Blueberry Lemon Pie Bars with a Poppy Seed Crust

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Ooey gooey, delicious blueberry lemon bars!  I’ve been super into making desserts for friends and family lately and when I found some organic lemons and blueberries on sale, I knew this was definitely the next dessert I was ready to create.  Using blueberries in a raw desserts is amazing because once blended, the blueberries actually start to congeal which give the bars a great texture.  Lemons and poppy seeds are a classic combination with blueberries which make this dessert taste like every bit of heaven without the guilt.  Healthy, nutritious and divine flavor, soooooo good!

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Serves 12

Crust

  • 1 1/2 cups Dried Mulberries
  • 1 1/2 cups Dates
  • 1 cup low fat Shredded Coconut
  • 1/4 cup Poppy seeds
  • 3 tablespoons fresh Lemon Juice
  • 2 tablespoons Raw Almond Butter
  1. Place all the ingredients into a food processor and blend until a dough like texture is acquired.
  2. Line a 8×8 tart pan with parchment paper (so the bottom does stick) and evenly spread out the crust.
Filling
  • 1 1/2 cup dates
  • 2 1/2 cup blueberries (save 1 cup for later)
  • 3 tablespoons fresh Lemon Juice
  • 1/2 teaspoon Vanilla Bean Powder
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 cup filtered Water
  1. Add all the ingredients into the food processor minus the 1 cup of blueberries and water.
  2. Blend and slowly add in the water.
  3. Once smooth, add the filling into a bowl and mix in the remaining 1 cup of blueberries.
  4. Add the filling into the tart pan and spread evenly.
  5. Place into the freezer to thicken.
Frosting
  • 1 cup Coconut meat
  • 1/2 cup Raw Cashews (soaked for at least 2 hours)
  • 1/4 teaspoon Vanilla Bean Powder
  • 1/2 cup Blueberries
  1. Blend together the coconut meat, cashews and vanilla until smooth.
  2. Split the frosting in half and blend the blueberries with 1 half of the frosting to create a blue color.
  3. Take out the tart from the freezer, and pipe the frosting onto the pie.  You can add some lemon zest for garnish and lemon zing.
  4. Cut, serve and ENJOY! Xx

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Chocolate Pumpkin Brownies

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ThanksLiving is right around the corner and I’ve already been asked by family members, “What are you making for dessert?” hehehe.  Raw vegan desserts are always a favorite and they are the easiest, most delicious course to make that will WOW guest.  This recipe is no exception with their have a cheesecake like texture, satisfying flavor.  They are fully loaded  with vegan chocolate chips, cacao nibs, walnuts, chocolate sauce and shredded coconut so this is one dessert that will definitely leave everyone with a big smile of joy ;)

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Makes 20 Servings

Crust

  • 1 cup Dried Mulberries
  • 1/2 cup Medjool Dates (pitted)

Filling

  • 1 cup Pumpkin Seeds (soaked for 2 hours)
  • 2 cups Medjool Dates (pitted)
  • 1 cup Pie Pumpkin Puree (you can use boxed if you don’t want to make your own)
  • 1/2 cup Shredded Coconut
  • 2 tablespoons Coconut Nectar
  • 2 tablespoons Coconut Oil
  • 1/2 cup Cacao Powder (or Carob, whichever you prefer)

Toppings

  • Chocolate Sauce (mix together 1:1:1 cacao powder, coconut oil, maple syrup)
  • Chopped Walnuts
  • Shredded Coconut
  • Cacao Nibs
  • Vegan Chocolate Chips
  1. Add the crust ingredients into a food processor and blend until a dough like mixture is achieved.
  2. Line a 8×8 dish with parchment paper, press the dough evenly in the dish and set aside.
  3. Add the pumpkin seeds into the all the into the food processor and pulse several times until seeds are broken down.
  4. Add in the remaining ingredients, EXPECT for the CACAO POWDER and blend together until creamy.
  5. Take 1/3 of the batter out and place into a small bowl.
  6. Add the cacao powder into the food processor with 2/3 of the batter and blend until the cacao is evenly mixed.
  7. Add half of the batter onto of the crust in the dish and spread evenly.
  8. Add all of the pumpkin color mix onto of the chocolate layer and then add the remaining chocolate layer on top of the pumpkin.  If needed, you can put the dish into the freezer between layers.
  9. Once finished laying, place into the freezer until ready to eat.
  10. When ready, take out of the freezer, add toppings, slice (I suggest 5×4 they are super filing) and ENJOY!!Xx

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True Thanksgiving . . . Nourish Your Soul!

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Namaste beautiful ones!  I have some very exciting news to share with you. On November 20th (THIS Sunday), I will be live on the radio with my beloved mentors, wisdom teacher Sri Ram Kaa & Angelic Oracle Kira Raa.  This is truly such an honor and I am forever grateful for their dedication and service they offer […]

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Watermelon Detox Salad

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      Watermelon is one of the best fruits for helping the body cleanse and release toxins.  Drinking water is important for staying hydrated and flushing out waste, so its no surprise that watermelon has a diuretic effect due to it’s high water content (92%)!  It also contains fiber, which removes waste in the colon, gluthaione to help […]

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Almond Butter Pad Thai

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I am super excited to share this insanely delicious recipe with you all.  I’ve been working on some new flavorful recipes and this one is such a winner!  The sauce is so bomb haha.  My husband really likes it cooked with peanut butter powder into of almond butter.  On this recipe, I highly recommend taking […]

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Cantaloupe Soup with Veg & Apples

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A couple months ago I went to this amazing raw vegan restaurant in the city of DC called Elizabeth’s Gone Raw.  If you ever wind up in the area, it is a MUST.  They are only open on Fridays and have a set menu with 7 elegant courses.  It was really special and the flavor combinations […]

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King Kale Juice & Skin Clearing Juice

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King Kale 1 Bunch of Dinosaur Kale 1/2 Pineapple 1/2 Bunch of Parsley 1 Cucumber 4 Apples Lemon 3 Celery Stalks Juice all ingredients in the order above.  Once juiced, strain the liquid, and drink immediately.  If you have a slow juicer, you can refrigerate your juice up to 24 hours.  ENJOY!! Xx Skin Clearing Juice […]

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Veggie Stuffed Mini-Bell Peppers & Mushrooms

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My Poppop, who it the cutest, most generous, sincere people I know, had a huge influence on me creating this dish.  Every holiday he spends endless hours scooping out mushrooms and stuffing them with sausage filling for our big Italian family.  If there were any extras, being able to score some frozen for later was […]

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Kale Salad with Cucumber Noodles and Mango Ginger Dressing

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I’ve been getting so much delicious kale lately that I had to share this salad which I cannot stop making!  I love that there is so much diverse textures and flavors hence why I’ve been eating this one the reg.   It’s full of yummy, satisfying nutrition but I won’t bore you with a lengthy post […]

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Fruit Rainbow Tarts

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Makes 10 Tarts Frosting 11 Medjool Dates (pitted) 1/2 Cup Filtered Water 2 Dashes of Cinnamon 1 Pinch of Vanilla 2-3 Tablespoons Carob (or cacao, whatever your preference is) Place all ingredients in a high speed blender and blend until smooth. Add frosting into a piping bag and set aside. Crust 1 Cup Raw Sprouted […]

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