Lemon Drop Coconut Snowballs are delish little bites of bliss! Enjoy for snack, holiday party dessert, or pre/post workout boost. I served them at my recent Manifesting Your Deepest Heart’s Desire Yoga Workshop… always a hit. Without further ado let’s get to the recipe…
Lemon Drop Coconut Snowballs(makes approximately 24 snowballs)
2 cups raw Cashews
2 cups unsweetened flaked coconut separated into 1 1/2 c & 1/2 c)
3 Tbsp fresh lemon juice
3 rounded Tbsp (or to taste) raw honey or maple syrup
1 1/2 tsp vanilla powder or extract
2-3 Tbsp coconut oil
3 tbsp lemon zest
Place cashews, 1 1/2 cups coconut, lemon juice, honey, coconut oil and vanilla in food processor and pulse until mixture is sticky when pressed together (for a little more texture) or until a sticky mound forms (for a smoother texture). Remove and form into small balls. Combine the leftover 1/2 cup unsweetened coconut and 3 tbsp lemon zest by fluffing with a fork. Roll balls in mixture to coat. Place balls in freezer or fridge to set. Serve directly out of freezer or fridge for more bite, or allow to soften at room temperature for a moist, chewy texture. Store leftovers in fridge/freezer in tightly closed container. Please note: measurements are fairly flexible so feel free to play around according to your taste/texture preferences. Enjoy!
Do you have a favorite vegan or raw vegan recipe? Have you ever considered a vegan or raw vegan lifestyle? Share any questions and/or comments you have below!
Raw Vegan Iced Chai Snickerdoodle Snowflake Cookies
Merry Christmas Friends!
Iced Chai Snickerdoodle Snowflakes are SO darn incredible it's as though a Christmas angel flew in to my kitchen and took over my brain to bring these delectable (semi totally addictive) cookies to life. Yes, they're raw vegan… but don't bother telling anyone as they won't know the difference. Are they healthy – yes, of course they're totally amazing for you… but again, don't bother telling anyone that either as, again, they won't know the difference, they're so tasty. The insane cardamom icing is worth making alone, however, once spread atop these unbelievable Chai Snickerdoodle cut-outs, it's seriously all over – SO divine!
Iced Chai Snickerdoodles Snowflake Cookies are the stuff Holiday dreams are made of… heck these gorgeous little cookies are perfect all winter long. Come spring just switch up your cookie cutter to a tulip or a bunny and you're good to go. You'll never want to be without your stash. Trust.
Raw Vegan Chai Snickerdoodle Snowflake Cookies
Raw Vegan Chai Snickerdoodle Snowflake Cookie-Cake!
Recipe for Iced Chai Snickerdoodle Snowflake Cookies
Makes 3-4 dozen depending on the size of your cookie cutters & your ability to restrain yourself from eating all the dough & icing prior 🙂 Make the dough and icing 2 days in advance. Do your cutouts the day after. Dehydrate. Then ice the 3rd day.
INGREDIENTS
Raw Vegan Chai Snickerdoodle Snowflake Cookies
3 cups oat flour (made from 2 c oat groats processed in Vitamix)
1/2 cup coconut flour
1 1/2 cups medjool dates
1 t celtic salt
1 t Ceylon cinnamon
1/2 t ginger
1 1/4 t cardamom
1 T powdered stevia
1 T vanilla powder or 2 T vanilla extract
2/3 cup almond butter
1/3 cup coconut nectar
1/4 cup extra virgin coconut oil
1/4 cup + 2 T filtered water + extra as needed
Raw Vegan Cardamom Icing
1 t vanilla powder or 2 t vanilla extract
1/4 cup coconut butter
3/4 cup cashews soaked for 8 hours, rinsed & drained
fresh ground cardamom powder for sprinkling as the most-incredibly-delicious-do-not-skip-it garnish
METHOD
Raw Vegan Chai Snickerdoodle Snowflake Cookies
Place oat flour, coconut flour, dates, celtic salt, cinnamon, ginger, cardamom, stevia, vanilla and almond butter in a large capacity food processor and process, scraping the sides of the bowl many times until the mixture resembles wet sand.
Add coconut nectar, coconut oil and 1/4 cup filtered water and process until fully incorporated and the mixture comes together as a dough. Add more water by the Tbsp as needed. Taste to adjust seasonings & sweetness. It will have the texture of gingerbread dough.
Dump the dough out, halve it, and form it into two smooth discs. Tightly cover each disc in saran and place in the refrigerator overnight.
The next day remove one disc at a time, allow to come to room temp for 20 minutes, then roll out to 1/4" (1/4" is much easier to work with) or 1/16", just as you would standard gingerbread or sugar cookie dough. Rolling the dough on a piece of parchment paper placed on a large cutting board works well for no-slipping. Also, I use my french handle-free rolling pin and find it's much less effortful than a standard handle rolling pin.
As you cut each shape, press the cookie cutter into the chilled dough, then pull the edges away from the cutter on the sides that are un-usable, then pick up the cutter with dough still inside and tap it out onto a silpat lined dehydrator sheet. As you can see, I used about the most difficult intricate snowflake designs one could use- to make it easier, I gently pushed out the skinny parts using the end of a spatula or my finger tips. You should have no problems, especially if using a less intricate cutter.
