Creamy Raw Chocolate Peanut Butter Coconut Oatmeal Bars Vegan

I couldn't wait to try some recipes in the Rawsome Vegan Baking book I bought months ago. I am a big fan of the This Rawsome Vegan Life Blog. I love raw recipes and this one turned out so good! She never disappoints! Major Yum Yum in my book!

This was super easy to make and turned out perfect! It was better the next day after putting it in the freezer ( our freezer didn't make them rock hard, they were still soft but more solid)  They are supposed to be creamy so only keep them in the refrigerator if you want them super soft and creamy.The recipe also called for adding fresh blueberries as an option after it sets but we didn't have any and it's perfect without.

The ingredients are below for what we used.

Ingredients for the Bar

1 Cup Oats-I ended up adding a little more than 1 cup because the mixture was still very wet
1/2 Cup Raw Peanut Butter - We used Trader Joes unblanched Creamy Peanut Butter
1/3 Cup Coconut Oil melted
1/3 Cup Maple Syrup
1/2 Cup Unsweetened Shredded Coconut
1 teaspoon Vanilla Extract

After mixing these all together and putting it into a pan with parchment paper, I let them chill in the refrigerator while I made the super easy yummy chocolate sauce that is from her book also.

Ingredients for the Chocolate Sauce

1/2 Cup Raw Cacao
1/3 Cup Raw Agave Nectar
1/2 Cup Coconut Oil-the recipe calls for 1/2 but I used about 1/3

Just mix up well and pull out the bars and spread on top. I put them back in the refrigerator for 2 hours and then I took them out to cut. They were a little soft but tasted So perfect! I put them in the freezer overnight and we just had one and it was So YUMMY!!!

Ingredients for Bars

Adding 1/2 Cup of Peanut Butter to 1 Cup of Oats

1/3 Cup of  Coconut Oil before melting

Melted Coconut Oil

Adding Coconut Oil to Peanut Butter and Oats

1/3 Cup of Maple Syrup

Add Maple Syrup

1/2 Cup of Shredded Coconut

Adding Coconut to mix

Add 1 tsp of Vanilla Extract

Mix Slowly by hand

Fully Mixed

Up Close YUM YUM

Spread in pan with parchment paper

Ready to chill in the fridge while you make the chocolate sauce

Ingredients for Chocolate Sauce (you can use Maple syrup instead of Agave Nectar to sweeten)

1/2 Cup of Cacao Powder

1/3 cup of Agave Nectar

1/3 Cup of Coconut Oil (I used 1/3 because that's all I had left and it was perfect)

Stir Slowly

Mix well by hand

Yummy!

Spread on top of bars 

Ready to go in the refrigerator for 2 hours

after being in the refrigerator for 2 hours, ready to cut

It was a little warm in my house so they were melting a little, I put in freezer overnight and they were perfect

Have fun and Enjoy!

Raw Vegan Pizza

 As the new year approaches I am really trying to stay away from all things processed and to live a more raw lifestyle. We have some new books on the way to help me retrain my brain to help with this way of eating. Following outstanding blogs such as " This Rawsome Vegan Life" makes life a lot simpler, all the wife needs to do is find the recipe that she wants made and I try my best to make them.

Now I have found no need to change anything in this recipe. The only changes I made was the toppings. I added some avocado and I dried the veggies for about 2 hrs in the dehydrator. Thanks to the magic of the copy and paste feature I can show the original recipe with out my type-Os. 

I used a large ring mold to help shape the crust then just flattened out the edges, but you can do any shape that you want. I dehydrated the crust for 4.5 hrs at 115 degrees.

 

raw pizza with garlic & seed crust, spinach pesto and marinated veggies: makes four small pizzas

crust:

1/2 cup each of hemp seeds, raw pumpkin seeds and sunflower seeds

1 cup walnuts

1 teaspoon salt & pepper

2 teaspoons dried basil (or a handful of fresh, lucky you)

1 tablespoon agave/maple syrup or a few dates

1-2 tablespoons water, as needed

1/2 onion, sliced

4 peeled garlic cloves

spinach pesto:

4-5 cups organic spinach 1/2 cup raw pine nuts

1 peeled garlic clove

1/2 teaspoon salt & pepper 1/4-1/2 cup water, as needed

1 teaspoon agave/maple syrup or a couple dates

toppings:

3 mushrooms

1 bell pepper

1 tomato 

1 teaspoon tamari

1 teaspoon fave dried herb blend

to make the crust: pulse all ingredients in your food processor until it sticks together (and tastes delicious!) now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper. dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy. 

to make the pesto: put all the ingredients in your food processor (no need to wash it after making the crust) and process until it reaches that yummy pesto consistency - not totally smooth, but still quite creamy. mmm. put in a bowl, cover with plastic wrap and put in the fridge. 

to prepare the veggies: cut them all into thin slices and mix in with the tamari and herb blend.  marinate them in your dehydrator (or oven) until they are soft and taste freaking amazing. 

put it all together: when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. if you have any raw vegan cheese that would be a tantalizing addition for your taste buds. 

The Crust:

The Pesto:

 

 

The Toppings:

 

 

The Assembling:

 

 Have Fun and Enjoy!