Desserts

Raw Vegan Chia Brownies

Recipe from Mikaela Holzer www.greenyourspirit.com

Raw Chocolate Mila Brownies

 

 

 

2 cups Walnuts
1 cup Medjool dates, pitted
2 scoops Mila (4 tablespoons)
2 tsps Vanilla liquid or 1 tsp Vanilla powder
1 tsp cinnamon (or more to your taste)
1/4 tsp Himalayan Salt
2 tbls or more water

  1. Place nuts in food processor with the ‘S’ blade and process until finely ground.
  2. Add remaining ingredients except water and process until mixture begins to stick together.
  3. Gradually add water until sticky.
  4. Garnish with chopped pecans and fresh berries.
  5. Spread into a 9X12 dish coated in coconut oil. Let set up in the frig.
  6. Alternatively, roll into balls then roll in shredded coconut and refrigerate to set.

Recipe from Mikaela Holzer www.greenyourspirit.com

Blueberry Pie

Blueberry Pie Slice face

 

 

 

2 cups almonds
1/2 cup dates, pitted and soaked 2 hours 2 bananas
1 1/2 tbls raw honey
5 cups blueberries (4 cups + 1 cup separate)

  1. Process almonds in food processor until finely ground. Add dates and blend well. Press into a pie
    pan to form the crust.
  2. Process the rest of the ingredients except 1 cup blueberries until smooth. Hand mix in whole
    blueberries and pour on top of crust.
  3. Pie will set up in less than 10 minute. Eat at room temp or refrigerate for up to 3 days.

 

Rawberry Pie

2 cups raw almonds, ground fine
1 1/1 cups dates, pitted and soaked 2 hours
1 cup organic strawberries, diced
3 1/2 cups organic strawberries, whole
3 very ripe organic bananas
1.  First grind the almonds in a food processor, add the dates, and mix well. Place in a bowl and hand mix in the diced strawberries.
2.  Next, combine the remaining ingredients, minus 1/2 cup of strawberries, in the food processor and mix until smooth. Pour into a bowl and add the 1/2 cup strawberries in slices. Mix and pour into crust.

Super Fudge Balls

fudge-babies-vegan-raw-gluten-free-recipe

 

 

 

2 cups almond Butter
1 cup raw cacao Powder
1/2 cup Medjool dates, soaked 2 hours
1/4 cup dried goji berries
1 tbsp maca powder
1 tsp Spirulina powder
1 tsp Himalayan Salt

  1. Blend all ingredients in a food processor until well combined.
  2. Take spoonfuls and roll into balls then in coconut flakes or cacao powder and cinnamon.
  3. Alternatively, press into a coconut oil lined glass casserole dish.
  4. Keep in refrigerator for freezer. Will keep for months if you don’t eat them right away 🙂

Date Nut Torte

for the torte:
2 cups walnuts
2 cups raisins

for the frosting:
½ lemon, skin & seeds removed
1 cup dates, pitted and soaked for at least 1 hour

1. TORTE: In food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
2. Remove from processor and mold onto plate in a round circle about 1½ inches thick.
3. FROSTING: In food processor, combine dates and lemon juice until smooth and creamy. Spread the frosting on top of the torte

Almond Halvah

1 cup raw tahini
1 cup raw agave nectar
1 cup slivered or coarsely ground almonds
1 cup finely ground almonds

1. Mix first 3 ingredients in a bowl.
2. Press halvah into glass baking dish.
3. Press finely ground almonds on top, cover and store in freezer.

Easy Lavendar Chocolates

1 cup each coconut oil, agave nectar, and cacao powder
¼ cup cacao butter
Lavender essential oil
Additional cacao powder, as needed

  1. Blend coconut oil and agave nectar in blender for 2 minutes. Add cacao butter and mix until melted completely. Start with 5 drops of lavender oil and mix. Add cacao powder while mixing. Taste to ensure the lavender oil is adequate. If taste is right, continue adding cacao powder until the Vitamix has trouble.
  2. Pour into molds or into a casserole dish and place in freezer until hard.
  3. Pop out of molds or slice in casserole dish and enjoy.

GINGER SPICE CRANBERRY COOKIES

gingerspice2 cups ground almonds
½ cup ground flax
½ cup medjool dates, pitted and soaked
1 cup pecans
½ cup raw agave nectar
½ cup ginger juice or ¼ cup shredded ginger
2 tablespoons liquid vanilla
1 teaspoon Himalayan crystal salt
1 tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon cardamom
¼ teaspoon cloves
¾ cups dried cranberries

  1. Combine almonds, flax, vanilla and ginger in a bowl and mix well.
  2. In food processor, briefly process pecans with salt and spices. Add dates and continue processing until it has a crust-like consistency.
  3. Combine everything in a bowl and hand mix until well combined. Form into a 3 inch thick log, cut in ½ inch slices, and form into cookie shapes.
  4. Place on mesh sheets and dehydrate at 145 degrees for 2 hours. Turn temperature down to 115 and continue to dehydrate for another 24 hours. Cookies should still be slightly moist on the inside.
  5. Variations: use any dried fruit or berry (gojis, mulberries, apricot, etc.), or try walnuts instead of pecans.

