Vegan Peanut Butter Pie (or Vegan Peanut Butter Cups) – GF & mostly raw

This is basically a raw dessert, except for the peanuts are roasted. But it’s hard to beat that roasted peanut butter taste, so I’m taking one for the team on this one.

I’ve know that coconut butter would be the perfect way to thicken a peanut butter filling since I started playing with coconut butter in desserts a couple of years ago. It didn’t let me down!

Jaime and Krister are awesome. They had elephants at their wedding!

I pulled this out for my dear friends, Jaime and Krister’s going away party. They’re moving to Boulder this week. We’re going to miss them!

This recipe is definitely approximate. Adjust ingredients to taste. The main thing is to use equal parts coconut butter & peanut butter.

Ingredients

  • 400g coconut butter
  • 400g natural peanut butter
  • 1/3 to 1/2 a cup of coconut syrup, to taste
  • pinch of Himalayan salt

Crust

  • Dates & Coconut Flour in aproximately equal parts. About 1.5 cups of each.

Chocolate layer

  • Coconut oil, aprox 1 to 1.5 cups
  • Raw cacao powder, aprox 1 cup
  • 1/4 tsp of NOW stevia or to taste
  • Himalayan salt to taste, optional

Directions

Make the crust first. Blend your dates into mush in the food processor, then slowly add your coconut flour until it makes a dough. Grease a pie plate or springform pan with coconut oil, sprinkle with some coconut flour so the crust won’t stick, then press the dough in.

In the same food processor, blend your coconut butter until soft and smooth. Add the peanut butter, then the salt. Add your coconut syrup last. Don’t over blend once you’ve added the coconut syrup. Adjust the amount of syrup according to taste. Pour the peanut butter mixture onto the pie crust. It appears very liquidy but it will solidify. Chill in the freezer while you prepare the chocolate layer.

For the chocolate layer. gently warm up your coconut oil to get it to melt by putting it in the dehydrator or near something warm. If you’re not concerned about keeping the recipe raw, you can just set this up as a double boiler setup in a metal bowl over another filled with boiling or hot water. Once the coconut oil is melted, whisk in the other ingredients. Adjust the stevia in the recipe carefully. You don’t need the chocolate layer to be very sweet since the peanut butter filling is sweet. Pull the pie from the freezer and pour the chocolate layer over the top. Then put it back in the fridge or freezer to set. Let it set for about 4 hours before serving, or however long you want in the freezer.

I froze mine a week in advance and brought it out at a party today. It was a big hit!

I plan to use the same recipe to make peanut butter cups. It’s just that with little individual cups, it will be much harder not to pig out on them!

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Making your own raw vegan milk, Part II

Ingredients: raw nut butter of choice (I’ve used one of my favourite Health Nut flavours but any raw nut butter will do) and sunflower lecithin.

Frothy after being shaken up.

A fine strainer.

Strain your milk.

Before leaving for Sweden, I prepared some very portable vegan oat milk powder to take away with me.

That worked out really well, and I enjoyed it very much in my morning smoothies.

Now that I’m back in town, I’ve decided to go raw for the month of August in honour of Rawstock Niagara, an exciting festival that I’m helping to organize that takes place at the end of this month. As usual, I want to keep things quick, easy and not too messy. I dislike cleaning nut milk bags (a lot) and don’t feel like washing my blender all the time so this quick shake and strain raw almond milk is perfect.

Ingredients:

  • 2 tbsp raw nut butter of choice
  • 2 tsp sunflower lecithin*
  • 1/4 tsp xanthum gum (optional)
  • pinch of cinnamon, vanilla, stevia, or other flavourings to taste
  • 4 cups of water (you might be able to use up to 5 cups, actually, but definitely 4)
  1. Put your ingredients into a container with a lid and shake away!
  2. Strain through a fine strainer.
  3. Enjoy! Keeps about 4 to 5 days.
  4. You can actually save the pulp and use it as the base for your next batch mixed with about a third to half of the proportions of listed above.

