CASHEW SAGE COOKIES WITH LEMON DRIZZLE

Sage cookies? Huh? Maybe you think it's a weird combo, but I say: try the cookies first! They taste surprisingly delicious. My mom and my friend Amanda love them! Amanda - a brand new vegetarian - actually asked if she could eat them all, and I think she was serious. I got these sage leaves at the farmer's market last weekend, and was procrastinating all week from using them in a recipe. They were lookin' a little worse for wear so today I finally picked out the leaves that had passed their prime, and use the rest for this recipe. I used cashews and Medjool dates from Prana and I have to say, they are unbelievably good. The cashews basically melt into cashew butter upon entering your mouth. Un. Real. 

And that's it! The only ingredients in the cookies are dates, cashews and sage leaves! Sometimes I think nomalicious healthy food is almost TOO simple. The drizzle is just lemon juice, coconut oil, and banana (you can use cashews instead of banana if you don't like banana flavour). You'd think after making all the raw vegan desserts that I have, I'd have gotten accustomed to the fact that you can make amazingly decadent, beautiful, healthful recipes from just a handful of ingredients like nuts and dried fruit... nope. I am still impressed everyday by the magic that takes place in my food processor when I whirl together some cashews, sage leaves and dates. My mission is to share this fact with everyone who will lend an ear (or an eye). You can have your cake and eat it too! Heck, I will eat TWO cakes! Get it? Heh heh heeeh... I take the puns where I can get them, okay. 

I am pretty much out of thoughts to type down today, so I will tell you about my childhood. Currently I am listening to Rhapsody in Blue by Gershwin and it is taking me baaaaack to when I used to watch Fantasia 2000 on the reg. As a consequence of loving it so dearly, my life is now filled with daily associations of animated musical scenes from that awesome film. Baby whales finding their way home, Teenage Mother Nature fighting Grumpy Father Destruction (I made up those names), flowers dancing in ponds... these images had a huge impact in my development. The music did too, of course, and it's probably a reason I love classical so much. I didn't really have a point to this rambling, but now you know something more about me... and I reckon - yes, I "reckon" - that a lot of you can relate. After linking all those YouTube clips, I just wanna watch Fantasia now. 

CASHEW SAGE COOKIES WITH LEMON DRIZZLE

Cookies:
1 cup cashews
1 cup dates
1 tablespoon sage leaves

Drizzle:
1 banana (or small handful of cashews if you don't want banana flavour)
Juice from 1/2 lemon
1 tablespoon melted coconut oil 

To make the cookies: process the cashews and sage leaves into powder in a food processor. Add the dates and process until it all begins to get sticky. Roll into balls, then press into cookies. Put in the fridge. 

To make the drizzle: blend everything until smooth. I used cashews but that's only because I have no ripe bananas at the moment (I KNOW, IT HAS BEEN A ROUGH DAY). 

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BANANA STRAWBERRY ICE CREAM CAKE

Hello, all. How's everyone doing? This is a glorious recipe that is sure to brighten up anyone's day - who doesn't love ice cream cake? And what? It's HEALTHY, you say? Well, I'll be! It's a miracle! Actually it's not really a miracle, it's just momma nature treatin' us well and providing all the sustenance we need in the form of juicy fruits. Life is good when you've got ripe plants to eat. I am very happy with these photos, if I am being honest (and I am.) Then again, it's not hard to take beautiful photos when you have beautiful subjects to take photos of. The vibrant colours of nature are the thing to be admired here. I found these flowers at the farmer's market this morning, where a vendor was selling bunches of edible plants: 3 for $5.00! She recommended dipping the sage leaves in coconut oil then baking them with a pinch of salt until crispy... she is a genius.

