Raw Vegan Mini Peanut Butter Caramel Pies

I absolutely love making raw vegan desserts! When I first began creating my own recipes I had many, MANY failures. In fact for every recipe I loved there were at least 2-3 failed attempts (just ask my husband and appointed “taste tester”, poor guy). Over the past year of using these ingredients I’ve come to learn more about combining them – what works, what doesn’t, what’s too sweet, what’s bland etc. Now it’s fairly easy for me to get in my kitchen, see what we have one hand, and create something pretty delightful. Trust me when I tell you, these bad boys are pretty delightful!

You could easily make this recipe one larger pie, but I like to make things mini size for my daughter. It’s just easier to portion things out that way, plus she thinks they’re cute! This particular recipe is so forgiving. In all honesty, I usually don’t ever measure out my recipes. I eyeball everything and taste test as I go. I think one of the best things about raw vegan desserts is you can munch on it as you make it – no raw eggs to worry about and it doesn’t have to be baked! So I encourage you to taste test along the way and make adjustments as you go. That’s the easiest way to ensure a recipe turns out the way YOU like it. Speaking of recipe, let’s get to it..

 

 

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Ingredients:

CRUST
1 cup ground gluten free oat flour
10 pitted medjool dates
2 tbsp raw cacao
2 tsp raw maple (add more as needed for blending)

Blend all in your food processor until well combined. Press in the bottom of your lightly oiled cupcake pan.
(I dabbed my finger in a bit of coconut oil and lined the bottom/sides).
Freeze for 20 minutes.

FILLING
1 1/2 cup soaked gooey pitted medjool dates
(very important that they are juicy and soft – using quality dates make all the difference!
Soak them in warm water for 10-15 minutes to soften even further then drain before using.)
2 tbsp raw peanut butter
1-2 tsp almond milk
1 tsp melted coconut oil
1 tbsp raw maple
2 squirts vanilla creme stevia (or 1 tsp of pure vanilla)

Top with cacao nibs

Blend all together until creamy, adding almond milk as needed to help blend.
Fill tins and top with Vitacost cacao nibs. Freeze for 2 hours.

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I use a butter knife to loosen the sides and they pop right out. Let them set at room temp for 10 minutes and then enjoy!

After they’ve been frozen and removed from their tins they can be stored in the fridge.

I hope you all are having a great day!!
xo Sarah

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Roasted Garlic & Smoked Paprika Okra

Any time I eat okra, I can’t help but think of my sweet Nana. I remember vividly as a child, watching her cook in her little kitchen – a small framed woman bursting with this warm gentle spirit. She made everything from scratch, and without measuring a single ingredient, her recipes came out perfect every time. A good motto for us in our kitchen is “WWND” (what would Nana do). She’s not with us anymore, but she is missed greatly by all the people she left behind here – that precious woman left her mark in many hearts.

One of my favorite things she use to make was her homemade crunchy fried okra. I can’t promise that her recipe was healthy, low fat, or low calorie – but it was delicious. Like, eat 3 plates full and crawl to the living room for a 5 hour nap/coma kind of delicious. My diet has evolved pretty drastically over the years, but my love for okra stays the same. My recipe is different though – I bake instead of fry, and use fresh seasonings instead of breading. It brings out the true taste of the vegetable that I love so much, and allows me to still enjoy a meal that brings back such sweet memories.

Take a bowl full of fresh okra and cut into large piece

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Add 2-3 tbsp vegetable broth to coat, so the seasoning sticks.

Sprinkle of garlic powder, smoked paprika, and natural pink salt.

Bake on non-stick foil at 375F for 40-45 minutes, flipping halfway through.

 

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Easy as that – delicious, oil-free, baked seasoned okra. I hope you enjoy, friends!

 

Have a beautiful day!

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