*The lecithin is very important. It’s an emulsifier and prevents the ingredients from separating in the liquid. It makes it creamy and a true milk. I prefer sunflower lecithin to soy which I’m intolerant to. The xanthum gum helps to thicken it up as well.

I’m enjoying this very much in my morning smoothies and I’m turning my husband on to it too. Go raw!

Raw Vegan Notella Brownie Cheesecake

Last night was our April Potluck for Conscious Eating Niagara. At the last potluck I took some requests and my friend Fabienne voted for something with chocolate so voila!

The base was a chocolate hazelnut brownie, then a chocolate coconut filling and Notella by Health Nut for the icing. It was a winner! Sugar free, gluten free, chocolaty goodness.

Brownie Base:

  • 3 cups of hazelnuts (aprox.)
  • 3 cups of dates (aprox.)
  • 3/4 cup of cocoa (aprox.)
  • 1 tbsp coconut oil (optional)
  1. Yes, these are all approximations. It might have been more hazelnuts and fewer dates. You just start by blitzing the hazelnuts in the food processor.
  2. Once it makes a fine “flour” add about half of the cocoa and then start adding the dates until it comes together into a kind of dough. If it’s too dry and isn’t coming together, add a tablespoon of coconut oil.
  3. Once this is blending up nicely into a dough, add the rest of the cocoa to taste.
  4. Voila! Press into a lightly greased spring form pan. I recommend sprinkling coconut flakes on the bottom of the greased pan before you press in the dough. It helps to prevent sticking later.
Cheesecake Layer
  • 200g dehydrated coconut flakes (unsweetened)
  • 2 tbsp coconut oil
  • 800 mL of coconut milk
  • 1/2 cup coconut syrup or agave
  • 1/2 cup cocoa
  • 6 probiotic capsules (optional)
  • squirt of lemon (optional)
  • pinch of Himalayan salt (optional)
  1. If you want this to be more like real cream cheese, start by adding your probiotics to your coconut milk to soak in a bowl while you start the rest of the recipe.
  2. Blitz your coconut flakes and coconut oil in the food processor until it makes a creamy coconut butter. This takes a while.
  3. Add your coconut milk and blend. Add some lemon juice to the mix if you’d like.
  4. Once this is smooth, add your cocoa and then start to add your sweetener and taste to get the right amount of sweetness to your taste. Add a pinch of salt if you like.
  5. Pour over the brownie base and set in the fridge for at least 1 to 2 hours.
  6. Ice the cake with raw vegan Notella by Health Nut et voila!


Cheesecake

Raw Spice Cookies

On Sunday I went to an amazing raw vegan dinner party. Our hosts, Toni and Paul, are high raw and they really know what they’re doing. Toni made a phenomenal dinner. My friend, Lee, took a lot of photos so I’ll post some once she’s got them available.

I decided to make a little something to contribute to the dinner but didn’t want to do one of my big desserts since I knew that Toni would have planned something. I decided to make some cookies… with a secret ingredient!

A lot of the raw cuisine is very dense in calories and fat. Good fat, but still too much of it when you’re looking at all the nuts and seeds in your regular meal plus dessert on top of it. So I’ve been looking for fruit and veggies that can hide in desserts and help to bulk them up in a lower calorie way.

My secret ingredient for the spiced cookies… parsnips! I love parsnips! They have a nice carrot like quality to them but also a flavour all of their own that is a bit sweet and a bit spicy. Perfect for a spiced cookie.

Equipment:

  • Food Processor
  • Dehydrator (you don’t need a dehydrator for every recipe, but it helps for cookies. Otherwise, put your oven on the lowest temperature and leave the oven door cracked open.)

