I definitely had no business getting Buzz 8 years ago when I could barely pay my bills and was sneaking a 90lb dog into my tiny SF apartment. But he’s taught me a lot about myself, helped a ton with my anxiety (he’s sat beside me open-mouth panting through many of my panic attacks), and has forced me to take better care of both of us. Feeling really lucky to have gotten these sweet photos with him especially as he’s becoming an older gentleman.
You can read the whole article and see photos over on Mother Mag.
makes 10-12 rolls
For the dough:
2 c oat flour
2 almond flour
1/2 c coconut oil, melted
1/2 c coconut nectar
1/4 c psyllium husk, soaked in 1 C water for at least 10 minutes
1 tsp vanilla extract
1 TBSP cinnamon
1/2 tsp salt
For the filling:
2 C fresh medjool dates, pitted and soaked ~10 minutes (if using dried dates soak 30min in warm water)
1 1/2 tsp cinnamon
Water, to thin date paste as needed
1/2 c pecans, chopped fine, to spread on top
Mix wet into dry (donut method).
Refrigerate 15-20 minutes.
Roll out between 2 pieces of wax paper.
Add dates, cinnamon and water into high-speed blender to create spreadable paste. Add water as needed.
Spread cinnamon-date paste onto rolled-out dough.
Sprinkle on pecans.
Slowly roll the dough into a tight spiral using wax paper. You will end up with a thick log.
Slice the log into 10-12 pinwheels.
Dehydrate 6 to 7 hours
**OVEN OPTION – use your oven’s lowest temp and keep an eye on it! usually 170-200F for 3-4 hours**
OPTIONAL Raw Vegan Cream Cheese Frosting
1 c cashews, soaked overnight or at least 4 hours
1/4 c coconut oil
1/4 c almond milk
1 TBSP coconut nectar
1/2 vanilla bean (or 1 tsp vanilla extract)
1 TBSP lemon juice
For the frosting: blend all the ingredients together until it’s smooth.
for the patties:
1 C cashews, soaked at least 2-3 hours or overnight
Meat of 2 coconuts
1/2 C maple syrup
1-2 tsp peppermint extract
1/4 C coconut oil
for the chocolate shell:
1 ½ C coconut oil
1 C cocoa powder
3 TBSP maple
pinch of salt
Soak cashews overnight (or for at least 2-3 hours) Drain and rinse the cashews.
Blend all patty ingredients from together until smooth. Pat into flattened balls (patties) with your hands and set them in the freezer for 1 to 2 hours
Blend the chocolate shell ingredients until smooth.
Dip each patty in the chocolate liquid with a fork, let the extra drip off. They’ll harden in just a few seconds. Allow to solidify on wax paper and keep in the freezer until ready to serve.
This recipe is really all up to your personal preferences, but here’s a quick guide:
1 C brewed organic fair trade coffee
¼ tsp cordyceps powder
1/2 tsp cacao powder
1/8 tsp cinnamon (or to personal taste)
1/8 tsp turmeric (or to personal taste)
1/8 tsp chlorella
1 tsp coconut oil
These guys are nut-free, gluten-free, vegan, raw, and also super cute.
makes 10-12 tarts
For the dough:
2 C oat flour
2 C shredded coconut, blended into flour
1/4 C psyllium husk (soaked in 1 C water for 15 minutes)
1/2 tsp salt
1/2 C coconut oil, melted
1/2 C coconut nectar
2 tsp vanilla extract
For the filling:
1 C raspberries
Juice of 1 lemon
1/2 C dates, pitted and chopped
pinch sea salt
2 TBSP psyllium husk (soaked in 1/4 c water for 15 minutes)
Make the dough:
Add oat flour, coconut flour, and salt, give it a whisk, then add gelatinized psyllium husk (it just needs to have soaked in water for about 15 mins) coconut oil, coconut nectar, and vanilla. Mix it all up until you have a thick dough.
Separate the dough into two halves to work with it. Take each half and roll it out between two pieces of wax paper. The dough should be somewhere between 1/8 – 1/4 of an inch thick — basically as thin as you can get it without it falling apart while you’re working with it.
To make the filling:
Mix all filling ingredients in blender or food processor, and set aside.
Cut the dough into 10-12 rectangles – they should be about 3×5.
Spread 1-2 tablespoons of raspberry filling on half of your rectangles, then place the corresponding dough (the “bro next door” on top)
Press edges down with a fork to seal.
Dehydrate for 6-7 hours until slightly crispy.
**If you’re using an oven – put them in at the lowest temperature possible (usually around 200F for most ovens) and check on it every 15 mins or so. Unfortunately I’ve found that I can’t give exact times for ovens because everyone’s is so different and raw stuff is a little more delicate!
2 TBSP tamari
2 TBSP almond butter
2 TBSP sesame oil
2 cloves garlic, minced
juice of 1 lime
1 tsp maple syrup
Water, as needed to thin it out
Black sesame seeds, to garnish
Zucchini noodles (from 3 zucchini)
Carrot ribbons (from 2 carrots)
Purple cabbage, chopped
Red bell pepper, sliced
Combine all dressing ingredients in a jar and shake to mix, or add them all to a blender or food processor to blend.
Prep all your salad ingredients, then top with your dressing. Enjoy!
2 C cashews, soaked overnight
6 sun-dried tomatoes
1/4 C nutritional yeast
1 tsp smoked paprika
1 tsp salt
2 cloves garlic
1/2 C olive oil
Juice of 2 lemons
Zest of 1 lemon
Drain soaked cashews thoroughly and add to blender or food processor along with all the other ingredients. Blend until smooth, stopping to smoosh down the sides as needed.
Get a large bowl, put a colander or strainer inside, and then lay down two layers of cheesecloth (this is “the situation” I refer to in the video.)
Use a spatula to transfer the cheese mixture into the cheesecloth, then grab the excess fabric and twist it to form the cheese into a tight little package, securing with a rubber band.
Place in refrigerator for 8-12 hours to allow the excess moisture to drip into the bowl underneath.
Remove from cheesecloth and plop it down on to a cutting board or serving platter. Form it into a ball with your hands.
Keep it in the fridge until you’re ready to serve — it’ll keep its form for a couple hours outside of the fridge.
If you’d like a rind, dehydrate overnight OR bake 350F for 1 hour until the cheese slightly golden and cracked on the surface.