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Berries, Clean Eats, Dairy-Free, Dessert, Healthy, Mother's Day, Raw, Wheat Free

Raspberry Coconut Macaroons

May 7, 2016

grtyii

asfegg

This spring is just flying by! I really cannot believe that it is already May. There are a few big events that I am counting down to, and they’re coming faster than I had thought.

First, it is almost the end of the school year. HOW did that happen? It’s my first year teaching full time, and I know I’m going to really miss my class come June. I think everyone remembers their first class, but mine especially will be missed since I also taught a lot of them in grade 2 during my PDP. It will be bittersweet saying goodbye to them all, and not knowing where I will be teaching next year. I’m hopeful that I’ll get another class before the start of the new school year, but we will have to wait and see where I’m placed. 

Second, Adam and I are both counting down the weeks (and days) until we leave for our Honeymoon. Since we were married on September long weekend, we hadn’t planned to go right away for our honeymoon. I wasn’t sure what would happen with work, and didn’t want to plan an extended holiday at the beginning of the new school year. Which worked out, as I got my full time class at the end of October. We’ll be going to Europe for three glorious weeks at the end of June – like, two days after school ends. I’m a bit panicked, as I know it’s going to be a hectic end of the month getting ready for the end of school and packing up my class, as well as packing for the trip – but I’m also incredibly excited. We’re flying into Paris, then going Barcelona, Santorini & Mykonos, then Rome. We’ve planned some fun things to do, and scheduled a lot of relaxation. It’s kind of exciting having the honeymoon a little ways after the wedding, because its something to look forward to and almost continues on the ‘wedding’ phase a little longer. I wonder how long I’m allowed to say we’re ‘newlyweds’ for…. 😉

Another thing that has crept up quickly is Mother’s Day. This weekend we’ll be celebrating with both our families and having brunch at our place (any excuse for me to entertain and bake, really) 

asfegg
One of my absolute new favourites are these raspberry coconut macaroons. I had actually seen a version of them online a while ago and was waiting for a chance to make them. I tweaked the recipe a little, and have made them three times since – they’re good. These would be a great addition to your mother’s day brunch, lunch or dinner dessert menu. They’re simple to make, require little ingredients and prep time, and are allergen-free so moms of all tastes can enjoy them.

fsa

Wishing all the mom’s out there a lovely mother’s day weekend – especially my mom – Love you!

Raspberry Coconut Macaroons
Yields 16
A healthier, no-bake version of the coconut macaroon, with the addition of raspberries. They're gluten-free, egg-free, dairy-free and absolutely delicious.
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Ingredients
  1. 2 cups packed unsweetened medium shredded coconut
  2. 1 cup coconut flour
  3. 1 1/2 cups frozen raspberries (thawed in the microwave)
  4. 3-4 Tbs. honey (can use maple syrup if Vegan)
  5. 4 Tbsp melted coconut oil
  6. 4-5 squares Dark chocolate
Instructions
  1. Combine coconut, raspberries, coconut flour, honey and coconut oil in a food processor.
  2. Blend until well combined. Refrigerate 15 minutes to chill.
  3. Use a small/medium sized cookie scoop to form macaroons. Place onto lined cookie sheet, and refrigerate once more while you get the chocolate ready.
  4. In microwave, heat chocolate in one-minute intervals until almost fully melted. Stir to combine.
  5. Pour melted chocolate into pastry bag, or ziplock bag if you don't have one, and snip a tiny bit off the end. Remove macaroons from the fridge, and drizzle chocolate over top. Place back in fridge to set up. Serve chilled.
Notes
  1. Refrigerate any leftovers, if there are some! for up to 3-days, or freeze. Remove 15 minutes prior to serving.
Adapted from Petite Allergy Treats
b a k e a h o l i c http://www.bakeaholic.ca/
Berries, Clean Eats, Dairy-Free, Dessert, Healthy, Raw, Vegan, Wheat Free

Raw Raspberry Slice – Vegan

March 26, 2016

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

These vegan, raw raspberry slice bars were a delicious accident. 

I was actually making something else and ended up with a chocolate-y mess (i.e. a recipe that didn’t quite turn out right) that I just couldn’t toss out. Instead, they became the base for these raspberry slice bars. 

My sister and I were baking in the kitchen – baking is a relative word, since we’re talking raw here – and I was thinking about lemon squares, but ended up with a chocolate base after the chocolate mess, thus – raspberry. It reminded me of how you begin to make nanaimo bars, melted chocolate is mixed with nuts and coconut, so I thought i’d try it out for the base and then go from there. 

This recipe actually turned out perfectly – how ironic. They’re almost like a raw cheesecake, but more of a slice/bar treat. When I think of cheesecake, I think of heavy, thick, and creamy – like my raw chocolate cheesecake. This Raspberry Slice is light and silky. 

Its Gluten Free, Refined Sugar Free, Vegan, and Raw – and 100% amazing. I made it in a loaf pan, so it’s the perfect size for two (lots of leftovers), four or six people. It’s best kept in the freezer, so you can freeze it and have a treat on hand for those nights you’re craving a little something sweet or a mid-afternoon pick-me-up. 

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

This Raspberry Slice is pretty in pink, just in time for Spring & Easter.