Rough Ingredients:

  • 6 or 7 parsnips, shredded
  • 1 cup of dates
  • 1 cup of sunflower seeds or other nuts of seeds of choice
  • 1/2 tablespoon+ of cinnamon
  • 1/2 tablespoon+ of ground ginger
  • cardamom to taste
  • pinch of Himalayan salt
Directions:
  1. If you have a setting for it on your food processor, start by shredding your parsnips. Remove shredded parsnip from the food processor to a bowl and set aside.
  2. Blend seeds until it starts to form a thick paste.
  3. Add dates & blitz.
  4. Add spices & blitz
  5. Add shredded parsnip & blitz.
  6. Spoon cookie dough on to dehydrator sheets. An ice cream scoop works really well. Mash down with fork.
  7. Dehydrate at 105 degrees for 6 to 12 hours.

I really like these. They’re a nice lower calorie raw treat than some others, and I like the chewy texture. I’m sure they’d work well with carrot too. I’ll make them again, and hopefully I’ll have some more photos soon.

Sugarplums! Or should I say sugar-less plums?

What better way to “ease” off of a juice fast than to make delicious raw vegan holiday sugar plums? I started the day with some fresh juice and then moved in to holiday mode. I’ve had visions of
these little babies dancing in my head since shortly after last Christmas when I realized that everyone has heard of sugar plums, but nobody had ever actually had one before. This traditional Victorian Christmas treat is perfectly transferable recipe for a raw vegan treat. They’re actually already inherently raw and vegan and gluten-free too, so it just needed a little bit of adjusting to make them low glycemic.


My hat goes off to Sir Alton Brown for the original 5 star recipe which I’ve adapted here.

Raw Vegan Sugarless Sugarplums

Ingredients

    • 6 ounces raw almonds
    • 4 ounces dried plums

Plain sugarplums before they've been rolled in xylitol.

  • 4 ounces dried apricots
  • 4 ounces dried figs
  • 1/4 cup date or coconut sugar
  • 1/4 teaspoon anise seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon ground cardamom
  • Pinch Himalayan pink salt
  • 1/4 cup agave pr yacon syrup
  • 1 cup xylitol for rolling

Directions

Rolled in all natural, low-glycemic xylitol which is made from tree bark. Terrible name, but a great sugar alternative.

Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.

Combine the powdered date sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the agave and mix using gloved hands until well combined.

Scoop the mixture into 1/4-ounce portions and roll into balls.

If serving immediately, roll in the xylitol and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the xylitol prior to serving.

Sir Alton Brown says that the Sugarplums may be stored on the cooling rack for up to a week and that after a week, store in an airtight container for up to a month. I prefer to keep mine in the fridge.

Basic Raw Vegan Cheesecake Filling

I’m really pleased with the cheesecake base that I’ve taken to making. Though I think that the nut based cheesecakes are really delicious too, I think there are a lot of advantages to the coconut based cheesecake. Not only is it delicious, it’s also less expensive to make than one made with nuts, and it’s nut-free so safe for people with allergies. I’ve used this base for several recipes now and it’s a definite winner, and easy to make too.

Basic Raw Vegan Cheesecake Filling

Aprox. 12 servings

Equipment:

  • You’ll need a good food processor to make this recipe.

Basic Cheesecake Filling made with Coconut (nut-free!):

  • 2 cups of shredded, unsweetened coconut
  • 2 tablespoons coconut oil
  • 400 mL of raw coconut milk or 1 can coconut milk (canned coconut milk is not actually raw) or the equivalent made into coconut kefir in advance
  • 1/4 cup to 1/3 cup of light raw agave, or to taste
  • dash of sea salt
Method:
  1. Blitz the dried coconut and coconut oil in the food processor. Leave it long enough that it becomes completely liquified. This might take a good 5 minutes or even longer.
  2. Add coconut milk to the filling. Blitz it again.
  3. Mix in any other flavour of choice before adding the agave. This can be fruit, citrus, vanilla, chocolate, etc.
  4. Add light agave, to taste, and a dash of salt. Do not over blend once you’ve added the agave, just long enough to mix it in.
  5. Set filling aside in the fridge to solidify while you make your pie crust.
  6. That’s it!
This recipe is so easy and delicious that I doubt I’ll make a nut based cheesecake again. Coconut for the win!
Raw Vegan Cheesecake Filling

