Fruit Loop

HEALTHY DOUBLE CHOCOLATE COOKIES

by Detoxinista.com

Serves: 12 A healthy chocolate cookie made with 100% whole food ingredients!

INGREDIENTS

1½ cups pecan halves

1 cup Medjool dates, pitted (about 12)

6 tablespoons cocoa powder

¼ tsp salt

½ tsp baking soda

1 tsp vanilla

1 chia or flax egg (1 tablespoon ground chia or flax seeds + 3 tablespoons water)

½ cup dark chocolate chips (optional)

INSTRUCTIONS

Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the dates and pecans together until a crumbly texture is formed. Add in the cocoa powder, salt, baking soda, vanilla, and chia or flax egg (see how to make a flax egg here) and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.

Add in the chocolate chips and briefly pulse, just to combine.

Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. These cookies don't spread much, so be sure to shape the cookies the way you'd like them to look when they're done baking. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 to 15 minutes, or until the edges are firm and your house smells like brownies. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.

No-Bake Andes Mint Bars

by detoxinista.com Makes 15 small squares

Ingredients:

For the crust: 1 cup almond meal 1/4 cup cocoa powder 2 tablespoons melted coconut oil 2 tablespoons maple syrup

For the filling: 1/2 cup mashed avocado 1/4 cup melted coconut oil 3 tablespoons raw honey 1 teaspoon peppermint extract

For the chocolate topping: 1/4 cup melted coconut oil 1/4 cup cocoa powder 2 tablespoons maple syrup, at room temperature

Directions:

Line a standard 9-inch by 5-inch loaf pan with parchment paper. Prepare the crust by combining the almond meal, cocoa powder, coconut oil, and maple syrup in a small bowl; stir well to mix. Press the mixture evenly into the bottom of the lined pan and set aside.

CHOCOLATE PEANUT BUTTER AVOCADO PUDDING

by the minimalist baker

PREP TIME10 minsTOTAL TIME10 mins Creamy, thick, nutritionally-dense chocolate avocado peanut butter pudding! Just 6 ingredients, naturally sweetened with dates and banana, and so delicious.Author: Minimalist BakerRecipe type: DessertCuisine: Vegan, Gluten FreeServes: 6INGREDIENTS

1 1/2 ripe avocados

1 large ripe banana

1/2 cup unsweetened cocoa or cacao powder

1/2 cup salted creamy or crunchy peanut butter + more for topping

~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)

~1/4 cup almond milk or other non-dairy milk (slightly more if using dates)

Coconut whipped cream for topping (optional but recommended)

INSTRUCTIONS

Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.

Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.

Before serving, top with coconut whipped cream and drizzle of salted peanut butter.

Leftovers will keep in the fridge up to a few days, though best when fresh.

Peanut Butter Bars

by Tara Stiles 

You’ll Need

2 cups almond or oat flour

2 table spoon egg replacers

1 teaspoon baking soda

1 cup peanut butter or almond butter (I used white chocolate peanut butter & it is yummy!)

1/2 cup maple syrup

1/4 cup coconut oil

Now What

Mix everything together

Pour into glass baking dish

Bake at 350 for 20-25 minutes

Test with a fork the way you would a cake

BEETROOT CAKE [VEGAN, RAW, GLUTEN-FREE]

Ingredients:

Crust

2 cups ground cashews

½ cup almonds blitzed into chunks

1 tbsp raw cacao powder

¼ cup carob powder

½ cup soaked pitted dates (4-5 dates)

Filling

2 cups peeled and roughly chopped beetroot

1 ½ cups ground cashews

¾ cup agave

¼ cup desiccated coconut

¼ cup cacao

2 tbsp carob

¾ coconut oil, melted

pinch Himalayan salt

Topping

½ cup cacao

¼ cup carob

½  cup agave

½ cup coconut oil

Preparation

Step1

Combine all crust ingredients in a blender until smooth. Sprinkle the carob/cacao powder in base of one large springform pan & press down crust mixture. Freeze.