Today I share with you a simple yet beautiful recipe for a sweet, creamy, fresh ice cream cake. It is made of 100% fresh fruit, and nothing else. Because when you care about the world, animals, and yourself - why eat anything but plants? Enjoying a plant-based diet is the best choice you can make to have the most positive impact on the health of our planet, our animal friends, and your own well-being. It is the intelligent decision, and the compassionate one. If you are a lover, you should let go of meat, dairy, and other animal products; it is that simple. I hope I don't sound preachy or judgemental in this post, I only want to spread a message of peace and equality. I have just been sobbing for an hour over the state of humanity. We support the systemized murder and torture of billions everyday, just to say "mmm... bacon!" It is literally insane and it must stop. I know the majority of people are not aware of the impact of their simple meal choices, and that is because there are huge corporations and massive amounts of money and power intentionally masking the truth and parading lies to the public. I do not blame the public. But I do think it's fair to demand an end to the killing. A sane person understands murder is wrong, so why eat meat? An animal is an animal - we are all animals. There is no categorical difference between us and all other living beings, so why kill one and love another? It doesn't make sense. I love my friends, so I do not eat them. Instead, I eat fruit. Let's eat cake, hug pigs, save the earth, regain our health, and love each other.

BANANA STRAWBERRY ICE CREAM CAKE

Ice cream layers:

4 frozen bananas

1 cup strawberries

Banana layers:

3 thinly sliced bananas

Slice the frozen bananas, then blend in a high speed blender until they get to the consistency of soft serve ice cream; it will take a minute but suddenly you'll have that perfect thick, creamy, fluffy texture. Add the strawberries one by one, until the mixture is pink but still thick. 

Now in a 4-inch cake mold, or other small mold, layer the sliced banana pieces with the ice cream mixture. Set in the freezer just long enough to make it hold together. Then cut around the edge of cake with a knife so it separates from the mold, then carefully take it out and enjoy! I decorated mine with edible flowers and sage leaves. 

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BANANA ICE CREAM CAKE with MATCHA, BLUEBERRY + VANILLA LAYERS

Heyo! To be honest, I wasn't too stoked on how this cake turned out, appearance-wise. I am still trying to develop my skills as a swirler (it's a word, shh), and you can really tell. If you wanna find the worlds best swirler, check out Fragrant Vanilla Cake! I am always in awe of her talent level of swirling. Anyhoo, back to my mishap: I messed up in the middle of the top of the cake, so I tried covering up my mistake with pumpkin seeds (don't we all? ... No.) Fortunately the lighting was nice today so the cake looks alright, but it still doesn't quite meet my standards in terms of prettiness. However, I am sharing it anyways because I love you. And since I love you, I of course want to give you as many delicious and healthy recipes as I can! Here's another one, folks. 

This is mostly bananas! As you may have learned from my reading my past posts and checkin' me out on Instagram - YES, I GOT INSTAGRAM! - I am eating essentially 80/10/10 now. That is, 80% carbs, 10% each for protein and fat. My diet looks a lot like *smoothiemania* all day (10 bananas per smoothie wasssapp!?) plus giant bowls of rice and vegetables for dinner. I ain't missing out on a thing! Even dessert! I love this lifestyle. I am so excited to eat everything all the time. And I have energy out the wazoo (we still do not have confirmation on the precise definition of wazoo though). Here I show you that you can have a tasty raw vegan treat, but it doesn't have to be filled with nuts and coconut oil! Those foods are awesome, but we don't need much of them; only a handful a day. You get just that with this cake. Actually, I'm gonna let you in on a secret - this cake is, for all practical purposes, a smoothie that is frozen in a cake mold. If that makes it seem unappealing to you, pretend I never said it. Blot it out from your mind forever. But if that fact makes it even MORE enticing... well, you're welcome. I think it's cool. Get it? 'Cause it's frozen? "OMG Em you are soooo funny!" Aw shucks, you're too kind. 

