If there’s any way to make peace after 2 weeks of not posting it’s this recipe.

Spending the weekend with friends or family is great but usually leads to a week without recipes. Last weekend was the exception. My friend Eury visited and stayed with me and insisted(she’s going to hate that word–“suggested”) we make the raw fudge pie recipe she’s been working on.

Whether you’re gluten-free or gluten-full, vegan or a meat lover, there’s no denying raw desserts are just better than regular ones. They’re always fudgier, creamier, more flavorful, and easy to convince yourself they’re healthy so you can go back for seconds.

With permission I’m sharing Eury’s recipe which’ll easily win over the staunchest crowd. The cashew filling has the same taste and texture as any milk chocolate fudge.  If you do not care about the health benefits of eating raw and only make this because raw desserts have amazing flavors and textures, feel free to substitute the maple syrup for honey, corn syrup, or simple syrup. 

Raw Chocolate Fudge Pie

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes 16 servings):

For the crust:

• 3/4 cup almonds
• 1/2 cup walnuts
• 1/4 cup + 2 Tablespoons unsweetened cocoa powder
• 3 Tablespoons maple syrup
• 1 teaspoon vanilla extract

For the filling:

• 2 cups cashews
• 1/2 cup maple syrup
• 1/2 cup water
• 1/2 cup coconut oil
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons vanilla

Method:

1. Pulse the almonds and walnuts in a food processor until finely chopped.
2. Add in the syrup, cocoa powder, and vanilla for the crust and continue processing until it forms a mixed dough.
3. Press the dough into a 9-inch pan until the bottom’s about 1/4-inch thick.
4. For the filling, process the cashews into a fine powder. Make sure not to over blend them into cashew butter.
5. Add in the maple syrup and water and continue blending until smooth.
6. Add in the rest of the ingredients and process until it forms a smooth liquid filling.
7. Pour the filling over the crust and spread into an even layer.
8. Refrigerate for ~4 hours until the center has set. Cut with a sharp knife into servings. Refrigerate when not enjoying.

I hate the word low-fat, because instantly it conjures up thoughts of dried pastries and a total lack of flavor. That’s nothing anything like these loaves are, soft and bursting with a sweet flavor right out of the oven.

Instead of butter or oil, these are made with two favorite tricks: Greek yogurt and evaporated milk. They’re much better options in baking than low-fat or non-fat margarine because of the simple ingredients and don’t change the flavor.

I used a mini-loaf pan because that was what I had, and the portioning worked out perfectly. Just reheat one at a time and it’s like having a freshly baked breakfast. Since low-fat pastries dry out faster, I’d recommend freezing half of the batch and thawing it later in the week(if you think the first batch will last that long).

Low-Fat Chocolate Coconut Loaves

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients(Makes 8 mini-loaves or 1 large loaf):

• 1 3/4 cups +2 Tablespoons gluten-free all purpose flour(or wheat flour)
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 cup chocolate chips
• 1/2 cup sweetened coconut flakes
• 1 5oz can fat-free evaporated milk
• 1 5.3oz vanilla Stonyfield Greek
• 3 eggs

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, mix together the flour, sugar, baking soda, chocolate chips, and coconut flakes until well mixed.
3. Add in the rest of the ingredients and beat until it forms a thick batter.
4. Grease 8 mini-loaf pans or one large one and pour the batter in.
5. Bake for 25 minutes or until the loaves rise and the center has set. If you’re making one large loaf, wait 40-50 minutes before checking if it’s done.
6. Remove from the oven and let cool before removing from the pan and slicing.

Caught the day before Valentine’s Day with out a dessert? Don’t worry, I’ve got you covered.

These are some of the easiest cookies I’ve ever made. At first I was sure they wouldn’t work and would come out flat as a pancake but I’m glad they didn’t. And they tasted great, too!

These cookies are chewy and crunchy. The texture reminds me of a Little Debbie oatmeal raisin cookies. They’d be perfect for making sandwich cookies with raspberry jam or ice cream sandwiches. I only made half a batch because 9 seemed like more than enough, but these would be just as good for a party as they are for a valentine.

To make sure these are 100% gluten-free make sure you’re using gluten-free oats. These cookies would probably work gluten-full with regular all-purpose flour but I haven’t tried that myself.

Gluten-Free Nutella Cookies

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes 18 cookies):

• 1 cup Nutella
• 2 cups oat flour*
• 1/2 teaspoon baking soda
• 2 eggs

*I always make my own by blending oats in a high-power food processor.

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, beat all of the ingredients together until well mixed. If your Nutella is hard to mix you might want to soften it a bit first.
3. Roll the dough into balls and place them on a non-stick baking surface. Do not flatten them out at all.
4. Bake for 12-15 minutes until the cookies are firm.
5. Remove from the oven and let them cool before moving.