Gluten Free Chocolate Birthday Cake

In a high speed blender add:
2 C. Rolled Oats
1 C. Coconut Sugar
1/2 C. Cacao or Cocoa Powder
2 tsp. baking powder
1 tsp. baking soda
1 tsp. Sea Salt
Blend well.
Pour into a bowl.
Add:
1 C. Almond Milk
3 Eggs
1/2 C. melted Coconut Oil
1 Tbsp. vanilla Extract
Stir well!

Divide in half between 2 greased 9 inch round pans. Bake at 350 for 20 minutes, or until a knife comes out clean.

Frosting:
1/2 C. Coconut oil, softened
2 Tbsp. Cacao or Cocoa Powder
2 Tbsp. Pure Maple Syrup

If you are patient and let the frosting cool, it won't drizzle all over the place. But, I like it that way. Top with strawberries and mint.

Enjoy!

P.S. It is my youngest's Birthday today. She is 3! We are so blessed to have her. I hope she loves this cake. Doesn't it look delicious?

Raw Vegan Strawberry Cheesecake

I like to use a spring release Pie Dish for my raw Pies.

In a food processor add:
1 C. Nuts (I used a nut mix I have with pecans, peanuts, cashews, almonds, and Brazil nuts)
1.5 C. Soaked & Pitted Dates 
1 Tbsp. Almond Milk
Blend well. Press into a pie dish.

Cream Filling:
In a blender (I used my Vitamix) add:
2 C. Soaked Cashews
3 Tbsp. Coconut Oil
1/3 C. Pure Maple Syrup
1 Ripe Banana
1/2 C. Coconut Cream (I just used the cream on the top of a can of coconut milk)
1 tsp. Organic Orange Flavor, Vanilla Extract, or Strawberry extract (You can also use Orange Essential oil, just use about 3-5 drops)
1/4 tsp. Real Salt
3 Tbsp. Lemon Juice
Top with: Sliced Strawberries
Blend until smooth. Pour on top of crust. Sprinkle with more Orange Zest. Freeze for 2 hours. Enjoy! This is so rich and creamy. You will love it!

Store in the fridge.

Recipe By: Me (Becky)

P.S. I have an Orange Creamsicle Cheese Cake HERE, that's very similar. MMM!

No Bake Chocolate Peanut Butter Protein Bars

Recipe:

2 C. Oat Flour (I just ground oats in my Vitamix)
1/2 C. Chocolate Protein Powder (I used Ideal Raw)
1 C. Special K cereal or Rice Krispies (I used Special K)
1/2 tsp. Real Salt
1 C. Natural Peanut Butter
3 Tbsp. Unsweetened Almond Milk
1/4 C. Pure Maple Syrup
1 tsp. Vanilla

Hard Chocolate Frosting
2 Tbsp. Cocoa Powder
1/4 C. Pure Maple Syrup
1/4 C. Coconut Oil

In a bowl add: Oat flour, Protein Powder, Cereal (I crushed the cereal with a potato masher), and salt. Whisk together. Then add Peanut butter, Almond Milk, Maple syrup, and vanilla. Stir well. I actually ended up mixing it with my hands.

Press mixture into a parchment paper lined 9X13 glass baking dish. I ended up using a fork to get it even all over.

Heat (in the microwave or the stove top):
Cocoa Powder, maple syrup, and coconut oil. Stir well! Pour over Protein Bars.

Freeze for 2 hours. Gently remove from pan. Cut into bars. Store in an air tight container in the fridge.

Enjoy!

Recipe by: Me

Chocolate Peanut Butter Green Smoothie

In a high speed blender add:

2 Frozen bananas 

2 C. spinach

1/4 C. cacao powder

1 Scoop Vega one French vanilla nutritional Shake powder

2 C. almond milk

2 Tbsp. peanut butter

Blend Well. 

Top with unsweetened Coconut flakes & Cacao nibs.

Enjoy!

Recipe by: Me

Healthy No-Bake Cookie Balls

In a food processor add:
1 C. Pitted Dates
1/4 C. Adam's Peanut Butter
1 C. Rolled Oats
1/4 C. Cacao powder
1/8 C. Almond milk
1/2 C. Unsweetened coconut
2 Tbsp. Coconut sugar
Blend well. Roll into balls. Roll in coconut. Store in an airtight container in the fridge.

Enjoy! 

Recipe by: Me

Homemade Nutella

2 C. Hazelnuts (I bought mine at Smith's in the bins) Roast on a pan for 10 minutes at 350 degrees. Pour into a dishcloth & rub the skins off. Place into a blender.
1/4 tsp. Real salt
1/2 C. Cacao powder
1/4 C. Coconut oil
1/2 C. Pitted dates
1 tsp. Vanilla extract
1/4 C. almond milk
1/4 C. Coconut sugar
Blend until smooth.
I also used my food processor toward the end. (I lost my lid to my blender, so it was just taking too long).

Enjoy! Recipe by: Me

Chocolate Peanut Butter Protein Bites

I was craving something chocolate and peanut buttery after lunch so I made these. Yummy!

In a food processor add:
20 pitted dates
6 dried apricots
1/2 C. Almonds
1/2 C. Peanut Butter
1 C. Rolled Oats
1/4 C. Cacao nibs
2 Tbsp. Unsweetened Silk Coconut Milk

Blend well. Form into balls. Store in the fridge.

Enjoy!

Vegan Chickpea Chocolate Chip Cookies

• In a food processor add:
  1 Can Chickpeas, drained & rinsed
  1 3/4 C. Oat flour (I made mine in my Vitamix)
  1 Tbsp. Vanilla
  1/2 tsp. Real Salt
  3/4 C. Coconut Sugar
  1 tsp. Apple Cider Vinegar
  3 Tbsp. Peanut Butter
  3 Tbsp. Coconut oil
  1/2 tsp. Baking soda
  1/2 C. Cacao nibs
  
  Blend well. Spoon onto a Silpat and cook at 350 degrees for 18 minutes.
  
  I tweaked a recipe I found online from detoxinista.com

Enjoy!

Happy Pi Day!! Raw Orange Creamsicle Pie/Cheese Cake

I like to use a spring release Pie Dish for my raw Pies.

In a food processor add:
1 C. Nuts (I like to use Pecans or Walnuts, but I was almost out so I just used a few walnuts & some unsalted mixed nut variety)
1.5 C. Soaked & Pitted Dates (I used half raisins, half dates because I was almost out of dates)
Evidently I need to go shopping. ;)
Blend well. Press into a pie dish.

Cream Filling:
In a blender (I used my Vitamix) add:
2 C. Soaked Cashews
3 Tbsp. Coconut Oil
1/3 C. Pure Maple Syrup
1 Ripe Banana
1/2 C. Coconut Cream (I just used the cream on the top of a can of coconut milk)
1 tsp. Organic Orange Flavor (You can also use Orange Essential oil, just use about 3-5 drops)
1/4 tsp. Real Salt
3 Tbsp. Fresh squeezed Orange Juice
1 Tbsp. Orange Zest
Blend until smooth. Pour on top of crust. Sprinkle with more Orange Zest. Freeze for 2 hours. Enjoy! This is so rich and creamy. You will love it!

Store in the fridge.

Recipe By: Me (Becky)