Raw Vegan Blueberry Maca Cinnamon Rolls

Who doesn’t love cinnamon rolls?

Seriously… I want to know!

Because they clearly haven’t tried these ones.

This recipe was born during a frantic night of rummaging around the kitchen in search of something sweet.

It was one of those “it’s 10 PM and my second stomach is officially open for business” kinds of situations.

Luckily, something in the cupboard caught my eye: a package of raw coconut wraps!

Knowing I also had a ton of frozen wild blueberries in the freezer and a tub of fresh almond butter, I got right to work.

One important thing to note about this recipe is they’re best eaten immediately – unless you enjoy soggy treats!

They require zero baking time (since they’re raw) and won’t weigh you down like a regular cinnamon roll.

I’ve been known to eat an entire plate in a matter of minutes….

Feel free to omit the maca powder – it was a last minute superfood boost, but I don’t regret it!

My final recommendation is to use a thin, smooth almond butter. This helps the filling to be a bit more spreadable. It isn’t a necessity, but if the almond butter is super thick it will end up a little gooey… which isn’t necessarily a bad thing!

Ingredients:

4 raw coconut wraps such as these
5 tbsp raw almond butter
1 tsp vanilla extract 
11-15 drops liquid vanilla stevia
1 tsp maca powder
2 tsp ceylon cinnamon
1 pinch sea salt
1 tbsp almond meal or almond flour
1/2 cup wild blueberries

Cream Cheeze Icing

2 tbsp cashew butter
2 tbsp non-dairy milk
7 drops liquid vanilla stevia 
1 tsp MCT oil
2/3 tsp lime or lemon juice
1 pinch of nutritional yeast
1 pinch sea salt
1/4 tsp vanilla

Directions:

  1. Mix the cinnamon roll filling together and smear evenly onto a coconut wrap.
  2. Sprinkle a small handful of berries inside and roll ’em up!
  3. Using a very sharp knife, cut the cinnamon rolls evenly – I like making them about 1.5 to 2 inches thick.
  4. In a small bowl, combine the icing ingredients.
  5. Thoroughly mix until a thick, yet drizzle-able consistency is reached. You can add 1 tsp of non-dairy milk at a time until it’s smooth and creamy.
  6. Drizzle the icing over the cinnamon rolls.

Enjoy ❤

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Raw Vegan Tummy-Loving Lemon Custard

I’ve always been a huge fan of lemon… mainly in desserts.

Lemon bars, lemon cake, lemon ice cream… the list goes on!

I think I got this from my mother, a serious lemon fanatic.

I’ve been craving lemon ever since the weather started getting warmer, but I didn’t want to make a huge, heavy dessert.

Part of me wanted to just suck it up and make lemon bars, but that would require a lot of work… and I just wasn’t feeling that. Ya know?

So, I grabbed a few lemons at the grocery store and headed for home.

And thus, this recipe was born.

This lemon custard is bright and flavorful, and has all the sunny spring vibes.

Plus, it takes literally 5 minutes to whip up (besides opening the coconuts).

It doesn’t need any thickeners, gums or food colorings, and somehow has an unbelievably creamy, pudding-like texture.

You can make it as lemon-y as you want. I added one lemon, but I could see myself adding another half if I was seriously craving that tart citrus flavor.

This recipe also contains prebiotic fiber AND probiotics, making it a wonderful breakfast or dessert for sensitive tummies (such as myself)!

These are totally optional, and can be left out. (They don’t affect the flavor at all if you choose to opt out of adding them.)

This custard would also be delicious topped with fresh berries or granola, but I love it by itself, topped with a little extra turmeric.

This recipe is also keto-friendly by default, but if you prefer to use a different sweetener, go for it. If you’re using a regular sweetener like honey or maple syrup, I would start with 2 tsp and work your way up from there.

If you’re making this keto like I did, keep in mind that every sugar-free sweetener is a bit different, so start off slow and continue to taste until your desired sweetness is reached.

This recipe makes 2-3 substantial servings.

Ingredients:

2 cups young Thai coconut meat
1 tbsp coconut water, plus more to blend if needed
Juice & zest of 1 lemon
1 tsp vanilla extract
5-10 drops organic stevia
1 tbsp organic erythritol (optional)
1/2 tsp turmeric powder
1 pinch sea salt
1 scoop probiotic powder (optional)
1 tbsp acacia fiber powder (optional)

Directions:

  1. Add all ingredients to a high speed blender and blend well, adding 1 teaspoon of coconut water at a time until a super thick, but smooth consistency is reached.
  2. Store covered in the fridge for up to 2 days, but best enjoyed immediately.

Enjoy! ❤

Sugar-Free Mango Cardamom Chia Pudding

Chia puddings have always been my favorite go-to breakfast (or dessert) recipe.

I remember when I was about seven, I thought chia seed gel tasted (and looked) just like what I imagined frog eggs to taste like… but I still ate them.

Kids are weird.

Chia puddings are so easy to make and taste amazing – plus they’re loaded with nutritional benefits.

Chia seeds are one of my favorite “superfoods” of all time!

They’re chock-full of omega-3 fatty acids, functional protein, soothing fiber and antioxidants.

In fact, chia seeds are one of the foods that I credit to helping my gut health improve in leaps and bounds.

Because of their high fiber content, they help to keep you full for a longer time without weighing you down, and are the perfect pre or post-workout snack.

