Raw Chocolate Hazelnut Cups

Vegan Raw Chocolate Hazelnut Cups

Science states that the ultimate flavour combination of life is chocolate and peanut butter.  Today I am here to tell you otherwise.  Chocolate and hazelnut is where it’s at.  Think Nutella.  And while you’re thinking of Nutella, make my healthier vegan sugar-free version here

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Back to the chocolate hazelnut cups.  Honestly, the only thing better than baking up delicious chocolatey treats is un-baking delicious chocolatey treats.  These are completely raw and take less than 20 minutes to prepare (not including the time in the freezer).  They are also naturally sweetened, using dates and maple syrup.  

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Vanilla Chocolate Chunk Cheesecake with Peanut Butter

I have so much to share with you in today’s post!  A few weeks ago I gave you all a little teaser on Instagram that I’d be giving away a copy of Emily von Euw’s AMAZING book, Rawsome Vegan Baking.  Well, today is that day folks. 🙂  Emily was super sweet in also giving me the opportunity to share a recipe from the (un)cookbook with you.

rawsome cover 

If you don’t already have your hands on this book, I need to tell you how impressive it is.  When I received the book, I sat next to my son on the couch and we flipped through the pages.  Page after page, he kept exclaiming, “that looks sooooo delicious!”.  Emily’s photos are mesmerizing, deep, dark and drool-worthy, and there’s a lot of them.  There’s so much to explore, from raw cakes, cupcakes, bars, pies, tarts, ice cream and more.  I had Sonny’s help in making a few very easy recipes, including the S’mores Cupcakes and also the Almond Joys with Crunchy Coconut Center Enrobed in Raw Chocolate.  How good do those sound? Seriously – amazing!  They are very kid-friendly, and so much healthier than your typical desserts.  

raw, cake, rawsome vegan baking

The recipes do not require any weird kitchen equipment or too much time, except for the occasional overnight freezing which takes zero effort 🙂 and the use of a dehydrator, which I do not have.  The recipes are made from nuts, seeds, fruit, coconut, cacao and other superfoods.  They do not contain dairy, refined sugar, processed flours, eggs, or gluten.  They do contain tons of flavour and are awe-inspiring.  And finally, they are completely raw, so no cooking required.

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

I really received this book at the perfect time, I’ve just recently started experimenting with raw baking and despite my initial doubts, it is SO easy and way more impressive than any ordinary dessert.  I’ve served my Very Berry Raw Pie so many times, and it’s always such a crowd-pleaser.  Today, I am sharing an incredible recipe from Emily’s book,  a Vanilla Chocolate Chunk Cheesecake with Peanut Butter.  I mean, seriously, without even going any further, how amazing does this sound?  

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This was a very simple recipe to make, and I already had all the ingredients on hand, which you most likely would as well.  The only thing I did different from the recipe was instead of drizzling the peanut butter overtop the cake, I spread it right on.  PB lovers over here, what can I say.

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

Ingredients

  • Crust:
  • 1 cup oats
  • 1 cup pitted dates
  • Cheesecake:
  • 2 bananas
  • 1/4 cup melted coconut oil
  • 2 cups raw cashews
  • 1 1/2 cups pitted dates
  • 1/4 cup preferred liquid sweetener (optional; I used about 1-2 tablespoons maple syrup)
  • Seeds from 1 vanilla pod
  • Water
  • 1/4 cup cacao or carob powder (I used cacao powder)
  • Topping:
  • 3 tablespoons raw peanut butter
  • 3 tablespoons raw chocolate (see below)
  • Raw Chocolate:
  • 1/4 cup cacao powder
  • 1/2 cup melted coconut oil
  • 1/3 cup preferred liquid sweetener
  • Mix all ingredients together until smooth
  • To make the crust:
  • Pulse the oats into flour in your food processor. Add the dates and process until they stick together. Press into the bottom of a springform pan and put in the fridge.
  • To make the cheesecake:
  • Blend all ingredients, except the cacao powder, until very smooth, using as little water (or maple syrup) as possible, to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener. This is your vanilla layer.
  • Transfer half of the batter to a bowl. To make the chocolate layer, add the cacao powder to the remaining batter that is still in your blender/food processor and blend until it's incorporated. Now spread the vanilla layer and the chocolate layer on your crust, alternating layers a few times. Set in the freezer overnight then drizzle with peanut butter and chocolate the next day. Enjoy!

Notes

I spread the peanut butter right onto the cake, rather than drizzling, just to get more of a peanut butter flavour.

http://loveandlentils.com/2014/05/25/vanilla-chocolate-chunk-cheesecake-with-peanut-butter/

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

You’ll need to prepare it the day before you wish to serve it, because it needs to set in the freezer overnight.  That’s the longest part of the recipe, and it takes zero effort. 🙂

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Don’t forget to also enter the giveaway below for your chance to win a free copy of Rawsome Vegan Baking! Good luck to all.  It’s open worldwide so share with your friends.  Contest closes Friday, May 30th at noon.

