Where did the last month go? I feel like it was only yesterday that I brought you last month’s Recipe Redux (Strawberry Cheesecake Parfaits) and now we are back again with “raw desserts”.
I don’t know what it is about peanut butter cups but they get me every. single. time.
And while Alicia Silverstone’s baked version are still one of my favorite desserts, I can make these in under 10 minutes- start to finish. A huge bonus when I’m tired, want something sweet, and don’t have the patience or time to heat up the oven.
For me, I enjoy raw desserts most in the summer, when the 100+ degree days in Northern California are the norm and the last thing I want is something hot and sweet. Cool and sweet will do just fine. I relish the weeks when I only turn on the oven a handful of times. Raw food just feels better, lighter, and exactly what I want to be enjoying from May until October.
Here’s the thing, just because a dessert is “raw”, doesn’t mean it’s any healthier. It might be, but it doesn’t guarantee it. While these are a lot less processed than their more famous version, it’s still dessert.
You’ve been warned, they are addictive. I can’t be responsible if you enjoy all twelve in one day ; )
Recipe Redux: Raw Reese’s Peanut Butter Cups
- 4 tbsp. raw peanut butter
- 1/2 cup cocoa powder
- 1/4 cup + 3 tbsp. cup coconut oil
- 1/2 cup maple syrup
- 1/4 tsp. salt
- Add the cocoa powder, maple syrup, salt & coconut oil to a blender or food processor. Pulse a few times until well combined.
- Line a muffin tin with 12 paper muffin liners.
- Pour chocolate mixture each muffin liner, just to coat the bottom.
- Place in the freezer until hardened, about 5 minutes.
- Add 1 tsp. of peanut butter to each muffin.
- Cover with remaining chocolate.
- Place in freezer until hard and ready to eat.
Also submitted to Healthy Vegan Fridays
Recipe Redux time! Sorry I was gone last month, but I am back and so excited for August’s theme: Raising the Bar on Food in a Jar.
I use my mason jars for just about everything: canning, leftovers, overnight oats, dressing shakers, on-the-go smoothie containers- you name it. I love that they are BPA free and if I lose a top, I can simply get another instead of throwing out the whole container.
To beat the heat, I have been making more and more no-cook desserts. Fresh berries with a dollop of this raw cheesecake filling is my favorite way to end the day. I can’t get enough of this cheesecake filling! If you make any part of this layered treat, it must, must be the filling! Raw, vegan, healthy , it tastes JUST like cheesecake.
Lately, I have been creating these snack parfaits to enjoy in the afternoon to tide me over until out late, summer dinners. I made a graham granola to add crunch but feel free to omit it for gluten-free folks and sub other fruits instead.
Recipe Redux: Strawberry Cheesecake Parfait
For the Graham Granola:
- 3 cups quick-cooking oats
- 1 cup whole wheat flour
- 1/2 cup unsweetened coconut flakes
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1/2 coconut oil, melted
- 1/2 cup honey or maple syrup
For the Raw Cheesecake:
- 1 1/2 cups raw cashews, soaked for at least 2 hours
- 1/3 cup + 1 tbsp. lemon juice
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil
- 1 tsp. vanilla extract
For the strawberries:
- 1 1/2 cups sliced strawberries
- 1/2 tsp. balsamic vinegar
For the Graham Granola:
- Preheat the oven to 300F.
- Combine together the dry ingredients.
- Combine together the maple syrup/honey and coconut oil.
- Add the coconut oil mixture to the dry ingredients and stir together.
- Spread on a baking sheet and bake for 30 minutes.
- Check every 15 minutes, stirring often, so that the granola doesn't burn.
- Remove from oven and let cool.
For the Raw Cheesecake Filling:
- Add all ingredients to a high-powered blender or food processor. Blend, until creamy and smooth. If it's too thick, add a little bit of water until you get the consistency that you want.
For the strawberries:
- Toss the balsamic vinegar with the strawberries. Let sit for at least 5 minutes.
- Drain off excess liquid.
To assemble the parfaits:
- Layer the granola, cheesecake, strawberries and repeat into mason jars.
- Add the lid, top and enjoy!
- Will keep for 2-3 days in the fridge.
Want even more vegan deliciousness? This recipe has been added to Healthy Vegan Fridays
Raise your hand if you’re ready for more avocado recipes.
Keep ’em up if you’re ready for some of the healthiest bloggers on the internet to share with you their innovative avocado recipes. Oh yeah, it’s been an awesome week. Happy Wednesday.
I was beyond excited when the Recipe Redux announced this Avocado theme.
AKA my favorite food. AKA the thing I need to learn portion control around.
I kicked off the week with my tomato, white-peach, and avocado salad & avocado wontons.
The humble avocado is not only a good source of healthy, mono-unstaturated fats, it also packs quite the fiber punch! Each avocado contains around 300 calories, 15g heart-healthy fat, and 10g fiber. That’s in addition to a 1/3 daily value of Vitamin C and 1/2 daily requirement of vitamin K.
These green globes hold a very special place in my heart. If I have time for a sit-down breakfast, I will almost always choose avocado toast: toasted Ezekial bread, 1/2 smashed avocado, sprinkle of salt, pepper, and red pepper flakes. Come to mama.
This sandwich is a classier, ladies-who-lunch version of my avocado toast. Layers of fresh spinach, grilled portabello mushrooms & lemon spread. Wow. Crispy, creamy, crunchy, it’s a texture party!
Mushroom & Avocado Napoleons
DK takes the vegetable sandwich to new heights! Crispy flatbread, lemon-basil mayo, creamy avocado, crunchy spinach, and grilled mushrooms combine to make an incredible stack! Vegan & delicious.
- 1 portabello mushroom cap,sliced thin
- 1 avocado,sliced thin
- 3 tbsp. Veganaise (or mayo)
- 1/2 lemon,zested and juiced
- 1/8 cup basil,thinly sliced
- 1 handful spinach
- 1 whole-wheat lavash wrap,cut into 6 equal pieces
- 1 tsp. olive oil
- salt/pepper to taste
- Preheat a grill or grill pan to medium-high heat.
- Lightly rub olive oil into mushroom slices, season with salt/pepper or all-purpose seasoning.
- When pan is hot, add mushroom slices and grill 3-4 minutes per side, until slightly charred.
- Remove from grill and set aside.
- Add sliced lavash bread to the grill and heat 1-2 minutes per side until crispy. Remove and set aside.
Make Lemon-Basil Mayo
- Combine together the mayo, lemon juice, zest, and sliced basil.
- Spread lemon-basil mayo on 4 slices of lavash bread.
- Stack: Lavash bread with spread, avocado slices, spinach, mushroom, lavash bread without spread, avocado, spinach, mushroom, lavash bread with spread.
Per Sandwich: 331 Calories, 25g fat (23g unsaturated), 25g carb, 8g fiber, 6g protein
I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.
Did my post yesterday make you excited for these crackers?
It should have.
While flaxseed crackers might not seem like the most appealing snack in the world, man, these really blow your socks off.
Filled with seeds, spice & ground flax seeds- this might be one of the easiest and healthiest crackers around. Which is perfect if you have a tendency to love not so healthy, creamy dips. Like spinach artichoke. Somehow it goes down easier when I am using these crackers as a shovel.
But I digress.
Besides being ready in 30 minutes (!) these crackers are gluten-free and of course, vegan. They also pack in a LOT of fiber and omega-3′s. You’re so welcome.
If you’re really looking for a healthy snack, why not pair it with my newest, low-fat creation: tomato basil hummus Read more…