Since chia seeds don’t have much taste to them, it’s easy to get creative with flavors for your puddings.

I’m a huge fan of cardamom, so I wanted to make a spin-off on a mango lassi – in pudding form!

Chia puddings tend to be similar in texture to tapioca pudding, but if you want a smoother texture you can actually blend the chia seeds into the mango cashew cream as well.

They’ll still “bloom” and form a sort of gel, so just let it sit in the fridge as normal before enjoying.

Another thing to note about this recipe is the type of mango you’re using.

Since we’ll be blending the mangoes, it doesn’t much matter if it’s a “good mango” – as long as it’s ripe, it’s totally fine.

There are two main types of mango available in most areas of the United States:

The Tommy Atkins Mango (or very similar)

And the Ataulfo Mango (or very similar)

Both will work wonderfully in this recipe, but keep in mind that the Ataulfo and similar mangoes are much smaller than the Tommy mango.

If you’re opting for Ataulfo, I would use two.

Let’s jump in!

Ingredients:

2 small Ataulfo mangoes OR 1 large Tommy Atkins mango (or similar)
1/2 cup raw cashews, soaked in filtered water overnight
1/2 cup chia seeds 
2 cups filtered or spring water
2 tsp vanilla extract 
1/8 tsp monk fruit OR 1 tbsp maple syrup OR 4 pitted medjool dates
1/4 tsp cardamom 
1 tbsp coconut MCT oil (optional)
1/4 tsp sea salt 

Directions:

  1. Blend cashews with water, sea salt, vanilla, cardamom and sweetener.
  2. Cut mangos into small chunks and add to the cashew cream.
  3. Blend until smooth.
  4. Pour into a large bowl, and add chia seeds.
  5. Mix until well-combined.
  6. Cover chia pudding and put it into the fridge for about 6-8 hours, stirring once or twice to make sure the seeds don’t gel at the bottom.

Enjoy! ❤

Chia Later (-;

Raw Vegan Sugar-Free Cinnamon Apple Crepes with Probiotic Pecan Cream

This raw vegan dish totally highlights the amazing honeycrisp apples I found at the health food store 

It’s sweet, creamy, cinnamon-y, and the crepes are soooo tender and soft (and the best part is, I used pre-made coconut wraps to make them!)

If you’re a fan of anything sweet and breakfast-y, you’ll love these.

These crepes make the perfect dessert, as well. Especially for anyone with sugar-sensitivities! 

I myself have a very low tolerance for fructose, meaning I can’t really eat very many fruits or I’ll bloat up like nobody’s business.

If you don’t already know this, I have been dealing with Candida overgrowth in my digestive tract off and on, so fruit doesn’t sit with me so well.

The few fruits I tolerate are most types of berries, certain types of melon and apples.

Luckily, I love all those things.

While I don’t consume any fruit besides berries often, once in a while I love adding apples to raw recipes because of their amazing fiber content!

Apples actually contain a soluble fiber called “pectin”. 

Pectin helps your body detoxify, and scrubs the colon clean of old waste material.

Apples also contain loads of minerals and nutrients. They contain a surprising amount of vitamin C, and a high amount of potassium. 

Apples are made up of mostly water (like most fruits), making them very hydrating and cleansing.

This recipe is also topped with a probiotic pecan & cashew cream.

I try to add probiotics to almost every dessert recipe I make. 

Apples are also an amazing prebiotic food, meaning the good bacteria in your gut love to feed off of them.

So by adding probiotics to this recipe, you’re not only adding more friendly bacteria to your digestive tract, but also giving them a meal to keep them happy.

The probiotics are, of course, totally optional, and you’re welcome to sub the apples for any other fruit you like.

(I’m thinking a blackberry or strawberry crepe would be to die for.)

Anyway, let’s get on to the recipe.

*makes about 5 servings*

Ingredients:

Crepes:

1 package Cinnamon Coconut Wraps (Plain will work just fine if you can’t find cinnamon)

Cinnamon Apple Filling:

4 honeycrisp apples
1 tsp lemon juice
1/4 tsp vanilla bean
1/8 tsp organic monk fruit 
1 pinch sea salt 
1 tbsp coconut MCT oil or coconut oil

Probiotic Pecan Cream:

1 cup coconut water
1/4 cup raw pecans
2 cups raw cashews 
1/8 tsp vanilla bean 
1/8 tsp monk fruit 
Contents of 2 probiotic capsules
1 pinch sea salt 

Directions:

  1. Finely dice the apples and mix well with the rest of the filling ingredients.
  2. Spread evenly onto a dehydrator sheet and dehydrate at 115° for 45 minutes, or until soft.
  3. In the meantime, blend pecan cream ingredients in a high speed blender until smooth.
  4. Line 4 coconut wraps on a dehydrator sheet, and spread 1 tbsp pecan cream evenly onto the surface of each wrap. 
  5. Place wraps in the dehydrator and dehydrate at 110° for about 5-7 minutes, or until warm, soft and pliable. 
  6. Remove cinnamon apples from the dehydrator, and mix in 3-4 tbsp of the pecan cream. 
  7. Scoop 1/4 cup cinnamon apple mixture onto a wrap, and roll it up tight, like a crepe!
  8. You can dehydrate these again for a few minutes to re-warm them.
  9. Top with a dollop of pecan cream and sprinkle with chopped pecan nuts and cinnamon!

Enjoy ❤