Organic Medjool Dates

The Healthiest Cookies EVER

Author: Detoxinista.com

Serves: 12

Cookies made with 100% whole food ingredients for a healthy treat anytime.

Ingredients

• 1½ cups raw walnut halves
• 1 cup medjool dates, pitted (about 12)
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 flax egg (1 tablespoon ground flax or chia seeds + 3 tablespoons water)
• ½ cup dark chocolate chips (optional)

Instructions

1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla and flax egg and process again until the batter is relatively smooth. Add in the chocolate chips and briefly pulse, just to combine.
2. Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
3. Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and a month or more in the freezer.

Enjoy!

 

Raw Cacao Date & Walnut Bar

Ingredients

For the Frosting

• 8 dates (about 6 ounces/170 grams), pitted
• 1 1/2 avocados, peeled and pitted
• Heaping 1/2 cup (40 grams) raw cacao powder
• 3 tablespoons (60 grams) honey
• 2 tablespoons/30 milliliters coconut or olive oil
• 1/2 cup (50 grams) walnuts, chopped, to decorate

For the Bars

• 3 cups (300 grams) walnuts
• 1 cup (75 grams) raw cacao powder
• Pinch salt
• 1 cup (150 grams) dried fruits, such as apricots or raisins
• 15 dates (about 340 grams), pitted
• 1/4 cup (90 grams) honey

Method

For the Bars: Line an 8-by 8-inch/20-by 20-centimeter baking pan with parchment or wax paper allowing some of the paper to hang over the sides.

Place the walnuts, raw cacao powder and salt in a food processor and blend until the mixture forms a sticky ball, about 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Add the dried fruits, dates and honey and blend again until combined, 1 to 2 minutes longer.

Press the mixture into the prepared pan with a rubber spatula. Refrigerate at least 20 minutes.

For the Frosting: Soak the dates in cold water for 20 minutes. Drain them and pulse them in a food processor along with the remaining ingredients until completely smooth, 1 to 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Chill at least 2 hours.

For the Assembly: Pull the bars out of the baking pan using the excess paper and place them on a cutting board. Spread the top of the bars with icing and sprinkle with the chopped walnuts. Run a sharp knife under hot water and cut into 12 bars.

These bars, which are gluten-free, lactose-free, sugar-free, vegan and raw, can be stored in the fridge for five days.

Serves 12

Enjoy it!

 

Raw, Vegan Pecan Pie

Serves 8 to 10

Ingredients

For the crust

• 3/4 cup raw pecans
• 3/4 cup raw walnuts
• 1/4 teaspoon sea sat
• 1/4 cup shredded coconut
• 1 cup pitted medjool dates, packed

For the pie filling

• 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
• 1/2 cup plus 3/4 cup raw pecans, divided
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Big pinch sea salt

Instructions

To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan). Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.

 

Raw Chai Bars with Cream Cheese Frosting

Ingredients

Base:

• 1/2 cup raw cashews
• 1 cup pitted dates
• 1/3 cup raisins
• 3/4 cup raw pecans
• 1/4 tsp sea salt (little scant)
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 – 1/4 tsp freshly grated nutmeg
• couple pinches ground cardamom
• few pinches ground cloves (about 1/16 tsp)
• 3/4 tsp pure vanilla extract or 1 vanilla bean, seeds scraped out
• 1 1/2 tsp freshly squeezed lemon juice
• 1/2 tsp lemon zest

Frosting:

• 1/2 cup (well packed) raw coconut butter (not oil)
• 1/4 cup + 1 tbsp pure maple syrup or raw agave nectar
• 1 tsp apple cider vinegar (or freshly squeezed lemon juice)
• couple pinches cinnamon
• Couple pinches sea salt

Instructions

Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates, and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked). Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest). Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base. Refrigerate for an hour or more until set. Cut into bars or squares and serve!

Enjoy it!

 

No-Bake Almond Energy Bars

Makes 10 small bars or balls. Gluten free, vegan, low fat, high raw, sugar free.

