raw vegan recipes

Raw Brownies with Pecan Nuts

This Recipe is :

Dairy FreeGluten FreeRaw VeganVegan

Serves

8 - 12 pieces

Ingredients

10 dried apricots, preferably soaked for at least 2 hours

5 tbsp flax seed

15 tbsp water

5 tbsp raw cocoa powder

5 tbsp nut paste, such as cashew or almond paste

2 tbsp agave sirup

50 g (1/2 cup) pecan nuts

(Optionally) a pinch of cardamom

Preparation

Soak the flax seed in 15 tbsp water for at least 15 minutes.

Process all the ingredients but the nuts until paste consistency using a powerful blender.

Add half of the nuts and process shortly again.

Transfer the mix into a deep-freeze container. Smooth the surface using a spatula or a table knife.Decorate with the rest of the nuts.

Put away in the deep-freezer for at least 2 hours.

Take it out approximately 15 minutes prior to cutting. Cut into pieces, transfer to the serving plate and let stand for another 15 minutes before serving.

2. Choco-mint Almond Bars

This Recipe is :

Dairy FreeHealthyRaw VeganVegan

Ingredients

Almond layer

1 cup almonds

1 cup raisins

1 teaspoon vanilla extract

Pinch of Himalayan crystal salt

Coconut mint layer

2 tablespoons melted coconut oil

Peppermint oil, to taste

1/8 teaspoon stevia (optional)

Chocolate layer

2 tablespoons melted cacao butter

2 tablespoons cacao powder

1 tablespoon maca powder

1 tablespoon coconut nectar

Preparation

Almond layer

Pulse the nuts in a food processor until they are crumbs.

Add the rest of the ingredients and process until it all sticks together.

Press into the bottom of a lined bread pan.

Put in the freezer.

Coconut mint layer

Whisk together the ingredients and then allow the coconut oil to resolidify a little bit, so you can spread it onto your almond layer.

Put back in the freezer until it is totally solid.

Chocolate layer

Whisk together all the ingredients until smooth.

Pour on top of the solid coconut mint layer and put back in the freezer (or fridge) until it has hardened.

Cut and serve! These will keep for weeks in the fridge.

3. Raw Vegan Strawberry Banana Cream Cake

This Recipe is :

Dairy FreeRaw VeganVegan

Ingredients

Pink filling

3 bananas

2 cups frozen strawberries (or other berries)

1-3 tablespoons coconut oil (optional but it will make it creamier)

Cream exterior

2 cups cashews

2 cup dates

1 peeled orange


Water, as needed

Preparation

Pink filling

Put the bananas in your blender, followed by the frozen berries and blend until smooth.

Spread evenly into a spring form pan, this pan should be slightly smaller than the second one you will use.

I have an adjustable one so I simply made it smaller for this layer, then widened it for the second part.

If you don’t have either of those options, don’t worry.

The bottom part can be pink and you can just add the cream layer on top.

Freeze until solid.

Cream layer

Blend all ingredients until smooth, adding as LITTLE water possible, if you need any at all. The less water you use, the creamier it will be.

Using a larger-sized spring form pan, place the frozen pink layer inside and then spread the cashew cream layer around the sides and top. Or you can use the same pan and spread it on top.

Freeze until solid and then garnish, slice and enjoy! Store in the freezer.

4.

Blueberry Strawberry Banana Ice Cream Cake

This Recipe is :


Ingredients

10 strawberries for outside, cut in half

Vanilla ice cream cake layer

2 cups cashews

2 bananas

1 cup dates

1/4 cup melted coconut oil

Seeds from 1/2 vanilla pod (or 1/2 teaspoons vanilla extract)

Vegan milk or coconut water, as needed

Berry layer

1 cup frozen blueberries

1 cup frozen strawberries

1 cup fave vegan milk or coconut water, use as needed

1 cup dates, walnuts or another banana

Preparation

To make the first layer: place the halved strawberries around the edge of a spring form pan. Set aside. Now blend all the vanilla ice cream cake ingredients together until smooth, adding as little vegan milk or coconut water as possible (I used about 1/4 cup?). Spread into the bottom of the pan, this should press the berries to the inner edge. Put in the freezer.

To make the berry layer: blend it all up until smooth. Carefully spread over top of the vanilla ice cream cake layer and put in the freezer for about 2 or 3 hours, until it’s set. Then cut and serve with other berries! Let it soften a littlebefore eating, because it makes it creamier.

5.

Raw Strawberry Creme Chocolate Truffles

This Recipe is :


Ingredients

For the chocolate

1 cup organic coconut oil (melted/liquid)

1/2 cup organic raw cacao powder

1/4 cup organic maple syrup (or organic raw agave nectar)

For the creme filling

1/2 cup organic cashew butter

1 1/2 cup strawberries (fresh or thawed)

1/2 cup organic coconut oil

1/4 teaspoon pink himalayan salt

1 – 2 tablespoon organic maple syrup (or organic raw agave nectar)

1/2 lemon (juiced)

1/2 teaspoon organic vanilla extract

Preparation

Add all the ingredients for the creme filling in a food processor and processuntil smooth and creamy.

Put all the ingredients for the chocolate topping in a medium sized bowl and stir until well combined.

Using a chocolate mold or ice cube tray, spoon a tablespoon of chocolate topping into each mold.

Add a tablespoon of the creme filling on top of the bottom chocolate layer (see Tip #1 below for another option).

Add another tablespoon of chocolate topping on top of the creme filling (see Tip #1 below for another option).

Put in the freezer for approximately 20 – 30 minutes or until hardened (see Tip #1 below for another option).

Remove and leave out on the counter for a few minutes before removing from the mold/ice cube tray and eating.

Keep in freezer until you are ready to eat because they will soften at room temperature.

Enjoy!

Notes

If you want them to be "pretty" without the strawberry creme showing through the bottom and have a solid chocolate appearance on the exterior, follow these instructions:

After you pour the bottom layer of chocolate, put them in the freezer for about 10 - 15 minutes or until the chocolate hardens.

Then pour the strawberry creme center on top and put it back in the freezer for 10 - 15 minutes or until it hardens.

Then pour the top layer of chocolate and return them to the freezer for another 10 - 15 minutes.

6.

My favorite desserts almost always come from combining my favorite parts of other desserts. To start, I was filling inspired by the coconuts I had sitting inmy fridge. From there I started dreaming up what could be paired with it. And then this was born. I combined a light macadamia crust from one recipe, a chocolate ganache from another recipe, and a coconut cream from yet another. Because it was strawberry season I included some of those as well. And the topping. Ohhh the topping. I had seen this idea around the blogger-

sphere for quite awhile and I'd been wanting to try it out. It was so easy and delicious.

