Chocolate Covered Strawberries

2/9/2016 0 Comments

Does it get any better than a chocolate covered strawberry? A ripe, juicy, red berry dipped in sweet chocolate. I can actually remember distinct moments of biting into a chocolate covered strawberry. A hard chocolate exterior breaks and bursts the berry into your mouth. One chocolate covered strawberry swoops me away to a heavenly place.

I think you will be pleased with this recipe and how simple it is. It takes few ingredients and you can eat them shortly after making them. These are perfect for Valentine's Day or any other day in my book. They make a beautiful treat for your love as well as served at a gathering or to anyone you love. That includes yourself! ❤️‍

Ingredients:

16 Fresh Strawberries - Washed & Dried
3 Tbsp Cacao Powder
3 Tbsp Agave (Maple, Brown Rice Syrup or favorite)
3 Tbsp Melted Coconut Oil

Optional Toppings:

1 Tbsp Coconut Flakes
1/2 Tbsp Pecan Pieces
1/2 Tbsp Cashew Pieces

Loving Preparation:

Place the washed and dried strawberries on a plate.
Mix together the melted coconut oil, cacao and agave until smooth in a small cup or short glass. Taste, adjust as preferred. Mix toppings in a small bowl and set aside.
Dip the strawberries in the chocolate, let any extra chocolate drip off naturally. Set on a plate. Repeat until all the berries are dipped. Place in the fridge for 5-10 minutes until the chocolate hardens.
Repeat, dipping the berries in chocolate, one by one until complete. Place in the fridge for 5-10 minutes until the chocolate hardens.
Repeat, dipping each one by one. At this point I decided to decorate the berries sprinkling the toppings on the tips. Feel free to continue repeating until desired thickness is reached. Enjoy any extra chocolate poured in a mold and frozen or as desired.

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Blueberry Crumble Bars - 7 Vegan Ingredients

2/7/2016 0 Comments

These little bars are downright heavenly. Blueberries rest on a crust and are adorned with crumbles. When baked, cooled and refrigerated overnight they come out perfectly creating the most desirable bars around. We shared these at a get together and was told "these are delicious!" and they were the most popular dessert!

Look at those beauties, can you resist? They are made with almond flour and gluten-free oats for a gluten-free spin, are completely vegan, pretty simple to put together and each time they turn out fabulously. Plus, half the amount of sweetener is used and it isn't refined sugar. I've yet to have a batch that hasn't been raved over! This recipe was inspired from my cookbook. I have a few other varieties in store brewing in my mind and can't wait to share soon. With love, Christa

Ingredients:

1 Cup Almond Flour
1 Cup Rolled Oats (if allergic: Certified Gluten-Free)
1/4 tsp Baking Soda
1/8 tsp Sea Salt
1/2 Cup Coconut Oil, Softened
1/4 Cup Agave Syrup
3/4 Cup Blueberry Puree
1/4 Cup Blueberries

Peaceful Preparation:

Preheat the oven to 350 degrees F. Grease a pan, I used a loaf pan. Line with foil and grease or parchment paper.
Combine the almond flour, rolled oats, baking soda and sea salt together in a medium size bowl.
Add the coconut oil and agave syrup. Mix together an then with your hands, fully incorporate until a crumbly mixture is formed.
Press a loose 2 cups in the base of the prepared pan, reserving the balance for topping.
Puree fresh or defrosted frozen blueberries in a food processor until you have 3/4 cup puree. Spread the puree on the crust within 1/4 inch of the edge. Add the remaining 1/4 cup blueberries on top.
Sprinkle the remaining oat mixture on top, lightly pressing into the puree. Bake for 40 minutes, until golden. Allow to cool completely. Refrigerate until firm, preferably overnight. The next day cut into bars and serve.

Tips & Tricks:

Use coconut butter for oil-free. Try fruit puree for oil-free like banana, I have and it works well!
Use your favorite sweetener like coconut sugar, brown sugar, raw sugar, maple syrup or pass and try raisins or date paste. You can double the sugar for sweeter bars. I have done them both ways.
Use your favorite filling.

