No-Bake Banana Chocolate Almond Squares

 

Ingredients
Bottom Ingredients:
1.5 cup walnuts
1 ripe banana
15 medjool dates
Top Ingredients:
1 ripe banana
4 tbsp almond butter
4 tbsp raw honey
1/4 cup raw cacao

Directions
Instructions:
1. Combine bottom ingredients in a food processor and process until well blended. There were some chunks remaining, but as long as it’s predominantly smooth, you should be good.
2. Spread blended bottom ingredients in a glass pan. I put some plastic wrap in the bottom to make removing the bars from the pan once frozen so much easier! Spread out the mixture until evenly distributed.
3. Combine topping ingredients in a food processor and process until well blended, should be smooth. Beware, this stuff is dangerously delicious. Try and contain yourself from eating it all at once!
4. Spread blended topping ingredients over bottom ingredients in pan.
5. Place in the freezer for a couple hours.
6. Remove from pan, cut into squares and serve! (Makes 18 or so 1-inch squares).



http://www.fitsugar.com/Recipe-Banana-Chocolate-Almond-Squares-17859117

Raw Cookie Dough Bites

Ingredients

• 2/3 cup raw almonds
• 2/3 cup raw walnuts
• 2/3 cup rolled oats
• 1/4 tsp ground cinnamon
• 1/8 tsp sea salt
• 1/4 cup raw agave nectar
• 2 tsp pure vanilla extract
• 3 tbsp cacao nibs or dark chocolate chips

Instructions

1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
2. Add the agave nectar and vanilla and process to combine.
3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
4. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Easy Banana-Mango Ice Cream

Ingredients

• 1 cup frozen banana chunks
• 2 cups frozen mango chunks
• 3 tablespoons coconut milk
• 2 tablespoons honey
• A pinch of salt
• 2 tablespoons unsweetened coconut flakes

Makes 3 cups

Directions

Place all ingredients except the coconut flakes in a food processor and puree until smooth. Transfer to a sealed, airtight container and chill in the freezer for 30 minutes to firm up the ice cream. Serve garnished with coconut flakes.

Sugar-Free Banana Popsicles

Ingredients

• 6-7 large, ripe organic bananas
• 1 cup fresh or frozen strawberries or cherries
• 2 tbsp raw cacao powder
• 12 Dixie cups
• 12 popsicle sticks

Preparation

• Set up 12 Dixie cups, or, if you have perfect popsicle molds, get them ready
• In a food processor, blend 5 peeled bananas
• With a spoon, fill Dixie cups 1/3 of the way with the mixture
• Add strawberries/cherries to the remaining banana mixture and blend until smooth
• With a spoon, fill Dixie cups 2/3 of the way with the mixture
• Add renaming peeled bananas and cacao powder to the renaming mixture in the food processor and blend until smooth
• Fill Dixie cups with the mixture all the way to the top, place popcicle sticks in the middle and freeze until hard–about 2-3 hours

Remove paper cups and indulge in these sugar free popsicles…

or, serve them dipped into sugar free melted chocolate syrup with crushed Macademia nuts!
Freeze leftover popcicles in a plastic bag.


http://www.vega-licious.com/vegan-recipes/its-always-time-for-sugar-free-banana-popsicles-recipe/

Blueberry Banana Cobbler

Ingredients
1 banana
1 cup frozen blueberries
1/4 cup old fashioned rolled oats
1 tablespoon raisins
1/8 teaspoon vanilla
2 tablespoons chopped raw almonds
2 tablespoons unsweetened coconut
1/4 teaspoon cinnamon

Instructions
Combine banana, berries, oats, currents and vanilla in a microwave safe dish. Microwave for 2 minutes.
Top with almonds, coconut and cinnamon and microwave for 1 minutes. Serve warm.

Blueberry-Oat Bars

If you prefer a sweeter bar, add more agave nectar, sugar, stevia, or your favorite sweetener to the blueberries as they are cooking. Or add a sugar glaze on top by mixing a little vegan powdered sugar with water until it’s the right consistency for drizzling.

Ingredients

• 1 pint blueberries
• 1/4 cup agave nectar
• 1/4 cup apple juice
• 1/2 teaspoon vanilla
• 2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste
• 3 cups oatmeal* (regular, not instant)
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 ounces unsweetened applesauce
• 6 tablespoons (3/8 cup) agave nectar
• 6 tablespoons (3/8 cup) water
• 1 teaspoon vanilla

*Use gluten-free oats to make these gluten-free.

