Raw Blueberry Macadamia Nut Pudding

From Food.com

Ingredients

  • 4 cups fresh blueberries (or 2 (10 ounce) packages frozen)
  • 2 cups sliced banana
  • 1/2 cup medjool dates or other soft dates
  • 1 teaspoon lemon zest
  • 1 cup macadamia nuts, raw cashews or raw nut butter

Directions:

Blend all of the ingredients together on high speed for at least 30 seconds or until a thick, creamy consistency is reached. If you don’t have a high-speed blender and it is taking a while to get the consistency you want, you may wish to take a little break in between blending sessions so that the mixture doesn’t get too hot.

Chill in the refrigerator for 1 to 2 hours or until firm. Enjoy topped with a few fresh berries!

Yields 4 cups

Chocolate Chip Blondies

From Chocolate-Covered Katie

Ingredients

  • 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 3/4 cup brown sugar or coconut sugar
  • 2 tsp vanilla extract
  • 1/4 cup ground flax or quick oats (20g)
  • 2 tbsp nut butter
  • 2 tbsp applesauce
  • optional: 1/2 cup chocolate chips

Directions

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a food processor (not a blender). Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.

Creamy Cashew Pudding

From Detoxinista

Ingredients

  • 1 cup raw cashews, soaked*
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut oil
  • 2 teaspoons raw honey
  • ¼ cup filtered water, or almond milk
  • pinch of sea salt
 Instructions
  1. Combine all of the ingredients in a blender or food processor, and blend until very smooth and creamy.
  2. Be sure to taste the results and adjust the sweetness, if necessary, then transfer to the fridge (or freezer, if you’re impatient!) to chill before serving.
  3. Serve chilled and enjoy!
  
Notes
*To soak cashews: Soak 1 cup raw cashews in 2 cups of filtered water, so that they are completely covered in liquid. Lightly cover the bowl with a towel, and allow to sit at room temperature for 2-3 hours. Drain completely and rinse the cashews well before using. (Keep refrigerated if not using them right away.)

Raw Almond Butter Fudge Pudding

From Detoxinista

Ingredients

2 Tablespoons raw almond butter
2 Tablespoons almond milk
1 teaspoon cocoa powder
1/4 teaspoon vanilla
pinch of salt
liquid stevia, to taste (I used about 5 drops)
1 teaspoon coconut oil (optional, but it helps it thicken up!)

Directions:

Combine all of the ingredients in a small bowl, and stir by hand until smooth and creamy. Adjust the liquid stevia, to taste, then place the bowl in the freezer for 15 minutes to set. It will thicken up when cold!

Raw Thin Mint Brownies

From Chocolate-Covered Katie

Ingredients

  • 1 cup walnuts (120g)
  • 1 and 1/3 cups pitted dates (230 grams) (I highly recommend Sunmaid, because they’re softer.)
  • 1 tsp vanilla extract
  • 5 tablespoons cocoa powder
  • A few drops pure peppermint extract (depending on how minty you want them… Start with less; you can always add more.)
  • Optional: for even more chocolate flavor, add chocolate chips. Or add cacao nibs.
  • Optional: tiny dash of salt (I always add this and recommend it.)

Directions

Combine all ingredients, using a food processor. (No need to blend the dates first; I just blend everything all at once. Form into brownies or balls or bars… or even cookie-cuttered shapes!

 

 

Cookie Dough Balls

From Chocolate-Covered Katie

Ingredients

  • Scant 2/3 cup pitted dates (80g) (I highly recommend Sunmaid dates, found in regular grocery stores near the raisins. They’re softer and easier to blend.)
  • handful of chocolate chips or Sugar-Free Chocolate Chips
  • 1/4 cup cashews (30g) (or another nut, like almonds.)
  • 1/4 tsp pure vanilla extract
  • tiny pinch of salt (can be omitted)

Directions

Blend the dates, cashews, salt, and vanilla in a food processor. (You can use a blender, but they’re much harder to blend and they can get very sticky.) You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you want.

Nutritional Information

Fat: 8g

Carbs: 25g

Fiber: 5g

Protein: 2g

Calories: 175

Peanut Butter Cookie Dough Cookies

From Chocolate-Covered Katie

Ingredients

  • 1/4 cup peanut butter
  • 1/4 cup plus 3 tbsp raisins
  • salt to taste (I used a little over 1/4 tsp, but I like salty pb cookies!)
  • 2 tbsp roasted, unsalted peanuts (If you can only find salted, reduce or omit added salt)
  • 1/8 tsp pure vanilla extract

Directions

Throw everything into your food processor and combine until very smooth. Roll into balls, cookies, or bars.

Dough can be stored on the counter, in the fridge, or in the freezer.