Banana Oat Bread Cookies

This was one of those shared photos floating around on Facebook, so unfortunately I don't know the source of the original recipe. But it is great! These cookies are soft and chewy, slightly sweet and satisfying...perfect for a snack, breakfast, or to satisfy your sweet tooth! They are also super easy and quick (and I say that despite having to make 6 separate batches since I only own a toaster oven!). There is no added sugar, no gluten (provided you use certified GF oats), and virtually no fat (the only fat really comes from the almond milk, which works out to be less than 1/2 a gram!). Enjoy!

Banana Oat Bread Cookies
Makes about a dozen

3 mashed bananas (ripe)
1/3 cup apple sauce (no sugar added/natural)
2 cups gluten free oats (or use regular if you aren't sensitive)
1/4 cup almond milk, unsweetened
1/2 cup raisins (optional - I did not use)
1 tsp vanilla extract
1 tsp cinnamon

Mix it all up in a bowl, plop on a cookie sheet (I greased mine with a coconut oil cooking spray, since the cookies have no fat to help grease) and bake at 350 for 15-20 minutes. That's it!

Raw Chocolate Cream Cheesecake with Strawberry Pecan Crust

It has been SO long since I've been on here, and I feel guilty for not being better about updating. Basically what it comes down to is a combination of four things: 1) I'm in grad school full time; 2) I work part-time at a super stressful and tiring evening job; 3) my wedding is coming up in October and I have tons of planning left to do; and 4) we are in the process of converting a studio apartment to move into at the end of May when our lease is up. Sooooo my time is a LOT limited at the moment.

That being said, I made this recipe on Thursday night and it is literally one of the best desserts I have ever had - vegan, raw, or otherwise. So I just had to share it with you guys! I found the recipe on Pure2Raw as I was searching for a celebratory dessert to make for my fiance, as he just finished his EMT class with flying colors.

This looked decadent and surprisingly simple, and indeed it was. I was a little short on cocoa powder so opted to do a strawberry crust instead. The crust as a result came out less cohesive and more crumbly, but I'm sure if you followed the blog directions to a T it wouldn't be. Here I've posted my version because I did enjoy the slight strawberry flavor that my substitution imparted.

Whether you've got something to celebrate or are just looking for a decadent, chocolatey treat - this one is for you! It is very high in fat so would be best to limit...and I'm telling you if you make it, you will eat all of it, so be careful! =)

Raw Chocolate Cream Cheesecake with Strawberry Pecan Crust 
(gluten free, soy free, raw, vegan)

For the crust:
1 cup pecan meal (or other nut meal)
2-3 tablespoons pure maple syrup
2 sliced fresh strawberries
pinch sea salt
1 teaspoon vanilla

Combine all ingredients in a food processor and pulse until it is sticking together slightly. Scoop crust into your pie tin and press firmly to make even.

For the filling:
2 cups cashew, pieces
1/2 cup coconut oil, liquid
1/2 cup maple syrup or 1/2 cup agave nectar (I used 1/4 maple syrup and 1/4 agave so no one flavor would overpower)
1/2 cup water
2 teaspoons vanilla
3/4 cup raw cacao powder

If desired, soak cashews for 10-15 minutes in water prior to use (I did not soak mine and it still worked perfectly-no chunks at all). Place cashews in blender with maple syrup/agave, vanilla, and water. Blend a minute or so, until creamy.

Add cacao powder and coconut oil. Blend until creamy (my blender was ANGRY at this step because the filling was so thick, but still so worth it!). Scrape down the sides of the blender as necessary.

Pour filling into pie tin over crust and smooth. Put cheesecake in the freezer for 2-3 hours to set. Devour!

The gorgeous finished product! Would be even prettier garnished with some sliced fresh strawberries!

Original recipe found here.

Vanilla Chia Tapioca Pudding

Happy Monday, everyone!

Today I wanted to share a snack/dessert that I made last night and which I think is terrific! It's super easy and can be made with things you probably already have in your house (if you're veggie, that is!). I skipped the vanilla beans because I didn't have any, but have no doubts they'd only make it tastier!!Also, the recipe I listed here is halved from what Kris wrote - otherwise it wouldn't have fit in my blender! Even half the recipe will be dessert for the rest of my week!

Vanilla Chia Tapioca Pudding, from Crazy Sexy Diet by Kris Carr
3.5 cups milk (brazil nut, hemp seed, cashew...I used almond)
1 tablespoon pure vanilla extract (without alcohol)
1/2 vanilla bean
1/6 cup agave nectar
small pinch of sea salt
1/2 cup chia seeds

Blend all the ingredients (minus the chia seeds) in a high-speed blender and pulse. Place the chia seeds in a large bowl and pour the mixture over them. Whisk. Continue whisking periodically so that the tapioca does not clump. My pudding took just under 1.5 hours to set, and I whisked a few times the first hour and that was it.

Get your Omega-3s...and enjoy them too!

For more recipes and information on Kris Carr and Crazy Sexy Diet, check out http://kriscarr.com/.