Step 2

Blend agave and beetroot in blender until very smooth. Add cashew flour and blend again. Add remaining ingredients and process (do not overwork blender though). Pour mix over frozen base. Cover or seal cake on a flat surface for about 2 hours in the fridge or freezer until very firm.

Step 3

Raw Cranberry Apple Pie (And It’s Gluten Free!)

by Laura Jane The Rawtarian 

Ingredients:

2 apples (chopped into small pieces)

3/4 cup walnuts

3/4 cup dates

1/2 cup dried, shredded coconut

1/4 teaspoon sea salt

1/4 cup fresh cranberries

Directions:

Place walnuts in food processor. Process into a fine meal.

Add dates to the walnuts in food processor. Process again until well combined. (You should only see tiny bits of dates.)

Add all remaining ingredients into food processor. Pulse briefly until recipe is well combined – do not over-process. You’re looking for somewhat chunky texture, similar to the photo.

Press firmly down into pie dish using your hands.

Almond Butter Brownies

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 22 minutes

Ingredients (9 large brownies)

1 cup (240g) all natural almond butter (I used homemade)

1/2 cup date paste (approx. 1 cup (170g) pitted dates + 1/2 cup (125ml) water)

1/4 cup (40g) coconut sugar

2 tbsp (28g) coconut oil melted

2 tbsp date syrup (maple syrup or honey)

1/2 cup (55g) raw cacao powder

1 tbsp vanilla extract

1/2 tsp baking soda

2 tbsp ground chia seeds + 6 tbsp water

For the Frosting

1/2 cup date paste as above!

1/4 cup (60g) all natural almond butter

1/4 cup (30g) cacao powder

1/4 cup full fat coconut milk (or almond milk)

1 tsp vanilla extract

2 tbsp date syrup (maple syrup or honey)

Instructions

For the Brownies

Preheat oven to 180C (350F).

Mix together ground chia seed and water. Set to one side for 5 minutes until you have paste.

Blend together almond butter, melted coconut oil, date paste, date syrup (or whatever liquid sweetener you choose to use), vanilla and coconut sugar in your food processor.

Add in chia seed paste, raw cacao powder and baking soda. Blend until smooth.

Place soft dough in to a non stick/lined 8 inch square baking tray.

Bake for 22 minutes.

Allow to cool while you make the frosting!

For the Frosting

Blend together all ingredients until perfectly smooth! Spread over the brownies before or after slicing.

Cherry Pie with Sour Cherry Drizzle (Raw Vegan)

by Sheleana Jennings (young and raw)

Crust:

2 cups almonds

1/2 cup macadamia nuts

13-15 pitted medjool dates

1 cup coconut flakes

pinch of salt

tsp. vanilla

How to: Combine your ingredients in a food processor and pulse/run on high until you have a dough like consistency. Flatten into a 9 inch pie pan. Tip: if your dates are hard, soak them for a few minutes in water so you pit them easily.

Filling:

1 cup coconut flesh (the inside of a thai coconut)

1 cup cashews

1 cup dried cherries (organic/no sugar added – got ours from a farmers market)

1/2 cup frozen cherries

4 tbsp. acerola cherry powder

1/2 cup cacao butter (you’ll need to use a double broiler or if you have a dehydrator you can set it to 115 degrees and it will melt in about 15 minutes.)

1 cup maple syrup or honey (I think honey would be best but someone I’m feeding this to has an allergy to honey.)

4 tbsp. apple cider vinegar

juice of 1 lime

2-3 tbsp maca (optional, I wouldn’t give it to young kids under 10 and it will also throw the flavor a bit. It’s an acquired malty taste that I happen to love.)

How to: Soak your cashews and dried cherries  just to make them a bit soft, then drain them off, add them to your blender. Include all of your ingredients together and blend on high until whipped smoothly. Use your spatula to pour the mixture over the pie crust.

Then for the cherry drizzle:

1/2 cup dried cherries

1/3 cup apple cider vinegar

1/4 cup maple syrup