CHOCOLATE AND SALTED CARAMEL CAKE (RAW) (source here) Ingredients Cake 3 cups raw almonds 1/2 cup cacao powder 1/2 tsp raw sea salt 15 medjool dates, pitted 3-4 tbsp raw nut milk Cashew cream frosting 5 medjool dates, pitted 1 1/2 c. raw cashews, soaked overnight 1/2 vanilla bean, split and scraped 1/4 tsp raw sea salt Line the bottom of three 4” spring form pans with parchment paper; set aside. In a food processor fitted with the S blade, blend the almonds, cacao powder and salt until the mixture resembles a fine meal; about 1-2 minutes. Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough. Divide the dough evenly between the prepared pans and press; chill in freezer for 45-60 minutes. Place the dates in a small bowl and cover with water; soak for 10-15 minutes. In the container of a high powered blender, such as a Vitmix, blend the soaked cashews, vanilla bean and sea salt for 1-2 minutes. Add the soaked dates and blend until extremely smooth; about 2 minutes. You can continue mixing for several minutes if you want the frosting to be ‘whipped’. Transfer frosting to a small, air tight container and refrigerate until ready to use. If you’re going to refrigerate if for a few days, I suggest adding 1/2 teaspoon of lemon juice, to help preserve the frosting. To assemble the cake, carefully remove the cake layers from the pans. Place one layer in the middle of a cake stand (or plate) and smother, generously, with frosting. Add the remaining layers and do the same. Transfer to freezer for 45 minutes, so the cashew cream hardens; this will make it easier for you to ice the entire cake. Smooth remaining frosting onto the cake. Serve immideately or transfer to an air tight container and store in the freezer for up for 2 weeks. Yield: 1 4” triple layer cake

CHOCOLATE AND SALTED CARAMEL CAKE (RAW)

(source here)

Ingredients

Cake

  • 3 cups raw almonds
  • 1/2 cup cacao powder
  • 1/2 tsp raw sea salt
  • 15 medjool dates, pitted
  • 3-4 tbsp raw nut milk

Cashew cream frosting

  • 5 medjool dates, pitted
  • 1 1/2 c. raw cashews, soaked overnight
  • 1/2 vanilla bean, split and scraped
  • 1/4 tsp raw sea salt

Line the bottom of three 4” spring form pans with parchment paper; set aside. In a food processor fitted with the S blade, blend the almonds, cacao powder and salt until the mixture resembles a fine meal; about 1-2 minutes. Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough. Divide the dough evenly between the prepared pans and press; chill in freezer for 45-60 minutes.

Place the dates in a small bowl and cover with water; soak for 10-15 minutes. In the container of a high powered blender, such as a Vitmix, blend the soaked cashews, vanilla bean and sea salt for 1-2 minutes. Add the soaked dates and blend until extremely smooth; about 2 minutes. You can continue mixing for several minutes if you want the frosting to be ‘whipped’. Transfer frosting to a small, air tight container and refrigerate until ready to use. If you’re going to refrigerate if for a few days, I suggest adding 1/2 teaspoon of lemon juice, to help preserve the frosting.

To assemble the cake, carefully remove the cake layers from the pans. Place one layer in the middle of a cake stand (or plate) and smother, generously, with frosting. Add the remaining layers and do the same. Transfer to freezer for 45 minutes, so the cashew cream hardens; this will make it easier for you to ice the entire cake. Smooth remaining frosting onto the cake. Serve immideately or transfer to an air tight container and store in the freezer for up for 2 weeks.

Yield: 1 4” triple layer cake

(Source: findvegan)

10 months ago  117 notes View high resolution

Raw Vegan Carrot Cake (source here) Ingredients: 2 C oat flour (made by processing rolled oats in a blender) 2 C pulp from 6-8 juiced carrots 1/4 tsp salt 2 C dates finely chopped or ground 1 C nuts chopped 2 tsp vanilla 3 TBsp honey Other things I added in: extra salt to taste extra honey or agave to taste lots of raisins lots of cinnamon!  (how could a carrot cake recipe NOT have cinnamon??) 1/2 C extra nuts 2 TBSp coconut oil Cream Cheese Frosting: 2 cups cashews, soaked (raw) 2 tablespoons lemon juice 2 tablespoons dates, soaked 1 tablespoon coconut butter 1 teaspoon vanilla extract (or half a vanilla bean) 1/4 teaspoon salt Directions: For Cake: Mix all the ingredients together well.  Knead and form into 2 rolls for slicing or layers for a cake.  Make one layer of a cake & cover with frosting.  Place second cake layer on top and cover whole cake with frosting. For Frosting: Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).

Raw Vegan Carrot Cake


(source here)

Ingredients:

  • 2 C oat flour (made by processing rolled oats in a blender)
  • 2 C pulp from 6-8 juiced carrots
  • 1/4 tsp salt
  • 2 C dates finely chopped or ground
  • 1 C nuts chopped
  • 2 tsp vanilla
  • 3 TBsp honey

Other things I added in:

  • extra salt to taste
  • extra honey or agave to taste
  • lots of raisins
  • lots of cinnamon!  (how could a carrot cake recipe NOT have cinnamon??)
  • 1/2 C extra nuts
  • 2 TBSp coconut oil

Cream Cheese Frosting:

  • 2 cups cashews, soaked (raw)
  • 2 tablespoons lemon juice
  • 2 tablespoons dates, soaked
  • 1 tablespoon coconut butter
  • 1 teaspoon vanilla extract (or half a vanilla bean)
  • 1/4 teaspoon salt

Directions:

For Cake:

Mix all the ingredients together well.  Knead and form into 2 rolls for slicing or layers for a cake.  Make one layer of a cake & cover with frosting.  Place second cake layer on top and cover whole cake with frosting.