Ingredients:

• 2/3 cup dates
• 1 cup rolled oats
• 1/2 cup almond butter
• 2 tbsp chia seeds
• 2 tbsp flaxseeds
• 1-2 tbsp of water

Instructions:

Get out a baking dish and line it with baking paper.
In a food processor, pulse your dates until chopped (if they’ve been in the fridge, leave them out to soften or pop them in the microwave for 20 seconds).
Add in your oats, chia seeds and flaxseed and mix until your oats are almost completely ground.
Add in your almond butter, mixing until the mixture starts to clump into a ball.
If needed, add in your water drop by drop until your mix forms a ball and everything is incorporated.
Place your mixture into your lined tin and squish out using another piece of baking paper and your hand. If you mix is really sticky, try either squishing the mix with wet hands, the back of a wet spoon or slightly wet baking paper.
Chill in the fridge or freezer until firm (freezer takes about 30 minutes, fridge takes a couple of hours).
Once chilled you can either roll the chilled mixture into balls or slice into bars.

Enjoy it!

 

Chocolate Truffle Energy Bites

Ingredients:

• 14 Medjool dates, pitted and soaked in warm water for 10 minutes
• 2 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup dry-roasted salted peanuts (or any type of peanut, salted or unsalted – your preference)
• 1/2 cup sunflower seeds
  optional for rolling: cocoa powder, shredded coconut, crushed nuts, mini chocolate chips

Directions:

First, make sure your dates are soft. You may soak them in warm water (and drain them) for 15 minutes before putting into the food processor or blender. OR you may chop them up into very small pieces so they blend easily.

Put all of your ingredients into the blender or food processor, in the order listed, and blend for 4-5 minutes or until a thick oily “dough” ball is formed. The dough will be oily from the seeds and nuts. You will have to scrape down the sides of the blender/food processor a few times to get all of the dry ingredients to the bottom. Once a dough is formed, scoop the dough (about 1 Tablespoon each) and roll into a smooth ball with your hands.

If rolling into cocoa powder, coconut, etc: spread rolling ingredients onto a plate and roll the moist dough ball around to fully cover. Store bites in the refrigerator for up to 7 days.

Enjoy it!

 

Broccoli Sprout Powder Smoothie (Dairy-Free & Vegan)

Ingredients:

• 3 cups filtered water
• 1/4 cup hemp seeds
• 2 cups baby spinach
• 2 cups broccoli sprout powder
• 1 banana, frozen
• 1 cup frozen strawberries
• 1 cup frozen pineapple chunks
• 1 tablespoon flax meal
• 1 teaspoon maca powder (optional)
• 1 tablespoon cocoa powder
• 1/2 teaspoon vanilla extract
• 4 Medjool dates, pitted

Instructions:

1. Combine the water, hemp seeds, spinach, broccoli sprouts, banana, strawberries, pineapple chunks, flax meal, maca powder, cocoa powder, vanilla, and dates into the base of a high-speed blender.
2. Process on the “smoothie” mode or for at least 45 seconds on high until completely blended.
3. The texture should be smooth and creamy.

Serve immediately.

Recipe Souce: www.cleaneatingkitchen.com

 

Vegan Banana-Cashew Balls

INGREDIENTS:

• 1 overripe banana
• 1/4 cup raw cashews (about 1.5 ounce)
• 1 tablespoon flax seeds, ground
• 3 tablespoons oatmeal (regular or quick oats)
• 2 medjool dates, pitted
• 1/4 vanilla bean, split and scraped

INSTRUCTIONS:

1. Cut the banana into slices about 3/4-inch thick and place them on a microwave-safe plate. Microwave on 60% power for about 7 minutes, until most of the moisture has boiled out of the banana.
2. Scrape the banana off the plate while it is still hot (makes cleanup easier) and allow to cool.
3. Pulse the cashews in the food processor until coarsely ground. Add the flax seed and oatmeal and pulse a few more times.
4. Add the banana and dates, and scrape the seeds from the vanilla bean into the processor. Blend into a thick paste.
5. Moisten your hands. Scoop up the paste by heaping teaspoons and form into 10 small balls. Place each one on a plate, not touching.

Cover and keep refrigerated.

Recipe Source: www.blog.fatfreevegan.com

 

RawVegan Espresso Brownies (Grain Free)

Ingredients:

• ¾ C raw walnuts
• ½ C raw almonds
• 1¼ C pitted Medjool dates, packed
• ½ C unsweetened cocoa powder
• 1 tbsp instant coffee
• 1 tsp pure vanilla extract
• pinch sea salt

Instructions:

1. In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
2. Place the pitted dates in the food processor and process again until no large pieces remain. The dates may even form a dough. Just break it up with a knife and continue with the recipe.
3. Add the ground up nuts back to the food processor along with the cocoa powder, instant coffee, vanilla and sea salt. Process until all the ingredient are evenly distributed and the mixture it just starting to clump together.
4. Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
5. You may turn out the brownies and slice immediately or if you prefer, refrigerate 30 minutes before slicing so that the mixture is firmer. Store in an airtight container on the counter or in the fridge.