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Sugar Free Raspberry Crisp - 4 Healthy Ingredients

1/29/2016 0 Comments

Red, juicy, sweet, ripe raspberries are so divine. A gift from above.

We had a whole bunch of them so I decided to make a fresh berry crisp.

I recently had a conversation with a girlfriend about how she wants to make a crisp when she gets berries but then sees the recipes with 1 cup of sugar and is discouraged. I made this with her in mind using absolutely no sugar or oil and only 4 ingredients. This isn't your standard crisp oil and sugar variety yet still absolutely delicious. I asked my husband if he liked it and he said "oh you mean the dessert we ate in one sitting? Yeah, I liked it." Plus...Raspberries are:

Low in sugar: Good for diabetes or blood sugar control
Improve Brainpower: Improve Memory - Decrease Cognitive Delay
Good for Heart Health: Lower risk of heart disease
May Prevent Cancer: Inhibit tumor growth ward off or slow over 9 types of cancer.
Good for Digestion: High in fiber and water; aids in constipation relief and helps detox

Prep Time: 10 Minutes | Cook Time: 40 Minutes | Servings: 4
Vegan, Gluten-Free Opt, Refined Sugar Free, Oil-Free

Raspberry Breakfast Crisp - 4 Healthy Ingredients

3 Cups Fresh or Frozen Raspberries
1/2 Cup Medjool Dates (Soaked in boiling water 5 minutes; drained)
1/4 Cup + 2 Tbsp Pureed Banana
1/2 Cup Oats

Peaceful Preparation

Preheat oven to 325 degrees Fahrenheit.
Lightly coat deep baking dish with oil. Place 3 cups of raspberries in the dish.
In a food processer add the soaked & drained dates, pureed banana and oats. Process until well blended. Spoon mixture on top and lightly press down.
Bake at 325 degrees, uncovered, for 40 minutes or until topping is golden. Remove from oven, allow to cool 10 minutes and serve.

Notes: Any berry or your favorite fruit can be used. Use a certified gluten-free variety of oats for gluten-free. Soak dates in cool water for 30+ minutes if not using hot water, until soft. Add extra oats for more crumbly vs. moist texture.

Weight Watchers Points Plus: 4 Points

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Chocolate Raspberry Bars

1/15/2016 0 Comments

Be happy for this moment. This moment is your life.
Omar Khayyam

As you bite into layers or chocolate with a creamy raspberry center and a sweet almond date crust instant happiness is found. With absolutely no sugar used you can feel good about having this dessert. This dessert was inspired by the sweet and beautiful coconut raspberry hearts taken up a notch with a yummy crust and chocolate topping. This would be a fun dessert to make and enjoy over the weekend and is even okay to enjoy on a cleanse, at least it is in my book. Have a great weekend!

Total Time: 2 + Hrs Freeze | Prep Time: 25 Minutes | Servings: 8 Bars
206 Calories Per Bar

Crust:

1 Cup Raw Almonds
1/2 Cup Pitted Dates (Soaked for 1+ hr to soften if needed)
Pinch Salt

Raspberry Center:

1 Cup Dried Shredded Coconut (unsweetened is preferred)
1 Cup Fresh or Frozen Raspberries
1/2 Cup Banana Puree
1/2 tsp Pure Vanilla Extract
Pinch of Sea Salt

Chocolate:

2 Tbsp Coconut Oil - Melted
2 Tbsp Cacao or Cocoa Powder
2 Tbsp Coconut Milk
Stevia to sweeten

For a sweeter chocolate, agave or your favorite syrup can be used instead of stevia.

Toppings:

Fresh Raspberries
Cacao Nibs
Coconut Flakes

Peaceful Preparation:

Prepare a square or rectangular pan (I used a loaf pan) by lining with parchment or wax paper.
Combine the crust ingredients in a food processor and pulse until well combined and sticky. Press into the prepared pan.
Combine the raspberry center ingredients in a blender. Blend, scrape down sides and repeat until completely smooth. Pour on top of the crust. Top with fresh raspberries.
Mix the chocolate ingredients together in a small bowl. Taste, adjust with sugar-free sweetener like stevia or additional coconut milk as needed. Spoon the chocolate, on top of the raspberry center, in-between the raspberries. Sprinkle with coconut flakes and cacao nibs or chocolate chips.
Freeze until firm, slice into bars and enjoy! Defrosting for 5-10 minutes can help. I served ours with fresh raspberries and jam, we also enjoyed it with nicecream.