For Frosting:

Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).

1 year ago  122 notes View high resolution

Chocolate Rasberry Cake (source here) For the base 1/4 cup oat flour* 1/2 cup cashew flour** 2 tablespoons cacao powder 2 tablespoons maple syrup 1/2 teaspoon vanilla extract 3 tablespoons water 1 teaspoon lemon juice Pinch salt 1 small pack of raspberries for the centre of the cake. For the mousse 1 cup cashews 1/4 cup coconut oil 1/4 cup cacao powder 1/4 cup + 2 tablespoons maple syrup 1/2 cup water 1 tablespoon fresh ginger 1/2 teaspoon ground ginger 1 teaspoon lemon juice 2 teaspoons tamari/shoyu Pinch salt For the decoration (optional) 1/2 cup raspberries 1 tablespoon maple syrup 1 teaspoon lemon juice *Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vita-Mix. **Cashew flour is made by grinding cashews in a food processor until they turn to crumbs. You don’t need it as fine as the oat flour. Method - In a large bowl: mix all the base ingredients, thoroughly. - Place a metal ring***, approximately 3″ (7cm) wide and at least 2″ (5cm) tall, on a dehydrator tray and non-stick dehydrator sheet. Dividing the mixture into 4, place one part into the bottom of the metal ring and spread evenly. Repeat this until you have 4 bases. - Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing them to dry for a further 8 hours. - Blend all mousse ingredients in a high speed blender until smooth and set aside. - Take your bases and place the metal ring back over one of them. I like to line the inside of the ring with non-stick paper; I find this aids in the removal of the ring at the end. - Arrange some raspberries at the bottom of the ring, covering the whole of the base. You can then cover them with one quarter of the mousse. - Repeat this with the other bases. This can be done using another 3 metal rings; or you can leave the cake you have just done in the freezer for a few minutes, by which time it will be firm enough to remove the metal ring. - You can decorate the cakes however you like, but for the decoration in the picture I blended all the decoration ingredients, and used a spoon to drizzle that mixture onto a Paraflexx sheet. I then dehydrated it for 24 hours at 115 degrees F on the sheet, and a further 24 hours without, until crispy. - Instead of doing that, to save time, you can just top with more raspberries and a dusting of cacao powder. *** The metals rings I used can be bought from most cook shops in a variety of sizes.

Chocolate Rasberry Cake

(source here)

For the base

  • 1/4 cup oat flour*
  • 1/2 cup cashew flour**
  • 2 tablespoons cacao powder
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons water
  • 1 teaspoon lemon juice
  • Pinch salt
  • 1 small pack of raspberries for the centre of the cake.

For the mousse

  • 1 cup cashews
  • 1/4 cup coconut oil
  • 1/4 cup cacao powder
  • 1/4 cup + 2 tablespoons maple syrup
  • 1/2 cup water
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon ground ginger
  • 1 teaspoon lemon juice
  • 2 teaspoons tamari/shoyu
  • Pinch salt

For the decoration (optional)

  • 1/2 cup raspberries
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice

*Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vita-Mix.

**Cashew flour is made by grinding cashews in a food processor until they turn to crumbs. You don’t need it as fine as the oat flour.

Method

- In a large bowl: mix all the base ingredients, thoroughly.

- Place a metal ring***, approximately 3″ (7cm) wide and at least 2″ (5cm) tall, on a dehydrator tray and non-stick dehydrator sheet. Dividing the mixture into 4, place one part into the bottom of the metal ring and spread evenly. Repeat this until you have 4 bases.

- Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing them to dry for a further 8 hours.

- Blend all mousse ingredients in a high speed blender until smooth and set aside.

- Take your bases and place the metal ring back over one of them. I like to line the inside of the ring with non-stick paper; I find this aids in the removal of the ring at the end.

- Arrange some raspberries at the bottom of the ring, covering the whole of the base. You can then cover them with one quarter of the mousse.

- Repeat this with the other bases. This can be done using another 3 metal rings; or you can leave the cake you have just done in the freezer for a few minutes, by which time it will be firm enough to remove the metal ring.

- You can decorate the cakes however you like, but for the decoration in the picture I blended all the decoration ingredients, and used a spoon to drizzle that mixture onto a Paraflexx sheet. I then dehydrated it for 24 hours at 115 degrees F on the sheet, and a further 24 hours without, until crispy.

- Instead of doing that, to save time, you can just top with more raspberries and a dusting of cacao powder.

*** The metals rings I used can be bought from most cook shops in a variety of sizes.

1 year ago  43 notes

Raw Cheesecake Recipe  (source here) Crust ingredients: 1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts) 1/2 cup dates 1/4 cup dried, unsweetened coconut 1 pinch sea salt White cheesecake filling ingredients: 3 cups cashews 3/4 cup lemon juice 3/4 cup agave or honey 3/4 cup coconut oil 1 tablespoon vanilla Up to a 1/4 cup of water, if necessary to facilitate blending Fruit topping ingredients: 2 cups frozen strawberries 1/2 cup dates Directions: How to make this raw cheesecake recipe… 1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy. 2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust. 3. Throw all creamcheese icing ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) 4. Place the above in freezer for an hour or so (so that it will firm up). 5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency! 6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

Raw Cheesecake Recipe 

(source here)

  • Crust ingredients:
  • 1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)
  • 1/2 cup dates 1/4 cup dried, unsweetened coconut
  • 1 pinch sea salt

White cheesecake filling ingredients:

  • 3 cups cashews
  • 3/4 cup lemon juice
  • 3/4 cup agave or honey
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla
  • Up to a 1/4 cup of water, if necessary to facilitate blending

Fruit topping ingredients:

  1. 2 cups frozen strawberries
  2. 1/2 cup dates

Directions:

How to make this raw cheesecake recipe…

1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy.