Raw Strawberry Chocolate Coconut Pie

This Recipe is :


Ingredients

Macadamia crust

1 cup macadamia nuts

2 cups shredded dry coconut

2 T coconut oil

3-4 T maple syrup

Chocolate layer

1/2 cup maple syrup

3/4 cup cacao powder

1/3 cup coconut oil

1/4 cup water, added slowly

Strawberries

5-10 strawberries, de-stemmed and sliced

Coconut cream topping

2 whole young coconuts, meat only

½ cup coconut oil

1/4 cup maple syrup

coconut water (if needed)

2 grinds of sea salt

½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean)

Optional toppings

1 can coconut milk (in the fridge overnight)

1 cup coconut flakes

Preparation

Process your crust ingredients in a food processor until sticky but still chunky. Dump onto your pan (I used a tart pan) and press down until firm. It should be crumbly but also sticky enough to hold. Set aside on the counter.

For the chocolate layer, blend all ingredients in a food processor until smooth, adding water slowly as needed (don’t over water). Spread on top of the crust and put in the fridge for an hour (or so) until set.

Slice all your strawberries and layer them over the chocolate layer. Any leftovers can be folded into the coconut cream topping.

Blend the ingredients in a blender until smooth. ( … add coconut water if needed, 1 T at a time) Pour filling into a bowl and fold in the remaining strawberry slices. Pour over the chocolate and smooth out.

Leave the can in the fridge overnight. The next day open the can and scoop out the hardened cream. Leave the liquid for another use. I mixed the cream in a KitchenAid mixer with a couple tablespoons of maple syrup and an1/8th of a teaspoon of seeds from a vanilla bean. Spread over the top of the pie and sprinkle the flakes over the top.

Let the whole pie chill until you’re ready to serve

7.

I am really loving coconut milk and frozen fruit as combination ingredients lately. If you're getting tired of it - I am sorry. But no need to fret, because summer is quickly approaching and she promises a fresh, local, always-changing variety of new produce each week at the farmers market. I am excited to be inspired every Saturday by the organic options available to make new raw food creations for myself, my family, friends, and you, of course! But for now - I must stick with frozen fruit, and coconut milk is an excellent pairing.

Raw Fruit & Coconut Ice Cream Cake with Brownie Crust

This Recipe is :

Dairy FreeKid-FriendlyRaw VeganVegan

Ingredients

Ice cream

400 ml fresh raw coconut milk (or 1 can of store-bought)

1/4 cup raw cane sugar (or preferred sweetener, to taste)

1 banana

Brownie crust

1/3 cup walnuts

1/3 cup raw oats (or buckwheat groats for a gluten-free version)

2/3 cup dates


Fruit

Whatever fresh or frozen you have or like, about 2 cups

Preparation

Prepare the cake vessel

Find a bowl that can hold about 6 cups, or use a small dome cake pan and line it with plastic wrap, tin foil or whatever.

I used a dome shaped colander and plastic wrap, it worked fine.

Alternatively you can just make this using a normal cake pan.

Line the sides of the pan or bowl with your chosen fruit.

Ice Cream

Blend all ingredients until smooth.

Pour into your pan or bowl and put in the freezer until solid, about 3 or 4 hours.

Brownie Crust

Put the walnuts, oats and cacao in your food processor and pulse until theybecome a flour.

Add the dates and process until it starts to stick together.

Press onto the “top” of your ice cream cake (it will become the bottom when you flip it later).

Put in the fridge for about an hour to let everything set.

Then carefully flip your cake onto a plate and take off your lining – voila!

Decorate as you wish, slice, and let thaw before eating.

8.

Take a bite and feel the soft and creamy filling inside these Raw Vegan Truffles. Feel how the chocolate coating breaks down with every bite and how the flavors are mixed in your mouth. Feel this exciting explosion and allow yourself to dream…

Raw Raspberry and Banana-Peanut Truffles

This Recipe is :


Ingredients

Raspberry filling

1 cups of cashews

1/2 cup raspberries

1/2 cup of almond milk

Juice of half lemon

1/2 TBS of coconut oil

2 TBS of agave syrup

1/2 TBS of vanilla extract

Pinch salt

Banana-Peanut filling

2 frozen bananas

3 TBS peanut butter

Pinch of salt

Chocolate

5 TBS coconut oil

5 TBS raw cacao powder

4 TBS agave syrup

Preparation

Combine in a food processor all the filling ingredients: the cashews, raspberries, almond milk, lemon juice, coconut oil, agave syrup, vanilla extract and salt and process until smooth. Pour into a bowl and place in the freezer until firm but scoopable. scoop some of the of the cream out of the bowl by the heaping tablespoonful and form into balls. Place on foil, and oncethey are all rolled, place back in the freezer to harden.

Then repeat the same process to make the banana truffles.

Meanwhile, make the chocolate. In a bowl, mix the cacao powder, coconut oil and agave syrup. Allow to set until the mixture cools and thickens slightly.

Dip the filling balls into the chocolate and place on the foil. Once they are dipped, place them back in the freezer to set completely.

8.

These chocolate cream cakes are not only healthy and easy to make, they are raw and gluten free too! Plus perfect individual serving!

Raw desserts are so much fun to make and anyone can make them. No baking required. A great recipe to make with your kids too.

Plus this recipe can be easily changed to your taste preference. We used pecans in crust, but any nut would work. For the filling, we used cashews as they provide the best cream. But macadamia nuts would be okay. We reducedthe amount of sugar in these chocolate cream cakes, so adjust to your liking.

Raw Mini Chocolate Cream Cakes

This Recipe is :

Kid-Friendly

Serves

12 mini cake or a large 9 inch cake

Cook Time

10

Ingredients

Pecan chocolate crust

1 cup pecan meal (just ground up pecans, can use any nut meal of liking)

3-4 medjool dates (or 2-3 tbsp maple syrup)

1/2 cup cacao powder (cocoa powder)

pinch sea salt

1 teaspoon vanilla

Chocolate filling

2 cups cashew, pieces

1/2 cup coconut oil, liquid

1/2 cup maple syrup ( or may use agave nectar)

1/2 cup water

2 teaspoons vanilla

3/4 cup raw cacao powder (or cocoa powder)

Optional toppings

crushed pecans

chocolate sauce

Preparation

Pecan chocolate crust

Place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.

Grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.

Set aside as you make your filling.

Chocolate filling

Soak cashews for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.

Next add in your cacao powder and coconut oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.

**we like our chocolate cream cake on the rich chocolate not too sweet side, you may add in a little bit more sweetness if desired

Once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan. you may enjoy this chocolate dessert as is or you may add on more chocolate and pecans. why not, right?