BANANA ICE CREAM CAKE with MATCHA, BLUEBERRY + VANILLA LAYERS

Matcha layer:

3 frozen bananas

1 teaspoon matcha powder

5 Medjool dates (optional)

Blueberry layer:

2 frozen bananas

1/2 cup frozen blueberries

Handful cashews

Handful dried coconut flakes

Vanilla layer:

3 frozen bananas

1/2 vanilla bean

2 tablespoon coconut nectar or other sweetener

Handful dried coconut shreds (optional) 

For each layer: just blend all the ingredients in a high speed blender until smooth and very thick! If your blender cannot handle it, add some coconut milk to keep things moving, and keep things creamy (if you add water it'll just make it icy). Reserve about 1 tablespoon of the matcha and blueberry mixtures. Spread each layer evenly into a 6 inch cake pan (mine is adjustable), with the vanilla layer being on top. Now drop little dots of the matcha and blueberry mixtures onto the top of the cake. Use a toothpick or chopstick and drag the tip through the dots - it makes hearts! Freeze until sold. When you wanna serve this, I recommend letting it thaw for a bit so it gets creamy. 

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THE HEALTHY NUTELLA MILKSHAKE

I know my last post was about how I've gone all low-fat but ya know what? I got my period today and I also received a box of amazing goodies from Prana Organics, which included a jar of magical hazelnut butter. So I am marrying the jar of hazelnut butter today and my 80/10/10 ways can wait til my period is over. I need to continue talking about this hazelnut butter because you do not yet fully understand the magnitude of deliciousness that it is. My life changed when I dipped my spoon into the jar an hour ago, and it changed for the better. Imagine Nutella... then imagine it being approximately 1326 times yummier... then imagine it's healthy... then you realize that what you are imagining is Prana's organic hazelnut butter, and the only ingredients ARE HAZELNUTS. For real, guys. It's better than Nutella and it doesn't even contain chocolate or sugar. That is why I called it magical a moment ago. Normally I say any organic, ethical brand is a great choice for food, but I have to say that I cannot imagine any hazelnut butter tasting better than Prana's. Also, the texture is heavenly. It's like chocolate sauce. UGH IT'S TOO GOOD PLEASE GO GET SOME NOW. You can buy their wonderful treats foods here.

Moving on. To my period. (I promise I will eventually connect this all to the recipe). I have to celebrate my feminine fertility whenever this time of the month rolls around, because it's pretty freaking awesome that us ladies have a human-making system in our uterus', and when I research menstruation (yeah... I do that), I just get really excited and intrigued about what is going on in my body. Having said that, it doesn't change the fact that for 5-7 days every month I basically just roll around moaning and crying for no reason like a depressed bipolar beached whale... plus blood. But at least the weather is nice so I can groan and lay around in the sunshine, and I've got a sweet boyfriend who's gonna massage my bod later tonight. Until then I will just have to keep trying to do it myself... and keep failing. Have you ever attempted to give yourself a back massage? There's a reason humans are social animals: IT'S ALL FOR THE BODY RUBS, GUYS.

So I'm in whiny hormonal hopeless whale mode today and all I want is copious amounts of vegan mac and cheese - it's happening tonight, I am so glad I was smart enough to buy an organic butternut squash the other day - and more of that incredible, better-than-Nutella magic. Therefore I created a milkshake that is essentially just diluted Nutella. Obviously I love you so I made it healthy. Let's drink.

THE HEALTHY NUTELLA MILKSHAKE

4 frozen bananas
1 tablespoon cacao powder
1 tablespoon Prana's organic hazelnut butter 
6 Medjool dates 
2-3 cups nut milk or water

Blend it all up, adding as much or as little liquid as you want. Uggghhh yessss.

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RAW VEGAN CHOCOLATE CHIP BANANA MYLKSHAKE

My raw vegan chocolate chip banana mylkshake brings all the boyz to tha yard. 

(I am positive I have made that joke before with other shake recipes but let's pretend it's the first time and laugh at my highly intellectual sense of humour.)

