no bake oatmeal raisin cookie bites

The other day I had walnuts soaking overnight for a raw "tuna" salad but the next morning I just wasn't in the mood. I wanted something sweet. I scanned through my pantry, trying to figure out what ingredients I could throw together to get my sweet fix and ta da! the No Bake Cookie Bites were born.

No Bake Oatmeal Raisin Cookie Bites
gluten-free, sugar-free, and soy-free
makes 12

1 cup soaked walnuts
1/2 cup dates
1/2 cup oats, 1/2 ground together
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
2 tbsp raisins

In a food processor mix together dates, walnuts, salt, cinnamon, and vanilla until it is a fairly smooth paste. Add 1/4 cup oats and blend into the mixture. Remove dough from food processor and place in a medium sized bowl. Fold in the remaining oats and raisins. 

Scoop dough into 2 Tbsp sized pieces and roll into balls. Allow cookie bites to set up in the refrigerator for an hour. Store in fridge.

Enjoy!

I'll be experimenting with a lot of flavor combinations. These cookies are so easy, good, and healthy! Next up...Peanut Butter Cookie Bites. 

What is your favorite kind of cookie?

Oatmeal Chocolate Chip Breakfast Cookie

These (almost) raw breakfast bars are loaded with good stuff. Filled with protein and fiber and chocolate chips, it is the perfect way to start the day.

Oatmeal Chocolate Chip Breakfast Bars
yield: 12 bars
gluten-free, sugar-free, soy-free, (almost) raw

1 1/2 cups walnuts, soaked overnight, drained and rinsed
1 1/2 cups dates, pitted
1/2 tsp salt
2 cups oats
3 tbsp raisins
2 tbsp flax seeds
1/4 cup chocolate chips
1/4 cup pecans, chopped

Lightly spay an 8x8 baking dish and set aside.

Mix together dates, walnuts, and salt and in a food processor until fairly smooth (some texture is fine). Add 1/2 cup oats and blend until oats are broken up.

Remove dough from food processor and place in medium bowl. Add the rest of the oats and all remaining ingredients. Stir together until everything is well combined.

Press into the bottom of the baking dish. Let set up in refrigerator at least an hour before slicing. Store in refrigerator and enjoy as breakfast or midday snack throughout the week.

 

 What's your favorite breakfast food?

Hot Fudge Sundae Cake for One

This is a simple, rich, and gooey fudge cake. You can make this cake in about ten minutes and you will be glad you did! The subtle caramel flavor combines with the toasted pecans and fudgy chocolate making this one heavenly dessert.

Hot Fudge Sundae Cake for One

1/4 cup flour
1 1/2 tsp cocoa powder
pinch of salt
1/2 tsp baking powder

1/4 cup brown rice syrup
1/4 tsp vanilla
1 1/1 tsp coconut oil, melted
2 tbsp milk
2 tbsp chopped pecans (optional)

3 Tbsp brown rice syrup
1 tbsp cocoa
1/4 cup hot water

Preheat the oven to 350 degrees F.
Mix together flour, 1st cocoa powder, salt, and baking powder in a single serving ramekin or oven-proof bowl. In a small bowl combine 1st brown rice syrup, vanilla, coconut oil, and milk. Pour over dry ingredients and mix together to form a batter. Fold in chopped pecans.

Combine the remaining ingredients (brown rice syrup, cocoa powder, water) and pour over the batter. Do not stir in! Place in oven and bake for 30-40 minutes. It will be gooey, but cake will be formed on the top. Check out the picture above.

Let cool for 15 minutes. Flip the cake out of ramekin. The bottom will be full of delicious gooey fudge topping. Top with pecans, your favorite ice cream , or coconut whipped cream.

Enjoy!

Chocolate Banana Smoothie

Do you have three minutes? I have breakfast.


Chocolate Banana Smoothie
yield: 2 smoothies

2 frozen bananas
about 8 strawberries
3/4 cup non-dairy milk (I used almond)
3 Tbsp cocoa power
2 Tbsp agave syrup

For extra protein add 2 Tbsp protein powder

Combine in a blender or food processor.

Enjoy!

Chocolate Peppermint Mousse

sugar-free, soy-free, gluten-free

Look good? It is!

Get the recipe here at The Sweetest Vegan who graciously let me be a guest blogger on her fantastic website.

Raw Coconut Almond Truffles

 raw, gluten-free, soy-free, sugar-free, vegan

These super easy truffles will satisfy that late night chocolate craving without the sugar and empty calories of other desserts. And they freeze well, so make only a couple truffles and freeze the batter for later midnight chocolate craving.

