Tangy Kale Slaw

It may be a surprise to you that I just don't eat cookies and cupcakes all day long. I mean, if you base my diet on my blog recipes over the last month you may be thinking I eat nothing else but cupcakes. I do love to create and make cupcakes out of some pretty great and nourishing ingredients, but friends, that is no main course. You body needs all colors of the rainbow to really succeed, and that especially includes the color green!

The truth is I have been trying to eat as many bitter greens, liver and gallbladder cleansing foods and antioxidants as I can this spring. I like to follow a more seasonal diet and try to cleanse and nourish my body with what each season brings for it to eat. And spring brings greens, herbs and eventually strawberries. Some of my most favorite foods on the planet! So, this recipe was built around the idea to have a nice tasty twist on eating the super-green-kale. Not sauted, baked into chips, or thrown in a side salad or stew. Which those are all great options to get some greens into your diet, but in this great recipe kale is the main attraction and it will have you changing your mind about eating green in the first place.  

The other great addition to this slaw is lots of fresh cilantro. Cilantro helps clean heavy metals and toxic buildup in the liver and cleanse the blood. Cilantro is one of the foods you can easily add into your diet and be getting all the benefits of any "super health food" that you could buy for loads of money at the health store. But the best part is that cilantro can be bought for merely a few dollars at almost any grocery store. Or even easier, why not try and grow some in the backyard? Cilantro is one of my all time favorite herbs, but I find it hard to grow in my climate this season. So I bought this cilantro from a grocer, but still full of crispy green goodness until I grow some of my own. 

This slaw is also egg and dairy-free, and would be vegan if you choose not to add the honey. Kale, cilantro, and carrots for sweetness with a simple tangy dressing, you have this simple recipe to remember again and again. It will inspire you to eat more green and will refresh your insides and out.

Tangy Kale Slaw Recipe 

1 bunch of lactino (dino) kale (about 4 cups de-ribbed and washed)

1 heaping cup of chopped cilantro

3-4 carrots, shredded to make about 1 heaping cup 

3-4 celery stalks, finely chopped into about 1 heaping cup

2 TB of prepared dijon mustard
2 TB organic red wine vinegar
3 TB of extra virgin olive oil (hemp, walnut and grape seed work here too)
1 TB of tahini (sesame seed paste)
1 ts - 1 TB of raw local honey (can use agave too, or omit)
3 TB of raisins or dried cherries
3 TB of raw sunflower seeds
dash of sea salt
dash of cracked black pepper

First, de-rib the kale leaves (pull off the middle vein from the outside of the leave and take the two parts of the leaf) and wash them throughly. Wash a whole bunch of kale and finely chop after rolling leaves together like you would chop basil leaves, and roll and then thinly slice, turn the other direction and then thinly slice again. This will make about 4 cups of finely shredded kale leaves. Then finely chop 1/2 cup of fresh cilantro, and add that to the large bowl with the kale. Then add the chopped celery and shredded carrots, and pour in the rest of the dressing ingredients. Then, I suggest you use your hands to mix the dressing well into the kale, this will also allow the kale to soak in the moisture and loosen the leaves to be easier to chew. Then top with more sunflower seeds or raisins and serve fresh. Perfect side (or main dish) for almost any meal, especial for spring and summer. This recipe will serve 4-6 people.

I made my favorite way to eat cauliflower, and some basic baked sweet potatoes (mostly for my son), along with the fresh kale slaw for dinner. It was a pretty simple and inexpensive meal. And, I really could not have asked for anything more. If you wanted to add some more protein then add some garbanzo beans to the slaw call it a meal.

A plate-full of vegetables for dinner. Very colorful and fresh! Some cooked and some raw, a good balance for the sensitive stomach to easily digest. And, I always feel to refreshed and nourished after a meal like this. You know the kale and cilantro are working goodness into your body and there are countless ways to thank your body for accepting some great nourishment too.

God is good and He blesses us with food from the ground!

Much love as always!

Homemade Chocolate Covered Sunbutter Eggs

Happy Easter! 