 

Recipe Source: www.fooddoodles.com

 

Vanilla Lucuma Buckwheat Smoothie

INGREDIENTS:

• 1 1/4 cup cold, filtered water
• 1/4 cup buckwheat, pre-soaked & drained
• 1 pitted date, soaked and drained
• splash of vanilla and/or almond extract
• 1 frozen, sliced pear
• 1/2 tsp maca powder
• 1 pack/serving EPIC Protein: Vanilla Lucuma
• pinch of cinnamon and nutmeg

INSTRUCTIONS:

Place all ingredients into a blender and mix until you get a smooth and creamy consistency. Add additional sweetener or ice if needed.

Recipe source: www.anotherhungryvegan.com

 

RawVegan 3 Ingredient Mulberry Cookies (✿◠‿◠)

INGREDIENTS:

• ½ cup dried white mulberries
• 5 large medjool dates
• 2½ – 3 tbsp shredded coconut

INSTRUCTIONS:

1. Blend all ingredients in a high-speed blender or food processor until you get a uniform dough.
2. Scoop out about 1 tablespoon of mixture, roll into a ball then flatten into a cookie shape.
3. Store in an air tight container in your refrigerator.

 

Recipe Source: www.rawmanda.com

 

Date Smoothie With Brown Rice & Almond Milk

INGREDIENTS:

• ⅓ cup cooked brown rice
• 3 dates, pitted
• 1 cup pure almond milk, preferably homemade
• ¼ cup freshly squeezed orange juice
• ¼ teaspoon almond extract
• A couple of shakes of cinnamon (about 1/8 teaspoon), plus additional for sprinkling if desired
• 2 to 3 ice cubes, to taste
• ½ banana (optional)

PREPARATION:

Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away. If desired dust the top of each serving with additional cinnamon.

❤

 

Vegan Chocolate Smoothie

INGREDIENTS:

• 1 cup unsweetened almond milk
• 3 soft pitted dates
• 2 bananas
• 1 tbsp almond butter
• 1.5 tbsp cocoa powder
• 2 tbsp hemp hearts
• 1 tsp maca powder

DIRECTIONS:

Put all of the ingredients in a blender and puree until smooth. Pour into glasses and serve.

 

Coconut Cherry Kamut Smoothie Bowl

INGREDIENTS

• 500 ml coconut milk 2 cups, or kefir
• 130 g organic Kamut flakes or oats
• Handful of organic baby spinach
• A generous handful of fresh cherries about a cup, pitted & chilled
• Date paste for sweetening optional
• Mix of favourite fruits and chia seeds for topping

INSTRUCTIONS
1. Place the coconut milk and kamut flakes in a bowl and allow to soak for 10-15 minutes.
2. Add to blender along with the spinach, cherries and sweetener (if using) and blend until smooth.
3. Pour into bowls and top with fresh fruits of choice. I like a little crunch, so I usually enjoy mine topped with a little bit of kamut flakes or granola along with some fresh fruits and chia seeds.

Yummy!

❤

Recipe Source: http://amp.gs/plmD

 

Blueberry Lemon Energy Bites

Ingredients:

• 1 ½ cups cashews
• ½ cup unsweetened shredded coconut + additional for rolling
• ½ cup dried blueberries
• ¾ cup medjool dates, pitted & roughly chopped
• 1-2 Tablespoons fresh lemon juice
• 1 teaspoon lemon zest + additional for rolling
• ½ teaspoon pure vanilla extract
• Pinch of fine sea salt

Preparation:
1. In a food processor blend cashews and shredded coconut until they become a coarse meal.
2. Add blueberries, dates, lemon zest, lemon juice, vanilla extract and salt. Process until the mixture forms a rough dough that can easily hold together when pinched between your fingers.
3. Taste test and add more lemon juice if necessary.
4. Roll into small (1- 1 ½ inch) balls. Roll the balls into additional coconut and lemon zest. Store in an airtight container in the fridge for up to a week.