Once you've cut out all your cookies, put them into your dehydrator on 135F for 1 1/2 hours, then turn down to 115F for another 1 hour or until they're firm enough to transfer from a silpat to a screen. Transfer is easy: simply place a dehdrator tray fitted w/ a screen over the cookies on their silpat lined tray, flip over with your hands keeping everything aligned. Next peel the silpat off the cookies and place them back into the dehdrator, now on their screens, for 2 – 4 more hours or until reach your desired crispness. I personally like the cookies just slightly chewy, however they're also delicious crispy! (Alternatively, if you don't yet have a dehydrator, put them in the oven on it's lowest setting with the door propped open with a wooden spoon until reach desired crispness. This method doesn't guarantee they'll stay raw.)
Let the cookies cool before icing.
Raw Vegan Icing
Add all the ingredients into a Vitamix and blend scraping the sides down with a spatula several times, til totally combined and creamy.
Scrape out into a bowl and place in the fridge for 2 hours. Before you go to bed, pull the icing back out & let it sit out on the counter overnight. When you awake it will be the perfect icing texture (if your house is about 68F). Otherwise, just leave it in the fridge overnight, come morning, take out the icing and place on your counter for an hour or until reaches icing consistency. If it warms up a bit too much while using, simply pop back into fridge for 10 minutes or until thickened, feeling free to whisk it back up to return it to perfect texture.
Next ice your cookies: this is easiest if you have a couple of large cookie sheets to place cookies on as you ice them. After each tray of cookies is complete, sprinkel with a pinch of fresh cardamom- don't be shy – I LOVE a generous pinch. If it's cold out as in 35F or lower, place your trays outside and the icing will harden almost instantly. Store your cookies in the fridge in airtight containers with layers of parchment separating them.
Snuggle up with a plate full of sweet, iced, caradamom dreams… high-vibe, guilt-free decadence that leaves us looking and feeling just as dreamy 🙂
Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version? Share it below for a chance to have me recreate it for you!
These festive and rustic Pear Tartelettes with Dark Chocolate & Caramel are so delectable it feels rather a feat to convey in mere words their divinity… nothing can possibly match the exquisite experience of biting into such a dream! Alas, proceed I must and, fortunately, their sheer memory has already made things easier…
Encapsulating holiday decadence, these tantalizing tartelettes glisten in caramel and drizzles of dark chocolate atop beautiful layers of dried pear tucked inside a cookie-crisp crust finished with clouds of rich, vanilla bean ice-cream. Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (100% raw & vegan) are not only beautiful to behold I dare say they sing holiday carols to our taste buds with their incredibly vibrant and luxurious flavor. Joy to the World!
The apple (or pear in this case) doesn't fall far from the tree, as the inspiration for these beautiful Pear Tartelettes came from a traditionally cooked pie of the very same name which my husband used to request every holiday, birthday and other opportunity possible. Since he loved it so much it was a necessity to recreate a raw vegan version. Expectations were surpassed by far! This high vibe raw vegan delight is unbelievably BETTER! Of course, I act surprised, perhaps because once upon a time it truly seemed that cooked recipe could not be improved upon if one tried, and yet I'm not. Why wouldn't fresh, living ingredients with 100% of their life force essence completely blow us away!
Pear tartelettes are absolutely phenomenal even without the accompanying Vanilla Bean Ice-cream. However, I'm never disappointed when that small voice of persuasion steers me to take things a step further – and this was no exception. Vanilla Bean Ice-cream is a dream all in itself too! Clouds of pure heaven. And when two dreams unite, as in the case of magical tartelettes topped with pure clouds of heaven, well that's what we call a miracle, fit for celebrations! Both the Tartelettes and the Vanilla Bean Ice-Cream are simple to prepare, though undivided care and attention to each element and sourcing of the very best of ingredients is needed. However, if you're anything like me, cozy, soulful kitchen time when heavenly tastes are a necessary means to perfection, letting go into the process is the reward and the beautiful result is simply one delicious circle of love.
Recipe for Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (Raw & Vegan)
(Makes 2 tartelettes)
INGREDIENTS
Raw Vegan Pear Tartelette, Crust & Crumb Topping
3 Pears, peeled and thinly sliced (1/8")
1 1/4 cup oat groat flour (measure the flour not the groats, grind groats in Vitamix to get flour
3/4 cup dates, pitted
1 t vanilla powder
1 1/2 – 2 T water
3 T extra virgin coconut oil
2-3 drops lemon essential oil (edible grade only)
3/4 t himalayan salt
1/4 cup soaked/sprouted/dehydrated walnuts
2 T raw coconut crystals
Raw Vegan Caramel Filling
1 cup raw cashews soaked overnight
1/4 cup raw coconut nectar
1/4 cup full fat coconut milk + 1 or 2 T more as needed
pinch himalayan salt
1/2 t vanilla powder
1-2 drops lemon essential oil (edible grade only)
Raw Vegan Dark Chocolate
1/4 cup raw cacao powder
1/4 cup extra virgin coconut oil, melted
1/4 t ceylon cinnamon
pinch of himalayan or celtic sea salt
stevia to taste (I use barely any here)
Raw Vegan Vanilla Bean Ice-Cream
16 oz frozen raw baby thai coconut meat
2-3 frozen super ripe bananas
stevia to taste
1/2 t vanilla powder
METHOD
Dried Pears
Assemble sliced pears on a teflex sheet of the dehydrator and dry at 115 for 2-3 hours. Alternatively, dry on lowest setting of your oven w/ oven door propped open an inch, for and hour.