This was a last minute treat I made today. Yes, Easter is tomorrow. And, yes I know it is not really all about eggs, bunnies and candy. But, there is something about this time of year that has me dreaming about those famous peanut butter covered eggs, or even those super sweet Cadberry's. And yet it has been so many years since I have actually had one I still feel a little nostalgic about them. As a child, they were my favorite and everyone knew it. I bet many of you feel the same way. So I made these for us. Yes, us [like you and me]! I bet you may even have these five simple ingredients in your kitchen. Time to whip up some melt-in-your-mouth eggs together, don't ya think....:)

Yes, these sweet little eggs have only five ingredients, but they are some of the BEST ingredients ever. Definitely staples in my kitchen. I have been using raw local honey a lot this spring because it helps my sinuses and allergies so much. I swear by it. I have been making chocolate covered mints and peppermint pattie cookies and then I came up with this simple idea to make the beloved chocolate covered egg that we all love so much. If you are a strict vegan you can use agave or coconut nectar, but I would actually use just a bit less than the honey because it is a tad sweeter. And, the organic coconut oil is so good for your insides as well. It is antibacterial and helps heal the tissues in your digestive tract. Not to mention good for your hormones, skin, hair, and metabolism. I could go on and on. And you are gonna need some justification for these babies. Trust. Me.

Homemade Chocolate Covered Sunbutter Eggs Recipe
1/3 cup of raw local honey
1/3 cup of creamy sunflower seed butter (yes, you can use any seed or nut butter here)
1/3 cup of room temperature organic coconut oil
1 ts. of pure vanilla extract

Whip up the above ingredients and use a rubber spatula to spoon the mixture into a Wilton Icing Piping bag with a star or medium circle tip. You can use a zip lock bag here as well, but you want to be careful not to cut the tip too large. Then using your bag of creamy butter mixture you can form egg-like shapes on a parchment papered or non-stick baking sheet. You should be able to make 2 dozen eggs. 

Then put the tray into the freezer flat for 10-15 minutes until the eggs harden. They should be slightly frozen and you will be able to easily remove them from the tray to soak them in the melted chocolate next.


Melt 1 cup of chocolate chips [I use 1 cup of Enjoy Life's allergen-free chocolate chunks or chips]. You do this by pouring the chocolate into a glass bowl over a pot of bowling water. Just make sure your bowl of chocolate isn't touching the boiling water and once the chocolate is melted you can pull the bowl from the boiling water pot to make it safer while you are dunking in the eggs. You can also microwave for 30 second intervals until melted if you are looking for a quick fix. 

Then use a spoon to drop each butter egg into the melted chocolate and then use the spoon to pull it out and place it back onto the baking sheet to freeze once again. Cover all your eggs in chocolate and then put back in the freezer for 20-30 minutes. You can drizzle your last bits of melted chocolate over already covered eggs too. Then your eggs are ready to eat. You can keep them in the fridge or freezer so that they do not get too soft and melted. 

These are so fabulous and super easy. No baking required and seriously a great treat for Easter. You of course do not need to form eggs for every other day of the year. This treat is so easy and even kind fun to make "homemade candy" in your own kitchen. Plus you can guarantee it is gluten and dairy free, and not to mention healthy for you!

I hope you have a blessed and happy Easter.

Much love as always!

Chocolate Covered Coconut Cookie Dough Bites

Happy Valentine's Day!

Hope you are all well and have plans for a fun day.

May many joys and moments of love fill your day

and much love from me to you! 

I wanted to share a little recipe I made special for this Valentine's Day. 

Inspired by some blog-friends and added a little twist of my own. 

I wanted to make something cute and easy, 

so I decided that a bitty cookie dough bite 

smothered in the 'good stuff' would hit the spot. 

