Raw Vegan Chocolate CakeOh so yummy but has more of a sticky brownie consistency
2 cups raw walnuts
1/2 cup pitted dates
3/4 cup raw cacao
1/4 cup agave syrup
1 tsp vanilla extract
1 Tbsp coconut oil
berries for garnish
In food processor chop walnuts for 20 seconds until they have a sandy consistency. Add dates, coconut oil, agave, vanilla and salt.Process until mixtures forms a ball. Firm into a cake and ice with cashew macadamia nut frosting.
Optional: you may dehydrate the cake for 30 minutes at 118 degrees Fahrenheit. This makes the texture slightly firmer.
Cashew Macadamia nut frosting:
1/2 cup cashews
1/4 cup macadamia nuts
1/4 cup agave
1 tsp water
Blend together and place in fridge to cool and thicken. Cover chocolate cake with this mind blowingly delicious frosting and decorate with fresh berries.
This "cake" is extremely rich and you will feel satisfied with just a very small wedge. Place in freezer.
Someone once said "Let them eat cake", I say " Eat nutritious cake"
Raw vegan Pecan PieCrust:
2 cups raw pecans
1/2 cup dates pitted and soaked
1/4 tsp cinnamon
1/8 tsp vanilla
1 1/2 cups dates pitted and soaked
1/2 cup raw pecans
1/3 cup raw honey
1/4 tsp cinnamon
1/2 cup raw macadamia nuts
1/2 cup water
1 cup pecans
Blend pecans in food processor (or blender or vitamix) until fine. Add remaining ingredients and blend until smooth. Remove from food processor and pat into pie dish.
Place pecans in food processor and blend until smooth. Add other ingredients and blend until creamy. Pour filling into pie crust.
Decoratively place pecans on top of pie and garnish with fresh organic berries.
This pie will knock your guests socks off! It is best if you place in freezer for about 30 minutes to 1 hour and then store in refrigerator.
Papaya Banana Pudding:1 ripe papaya
2 Tbsp agave (or raw honey which is not considered vegan)
Place in blender or vitamix and blend until smooth
Eat immediately or refrigerate to set and thicken.
The simplest, healthiest and tastiest pudding in the world!Garnish with a blackberry.
Insanely delicious Carob Chip CookiesIngredients:
1 cup flour
1 cup oatmeal
1 tsp baking soda
1/4 tsp salt
1/4 cup vegan butter (I use Earth Balance which is made from palm, flax and olive oil)
1/2 cup sugar
2Tbsp Egg Replacer (reconstituted with water to form a stiff egg white consistency)
2 Tbsp water
1/2 tsp vanilla
3/4 cup carob chips
~Preheat oven to 375 degrees F
~blend flour, oats, salt and baking soda
~ In another bowl combine vegan butter, sugar, vanilla, egg replacer
~Add dry ingredients
~Add carob chips
~Drop teaspoons full onto a greased baking sheet
~Bake for 8-10 minutes (chewier if you bake for 8 minutes)
~decorate with more carob chips just when you remove the cookies from the oven and they're still hot
~Allow to cool
Makes about a dozen
Cherry Pie: (raw)
2 cups almonds
1/2 cup dates, pitted and soaked
5 cups cherries (I used frozen and thawed)
3 Tablespoons raw honey
~ Grind the almonds until fine in a food processor/vitamix/blender
~ Add dates and blend until smooth
~ Pat mixture into a pie plate
~Combine 4 cups of cherries, 2 bananas and 3 tablespoons of honey and blend until smooth.
~ Remove from vitamix/blender and add 1 cup whole cherries
~ Pour into crust
~ refrigerate for at least 3 hours to allow it to solidify
Serve garnished with whole cherries and mint leaves.
Guaranteed to provide a taste bud frenzy of delight!