Nine Amazing Raw Vegan Desserts
You’ve got to love a raw vegan dessert right? If you haven’t tried to make your own yet here’s some of my favourites to inspire you. Made by super talented recipe creators and bloggers who always amaze me with their mastery over the art of raw dessert making – these ladies inspire me every day so I hope you’ll feel the same. I’ve totally got my eye on Sam’s ginger slice and I love the sound of Emma’s amazing raw snickers bar! Yes raw vegan snickers!
Prepare for some serious cravings! I would love to hear which one’s your favourite…
You’ve got to check out Anthea’s amazing raw vegan cakes – they’re like works of edible art and these raw lamingtons look so delicious! You can find the amazing recipe here
These are raw, vegan and healthier versions of the classic Australian dessert, lamingtons. Two raw and fluffy sponge cakes sandwich a delectable cashew cream and raspberry chia jam. The cakes are then dipped in a rich chocolate icing and desiccated coconut as the perfect icing on the cake!
All of Jo’s stunning raw desserts are so creative and beautiful – I love the unique flavour combinations and pretty details like this gorgeous Coconut Rose Cheesecake! You can find the recipe here;
This Coconut Rose Cheesecake with Cacao base, mixes the flavours of Coconut, Rose and Chocolate into one delicious refined sugar free, raw dessert, reminiscent of eating a Turkish Delight. Cheesecakes just have to be a favourite raw treat to make for dessert, or any time a whole food snack is required. There’s no baking required so you simply blend and freeze! How easy it that! You can’t go wrong really. They are best prepared in mini size, as even though they’re made of delicious whole foods, you only need a small amount to satisfy your needs. They can also be stored and eaten straight form the freezer, so you don’t have to worry about eating them all at once!
Emma is a raw slice genius! All refined sugar free and so so yummy! How amazing do these Raw Snicker Slices look? Recipe below!
Makes 12 to 18
- 1 cup of oats 1 cup of nuts (I used almonds) 2 tbsp (approx) of coconut oil pinch of salt 3 tbsp of maple or any other syrup Filling:
- 1 cup of cashews 10 pitted soft dates such as madjool Tsp Vanilla extract Tbsp of melted cold pressed virgin coconut oil 3 tsp Maca powder – optional 2 tbsp of salt and sugar free peanut butter Pinch of pink salt Topping:
- Half cup of blanched peanuts Tbsp cacao butter – sub for coconut oil if needed Tbsp coconut oil 2 tbsp maple or rice malt syrup 2 tbsp cacao powder You can substitute the cacao drizzle with good quality dark chocolate Method
For the base:
- Grind a cup of oats, and a cup of nuts (I used almonds) or just use pre ground almonds Add the ground oats and nuts to a processor and add 2 tbsp (approx) of coconut oil, a pinch of salt and 3 tbsp of maple or any other syrup Pulse until it comes together, then pour into an 8 x 8 tin, lined with baking paper and push into the base of the tin and pop in the freezer to firm up For the caramel:
- Soak a cup of cashews In boiled water for a few hours Blitz the soaked cashews in a blender until smooth and creamy Add the cashews to a processor with 10 pitted soft dates such as madjool, a few drops of vanilla a tbsp of melted coconut oil, 3 tsp maca powder, 2 tbsp of peanut butter and a little pink salt and pulse until smooth and thick If its too dry at this point add a little liquid – water is fine – if too wet add coconut flour Pour out and spread evenly over the base and pop back into freezer to set Toppings:
- I topped with dry pan roasted peanuts – simply add half a cup of blanched peanuts to a medium hot pan and toast until slightly browned (be careful to keep moving around so the don’t burn!) when cooled spread over the slice evenly To make the raw cacao chocolate drizzle – in double boiler (a glass bowl over a pan with an inch or so of simmering water) melt a tbsp each of cacao butter and oil (sub with an extra tbsp of coconut oil if you don’t have cacao butter) When melted add 2 tbsp maple or date syrup and 2 tbsp cacao powder. Then drizzle over and pop back in the freezer to set, take out and slice but keep in there in an airtight container, they can be eaten directly from frozen The slices tend to be best kept in the freezer and eaten directly or leave to soften for a 5 minutes, they will keep for months this way.
- If you prefer them on the softer side keep in the fridge in a sealed container and they will keep for a week – not that they will last that long… Enjoy!
4. Ginger Slice – Sam from So Beautifully Raw
If you haven’t seen Sam’s Instagram feed then you’re missing out – she’s one of the most vegan creative recipe creators and her pictures are month wateringly stunning! Check it out here!
Prep Time: 25 minutes (Not including soaking cashews)
Freezing Time: 3-4 hours
A raw vegan take on a Kiwi classic. Growing up in New Zealand I thrived (mainly survived) off a slice called ‘Ginger Crunch’ from my local bakery. It was sweet, a little crunchy and full of ginger. Here’s a healthier, and (in my opinion) more delicious version. Enjoy.
1 1/2 (138g) cup oats
1 cup (75g) coconut flakes
1 cup (240g) medjool dates, pitted
1 tablespoon melted coconut oil
1 teaspoon ginger powder
1/2 teaspoon salt
Water if needed
1 cup (120g) raw cashews, soaked for 3-6 hours
2/3 cup (170ml) melted coconut oil
1 cup (250ml) pure maple syrup
3 teaspoons ginger powder
1 teaspoon vanilla powder
- Begin by pulsing/blending the oats & coconut in a food processor until a fine meal forms (Ensure all of the oats have blended). Add the medjool dates, coconut oil, ginger powder and salt and continue to pulse until it begins to stick like a dough. Add a little water if it’s too crumbly. Press this into a lined loaf tin and freeze.
- Whilst the base is freezing, prepare your ginger filling by simply draining then blending the soaked cashews with maple syrup, ginger powder and vanilla until creamy and all cashew lumps are gone. Add the coconut oil last and blend for a further 30 seconds. Pour this mixture over the base and freeze for at least 3-4 hours or until set.
- Slice with a hot, wet knife. Enjoy immediately or keep the slice stored in the freeze and simply defrost it for around 10 minutes prior to consuming. Enjoy
All of Maya’s recipes are absolutely delicious and these choc hazelnut cake is no exception! The’ almost’ is because of the toasted hazelnuts for flavour (totally optional) – You can find the recipe here!
Rachel is another raw vegan dessert genius and her desserts are beyond beautiful – prepare to be in raw dessert heaven! See more here
I’m completely in love with Busra’s super creative and always yummy raw desserts! She shares the recipes on her amazing Instagram feed
9. My fav from my blog! My Raw Raspberry Tarts – So yum!
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