Raw Vegan Mini Snickers “Cheesecake” Two Ways || Gluten-Free, Refined Sugar-Free, Dairy-Free

 

When it comes to quenching my husbands insatiable sweet tooth, I find the challenge intriguing. It never fails – around 8:00 pm he wanders into the kitchen and opens the pantry, giving it the “maybe if I glare at you long enough you’ll produce something sweet and delicious” stare.  I like to have some type of vegan treat made up for those moments, so he has a healthier option to go to than the typical desserts we both grew up eating.

Needless to say, when he found out there were snickers cheesecakes in the freezer he didn’t wait until 8:00 that night to eat them! I believe the term is “wolfed them down”. These were so fun to create, and the different variations you can make with this simple recipe are endless. So, let’s get started..
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Ingredients:

Crust:
1/4 cup walnuts
1/4 cup macadamia nuts
4 large pitted/soaked medjool dates
Pinch of salt
1 tbsp gluten free oat flour
1 tbsp mini cacao nibs

Peanut Butter Snickers Cheesecake mix:
1 ripe banana
1 tbsp agave
1/4 cup raw peanut butter
1/4 cup coconut milk
1 tbsp melted coconut oil
1 tsp pure vanilla
palm full of raw peanuts

Chocolate PB Snickers Cheesecake mix:
Same ingredients as above, add 1-2 tbsp raw cacao.

Instructions:

For the crust – In food processor, process first 4 ingredients then stir in cacao nibs.

Sprinkle oat flour in the bottom of each mini cheesecake dish or one small/medium size dish (this helps it to not stick to the bottom).
Press the crust into each tin and set aside.

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Next, blend all PB Cheesecake ingredients (minus the raw peanuts) – add raw peanuts nuts over the crust and pour PB cheesecake mixture in two ramekins.

Use the left over mixture and add 1-2 tbsp raw cacao to it – blend and add to last ramekin.

Put each cake into the freezer for 3-4 hours.

 

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Once frozen, pop out of the ramekins and let set for 1-3 minutes to soften before eating.

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And there you have it folks, creamy dreamy deliciousness.

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I hope your Wednesday is beautiful!

xo Sarah

Vegan Cinnamon Berry Fig Bars | Oil-Free, Gluten-Free, Sugar-Free, Fat-Free, Dairy-Free

Well friends, it is officially the first day of fall. I am so looking forward to all the things this season brings – chunky knit sweaters, homemade soups, cool evenings at the park, orange colored trees, and baking like it’s my job. This is such a comforting time of year. I wanted to kick it off with a new recipe, so I got my little 3 year old sidekick in the kitchen and we came up with these – cinnamon berry fig bars. The perfect “first day of Autumn” breakfast.

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Ingredients:

3 ripe organic bananas
1/2 cup organic unsweetened applesauce
1 1/4 cup organic gluten-free oats
1/4 tsp natural salt
1 tsp organic baking powder
1 tbsp ground cinnamon
1 cup mixed frozen berries
2-3 figs

To a large bowl, add:

3 ripe organic bananas
1/2 cup organic unsweetened applesauce
1 1/4 cup organic gluten-free oats
1/4 tsp natural salt
1 tsp organic baking powder

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Pour into bowl and mash all together. Add 1 tbsp ground cinnamon.

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Mix well. Spoon half the oat mixture onto parchment paper and spread into desired shape.

Next, to your food processor add:

1 cup blended frozen berries (I used pomegranate, strawberries, raspberries, and blackberries)
2/3 figs (fresh or dried)
Blend on high until all if combined and easily spread.

Spoon your berry mixture in top and spread evenly.IMG_5904.PNG

Add the rest of your oat mixture in top and spread to cover the berry layer. Bake at 375F for 30-35 mins or until firm in top.

Let cool and then cut and serve!

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Hope you all enjoy them as much as we did this morning. Happy fall to each of you – from my little one and me!

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xo Sarah

The Perfect Oil-Free Baked Potato Wedges with Vegan Sriracha Cashew Cream Sauce

My goodness, is there anything more satisfying to the soul than warm carbs? A big plate of fresh baked wedges, my cozy bed, and a really good book (deep sigh..) – now, I know the typical french fry is seen as one of those foods we dare not eat unless we want it stuck to our thighs, but that isn’t even close to what the real thing is. I’m talking slightly crispy on the outside, warm and soft on the inside, bursting with natural flavor – void of the excess chemicals and oils that our friendly fast food chains love to coat on. These are the kind of complex carbs our bodies thrive on!

