The Healthiest Cookies EVER
Cookies made with 100% whole food ingredients for a healthy treat anytime.
- 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)
- 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.
- 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.
- 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.
Raw Cacao Date & Walnut Bar
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
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.
- 1/2 cup dark brown sugar or Sucanat
- 1/2 teaspoon ground cinnamon
- 1 cup walnut pieces
- 1 cup shelled pistachios
- 3/4 cup raw almonds
- 12 sheets phyllo dough, thawed overnight in the refrigerator
- 1/2 cup light olive oil or melted coconut oil, plus more for the pan
- 1 cup agave syrup (or, for a non-vegan version, honey)
- 1/2 cup cold water
- Zest from 1 large lemon, preferably organic, removed in 1 long strip
- Preheat the oven to 350°F (180°C). Oil a 13-by-9-inch baking pan.
- In a blender, blitz the brown sugar or Sucanat and cinnamon until powdery. Transfer to a small bowl.
- In the blender or a food processor, pulse the walnuts until mostly finely chopped but still a bit chunky. Transfer to a small bowl and stir in 1/3 of the sugar mixture. Do the same for the pistachios and the almonds, dumping each mixture into a separate bowl.
- Cover the phyllo sheets with a large piece plastic wrap, then cover that with a towel that’s just barely damp. Remove 1 sheet and place it on a clean work surface. Brush half the surface with olive or coconut oil. Fold the sheet in half and place it in the prepared pan, then brush the top with oil. Repeat with 2 more sheets. Scatter the walnuts over the phyllo in an even layer. Repeat the layering with 3 more sheets phyllo, the pistachios, 3 more sheets phyllo, and the almonds. Layer the last 3 sheets phyllo on top.
- Using a sharp paring knife, score the top layer of phyllo sheets across the short side of the pan to form 6 strips. Next, score the phyllo diagonally from corner to corner, and then score parallel to that line 2 times on each side. (Or if that just completely confused you, just cut it into squares or triangles however you wish.) Bake for 40 minutes, until the phyllo is lightly golden and crisp.
- In a small saucepan, combine the agave syrup, water, and lemon zest. Bring to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 10 minutes. Let cool slightly, then remove and discard the zest.
- Pour the syrup over the pastry. Cover the baklava and refrigerate for at least 1 hour before serving. Stored in the refrigerator, tightly covered, the baklava will keep for about 2 weeks.
Raw, Vegan Pecan Pie
Serves 8 to 10
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
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.
RawVegan Espresso Brownies (Grain Free)
- 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
- In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
- 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.
- 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.
- Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
- 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
Buckwheat “Garden” Salad
- 1 cup buckwheat groats
- 2 cups water
- ½ tsp salt
- ½ chayotte, finely diced
- 12 large green olives, pitted and quartered
- 1 small yellow bell pepper, diced
- 1 cup broccoli florets, chopped
- ¼ cup red onion, finely chopped
- 50g walnut, chopped
- ½ cup fresh dill, chopped
- 2 tbs fresh mint, chopped
- juice of 1 lime
- 2 tbsp white wine vinegar
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
- Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
- Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.
- Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.
Recipe source: www.thehealthyfoodie.com
Easy Cinnamon Apple Granola with dried apples, walnuts, pepitas, and hemp hearts ❤
- 2 cups gluten-free oats
- 1 cup walnuts, chopped
- ¼ cup pepitas
- ¼ cup hemp hearts
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ cup coconut oil, melted
- ⅓ cup + 1 tablespoon maple syrup (grade b preferred)
- 2 teaspoons pure vanilla extract
- 1 cup dried apples or more if desired
- Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine oats, walnuts, pepitas, hemp hearts, salt, and cinnamon. Set aside.
- In a smaill bowl, whisk together coconut oil, ⅓ cup maple syrup, and vanilla extract. Pour over dry ingredients and stir until the oat mixture is evenly coated.
- Pour mixture onto baking sheet, spread, and pack down flat (using a piece of parchment or plastic wrap is an easy, mess-free way to do this).
- Bake for 30 to 40 minutes. Stir about halfway through, pack back down, drizzle tablespoon of maple syrup over the top, and bake for the remaining time or until granola is golden brown. If it looks like the walnuts are browning up quickly, tent a piece of foil over the pan for the remaining baking minutes.
