Sunday, April 27, 2014

Vegan Raw Lemon Coconut Bars-Spring Fling Entry #5


These lemony coconut bars are a perfect creamy citrus texture mixed with a naturally sweetened raw cookie crust--a perfect combination for a spring day.  As my final entry for the So Delicious Spring Fling Dairy Free Recipe Contest, I highly recommend making this recipe to impress your non-vegan friends; it's impossible to tell it's naturally sweetened and made with absolutely no dairy (or eggs or gluten or soy, for that matter).

It's easy and fast, minus a bit of chilling/setting time.  I made it topped with a scattering of finely shredded unsweetened coconut garnished with raw sugar-dipped lemon slices for a pretty touch, but you can make it easier and sans sugar by omitting that last bit.

Vegan Raw Lemon Coconut Bars

Yields 9 large bars or 12 med or about 24 mini


1 cup sunflower seeds
2 tablespoons So Delicious Unsweetened Original Coconut Milk
1/2 cup unsweetened coconut flakes
8 Medjool dates
¼ teaspoon sea salt
1-1/2 tablespoon lemon zest


1½ cups cashews, soaked for 2 to 4 hours and drained
1/3 cup So Delicious Coconut Creamer
¼ cup coconut oil
¼ cup coconut water or additional coconut creamer
3 tablespoons maple syrup or raw honey
½ teaspoon pure vanilla extract
¼ cup fresh lemon juice
1 tablespoon lemon zest
*optional: natural yellow food coloring or 1/8 teaspoon turmeric for color


1.  Food-process or blend together the ingredients for the bottom layer (add additional coconut milk if needed to bring everything together).   

2.  Make sure the dough is well combined, and press it into a wax paper-lined 8” square pan.
3.  Melt the coconut oil, and puree with the other filling ingredients.

4.  Pour the filling onto the bottom layer.


5.  Place into the fridge or freezer until set. Garnish with additional coconut and sugar-dipped lemon slices if desired.
Cut and enjoy!

optional: dip thinly sliced lemon into raw sugar

you can make 9 large bars or 12-24 small ones

Saturday, April 19, 2014

Raw Cinnamon Bun Bites

a light dusting of cinnamon finishes the look and taste of a cinnamon bun

I invented these when I came in from a run hungry but not wanting to set myself back after some great physical exertion.  I was craving something sugary, so I opted to fill myself with protein and simultaneously trick myself into thinking I was enjoying dessert.
Thus, the Cinnamon Bun Bites were born; a raw cinnamon cookie with a drizzle of coconut milk maple icing.  And it's even better than a cinnamon bun because it takes mere minutes to make, and won't make your blood sugar spike and crash like the real thing.

Best of all?  It's nut-free, dairy-free, soy-free, gluten-free, egg-free, corn-free--all sorts of allergen-free!  How can you possibly say no?

Cinnamon Bun Bites
yields 12-14 balls or cubes

1/2 cup sunflower seeds
1/2 cup dates
1/2 teaspoon vanilla
3/4 teaspoon cinnamon (Red Ape is my absolute favorite!)
sprinkle sea salt
1/4 cup protein powder (I used organic hemp protein)
1/4 cup gluten-free oats
1/2 cup unsweetened coconut milk, divided
1 tablespoon pure maple syrup

Glaze (Optional)
1-2 tablespoons coconut milk (I used So Delicious Original Coconut Milk)
1-1/2 tablespoons white rice flour or tapioca flour
2 teaspoons maple syrup

1.  Food process the seeds and dates, pulsing several times.  Add in the vanilla, cinnamon, salt and protein powder and 2 tablespoons of the coconut milk.