10.

I got the idea to make this recipe from a reader. These are so freaking tasty, and mostly just - you guessed it - almonds and dates. They are pretty sweet and filling so you probably won't need more than one. Or maybe you will. What do I know? After some quick research (thanks, Wikipedia), I learned snickers bars are defined by a nougat layer topped with caramel and covered in chocolate.

PFF. NO PROBLEM.

Consider these rawified. The nougat layer is raw flour, almonds and a wholesome sweetener of your choosing. Then I made the simplest and most delicious raw caramel ever (anyone can do it, I don't have any special powers) by blending dates with water, vanilla and a pinch of salt. Finally I threw together some raw chocolate and covered the bars in it. I am impatientso I did not wait for them to harden but in theory - they should.

Raw Snickers Candy Bars

This Recipe is :


Ingredients

Nougat layer

1/2 cup raw flour (such as oat, coconut, buckwheat, almond, etc.)

1/2 cup raw honey/agave/maple syrup

1 cup sliced almonds

1/4 pine nuts (optional)

Caramel layer

1 cup dates and enough water to cover them

1/2 teaspoon salt (optional)

1/2 teaspoon vanilla


Raw Chocolate Coating

1/2 cup coconut nectar or date paste


1/3 cup coconut oil or cacao butter, melted

Preparation

To make the nougat: pulse the flour, pine nuts (if using) and sweetener together in your food processor until smooth. Add the almonds by hand. Shape into small logs on parchment paper and put in the freezer.

To make the caramel: blend all ingredients together in your blender until

creamy and thick, adding the least amount of water you can. spread a little on to the tops of each nougat log and put back in the freezer.

To make the raw chocolate coating: Mix all ingredients until smooth and ridiculously delicious-looking. I highly recommend adding other ingredients like mesquite powder, sea salt, vanilla, or anything else that could take this toanother level!

When they are frozen enough, cover each one in chocolate and let harden in the freezer or fridge. Enjoy!

11.

My idea of a perfect day includes cuddling my puppy, lounging in my pjs, and—oh yes—eating chocolate fudge cake that tastes like a raw version of chocolate mousse pie!

Sugar-free? Check! Gluten-free? Check!

Insanely-delicious? Check check check

(You can also cut this into fudge bites or use as fudge frosting!)

Raw Chocolate-Fudge Cake

This Recipe is :

Dairy FreeGluten FreeKid-FriendlyRaw VeganVegan

Ingredients

1/2 a large, very-ripe banana

2 T (or more!) cocoa powder (10g)

4 T Artisana Coconut Butter, or Homemade Coconut Butter

scant 1/16 tsp salt

5 drops pure peppermint extract, or more if desired

optional: cacao nibs, fresh mint leaves

optional: feel free to sweeten, if needed

Preparation

Blend all ingredients (except the optional cacao nibs) together in your blender, food processor, or Magic Bullet. Stir in your cacao nibs, if using.

Spread into a container, or onto wax paper. (Side note: this recipe makes a small cake. If you want a normal-sized cake, feel free to double or triple the recipe. It’s so good, you’ll want to do this anyway!)

Refrigerate overnight, or freeze for a few hours. (If you wish to use this recipe as frosting, there’s no need to refrigerate.) The cake will keep in the freezer for weeks. Just be sure to thaw at least 20 minutes prior to eating. Taste before eating, in case you wish to add sweetener.

12.

Cashew Citrus Cream Cake with Pomegranate

This Recipe is :

Dairy FreeVegan

Ingredients

Crust

1 1/4 cups walnuts

1 1/4 cups raisins

Cream cake

1 peeled orange

Juice from 1 lemon

2 cups cashews

1/4 cup coconut nectar

1/4 cup coconut oil

Pinch of Himalayan salt

1/2 teaspoon vanilla extract

Garnish

1 cup pomegranate seeds

Preparation

Crust

Pulse the walnuts into powder in your food processor.

Add the raisins and pulse until it all begins to stick together.

Press into the bottom of a lined 9 inch spring form pan.

Put in the fridge.

Cream Cake

Blend all the ingredients until smooth.

Taste and adjusting accordingly.

Stir in a 1/2 cup of pomegranate seeds if you like, then pour onto your crust.

Refrigerate overnight, or even better, 48 hours.

Sprinkle with pomegranate seeds and serve!

13.

I dreamt about making this cake, so I figured I better do it in what we like to call "reality" as well. It consists of banana vanilla ice cream, date caramel, and avocado chocolate pudding. I decorated it with bananas and a goji berry coulis for a color contrast, but that's optional. The crust is also optional, it's there to add another texture.

Banana Chocolate Caramel Ice Cream Cake

This Recipe is :


Ingredients

Crust

1 cup almonds

1 cup dates

Caramel

1 cup dates

1/4 cup water

1 tablespoon almond butter

Chocolate pudding

1 avocado

1/4 cup cacao

1 tablespoon nut milk

1/4 cup agave nectar (or 1/2 cup dates + 1/4 cup water)

Banana ice cream

3 frozen bananas

seeds of one vanilla pod

Goji berry coulis

1/4 cup dried goji berries

3 tablespoons agave nectar

1/8 cup water

Preparation

Crust

Pulse the nuts in your food processor until they become crumbs, add the dates and process until combined and sticking together.

Press into the bottom of a spring form pan and set aside.

Caramel

Process the ingredients in your food processor until smooth, thick and creamy.

Place in a bowl and set aside.

Follow the same instructions for the chocolate pudding and goji berry coulis.

Ice Cream

Blend the bananas and vanilla in your high speed blender until thick, smooth, creamy and white.

It may take a minute but then it changes into ice cream really fast, so pay attention.

Assemble the Cake

Spread the ice cream in the bottom of your spring form pan and then spread the caramel over that, mixing it into the ice cream a little with a spatula.

Then carefully spread the chocolate pudding over this and put in the freezer overnight.

When it’s ready, let it thaw for 20-30 minutes then decorate with the coulisand serve with bananas and other fresh, organic fruit.

14.

This is seriously one of the best recipes I've ever made. It only survived a couple days due to its irresistible deliciousness. Having said that, it tastes better the second and third days, so try to be patient. Make it today, tomorrow, for Christmas, a birthday party, whatever. You don't really need a reason. It's that good.

Lemme giva ya the rundown. You've got a dense, dark chocolate pecan cake base topped off with a sweet, creamy, spiced caramel sauce and covered in

pecans: can you go wrong here? No. Serve this over the holidays to your loved ones and I guarantee they will all be shocked when you tell them it is raw, vegan, gluten-free, and super healthy. Praise pecans!

