Tag Archives: guiltfree

valentine’s day cookie sandwiches …


The best way I said I love you on Valentine’s Day was with a delicious HEALTHY dessert recipe. Who needs roses, wine and chocolate anyways? I made these no bake bite sized cookie sandwiches for our weekly Tuesday night family dinner. Yeah, the family liked them :)

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Recipe courtesy of Rabbit Food For My Bunny Teeth

Ingredients

Outer dough
1 cup pitted Medjool dates (pitted)
1/2 cup unsalted sunflower seeds
1/2 cup walnuts
3 Tbsp raw cacao powder (or 4 Tbsp cocoa powder)
1/2 tbsp pure vanilla extract

Filling
1/2 cup raspberries
2 Tbsp coconut flour
1 Tbsp coconut oil
1 Tbsp honey or agave
1 tsp vanilla

Makes about 24 one inch heart shaped sandwiches.

Method
1) Blend the sunflower seeds and walnuts in a food processor until finely ground but not a nut butter consistency.

walnuts_sunflowerseeds

seeds_crushed

2) Add the cacao powder and vanilla extract and blend again until mixed evenly.

cacaopowder_vanilla

3) Remove pits from dates. Add the the dates and process until a dough like mixture is formed. You should be able to sculpt the dough without crumbling.

dates

dough

4) Remove the dough from the food processor and transfer onto a large piece of wax paper. Cover the top of the dough with wax paper, and flatten with a rolling pin.

flatten

5) Place the flattened dough in the freezer (with both sheets of wax paper) while you make the filling.
6) For the filling, combine raspberries, coconut flour, coconut oil, honey, and vanilla in a food processor and blend until smooth.

filling_ingredients

filling.jpg

7) Transfer the filling mixture onto a large piece of wax paper.
8) Cover the top with another piece of wax paper and use a rolling pin to flatten.
9) Transfer the filling (with wax paper) to the freezer.
10) While the filling is setting, remove the outer dough from the freezer and remove the top layer of wax paper. Using a 1 inch heart shaped cookie cutter, cut the dough into hearts.

dough_hearts

11) Remove the filling from the freezer and remove the top layer of wax paper. Using the cookie cutter, cut the filling into hearts.

filling_hearts

12) Place one heart of filling over one cookie heart, and top with another cookie heart to form a sandwich. Store in the freezer until served.
Note: Frozen raspberries in the filling can be used to expedite the setting process.

If you’re short on time, skip the filling and just make the cookies. Also, you can use other shaped cookie cutters to make different shaped cookie sandwiches.

cookie_hearts

“The best and most beautiful things in the world cannot be seen or even touched – they must be felt with the heart.” ~ Helen Keller

 

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deep dish apple pear tart …

I had a few Granny Smith apples that I wanted to use and bake with. I looked for a recipe online. The recipe had to be raw, gluten free and dairy free. I found a recipe – thanks to Pinterest and Sweetly Raw.

apple_pear_tart

The crust is a cashew coconut crust. The filling is apple, pear, dates and cinnamon. The tart is topped with a coconut drizzle.

It makes one deep 8″ tart, or a 9″ tart of regular depth. If you have a regular tart pan (sides about 1″ high), you’ll have some crust and filling leftover for a snack for yourself.

Ingredients
Crust
1 1/3 cups cashews
1 1/3 cups shredded coconut
2 1/2 – 3 tablespoons maple syrup
2 pinches salt
2 tablespoons + 1 teaspoon melted coconut oil

Apple pear filling
4 large apples, peeled, cored, and quartered
2 ripe pears, cored and diced (no need to peel)
4-6 medjool dates
1 teaspoon cinnamon, or to taste
Splash of lemon juice
1/2 teaspoon pure vanilla extract
Pinch of sea salt

Coconut Drizzle
1 tablespoon melted coconut butter
2 1/2 teaspoons hot water
1 teaspoon melted coconut oil
2 drops vanilla stevia

Method
Crust
1) Grind the cashews and coconut into flour in a food processor.

cashews

cashews_coconut

2) Add the remaining ingredients. Process to combine.

remaining_ingredients

3) Press the mixture evenly into a deep 8″ tart pan with removable bottom.

crust

4) Chill in the freezer while making filling.
I put the crust in the fridge and let it chill overnight.

