Creamy Frosting Glaze [Raw & Vegan]

9/22/2017 0 Comments

Grab a spoon and drizzle this frosting glaze on top of your favorite treats. This is featured on the Vegan Apple Pie Spiced Muffins with Streusel & Glaze. Add it to nearly any dessert, use it as a fruit dip at a party, maybe even just grab a spoonful if you are inclined. Generally, a glaze consists of 1 1/2 cup+ confectioners sugar whereas this only uses 1/4 cup of sweetener. You could add more or less to your taste preference but I found this to be a delicious sweet spot. You'll love how smooth, silky and creamy it is. It's truly magnificent. Enjoy!

CONTINUE

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Skinny Chocolate Cake with Chocolate Ganache - Artistic Vegan Show 16

1/21/2017 3 Comments

Hi beautiful friends! We are going to make a gorgeous cake today on the Artistic Vegan Show #16. Moist chocolate cake with chocolate chips inside makes our base, covered with a chocolate ganache.

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3 Comments

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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Zen Fusion Carrot Cake Muffins with Pecan Frosting + Raw Carrot Cake

2/8/2015 0 Comments

Zen Fusion Carrot Cake Muffins are roaring with health benefits! The muffins are made with carrots, fresh apple puree, bananas, raisins, flax meal, pecans, and spices. Add some homemade Cinnamon Vanilla Pecan Frosting Infused with Coffee and you are in for a real treat. This recipe was created with tender love and care. If you only saw my notebook with scratch marks, arrows, circles and modifications galore to create a vegan, gluten-free, paleo, oil-free dessert with a raw option that tastes moist, decadent and won't stick to ones hips. I am very grateful for the inspiration to create this recipe, I hope you enjoy it too!

Zen Fusion Carrot Cake Muffins

2 cups Pecan Flour*
1.5 tsp xanthum gum (or guar gum)
1/2 tsp Salt
1 tbsp Cinnamon
1/8 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Cloves
1 tsp Baking Soda
Opt: 1 tsp Greens Powder (or Protein Powder)
4 tbsp flax meal
1/2 cup Hot Water
1-2 bananas - pureed (3/4 cup puree)
1/2 Apple
1/4 cup Water
1/4 cup Agave Syrup*
2 tsp Vanilla
3 organic carrots - processed fine (2 cups)
1 cup Raisins

Directions:

Preheat the oven to 325 degrees Fahrenheit.
Line muffin tin with cupcake liners.
Whisk dry ingredients together in a large bowl.
Whisk the flax meal and hot water together, set aside to congeal.
Process 1-2 bananas in a food processor or mash to create a puree. Place in a small bowl.
Process 1/2 cored apple with 1/4 cup water in a food processor until mixed very well to create a fresh applesauce, pour in the bowl with the bananas. Add the balance of wet ingredients, including the flax meal mixture and mix well. Mix the wet into the dry.
Process 3 organic carrots to create 2 cups of finely processed carrots, fold into the wet mixture along with the raisins.
Take 1/3 heaping cup and pour into the muffin liner. Save the balance of the batter for the raw carrot cake, or pass on the raw carrot cake and make more muffins!
Bake for 50-60 minutes until a knife comes out clean.
Cool, frost, decorate and enjoy!!!

Tips:

Place the carrots in a food processor and pulse until fine.
Use your favorite sweetener: Maple Syrup, Brown Rice Syrup, Honey for Vegetarians
Omit the ginger if allergic.
Use a gluten-free flour or your favorite.

Raw Carrot Cake:

Line a dehydrator tray with parchment paper or lightly grease a plate that is safe to heat. Take the balance of the Zen Fusion Carrot Cake Muffin batter from step 8 above and pour into a large heart shaped cookie cutter (or shape/mold of choice).
Dehydrate in a dehydrator at 103-105 degrees Fahrenheit overnight.
In the morning, carefully remove the cookie cutter and dehydrate for another 2-3 hours until the sides begin to lightly brown and firm. Once it reaches the desired consistency, remove, allow to cool, frost and decorate!

Vanilla Pecan Frosting Infused with Coffee

1 Cup Pecans
1/2 Cup Hot Coffee
1 tsp Vanilla
1 tsp Cinnamon
Stevia Extract to taste

Directions:

Soak the pecans in hot coffee for 30 + minutes, until they soften.
Combine the ingredients in a high speed blender or food processor and blend.
Pulse, scrape down the sides, blend again, repeating as needed until smooth.
Place in fridge while cake is baking to firm.

