Raw Vegan Snickers Bar

Hi everyone!

This is the most excited I’ve been about writing up a recipe! This raw vegan snickers bar is pretty darn good. If you’re not into Snickers, all you have to do is take out the peanuts, and you’ve got yourself a delicious gooey, caramel chocolate bar. So so good!! The best part is, the ingredients are so simple, you can tweak it to your liking to give it the sweetness you want. 

Ingredients: (used a standard bread pan, made 12 pieces – see below for pan recommendation)

Base layer:

2/3 cups oats

1 1/2 cup cashews

3 tbsp pure maple syrup

1 tbsp coconut oil 

Pinch of salt

Caramel layer:

20 pitted dates

2 tbsp coconut oil

2tbsp almond butter

1 tbsp water

5 tbsp maple syrup

Chocolate layer:

Blend 1 cup raw cacao powder with 3 tbsp water or almond milk. Add 1 tbsp maple syrup for sweetness. Keep adding more as you stir, until it becomes a spreadable consistency. 

Peanuts – optional 

*PAN RECOMMENDATION: I used a rectangular pan which meant I had to end up cutting it. This cracked the chocolate on top and created a huge mess. I would suggest using a muffin tray or a silicone mold for a cleaner appearance. 

Directions:

1.) Mix all the base layer ingredients together in a blender until smooth. Place in pan. Put in freezer until ready for caramel. 

2.) Mix all caramel ingredients together in blender until smooth. Pour on top of base layer. Place chopped peanuts on top. Put in freezer until chocolate is ready.

3.) Mix chocolate ingredients together. Pour on top of peanuts. Please in freezer for about an hour. Serve and enjoy!

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Raw Vegan Chocolate Mousse

The simplest and easiest chocolate dessert ever! Plus, it’s so yummy! Just blend together: 

1 ripe banana

1/2 ripe avocado 

2 tbsp cacao powder

Pinch of salt 

2 tbsp pure maple syrup 

And…..ENJOY!!! 


Raw Pumpkin Spice Bars

The best part about fall? Pumpkin. Spice. Everything. So, here are some raw pumpkin spice bars topped with chocolate! Plus, these are refined sugar-free and dairy-free. 

Recipe: 

1/2 cup oats

1/2 cup chickpea flour 

1/4 cup dates

1/2 cup almond milk

2 tbsp pumpkin spice 

For chocolate layer: 

1/2 cup almond milk 

3 tbsp cacao powder 

2 tsp vegan chocolate

Directions: 

1. Blend first layer ingredients together. Put into baking tray and set aside in fridge.

2. Blend second chocolate layer ingredients. Spread on top of first layer and then set in fridge for 1 hour. 

3. Enjoy! 


Grain-free Chocolate Puff Cookies

Hey there!

So, the other day, I was craving some cookies. Actually, it was more like, I was craving dunking cookies into milk. These grain-free, gluten-free chocolate puff cookies are great because they are super versatile in the sense that you can add in anything you want for flavour. In my case, I kept it a basic chocolate flavour by just adding in the cacao powder. In another sweeter batch, I added in score bits, chocolate chips, and almonds! It was delicious. They go so well with (almond) milk! Get your dunk on with these dunkable yummies.

Bye!

J.

Recipe

Ingredients: 

1 cup coconut flour
pinch of sea salt
1/2 cup cacao powder
1/4 cup pure maple syrup
3 eggs
1 teaspoon pure vanilla extract
1/3 cup coconut oil
Add whatever your heart desires!

Directions: 

  1. Preheat oven to 350 F.
  2. Place parchment paper on baking tray or grease with coconut oil.
  3. Mix all the ingredients together and place on tray. The cookies will not rise or expand, so however you place them is how they will turn out.
  4. Bake for 12-15 minutes.
  5. Let cool.

Yields about 10 medium sized cookies.


Raw Caramel Brownie Cheesecake Bars

When I made these, I was pleasantly surprised by how they turned out. They remind me of ice cream cake from Dairy Queen! Mmmmm. I was making the recipe up as I went along so here’s to hoping I can remember everything that went into it lol. JK. I remember! Who could forget something that is dairy-free, gluten-free, and refined sugar-free? Not this weirdough!

Bye! 

J.

Recipe 

Ingredients

Crust: 

1 1/2 cup pitted dates
I cup slivered almonds
3 tablespoon maple syrup
2 tablespoon coconut oil
1 teaspoon pure vanilla extract
1 tablespoon cacao powder
Pinch of salt

Cheesecake Filling:

2 cups cashews (soaked over night)
1/3 cup coconut milk (full fat from can)
3/4 cup almond milk
3/4 cup pure maple syrup
1/3 cup pitted dates
1 teaspoon pure vanilla extract
1 teaspoon salt

Brownie swirl:

1/4 cup coconut oil
3 tablespoon cacao powder (more or less depending on how chocolatey you like it)
3 tablespoon maple syrup (more for sweetness)
2 tablespoon almond milk

Directions:

  1. Line your rectangular loaf pan with cling wrap.
  2. Mix all the ingredients for the crust together in a food processor until it becomes a paste.
  3. Put crust mixture onto bottom of the pan evenly. Put in freezer until ready for cheesecake mixture.
  4. In a blender, mix all the caramel cheesecake ingredients together until smooth. Pour into loaf pan on top of crust.
  5. Mix all of the brownie swirl ingredients together until well blended (I used a hand mixer for extra smoothness). Spread an even layer on top of cheesecake mix. Take a butter knife and drag through cake in a swirling motion.
  6. Put in freezer until frozen approximately 3-4 hours.