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hi there! i'm celina.

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

Raw Orange Creamsicle Bars

Raw Orange Creamsicle Bars

Citrus season is here, and i’m finding alll the excuses to use these gorgeous oranges! I always have a bunch of my raw bars in the freezer for a snack or dessert, and these have been my flavor of choice for the past few weeks. They’re colorful, creamy, and decadently healthy. If you've tried my raw bars before you'll see that they're all pretty similar, with some simple modifications. HIGHLY recommend for springtime/summer gathering! <3

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
• 2 tablespoons coconut flour
• 1 tablespoon coconut oil (or water for oil-free option)
• ½ teaspoon cinnamon
• pinch of sea salt

Filling:
• 2 cups raw cashews, soaked in water overnight (or 6-8 hours) and drained
• ⅔ cup shredded coconut, unsweetened
• 1 large orange, peeled and chopped (or two small)
• 1-2 medjool dates
• 1 carrot, shredded
• 1 tablespoon orange zest
• 1 ½ teaspoons vanilla extract
• 2-3 tablespoons almond milk, unsweetened (cashew or coconut milk could work too)
• ¼ frozen raspberries, crushed (optional)

Toppings: 
• More oranges!
• Coconut butter!

DIRECTIONS
1.  Line a 8x8 pyrex baking dish 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 the pyrex, firmly pressing onto the parchment paper. Place in freezer, and start making the filling! 

3. Quickly wash out the food processor, and reuse to make the filling. Add all filling ingredients and pulse for 5 or so minutes. Mixture should be creamy at this point - if there are still a few lumps, add a few tablespoons more 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. Also, 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. Take the pyrex out of the freezer and use a spatula to spread the cheesecake mixture over the crust The mixture should be thick, but still spreadable. 

5. 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. ;)

6. 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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