avocado banana chocolate milkshakes with vanilla bean coconut cream

I assure you, these WILL bring all the health-conscious and morally compassionate boys to the yard. What other kind would you want running around on your lawn anyway? The recipe is a rich, creamy, chocolate milkshake made with bananas, avocado and dates. I topped it off with whipped vanilla bean coconut cream and cacao nibs. It is actually perfection, and I don't take any credit - as per usual, this is all thanks to Momma Nature. 

If you don't like or have avocado, you can use this "milkshake" recipe instead. It basically just has more bananas and is equally delicious, in my humble opinion. 

I guess sometimes you just need to drink a giant whole food milkshake, not stopping to breathe, and fighting anyone who tries to steal a sip, then of course lick the glass clean afterwards... right!? I mean, it contributes to a healthy mind and body! Necessary pleasures are... necessary.

I WILL say that this recipe has a proud amount of fat - but don't run and hide from me just because I said that, okay? They are super healthy fats that your gorgeous bod needs to thrive. Just keep your other fat intake low on the day you eat this and you ain't got nuttin' to worry about. In fact - expect to see your skin and hair look a bit shinier. Coconut milk is mega awesome for you, and so is the mean, lean, green avocado.

avocado banana chocolate milkshakes with vanilla bean coconut cream: serves 3 or 4

Chocolate millshake or use this recipe:

1 avocado

1 banana

1 cup dates

1 large scoop Vega chocolate protein powder (or 2 tablespoons cacao powder + 1/4 teaspoon stevia)

1-2 cups vegan milk 

1-2 cups ice

Whipped coconut cream:

1 can coconut milk, left in the fridge or freezer overnight

Bean from 1/2 vanilla pod

1/8 teaspoon stevia 

To make the milkshake: blend all the ingredients until smooth, adding as much vegan milk and ice as needed to make it thick, creamy and cold. Adjust according to taste, then fill up 3 or 4 glasses.

To make the whipped cream: take the can out of the fridge - DON'T SHAKE IT! Open it gently and scoop off the solid fat that has settled on the top. Put it in your mixer bowl (I have a Kitchen Aid), or a normal bowl if you have a handheld mixer. Add the stevia and vanilla beans and whisk until stiff peaks form. Top off your glasses with it and enjoy the heck out of what you just made. 

orange lavender pudding with cashews

This recipe creates a pudding that is creamy, fresh and - let's face it - pretty cute. I love using fruit in desserts because... okay wait do I actually have to explain? This is a raw, vegan blog; obviously I like fruit. It's colourful, naturally sweet, nutritious and generally the all-around perfect food. You can practically live off fruit. The benefits of eating nature's vibrantly coloured candy are too many to count. Just eat a lot of it, okay?

Last night I was scouring the internet looking for some dessert recipes I could turn into raw vegan versions. I didn't actually find a recipe for an orange pudding but somehow it got lodged in my brain and stayed there. So I made it. At 10:00 PM while dancing to lame pop music. Yep. The idea to add lavender came this morning, while I was setting up the pudding for photos. I know I say this about a ton of things like chocolate, dates, bananas, coconut, etc. - but you really can't go wrong with lavender!

The recipe can't get much simpler or more whole-foods: blend some cashews, dates and oranges. Add some coconut oil and put it in the fridge. Sorted (as they say in the UK)! The next morning you have a luscious, sweet citrus infused treat to enjoy at anytime of the day because it's so healthy. Pudding for breakfast? Excellent. Lunch? Good choice. Snack? Go for it. Dinner? Alright, you must really like pudding. You should probably eat something else with dinner. Weirdo.

orange lavender pudding: serves 4

2 peeled oranges
1 cup cashews
1 cup dates
1-2 tablespoons melted coconut oil
1 teaspoon dried lavender flowers

Blend all the ingredients until smooth. If it is too thick, add the juice of another orange or two. Scoop into small, single serving dishes (like ramekins) and leave in the fridge overnight. The next day decorate the pudding with orange zest and slices, and more lavender flowers if you like. Get sexy with it. 

vanilla chocolate chunk cheesecake with peanut butter + coconut

This is my new favourite recipe, and you can probably see why. Chocolate, peanut butter, banana, coconut, vanilla - all in one gooey, decadent cheesecake. Just... YES. I made this for my boyfriend as an apology cake and I'm pretty sure it guarantees I am forgiven. Although I may have just jinxed it... Nawwwww. I'm good. Look at this thing. 

