Raw Blackberry Crumble Bars (Vegan, Gluten Free, Grain Free)

Happy Monday Everyone!

And a happy Monday it is- Spring has finally decided to arrive in Colorado. Forget spring, I think we may just bypass to summer. It's supposed to be sunny and almost, if not 80 degrees everyday this week! I cannot explain how excited I am... well maybe I can. I'm so excited that I've set up a new office for myself today (and everyday this week if I have anything to say about it)....

This set-up is perfect! Yes, I had to bring the vase of lemons along to support my decrepit computer. Yes, the only extension cords we have are two-pronged and I need a three-pronger to charge my computer. And yes, it's really sunny so it's hard to see my computer screen. But you know what? I don't care, cause it's warm and sunny and I want to be outside so I declare it perfect!

But you know what really was perfect? Our little Sunday night dinner party last night. Molly does such a good job making the space look beautiful.

Complete with Christmas lights and candles, it was absolutely lovely. Perhaps a little too feminine for the boys who had to prove their masculinity by talking about cars and poop during dinner (boys will be boys, right?), but Molly and I thoroughly appreciated the ambiance. Molly found the chairs and table at a thrift store on Saturday- 75 bucks for all 5 pieces! Not too shabby. The chairs we'll be using inside so we're going to refinish those once we decide on a color, any suggestions? (Our dining table is a deep chocolately-espresso brown). Dinner was delicious (my favorite pizza of the evening being tomato basil) and afterwards we walked downtown to Josh and Jake's for some homemade ice cream! Is it any surprise that I got the Oatmeal Cookie flavor? So good!

Anyway, moving on. Let's get talking about these Blackberry Crumble Bars. They're raw, vegan, gluten-free, grain-free, refined sugar-free and delicious. Don't believe me? Make them for yourself and try them- it'll only take you about 15 minutes. You can totally eat them for breakfast, for a snack or for dessert. They'd be delicious topped with some coconut ice cream! And now that summer is finally here, it'd be a great dessert to bring to a potluck or cookout!

Raw Blackberry Crumble Bars

For the crust and topping:

• 1 Cup Raw Pecans
• 1 Cup Dates, Pitted
• 1/2-1 Cup Unsweetened Shredded Coconut (depending on how much coconut flavor you'd like, I couldn't taste it with just a half cup)
• 1/2 Tablespoon Pure Vanilla Extract
• 1/2 Teaspoon Cinnamon
• Pinch Sea Salt

For the center:

• 6 Ounces Fresh Blackberries*, Rinsed and Organic if possible
• 2 Tablespoons Chia Seeds
• Sweeten to taste using Raw Honey or Raw Agave

Makes 9 Bars.

In a food processor, combine all of the ingredients for the crust. Pulse until it starts to stick (I'll usually pinch some of the mixture together to test to see how well it'll hold together, if it's still a little crumbly continue pulsing). Once it's reached the desired consistency, set 1/2 cup of the mixture aside. Place the rest in a square container (I used a rectangular 6-Cup Pyrex dish). Press the mixture firmly and evenly into the dish creating a crust, place in the freezer to set. Now wash and dry your food processor. Place the ingredients for the blackberry center into the processor and blend until it's an even consistency. Remove the crust from the freezer and evenly spread the blackberry filling over the crust. Sprinkle the remaining crust mixture over the filling to create the crumble topping. Place in the refrigerator to set for at least 15 minutes before slicing. As always, enjoy!

*If blackberries aren't your thing, feel free to make this recipe substituting any of your favorite berries.  

I promise this will be the last recipe I post for awhile using chia seeds, I know you guys are probably getting sick of seeing them pop up on the ingredient list. What can I say, I love those little seeds!

What did you do this weekend?

Oh! and P.S.- Today is the last day to enter my giveaway. Click here to enter.

Favorite Things Friday.

Happy Friday Everyone! Welcome to my second Favorite Things Friday where I share some of the awesome stuff I've been loving around the blogosphere and in life. 

Favorite Raw Dish

Raw Pad Thai -The Sweet Life

I love Pad Thai! And this raw version looks delicious! It's full of veggies, bursting with flavor and couldn't be simpler to make. Definitely planning on making it soon!

Favorite Breakfast

Tropical Pineapple Boozy Baked Oatmeal -Oh She Glows

Couldn't get a picture of this one, but you guys should head over there and check it out. It looks so good! Pineapple, banana, coconut, oatmeal, coconut rum....do I need to go on?

