Vanilla Bean Purple Sweet Potato Creamy Cashew Berry Cake

How about a slice of vanilla bean purple sweet potato creamy cashew berry cake? These cakes are vegan, gluten free, wheat free, refined (cane sugar) free, dairy free, soy free and yes they’re still delicious! Flavor packed little squares! Here is the easier-than-you-think recipe!

Ingredients:

Crust
6 soft dates (pitted)
3 tbsp cocoa powder
2 tbsp shredded unsweetened coconut
2 tbsp coconut oil
3 tbsp almond meal
1/2 nuts (almonds, peanuts whatever you have)
1/2 cup rolled oats

Bottom Layer
1 cup cashews (soaked in water for 3 hours and drained)
1/2 purple sweet potato (peeled and steamed)
2 tbsp coconut BUTTER (melted)
1 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp rice flour
3 tbsp water

Top Layer
1 cup cashews (soaked in water for 3 hours and drained)
10 raspberries
1 tbsp fresh lemon juice
1 tbsp maqui powder
1 tbsp pomegranate powder
2 tbsp beet (finely shredded)
2 tbsp coconut BUTTER (melted)
1 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp rice flour
3 tbsp water

Directions
Make each layer separately in the food processor (wash the container between each layer). Starting with the crust – throw all ingredients into the processor and blend until a ball is formed. Crust should be pliable and easily to shape without falling apart. Line square glass dish with parchment paper and press the crust into the paper and the edges of the dish. Spread evenly.
Wash out the food processor and blend the first layer ingredients together until smooth and silk. Pour into the dish. Wash and repeat with the second layer.
Place the layered “cheezecake” in the freezer for 3 hours. Cut into squares and top with desired goodies (I used chocolate covered cacao nibs and blackberries). If you want to drizzle it with a magic chocolate sauce shell, mix 1 tbsp cocoa powder with 1 tsp of coconut oil and maple syrup. Serve when cakes are thawed, yet still cold. Like cheesecake.

Vanilla Spice Chia & Berry Parfaits

Breakfast to go! Vanilla spice chia n berry parfaits with almonds, raspberries and crumbled Madagascar Vanilla Almond & Honey “This Bar Saves Lives” on top.

-Cinnamon Berries-
5 strawberries
5 blackberries
10 raspberries
*smash and mix with 1 tsp cinnamon.

-Vanilla Spice Chia Seeds-
1 cup almond milk
3 tbsp chia seeds
1 tbsp Raw Green Organics vanilla protein
1/2 tsp cinnamon
1/4 tsp nutmeg
*mix ingredients together in a cup and let sit until the chia seeds absorb the liquid.
Layer with spiced berries and top with almonds, raspberries and crumbled @thisbar.

Vegan Friendly Gluten Free Wagon Wheels

Homemade treats are happening in the kitchen today. Wagon wheels were a popular dessert for Aussie kiddos back in the 1950’s – traditionally made with shortbread biscuits, strawberry jam, marshmallow fluff and chocolate. I remixed this classic treat into a healthier more adult”ish” version. Super lush sweet almond and cashew “cookie dough” with vanilla bean coconut cream and fresh raspberry chia jam. All covered in chocolate of course + it’s gluten-free and vegan friendly! Here’s how you make em!

Makes 2 full wagon wheels

Ingredients

Cookie dough:
1/2 cup sweet almond paste
1/2 coconut flour
1 cup raw cashews
Splash of hemp mylk (if needed)
*Throw all ingredients into a food processor and blend until the cashews are fine and the cookie dough forms a ball. Set aside.

Coconut cream:
1/2 cup shredded coconut
1/4 cup melted coconut butter (not coconut oil…there is a big difference)
1/4 cup hemp mylk
1 tbsp maple syrup
1 tbsp coconut flour
1 tsp vanilla bean paste
*Throw all ingredients into a food processor and blend until smooth and combined. Set aside.

Raspberry chia jam:
1 cup fresh raspberries
1 tbsp chia seeds
1 tsp maple syrup
*Mix ingredients in a cup and let chia seed activate for 10 minutes.

Chocolate shell:(after the wagon wheels are assembled and frozen)
1 cup chocolate chips (enjoy life if you prefer vegan)
1 tsp veg oil
*Microwave ingredients in a cup for 2 minutes. Stir with a spoon and repeat until chocolate is melted and the consistency is ready for pouring.

Assembly:
Use a a cylinder form such as Ateco to help shape your wagon wheels. Start with pressing 1/4 of the cookie dough into the mold, making sure it is level with the tamper before adding a layer of coconut cream, jam and cookie dough once more. Place in the freezer for 1 hour before removing the from the form and covering with melted chocolate.

Vanilla Bean Cashew Cream with Berries

Apricot vanilla bean cashew cream topped with berries and drizzled with vanilla bean agave. A simple and satisfying summer treat. Gaaaaw just look at those little vanilla bean specks!

Ingredients:
1 cup cashews (soaked in water overnight, drained)
1 ripe apricot
1/4 cup filtered water
1 tbsp agave
1 tsp vanilla bean paste
1 tsp cinnamon
1/4 tsp nutmeg

Blend all ingredients in a food processor until smooth.
Top with berries and more apricots. Drizzle with vanilla bean agave.

Oat & Amaranth Porridge with Blood Oranges & Berries

Craving a big bowl of rolled oats and amaranth topped with blackberries, buckwheat groats, chocolate cacao nibs, pomegranates, hemp and flax seeds and these AMAZING blood oranges from my friends ranch in Ojai CA! Drizzle with cinnamon + nutmeg agave.

Ingredients:
Amaranth and Oatmeal
2 cups water
pinch of salt
1 cup rolled oats
1 tbsp amaranth

3 tbsp hemp mylk (or half & half)
1 tsp cinnamon

Spice Agave Drizzle
2 tbsp agave
1 tsp cinnamon
1 tsp nutmeg

Toppings:
blackberries
blood oranges
buckwheat groats
chocolate cacao nibs
flax seeds
hemp seeds
pomegranates

Directions:
-In a small pot, boil 2 cups of water with a pinch of salt. Add 1 cup rolled oats and 1 tbsp amaranth. Reduce heat to medium-low. Let simmer and cover with a lid. Cook until water has absorbed.
-Add 3 tbsp hemp mylk and 1 tsp cinnamon to the porridge. Stir until combined and creamy.
-Mix 2 tbsp agave with 1 tsp cinnamon and nutmeg. Drizzle over porridge.
-Top with goodies.