Chewy Raw Snickers {with Medjool Dates}

I served this incredibly simple and YET INCREDIBLY delicious dessert at a recent women’s retreat I offered…and they ALL went CRAZY for this chewy – caramel-chocolatey treat!

Thanks in advance for your patience as I am still finalizing exact amounts to be able to even call this a “recipe” BUT this will definitely offer you the guidelines you need to get started!

Trust me, this will be your new go to for healthy, raw desserts!

What you’ll need

A pack of organic Medjool dates

A jar of all natural peanut butter

~1/2 cup unsalted peanuts, crushed

For the homemade chocolate

1/2 cup raw cacao powder

1/2 cup extra virgin coconut oil

1-3 tbsp maple syrup, depending on how sweet you’d like the chocolate.

1/2 tsp cinnamon

1 tsp vanilla extract

a pinch or two of pink Himalayan salt

optional to add a pinch of cayenne

Method

Begin by preparing your homemade chocolate.
Add 1 inch of tap water to a medium saucepan. On top of it, place a glass or stainless steel bowl.
Turn the burner onto medium.
Add coconut oil into the bowl, and it melt.
Once melted, add in the remaining ingredients.
Whisk together until well combined, ensuring the heat is not too high.
Taste. Add more maple syrup as desired but remember the dates are already super sweet!
The chocolate should be a perfect balance between not too thin and not too thick. Add more oil (to thin) or cacao powder (to thicken) as needed.
Allow to cool and set aside.

Prepare a large plate of flat baking pan with parchment paper.
Prepare the dates by gently opening them in half with your hands to remove the pit.
Be mindful not to break them completely apart!
Fill each dates with 1-2 tsp of natural peanut butter.
Stuff the dates with some crushed peanuts.
Fold the dates back together and do your best to press the peanuts and peanut butter inside.
Place them in the fridge for 10 minutes to harden up the peanut butter (not necessary but it makes it way less messy)
Using your hands (or a spoon if you really want to!), dip the filled dates into the chocolate bowl. Do your best to cover the entire date.
Place on the baking tray and go through this process with each date.
You may wish to sprinkle the snickers with additional peanuts and salt!

Place in the freezer for at least 10 minutes.

Feel free to use your homemade chocolate for any other desserts!


Photo supplied by http://www.eatingbirdfood.com as I am still waiting to get an epic one! 

Wild Blueberry Vegan Muffins

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In Northern Ontario, the months of July and August is the season to celebrate blueberries!

If you are in a part of the world where you can pick your own wild blueberries, I feel your joy and gratitude! If not, feel free to use berries from the farmer’s market or local health food store. You can even substitute the blueberries for your favorites berries! Enjoy!

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Makes 24 muffins. I am offering this size of recipe because these can easily be frozen if not enjoyed within the week of preparation! Keeps for 3 days on the counter in an air tight container or 1 week in the fridge.

Ingredients

4 cups Organic Light Spelt Flour.  I am using local and organic from LoonSong farm on Manitoulin Island.

1 1/3 cup Uncooked Hulled Millet
What is Millet?

3 tsp Baking Powder

1.5 tsp Baking Soda

1 tsp Pink Himalayan Salt

1 tsp Cinnamon

Zest of 1 organic lemon or orange (optional)

2 cups Non-Dairy Milk, such as almond, hemp, oat or coconut, homemade if possible

1 cup Unsweetened Apple Sauce, preferably homemade. Alternately you can grate 4 apples and add them to the dry ingredients.

1 cup Canadian Maple Syrup

2/3 cup Extra Virgin Coconut Oil, Melted

2 tsp Pure Vanilla Extract

3 cups fresh wild blueberries or fresh/frozen berries of choice

Method

Preheat oven to 375 degrees. Prepare two 12 cup muffin tray with liners or a light coating of coconut oil and set aside.

Whisk together the flour, millet, baking powder and soda, salt, zest and cinnamon in a large bowl. In a second bowl (or use the vitamix), mix/blend milk, applesauce, maple syrup, coconut oil and vanilla.

Add wet ingredients to dry. Combine just until all the flour has been absorbed.

Gently fold in the berries.

Pour evenly into the prepared muffin cups.

Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.

Homestyle Blueberry Waffles {vegan | made with spelt flour}


Top with seasonal fruit like pomegranate ❤

Recipe

Ingredients

2.5 cups organic light spelt flour
3 tsp baking powder
1/2 tsp Himalayan salt
heaping 1/4 cup of organic coconut sugar
2 tsp cinnamon (it’s our favourite)
2.5 cups nut mylk/ non dairy milk of choice
1 tbsp apple cider vinegar
1/4 cup organic coconut oil, melted
1 tbsp vanilla extract
3 cups frozen blueberries

Method

Preheat waffle maker.
In a bowl, combine apple cider vinegar with nut mylk and let sit.
Mix all dry ingredients in another bowl.
Add vanilla and coconut oil into the milk mixture.
Add wet ingredients to dry.
Combine.
Fold in blueberries.
Once the waffle maker is ready, scoop in the batter using a 1/3 cup measuring cup and cook for about 6-8 minutes.
Top with fresh fruit slices, canadian maple syrup, hemp seeds or feel free to get extra fancy with a coconut or cashew whipped cream. Serve for brunch with a side salad to balance the sweet and savoury!
Serves 4-6