Tips:

Skip the coffee and use hot water if you don't drink coffee.
Use Agave Syrup or sweetener of choice.

Top With:

Handful of Raisins
Sprinkle of coconut sugar
Few Pecans

Bon Appétit!

0 Comments

Canella Cafe Frosting

2/8/2015 0 Comments

Coffee, vanilla, cinnamon and pecans create a unique vegan frosting that pairs wonderfully with many treats. This is featured on the Zen Fusion Carrot Cake (Raw!). Enjoy a new spin on frosting.

Canella Cafe Frosting

1 Cup Pecans
1/2 Cup Hot Coffee
1 tsp Vanilla
1 tsp Cinnamon
Stevia Extract or preferred sweetener to taste

Directions:

Soak the pecans in hot coffee for 30 + minutes, until they soften.
Combine the ingredients in a high speed blender or food processor and blend.
Pulse, scrape down the sides, blend again, repeating as needed until smooth. Use as you wish!
Store in the fridge in a sealed container, it will thicken in the fridge, use as desired.

Tips:

Skip the coffee and use hot water if you don't drink coffee.
Use Agave Syrup or sweetener of choice.

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Summer Bliss Pecan Carrot Cake

7/25/2014 0 Comments

Summertime has many blissful moments. The sun on your skin, the gentle warm breeze that kisses your face as it blows by, the birds chirping in the distance, water to retreat to and enjoy, fantastic sunrises and mesmerizing sunsets to name a few. I have one more to add to your list, Summer Bliss Pecan Carrot Cake.

This is by far one of my best creations and masterpieces. Combining a variety of flavors that make your taste buds dance in delight. With each bite I tried to describe the taste and the words spring and summer come to mind, refreshing, rich, scrumptious, fantastic! My husband even said "I can't believe you made this!" and quite frankly neither could I!

There are magical moments in the kitchen when the creative force takes over and new creations are born. The best part about this cake is you can eat a piece and not feel terrible about it later, mentally or physically.

It's made with wholesome ingredients that are vegan, raw, gluten-free, oil-free and kosher. The ingredients come together in an unbelievable manner making a sensational recipe for loved ones, kids, carnivore, herbivores, individuals on a raw or paleo diet or anyone wanting a sensational dessert! This recipe would be great at an event and would be sure to please your friends and family!

This cake lasted the two of us about a week or more in the freezer. It makes such a large amount that you can split a piece and be more than satisfied! So lift up your sleeves, and lets make a beautiful cake!

Blissful Pie Crust:

4 Cups of Pecans
1 1/2 cups Prunes (or Dates)
1/4 tsp Cinnamon powder
1/8 tsp Ginger powder
Pinch Cardamom powder
Pinch Nutmeg powder
Pinch Sea Salt

Directions:

Place nuts in high tech blender or food processor to create a crumbly flour. Add spices and pulse a few times to evenly distribute.
Add prunes and process until the mixture sticks together and is well combined.
Using moist hands press into a lightly oiled 8" pie pan or spring form pan. Preferably lined with parchment paper.
Set aside and prep the filling.

Carrot Cake:

5 cups Carrots, peeled and grated or chopped finely
2 cups Prunes (or Dates)
1 1/2 tbsp Potato Starch (not flour!)
1/4 tsp Ginger powder
1/4 tsp Cinnamon Powder

Directions:

Place all of the ingredients into a blender or food processor and process until smooth. Pour into pie crust and place into fridge or freezer until it becomes firm.

Coco Cream Frosting:

2 cups pecans
1 tbsp vanilla
1/2 cup coconut oil
1/2 cup coconut milk

Directions:

Add ingredients in a blender or food processor and process until nice and creamy!
Pour on top of carrot cake layer.
Decorate with your favorites and place in a fridge or freezer and allow to set. (Minimum of 4 hours, preferably overnight.)

Slice and serve!

I have a feeling my husband and I will enjoy this recipe many times in the future, it is a definite keeper. One of my best, enjoy!
Have a blissful weekend,
Christa
xo

0 Comments

Coco Cream Frosting

7/25/2014 0 Comments

Coconut oil and coconut milk make this one dreamy creamy frosting! We enjoyed it on top of the Summer Bliss Pecan Carrot Cake. I can envision it on a number of delicious desserts.

