Fall Favourites: Raw Apple Pie

This recipe is amazing. Not only is it addictive and delicious, it is extremely healthy, raw and beyond easy to make. The ingredient list is minimal but you will need a food processor to get the best results. I highly recommend making this dessert to share at your Thanksgiving dinner!

Recipe from Sweetly Raw

Ingredients

Crust:
2 cups pecans
1 cup walnuts
¾ cup pitted dates

Filling:
6 medium sized apples
½ cup pitted dates
¼ cup raisins
2 tsp cinnamon

Directions

Start by making the crust. In a food processor, combine all ingredients until they become crumbly. Press half of the mixture into a 9” pie plate and set the other half aside. To create the filling, core the apples (feel free to leave the skin on) and puree two of them in a food processor until the texture is like applesauce. Add the dates, raisins and cinnamon and process until thoroughly combined. Transfer this mixture to a large bowl. Roughly chop the remaining four apples and then pulse in the food process to cut them into small chunks – make sure you do not over process and turn these into applesauce. Combine the apple chunks with the apple, date, raisin and cinnamon mixture in the bowl and then spread the filling into the pie crust. Sprinkle the remaining crust over the filling and refrigerate for at least 4 hours before serving.

Tip: Use a sharp knife to cut the pie and it will be easy to serve and stay together.

Have a wonderful Wednesday!

xo Lauren

Raw Lemon Cups

I’m usually more of a chocolate lover when it comes to dessert, but the summer months have a tendency to making me crave something a little more tart. These luscious lemon cups have just the right combination of sweet and sour to satisfy my needs – oh and they are pretty guilt free! Thanks to Oatmeal With A Fork for this incredible recipe. Ingredients

Crust:
¾ c. walnuts
¼ c. unsweetened coconut
5 soft dates (I used Medjool)
¼ t. salt
1 t. lemon juice
Lemon Filling:
6 T. coconut oil, softened
2 T. maple syrup
2 T. lemon juice
1 t. lemon zest
5 drops stevia, to taste

Directions

Combine the crust ingredients using a food processor. Divide evenly among 10 silicon muffin cups (or you could use one baking dish if you’d rather not pre-portion). Press down firmly, for me using the back of a spoon helped to ensure it was really packed well. Next, place the coconut oil into a small bowl and beat with a hand mixer until it becomes creamy. This took about a minute or two.  Add the rest of the lemon filling ingredients and beat until well combined. Spread the top layer onto the bottom layer. Freeze for 15 – 30 minutes until set.

For best results and texture, thaw the cups either in the fridge or on the counter for about 20 minutes before serving.

Pucker up!!

xo Lauren

A Recipe For Nanaimo Bars That Won’t Feel Guilty!

During our east coast road trip we spent a bit of time talking about other places we had driven. While I am not a fan of long car rides, a few of the passengers I traveled with had racked up some significant miles on their wheels. As we discussed our drives east and west, one place kept popping back into my head – Nanaimo, British Columbia. While I’ve never been there and have no plans to visit anytime soon, I could not stop thinking about Nanaimo Bars and how much I used to enjoy them! I knew when I got home it would be the first recipe I would test. Lucky for me [and you – since I can share it] they turned out fabulously. Perhaps not truly a Nanaimo bar, the result is delicious, smooth and just sweet enough to keep you satisfied!

Healthy and Raw Nanaimo Bars

Inspired by: Damn My Health Ingredients

Crust:
1 Cup Walnuts
1/2 Cup Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
1/4 Cup Cocoa Powder
Dash of Salt

Filling:
1/4 Cup Softened Coconut Oil
1/2 Cup Soaked Cashews
1 Full Dropper of Stevia
1/4 Cup Coconut Cream*
1/2 Tsp Vanilla Extract

Topping:
1/2 Cup Soaked Cashews
1/3 Cup Cocoa Powder
1/2 Cup Coconut Oil
1/4 Cup Honey

*To make coconut cream: refridgerate one can of coconut milk – once a layer has risen to the top, scoop it off and blend with 1 tsp of vanilla

Directions

Blend all of the crust ingredients in a food processor or blender until dough-like. Place in the bottom of 12 silicon muffin liners. I used two silicon muffins tins with 6 holes in each. If you don’t have silicon pans you will want to line each muffin hole with Saran Wrap, otherwise it will be near impossible to remove the finished product. Make sure you pat the crust down firmly.

Next add all of the filling ingredients and blend well until a uniform texture is achieved. You may need to stop and scrape down the sides a few times. Once the filling is well blended, spoon over the crust in the muffin tins.

