RECIPES

No Baking Required Date Squares

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Only 4 ingredients ! perfect for lunches, snacks, breakfast and not sweetened with sugar

CRUST

1.5 cups raw almonds
1.5 cups oats, if you have an intolerance to gluten use GF oats
10 pitted dates roughly chopped
1/4 cup melted coconut oil

DATE FILLING

25 pitted dates roughly chopped
1/2 cup of water

Line an 8 x 8 square pan with parchment paper (my trick is to put the pan above the paper,  trace with a pencil all around and then cut with scissors 🙂

In a food processor , process the almonds and oats until fine, add the dates and process again. Add the melted coconut oil and process until sticky. Set aside 3/4 of a cup of the mixture for later (for top layer). Take remaining of the mixture and press firmly and evenly into your pan.

For the filling use the food processor as well and process the dates and water until a paste forms. Spread the date mixture onto the crust and spread with a flat spatula.

Sprinkle the 3/4 of the mixture previously set aside and press down with your fingers. Let set in the fridge for 1 hour minimum. Cut into squares and ENJOY !

Cristina for Peas and Peace

 

 

RECIPES

Oats and Fruits Parfait ❤️

 

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peasandpeace

Oats & Fruits Parfait ! 🌱🍓Perfect breakfast, dessert or snack ! Simple, soak oats overnight with your choice of plant based milk kept in the fridge, I used almond. Next day add different cut up fruits, your favorites 😊, then toppings could be nuts, or shavings (coconut, almond) I also like to add additional nutrients such as chia seeds, flax, hempseeds. Then drizzle a little maple syrup to sweeten it. Set it up in a beautiful glass, when you can eat something with your eyes 👀 before you actually have tasted, it is even better 😋
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Cristina for Peas and Peace

 

RECIPES

Chocolate & Caramel Pie

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Ingredients

Crust

  • 1/2 cup  + 2 Tbsp dry roasted almonds
  • 2 Tbsp hemp seeds
  • 2 Tbsp  flax seed meal 
  • Tbsp cocoa powder
  • 3/4 cup roasted coconut flakes
  • 8 soft dates
  • 1.5 tsp vanilla extract
  • 2 Tbsp  maple syrup
  • 1 Tbsp almond milk

Caramel Layer

  • 1 cup soft medjool dates – soaked in hot water for 15 minutes
  • 2 Tbsp almond butter 
  • 2 Tbsp coconut oil
  • 1/2 cup  almond milk 

Chocolate layer

  • 1/2 cup  full fat coconut milk
  • 2/3 cup vegan dark chocolate chips
  • 2 Tbsp  almond butter
  • 2 Tbsp  coconut oil
  • 2 tsp vanilla extract
  • 1/4 cup maple syrup

    • Soak the dates for the caramel layer in hot water for 15 minutes while you make the crust.

    Crust

          Process the almonds in a food processor until coarse meal. Add seeds, cocoa, dates, 1/4 cup coconut flakes and pulse until the dates are well incorporated . Add the rest of the coconut flakes, vanilla, maple, almond milk and process until doughy. Add more almond milk if needed. Press the dough into a parchement paper lined 9 inch pie pan.

    Caramel Layer

    Drain the soaked dates. Purée all the ingredients with the soaked dates until you get  a smooth purée texture Spread evenly on top of the crust.

     

    Chocolate Layer

Heat the coconut milk until it starts to bubble and transfer to a bowl. Add the              chocolate chips and whisk until melted. Whisk in the rest of the ingredients. Pour on top of  the caramel and spread evenly.

Freeze for at least 4 hours, then slice and enjoy !
 

 

Cristina for Peas and Peace

 

RECIPES

No Bake Chocolate Chip Cookies

 

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1 cup oat flour
1 cup ground cashews (grind cashews by pulsing them in a high-speed blender until fine)
4 tbsp melted coconut oil
1 tsp  vanilla extract
1 tsp pink Himalayan salt
1/2 cup maple syrup
3 tbsp of cacao nibs

In a large mixing bowl mix together oat flour and ground cashews

Then  add coconut oil, vanilla extract,  Himalayan salt and maple, combine these into a dough, add cacao nibs and mix together

Form into 12  balls then flatten and shape into cookies.

Put them in the refrigerator to set for two hours and then enjoy !

Keep in the fridge if any leftover……..

 

Cristina for Peas and Peace

RECIPES

No Bake Lemon Raspberry Bars

 

  • Love week-ends, gives me a chance to be in the kitchen and practice my photography as well !
  • Made these this morning, light in taste, perfect dessert or snack !
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    Photo taken by Peas & Peace

    Inspired by

    @briewilly 

  • 1 1/2 cup pitted dates
  • 1 cup raw almonds or walnuts
  • Pinch of salt
  • Filling
  • 3 cups pre soaked raw cashews 
  • 1/2 cup lemon juice 
  • 1/2 cup melted coconut oil
  • 1/3 cup pure maple syrup 
  • 2 tsp lemon zest 
  • Raspberry chia topping 
  • 1 1/2 cups fresh raspberries
  • 1 tbsp pure maple syrup 
  • 2 tbsp chia seeds 
  • Soaking The Cashews
  • In a bowl, cover the cashews with water and let soak for 3-4 hours. If you’re in a pinch for time, you can put the cashews and water in a pot on the stove. Bring the water to a boil and then remove the pot from the heat and let sit for 45 minutes to 1 hour. You can prepare the other ingredients in the meantime.
  • Making The Topping
  • Mash together raspberries, chia seeds, and maple syrup. Set aside to gel.
  • To Make The Crust
  • Add dates and nuts to a processor and pulse a few times to break up the big chunks. Add the pinch of salt and process for 2-3 minutes, or until finely chopped. Mixture should hold together when pressed. If mixture is too dry, add in a few more dates and process until well combined. Press mixture into the bottom of a 8×8 or 9×9 pan with parchment paper.
  • To Make The Filling
  • After your cashews have soaked, rinse and drain the dirty water. Add cashews to your food processor, along with lemon juice, coconut oil, maple syrup, and lemon zest. Blend until creamy.
  • Putting It Together
  • Pour filling onto the crust and spread across the pan evenly. Spread the raspberry sauce on top of the filling until evenly distributed. Cover the pan well with foil and place into the freezer for 2-3 hours, or until mixture has firmed. Cut into bars and thaw for 10-15 minutes before serving. Best eaten when cold, but creamy. Keep in the refrigerator or freezer until ready to serve.

 

Peas & Peace