Doing the whole30 challenge right now and really craving these…
Looking for a no bake raw vegan cake that is perfect for summer? Try these coconut lime cupcakes-cold and refreshing! I keep these in the freezer and pull them out when I want a healthy treat. I have been loving coconut lately and these have lots of coconut- coconut cream, coconut oil and coconut shavings.
There are so many health benefits of coconut oil- its packed with healthy saturated fat (yes thats a thing, its different from cheese & steak sat fats) Populations that eat coconuts are among the healthiest people on the planet! Im sure you know all the healthy stats by now but for me its because coconut is delicious!
For the crust: *I use my classic crust recipe*
1/2 cup raw almonds
1/2 cup Medjool dates, pitted
1 tsp cinnamon
1 tsp chia seeds
1/4 cup pistachios
For the topping:
1/4 cup coconut shavings
1 tsp of lime rind
1. Process the almonds, Mejool dates, pistachios in your food processor.
2. Add the chia seeds and cinnamon.
3. Press into the bottom of cupcake molds (use liners).
1. Blend cashews, add coconut oil, coconut cream, lime juice in a food processor. Taste and ensure its delicious, if not add agave or honey.
2. Place cheesecake on top of crust and top with lime rind and coconut shavings.
Top with lime rind and coconut shavings.
Enjoy & Happy Summertime!
Peanut butter, coconut, chocolate= 3 of my favorite things. Looking for a dessert to please anyone with a taste that far surpasses many other raw treats? This is it! You can make them in bars or cups, whatever works for you and switch up the sweets on top. My personal favorite is the mini cups, I just purchased a mini silicone muffin mold and raw treats so I can pop them out easily and its just the right amount of dessert. I made these bars for my Healthandus turns 2 picnic party, made the cups for a summer solstice party and a friends graduation- they were a hit for all 3. Next time i am going to double the batch just to keep some of these delicious cups on hand.
1 cup shredded coconut (sweetened or unsweetened)
3/4 cup raw oats
1/4 cup maple syrup ( I use 1/2 agave and 1/2 maple syrup)
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup natural peanut butter
1/8 cup melted coconut oil
2 melted dark chocolate bars
In a food processor, combine all “Cups” ingredients and pulse until blended together. Press into pan mold or mini cupcake cups and refrigerate for 15 minutes. In a sauce pan melt dark chocolate and pour a thin layer on the cups. Top with sweet or nut of choice, coconut, goji berry, almond etc.
They can store up to a week in the fridge- if you are lucky to have them around until then.
GO MAKE THESE, TONIGHT.
Tryin’ to cool down on a warm summer day?! (Seattle, its going to be in the high 70’s next week!) These espresso pops will do the trick. Only 2 ingredients almond milk + espresso. Pour almond milk into your popsicle molds and freeze, then pour espresso and refreeze. When you are ready to enjoy, pull out and eat quick because they melt fast!
I took my mom’s classic granola recipe and added a banana to the mix, and it was the best decision I have made in the granola department. I love having homemade granola on hand for breakfast and snacks on the go. I add it on top of smoothie bowls for extra crunch or on top of fresh fruit as an after dinner snack. I wish you could smell this granola as its cooking, delicious. I like to add flax, hemp hearts, and chia for extra protein, omega, healthy fats and fiber. Not to mention homemade is way better for you than the processed version.
- 3 cups rolled oats
- ½ cup walnuts (break into small pieces)
- 1/4 cup coconut oil
- 1/4 cup agave ( or honey, maple syrup or a combination of all 3)
- 1/2 tsp sea salt
- 1/2 Tbl cinnamon
- 1 Tbl hemp hearts
- 1 Tbl chia seeds
- 1 Tbl flax seed
- 1 tsp vanilla extract
- 1 medium ripe banana, mashed
- Preheat the oven to 350
- In a large bowl, add all dry ingredients; oats, walnuts cinnamon, salt, flax, hemp hearts, chia seeds
- In a separate pan, add coconut oil, agave and vanilla, heat until coconut oil is liquid (maybe 2 minutes) and add mashed banana.
- Mix liquid and ingredients and then once fully mixed, pour onto a baking sheet.
- Bake for 20-30 minutes (depending on the oven), rotating granola around every 5 minutes for even cooking. I watch mine until it starts to become golden brown and then take out and put on a cooling rack before placing into an air tight jar.
I store mine in a large mason jar and am lucky if I have it for a week! Would save up to 2 weeks in air tight container.
Munch away- Healthandus