Finally, blend [using your food processor or blender] all ingredients for the topping. It is okay if this layer is a bit crumbly. Spread evenly over the crust and filling mixtures.

Freeze for 3-4 hours and serve. These taste best when they have been thawed for about 5 minutes prior to eating. Store any leftovers in the freezer.

Thanks Nanaimo, BC,  for inspiring me to make such a delicious treat!

xo Lauren

Boyfriend Approved: Grain and Lactose Free Carob Chip Muffins

I’ll admit it, I’ve been on a complete baking tear these days. Usually when this happens, about 50% of the recipes I make turn out to be worthy of adding to me repertoire. This time, I have yet to find a miss, everything has been absolutely delicious. These muffins are no exception – and I know they are great because Neil was disappointed when we ran out!

Grain and Lactose Free Carob Chip Muffins

Inspired by: Living Healthy With ChocolateIngredients

3/4 cup almond butter
1/4 cup peanut butter (you can use 100% almond butter instead)
3 tablespoons honey
2 eggs
½ teaspoons vanilla extract
1 teaspoon apple cinder vinegar
½ teaspoon baking soda
¼ cup unsweetened carob chips (or chocolate chips)

Directions

Preheat the oven to 350°F.
Mix the honey, eggs, vanilla, apple cinder vinegar and baking soda in a bowl.
Add the almond butter and peanut butter and mix well. Fold in the carob chips.
Spoon batter into nine paper lined muffin cups or a silicon muffin tin and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Allow time to cool before serving.
Serve and enjoy!

Another easy as can be, healthier recipe!

xo Lauren

PS – Don’t forget to enter the Revlon Haute Tropics nail polish giveaway!!

Chewy Chocolate Coconut Cookies, They Are Healthy Too

There is only one word to describe these cookies – absolutely delicious. Okay, that is two words but I’m sure you get my point. This is probably the easiest recipe I have ever baked and the result, well the cookies were gone the next day. And I ate them all myself. Don’t let the unappealing picture deceive you – these are to die for. Gluten and lactose free as usual!

Healthy Chocolate Coconut Cookies

Inspired by: Healthful PursuitIngredients

1.5 cup unsweetened shredded coconut
½ cup almond flour
½ cup cocoa powder
½ cup honey
2 eggs
2 tsp vanilla extract

Directions

Preheat oven to 350F and line a baking sheet with parchment paper.
Combine all ingredients in a large bowl and mix until combined.
Form the dough into 8 – 10 cookies on your baking sheet.
Bake for 15-18 minutes, or until golden. Mine were perfect at 15 minutes.

Doesn’t get much easier than that.

xo Lauren

Raw, Vegan, Grain-Free Carrot Muffins with Cashew Cream “Cheese” Icing

I’ve been craving carrot cake with cream cheese icing something fierce lately! I don’t know why, since I was never a huge fan of the dessert, but after weeks of carrot dreams I knew I had to come up with a healthy alternative. These muffins/cupcakes are simple, delicious and the perfect summer treat because you don’t even need to touch your oven!

Raw, Vegan, Grain-Free Carrot Muffins with Cashew Cream “Cheese” Icing
Adapted from: Chef Amber Shae

Ingredients
For the cake:
1 cup pitted dates, soaked in warm water for 15 minutes and drained
1/4 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 pound carrots, peeled if desired, shredded
3/4 cup coconut flour
Stevia to taste (optional)

For the Cream “Cheese” Icing:
3/4 cup cashews soaked for 2 to 4 hours and drained
1/2 cup nondairy milk of choice
1 1/2 teaspoons lemon juice
15 drops liquid stevia, or to taste
Pinch of sea salt

Directions
Combine the drained dates, carrots, water, lemon juice, cinnamon, salt and vanilla in a food processor and blend until almost smooth and well combined.
Add the coconut flour and stir until the batter is combined and uniform. Taste the batter, and if you think it needs a little more sweetness, add stevia to taste. Set the batter aside for 5 to 10 minutes to allow the coconut flour to absorb the liquid mixture.
Fill 8 silicone muffin tins with the mixture and place in the freezer for at least 4 hours.

To make the cashew cream “cheese” icing, combine all ingredients in a blender [I used my Magic Bullet] and pulse until smooth. Place the icing in the fridge until you are ready to decorate your carrot muffins.

Just a note: these muffins taste best when you allow them to defrost for at least 30 minutes so remove them from the freezer with that in mind!

