Pumpkin Spice Raw Bites (GF,V,Raw)

Pumpkin Spice Raw Bites from www.fernsandpeonies.com

Time: 30 minutes, 2 hours in freezer to set

Ingredients:
Bottom:
1/2 c. raw walnuts
1/2 c. raw pecans
1 c. pitted medjool or California dates
2 tbsp. liquid, sustainably sourced coconut oil
1 tsp. vanilla extract
1 tsp. pumpkin spice

Top:
1/2 c. raw cashews, soaked and then drained
1/3 c. top of canned coconut milk (do not shake)
2 tbsp. pure pumpkin puree (not pie filling)
2 tbsp. liquid, sustainably sourced coconut oil (warm)
3 tbsp. pure maple syrup
2 tsp. pumpkin spice

Garnish:
1/4 c. chopped raw pecans

Directions:
Two hours before beginning, soak the cashews in double the amount of water for at least 2 hours. Drain and set aside.

In your food processor, blend the pecans and walnuts10-15 seconds until they form a course meal. Add the rest of the base layer ingredients and process another 10-15 seconds to combine.

Line a bread pan with parchment or wax paper. Dump contents into pan and spread evenly with clean hands. Press down firmly to mold. Place pan in the freezer until the top layer is ready.

In the cleaned food processor or a Vitamix, add drained soaked cashews and the rest of the top layer ingredients. Process for a minute or two, stopping to scrape down sides. It is ready when it resembles a creamy consistency.

Take the pan out of the freezer and pour the top layer on. Spread evenly and garnish with chopped pecans. Put back in the freezer for a few hours until hardened.

Remove by the parchment paper and place on cutting board. Cut into bite sized pieces. Store any leftovers in the freezer.

Makes approximately 15 bites.

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Samoa Raw Bites (GF,V,Raw)

Samoa Raw Bites - your favorite Girl Scout cookie in a refined sugar free, vegan and gluten-free bite! Find it and more at www.fernsandpeonies.com

Time: 30 minutes, 2 hours in freezer to set

Ingredients:
Bottom:
2 c. raw cashews
1 1/2 c. pitted medjool or California dates
3 tbsp. liquid, sustainably sourced coconut oil

Caramel:
1 c. pitted medjool or California dates, soaked
2 tbsp. almond butter
1 tbsp. liquid, sustainably sourced coconut oil
1 1/2 tsp. real vanilla extract
1/2 tsp. course kosher salt
2 tbsp. water

3/4 c. unsweetened coconut, shredded or flakes

Cacao Top:
1/3 c. liquid, sustainably sourced coconut oil (warm)
1/3. c. cacao powder
2 tbsp. pure maple syrup

Directions:
Boil 3 c. water. In a bowl with the hot water, soak 1 cup of dates for 15 minutes.
Line a pan with parchment paper.

Start your bottom layer while those dates are soaking. In your food processor pulse your cashews for 10-15 seconds to a course meal. To the food processor with the processed cashews, add 1 1/2 c. of unsoaked dates and 3 tbsp. of liquid coconut oil (heat lightly to liquify) and pulse another 10-15 seconds to combine. Dump this bottom layer into your lined pan and press with clean hands (or the bottom of a measuring cup) to compact the layer. Set aside.

Drain the soaked dates and squeeze lightly to remove most of the water from the dates. Place the dates in your clean food processor. Add the almond butter, 1 tbsp. of liquid coconut oil, kosher salt, 2 tbsp. of fresh water, and vanilla extract. Pulse for approximately 20-25 seconds in total, stopping to scrape down the sides a few times. This is your caramel sauce. Spread it evenly over the bottom cashew layer in your lined pan.

Sprinkle a layer of unsweetened coconut over the caramel layer and set aside.

In a small bowl make your cacao topping by whisking 1/3 c. of warm liquid coconut oil, pure maple syrup and cacao powder until it resembles a chocolate sauce. Drizzle over your coconut layer.

Place pan on a flat surface in your freezer for 2 hours. Remove and let soften for 5 minutes before cutting into bites.

Store in the freezer in an airtight container.