2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust.

3. Throw all creamcheese icing ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.)

4. Place the above in freezer for an hour or so (so that it will firm up).

5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency!

6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

1 year ago  28 notes View high resolution

Can someone make me this, and I can marry them? Raw Banana Coconut Cream Pie (source here) For the Crust:  ½ Cup Macadamia Nuts ½ Cup Shredded Dry Coconut Pinch of Salt 1 tsp Coconut Oil 2 TB Agave Nectar How To Prepare The Crust: Step 1 Blend first 5 ingredients in a food processor. Step 2 Add more agave if needed to make crust sticky. Step 3 Line pie pan with saran wrap and press crust on top. Step 4 Place in freezer while making the filling. For the Filling:  2 Cup Young Coconut Meat ½ Cup Virgin Coconut Oil 2 to 4 TB Agave Nectar (to taste) Coconut Water (if needed) 1 TB Lime Juice ¼ tsp Salt ½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean) 1 to 2 bananas, sliced in 1/2″ slices How To Prepare The Filling: Step 1 Blend the rest of the ingredients, except banana slices, in a blender until smooth. Step 1 Make sure there is enough liquid to have the ingredients swirling in a vortex. Step 1 Add coconut water, if needed. Step 1 Take crust out from freezer and place sliced bananas on top of crust. Step 1 Pour filling on top of bananas. Step 1 Place in freezer for 3-4 hours to set. Topping Vanessa adds a coconut cream topping by running the meat of a mature coconut through a heavy juicer. The “juice” will have the consistency similar to whipped cream. Spread cream on top of pie filling before placing pie in the freezer.

Can someone make me this, and I can marry them?

Raw Banana Coconut Cream Pie

(source here)

For the Crust: 

  • ½ Cup Macadamia Nuts
  • ½ Cup Shredded Dry Coconut
  • Pinch of Salt
  • 1 tsp Coconut Oil
  • 2 TB Agave Nectar

How To Prepare The Crust:

Step 1 Blend first 5 ingredients in a food processor.

Step 2 Add more agave if needed to make crust sticky.

Step 3 Line pie pan with saran wrap and press crust on top.

Step 4 Place in freezer while making the filling.

For the Filling: 

  • 2 Cup Young Coconut Meat
  • ½ Cup Virgin Coconut Oil
  • 2 to 4 TB Agave Nectar (to taste)
  • Coconut Water (if needed)
  • 1 TB Lime Juice
  • ¼ tsp Salt
  • ½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean)
  • 1 to 2 bananas, sliced in 1/2″ slices

How To Prepare The Filling:

Step 1 Blend the rest of the ingredients, except banana slices, in a blender until smooth.

Step 1 Make sure there is enough liquid to have the ingredients swirling in a vortex.

Step 1 Add coconut water, if needed.

Step 1 Take crust out from freezer and place sliced bananas on top of crust.

Step 1 Pour filling on top of bananas.

Step 1 Place in freezer for 3-4 hours to set.

Topping

Vanessa adds a coconut cream topping by running the meat of a mature coconut through a heavy juicer. The “juice” will have the consistency similar to whipped cream. Spread cream on top of pie filling before placing pie in the freezer.

1 year ago  86 notes View high resolution

Simple and Sweet Summertime Apricot Torte (source here) For the Crust 1 cup chopped walnuts ¾ cup soft dates (pitted) 4 Tbsp raw cacao powder 2 Tbsp agave syrup A pinch of pink Himalayan sea salt For the Creamy Vanilla Layer 1 + 1/3 cup cashews ¾ cup almond milk ( sweetened with dates) 1 Tbsp fresh lemon juice 4 Tbsp agave syrup 1/3 tsp bourbon vanilla powder ½ cup + 4 Tbsp coconut oil ( melted) For the Apricot Layer 2 cups apricots (pitted) ¼ cup fresh lemon juice ½ cup + 1 Tbsp agave syrup 1 tsp cinnamon 1 tsp ground cardamom 1/3 tsp bourbon vanilla powder 1 cup water, mixed with 1 tsp agar-agar (powder) Instructions for the crust: 1. Mix all the ingredients for the crust in a food processor and process to achieve a dough texture. 2. Gently press dough into 7” Springform pan and set aside Instructions for the Creamy Vanilla Layer: 1. Mix all the ingredients except for the coconut oil in a high speed blender to achieve smooth and creamy consistency. 2. Then add melted coconut oil and blend again to incorporate. 3. Pour the first half of Creamy Vanilla Layer over the crust and save the other half for the topping. 4. Chill in a freezer until firm ( approximately half an hour) Instructions for the Apricot Layer: 1. Process all the ingredients, except for the water mixed with agar-agar in a food processor, leaving some texture. 2. Add another three pitted apricots and pulse again. 3. Now prepare agar-agar. Mix 1 tsp agar-agar in water and boil for 5 minutes. 4. Add to apricot mixture and pulse to incorporate. 5. Then pour over the chilled Creamy Vanilla Layer an then chill in a freezer for another hour, until firm. Instructions for the Topping : 1. Pour the second half of the Creamy Vanilla Layer over the chilled apricot layer and chill in a freezer or refrigerator until fully firm. If you will be chilling it in a freezer, your torte will be ready just in a few hours. 2. Garnish with raw cacao powder.