Now you can have your [carrot] cake and eat it too!
xo Lauren

Grain and Dairy Free Blondie Squares

There is nothing I like more than a simple, healthy and delicious recipe – and that is exactly what I am sharing with you today. Careful though, these blondies are extremely addictive.

Grain and Dairy Free Blondie Squares

Recipe slightly adapted from: The Detoxinista

Ingredients

1 cup natural creamy peanut butter
1/3 cup honey
1 whole egg
1/4 teaspoon sea salt (omit this if the peanut butter is already salted)
1/2 teaspoon baking soda
1/2 cup carob chips

Directions

Preheat oven to 350F and grease an 8″ square pan with coconut oil.

In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined.

Fold in carob chips.

Pour the batter into the greased pan, and use a spatula to smooth the top.

Bake for 20 minutes, or until the top is golden brown.

Remove from the oven, cool, cut into 16 squares and ENJOY!

Happy Baking!

xo Lauren

No Bake Pumpkin Bites

I am really sharing this recipe at an odd time of the year. Pumpkin season has long passed, but I just couldn’t resist bringing it back to make these tiny, tasty treats. Luckily, pumpkin puree is quite easy to find year round at most natural food stores so you can make these no bake pumpkin bites too! Oh and they are healthy – not that you could tell by tasting them.

No Bake Pumpkin Bites

Recipe from: Cara’s Cravings

Ingredients

Crust:
1 lightly packed cup cooking dates
2/3 cup raw pecan (or walnut) halves
1/2 tsp ground cinnamon

Filling:

2 tbsp coconut butter (not oil) at room temperature
1/2 cup 100% cooked pumpkin puree at room temperature
2 Tbsp pure maple syrup, preferably grade B
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves

Directions

1. In a food processor, combine nuts, dates and cinnamon. You may want to put the dates in first and pulse a bit to chop them. Process until mixture becomes crumbly which should take about a minute. Remove from food processor.
2. In a bowl, combine coconut butter and pumpkin puree. Make sure that both are at room temperature – if not the coconut butter will become too solid and will not mix well. If this happens, microwave the mixture for no more than 20 seconds.
3. Add the remaining ingredients to the pumpkin and coconut butter mixture and stir until it is very smooth.
4. Divide the crust evenly among 12 cups of a mini muffin tin.
5. Using a wet finger press the crust into the tin and make an indentation in each.
6. Fill each indentation with the pumpkin filling.
7. Place the muffin tin in the fridge for at least two hours or until firm.

Just a warning. These little bites are extremely stubborn to remove from the muffin tin. I found the best method to coerce them out was to use a toothpick to loosen them around the outer edge, then pop them out. As long as they are firm they will not fall apart.

Store in an air tight container in the refrigerator.

Happy [no] baking!

xo Lauren

 

Birthday Black Bean Brownies

Today is my birthday and I am so lucky to have two of my best friends join me from Toronto to celebrate. The least I could do to thank them for flying in to see me was to bake them a little treat! These black bean brownies were such a hit that I thought it would be a great idea to share with you!

Birthday Black Bean Brownies

Inspired by: Mmm… is for Mommy!

Don’t be fooled by the name – these brownies are really delicious. A girlfriend of mine who refuses to mix healthy with dessert went back for seconds.

What you will need:

1 19oz (540ml) can black beans, well rinsed and drained – make sure you rinse them really well… trust me.
3 large eggs
3 tbsp coconut oil
1/4 cup cocoa powder
2/3 cup maple syrup or agave nectar
1 tsp baking powder
1/4 tsp salt
1 tsp pure vanilla extract
1 tsp instant espresso

Ingredients

 

Step 1: Pre-heat the oven to 350F. Add all ingredients into the Cuisinart/blender. Easy right. Looks a little something like this.

Ingredients in the food processor ready to be mixed.

Step two: Pour into a lightly greased dish. I grease with coconut oil but feel free to use any oil or butter. I find these brownies bake best when using an 8 x 8 glass dish.

Delicious batter ready to put in the oven

Step 3: Bake for 30 – 32 minutes.

After 30 minutes in the oven.

Now comes the hard part. Because these brownies are so moist, you have to wait at least an hour before cutting into them or else they will crumble. If you put them in the fridge it will speed up the process a bit – just trust me on this one, wait it out – you will be much happier with the results.

After the longest hour of your life, serve and enjoy!

Finished product - delicious black bean brownies

I usually cut them into 12 squares. Don’t judge but here is what was left after the four of us got to them.

Almost all gone... I guess this means I need to bake some more!

Try them for yourself – I dare you. You’ll never want your beans prepared any other way! Leave me a comment to let me know how yours turned out!