Enjoy!

Recipe Source: http://amp.gs/lxF6

 

Vegan dragon fruit cheesecake bars

Ingredients:

Brownie base:

• 1 cup walnuts
• 1, 1⁄4 cup medjool dates
• 1⁄4 cup cocoa powder
• pinch of salt

Dragonfruit swirl:

• 1 cup chopped dragonfruit
• 1⁄2 cup rasperries
• 1 tbsp maple syrup

Cheesecake layer:

• 2 cup cashews, soaked overnight
• 3⁄4 cup coconut cream
• 6 tbsp coconut oil
• 1⁄2 cup brown rice syrup
• 1 tsp vanilla extract juice of 1 lemon
• 1 tsp lemon zest

Dragonfruit swirl:

• 1 cup dried dragon fruit, soaked overnight & chopped
• 1⁄2 cup rasperries
• 1 tbsp maple syrup

Instructions:
1. Line an 8×8 inch baking sheet with parchment paper, set aside.
2. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
3. Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
4. Place in the fridge while you prepare the filling.
5. In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes, until the fruit breaks down into a syrup. Set aside.
6. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
7. Pour the cheesecake mixture into the pan, spreading evenly.
8. Next add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer, until you achieve your desired marble look.
9. Place in the freezer for 2-4 hours to firm up.
10. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

Enjoy!

Recipe Source: http://amp.gs/lWnA

 

Lemon Poppy Seed Smoothie

INGREDIENTS:

• 1 medium – sized banana
• juice from ½ a lemon + 1 Tablespoon lemon zest
• 1 ½ cups unsweetened almond milk
• 1 Tablespoon Almond Butter
• 3 large dates, chopped
• 1 ½ teaspoons poppy seeds
• 1 teaspoon pure vanilla extract
• ½ teaspoon cinnamon
• 1/8 teaspoon nutmeg
• small pinch of fine sea salt
• a couple of ice cubes

 

Preparation:
Place all ingredients into a high speed blender and whirl away until smooth. Taste test and add more lemon or sweetener if necessary.

Enjoy it!

Recipe Source: http://amp.gs/BSWI

 

Spicy Plum Smoothie

Ingredients:

• 2 cups non dairy milk (oat, rice, soya, almond, hemp, coconut drink or raw nut or seed milk)
• 8 dried plums
• 1 banana
• 1 cup spinach
• ½ cup dates
• 1 cup oats or one cup of quinoa
• ½ teaspoon vanilla
• 1 teaspoon ginger (fresh or ground)
• ¼ teaspoon of cayenne pepper

 

Instructions:
1. Blend the ingredients in the order listed.
2. Add more water if required to thin it out.
3. Substitute any of the ingredients for whatever you already have.
4. If your smoothie is too warm, you can cool it down in the fridge.

Enjoy!

Recipe Source: http://amp.gs/BcSu

 

Vegan Pumpkin Seed Cocoa Brownies

Ingredients:

• 1/2 cup packed pitted deglet noor dates
• 1 1/2 cups whole spelt flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/3 cup pumpkin seed butter
• 1/2 cup coconut oil, plus more to oil pan, warmed
• 3/4 cup maple syrup
• 3/4 cup maple sugar or cane sugar
• 1/3 cup plain soy milk
• 1/2 teaspoon sea salt
• 1 Tablespoon vanilla extract
• 3 1/2 ounces dark chocolate, coarsely chopped and divided
• 1/4 cup shelled pumpkin seeds (pepitas)
• Maldon or fleur de sel, or other flaky sea salt

 

Instructions:
1. Place dates in a medium bowl and cover with boiling water. 2. Let soak for 20 minutes or until softened, then drain well.
Preheat oven to 350F. Line a 9×13 pan with parchment paper; brush paper and sides of pan lightly with coconut oil, and set aside.
3. Sift flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
4. Place pumpkin butter butter, warm coconut oil and drained dates in a food processor; blend until smooth. It’s okay if a few small date pieces are not blended.
5. Add maple syrup, maple sugar, soy milk, salt and vanilla and process until smooth.
6. Pour into sifted flour mixture, and stir with a rubber spatula until almost combined. Reserve 2 tablespoons chopped chocolate and stir remaining chocolate into batter, being careful not to overmix.
7. Transfer batter to prepared pan and spread out evenly. Sprinkle with pepitas, remaining chocolate, and a large pinch of sea salt.
8. Bake for 25-27 minutes or until edges pull away from sides of pan and a toothpick inserted into centre comes out clean. 9. Remove from oven and allow to cool completely.
For best results, refrigerate until completely cold before cutting. These brownies keep well for three or four days when stored in an airtight container in the fridge.