Raw Vegan Chocolate Caramel Pecan Cake

This Recipe is :


Ingredients

For the cake

1 cup pecans

1 cup dates



For the caramel

3/4 cup dates


Cinnamon and nutmeg, to taste (I used about 1/2 teaspoon of each)


Water, as needed (I used about 1 cup altogether)

For the topping

Handful pecans

Cinnamon

Nutmeg

Preparation

To make the cake: put the pecans in your food processor and process until they become small crumbs. Add the rest of the ingredients and process until it all begins to stick together. Press into a small spring form pan (mine was about 6 inches), leaving the sides slightly higher than the center so you can later pour in the caramel. Leave in the fridge for a few hours or overnight.

To make the caramel: blend all the ingredients until smooth, adding water as needed to get a caramel consistency. Pour into the center of your cake andspread to the sides so it drizzles down and looks sexy. Oh, baby. Top off with pecans or other nuts if you wish. Enjoy with spiced nut milk!

15.

A chocolate nut crust holds this creamy chocolate vegan mousse, drizzled

with a chocolate sauce. Let the mousse sit for a few hours or overnight and this recipe will be amazing for you and your loved ones to share.

Raw Chocolate Mousse

This Recipe is :


Serves

8

Ingredients

Crust

1 cup walnuts

1 cup almonds

1 cup dates

1/8 teaspoon salt

1/2 teaspoon vanilla

1-2 tablespoons cacao/cocoa

Mousse

1 avocado

3 tablespoons cacao/cocoa

1/4 cup honey/maple syrup

1 tablespoon virgin coconut oil, melted (optional if you’re using a chocolate bar)

3-4 tablespoons nut butter (i used peanut butter)

vegan milk, as needed (around 1/2 cup or something?)

1/2 teaspoon salt

1 teaspoon vanilla

1/8 teaspoon cinnamon

1/3 cup dates/prunes

1 vegan chocolate bar, melted (i guess this is optional, but i recommend it!)

Chocolate sauce

2 tablespoons almond butter

2 tablespoons maple syrup

1 tablespoon cacao/cocoa

3-5 tablespoons vegan milk

Preparation

Crust

Put all ingredients in your food processor and process until the nuts are crumbs and everything kinda sticks together.

press into the bottom of big cupcake molds lined with plastic wrap or tinfoil.

put in the fridge.

Mousse

Blend all ingredients until smooth (you can do this in the food processor.)

It should be pretty thick already, and it will set more in the fridge.

spoon into each of the cupcake molds and stick it in the fridge for an hour or more.

Chocolate sauce

Stir all ingredients together.

take the mousse cups out of their molds and decorate on plates with whatever you like!

drizzle on the sauce and serve.

16. Raw Vegan coconut banana cream pie ( from you tube)

2 C coconut meat (young thai)

½ C coconut oil (in the video I said olive oil....oops, that was wrong it is coconut oil)

¼ C agave

¼ tsp salt

½ tsp vanilla

Add lots of ice until it becomes a nice heavy thick consistency with a bit of a drizz

17.

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servings:Makes 20 dates

Ingredients

1 cup cashews

2 tablespoons coconut oil

1/4 teaspoon ground cardamom

1/4 cup water

2 teaspoons vanilla

2 teaspoons honey

1 tablespoons lemon juice

20 walnuts, finely chopped

20 Medjool dates

1/4 to 1/2 cup shredded coconut

1/4 cup raw cacao nibs (optional) or 2 tablespoons dark cocoa

directions

1

Place cashews in a bowl, cover with warm water, and let soak for 2 hours. Drain and transfer to a food processor. Add coconut oil, cardamom, water, vanilla, honey and lemon juice. Puree until smooth and creamy, adding more water if needed; cream should be very thick, but not pasty. (Cream may be made in advance and stored in the refrigerator; bring to room temperature before stuffing dates.)

2

Make a lengthwise cut in each date, checking carefully for any bits of remaining pit. Divide filling among dates. Press a walnut half into each date. Sprinkle a serving dish with coconut and raw cacao nibs or cocoa. Arrange dates on dish with cut side up. Serve immediately, or cover and refrigerate for up to 24 hours. Bring to room temperature before serving.

18. Frozen Prune Butter Spheres of Joy

Submitted by Cupcakekat on August 1, 2011 - 8:02pm

Average:

5

Average: 5 (2 votes)

Great on a hot day!

A perfect healthy summer treat

For more recipes go here http://katcupcake.blogspot.com/

Ingredients:

1/2 cup rolled oats

1/2 cup soft dried prunes, chopped

http://katcupcake.blogspot.com/

3 Tbsp peanut butter

1/2 tsp cinnamon

Preparation:

In a food processor or blender pulse the rolled oats, prunes, and cinnamon until the batter sticks together. Transfer to a mixing bowl and incorporate nut butter by pressing in with a fork until evenly combined. Form into balls and place on a plate. Freeze for about 2 hours, then transfer to a container for freezer storage.

19.

Raw Key Lime Pie from Choosing Raw

Print Share

Makes One 9-Inch Pie

Crust Ingredients

2 cups cashews

1⁄2 cup shredded, unsweetened coconut

1 cup pitted dates

1⁄8 teaspoon sea salt

Filling Ingredients

1 large Hass avocado, pitted and peeled

1 1⁄2 cups raw cashews, soaked in water for at least 2 hours and drained

1⁄2 cup melted coconut oil

1⁄4 cup freshly squeezed lime juice

1⁄2 cup pure maple syrup or agave nectar


Pinch sea salt

1 tablespoon lime zest (optional)

To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the “S” blade. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze.

Press the crust ingredients evenly into the bottom of on oiled, 9-inch springform pan.

Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Spread the filling over the crust and use a spatula or inverted knife to make the top very smooth.

Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve.

Alternatively, you can make four tartlets in place of one pie.

Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.

19.

Homemade Raw Vegan Ice Cream Bars!

Yes, another ice cream recipe! Funny that I am posting this today, because I started a juice fast this morning! I feel like I really need it because (believe it or not) I have been eating a lot of heavy vegan food lately…Good thing that ice cream does not go bad, coz these little guys will have to wait for me a while in my freezer :) Anyway, back to the ice cream! I got these cool molds

to make ice cream bars at home and I wanted to make a raw vegan version ofthe classic ice cream I used to eat as a child. My favorite was the white chocolate covered chocolate ice cream! I also wanted to make them a bit lighter than regular raw ice creams that use a lot of nuts… So this is what I ended up with a raw, nut free decadent ice cream bar that tastes heavenly!

For the chocolate ice cream I used my basic chocolate avocado pudding as a base. I just added some water to make it thinner and I froze it in the molds.

