No Bake Chocolate Bites
*vegan *gluten free *low fat *wfpb
1 cup black beans
1 cup oat flour
8 pitted medjool dates
3 tbsp raw organic cacao powder
1/4 warm water
1 tbsp maple syrup
1 tsp vanilla extract
1/8 tsp salt
In a high speed blender blend beans, dates, water and vanilla. Blend until very smooth.
Mix in a large bowl with oat flour, cacao, maple syrup and salt. Press into a 6×6″ container, dust with cacao powder and let chill for a few hours in the refrigerator to firm up. Cut into bite size pieces.
ENJOY!

Incredible Raw Apple Pie

Perfect for apple pie lovers everywhere!

Crust:
3/4 cup finely ground oat groats
1 cup pitted medjool dates
Handful of walnuts or Brazil nuts
Pinch of salt
Blend in a high speed blender or food processor until a crumbly dough forms.
Press into a parchment paper lined 8″ round pan.

Filling:
3-4 peeled and finely chopped Gala apples.
2 peeled chopped apples
1/2 cup pitted medjool dates
1 tsp cinnamon
Splash of vanilla extract

In a high speed blender blend two chopped apples with the cinnamon and dates. Blend until a very smooth paste forms.
Spoon into a bowl, add the chopped apples and mix well. Press onto the crust.

Topping:
Crush a handful of Brazil nuts or walnuts with a tbsp of maple syrup and a pinch of salt. Put on top of filling.
Refrigerate for at least an hour. Keeps well for a few days in the refrigerator.
Be prepared to wow anyone that tastes this with complete wonder and amazement. You did it! You made a delicious raw vegan apple pie! 

No Bake Date Bars

Crust:
12 pitted medjool dates
1 cup finely ground raw oat flour
2 TBSP walnuts
Pinch of Himalayan salt

Blend in a high speed blender until a crumbly cookie dough forms.
Press into a parchment lined loaf 4×8″ pan. Reserve & set aside 1/3 cup for the topping crumble.

Date Filling:
12 pitted medjool dates
1/4 cup warm water
Splash of pure vanilla extract
Pinch of Himalayan salt

Topping:
1/3 cup crust mixture
2 Tbsp walnut
4-5 Brazil nuts
1 tbsp maple syrup
Pinch of Himalayan salt

Pulse in a high speed blender (I use a personal size cup for small amounts) until mixed and crumbly.
Press into the date layer.

Freeze until firm. Cut into squares.

​Store in the freezer.

Creamy Strawberry Cheesecakes (with fat free version)

A rich creamy strawberry cheesecake. Dairy Free!

For the crust:
1 cup oat groats ground into a fine flour (make sure you get it very fine and take breaks while grinding as the groats heat up a lot)
3/4 cup unsweetened coconut flakes
1/4 cup walnuts
1″ Level Ground Trading vanilla bean
8 medjool dates (1 cup)
Pinch of Himalayan salt
(Fat Free Tip: omit nuts and add extra dates)

Filling:
3/4 cup cashews
1/4 cup Brazil nut
1 cup thawed strawberries
1tbsp lemon juice
1″ vanilla bean
3 medjool dates (pitted)
1/4 cup water
Pinch of Himalayan salt

(Fat Free Tip: Use strawberry Nicecream as the filling)

Blend crust ingredients together in a blender or food processor. You might need to pause and scrape down the sides to get a shortbread like cookie dough.

Press into parchment lined cupcake pan or 8″ round pie dish. Pop into freezer to chill.

Blend filling ingredients until smooth. Spoon equally onto each crust (approx 1 tbsp each)
​
Keep in the freezer. Let thaw 5 min before serving.