Simple and Sweet Summertime Apricot Torte

(source here)

For the Crust

  • 1 cup chopped walnuts
  • ¾ cup soft dates (pitted)
  • 4 Tbsp raw cacao powder
  • 2 Tbsp agave syrup
  • A pinch of pink Himalayan sea salt

For the Creamy Vanilla Layer

  • 1 + 1/3 cup cashews
  • ¾ cup almond milk ( sweetened with dates)
  • 1 Tbsp fresh lemon juice
  • 4 Tbsp agave syrup
  • 1/3 tsp bourbon vanilla powder
  • ½ cup + 4 Tbsp coconut oil ( melted)

For the Apricot Layer

  • 2 cups apricots (pitted)
  • ¼ cup fresh lemon juice
  • ½ cup + 1 Tbsp agave syrup
  • 1 tsp cinnamon
  • 1 tsp ground cardamom
  • 1/3 tsp bourbon vanilla powder
  • 1 cup water, mixed with 1 tsp agar-agar (powder)

Instructions for the crust:

1. Mix all the ingredients for the crust in a food processor and process to achieve a dough texture.

2. Gently press dough into 7” Springform pan and set aside

Instructions for the Creamy Vanilla Layer:

1. Mix all the ingredients except for the coconut oil in a high speed blender to achieve smooth and creamy consistency.

2. Then add melted coconut oil and blend again to incorporate.

3. Pour the first half of Creamy Vanilla Layer over the crust and save the other half for the topping.

4. Chill in a freezer until firm ( approximately half an hour)

Instructions for the Apricot Layer:

1. Process all the ingredients, except for the water mixed with agar-agar in a food processor, leaving some texture.

2. Add another three pitted apricots and pulse again.

3. Now prepare agar-agar. Mix 1 tsp agar-agar in water and boil for 5 minutes.

4. Add to apricot mixture and pulse to incorporate.

5. Then pour over the chilled Creamy Vanilla Layer an then chill in a freezer for another hour, until firm.

Instructions for the Topping :

1. Pour the second half of the Creamy Vanilla Layer over the chilled apricot layer and chill in a freezer or refrigerator until fully firm. If you will be chilling it in a freezer, your torte will be ready just in a few hours.

2. Garnish with raw cacao powder.

1 year ago  25 notes View high resolution

Raw Carrot Cake (source here) Ingredients:1/2 cup organic raw walnuts1/2 cup organic raisins1 cup organic carrot pulp (2 large carrots after juicing)1/4 cup shredded organic coconut1 tsp Udo’s oil1 tbsp ground flax seedDash of cinnamon to tasteDash of nutmeg to tasteAgave syrup or dates to sweeten if desiredMethod:In a small food processor, pulse the walnuts and raisins. If you want a sweeter muffin, add some dates or agave syrup to the mixture. Once mixed well, add remaining ingredients. Pulse again until it forms a doughy consistency. For best results, use silicone cupcake molds to form the muffins. This recipe should make four small muffins. Pack the dough gently into the molds to form. Remove the muffins from the forms and frost with the recipe that follows for cashew frosting. You will feel like you are enjoying a rich, creamy treat. In reality, you are! But, you are also ditching the refined, processed version of this food for this extremely healthy alternative.For a cashew cream frosting, mix together the following:½ cup cashews1 tsp water (add more when processing if needed)¼ cup agave1 tsp coconut oil Dash of vanilla extractEnjoy!

Raw Carrot Cake

(source here)

Ingredients:
1/2 cup organic raw walnuts
1/2 cup organic raisins
1 cup organic carrot pulp (2 large carrots after juicing)
1/4 cup shredded organic coconut
1 tsp Udo’s oil
1 tbsp ground flax seed
Dash of cinnamon to taste
Dash of nutmeg to taste
Agave syrup or dates to sweeten if desired

Method:
In a small food processor, pulse the walnuts and raisins. If you want a sweeter muffin, add some dates or agave syrup to the mixture. Once mixed well, add remaining ingredients. Pulse again until it forms a doughy consistency. 

For best results, use silicone cupcake molds to form the muffins. This recipe should make four small muffins. Pack the dough gently into the molds to form. Remove the muffins from the forms and frost with the recipe that follows for cashew frosting. You will feel like you are enjoying a rich, creamy treat. In reality, you are! But, you are also ditching the refined, processed version of this food for this extremely healthy alternative.

For a cashew cream frosting, mix together the following:
½ cup cashews
1 tsp water (add more when processing if needed)
¼ cup agave
1 tsp coconut oil 
Dash of vanilla extract

Enjoy!

1 year ago  20 notes

Raw vegan triple chocolate cream cake (source here) prep-time: about 10 minutes makes: 12 mini cheesecakes or one large 8 or 9 inch cake 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 directions: 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: 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) directions: 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? optional toppings: crushed pecans & chocolate sauce (we did one similar to this chocolate sauce, we just reduced everything by 1-2 tablespoons)

Raw vegan triple chocolate cream cake

(source here)

prep-time: about 10 minutes

makes: 12 mini cheesecakes or one large 8 or 9 inch cake

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

directions:

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:

  • 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)

directions:

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?

optional toppings: crushed pecans & chocolate sauce (we did one similar to this chocolate sauce, we just reduced everything by 1-2 tablespoons)

1 year ago  63 notes View high resolution

I found these… with the source and recipe here. 

If you get a chance meander around the website, it’s pretty damn inspirational… especially if you’re anything like me and devour pictures as much as food. 

Today is day seven (of ten) of my fast and cleanse, and I just ordered a share of fruits and veggies from a local organic co-op, to pick up on thursday! I’m excited!! Marvelous weekend of raw cooking glory here I come! I found a local farmers market just down the road open on saturday as well. 