Enjoy!!!

Recipe Source: www.simplebites.net

 

Acai Berry & Beet RawVegan Cheesecake

INGREDIENTS:

For the Cacao-walnut crust:

• 1 cup raw walnuts
• ½ raw almonds
• 8-10 medjool dates, pitted
• ¼ cup coconut sugar
• ¼ cup organic coconut oil
• 2 tablespoons organic cacao powder
• ¼ teaspoon sea salt

 

For the Acai and Mixed Berry Cheesecake Filling:

• 1 ½ cups raw cashews (soaked in water for at least 4 hours and drained)
• 1 cup frozen mixed berries (thawed)
• ½ cup maple syrup (or 1/3 agave nectar for fully raw version)
• 1/3 cup organic coconut oil
• Juice of 1 lemon juice
• 1 tablespoon organic accai berry powder
• ½ teaspoon organic beetroot powder
• ½ teaspoon vanilla extract

 

DIRECTIONS:

For the Cacao-walnut crust:

1. Place walnuts and almonds in a food processor and blend into a coarse meal.
2. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together pinched with fingers.
3. Spray an 8×8 square pan with nonstick spray and line with plastic wrap hanging over the sides for easy removal later. The spray helps the plastic wrap from moving. Press the crust onto pan evenly using hands.
4. Freeze to set, while filling is being made.

 

For the Acai and Mixed Berry Cheesecake Filling:

1. In a high-speed blender or food processor, add all ingredients, except thawed mixed berries, accai berry powder, organic beetroot powder. Blend until smooth.
2. Scoop put 3 tablespoons in a small bowl and set aside for swirling.
3. Add remaining ingredients and blend until well combined and completely smooth.
4. Pour over the prepared crust.
5. Take remaining cheesecake filling that has been set aside, dot using teaspoon all over cheesecake and pull with a toothpick to make swirls.
6. Place in freezer for 2-4 hours to set or overnight.

Enjoy!!!

Recipe Source: http://www.bioglan.com.au/acai-berry-beet-raw-vegan-cheese…/

 

Cacao & Hemp Quinoa Breakfast Bowl (GlutenFree, Vegan)

Cacao Hemp Milk:

• 4 cups filtered water
• 1 cup hemp seeds
• 1/4 cup raw cacao
• pinch of sea salt
• 1 teaspoon vanilla extract
• 4 medjool dates

 

Place all of the ingredients in your high-speed blender. Blend on a high speed until smooth and creamy. Strain using a nut milk bag or consume unstrained for the full nutritional benefits of the hemp seeds. Store in a tightly sealed glass jar for 3 to 5 days.

Cacao & Hemp Quinoa Breakfast Bowl:

• ¾-1 cup cooked quinoa, warm
• 1 cup cacao hemp milk or other non-dairy milk of your choice
• ½ banana, sliced
• 1 tablespoon dried superfood berries (goji, acai, mulberries, etc)
• 1 teaspoon cocoa nibs
• 1 teaspoon hemp seeds

 

Add the warm quinoa to a serving bowl, pour the cacao hemp milk over top. Top with fruit, cacao nibs, hemp seeds and any other toppings you’d like. Give it a taste and drizzle a little sweetener over top if you’d like it a little sweeter.

Enjoy!!!

Recipe source: http://amp.gs/fWkw

 

Vegan Raw Cacao Milkshakes

Ingredients:

• 12 ounces unsweetened vanilla almond milk
• ¼ cup pitted dates (5-6)
• 1 and ½ tablespoons raw cacao powder
• ¼ teaspoon vanilla extract
• 1 vanilla bean, scraped (or sub another ¼ t vanilla extract)
• 4 ice cubes

 

Instructions:

Place all ingredients into a blender and blend until smooth.
Serve cold!

Recipe Source: http://amp.gs/foC1

 

Chai Superfood Smoothie (with a hidden veggie!)