6 PointsPlus - WW
9 SmartPoints - WW

Tip: Cut the bar in half for half the calories and points. We often did, it also extends the life of the dessert, a double win!

Note: Sugar stems from natural plant-based foods and no refined sugar or syrups is used.

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Chocolate Cheesecake Cups [Vegan + Raw]

1/6/2016 0 Comments

A cashew cream cheese base is combined with agave, vanilla and raw cacao for a luxuriously creamy treat. It sits on a bed of oat flour, agave and dates. They can be enjoyed as they are or with a little toppings of cacao nibs and coconut flakes. I liked the ones with the toppings best! Enjoy a raw, chocolate, vegan treat with gluten-free options, unlike traditional varieties it has no refined sugar, dairy, or butter or oil. My husband remarked "is there another one?" and in fact you can have another for it is healthy too! In my new cookbook I have pages of raw vegan cheesecake because I love them so much!! I hope you make this dessert and let me know how it is - tag #artisticvegan.

They make 6 cups and it is wildly easy! Press the crust, pour the cheesecake opt to top and freeze.

Once they're frozen, remove from the freezer, remove the cupcake liner and defrost for desired length. I find 10 minutes is great.

Simple Crust:

3/4 Cups Oat Flour
1 1/2 Tbsp. Agave
1/2 Cup Dates Soaked for 30 minutes to 1 hour until soft

Chocolate Cheesecake Filling:

3/4 Cup Cashews Soaked for 4 hours, Drained and rinsed
1/4 Cup + 2 Tbsp. Dairy Free Milk (Cashew or Coconut is preferred)
1/4 tsp Apple Cider Vinegar
1/4 Cup Agave
1/2 tsp Vanilla
2 Tbsp. Cacao

Peaceful Preparation:

Combine the crust ingredients in a food processor. Blend until sticky and combined. Press into 6 cupcake liners. I prefer silicone based for less sticking.
Combine the cheesecake fillings in a blender. Blend until smooth, scrape the sides, blend again. Pour on top of crust.
If you want to top, feel free, or proceed to freeze. I topped a couple with coconut flakes and cacao nibs, the rest I left as is. Freeze until solid, I find overnight is best. Defrost for 10 minutes before eating.

Tip:

Use Almond Flour or Certified Gluten-Free Oats for a Gluten-Free experience.
Use your favorite syrup, like maple!

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5 Ingredient Cranberry Bliss Bars

1/3/2016 0 Comments

It is a brand new year, Happy New Year!!! I hope you are all off to a bright start. I have a new recipe for you that is delightful, light, satisfying, creamy and totally guilt-free. I didn't use any sugar, oil, dairy, syrups and you don't even have to bake it. Soak, blend, top, refrigerate or freeze and you can be enjoying your very own Cranberry Bliss Bars. Cranberries are glowing on top of an orange cream center that lays slathered on a sweet oat and date crust. Light, healthy and naturally sweetened with dates and cranberries so you can enjoy a slice or two and still feel and look great!

Crust:

3/4 Cup Dates - Soaked for 1+ hours until soft
3/4 Cup Gluten-Free Oats - ground lightly
Opt: Pinch Sea Salt

Process together in a food processor until combined and sticky, press into a bread pan lined with parchment or wax paper.
Filling:

3/4 Cup Cashews Soaked 4hrs+
1/4 Cup + 2 Tbsp Orange Juice (*Fresh Squeezed preferred)

Blend until smooth, scraping down sides, repeating as necessary until completely smooth. Spread on top of the crust. (This can also be used as a frosting!)
Topping:

1/2 Cup Cranberries

Sprinkle on top of the dessert. Place in the fridge or freezer for 2-4 hours or overnight. Slice and serve. I found it was great both ways yet preferred frozen!