I also found a free gym & indoor pool just up the street that offers free yoga and zumba classes. Holy mother of all things great, it’s like the universe is behind me and I’m on a role!

1 year ago  8 notes

CHOCOLATE AND SALTED CARAMEL CAKE (RAW) (source here) Ingredients Cake 3 cups raw almonds 1/2 cup cacao powder 1/2 tsp raw sea salt 15 medjool dates, pitted 3-4 tbsp raw nut milk Cashew cream frosting 5 medjool dates, pitted 1 1/2 c. raw cashews, soaked overnight 1/2 vanilla bean, split and scraped 1/4 tsp raw sea salt Line the bottom of three 4” spring form pans with parchment paper; set aside. In a food processor fitted with the S blade, blend the almonds, cacao powder and salt until the mixture resembles a fine meal; about 1-2 minutes. Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough. Divide the dough evenly between the prepared pans and press; chill in freezer for 45-60 minutes. Place the dates in a small bowl and cover with water; soak for 10-15 minutes. In the container of a high powered blender, such as a Vitmix, blend the soaked cashews, vanilla bean and sea salt for 1-2 minutes. Add the soaked dates and blend until extremely smooth; about 2 minutes. You can continue mixing for several minutes if you want the frosting to be ‘whipped’. Transfer frosting to a small, air tight container and refrigerate until ready to use. If you’re going to refrigerate if for a few days, I suggest adding 1/2 teaspoon of lemon juice, to help preserve the frosting. To assemble the cake, carefully remove the cake layers from the pans. Place one layer in the middle of a cake stand (or plate) and smother, generously, with frosting. Add the remaining layers and do the same. Transfer to freezer for 45 minutes, so the cashew cream hardens; this will make it easier for you to ice the entire cake. Smooth remaining frosting onto the cake. Serve immideately or transfer to an air tight container and store in the freezer for up for 2 weeks. Yield: 1 4” triple layer cake

CHOCOLATE AND SALTED CARAMEL CAKE (RAW)

(source here)

Ingredients

Cake

  • 3 cups raw almonds
  • 1/2 cup cacao powder
  • 1/2 tsp raw sea salt
  • 15 medjool dates, pitted
  • 3-4 tbsp raw nut milk

Cashew cream frosting

  • 5 medjool dates, pitted
  • 1 1/2 c. raw cashews, soaked overnight
  • 1/2 vanilla bean, split and scraped
  • 1/4 tsp raw sea salt

Line the bottom of three 4” spring form pans with parchment paper; set aside. In a food processor fitted with the S blade, blend the almonds, cacao powder and salt until the mixture resembles a fine meal; about 1-2 minutes. Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough. Divide the dough evenly between the prepared pans and press; chill in freezer for 45-60 minutes.

Place the dates in a small bowl and cover with water; soak for 10-15 minutes. In the container of a high powered blender, such as a Vitmix, blend the soaked cashews, vanilla bean and sea salt for 1-2 minutes. Add the soaked dates and blend until extremely smooth; about 2 minutes. You can continue mixing for several minutes if you want the frosting to be ‘whipped’. Transfer frosting to a small, air tight container and refrigerate until ready to use. If you’re going to refrigerate if for a few days, I suggest adding 1/2 teaspoon of lemon juice, to help preserve the frosting.

To assemble the cake, carefully remove the cake layers from the pans. Place one layer in the middle of a cake stand (or plate) and smother, generously, with frosting. Add the remaining layers and do the same. Transfer to freezer for 45 minutes, so the cashew cream hardens; this will make it easier for you to ice the entire cake. Smooth remaining frosting onto the cake. Serve immideately or transfer to an air tight container and store in the freezer for up for 2 weeks.

Yield: 1 4” triple layer cake

(Source: findvegan)

Raw Vegan Carrot Cake (source here) Ingredients: 2 C oat flour (made by processing rolled oats in a blender) 2 C pulp from 6-8 juiced carrots 1/4 tsp salt 2 C dates finely chopped or ground 1 C nuts chopped 2 tsp vanilla 3 TBsp honey Other things I added in: extra salt to taste extra honey or agave to taste lots of raisins lots of cinnamon!  (how could a carrot cake recipe NOT have cinnamon??) 1/2 C extra nuts 2 TBSp coconut oil Cream Cheese Frosting: 2 cups cashews, soaked (raw) 2 tablespoons lemon juice 2 tablespoons dates, soaked 1 tablespoon coconut butter 1 teaspoon vanilla extract (or half a vanilla bean) 1/4 teaspoon salt Directions: For Cake: Mix all the ingredients together well.  Knead and form into 2 rolls for slicing or layers for a cake.  Make one layer of a cake & cover with frosting.  Place second cake layer on top and cover whole cake with frosting. For Frosting: Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).

Raw Vegan Carrot Cake


(source here)

Ingredients:

  • 2 C oat flour (made by processing rolled oats in a blender)
  • 2 C pulp from 6-8 juiced carrots
  • 1/4 tsp salt
  • 2 C dates finely chopped or ground
  • 1 C nuts chopped
  • 2 tsp vanilla
  • 3 TBsp honey

Other things I added in:

  • extra salt to taste
  • extra honey or agave to taste
  • lots of raisins
  • lots of cinnamon!  (how could a carrot cake recipe NOT have cinnamon??)
  • 1/2 C extra nuts
  • 2 TBSp coconut oil

Cream Cheese Frosting:

  • 2 cups cashews, soaked (raw)
  • 2 tablespoons lemon juice
  • 2 tablespoons dates, soaked
  • 1 tablespoon coconut butter
  • 1 teaspoon vanilla extract (or half a vanilla bean)
  • 1/4 teaspoon salt

Directions:

For Cake:

Mix all the ingredients together well.  Knead and form into 2 rolls for slicing or layers for a cake.  Make one layer of a cake & cover with frosting.  Place second cake layer on top and cover whole cake with frosting.