Chocolate Covered Coconut Cookie Dough Bites 
(raw and vegan, nut-free and grain-free)

1/2 cup of natural sunflower seed butter (If you are using a non-natural version with not naturally occurring oils, then you will need to add 2 TB of grapeseed or melted coconut oil to loosen it up)
1-2 TB of pure water or non-dairy milk
10-12 drops of vanilla stevia liquid (I used NuNatural's)
2 TB of coconut palm sugar (or use honey or agave if you prefer)
2 TB of coconut flour
2 TB of shredded coconut flakes
2 TB of chia seed meal
dash of sea salt

Mix all of the above ingredients in a small bowl. Add the stevia to the water or oils of the sunflower seed butter so that is can mix well into the whole batter through the oils. If you just add it to one spot in the dry ingredients it might clump and not mix well. I added 2 TB of coconut palm sugar, but if you do not have stevia you can skip the stevia and add another TB of sugar and a teaspoon of vanilla instead. Mix everything and use your hands to mush well together then you should be able to start forming some cookie dough balls pretty simply. If the batter is dry then add a TB of water to soften it up. After you roll out your balls on a parchment paper you can melt your chocolate. I used Chocolove's Organic Dark Chocolate Bar to cover the dough bites. I melted the chocolate in a bowl over boiling water (or you can microwave it in 30 second increments until it is soft enough to stir into liquid). And then tossed each dough ball in the chocolate with 2 forks to cover the bites fully. Then pull the balls onto a parchment papered pan and then put the cookie bites in the freezer to harden up. After a few hours the chocolate will be stiff and they are ready to enjoy. You can store in the fridge or freezer for best keeping. This recipe will make about 1 dozen cookie bites.

Here are some of the other great recipes that inspired me:

Peanut Butter Chocolate Chip Cookie Bites by Love Veggies and Yoga

Cookie Bites from The Nourishing Home

Cookie Dough Bites by the Spunky Coconut

I wanted to keep my recipe nut-free so I avoided almond flour, peanut butter and other obvious nut ingredients, but I bet some peanut butter would make this recipe super delicious too.

Here are some more really great V-day treat ideas that I love...

Oatmeal Heart Cookies, by Whole Life Nutrition

Raw Chocolate Pie, by Whole Life Nutrition

Chocolate Dipped Sugar Cookies, by Real Sustenance

Raw Chocolate Fudge, by My New Roots

So-In-Love Dark Chocolate Brownies, by Me

Almond Shortbread Valentine Cookies, by Me

Well friends, I hope you have an amazing day with lots of magical bits of love, kisses and beauty.
May you find peace and joy amidst all of life's gifts today!

P.S.
I also wanted to let my readers know of a scholarship special being offered again this year through the school I went to, Institute of Integrative Nutrition. If you have been a follower for some time you probably remember me mentioning this offer last year about this time. Well, IIN is offering the scholarship again this year as well and will be offered through this Thursday, the 16th.

Here is the poem they sent me to share with you.... PLEASE contact me if you are seriously interesting in becoming a Holistic Health Coach- I would love to talk with you more about IIN and what it's like to be a Health Coach. Much love to you today!

Roses are red, violets are blue,
Health Coaches rock, and now, so can you!

Enroll at Integrative Nutrition to launch a new and exciting career,
Learn on the iPad 2, and graduate in just 1 year!

You will transform your life, to a new and healthier you,
And then inspire your loved ones to increase their wellness, too!

Before you know it, you’ll be in high demand,
To heal your family, your community, and your land. 

If the feeling is right, then the time is now
Because we’ve created a scholarship that will make you say ‘wow!’

To honor the spirit of love this Valentine’s Day,
We are offering a special scholarship, so act right away!

Enroll at Integrative Nutrition 
between February 13^th and February 16^th, 

and we’ll give you a $500 scholarship.

If you pay in full at that time, we’ll take an additional $500 off the cost of the program. 

Just email Coach Julia and mention the “Feel the Love” Scholarship and that Stephanie Laidlaw sent you!

Maple Sunbutter Apple Dip (vegan)

Hey all, how's your week going? Need an end-of-the-week pick me up snack? Or maybe an after school treat for the kids? It may only be a few weeks into the new school year, but there is always room for fresh ideas for snacks in the kitchen. Why not try the teacher's favorite snack?

I have talked to countless momma's out there that are looking for ways to feed their kids nutritious snacks without spending a bunch of time (or money). It is also easy to buy all of those gluten-free packaged snacks for your needy special-diet kid, and sometimes you just have to be reminded to eat fresh and only buy the GF pack snacks if you must. Besides, a bag of fresh local apples is much cheaper than buying a gluten-free cereal bar box. And probably better for them too...

