Tag Archives: raw food dessert

Carrot Cake

This cake is so fresh, Bugs Bunny would approve! The raw vegan carrot cake is a sure hit! Made complete with the vanilla orange cashew frosting!

raw vegan carrot cake

Carrot Cake with Vanilla Orange Cashew Frosting

(adapted from here)

(makes 1 – 8′ cake)

Carrot Cake:

3 cups carrots, peeled and chopped

1.5 cups of fresh dates (I used medjool)

1/2 cup of pecans

cinnamon

fresh slice of ginger

dash of turmeric

 

Vanilla Orange Cashew Frosting:

2 cups cashews, soaked

1 cup fresh dates (medjool)

a small stem of vanilla or vanilla paste

fresh squeezed juice from 4 oranges

zest of 1 orange

dash of nutmeg

water as needed

 

To make carrot cake:

Put everything in the food processor and process until the desired texture is reached. This took about 5-10 minutes for me because I wanted the texture to be cake like and have minimal carrot chunks. I then formed it into a cake, like so:

_MG_3342

Just put that in the fridge until your frosting is ready.

To make vanilla orange cashew frosting:

Blend everything is a blender until silky smooth. This make take several blends and you may need to add water to achieve that perfect texture.

Then, start decorating your cake. Top with pecans!

carrotcakesideview

Place in refrigerator until service.

carrotcake1

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Raspberry Chocolate Fudge Tart

Two of my favorite things combined in this dessert: fruit and chocolate (and raw goodness). This tart will blow your mind with 1. how simple it is and 2. how good it tastes. I made this tart impromptu for a vegan potluck. So…that means, my measurements are not quite exact, but I can give a rough estimate..

raspberry chocolate fudge tart

Raspberry Chocolate Fudge Tart

(Yields 1- 9″ tart)

Crust:

About 2 cups quick oats

3 medjool dates (cause thats all I had left)

1/4 – 1/2  C cacao powder

approx. 1/4 C maple syrup, grade B

pinch of sea salt

1 t vanilla extract

 

1. Process oats until it is flour-like.

2. Add everything else. Process until the mixture comes together. It should be able to stick together if you pick it up and squish it. If not, add more maple syrup until it does.

3. Line tart pan with plastic wrap or coconut oil to help release when its ready to serve, then just press the crust into the shell, like so:

raspberry chocolate fudge tart crust

 

Filling: 

1/2 C coconut oil, melted

2 t. vanilla extract

3/4 C maple syrup, grade b

1 C cacao powder

pinch of sea salt

 

1. Blend everything.

2. Pour into crust and then refrigerate until ready to eat.

raspberry chocolate fudge tart filling

To serve: 

Top with raspberries, remove from tart pan + enjoy!

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raw summer peach tart

#noms for sure!

Over the weekend I had the privilege to work with Sharon of Raw and Awesome to host a raw food meetup where we watched the documentary Simply Raw: Reversing Diabetes in 30 Days which took a group of 6 regular Americans from different ages and walks of life all suffering from diabetes (type 1 and 2) and sent them to a ranch for 30 days. During their time at the ranch the group was fed only raw food and encouraged to walk, take yoga, and be together. By the end of the 30 days 4 of them were off insulin completely, 1 went home early, and 1 was down to 1/6 of the insulin intake. The whole experience promoted the idea the of detoxing the whole body: mental, emotional, spiritual, and physical.

The idea of health is a whole body experience. When we chose to be healthy we need to remember that health is a state of mind. To be healthy in the spirit promotes health in the mind, which promotes health in the emotional and physical. It’s all connected!