Chocolate Pudding Ice cream Base

-4 ripe avocados/ 4 ώριμα αβοκάντο

-1 cup raw cacao powder/ 1 κούπα ωμή σκόνη κακάο

-1 cup agave nectar/ 1 κούπα σιρόπι αγαύης

-1/2 cup water/ 1/2 κούπα νερό

Blend everything in a high-speed blender until completely smooth and transfer in ice cream molds. Freeze for at least 8 hours.

White Chocolate Shell

-150 grams raw shaved cacao butter/ 150 γρ. βούτυρο κακάο ψυχρής έκθλιψης

-4 tbsp raw coconut butter/oil/ 4 κ.σ. λάδι καρύδας ψυχρής έκθλιψης

-6 tbsp coconut milk powder ( this is not a raw product, but you can substitute with lucuma, maca or yacon powder)/ 6 κ.σ. σκόνη γάλα καρύδας ( δεν είναι ωμοφαγικό προιόν, αλλά εάν θέλετε μπορείτε να αντικαταστήσετεμε σκόνη lucuma ή maca yacon)

-6 tbsp agave nectar/ 6 κ.σ. σιρόπι αγαύης

-1/2 tsp ground vanilla powder/ 1/2 κ.γ. σκόνη βανίλιας

Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!

To assemble take the ice cream sticks out of the freezer (make sure they are completely frozen) and dip in the chocolate. Hold the stick and let it drip for afew seconds as it hardens. Place on non-stick baking paper until the chocolate sets completely. Repeat until you cover all the ice cream bars. Once you are done, repeat this process again, so that you create a thicker shell. Wrap each ice cream bar in baking paper and store in a container in thefreezer.

This recipe makes about 10 small ice cream bars.

Vanilla Pudding Ice cream Base

-6 young coconuts/ 6 άγουρες καρύδες

-1/2 cup coconut water/ 1/2 κούπ νερό καρύδας

-1/2 cup agave nectar/ 1/2 κούπα σιρόπι αγαύης

-1 tsp ground vanilla powder/ 1 κ.γ. σκόνη βανίλιας

Open coconuts and save water for drinking. Scrape out the soft coconut meat. In a high speed blender combine the coconut meat, water, agave and vanilla and blend until you have a rich and smooth cream. Transfer in molds and freeze for at least 8 hours.

Cacao Chocolate Shell

-150 gr. raw shaved cacao paste/ 150γρ. τριμμένη κακαόμαζα ψυχρής έκθλιψης

-1/2 cup coconut butter/oil/ 1/2 κούπα λάδι καρύδας ψυχρής έκθιψης

-1/2 cup agave nectar ( or to taste)/ 1/2 κούπα σιρόπι αγαύης

Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!

As you can see from the pictures, my chocolate shell is kind of fudgy and not hard like a chocolate shell. That happened because my chocolate seized when I added the agave…but that does not make it any less yummy! To stop this from happening it is safer to put the agave with the cacao paste and meltit together rather than melting the paste and then mixing in the agave. But still, because agave is a liquid there is always a risk that the chocolate will seize. You can also use dry sweeteners like stevia powder or palm sugar.

Enjoy!

20.

Lucuma Candies

White Chocolate

The maca may also be substituted with mesquite powder for equally exciting results.

Ingredients

1½ optional tsp Maple Sugar

¾ tsp Navitas Naturals Maca Powder

¾ tsp Vanilla Powder

1 shaved Cup Navitas Naturals Cacao Butter

6 Tbsp Navitas Naturals Lucuma Powder

2 pinch Sea Salt

Directions

In a double boiler, gently melt the cacao butter into a liquid. Transfer to a coldbowl, and quickly whisk in the lucuma powder, maca, vanilla, salt, and sugar. Pour liquid into candy molds or an ice cube tray, and freeze for thirty minutesor longer. When candies are solid, pop out of the tray and store in a cool environment. (Candies will stay solid at room temperature, but will begin to soften in the heat or in direct sunlight).

Yield: 15-20

21.

Vegan Crab Cakes With Wasabi Mayonnaise

Crab cakes.jpeg

These crab cakes will surely draw some attention at the dinner table. For those who are adventurous, create crab balls with this recipe! They are perfect for appetizers and dipping in your favorite sauces. This recipe is easy to prepare and will be a treasure in your recipe collection for years to come.

Recipe:

2 1/2 cups zucchini, peeled, shredded and cut into 1/2 inch pieces

1/2 cup brazil nuts, finely ground

1/2 cup golden flax meal

1 small sweet yellow onion

1/4 cup celery, finely minced

3 Tbsp nutritional yeast

2 1/2 tsp dulse flakes

1/4 cup dill, fresh, minced

3/4 tsp mustard seed powder

1/2 tsp paprika

1/2 tsp Pink Himalayan Salt

1/2 tsp lemon zest

Wasabi Mayonnaise

2 cups cashews (soaked overnight)

1 1/2 cups water

1 Tbs garlic, minced

1 tsp onion powder

2 Tbs lemon juice, freshly squeezed

3 Tbs wasabi paste

1/4 tsp Pink Himalayan Salt

1 Tbs olive oil

1 Tbs apple cider vinegar

Procedure:

Add all the ingredients for mayonnaise into your blender and process. Set aside

Peel and julienne the zucchini, then cut into 1/2 inch pieces. Place in towel and pat dry.

Place zucchini into a large bowl and gently toss with brazil nut meal and flax meal.

Add remaining ingredients to bowl and gently mix together. Handle your mixture gently so it does not become too wet.

Use 1/4 cup of mixture to create small cakes about 1 inch deep.

Place the cakes on a mesh dehydration sheet and set at125 degrees for 2 hours, then reduce heat to 105 for another 2 hours. (The 125 degree temperature will not destroy the nutrients and enzymes since the water content is so high in zucchini)

Serve the crab cakes warm from the dehydrator with a dollop of the wasabi mayonnaise.

Servings: 4 (makes 8 no-crab cakes or 16 no-crab balls)

22.

SOOO CRAZY BUSY working on all the planning for fashion/beauty/chocolate shoots for my up & coming book MODEL CHOCOLATE & I can’t share the real ripper recipes, but here’s a little idea for you to get more cacao into your day as well as more calcium.

SESAME halva has long been hailed a beauty food in many European wellnessclinics & for good reason! Lots of good fats, vitamins & minerals & so delicious & easy to make.

In my book I like to make it a little less traditional by topping it all up with the extra antioxidants & chocolatey goodness of raw cacao.

