NO COOK APPLE CRUMBLE

 

I love the fact that in Los Angeles you can drive anywhere from 10 minutes to 2 hours (depending on where you live) and be at the mountains, the snow, dessert, the beach, wineries, or a farm.  I am bummed I missed out this year, but I've had a couple of my mommy friends who took their kids apple picking, one of them being our lovely contributor Britney.  She took her daughter Zion to Oak Glen Apple Orchard.  Also, my friend Deborah over at My Life At Playtime took her three kids over to Riley's Farm.  Check our her blog post about their excursion HERE.  Looks like so much fun!!

 



 

So, with the fall season fully in swing now here (FINALLY!), I've been wanting to make an apple dessert.  This recipe is so super simple and so delicious and can be eaten several different ways.  For all you raw foodies, this is a raw dessert.  Here's what you do...

 

NO COOK APPLE CRUMBLE

 

For the crumble

 

3/4 cup walnuts

3/4 cup almonds

6 -8 pitted dates

1/2 cup shredded coconut

1/4 teaspoon pure vanilla extract

Pinch of salt

In a food processor, chop all ingredients together into a crumbly, but moist texture.  Set aside in a bowl.

 

 

For the apple filling

 

6 large apples, peeled, cored, and quartered

4-6 medjool dates

2 teaspoons cinnamon

Dash of sea salt

In a food processor PULSE 4 of the apples into small chunks and transfer to a mixing bowl.

Process the remaining 2 apples with the dates, cinnamon and salt, until smooth (like applesauce). Mix both together and spread into the bottom of a 9x9" pan and then sprinkle the crumble on top.

 

This crumble by itself can be used to top yogurt, add to your cereal, topped on fresh fruit, topped on icecream... the options are endless.

 

Same goes for the filling.  I was eating the filling by itself last night. So good!  I added some to the overnight oatmeal for my husband.  You can also mix it into your cereal, yogurt or top it on ice cream.  So delicious!

 

Enjoy! 

 



 

 

Join the discussion!

Do you have a favorite Raw or Vegan Apple Dessert recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

 



RAW CHOCOLATE TRUFFLES

 

 

 

I am not complaining, but I have been so busy this week.  And sometimes there are those days where you just crave something sweet.  I am seriously craving these raw chocolate turffles that I made this past weekend at The Matthew Kenney Academy.  This recipe is so easy that you won't know why you've never made these before.  And I LOVE the fact you can easily change the flavors by simply changing the toppings you use to coat the truffle.

 

Here's the rundown...for these basic cacao truffles...
 

RAW CHOCOLATE TRUFFLES

 

Ingredients:

 

3/4 cup cashew butter

1/2 cup agave

1/2 teaspoon vanilla

1/3 cup cacao butter, melted

1/4 cup water

1/3 cup cacao powder

Pinch of salt

 

Directions:

 

Blend all the ingredients together except the cacao powder in a high speed blender until smooth. Add the cacao powder and blend just until the ingredients are incorporated.  Pour the mixture into a bowl and place it in the refrigerator or freezer until the mixture firms up.

 

Take a small scooper and scoop the mixture and roll them in to small balls about 3/4" in diameter.  Chill until they are ready to serve. 

 

You can also roll the truffles in different flavor toppings to add that next level of flavors.  If you would like to do this, have small bowls with your toppings ready so you can roll the truffle in them and then chill until serving.

 

Here are some ideas of flavor mixes you can use:

• Pistachio , Salt, Cardemom
• Cacao nibs, Cinnamon, Coconut Sugar
• Cacao Powder, Maca Powder, Cinnamon
• Pumpkin Spice, Cayenne, Cinnamon
• Cacao Powder, Cayenne, Sea Salt
• Pumpkin Spice, Ground Ginger

 

There are so many other flavors you could blend and use, the sky's the limit.  I am sure you will find your favorite.  Mine was the Cacao Powder, Cayenne and Sea Salt.   I think I need to pick up or make some lemon salt for this recipe.  Lemon salt, cacao powder and cayenne for a little spice kick sounds awsome!