And finally on to the food!!! Specifically this beauty below: Summer peach tart w/ cashew creme

 

rawpeachtart

Raw Summer Peach Tart w/ Cashew Creme

(makes 1 – 9″ tart)

(adapted from everyday raw desserts)

CRUST:

1 cup almonds
1/4 cashews
3 T honey
1 T coconut oil, melted
1/4 t salt
1/8 t vanilla bean paste
FILLING:

3 C cashews, soaked for 1 – 2 hours
1/2 C peeled and sliced peaches
1/4 C lemon juice, fresh
3/4 C honey
1 t vanilla bean paste
1 t cinnamon
1 t salt
3/4 C coconut oil, melted

 

Process almonds and cashews until it coarse. Add remaining ingredients and pulse until it comes together and then press into a tart pan with a removable bottom. (TIP: line the tart pan with plastic wrap or tin foil to guarantee that it will come out in one complete piece.) Store in fridge while you make the filling.

crust

For the filling, blend all ingredients EXCEPT COCONUT OIL until smooth. Add the coconut oil and blend until completely combined, do not overblend. Pour filling into shell and refrigerate.

peach tart filling

Top with fresh peaches.

Enjoy!

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Almond Matcha Cookies

the inspiration behind these cookies came from matcha powder that i found sitting on my shelf and i thought, “hmm…i want to use this, but how?” the answer came when there sitting next to the matcha was coconut, almonds, and cocoa nibs. how perfect, hence almond matcha cookies were born…oh yeah, they also have a little chocolate on the bottom (just how we like it).

Yes, these cookies are gluten-free, vegan, and raw so just eat them.

almond matcha cookies

Almond Matcha Cookies

(makes approx 2 dozen)

 

1 C Almond Meal

A little more than 1 C shredded coconut

1/2 t Maca Powder

2 T Matcha Powder

1/4 t Sea Salt

1/4 t Vanilla Bean Paste

3 T Coconut Oil

2.5 T Honey

1 T Coconut Crystals

1/4 t Ground Ginger

2 T Cocoa Nibs

 

1. Process almonds and coconut until you have a mealy like texture, then add the everything else EXCEPT the cocoa nibs.

2. Add cocoa nibs and pulse to keep a little crunch.

3. Optional, you can dip them in a little dark chocolate if you desire.

4. Let the cookies set up in the fridge for about 30 minutes. Store in fridge.

 

almond matcha cookies vegan raw

-> want more matcha goodness? try the dark chocolate matcha brownies (really you won’t be sorry).

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Raw Recipe: Avocado Key Lime “Cheesecake”

Summer came early with this little treat. For St.Patty’s day I made an avocado key lime “cheesecake” with an almond crust. Its completely raw/vegan/gluten-free, but not taste free! This baby is tangy and creamy, crunchy and not-too-sweet.

avocado cheesecake pie

Avocado Key Lime “Cheesecake” w/ Almond Crust

(makes  1 -9″ pie)

Crust:

2/3 cup raw almonds
1/4 cup shredded coconut
pinch salt
4 dates, pitted
2 teaspoon melted coconut oil
1-2 T agave nectar

1. Process almonds into crumb, add coconut and salt. process until a flour-like.

2. Add dates and coconut oil, then add agave nectar until crust starts to come together. You dont want it to completely come together in the processor or else it will be too sticky and too sweet.

 

Filling:

2 medium/large avocados
6 tablespoons agave nectar
1/2 cup lime juice
1 teaspoon pure vanilla (I also added a splash of almond extract)
1/3 C melted coconut oil
lime zest, to taste

1. Blend everything together until creamy and smooth.

2. Pour over crust. Freeze for a few hours (if you can wait that long).

Top w/ lime zest.

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pumpkin pie tart

Pumpkin season is still upon us and it’s time to try a fresh take on an old classic…that right, pumpkin pie in mini form. These pumpkin pie tarts are surprisingly light and very bright, the flavors are pronounced and very fresh.

raw vegan pumpkin pie tart

Pumpkin Pie Tart

(makes about 6 tarts or 1 9′ pumpkin pie)

 

Crust:

1/4 C Raw Sunflower Seeds

1 3/4 C Pumpkin Seeds, dehydrated

1/2 t. Sea Salt

1 C Medjol Dates

 

Process the sunflower seeds into a fine powder.

Add the pumpkin seeds, and salt until a meal forms. Add the dates slowly and process until the mix comes together.

If using tart shells – *make sure to line the tart shells with plastic wrap first, this will help to pop them out later with ease.

Freeze shells while you are making the filling.

