Fruit Loop

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This is a blog dedicated to vegan recipes that tickle my fancy. Though the links I post are not necessarily directed to vegan websites, the recipes I post or reblog are (or can easily be modified). Feel free to click the "Personal Artwork" link to view my professional art blog.


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.
Store brownies in the fridge for up to 4 days. Serve at room temperature or lightly heated.

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.

Store brownies in the fridge for up to 4 days. Serve at room temperature or lightly heated.

— 1 month ago with 49 notes

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

How to: Blend, drizzle overtop and run your knife up and down through the cake. You can also pour this overtop of the cake when you eat it. Store it in a jar in the fridge.

— 3 months ago with 20 notes
Lavender Lemonade with Honey
Ingredients
1 cup raw honey (local if you can get it)
5 cups pure water
1 Tbsp. dried, organic culinary lavender (or 1/4 cup fresh lavender blossoms, crushed) (where to find online)
1 cup fresh-squeezed, organic lemon juice, strained
Ice cubes
Lavender sprigs for garnish
Directions
Bring 2 1/2 cups water to boil in a medium pan
Remove from heat and add honey, stirring to dissolve.
Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste
Strain mixture and discard lavender
Pour infusion into a glass pitcher
Add lemon juice and another 2 1/2 cups of cold water. Stir well.
Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.
Sit on the porch a spell and enjoy!
Original article at: http://www.smallfootprintfamily.com/lavender-lemonade-with-honey-recipe#ixzz2ypgjWiVR © 2013 Small Footprint Family™ | All rights reserved. 

Lavender Lemonade with Honey

Ingredients

  • 1 cup raw honey (local if you can get it)
  • 5 cups pure water
  • 1 Tbsp. dried, organic culinary lavender (or 1/4 cup fresh lavender blossoms, crushed) (where to find online)
  • 1 cup fresh-squeezed, organic lemon juice, strained
  • Ice cubes
  • Lavender sprigs for garnish

Directions

  1. Bring 2 1/2 cups water to boil in a medium pan
  2. Remove from heat and add honey, stirring to dissolve.
  3. Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste
  4. Strain mixture and discard lavender
  5. Pour infusion into a glass pitcher
  6. Add lemon juice and another 2 1/2 cups of cold water. Stir well.
  7. Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.
  8. Sit on the porch a spell and enjoy!



Original article at: http://www.smallfootprintfamily.com/lavender-lemonade-with-honey-recipe#ixzz2ypgjWiVR 
© 2013 Small Footprint Family™ | All rights reserved. 

— 3 months ago with 212 notes

Carrot pasta with a creamy zesty garlic sauce

by Chris (talesofakitchen)
Ingredients
  • For the noodles:
  • 1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)
  • For the sauce:
  • 1 full TBSP unhulled tahini (or the regular tahini if you want)
  • 1 TBSP good walnut oil (or good olive oil)
  • 3 TBSP fresh lemon juice
  • 1 tsp tamari
  • 1 tsp grated ginger
  • 1 small garlic clove, grated
  • To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy
Instructions
  1. Mix all the ingredients for the sauce until you get them all combined.
  2. Cut your carrot into noodles.
  3. Pour sauce over the carrots and gently mix them by hand to coat.
  4. Top with parsley, sesame and pine nuts and serve fresh.
  5. Keeps well in the fridge overnight.

(Source: talesofakitchen.com)

— 3 months ago with 15 notes