- When done, granola should look golden brown. Place baking sheet on wire rack and let granola cool completely. When cool, break up granola into pieces and stir in dried apples. Store in an airtight container.
Recipe Source: http://amp.gs/mXqN
Red kuri squash soup with cumin, coriander & coconut
- 1 (2 lb) red kuri squash
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- ¼ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon chipotle powder
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 1 can (400 ml) coconut milk
- 2 garlic cloves
- 1 tablespoon chunk ginger
- 3 cups vegetable broth or more, depending on your preference
- ½ cup walnuts (optional)
Preheat the oven to 350 degrees. Chop the squash into 1-inch cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chipotle, tamari and vinegar. Bake for 30-40 minutes or until tender all the way through. Transfer the baked squash to a blender and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Mine was super thick and that’s how I like it. Also: be careful not to over-blend, otherwise the soup will get glue-y. Once blended to a smooth, creamy consistency.
Serve with avocado toast, crackers, as a sauce for vegetables or pasta, or however you like!
Recipe Source: http://amp.gs/ZdaH
Vegan dragon fruit cheesecake bars
- 1 cup walnuts
- 1, 1⁄4 cup medjool dates
- 1⁄4 cup cocoa powder
- pinch of salt
- 1 cup chopped dragonfruit
- 1⁄2 cup rasperries
- 1 tbsp maple syrup
- 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
- 1 cup dried dragon fruit, soaked overnight & chopped
- 1⁄2 cup rasperries
- 1 tbsp maple syrup
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.
Recipe Source: http://amp.gs/lWnA
Banana Bread Baked Oatmeal
- 2 cups old-fashioned oats
- ⅓ cup sugar
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups milk
- 1 cup banana, mashed
- 1 large egg
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter, melted
- ½ cup walnuts, chopped
- Preheat oven to 350ºF and spray an 8″ square baking dish or pie plate with nonstick cooking spray.
- Add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, banana, egg, and vanilla. Slowly pour in the melted butter, whisking constantly.
- Add the oat mixture into the wet ingredients and stir to combine. Transfer to the greased baking dish and bake for 25 minutes. Meanwhile, put the chopped walnuts on a baking sheet and toast in the oven for 5 minutes. Sprinkle the toasted walnuts and honey on top of the oatmeal and cool slightly before serving.
Acai Berry & Beet RawVegan Cheesecake
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
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.
Recipe Source: http://www.bioglan.com.au/acai-berry-beet-raw-vegan-cheese…/
Blackberry Walnut Smoothie
- 2 bananas
- heaping ¼ cup frozen blackberries
- 1 tablespoon baobab powder
- 1 cup almond milk
- scant ¼ cup walnuts
- 2 brazil nuts
Blend it all up. Drink it down.
Recipe Source: http://amp.gs/Ck6x
Vegan walnut granola
- 2 ½ pounds (13 cups) old-fashioned oats (must be gluten free if you want the recipe to be gluten free)
- ¾ cup packed brown sugar
- 2 tablespoons cinnamon
- ½ tablespoon kosher salt
- 2 teaspoon ginger
- 1 pound (3 ½ cups) walnut pieces (or pecans)
- 2 cups coconut oil, melted
- 1 cup maple syrup
- 32 ounces black mission figs
1. Mix the oats, brown sugar, cinnamon, ginger, and salt together. Stir in the walnuts.
2. Stir in the coconut oil and maple syrup.
3. Spread evenly onto parchment paper-lined baking sheets. Bake at 340 degrees Fahrenheit for 25 to 30 minutes.
4. Once cool, stir in figs. This recipe makes many servings, but will keep for weeks in a sealed airtight container.
Recipe Source: http://amp.gs/CfKf
Vegan Fava Bean Dip
Fava Bean Dip:
- 2 cups shelled fava beans
- 6 tablespoons olive oil
- 2 tablespoons lemon juice (about ½ lemon)
- ¼ cup walnuts
- 1 clove of garlic
- 2 stalks of scallions, sliced
- 1/3 cup cilantro leaves
- ½ teaspoon salt, more to taste
- 4 to 5 lavash wraps or tortillas
- ¼ cup chopped mint
- 4 cups baby spinach
- 2 large carrots, peeled and cut into matchstick pieces
- 1 red bell pepper, seeded and thinly sliced
1. Fill a bowl with ice water and set it aside.
2. Bring 4 to 5 cups of water to boil in a large saucepan. Add the fava beans to the boiling water and cook for 2 to 3 minutes. Turn off the heat.