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Lemon Pistachio Goji Berry Raw Bar with optional Spirulina kick (GF,V,Paleo)

Limiting Processed Sugar—Week 1, Phase 1: Why and How. Includes recipe for a raw, vegan, gluten-free and paleo Lemon Pistachio Goji Berry Raw Bar. www.fernsandpeonies.com


Time: 5 minutes to make, 1 hour in freezer

Ingredients:
1/2 c. raw almonds
1/2 c. raw pistachios, shells removed
1/4 c. dried goji berries

1 c. dates
1 tbsp. lemon zest (zest from one lemon)
1 1/2 tbsp. responsibly sourced coconut oil, melted

Optional:
1 tsp. ground spirulina  

Directions:
In your food processor, blend the nuts and dried goji berries for approx. 10-15 seconds until it forms a course meal. Add the rest of the ingredients and process another 10-15 seconds to combine.

Line a bread pan or small cake pan (depending on thickness desired) with parchment or wax paper. Dump contents into pan and spread evenly with clean hands. Press to mold.

Place pan into freezer for 1 hour to harden. Cut into desired dimensions. Store in freezer in airtight container.

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Raw Mocha Bites (GF,V,Paleo)

Valentine's Day Raw Mocha Bites. Gluten-free, Vegan and Paleo. And processed sugar free. Brought to you by www.fernsandpeonies.com

Time: 5 minutes to make, 1 hour in freezer

Ingredients:
1/2 c. raw almonds
1/2 c. raw brazil nuts (or leave out and use 1 c. raw almonds)

1 c. dates
1/4 c. cacao powder
1 1/2 tbsp. finely ground espresso beans
1 tbsp. cacao nibs
2 to 3 tbsp. responsibly sourced coconut oil, melted


Directions:
In your food processor, blend the nuts 10-15 seconds until it forms a course meal. Add the rest of the ingredients, other than the coconut oil, and process another 10-15 seconds to combine. Add 2 tbsp. coconut oil and blend. If mixture is not sticky enough, add last tbsp. of the oil. The moisture in your dates will determine how much coconut oil you will need in the end.

Form into balls, press into silicone shaped mold (think heart holds for Valentine’s Day), or line a bread pan or small cake pan (depending on thickness desired) with parchment or wax paper. Dump contents into pan and spread evenly with clean hands. Press to mold.

Place pan into freezer for 1 hour to harden. If making into bars, cut into desired dimensions. Store your bites or your bars in freezer in airtight container.

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Raw Thin Mint Bites (GF,V,Paleo)

Thin Mint Raw Bites that are amazngly gluten-free, vegan, refined sugar-free and paleo. You can find the blog and recipe at www.fernsandpeonies.com

Time: 10 minutes to make, 1 hour in freezer

Ingredients:
Base layer:
1 c. raw almonds
1 c. dates
1/4 c. cacao powder
1/4 c. fresh mint leaves (optional)
1/2 tsp. peppermint oil
3 tbsp. responsibly sourced coconut oil, melted

Top layer:
1/4 c. responsibly sources coconut oil, melted
1/4 c. cacao powder
1 tbsp. pure maple syrup
A few dashes of peppermint oil  

Directions:
In your food processor, blend the almonds10-15 seconds until they form a course meal. Add the rest of the base layer ingredients, except the coconut oil, and process another 10-15 seconds to combine. Add the coconut oil and pulse a few more seconds to moisten the mixture.

Line a bread pan with parchment or wax paper. Dump contents into pan and spread evenly with clean hands. Press down firmly to mold. Place pan in the freezer until the top layer is ready.

In a small cup or bowl, whisk the top layer ingredients together until smooth. Pour over the bottom layer and return to the freezer for 1 hour to harden. Cut into desired dimensions. Store in freezer in airtight container.

