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! 

3 Layer stRAWberry Chesse Cake {dairy-free, gluten-free, raw)

StRAWberry Cheese Cake (or fruit of choice!) by Holistic Lacey

This cheesecake is the result of an afternoon in my test kitchen! I played around with a variety of recipes to create the perfect, dairy free cheesecake. This recipe is a nutrient dense powerhouse thanks to the collection of so many amazing ingredients :

Brazil nuts – Just 5 offers your daily dose of selenium, an important mineral.

Walnuts, nut butter and coconut oil – rich sources of healthy fats.

Cashews – very high in the amino acid L-Tryptophan which is made into serotonin in the body. Two handfuls of cashew is the therapeutic equivalent to a dose of anti depressant prescription drugs. 

Maple syrup – high in antioxidants and minerals like zinc and manganese.

3 layer StRAWberry Chesse Cake 

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What you’ll need… Shopping list

Walnuts & pecans (or nuts of choice), shredded coconut, nut butter, coconut oil, maple syrup, pink himalayan salt, cashews, coconut or nut milk, pure vanilla extract, pitted dates, lemon, fresh strawberries.

Holistic Tip: Use organic ingredients when possible for optimal taste and nutrition!

Ingredients

CocoNUT Crust

1/2 cup walnuts or Brazil nuts

1/2 cup pecans

1 cup shredded coconut

2 tbsp almond or nut/seed butter

2 tbsp  unrefined virgin coconut oil

1/2 tsp pink Himalayan salt

Optional to double ingredients for a thicker crust

Lemon Vanilla Filling

2 cups raw cashews, soaked in water for at least 2 hours, drained and rinsed

6 tbsp unrefined virgin coconut oil

1 cup homemade banana coconut milk (get the recipe here!) or nut milk of choice.

1 lemon, juiced

1/4 cup maple syrup

1/2 tsp pure vanilla extract

Strawberry Filling

1/2 the lemon vanilla filling

3/4 cups fresh strawberries

Strawberry Glaze

1.5 cups fresh strawberries

1 cup dates, soaked, pits removed

1 lemon with zest

1 tbsp maple syrup

pinch of Himalayan salt

1/2 tsp pure vanilla extract

Instructions

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Line a 9inch circular spring form pan with parchment paper.

To prepare crust, place all ingredients in a food processor or Vitamix and pulse until a sticky, crumble crust mixture is achieved. If processed too long, the mixture can turn into a nut butter! Press crust firmly into pan with fingers, and place in freezer to set.

To prepare the lemon vanilla filling, drain and rinse cashews. Blend cashews, oil, milk, lemon, maple syrup and vanilla until a smooth creamy texture is formed. Use the damper stick or stop the blender to scrape down the sides with a spatula.

When desired consistency is reached, remove half of the filling lemon vanilla filling and place aside.

Add the strawberries (3/4 cup) to the filling in the blender and blend until well combined.

Remove the pan from the freezer and add the strawberry mix from the blender. Spread evenly with a spoon or spatula. Use a large soup spoon to add the lemon vanilla layer on top into small dollops. Use the back of the spoon to spread the lemon vanilla layer evenly without mixing the two layers.

Or, if you like you can swirl the layers together by placing dollops of the white cream around the pan and then use a tooth pick or butter knife and get creative with your swirling. Set in the freezer for at least 1 hour, preferably 2.

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Remove cake from freezer, top with strawberry glaze and set for 5 hours, or overnight.

The next morning, I like to remove the size of the pan, let the cake sit for 5 minutes and then slice it evenly into slices which I then keep in a tupperware container in the freezer for easy access!

When serving, for a soft-creamy cheesecake, remove from freezer and let sit 15-20 minutes at room temperature.

Enjoy and be sure to comment below or add pictures of your own creations!

Raw Cacao Superfood Truffles

These little divine bites are my “go to” recipe. They are perfect size for dessert, or an afternoon energy boost. They are sweetened with dates and contain the benefits of raw cacao. High quality chocolate, in its pure, natural state, is actually good for you! Let’s celebrate. Cacao is one of the worlds most antioxidant-rich superfoods, is high in magnesium (an important mineral for calcium absorption, especially for women) and offers a variety of benefits for cardio vascular health.  Cacao is also rich in tryptophan and has the ability to open the heart and spirit, therefore acting as a mood elevator. If you had to, you could replace the raw cacao with cocoa (the roasted version of the bean).
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Ingredients 

1 cup raw cacao

2  cup unsweetened shredded coconut

20 pitted dates

1/3 cup water

1/3 unrefined, extra virgin coconut oil1/4 chopped almonds, walnuts or nuts of choice

Dash of vanilla

Pinch of cinnamon

Pinch of sea salt

For rolling truffles

Shredded coconut, hemp hearts or chia seeds

Topping

Almonds, goji berries

Method

Soak dates in 1 cup of warm water for at least 10 minutes. 

While dates are soaking, in the food processor mix 1 cup of coconut with coconut oil.  Add cacao, water, nuts, vanilla, cinnamon and salt. Drain water from dates (save water) and add dates into the food processors. If the mixture is too dry, add some of the date water.

Mix until well combined. Mould into balls and roll in either shredded coconut, hemp hearts, or chia seeds. Top with almond or goji berry.


Place in fridge to set for 30 minutes before serving.

Makes 12-15 balls

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