If you’ve ever been curious about raw desserts and surfed the world wide web for recipes, you most likely landed on one of Emily’s gorgeous pages at one point or another. And if you landed on her blog, This Rawsome Vegan Life, you probably ended up making one or two treats, because her recipes are too easy and her photography too mouthwatering to resist.
About a year ago I was sent Emily’s first cookbook to browse, drool over and review – Rawsome Vegan Baking. The book is full of some of the most gorgeous desserts I’ve come across. It’s a celebration of real, wholesome food and it’s been an inspiration ever since. I wrote all about it here. Now, I’ve been sent Emily’s second cookbook, a collection of colorful, vibrant concoctions that will make it really hard for you to decide what to whip up first. The book is called 100 Best Juices, Smoothies and Healthy Snacks and is full of juices and smoothies, both sweet AND savory, mylkshakes and few healthy snacks like bliss balls and energy bars. The recipes are too simple and too perfect for both beginners and fancy pancy smoothie pros.
So far I’ve tried few of the sweet smoothies and they’ve all turned out amazing. The vanilla melon magic smoothie was delicious, creamy and smooth beyond expectations. It’s looks like sunshine, smells as sweet as sunshine and tastes like sunshine too.
Made with some of my favorites (ginger, mint and bananas), the ginger peppermint liver cleanser smoothie is bound to become a daily habit. It’s perfect to start the day and also as an afternoon refresher.
As delicious as all the smoothies were, the greatest discovery though were the oat and carob bars! Oh. My. My. Hard to limit intake to one at a time. I was expecting them to taste grate, but they taste even better than great. Perfect chewiness, perfect crunch, perfect creaminess and balanced sweetness. And the carob! Oh, the carob and the oats and coconut butter are a match made in heaven.
Few notes on the recipe featured below. Emily’s original recipe calls for peanut butter, but I had none in the pantry, so substituted with coconut butter. Wise, delicious choice. I also used a whole vanilla bean instead of vanilla extract and as for oats, I went for rolled rye.
Carob Oat and Vanilla Bars
by Emily von Euw, printed with permission of Page St. Publishing
- 1 cup oats
- 1/2 cup coconut butter
- 3 TBSP melted coconut oil
- seeds of 1 vanilla bean
- pinch sea salt
- 1 cup pitted dates
- 1/3 cup water
- another 3 TBSP melted coconut oil
- 3 TBSP carob powder
- Add the dates and the water to a blender and whiz until creamy, but not fully smooth. Few chunks of dates here and there are good.
- In a bowl, mix the oats with coconut butter, vanilla, 3 TBSP coconut oil and pinch of salt. Add the date mixture and incorporate well.
- Press the oat mix in your chosen cake pan and refrigerate.
- To make the carob coating, mix 3 TBSP coconut oil with the carob powder and spoon this onto the bars.
- Refrigerate for a couple of hours, slice and enjoy.