raw vegan mulberry cashew caramel cake

a rich, creamy and insanely delicious treat. best of all, it's quite simple and stores great in the freezer for weeeeks. so you can always have a slice on hand when you need a chocolatey fix (: 

this is one of my top 5 favorite healthy desserts!

crust: 

2 c activated almonds or walnuts

1 c dried mulberries 

8 large pitted dates

2 T coconut oil

-add all ingredients to a food processor and run until it sticks together when pressed between fingers. evenly press into the bottom and up sides of a 9" springform pan (lined with parchment) and set in freezer. 

filling:

2/3 c raw cashew butter 

11/3 c soft pitted dates

1/4 c pure maple syrup 

1 t vanilla

1/4 c hot water

1/2 c coconut oil

-add everything to a high speed blender and blend until very smooth and creamy. pour into crust and smooth over. set back in freezer until firm. 

chocolate topping:

1/2 c raw cacao powder

1/2 c coconut oil, gently melted

1/3 c raw honey or pure maple syrup

-add ingredients to a bowl and whisk well. pour over cake, top with more mulberries and set in freezer until firm. then slice, serve, or freeze for later!

raw vegan grainless pumpkin pie granola

hidden veggies and no pumpkin? sounds odd, but this is one of my very favorite no-sugar comfort meals in the fall. with some homemade nut milk or yogurt, it is amazing!

3 c raw carrots, chopped

1 c water

3 T chopped ginger

3 T pumpkin pie spice

stevia to taste

1/4 t sea salt

1 T coconut oil

-blend until smooth. 

1/2 c sunflower seeds

1 c pumpkin seeds

31/2 c coconut flakes

{soak all overnight}

2 T coconut butter 

1 t vanilla

-pulse all in a food professor until combined. add to a bowl and mix in carrot mixture well. mix in 1/2 c dried cranberries or mulberries. spread out on parchment-lined dehydrator trays and dehydrate at 115F until crispy & crunchy.

-store in an airtight container. 

low carb coconut-cacao nib cookies with maca + reishi

these fail-proof healthy cookies are a must when you need something quick, easy, and delicious. i used lakanto sugar in them (monk fruit) to keep them low carb + nearly sugar free. coconut sugar, maple sugar or date sugar would also work wonderfully. of course, the addition of maca powder + reishi mushroom are totally optional.. added for a boost of nutrients!

ingredients:
2 organic farm fresh eggs
1/2 c lakanto sugar
1/2 c melted ghee
1/2 c melted coconut oil
2 t vanilla
-whisk together well. then add in:
2/3 c coconut flour
1 T maca powder
2 t reishi mushroom powder
1/2 t baking soda
1/4 t sea salt
1/3 c cacao nibs or chopped cacao paste
-mix until combined well. roll into 12 balls and set on a parchment lined baking sheet. flatten each slightly and bake in an oven preheated to 350F for 8-10 minutes until starting to turn golden on edges. remove. cool. enjoy with your favorite ice cold nut milk.

flourless peppermint brownies. coconut peppermint frosting. cacao drizzle. algae soaked coconut flakes.

mmm these brownies are dense, rich and a much healthier choice than your typical brownie! i have made them several times for holiday parties, where they were enjoyed by all!
the blue coconut flakes aren't necessary, but add a pretty touch using no food coloring at all!

brownie base: 

1 c raw cacao powder

1 c coconut sugar or lakanto

4 organic eggs

6 T coconut oil

25 drops peppermint essential oil

1/2 t sea salt

-preheat oven to 350F. blend all above ingredients until smooth in a high speed blender. pour into a coconut oil greased 8x8 glass baking dish and bake for 15-20 minutes until it passes the toothpick test. set in the freezer to chill while making frosting. 

peppermint frosting:

1/2 c melted coconut butter

1/4 c coconut milk

2 T raw honey or stevia to taste 

10 drops peppermint essential oil

-blend until very smooth. spread over chilled brownie and set back in freezer. 
-once firm, slice brownies and transfer to a plate to prepare for the chocolate drizzle.

cacao drizzle:

1/2 c chopped cacao paste, gently meted over stove in a double broiler 

1 t coconut oil

raw honey or stevia if you want to sweeten to taste

-whisk well, drizzle over brownies and set in freezer for a few minutes before eating! 