To make halva, simply whiz raw sesame seeds in a coffee grinder or blender, placing into a bowl, add a little pure vanilla & raw honey to bind it into a sticky mass, not too much or it will be too sweet. Then simply halve the mixture & add raw cacao powder & a little maple syrup to one part. Layer thevanilla into a sealable glass dish & top it with the raw chocolate halva. DONE!An easy snack you can share with a friend & a pot of tea, or a satisfying raw dessert after a yummy green salad. I love it & it works wonders on my skin!

23.

Inside-Out Coconut Peanut Butter Cups

Posted At : February 19, 2010 7:26 AM

Inside-Out Coconut Peanut Butter Cups recipe photo

Inside-Out Coconut Peanut Butter Cups

Photo by recipe author

Servings: 12

Preparation Time: 15 minutes

Bittersweet or semisweet chocolate, as needed

2 teaspoons honey, optional

Tropical Traditions Coconut Peanut Butter, as needed

4 teaspoons vanilla extract

Chop a wedge off of a 1 lb bar of chocolate (about a fifth?).

Place the chocolate in a double boiler to melt, stir occasionally until smooth and completely melted. Remove bowl from heat and stir in vanilla extract andhoney (if needed).

If your coconut peanut butter is solid, just place the jar in a bowl filled with hot water so it will become a runny consistency. Pour coconut peanut butter into a muffin pan lined with paper cups, just enough to make a bottom layer.

Spoon the chocolate into each paper cup (it's the middle of your inside-out 'coconut' peanut butter cup).

Drizzle more coconut peanut butter over the top to seal the sweet deal on your "Inside-Out Coconut Peanut Butter Cups" and pop the pan into the freezer for just a few minutes so they can harden.

Peel the paper off, admire its beauty, and enjoy!

Notes: If you want a milk chocolate taste, use a different chocolate or experiment with your filling ingredients.

You may or may not have to sweeten the chocolate depending on what type you use (example: semisweet chocolate will not have to be sweetened, and neither will bittersweet if you like a darker taste).

24.

Sweet & Spicy Jalapeno Herb "Cheese" Stuffed Portobellos Topped with Tomato and Mushroom Concassé

cheese-stuffed-portobello-mushrooms.jpgA deliciously stuffed "cheese" mushroom recipe is perfect for any occasion. Tasty stuffed mushrooms are

always a favorite party pleaser! Change this recipe into an appetizer simply by changing the large portobellos for baby bellos.

Ingredients:

Marinade

1 cup sesame oil

¼ cup tamari or Bragg's Liquid Aminos

1/4cup lemon juice, freshly squeezed

2 tsp minced garlic

1/2 tsp coarse black pepper

1 tbsp poultry seasoning

Cheese

2 cups Brazil nuts, soaked 6 hours, drained, rinsed

1/2 cup almond milk (make your own!)

1/4 tsp Himalayan pink salt

1 tbsp sesame oil

1/2 cup nutritional yeast

1 tsp Lucuma powder

1 whole jalapeño chile, stemmed, seeded and finely diced (red preferred)

1 tsp agave nectar

1/2 tsp cumin powder

2 tbsp cilantro, fresh finely minced

2 tbsp parsley, fresh finely minced

Concassé

4 whole stems from mushrooms, finely chopped

3 whole Roma tomatoes, seeded and chopped

1 whole green onion, minced

3 tbsp parsley, fresh, finely minced

1 pinch Himalayan pink salt

1 pinch coarse black pepper

1 tbsp sesame oil

Preparation:

Clean mushrooms with wet towel and remove stems. Set steams aside for future use.

Place marinade ingredients into a plastic resealable bag along with portobellos. Shake bag several times to completely coat mushrooms.

Place mushroom with marinade in refrigerator for 6-8 hours. Once mushrooms have marinated, remove from bag and make the "cheese."

Place almond milk, sesame oil, agave, cumin, salt, Brazil nut and nutritional yeast into a high-powered blender. Blend until cheese mixture is thick and creamy.

Remove cheese from blender and place in mixing bowl.

Add jalapeño, parsley and cilantro to the cheese mixture. Mix all ingredients well by hand.

Evenly distribute cheese onto portobellos. Pour remaining marinade from bag into the bottom of 9×13 glass dish. Place cheese stuffed mushrooms in glass baking dish. Cover with plastic wrap and place in dehydrator for 6 hoursat 105°.

Remove mushrooms and serve topped with tomato mushroom concassé (to make the concassé, simply mix together all prepared ingredients in a glass bowl.)

ENJOY!

25.

Raw Vegan Chocolate Mint Cake

This past weekend was my mom's birthday. Naturally a cake was part of the two days of celebrations with various friends. As with most raw vegan cakes, this is dense, decadent, and delicious. A meal in its own right. The mint filling makes it refreshing too! I served it with raw vanilla bean ice cream and topped the cake with mint cream truffles.

Raw Vegan Chocolate Cake

With Mint Cream Filling and Chocolate Ganache

I made a 12" cake but you could half the recipe and make it in a 6 or 8" spring form pan. I love the combination of fresh mint leaves and peppermint essential oil in mint flavored desserts. You could use some natural mint extract if you don't have the oil. I did some piping with coconut whipped cream. A raw cake CAN look "regular"!

Chocolate Cake

3 cups almonds

2 cups pitted dates

2/3 cup raisins


2/3 cup pecans

1/8 teaspoon salt

1 teaspoon pure vanilla

1-2 teaspoons water, as needed

Grind almonds in a food processor. Transfer to a bowl.

Puree the dates and raisins in the food processor until smooth (or as smooth as you can get it).

Add the ground almonds, cacao powder, pecans, vanilla, and salt to the date puree and process to bring all ingredients together into a dough.

Press a bit of the dough in your hand. If it's still crumbly, add 1 teaspoon water (it will probably need it). Process again. Add a bit more water if needed.

Press HALF of the dough into the bottom of a 12" spring form pan.

Mint Cream Filling

1/2 cup + 1 tablespoon irish moss gel

1 cup cashews

1/3 cup water

1/3 cup packed peppermint leaves

1/3 cup maple syrup

3 drops peppermint essential oil

1/2 teaspoon pure vanilla

1/4 cup melted coconut oil

Blend all but the coconut oil in a high speed blender until completely smooth.

Add the oil and blend again to incorporate.

Pour over the first layer of cake.

Freeze for a few hours until the cream firms.

Press the second layer of cake evenly on top. Chill in the fridge.

*Irish Moss Gel

2 oz soaked irish moss

1 cup water

1. Rinse a handful of irish moss in cold water until any bits of debris have been removed. Rinse until the water runs clear.

2. Allow the moss to soak in cold water for 6-12 hours.

3. Remove the moss from the soak water - do not rinse.

4. Chop the moss and blend it with the 3/4 cup water until it warms up and turns into a gel.

5. Chill the gel in the fridge for 6-7 days, or use immediately. When using in recipes where it's already chilled and firm, make sure to pack it into the cup to get a proper measurement.