Seriously, make this for people who call you mean names for being vegan or eating healthy. They will never mock your diet choices again. It tastes so deliciously dirty. I crammed a piece into my mouth (sans cutlery) while moaning "OH. MY. GOSH." The boyfriend had two slices before it was even dinner time. 

A couple side notes: I sprinkled some date pieces, coconut flakes and cacao nibs throughout the layers for extra texture - I recommend doing this. The dates are chewy, the cacao nibs are crunchy, the coconut flakes are... coconut-y goodness. Also, I decorated the top with some chocolates I had made the day before. You can use my raw chocolate recipe here. 

vanilla chocolate chunk cheesecake with peanut butter + coconut: 

Crust:

1 cup oats (or buckwheat if you want it GF)

1 cup dates

Cheesecake:

2 or more bananas

1/4 cup melted coconut oil

2 cups cashews

1 1/2 cups dates

1/4 cup liquid sweetener, like maple syrup, if desired

Beans from one vanilla pod (or 1 teaspoon vanilla extract) 

Water, as needed

1/4 cup cacao or carob powder

Topping:

3 tablespoons raw chocolate

3 tablespoons raw peanut butter (or you can use regular - it's up to you)

To make the crust: process the oats (or buckwheat) and dates until they stick together. Press into the bottom of a spring form pan and put in the fridge. 

To make the cheesecake: blend all ingredients - EXCEPT cacao or carob - until very smooth. Add as little water as possible to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener or another banana. Now take out half the batter and put in a bowl. Add the cacao or carob in the remaining batter that is still in your blender and blend until it's incorporated. Now spread the vanilla layer and the chocolate layers on your crust, alternating a few times. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy! 

carob caramel tarts with coconut

These are just plain good. They are the perfect recipe for anyone because raw food skeptics will be like: "Oh snap. This is HEALTHY?" and you guys who already know raw vegan food is delish will say: "Mmm, what a wonderful world. I love Emily so much." Yes. You will say it.

Anyway, what I am saying is that this is a great treat to make for people you want to convince veganism is an awesome lifestyle and diet choice. They are straight up chocolate and caramel filled goodness that any mouth can appreciate. If you don't like chocolate, caramel or coconut... I'm worried about you. Seriously.

Now I have been saying "chocolate", but I've been lying. I do that. I actually used carob in this recipe because (a) I ran out of cacao but also (b) because I LOVE carob and felt it should get some recognition. Sometimes I prefer carob to chocolate, to be honest. It is a little sweeter and has a unique deliciousness all to it's own. I think it tastes fruitier.

Just like cacao, carob has a plethora of health benefits. It's got tons of antioxidants, fiber and nutrients. It has less fat than chocolate, and is sweeter. But if you really can't be swayed to try it - or you think it's nasty and gross - go ahead and sub in cacao or cocoa. I won't beat you up or anything. Although... I could. Vegan muscles yo. Thank you, kale and tempeh.

carob caramel tarts with coconut: makes about 7

Crust:

1 cup cashews

1 cup walnuts

1 cup dates

Caramel layer:

1 cup dates

2 tablespoons melted coconut oil 

1 teaspoon vanilla

Pinch of salt (optional) 

Water, as needed (around 1/4 cup) 

Carob layer:

1/4 cup carob 

2 tablespoons melted coconut oil

1/2 cup dates (or maple syrup) 

Water, as needed (around 1/4 cup) 

To make the crust: pulse the nuts into crumbs in your food processor. Add the dates and process until it can stick together. Press into the bottom of lined tart or cupcake tins and set aside. 

To make the caramel: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread into the bottom half of each tart crust and put in the fridge. 

To make the carob part: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread on top of the caramel layer of each tart crust and put in the fridge until they have set, about 30-60 minutes. Take out of the molds, top with coconut flakes and enjoy!

banana chocolate caramel ice cream cake

I dreamt about making this cake so I figured I better do it in what we like to call "reality" as well. It consists of banana vanilla ice cream, date caramel and avocado chocolate pudding. I decorated it with bananas and a goji berry coulis, but that's optional. I just like adding other colours for contrast. The crust is also optional, it's there to add another texture.

