For 16-24 people
3 Tb cocoa/cacoa
1/4 cup oats
1/2 cup dates/raisins (I use a mix of both)
1 Tb agave/maple syrup/honey
1/6 cup sprouted flour (or you can use ground flax seed, or ground nuts, buckwheat, etc.)
1 t vanilla extract
3 Tb coconut oil melted
1/4 shredded coconut (optional)
Handful of walnuts
1/4 cup cashew butter
2 Tb agave/maple syrup/honey
1 Tb coconut oil melted with 2 Tb coconut butter
1 t vanilla extract
1/8 t turmeric
Top Layer: you could just use melted dark chocolate if you want
3 Tb agave/maple syrup/honey
3 Tb cocoa/cacoa
4 Tb melted coconut oil
1 t vanilla extract
Pinch of salt
For bottom layer, process all ingredients except walnuts until smooth. Add walnuts and process until the walnuts are in smaller pieces, but not totally ground up. It should taste and look like semi-crumbly chocolate coconut cookie. Press into baking pan lined with plastic wrap (or oil, or nothing) and refrigerate.
For middle layer, process all ingredients until smooth. Yes… it should be green. But taste it! Mhhhmmm. Carefully spread over bottom layer, making sure not to mix the layers. Put back in the fridge.
For top layer, blend all ingredients until smooth, adding water if needed. It should be like chocolate sauce. Mmm it tastes so dang good. I could eat a bowl of this.
Carefully pour top layer over other two layers, making sure not to mix them. Put back in the fridge one more time and let chill for 1-2 hours until hard, like real Nanaimo Bars.
Pull out of pan if you lined it with plastic wrap, and cut it into bars.
Recipe from This rawsome Vegan life
Looking for a refreshing and healthy treat, gluten free, that doesn’t involve baking? Try a watermelon cake.
Slicing the watermelon into the shape of a cake creates the base, and the whipped coconut cream creates the frosting.
Use Nuts or Toasted coconut and fresh fruit to add a beautiful and delicious decoration.
You can use edible flowers for the top. You can use a thick yoghurt or whipped cream instead of coconut milk if you use dairy products (it must be VERY thick or it will not adhere well to the watermelon). This cake is best when served within a few hours of assembly.
– 1 large watermelon, seedless preferable
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds or shredded coconut
– Seasonal fresh fruit (for topping)
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon
TO MAKE THE COCONUT WHIPPED CREAM:
1. Place can of coconut milk in refrigerator for at least 6 hours (or overnight). Cream will then separate from milk. The cream will be at the top of the can.
2. Open can of coconut milk and scrape out cream into a medium sized bowl. Hint: Open can from bottom and pour milk into a separate container before scraping out cream. Use the saved milk for smoothies and other recipes.
3. Add vanilla and raw honey to mixture. Whip cream with a hand mixer on medium speed; work your way up to high speed until cream is fluffy. Place bowl of whipped cream in fridge until ready to use.
TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow pan to get hot.
2. Add sliced almonds or shredded coconut and toss in pan until toasted and a light brown color. Remove from pan and set aside to cool.
1. Remove top/bottom from watermelon; remove rind from middle section. You should be left with a cake-shaped piece of watermelon. Slice watermelon “cake” into number of wedges/slices you want, e.g., 6-8 slices depending on size of watermelon. Slicing ahead of time makes it much easier to dip edges into icing and anything else you want to adhere to icing, such as almonds or toasted coconut.
2. Pat outside of watermelon dry with paper towels; this helps coconut whipped cream adhere better.
3. Dip outside edge of each slice into coconut whipped cream and then into the toasted almonds or coconut. Reassemble wedges into cake shape on a serving platter. Top with more whipped coconut cream and fresh fruit, e.g., blackberries, strawberries and kiwi. Serve or store in refrigerator until ready to serve.
A few years back (2008) I was visiting friends in San Francisco and I was introduced to the delicious Bubble Tea.
Many of you will think now “Bubble Tea”?? Never heard of!
I had never heard of Bubble Tea prior to my visit in SF, but originally this is an Asian drink. In Norway this is an “unheard-of” phenomenon (or, as I also like to call it, non-existing).
Over the years I have not returned to SF, but I have been to the US several times and I have tried searching for the main ingredient, Tapioca Pearls, but I never found them. I found lots of white pearls, but never the black ones that I wanted. You can probably use the white pearls as well, but… it looks way cooler with the dark “bubbles”.
I searched E-bay and until recently I didnt find a seller that would ship to Norway, but finally! yesterday a small bag of black Tapioca Pearls was waiting for me in my mailbox!
- 2 table spoons of liquid honey (In Norway honey can be hard, but just as delicious)
- 1 cup of pre-made tea (and cooled down)
- 1 cup of milk
- Tapioca Pearls
Prepare the tea, add the honey and let it cool down. Blend with the milk.
Crush som ice cubes and add it all in a glass.
Add the soft Tapioca pearls and … And Abracadabra! A delicious glass of Bubble Tea – Ready for your enjoyment !