Silky Chocolate Ganache


1/2 cup maple syrup*

1/3 melted coconut oil

Mix all ingredients in a blender or food processor until smooth.

The ganache will probably start getting cold quickly as mine did - Transfer to a bowl. Set the bowl over another bowl of very hot water and whisk until it starts to warm a little and will be liquidy again.

Assembly

Remove the spring form ring from the cake.

Set the cake on a cooling rack and place the rack on a baking sheet.

Pour the warmed ganache over the cake. Spread evenly on the top and sides with an offset spatula.

Chill in the fridge.

25.

This one takes the cake!

As promised in my last post, I've got the mango raspberry tart recipe for you.... but first a little trip though miniature cake land....

As you know, I've recently been working on a wedding catering job (for a girl who happens to have the same birthday as me :). This was a really fun, creative project, and I must say I was pleased with the finished product.

Besides the pesto stuffed mushies and nori rolls, there were 10 kinds of miniature cakes, and a chocolate peanut butter caramel tart.

Hmm, I think I'll show you using a photo stream since there are so many pics.

Below: Strawberry Lime Mousse Cakes on an almond crust, garnished with half a strawberry (from Just Desserts)

Mango Cream Cakes on a walnut crust with a crystalized ginger slice (recipe below)

Blueberry cheesecakes on an almond crust, garnished with wild blueberries (recipe from Just Desserts)

Coconut Cream Cake: Coconut crust, creamy coconut filling (recipe from my head)

Chocolate Pecan Cake: Pecan crust, rich dark chocolate, pecan garnish (from my head)

Mint Cakes: cacao crust, mint cream, fresh mint leaf (recipe from Just Desserts)

Banana Chocolate Cheesecakes: chocolate nut crust, choco/banana swirled together (from Sweet Gratitude)

Chocolate Vanilla Layer Cakes: chocolate crust, vanilla cheesecake, chocolatecheesecake, vanilla layer, topped with hard dark chocolate and a coconut whipped cream swirl (recipe from my head)

Lemon Raspberry Cheesecakes: on an almond crust, raspberry in the middle and on top (recipe from Sweet Gratitude)

Triple Berry Cheesecake: on a walnut crust, vanilla and berry cheesecake swirled together (recipe here )

Chocolate Peanut Butter Caramel Tart: Chocolate nut crust, caramel, "peanut butter" filling, chocolate sauce, caramel sauce, cashew garnish (recipe in my next book)

OK, I can't help myself, just one more!...a close up of the strawberry and mintcakes.

I made this little tart with leftover filling from the mango cakes - since we've had such a bountiful raspberry crop this summer I decided to paired the two. Mmmm, deliciousness!

Mango Raspberry Tart

Crust:

2 cups nuts of choice

3/4 cup pitted, packed dates

Grind the nuts and dates together in a food processor. Add 1-2 teaspoons of water if the mixture is too dry and crumbly.

Press the mixture into an 8" tart pan, or use mini tart pans.

Filling:

2 cups diced mango

1 1/2 cups cashews

1/4 cup agave


1-2 tbs lemon juice

1/3 cup melted cacao butter

2 cups raspberries

Blend all but the cacao butter, coconut oil, and berries, until smooth and creamy.

Add the cacao butter/oil and blend until completely mixed.

Evenly spread some of the raspberries over the crust and then smash them down with a fork.

Spread the mango filling over top.

Garnish with the remaining raspberries (and more if needed).

Thats all the cakes for now... always more to come from here though! Have a great rest of the summer!

26.

Vegan in the Kitchen

Vegan Cooking and Shopping for the Family

Raw Vegan Raspberry Cheesecake

Posted on August 24, 2010

17

It is funny how two things completely unrelated can somehow come together and bring something wonderful into your life. Even though belly dancing and vegan cooking have very little to do with one another, they both played a part in helping me come across Vegan Chickie’s recipe for this amazing raw vegan raspberry cheesecake. Chickie in the blog name caught my eye since Chicky by Oojami is one of my all-time favorite belly dancing songs. (Check

out the Belly Dance Superstars dancing to it HERE if you are curious about the art form).

Having a cheesecake recipe sans cow milk and processed vegan cheese sounded right up my alley. I have experimented some with raw foods, mostly with cheeses, breads and desserts though. I am still a novice in this area. I doknow that raw foods are made from whole foods that are not heated to more than 115˚. Also, raw foodists claim a raw diet provides the body with what it needs to be full of energy and to live a radiantly, healthy life.

I would love to do more raw “cooking” with a dehydrator, but for now I am sticking with simple recipes like this one (or I dehydrate with the old open, warm oven method). This cheesecake came together surprisingly fast. The nuts make it a little pricey, but thanks to couponing and Publix’s big sale on Cascadian Farms organic frozen fruit a few months back, I was set for the sauce. The longest part was waiting for it to set in the freezer.

The kids and I gave this cheesecake (especially with the raspberry sauce) twothumbs up. So, if you have considered raw “cooking,” but just did not know where to start, I recommend here. The cheesecake was delicious.

Raw Vegan Raspberry Cheesecake

For the Crust:

2 cups raw macadamia nuts

1/2 cup dates, pitted (medjools)

1/4 cup dried coconut

For the Cheese:

3 cups chopped cashews, soaked for at least 1 hour

3/4 cup lemon juice

3/4 cup agave nectar

3/4 cup coconut oil

1 teaspoon vanilla

1/2 teaspoon celtic sea salt (optional)

For the Raspberry Sauce:

1 bag frozen raspberries (or whatever berries you prefer)

1/2 cup dates

1. To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan. Press crust onto the coconut. This will prevent it from sticking.

2. To make the cheese, blend the cashews, lemon, agave, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on atable.

Place into the freezer until firm and then top with Raspberry Sauce.

3. Remove the whole cake from the pan while frozen, and place onto a serving platter. Defrost in the refrigerator.

27.

Raw Raspberry Cheesecake

Lightly adapted from My New Roots’ Raw Cashew Dreamcake

Ingredients

Crust:

1 cup raw almonds

1 cup pitted dates

1/4 teaspoon sea salt

Filling:

3 cups cashews, soaked overnight or for about 5 hours

2 teaspoons vanilla extract

Juice of 3 large lemons

2/3 cup raw coconut oil, melted

2/3 cup raw agave nectar

1 cup raspberries, fresh or frozen (if frozen, let thaw)

Directions:

Place almonds, dates, and sea salt into food processor or powerful blender until finely chopped and will stick together. Place crust mixture into 9-inch spring form pan and press down until an even crust is formed.