 

Enjoy!

 

 

 

 

 

 

If you are interesting in trying more of Matthew Kenney's recipes you should definitely pick up one of his many fabulous COOKBOOKS. 

 

You can find other delicious raw chocolate recipes in his Raw Chocolate cookbook too.

 

 

 

 

 

Join the discussion!

Do you have a favorite Chocolate Dessert recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

 





APPLE BUTTER

 

 

Who doesn't like a sweet treat at 3 o'clock in the afternoon?  I know I do especially when I am at work grinding away at the computer.  It's so easy to go to the store and pick up your favorite sweet spread too.  Trader Joes has a so many fabulous treats to try but why not try making your own.  This recipe is so easy you'll wonder why you never tried it before.  This came out so deliciously yummy, you have to try it.  I adapted my recipe from Oh She Glows... I love this recipe.

 

You can use tart or sweet apples or mix them together.  I used sweet.  Also, you can make small or big batches.  So here's what I did:

 

APPLE BUTTER

Ingredients and directions

 

Wash and core 5 apples and chop them up in big chucks.  Place into your slow cooker and cook on high for 4 hours.  You can add a little apple juice to it to help prevent it from sticking.  Stir it a few times throught the cooking time to prevent sticking as well.

 



 

After the 4 hours, turn off the slow cooker and mash the apples up with spatual or spoon with the peels on.  At this point they should be soft enough.  It will look like apple sauce.  Let it cool slightly and pour it into a high speed blender and blend until smooth.  You want to make sure you blend in the peels too until it is smooth, so you may have to do it in two batches depending on how much you are making.  It will look like really smooth apple sauce.

 

Blender

 

Back into the slow cooker...

 

There's one last step.  Put the mixture back into the slow cooker and cook on high for 45-75 minutes.  Turn off the heat and add in 1/2 teaspoon cinnamon and juice from 1/2 a lemon.  Let it cool and store in the regrigerator in an airtight container.  The apple butter will thicken up a little in the frig over night.  Makes about 3 cups.

 



 

Put the apple butter in glass jars and they become great gifts for friends! 

 

Serving ideas:

I love pairing this up with almond butter and eating it with my favorite bread or even topping this on my favorite oatmeal.  Here I topped it on some oatmeal that I mixed with almonds and craberries.  Delicious!

 

 

Enjoy!

 

Join the discussion!

Do you have a favorite recipe apple butter?  How do you eat your apple butter? Share it in the comments below. Links are welcome.

 

 



RAW: BLONDIE WITH MACADAMIA + DATES

 

 

I am always looking for a super easy natural desserts or snack recipes to make for my family.  I use to be really into Larabars.  So, if you like those, you will definitely like this - maybe even more.  I tested these out with my coworkers and friends and it was unanimous!  So gooey delicious!  It has a little richness from the macadamia nuts and the sweetness is mild, that's what I like about it. 

 

 

 

 

 

I adapted my recipe from Amber Shea Crawley of Almost Vegan Chef's 5 Minute Blondies... Her recipe was for an individual size portion. I recently saw  the full recipe on Health Blender Recipes.  It looked so easy and good that I had to try it.   Thank you both!  So delicious!  Here's my adaptation.  I took out the sugar and added more dates and a splash of maple syrup.

 

INGREDIENTS:

 

1 cup raw macadmia nuts

1 cup raw pecans

2 teaspoons vanilla extract

1 tablespoon mable syrup or agave

1/8 teaspoon salt

1/2 cup organic shredded coconut

15 dates, pitted

 

Combine the macadamia nuts, pecans in a food processor and pulse until the mixture is coursely ground.  Add the vanilla, maple syrup, salt and coconut and pulse several more times until combined.  Add the dates 5 at a time, pulsing between additions, until each date is well incorporated.  The mixture will be sticky.  Transfer the mixture into a 9x13 backing sheet lined with parchment paper.  Press the mixture into the pan with your fingers or a spatula to pack it down tightly.  Freeze the blondies for an hour.  Now its ready to cut and serve.  Store blondies in an airtight container in the refrigerator. 