Tartelette Crusts
Process Oat Groat flour, Dates and Vanilla Powder in a food processor until well incorporated and broken down. Add water, essential oil, coconut oil and salt and pulse until fully combined and dough sticks together when pinched between two fingers.
Take 1/3 of the above mixture and set it aside for latter use in crumb topping.
Press the remaining 2/3 into two 4" diameter 3/4" deep pie tart tins.
Place into the dehydrator at 135F for 1 1/2 hours. Turn down to 115 for another hour then remove and set in the freezer. Alternatively, use your oven on lowest setting w/ door propped open an inch for only 1 hour.
Crumb Topping
Toss the mixture set aside in step 2 above with 1/4 cup chopped walnuts and 2 Tbsp raw coconut crystals until crumb topping coated lumps are achieved. Set aside.
Caramel
Blend all the ingredients in a Vitamix until smooth and creamy adding extra coconut milk as necessary to thin. Place mixture in fridge where it will thicken slightly.
Dark Chocolate
Whisk together all ingredients until completely smooth.
Vanilla Bean Ice-Cream
Blend all ingredients in Vitamix, using the tamper, until super smooth and creamy. Scoop out into an air tight container and set aside. If storing in freezer, allow to come to room temperature for an hour to thaw and make scoopable, before serving. I actually prefer storing mine in the fridge where it retains a whipped ice-cream texture. This ice-cream does not melt away like traditional making it very nice for entertaining!
Tartelette assembly
Smear a thin layer of the caramel across the bottom of each tart shell.
Neatly layer the dried pears inside the two tartelette crusts, smearing a bit of the caramel over each layer, including the top, as you go.
Sprinkle crumb topping over top.
Set tartes in freezer for 20 minutes to set.
Remove from freezer and drizzle tartes with dark chocolate.
Optional: Drizzle a very TINY amount (1/2 to 1 teaspoon) of coconut nectar across the top for an extra caramel topping affect. Don't go overboard or it will turn into a sticky ooey-gooey mess!
Place back in freezer for final set. Bring to room temperature for 1 hour before serving.
Tartelettes can be served whole or sliced into 4 – 6 pieces and topped with Vanilla Bean Ice-Cream. The Vanilla Bean Ice-Cream will not melt at room temperature making these perfect for entertaining!
Revel with pleasure on a cloud of Sweet Holiday Bliss!
Do you have a holiday favorite you'd like upgraded to a high vibe raw & vegan version? Share in the comments below for the opportunity to have me recreate it for you!
Oh. my. goodness. These Rustic Raw Vegan Caramel Apples might be my favorite thing I’ve ever eaten to date… WOW! Like you’ve got to make these asap. So simple. So incredibly delicious. MMMMMMmmmmmmm.
Let’s just say I’ve ALWAYS had a thing for caramel… and this raw vegan version is way yummier! Smear it all over a crisp apple, roll it in your favorite toppings and then drizzle chocolate ganache all over – the ULTIMATE!
Forget that these are healthy, they taste BETTER than anything you’ve ever had. Forget that they’re filled with amazing nutrition and life force that is going to make you feel and look phenomenal, cause the pure utter enjoyment in every bite is enough on its own. Crisp, juicy apple wrapped in thick, gooey caramel, with a light crunch of chopped walnuts and dark, dark chocolate ganache. Again, I’ve gotta call this treat food fit for the Gods.
And a treat…
Perfect for Autumn, for kiddos, and wonderful for entertaining too! These Rustic Caramel Apples slice right up with ease for display on your favorite platter. Trust, they won’t last long!
mind-blowing raw vegan caramel apples w chocolate ganache
I almost skipped over how unbelievable these Ultimate Rustic Caramel Apples are for our bodies, minds and spirit… because they’re so darn delicious I don’t want anyone to be turned off thinking, if they’re so healthy how can they taste so great? However, here’s the thing…
Amazing flavor, ultimate health, pure joy and our highest potential beauty & vitality need not be mutually exclusive!
These Caramel Apples are enzymatically alive, containing all the power of life force, and they also happen to be incredible immune boosters thanks to the raw coconut nectar and oil. Coconut nectar is low glycemic (with a GI of 35), gluten free, dairy free, non- GMO, vegan, contains 17 amino acids, minerals, B-vitamins, vitamin C and has a nearly neutral pH. Unprocessed coconut products such as the coconut nectar and oil used in this recipe are brimming with health and immune boosting power including :(1) (2)
Heart Health: the healthy short chain and medium chain fatty acids along with large amount of lauric acid protect against heart disease.
Reduction of Sweet Cravings: insulin secretion & utilization of blood glucose is improved while the healthy fat in coconut slows down any rise in blood sugar helping to reduce hypoglycemic cravings.
Improved Digestion: Absorption of nutrients including vitamins, minerals and amino acids is supported while many symptoms and inflammatory conditions associated with digestive and bowel disorders are improved.