 

Filling:

1 Can of Organic Pumpkin

2 t Pumpkin Pie Spice

1 t Cinnamon

Handful Raw Cashews (thickens the filling up)

2 – 3 Medjol Date Paste (agave nectar and grade b maple syrup will also work, but                  the filling will be more loose)

 

To make date paste: process dates until they form a paste (yes, it’s that easy)

 

Blend pumpkin, spices, and cashews together. Add the date paste and blend until the mix is thicker.

For less sweet, only add 1 or 2 dates.

Pour the filling in the shells and refrigerate about 1 hour.

 

Garnish with shredded coconut & enjoy!

 

 

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Fresh Fruit Tart for Two

This is definitely more of a summer favorite, but it’s a nice change of pace from pumpkin everything. This easily makes enough for two people (aww) or one person if you are selfish and very hungry.

raw food tart

 

Fresh Fruit Tart for Two

Start with a 3 5/8” ring mold.

Crust:

1/2 C Almonds

Pinch of Salt

3 Medjool Dates

Start by processing the almonds into a fine crumb, add the salt and the dates and process until the mixture comes together. Take the mixture and form into a ball, making sure everything is mixed together. Press the dough ball into the ring mold and shape.

Refrigerate or freeze while the filling is being made.

Filling:

1 C Young Coconut Meat

3/4 C Raw Cashews, Soaked

1/4 C Coconut Oil, Melted

1 Vanilla Bean, scraped

1/2 T. Lemon Juice

¼ C Raw Honey

Blend all of the ingredients together. If the mixture becomes unwilling to blend, start by adding 1 T of water at a time until a custard texture is formed.

Pour the filling into the shell.

Freeze for 45 minutes.

Top with fresh fruit.

Enjoy!

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raw oreos

Who doesn’t love an oreo? Even better, who doesn’t love a raw oreo? Once a child-hood staple, now turned raw! I love it.

 

raw oreo

 

RAW OREOS

(adapted from Chocolate Covered Katie)

Makes 30-34 sandwich cookies

 

Cookie:

1 c Almonds

1 and 1/3 C Dates (I used Medjol

1/8 t Vanilla Bean (or 1 t vanilla extract)

1/8 tsp plus  1/16 tsp Salt

3 T Cocoa Powder

 

Filling:

1 c Coconut Butter

1/4 c Cashews

1/4 C Coconut Almond Milk

3 T xylitol

I made a coconut butter from processing shredded coconut and then added some cashews, coconut almond milk, and xylitol for sweetness and blended everything up. It may be easier to blend the cashews and coconut almond milk with the xylitol first and then adding the coconut butter.

The filling was more of an experiment in flavor and consistency. It can be made sweeter and more basic by just using the coconut butter for the filling. Next time I recommend using a little vanilla bean to really make the flavor stand out.

 

Directions:

Combine first 5 ingredients in a food processor, and process until the dates are completely broken up.  Transfer the dough to a ziploc-type bag, seal, and smush it into one tight ball. Then roll out onto a sheet of wax or parchment paper, and use cookie cutters to make circles Fridge or freeze the circles for a few minutes, so they’re firmer and therefore easier to frost. Once firm, spread the filling on 1/2 the circles and then top with remaining circles.

 

Happy eating!

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Chocolate Mousse

chocolate mousse

Chocolate Mousse

…yes, it’s raw!

 

(Serves 2)

2 Avocados

3.5 T Cocoa Powder

2.5 T Honey

Process until smooth consistency. Freeze to chill, serve.

 

..Well that was easy.

 

 

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oatmeal raisin cookies

oatmeal raisin cookie

A fresh new spin on a childhood classic.

Oatmeal Raisin Cookies

(makes 10 mini cookies)
½ C Raw Oats
¼ C Oat Flour
¼ C Apple Puree
1/8 C Coconut Oil
1 T Agave
¼ C Raisins

Pinch of cinnamon, nutmeg, and ground cloves.
Process apple with skins until sauce-like consistency. Combine everything together, mix well.
Dehydrate at 145 for 45 mins, and then lower to 115 for 6 – 7 hours.

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