 

Enjoy!

 



 

 

 

 



RAW: APPLE CINNAMON MACAROONS

 

 

 

I think most of you are on the same page as I am where we just love the fall season for its pumpkin and apple desserts.  I am adding a new staple to my natural foods pantry this fall - dried apples! 

You can make your own with a dehydrator, or you can buy them already dried.  I got this batch from my local Trader Joe's.

 

I came across this recipe from Fragrant Vanilla Cake and had to try it.  Amy makes the best desserts!  Just amazing!  And its really easy to make.  This recipe is adapted from Fragrant Vanilla Cake's.

 

INGREDIENTS:

 

3/4 cup dried apples
4 medjool dates, pitted
2/3 cup almond meal
a pinch of sea salt
1/2 tsp cinnamon
1 cup finely shredded unsweetened coconut
1 Tbsp maple syrup

Place dried apples, dates, almond flour, sea salt, and cinnamon in the food processor and process until finely chopped and well combined. Place the mixture in a bowl, and knead in the coconut and maple syrup. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours at 115 degrees, or until they are dried, but not so much so that they are not a little chewy in the middle.

 

These are so good that I need to make some more right away!  This recipe makes 1 dozen.

 

Enjoy!

 

 

 

 

 

 

 



RAW DESSERT: MEXICAN SPICED BROWNIES



My friends have been waiting for a raw dessert recipe and so I have finally posted a super, super easy and delicious recipe.  Most of my gal pals LOVE chocolate.  When I say LOVE, I really mean LOVE!  So, this recipe is right up their alley and will definitely satisfy that craving for chocolate.

 

Now, please do not get afraid when you see the word raw in the dessert title.  Many people get afraid when they see a raw recipe.  But really, it only means "uncooked" and "keep in the nutrients" and so really, you can, in this case, equate it to simplicity.  You will not believe how EASY this is!

Lately, I have been loving that fact that I am able connect with some wonderful people over Instagram.  What a great way to connect with other Raw, Vegan and Vegetarians all over the world and exchange food ideas and recipes.  This recipe is adapted from what I originally saw on A Life Unhurried.  I recently connected with her on IG.  Her recipe was adapted from Judita Wignall's famous Mexican Spiced Brownies. So delicious!

Prep time: 30 minutes
Chill time: 1 to 2 hours

INGREDIENTS:

BROWNIE BASE
4 cups walnuts*
2/3 cup raisins
2/3 cup medjool dates, pitted
2/3 cup cacao or carob powder
1 tablespoon Mexican (ceylon) cinnamon
2 teaspoons vanilla extract
2 teaspoons finely ground star anise
2 teaspoons cayenne pepper
pinch of sea salt (optional)
2 tablespoons water

*preferably soaked 6-8 hours and dehydrated but not crucial.  For this version, I did not soak or dehydrate them and they came out very nice.  Just a tad more chunkier than it would be soaked.

1. Place walnuts into a food processor and grind into the consistency of a meal. Don’t over process or it will release too much oil.

2. Add the raisins and dates and process until the mixture is well combined.

3. Add the cocoa powder, cinnamon, vanilla, star anise, cayenne and sea salt and process again until mixture is sticky yet still crumbly. Transfer to a large mixing bowl.

4. Add the water and mix well using your hands. It should start to resemble a dough.

5. Press mixture into an 8 x 8 inch baking pan lined with parchment paper or plastic wrap.

FROSTING:
1/2 cup maple syrup or agave nectar
1/4 cup coconut oil, warmed to liquid
2/3 cup cacao or carob powder

1. Add maple syrup to the blender first followed by the coconut oil and cocoa powder. Blend well until smooth.

2. Spread topping over brownies and chill at least 1-2 hours.

3. Remove brownie by lifting up the parchment paper and slice into desired size pieces.

Store in the refrigerator for up to one week or in the freezer for one month.

