• 26Nov

    http://www.onegreenplanet.org/tag/raw-vegan-dessert-recipes/

    Like this one!

    Make Your Own Nutella (Naturalla)

    This Recipe is :

    Dairy FreeRaw VeganVegan

    Ingredients

    • 1 cup roasted hazelnuts
    • 1/2 cup of your favorite oil (here I mixed walnut oil and coconut oil)
    • 1/2 cup coconut sugar
    • 1/2 cup cacao
    • 1/2 cup coconut milk
    • 1 pinch unrefined sea salt
    • Cinnamon
    • Vanilla

    Preparation

    1. Blend everything in your high speed blender until well combined and creamy.
    2. Add more oil if you’d like something creamier or add more milk as needed if you’d like something more liquid.
    3. and
    4. These chocolate truffles are not only easy to make but also taste delicious. They are vegan and super healthy.
      Give it a try, you won’t regret… or maybe you will. Yes, they are that good!

      Chocolate Truffles That Tastes Like Nutella [Vegan]

      This Recipe is :

      Dairy FreeRaw VeganVegan

      Ingredients

      • 1 cup desiccated coconut
      • 1 cup almond meal
      • 1/2 tablespoon maca powder
      • 1/2 tablespoon xylitol (you can replace by coconut sugar or your favorite alternative)
      • 1/2 cup melted coconut oil
      • 1/4 cup coconut cream
      • 2 tablespoons of your own Nutella or  just some cacao powder
      • Cinnamon
      • Vanilla

      Preparation

      1. Blend your almond meal and desiccated coconut in your high speed blender to make sure they are both pretty mealy.
      2. Then pour that in a mixing bowl and add all other ingredients. Mix with a spoon until well combined.
      3. Place the mixture in the freezer to set.
      4. While in the freezer, you can prepare some chocolate sauce for coating by mixing about 3 tablespoons of melted coconut oil, 1/2 tablespoon of your fav sweetener and 1 tablespoon cacao in a mug. Mix well and set aside.
      5. Then take your mixture from the freezer and make some balls with the palm of your hands.
      6. Drop them in chocolate with a spoon and place them on a plate or some baking paper.
      7. Place in the fridge for about one hour and finish by sprinkling some cinnamon powder and / or coconut sugar on top.

     

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  • 18Feb
    Chocolate rawbits

    http://www.adashofcompassion.com/2011/04/rawbits/

    Chocolate rawbits

    Ingredients

    Rawbits:
      • 1 1/2 cups almond meal
      • 3/4 cup coconut flakes, ground
      • 1/3 cup flax meal
      • 1/2 cup raw cacao powder
      • 1/2 tsp vanilla powder (or seeds of 1 vanilla bean)
      • 1/2 tsp ground cinnamon
      • 1/4 tsp sea salt
      • 1/2 cup pure maple syrup
      • 1/4 cup chopped dates, soaked until soft
      • 3 tbsp Irish moss paste (see instructions here)
    Chocolate glaze:
    • 3 tbsp coconut oil, melted
    • 3 tbsp pure maple syrup
    • 1 tbsp raw cacao powder, sifted

    Instructions

    Rawbits:
      1. In a food processor, pulse the almond meal, ground coconut, flax meal, cacao powder, vanilla powder, cinnamon and salt to combine.
      2. Add the maple syrup, chopped dates and Irish moss and process until the mixture forms into sticky dough. Put the mixture in the fridge for about 20 minutes to allow it to firm up.
      3. Remove the dough from the fridge and roll small balls with your hands, about 1 tablespoon each. Place the balls on a dehydrator tray and dehydrate overnight. The balls should be slightly firm on the outside and no longer sticky.
      4. Dip the balls in the chocolate glaze and place on a cookie sheet covered with parchment paper. Refrigerate for about an hour to dry. Store rawbits in a covered container in the fridge.
    Chocolate glaze:
    1. Whisk together all ingredients in a small bowl. Keep at room temperature until ready to use.
  • 13Oct

    Dates and lemon, combined with nuts, makes an amazing, good-for-you, caramel apple taste.
    Dip sweet apple chunks in dates and roll them in nuts.
    On youtube – http://www.youtube.com/watch?v=CTSnvDPBS1g

    Caramel ApplesDip!
    6 organic apples, cut into bite-size pieces
    2 cups dates soaked in 1 cup water
    2 tablespoons raw tahini
    1 teaspoon vanilla extract
    1 tiny pinch Himalayan crystal salt
    - juice of 1/2 lemon
    2 cups walnuts, almonds, pecans, hazelnuts or other nut of your choice

    Pulse the nuts in a food processor and transfer to a bowl..
    In a food processor, blend until smooth, the soaked dates,tahini, vanilla and salt.
    Put the date paste in a bowl. Dip each apple slice. Swirl in nuts. Chill in the refrigerator. Enjoy!

