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Raw Food Desserts

These raw food desserts are all exquisite, especially the ice-cream! As with all raw food cuisine, these recipes take a bit of planning an preparation, but relatively little assembly time.

You may find that following a raw vegan diet appears a bit overwhelming at first glance, but it just takes a little getting used to. Believe me - these desserts are worth it!

If you are just getting started with raw vegan "un-cooking", I would recommend trying these recipes when you have a little extra time. After the first time, it becomes a lot easier.

Before you start, be sure to visit the Raw Food Equipment page which discusses what you'll need in terms of appliances and pantry items to make delectable raw food desserts.

Raw Vegan Ice Cream

This raw vegan ice cream recipe is one of the more sensational raw food desserts! Below is the recipe for a basic vanilla, from which you can create other flavors. The picture shows raw vanilla ice cream with raw brownies and raw chocolate sauce. Yum!

Raw Vanilla Ice CreamPreparation:
Soak 2 cups raw cashews for 4 hours
Combine the following in a food processor or high-speed blender:
Soaked cashews
Meat of 2 Thai young coconuts (Click here to find out how to open a coconut!)
1 cup Thai young coconut milk
1/4 cup coconut oil
1 cup raw agave nectar
3 tbsp organic alcohol-free vanilla
1 tsp sea salt

If you don't have a really good blender that will work well to blend the nuts, you might want to run the nuts and the coconut meat through a food processor first, then transfer to a blender and mix in the other ingredients.

Once you have your mixture nice and smooth, run it through an ice-cream maker according to its directions. When it is pretty well frozen, pour into a quart-sized container and let the frozen mixture "set" for an hour or so in the freezer before serving.

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Raw Chocolate Sauce

The recipe below makes a terrific addition to many raw food desserts. It is given in parts so that you can easily vary the amount of sauce you make. You can use a couple of tablespoons for a single serving of ice cream or make a larger amount to drizzle over a whole batch of raw brownies!

1 part raw cacao or raw carob
1 part raw agave nectar
1/2 part water

In a small bowl, mix the agave nectar with the cacao or carob until thoroughly blended into a sticky paste. Slowly add water while continuing to mix until a smooth consistency is reached. Enjoy this sauce over raw ice cream or brownies, or mixed into almond milk for a sweet chocolaty drink!

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Raw Blueberry Crumble

Raw Blueberry CrumbleI'm not sure if this belongs in the raw food desserts line-up or if it's a fancy breakfast dish. After I made it one morning, I ate half the pan in one sitting - and I don't regret it! Blueberries are one of nature's superfoods, rich in anti-oxidants and vitamins. So dig in and enjoy!

You'll need:
Crumble:
2 cups soaked and dehydrated walnuts
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup raisins
1/2 cup dates
1/4 cup organic Turbinado sugar or Rapadura

Filling:
1 cup pitted medjool dates
1/3 cup filtered water
2 cups frozen blueberries, thawed and drained
2 cups fresh blueberries, or 2 more cups frozen blueberries, thawed and drained
1 tbsp lemon juice

To make the crumble, combine walnuts, cinnamon, nutmeg, and salt in a food processor - use the S blade - and process until fully ground, but still a bit coarse and "crumbly". Add the raisins and dates - process until the mixture begins to stick together a bit. Add the sugar and process briefly. Move to a bowl and set aside.

To make the filling, combine the dates and water in the food processor and process until smooth to make a date paste. Add 2 cups frozen blueberries, and the lemon juice and process until well-mixed and smooth. Remove to a mixing bowl and stir in the fresh blueberries or the other 2 cups of frozen blueberries - whichever you're using.

To assemble, place about 1/3 of crumble on the bottom of an 8-inch square glass baking pan and spread evenly to cover. Add about half the blueberry mixture and spread evenly. Layer another 1/3 of the crumble on top of the blueberries and cover this with the other half of the blueberry mixture. Top with the final 1/3 of the crumble and garnish with some fresh blueberries. You can serve this and other raw food desserts topped with vanilla almond cream or vegan whipped cream, which is also raw.


