Raw Vegan Raspberry Chocolate Squares

Raspberry Choco Squares

JUST in time for Easter! A tasty decadent dessert.
Recipe makes 12 large squares:

Bottom Layer:
1 cup pitted dates, microwave for 40 seconds with 1 tbsp of water and mash/blend.
2/3 cup cashews, smashed
1/4 cup cocoa powder
2 tbsp coconut oil, melted
1 tbsp maple syrup
2 tbsp shredded coconut

Combine and blend all ingredients. Pack into small pan. Put in freezer and start making second layer.

Middle Raspberry Layer:
2/3 cup frozen raspberries, microwave for 15 seconds to soften
1/3 cup shredded coconut
2 tbsp coconut oil, melted
1/4 cup cashews, smashed
2 tbsp maple syrup
1 tsp chia seeds
1 tbsp almond butter

Combine and blend ingredients. Add on top of bottom layer (once the bottom layer has hardened).

Top Layer:
1/2 cup cocoa powder
1/4 cup maple syrup
2 tbsp coconut oil

Combine and mix ingredients. Add on top of raspberry layer (once the raspberry layer has hardened).

Store in the freezer. Each chilled!
Enjoy 🙂

Blueberry Crumble

blueb crumble

(Serves ~6 people)
Crumble Ingredients: (Combine and mix in bowl)
1 3/4 cup oats
1/4 cup honey
1 tbsp chia seeds
1/4 cup almonds
1/3 cup almond butter
3/4 cup brown rice crisps (I used One Degree Brown Rice cereal)
1 tbsp maple syrup
Directions:
1. Preheat oven to 350F
2. Combine ingredients in a bowl and pack into a greased small round pan.
3. Bake for ~30-35 minutes until browning.
4. Let sit and cool while making the yogurt glaze.

Greek Yogurt Glaze Ingredients:
1/4 cup greek yogurt
1/4 cup honey
1 tbsp vanilla
2.5 tbsp icing sugar (sadly I had to use this refined sugar in order to make the glaze!! … but this small amount wont hurt 🙂 )

Directions:
1. Combine and mix ingredients in small bowl.
2. Drizzle over the cooled crumble.
3. Eat warm on its on, with icecream, or store in the refrigerator to harden and eat as a breakfast oatmeal bar.

blueberry crumble