Quick Energy Boost: Coconut is utilized by the body to actually produce energy rather than to store it as body fat.
Promotes Healthy Thyroid Function: and helps to relieve symptoms of chronic fatigue.
Immune Booster: coconut is Hypoallergenic and contains Antibacterial, Antiviral, Antifungal & Anti-parasitic healing properties.
Please enjoy these beautiful and delicious, high vibration Rustic Raw Vegan Caramel Apples with the freshest most amazing flavor that also feeds our highest potential health, beauty and vitality!
RECIPE for RAW VEGAN RUSTIC CARAMEL APPLES w CHOCOLATE GANACHE (Makes 4-6 apples)
INGREDIENTS
4-6 clean, medium sized apples, stems removed
4-6 clean sticks from your yard (or use popsicle sticks) for handles
3/4 of a cup finely chopped walnuts (preferably sprouted & dehydrated- plus they taste SO much better this way!), coconut or your fav other toppings
Raw Vegan Caramel
1/2 cup liquified extra virgin coconut oil (to liquify: set a glass bowl over a small pot of boiling water, add coconut oil & stir til melted) Alternatively, you may sub equivalent dates or date paste which does make for easier adherance onto apple – I just love the taste of the coconut oil- tho both are super yum!
1/2 cup raw nut butter (such as almond, cashew, sunflower or pepita butter)
1/2 cup raw, organic coconut nectar
4 pitted dates
1/4 tsp vanilla powder
1/4 tsp himalayan salt
Raw Vegan Chocolate Ganache
1/2 cup extra virgin coconut oil liquified
1/2 cup cacao or carob
1/2 cup nut butter
1/4 tsp ceylon cinnamon
1/4 tsp himalayn salt
a few drops of stevia to taste
METHOD
To insert the apple “handles” with ease, first make a slit about 1/3 the way down in the top middle of each apple with a sharp knife, then insert the sticks. Find a small platter and place a sheet of parchment or wax paper on it. You will be placing your apples on this during preparatin to catch excess caramel and chocolate. Place apples in the freezer for 10 minutes as this makes it easy for the caramel to adhere.
Blend together the caramel ingredients til smooth & creamy. Set in freezer to cool for 5 minutes while preparing chocolate ganache.
Whisk together the chocolate ganache ingredients until smooth and creamy. The mixture should not be overly runny, so adjust the amount of nut butter as necessary, slightly thicker is best for easy application. Set aside on the counter at room temp.
Remove apples from freezer and place on your platter. If any of them are unstable, slice a small piece off the bottom to stabalize. Remove caramel from freezer as well & give it a stir to loosen it up a bit.
With a small metal spatula apply the caramel to each apple, placing each apple on your platter as complete. Put the platter of caramel slathered apples back into the freezer for 5 minutes to set a bit. Don’t worry if some of the caramel slides down. Just pat it back up with your finger tips. We’ll be covering these babies up with your choice of toppings in a minute and they’re RUSTIC!
Remove apples from freezer once again & take this opportunity to patch any spots where you may want to add a bit more caramel. Roll in your choice of finely chopped nuts, coconut etc. Pop back in the freezer for 10 minutes.
Remove the apples from the freezer. Whisk your chocolate ganache to be sure it’s well incorporated, and then drizzle it about your apples. (If you happen to have a squeeze top bottle use it for even simpler ganache application. Alternatively, place the ganache into a freezer bag, snip the TINIEST of little snips off the corner and then squeeze out the ganache using the freezer bag like a pastry bag.) Once complete, pop apples back in freezer for 5 minutes to set. Then move to fridge for permanent storage.
For entertaining, slice the apples as shown and arrange on your favorite platter.
**Leftover caramel? Use it as a dipping sauce or smoothie topper! Leftover ganache? Pour into little molds (or onto a wax paper lined surface) & pop into the freezer for instant raw chocolates 🙂
Do you have any holiday classics you’d like to have me upgrade to a vegan or raw version? Let me know in the comments!
An amazing slice of Raw Vegan Carrot Cake w Lemon Cashew "Cream Cheese" Frosting
This insanely delicious and beautiful raw vegan Carrot Cake with Lemony Cashew Cream Cheese Frosting is hands down The BEST cake I've ever had… ever, ever, ever! Layers of incredibly fresh, moist, gorgeous cake tucked between the dreamiest, luscious, lemon cashew cream cheese frosting. Sweet decadence that tastes like food fit for the Gods. The stuff dreams and Birthday's are made of…
Raw Carrot Cake w Lemony Cashew Cream Cheese Frosting topped with zest, pistachios, flaked coconut & edible rose petals
Proving once again, we literally can have our (carrot) cake and eat it too… no sacrifices to our tastebuds, health or beauty here! Nope! We get to enjoy outrageous flavor, high vibrational health and beauty boosting rawsomeness galore.
Yes, we can have it all!
Please enjoy this little slice of heaven. I made a smaller 6 inch cake with a glass dish I had in the cupboard. I simply lined it with saran wrap, let the cake set, then lifted it out with it's saran handles. Alternatively, one could use a 6 inch removable bottom cake pan or free form the layers by hand. If you want to make a larger cake just double the recipe. I topped my carrot cake with a sprinkling of large flaked dried coconut, chopped lime green pistachios, the candied zest* of a lemon and an orange,and lastly, some edible dried rose petals from the very last rose of the season in our garden.