Apple pear filling
1) In a food processor puree 2 of the apples, with the dates, cinnamon, lemon, vanilla and salt until as smooth as possible (stop and scrape the sides down a few times). Transfer to a large bowl.

apples

dates_cinnamon

apple_puree

The food processor wasn’t working for me so I used the stick blender. Worked a treat :)

apple_pureed

2) Pulse the other 2 apples in the food processor until chopped, NOT pureed. Add to the puree.
3) Add the diced pears. Stir all together. Add a bit more chopped apple or pear if the mixture is too wet.

To save on time I chopped the apples and pears at the same time.

apples_chopped

chopped

4) Spread into the tart crust.

filled_tart

Coconut drizzle
1) Stir all ingredients together in a small bowl. Make sure to keep warm or it will cease.
2) Drizzle over the tart.

I served the tart to my family. The tart was enough for 11 people with one piece left over. The family loved it!

leftover

“Good apple pies are a considerable part of our domestic happiness.” ~ Jane Austen

 

 

raw strawberry cheesecake bites …

This simple recipe is gluten-free, dairy-free, guilt-free, vegan, raw, paleo-friendly, no bake and has no refined sugars.

The recipe is courtesy of Delighted Momma via Pinterest. This recipe caught my eye because it was similar to the mini vegan cheesecakes that I had made previously.

The raw strawberry cheesecake bites are a much healthier version of the store bought cheesecakes. Just think of the ingredients that are in those cheesecakes (artificial additives, animal gelatin, etc …). Ugh!

Happy no-baking! ;)

Ingredients
Crust
2 cups almonds
1 cup pitted dates
1/2 cup shredded unsweetened coconut
juice from 1/2 a lemon

Filling
3 cups raw cashews
3/4 cup lemon juice
1/2 cup honey
3/4 cup coconut oil
1 tablespoon vanilla

Topping
8-9 medium to large strawberries
1/4 cup coconut oil
1 tablespoon honey

Method
1) Place all of the ingredients for the crust in a food processor.  Process until you have a sticky dough consistency.

* Tip – soak the pitted dates in warm water for 10 minutes then drain before adding to the food processor.

2) Take a small amount of crust and roll it into a ball.  Then place it on the bottom of your muffin tin and press down firmly so it holds together.

* Tip – I scooped about 1 tablespoon of the crust into the muffin tin and then pressed it down. You can use a small glass or the back of a spoon to compact it and really press it down. The bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment.

* Tip – To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.

Alternatively, using a silicone muffin tin makes the process of getting the frozen desserts out so much easier.

3) Clean your food processor and place all the ingredients for the filling inside.  Process until you have a smooth cheesecake filling consistency.

 

* It does take a little while for the cashew cream to get to the cheesecake consistency.

4) Layer the filling on top of the crust, leaving a little bit of room for the topping.

5) Place all of the strawberry topping ingredients into the food processor and blend until you have a sauce like consistency.

The food processor wasn’t mixing the ingredients well enough so I switched to the stick/immersion blender.

6) Add the topping on top of each mini cheesecake.

7) Place in the freezer for about an hour or until they are set.

8) Once they are set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out.  Keep in the freezer for up to 1-2 weeks.

I made 21 mini cheesecakes using 2 muffin trays.

Oh.my.goodness! Ridiculously tasty! These mini treats are to die for. The crust is crunchy, the filling is creamy and the topping is tangy. Textures galore. And your taste buds will go crazy. Bite-sized deliciousness.

“One must ask children and birds how cherries and strawberries taste.” ~ Johann Wolfgang von Goethe