Coco Cream Frosting:

2 cups pecans (cashews would be wonderful!)
1 tbsp vanilla
1/2 cup coconut oil
1/2 cup coconut milk

Directions:

Add ingredients in a blender or food processor and process until nice and creamy!
Pour on top of desired dessert.
Decorate with your favorites and place in a fridge or freezer and allow to set. (Minimum of 4 hours, preferably overnight.)

0 Comments

Creamy Limón Frosting

7/13/2014 0 Comments

Creamy frosting infused with lime to give you a sweet and tangy infusion for your sweet tooth. We enjoyed the frosting on top of pecan carrot cake cookies that are raw, dehydrated at a low temperature. Healthy and fantastic!

Creamy Limón Frosting:

1 cup pecans (cashews would be great!)
Juice from 2 limes
1 tbsp stevia
2 tbsp coconut oil (optional)
1/2 cup water (as needed)

Peaceful Preparation:

Combine the ingredients in a blender, mix until smooth, adding water as needed until nice and creamy!
Refrigerate overnight, frost your cookies and enjoy!

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Pecan Carrot “Cake” Cookies with Creamy Limón Frosting

7/13/2014 0 Comments

I hope you all had a bright and fabulous weekend and are enjoying your summer wherever you may be. This past week we decided to do some upgrades to our home. Sanding, painting, sealing, applying and so forth. In order to get us through the hard work I decided to make us a treat.

Homemade raw cookies with frosting! Not any cookies either. Pecan carrot cake cookies with a creamy limón frosting!

I dehydrated the cookies outside while we worked away inside. The smell of paint indoors and the smell of carrot cake and sweet spices outside. When they were done we could hardly wait for them to cool to apply the frosting so certainly helped ourselves to one or two. They were mouthwatering delicious! Sweet from the carrots and raisins with just the right amount of spice. Plus, a delight to know they are gluten free, raw and vegan! the next morning I frosted the cookies and we enjoyed one with our coffee. We placed them in the freezer, as we prefer most of our treats frozen, and hours later in the heat of the day enjoyed a nice cool cookie!

At the end of the week, our home looked completely different. Brand new and refreshing! The hard work paid off and the cookies got us through!

These cookies are great for guests, parties, your loved ones, or yourself! They are incredibly delicious, healthy and simple to make! The frosting is made from pecans so feel free to dab a little extra on top!

Pecan Carrot "Cake" Cookies:

2 cups shredded carrots
1 cup pecans
1 cup raisins
1/2 heaping tsp. cinnamon powder
1/2 heaping tsp. nutmeg powder
Dash of ginger powder
Dash of cloves
1 tsp vanilla extract
2 tbsp coconut oil (or coconut butter)
2 tbsp stevia
Pinch Sea Salt

Peaceful Preparation:

Pulse pecans in a food processor until they form a flour.
Add the balance of the ingredients, less the carrots and raisins. Pulse until well combined, wet throughout. Add raisins and pulse until incorporated, leaving some whole.
In a large bowl combine this mixture with the shredded carrots, mixing until it sticks together.
Form into cookies, place in the dehydrator at 105 degrees for 4-5 hours or until done. Or use your oven at the lowest temperature possible (200 degrees for about 2 to 2 1/2 hours.)

Creamy Limón Frosting:

1 cup pecans
Juice from 2 limes
1 tbsp stevia
2 tbsp coconut oil (optional)
1/2 cup water (as needed)

Peaceful Preparation:

Combine the ingredients in a blender, mix until smooth, adding water as needed until nice and creamy!
Refrigerate overnight, frost your cookies and enjoy!

Wishing you a great new week!

With love,
Christa

Adapted from Healthy Blender Recipes!

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OLDER

Creamy Frosting Glaze [Raw & Vegan]

Skinny Chocolate Cake with Chocolate Ganache - Artistic Vegan Show 16

5 Ingredient Cranberry Bliss Bars

Orange Cashew Cream Frosting

Zen Fusion Carrot Cake Muffins with Pecan Frosting + Raw Carrot Cake

Canella Cafe Frosting

Summer Bliss Pecan Carrot Cake

Coco Cream Frosting

Creamy Limón Frosting

Pecan Carrot “Cake” Cookies with Creamy Limón Frosting

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