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Peanut Butter Chocolate Nicecream Cups

Peanut Butter Chocolate Nicecream Cups

I just want peanut butter and chocolate all day, every day. How many ways can I do this combination? The answer is ENDLESS! 🙂 Today was 106 degrees outside, so I needed my peanut butter and chocolate to be COLD! Boom, born were these little […]

Raw Banana Cream Pie v/gf

Raw Banana Cream Pie v/gf

There was a time when my sister and I would stay up into the wee hours of the morning with two forks and a banana cream pie! :/ Now days we treat our bodies better and eat clean with only organic whole foods! I made […]

Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake

This is officially my first Vegan Cheesecake!  I think I am in love! <3 

I am already thinking all the different things I can make. Seriously, I can’t believe I waited this long to make one. Do not make my same mistake, make one as soon as you can!! You will thank me later!

 


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Aren’t they beautiful? <3

Thank you www.damyhealth.com for this recipe! <3 You are a genius! 

I literally followed her recipe 100% and it came out so wonderful!Check out her site for more beautiful raw vegan food! 

Raw Blueberry Cheesecake

Here is her wonderful Raw Vegan Cheesecake Recipe:

Crust Ingredients:

  • 2 Cups Slivered Almonds
  • 1 Cup Pre-Soaked Dates
  • 1/2 Cup Unsweetened Shredded Coconut
  • Zest of 1/2 a Lemon
  • Juice of 1/2  a Lemon
Cheesecake Layer Ingredients:
  • 2 1/3 Cups Pre-Soaked Cashews
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave Nectar, Maple Syrup or Honey
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lemon
Blueberry Topping Ingredients:
  • 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
  • 1/4 Cup Agave Nectar, Maple Syrup or Honey
  • 1/4 Cup Coconut Oil

Directions:

  1. First, pre-soak cashews and dates separately overnight.
  2. Spray an 8×8 baking dish with a healthy non-stick oil.
  3. Place all crust ingredients into your food processor and pulse until dough-like.
  4. Add dough into your baking dish and press down evenly.
  5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
  6. Layer on top of your crust evenly.
  7. Place all blueberry topping ingredients into your food processor and pulse until mixed.
  8. Layer on top of your cheesecake layer evenly.
  9. Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
  10. Remove from freezer, cut into squares and top with fresh blueberries if desired.
  11. Serve and enjoy!
Raw Cookie Dough

Raw Cookie Dough

  What is wrong with me!? Seriously, all I do is dream about the ways I can make ‘bad for you food’ into ‘good for you food’. My friends are out clubbing on a Friday Night and I’m over here making cookie dough healthy. And […]

Homemade Nutella

Homemade Nutella

This might be the easiest recipe of  your life. Just kidding, it definitely won’t be but it is super easy.  Here it goes HOMEMADE NUTELLA! RAW! VEGAN! and just pure joy! <3 1 Cup Raw Hazelnuts 3 Tablespoons Carob Powder 3 Tablespoons Agave 1 Tablespoon […]

Skinny Blondies with Espresso Chocolate Drizzle

Skinny Blondies with Espresso Chocolate Drizzle

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You guyssss! 

These pictures just do not do these blondies justice.


I am obsessed.

They are so good, I have no words except, GARBANZO! 

Who ever thought of subbing flour with something healthy like beans, IS A GENIUS! I would like to buy them a drink and shake their hand!

Now take garbanzo beans, blend them up and add peanut butter! But wait, not just any peanut butter, JUSTIN’S HONEY PEANUT BUTTER! If you have never had it, you are doing yourself and unjust. Go to Whole Foods right now and buy a jar (I found them on sale last week for 3.99 at Whole Foods) On a side note, have you ever Google Image searched Justin from Justin’s Nut Butter? Go now! He’s a hottie! 

Here, I will just do it for you! 

justin

You’re welcome! 🙂 

So back to the blondies, you can sub garbanzo beans for flour in just about any recipe. I made some delicious blondies this week and they satisfied every sweet craving I had!