Raw and loaded with vitamins, minerals, and enzymes, this Carrot Cake with Lemon Chream Cheese Frosting is full of life!
Enjoy!
Recipe for Raw Vegan Carrot Cake with Lemon Cashew Cream Cheese Frosting
Serves 4 or 6 smaller pieces. This is a nutritionally dense recipe & a small piece is very satisfying)
Ingredients
Lemon Cashew "Cream Cheese" Frosting
NOTE: Below is a double frosting recipe since it would be a crime to run out of frosting mid-cake prep… + I love the extra in breakfast parfaits, as smoothie topping & as a divine mousse. However, feel free to cut this recipe in half if you wish.
2 cups cashews (soaked overnight, well rinsed & drained to remove enzyme inhibitors)
1/2 lemon peeled, seeded
1/2 tsp vanilla powder
2 Tbsp coconut nectar or to taste (or sub stevia)
pinch of celtic salt
coconut water as needed (or sub water)
Carrot Cake
4 or 5 large carrots peeled & chunked (I used 4 this time cause I forgot the 5th in the strainer basket)
1/2 lemon peeled & seeded
2 cups pitted dates
1/2 cup dried apricots (or substitute another 1/2 cup pitted dates)
1 pinky fresh ginger
2 Tbsp coconut nectar (or sub raw honey or maple syrup)
1 tsp cinnamon
1/2 tsp vanilla powder
pinch of celtic salt
Optional Cake Toppings: Sprouted nuts like pecans, walnuts, pistachios, dried fruit, candied citrus zest*, flaked raw coconut… its up to your imagination!
Method
**NOTE: You can (& should) make this cake a day or two in advance as the flavors meld & become even more fantastic with each additional day.
Blend all the frosting ingredients together in a high speed blender such as a Vitamix to create a thick, smooth "cream cheese" frosting, adding only as much liquid as necessary. Pop it in the fridge while making the cake.
Add all the Carrot Cake ingredients into a large food processor and pulse til fully incorporated and sticking together.
Press half the mixture into a 6" wide by 3" deep dish (ideally, use a removable bottom cake pan, I happened to have a 6" x 3" glass dish which I lined with saran).
Spread a thick layer of cream cheese frosting over the first cake layer and pop the whole thing into the freezer to set for an hour.
Add the second half of cake mixture pressing gently on top. Place cake back in freezer for an hour or overnight.
Remove the cake from the pan or dish and place on top of your cake plate (if using my saran method, simply lift out using the saran handles)
Frost the entire cake and decorate with your choice of toppings.
Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan or Raw version? Share it below for a chance to have me recreate it for you!
Mmm-mmm, I've had a bit of a sweet tooth lately haven't I? Hey, knowing these delicious treats are all so incredibly good for me… why not make them all the time! I just love having a little piece of something after dinner or with my tea in the afternoon. These Raw Vegan Salted Caramel Nut Butter Cups are as heavenly as they look and delicious as they sound. They bring to mind a certain Easter candy whose first name rhymes with Bradbury… chocolate covered ooey-goey sweetness – minus the guilt and with all the glow!
Check it out…
The coconut nectar "caramel" is a tasty little miracle worker that's: low glycemic, non-toxic, low fructose, digestion improving, medium chain fatty acid boasting meaning it improves heart health, contains 17 amino acids, a host of minerals, vitamins B & C and is hypoallergenic, antiviral/antifungal/antiseptic/antibacterial & antiparasitic aka majorly immune boosting!
Sprouted Raw Nut butters likepecan and cashew contain easily digestible protein brimming with heart-healthy fatty acids, phenolic antioxidants, photo-chemical substances including the polyphenolic antioxidant ellagic acid, B-vitamins and minerals such as magnesium and zinc.
And, should you be avoiding cacao for any reason (albeit extraordinarily healthy for many other reasons, cacao can be overtaxing to the adrenals for some individuals) simply swap it out with this amazing raw carob powder like I do. Carob is actually an evergreen flowering shrub belonging to the legume family and native to the Mediterranean region. Carob is loaded with iron and can help fight against osteoporosis due to its high content of calcium, phosphorous and magnesium. Carob contains polyphenols which lower cholesterol and account for carob's extremely powerful antioxidant properties. Finally, carob is caffeine and theobromine-free and contains Gallic Acid which works as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic.
As always with all raw vegan StyleNectar recipes, the list of amazing benefits is seemingly endless… so should you care to delve into the incredible features of extra virgin coconut oil check them out here.
Gourmet chocolates that make us look and feel as beautiful as they taste…
YUM 🙂
Recipe for Raw Vegan Salted Caramel Nut Butter Cups
Equipment: 12 mini muffin liners. Alternatively, use ice cube trays sprayed/coated with a bit of coconut oil to ensure easy release later.
Ingredients
1/2 cup extra virgin coconut oil, liquified (to liquify, simply place oil in a glass bowl over a barely simmering pot of water, stirring just til melted then removing immediately to keep raw)
a pinch of sea salt or himalayan salt or to taste (See it's benefits here)
your favorite healthy sweetener to taste (I used 1 tsp liquid stevia)
rawcoconut nectar - 2 or 3 Tbsp (Alternatively try substituting maple syrup or raw honey tho I've not tried either in this recipe yet so do so at your own risk.)