Also, if you haven't yet noticed...apple season is upon us and I am starting to dream in apples again. One of the apples that is the first to get ripe here in Michigan is the Ginger Golds. They are my absolute favorite eatin' apple. They are tart, but also sweet and crispy-crunchy. Always good when you chill them in the fridge before cutting into. They may not be your go-to apple for applesauce and pie, but they are perfect for snacking on raw, and perfect for this sunflower seed butter dip.

Also, I don't know about you, but where I live, you can buy a whole grocery bag full of apples for under 10 dollars. So they are cheap, healthy and also get your body ready for the winter hibernation season. Apples have a nutritious combination of fiber, vitamins, and the ability to help grow good bacteria in your gut. They obviously live up to their common tag of 'an apple a day, keeps the doctor away...'

Maple Sunbutter Apple Dip Recipe (vegan)

1/3 to 1/2 cup of sunflower seed butter (other nut butter would work too if you prefer nuts)

3-4 TB of hemp milk with vanilla for an added touch of flavor (other vegan milk works too)

1/4 ts. of ground cinnamon or apple pie spice, and more to sprinkle on top

2-3 TB of pure maple syrup

Whisk all together in a bowl to get a creamy dip, or for best results- whip up in a small food processor or magic bullet. This will result in a very creamy and whipped up dip. This dip serve about 2 people with about 2 apples, if you are making for a crowd or party, I suggest you triple the recipe.

Cut up your favorite apples and serve :)

Perfect for an afternoon snack, with tea, or a fun kid's snack.

Enjoy!

Much love to you as always!

Blueberry Pie Ice Cream (vegan)

Can you believe this is the start to the last week of "official" summer? It is just crazy how fast summer flies. I always think we have more time to go to the beach or pick more berries, but then before you know it, summer winds down and it's back to the fall routine. So much to savor about the summer months; long days of sunshine, campfires, and my all time favorite...homemade ice cream and berries. When the long hot days of summer got you sweating and ready for something cool, it's time to make a batch of ice cream.

I think it is pretty obvious how much I love blueberries, and even so cobbler, pies and such, but what about mixing up a blueberry pie into your homemade ice cream? Would is be yummy as one dish? I have tried and proven this answer to be, YES! Just add a touch of cinnamon and some crunchy graham crackers or granola and you have frozen blueberry creamy pie.

The base of this vegan ice cream is frozen bananas and full fat coconut milk. They are a perfect mix to making a soft serve type ice cream, and if you want it to be more solid, then just let it hang out in the freezer for a while and you will have hard serve in no time. It is really so easy to make dairy-free ice cream at home on your own, especially for a group of people. I made a similar ice cream a few years ago about this time of summer. Kinda like the last hurrah before we settle in to more routine. Of course, for me, I am just looking forward to apples, pumpkins and cider...I truly fall in love with each season for what it brings.

Blueberry Pie Ice Cream Recipe (vegan) (serving for 6 people)

6 cups of (or 6 rough chopped) frozen banana pieces

1 can of chilled coconut milk (full fat is best)

splash of fresh lemon juice

1/4-1/3 cup of coconut milk beverage (So Delicious brand is best)

1 ts. of ground cinnamon

dash- 1 ts. of ground nutmeg

1 cup of fresh or frozen blueberries ( I prefer frozen here)

Put all of the above ingredients in a high-powered blender and mix, blitz and do what it takes to get the texture of ice cream. Add the coconut milk beverage (or other non-dairy milk product) slowly to get things moving. You may need to stop and stir a few times to get everything moving through the blades. I like to add the frozen blueberries to this mix because you are making something frozen anyways, but then add the fresh berries to top for a little extra something and for looks. Serve right from the blender for soft serve ice cream, or if you want it to stiffen up a bit, then put in a steel or glass container in the freezer for best results. Let it hang out in the freezer for no more than 2 hours for a hard ice cream, and to keep you can keep freezing, but you may need to set it out to "defrost" a bit before you spoon up some more for another time. This recipe makes a one cup serving for about 6 people.

