Apple Crisp

The perfect recipe to bring to a family gathering or holiday get-together! Coconut milk vanilla ice cream is optional, but encouraged.

Apple Crisp

A delicious, no-fuss apple crisp perfect for a family gathering or holiday. Gluten-free and refined sugar free. 

Course Dessert
Keyword applecrisp
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Author lexiborr

Ingredients

For the filling:

  • 5 medium sized apples peeled and sliced thin
  • 1/4 cup maple syrup
  • juice of half a lemon
  • 1 tsp cinnamon

For the crisp:

  • 3/4 cup almond flour
  • 1/2 cup chopped walnuts
  • 1/4 cup gluten-free rolled oats
  • 1/4 cup maple syrup
  • 2 tbsp melted coconut oil
  • 2 tsp cinnamon
  • pinch of sea salt

Instructions

  1. Preheat oven to 350F.

  2. Peel your apples and slice them thin. Add them to a large bowl with all of the filling ingredients and mix well.

  3. Place the apples evenly into a pie dish and set aside.

  4. For the filling, combine all ingredients into a bowl and mix until I crumble is formed. Place evenly on top of the apples. 

  5. Bake for about 30 minutes, or until the apples are bubbling and the crisp is golden brown. 

Recipe Notes

To keep this recipe grain free and paleo, omit the oats.

Roasted Rainbow Carrots

Roasted Rainbow Carrots

Roasted rainbow carrots with toasted pine nuts and fresh parsley in a garlicky tahini sauce. The perfect side dish for any occasion!

Course Appetizer, Salad, Side Dish
Cuisine dairyfree, glutenfree, Paleo
Keyword roastedcarrots
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Author lexiborr

Ingredients

For the carrots:

  • 2 lb. rainbow carrots
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp crushed black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika

For the Tahini Garlicky Sauce

  • 1/4 cup tahini
  • juice of half a lemon
  • 2-3 tbsp of warm water
  • 1 tsp grated garlic
  • sea salt and pepper to taste

For the toppings:

  • 1/4 cup toasted pine nuts
  • bunch of fresh parsley chopped

Instructions

For the carrots:

  1. Preheat oven to 375F

  2. Wash the carrots well but do not peel. Cut the carrots into thirds lengthwise and place into a large mixing bowl.

  3. Add in the avocado oil and spices and mix well until the carrots are coated evenly. 

  4. Place carrots on a large baking sheet and bake for 30-35 minutes or until the outsides are golden brown.

For the garlicky tahini sauce:

  1. Whisk together the tahini, lemon juice, warm water, garlic, sea salt and pepper until smooth. 

To finish:

  1. Heat a skillet over the stove (medium/low) and let pine nuts brown.

  2. Chop a bunch of parsley or any other fresh herb.

  3. Finish carrots with the tahini sauce, toasted pine nuts, parsley, and sea salt and serve!

Pumpkin Spice Bliss Balls

Pumpkin Spice Bliss Balls

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo, Vegan
Keyword blissball, energyballs, pumpkinspice
Prep Time 10 minutes
Total Time 10 minutes
Author lexiborr

Ingredients

  • 1 1/2 cups raw walnuts
  • 6 medjool dates pitted
  • 2 tbsp pumpkin pureé
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract

Optional:

  • shredded coconut for garnish
  • extra pumpkin pie spice for garnish

Instructions

  1. Place the walnuts into a food processor and pulse until finely ground.

  2. Add in the rest of the ingredients and pulse until well combined.
  3. Roll the dough into small balls and store in the refrigerator or freezer.

Recipe Notes

If your dates are dry and not quite juicy, I recommend soaking them in warm water for ten minutes prior.

Crispy Parsnip Fries

Meet your new favorite side dish! I often forget about parsnips and how much I enjoy them. These crispy baked parsnip fries are easy to make and so satisfying! Parsnips look like white carrots, but they have a nuttier flavor and in my opinion are WAY TASTIER.

Crispy Parsnip Fries


Course Appetizer, Main Course, Side Dish
Cuisine glutenfree, Paleo, Vegan
Keyword parsnipfries, parsnips
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author lexiborr

Ingredients

  • 3-4 large parsnips cut into "fries"
  • 1 1/2 tbsp avocado oil or melted ghee
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • pinch of black pepper

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper. Set a rack in the middle of the oven.

  2. Wash and scrub your parsnips and cut into "fries". 

  3. In a large mixing bowl, combine your parsnips with the avocado oil and spices and toss until the parsnips are evenly coated.

