Tag Archives: dates

PB + J breakfast bars

These babies are for real! It’s like I was transported back to child-hood with this flavor combo. PB + J always holds a special place in my heart. Um…move on to the recipe?

pb + j breakfast bars

PB + J Breakfast Bars

1/2 C dried blueberries
1/2 C dried dates
1/4 C agave nectar
1/4 C peanut butter (I used Trader Joe’s unsalted creamy PB)
1 C roasted nuts or seeds (I used sliced almonds)
1 1/2 C toasted oats
Vanilla paste, to taste
1 – 2 t. spirulina


1. Process dried dates and blueberries in food processor until a paste is formed.

2. Toast oats. This can usually be done at 350 degrees for about 10 – 15 minutes (just watch the oats so they dont burn)

3. Put dried fruit paste, nuts/seeds, vanilla paste and oats in a bowl.

4. Warm the peanut butter and agave over low heat. Once melted, pour in bowl. Mix together.

5. Put the bars in a pan and refrigerate to set up. In about an hour you can cut them and store them individually.


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Carrot Cake

This cake is so fresh, Bugs Bunny would approve! The raw vegan carrot cake is a sure hit! Made complete with the vanilla orange cashew frosting!

raw vegan carrot cake

Carrot Cake with Vanilla Orange Cashew Frosting

(adapted from here)

(makes 1 – 8′ cake)

Carrot Cake:

3 cups carrots, peeled and chopped

1.5 cups of fresh dates (I used medjool)

1/2 cup of pecans


fresh slice of ginger

dash of turmeric


Vanilla Orange Cashew Frosting:

2 cups cashews, soaked

1 cup fresh dates (medjool)

a small stem of vanilla or vanilla paste

fresh squeezed juice from 4 oranges

zest of 1 orange

dash of nutmeg

water as needed


To make carrot cake:

Put everything in the food processor and process until the desired texture is reached. This took about 5-10 minutes for me because I wanted the texture to be cake like and have minimal carrot chunks. I then formed it into a cake, like so:


Just put that in the fridge until your frosting is ready.

To make vanilla orange cashew frosting:

Blend everything is a blender until silky smooth. This make take several blends and you may need to add water to achieve that perfect texture.

Then, start decorating your cake. Top with pecans!


Place in refrigerator until service.


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Raspberry Chocolate Fudge Tart

Two of my favorite things combined in this dessert: fruit and chocolate (and raw goodness). This tart will blow your mind with 1. how simple it is and 2. how good it tastes. I made this tart impromptu for a vegan potluck. So…that means, my measurements are not quite exact, but I can give a rough estimate..

raspberry chocolate fudge tart

Raspberry Chocolate Fudge Tart

(Yields 1- 9″ tart)


About 2 cups quick oats

3 medjool dates (cause thats all I had left)

1/4 – 1/2  C cacao powder

approx. 1/4 C maple syrup, grade B

pinch of sea salt

1 t vanilla extract


1. Process oats until it is flour-like.

2. Add everything else. Process until the mixture comes together. It should be able to stick together if you pick it up and squish it. If not, add more maple syrup until it does.

3. Line tart pan with plastic wrap or coconut oil to help release when its ready to serve, then just press the crust into the shell, like so:

raspberry chocolate fudge tart crust



1/2 C coconut oil, melted

2 t. vanilla extract

3/4 C maple syrup, grade b

1 C cacao powder

pinch of sea salt


1. Blend everything.

2. Pour into crust and then refrigerate until ready to eat.

raspberry chocolate fudge tart filling

To serve: 

Top with raspberries, remove from tart pan + enjoy!

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Vanilla Almond Cookies

So you’ve made yourself some almond milk and you’ve got this leftover pulp, what are you gonna do?!?

Make vanilla almond cookies of course. These cookies are a perfect little teat.


almond meal cookies

Vanilla Almond Cookies

(adapted from here)

Makes 18-22 cookies

1 1/4 cups almond milk pulp
6-8 soaked and pitted medjool dates
1/4 cup + 2 tbsp almond or coconut flour (I used pecan flour)
1 vanilla bean, scraped, or 1 1/2 tsps vanilla extract
Dash sea salt

1. Mix all ingredients together in a food processor until the “dough” is the same texture and consistency of sugar cookie dough. You may need to add a little more flour, but start with the given amount.

2. You can use the dough in a cookie press or (since i dont own a cookie press), you can always roll them out or just form them into cookies.

3. Dehydrate the cookies at 115 degrees for 8 hours, flipping once through (if you dehydrate these overnight and don’t flip, it’s also fine).

Notes: these cookies would work well with some lavender or cinnamon. These are perfect for a tea party or (dipped in raw chocolate) a little fancy gift.

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pumpkin pie tart

Pumpkin season is still upon us and it’s time to try a fresh take on an old classic…that right, pumpkin pie in mini form. These pumpkin pie tarts are surprisingly light and very bright, the flavors are pronounced and very fresh.

raw vegan pumpkin pie tart

Pumpkin Pie Tart

(makes about 6 tarts or 1 9′ pumpkin pie)



1/4 C Raw Sunflower Seeds

1 3/4 C Pumpkin Seeds, dehydrated

1/2 t. Sea Salt

1 C Medjol Dates


Process the sunflower seeds into a fine powder.

Add the pumpkin seeds, and salt until a meal forms. Add the dates slowly and process until the mix comes together.

If using tart shells – *make sure to line the tart shells with plastic wrap first, this will help to pop them out later with ease.

Freeze shells while you are making the filling.