Place all filling ingredients, except raspberries, into food processor or powerful blender and pulse until smooth.

Pour around 2/3 of that mixture on top of the crust.

Add the raspberries to remaining mixture in the blender and pulse once again until smooth. Pour mixture on top of the first layer, and place in the freezer until hardened.

Notes: The original recipe used a 7-inch spring form pan. Since I used a 9-inchspring form pan, I doubled the recipe and it worked well for us! We stored ourcheesecake in the freezer and took it out for about 15 minutes before slicing each time we ate it.

raw cheesecake 7

We were extremely impressed with this recipe!

Yes, it blew our normal raw pies out of the water!! It was really smooth, flavorful, and delicious. The addition of lemon juice really took it up a notch. Yum!!

If you make the double batch like I did, the price of this pie could really add up, especially if you’re using organic ingredients (hello, 3 cups of cashews!) but it’s definitely worth it!

Raw cheesecake

We made this about a week ago and right now I’m so wishing there was someleft! Ha.

Will someone go make some more for me, please? K, thanks!

28.

Raw Vegan Nutella Cream Pie

by Ainslie on September 8, 2012

I mean, technically it’s a raw chocolate hazelnut cream pie, but we all have this thing about nutella, don’t we? Like, I say “nutella” and you’ll probably tripover your face running fast to get a piece of this pie. So, that’s what we’re calling it. Because that’s what nutella is, minus the garbage oils and gross dairy – chocolate, and hazelnut.

Long story short, we kept asking my dad what kind of cake he wanted for his birthday, and he kept saying “angel food cake,” and my mom and I were like “…yeah, no, that’s not going to happen unless you go to the grocery store and buy yourself one and do some secret eating sooooooooo…what do you REALLY want for your birthday cake?”

And because I’m not the worst daughter ever, and I know he loves nutella/chocolate-hazelnut stuff I was like, how about a raw vegan nutella cream pie (hint: pie is the other key ingredient here) and he was like, yeahokomnomnomnom, and here we are.

I mean, it all went down something like that anyway.

Plus, there’s some seriously awesome raw, cold pressed hazelnut oil being produced on Salt Spring Island now, and I got a little bottle, and I needed somewhere to try it out. Needed.

So, I swear to bananas that this thing is easier than how fancy it looks. I used a Vitamix turbo-charged-space-rocket-ship-super-fancy blender, but, like, you don’t even really need one of those. Just make sure you soak your nuts for a good few hours. And who doesn’t like soaking their nuts, amirite guys?

Hhhaaaaanyways. Recipe.

Raw Vegan Nutella Cream Pie

Raw Vegan Chocolate Hazelnut Cream Pie

Crust

1 cup walnuts

1 cup hazelnuts

1 loosely packed cup pitted medjool dates

1/4 cup raw cacao powder

1 tsp salt

1 tbsp maple syrup

In a food processor fitted with ‘s’ blade, process walnuts, hazelnuts, and salt until fine crumb. DO NOT overprocess, or walnuts will start to release oil and the crust will get bad-sticky and you’ll look like this -> :’( The hazelnuts will stay a bit chunkier, but trust me that’s ok. Stop blending as soon as it’s crumb-y. Add dates, and process until it sticks together when you pinch a bit in your fingers. Add cacao and process until mixed. Add maple syrup and blend once more real quick until incorporated and sticky. Press into bottom of spring-form pan. A fun trick is to line the bottom of your pan with parchment paper for easy removal later.

Pop that sucker into the freezer while you whip up the filling part. Don’t forgetto eat a handful of the crust, it’ll taste like a brownie when you squish it together.

Nutella Filling of Deliciousness

1 cup raw cashews

1 cup raw hazelnuts

1/2 cup coconut oil, melted

1/2 cup maple syrup

1/2 cup water

1/2 cup raw cacao powder

1 1/2 tsp salt

optional: 1 tbsp cold pressed hazelnut oil, or few drops hazelnut extract

additional: 1-2 tbsp extra water, to blend well

Soak your nuts, bitches. If you’re blending with a Vitamix, Blendtect or other high speed blender, you can get away with soaking 1/2-1 hour. If your blenderis a bit less space-age, you should soak 2+hours. You can even soak overnight in the fridge, if you wanna get as creamy as possible.

Place drained, soaked nuts and remaining ingredients in blender. Starting at the lowest speed, work your way gradually up to the highest speed you can get, stirring as needed, to achieve creamy, creamy, deliciousness. You can totally add a few extra tablespoons of water if you need to keep things blending smoothly.

Because the hazelnuts are super hard, the mixture may still have a bit of a grain to it, but that’s cool.

Pour mixture on top of crust, return to freezer until solid. Serve at just below room temp, it’s easiest to cut if it’s refrigerator-cold.

Pro-tip: For super magic easy removal of spring-form pan – DO IT WHILE THE PIE IS STILL FROZEN. Nothing will stick to the sides of your pan, and you’ll be a seriously happy camper. Just sayin’.

BONUS Chocolate Ganache Topping

1 part coconut oil, melted

1 part raw cacao powder

1/2 part maple syrup

pinch salt

Melt + whisk everything together. Drizzle on top of pie before chilling for fancy swirly decorations, or just drizzle over prior to serving.

And then you omnomnom it down until you don’t even want to think about chocolate until…tomorrow…for breakfast…maybe. Hotdamn chocolate and hazelnuts are good together. Mrrrrrowr

29.

5 ingredient homemade creamy mint chocolate chip avocado ice cream recipe

serves 3-4

5 ingredient homemade creamy mint chocolate chip avocado ice cream recipe

Raw, vegan, dairy-free, nut-free healthy homemade mint chocolate chip ice cream.

Ingredients

2 hass medium-large avocados (about 11oz pitted, 2 cups cut into chunks)

1 medium banana

1/4 cup coconut butter (could use coconut oil)

2 tablespoons maple syrup (or honey or coconut nectar)

1 tablespoon peppermint extract

handful of fresh mint leaves (optional)

3-5 tablespoons chocolate chips (really how much you like)

Directions

Pit and scoop out avocados. Peel banana.

Place all ingredients except chocolate chips into Vita-mix or high powered blender.

Blend until smooth. Make sure it is well blended.

Place in large deep bowl.

Add in your chocolate chips. Stir them in.

Set bowl into freezer.

Stir every 30 minutes until desired texture is achieved. Ours took about 2 1/2 hours with stirring every 30 minutes.

30. My Raw Vinegret!!!!!!!!!!!!!!!

Grate raw beets+my raw kim chi+avocado+garlic+super food+apple cider vinegar. Delicious!

31.

raw vegan recipes

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