Instructions

1. Preheat oven to 375F. Oil an 8×8-inch baking dish.
2. In a small saucepan, combine the blueberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.
3. Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.
4. Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.
5. Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.

Preparation time: 5 minute(s) | Cooking time: 35 minute(s)

Number of servings (yield): 16

Nutrition Facts

Makes 16 bars. Each contains 117 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 81mg Sodium; 2g Fiber. Weight Watchers 2 Flex Points.

http://blog.fatfreevegan.com/2008/07/blueberry-oat-bars.html 

Lemon Raspberry Cheesecake {nearly raw + vegan}

Nearly Raw Lemon Raspberry Cheesecake
This seriously might be one of the best desserts I have ever made. I used to make cheesecakes for every single family function, and since becoming vegan, these have been {noticeably} absent, much to my family's displeasure. This dessert will fill that void and surpass all expectations. Some may not even realize they are eating a cheesecake sans the cheese. Lemony, tangy, and stunningly beautiful, this dessert is sure to please.

In the mix::

Crust  

• 1 cup walnuts
• 1/2 cup almonds
• 10 dates
• 1/2 t vanilla
• pinch salt

Lemon Cheesecake Layer  

• 1 cup cashews (soaked 8 hour or overnight)
• zest of 1.5-2 lemons
• juice of 2 lemons (1/2 cup)
• 1/2 cup coconut cream
• 1/4 cup honey (could use other liquid sweetener)
• 1 t vanilla
• 1/4 t salt

Raspberry Topping* 

• 2 cups frozen raspberries
• 2 T honey
• 1-2 t cornstarch

To Prepare::

Crust

Place the nuts, dates, vanilla and salt in a food processor and pulse until a fine crumb forms and holds its shape when squeezed into a ball. Press into an 8" x 8" pan and place in the fridge.

Lemon Cheesecake Layer

Give the cashews a good rinse (after soaking) and place into a blender with lemon zest, juice, coconut cream (the cream that forms on top of a can of full-fat coconut milk when refrigerated), honey, vanilla and salt. Blend until smooth and creamy. Take some time at this step using a rubber spatula to scrape down the sides of the blender to make sure you end up with an ultra creamy consistency.

I used the zest of 1.5 lemons for my first trial, but would increase it the next time I make it. The zest is key!

Pour batter onto the chilled crust using a spatula to smooth it out. Cover with saran wrap and place in the freezer while you prepare the topping.

Raspberry Topping - Cooked Version

This is the method I used, but I will suggest a raw version below.

In a small saucepan, heat the raspberries and honey over medium heat. As they thaw and begin to break apart, add cornstarch and cook until thickened, about 5 minutes. Allow to cool in the fridge.

Raspberry Topping - Raw Version

This is the method I was hoping to use, but was out of chia seeds.

Allow raspberries to thaw in a bowl. Stir in honey and break the raspberries apart with a fork. Stir in two tablespoons of chia seeds and set aside, allowing to gel for at least 15 minutes. Although I haven't tried this variation yet, I am confident it will work. You could also use ground chia seeds.

When the lemon cheesecake layer is firm, carefully spread the raspberries on top. Cover and allow to chill in freezer (for a firmer cheesecake) or fridge (for an ultra creamy cheesecake).

We brought this to a dinner party on Friday night and got rave reviews. It hadn't been in the freezer for too long before we had to leave, so the consistency of the lemon layer was very creamy.

We brought the left overs to a dinner party on Sunday night and got rave reviews. It had been in the freezer since Friday, and even after letting it set on the counter while we ate dinner, it was still a bit frozen when we dug our forks in. Still amazing, but the creamier it is when you serve it, the better.

Our friend, who loves cheesecake, admitted that if I hadn't told her it was made from cashews, she would not have even asked. She said this as she was sharing the last creamy square with her two year old son. I asked why she was wasting it on him and not sharing with me. I was only kidding, sort of. Instead I reached for the pan and picked at the leftover crumbs. You simply cannot waste such a good thing.



Make this dessert and fool all of the cheesecake lovers in your life.

Make this dessert and hide it in the back of your freezer, pulling a piece out to indulge in when no one else is around.

Delicious Variation - make a cheesecake parfait. Grab a pretty glass and layer with the a sprinkle of the nutty crust, lemon cheesecake filling and raspberry topping, repeating until the glass is full.


http://nicandkier.blogspot.com/2012/02/lemon-raspberry-cheesecake-nearly-raw.html