1 Can of Organic Pumpkin

2 t Pumpkin Pie Spice

1 t Cinnamon

Handful Raw Cashews (thickens the filling up)

2 – 3 Medjol Date Paste (agave nectar and grade b maple syrup will also work, but                  the filling will be more loose)


To make date paste: process dates until they form a paste (yes, it’s that easy)


Blend pumpkin, spices, and cashews together. Add the date paste and blend until the mix is thicker.

For less sweet, only add 1 or 2 dates.

Pour the filling in the shells and refrigerate about 1 hour.


Garnish with shredded coconut & enjoy!



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Fresh Fruit Tart for Two

This is definitely more of a summer favorite, but it’s a nice change of pace from pumpkin everything. This easily makes enough for two people (aww) or one person if you are selfish and very hungry.

raw food tart


Fresh Fruit Tart for Two

Start with a 3 5/8” ring mold.


1/2 C Almonds

Pinch of Salt

3 Medjool Dates

Start by processing the almonds into a fine crumb, add the salt and the dates and process until the mixture comes together. Take the mixture and form into a ball, making sure everything is mixed together. Press the dough ball into the ring mold and shape.

Refrigerate or freeze while the filling is being made.


1 C Young Coconut Meat

3/4 C Raw Cashews, Soaked

1/4 C Coconut Oil, Melted

1 Vanilla Bean, scraped

1/2 T. Lemon Juice

¼ C Raw Honey

Blend all of the ingredients together. If the mixture becomes unwilling to blend, start by adding 1 T of water at a time until a custard texture is formed.

Pour the filling into the shell.

Freeze for 45 minutes.

Top with fresh fruit.


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raw oreos

Who doesn’t love an oreo? Even better, who doesn’t love a raw oreo? Once a child-hood staple, now turned raw! I love it.


raw oreo



(adapted from Chocolate Covered Katie)

Makes 30-34 sandwich cookies



1 c Almonds

1 and 1/3 C Dates (I used Medjol

1/8 t Vanilla Bean (or 1 t vanilla extract)

1/8 tsp plus  1/16 tsp Salt

3 T Cocoa Powder



1 c Coconut Butter

1/4 c Cashews

1/4 C Coconut Almond Milk

3 T xylitol

I made a coconut butter from processing shredded coconut and then added some cashews, coconut almond milk, and xylitol for sweetness and blended everything up. It may be easier to blend the cashews and coconut almond milk with the xylitol first and then adding the coconut butter.

The filling was more of an experiment in flavor and consistency. It can be made sweeter and more basic by just using the coconut butter for the filling. Next time I recommend using a little vanilla bean to really make the flavor stand out.



Combine first 5 ingredients in a food processor, and process until the dates are completely broken up.  Transfer the dough to a ziploc-type bag, seal, and smush it into one tight ball. Then roll out onto a sheet of wax or parchment paper, and use cookie cutters to make circles Fridge or freeze the circles for a few minutes, so they’re firmer and therefore easier to frost. Once firm, spread the filling on 1/2 the circles and then top with remaining circles.


Happy eating!

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Superfood Protein Bars

These superfood protein bars are sure to please! Eat for a super snack or apart of a healthy breakfast!

superfood protein bars



(makes 6 bars)


1/2 C Almonds

1/2 C Cashews

1/2 C Coconut, Shredded

15 Dates

3 T agave (honey, coconut nectar, etc)

Pinch of Salt

1 T Mesquite Powder

Handful of goji berries, cocoa nibs, and white mulberries



Process almonds and cashews together until a fine flour is formed.

Add everything else and process until a dough forms and it comes together.

Press dough into a square pan, refrigerate until set (about 1 – 2 hours)

Cut into bars, wrap.


*Can be left out at room temp, but better is refrigerated.




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Carrot Cake Cookies

These carrot cake cookies are the perfect little bite of everything carrot cake. I recommend either eating them alone or making a sandwich cookie with cashew cream.


(makes 8 minis or 4 sandwiches)

1/2 C Carrot Pulp

1/4 C Raw Oat Flour

2 Tablespoons Coconut Oil

1 Tablespoon Raw Honey

3 Dates, made into paste

Dash of Cinnamon, Nutmeg, + Cloves


Process everything together until fully combined.

Dehydrate 145 degrees – 45 mins, then 116 degrees – 8 hours

Store in the fridge

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Matcho average brownies

Matcha green tea powder!

Nutritional Value – 1 cup matcha tea = 10 cups of green tea

Matcha is unique to Japan, used as a drinking tea or ingredient in recipes. Macha does contain caffeine.

Taste – Umami. Complex.  Alluring.  Bitter.  Misunderstood. “The intensity of the experience compares to one’s first taste of dark chocolate or red wine.”

Health Benefits – Rich in nutrients, antioxidants, fiber, and chlorophyll.  L-theanine – relaxes the mind.

Store – Air tight container in the fridge. Use within 2 – 4 weeks.

[Source: MatchaSource]


Try using macha in this recipe:


(makes 12 – 15 brownies)


Scant 1 C Almonds
1/4 C + 1 T Cocoa Nibs
7 Medjol Dates
Pinch of salt
1 T Vanilla Extract
3 T Coconut Butter
1/4 C Raw Honey
1/2 C Cocoa Powder
3 T Rishi Matcha Powder, plus more for the coating


1. Process the almonds into fine meal.

2. Add everything else and process……keep processing…..and…..were done.

3. Line a square pan with plastic wrap for easy removal.

4. Add brownie dough to the pan and flatten out.

5.Freeze for 1 hour.

6. Cut into squares. Dust with matcha.

7. Eat up!



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