WALNUT FUDGE

walnutfudge

2 cups walnuts
¼ cup medjool dates, pitted and soaked
2 tablespoons raw honey
1 teaspoon cinnamon

 

  1. Grind walnuts in food processor until fine.
  2. Add the remaining ingredients and blend until creamy.
  3. Form into balls or press into glass baking dish and store in refrigerator or freeze

ZUCCHINI BREAD

zucchinibread

2 cups pecans, soaked 2-4 hours
½ cup raisins, soaked
1 cup zucchini
1 ¼ cup ground golden flax
2 teaspoon cinnamon
1 teaspoon Celtic salt
½ vanilla bean

 

  1. Process raisins, zucchini, and vanilla bean in Vitamix until smooth; add some of the raisin soak water to blend.
  2. Process pecans in food processor with “S” blade until mealy.
  3. Combine all ingredients in a bowl, except ground flax, and mix well.
  4. Add flax in 3 increments, mixing well. The dough will really stiffen up.
  5. Split dough and form into 2 loaves. Slice into ¼” pieces and place on Teflex sheets.
  6. Dehydrate at 145 o for 2 hours, flip onto mesh sheets and continue to dehydrate at 115 o for 2-4 hours or until desired moisture is obtained.

APPLE TORTE

appletorte2 red apples thinly sliced (peeled optional)
2 green apples thinly sliced (peeled optional)
1 apple, any type, peeled and chopped
3 cups walnuts
1 cup pecans
1 ½ cups dried organic shredded coconut
1 cup currants
1 ½ cups pitted medjool dates
¼ cup palm sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp cardamom
½ tsp Himalayan crystal salt

  1. Crust: Process 2 cups walnuts, 1 cup coconut, and ¼ tsp salt in food processor until coarsely ground. Add ¾ cup dates and process until coarse crumbs start sticking together. Don’t over process. Press into a form pan or store for later (keeps in refrigerator for up to 1 month or in the freezer for up to 3 months)
  2. Crumble topping: Process 1 cup walnuts, 1 cup pecans, ½ cup coconut, ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp salt and ½ tsp cardamom in a food processor until coarsely ground. Add ½ cup currants and 8 dates and continue to process until coarse crumbs form and begin to stick together. Add the palm sugar and pulse a couple times to mix.
  3. Filling: Process 1 apple, ½ cup dates, ½ cup currants, ¼ tsp cinnamon in food processor until smooth.
  4. Assembly: First mix apple slices and the filling in a bowl and dehydrate for 1-2 hours at 145o. Begin assembling the pie by placing a layer of apple slices then some filling mix. Repeat adding a little crumble topping in between layers with the rest on top.
  5. Dehydrate for 2 hours at 145o. Dehydrate again before serving for 1-2 hours at 115 o. Best served warm. Best eaten within 3 days.

PUMPKIN PIE

safe-eat-raw-pumpkin_cccbda581f30e528

2 cups almonds
½ cup dates, pitted and soaked
2 cups shredded pumpkin or butternut squash
1 cup dates
½ cup almonds (soaked)
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ cup water

  1. Crust: blend almonds and dates until smooth (first 2 ingredients). Press into a pie plate.
  2. Filling: Blend pumpkin or squash in food processor for several minutes. Add remaining ingredients and blend until smooth.
  3. Place filling on top of pie crust and refrigerate. Best served chilled.

VEGAN WHIPPED CREAM

cashsoak

1 cup soaked cashews
1 1/2 cups coconut milk
1/4 cup coconut nectar or 1 dropper full of liquid stevia
1 teaspoon liquid vanilla or 1/4 teaspoon vanilla powder
1/8 teaspoon Himalayan salt
1 1/2 tablespoon non-GMO lecithin powder (soy or sunflower)
1/3 cup coconut oil

  1. Add all ingredients except coconut oil and lecithin.
  2. Blend well until smooth and creamy.
  3. Stop the blender and add the coconut oil and lecithin.
  4. Resume blending until well incorporated.
  5. Refrigerate to harden into a whipped cream consistency.
  6. Will last for about 3-5 days….unless you eat it all up before then!