  4. Arrange parsnips on the baking sheet, spread out so no two are touching.

  5. Place in the oven and bake for 20 minutes, until bottoms are beginning to brown.

  6. Remove from oven and flip using a spatula. Continue to bake another 10-15 minutes or until golden brown and crispy.

  7.  Serve with as a side dish, appetizer or snack!

Paleo Pumpkin Pie Squares

Paleo Pumpkin Pie Squares

Course Dessert, Snack
Cuisine glutenfree, Paleo
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 people
Author lexiborr

Ingredients

  • 1 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup maple syrup
  • 3/4 cup coconut flour
  • 1 tbsp melted coconut oil
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda

Instructions

  1. Preheat oven to 350F

  2. Combine all ingredients in a mixing bowl and stir well until smooth

  3. Transfer to a lined 9x9 baking dish with parchment paper

  4. Bake for about 45 minutes or until a toothpick comes out can in the center!

No Bake Carrot Cake Cookies

No Bake Carrot Cake Cookies

Course Dessert, Snack
Cuisine glutenfree, Paleo, Vegan
Keyword carrotcake, cookies, nobake, raw
Prep Time 10 minutes
Servings 10
Author lexiborr

Ingredients

  • 1 cup raw walnuts
  • 1/2 cup raw pecans
  • 1/2 cup shredded carrots
  • 6-8 pitted medjool dates
  • a few pinches of cinnamon

Instructions

  1. Add the walnuts and pecans to the food processor and pulse for 30 seconds.

  2. Add the shredded carrots, dates and cinnamon and pulse until a smooth, dough-like consistency forms. You may have to press the sides down in the food processor periodically to make sure it is processing.

  3. Roll the dough into balls, then flatten with a fork.

  4. Melt coconut butter (or nut butter) and drizzle over the top.

  5. Store cookies in the freezer for up to one month!

Raw Chocolate Energy Balls

Raw Chocolate Energy Balls

Course Dessert, Snack
Cuisine glutenfree, Paleo, Vegan
Keyword chocolate, energyball
Prep Time 10 minutes
Servings 10 people
Author lexiborr

Ingredients

  • 1 1/2 cup raw walnuts
  • 1 tbsp raw cacao powder
  • 5-7 pitted medjool dates

Optional:

  • 1 tbsp hemp seeds for topping

Instructions

  1. Add raw walnuts into a food processor and pulse for 30 seconds.

  2. Add in the pitted medjool dates and raw cacao powder and pulse until a dough-like consistency forms.

  3. Roll the dough into balls and sprinkle with hemp seeds.

  4. Store energy balls in an airtight container in the freezer for up to one month!

No Bake Fudge Brownies

The other day, I realized I had a container of dates that had been sitting in the fridge for about a week. I knew I had to use them up quickly, and I have been SO into raw desserts lately. Raw, chocolate fudge brownies was the answer! They turned out so delicious that I had to develop a recipe for them. There is a brownie layer, and a frosting layer that sort of melts into the brownie layer, which definitely elevates the texture and flavor profile.

I love this recipe because it comes together in about ten minutes. Keep these brownies in the freezer, and pull them out when you are in the mood for a decadent, cold, refreshing brownie made with real ingredients. Enjoy!!

No Bake Fudge Brownies

Easy, delicious raw fudge brownies made with real ingredients. Paleo and vegan!

Course Dessert, Snack
Cuisine glutenfree, Paleo
Keyword fudgebrownies, nobakebrownies
Prep Time 10 minutes
Servings 10 people
Author lexiborr

Ingredients

For the brownies:

  • 1 1/2 cup dates
  • 1/2 cup raw walnuts
  • 1/2 cup raw cashews
  • 3 tbsp raw cacao powder
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract

For the frosting layer:

  • 1/4 cup maple syrup
  • 1/4 cup raw cacao powder
  • 1 tbsp coconut oil
  • pinch of sea salt

Instructions

For the brownies:

  1. In a food processor, first process the dates alone.

  2. Remove the dates from the food processor, and process cashews and walnuts separately. 

  3. Add dates back in, and process with cacao powder, coconut oil and vanilla extract until the texture of the dough is smooth. 

