Tag Archives: raw recipes

Sunflower Seed Truffles

Really there are no words. Just try them and I promise you will make friends instantly. These truffles are so velvety and smooth with a hint of nutty undertones.

sunflower seed truffles two

Sunflower Seed Truffles

(makes 10)

Ingredients:

4 heaping T sunflower seed butter
3 T maple syrup, grade B
a glug of maple syrup (about oneish teaspoon)
3 T cocoa powder
2 t coconut oil, melted

cocoa powder, sifted (for coating)

Mix everything together.
Scoop chocolate, coat with cocoa.
Store in fridge.

*notes: these truffles came out soft, so I increased the coconut oil to help them set up more. If kept outside the fridge, they become very soft.

 

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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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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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Vanilla Almond Cookies

So you’ve made yourself some almond milk and you’ve got this leftover pulp, what are you gonna do?!?

Make vanilla almond cookies of course. These cookies are a perfect little teat.

 

almond meal cookies

Vanilla Almond Cookies

(adapted from here)

Makes 18-22 cookies

1 1/4 cups almond milk pulp
6-8 soaked and pitted medjool dates
1/4 cup + 2 tbsp almond or coconut flour (I used pecan flour)
1 vanilla bean, scraped, or 1 1/2 tsps vanilla extract
Dash sea salt

1. Mix all ingredients together in a food processor until the “dough” is the same texture and consistency of sugar cookie dough. You may need to add a little more flour, but start with the given amount.

2. You can use the dough in a cookie press or (since i dont own a cookie press), you can always roll them out or just form them into cookies.

3. Dehydrate the cookies at 115 degrees for 8 hours, flipping once through (if you dehydrate these overnight and don’t flip, it’s also fine).

Notes: these cookies would work well with some lavender or cinnamon. These are perfect for a tea party or (dipped in raw chocolate) a little fancy gift.

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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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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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Zucchini Pasta w/ Alfredo Sauce

Now I know what you’re thinking…raw Alfredo sauce?!? How can this be? Well my friend you will just have to try it and see. I had a friend over who was skeptical of the dish (she was concerned that she would not be full off of zucchini and a little sauce), but oh! she may have came as a skeptic, but left a believer!

Behold!

raw pasta alfredo sauce

 

Zucchini Pasta w/ Alfredo Sauce, fresh basil leaves, tomatoes

(serves 4 – 6)

 

3 Zucchini, spiralized
Fresh Basil, to taste
Mini Tomatoes, halved

Sauce:  (This sauce is a great base for lots of various spice combos)

2.5 C Cashews
1 T Lemon Juice
3 Cloves Garlic
1 t Fresh Thyme
1 t Sea Salt

 

Blend everything until a creamy sauce is formed.

 

Additions:

Garlic Salt

Red Pepper Flakes

Nutritional Yeast

Black Pepper

 

 

 

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Superfood Protein Bars

These superfood protein bars are sure to please! Eat for a super snack or apart of a healthy breakfast!

superfood protein bars

 

SUPERFOOD PROTEIN BARS

(makes 6 bars)

 

1/2 C Almonds

1/2 C Cashews

1/2 C Coconut, Shredded

15 Dates

3 T agave (honey, coconut nectar, etc)

Pinch of Salt

1 T Mesquite Powder

Handful of goji berries, cocoa nibs, and white mulberries

 

 

Process almonds and cashews together until a fine flour is formed.

Add everything else and process until a dough forms and it comes together.

Press dough into a square pan, refrigerate until set (about 1 – 2 hours)

Cut into bars, wrap.

 

*Can be left out at room temp, but better is refrigerated.

 

rawgranolabars02

 

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chocolate chia seed pudding

The perfect morning meal, raw vegan chocolate chia seed pudding!

Complete with gohi berries, blueberries, coconut, and chocolate! The health benefits are through the roof with antioxidants and natural energy!


chia seed pudding

Chocolate Chia Seed Pudding

serves (2-3)

 

¼ C Chia Seeds
1 C Almond Milk
2 T Cocoa Powder
1 t Agave
Pinch sea salt

 

Blend everything until smooth. Refrigerate overnight.

 

Top w/ cocoa nibs, shredded coconut, fresh fruit, goji berries, etc.

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