Eyoo. How're you doin' today? I'm feeling great. It's been so warm and sunny all week here (thus far...) and I have been out power walking, running and hiking everywhere I can get to on my toe shoe covered feet. I've been high off the good vibes and vitamin D since Monday and I ain't comin' down anytime soon. I figured it'd be the perfect time to share a summery recipe that will keep you cool and smiling on the warmer days. But heck, I drink this recipe all winter too so don't feel the need to restrict enjoying it to only the hot seasons... make this everyday! I practically do. This is a wonderful treat to blend up after going for a hike, as a matter of fact. Maybe that's not a true fact, I mean there have not yet been scientific studies conducted on the perfectness of this particular mylkshake in relation to a post-hike situation BUT at least we've got my gut telling me it's a pretty damn good choice to try out this recipe. That's all I got for ya though. Sorry if it's insufficient. What am I even talking about now. My writing game has NOT been strong lately and I apologize for that, I'm just way too focused on other things in my life at this point but I swear on the life of my future pig companion (one day... one day...) that I will improve my prose pronto! Now if you will excuse me, I need to nourish all these boyz that have appeared in my front yard. 

RAW VEGAN CHOCOLATE CHIP BANANA MYLKSHAKE

4 frozen bananas

1/4 cup hardened raw chocolate

1-2 cups non-dairy mylk

1 tablespoon cacao nibs (optional) 

Blend everything together (except the cacao nibs) until smooth, but not too smooth - you want the chocolate to combine but still have little chips of it in the mix. Get it? It's a chocolate chip mylkshake! Pour into a glass or two and sprinkle the nibs on top if you like.

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ULTIMATE RAW VEGAN PIZZA (LOW-FAT, OIL-FREE, SALT-FREE)

This is epic. This is pizza. This is how we broke the liquid fast on this fine day (4/20). I have been thinking about making this since like the second day into the fast, and I think it's pretty much perfect. I wanted to create a raw pizza recipe that was NOT nut-based. Nuts are great, don't get me wrong, but they have a high fat content and so you only need a handful every day. The thing is... I wanna eat a LOT of pizza, and so if I wanna eat a lot of NUT-based pizza, then I'm gonna be consuming too many nuts and too much fat for a day! Get it? The base for this recipe is actually zucchini noodles and other veggies! I got the idea from this dude. So in fact you could make the pizza crust and just eat that because you're essentially making a giant bowl of zucchini noodles in a garlicky tomato sauce... then you just have to shape it into circles and dehydrate it for awhile! I am definitely remaking this recipe but stopping at this giant spaghetti bowl stage and nomming that up. Another bonus about this pizza crust is that you can use your leftover nut pulp in it (from when you make nut mylk)! I used the walnut pulp from when I made walnut mylk a few days ago. Now you have even more reasons to make your own fresh nut mylk. It's approximately 1723 times better than store-bought, and you have an excuse to make the best pizza ever. C'mon. No down sides.

All the ingredients in this are organic and most are from the farmers market. *Beaming smile*. I think I've successfully made the switch to an almost all organic diet! Yes it is more expensive, but it is worth it to me. I want to nourish my body with the most excellent food available, and that means organic! Preferably local too (which will be easier now that summer is headin' our way). The flavour of organic food is also incomparably better. These heirloom tomatoes we got from the farmers market are IN.SANE. You don't even know. Run to your farm market and grab some right now. We got them for a dollar each because they were SO ripe that they burst open while the merchants drove them to the market. Better for me! I dehydrated them and holy LAWD they are like pizza bites. So we've now got pizza bites on pizza slices. Life cannot be improved.

In case you wanna hear about the last day of our liquid feast - we went eight full days and most of today in total - it was fantastic! Energy levels were great, I wrote my last final exam with an optimally-functioning brain, then went to see my friends' band perform at a record store (it was record store day). By midnight I was tired and hit the hay. My partner and I likened today to Christmas, 'cause we were so stoked to eat. Having said that, after I got up, did yoga and went for a quick run, I just wanted a smoothie. But I'm not surprised by this since most of my diet is liquid anyways, except my dinners, so this wasn't a huge change for me; but enough of a challenge to make me REALLY excited to eat solids again, and appreciative of such. Whenever I fast my passion for food is recharged 333%, so then all I wanna eat is zucchini pasta and raw chocolate and fruit bowls... mmm.... *drool*. Oh, and this pizza.
Pizza forever.

