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PB&J Chocolate Cups - Quick & Easy

11/9/2018 0 Comments
 
When you have an itch for itch for chocolate and something sweet this is a wonderful dessert to turn to. Chocolate, banana, PB&J and optional pecans for crunch and you are there.
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CONTINUE
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White Chocolate Cashew Cream Cake with Chocolate

6/17/2016 2 Comments
 
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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! 
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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:
  1. 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. 
  2. 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.
  3. 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.
  4. Take a knife and swirl in the peanut butter. Place in the freezer and freeze overnight or until firm. (4 + hours)​
  5. 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. 
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2 Comments

5 Ingredient Blackberry Strawberry Sorbet

4/7/2016 0 Comments
 
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A few weeks ago I made a magical strawberry blackberry sorbet. I dreamed of going to the market for more fresh berries to make it again. I didn't write it down, tried again and it was completely different. As soon as I had more freezer space, I tried it a third time and it was delightful. This sorbet is incredible. It has a naturally sweet flavor from the strawberries and blackberries and a little agave to help it freeze just right. Now you can learn an easy way to make homemade sorbet using only 5 healthy ingredients! Plus it uses 1/4 of the amount of sweetener found in most recipes.  Enjoy a mouthwatering non-fat frozen treat in the comfort of your home.  Get the recipe below or in this new video!! Love, Christa 
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Ingredients:
2 Cups Blackberries
2 Cups Sliced Strawberries
1/2 tsp Salt
1/8 Cup Lemon Juice
1/4 Cup Agave or favorite sweetener

Directions:
  1. Combine the ingredients together in a large bowl. Mix well. Set aside to marinate for 15-20 minutes.
  2. Blend the ingredients together. Pour into a freezer safe dish, I find stainless steel yields quick results. Place plastic wrap on top and press directly onto the blended sorbet mixture. Place in freezer.
  3. Once it is half frozen, remove, blend and place back in freezer. Repeat 2 more times and then freeze until solid / overnight.
  4. Scoop and serve! 
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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. 
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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. 
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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! 
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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 
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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:
  1. 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).
  2. 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. 
  3. Mix the sauce ingredients in food processor, set in sealed container in fridge overnight.
  4. 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.
  5. Decorate with the blueberry sauce and fresh blueberries. Serve with love. Enjoy each and every bite. 
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2 Comments

Creamy PB Berry Cups - Raw + Vegan

3/1/2016 0 Comments
 
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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
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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:
  1. 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.
  2. 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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Blueberry Soursop Ice Cream - Vegan

2/24/2016 0 Comments
 
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Vegan Blueberry Soursop Ice Cream also known in as Vegano Helado con Guanábana y Arándanos creates a creamy, one-of-a-kind ice cream is completely sugar-free. It is made creamy from coconut milk and the custard-like soursop/guanábana. Blueberries are added for sweet and healthy deliciousness along with mandarin juice for a shot of vitamin C. All of the ingredients are completely healthy so you can eat a big helping or two and feel great. Watch the video or get the recipe below. Watch the video or get the recipe below.
Ingredients:
  • 1 1/2 Cup Soursop (Guanábana) Purée 
  • 1 Cup Blueberries
  • 1/2 tsp Pure Vanilla Extract
  • 1/4 Cup Mandarin Juice
  • 1 Can Full Fat Coconut Milk

Opt:
  • 1 1/2 Cups Extra Blueberries

Peaceful Preparation:
  1. Blend the pulp of the soursop or guanábana into a purée until you have 1 1/2 cups. Add the vanilla extract, mandarin juice and blueberries. Blend until smooth. Add the full fat coconut milk and blend until smooth.
  2. Transfer to an ice cream maker. Serve with berries on top once done. 
  3. If you are like me and don't have an ice cream maker: pour 1 cup blueberries into the base of desired pan (I used a loaf pan) and 1/2 cup blueberries into an ice cube tray. Pour the blended mixture on top.
  4. Place the ice cube tray in freezer overnight or until solid. Put the pan of ice cream in a freezer and stir every 30 minutes vigorously to break it up. Smooth it out, repeat until desired consistency. We could have let ours go another hour or two but couldn't resist the deliciousness and ate it after only 2-3 stirs. Serve with extra berries. Enjoy!! 
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3 Ingredient Homemade Chocolate - Raw & Vegan

2/21/2016 0 Comments
 
With only 3 Ingredients you can be making homemade chocolates! This is my staple, quick and easy chocolate recipe. Feel free to add a dash of salt, a hint of flavor with vanilla or your favorite extract, add dried fruit, nuts, nut butter, coconut flakes or anything your heart desires to make a special treat. For fun, watch the quick how to video!
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Ingredients:
  • 3 Tbsp Coconut Oil - Melted
  • 3 Tbsp Cacao
  • 2 Tbsp Agave (or desired syrup)

Loving Preparation: 
Melt the coconut oil in a hot water bath. Add the cacao and agave. Mix well. Pour into desired mold or a pan line with parchment paper. Freeze until solid. Enjoy! 

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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. 
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They make 6 cups and it is wildly easy! Press the crust, pour the cheesecake opt to top and freeze. 
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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:
  1. 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.
  2. Combine the cheesecake fillings in a blender. Blend until  smooth, scrape the sides, blend again. Pour on top of crust. 
  3. 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! 
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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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Triple Layered Tropical Fantasy

8/2/2013 0 Comments
 
This Triple Layered Tropical Fantasy stems from raw, whole-food ingredients. It's an original creation inspired for my honey. I wanted to try a crust with nut and coconut allergies in mind so I made a gluten-free oat crust. This dessert is practically guilt free and could even be enjoyed with coffee or tea in the morning. It's gluten-free, rawtastic, and vegan with a coconut free option available. What's left? Luscious fruit, ginger, dates, oats and more!
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I took a large bite of this dessert and my taste buds were overjoyed. Ginger papaya mango "cream", on top of a pineapple dream-like layer, with Strawberry banana "cream" on top of a homemade, gluten-free, ginger and cinnamon infused crust. As if that weren't enough I topped it with ripe WA cherries and adorned with kiwi. Jerry proclaims it is one of my best yet! So try it out and see what you think.
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And of course...the best part......
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Here are the ingredients and instructions for each layer listed on the images:
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Top with favorite fruit! I pitted some fresh cherries and put them on in a spiral design! I added kiwi to make it more pronounced.
When you slice into the dreamy dessert, you'll see a rainbow of colors and health. It's beautiful, delicious and surely hits the spot!
​
Have a bright weekend!
Christa
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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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