Healthy Twix Bars - Raw, Vegan & GF

12/31/2016 4 Comments

Orange Strawberry Smoothie

8/22/2016 0 Comments

Oranges, strawberries, a few raspberries and some bonus super-foods create an unforgettable smoothie that may become your new favorite!

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Vanilla Fig Smoothie

7/14/2016 0 Comments

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White Chocolate Cashew Cream Cake with Chocolate

6/17/2016 2 Comments

A chocolate crust supports a rich and creamy white chocolate cashew cream with swirls of peanut butter, and fresh chocolate sauce. This gourmet dessert is easy to make, yet you would never know it if you looked at it. Made in a food processor, blender and frozen, it makes the perfect treat to "wow" others with little effort. I think this would be a superb dessert to make for Father's Day coming up!

Makes 8 Large Squares or 16 Triangles

Chocolate Crust
1 Cup Walnuts
1/2 Cup Packed Soft Medjool Dates
1/2 tsp Course Sea Salt
2 Tbsp Raw Cacao Powder

White Chocolate Cashew Cream
1 1/2 Cup Cashews - Soaked Overnight, Drained
1 Lemon - Squeezed
3/4 Cup Coconut Milk
1/4 Cup Agave Sryup
3 Tbsp. Melted Cacao Butter (for White Chocolate effect)

Swirl
1/3 Cup Creamy Natural Peanut Butter

Chocolate Sauce
2 Tbsp Melted Coconut Oil
2 Tbsp Agave Syrup
2 Tbsp Raw Cacao Powder

Opt Topping: Sprinkle of Almond Slices

Peaceful Preparation:

Place the walnuts in a food processor. Pulse until it is fine. Combine the balance of the crust ingredients in a food processor, scraping down the sides if needed, until it is well combined and sticks together when pressed.
Lightly grease a pan, I used a loaf pan. Line with plastic wrap, extending up the sides. Place the crust ingredients into the pan, press into the pan firmly.
Place the white chocolate cashew cream ingredients in a blender. Blend until smooth, scraping down the sides if needed and pour on top of the crust. Tap it a few times on the counter to settle.
Take a knife and swirl in the peanut butter. Place in the freezer and freeze overnight or until firm. (4 + hours)
Make the chocolate sauce, place it in a bed of hot water if needed to keep it in a liquid state. Slice the cheesecake into 8 squares once it has thawed a little, pour the chocolate sauce on top. Opt to top with a few almond slices. I did half with and half without the almond slices. All were consumed with joy!! You can also slice the square in half for a smaller serving. Store in the freezer. Thaw for 10+ minutes before consuming.

2 Comments

No Bake Blueberry Cheesecake - Vegan & Gluten-Free

3/8/2016 2 Comments

A creamy cheesecake with a hint of lemon and sweet agave has hidden blueberry gems inside to greet you as you bite in. The cheesecake is adorned with a healthy blueberry sauce and fresh blueberries. It rests on a bed that is sweet yet salty. As you bite in you taste a fusion of flavors and a hint of vanilla.

I made this beautiful cheesecake for my recently celebrated 30th birthday. Ever since I was a little girl I desired cheesecake for any celebratory occasion. I dreamed of what I'd make for my special day and thought of cakes and cupcakes but knew I truly wanted a really delicious piece of cheesecake with sauce and berries, my favorite.

Growing up cherry cheesecake was my absolute favorite but since I had a generous helping of blueberries I thought I'd try something different. The results? Heavenly. Plus - it is vegan, gluten-free, refined-sugar-free and raw. Hooray!

If vegan cheesecake weren't good enough I also have some exciting news for the Artistic Vegan Community! My husband's book "The Anunnaki of Nibiru" was recently picked up by Editions Oeil Critik - http://oeilcritik.com/. When he was working with them, my recent book came up. It was decided that the "The Artistic Vegan Cookbook: An Alchemical Transformation" is going to be published in French! I am so excited and had to share! It is with special thanks and warm love to my sweet husband Gerald Clark who speaks highly of me. If it weren't for him I wouldn't have this opportunity! Please check out the new French section of my blog: http://www.artisticvegan.com/en-franccedilais. Thank you all for your continued love and support, I wouldn't be here without you! With love, Christa

Crust

3/4 Cup Almonds
3/4 Cup Dates
Pinch Salt
1/2 tsp Pure Vanilla Extract

Cheesecake

3/4 Cashews Soaked 4-6 hrs up to overnight; drained.
1/4 Cup Lemon Juice
1/4 Cup Agave
1/4 Cup Coconut Oil - Melted
Pinch Sea salt
1/2 tsp Pure Vanilla Extract

Blueberry Sauce:

1 Cup Blueberries
1-2 Squirts Agave
1/2 tsp Pure Vanilla Extract
1/2 Tbsp Chia Seeds

Top With:

1 Cup Fresh Blueberries

Directions:

Pulse together the crust ingredients until sticky and combined. Press into 6 cupcake liners and one heart mold. You may also press into 12 cupcake liners or desired mold(s).
Blend together the cheesecake ingredients, pulse down sides. Blend until extremely smooth. Pour on to of crust. Place in freezer overnight or for 4-6 hours until firm.
Mix the sauce ingredients in food processor, set in sealed container in fridge overnight.
The next day remove the cheesecake(s). Allow to thaw to desired consistency. I find 10-20 minutes on the counter is preferable or 30 + minutes in the fridge.
Decorate with the blueberry sauce and fresh blueberries. Serve with love. Enjoy each and every bite.

