Mini Maple-Pecan Pies

Mini Maple-Pecan Pies
Mini Maple-Pecan Pies

I love the classic combo of maple-pecan. But if you don’t care for what goes into a traditional Pecan Pie, that doesn’t mean you have to go without it. These are nutrient dense, cruelty-free and delicious.

I made these into mini pies, and while they are a bit more time consuming because you need to press in 12 individual crusts to your moulds they just look so cute and perfect finger-food for parties! If you’re pressed for time or would just rather a regular sized, go ahead and make it into one big delicious pie.

Mini Maple-Pecan Pies
makes 12 mini or 1 regular pie

1/2 cup Pecans
1/4 cup Almonds
1/2 tsp Vanilla Bean Powder
pinch of Himalayan Pink Salt
175g pitted Medjool Dates
1/2 Tbsp Maple Syrup

Pulse the nuts, vanilla bean and salt together in a food processor until the nuts from a coarse meal. Add the medjool dates and maple syrup and continue to process until it forms a dough.
Divide the dough between moulds and press it down and up the sides firmly to form the crust.
*If you’re making a regular sized pie you will only have enough for a base. Double the recipe if you would like the crust to go up the sides too.

Maple Caramel filling:
200g Medjool Dates, (soak and peel off the skins  if you want it super smooth)
1/4 cup Maple Syrup
1/4 cup Almond Butter
1/4 cup Tahini
OR 1/2 cup Almond Butter
1/4 cup melted Coconut Oil
1/2 Tbsp Mesquite Powder, optional
Extra Pecans for topping, optional

Blend all ingredients together in a high-powered blender until smooth.
You can either spoon the filling into the crusts or, for a cute piped effect like in the photo you can fill a piping bag with the maple caramel and pipe it into the crusts. Place them in the refridgerator to set for about an hour or so to make removing them from the moulds a bit easier.
Top with Pecans if desired and store in the fridge until ready to enjoy.


Raw Salted Caramel Cheesecake with Chocolate Ganache

Salted Caramel Cheesecake with Chocolate Ganache
Salted Caramel Cheesecake with Chocolate Ganache

Salted Caramel is a delicious flavour on it own. But spread some silky Chocolate Ganache on top with a sprinkle of Himalayan Pink Salt and it’s next-level amazing. The Mesquite Powder in the filling is what gives this cake the Caramel flavour, so be sure not to omit it.
A healthy Cheesecake is perfect for celebrating every occasion. I hope you enjoy!

Raw Salted Caramel Cheesecake with Chocolate Ganache

1/2 Cup (70g) Macadamias
1/4 Cup (40g) Almonds
1/4 Cup (20g) Desiccated Coconut
1 Cup (210g) pitted Medjool Dates
1/2 tsp Vanilla Bean
pinch of Himalayan Pink Salt

Line the base of cake tin with baking paper (preferably spring-form tin for easy removal).
In a food processor, add the Macadamia and Almonds and process until broken down into small pieces. Add the Coconut and pulse to combine. Add the Dates, Vanilla Bean, and Salt to the food processor and process until combined. Transfer the crust mixture to the cake tin and gently spread it out with your fingers before pushing it down very firmly. Set aside.

2 Cups (270g) Raw Cashews, soaked overnight
1/2 Cup (100g) pitted Medjool Dates (I soaked and peeled mine, but it isn’t necessary)
1/4 Cup Coconut Nectar
1/2 Cup Water
1 Tbsp Mesquite Powder
1/2 tsp Vanilla Bean
1/8 tsp Himalayan Pink Salt
1/3 Cup melted Coconut Oil

Rinse the soaked Cashews well and add them to a high-powdered blender along with the Medjool Dates, Coconut Nectar, Water, Mesquite Powder, and Salt. Blend until smooth.
Add the melted Coconut Oil to the filling and blend again to combine.
Pour the filling into the cake tin and smooth out the top. Gently tap it on the bench to remove any air bubbles and place in the freezer to set for at least 4 hours.

Chocolate Ganache:
3/4 Cup melted Coconut Oil
80g Medjool Dates (I soaked and peeled mine)
1 Tbsp Almond Butter
3 Tbsp Cacao Powder
1/2 Cup Water

Blend all ingredients in a high-powered blender until smooth. Spread over your cheesecake when ready to serve. Let the cheesecake soften at room temperature for a few minutes before enjoying.

Choc-Chunk Cookie Dough Brownies

Choc-Chunk Cookie Dough Brownies
Choc-Chunk Cookie Dough Brownies

Who doesn’t love Cookie Dough?
Who doesn’t love Brownies?
So let’s put two together and make the most delicious thing ever.

The best part is that although these look really indulgent, they are good for you! They’re Raw, Vegan, Gluten-Free, Refined Sugar-Free, and really, really, REALLY yummy.

Choc-Chunk Cookie Dough Brownies
Makes 8

For the Brownie layer
45g Almonds
20g Walnuts or Pecans
100g pitted Medjool Dates
1 Tbsp Cacao Powder
pinch of Himalayan Salt, optional

Line a 10 x 15cm (approx) container or tin with baking paper for easy removal of the brownies.
Place the nuts in a food processor, process until they form a coarse nut meal. Add the remaining ingredients and process until it forms a dough. Crumble into the container or tin and press out with your fingers before pressing it down very firmly. Set aside.