I consider food a form of art. Not simply because of it's visual appearance, but more so because of what it symbolizes: a beautiful, symbiotic relationship between our bodies, our selves and what we are made of. What we choose to consume and put in our precious bodies is literally what we choose to become, physically speaking. I want to be creamy bananas, gooey dates and luxurious avocados. Not the greasy, fried dead body parts of my friends. No thanks - that's gross. 

The banana ice cream got a bit icy (Boo.) so let this cake thaw for about 20-30 minutes until it gets creamy again. It's gonna be hard not to eat half of every layer as you make them and put them in bowls. I know I did. Like, what the heck, Nature - why you gotta be so awesome all the time? You're making the rest of us look bad. All I can do is play with your perfect creations and pretend to take credit for "making" them. Shh...

banana chocolate caramel ice cream cake:

Crust (optional):
1 cup almonds
1 cup dates

Caramel:
1 cup dates
1/4 cup water
1 tablespoon almond butter

Chocolate pudding:
1 avocado
1/4 cup cacao 
1 tablespoon nut milk
1/4 cup agave nectar (or 1/2 cup dates + 1/4 cup water)

Banana ice cream:
3 frozen bananas
seeds of one vanilla pod

Goji berry coulis (optional):
1/4 cup dried goji berries
3 tablespoons agave nectar
1/8 cup water

Make the crust: pulse the nuts in your food processor until they become crumbs, add the dates and process until combined and sticking together. Press into the bottom of a spring form pan and set aside.

Make the caramel: process the ingredients in your food processor until smooth, thick and creamy. Place in a bowl and set aside. Follow the same instructions for the chocolate pudding and goji berry coulis.

Make the ice cream: blend the bananas and vanilla in your high speed blender until thick, smooth, creamy and white. It may take a minute but then it changes into ice cream really fast, so pay attention.

Assemble the cake: spread the ice cream in the bottom of your spring form pan and then spread the caramel over that, mixing it into the ice cream a little with a spatula. Then carefully spread the chocolate pudding over this and put in the freezer overnight. When it's ready, let it thaw for 20-30 minutes then decorate with the coulis and serve with bananas and other fresh, organic fruit.

cinnamon chia pudding with banana, dates & almond butter

This was what I had for breakfast this morning after finishing my short juice fast last night (I had raw zucchini noodles with kale pesto) because chia is a great cleaning food. Its soluble fire gels up when stirred with water and when you eat it, it literally goes through your digestive system soaking up toxins and junk you don't want in there. Think of it as a sponge. But then that's not very appetizing... hmm. A yummy sponge? No, never mind.

Anyways - it's delicious and SUPER nutritious. It is one of the most nutrient-dense seeds on the planet as a matter o' fact. Just look it up on the world wide interweb and see for yourself! Make it anytime of the day for a filling snack or meal.

cheery chia bowl: serves one

2 tablespoons chia seeds mixed with 1/4 cup water

1 sliced banana

Small handful each of pumpkin seeds, goji berries and hemp seeds

1/4 teaspoon cinnamon

1 teaspoon maple syrup/raw honey/other sweetener

3 pitted, sliced dates

1 tablespoon almond butter (optional)

The chia seeds and water should make a gel-like substance after sitting for a few minutes. Add in the all the other ingredients - and whatever else you like - and enjoy! 

raw gingersnap cookies

Before going vegan I was not the biggest fan of conventional gingersnaps to be honest with you. But now that I have made a raw version I'm in this holiday cookie's heaven! I mean, when I actually think about it - what is there not to drool over? Cinnamon. Ginger. Dates. Make it into a cookie and sprinkle a bit o' raw sugar on top. Salivating at every word. These are just as good as the baked, processed version but you can feel completely proud of yourself for giving these to loved ones over Christmas, because not only are they delicious - they are healthful. I'd rather give gifts that promote health, sexiness and long life than ones that cause heart and weight problems.

