Friday, May 22, 2015

Haystack Cookies


These yummy little nummies are raw, vegan, refined sugar-free, gluten-free, and so easy to make. Bet you can't eat just one!

Yields 10 cookies
1 cup gluten-free oatmeal
1/2 cup coconut oil
1/2 cup agave
1/2 cup cacao powder
1/2 cup slivered almonds
1/2 cup shredded coconut
pinch salt

Melt coconut oil in double broiler over hot water. Mix in cacao, agave, and salt, stirring until mixture is smooth and glassy. Add oatmeal, almonds, and coconut, stirring until ingredients are evenly coated. Drop heaping tablespoons onto parchment paper and place in the fridge for one hour. Enjoy with a tall, cold glass of your favorite plant-based milk! 

Wednesday, May 20, 2015

Ambrosia Ice Dream

Ambrosia, even the name sounds enticing and divine. Used to reference the nectar or foodstuff of the gods in ancient Greek Mythology and thought to render its partakers immortal, Ambrosia is a fitting name for this timeless treat. Raw, vegan, and refined sugar free, this otherworldly dessert easily falls into the category of a divine exhalation from the earth. Enjoy!
Serves 4
2 cups raw cashews (soaked for at least 12 hours)
3/4 cups pitted dates
1 cup coconut milk
1/4 cup orange juice
1/4 cup pineapple juice
1/3 cup chopped pineapple 
1/3 cup chopped oranges
1/4 cup shredded coconut
1/4 teaspoon salt
2 large oranges, cut in half and scooped clean (use the fruit for the 1/2 chopped oranges, and if possible part of the 1/4 cup orange juice) 

Place cashews, dates, 1/2 cup coconut milk and juices in a blender and blend on high until mixture is smooth and creamy. If you have an ice cream maker, stir in remaining ingredients and place in ice cream maker. If you do not have an ice cream maker, place mixture in ice cube trays and freeze. When frozen through, remove from ice cube trays and blend on high with additional 1/2 cup coconut milk. Stir in remaining ingredients. Once you have your soft serve ice cream, spoon into orange halves and place in freezer for an additional 10-15 minutes to set. Sprinkle with coconut and enjoy! 

Friday, May 15, 2015

Coconut Pecan Chocolate Bark


Ever since I saw the movie Chocolate, I have been mesmerized by the seductive power of chocolate. This completely raw and vegan recipe allows you to play with this power without the risk of burning the temperamental cacao. Refined sugar free and filled with healthy fats, this recipe has the added benefit of being good for you. Enjoy!

1/3 cup cacao
1/3 cup raw coconut oil
1/3 cup coconut sugar
3 tablespoons unsweetened shredded coconut
3 tablespoons chopped raw pecans

Place a ceramic bowl in a bowl of hot water. Place the coconut oil in the ceramic bowl and allow to melt. Add coconut sugar to melted coconut oil, stirring until dissolved. Add cacao powder and stir until mixture is smooth. Stir in one tablespoon coconut. Pour into parchment lined 5"x9" loaf pan or chocolate mold if you have. Sprinkle with pecans and remaining coconut. Place in the refrigerator until set, about one hour. Remove from refrigerator and cut into wedges with a sharp knife. Store in a sealed container in the refrigerator.