For serving:

-a few more fresh berries to top and serve, maybe some mint or basil for looks :)

-a few gluten-free graham crackers (Kinnikinnick Foods has the best) to top and serve

A personal review of the Kinnikinnick graham crackers is that they are a great convenient way to have a GF graham dessert. They are tasty, perfect for this ice cream, would be a fabulous pie crust, and of course to make the beloved campfire favorite s'more. So, they are (in my opinion) a great GF alternative, yet, I would only buy them for special occasions. Not an every day kind of treat. The Kinnikinnick Co was kind enough to send me some samples of their product for tasting and review. And, the other great thing about this product that it is on a 10% discount for the remainder of the week. So if you are interested in trying these out, go to their website and order a box while it's on sale. I was pretty impressed with this product for what it is, and was thankful to try it out in this new ice cream of mine. Pretty perfect match for taste. Thanks, Kinnikinnick for being dedicated to GF people!

This ice cream is a fabulous way to have a decadent dessert without the mention of chocolate. So creamy and fresh. If you haven't made your own vegan dairy-free ice cream before... I am telling you that you must. Get some overly ripe bananas in the freezer for a day and a can of coconut milk getting chilled in the freezer and then you have all you need to get started. If you don't have blueberries, try another berry or fruit and get creative. There are literally hundreds of flavors you can make. You may even want to start your own vegan ice cream shop for your friends. So fun!

I hope you enjoy this last week of official summer and plan to make this delicious treat before summer us up.... perhaps a labor day weekend treat? I think so!

Much love to you today.

Tangy Cucumber Salad with Plum Vinaigrette (vegan and raw)

Sweet and tangy. Crisp and cool. What a salad for a summer day! Simple and fresh and ready for almost any lunch or dinner meal. Yet, the cucumbers are not the main star of the show...the shiro plums that make up the sweetness of the dressing is the other daring flavor to be found in this wonderful salad. I am a big fan of having a little sweetness with a little sour. I like a sweet and spicy combo as well... or maybe I just like any kind of sweet combo :) Either way, this homemade salad dressing is one to love.

Cucumbers could be called boring. But, when you have them growing like weeds or finding them for mere pennies at the farmer's market, you must try your hand at making something grand with them this time of year. A salad of course. Nothing too crazy, just a simple salad without the leaves.

These little cuties are the 'shiro' plums. They are obviously a yellow plum variety, but they have been described at big juicy cherry-like plum. I have not tried them before this summer. I found them at my local farmer's market, and after seeing them, talking to a farmer about them, leaving, and then coming back to buy them, I am glad that I did. Afterall, I do like to try new things, and these little juicy fruits will make you smile. So, today I share with you a little cucumber creation to enjoy this weekend, along with lots of summer-relaxing I hope.

Tangy Cucumber Salad with Plum Vinaigrette Dressing Recipe (vegan)

6 small cucumbers (about 4-5 heaping cups of pealed and diced cucumbers)

1 small sweet onion, thinly sliced and diced (a red onion works too)

1/2 cup of raw sunflower seeds

1/2 cup of organic raisins

optional additions: finely chopped mint or sage

Peel and quarter the cucumbers and put them in a serving bowl. Then add the finely chopped onion and sunflower seeds and raisins. Set aside to make dressing...

dressing ingredients:

1/2 cup of pealed and chopped shiro plum pieces with excess juice

1/4 cup of apple cider vinegar (balsamic works too)

1/4 cup of extra virgin olive oil

2 TB of maple syrup

1 TB of prepared mustard

1/2 ts. of seal salt

1/2 ts. of black pepper

Put all of the above ingredients in a small blender or magic bullet. Blend on high till oil is emulsified and plums are pureed completely. Then pour the whole dressing over the cucumbers and mix well. Top with additional seeds or raisins and mint if you want more.

Serve freshly made, or let the dressing and cucumbers marinate together in the fridge and serve cold.

Serving size 6-8 people.

Well, there you have it. A yummy summer salad. Every time I make a cucumber or fresh cool salad like this, I ask myself why I don't make these more. They are so yummy and refreshing. I only suggest that you make enough to share with your friends, or bring to a picnic or barbeque. It is a perfect side to almost any summer meal.

