LEMON DELIGHTS


Kick off spring with this light and easy no-bake treat.

Serves 8-10

Sweetness 2/3
Difficulty 2/3

BASE:

2 cups almond meal
2/3 cup dried, pitted dates
2 tablespoons coconut nectar or agave
1 teaspoon extra virgin coconut oil
pinch sea salt

FROSTING:

2 cups raw unsalted cashews
1/2 cup fresh lemon juice
1/4 cup coconut nectar or agave
1teaspoon extra virgin coconut oil


Pre-soak the cashews in purified water for an hour or two and rinse well first. This makes them much healthier and easier to digest.

Add the almond meal, sea salt and dates to your food processor. Pulse until the dates are broken down. Add the coconut nectar or agave and mix again. Remove and put in a small baking dish or container. Use a rubber spatula to smooth it out evenly, making it approximately 3/4" thick.

Now add the cashews to the food processor and blend until a coarse powder. Add the lemon juice and blend until smooth and creamy. Use a rubber spatula to occasionally scrape down the sides of the food processor to make sure everything blends well. Add the coconut nectar and coconut oil and blend once more.

Use your spatula to spread the frosting on top of the base. Place in the freezer for 30 minutes or so, until the cake is set. Remove from freezer and cut into small squares. Garnish with a blueberry if desired. Best kept stored in the refrigerator before serving.


CHOCOLATE ALMOND BARK


Just throw a few ingredients into melted chocolate and you get something decadent to please all. Modeled by Laura Hayden.

Sweetness 2/3
Difficulty 1/3

Serves 8-10

1 1/2 cups organic dark chocolate chips
1/3 cup raw, unsalted almonds
1/4 cup raisins, cut coarsely
unsweetened shredded coconut, to top

Add the almonds to a food processor and pulse once or twice to coarsely chop them. Do not overblend, you still want them to be in larger chunks.

In a saucepan over medium low heat, add the chocolate chips. Use a rubber spatula to make sure it doesn't stick to the bottom. Make sure water does not come in contact with it or it will ruin.

When melted, remove from heat and add the almonds and raisins. Stir to mix and pour mixture into a dish or container that is approximately 8"x8" (or use two smaller ones if you do not have). Use your spatula to smooth it out, and sprinkle shredded coconut on top.

Store in the fridge for at least an hour and a half, or until it is rock solid. Remove from fridge and break or cut coarsely into squares. Best kept cold until ready to serve.

DOUBLE CHOCOLATE PANCAKES


Double the chocolate, double the fun you will have eating them! Modeled by Nadja.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1/4 cup organic cacao
3 tablespoons organic cane sugar
1 3/4 cups vegan milk of choice plus extra
1 tablespoon grapeseed oil
1/2 cup organic dark chocolate chips
more oil, for frying

In a large mixing bowl, add the pancake mix, cacao, and sugar. Sift ingredients with a fork. Add the vegan milk, grapeseed oil, and vanilla and mix well. Add more milk for thinner pancakes, or more flour for thicker ones.

Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Drizzle with maple syrup, coconut oil, or your favourite nut butter.


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COCONUT CREAM


Dip it, top it, or eat it with a spoon.

Makes approximately 1 cup

Sweetness - 1/3
Difficulty - 1/3 

1 can full fat coconut milk (stored in the fridge overnight - do not shake)
2 tsp agave nectar
1/2 tsp pure vanilla extract

Remove the coconut milk from the fridge and gently open the can. Use a spoon to scoop up the top creamy part, being careful to leave the water in the can below.

Put into a large mixing bowl and add the agave and vanilla. Use a whisk attachment on an electric hand mixer to whisk the ingredients into a light fluff.

Store in the fridge until ready to serve. Use the leftover water for smoothies or other baking.

CHOCOLATE FUDGE BITES


These delicious goodies have a moist fudgy filling covered in a dark chocolate shell. Sold?

Makes 10

Sweetness 2/3
Difficulty 2/3

FILLING

1 cup dried dates
1/2 cup almond meal
2 tablespoons organic cacao powder
2 tablespoons pure maple syrup

SAUCE

1/4 cup extra virgin coconut oil, melted
2 tablespoons pure maple syrup
1 tablespoon organic cacao powder

To make the filling, mix the almond meal, dates and cacao powder in the food processor. Once the dates are broken down, add the maple syrup and blend again.

Take small pieces of dough in the palm of your hand, and roll into 10 balls. If the dough is too sticky to work with you can freeze them for a few minutes first. When rolled, put them on a plate and in the freezer for ten minutes to set.

To make the chocolate coating, mix the coconut oil, maple syrup, and cacao powder in a small bowl. Mixture should be a smooth liquid, but not too watery. If it is watery, place in the freezer for 30 seconds and remove. If it becomes too hard, put on very low heat on the stove for a few seconds.

Remove the plate from the freezer and one at a time, place each ball into the chocolate, using a spoon to cover them completely. Use a fork to gently remove from the chocolate and allow to set for 30 seconds before putting back on the plate. Put back in the freezer or fridge for a few minutes to set before enjoying. Store and serve cold.



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