or a pan)
• Place in fridge
• Put all cashew frosting ingredients into a food processor and then place on top of cake
• I made 6 cakes in little loaf pans!

Nutritional Facts: (Makes 6)

Per Serving:

Calories: 431

Fat: 22.1 g

Protein: 7.5 g

Carbohydrates: 39 g

Fiber: 4.3 g

ENJOY!!!!

Raw Vegan Pecan Pie Tarts

This is my favourite dessert EVER! Seriously, anything raw vegan is perfect for dessert. This recipe is adapted from Organic Olivia :)

Ingredients:

CRUST:

• 3/4 cup pecans
• 3/4 cup walnuts
• 4 tbsp unsweetened shredded coconut
• 1 cup dates
• a dash of sea salt
• **Process the dates in a food processor. Once they have been processed add in all the other crust ingredients**
• **Press the dough crust you have made into an 8x8 pan and put in the freezer while you are making the filling**

PIE FILLING:

• 1 and a 1/4 cup medjool dates (these need to have soaked at room temperature for at least an hour)
• **Drain the dates but keep the date water for later**
• 1/2 cup pecans
• 1/4 cup coconut oil
• 2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice (I found this is my local superstore, I never even knew it existed before! It's amazing!)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch sea salt
• 1/8 cup agave
• **add all these ingredients together in a food processor, including a splash of the date water to make it creamier**
• **spread it over the crust layer and let it chill in the fridge for at least 4 hours. You can either store it in the freezer or fridge.**

ENJOY!!! :)

Raw Caramel Peanut Butter Cups

So these might look kinda weird and it's not a super grand picture but HOLY BANANAS these are so good! Raw vegan baking is without a doubt the most delicious in my opinion! And you don't get a heavy gross feeling after you've eaten! I see no flaws. Recipe adapted from healthybodymindspirit.

Ingredients:
Fudge Layer:

• 1/4 cup raw pecans
• 1/4 cup raw walnuts
• 2 tbsp raw cocoa powder
• 8 medjool dates (softened)
• a pinch of sea salt
• peanut butter

Caramel Layer:

• 20 medjool dates
• 1 tbsp melted coconut oil
• 1 tbsp almond butter
• 1 tbsp almond milk (vanilla)

Chocolate:

• 1 tbsp agave
• 2 tbsp cocoa powder
• 1 tbsp coconut oil

Steps: (makes 6)

• Add fudge layer ingredients (not including peanut butter) into a food processor and blend.
• Divide the base into 6 parts, and press into muffin tin pans.
• Layer 1 tbsp peanut butter on the fudge base and freeze for 30 mins.
• As it freezes, place all the caramel ingredients into the food processor and blend until smooth (this will take a while, i suggest soaking the dates before hand.)
• Once the peanut butter is frozen, spread the caramel layer of and place back in the freezer.
• Mix the chocolate ingredients together and layer on top. Freeze until hard, then enjoy!!

Easter Baking

     Hi everyone! I hope you all had a great Easter. This is my first Easter since I have taken junk food out of my diet.... so needless to say I definitely had to be creative when coming up with some treats! I found a few recipes on other blogs, and created one myself, and played with them a bit so they suited my dietary needs. Here are three sweet recipes that are perfect for anytime of the year. :)

Chocolate Cupcakes

     I have to say that this recipe could still use some playing around with.... but the icing is on point! The cupcake is really sticky and is hard to get off the cupcake cup. So, I suppose the alternative would be to just cook them in a pan without the cup, possibly in coconut oil. The icing recipe I used is from Elena's Pantry. First I tried to create one using vegan butter, that is not happening again. Ever again. So here it is!

Chocolate Cupcake

Ingredients:

• 1/4 cup cocoa powder
• 1 1/2 cup gluten-free flour
• 1/2 tsp xanthan gum
• 1 1/2 cup sugar (use here what you wish, I used cup-for-cup stevia, and used 1/2 cup)
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup vanilla almond milk
• 3 tbsp oil (I used coconut oil)
• 1 tsp vanilla extract

Steps:

• Preheat oven to 350 and line muffin tin.
• Combine dry ingredients, then add wet and mix well.
• Add in cupcake cups and bake for about 20 minutes.
• This makes around 20, depending on size.

Coconut Cream Icing

Ingredients:

• 1 cup whole fat coconut milk
• 1/2 cup agave nectar
• 1/2 cup honey
• pinch sea salt
• 5 tsp arrowroot powder
• 1 tbsp water
• 1 1/4 cup coconut oil

Steps:

• In a medium saucepan, heat coconut milk, agave, honey, and salt for 10 minutes.
• In a bowl, combine arrowroot and water to form a paste.
• Pour arrowroot mixture into saucepan.
• Mix with hand blender, and bring to a bowl, briefly.
• Remove pot from heat and add in coconut oil.
• Place mixture in freezer for 35 minutes, or until it has formed a solid white substance.
• Remove from freezer and blend again.
• Spread over cupcakes.

Raw Vegan Coconut Balls

     I love these! These are from Organic Olivia, who pretty much makes my all time favorite recipes. Please check out her blog for the recipe, here!

Avocado and Lime Tarts

     I also found this recipe online! They are so good! The only difference is that I made them in muffin tins, so they are smaller than the originals. For the filling I also used 1 and a half of the recipe so I had more, but stuck to the regular base. Please check out the recipe, here! 

I hope that you guys will try these out! Enjoy!! :)