3 ounces cashew, macadamia or pecan butter ideally raw & sprouted (read about why I avoid peanuts & peanut butter here)
pinch of fleur de sel (or sub celtic or himalayan salt)
Method
Whisk together coconut oil, cacao, sea salt and sweetener until smooth and creamy. Taste to adjust flavors to your preference.
Place mini muffin tins into an 8 x 8 dish or other tray for stability.
Spoon a teaspoon of "melted" chocolate into each mini muffin tin, then place in the freezer for a few minutes to set.
Remove cups from freezer and spoon a tiny dallop of nut butter into each tin, followed by a teeny dallop of coconut nectar. Because coconut nectar is so stretchy, I assist the process by pouring with my left hand very carefully, and "cutting" the stream of nectar off w/ a knife in my right hand. Feel free to add the pinch of fleur de sel (or sub celtic or himalayan salt) at this point, or wait til step 6 and sprinkle it on the tops.
Place cups back in freezer for 20 minutes.
Remove cups from freezer and top with chocolate til covered. Sprinkle tops with a bit of Fleur de Sel (or celtic or himalayan salt) if you haven't already done so in step 4. Pop back in freezer for a good hour til fully hardened.
Store and eat directly from the freezer.
Enjoy!
What favorite sweet or savory indulgence would you like transformed into a beautifully delicious Raw Vegan version?
Share it below for a chance to have me recreate it for you!
Raw Vegan Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel
I'm not gonna lie, it's virtually impossible to not feel guilty eating such an insanely delicious Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel! Our brains are just conditioned to believe anything this utterly divine can't be good for us. And yet…
I'm enjoying this over-the-top decadence for breakfast, lunch, dinner – whenever I want -because this irresistible, melt-in-your-mouth lusciousness is actually completely amazing for us!
Dairy Free, Sugar Free Vegan Hot Fudge & Caramel Sauces in all their glory – Oh My Yum!
Whoever came up with the "You can't have your cake and eat it too" phrase definitely did not know what they were talking about! In fact, the more I learn, the more I realize the complete and utter falsity of that statement. It really appears as though the simpler we live – far, far and away from unnecessary chemicals, processing, faux scents, unnatural flavorings and animal derived products… and the closer we get to the flavor of REAL strawberries, REAL chocolate, REAL sweetness, with a REAL cherry on top, all of which have isn't it obvious SO much better flavor than some man-made replica… the closer we get to authenticity and the healthier and happier we make our bodies. The more living foods we eat, the more alive we become. Life force is that magic scientists still haven't been able to distinguish or identify! It's who we are. What makes us us. When we feed our cells fresh, beautiful, LIVING high-vibrational fruits, vegetables and plant based foods, we're putting that magic into our bodies, enabling us to operate on a higher level.
But hey, even if we're not interested in feeling, looking and living up to our absolute highest level – this sundae is so darn delicious, that's worth it alone 🙂
Complete with Chunks of Raw Vegan Fudge Brownies, Sprouted Walnuts & toppings galore!
So as if looking & feeling our best and sublime flavor weren't enough, I feel compelled to single out one more (super impressive) health benefit from the myriad we'll derive eating bananas, strawberries, coconut nectar, cacao, walnuts, almonds, dates and all the other healthifying/beautifying ingredients in this deceptively sublime dish of yum:
Banana Nice-Cream requires REALLY ripe nanas. I'm talking the kind covered in brown spots – in fact a fully brown banana is excellent because it means the banana is SUPER sweet and will make incredibly CREAMY Nice-Cream. Japanese scientists researching fruits and vegetables and their affects on health have discovered a substance in ripe (brown spotted) bananas called Tumor Necrosis Factor (TNF), which increases immune capacity; leading to the conclusion that eating ripe bananas has the potential to help prevent lifestyle-related diseases and carcinogenesis.[1] TNF acts as an anti-cancer agent by stimulating the production of white blood cells helping to fight abnormal tumor cells in the body… Making a Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel an anti-cancer powerhouse!! Kaboom!
Of course by now you're used to hearing all about all the other hair/skin/nail boosting phytonutrients, antioxidants & vitamins, bone/teeth building minerals, heart healthy omega-3's, and all the protein, fiber and etc. etc. fabulosity found in living plant-based recipes such as this one – and yes ALL of those things are in this dish too! So, rather than write a book here, I'll close it on that. However, should you have any questions or want further details on anything do post your fine question in the comments below.
[1] “Differences in Biological Response Modifier-like Activities According to the Strain and Maturity of Bananas” – Department of Medical Life Chemistry, Japan, 2008.
Recipe for Neapolitan Nice-Cream Banana Split w/ Hot Fudge & Caramel
(Makes at least 2 large Sundaes with leftovers)
Ingredients
Neapolitan Nice Cream
12 frozen, super ripe bananas (PEEL your super ripe bananas first! Then freeze overnight. I peel & pack all of mine into a large BPA free plastic box, smoosh the lid on, then freeze. Each day I dump the whole block out on my cutting board cutting off the size chunk I need since frozen bananas are always sliceable. *PS. Super ripe doesn't mean you want to eat any nanas with cuts, scrapes or mold of course, as they would be harboring bacteria!)
