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8 Sweet Vegan & Raw Food Delicacies: Provide healthy dessert options made with natural sweeteners and whole food ingredients.

Include recipes for:

  1. raw vegan brownies
  2. easy energy bite
  3. chia seed pudding
  4. cheesecake lime
  5. cheesecake chocoalte
  6. cheesecake berries
  7. bonbons
  8. chocolate bars

1. raw vegan brownies

Choc walnut brownie

1 c raw-walnuts + 1 c (packed) pitted soft dates + 2 T cacao powder + 1T coconut oil + little pinch of Himalayan salt

  • step one: food process nuts until the nuts are finely ground.
  • step two: add the cacao and salt. Pulse to combine.
  • step three: add the dates few or one at a time.
  • step four: cover and freeze.
  • Cut after in squares.

What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates). When the brownie layer feels too crumbly drizzle with a little extra melted coconut oil if added moisture is necessary.

Spread a thick even layer into a square baking pan / Press into an 8×8″ baking dish, which was lined with parchment paper. Cover. Put this in the freezer to harden (1+ hrs or overnight).

While it's hardening prepare the coating.

Chocolate frosting > 1 medium avocado, peeled and pitted + 6 t cocoa powder + ¼ cup sweetener + 1 t vanilla + 1 pinch H-salt. Frost with chocolate avocado frosting, if desired. Freeze until firm enough to cut into squares, about 1 hour.

 

2. easy energy bite

step one: dates, cut open and remove seed

step two: take a teaspoon hard coconut oil and place inside date

step three: add a bit of vanilla powder

step four: place a walnut on top

3. chia seed pudding

step one: chia seeds The most common ration is a 1:4 ratio of chia seeds to plant-based milk. This means 1/4 cup chia seeds to 1 cup plant-based milk. Start with 3 tablespoons to 1 cup of plant-based milk.

step two: mix well with a fork or mixer

step three: add sweetener, such as maple syrup, stevia, agave nectar, xilitol.  

step four: add topping can be any freuit, berries, chocolate grated (100%), mulberries, coconut chips, lime zest, etc.

step five: cover & cool over night

4. cheesecake lime

Ingredients

  • ½ cup of almonds
  • 2 tablespoons desiccated coconut
  • ¾ cup dates
  • 1.5 cup cashews, soaked
  • 2 tablespoons coconut oil, melted
  • ½ cup coconut milk
  • ½ cup fresh lime juice
  • Zest of one lime
  • 2 tablespoons of maple syrup

step one: Soak cashews in cold water for at least 8 hours but overnight is best

step two: Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor

step three: Add almonds and desiccated coconut to the food processor along with the dates and pulse into a fine grain

step four: Press the mixture into an 8 inch springform pan or smaller individual tins like you see in the picture. Push down firmly until it is well compacted and even. Put in the fridge to set. This can be made the day before

step five: Add soaked cashews to the food processor along with lime juice, lime zest, coconut oil, coconut milk and maple syrup and blend well until the mixture is smooth and creamy, scraping down the sides as needed.

step six: Pour mixture onto the base, spread evenly and sprinkle with lime zest

step seven: Store in the freezer and take out 30 minutes before serving

5. cheesecake chocolate

Chocolate Crust ingredients:

  • 2 cups pecans
  • 4 tbsp cacao or cocoa powder
  • 4 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 2 tsp vanilla extract
  • pinch of salt

Chocolate Cheesecake ingredients:

  • 2 cups cashews
  • 2 small zucchini, cleaned, peeled, cut into large pieces
  • 1/3 cup cacao powder
  • 4 tbsp coconut oil, melted
  • 2 tbsp lemon juice or apple cider vinegar
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • pinch of salt

Chocolate Ganache ingredients:

  • 1 cup vegan chocolate chips
  • 2/3 cup coconut cream or milk

 

step one: Crust: Place all crust ingredients into a blender or processor and run until well combined.

step two: Put the crust in a 6" or 8" baking dish and line with parchment paper or plastic wrap. Spray the baking dish with non stick cooking spray first so the paper doesn't slide everywhere. Press crust down evenly. Pop in the fridge while you make the filling. 

step three: Filling: Place all cheesecake ingredients into a blender and run until smooth and creamy.

step four: Pour the filling on top of the chocolate crust and smooth down the top with a spatula. 

    step five: Chocolate Ganache: warm softly coconut cream or milk on stove until just at a boil. Pour over chocolate chips and let sit 2 minutes. Whisk until super creamy and well combined then pour it over the chocolate cheesecake and smooth it out with a spatula. 

    step five: Place entire cheesecake in the freezer and let it set for 3 hours or overnight preferably.

    step six: When ready to serve, run a knife under hot water and slice into bars. 

     

    6. cheesecake: berries

    Ingredients:

    base

    • 1 cup walnuts soaked overnight, drained, rinsed well and left to dry on a kitchen towel or even in the sun, low temp oven
    • 1 cup pitted medjoul dates
    • 1 T water (if needed if the walnuts are still wet you probably won´t need much

    filling:

    • 1½ cups cashews (soaked for 15 mins in boiling water or soak overnight)
    • 1 can (400g)  organic coconut cream
    • ½ cup cacao butter or coconut oil
    • Juice 1 of lemon
    • 2 t vanilla extract
    • ½ cup frozen blueberries (fresh also work)
    • ⅓ cup maple syrup

    step one: crust: food process the walnuts until they form a rough crumb, add dates and process again, add water if mixture is not sticky enough.

    step two: once sticky press down evenly on to the base of a round 20 cm cake tin.

    step three: filling, begin by melting down cacao butter or coconut oil in bowl in a saucepan with water (au bain marie) over low heat until liquid.

    step four: add melted cacao butter and all the remaining filling ingredients to a food processor or blender and blend until smooth. step five: pour mixture over base, cover with a plate and set in freezer for about 4 hours or overnight.

    step six: Once set decorate with extra blueberries.

    Once set it can be stored in the fridge for up to 1 week or stored in the freezer for 6 + months. The texture is nicest from the fridge so I recommend defrosting in the fridge before eating.

     

    7. bonbons

    step one: melt au bain marie (see recipe 6) cacao butter + a T coconut oil 

    step two: add xilitol, agave syrup, honey or other sweetener of choice to taste

    step three: add nuts, dried fruits

    step four: put mixture in icecube trays and freeze

    thats it experiment 

    add vanilla, and superfoods like lucuma, spirulina, baobab, berry powder etc

     

    8. chocolate bars

    invest in molds for cacao bars (Amazon)

    step one: melt high quality 100% chocolate bars au bain marie

    step two: add agave- or mapple syrup to taste 

    step three: mix in nuts-seeds-dried fruits-vanilla 

    step four: stir mixture well with a wooden spoon 

    step five: add this in your chocolate mold and freeze