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Raw Carrot Cake Bites with Coconut Cream Topping (Raw,V,GF,Paleo,RSF)

Raw Carrot Cake Bites with Coconut Cream Topping. These bite of spring are gluten-free, vegan, refined sugar-free and paleo. Find the recipe at www.fernsandpeonies.com

Time: 2 hours cashew soak, 20 minutes to make, 1 hour in freezer

Ingredients:
Base layer:
1/2 c. raw almonds
1/2 c. raw walnuts
1 c. dates
3/4 c. shredded carrots
1/4 c. shredded coconut
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
zest from 1 orange

Top layer:
1/2 c. raw cashews
1/3 c. solidified top of can of organic, responsibly sourced, coconut milk (not carton kind)
2 tbsp. coconut water from the can of coconut milk
2 tbsp. responsibly sources coconut oil, melted
2 -3 tbsp. pure maple syrup, sweeter to taste
1 tsp. vanilla extract

Garnish:
Chopped raw walnuts
Orange zest

Directions:
Two hours before beginning, soak the cashews in double the amount of water for at least 2 hours. Drain and set aside.

In your food processor, blend the almonds and walnuts10-15 seconds until they form a course meal. Add the rest of the base layer ingredients, except about 1 tsp. of orange zest,  and process another 10-15 seconds to combine.

Line a bread pan with parchment or wax paper. Dump contents into pan and spread evenly with clean hands. Press down firmly to mold. Place pan in the freezer until the top layer is ready.

In the cleaned food processor or a Vitamix, add drained soaked cashews and the rest of the top layer ingredients. Process for a minute or two, stopping to scrape down sides. It is ready when it resembles a creamy consistency.

Take the pan out of the freezer and pour the top layer on. Spread evenly and garnish with chopped walnuts and reserved orange zest. Put back in the freezer until hardened, approximate one hour in total.

Remove by the parchment paper and place on cutting board. Cut into bite sized pieces. Serve after 10 minutes at room temp. Store any leftovers in the freezer.

Makes approximately 15 bites.

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Cherry Walnut Brownies (Raw, GF, V, Refined SF)

Raw Cherry Walnut Brownies. These beauties are not only raw, but they are also vegan, gluten-free, and refined sugar-free. Find the recipe and more at www.fernsandpeonies.com

Time: 1 hour to soak, 20 minutes to make, 1 hour in freezer

Ingredients:
Base layer:
1 c. raw almonds
1 c. raw walnuts
2 1/4 c. pitted dates
2 tbsp. cacao nibs
1/3 c. chopped dried cherries
1/3 c. chopped walnuts
2 tbsp. liquid coconut oil

Top layer:
1/2 c. pitted dates, soaked for 30 minutes
1/2 c. cacao powder
1/4 c. unsweetened almond milk
1/4 tsp. kosher salt
1/4. c. liquid coconut oil
1/4 c. filtered water

Garnish:
1/4 c. chopped raw walnuts
1/4 c. chopped dried cherries

Directions:
An hour before beginning, start soaking the top layer’s 1/2 c. pitted dates in double the amount of water for an hour. Drain and set aside after an hour.

For the bottom layer, in your food processor pulse the almonds and walnuts10-15 seconds until they form a course meal. Add the dates and process for 30 seconds until combined. Add the rest of the base layer ingredients (nibs, cherries, walnuts and coconut oil) and pulse a few seconds to incorporate.

Line a pan with parchment or wax paper. Dump contents into pan and spread evenly with clean hands. Press down firmly to mold. Place pan in the freezer until the top layer is ready.

In the cleaned food processor, add drained soaked dates, the cacao powder, the unsweetened almond milk and kosher salt. Process for a minute, stopping to scrape down sides. In a separate cup, add the liquid coconut oil and filtered water together. With the food processor going, slowly pour in the oil/water mixture in through the top hole. Blend for another minute minutes, until it resembles a creamy frosting consistency.

Take the pan out of the freezer and pour the top layer on. Spread evenly and garnish with chopped walnuts and chopped dried cherries. Put back in the freezer until hardened, approximate one hour in total.

Remove by the parchment paper and place on cutting board. Cut into squares. Store any leftovers in the freezer.

Makes approximately 16 - 20 squares.