ULTIMATE RAW VEGAN PIZZA (LOW-FAT, OIL-FREE, SALT-FREE)

Crust:
3 zucchinis
2 tomatoes (I used beefsteak)
Juice from 1/2 lemon
1/2 onion
1 garlic clove
2 dates
2 bell peppers
1/4 cup walnuts (or nut pulp leftover from nut mylk)

Sauce:
1/2 cup sun-dried tomatoes
1/2 cup chopped zucchini 
Juice from 1/2 lemon
Handful fresh basil leaves 
1 date
1 garlic clove

Toppings:
2 tomatoes (I used heirloom)
2 cups mushrooms
1 bell pepper
1 teaspoon apple cider vinegar

To make the crust: slice the zucchinis into noodles with a spiral slicer, mandolin or a cheese grater. Set aside in a large bowl. Blend the rest of the ingredients until smooth, adjusting according to taste. Mix this into the noodles. You should end up with a huge bowl of really saucy noodles. Like I said, it's hard not eating all of this by itself. Spread this evenly - keepin' it thick - into a big circle on a dehydrator tray and dehydrate at 115 °F for 6 hours or so, until pliable. Flip over and do the same again. Note: you can use your oven at it's lowest temperature if you don't have a dehydrator. Keep checking on your crust as it is drying though, because everyone's will turn out different.

To make the sauce: put all the ingredients a food processor or blender and blend until smooth. Spread on your crust.

To prepare the toppings: slice all the veggies thinly, then coat in the apple cider vinegar and place in a warm spot, dehydrator or oven for around 40 minutes until they soften. Decorate your pizza with the toppings, slice, then ENJOY THE HECK OUT OF IT. Optional: add some raw vegan cheese! I also threw on some avocado, cilantro and hemp seeds. 

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RAW VEGAN CHOCOLATE TRUFFLES IN 5 MINUTES

That's right, folks. Five minutes from now you could be holding a plate of ultra good-for-you vegan chocolate truffles... and you don't even need any equipment besides a knife and two hands. I apologize if you don't have two hands, but I have faith you can make it work. I mean, you've come this far... you're probably way more able-bodied than me with two hands. 

The only ingredients in these bad boys (I just gave truffles a gender, didn't I) are dates, hemp seeds and cacao powder. Actually, I used carob powder today but it's really up to you. Whatever floats your boat, as they say. Or in this case, whatever flavours your truffle. All you have to do is chop everything up and mash it together; it doesn't get much simpler or delicious. Although having said that, I ate mine with spoonfuls of Artisana coconut butter and WOW heaven was reached. I am talking divine kingdom entry happening in my mouth. Another pairing suggestion? Banana. Mmm... banana... If ya don't got no coco butter or nanners, don't sweat it bro. These are amazing all by themselves. 

In case you hadn't noticed (quite likely), I've been making some changes around here! I added some new photos of my face to my "About Me" page, changed the blog's header image, page text font and updated all my pages a little bit (tweaked a few sentences, added newer photos, ya know). I hope you like the adaptions. I'm here to serve and please you, so think of me as your raw food genie. As in: my wish is your command. Hmm... is this getting kinky? Or is that just my wishful thinking... maybe the latter, hopefully the former. 

Making, photographing and posting this recipe was a much-desired break from my weirdly hectic day. When I say weirdly hectic, I mean I feel like I'm kinda stressed out but I really have no need to be. Yes, I have final exams and a group presentation coming up that I need to prepare for, but I'll be fine; I know what I need to know. Yes, I need to finish my taxes which is hella tedious, but again; it's not that big a deal and they WILL get done. Tonight. Yes, the manuscript for my second book is due in a few weeks, but yet once more; I am on schedule and shouldn't have an issue wrapping it up. I'm pretty proud of it at this point, and it's still in the rough draft phase! So ya see - I've got all these little things that are unfinished thus they give me this unsettled feeling... but I don't have to and shouldn't feel this way! I need to take a breather and remind myself that ALL IS WELL. Writing this out helps a bunch. Thanks for reading my rambling road of cognitions. On to truffles, shall we venture? 