Raw Chocolate Pudding

Raw Chocolate Pudding ParfaitThis pudding is great on its own or combined with raw vanilla almond cream to make a fabulous parfait to make one of the most scrumptious raw food desserts!

You'll need:
1/2 cup raw agave nectar
1 tsp vanilla extract
2 avocados, mashed
1/2 cup raw cacao or carob powder

Combine all ingredients in a food processor and blend until smooth. Chill for an hour before serving.

Layer this pudding with the vanilla almond cream (see below) in a wine or champagne glass to make a delicious and eye-catching chocolate parfait!

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Vanilla Almond Cream

This cream is soooo good and it goes with so many yummy raw food desserts! Try it with the chocolate pudding to make a parfait, mix it with granola, or use it to fill a raw moon pie.

In a high speed blender combine:
1 cup raw almonds, soaked 4 hours to overnight (Optional: It takes 10 minutes or so, but after they are soaked, you can pop the skins off the almonds pretty quickly!)
1 1/2 cups plus 1/2 tbsp filtered water
2 tbsp agave nectar
1 tsp organic alcohol-free vanilla

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Walnut Maple Cream

Another delicious cream to compliment a wide array of raw food desserts! This cream is a bit heavier and richer than the vanilla almond cream. It makes a great filling for the blonde moon pies or as a dipping cream for fruit chunks. The grade B maple syrup has been less processed and has more minerals.

You'll need:
1 cup raw walnuts, soaked 2 hours to overnight
1/2 cup grade B maple syrup
1/2 cup filtered water

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Raw Fruit Tart

Raw Fruit TartWords cannot describe how light, delicious and sensational this fruit tart is! It immediately became my favorite of all raw food desserts!

You'll need:
Filling:
2 ripe mangos, peeled and sliced
1 ripe peach, peeled and sliced
3/4 cup dried mango cut into strips and soaked for at least an hour

Crust:
2 cups almond pulp(reserved from making almond milk)
1 cup dates unsoaked
1 tsp organic alcohol-free vanilla
1/4 tsp salt

Make the crust first. Put the dates in a food processor with the S blade. Blend until the dates are well chopped. Add the almond pulp, vanilla, and salt. Blend until a thick dough forms. Mold the dough into a 9 inch glass pie pan and put in the freezer for about 15 minutes. In the meantime, rinse out your food processor and make the filling. Blend the mangos, peach, and dried mango until a thick pudding forms. When the crust is ready, pour the filling in and then decorate with your favorite fruits. I recommend kiwis, raspberries, blueberries and strawberries. Lovely!

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Raw Moon Pies

Raw Moon PiesA moon pie, also called a whoopie pie by some, is like a dessert sandwich with a cookie outside and a cream filling. My son was eating one the other day and it looked so yummy that I thought I'd try to see if I could make a raw one. My experiment turned out very well, so this is the newest member of the raw food desserts page!

You'll need:
1 cup raw walnuts, soaked 2 hours to overnight
1 cup dates, unsoaked
1/2 cup filtered water
1/2 cup agave nectar
1/4 cup coconut oil
1/8 tsp salt
1 cup vanilla almond cream

In a food processor blend the dates until they are well ground. Add the walnuts, water, agave nectar, coconut oil and salt and process until the mixture is smooth and creamy. Smooth thinly and evenly on Teflex sheets and dehydrate at 105° for 4-6 hours. Use a second dehydrator tray to flip and then peel the Teflex off. Continue dehydrating for another 6 hours.

Move the chocolate "dough" from the dehydrator tray to a clean cutting board. Use a glass to cut out circle shapes and set them aside. You can take the leftover dough and reshape it to make more circles or you can cut it into small pieces and mix it into the vanilla almond cream. Spread the cream on one of the chocolate circles so that it's about 1/2 inch thick and top with a second chocolate circle. Serve immediately or freeze and enjoy this treat as a raw "ice-cream sandwich".

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