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Raw Vegan Nanaimo Choclate Bar

It’s the new year and many set their news years resolution. This raw vegan treat will keep you on track while quenching that sweet tooth that likes to creep up on all of us. So grap one or even 2 if you can. It truly is a guilt free snack.

This recipe is vegan, gluten free, dairy free, raw, grain free, no-bake, chocolately and ofcourse delicious!

RAW VEGAN NANAIMO BARS
Makes 12-16 Raw Nanaimo Bars

Chocolate Crust Ingredients:
1 Cup Slivered Almonds
1/2 Cup Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
1/4 Cup Cocoa Powder
Dash of Salt

Cream Ingredients:
1/4 Cup Coconut Oil
1/2 Cup Soaked Cashews
3 Tbsp Agave Nectar
1/4 Cup Coconut Cream (Pre-refridgerated – thick consistency)
1/2 Tsp Vanilla Extract

Chocolate Topping Ingredients:
1/2 Cup Soaked Cashews
1/2 Cup Cocoa Powder
1/2 Cup Coconut Oil
1/4 Cup Agave Nectar

Directions:
-Place all cream layer ingredients into your food processor and blend until completely smooth.
-Place into a bowl and set aside.
-Place all chocolate topping ingredients into your food processor and blend until completely smooth.
-Place into a bowl and set aside.
-Place crust ingredients into your food processor and blend until dough-like.
Set aside.
-Place the crust mixture into an 8×8 -silicone baking pan or a loaf pan (for thicker squares).
-Press down and even out the crust.
-With a fresh spatula top crust layer with your cream layer. Spread out evenly.
-Top cream layer with your chocolate layer (you will have extra of this layer so use as much or as little as you would like).
-Cover baking dish with saran wrap and place in the freezer for 3-4 hours.
-Remove from freezer, cut into squares and serve!

*Tip – Store Raw Nanaimo Bars in the freezer.

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Raw Pumpkin Pie Recipe

imagesThe BEST Raw Pumpkin Pie Recipe

This pumpkin pie, is FOR SURE, the BEST pumpkin pie I have ever had the chance of experiencing. The crust is incredibly tasty, and the filling is to die for! So much better than a plain dough crust and refined-sugar infused filling (with who knows what other chemicals are hidden in there!). It is 100% raw, gluten-free, nut & seed free, low-fat and AMAZING!

Pumpkin is one of my favorite fall treats because it is loaded with so many vitamins, minerals, antioxidants and phytonutrients (especially when eaten raw, such as in this recipe!). Pumpkins are packed with muscle-building protein, contain lutein for eye health, help support a healthy prostate, bladder and kidneys, help lower cholesterol, rich in B-complex group of vitamins, and they contain vitamin C, E, iron, zinc, magnesium, potassium, & alpha and beta carotenoids, which help prevent cellular damage!

Ingredients:
Crust:
– 1 mature coconut
– 1-1.5 cups raisins
– pinch of cinnamon

1. Take the coconut and cut open – take out meat and shred it into flakes (I used my juicer, and just processed the coconut – the pulp that comes out resembles fresh coconut flakes!)
2. Put coconut flakes & 1 cup of raisins into food processor. Blend for awhile, until it starts to clump and turn into “dough” – you can add more raisins if you like, just make sure the mixture is not too sticky, so somewhat dry.
3. Form this into a pie dish to resemble the crust.

Filling:
– 1 sugar pumpkin
– 7-10 dates, pitted
– 1/2 tsp. cloves
– 1 tsp. cinnamon
– 1 inch piece fresh ginger root (or 1-2 tsp. dried ginger powder)

1. Peel sugar pumpkin, and take out seeds.
2. Cut into little pieces and put into a high-speed blender like the Vitamix.
3. Put in dates, and spices and ginger.
4. Put in a little bit of water to get the mixture started.
5. Blend until smooth (the Vitamix is a great blender for blending pumpkin!)

Put filling into pie crust, and voila! You can put it in the freezer to set it a bit if you please, but I just put mine in the fridge and kept it overnight. Enjoy! Leave a comment below and tell me how it went!