3. Using a skimmer or a slotted spoon, transfer the fava beans to the bowl with the ice water. The ice water will stop the fava beans form cooking further. Let the beans sit for about 5 minutes before draining.
4. Remove the outer skin of every bean. You end up with about 1 ¼ cups of beans.
5. Add the beans and the rest of the ingredients for the dip into a food processor. Blend until smooth, scraping down the sides of the bowl if necessary. Taste the dip and add more salt if you like. Transfer the dip to a bowl.
6. To make the pinwheels, spread ¼ to 1/3 cup of the dip over a lavash wrap or tortilla. Make sure that the edge of the wrap facing away from you has a good amount of dip on it. The dip will help you seal the wrap once it’s rolled up.
7. Sprinkle some chopped mint over the wrap. Next, cover with a layer of baby spinach. Line the carrots and pepper along the edge closest to you. Roll up the wrap. Slice into 1 ½-inch slices and transfer pinwheels to a plate. Repeat for the remaining wraps.
Traditional Apple Crisp
For the crumb topping:
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1/4 cup coconut sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- dash of salt
- 1/3 cup unsalted butter ,cut into small pieces
For the Apple filling:
- 3-4 large apples , peeled and thinly sliced
- 3 tablespoon butter , melted
- 2 tablespoon flour
- 1 tablespoon lemon juice
- 3 tablespoon milk
- 1 tablespoon coconut sugar
- 1/2 tsp ground cinnamon
- dash of salt
For serving (optional)
- Vanilla Ice Cream
- Caramel Sauce or Chocolate Glaze or Fresh Berries
1. Preheat oven to 375 degrees F.
For the topping:
1. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling:
1. In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and stir well. Stir in coconut sugar, cinnamon, and salt.
2. Pour butter mixture over apples and toss to coat. Pour apple mixture into a baking dish and spread into an even layer.
3. Sprinkle crumb topping evenly over the apples.
4. Bake for 30-35 minutes or until golden brown and top is set.
5. Remove from oven and allow to cool for at least 10 minutes before serving.
6. Serve with Vanilla Ice Cream, Fresh Berries and Caramel Sauce or Chocolate Glaze.
Vegan Walnut Dried Apricot Bars
- 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
- Soak dates in warm water for 10 minutes to soften then a bit. Drain the water.
- Combine all ingredients in food processor and process until almost smooth (not completely).
- Pat bars into baking tray and freeze for 10-15 mins.
- Cut into bars and store in the refrigerator.
Brown Sugar, Rosemary and Cayenne Candied Walnuts
- ½ cup (packed) golden brown sugar
- 1/3 cup water
- 3 tablespoons coconut butter
- 2 cups red walnut halves
- 3 Tbsp fresh rosemary, coarsely chopped
- 1 tsp cayenne
- 1 tsp kosher salt
- Combine first 3 ingredients in a heavy large skillet. Bring to boil, whisking constantly. Boil for 1 minute.
- Add walnuts and spices and stir. Toss until syrup forms glaze on nuts, about 3 minutes.
- Transfer nuts to sheet of foil and quickly separate nuts with forks.
Cool & Enjoy!!!
Recipe Source: http://amp.gs/exLt
Healthy homemade raw red walnut butter ❤️
- 5 cups raw red walnuts
- ground cinnamon, to taste
- natural sweetener, to taste
- salt, to taste
- Add the walnuts to a food processor and grind until smooth and buttery, scraping down the sides when necessary (takes about ~10 minutes total).
- Add the cinnamon, sweetener, and salt to taste. Grind again until smooth. Scoop the nut butter into a jar, seal tightly, and refrigerate to store.
Recipe source: http://amp.gs/ekV1
Healthy Vegan Pecan Pie Tartlets
Walnut Tart Shell
- 1 ¾ cup walnuts
- 3 dates
- pinch of salt
- 1 ½ cups large medjool dates soaked for at least 30 minutes
- about ½ cup pecans
- 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.
- 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.
- 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.
Recipe source: http://amp.gs/7IC5