Coconut Clouds

I call these "clouds" because they are light and fluffy-and sweet! This is one of my simplest, and tastiest, recipes, I think!

200g Desiccated Coconut
2-3 (to taste) Heaping Tablespoons Agave Nectar
3 teaspoons Virgin Coconut Oil
1 tsp Date Sugar
About 1/4 Tsp Freshly Squeezed Lemon Juice
1 Small pinch Salt (Optional)

Everything goes in the food processor at high speed. Leave blending until everything is thoroughly incorporated. Use a measuring spoon to make sweetie balls. 

Ice Cream Fudge COOKIES

Yes. You read that correctly. Ice Cream Fudge Cookies. This is basically a spin off of my Double Chocolate Ice Cream With Fudge Sauce, but I think it tastes even better!

120 Ml (1/2 Cup) Corn Flour
120 Ml (1/2 Cup) Other flour---you can use ground oats if you like, but I used Dove's Gluten Free White Flour.
60 Ml (1/4 Cup) Cacao or cocoa Powder
1/2 Sun Dried Vanilla Bean pod (sub with a teaspoon or so vanilla extract if you like)
1 Tbsp Arrowroot Powder
2 Pinches of Date Sugar, optional
3-4 Dried, Pitted Dates
60 Ml (1/4 Cup) Rice milk (or oat milk, or breast milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Freedom Natural Sweetener (a syrup made from dates & grapes, you can sub maple syrup or agave if you like)
1/2 tsp Virgin Coconut Oil
OPTIONAL:
6 Pecans
A chunk or two of vegan chocolate
A swirl of peanut butter

Starting with the dry ingredients, blend together in a food processor. Now add the wet ingredients and blend. This will require a bit of stirring because the ice cream tends to clump together like a clay. When it is well mixed, heap it onto the counter and form a log. Roll it so that it has an ovular shape, and cut cookies from it. It should be firm enough to do this without freezing. Now, allow your cookies to freeze for about an hour. In the meantime, make a Raw Chocolate Fudge Sauce-this is optional but, I cannot recommend it enough. You can eat the cookies on their own with fudge spread over them, or you can sandwich them together, up to you. These are seriously chocolatey and yummy.

Black Forest Pudding

Here is a very simple, relatively easy dessert recipe for two.

2 Ripe Hass Avocadoes
200g dark Cherries
5 Tbsp Rice Milk (or other milk sub)
A handful of dates
3 Tbsp Agave Nectar (or maple syrup or honey)
2 Tbsp Cacao/cocoa Powder
1/4 Tbsp Virgin Coconut Oil

Everything except for 1/3 of the cherries goes in the blender at hi-speed. Now chop the remainder of the cherries and add them in! You may also add some vegan chocolate chips to this if you want more chunks, but that will change the sugar-free status of the meal. Enjoy!

Salmonella free COOKIE DOUGH!!! :)

I got the inspiration for this from the awesome vegan dessert blog, Chocolate-Covered Katie's most popular post. However, her recipe wasn't working out for me for some reason, so I completely reinvented it working around a couple of same base ingredients.

1 Can of Chickpeas, Drained (Yes, you read that right. Chickpeas. Garbanzo beans.)
2 1/2 Tablespoons Nut Butter of your choosing
2 Tbsp Sunflower Oil
About 120 Ml (1/2 Cup) Sweetener-I used a combination of Agave & Maple Syrup
145 Ml (or a little over half a cup) Rolled Porridge Oats (Oatmeal)
1 Sun-Dried Vanilla Bean
1-2 Tbsp Rice Milk
1 Tbsp Gluten Substitute (I used Orgrans' G-F Gluten Substitute)
1 Tbsp Cornflour
1 Tbsp Arrowroot
1/2 Tbsp Date Sugar (Optional)
1/8 teaspoon Baking Powder
1/8 tsp Fleur De Sel/Sea Salt

Everything goes into the food processor at high speed. Leave it on for a few minutes, stir periodically. You may do what I did and add some vegan chocolate chunks, or you can stir in some cinnamon. Freeze for 20-30 minutes if you want it a bit thicker.
Makes a huge bowl of cookie dough-divide between 2-4 people. Yum!!

Cinnamon Chocolate Cake Bites

240 Ml (1 Cup) Desiccated Coconut
120 Ml (1/2 Cup) Dried, pitted Dates
120 Ml (1/2 Cup) California Raisins
1 1/2 to 2 tbsp Cacao (or Cocoa will do fine) Powder
1/2 Tbsp Agave Nectar (or maple syrup)
1/2 Tsp Ground Cinnamon
7 Pecan Nuts (optional to omit if you are allergic)
Pinch of Allspice
Pinch of Sea Salt

Everything except for the agave (which will make it stick to the sides and difficult to blend right) goes in the food processor. Blend on high speed, stir, do this consistently until it is all well mixed. Add the agave and blend it up again. Use a teaspoon or other round measuring spoon to form candies, or you can use a small cake pan and make a proper cake out of it!

Sticky Christmas Candy!

This is more of a fruitarian recipe-we are trying to eat more fruits in our diet as they are so good for you.

