Vegan | Gluten-free | Soy-free

I’m a big fan of coconut treats, and this recipe ticks all the boxes: simple, few ingredients & cost effective. They’re not raw, but they don’t require any baking, and they come together with only 6 ingredients. Most importantly, they are intensely, supremely satisfying, seriously addictive and take minutes to whip up! Once you bite into these chewy coconut bars you’ll know exactly what I’m talking about!

Are these Coconut Bars healthy?

Amazingly, yes! They contain lots of good fats: desiccated coconut, coconut cream, coconut oil & nuts.

But what about the sugar?

For this recipe, I used date syrup, which is less sweet than agave, honey, or maple syrup. Its benefits include low-Glycemic index food, high fiber content, & 78% invert sugar. However, if you can’t find date sugar, natural maple syrup will work just fine.

Variations:

• Trade the macadamia nuts for cashews or almonds
• Cover the bars in chocolate to create vegan mound bars!
• Try adding dried berries to the mix: cranberries or goji berries

Keep them in the fridge and serve straight from there. They will stay fresh for a week (or even longer) when kept stored in a covered container, though let’s face it, they will never last that long!

Recipe: Macadamia-Coconut Bars

Ingredients:

• 2 cups shredded coconut (unsweetened)
• ½ cup raw macadamia nuts
• ½ cup raw cashews
• ⅓ cup coconut cream
• Optional: 4 tbsp coconut oil
• Optional: date, agave or maple syrup (to taste)

Procedure:

1. Blend all ingredients in a food processor.
2. Line 8×4 pan with parchment paper & press down coconut mix.
3. Place in the fridge for approximately 20 minutes and let set.
4. Remove from fridge & cut into bars.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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Vegan | Gluten-free | Soy-free | Sugar-free

Here’s a quick, easy, and satisfying recipe for Raw Walnut & Oat Brownies that you can even have for breakfast. They come together in about 20 minutes and require simple ingredients probably already have in your kitchen, such as:

• Walnuts
• Rolled Oats
• Dates
• Cacao Powder
• Cacao Nibs
• Salt
• Coconut Oil

These brownies stayed in the back of my mind for a while, after indulging in a similar one while visiting Mexico City a couple of weeks ago. I just knew that I had to figure out the recipe. The best part? These come together super quickly, and they’re one of the few recipes that accommodate most diets: gluten-free, dairy-free & sugar-free.

But don’t let that fool you into thinking that these are boring; these brownies are my most decadent yet, with an added depth of flavor from dates, & coconut oil. The healthiest vegan dessert!

Notes:

• To soften up the dates, place them in hot water for about 30 minutes.
• The number of dates to add will depend on your preference. I personally love my brownies more on the bitter side, so I add 15 dates.
• Feeling creative? Chop these brownies up & add them to your favorite nice-cream!

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Raw Walnut & Oat Brownies

Rating: 3.1/5

( 14 voted )

Serves: 6-12 Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Brownies:

• 1 1/2 cup of walnuts
• 1 cup of rolled oats
• 3/4 cup cacao powder
• 15-25 Medjool dates, pitted & softened
• Salt (I prefer Himalayan Salt)

Fudge Topping:

• 1/2 cup of melted coconut oil
• 1/3 cup (approx.) of maple syrup or agave nectar
• 1/2 cup of cacao powder
• A pinch of salt

Procedure

1. Add 1 cup of walnuts with the rolled oats to a food processor and pulse until blended. Then blend in the cacao powder and salt.
2. While the food processor is running, chop up the rest of the walnuts. Place aside.
3. While the motor is running, add one date at a time, and process until everything comes together and is slightly sticky. The number of dates to add will depend on your preference, so taste as you go.
4. Place mixture in a bowl with the half cup of chopped walnuts and combine with your hands.
5. Transfer to a parchment paper-lined dish (I used an 8x8 in baking dish) and press firmly until even. Place the brownies in the freezer while you make the chocolate fudge.
6. For the fudge: To a bowl add coconut oil, cacao powder, maple syrup (to taste) & salt. Whisk together, make sure there are no dry lumps. Pour the mixture over the top of the brownie; top with cacao nibs and extra walnuts.
7. Place them back in the freezer for about 1 hour. Once everything is completely set, cut into squares and place in an airtight container for up to 2 weeks.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

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A couple of months ago I joined a Vegan Facebook group from Puerto Rico, and last week some of the members came together to participate in a Raw Vegan 80/20 Challenge for a week. Although I’m not participating completely in that challenge, I love occasionally eating raw. And I’ve also been enjoying seeing all of the creativity that comes with a challenge like that.

I put together a recipe that I used to make all the time while being vegetarian; it’s full of crisp and colorful veggies tossed in a lemon-garlic-herb dressing. But I tweaked it a little bit since I used to add pasta and feta cheese to it. I also added more veggies like olives, spinach beans. Plus, Summer is the perfect time to make a cold, raw salad that’s not only easy but super refreshing.

I mean, with crisp cucumbers, juicy homegrown tomatoes, red onion, and Kalamata olives, along with spinach & avocado, what could go wrong?  Best of all, this salad takes just 15 minutes to make and it’s fully raw! And you can prepare this in bulk, for meal prepping; it holds well for about a week. However, if making it in advance, be sure to leave the avocado out and add it in right before serving. This keeps the salad fresh and prevents the avocado from turning brown in the salad.

How to: Well, there are probably many different ways to make it, but I’ll tell you how I made it. It’s easier than it looks and mainly includes chopping the vegetables, then tossing everything into a bowl. Add in some spices, lemon juice, olive oil (totally optional), garlic, and you’re ready to go.

Other great variations on this salad include the following additions:

• Quinoa
• Orzo Pasta
• Garbanzo beans (or any other beans)
• Almonds
• Tofu Feta

Recipe tips:

• Be sure to leave the avocado out and add it in right before serving, to prevent the avocado from turning brown.
• If you’re practicing an S.O.S. (salt, oil, sugar) free lifestyle, leave the olive oil and salt out.
• For a bolder flavor, let it marinate for a couple of hours.

Recipe: Raw Mediterranean Salad

Serves: 2-4

Ingredients

• 2 cucumbers, peeled and chopped into 1/4 slices
• 4-6 cherry tomatoes, chopped
• ½ of a red onion, sliced
• 6 Kalamata olives, chopped
• ½ avocado, cubed
• A handful of spinach, chopped
• 2 cloves of garlic, minced
• 1 lemon, juiced
• Optional: 1 tbsp olive oil
• Herbs: salt, pepper, parsley, & paprika, to taste
• Green onions, chopped
• Optional: 1 tbsp nutritional yeast

Procedure:

1. In a large bowl, combine cucumbers, tomatoes, onions, avocados, olives, and spinach.
2. In a smaller bowl, mix the olive oil, lemon juice, garlic, and herbs.
3. Pour vinaigrette over the salad and mix well.
4. Sprinkle green onions over the top of salad.
5. Serve & enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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