For the Cookie Dough Layer
(7og) 1/2 cup Cashews
(120g) 1 cup Oats
(100g) Medjool Dates
3 Tbsp Coconut Sugar
1 Tbsp Tahini or Nut Butter
1 Tbsp Coconut Flour, optional
1/2 tsp Vanilla Bean Powder
2 Tbsp Water
25-30g Raw Chocolate, chopped

In a high-powered blender, blend the cashews into a fine nut flour taking care not to turn it into nut butter. Transfer to a bowl.
Add the oats to a high-powered blender and blend it into an oat flour.
In a food processor, add the cashew meal, oat flour, medjool dates, coconut sugar, tahini or nut butter, coconut flour, vanilla and water. Process until the dough comes together.
Add the chopped raw chocolate and mix it through the dough by pulsing just a couple of times.
Press the cookie dough onto the brownie layer.
Lift the Choc-Chunk Cookie Dough Brownies out of the container or tin and slice into squares. Store in the fridge. I loved these with a glass of creamy Cashew Milk for a little bit of cookie dunking!

Healthy Date-Glazed Banana Bread

Healthy Date-Glazed Banana Bread
Healthy Date-Glazed Banana Bread

A healthy, wholemeal, refined sugar-free and low fat Banana Bread that is still incredibly moist and sweet with a delicious banana flavour. The glaze really tops it off (literally), adding the most delicious sticky caramel coating to the whole loaf.
I’m sure adding a couple of handfuls of chopped walnuts into the batter would be amazing!
I slathered a thick layer of crunchy peanut butter onto a slice while it was still warm, and that was so delicious. If you haven’t already tried nut butter spread on fresh banana bread, please do! You will not regret it.

Healthy Date-Glaze Banana Bread
makes 10 slices/1 loaf

260g/ 2 cups Wholemeal Flour
38g/1/4 cup Coconut Sugar
1 tsp Baking Soda
1/2-1 tsp Cinnamon, to taste
1/4 tsp Himalayan Salt
375g/ 3-4 large very ripe Bananas
120g/ 1/2 cup pitted Medjool Dates
1/2 cup Almond Milk, or other plant-based milk
1 tsp Vanilla Bean Powder
2 Tbsp Coconut Oil, melted

Pre-heat oven to 160C and line a loaf tin with baking paper, and leaving enough paper on the sides to lift the Banana Bread out.
In a large bowl combine Flour, Coconut Sugar, Baking Soda and Cinnamon.
Add the Bananas, Dates, Almond Milk and Vanilla to a blender and blend until smooth.
Pour the wet mixture into the bowl of dry ingredients and add Coconut Oil.
Mix until combined but take care not to over-mix. The batter will be quite thick.
Pour the batter into your lined loaf pan and smooth out the top.
Bake for about 40 minutes.
While it is baking, prepare the Date Glaze.

140g pitted Medjool Dates
1/2 Cup Water
1/2 tsp Vanilla Bean
1 Tbsp Coconut Sugar, for sprinkling on top

Blend the Dates with Water and Vanilla until smooth. Set aside.
Once the banana bread has been in the oven for 40 minutes, remove it from the oven and spread over your desired amount of Glaze. You may not need to use it all if you would just like a thin layer. Sprinkle over some Coconut Sugar and return to the oven for 5 minutes.
Remove the Banana Bread from the oven and let it sit in the tin for about 10 minutes before transferring it to a cooling rack. Enjoy!

Almond Joy Fudgies

Almond Joy Fudgies
Almond Joy Fudgies

A delicious blend of healthy ingredients surprises me yet again. Can you believe this Chocolate Fudge?! It is absolutely delicious, raw, vegan, and filled with nutrients from fruit and healthy fats. It is gluten-free, dairy-free, refined sugar-free, and super easy!

The combination of Chocolate, Almonds & Coconut works so well with this melt-in-your-mouth Fudge. I hope you love it.

Almond Joy Fudgies
makes 4 squares

For the Fudge:
1 large Banana, 120g
5 Medjool Dates, 70g
1/4 cup Coconut Butter, 65g
2 Tbsp Almond Butter, 40g
2 Tbsp Cacao Powder, 16g
For topping:
Small handful of Almonds, chopped
Sprinkle of Shredded Coconut
~40g Raw Chocolate, melted

Soften the Coconut Butter in a bowl of warm water. Line a 12-15cm square dish or container with baking paper.
Blend the Banana and Medjool Dates together. Add the Coconut Butter, Almond Butter, and Cacao Powder and blend until completely smooth. Pour the mixture into the lined dish. Smooth out the top with the back of a spoon or knife.
Sprinkle on the chopped Almonds and Coconut. Press them very lightly into the fudge to hold them in place. Top with a drizzle of melted Raw Chocolate.
Place in the freezer until set. Slice them into squares and let them defrost for about 3-5 minutes before enjoying.