  • 27Aug

    on youtube-
    Butterfinger Bites

    Stir together in a bowl:
    1/3 c. almond butter (or peanut butter)
    1/3 c. coconut oil
    1/3 c. coconut nectar, agave nectar, honey or other raw sweetener
    1 T. yacon syrup
    1 T. coconut crystals or raw sugar
    1 tsp. flax soaked in 1 T.water for 10 minutes
    dash salt.

    Oil an ice cube tray with olive oil. Pour in the batter and freeze for 10 minutes. Go around each cube with a knife to make a space for the chocolate
    syrup.

    Chocolate syrup – melt in a double boiler:
    1/3 c. cacao butter or coconut oil
    1/3 c. honey
    1 T. cacao powder or carob powder, or a mixture
    dash salt

    Pour over butterfinger bites and freeze again. Separate each candy with a knife.

  • 23Jul

    Raw Vegan Cinnamon Rolls
    on youtube-

    Delicious, healthy, quick, gluten free, and requires no cooking!

    Dough:

    2 cups walnuts (or almonds). Soak and dehydrate, if desired, for 24 hours, for a nuttier-crunchier taste
    2 cups pitted dates, soaked, use some of the soak water until you get the dough consistency
    pinch Celtic or Himalayan Crystal salt

    Filling
    2 T coconut oil
    2 T. raw coconut crystals
    ~2 T. cinnamon

    Directions:
    Puree the nuts, dates and salt in a food processor, adding just enough of the soak water to make a dough. Dust a cutting board with ground oats and cinnamon powder and press the dough into the powders making an rectangular shape. Pat down.Spread the coconut oil over the nut dough and sprinkle with coconut crystals and cinnamon. Roll it up and slice with a serrated knife. Warm in the dehydrator at 104 degrees for 4 hours, and top with cashew frosting, if desired. Store in the refrigerator. If you freeze your rolls, they will keep for months.
    Frosting
    1/2 c. coconut oil
    1/4 c. raw honey
    1/4 c. lemon juice
    some of the rind
    Blend.

  • 16Jul

    On Youtube-

    Shave and melt:
    1 c. cacao butter with
    6 T. raw honey

    Stir in:
    6 hpg. T raw cacao powder (I mix mine with carob powder).
    2 T. lucuma powder (optional)
    dash Himalayan Crystal Salt
    10-15 drops peppermint extract or Essential Oil
    Drop by teaspoonfuls onto waxed paper. Freeze for 10 minutes. Out of this world!

  • 16Dec

    Fwd: Happy Christmas! 13 New Recipes For You For Special Occasions!

    ———- Forwarded message ———-
    From: Raw Pleasure

    In This Newsletter you will:
    Be amazed and delighted with our Christmas Recipes that we’ve created, tested, eaten and filmed just for you! Each recipe has a video to go with it with the exception being the pudding which is a recipe kindly donated by Kitz Living Foods. Each recipe is fairly easy to make, some more so than others.

    We’re so happy to be able to give you this gift for Christmas! Enjoy, be merry, have a happy Christmas and best wishes for 2011 and beyond!

    (If you don’t celebrate Christmas you can use these recipes at any time and we wish you a happy holiday season instead!)

    CaramElle
    This delicious recipe can be halved or doubled! We like to make a large batch though because we love it and love to share this with our guests and surprise them with it’s raw goodness.

    For the full recipe with video: CaramElle link: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=239&Itemid=100032

    Candied Pecans
    Yummo! We’ve made a really large batch of these so that we can use them as garnishes as well as having a bowl out on Christmas day so I can eat them all. Oops! I mean so WE can eat them all. Obviously. No really, I meant it…

    To view the full recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=237&Itemid=100032

    Chocolate Almonds
    I used to looooove chocolate almonds as a child! Mum bought them once per year, at Christmas, and all four of us were crazy about them! These are made with activated nuts with a very thin layer of chocolate. They’re delicious!

    http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=234&Itemid=100032

    for the full recipe

    Santa Balls
    Nibbles were always everywhere on Christmas Day for us and it seems to be something that we are carrying on with! Quick and simple to make and can also be made days in advance leaving you more family time on your Christmas Day.

    To view the full recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=236&Itemid=100032

    Drinks
    Kombucha Mocktails
    Kombucha is new to our home and we’ve rapidly grown to love it! Even our daughter likes it when it’s brewed with apple and ginger so yay! This kombucha was brewed with an organic white tea from www.healingconcepts.com.au

    . The tea was brewed in hot but not boiling water so it didn’t go bitter and the kombucha brewed for around 6 days.

    The results of these ferments was wonderful! Each tasted different, yet the same.

    For the recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=240&Itemid=100032

    Entree
    Salad with Phenomenal Dressing
    We love salad. It’s fresh, colourful, loaded with nutrition and lovely enzymes and therefore a great start to your meal. You could also have this as a main alongside the Simply The Best Nutloaf. That would be gorgeous! The Phenomenal dressing can be made a day in advance.