Variation of this recipe made into Cherry Cheesecake

Raw Vegan Cookie Recipes

It’s been a couple of weeks since my raw vegan “baking” blitz and I’ve been meaning to post my recipes. The challenge is that I was going a lot by trial and error with the texture and flavour so these recipes are only guidelines, not really precise. A little of this, a little of that, is a good policy. Use these as guidelines, and have fun! The recipes are very flexible, the results delicious and you won’t be disappointed.

There are some great blogs out there that helped me to put together my recipes. Special thanks to www.therawtarian.com for her chocolate and lemon cookie recipes.

Raw Vegan Coconut Almond Cookies

Simple and absolutely delicious coconut almond bites made with coconut butter, raw almonds, and agave. That’s it! Delicious.

  • 1 Cup of Almond
  • 1/2 Cup Coconut butter or 1 cup of unsweetened coconut flakes
  • Light raw agave to taste
  • Shredded coconut for topping

If you’re working with the unsweetened coconut flakes, process them first to make a smooth coconut butter. You might want to add a tiny drop of coconut oil to help it come together. It might work better to pour most of the coconut butter out of the food processor temporarily and blend up the almonds before adding the coconut back in. The sweetness is up to you. You can shape these however you’d like. In this case, I put them in to mini muffin cups to make more of a “bite” than a cookie. Simple and totally delicious!

Raw Vegan Lemon Cookie recipe

Raw Vegan Lemon Cookies made with almonds, coconut butter, agave, lemon juice and lemon extract. Like a smooth lemon meringue cookie!

  • 1 cup almonds
  • 3/4 to 1 cup of unsweetened coconut flakes
  • The juice of one medium lemon
  • 1 tablespoon agave nectar
  • Drop of lemon extract (optional)
  • Lemon zest (optional)

I find this type or recipe works particularly well if I pulverize the coconut in the food processor separately from the almonds and make a smooth coconut butter first. It helps to add a tiny drop of coconut oil. Separately, process the almonds and then add the coconut butter and the other ingredients back in. This makes a firm dough that you can shape by hand, or even use a cookie cutter as I did here. Chill in the refridgerator or the freezer.

Raw Vegan Ginger Cookies

Nut-free chewy gingerbread cookies made with sunflower seeds, dates, raisins, molasses, agave, and lots of delicious ginger and fall spices.

  • 1 cup of sunflower seeds (most nuts would also work)
  • 1 cup of pitted dates
  • 1/3 cup of raisins
  • 1 tbsp of ground ginger
  • 1 tbsp fresh ginger
  • 1 tsp cinnamon
  • Molasses & or agave to taste (yacon syrup would be nice too)
  • Touch vanilla
  • A pinch of Salt

Blend blend blend. This one is definitely all according to taste (I like it spicy) and texture. If it’s not coming together, you can add some more dates. I moulded these into a brownie tray and then sliced them after leaving them in the freezer for a long while to harden up. Yum!

Raw Mint Chocolate Cookies

These little bites are zippy and minty, made with the addition of peppermint extract and fresh mint in both the brownie and the icing.

  • 1 cup almonds
  • 1/4 cup coconut butter
  • 1/4 cup cocoa powder
  • 1 cup soft pitted dates
  • 2 Tbsp. agave nectar or to taste
  • 1 tsp. peppermint extract
  • pinch of sea salt

As with the other recipes including coconut, it’s preferable to blend your coconut first into coconut butter which is simply unsweetened shredded coconut pulverized in the blender to make a paste. A drop of coconut oil helps it to come together. Blend the rest of this up to make a delicious chocolate mint lump. I formed these in mini muffin moulds but next time I’d like to make these in to an oreo or whoopie pie. They’re chewy and delicious! Link here for the Raw Vegan Mint Icing.