This apricot lavender tart has quite the charisma! Layers of honeyed lavender apricots and vanilla cream filling merge atop a gooey date and nut crust. A nectar-like orange and honey glaze gives this tart the perfect finishing touch. Delicate, sweet, and oh so delicious!

This recipe makes the ultimate quick on the fly raw meal. Throw a fresh green salad onto your plate to accompany this noodle dish and you will be very happy and satisfied! Kelp noodles have a texture that can be a bit odd if you don't prepare them properly. If your kelp noodles are crunchy this is a good indication that they haven't soaked long enough in your sauce. You can also speed up the process a bit by pre-soaking them in an acid like lemon juice or vinegar, which will soften them right now! This recipe really has that spicy Thai flavor and the kelp noodles are the perfect raw substitute for white rice noodles.

Dreena Burton says, "Let them eat brownies! You can feel good about munching on these raw brownies, made with nuts and dates… and don’t pass on making the frosting, it’s what makes these brownies especially delicious."

A nutrient rich display of fresh kale, fennel, grated carrot, julienned apple, cranberries, and raisins dressed with a tangy/sweet creamy curry salad dressing complete with apple cider vinegar, a touch of maple syrup, garlic, ginger, dijon mustard and authentic curry powder. You wont want to skimp on this dressing, it is so delicious!

It's the weekend so why not go all out with this epic breakfast banana split recipe by none other than Lisa Pitman! This recipe was made for a birthday celebration, but since every day should be a celebration of life it is perfect for anytime of the year. Frozen banana soft serve combines with almond butter gingersnap cookies and a chocolate cashew sauce, topped with fresh banana slices and berries. Lisa says, "This incredible birthday breakfast will provide you with plenty of energy for a day of dance parties and enthusiastic entertaining while nourishing your body with nutrient-dense deliciousness."

Enjoy this delicate and enchanting recipe by Hannah Mendenhall of Immer Wachen. She has combined a crust of almonds, flax, buckwheat flour, coconut oil and maple syrup with a creamy cashew filling sweetened with fresh honey and flavored with lemon juice and vanilla extract. The result is a blend of perfectly balanced flavors and texture. For the best effect use a combination of fresh summer berries like blackberries, raspberries, strawberries, and marionberries.

A buttery crust of soaked, peeled almonds, fragrant cold pressed coconut, and raw organic honey creates the base of this delicious raw tart complete with a rich caramel chocolate sauce and plenty of fresh figs on top. By first soaking the almonds we deactivate the enzyme inhibitors and increase their nutrient absorption. Peeling them will enable you to achieve a beautiful white hue with the crust, mimicking the look of pastry dough.

Ladies and gentlemen, get those strawberries washed and ready for dipping! This recipe by Gena Hemshaw makes a great dip for berries but can also be eaten with a spoon for a truly decadent experience. Irish moss gel is used to whip this pudding up into a lightweight delight, while truly raw cacao powder combines with cashews, almond milk and dates to create rich creamy depth and sweetness.

A creamy base of fresh almond milk and softened cauliflower blends flawlessly to create this delicious savory puree by Nadia Petrova. This delicately flavored soup is a gorgeous cream colored hue, and includes spices of rosemary, nutmeg and pepper as well as a dash of coconut oil and fresh arugula to garnish. Place your soup in the dehydrator to warm slightly or just enjoy chilled with a green salad and some raw crackers on the side.

These chocolatey truffle balls are given a light, nearly cooked consistency due to that secret ingredient every striving raw chef needs in their arsenal: Irish Moss. By letting the dough firm up in the fridge, and then placing in the dehydrator overnight, you will achieve what almost tastes and feels like a fresh homemade donut hole! Make this quick recipe on a Friday night and enjoy them Saturday morning for a well deserved weekend breakfast treat!

Fresh figs......a totally decadent treat during the summer all on their own! Gooey, moist, syrupy on the inside, they are like nature's gourmet dessert. If you have an abundance of figs around you and are looking for more fun ways to consume them (besides just chowing them down in all their natural glory) try out this recipe by Deborah Marsh! Fig cookies are a classic and this one is by far the healthiest version out there. These cookies can be made in the dehydrator, or simply placed in the freezer or fridge to set if you don't happen to own one. Serve them up with raw ice cream, or with a drizzle of raw chocolate sauce or nut butter on top!

Who doesn't love a good collard wrap, especially when it's filled with a mouth-watering, deliciously savory, perfectly salted and spiced mock seafood pate! Fill up on these yummy raw vegetarian wraps by Deborah Marsh! If you are a tuna salad person this is the perfect recipe for you. No fish, no dairy, no harmful ingredients just raw organic, nuts, seeds, veggies, and seasonings! This recipe makes a very easy lunch or dinner, and any leftover pate can be saved for a salad topping later in the week.