I hope you enjoy and have a beautiful day!

Much love and light to you!

Honey Mustard Summer Squash

This time of year if you are hot, bored in the kitchen or just plain busy, then you are like me and looking for some simple summer dishes. It's easy to get stuck in a kitchen rut... and when you are entertaining a 9 month old all day, some days you wish dinner would make itself.

Although, something great about summer is the fresh local produce. If you have a garden that is starting to give back to you, then you are probably finding ways to get creative with veggies and new flavors. Or maybe you are noticing more ripe options at your local farmer's market and want to find ways to try and eat more veggies while they are fresh and ready for eatin'. Not to mention, when you can buy summer squash 2 or 3 for a dollar... you can really save a bunch on your grocery bill with fresh food. I have a few tips for you as you try and get creative in the kitchen with those summer veggies...

Summer Veggie Quick Fix Tips:

1. Keep it simple. Either steam, saute or chop up raw and toss with the basics of lemon, olive oil and sea salt and pepper and you may just have a fresh dish all on it's own. Don't over-think fresh veggies recipes. They are yummy just as they are.

2. Fresh herbs are a perfect addition to most summer veggies. If you just add some fresh herbs with your steamed or saute veggie I bet you will have a gourmet main or side dish.

3. Use some of your favorite real condiments to add a flavor as well. i.e. this recipe is using mustard and honey. Both condiments are real ingredients and combined to make a fabulous flavor duo that is quite simple.

4. Summer is a great time of year to focus on just eating raw or fresh as well. Or in the least, force yourself to try new veggies (or fruits) you may have seen before but didn't have guts to try. So, find that veggie that seems to be scary to you. Buy it, and then google a simple recipe know how to cook best. Fresh market produce is pretty amazing so if you need motivation to pick something new out...head to your local farmer's market!

5. Lastly, eat the veggies while they are super fresh. They taste best that way. Don't let swiss chard sit in the fridge for a week before you dice it up, saute it and eat it. Seriously, it won't taste as good as it could if you just let it "rot". Local produce that is picked that day has the most flavor and nutrients ever!

That is how this recipe came together in minutes. I had a handful of summer squash from the market (cheap cheap summer veggie), and instead of just a quick saute with olive oil I added a few more flavors to come up with a simple and yummy side dish that may just turn into a main dish if you don't stop eating...

Honey Mustard Summer Squash Recipe

2 medium summer squash (about 3 cups of chopped raw squash) I used a zucchini and a yellow summer squash

1 TB of coconut oil or ghee for sauteing

Saute the raw squash in either coconut oil or ghee for best nutrient absorption. Then when squash is soft add the following ingredients:

1 TB of local honey (maple syrup or agave could sub here for vegans)

1-2 TB of prepared mustard

1 TB of extra virgin olive oil

sprinkle of sea salt

sprinkle of cracked pepper

sprinkle of fresh lemon juice

1-2 TB of fresh chopped parsley

Mix all together with hot sauted squash in the pan and serve when it is a bit cooled. It could be a cooled summer dish if you want to serve chilled from the fridge, or it could be served from the stovetop. Just make sure not to burn your tongue...honey and squash stay hot a while.

It is a simple dish, but has a bunch of flavor and could be devoured by 2 people for sure.... could serve 4-6 as a side dish. If you want to add more flavor in sauteing.... add a little bit of sweet onion and minced garlic while sauteing. Then add the dressing as the same as above.

Well friends, I hope you have a nice summer-week with lots of fresh and colorful food!

Much love to you!

Stephanie

Raw Almond Honey Bars

Need a mid day pick-me up? Almonds are the perfect nuts for the job! I have a large bag of raw almonds on my counter to say so. It's that time of year when the hustle and bustle of school and new projects are starting, and the relaxing summer breeze is ending. So why not have a little almond bar to give you the energy and power you need to be at your best! It may not be busy for you, but maybe you have been seeking out a homemade energy bar to have on hand rather than buying so many gluten-free raw bars a week. I have to confess...Lara bars have gotten a bit more boring lately. (Sorry, Lara). But really must we always depend on the store bought anyways? I think not, why not try to create something in your own kitchen to beat the afternoon blues. 

