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Chocolate & Coconut Pumpkin Bars (Raw, No Bake)

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Vegan-Chocolate-Pumpkin-Coconut-Squares With a can of pumpkin in my hand, I was on a mission to make something tasty. I didn’t feel like cookies or cake or pie or fudge (WHAT?!), so I hopped on Pinterest and scoured the site for pumpkin treats I could make right here, right now.

Then I got distracted by quotes. And cute kitten pictures. And the next thing I knew, an hour had gone by and I hadn’t looked at a single pumpkin recipe. Focus, Cassie! Focus.

Chocolate-Pumpkin-Coconut-Squares-Vegan Okay. I will focus. Search “vegan pumpkin dessert”. Find lots of cookies, cakes, pies and fudge. NONONONOTHANKYOU. After searching for almost another hour (OMG WHAT IS HAPPENING, PINTEREST?!), I finally stumbled upon a recipe that looked yumz!

These no bake chocolate coco pumpkin bars. Okay FINE, these will do. As if I was settling or something. Man, I am grouchy when I’m on Pinterest too long.

Chocolate-Pumpkin-Coconut-Squares Whipped up a batch, ate them all in 2 days. Didn’t share with my fam. They went bonkers. Made more, with slight changes to the recipe. They ate them, and I was the best mom/wife ever again. Awesome. I always knew I was the best. Score!

These guilt-free treats are so good. And they’re pretty! And you all know how much I loves me some pretty food. It makes my soul happy.

Pumpkin-Coconut-Squares So today I encourage you to make some pretty food. It’s the weekend! Celebrate with some chocolate & coconut pumpkin bars. Preferably in front of the TV with a super scary movie playing. Halloween is coming and it’s time to scare yourself. And eat tasty fall treats. YES PLEASE.

Chocolate & Coconut Pumpkin Bars (Raw, No Bake)
 
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Recipe type: Dessert
Serves: 8
Ingredients
  • 10 dates, pitted
  • 1 cup almonds
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp cinnamon
  • ¼ cup shredded coconut
  • ¼ cup coconut oil
  • 1 small banana
  • ¼ cup pumpkin puree
  • 2 tbsp agave
  • ½ tsp vanilla
  • ½ tsp pumpkin pie spice
Instructions
  1. Add dates, almonds cocoa powder and 1 tsp of cinnamon to your food processor. Process until it all comes together into a ball.
  2. Transfer the mixture to a 9x5 baking dish and flatten it out in the pan. Set aside.
  3. In small bowl, combine the shredded coconut and coconut oil. Mix well until thick (you may need to add more coconut oil or shredded coconut to get it to a spreadable consistency). Spread this mixture on the chocolate almond mixture in the pan.
  4. Add the banana, pumpkin puree, agave and 1 tsp cinnamon into your food processor and process until smooth. Pour over top of the coconut mixture and smooth it out so that it covers the entire dish.
  5. If desired, sprinkle some coconut on top.
  6. Freeze for 60 minutes or until set. Cut into squares and serve. Store in the freezer. Remove for a few minutes to thaw before eating.
Notes
Adapted from Running to the Kitchen.

 

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Perfect Peach & Oat Breakfast Bars

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Peach-Oat-Bars Peach. Oatmeal. Dates.

Yummy. Yummy. Yummy.

Peaches have always been one of my favourite fruits. I put it in oatmeal, in banana ice cream, in crepes, and of course – directly in my mouth. So sweet and juicy. No other stone fruit compares to the deliciousness that is peaches!

When summer comes, I buy baskets and baskets of them at a time, and I still always seem to eat them all up within days. I just can’t get enough.

And now that summer has come to an end, that means my lovely peaches are making their way out of my kitchen soon. So sad. But peaches that aren’t in season are even sadder, so I rarely eat peaches during any season other than summer.

Peach-Oat-Bars-Vegan-Squares Are you drooling yet?

And with just a tablespoon of maple syrup in the entire pan, these are a healthy breakfast bar that any peach lover would enjoy!

Peach-Oat-Bars-Vegan These bars are a bit crumbly, so I suggest letting them cool completely, and then keeping them in the fridge and eating them cold or at room temperature, not warmed.

If you don’t have access peaches, you can replace them with another fruit of your choice, such as strawberries or blueberries. You may have to adjust the amount of fruit added, though. Enjoy!

Vegan-Peach-Oat-Bars

Perfect Peach & Oat Breakfast Bars
 
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Recipe type: Breakfast
Serves: 9
Ingredients
  • 2 cups rolled oats*
  • ¼ cup chopped dates
  • 2 tbsp slivered almonds
  • 1 tbsp chia seed
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¾ cup + 2 tbsp non-dairy milk (I used almond milk)
  • 1 tsp vanilla
  • 1¼-1½ cups chopped, peeled peaches
Instructions
  1. Preheat oven to 350F. Line a 8×8 inch baking dish with parchment paper, leaving a bit of overhang.
  2. In a large bowl, combine oats, chopped dates, chopped almonds, chia seeds, baking powder, and cinnamon.
  3. In a medium bowl, combine non-dairy milk, vanilla and peaches. Stir the wet ingredients into the dry ingredients until combines, making sure to not mush the peaches too much.
  4. Spread into your baking dish and bake for about 20-25 minutes.
  5. Remove pan from oven and allow to cool for at least 20 minutes. Remove from pan by lifting up the parchment paper. Place on a large cutting board and cut into 9 squares.
Notes
*Use gluten-free oats to make this dish gluten-free.

 

Raw Vegan Lime Tart with Cashew Cream

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Raw-Vegan-Lime-Tart

I saw this yummy dessert recipe on Neely’s site a few weeks back, and added it to my to-make file, until this past weekend when I finally made it.

And oh my, was it ever good. I’m ashamed that I waited so long to make it, because it was incredible.

Lime-Tart-Raw-Vegan

I made a few substitutions and added some ingredients to my preference, and in the end, this turned into one of my favourite desserts I’ve ever made! I thought I was a lemon lover, but… limes are certainly growing on me, that’s for sure.

I used my food processor to make the crust and my Blendtec blender to make the cashew cream, and both worked well. I wish I had a tart pan, because that would have made my “tart” look better, but I didn’t, so I just used an 8×8 baking dish (which was a bit too large, so I only spread the crust out using about 3/4 of the pan dimmensions).

It worked, and it tasted delicious, and that’s all that really matters anyway, right?

Vegan-Lime-Tart-Raw

Adapted from Neely Wang.

Raw Vegan Lime Tart with Cashew Cream
 
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Recipe type: Dessert
Serves: 6-12
Ingredients
Crust
  • 1 cup medjool dates, pitted
  • ⅓ cup walnuts
  • ⅓ cup cashews
  • ⅓ cup almonds
  • 1 tsp vanilla
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 tsp lime zest
Cashew Cream
  • 2 cups raw cashews (soaked for at least 4 hours)
  • ⅓ cup lime juice
  • 1 tbsp lime zest
  • ¼ cup agave
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ cup water + more as needed
Instructions
Tart
  1. Add all ingredients to a food processor and process for a minute or two, or until everything comes together into a sticky ball.
  2. Press the processed tart ingredients into a baking dish/pan (I used an 8x8 dish, but an actual tart pan would work better!). Refrigerate for at least 30 minutes.
Cashew Cream
  1. Add all ingredients into a food processor or high speed blender and process/blend until smooth and creamy, adding more water, as needed.
  2. Pour cashew cream over tart crust and smooth it out. Add a bit of lime zest on top, and refrigerate for another 30 minutes before cutting into bars/squares and serving.