For Frosting:

Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).

Chocolate Rasberry Cake (source here) For the base 1/4 cup oat flour* 1/2 cup cashew flour** 2 tablespoons cacao powder 2 tablespoons maple syrup 1/2 teaspoon vanilla extract 3 tablespoons water 1 teaspoon lemon juice Pinch salt 1 small pack of raspberries for the centre of the cake. For the mousse 1 cup cashews 1/4 cup coconut oil 1/4 cup cacao powder 1/4 cup + 2 tablespoons maple syrup 1/2 cup water 1 tablespoon fresh ginger 1/2 teaspoon ground ginger 1 teaspoon lemon juice 2 teaspoons tamari/shoyu Pinch salt For the decoration (optional) 1/2 cup raspberries 1 tablespoon maple syrup 1 teaspoon lemon juice *Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vita-Mix. **Cashew flour is made by grinding cashews in a food processor until they turn to crumbs. You don’t need it as fine as the oat flour. Method - In a large bowl: mix all the base ingredients, thoroughly. - Place a metal ring***, approximately 3″ (7cm) wide and at least 2″ (5cm) tall, on a dehydrator tray and non-stick dehydrator sheet. Dividing the mixture into 4, place one part into the bottom of the metal ring and spread evenly. Repeat this until you have 4 bases. - Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing them to dry for a further 8 hours. - Blend all mousse ingredients in a high speed blender until smooth and set aside. - Take your bases and place the metal ring back over one of them. I like to line the inside of the ring with non-stick paper; I find this aids in the removal of the ring at the end. - Arrange some raspberries at the bottom of the ring, covering the whole of the base. You can then cover them with one quarter of the mousse. - Repeat this with the other bases. This can be done using another 3 metal rings; or you can leave the cake you have just done in the freezer for a few minutes, by which time it will be firm enough to remove the metal ring. - You can decorate the cakes however you like, but for the decoration in the picture I blended all the decoration ingredients, and used a spoon to drizzle that mixture onto a Paraflexx sheet. I then dehydrated it for 24 hours at 115 degrees F on the sheet, and a further 24 hours without, until crispy. - Instead of doing that, to save time, you can just top with more raspberries and a dusting of cacao powder. *** The metals rings I used can be bought from most cook shops in a variety of sizes.

Chocolate Rasberry Cake

(source here)

For the base

  • 1/4 cup oat flour*
  • 1/2 cup cashew flour**
  • 2 tablespoons cacao powder
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons water
  • 1 teaspoon lemon juice
  • Pinch salt
  • 1 small pack of raspberries for the centre of the cake.

For the mousse

  • 1 cup cashews
  • 1/4 cup coconut oil
  • 1/4 cup cacao powder
  • 1/4 cup + 2 tablespoons maple syrup
  • 1/2 cup water
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon ground ginger
  • 1 teaspoon lemon juice
  • 2 teaspoons tamari/shoyu
  • Pinch salt

For the decoration (optional)

  • 1/2 cup raspberries
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice

*Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vita-Mix.

**Cashew flour is made by grinding cashews in a food processor until they turn to crumbs. You don’t need it as fine as the oat flour.

Method

- In a large bowl: mix all the base ingredients, thoroughly.

- Place a metal ring***, approximately 3″ (7cm) wide and at least 2″ (5cm) tall, on a dehydrator tray and non-stick dehydrator sheet. Dividing the mixture into 4, place one part into the bottom of the metal ring and spread evenly. Repeat this until you have 4 bases.

- Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing them to dry for a further 8 hours.

- Blend all mousse ingredients in a high speed blender until smooth and set aside.

- Take your bases and place the metal ring back over one of them. I like to line the inside of the ring with non-stick paper; I find this aids in the removal of the ring at the end.

- Arrange some raspberries at the bottom of the ring, covering the whole of the base. You can then cover them with one quarter of the mousse.

- Repeat this with the other bases. This can be done using another 3 metal rings; or you can leave the cake you have just done in the freezer for a few minutes, by which time it will be firm enough to remove the metal ring.

- You can decorate the cakes however you like, but for the decoration in the picture I blended all the decoration ingredients, and used a spoon to drizzle that mixture onto a Paraflexx sheet. I then dehydrated it for 24 hours at 115 degrees F on the sheet, and a further 24 hours without, until crispy.

- Instead of doing that, to save time, you can just top with more raspberries and a dusting of cacao powder.

*** The metals rings I used can be bought from most cook shops in a variety of sizes.

Raw Cheesecake Recipe  (source here) Crust ingredients: 1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts) 1/2 cup dates 1/4 cup dried, unsweetened coconut 1 pinch sea salt White cheesecake filling ingredients: 3 cups cashews 3/4 cup lemon juice 3/4 cup agave or honey 3/4 cup coconut oil 1 tablespoon vanilla Up to a 1/4 cup of water, if necessary to facilitate blending Fruit topping ingredients: 2 cups frozen strawberries 1/2 cup dates Directions: How to make this raw cheesecake recipe… 1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy. 2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust. 3. Throw all creamcheese icing ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) 4. Place the above in freezer for an hour or so (so that it will firm up). 5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency! 6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

Raw Cheesecake Recipe 

(source here)

  • Crust ingredients:
  • 1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)
  • 1/2 cup dates 1/4 cup dried, unsweetened coconut
  • 1 pinch sea salt

White cheesecake filling ingredients:

  • 3 cups cashews
  • 3/4 cup lemon juice
  • 3/4 cup agave or honey
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla
  • Up to a 1/4 cup of water, if necessary to facilitate blending

Fruit topping ingredients:

  1. 2 cups frozen strawberries
  2. 1/2 cup dates

Directions:

How to make this raw cheesecake recipe…

1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy.

