{raw vegan} p b & j cream pie for cora's 1st birthday!

peanut butter and jelly sandwiches could sum up my childhood...but really they're the best and two of my absolute favorite flavors to play with. 

nutty crust, swirls of rwjpb cream & fresh raspberry jam, all topped with coconut whipped cream. mmmm

I decided to test it out & make a mini version for my precious niece Cora's first birthday! she dug right in... I guess it's good! plus good for her. why are we letting our babies dig into a modified, sugar & chemical filled cake when they are ONE? try this instead (: 

it's easy! I used canned coconut milk to make it extra easy, you could also use fresh young Thai coconut meat-it'll only taste slightly different. 

crust: 

3/4 c shredded coconut (raw, organic, unsweetened)

3/4 c raw wild jungle peanuts

1/2 c ground flaxseed

1 c soft dates

1/4 t sea salt

-add all ingredients to a high-speed food processor & process until it all comes together. press into the bottom & up sides of a pie dish & set in freezer. 

jam:

11/2 c raspberries (or fruit of choice)

1 t chia seeds

1 T coconut nectar

-blend until smooth. spread a thin layer over the bottom of crust & put back in freezer

filling:

cream from the top of 3 cans of (chilled) full fat organic coconut milk 

6 T liquid sweetener of choice

2 t vanilla

pinch of sea salt

-blend until smooth & slowly pour in with the blender running 1/2 c raw coconut butter warmed to liquid. blend until incorporated & then remove 11/2 c of the cream to a bowl & place in fridge. 

-to the remaining cream add 3/4 c raw wild jungle peanut butter & blend until smooth. pour over crust & layer of jam. swirl in the rest of the jam + 1 T pb & set back in freezer for 2 hrs. 

-once firm, spread leftover chilled coconut whip on top & add toppings of choice. slice & serve! 

just because she's a doll....

local raw honey & stone fruit summer tart

one of my absolute favorite treats to make during my absolute favorite stone fruit season. 

this was made easily & devoured quickly in our house. 

nutty crust & a creamy filling, topped off with fresh, local stone fruit & local raw honey drizzle-perfect for a lighter, refreshingly healthy summertime dessert! 

crust: 

1 c raw activated almond meal or flour 

1 c raw activated pecans

10 soft, organic pitted dates

1 t coconut oil

1 t cinnamon

1/2 t high quality sea salt

-add all ingredients to your food processor and process until you get a dough-like consistency. press evenly into the bottom & up sides of a tart dish with a removable bottom, or springform pan. set in freezer while making the filling. 

filling:

1/2 c raw cashews (soaked at least 2 hr)

1/4 c coconut butter

1/4 c coconut oil

1/4 c raw local honey

splash (2-4 T) of coconut water 

juice & zest of 1 organic lemon

pinch of sea salt

1 t vanilla extract or a large pinch of vanilla bean powder

-add all ingredients to a high speed blender and blend until very smooth and creamy. smooth into the bottom of the crust and set back in freezer for about an hour until firm. 

-slice a selection of local peaches, nectarines, plums & apricots & arrange on top of tart. gently warm some raw local honey and drizzle right before serving. slice and savor!

 

very berry cream-of-buckwheat breakfast bowl

think smooth, thick, cream flavored, with tart sweet berries, full of healthy proteins & fats to load you up for the day, then topped with crunchy seeds and juicy fresh berries. yep. it's as good as it sounds

blend it up and have this lovely breakfast ready in minutes. use whatever nut/berry combo that suits you! and don't forget to give thanks! 

-1 serving-

ingredients:

1 c activated buckwheat groats, soaked for a few minutes to soften again 

stevia, banana, pure maple, raw honey or dates to taste

2 T collagen protein (or protein of choice)

1 T hemp seeds

1 T chia seeds 

1/2 c nut mylk

1/2 t each ginger, cardamom & nutmeg

1/2-1 c fresh berries 

-blend all ingredients until smooth. transfer to a bowl & top with more fresh berries, banana, sprouted buckwheat, bee pollen, goji, poppy seeds etc...eat and be awakened by the summer berry love! 

creamy tahini-pomegranate raw cheesecake with dark chocolate crust

ok, you guys have to understand that tahini is easily one of my most favorite things on earth. literally could live off of it. it makes savory things such as hummus, salad dressing, pasta... taste divine, yet it is the perfect pair to anything sweet. 

like pomegranates in this dessert, which are possibly one of my favorite fruits. i love their complexity. i like that they like to be different, and they're cool with it. plus they're in season at one of the greatest times of the year! 

but they sounded soooo good right now so i couldn't wait. i bought a frozen pack of organic pom seeds to go with my freshly made raw tahini, and then added some dark chocolate to the mix....made a masterpiece-at least i think so. 

i don't know, try it for yourself:

crust:

1 c sprouted buckwheat

1/2 c shredded coconut

1/2 c soft pitted dates

1/2 c cacao powder

1 T coconut oil

1/2 t sea salt 

-add all ingredients to a food processor and process until you get a dough-like consistency. press evenly into the bottom of a 9" springform pan lined with parchment paper. set in freezer while making the filling.

filling:

2 c raw cashews, soaked overnight

1/2 c raw tahini

1/4 c coconut butter

1/4 c coconut oil

juice of 1 lemon

1 c pure pomegranate juice 

1 c coconut sugar

4 T pomegranate powder

1 T vanilla extract

1 T beetroot powder (optional for color)

-add all ingredients to a high-speed blender and blend until very smooth. pour evenly over crust and set in freezer for 2+ hours to firm up. top with fresh or frozen pomegranate seeds, slice & enjoy!