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Ingredients:

Blondies

  • 1 Can Organic Garbanzo Beans
  • 1/2 Cup Justin’s Honey Nut Butter (any natural peanut butter will work but seriously, Justin’s is legit)
  • 1/3 Cup Agave
  • 1/2 Teaspoon Baking Power and 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Vanilla Extract

Chocolate Espresso Drizzle

  • 1/2 Cup Dark Chocolate Chips or for Vegan Enjoy Life Chocolate Chips
  • 1 Tablespoon Coconut Oil
  • 1 Packet Starbucks Instant Italian Roast Coffee (Or any instant Coffee but Starbucks is micro-ground and chemical free)

Directions:

Preheat oven to 350. Depending on how thick you want your bars to be, prepare a small to large cake pan with parchment paper. (I used the medium size one so my could have thinner bars) 

Rinse beans thoroughly and blend them up in a food processor or blender. Add remaining ingredients. Before pouring the mix into the pan, take a spoonful and store it in the freezer to eat later, because seriously it taste like cookie dough :/

Pour mix into pan and bake for 14-20 mins. Depends how thin you made your blondies. Just check it with a toothpick and if it comes out clean it’s done. 🙂

While they cooling melt your chocolate and coconut oil in a double boiler. (small sauce pan on top of small pot of boiling water) add the instant coffee and stir well.

Drizzle melted chocolate mixture over your blondies and place in the fridge to cool.

Enjoy 🙂 

Healthy Chocolate Glazed Donuts

Healthy Chocolate Glazed Donuts

I have sweet tooth all day, every day. There I said it! All day I dream about food, sorry lets be honest, DESSERTS! I dream about desserts and how I can make them healthy or guilt free. I have tried so many donut recipes and […]

Skinny Pancakes Drizzled with Blueberry Sauce

Skinny Pancakes Drizzled with Blueberry Sauce

Holy Mother of Pancakes! These decadent cakes are so good and under 400 calories for the WHOLE STACK!!!!  These will keep you full until lunch time and then some! So here is the ridiculously simple recipe!  1/2 Cup Old Fashion Oats or Oat Flour (glutenfree) […]

Raw Pumpkin Pie Bars

Raw Pumpkin Pie Bars

***warning*** These bars are highly addictive! Seriously, I can’t get enough. Inspired by best friend, Bree. 🙂 She’s pregnant and is having a major pumpkin craving, so I just tossed some ingredients in a food processor and they turned out way better than I could have ever imagined 🙂 

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Next time I would like to try and make a crust for them. If you have any raw/vegan crust ideas, please email me. I will try it out and report back 🙂


Okay, here’s my recipe! Enjoy!

Pumpkin Layer:

1 Cup 100% Pumpkin Puree (be careful, there are a lot imitations out there, making your own is always the best way to go)

8 Pitted Majool Dates

1/2 Cup Almond Flour 

1/2 Cup Coconut Flour

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

Chocolate Layer:

1/4 Cup Coconut Oil

1 Cup Enjoylife Chocolate Chips

What to do now:

Put all your dates in a food processor and pulse until you have date paste. In a separate bowl mix your dry ingredients together then add with the date paste in the food processor. Pulse until combined. Add pumpkin and vanilla, pulse until combined. Once you have a smooth, thick pumpkin base (you can add more coconut flour if you would like it thicker) pour into an 8×8 pan lined with parchment paper. 

Put your chocolate chips in a bowl while your coconut oil is heating in a small sauce pan. When the coconut oil is completely melted, pour over chocolate chips and let sit for 1-2 mins. Whisk until combined. (If you have trouble with this you can just warm the chocolate chips and coconut oil in the sauce pan on very little heat, continually whisking until melted.) 

Pour your chocolate sauce evenly over the pumpkin base. Place in the freezer over night or at least 5 hours. Eat directly out of freezer! 🙂 

 

 

Chocolate Chip Cookie Bites

Chocolate Chip Cookie Bites

Chocolate Chip Cookie Bites (big bites) These little gems are super clean with no added sugar! 🙂 NOMS!  I just made this recipe up as I went so it’s still being perfected. Bare with me…if you have ANY suggestions, please feel free to email me! […]


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