optional blue coconut:
in a bowl add 1 c water + one teaspoon of blue algae powder (blue majik-or use spirulina powder for green flakes!). stir, then mix in 1/2 c raw unsweetened coconut flakes. let it soak overnight in fridge and then dehydrate until crispy again (optional...you could just drain them and eat them soft!). sprinkle over cacao drizzle before it hardens.

raw vegan pistachio-mint pesto

ingredients:

1/2 c fresh mint leaves

1/2 c fresh parsley leaves

1/4 c shelled raw pistachios 

3 T evoo

1/2 t sea salt

1/4 t black pepper 

1 peeled garlic clove

1/4 c nutritional yeast 

-add all ingredients to a food processor and pulse to combine. 

enjoy with your favorite crackers, chips, or pasta, even tastes amazing on sandwiches!

raw vegan sea salted pistachio-fudge pie

ahhh this pie hit the spot. why do pistachios+cacao+sea salt go SO GOOD together?!
i made this guy 100% sugar, grain, and gluten free, and added all the good fats to keep me going for hours. this treat is richhhh, so just a small slice is very satisfying.

crust:

11/2 c raw shelled pistachios

1/4 t cardamom

pinch of sea salt

4 large pitted dates

-add all ingredients to a food processor and process until it sticks together well. press evenly into the bottom and up sides of a springform pan and set in freezer.

fudge:

1 c cacao powder

1/2 c coconut oil

1/2 ripe avocado

2 T coconut milk

stevia to taste (i like mine darker.. so i just add a tiny bit. add as much as you need to make it sweet, or throw in a little raw honey!)

-add all ingredients to a blender and blend until smooth and creamy. spread evenly into the bottom of crust & finish with a sprinkle of flaked sea salt, crushed pistachios + cacao nibs. set in fridge or freezer until firm, then slice and serve!

*keeps well in fridge for a week or freezer for much much longer!

banana-pumpkin-chai chocolate chip loaf {paleo/keto/sugar & grain free}

simple. easy. and daaaang it's good. the only sugars in this recipe come from the banana and pumpkin (if you don't use honey). so it's easy on your body, super high in fiber, and not overly sweet. the perfect breakfast or sweet snack!

preheat oven to 400F. in a blender add:
5 eggs
1/2 c pumpkin puree
1/2 c mashed banana
1/4 c melted coconut oil
1/4 c raw honey or a few drops of stevia
1 T pumpkin pie spice
2 t chai spice
1 t vanilla
1/4 t sea salt
-blend until smooth, then stir in:
1/2 c coconut flour
1 t baking soda
1/2 t baking powder
-mix until combined well and forms a thick batter. stir in optional 1/2 c healthy chocolate chips, chopped cacao paste or chopped walnuts and pour into a well-greased loaf tin or muffin tins. bake for 15-20 minutes for muffins, 30-40 minutes for bread loaf, or until a toothpick inserted into the center comes out clean. cool for 20 minutes & enjoy!

bean-free sweet potato hummus

this. stuff. is. goooood. it's so easy to prepare and loaded with balanced protein, fats & carbs. spread it on sandwiches, eat it with veggies or your favorite healthy chips/crackers.

2 medium-large sweet potatoes, baked until soft & skins peeled off

1/2 c raw organic tahini

1 T collagen powder

2 peeled garlic cloves

1/4 c lemon juice

2 T lime juice

1 t sea salt

1/2 t black pepper

1 T cumin 

-add all ingredient to a food processor or blender and blend until smooth. garnish with fresh parsley/cilantro & enjoy with my yummy raw flax crackers! 

dairy free pistachio-rose + local apricot yogurt

i had a load of local apricots that were going bad a few weeks ago, so i put them in my dehydrator and dried them for later use... aka this delicious naturally sweetened yogurt that can be made up in a quick five minutes! 

feel free to sub the pistachios for any raw organic nut. i have made this with sprouted almonds and it was gobbled up quick at our house!

the floral notes from the rose oil are such a lovely addition to the flavors! and of course, every good yogurt has to be filled with healthy probiotics.

2/3 c raw shelled pistachios

5 dried apricots

2 drops rose essential oil

1 c coconut milk

pinch of cardamom & sea salt

1 capsule probiotics, opened

-add nuts and dried apricots to a bowl and cover with water. let soak overnight, then drain. add them to a blender along with all other ingredients and blend until very smooth & creamy. (if you'd like it a bit sweeter, you can add in a few drops of stevia) 

-serve chilled, topped with raw nuts/seeds/granola and your favorite seasonal fruits.