180 Ml (3/4 Cup) California Raisins
120 Ml (1/2 Cup) Desiccated Coconut
2 Tbsp Dried Cranberries
4 Dried, Pitted Dates
2 Chunks of Dried Mango (or a teaspoon or two if you need a measurement)
2 Tbsp Agave Nectar (or maple syrup or honey)
1 Tbsp Chopped Nuts (I used Pecans but any nut would do fine. Just be sure to rinse them before blending.)
1/4 tsp Ginger
Pinch of Cinnamon
Pinch of Allspice (optional)

Everything in the food processor at high speed. Use a teaspoon to scoop it into little balls. This would also make a good pie filling if you doubled the recipe or so; as it tastes sort of like mincemeat (for you in the States, mincemeat is not meat at all. It is a spicy-fruity filling used for pies and such). Enjoy, and Happy Holidays!

Smokey BBQ Sauce

I gotta say-I like this BETTER than SAD (Standard American Diet) type BBQ!

240 Ml(1 Cup) Chopped Tomatoes or Cherry tomatoes
9 Sundried Tomatoes
7-8 Dried Pitted Dates
2 Tbsp Sunflower Oil
1 Large Clove Garlic
1/2 Tbsp Water
1/4 Tbsp Agave Nectar
1/4 Tsp Unfiltered Apple Cider Vinegar
1 tsp Chipotle Powder
1 tsp Mixed Herbs; or Thyme
1 tsp Nutritional Yeast
1/2 tsp Salt
1/4 tsp Cayenne Powder
1/4 tsp Ground Mustard Seed
Pinch of Cumin (optional)
Pinch of Onion Powder/granules (optional)

Everything goes in the blender @ high speed until well mixed. This may take a while. This recipe will be easier if you double it, however I didn't have enough ingredients on hand to make a larger batch.

The Ginger Mother's Frosting

Here is some frosting calling for the very healthiest ingredient in all of human kind-HUMAN mother's milk (breastmilk). This is nutrient packed and great for toddlers-and adults too.

115-120 Ml (1/2 Cup) Expressed Mothers' Milk
180 Ml (3/4 Cup) Cashews
2 Large Handfuls of Dried, Pitted Dates
60 Ml (1/4 Cup) Water
4 tsp Agave Nectar
4 tsp Cold Pressed Virgin Coconut Oil (AKA Coconut Butter)
1 tsp Organic Locally-Harvested Honey (Commercial bees are kept and treated in a manner that is inhumane and definitely inconsistent to veganism)
1/8 to 1/4 tsp Dried Ground Ginger(not raw)-depending how strong you want it to taste-optional

Everything goes in the blender at high speed, you must scrape the sides repeatedly and continuously burst air pockets with a spatula when blending to ensure everything gets thoroughly blended. Blend for several minutes, until smooth and velvety-it will have the consistency of a thick yoghurt (if you need it thicker, add more Cashews as needed). This would go great with my "Honey Butter" Cakes, the frosting for which I made was more fruity and caroby. This would also taste great as a dip with banana slices or berries. 

A footnote; don't worry if you don't produce enough milk to whip out  this much breastmilk all at once. Eat some organic apricots (known to increase breastmilk production) and accumulate it in the fridge one pumping at a time if you must. I pumped (expressed) breastmilk twice, one in each day, to get this much simply because I am breastfeeding a 1 year old which as I'm sure you can imagine, requires a LOT of milk. This recipe is well, well, worth it but make sure you keep the breastmilk in the fridge and do not leave it in the refrigerator for more than a total of a week, after which it will go bad.

Rawkin' Raw Ranch Dip

JUST like the real thing! I got the inspiration for this fromThe Rawtarian's Raw Ranch Dressing Recipe, but I made it my own because I prefer my ranch a little bit thicker, peppery and less "tart"/sour (or more sweet, whatever). So here is my version, which I hope you will like:

300 ml (1 1/4 cup) Cashews
180 ml (About 3/4 Cup) Water
2 1/2-3 Tbsp Lemon Juice
40 ml (1/6 Cup) Unfiltered Apple Cider Vinegar
80 ml (1/3 Cup) EVOO
3 Tbsp Agave nectar
3 Large Cloves Garlic
3 Tsp Onion Granules
1 Tsp Dill
1 Tsp Fleur De Sel
1/2 Tsp Black Pepperhh

Throw it all in the blender & mix on high speed. Add a little more water if you want it to be more of a salad dressing and less of a dip. Keep in the fridge in old syrup containers or hummous tubs (ect)-tastes fantastic with fresh veggies...cherry tomatoes & carrots...mmmm

HOLY DONUTS!

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!
I think this may be my new favourite food. Maybe. I don't know, but. DROOOL!
Chocolatey raw donut holes. Oh. Absolutely. AMAZING. and EASY!! I like easy.

100g (or about 7/8 cups I think) Brazil Nuts
240 ml (1 cup) Dried pitted Dates
1/2 Tbsp Virgin (cold-pressed) Coconut Oil
1/2 Tbsp Agave Syrup
----
Coating:
3/4 Tbsp raw Carob Powder
pinch of Cinnamon

In a food processor (or a blender if you do not have one), put one ingredient in at a time starting with the nuts and blend.
Put the Carob Powder & Cinnamon in a bowl. Take the donut mixture and scoop out with a Tablespoon. (pack it into the tablespoon with your fingers, then press it so it gently slides out and you have a half-ball shape. That's at least, how I find the easiest way to do this.) Take the half-balls and roll them, with the round side facing down, in the carob mix-shake off the excess. Will make about 13 donut holes if I remember correctly. Mmmmm.