Rawsome Sauce

Hi guys, how have you been? I can’t believe it’s almost the weekend again–my winter break has practically flown by! Luckily, I still have about a week and half left of it before it’s back to school time again.

It’s only been a couple of days and I’ve already accomplished some of my goals! I was honestly not anticipating that at all but it feels awesome to have already made some progress.

First of all…I got a Twitter! I really liked what you all had to say about it, so I decided to get one of my own. You can follow me @fashion_ash, and I will definitely follow you back!

This wasn’t one of my goals, but I also got a brand new phone. It’s my first real smart phone and I’m already in love with it! The only thing I don’t like is how quickly the battery dies, but I guess that’s pretty normal. Oh, and it’s a Droid phone, so any of you out there with Droids–do you have any suggestions for apps I should get?

I love my new myTouch, aka my baby šŸ˜‰

Speaking of my phone, if you look in the screen shot above, you’ll see that the temperature was 62 degrees today. Say what? Yes, Colorado is being crazy with the warm weather. It actually got to 65 today at my house, and we live in a forested area that’s pretty shaded, so that’s saying a lot! I’m not complaining though, because I’m sure more snow is right around the corner.

At lunch today, I came up with something new–mango softserve! Only it was more like mango Dip-n-Dots šŸ˜€ Mango isn’t as great for blending as bananas are but I didn’t break the food processor so that’s a plus.

Simple, quick lunch of mango softserve, plain Greek yogurt and peanut flour sauce.

The other goal I accomplished was making yet another raw recipe! It’s officially my fifth raw recipe, and one of the best so far–the raw brownies do hold a special place in my heart though šŸ˜› I based them basically off my raw blondies, except using plain almonds, no protein powder and no added sweeteners, plus the necessary ‘carrot cake’ ingredients. They turned out really delicious, and I think I’m gonna enjoy my first one tonight with a frosting of peanut flour sauce. So it won’t be totally raw, but still yummy!

Awww, how cute are these tiny carrot cakes?

Mini Raw Carrot Cakes (vegan, raw)

1/2 cup raw almonds

1/2 cup dates (I used about 8 California pitted)

3/4 cup grated carrots

1/2 t cinnamon

pinch sea salt

3 T raisins

Process dates and almonds until mostly combined. Add a little water to thin things out if necessary (about 2 T). Grate carrots and squeeze out any excess moisture. Add carrots, cinnamon and salt to food processor and pulse until it forms a smooth dough. Add in raisins until combined. Pack carrot cakes into muffin liners (makes 5 small, or 3 larger cakes) and keep in fridge. Frost with raw cashew ‘cream cheese’, peanut flour sauce, nut butter or enjoy plain.Ā 

I also have another recipe for you guys…not raw, but still completely delicious. I decided to create a homemade version of cookie butter! I know a lot of you with TJs close by rave about this stuff. I don’t have one near me sadly, plus I know it’s definitely not the healthiest thing, so I set out to create a much healthier, simpler version. And I think I rocked it! I’ve never had cookie butter or Biscoff or whatever, so I can’t tell you how it compares, but let’s just say mine tastes like cookie dough in nut butter form!

I think I may have found a new favorite spread...

Healthier Homemade Cookie Butter (vegan, no cook)

3 T nut butter (I would suggest using a raw, lightly-flavored kind like cashew or walnut, so it doesn’t overpower the cookie flavor)

1 serving cookies of choice (I used 30 Annie’s bunny friends bunny grahams)

water, to thin (about 2 T)

sweetener, to taste (I used 1 packet stevia)

Mix nut butter and cookies together until it forms a crumbly paste, adding in water and sweetener as needed. Makes about 1/4 cup. Store in a jar in the fridge and enjoy as an oats topper, toast spread or fruit dip.

I’m already thinking of more variations, like using peanut flour in place of the nut butter for a peanut-buttery cookie butter!

What’s the weather like where you are? Have you ever tried cookie butter or Biscoff?

18 thoughts on “Rawsome Sauce

  1. It was like 68 here today too! I’m liking the warm January haha šŸ˜‰
    Genius idea to create the cookie butter! That was definitely a trader joes item I wanted to snag!

  2. Oh wow, I’ve never tried cookie butter or raw desserts really, but all of it looks yummy in your posts! Glad you guys are having warm weather there- it’s been a little chilly here but will be in the 60s for us for a few days- then again that’s not TOO abnormal since this is SC, but it has been a warm winter for us so far.

    Glad you’re already accomplishing your goals in the new year :). I’ll go follow you on twitter now… and enjoy the rest of your winter break from college!

    • That’s crazy about the temperature! I can’t believe it’s so warm!

      I’m glad someone else doesn’t totally understand Twitter! That’s why I was hesitant to get one but hopefully I can catch on quickly.

  3. I’m following you now girl! I lovvveee cookie butter but I really want to try biscoff! That spread sounds so delicious, as well as the raw carrot cake bites. Definitely putting those bites on my to-make list! šŸ™‚

  4. nicole the exbulimic says:

    these are the most adorable carrot cakes in the world! i will totally be doing an exbulimic twist on them. following you on twitter! i am @exbulimic! xxx

  5. Congrats on the goals!! I’m following you on twitter šŸ™‚ The raw carrot cakes sound awesome!! I’m not really into raw foods that much, but I do love anything carrot cake flavored. The cookie butter is what steals the show for me though. That sounds AMAZING!

  6. Yeah this weather is freaking me out haha… not quite as warm here, but unseasonably warm! And congrats on the goals too, I am going to follow you on Twitter right after I post here šŸ™‚
    Great recipe too, saved for lataaaa!

  7. I’m glad I’m not the only one with crazy weather!! Usually Michigan gets drowned in snow during the winter but it’s been in the 40s lately (yesterday it was 50!!) I was shocked but I love it because I don’t have to wear a bulky coat outside. But, this week it’s supposed to be in the mid 40s then drop down to 30 one day….Yeah. I don’t get it. šŸ˜›
    Love the recipies!

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