Tuesday, 31 March 2015

Blueberry Banana Bark

This recipe is fast, simple, delicious, and most importantly super healthy! It's only three ingredients which is amazing these days (busy busy busy). I found this recipe here, and I am so happy I found it! These days making food and general activities have been very exhausting so I am super happy when I find simple recipes like these. Anyways, go make this recipe right now and tell me what you think! 

  • 2 frozen bananas (freeze overnight)
  • 1/2 tsp vanilla extract
  • 1 1/2 cup blueberries
  • Blend the frozen bananas and vanilla in a food processor
  • Stir in blueberries
  • Spread onto parchment paper
  • Place into freezer for at least 4 hours
  • Eat directly from the freezer
Enjoy! Let me know what you think!

Wednesday, 25 February 2015

Chocolate Coconut Oatmeal Bars

     Alright friends I'm going to go ahead and say this isn't the healthiest thing I have ever made... but it's freaking delicious! If you're trying to watch your calories, well, I don't know what to tell you because you're going to want to eat the entire thing. Enjoy!

  • 1 cup peanut butter
  • 1/2 cup honey (or agave)
  • 1/2 cup coconut oil
  • 2 cups oats
  • 1 cup shredded unsweetened coconut
  • 1/2 cup chopped pecans
  • 1 1/4 cup dark chocolate chips or cacao nibs
  • 1 tsp vanilla 
  • Melt the peanut butter, honey, and coconut oil over low heat on the stove.
  • Remove from heat when melted and add in all the remaining ingredients.
  • Mix together until the chocolate melts.
  • Pour into an 8x8 pan and refrigerate until hardened.

Enjoy and try not to eat the whole thing in one sitting! 

Monday, 23 February 2015

Carrot Pasta & Coconut Almond Sauce

Helloooo friends! Thanks for checking out my blog! This recipe is inspired by another blog post I found but seemingly disappeared from this thing called the inter web. Actually I probably just can't find it (oops.) This is my adaptation and I love it!!! The best part about raw vegan food is it not only tastes delicious but it leaves you full without feeling sick. I love this recipe and I hope you will too! ( you will, don't worry )

Start by shredding the carrot into ribbons. You can make this with a julienne peeler or just with a regular peeler like I did. I used regular big carrots and used 2. How many you use is up to you! It should end up looking something like this!

Next is the sauce! This will make enough for two large servings!
  • heaping 1/2 cup of almond butter
  • 2 dates
  • 1 tbsp apple cider vinegar
  • 1 tsp curry powder
  • 1/2 or 1 tsp grater ginger according to your taste
  • 1/4 tsp cayenne (optional)
  • 1/4 cup coconut milk (the thick kind)
  • 1/4 cup water

Next mix the carrots and half of the sauce and mix together. Put on anything else you want like spinach or peppers or leave it plain! :) Here is the final look!

I hope you enjoyed this post! If you are looking for more recipes check out Confetti Celebrations! Her blog is absolutely beautiful and has more than just recipes! I love it! Go and check it out and I'm sure you will love it like I do!

Thanks for checking out my blog and go ahead and make this and tell me what you think!

Friday, 20 February 2015

Banana Oatmeal Chocolate Chip Cookie


  • 1 banana
  • 1 cup oats
  • 4 tbsp chocolate chips
  • 2 tbsp vanilla

  • Preheat oven to 350
  • Mix all ingredients together in a bowl
  • Separate into 6 cookies and place on parchment paper
  • Bake for about 6 minutes
  • Enjoy!

Nutritional Facts: Per serving
Calories: 133
Carbohydrates: 22
Fat: 4
Protein: 3
Sugar: 9
Fiber: 3

Monday, 6 October 2014

Raw Vegan Carrot Cake & Cashew Frosting

LOVE THESE! Perfect for fall (or anytime really) and they are soooo yummy! The frosting is definitely different but it goes really well together! I will be making these over and over again!

Carrot Cake:

  • 1 cup raw walnuts
  • 1 cup medjool dates
  • 2 or 2 1/2 cups grated carrot
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 3/4 cup raisins
Cashew Frosting
  • 1 cup cashews (soaked for at least an hour)
  • 1/3 cup agave
  • 1 tsp lemon juice
  • enough water to create a frosting texture 
  • Blend all carrot cake ingredients together in a food processor
  • Press ingredients into loaf tins (or muffin or a pan)
  • Place in fridge
  • Put all cashew frosting ingredients into a food processor and then place on top of cake
  • I made 6 cakes in little loaf pans!
Nutritional Facts: (Makes 6)
Per Serving:
Calories: 431
Fat: 22.1 g
Protein: 7.5 g
Carbohydrates: 39 g
Fiber: 4.3 g


Tuesday, 16 September 2014

Raw Creamy Cashew Dip

     DO NOT MAKE THIS DIP. YOU WILL AUTOMATICALLY BECOME A DIP CONNOISSEUR AND NOTHING ELSE WILL COMPARE. Just kidding. I just really, really, like this dip. I love this recipe because it is raw vegan, and gives those who do not eat dairy a great option for a creamy dip! I will definitely be making this over and over again!

It goes perfect with veggies, and i'm sure it would taste great in wraps too!

Yep, i'm in love.

  • 3/4 cup cashews
  • 1/3 cup water
  • 4 tsp lemon juice
  • 2 tsp apple cider vinegar 
  • 1/2 tsp minced garlic
  • 1 tbsp avocado oil (or olive)
  • 1/2 tsp dried onion flakes
  • 1/4 tsp sea salt
  • 2 drops agave or honey
  • 1/2 tsp dried dill
  • 1/4 tsp dried oregano 
  • 1/4 tsp dried basil
  • Blend all the ingredients together in a food processor, let sit for a few minutes to allow the flavors to blend!
  • ENJOY!

Tuesday, 2 September 2014

Chocolate Pecan Tart

Ok folks! This is the one you have been requesting! My parents went out to a restaurant in Toronto and had pecan pie on chocolate crust... I was drooling just hearing about it. How could I not be inspired to make this! These raw bar desserts are my absolute favourite... you can be expecting more to come!

NOTE: I did make this base walnut free, but if you loved the base of the raw twix, click here, for the recipe.


  • 1/2 cup raw almonds
  • 1/2 cup raw pecans
  • 1/4 cup raw cocoa powder
  • 2 tbsp agave
  • 1/2 tsp vanilla extract
  • 2 tbsp melted coconut oil
  • **Blend this together in a food processor until a dough is formed, and line and 8x8 pan. When you have lined it pop it in the freezer!**
  • 1 and a 1/4 cup medjool dates (these need to have soaked at room temperature for at least an hour)
  • **Drain the dates but keep the date water for later**
  • 1/2 cup pecans
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice (I found this is my local superstore, I never even knew it existed before! It's amazing!)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch sea salt
  • 1/8 cup agave
  • **add all these ingredients together in a food processor, including a splash of the date water to make it creamier**
  • **spread it over the crust layer and let it chill in the fridge for at least 4 hours. You can either store it in the freezer or fridge.**
  • 3 tbsp agave
  • 6 tbsp cocoa powder
  • 3 tbsp MELTED coconut oil
  • **Add this on top of hardened pecan filling! You can cut them into squares now or after they are frozen. Let them freeze for at least 4 hours.**