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Orange Cashew Cream Frosting

1/3/2016 0 Comments

2 Ingredients are all you will need to create a sweet and simple frosting! Orange Juice and Cashews. You can certainly add your favorite sweetener, I find ripe juicy oranges provide more than enough sugar. Plus when featured on a dessert with cranberries it surrounds it with natural sweetness. This frosting may be used on a number of desserts, this is featured on the 5 Ingredient Cranberry Bliss Bars!

Filling:

3/4 Cup Cashews Soaked 4hrs+
1/4 Cup + 2 Tbsp Orange Juice (*Fresh Squeezed preferred)

Blend until smooth, scraping down sides, repeating as necessary until completely smooth. Use as a frosting on your favorite dessert.

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Transcendent Raspberry Cream Bars [Raw + Vegan]

12/17/2015 0 Comments

Take your senses to their maximum with layers of divine flavors for a must have experience. Transcendent Raspberry Cream Bars have a base made of amaranth that is mixed with dates, agave, vanilla, and a pinch of sea salt for a grounding, earthy, sweet yet salty base. Topped with homemade raspberry chia jam, sweet cashew frosting and fresh raspberries it creates an exceptionally beautiful dessert and protein bar in one! These are sweet, creamy, delicious, fantastic, light and layered with flavors bursting in each bite you take. Enjoy these positively delightful dessert bars!

Servings: 6 Bars

Amaranth Base

1 1/2 Cups Puffed Amaranth
1 Cup Medjool Dates - Pitted
3 Tbsp Agave
1 tsp Vanilla
Pinch of Sea Salt

Raspberry Jam

1 Cup Raspberries
1 Tbsp. Chia Seeds
Opt: 1/2 Tbsp Agave
Opt: Dash of Apple Cider Vinegar

Combine the ingredients together in a food processor, taste, adjust as needed. Create the night before so the chia seeds thicken the jam.

Sweet Cashew Frosting:

1/2 Cup Cashews (Soaked 4 + hrs, drained and rinsed)
2 Tbsp. Agave
1/4 Cup Cashew Milk (Coconut or creamy dairy-free milk)
Pinch Sea Salt

Top With:

18 Fresh Raspberries

Loving Preparation:

Combine the amaranth base ingredients together in a food processor. Pulse, press down, and process until combined and sticks together when pressed.
Spread 1/2 Cup raspberry jam on top.
Combine the sweet cashew frosting ingredients in a food processor. Pour on top of the jam, lightly spread.
Top with fresh raspberries, three in a row for maximum raspberries per slice.
Refrigerate overnight, covered. Cut into 6 bars and serve!

Notes:

Use your favorite berry or jam.

Happy Holidays!

Love,
Christa

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Cosmic Chocolate Balls [Raw, Vegan, Gluten-Free]

12/11/2015 0 Comments

Have you ever had that chocolate craving sneak up on you, yet you don't have anything prepared and are not really in the mood to bake or make something glorious? If you do, this recipe may be just for you. It was created in such a moment of intense desire for chocolate with no desire for baking. A raw, no-bake, healthy dessert was ours in no time. Blend, Pulse, Scrape, Roll, Freeze and in 30 minutes eat. Okay, sold! Plus the flavors of nut butter, dates, agave, cacao and a dash of salt had my craving scratched especially with the fun outer coating with hints of cacao nibs. This is a great recipe for any time of the year during any time of the day.

Total Time: 45 Minutes | Prep Time: 15 Minutes | Freeze Time: 30 Minutes +

Cosmic Chocolate Balls:

1/2 Cup Oat Flour (Gluten-Free Oats blended/ground into a flour)
1/4 Cup Nut Butter of Choice (Peanut, Almond, Pecan, Cashew, Sunflower for nut-free!)
4 Large Medjool Dates
2 Tbsp. + 1 tsp Agave Syrup (or favorite syrup)
Pinch of Sea Salt
2 Tbsp. Cacao Powder

Righteous toppings:

2 Tbsp. Coconut Flakes
2 Tbsp. Cacao Nibs
2 Tbsp. Pecan Pieces
2 Tbsp. Puffed Amaranth

*I used a small handful of each, I'd say 2 Tbsp. up to 1/4 cup of each.