For me....almonds. Mostly because I have a bulk bag to enjoy and use up, but also because I truly enjoy the flavor and texture of the blessed nut. Almond butter, almond flour, almond oil, almond love. It is such a versatile nut with so many uses that it is hard to snub off such a generous friend. So today, we make something raw, something nutty. Oh and add the honey, sweetie!

Raw Almond Honey Bar Recipe:

1 cup of ground raw almonds

1/4 cup of ground flax seed meal

1 cup of whole raw almonds

1/2 cup of flax seeds

1 cup of raw shredded coconut 

1/3 cup of raw local honey ( if you can not tolerate honey, add agave nectar here... it works fine)

1/3 cup of any raw nut butter

1/3 cup of coconut oil, walnut oil, or olive oil

Mix all of the above together and press firmly in a 9x8 Pyrex glass pan, or a tin pan works too.

Then melt 3 ounces of dark chocolate in the microwave for 30 seconds to a minutes and spread across the top of the whole pan. Put in the fridge to firm up for a few hours or overnight. 

Warm a smooth steel blade knife in some hot water and then use to cut the bars so that the chocolate coating does not crack all over the place. Cut 4 by 5 bars so that you will end up with 20 bars. Or cut larger or smaller depending on your intentions. These bars are great to be more bite-sized so to just have enough of it to have the right amount of sweetness and calories.

To store, layer in a Tupperware or glass container with parchment paper between layers so that the chocolate will not connect the pieces. Also, it stays together best in the fridge because it is cooler, but not really a must. Especially if you are eating them up quickly :)

Raw Vegan Coconut Mango Ice Cream Pie

Here is the raw dessert I promised in my last post. This recipe is a little over the top experimental for me. But with all the hot weather we were having last week, I was craving something refreshing and cool. So with some overly ripe mangoes and a can of whole coconut milk you can have the main ingredients to make up this raw dessert. No need for turning on that stove. No need to get all hot and sticky sitting next to the oven. Just whip up and freeze and then enjoy! So start with making the crust in a traditional glass or tin pie pan.

Crust:
1/4 cup of sorghum flour
1 cup of finely ground almonds ( I grind mine in a coffee grinder, but a food processor works too)
1/3 cup of raw honey or agave nectar
1/3 cup of unrefined organic non-hydrogenated palm oil shortening (coconut oil may work as well)

Mix up the crust ingredients and then roll out and press into the pie pan. It doesn't have to look and be perfect in away way. It is just a crunchy base to the rest so don't spend too much unneeded time on this.

Then to work on the filling... pull out a large food processor or blender. (I used a large blender).
Then put the following ingredients in before you blend all together...

Filling:
3 cut up ripe mangoes without the skin or seed
1 can of chilled coconut milk
1 cup of shredded coconut meat
1/4 cup of agave nectar
1/4 cup of packed fresh mint leaves (washed and diced)
2 TB. of high quality gluten-free rum, which all rum should be gluten-free because it is made out of sugar cane or molasses. If you don't want to add any rum, but you have rum extract, you can add 1 TB of the extract for flavor.
1 ts. of ground cinnamon
1 ts. of ground cloves

Blend it all in the blender and then make sure it is thoroughly mixed and whipped up. Pour into the pie crust and add some coconut flakes or mint leaves for an added touch and flavor if you want.

Freeze in the freezer on a secure shelf. Freeze for 3 hours and then pull out and see if it is firm enough for cutting. It is best right after you freeze it for a few hours before it gets a chance to get really solid-frozen. If you want you can still freeze for longer until you want to serve, but plan on pulling it out of the freezer for a few minutes before to give it time to thaw just a bit so that it is easier to cut.

Not too hard, and it's a fun summer dessert. The texture is not so much of a real ice cream pie or cake, but it reminds me of a yogurt fruit pie that my mom used to make when I was a kid with a graham cracker crust bottom. Not the same, but a nice refreshing sweet treat none the less. Enjoy and let me know what you think about this one. Or if you have any ideas for making it different. Have a beautiful refreshing day!