Don't you just love recipes that utilize your left over almond pulp from making almond milk? There is no need to let that stuff go to waste because it makes a wonderful base for raw breads, both sweet and savory. In this recipe by Deborah Marsh you will find ingredients like coconut flour, flax and psyllium, chewy dried cranberries, ripe mashed banana, freshly squeezed orange juice, chopped walnuts, lucuma, coconut palm sugar and lovely spices of cinnamon, ginger, nutmeg and vanilla. The bread can be eaten warm right out of the dehydrator smothered in vanilla cashew lucuma icing!

Moist, buttery, sweet and delicate, these cupcakes are not only gluten free but also 100% vegan and RAW! Try out this amazing recipe by Nicole Axworthy if you're in the mood for something fun and different. Coconut and almond flour combine with ground mulberries, date paste, flax seed meal, coconut oil, and almond milk to create a lightweight batter. These sweet little treats are topped with a creamy cashew blueberry icing. They will definitely bring a smile to your face!

Do you have a party or potluck gathering to attend and are stumped on what to make for dessert? We highly suggest you try this blueberry cheesecake recipe by Nicole Axworthy simply because it is fool proof and guaranteed to be loved and devoured! Fresh blueberries combine with soaked, pearly white and decadently creamy cashews, dates, fresh lemon, vanilla bean and the secret ingredient (if you wish)- a tsp of dried lavender! A bit of lecithin granules and coconut oil are added to help the cake set properly so you can achieve that perfect cheesecake consistency! The crust is a combination of dates, shredded coconut and raw almonds, while the topping is a crumbly, lightly sweetened mixture of dates, coconut, walnuts and oats. Be sure to keep your cheesecake in the freezer until it's ready to serve!

Kristina Carrillo-Bucaram, the queen of low fat raw vegan recipes, blows us away with a fabulously healthy rendition of cherry cobbler, just in time for cherry season! This recipe could definitely serve more than 1 but since it is so low in fat and high in nutrition you could really consume the whole thing yourself and not feel a tinge of guilt! This recipe is a 4 part layered masterpiece with fresh cherry and date puree, the meat of one young coconut, and optional almonds and cinnamon. Enjoy for dessert or as a yummy breakfast to begin a highly energized day!

In this amazing creation Nicole Axworthy combines her "Raw Cookie Dough Blizzard" and "Raw Oreo Cookie Blizzard" recipes to create raw vegan ice cream sandwich cookies that will knock your socks off! To recreate this recipe perfectly you will need an ice cream sandwich mold which is an awesome tool to have during the summer. Get your cookies going overnight in the dehydrator and the next day simple make up a batch of the chocolate chip ice cream filling and be on your way to creamy, icy, melty sweet heaven in no time at all!

Traditionally Nanaimo bars are an unapologetically sweet and decadent treat hailing from Canada. If you make the original version you would use a layer of graham cracker crumbs, a layer of light custard buttercream, and a smooth glossy layer of chocolate to tie everything together. Well, thanks to Nicole Axworthy we can leave those processed and less than ideal ingredients on the store shelves and instead pick up some raw cacao powder, cacao and coconut butter, dates, raw nuts, fresh mint leaf and extract, avocado, and raw agave nectar to make a version that will rival traditional Nanaimo bars in both decadent deliciousness and charming visual presentation!

One dilema that people often run into with traditional raw food cuisine is that many recipes relay on nuts to create texture and bulk. This can make certain foods harder to digest for some and substantially higher in fat. Sprouted buckwheat makes a great replacement for nuts in things like snack bars and granola, giving them a lighter quality, and bringing to the table valuable enzymes, life force and macronutrients such as protein and phytonutrients such as rutin. Many mistake buckwheat for a grain but in actuality it is a seed and is very easy and fast to sprout. Nicole Axworthy says the following about her delicious little sprouted buckwheat bites- "With these mini bites of energy on hand, you’ll have no problem keeping up with family and friends during summer weekends full of activites like cycling, running and gardening."

We all have those memories of eating cookie batter straight out of the bowl before Mom could even get it in the oven. It may have been from this universal experience that the concept for the no bake cookie was born! This is a healthy raw version made by the talented hands of Decadently Raw's Megan McMurray. Melted coconut butter and raw chocolate combine with raw oats, smooth jungle peanut butter, and ribbons of maple or agave in this recipe that will surely satisfy any desire for sweet cookie dough.