2 Comments

Creamy PB Berry Cups - Raw + Vegan

3/1/2016 0 Comments

Coconut, peanut butter and banana create a creamy almost fudge like treat resting on a bed of berries, topped with shredded coconut. I served ours with a flower made of coconut flakes and blueberries to celebrate the sunshine and spring ahead. With minimal effort these treats can be yours! Plus it is only an added bonus that they are raw, vegan, sugar-free, gluten-free and oil-free! They are "excellent" says my sweet husband and would be unbelievable with a little coconut whipped frosting for a raw cupcake or chocolate...both? ;) Enjoy - Love, Christa

Ingredients:

1 Cup Shredded Coconut
1/4 Cup Almond Milk
Pinch Sea Salt
1/2 tsp Pure Vanilla Extract
1/2 Cup Mashed Ripe Bananas
1/3 Cup Peanut Butter (Natural Recipe here)
Opt: Desired sweetener
1/2 Cup Blueberries
1/2 Cup Raspberries
Sprinkle of coconut flakes on top

Peaceful Preparation:

Blend the shredded coconut, almond milk, sea salt, vanilla extract, mashed bananas and peanut butter. (Insert sweetener if desired.) Blend on low to combine. Scrape down the sides and blend until completely smooth.
Line 6 cupcake liners with the raspberries and blueberries. Spoon the mixture on top, poke a few times to distribute. Sprinkle with coconut flakes. Freeze until solid, overnight is great. Enjoy!

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Chocolate Filled Strawberries

2/10/2016 0 Comments

What is better than Chocolate Covered Strawberries? Chocolate Filled Strawberries. With only 4 ingredients and in a mere 10 Minutes you can be biting into a moist, juicy berry with a chocolate filled center. When you are making them, make a couple extras, pop one in your mouth before refrigerating for a shot of chocolate, yum! Then place them in the fridge for 10 minutes and eat them or serve. How easy, delicious and appealing. My husband and I had these alongside the chocolate covered strawberries and decided these were the winners. We both liked them even better! I didn't know that was possible.

Imagine having a gathering and you walk out with a plate of chocolate covered strawberries and chocolate filled strawberries, can you see the eyes lighting up with excitement as they reach for one? Or you surprise your most loved person in the whole world with them! I made them for my husband and I was surprised at how happy he was to be greeted with the plate of beauties and to "test" them for you all!

Ingredients:

16 Strawberries
1 Tbsp Cacao
1 Tbsp Coconut Oil - Melted/Liquid
1 Tbsp Agave

Loving Preparation:

Wash the strawberries. Slice the ends off. Carefully cut out the center making a well for the chocolate.
Mix together the cacao, melted coconut oil and agave until smooth. You can also use leftover chocolate after making chocolate covered strawberries, melted chocolate chips or a melted chunk of a chocolate bar. Note: double or triple chocolate ingredients if needed for bigger berries.
Spoon the chocolate sauce into strawberries. Place each berry in a clean empty ice cube tray so it can hold the berry upright. Continue until done. Place in the fridge for 10+ minutes until the chocolate firms up. Enjoy!

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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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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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Coconut Raspberry Hearts

1/14/2016 0 Comments

“One love, one heart, one destiny.”
― Bob Marley

Having a healthy dessert around can make such a huge and happy difference in ones life. Creamy coconut, raspberries, a pinch of salt and hint of vanilla come together harmoniously. When poured in a heart mold they create pretty pink hearts that are so desirable it is hard not to pop one in your mouth! Gluten-free, grain-free, oil-free, dairy-free with no baking required and a sugar-free option these little hearts have my #!

Makes 14 Hearts - 44 Calories per Heart

Ingredients:

1 Cup Shredded Coconut
1/4 Cup Coconut Milk
Pinch Sea Salt
1/2 tsp Pure Vanilla Extract
3/4 Cup Fresh or Frozen Raspberries
Opt: Stevia to sweeten or 2 Tbsp Unrefined Sugar (Coconut, Agave, etc.)

Loving Preparation:

Blend, scrape down the sides, continue blending until completely smooth.
Pour into desired mold, I chose a heart mold.
Freeze for 2 + hours until solid and enjoy!

Tips:

Unsweetened Coconut is preferred yet sweetened will also work.
Cashew Milk or other creamy non-dairy milks may be used instead of coconut.
Use your favorite fruit! Blueberries, blackberries, peaches, mango, strawberries, bananas... or a mix!
Serve with fresh fruit!
These would be great for Valentines Day!