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Individual Mini Lemon Cheesecake (GF,V,Raw, Refined SF)

Vegan. Gluten-free. Raw. Refined Sugar-free. All that and easy to make. These Individual Mini Lemon Cheesecakes are cool and refreshingly delicious! Find the recipe on the blog at www.fernsandpeonies.com

Time: 20 minutes to make (5 hours soaking, 2 hours freezing)

Ingredients:
Crust:
3/4 c. raw almonds
1 c. pitted dates
1/2 c. gluten-free oats
2 tbsp. responsibly sourced coconut oil, melted

Filling:
1 1/2 c. raw cashews, soaked for 5 hours
1 can full fat coconut milk, frozen for 5 hours
1/4 c. pure maple syrup
Zest from 2 lemons, divided
Juice from 2 lemons

Directions:
Line all twelve muffin tins with paper muffin liners.  Set aside.

In a food processor, process the raw almonds until a course meal forms, about 20 seconds. Add the pitted dates and oats and process another 20 seconds or so until combined. Add the coconut oil and process another15 seconds.

Using your ice cream scooper, scoop out the crust into each tin evenly. Using the bottom of a 1/4 or 1/8 c. measuring cup, firmly press down the crust. Set aside.

After cleaning your food processor, drain and rinse your soaked raw cashews. Process them for a full minute until a creamy texture forms. Taking a spoon, scoop off the frozen cream from your frozen can of coconut milk while leaving the 1/4 can of water at the bottom (this is not used in this recipe). Add the maple syrup, lemon juice, and half of the lemon zest. Process for a good 2 minutes or more to form a thick but creamy consistency. It will be a little lumpy due to the cashew, but for the most part this should have the texture of a custard that has not “set” yet.

Using your clean ice cream scooper, scoop out the filling on top of the crust in the tins. You should end up filling each to the top of the paper muffin liner. Sprinkle the top of each with the remaining lemon zest.

Place the muffin pan in the freezer for at least 2 hours to set. Let warm up for about 5 minutes and then pull them out of the muffin tins—you might need to wedge them out with a butter knife. I like to take the paper off at this point and discard. They will probably need to sit an additional 10 minutes to thaw more. These are best eaten cold and still semi frozen. If you are making these for you—and you alone—to eat, set all twelve on a large plate and put back in the freezer for another hour to harden more. Then store in a plastic container with a lid and use wax paper between layers. They are ready to pull out of the freezer 15 minutes before you are ready to eat!


Serves 12.

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Raw Amaretti Balls (GF,V,Refined SF)

Raw Amaretti Balls with three options - try them deliciously plain, with chocolate drizzle, or as a thumprint with your favorite jam. Find this and more vegan and gluten-free recipes at www.fernsandpeonies.com

Time: 15 minutes

Ingredients:
2 c. raw cashews
1 1/2 c. medjool dates
3 1/2 tbsp. liquid responsibly sourced coconut oil
1 tsp. organic almond extract

Optional toppings:
Favorite fruit jam or

Chocolate Drizzle -
1/2 c. vegan chocolate chips
2 tsp. liquid responsibly sourced coconut oil


Directions:
In your food processor, blend the raw cashews 15-20 seconds until they form a fine meal. Add the dates and process for another 15-20 seconds until you only see small bits of the dates in the mixture. Add the coconut oil and almond extract and mix for another 15-20 seconds until a ball forms.

With your clean hands, form into small balls by pinching off a portion and rolling between your hands. Work gently and they will come together.

Optional toppings:
Jam Centered Balls:
Place the balls on a parchment paper lined pan or plate. With your finger, push into the center of the ball which will flatten it slightly and form a small bowl in the middle. Work the edges a little with your hands to fill in any cracks and re-round the edges. With a spoon, fill the small bowl with your favorite jam. Place in the freezer for half an hour to harden.

Chocolate Coated Balls:
Place the balls on a parchment paper lined pan or plate. In a small glass bowl, heat the chocolate chips in the microwave for 30 seconds. Remove and with a spoon, stir a little. Repeat for another 30 seconds, stir and repeat again for another 30 seconds. This time when you stir you will most likely be completely melted. Add the 2 teaspoons of liquid coconut oil and stir again. If it is not liquid enough, return to the microwave for another 15 to 30 seconds. Do not over nuke your chocolate sauce though. Drizzle or dip your balls in the sauce and return to the parchment paper lined pan/plate. Place in the freezer for half an hour to harden.

Store your uneaten balls in an airtight container in the refrigerator or freezer.

Makes 16 large or 20 small balls.

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