  4. Press dough into the bottom of a loaf pan lined with parchment paper.

For the frosting:

  1. In a food processor, blend ingredients for the frosting and spread on brownies.

  2. Chill in freezer for at least one hour before cutting into squares. 

  3. Store brownies in the freezer for up to one month! Enjoy!

Raw Vegan Blueberry Cheesecake Bars

 

Raw Vegan Blueberry Cheesecake Bars

These raw, vegan, paleo blueberry cheesecake bars are absolutely delicious. Made without grains or refined sugar.

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo, Vegan
Keyword blueberrycheesecakebars
Prep Time 20 minutes
Servings 16
Author lexiborr

Ingredients

For the crust:

  • 1 cup pitted medjool dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut

For the blueberry layer:

  • 1 1/2 cup raw cashews
  • 1/2 cup coconut cream
  • 1/2 cup fresh blueberries
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract

Instructions

For the crust:

  1. In a food processor, process dates until small pieces are formed. Remove from processor.
  2. Process almonds and coconut shreds until a fine meal forms. Add dates back in and process again until dough forms.
  3. Line a loaf pan with parchment paper. Transfer the dough mixture and pack it evenly to the bottom of the dish. Refrigerate until you are ready to pour the cheesecake layer on top. 

For the blueberry cheesecake layer:

  1. In a high powdered blender, combine soaked, rinsed and drained cashews, coconut oil, coconut cream, maple syrup, vanilla extract and matcha powder.

  2. Blend until smooth and creamy and pour batter over the crust and freeze for at least two hours.
  3. When ready to serve, cut into squares. Keep frozen for up to one month.

Recipe Notes

  • For the cashews, soak in bowl with filtered water for six hours prior to using. Then, rinse through a strainer and you're good to go!
  • If your dates are a bit hard, soak in warm filtered water for a few minutes before using so that they soften.
  • For the coconut cream, I buy full fat coconut cream and scoop off the top layer of cream. This usually comes out to exactly 1/2 cup which is what this recipe calls for.

Raw Vegan Matcha Cheesecake Bars

If you follow me on Instagram, you know I am a huge fan of matcha green tea. I drink it almost every morning and it’s a vital part of my morning routine. Matcha is unique because it contains L-Theanine, an amino acid that helps balance out the caffeine content. While matcha may contain the same amount of caffeine as other types of tea, the L-Theanine is known to create calmness without drowsiness. It is also known to increase energy and focus! Switching from coffee to matcha helped me in my journey to heal my adrenals and keep my anxiety at bay. I have grown to LOVE the taste and wanted to incorporate it into a dessert. Today’s recipe is a raw vegan cheesecake bar made with cashews, coconut cream, coconut oil and high quality matcha green tea powder. The crust is made with dates, almonds and shredded coconut making the most delicious snack or dessert!

I’ve tried a few brands of matcha over the past year or so. My favorite brand is Soar Organics because I think the quality is extremely high and it is much more affordable than some of the other brands on the market. If you want to try it, be sure to use my discount code LEXIBORR15 for 15% off your entire order at checkout.

I hope you love these Raw Vegan Matcha Cheesecake Bars!

Raw Vegan Matcha Cheesecake Bars

Creamy and Delicious Cheesecake Bars make for the perfect afternoon treat! 

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo, Vegan
Keyword matcha, rawvegancheesecake
Prep Time 20 minutes
Servings 16 people
Author lexiborr

Ingredients

For the crust:

  • 1 cup pitted medjool dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract

For the cheesecake filling:

  • 1 1/2 cup *raw cashews
  • 1/2 cup coconut cream
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp Soar Organics matcha powder
  • 1/2 tsp vanilla extract

Instructions

For the crust:

  1. In a food processor, process dates until small pieces are formed. Remove from processor.

  2. Process almonds and coconut shreds until a fine meal forms. Add dates back in and process again until dough forms.

  3. Line a dish with parchment paper. Transfer the dough mixture and pack it evenly to the bottom of the dish. Refrigerate until you are ready to pour the cheesecake layer on top. 

For the cheesecake layer:

  1. In a high powdered blender, combine soaked, rinsed and drained cashews, coconut oil, coconut cream, maple syrup, vanilla extract and matcha powder.

  2. Blend until smooth and creamy and pour batter over the crust and freeze for at least two hours.

  3. When ready to serve, cut into squares. Keep frozen for up to one month.

Recipe Notes

  • *For the cashews, soak in bowl with filtered water for six hours prior to using. Then, rinse through a strainer and you're good to go!
  • For the coconut cream, I buy full fat coconut cream and scoop off the top layer of cream. This usually comes out to exactly 1/2 cup.