10 ounces strawberries, frozen or fresh
2 Tbsp cacao (or sub carob powder)
your favorite healthy sweetener to taste (stevia, raw coconut nectar, raw honey, raw maple syrup, raw coconut sugar)
your favorite healthy sweetener to taste (I love raw coconut nectar & stevia)
optional: sea salt, cinnamon, vanilla powder
Caramel Sauce
3/4 cup raw coconut nectar(raw coconut nectar is low glycemic, non-toxic,low in fructose, improves digestion, boasts medium chain fatty acids which improve heart health, contains 17 amino acids, a host of minerals & vitamins B & C and is hypoallergenic, antiviral/antifungal/antiseptic/antibacterial & antiparasitic!)
Blend all the bananas using the tamper with your high speed blender (I recommend a Vitamix) until smooth and creamy, similar to softserve, but no where near totally melted like a smoothie. Alternatively, use a food processor. Dump 2/3 of the Nice-Cream out into a container and reserve in freezer for a moment.
Vanilla: You're done with the vanilla! If you want to add a bit of vanilla powder or sweetener to amp it up, go ahead. Dump into it's own container and place in freezer.
Strawberry: Dump 1/2 the reserved (2/3) mixture from step #1 into the vitamix. Add 10 ounces of strawberries and blend until creamy. Add sweetener to taste if necessary. Dump into its own container & place in freezer.
Chocolate: Without bothering to rinse your Vitamix, dump remaining 1/2 of the reserved mixture from step #1 into the vitamix and add 2 Tbsp cacao (or more if you like), a touch of sea salt, pinch of cinnamon if desired, and sweetener to taste. Blend until creamy. Place in a 3rd container in the freezer.
Hot Fudge
If your 1/2 cup coconut oil isn't already liquified (which it will be if your home is over 76F) place it in a glass mixing bowl over a barely steaming pot of water (creating a double boiler affect) and stir til just liquified. Remove promptly to keep raw.
Mix in the 1/4 cup cacao, sweetener of choice, sea salt and cinnamon to taste. Taste to adjust flavorings to your desired affect.
Pour into a lovely pourable container and set aside. *Store at room temperature to keep liquified. If solidification occurs just use the method above to liquify again- tho this won't be an issue unless you have leftovers.
Caramel Sauce
Coconut nectar is your amazing caramel sauce. Simply pour it into your lovely container of choice to serve alonside your Banana Split Sundae!
Assembly
Scoop 1 ball of each the 3 Nice-Creams into a sundae dish.
Slice a pretty banana in 1/2 and place halves on either side of the Nice-Creams.
Place 4 or 5 Raw Brownie Chunks around the dish.
Drizzle with Hot Fudge and Caramel Sauce
Sprinkle with a handful of chopped walnuts.
Add a dallop of Whipped Cashew Cream.
Top it with a REAL cherry and…
Enjoy!
Do you have a favorite sweet or savory recipe you'd like transormed into a beautiful raw vegan version?
Share in the comments below and I'll recreate it for you!
Nutty Honey Manuka Chocolate Truffles are decadent bites of powerful nutrition for mid-afternoon snack, post or pre work-out fuel or served as a luxurious dessert. Dense, dark chocolate richness with the healing powers of Manuka Honey to nourish body, mind and soul while satisfiying sweet tooths too!
Manuka honey is created by bees that feed on the flowers of the manuka bush, also known as the tea tree, in New Zealand or the jellybush in Australia. The honey is distinctively flavoured, richer and darker than other honey.
This healing honey has been used by indigenous cultures of New Zealand for thousands of years. Manuka honey contains incredible anti-bacterial & microbial properties which, in a study conducted by the University of Sydney, killed nearly every type of bacteria to which it was exposed.
In 2004 Britain's National Health Service licensed the use of medical grade manuka honey as a wound dressing, confirming what the indigenous people of NZ have long known – that Manuka honey has seemingly miraculous properties.
Recent tests at Sydney University's School of Molecular and Microbial Biosciences, showed manuka honey killed every type of bacteria, including antibiotic-resistant "superbugs". In addition to being antimicrobial and antiviral, Manuka is also an antioxidant which helps increase immunity and vitality.
yummy.
powerful.
healing.
I make a large batch of Nutty Honey Manuka Chocolate Truffles for the freezer to keep on hand for those rushed days when we want to grab something and go. However, they are a little addictive, so you may want to stick with the smaller portion recipe below 🙂
Please enjoy this powerfully nutritious and delicious, enzyme rich, Raw Living Foods Recipe!
Recipe for Nutty Honey Manuka Chocolate Truffles
(Makes 8 Truffles – feel free to double or quadruple the recipe)
Ingredients
heaping 1/2 cup (ideally sprouted) Cashews, Raw Almonds, Brazil Nuts (get creative!)