Raw Raspberry Slice - Vegan
This Raw Raspberry slice is deliciously vegan, and guilt-free, making it the perfect mid-afternoon treat or dessert. A chocolatey base with coconut and nuts topped with a silky smooth raspberry layer.
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Base Layer
  1. 1/3 cup raw cacao powder
  2. 3-4 Tbs coconut oil
  3. 1/4 cup unsweetened coconut
  4. 1/4 cup walnuts
  5. 1/4 cup pecans
Raspberry Layer
  1. 1 1/2 cups frozen raspberries
  2. 2/3 cup raw cashews, soaked for 6 hours or overnight
  3. 4 Tbs maple syrup (or honey if not vegan)
  4. 1 Tbs. water
Chocolate Drizzle
  1. 2 Tbs. coconut oil
  2. 1 Tbs. maple syrup
  3. 4-5 Tbs. cacao powder
Base Layer
  1. In double boiler, or in saucepan on low, melt coconut oil. Add cacao powder. Stir until melted. Remove from heat.
  2. Add coconut, walnuts and pecans to blender or food processor. Blend until small crumbs form. Stir into melted chocolate.
  3. Add mixture to a lined loaf pan, smooth out with the back of a spoon and place in the freezer to set.
Middle Layer
  1. Blend all ingredients in high-speed blender - you may need to scoop it down a couple times, or if your blender has a tamper (blender stick) use that to stir it around. Blend until silky-smooth.
  2. Pour over base and smooth with a spatula or back of a spoon. If you like, add some raspberries to the top and press down. Place into the freezer for at least 1 hour.
Top Layer
  1. Melt the coconut in a double boiler on low heat, or in microwave on 1 minute intervals until melted. Add maple syrup to the double boiler and whisk until combined. Whisk in the cacao powder, and continue to whisk until smooth.
  2. Remove from heat and cool slightly.
  3. Once your slice is set, remove from freezer and slice into long, pieces. Using a pastry bag, or small ziplock bag, fill with melted, cooled chocolate. Snip the end of a ziplock bag, and drizzle over top.
Notes
  1. Keep in freezer. Best if taken out 10 minutes before serving.
b a k e a h o l i c http://www.bakeaholic.ca/
Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

Apples, Bars & Squares, Berries, Brownies, Cake, Candy, Chocolate, Dessert, Raw, Valentine's Day

Valentine’s Day Recipes

February 7, 2016

With Valentine’s Day coming up, you might be thinking about making a special treat for your sweetheart. I’ve rounded up 14 of my favourite, indulgent – some healthy, but delicious –  treats and desserts that you could share this February 14th without the guilt of over-indulging. Since Valentine’s Day is on a Sunday, you have the whole weekend to prep and make these delicious treats. 

Adam and I have our usual valentine tradition – sushi ordered in while watching Valentine’s Day, the movie. When Valentine’s Day falls on a weekday, this is the ideal celebration. Honestly, even on a Friday or Saturday this is a pretty good situation, since we’re not the ‘going out’ type.  This year we’re actually going away for the weekend with four of our friends, but sushi may still be in the cards for Sunday night.

Whether there’s two of you – or four, these Valentine’s Day desserts are sure to please everyone. 

Here’s 14 Valentine’s Day recipes to suit your fancy (or un-fancy) plans.

strawberry naked cake 00 bakeaholic

Naked Chocolate Cake with Coconut Cream Frosting

A decadent, yet light, cake topped with coconut cream and sliced strawberries – small enough for two to share guilt-free. 

stout brownies 06 bakeaholic.ca

Chocolate Stout Brownies

definitely on the indulgent side, these brownies are made with chocolate stout, topped with a stout buttercream and finished with vanilla beer brittle. your man (and you) will love these.

rawvegan turtles bakeaholic.ca

Raw, Vegan Chocolate Turtles

simple, yet decadent, these raw vegan chocolate turtles are easy enough to whip up before your valentine comes over for a healthy after-dinner nibble

bed apples 4

Hasselback Apples

don’t be fooled by how healthy they look, these are so, so good – you’d think they were bad for you. 

chocolatecheesecakeraw

Raw, Vegan Chocolate Cheesecake

rich, creamy and full of healthy fats – half the recipe for two 😉

brownie

Flourless Two Bite Brownies

just like the addictive store-bought brownies, these are just as chewy and fudgey

feature

Best Chocolate Quinoa Cake with Coconut Cream Frosting

don’t be fooled by the secret ingredient, you’re valentine will never know that this moist, rich cake is actually made with quinoa!

choc-browie

Vegan Brownies

make these in individual serving sized dishes, or in a pan

Raspberry Brownies // bakeaholic.ca

Raspberry Brownies

fudgey, rich and made with spelt flour

cupcakes

Cookies & Cream Cupcakes

Adam’s favourite ice-cream flavour is Oreo – half the recipe!

cupo

Chocolate Peanut Butter Ganache Torte

inspired by dessert shot-glasses, these ganache tortes are rich and satisfying, yet healthy

cups pb jam

Chocolate Raspberry Peanut Butter Cups

a classic flavour combo couple, pb & j

ousee

Raw Vegan Chocolate Avocado Mousse

this raw mousse is thick, creamy, and silky smooth