Pecan Raspberry Pie Squares

Pecan Raspberry Pie Squares (Vegan, Gluten-Free) ـــــ they're healthy enough to qualify as a breakfast food!

Author: cleanwellness.ca

Makes 9 large squares

Ingredients: 

Bottom layer

•1/3 cup pecans

•½ cup raw buckwheat groats

•1 cup gluten-free rolled oats

•1 tsp cinnamon

•¼ tsp sea salt

•¼ cup pure maple syrup or agave 

•1 tbsp coconut oil

Raspberry middle layer

•1 apple, cored, peel left intact, cut into chunks

•1 cup raspberries

•2 tsp lemon juice

Top layer 

•3 tbsp pecans

•1/3 cup gluten-free rolled oats

•¼ tsp cinnamon

•1 tbsp coconut oil pinch of sea salt

Directions:

►To prepare the bottom layer: Preheat oven to 350°F. Line an 8x8 square baking pan with parchment paper, leaving some overhang for easy removal. In a food processor, combine pecans, buckwheat, oats, cinnamon, and sea salt until a coarse flour is formed. Add in maple syrup and coconut oil and pulse until fully combined. With slightly wet hands, press mixture evenly into the bottom of the square pan.

►To prepare the top layer: In a food processor, pulse all ingredients until a coarse meal is formed. Set aside.

►To prepare raspberry middle layer: In a food processor or Blendtec, puree all ingredients until smooth, stopping to scrape down the sides once or twice. Spread mixture evenly over bottom layer. 

►Crumble the reserved top layer evenly over the raspberry middle layer. Bake for 20-25 minutes until set and lightly browned. Remove from oven and cool completely in pan. Using the parchment overhang, remove bars and slice into 9 large squares (or make them smaller). Store in a container in the refrigerator or freezer.

Peanut Butter Banana Chocolate Bowl

Tastes like ice cream, but it's not. Made in a blender! OK, so lets be clear here. There is nothing terribly mind-blowing about this recipe. I know that. It is really just a super thick, creamy and frosty smoothie poured into a bowl and topped with a swirl of sweetened peanut or almond butter. But even still, this recipe is one to try.

Author: Kathy Patalsky

serves: 1-2

Ingredients

•chocolate flavor: 1 packet vegan chocolate Shakeology (or a sub*)

•liquid: 3/4 cup non-dairy milk

•banana: 1 1/2 - 2 frozen bananas

•something frosty: 1/4 cup frozen watermelon or ice cubes (try coffee or coconut milk ice cubes for a yummy flavor spin!)

•topping: 2 Tbsp peanut butter + 1 tsp maple or agave syrup

•garnish: banana slices

*substitute with another sweetened chocolate protein powder like VegaOne or another fave of mine Philosophie's Cacao Magic

Directions:

►Combine the nut butter and sweetener in a small bowl, microwave for 20 seconds and stir until smooth.

►Add the liquid and chocolate flavor to a blender and blend on low until smooth. Turn off blender and add the banana and frosty ingredients. Place lid on blender and blend from low to high until smooth.

►Spoon the mixture into a small serving dish (or two!). Tip: chill the serving dish(es) before using to help keep your bowl cool while you eat it. Another tip is to place one large ice cube or chunk of frozen banana in the bottom of the bowl to help cool the mixture down.

►Swirl the nut butter over top, add garnish slices and serve!

Avocado Chocolate Mousse

This avocado chocolate mousse is gluten-free, egg-free, dairy-free and vegan.

It’s a combination of healthy and delicious ingredients that come together to create a dense and  rich mousse.

Author: chillyfrosting.com

Prep time 5 mins (doesn't include chill time)

Total time 5 mins

Serves: 4

Ingredients

•2 ripe avocados (I used Hass avocados)

•90 grams (1/4 cup+ 1 tablespoon) raw organic honey (or agave for vegan)

•40 grams (1/3 cup) raw cacao powder

•2 tablespoon unsweetened almond milk

•½ teaspoon almond extract

•½ teaspoon chia powder

Instructions

►Halve the avocados and scoop the flesh into a food processor or blender.

►Add almond milk, cacao powder, chia powder, honey and almond extract.

►Mix for a minute or until smooth.

►Taste and adjust with extra honey if needed.

►Scoop the avocado chocolate mousse into pretty glasses or ramekins (I used a piping bag).

►Refrigerate for at least 30 minutes before serving.

Almond Butter Cups Revisited

Almond Butter Fudge Cups! Double whammy almond butter and chocolate fix in one...and they're sugar free!

Author:peachypalate.com

Prep Time: 15 minutes

Ingredients (8 bites)

Base

•120g (1 cup) almond meal

•135g (3/4 cup) pitted Medjool dates

•75g (1/4 cup + 1 tbsp) 100% all natural almond butter

•1/2 tsp vanilla extract

Topping

•55gg (1/4 cup) coconut oil melted

•30g (1/4 cup) raw cacao powder or cocoa powder

•60g (1/3 cup) pitted Medjool dates

•Coarse Sea Salt to garnish

Instructions

►Blend dates in your food processor to form a paste. Remove the amount required for the topping.

►Add almond meal and almond butter to remainder of dates in the food processor along with vanilla extract. Blend to combine.

►Divide mixture between 8 silicon muffin cases – individual ones or a tray; the tray is easier to work with. Spread evenly over the base of each one and place in the fridge.

►Wipe out food processor before adding all the topping ingredients and blending until smooth.

►Divide between the 8 bases; approx 1 tbsp for each but make sure to use up whatever you have going spare!

►Return to the fridge to firm up for a couple of hours.

►Gently remove and sprinkle with coarse sea salt if desired.

►Store in the fridge in seal tight container for up to two weeks or freeze for up to one month.