Making Delicious Raw Vegan SweetsThere are many ways that we can bring more 'raw' into our diet. We have already discussed the topic of Raw Blending and Raw Dishes so here we can finally get to the sweet and delicious making of raw sweets! And before we get to the recipes, lets have a look at some tips that can help us with this:
1. Nuts with dates always make a great base for any kind of slice or sweet pie recipe. You would probably never think to combine these two but yes, it really works (every time). 2. Most raw slices are best kept in the freezer so that they can retain their freshness, firmness and deliciousness! 3. When making creamy sweets, you can always blend together soaked nuts with liquid based ingredients e.g coconut oil, agave syrup etc to get the vegan creamy type feel for the perfect topping. 4. Try adding some spices, essences or other natural flavourings to the mix - things like cinnamon, nutmeg, agave nectar, lemon & ginger, vanilla essence, desiccated coconut and raisins. These can add another dimension to your deliciously raw sweets. 5. Always be creative, colourful & have lots of fun with your raw vegan sweets making. There are so many ways of bringing lots of goodness and yummy-ness into your raw sweets making so enjoy! |
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Raw Vegan Sweets Recipes
Caramel 'Kit Kat' Slice
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Ingredients:
Nutty Base ½ cup almond meal ½ cup walnuts 3 tbsp agave syrup ¼ cup raw cacao powder Crunch Layer 1 cup almond meal ½ cup coconut flour ½ cup desiccated coconut 2 tbsp agave syrup 1 tsp vanilla extract |
Gooey Caramel Layer 3 cups dates, pitted 2 tbsp coconut milk 2 tbsp coconut butter 1/3 cup coconut oil Chocolate Drizzle Topping 1/3 cup coconut oil, melted ¼ cup raw cacao powder ¼ cup agave syrup |
This recipe is adapted from a recipe by Brynley King at Going Coconuts - blog.lululemon.co.nz
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Directions:
Line a square or rectangle baking tray with baking paper. This will ensure your treat will be easily lifted out of the tray without compromising your layers. (Try not to use a very large baking tray, as you want your slices to be plump. The Base: To start off your treat, grab all of your nutty base ingredients and place into a food processor and blend. Place the base ingredients in the tray and firmly press down the mixture. Place the tray in the freezer while you work on your next layer. Second Layer: The same method again for the next layer—place all the crunch ingredients into the food processor and blend. Place the crunch mixture in the tray and firmly press down the layer. Place the tray in the freezer while you work on your next layer. Caramel Layer: Now the best bit, the caramel layer! Place all ingredients in your food processor and blend. If your dates are sticking to the sides simply scrape the sides and keep blending. Pour the caramel mixture into the tray and even out the mixture (a spatula is best for this part to even out the gooey caramel). Place the tray in the freezer while you work on your next layer. The Chocolate Topping: In a mixing bowl mix all ingredients together until you have a smooth consistency. Pour over the slice and freeze overnight or for at least 4 hours. When you are ready, you can slice this up with a warm knife. |
Mango Coconut Balls
This recipe is brought to you by healthyblenderrecipes.com
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Ingredients:
3 cup unsweetened shredded coconut 1/3 cup extra unsweetened shredded coconut for rolling. 2 cups dried unsweetened unsulphured mango ** 1/2 cup agave nectar 8 Tbsp cold pressed coconut oil. 2 tsp freshly grated lemon zest |
Directions:
Start by soaking your dried mango in filtered water for around a 1/2 hour. When these are ready, place all ingredients into your blender or food processor (except for the extra 1/3 cup of coconut) and pulse until well combined. You will know the mixture is ready when it congeals together and almost forms a ball.
Roll the mixture into small balls and roll in shredded coconut. Freeze on a baking tray lined with parchment paper for about 20 minutes. Store in a container in the fridge. This recipe makes about 30 balls depending on how large you roll them.
Start by soaking your dried mango in filtered water for around a 1/2 hour. When these are ready, place all ingredients into your blender or food processor (except for the extra 1/3 cup of coconut) and pulse until well combined. You will know the mixture is ready when it congeals together and almost forms a ball.
