Raw Vegan Key Lime Pies

Hello everyone!


We promised we'd share this YUMMY recipe with you guys...so here it is!
These raw key lime pies we're created in a few minutes! We took a few ideas here and there of other peoples recipes and we created our own. We we're out of limes, but that didn't stop us...we used lemons! worked wonderfully. Oh! And some people might wonder what made the filling green. Well, we used avocados! Avocados are very versatile and work very well in main dishes, dips and even desserts! Did you know avocados are a fruit and are part the berry family?! So this is a once-again, super easy-to-do recipe and way healthier than your common key lime pie! No need to feel bad when indulging yourself with these little treats!

Here are the ingredients for the crust:


- 3/4 cup nuts (we mixed: bresil, almonds and walnuts)
- 1 cup shredded unsweetened (raw) coconut
- 2 tablespoons datte purée
- 1/2 teaspoon vanilla extract (alcohol free, or vanilla bean powder)
- dash of salt

Put the nuts in food processor and grind them until you get a small crumble texture. You don't want it to be a 'flour'. Add the coconut, salt and vanilla extract in the food processor. Mix for until combined. Put your mixture in a bowl and add the date purée. Mix with your hands. Take out a cupcake mold and add a bit of coconut oil in the bottom, so it will be easier to remove the pies. You can use a brush or your fingers and just put a thin layer. You can now add the crust into each little mold. Press down and cover the sides of the molds. 


Now, for the filling, you will need;
- 1 1/2 avocado
- 1/4 cup coconut oil
- 1/2 cup of coconut butter (is a bit like coconut oil, but is made with the white inside part of the coconut).
-1/2 cup agave nectar
- 1/2-3/4 cup pressed lemon juice

You will need your food processor or Vitamix. Put all of the ingredients in and blend until you obtain a smooth texture. I suggest you keep you oil and coconut at room temperature at least 1/2h before you start doing the recipe. You don't want the coconut oil - especially, to be hard and clumpy. If you don't have time to wait, just melt your coconut oil. The coconut butter doesn't need to be melted though. Once you get the filling ready, you can divide it into the molds you crusted a few minutes before. You can add lime slices on top to decorate or any kind of decoration you want, we just added a bit of shredded coconut! You can put them in the fridge for a couple of minutes to let the filling get a bit firm. It will be easier to un-mold them. Everybody really enjoyed these!


On vous Aime!


F&A :)

           (fay and Djan)

Buckwheat Pasta with Creamy Avocado Sauce

Here's a SUPER easy-to-do sauce for any kind of pasta. It can even be eaten as is, with carrots or sliced cucumbers, for example. My boyfriend, Djan (Audrey's) wanted to try a new kind of pasta, so I bought him some buckwheat Soba noodles. He felt like your average white pasta was becoming harder to digest and was a 'heavy' meal. So, this is how I came up with the idea of using a pasta made of buckwheat, which contains no gluten (a protein found in wheat, which is hard to digest). The sauce was a no-brainer, as it consists of no cooking!! Yay! I could eat it raw with my own salad or veggies! When I told Djan there was no cooking involved, he was like: 'What? It won't be warm? How is it gonna taste?'. I told him to trust me and taste it. He said it was a winner. ;)

Here are the ingredients for the sauce; all you have to do is put all the ingredients in a food processor. Literally takes 2 minutes. Who ever said being vegan was hard and not tasty, hasn't tried this! 

• 1 medium sized ripe Avocado, pitted

• 1/2 lemon, juiced with some lemon zest to garnish

• 1-2 cloves of garlic

• 1/4 tsp. salt (himalayan or celtic sea salt)

• Freshly ground black pepper, to taste

• 6 big leaves of fresh Basil. 

• 2 tbsp extra virgin olive oil

• Your choice of pasta ( I used Soba's Buckwheat pasta)

Once you take the pasta out of the water, just strain and add a bit of olive oil so they won't stick together. Add the sauce to your pasta, which is still warm from cooking. Leftovers are good eaten cold; as a pasta salad! Enjoy, and let us know how yours turned out! 

Much Love to all!

F&A :) xxx
























*Gluten free recipe.

Vegan baked vanilla Cupcakes with Raw raspberry icing!

Vegan baked vanilla Cupcakes with Raw raspberry icing!

I made these cupcakes for my boyfriend the other night. He asked me if I could make him vanilla cupcakes and so I did these really easy-to-make cupcakes... But once they were out of the oven, I noticed I didn't have any powdered sugar for the icing. This is how I came up with this super healthy Raspberry Icing, which has way less processed sugar than any other traditional icing, since it's raw vegan and yet it is still really tasty! It's boyfriend approved. ;)


Here is the recipe for the cupcakes:

1 cup almond milk, or soy milk
1 tsp apple cider vinegar
1 1/4 cups all purpose unbleached flour
1 tsp baking powder
1 tsp baking soda
dash of salt
1 cup vegan butter or margarine
3/4 raw cane sugar
2 tsp. vanilla extract

1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2. Whisk the almond milk and vinegar in a bowl and set aside for a few minutes to get good and curdled.
3. Sift the flour, baking powder, baking soda, and salt into a large bowl and mix.
4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes and if you don't have an electric mixer, use a whisk and make sure the butter is soft before mixing.) Beat in the vanilla, then alternate beating in the almond milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
5. Fill cupcake liners two-thirds of the way and bake for 15 to 20 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Icing:

1/2 cup frozen raspberries, leave on the counter for a few min to let them unfreeze.

1/4 cup extra virgin coconut oil, softened

1 1/2 tb spoon. agave nectar

1/4 cup raw cashews

1/4 cup filtered water, or more, depends how soft you want the icing

Put all of these ingredients in a blender, and mix well. Be sure that your raspberries are room temperature before mixing in the coconut oil, as the oil might get into clumps and won't give a smooth texture. Spread onto cooled cupcakes. If you let the icing in the fridge for a few minutes, it will solidify a bit and will be easier to spread. 

* These will keep for a few days if kept in a container in the fridge. :)

Much Love 

F&A

XOXO