Peaceful Preparation:

Blend the cosmic chocolate ball ingredients together in a food processor.
Scrape the sides down, continue to process until sticky and combined.
Mix the righteous toppings together in a small bowl.
Roll into balls and roll the balls in the toppings. Place on place to freeze. Continue until done. May also press into a cookie shape and press with a fork, sprinkle with toppings. Freeze for 30 minutes and enjoy. Store balance in freezer. I love them the next day.

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Blackberry Cobbler - Vegan, Oil & Gluten-Free Opt

10/25/2015 0 Comments

It has been a wet and windy weekend for us. Oolong tea, Shanghai Soup, Shepard's Pie (both from my new book) along with Blackberry Cobbler have been keeping us warm and well. October is already coming to an end and I have just the ticket to bring this month to a delicious close. Warm blackberry cobbler with multiple options to suit your dessert and dietary needs. This is a very simple dessert with little effort required, mix, dump and bake in a cast iron skillet until warm perfection comes oozing out an hour later. The pieces surprisingly hold together well while hot and cool. With a little vanilla nice cream or your favorite blend this dessert is near perfect. My husband was a big fan. It reminded us of our mom's and instantly brought us back home. The versatility mixed with the simplicity make this recipe a winner and a keeper in our home.

The first time I made it with an all purpose flour, not gluten-free, but flaky, mom-like, delicious, fabulous, perfect, flaky bottom, cake like, amazing, 100% spot on, holds together wonderfully and looks as good as it tastes.

The second time I made it with oat flour, tasty, warm, berry-licious, healthier vibe, gluten-free option via gluten-free oats, more sponge-like consistency as the oat flour absorbs it more vs. it being more flaky and cake like, holds together hot and cool, the flavor is great, very yummy and more guilt-free. A keeper!

The third time I tried it with corn flour, a thicker batter, with a little extra agave to overcome the corn flour taste, it had somewhat of a flaky crust in parts yet not all of it. It didn't hold together as well as the others, it was still very yummy. I decided I may do this in a pinch but not as my first choice. The fourth and final time I tried it was with almond flour. Absolutely incredible flavor brought forth from the almonds and berries with cinnamon. The downfall, it was not the right consistency. It was fragile not holding together as well. The flavor and taste was delicious but the texture was too soft and nothing like the first or second attempt.

I would like to try a few new mixtures as well as an all purpose gluten-free flour. Before I loose my summer physique and try it 3 more ways, I'll share it with y'all and you can choose what consistency you'd like! I recommend the first (all purpose flour or or all purpose gluten-free flour) or the second, oat flour.

This dessert is

Like Pie
Full of berries in each bite
Moist
Warm
Delicious
Mom-Like
Comforting
Versatile
Simple

Ingredients:

6 Tbsp. Coconut Butter
1 Cup All Purpose Flour (regular or Gluten-Free)
1 1/2 Tsp Baking Powder
1/2 tsp Sea Salt
1/2 tsp Cinnamon
1/4 Cup Agave
1/2 Cup Dairy Free Milk
1/4 Cup Coconut Milk
3 Cups Blackberries

Peaceful Preparation:

Preheat the oven to 325 degrees F. Place 6 Tbsp. of Coconut Butter in a cast iron skillet and place it in the oven. Allow the coconut butter to melt why you prepare the balance.
Mix together the dry ingredients. Add the wet. Stir together. It will be like pancake batter.
Dump into the skillet with the melted coconut butter. Don't stir to spread, just dump and tilt if needed.
Dump, toss or place the berries on the cobbler.
Bake for 1 hour. Enjoy!!!

Options

Use nearly any flour. Oat Flour ( Gluten-Free Oats for gluten-free), Almond Flour or Corn Flour. Keep in mind the above commentary. :)
Note update 2017: My Gluten-Free All Purpose Flour has been tested and approved.
Use your favorite berry or fruit! Raspberries, strawberries, blueberries, mixed berries, peaches, apples, and the list goes on!
Use your favorite sweetener like coconut sugar, maple syrup, brown rice syrup etc. and feel free to go up to 1/2 cup.
Use your favorite non-dairy butter, like earth balance or vegetable oil.

Adapted and Inspired from The Lazy Homesteader

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Meet Christa

Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

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