2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust.

3. Throw all creamcheese icing ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.)

4. Place the above in freezer for an hour or so (so that it will firm up).

5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency!

6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

Can someone make me this, and I can marry them? Raw Banana Coconut Cream Pie (source here) For the Crust:  ½ Cup Macadamia Nuts ½ Cup Shredded Dry Coconut Pinch of Salt 1 tsp Coconut Oil 2 TB Agave Nectar How To Prepare The Crust: Step 1 Blend first 5 ingredients in a food processor. Step 2 Add more agave if needed to make crust sticky. Step 3 Line pie pan with saran wrap and press crust on top. Step 4 Place in freezer while making the filling. For the Filling:  2 Cup Young Coconut Meat ½ Cup Virgin Coconut Oil 2 to 4 TB Agave Nectar (to taste) Coconut Water (if needed) 1 TB Lime Juice ¼ tsp Salt ½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean) 1 to 2 bananas, sliced in 1/2″ slices How To Prepare The Filling: Step 1 Blend the rest of the ingredients, except banana slices, in a blender until smooth. Step 1 Make sure there is enough liquid to have the ingredients swirling in a vortex. Step 1 Add coconut water, if needed. Step 1 Take crust out from freezer and place sliced bananas on top of crust. Step 1 Pour filling on top of bananas. Step 1 Place in freezer for 3-4 hours to set. Topping Vanessa adds a coconut cream topping by running the meat of a mature coconut through a heavy juicer. The “juice” will have the consistency similar to whipped cream. Spread cream on top of pie filling before placing pie in the freezer.

Can someone make me this, and I can marry them?

Raw Banana Coconut Cream Pie

(source here)

For the Crust: 

  • ½ Cup Macadamia Nuts
  • ½ Cup Shredded Dry Coconut
  • Pinch of Salt
  • 1 tsp Coconut Oil
  • 2 TB Agave Nectar

How To Prepare The Crust:

Step 1 Blend first 5 ingredients in a food processor.

Step 2 Add more agave if needed to make crust sticky.

Step 3 Line pie pan with saran wrap and press crust on top.

Step 4 Place in freezer while making the filling.

For the Filling: 

  • 2 Cup Young Coconut Meat
  • ½ Cup Virgin Coconut Oil
  • 2 to 4 TB Agave Nectar (to taste)
  • Coconut Water (if needed)
  • 1 TB Lime Juice
  • ¼ tsp Salt
  • ½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean)
  • 1 to 2 bananas, sliced in 1/2″ slices

How To Prepare The Filling:

Step 1 Blend the rest of the ingredients, except banana slices, in a blender until smooth.

Step 1 Make sure there is enough liquid to have the ingredients swirling in a vortex.

Step 1 Add coconut water, if needed.

Step 1 Take crust out from freezer and place sliced bananas on top of crust.

Step 1 Pour filling on top of bananas.

Step 1 Place in freezer for 3-4 hours to set.

Topping

Vanessa adds a coconut cream topping by running the meat of a mature coconut through a heavy juicer. The “juice” will have the consistency similar to whipped cream. Spread cream on top of pie filling before placing pie in the freezer.

Simple and Sweet Summertime Apricot Torte (source here) For the Crust 1 cup chopped walnuts ¾ cup soft dates (pitted) 4 Tbsp raw cacao powder 2 Tbsp agave syrup A pinch of pink Himalayan sea salt For the Creamy Vanilla Layer 1 + 1/3 cup cashews ¾ cup almond milk ( sweetened with dates) 1 Tbsp fresh lemon juice 4 Tbsp agave syrup 1/3 tsp bourbon vanilla powder ½ cup + 4 Tbsp coconut oil ( melted) For the Apricot Layer 2 cups apricots (pitted) ¼ cup fresh lemon juice ½ cup + 1 Tbsp agave syrup 1 tsp cinnamon 1 tsp ground cardamom 1/3 tsp bourbon vanilla powder 1 cup water, mixed with 1 tsp agar-agar (powder) Instructions for the crust: 1. Mix all the ingredients for the crust in a food processor and process to achieve a dough texture. 2. Gently press dough into 7” Springform pan and set aside Instructions for the Creamy Vanilla Layer: 1. Mix all the ingredients except for the coconut oil in a high speed blender to achieve smooth and creamy consistency. 2. Then add melted coconut oil and blend again to incorporate. 3. Pour the first half of Creamy Vanilla Layer over the crust and save the other half for the topping. 4. Chill in a freezer until firm ( approximately half an hour) Instructions for the Apricot Layer: 1. Process all the ingredients, except for the water mixed with agar-agar in a food processor, leaving some texture. 2. Add another three pitted apricots and pulse again. 3. Now prepare agar-agar. Mix 1 tsp agar-agar in water and boil for 5 minutes. 4. Add to apricot mixture and pulse to incorporate. 5. Then pour over the chilled Creamy Vanilla Layer an then chill in a freezer for another hour, until firm. Instructions for the Topping : 1. Pour the second half of the Creamy Vanilla Layer over the chilled apricot layer and chill in a freezer or refrigerator until fully firm. If you will be chilling it in a freezer, your torte will be ready just in a few hours. 2. Garnish with raw cacao powder.