Ingredients:

• 2 bananas, previously sliced and frozen
• 1 cup frozen cauliflower
• 1 tablespoon almond butter
• ½ teaspoon vanilla extract
• 1 tablespoon hemp seeds
• 1 medjool date, pitted
• ½ teaspoon cardamom
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• pinch of black pepper
• 1 ¼ cups unsweetened vanilla almond milk (start with 1 cup and add the extra ¼ cup if it needs it!)

 

Instructions:
Combine all ingredients in a high powdered blender and blend until super thick and creamy! Garnish with additional cinnamon, cardamom, and a sprinkle of hemp seeds.

Enjoy immediately.

Recipe source: http://amp.gs/C0T8

 

Goji Berry Lime Smoothie

Ingredients:

• ¼ cup dried Goji Berries
• ½ cup Frozen Pineapple
• ½ cup Frozen Strawberries
• 2 dates, pitted
• 1 Lime Peeled
• 1 teaspoon Camu Berry Powder
• Enough coconut water to cover all ingredients in blender.

 

Instructions:
Place all ingredients in a blender and blend until smooth.

Enjoy!!!

 

Vegan Chocolate Macadamia Smoothie

INGREDIENTS:

• 2 cups (480ml) homemade macadamia milk
• 2 tablespoons raw cacao powder, plus more to taste
• 1 teaspoon natural vanilla extract
• 2 chopped pitted dates, plus more to taste
• ½ teaspoon probiotic powder (optional, see post)
• sea salt (optional)
• 2 medium-sized frozen sliced bananas

 

Optional Boosters

• 1 tablespoon Bulletproof Brain Octane oil 1 tablespoon chia seeds
• 1 tablespoon açaí powder

 

Throw all the ingredients in your blender (including any boosters) and blast on high for 30 to 60 seconds until smooth and creamy.

Enjoy!!!

Recipe Source: http://amp.gs/k4v

 

Vegan Walnut Dried Apricot Bars

Ingredients:

• 1 cup walnuts
• ½ cup dried apricot
• ¼ cup goji berries
• 1 tablespoon lemon juice
• 4 dates pits removed and softened in water for 10 mins
• 1 lemon zested
• 1 tablespoon chia seeds
• 1 tablespoon hemp seeds

 

Instructions:

1. Soak dates in warm water for 10 minutes to soften then a bit. Drain the water.
2. Combine all ingredients in food processor and process until almost smooth (not completely).
3. Pat bars into baking tray and freeze for 10-15 mins.
4. Cut into bars and store in the refrigerator.

 

Chocolate Pecan Prune Energy Bites

INGREDIENTS:

• 1 cup oats
• 1 cup pecan halves
• 2 tablespoons cocoa powder
• pinch sea salt
• 6 medjool dates, pitted
• 1 cup pitted prunes, coarsely chopped
• 2 tablespoons cacao nibs or mini vegan chocolate chips

 

DIRECTIONS:
1. In a food processor, process the oats, pecans, cocoa powder and sea salt until a course flour forms.
2. Add in the pitted medjool dates and the coarsely chopped prunes and process until a sticky dough forms that holds together when pinched between your fingers.
3. Pour the dough into a bowl and add in the cacao nibs and use your hands to distribute them evenly throughout the dough.
4. Roll the dough into about 14 separate balls and place in an airtight container in the fridge to harden a little.

Enjoy!

Recipe Source: http://amp.gs/eULr

 

Date Smoothie With Brown Rice & Almond Milk

INGREDIENTS

• ⅓ cup cooked brown rice
• 3 dates, pitted
• 1 cup pure almond milk, preferably homemade
• ¼ cup freshly squeezed orange juice
• ¼ teaspoon almond extract
• A couple of shakes of cinnamon (about 1/8 teaspoon), plus additional for sprinkling if desired
• 2 to 3 ice cubes, to taste
• ½ banana (optional)

 

PREPARATION
Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away. If desired dust the top of each serving with additional cinnamon.

Recipe source: http://amp.gs/ewrF

❤

 

Healthy Vegan Pecan Pie Tartlets

Ingredients:

Walnut Tart Shell

• 1 ¾ cup walnuts
• 3 dates
• pinch of salt

Pecan Filling

• 1 ½ cups large medjool dates soaked for at least 30 minutes
• about ½ cup pecans

 

Instructions:

1. In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
2. Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.
3. Several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.

Enjoy!

Recipe source: http://amp.gs/7IC5