2 – 3 tablespoons or so extra virgin coconut oil
2-3 tablespoons (or to taste) Manuka Honey or sub any type of ethically sourced honey (I err on the side of 3 Tbsp)
Vanilla powder to taste (or substitute Vanilla extract)
Himalayan Pink Salt to taste (I used 2 or 3 twists freshly ground)
2 or 3 tablespoons Cacao Powder (substitute Carob Powder if you prefer)
1 tablespoon Maca Powder (optional) *note: if you're new to Maca use a small amount as it can be incredibly detoxifying resulting in cleansing/detox symptoms)
Method
Carefully (so as not to take them into the nut butter realm) pulse nuts, 2 tbsp coconut oil (add more later if needed), honey, salt and vanilla in food processor until it forms a sticky mass which you can form into truffle shaped rounds.
Using dampened fingers, form each section into a small ball. They don't have to be perfectly round! They're supposed to mimick the free-form shapes of truffles in the wild after all 🙂
Add the Cacao and Maca (if using) to another small bowl.
Roll each truffle in the Cacao, Maca mixture until nicely coated.
Place truffles in the fridge for about 15 minutes or until they've firmed up nicely. If they're left in the fridge overnight, allow truffles to sit at room temperature to soften slightly before serving.
Lemon Drop Pudding Cake tantalizing the weary photographer with all it's deliciousness!
At last, the day is here to reveal the third star of my wintertime pudding trio…
Lemon Drop Pudding Cakes!
These individual cakes provide a contrasting burst of sunshine in the middle of winter- or any other time of year- complete with a decadent pudding surprise inside.
Easy. Light. Refreshing yet satisfying… perfect whenever your sweet tooth is calling your name:-)
Powdered raw sugar for dusting (or feel free to whiz up xylitol or coconut sugar in a spice grinder for a healthy alternative)
Method
Preheat oven to 350°F. Spray eight, 4-6 ounce ovensafe custard cups with canola spray; place in a large deep roasting or baking dish. Turn a kettle of water on to boil for water bath.
Whisk together 1/2 cup Zsweet & 1/2 sugar, then measure out 3/4 cup of the combined sweeteners. Whisk 3/4 cup sweetener mixture, gluten-free flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.
Beat egg whites in a mixing bowl with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sweetner mixture and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be a thin, light batter and it’s fine if it’s a little lumpy as you don't want to combine so thoroughly as to deflate the eggwhites). Ladle the mixture among the prepared dishes placed in the roasting pan.
Carefully pour enough boiling water to come almost halfway up the sides of the dishes. Carefully place the roasting pan in the oven.
Bake pudding cakes until golden brown & the sides pull away slightly from the edges of the ramekins, 25 to 30 minutes. Remove the dishes from the water bath & transfer to a wire rack to cool for 15 minutes.
Dust each pudding cake with powdered sugar & ENJOY!
Recipe adapteded from eatingwell.com
The last, creamy bite of sunshiny decadence… divine!
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-01-20 12:41:072025-12-06 15:03:35Lemon Drop Pudding Cakes
Dreamy Carrot Cake Cupcakes with Cream Cheese Frosting
At StyleNectar I share only my favorite recipes with you- and these Dreamy Carrot Cake Cupcakes with Cream Cheese Frosting are no exception! As with many of my recipes, you'll notice they're healthed up a bit- yet they remain decadent as can be to the tastebuds!
Entertaining? Dreamy Carrot Cake Cupcakes with Cream Cheese Frosting are perfect! Whip these little darlings up the night before without sacraficing one iota of fresh, moistness. The secret to keeping them fresh? Store them in an airtight container on the counter overnight, UNFROSTED. Storing cupcakes in the fridge before serving is the quickest way to dry them out. Mix the icing the night before also, stowing it covered in the fridge. The next day, decorate your cakes with the icing in all of about 4 minutes and… Ta da! Moist, perfect cupcakes that taste as if made the hour before your guests arrived 🙂
1 1/2 cups powdered sugar, SIFTED (don't skip sifting unless you like lumpy frosting!)
1 teaspoon finely grated lemon zest
Using a hand held mixer, starting out on the lowest speed, combine the cream cheese, powdered sugar and lemon zest, until creamy and smooth.
Cupcakes:
3/4 cup whole-wheat PASTRY flour (it's gotta be whole wheat PASTRY not reg whole wheat)
1/2 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup packed light brown sugar
2 large eggs
1/2 cup applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots
1/4 cup plus 3 tablespoons finely chopped, LIGHTLY TOASTED, walnuts; Separated
Position oven rack in middle of oven. Preheat the oven to 350 F. Line a standard muffin tin with 12 cupcake liners.
Sift together the first 6 ingredients (whole wheat pastry flour through nutmeg). In a large bowl, whisk together the oil, brown sugar and eggs until combined. Next add in the applesauce, vanilla and carrots. Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Fold in 1/4 cup of the chopped walnuts.
Using a large ice-cream scoop, divide the batter evenly amongst the muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
Frost the cooled cupcakes and sprinkle with the remaining 3 tablespoons chopped walnuts. Once the cupcakes are frosted they should be stored in the refrigerator.
Make Ahead Note: To make cupcakes the night before, bake and cool cupcakes completely. Then store UNFROSTED cakes in an airtight container on the counter overnight. Stow the frosting, separately, in the refrigerator. Frost the cupcakes the next day for perfectly moist, fresh cupcakes!
Dreamy Carrot Cake Cupcakes with Cream Cheese Frosting