Favorite Earth Friendly Post

75 Ways to Live More Sustainably in 2013 -Sustainable Kentucky

Favorite Quick & Easy Dinner 

Rising Moon Organics Ravioli

I'm always experimenting in the kitchen, but every once in awhile it's nice to have something I can just pull out of my freezer and cook in less than 10 minutes. I have tried a few of the different Rising Moon flavors and they've all been great! Finding organic and vegan ravioli is no easy task, but you should be able to find this brand at Whole Foods or your local natural grocery store. This butternut squash flavor is one of my favorites; I ate it with tomato sauce and blanched kale for an easy, healthy meal.

Favorite Comeback

The Flowerchild Dwelling

I almost did a double take when I saw there was a new blog post from The Flowerchild Dwelling this week. Kelly Ann has been taking a break for the past few months, but I am so excited she's back! Her blog always features beautiful photos, awesome music and insightful musings on life. 

Favorite Salad

I have been eating a variation of this salad everyday this week, no exaggeration. I just chop up some tomatoes, cucumber, red pepper, green onion and avocado and throw it over a bed of spinach. Sprinkle on some sliced almonds and top it with pomegranate balsamic vinaigrette. Some days I added shredded carrots. When I ran out of almonds I used raw sunflower seeds. One day I massaged the avocado into some kale and used that as my bed of greens. Last night I mixed all the veggies (plus green pepper and red onion) in with some quinoa and kale, then mixed in some salt, pepper, cayenne pepper and lime juice. I swear I could eat these veggies everyday for the rest of my life.    

Favorite Blog Post

{Guest Post} Foods that Should be Eaten Raw -This Rawesome Vegan Life

This was a guest post written by Joyce Del Rosario listing eight foods that should be eaten raw in order to obtain optimum nutritional value. It was an interesting read as she briefly described the particular health benefits of each food. Em (writer of This Rawesome Vegan Life) also included recipes that contain these foods, just click on the pictures.

I think that's all for today. I hope you all have a wonderful weekend and come back next week for some more great finds. 

What are you loving this week?

Raspberry Chocolate Chip Chia Pudding (Vegan, Gluten Free)

Guys, I'm excited. I have so much to tell you. 

First things first. I attended my very first hot yoga class last night. It was power yoga and it was sweaty and it was awesome! I must say I have never attended a yoga class that played Blister in the Sun before so that was new and different. I was on a high for a good long while afterwards. In fact, I was so excited that I enrolled in a free online course through Stanford University's School of Medicine about child nutrition. I think it'll be a great supplement to the courses I'm already taking.

Then, on my way home from work this afternoon I stopped into Nourish to grab a smoothie (my mantra has been "smoothies not bagels" this week, yeah bagels are free, but what's it really going to cost me, ya know?) and I happened to run into the Vegan/ Vegetarians of Colorado Springs Meet Up group. How cool is that? The two women who organize it gave me their business cards. They're having a vegan cheese and wine tasting on Saturday, I may just have to go check it out!

Plus this weekend I'm hopefully going to check out a scooter Molly's co-worker is selling. And I helped one of my co-worker's land an awesome new cottage. Life is good, guys, life is good.

Now before you run away thinking I lured you here under the false pretense of a tasty looking recipe just so I could babble on about my life, let me tell you about this delicious Raspberry Chocolate Chip Chia Pudding. Do you like like Raspberry Chocolate Chip Ice Cream? Do you like Chia Pudding? Do you like tasty food that is also loaded with vitamins and minerals? Than this is a recipe for you! It makes a wonderful dessert or it'd be totally cool if you wanted to eat it for breakfast (I did!).

Here's what you do:

Raspberry Chocolate Chip Chia Pudding

Adapted from this recipe.

• 1 Cup Almond Milk (Coconut or Soy works, too)
• 3 Tablespoons Chia Seeds
• 1/2 Tablespoon Pure Vanilla Extract
• 1/4-1/3 Cup Raspberries (Fresh or Frozen works)
• 1/8 Cup Dark Chocolate Chips
• Sweeten to Taste (Use Agave, Pure Maple Syrup or Honey for non-vegans)

Makes 1-2 Servings.

In a blender or food processor, blend the chia seeds and almond milk until a uniform consistency is formed. Add the rest of the ingredients until thoroughly mixed in (feel free to just pulse it a few times if you'd like to have some raspberry and chocolate chunks). Pour or spoon out into a dish and place in the refrigerator to set for a couple hours or overnight. Once it's set, either eat it plain or garnish with more chocolate chips and unsweetened shredded coconut. Enjoy each tasty spoonful without an ounce of guilt!

Have you ever been to a hot yoga class?

What did you think?

Are you a part of a Meet Up group?

How do you like it?