Cacao, Coconut & Date-Chunk Granola

Cacao, Coconut & Date-Chunk Granola
Cacao, Coconut & Date-Chunk Granola

I love this granola mainly for it’s huge, snack-worthy clusters! It is super crunchy with chewy date chunks, so you get the best of both worlds. It’s hard to believe that this is Raw, Oil-Free, Sweetened with Dates and just a bit of Coconut Sugar, Nut-Free & Gluten-free.
There is no refined oils, or sugars, artificial flavors or preservatives in this granola, as is the case for most store-bought granola’s. Plus it is so much more delicious when it’s fresh and homemade!

Originally, I made this in the dehydrator and it turned out so good I had to make another batch a few days later (it’s that delicious), but I wanted to try it out in the oven for those without access to a dehydrator. While it isn’t raw and didn’t turn out quite as crunchy as the dehydrated version it is still absolutely delicious, and tastes like a chocolate brownie! Now, that sounds like the perfect breakfast to me, so I’ll add the oven-baked directions to the bottom of the recipe.

Raw Cacao, Coconut & Date-Chunk Granola

1 cup Buckwheat, soaked for a minimum of 1 hour
150g pitted Dates
3/4 cup Water
1 tsp Vanilla Bean Powder
3 Tbsp Coconut Sugar
3 Tbsp Cacao Powder
1 Tbsp Chia Seeds
1/2 cup Desiccated Coconut
1/4 cup Shredded Coconut
1/4 cup Dates, finely chopped

Rinse the buckwheat, place it in a bowl and top the bowl up with water. Leave the buckwheat to soak for a minimum of 1 hour.
Drain and rinse the buckwheat very well and set aside.
Add the dates, water and vanilla bean to a blender and blend until smooth to create a date paste. Set aside.
In a large bowl, add buckwheat, coconut sugar, cacao powder and chia seeds. Stir well to combine. Next, add desiccated coconut, shredded coconut and chopped dates. Mix again.
Pour your date paste into the bowl and stir very well until it is completely mixed together.
To dehydrate:
Transfer the granola mixture onto the dehydrator sheet and spread it out evenly.
Dehydrate at 115C for around 24 hours, or until crunchy. Rotate the trays around and mix the granola a few times during the dehydration time for even drying. Store in an airtight container.
To oven-bake:
Preheat oven to 150C and line a large baking pan with baking paper.
Spread the granola evenly in the baking pan. Place in the oven and bake for around 50 minutes.
Rotate and mix the granola about every 15 minutes. Remove the pan from the oven and press the granola into ‘clusters’ as it cools. Let it cool completely in the pan and transfer to an airtight container.
Serve with fresh fruit, and plant-based milk as a delicious breakfast cereal, enjoy it on the top of  smoothie bowls or by the handful as a healthy, portable and satisfying snack.

Raw Vegan Almond Butter Cup Cacao Ice Cream

Raw Vegan Almond Butter Cup Cacao Ice Cream
Raw Vegan Almond Butter Cup Cacao Ice Cream

I didn’t expect this ice cream recipe to turn out so good! I have found that homemade ice creams tend to harden too much for me. I don’t have the patience to wait for it to defrost enough to scoop. When I want ice cream, I want it ASAP and chocolate flavoured too, please!

This amazingly creamy coconut-based ice cream stays scoop-able (my main goal when creating this recipe) which means no awkward waiting (or arm workout) for a delicious dessert, yay!
I haven’t tried this recipe without an ice cream maker, but if you try it without one I would love to hear how it worked out.

Raw Vegan Almond Butter Cup Ice Cream

This recipe uses homemade Almond Milk in the base, so prepare this first.
Almond Milk:
3/4 cup Almonds, soaked for 4-6 hours
3 cups Water
1 Medjool Date

Drain and rinse your Almonds. Add to a blender and along with the water and date. Blend until creamy, about 1-2 minutes and strain through a nut-milk bag. Place in the fridge.

Creamy Cacao Ice Cream:
1/3 cup cashews, soaked 2-4 hours
1 cup homemade Almond Milk
150g/1 cup Coconut flesh, scraped from a young coconut
1/2 cup Coconut Water, from a young coconut
90g/6-7 pitted Medjool Dates
3 Tbsp Cacao Powder
1/4 cup Coconut Nectar
1 tsp Vanilla Bean
1/4 tsp Himalayan Salt
1/4 cup melted Coconut Oil

Almond Butter Cups, see previous post for the recipe

Soak the Cashews. Rinse and drain, before adding them to a high-powered blender along with all the other ingredients except the Coconut Oil. Blend until very smooth. Add in the Coconut Oil and blend it through until combined. Pour it into a container and let it chill in the fridge.
While the Cacao Ice Cream is chilling, I like to make the Almond Butter Cups! See the previous post for the recipe.
Once it has cooled (I just leave mine overnight) place it in your ice cream maker, churn the ice cream according to your ice cream makers instructions. Mine takes about 15 minutes.
Chop your desired amount of Almond Butter Cups and add to your ice cream with your ice cram maker still running. Once the cups are evenly distributed through out the ice cream, transfer it to a container and place in the freezer to finish firming up. Enjoy!