Pulse the seeds and dates a few times first

then add the gluten-free oats, protein powder, cinnamon, salt and coconut milk

2.  Continue to process/blend until ingredients come together.  Add the remaining coconut milk and maple syrup.
3.  Line a container/dish with plastic wrap, and use the bottom of a mug or measuring cup to flatten the dough.  (Alternately, you can roll the dough into balls).  Chill in the fridge for 15-30 minutes to firm up.
Layer plastic wrap down into your pan or dish before pressing the mixture in
Fold plastic wrap over the mixture and press firmly to set/shape
try to make it evenly flat and then chill
Once chilled, invert onto clean surface or cutting board

4.  Cut into desired size and mix coconut milk with white rice flour or tapioca starch and maple syrup, adding more coconut milk if needed, and drizzle on top.  Chill another 10 minutes for "icing" to set.

if it's a little thick (like frosting) add more coconut milk until it is an icing consistency

for even and easy-clean up: pour icing into a plastic bag and snip off the corner.

drizzle to your heart's content

optional: sprinkle cinnamon across the top

Store leftovers in an airtight container in the fridge: it will keep well for several days.  Enjoy with a cup of herbal tea for the ultimate treat!

Thursday, April 17, 2014

Chilled Avocado Coconut Soup


I'm on a roll with this So Delicious contest!  The Spring Fling Recipe Contest has inspired me to go outside my comfort zone of their coconut milks.  Today for my third entry, I ventured into the culinary coconut milk realm, with fantastic results.  I wanted to make a healthy and light lunch for today, and most importantly, wanted something quick.  And an excuse to try another So Delicious product, obvi.  I was also able to add in one of my favorite snacks: So Delicious Plain Coconut Yogurt. 

So alas, this is not a fantastic healthy dessert recipe, but it IS a healthy recipe nonetheless, and one that serves as a great snack or light refreshing meal.  Welcome to my first chilled soup recipe!  Whether spring has sprung with a sunny 75 degree day or a cool 50 degrees and raining (why hello, Eugene), this is a great way to stay fit and fueled.

Chilled Coconut Avocado Soup
Serves 4

2 large ripe avocados
11 oz. (1 carton) So Delicious Lite Culinary Coconut Milk
1 cup So Delicious Plain Coconut Yogurt
2 cloves garlic, minced
2 hot green chilies
¾ teaspoon cumin
2 tablespoons fresh lemon juice
½ teaspoon sea salt
3/4 cup water 

1.  Peel and pit the avocados. Save one avocado, reserving thin slices for garnish, and wrap in plastic. Put the remaining avocado along with the coconut milk, coconut yogurt, garlic, chilies, cumin, lemon juice, salt and 1/2 cup of water into the container of a food processor or blender and process until it is thoroughly blended. Add another 1/4 cup of water and blend.

2.  Transfer the soup to a large bowl, and chill before serving.

Serve in soup bowls garnished with slices of avocado and some freshly chopped cilantro, if desired. 

Monday, April 14, 2014

Orange Cacao Muffins

My Orange Cacao Muffins are a light, zesty recipe made allergen-free with the greatness that is So Delicious Coconut Milk.  Thus, another So Delicious recipe contest entry, this time for the Spring Fling Dairy-Free Recipe Contest that can be seen here at Go Dairy Free.  This is the first of five entries for the contest, and I encourage you to try them all!

The texture and refreshing taste make these muffins the perfect spring breakfast or treat, and won't set you back for the summer beach body maybe about to make its' debut ;)

Orange Cacao Muffins

1 cup oat flour
1/2 cup quinoa flour
1/4 cup brown rice flour
1 tablespoon baking powder
1 medium orange, juiced
2 teaspoons orange zest
3/4 cup So Delicious Vanilla Unsweetened Coconut Milk
2 tablespoons flax meal mixed with 6 tablespoons water
1/3 cup coconut palm sugar
1/2 cups oats, soaked and drained
1/2 cup nondairy chocolate chips (or cacao nibs)
2-3 tablespoons cacao nibs for topping

raw honey and extra juice for glaze

1.  Preheat oven to 350 and grease or line a muffin tin.
2.  Prepare your flax "eggs" by mixing the flax meal with water and letting it stand for 5 minutes to thicken.  Any other egg substitute of your choice will work as well.
3.  Soak oats in warm water, drain and combine all ingredients.
4.  Divide batter into muffin tins, and top with cacao nibs. Bake 16-20 minutes or until an inserted toothpick comes out clean.
5.  Optional glaze (I recommend it as it helps them maintain moisture): raw honey mixed with extra fresh juice.  Drizzle over the tops and add even more cacao nibs or chocolate chips if desired.