Simple and Sweet Summertime Apricot Torte

(source here)

For the Crust

  • 1 cup chopped walnuts
  • ¾ cup soft dates (pitted)
  • 4 Tbsp raw cacao powder
  • 2 Tbsp agave syrup
  • A pinch of pink Himalayan sea salt

For the Creamy Vanilla Layer

  • 1 + 1/3 cup cashews
  • ¾ cup almond milk ( sweetened with dates)
  • 1 Tbsp fresh lemon juice
  • 4 Tbsp agave syrup
  • 1/3 tsp bourbon vanilla powder
  • ½ cup + 4 Tbsp coconut oil ( melted)

For the Apricot Layer

  • 2 cups apricots (pitted)
  • ¼ cup fresh lemon juice
  • ½ cup + 1 Tbsp agave syrup
  • 1 tsp cinnamon
  • 1 tsp ground cardamom
  • 1/3 tsp bourbon vanilla powder
  • 1 cup water, mixed with 1 tsp agar-agar (powder)

Instructions for the crust:

1. Mix all the ingredients for the crust in a food processor and process to achieve a dough texture.

2. Gently press dough into 7” Springform pan and set aside

Instructions for the Creamy Vanilla Layer:

1. Mix all the ingredients except for the coconut oil in a high speed blender to achieve smooth and creamy consistency.

2. Then add melted coconut oil and blend again to incorporate.

3. Pour the first half of Creamy Vanilla Layer over the crust and save the other half for the topping.

4. Chill in a freezer until firm ( approximately half an hour)

Instructions for the Apricot Layer:

1. Process all the ingredients, except for the water mixed with agar-agar in a food processor, leaving some texture.

2. Add another three pitted apricots and pulse again.

3. Now prepare agar-agar. Mix 1 tsp agar-agar in water and boil for 5 minutes.

4. Add to apricot mixture and pulse to incorporate.

5. Then pour over the chilled Creamy Vanilla Layer an then chill in a freezer for another hour, until firm.

Instructions for the Topping :

1. Pour the second half of the Creamy Vanilla Layer over the chilled apricot layer and chill in a freezer or refrigerator until fully firm. If you will be chilling it in a freezer, your torte will be ready just in a few hours.

2. Garnish with raw cacao powder.

Raw Carrot Cake (source here) Ingredients:1/2 cup organic raw walnuts1/2 cup organic raisins1 cup organic carrot pulp (2 large carrots after juicing)1/4 cup shredded organic coconut1 tsp Udo’s oil1 tbsp ground flax seedDash of cinnamon to tasteDash of nutmeg to tasteAgave syrup or dates to sweeten if desiredMethod:In a small food processor, pulse the walnuts and raisins. If you want a sweeter muffin, add some dates or agave syrup to the mixture. Once mixed well, add remaining ingredients. Pulse again until it forms a doughy consistency. For best results, use silicone cupcake molds to form the muffins. This recipe should make four small muffins. Pack the dough gently into the molds to form. Remove the muffins from the forms and frost with the recipe that follows for cashew frosting. You will feel like you are enjoying a rich, creamy treat. In reality, you are! But, you are also ditching the refined, processed version of this food for this extremely healthy alternative.For a cashew cream frosting, mix together the following:½ cup cashews1 tsp water (add more when processing if needed)¼ cup agave1 tsp coconut oil Dash of vanilla extractEnjoy!

Raw Carrot Cake

(source here)

Ingredients:
1/2 cup organic raw walnuts
1/2 cup organic raisins
1 cup organic carrot pulp (2 large carrots after juicing)
1/4 cup shredded organic coconut
1 tsp Udo’s oil
1 tbsp ground flax seed
Dash of cinnamon to taste
Dash of nutmeg to taste
Agave syrup or dates to sweeten if desired

Method:
In a small food processor, pulse the walnuts and raisins. If you want a sweeter muffin, add some dates or agave syrup to the mixture. Once mixed well, add remaining ingredients. Pulse again until it forms a doughy consistency. 

For best results, use silicone cupcake molds to form the muffins. This recipe should make four small muffins. Pack the dough gently into the molds to form. Remove the muffins from the forms and frost with the recipe that follows for cashew frosting. You will feel like you are enjoying a rich, creamy treat. In reality, you are! But, you are also ditching the refined, processed version of this food for this extremely healthy alternative.

For a cashew cream frosting, mix together the following:
½ cup cashews
1 tsp water (add more when processing if needed)
¼ cup agave
1 tsp coconut oil 
Dash of vanilla extract

Enjoy!

Raw vegan triple chocolate cream cake (source here) prep-time: about 10 minutes makes: 12 mini cheesecakes or one large 8 or 9 inch cake 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 directions: 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: 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) directions: 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? optional toppings: crushed pecans & chocolate sauce (we did one similar to this chocolate sauce, we just reduced everything by 1-2 tablespoons)

Raw vegan triple chocolate cream cake

(source here)

prep-time: about 10 minutes

makes: 12 mini cheesecakes or one large 8 or 9 inch cake

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

directions:

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:

  • 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)

directions:

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?

optional toppings: crushed pecans & chocolate sauce (we did one similar to this chocolate sauce, we just reduced everything by 1-2 tablespoons)

I found these… with the source and recipe here. 

If you get a chance meander around the website, it’s pretty damn inspirational… especially if you’re anything like me and devour pictures as much as food. 

Today is day seven (of ten) of my fast and cleanse, and I just ordered a share of fruits and veggies from a local organic co-op, to pick up on thursday! I’m excited!! Marvelous weekend of raw cooking glory here I come! I found a local farmers market just down the road open on saturday as well. 

I also found a free gym & indoor pool just up the street that offers free yoga and zumba classes. Holy mother of all things great, it’s like the universe is behind me and I’m on a role!

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Raw vegan recipes to inspire my current addiction!