NOTE: Try substituting cayenne pepper with chipotle or ancho pepper for a whole new experience. Chipotle is smoky and spicy while ancho is mild and sweet. For a traditional brownie omit cayenne, anise and cinnamon.  My next batch will be the Traditional Brownie.  (Actually, think I will make this and not tell anyone its raw and see what they say.  Hee hee!)

Makes 12 to 16 servings

These are incredible!

Check out Judita's book Going Raw HERE.

Enjoy!




LEMON-COCONUT TOFU BARS

Lemon-Coconut Tofu Bars

Howdy Britney here!  Well one thing that you should know about me is that I am a lover of all things citrusy and tart!  And one thing I sometimes miss are lemon bars.  So when I stumbled upon this recipe I knew I had met my match.

What I love about this recipe is that the crust is savory and rich, the lemon filling is smooth and creamy.  And with hints of the lemon zest it’s a perfect combination of savory, sweet and tart.

This is the original recipe from Whole Living.

*please see my note, because I changed a few things from the original recipe. 

The Components

LEMON-COCONUT TOFU BARS

 

THE CRUST

1/2 c. coconut oil, melted, plus more for brushing

1/4 c. cane sugar

1 tsp pure vanilla extract

1/4 tsp coarse salt

1 1/2 c. whole-wheat pastry flour

THE FILLING

1/2 c. silken tofu

3/4 c. cane sugar

1 Tbsp grated lemon zest

1/4 c. lemon juice

1/4 tsp baking powder

2 Tbsp whole-wheat pastry flour

THE PROCESS

Heat oven to 350 degrees.  Brush an 8-inch square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil.  Set aside.  

Make crust: Stir together 1/2 cup oil, sugar, vanilla, and salt.  Add flour and stir until just combined.  Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.  

Meanwhile, make filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a high speed blender (I used my Vitamix) and process until smooth.  Pour onto baked crust and bake until set, 25 to 30 minutes more.  Let cool completely, then sprinkle with coconut flakes.

**NOTE:  Ok, so I made a few alterations to this recipe.  First for the crust I used raw sugar.  The first time I used raw sugar in the filling as well as the crust.  This gave a more caramel hue to the filling instead of a more lemony yellow color I was going for.  So the second time I used raw sugar for the crust, and cane sugar for the filling which gave the bars a bit more of the lemony yellow hue I was going for.  Also the crust was thick and was about 1:1 with the filling.  I don’t know about you but I can’t get enough of the filling so I doubled the filling to give me a better crust to filling ratio!  (I understand I probably sound ridiculous talking about crust to filling ratio, but it is important to me :)  Also I let it bake about 35 minutes instead of the suggested 25-30 minutes since I doubled the filling.  And then instead of dusting it with confectioners’ sugar I opted for some shredded coconut.  And last thing is that I like my lemon bars on the cold side so I freeze them, and then keep them in the fridge.

That's it can you say DELISH?

RAW: CHOCOLATE BANANA SHAKE

 

 

 

 

Hope everyone's morning is going well!  When I am craving some chocolately goodness, I LOVE making this chocolate shake.  It's simple, but sooo good.  I alway, always try to keep a stash of frozen bananas in the freezer.  When you use frozen bananas in a shake no one can fault it.  It makes any smoothie or shake rich and creamy.  You never know when you want to make some kind of creamy goodness.

 

This recipe serves 2 to 4

 

INGREDIENTS:

 

3 cups frozen bananas

2 cups almond milk or your favorite nut milk

1/4 cup agave nectar (or 2 packets of stevia)

1 teaspoon vanilla extract

2 heaping tablespoons of organic raw cacao powder or carob powder

pinch of sea salt

 

In a blender puree all the ingredients until smooth and creamy.

 

Enjoy!!