Roll the mixture into small balls and roll in shredded coconut. Freeze on a baking tray lined with parchment paper for about 20 minutes. Store in a container in the fridge. This recipe makes about 30 balls depending on how large you roll them.
Vanilla Coconut Fig Slice
This recipe is brought to you by secretsquirrelfod.com
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Ingredients:
Walnut Fig Base ½ cup walnuts ¼ cup almonds 2 tbsp desiccated coconut 2 tbsp flaxseeds ½ cup dried figs ½ cup medjool dates (pitted) ½ tbsp water ½ tsp cinnamon |
Vanilla Coconut Cashew Cream ½ cup cashews (soaked in water overnight) ½ cup coconut milk ½ cup desiccated coconut 2 tbsp maple syrup (or to taste) ½ tsp vanilla bean paste + Fresh fig slices to decorate + 10.5cm x 20.5cm loaf tin. |
Directions:
Base: For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers. Line tray with cling film and pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even. Put into the freezer to set, whilst you make the vanilla coconut cashew cream.
Filling: For the coconut cream, add cashews to a food processor and process for a few minutes. With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste. Keep processing until the mixture becomes very smooth and creamy. Add desiccated coconut and pulse to combine. Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.
Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving (let defrost for approximately 15 mins for cream to soften). Decorate with fresh figs, slice carefully with a sharp knife and enjoy!
Base: For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers. Line tray with cling film and pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even. Put into the freezer to set, whilst you make the vanilla coconut cashew cream.
Filling: For the coconut cream, add cashews to a food processor and process for a few minutes. With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste. Keep processing until the mixture becomes very smooth and creamy. Add desiccated coconut and pulse to combine. Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.
Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving (let defrost for approximately 15 mins for cream to soften). Decorate with fresh figs, slice carefully with a sharp knife and enjoy!
Mayan Truffles
This recipe is brought to you by minimalistbaker.com
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Ingredients:
2 cups almonds 2 tbsp cocoa powder 2 tbsp semisweet chocolate chips 12-13 dates (soaked for around 15 minutes in water) 1 tbsp strong coffee or coffee liqueur (such as Kahlua) 1 tbsp date water 1/2 tsp vietnamese cinnamon 1/2 tsp cayenne pepper 1/4 tsp nutmeg Directions: Place almonds in a food processor and process until nearly the consistency of almond meal - the pieces should be very fine but stop before it starts to turn to butter. Next add cocoa powder, chocolate chips, dates (minus the water) and spices and blend well. Add coffee and pulse. Add 1 tbsp of date water ONLY if your batter isn't coming together. It should be difficult to process at this point. Transfer to a bowl and place in the freezer for 15 minutes. Remove from freezer and roll into 1-inch balls. They will be sticky but manageable with the warmth of your hands. Roll in cocoa or cacao powder (optional) and keep frozen to retain freshness. You can eat them chilled or at room temperature. |
Strawberry Cheesecake
This recipe is brought to you by therawtarian.com
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Ingredients:
The Crust 1.5 cups macadamia nuts 1/2 cup dates 1/2 cup dried coconut 1 pinch sea salt The Creamy Filling 3 cups cashews 3/4 cup lemon juice 3/4 cup agave syrup 3/4 cup coconut oil 1 tbsp vanilla extract up to 1/4 cup water (to facilitate blending) |
The Topping 2 cups frozen strawberries 1/2 cup dates Directions: 1. Base: Throw the macadamia nuts, salt and dates into your food processor. (Don't add the coconut!!) Process nuts and dates until well processed but still airy. Next, get our your cheesecake pan and sprinkle the coconut on the bottom as your very first layer. Then press the macadamia nuts and date mixture down into the pan to form the crust. |
2. Filling: Throw all cream-cheese filling ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. Pour this mixture on top of crust. Now place this in the freezer for an hour or so (so that it will firm up).
3. Topping: After the one hour freeze time, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/cream cheese. Then place the raw cheesecake recipe back in the freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so).
3. Topping: After the one hour freeze time, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/cream cheese. Then place the raw cheesecake recipe back in the freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so).