    To view the full recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=238&Itemid=100032

    Beeeoootiful Beetroot
    I love beetroot in a salad. I thank goodness that I learned to do it fermented! It adds a wonderful dimension to the salad and is pretty too!

    http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=235&Itemid=100032

    Main
    Simply The Best Nut Loaf With Mushroom Gravy
    A delicious nut loaf that everyone will enjoy. It’s simply the best nut loaf ever to come out of our kitchen hence the name! A mellow gravy of mushrooms goes so well with it!

    For the full recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=242&Itemid=100032

    Vegetable Medley
    It’s surprising to me that here in Australia many families still have hot lunches on in the middle of summer even though it’s stinking hot! Obviously being raw foodies we won’t be doing that! However we can help solve this problem by offering this lovely warmed vegetable dish…

    For the full recipe with video: http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=241&Itemid=100032

    Dessert!
    Kitz Christmas Pudding
    I tried and tried to make you a pudding. I went blue in the face with frustration after recipe after recipe failed and then epic failed! So I was delighted when one of my friends, suppliers, favourite people in the world put a Christmas Pudding on her blog that was super easy to make (I had success!), super easy to eat and super yummy as well.

    http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=244&Itemid=100032

  • 26Nov

    I made these for my birthday, yesterday! And they are outstanding. The cupcake part was as expected, and the frosting was truly delicious!
    A take off on Ani Phyo’s Cupcakes from her book,”Ani’s Raw Food Desserts.” Thanks, Ani!

    Frosting:
    1/2 c. almond milk
    1/2 c. liquid coconut oil
    2 1/2 tsp. peppermint extract
    Blend in a blender until smooth. Add:
    3 T. raw agave or honey
    1/4 tsp. Spirulina powder, to make the frosting green. (Optional)
    pinch of Irish moss, to help thicken. (optional. The coconut oil will do the job.)
    Place in the freezer to thicken.

    Cupcakes: (soak your dates for 10 minutes. Reserve the water.)
    1 1/4 c. almonds or walnuts
    1/2 c. cacao or carob powder
    1/8 tsp. salt
    Process in food processor until it’s small uniform bits. Add
    1/2 c. cacao nibs
    Pulse to mix.
    1 c. dates with the water it’s been soaked in.
    Process until the mixture is crumbly and sticky. Press into your 12 cupcake liners, each about 1/3 full. Pat down with your fingers. Place the muffin pan in the fridge or freezer and chill for 1 hour, or until firm.when they’re solid, frost with cold frosting.
    Frosted cupcakes will keep for a week in the fridge; unfrosted will keep for several weeks.
    1/3 c. vanilla almond milkd

  • 09Oct

    Caramel Apples
    6 organic apples
    2 cups dates soaked in 1 cup water, and mashed down
    2 tablespoons raw tahini
    1 teaspoon vanilla extract
    1 tiny pinch Celtic salt
    - juice of 1/2 lemon
    2 cups walnuts, almonds, hazelnuts or other nut of your choice

    Pulse the nuts in a food processor and transfer to a bowl.
    Poke a chopstick through 6 apples.
    In a food processor, blend till smooth, the soaked dates,tahini, vanilla and salt.
    Using a butter knife, apply the date paste to each apple. Swirl in nuts. Chill in the refrigerator. Enjoy!

  • 04Sep

    http://www.care2.com/greenliving/5-minute-dairy-free-vanilla-ice-cream.html

    Michelle Schoffro Cook
    5-Minute Dairy-Free Ice Cream
    posted by Michelle Schoffro Cook Sep 3, 2010 4:11 pm
    This is the fastest, easiest, and most nutritious ice cream you can make. What’s more, not only does it taste great, you don’t need an ice cream machine to make this yummy treat. As long as you have a fairly high-powered blender, you can enjoy this soft-serve dessert.

    2/3 cup raw, unsalted Brazil nuts

    2/3 cup fresh medjool dates, pitted (about 8 dates, more if you prefer a sweeter ice cream)

    1/2 cup water

    2 tsp pure vanilla extract

    20 medium-sized ice cubes

    1. Blend the Brazil nuts, dates, water, and vanilla together until smooth.

    2. Add the ice cubes and blend until smooth.

    Serve immediately.

    Options: add fresh strawberries or blueberries for a real treat.
    ***********************************************
    Recipe #2

    http://www.thefunplace.com/recipes/00588.html

    The F.U.N. Place Recipe Box Archives
    Ziplock Ice Cream

    * 1/2 cup milk (doesn’t matter what kind, use almond milk)
    * 1 Tablespoon raw sugar
    * 1/4 teaspoon vanilla or other flavor

    1. Add ingredients to pint size ziplock bag and zip shut.
    2. Place that bag in larger ziplock bag.
    3. Add ice to fill bag 1/2 way and 6 Tablespoons of salt.
    4. Zip that one shut and shake, turn, toss, and mix the bag. In about 5-10 minutes you will have cold hands and yummy ice cream.

    Do not double recipe!! Kids may want to use mittens to do this!

    Have fun! :~)

    NOTE: You may need to put an additional large ziploc bag over the one containing the salt and ice since they tend to spring leaks once you get into the shaking it up.

    Posted by Prd2BMom on April 26, 1999

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