  
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Very Berry Raw Pie – Guest Post on Girl Eats Greens

I don’t know why, but I was always a little apprehensive about raw baking.  I thought it would be complicated, time-consuming and that I wouldn’t really wow anyone with my creation.  Then I started seeing so many mouth-watering recipes online, which not only looked delectable, but were also so much healthier than a typical dessert.  So, this past Easter, I decided to challenge myself and make a raw pie to serve as dessert for our family.  My father-in-law, who tells it as it is, went crazy over this pie! He had seconds, and thirds.  The pie plate was practically licked clean, and I was super proud to say that it was completely raw, and sugar-free.  Between you and me, it was also SO easy to make.  No baking, nothing you can possibly overcook or burn, not time-consuming, and no crazy kitchen tools required.

Very Berry Raw Pie

So, this recipe became a keeper, and I made it again and again for more friends and family.  It’s really one of those crowd pleasing desserts.  You’ve gotta give it a try!

Today I am sharing the recipe over at Girl Eats Greens.  Jamie, the one behind the blog, is off on an amazing adventure in Southeast Asia.  If you’ve never checked out Girl Eats Greens, I encourage you to – Jamie shares delicious vegan recipes and she is a very talented photographer.   Jamie got in touch with me to guest post while she’s away, and I couldn’t be happier to help her out and share this Very Berry Raw Pie with all her readers and of course, you. 🙂

So head on over, and do tell me what you think! 

Very Berry Raw Pie 

Shaved Brussels Sprout Salad With Pear, Cranberries + Vegan Parmesan

Shaved Brussels Sprout Salad

This salad is definitely a winner.  Who says you can’t make friends with salad?  I love fresh salads for lunch or sides, and frankly the bigger the better.  I wanted a little bit of everything in here; crunch, sweetness, cheesiness, and something that can be prepared ahead of time and thrown together later.  I think we all typically boil or roast brussels sprouts, but have you ever had these amazing little greens raw?  They have a similar texture to shredded cabbage, but much more flavourful.  Shaved brussels, chewy dried cranberries, toasted almonds, fresh pear, and vegan parmesan cheese make this salad irresistible.  By the way, I just recently discovered vegan parm, and boy oh boy is it ever delicious and the easiest thing to put together.  It has officially made its way as a topping to almost anything I eat!

You don’t need any fancy tools to shave brussels, it’s actually very quick and easy to do with your kitchen knife.  The best part is, you can do this and store the brussels in an airtight container in the fridge for up to a week and they will stay fresh and crunchy!

How To Shave Brussels Sprouts

Times have definitely changed from when I was a kid.  My son loves his vegetables, and yes, even brussels sprouts.  I think his new favourite way to have them is raw.  Kids like crunch, right?

So, here it is.

Shaved Brussels Sprout Salad

Makes approx. 6 side dish salads

Shaved Brussels Sprout Salad
Yields 6
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Vinaigrette
  1. 2 tablespoons extra virgin olive oil
  2. 1 tablespoon pure maple syrup
  3. 1 tablespoon apple cider vinegar
  4. juice of 1 lemon
  5. 1 teaspoon dijon mustard
  6. 1 teaspoon fresh herbs (I used thyme, rosemary would work great as well)
Vegan Parmesan Cheese
  1. 1 cup unsalted cashews
  2. 1/4 cup nutritional yeast
  3. 1 teaspoon sea salt
Salad
  1. 5 cups shaved brussels sprouts
  2. 1/2 cup sliced almonds, toasted
  3. 1/2 cup vegan parmesan cheese
  4. 1/2 cup dried cranberries
  5. 1 pear, washed and sliced (I used red anjou)
For the Vinaigrette
  1. Directions: Place all ingredients into a mason jar, tightly secure the lid, and shake!
For the Vegan Parmesan
  1. Directions: Place all ingredients in a food processor and process for 20 seconds. I like the texture crumbly, but you can continue processing to a fine powder if you like. Store in an airtight container in the refrigerator.
For the Salad
  1. Directions: Wash brussels sprouts and trim off ends. Slice in half from top to bottom. Thinly slice each half using a sharp knife then fluff the shreds using your fingers, separating the shreds. Place shaved brussels sprouts onto a serving dish. Top with toasted almonds, dried cranberries, sliced pear and parmesan cheese. Drizzle with vinaigrette and serve. If you want to prepare the salad ahead of time, only add the pear right before serving. Enjoy my friends!
Love and Lentils http://loveandlentils.com/
Vegan Parmesan Cheese

 

Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad

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