Aside from the Raw Mini Pie Challenge testing extravaganza that occurred over the weekend (we'll be announcing the winners tomorrow!), Lisa and I also put on one heck of a raw dessert demo at the 27th annual Vegetarian Food Festival at Harbourfront Centre.

This particular festival has had a special place in my heart since moving to Toronto in 1998. Known as the largest event of its kind in North America, it is a place where like-minded individuals gather to celebrate cruelty-free food, health and advocacy, discover delicious new products and ideas, and enjoy a variety of inspiring presentations and cooking demos.

And it is the first place where I felt I truly belonged. Growing up in a small town, I had never met other vegans or vegetarians who shared the same passion for animal rights and cruelty-free living. Shortly after my first festival experience, I bought a membership for the Toronto Vegetarian Association and eventually became a volunteer, helping to promote the lifestyle as an outreach leader, photographing the festival, handing out vegetarian restaurant directories, and proofreading the website.

This year's event provided the opportunity to do something I always dreamed of—presenting a dessert demo in front of festival attendees with my partner in kitchen crime, Lisa.


Our demo was titled The Raw Ice Cream of your Dreams. Have you ever dreamed of an ice cream shop that served up sensational sweets free of dairy, eggs and sugar? Well, if you've ever imagined tasting a big scoop of cookie dough, mint Oreo or strawberry cheesecake ice cream delights without any harmful impact on your health or that of your fellow animals, then you would have loved this demo. We served up an enticing menu of frozen confections that are vegan, gluten-free and unbelievably decadent.


Lisa and I saw a number of familiar faces in the packed room (close to 200 attended!), but for someone who isn't used to speaking in front of a crowd, it was certainly nerve-racking for me but also so much fun. Thank you to everyone who came out to support us!


For those who weren't able to be there and taste the samples we shared, I'd like to give you our delicious recipes. They're all quite easy to prepare—the base of each ice cream sundae involves whipping frozen bananas into soft serve. If you've never tried it, I encourage you to put your blender or food processor to work right now.


Strawberry Cheesecake Blizzard (makes 4 servings)
Strawberry swirl:
1 cup strawberries, hulled
1 tsp lemon zest
2 large medjool dates, pitted
2 tsp coconut oil

1. In a food processor, combine the strawberries, zest and dates. Process until smooth.
2. Add the coconut oil and process until well combined.
3. Chill in the refrigerator for 20 minutes.

Crust:
1/4 cup raw almonds
1/4 cup raw pecans
pinch of sea salt
4 large medjool dates, pitted

1. In a food processor, pulse the almonds, pecan and sea salt into a fine meal.
2. Add the dates and pulse until well combined.

Banana soft serve:
2 bananas, peeled and frozen
1 tsp fresh lemon juice

1. In a blender or food processor, blend the bananas until a creamy, ice cream consistency is achieved. Add the lemon juice and pulse to incorporate.

Assembly:
Divide the soft serve between four bowls. Add 1/4 cup of strawberry swirl and 2 tbsp of crust. Swirl the mixture gently with a spoon.


Mint Oreo Cookie Blizzards (makes 4 servings)
Mini mint Oreo cookies:
1/2 cup raw cashews
1/2 cup rolled oats
1/4 tsp salt
1/4 cup cacao powder
3 tbsp pure maple syrup
1 tsp pure vanilla extract

1. In a blender, blend the cashews into flour, pour into a bowl and set aside.
2. Blend the oats into flour and add to the cashew flour.
3. In the bowl, add the salt and cacao powder. Whisk to combine. Add the vanilla and maple syrup and stir until the mixture becomes a thick, moist dough.
4. Between two sheets of parchment paper, roll the dough to about 1/4-inch thick. Using a small circle cookie cutter (about the size of a toonie), cut out as many cookies as you can. (You're just scoring it in the dough at this point.)
5. Dehydrate at 110 degrees for 1 hour. Flip the cookies over and remove the parchment paper. Continue drying for another 2 hours. Remove the cookies from the sheet and store in the refrigerator.

*Freezing option: If you don't own a dehydrator, you can just place the scored dough in the freezer to firm up.

Mint filling:
1/2 large avocado, peeled and pitted
2 tbsp fresh mint leaves, chopped
2 tbsp agave nectar
1 tsp fresh lemon juice
1/4 tsp pure mint extract
1 tbsp coconut oil, melted

1. Blend all ingredients, except the coconut oil, until smooth. Add the coconut oil and blend just to combine.
2. Spoon a small amount of the mint filling onto a cookie and place another cookie on top. Repeat with remaining cookies. Place all cookies in the freezer for about 20 minutes to firm up, or until ready to use.

Banana soft serve:
2 bananas, peeled and frozen

1. In a blender or food processor, blend the bananas until a creamy, ice cream consistency is achieved.
2. Add 6 Oreo cookies and blend for a few seconds to incorporate.

Assembly:
Spoon the soft serve mixture into four small bowls and top with remaining cookies.


Cookie Dough Blizzards (makes 4 servings)
(Inspired by Oh She Glows)
Cookie dough balls:
1/2 cup raw cashews
1/2 cup rolled oats
1/2 tsp salt
1/2 tsp vanilla bean powder
1/2 tsp cinnamon
2 tbsp maple syrup
1/4 cup raw chocolate chips (or whatever you have on hand)

1. In your blender, blend the cashews into flour. Pour into a medium bowl.
2. In your blender, blend the oats into a flour and add to the medium bowl.
3. Add the remaining ingredients to the bowl. Stir to combine. Roll the batter into tiny balls. Allow to firm in your freezer.

Banana soft serve:
2 bananas, peeled and frozen

1. In your food processor, blend the bananas until a creamy, ice cream consistency is achieved.
2. For extra blizzard-like goodness, add 2 tbsp of the prepared cookie dough balls and pulse to incorporate.

Assembly:
Divide the soft serve mixture between four small bowls or glasses. Garnish with extra cookie dough balls.