 RAW VEGAN CHOCOLATE TRUFFLES IN 5 MINUTES 

1 cup medjool dates
1/4 cup hemp seeds
1 heaping tablespoon cacao powder or carob powder

Pit the dates and cut them up into tiny gooey pieces, mash them together with the cacao or carob powder and hemp seeds until it all sticks together. Roll the mixture into truffles then coat with whatever you like - I kept it simple and used more carob powder. For extra 'umph' - what is that word... really - throw in some Himalayan salt, vanilla, ginger, chili or cinnamon! 

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ZUCCHINI SPAGHETTI with SUN-DRIED TOMATOES & BASIL

I cannot get over how amazing tomatoes are when you drizzle them with some extra virgin olive oil, salt, pepper and allow them to dry in the sun, dehydrator or oven. They become flavour EXPLOSIONS that are the very essence of the best pizza you've ever eaten. Trust me. But wait - don't trust me. Find out for yourself by doing it. You will not be sorry. They taste so damn delicious that all you need to do to make a meal is throw them on some noodles. Bam. You just made a mind-blowingly tasty dinner that everyone will be jealous of. If they aren't envious, then they are definitely missing their sense of sight or smell. 

Although my family's own tomatoes from our garden in the summer are - needless to say - my favourite, I eat them all long before summer is over so in the cooler months we need to rely on other sources for my tomato obsession. My mom brought home a jar of organic sun-dried tomatoes in extra virgin olive oil and spices yesterday and I opened it up this afternoon only to have my taste buds do a happy dance and my memories of our oven-dried tomatoes from summer sweep back into my mind. Ahh. Flavour explosions. I am confident I could have eaten the entire jar but I held back and did the next best thing: threw some of the tomatoes onto zuke noodles along with some basil leaves. Everyone's jealous. 

I'm gonna tear through that jar in no time, so next week I think I'll hit up the farmer's market and buy some more there. *Cannot wait* but *must wait*. Something else I can't wait for? A tentatively planned trip I want to go on this summer. Get this: I might be going to Minneapolis, Montreal and Mexico. All three places start with M. My name is Em. If ya look on a map, the layout of the trip is an M shape. I basically HAVE to go, right!? (Say yes.) My soul mate sister moved to Montreal a few years ago and that's why I wanna go there. Also, the culture in that city is off the chain from what I have heard. I'll be in Minneapolis for a family reunion. And Mexico... well. Avocados. Mangoes. Papayas. SUNSHINE. Need I say more? But actually I have made a friend there who has a vegan restaurant and hotel and has invited me to stay for free. Can life get any better? Only if I had some frozen bananas to make a chocolate mylkshake with. 

ZUCCHINI SPAGHETTI with SUN-DRIED TOMATOES & BASIL 

Noodles:

2 large zucchinis 

Sauce:

1 cup dried tomatoes in extra virgin olive oil 

Salt, pepper, lemon juice, other spices you like

1/2 cup basil leaves (whole or chopped) 

Note: the tomatoes are gonna need to taste *amazing* before you even add them to the noodles and stuff because they are the star of this recipe, so try to get organic or even better - use your own! 

To make the noodles: slice the zucchinis into noodles on a spiral slicer, mandolin or even cheese grater. Set aside in a large bowl. 

To make the sauce: blend up half the tomatoes into paste then mash up the rest of the tomatoes with the olive oil and the rest of the ingredients and mix everything into your noodles. Let it sit for 10-15 minutes and mix again. Eat. Omg. 

RAW VEGAN CARROT CAKE with CREAMY CASHEW LEMON FROSTING

Yo, you beautiful human, you. In case you haven't seen it yet, my previous carrot cake recipe is pretty much my most popular. Check it out here. Everyone loves it, and that makes me wanna do a happy dance. I'd so DO a happy dance right now but I'm listening to very calming music thus the mood just isn't right at the moment. I'll make up for it tonight though - I'm going out with friends and we are going to boogie until the sun comes up, surrounded by glistening bodies, smoke machines, house music and trippy lights. Before that: organic brown rice sushi. Yes. Friday is here, people. 

