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Author Archives: Courtney Buchanan
A vegan picnic calls for hummus, pita bread, veggies, sweet potato chips, guacamole, apples and peanut butter — but the missing link is the dessert. To add a sweet something to the menu, I made these blueberry cashew bars that were marketed as cheesecake bars but really take on their own nutty consistency. They are full of flavor and delicious to all, regardless of following a raw or vegan diet.
The recipe was adapted from Choosing Raw.
~ 1 1/2 cups walnuts
~ 1 cup raisins
~ 1 cup apricots, cut into bites
~ 1 cup blueberries
~ 1 cup cashews, soaked in water for at least 2 hours and drained
~ 1/3 cup maple syrup
1. To make the bottom layer, place the walnuts, raisins and apricots in a food processor and pulse to break the ingredients down. Process until the mixture is ground up and sticking together when you squeeze a little in your hand.
2. Press the bottom layer into a 9 x 9-inch pan that is lined with aluminum foil, and chill.
3. To make the top layer, process the blueberries, cashews and syrup in a food processor until they’re as smooth as possible, about two minutes. Pour the top layer over the bottom layer in the pan. Use a spatular to smooth the top layer evenly.
4. Refrigerate for at least three hours. Cut into bars and serve.
Makes 15-20 bars.
With the new year come new resolutions and goals to live a healthier lifestyle. For many, that not only includes exercising more but also making more conscious decisions about what you’re putting in your body. Just because you promised to watch what you eat and reduce the sugar intake doesn’t mean you have to exclude all desserts. This raw and vegan dessert redefines dessert by providing healthy fats and nutrients that your body needs.
The recipe was borrowed from FitSugar.
~ 1 cup raw almonds
~ 1 cup raisins
~ 1/2 teaspoon cinnamon
~ 10 dried apricots, chopped
~ 1/2 cup unsweetened shredded coconut
1. Place the almonds, raisins and cinnamon in a food processor. Process until mixed thoroughly into a thick almond paste, about three minutes. Add chopped apricots and pulse for 30 seconds. Add coconut and pulse for 10 seconds.
2. Remove the dough and place it on a piece of plastic wrap. Seal dough in 1/4″-thick rectangle. Place dough in freezer for 30 minutes to solidify.
3. Cut into small squares and store in fridge.
Makes 20 bite-size servings.