Carbohydrates get a bad rap here in the US. I am constantly hearing about the fad “low-carb diets” that allow you to drop weight quickly – but there is nothing about these fad diets that will sustain a healthy lifestyle or a healthy weight in the long run. Our bodies need these complex carbs – GOOD carbs, to live an active life! So don’t quit the carbs, quit the chemicals. Quit the processed “foods” that are literally created in labs, and start indulging in more fuel from the earth. Your body will thank you for it, I promise.

 

The Perfect Baked Wedges with Sriracha Cashew Cream Sauce| southernblondevegan.com

Baked Oil-Free Wedges:

Simply wash and peel 1 sweet potato, and 1 regular potato.
Cut into wedges and dump in a large bowl.
Pour enough vegetable broth over the fries to evenly coat.
Season with garlic powder and my favorite pink natural salt (pictured below) – bake at 375F for 45 minutes on non-stick foil, flipping halfway through.

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Let them crisp up for 3-4 minutes on the sheet after you take them out.

Sriracha Cashew Cream Sauce:

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1/2 cup soaked (overnight) cashews
1 tbsp Sriracha (more if you like more heat!)
1/4 cup unsweetened original almond milk
1 clove minced garlic
1 tbsp nutritional yeast
1 tsp pink natural salt

Blend on high in your food processor until creamy. Enjoy friends!

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I also recently did an interview with a herohealthroom.com – (Interview with Sarah Argo of SouthernBlondeVegan.com)-  about some of my personal reasons behind a vegan diet, raising my toddler vegan, and advice I would give to anyone interested in making the transition. Definitely check out this website for great healthy inspiration!

 

I hope your week is lovely. Life is good today.

xo Sarah

 

 

 

Homemade Marbled Vegan Chocolate Espresso/Cinnamon Vanilla Creme Banana Bread

The smell of banana bread filling my little house, permeating every corner is enough to ensure a good day ahead. There is something so comforting about baking to me – just getting in the kitchen and experimenting with all my favorite flavors and textures until I come up with something new. A new recipe to add to the book I plan to hand down to my daughter, that she can add to, and one day and hand down to her babies. Getting in the kitchen with her and watching her little hands as they carefully add in the flour, try to peel the bananas, and attempt to spoon in the cacao powder (which spills out just a bit, every time) – just does things to my mamma heart. Life is about these little moments. These sweet little moments, that create richness and a calm to these crazy lives we lead.

So here is our creation of the day. Our hands got messy, our counters got dirty, and our tummies got full. That is a successful Sunday morning my friends.

Homemade Marbled Vegan Chocolate Espresso/Cinnamon Vanilla Creme Banana Bread

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Ingredients:

1 3/4 cups whole wheat flour (can sub for gluten free flour if you need to!)
4 super ripe bananas
3 tsp baking powder
1/3 cup melted coconut oil
2 tbsp pure raw maple (can use raw agave if you prefer)
1 tsp salt
2 tbsp cacao
1tbsp strong brewed coffee
1 squirt vanilla Creme Stevia
1 tbsp ground cinnamon

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Instructions:

Blend together first 6 ingredients and divide in half. To one half – add cacao and strong brewed coffee and blend. To the other half, add vanilla creme and cinnamon and blend. Add chocolate espresso mixture to oiled bread pan, then add cinnamon vanilla creme mixture on top and swirl together. Bake at 350F for 40 mins. Serve warm.

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I hope your Sunday is sweet – full of delicious little moments to calm the busy in your life.

All the love,
xo Sarah

Creamy Cinnamon Oats with Fresh Figs, Sliced Bananas, and Raw Vegan Coconut Brownie Bites

The cool breeze in the air today is whispering reminders that fall is near. Of all the seasons, fall is the one I savor most. It brings with it endless little pleasures! Nothing is more cozy on a fall morning than warm, thick, creamy oats. It’s the perfect day starter! Add in an over sized throw blanket with cuddles from my little girl and you have officially painted the picture of my perfect morning.

