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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Raw Raspberry & Cashew Bars

Raw Raspberry & Cashew Bars

Hi guys! For those of you who are fans of my no bake blueberry bars, get excited because these are EVEN BETTER (in my opinion). Base is almost exactly the same, give or take a few ingredients! Please share your thoughts with me if you try them. Watch out for the crust though...it's extremely tempting to eat by itself... ;)

INGREDIENTS
Crust:
• ¾ cup almond meal
• 8-10 dates, pitted, soaked in boiling water for a few minutes, and drained
• ½ cup shredded coconut, unsweetened
• ½ teaspoon cinnamon
• 1 pinch sea salt

Filling:
• 2 cups raw cashews, soaked in water overnight and drained
• ½ cup shredded coconut, unsweetened
• 2 tablespoons coconut nectar (You could sub honey or maple syrup, but it'll taste diff)
• 1 cup fresh or frozen raspberries (I've used frozen and it works great)
• 2 tablespoons unsweetened almond milk
• ½ teaspoon vanilla extract

DIRECTIONS
1.  Line a 8x8 pyrex pan with parchment paper, and set aside. 

2. In a food processor, add all crust ingredients and pulse for a few minutes, until sticky. Add crust to pyrex, firmly pressing onto the parchment paper. The crust layer should be pretty thin, but don't worry - it's super sweet and flavorful. Place in freezer, and start making the filling! 

3. Quickly wash out food processor, and reuse to make the filling. Add soaked cashews, shredded coconut, coconut nectar, vanilla extract, and pulse for 5 minutes. Mixture should be creamy at this point - if there are still a few lumps, add the 2 tablespoons of almond milk and pulse again. 
**Depending on how long you soaked the cashews, you may need to add a couple more tablespoons of almond milk until mixture is fully blended.
**If you don't have a food processor, a high speed blender MAY work for this. I haven't tried it myself, but if you do and it works, please let me know!

4 (Optional): Add a few raspberries to filling in the food processor. Pulse. The color of the mixture should now be nice and rosy. Add more if you want them really pink! 

5. Take out crust from freezer, and lay out cup of remaining raspberries on top of the crust.

6. Pour coconut cashew filling on top of the raspberries and gently pat down with a spatula. The filling should be able to completely cover the crust and the raspberries. 

7. Place the pyrex in freezer for 1-2 hours and/or overnight. If you're overeager for sweets (like me) choose the first option. They have much more of a cheesecake like texture this way. ;)

8. Once bars are out of the freezer, leave out for about 45mins - 1hr, slice into bars, and enjoy the delicious creamy goodness. If you need to leave them in overnight, I would allow them to defrost in the fridge for 3-4 hours as they will be pretty firm at first! 

PROTIP: If you froze the bars for a long time and are in a rush for them to defrost, pop 'em in the microwave for 5-10 seconds. This'll make them nice and creamy again! 

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