Okay can we acknowledge that I went far off course in the above paragraph, and yet it flowed so naturally? Should I feel proud? I dunno. Probably not. Moving back to the real topic: CAKE OF THE CARROT. This recipe is fairly similar to my original one, but I adapted it slightly and more importantly took new photos which I wanted to share with you in a post. This recipe isn't better or worse than my other one, it's just different. I made this for a TV interview on Global BC (watch me wear a dress here) and the hosts loved it! This seems to be one of those recipes that everybody can enjoy, no matter what their diet preferences are. I hope you do too. Keep in mind this recipe makes much less cake than my other one, so if you want to feed more people; double the amounts given here, or use the original recipe instead. 

RAW VEGAN CARROT CAKE with CREAMY CASHEW LEMON FROSTING 

Cashew lemon frosting:
1 1/2 cups cashews
Juice from 1 lemon 
2 tablespoons liquid coconut oil
2 tablespoons coconut nectar 
1 teaspoon vanilla powder
Water, as needed 

Carrot cake:
3 large carrots, peeled and chopped into small chunks 
1 1/2 cups oats 
2 cups dates
1/2 cup dried coconut 
1 teaspoon cinnamon 
1/2 teaspoon nutmeg 

To make the frosting: blend all ingredients in your high speed blender until smooth, adding water as needed. Taste it - mmm. Put in the fridge. 

To make the cake: process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together. 

Assembly: press half the cake mixture into a small spring form pan (mine is about 4 inches). Gently take this out and put on a plate, then put in the freezer until it's solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Put it in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the fridge overnight. 

RAW VEGAN PEANUT BUTTER & CHOCOLATE BUTTER CREAM CUPS

I know. They sound amazing. They look orgasmic. But guess what - they taste EVEN BETTER. Plus: gifs. I was having a busy afternoon in the kitchen a couple days, whipping up a raw vegan cake (which will be coming soon, don't ya worry babe), and I ended up with an extra container of raw vegan chocolate "butter cream". I don't usually like calling my recipes after their non-vegan conventional counterparts BUT in this case, this recipe ACTUALLY tastes just like chocolate butter cream... but of course it's vastly superior because it's cruelty-free and HEALTHY. So much caps lock today. What's goin' on.

Hey, guys. Back to the story, you're getting me off topic. I ended up with all this extra chocolate frosting - not the worst problem in the world (in fact, it's probably the greatest) but I still had to figure out what to do with it. I also promised my lover that I'd bring them some kind of chocolate delight when I saw them the next day. I decided to make inside-out Reeses cups. Yeah, man. It's happening. It HAPPENED.

For the filling, as I hope you already surmised, I used my *famous* chocolate butter cream recipe (it's not truly famous, but I just love it a lot so it's a celeb in my world). To make the outside of the cups, I combined tahini (sesame seed butter) with peanut butter and coconut oil. The coconut oil allows the nut/seed butter to become solid when refrigerated. Heh heh heh - I'm so clever. Not really but this is what I tell myself in order to get up every day; the sunshine and chirping birds help too. The final result is simply to-die-for. I mean I'd seriously consider sacrificing my own life so more people could get this in their mouths. The thing is: I cannot fathom in what world I would have to die so people could eat chocolate... that makes zero sense. And thank goodness! This means we can all shove these things in our faces, mouthgasm into nirvana and still LIIIVE. Yesssss.

RAW VEGAN PEANUT BUTTER & CHOCOLATE BUTTER CREAM CUPS  

Filling:
This chocolate butter cream recipe.

Outside:
3 tablespoons coconut oil
3 tablespoon peanut butter 
3 tablespoons tahini 

Note: you can use whatever nut/seed butter(s) you want. Also: try to be patient and let the butter cream sit in the fridge overnight, it becomes exactly 1 million times more amazing.

Stir the outside layer ingredients together in a bowl over steaming water until melted and combined. Pour 1/3 of this into the bottoms of cupcake papers and try to get some around the sides. Freeze until solid. Pour a little more around the sides and freeze until solid again. Fill with the butter cream then cover with the remaining nut/seed butter mixture. Freeze for 10-30 minutes then GOBBLE.