Blunt but true. 

raw gingersnap cookies: makes a dozen or so

2 cups raw flour (grind raw rye berries or oat groats into flour in your blender) OR almond flour
1 1/2 cups dates or raisins 
1/8 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons of fresh, peeled ginger
1-2 teaspoons cinnamon powder 
1 tablespoon unsulphered molasses 
2 tablespoons maple syrup (optional) 
2 tablespoons melted coconut oil
raw sugar to garnish

Blend all ingredients together in your food processor until it forms into a delicious ginger-cinnamon ball of raw goodness. Stick this in a bowl in the fridge for an hour and then shape it into as many little balls as you desire. Put these on wax paper and sprinkle on raw sugar. Stamp each one down with the bottom of a jar. Refrigerate overnight or at least for a few hours, then eat. Mmm. Another option is to dehydrate for a few hours so they actually "snap". 

HEY (update): one of my readers is smarter than me and passed on this idea: you can make gingerbread men with this!

chocolate tahini caramel delights

imagine a giant peanut butter cup... change the peanut butter into tahini-cashew butter. add a bite of caramel in the middle. turn it into an ice cream version. then make it vegan and raw. the final result is this recipe.

i wanted to do something with the sesame seed butter we had, and also make a fancier spin on a PB cup. so here ya go. i hope you like them... okay, you'll love them. unless you're crazy, or have a phobia of chocolate (actually a legitimate disorder, it is called xocolatophobia). the raw caramel is also divine in the middle. i ate the extra on it's own with an organic apple.

the ice cream part was actually a mistake, but the kind that makes things better (don't ya love those? they're kinda rare). my chocolate recipe had too much liquid and so didn't solidify like normal chocolate. i had to freeze it to make it harden, but it ended up even more delicious as a frozen treat. let's hear it for helpful mistakes!

these photos were taken with my brand new camera (new to me anyway... got an excellent deal on good ole craigslist for a basically unused canon T2i... thank you, internet!) and i couldn't be happier with them. such an improvement not only over the little beginners one i have been having to use the last couple months, but even my previous DSLR! i am a happy camper.

a funny thing to note: i prefer using a picture quality setting called "RAW", it essentially means the photo is unprocessed and completely unedited, saved just as i took the photo whereas JPEG photos are changed slightly to be saved as such. it is funny because (as your clever little mind may have figured out) my photos are just like my food! RAW and UNPROCESSED.

time to giggle. 

my weekend has been pretty lovely. we are back to normal vancouver weather - rain. i love it. i missed it. i am glad it's returned. have you noticed the rain makes everything cozier? when you are inside anyways... getting stuck in the pouring rain and wind while waiting for a bus doesn't exactly compare to snuggling with your boo by the fire with raw hot chocolate and a kitten...

everything is better with a kitten.

ginger chocolate cups with sesame-cashew butter & caramel: makes about 9

ginger dark chocolate:
1 cup dates, soaked in just enough water to cover them
1/4 cup melted coconut oil
1/4 cup cacao 
1/2 teaspoon vanilla bean powder
1/4 teaspoon ginger powder (or 1 teaspoon shaved ginger root)
1/8 teaspoon salt

sesame-cashew butter:
1/2 cup tahini (sesame seed butter)
1 cup raw cashews

raw caramel:
1 cup dates, soaked in water for few minutes
1/4 cup agave/maple syrup/raw honey
1 teaspoon vanilla
1 teaspoon salt
1/4 cup melted coconut oil

to make the chocolate, blend all ingredients (including the soak water from the dates) until smooth. you may need to add some more water if it's too thick. you could also add a liquid sweetener. set aside in a bowl.

to make the nut butter, blend together the tahini and cashews until smooth. set aside in a bowl.

to make the caramel... you guessed. blend all ingredients until smooth. and yes... set it aside in a bowl.

now the assembly *cue epic music* cover the inside of lined cupcake tins with half of the chocolate. put in the freezer for 10-20 minutes until hardened. put in a layer of sesame-cashew butter, then a dollop of caramel. put back in freezer for 10 minutes. then cover the top with another layer of nut butter and then chocolate. let them set in the freezer overnight, somehow they are better the next day. i topped mine with a cashew to make 'em cute.