Cookie Dough Stuffed Dates
Warning: It's easy to eat the entire batch of these addictive bites in one sitting. Slice a medjool date open, remove the pit, then fill the date to the brim with a cookie butter made using tahini, almond flour, mini chocolate chips and maple syrup. Make a massive batch and store them in the freezer for (healthy-ish) snacking pleasure.
Image and recipe via @melissas_healthykitchen
Vegan Confetti Cheesecake
Upgrade rainbow confetti cake for this vegan no-bake version featuring superfood powders in place of sprinkles. The result is a highly Instagrammable cake with a fruity kick that would be a welcome addition to any barbecue.
Image and recipe via @therawberry
Raw Banana Coconut Cream Tarts
We heart these raw banana coconut cream tarts for the refreshing taste and adorable design. The pecan and coconut base provides a nice contrast to the silky banana and coconut filling. As for the millennial pink color, that's courtesy of a touch of beet. (Don't worry, you can't taste it.)
Image and recipe via @nourishmemum
Raw Brownie Truffles With Pistachios
These six-ingredient raw brownie truffles take all of five minutes of prep and set up in the fridge in 30 minutes — so you can be scarfing the delish morsels in no time. Pistachios provide a nice crunch against the brownie fudgeyness, but feel free to get creative with other nuts — or something else entirely.
Image and recipe via @ahimsa.cooking
Pineapple Coconut Bars
Pineapple and coconut bring the summer vibes — plus, the only appliance you need to make the bars is a blender. Blend dates and walnuts to create a smooth paste for the crust, then combine the coconut and fresh pineapple for the filling. Go out and enjoy the sunshine while the bars set in the freezer, et voila!
Image and recipe via @the_vegan_harmony