Raw Coconut Almond Truffles

1 cup dates

1/2 cup walnuts

1/2 cup almonds

1/2 + 2 Tbsp cup raw cocoa powder

1/2 cup shredded unsweetened coconut 

1/4 cup maple syrup

1 tsp vanilla extract

1 tsp almond extract

1/2 tsp salt

Extra coconut, cocoa powder, or nuts for finishing

In a food processor blend together dates, walnuts, and almonds until it forms a crumble-paste. If it is too thick, add a little water, but only enough for it to come together. It shouldn't be totally smooth; some nutty pieces are desirable. Add the cocoa powder and blend until mostly incorporated. Remove the nut mixture from food processor and place in a large bowl. Fold in the remaining ingredients by hand.

Now it's time to truffle. If the "dough" is too sticky at this point, place in the freezer for 30 minutes until it rolls easily into balls. Measure the truffle mixture out with 1 heaping tablespoon each. Roll into balls and then toss in your desired topping. 
While these could be eaten right away, the truffles are best when cold. For best results place truffles in freezer and allow to harden (at least 1 hours). Store the remaining in freezer and pull out 10 minutes before serving.

What's your favorite midnight treat?

frushi (fruit sushi)

 What is better than tropical fruit and minty coconut flavors on a hot day? 

That's right, we had frushi for dinner! Typically I think of this as more of an after-dinner sweet, or summer time snack, but I had a very specific craving tonight and thus I offer you my fruit sushi.

Frushi

Gluten-free, soy-free, sugar-free, vegan

Coconut Rice

1 cups sushi rice

1 1/2 cup water

1 cup coconut milk

2 Tbsp maple syrup

1 tsp vanilla

1 pinch salt

 Prepare the sushi rice. Rinse the rice 4 or 5 times until the water runs clean. Once clear, drain water and add 1 1/2 cups cold, fresh water to rice. Allow to soak for 30 minutes. Place on stove over high heat and bring to boil. Reduce heat to simmer and cook 20 minutes.

When water has evaporated and the rice is done, turn heat up to medium and add the remaining ingredients.

Stirring often, mix until the coconut milk is soaked into the rice, about ten minutes. Spread rice onto a plate and allow to cool. 

Once rice is at room temperature, scoop the rice into heaping tablespoons and shape into squares or circles. Place back into refrigerator and let rice set up. Meanwhile thinly slice fruit.

 mango

kiwi

watermelon

pineapple

or any other fruit of your choice

Assemble frushi however your heart desires.

Once frushi is assembled refrigerate and make the coconut dipping sauce.

 Coconut Dipping Sauce

1/2 cup coconut milk (or the remaining of your can)

2 tsp maple syrup

1 tbsp finely minced mint

Mix together. Refrigerate until ready to use.

Enjoy!

 What's your favorite food on a hot (almost) summer day?

Raw Chocolate Hazelnut Cheesecake

That's right friends. And it's as good as it looks.

So far the biggest benefit of my soy/gluten freedom month has been the forcing of creativity and innovation. I have to admit, I used to have a sort of prejudice against raw desserts disbelieving in their potential goodness. Oh was I wrong. This is one of my favorite desserts I have ever made. Ever. The chocolate hazelnut cheesecake is so rich and creamy and pure. But wait there's more, it's also healthy!

Raw Chocolate Hazelnut Cheesecake

gluten-free, soy-free, sugar-free, raw, vegan

Crust

1 cup hazelnut meal

1/4 cup + 2 Tbsp raw cocoa powder

3 Tbsp maple syrup

1 tsp vanilla

1 pinch sea salt

The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Otherwise a spring form pan works great. If you're very brave and don't have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled. It will take a little tlc to get the cheesecakes out, but you can do it! This recipe would fill a 9" spring form pan or about 12 individual molds.

Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling.

 The Filling

2 cups raw cashews, soaked overnight and rinsed

1/4 cup + 2 Tbsp hazelnut butter (peanut butter works too)

1/2 cup coconut oil, melted

1/2 cup maple syrup

1/2 cup cocoa powder

1/2 cup water

1/2 tsp salt

In a food processor or mixer blend together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.

Spoon or pipe filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).

Once frozen remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip tin upside down and give it a few good whacks again the counter. They could start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have past and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake.

Place cakes in the refrigerator and make the chocolate sauce.

 Chocolate Sauce

1/3 cup coconut oil, melted

1 tsp vanilla

1/4 cup maple syrup

1/4 cup cocoa powder

Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.

Top with hazelnuts. Serve cold

Chocolate Peanut Butter Banana Milkshake...

for breakfast? okay!

This shake is healthy enough for breakfast and good enough for dessert! Check it out!

Chocolate, Peanut Butter, and Banana Shake

Soy-Free, Gluten-Free, Sugar-Free, and Vegan

2 frozen bananas

1 cup milk (I used hazelnut milk but soy, oat, or almond would work great too)

2 Tbsp cocoa powder

1 1/2 Tbsp peanut butter

1 Tbsp brown rice syrup

Blend together in mixer or food processor until smooth.

Enjoy!

When I was pregnant I would add soy protein powder to my morning shakes for some extra nutrition. Currently I'm off soy but it would be  great addition for anyone who needs a protein boost.