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Creamy Cinnamon Oats:
Add 1/2 cup organic old fashioned oats and1/2 cup unsweetened almond milk to a microwave safe bowl.
Microwave on high for 2 1/2 minutes – let set for 2 minutes.
Stir in 1 tbsp organic ground cinnamon and 2 packets of raw Stevia.

Raw Vegan Coconut Brownie Bites:
Blend 4 pitted Medjool dates, 1/2 cup raw almonds, 2 tsp melted cocout oil, 2 tbsp shredded coconut,
and 1 tbsp raw cacao in your food processor. Pour into small mold and freeze for 2 hours.
Remove from freezer and cut into chunks.

Add all together and enjoy!

Today also marks the anniversary of a very painful day for us in the United States. My heart is heavy for those who were effected by the terrorist attacks on 9/11 but my heart is also hopeful, having seen this country pick itself back up from that day. My prayers are with those who may have lost loved ones – I long for a world where people love and respect every living being and their right to life.

All the love,
xo Sarah

Cinnamon Roasted Figs and Fuji Apples

How heavenly are figs? I have yet to meet someone who eats them and doesn’t respect their gooey creamy delicious sweetness! I love to really play these bad boys up by slow roasting them with my favorite apple (Fuji, of course!) and let the flavors intensify and melt together like the heavenly gifts from God that they are! If you think I’m being dramatic, you just need to try this. You’ll become a bit zealous for them too!

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Simply slice 3 organic figs and 1 organic fuji apple into bite size chunks and sprinkle with cinnamon
and a bit of organic Stevia (optional) – roast at 375F for 15 mins on foil.
Take out of the oven and fold foil over to steam them together. Eat warm. Eat slow.

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I hope you enjoy! God bless the rest of your day.
xo Sarah

Introduction – Vegan Zucchini and Squash Noodles with Cauliflower Sriracha Alfredo

Hello everyone! I’ve been wanting to create a new blog for awhile now – a space where I can connect deeper with the vegan community, and those of you who may have an interest in it. I have a genuine love for people and that’s where a lot of my passion to share this cruelty-free lifestyle comes from. I want each one of you to be able to exist in a way that gives you vitality and freedom, and a large part of that has to do with what you put in and on your body.

So for those of you who may not know me, I’m Sarah! My desire for this blog is not to be a place for one-way communication, where I share my recipes/thoughts and you read and go on about your day. I want to find inspiration from you as well! Please respond to me, by posts, by email, on instagram, facebook – anything! I love to connect and explore new ways of thought, new friendships.

I’ve been vegan for 2 1/2 years now, and I’m thankful for every day of it. It changed my body and my spirit in the best ways possible! I also raise my 3 year old daughter vegan, and she is the most full of life, healthy, vibrant little being I know. I am thrilled to share some of my family’s favorite meals, snacks, and tips to eating vegan in this fast-food world!

This recipe is one that is so fun to make! We eat zucchini and squash noodles ALL THE TIME. It’s a staple! If you haven’t already purchased a Vegettie (or similar device) it makes the process of making these “noodles” a complete breeze. You can purchase one here: http://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W#

Vegan Zucchini and Squash Noodles with Cauliflower Sriracha Alfredo

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Ingredients:

2 large zucchini

2 large yellow squash

Cauliflower Sriracha “Alfredo”:

2 cups steamed cauliflower

1 tbsp sriracha (more if you like more heat!)

1 tsp liquid aminos or low sodium soy sauce

1 tbsp tahini

1-2 tbsp unsweetened original almond milk

1 clove minced garlic

salt/pepper

Instructions:

Noodle your zucchini/squash and lightly steam for 1-2 minutes. You don’t want them cooked – just softened a bit. Then be sure to drain them well, as they will release liquid.

Take all the ingredients for the sauce and pour into your food processor. Process until completely smooth and creamy!

Add to the sauce to your “noodles” and toss well. I sprinkled on some dried parsley flakes and a tiny bit of paprika.

This makes one very large bowl. You can easily double to make enough for a whole family!

Thank you so much for stopping by! If you have time, please feel free to introduce yourself and how you came across this blog. I am anxious to get to know more of you!

I hope your day is blessed.

xo Sarah