A recipe that Sarahfae was super excited and proud to share with her readers over at Addicted to Veggies! And for good reason. These cookies are a heavenly combination of almond and coconut flour, flakes of finely shredded coconut, fresh aromatic lemon juice and zest, agave, vanilla, and buttery coconut oil. They will dissolve in your mouth just like a meltaway! Dry in the dehydrator or oven, or simply place in the freezer to set, it's up to to you. Enjoy this recipe inspired by Wonderfully Raw's coconut macaroons today!

The quantities of veggies in this recipe are up to you depending on how many you are preparing this meal for. 1 large or 2 medium sized zucchini will typically serve about 1. The creamy, savory pesto sauce with macadamia nuts, almonds, and fresh herbs was also featured in Sarahfae's Wilted Zucchini and Spinach Tart recipe and as you can see is very versatile! It yields about 1 cup and can be stored in the fridge in an airtight glass container for up to a week. Make this recipe fresh on the day of an event to blow folks away with the deliciousness and complexity of flavor in gourmet raw food!

Raw Chef extraordinaire Sarahfae of Addicted to Veggies recommends this savory tart recipe if you are looking for something new and fun to share with your friends at a summer barbecue or picnic! Even the fussiest eaters will like this recipe, and you don't have to be down with raw foods to thoroughly enjoy the delicious flavors of this recipe's buttery flax crust, creamy carrot-top pesto, soft and richly flavorful caramelized onions, tender wilted zucchini, and fresh spinach and tomatoes!

How does one go about creating the taste of butterscotch in a raw vegan recipe? Through lucuma of course! This peruvian superfruit comes in a fine powder that has a deliciously sweet, buttery, graham cracker-esque flavor. Frozen bananas, almond milk, young coconut, maca, vanilla bean, and dates combine with lucuma in this recipe by Heather Pace to create a divine fusion of sweet creaminess! You will not be sorry you tried this out!

So creamy, so rich, so decadently cheesecake-like. Is this a dream or is this real life? That is the question that you'll be asking yourself as you take a bite of this raw raspberry dream cake. This is definitely the recipe to take with you to a party, something that everyone will enjoy! If you don't have raspberries available try strawberries, blackberries, or even a combination of the 3! Don't be turned off by the coconut oil in this recipe. Many people don't realize that even though coconut oil is a saturated fat, the molecules are medium chain triglycerides which digest quickly and are utilized as energy by the body almost instantly. This is much different than other forms of saturated fat (long chain triglycerides) from both plants and animals which require a lot of energy and enzymatic breakdown by the body to utilize and are much more likely to be stored as fat. And to top it off coconut oil is also very anti-fungal and also helps give our skin and hair a glow from the inside out!

Amanda Maguire describes her bars in the following way, "simple ingredients with a texture that’s similar to a Larabar, but at a fraction of the cost. These bars can be easily customized to suit your tastes." All it takes is a quick whirl in the food processor and you're good to go. Store these bars in the fridge or freezer so they last a bit longer and take with you to work, school, or on your next nature adventure!

Can the term "healthy" be legitimately used in the same sentence as "brownie". Well, with this recipe the answer is absolutely Yes! This recipe has few ingredients, so Chef Sarah Britton recommends you purchase the best quality, raw, organic ingredients you can find for optimal flavor pay off (and health benefits from the highly nutritious ingredients like raw cacao and walnuts!) When you bite into these brownies you will be amazed by how light and cake-like the consistency is. Grinding the walnuts into a fine powder will help you achieve this effect. You will never need to turn to an unhealthy sugar, dairy, and gluten laden cooked brownie again! Thank you, Sarah Britton!

Ever made nut milk and wondered what to do with the leftover pulp? Wonder no more, just make an enticing batch of creamy, savory, healthy and filling raw hummus to add to your salads or scoop up with a flax cracker! For this recipe use whatever leftover nut milk pulp you have on hands, whether that's almond, pistachio, pecan, pumpkin seed, or sunflower seed. You can even use a combination. Give this recipe a taste test as you go along and make necessary adjustments with the spice, salt, tahini, and lemon as each nut and seed has a different flavor.

Really easy to throw together, these superfood protein bars will give you energy and nourishment when you most need it. They make a great breakfast on the go for those mornings when time is not on your side. Feel free to add any other superfoods that you'd like: goldenberries, hemp seeds, maca, lucuma, spirulina, etc. You could even add some Epic Protein to further boost the amino acid content for strong healthy tissues.

Why not have something yummy enough to be dessert for breakfast? With this recipe by Amber Shea Crawley you get a wonderful fusion of apple pie flavor and texture combined with the nutritional benefits of beta-glucan rich raw rolled oats, fresh juicy apple, and creamy protein rich almond milk. You can even place this recipe in the dehydrator for 30 minutes or place in a sauce pan over low heat to gentle warm up and really soften the oats and apple. This will also help fuse the flavors and spices together. Amber also gives a few suggestions for alternatives and substitutions if you are avoiding any ingredients in this recipe.

Amber Crawley describes her scrumptious raw mocha chocolate tart as, "one decadent, gratifying, worth-the-work dessert!", and we would have to agree! As usual she gives you plenty of ideas for substitutions so it's easy to prepare even if you don't have the exact ingredients she used on hand. This tart will firm up perfectly in the fridge but melt in your mouth when you take a bite. Sometimes putting a little extra effort into a recipe pays off!

It's just amazing how some foods can instantly transport you to a warm, sunny location with just one bite. Fresh ripe strawberries are definitely one of those foods. This springtime inspired tart recipe is the creation of raw vegan chef extraordinaire Lisa Pitman, and is the absolute perfect mix of flavors to induce that comforting feeling that Summer is right around the corner. In this recipe fresh succulent strawberries and finely chopped mint top a layer of sweet cashew banana cream and a crust of raw almonds, walnuts, dates and vanilla. Spring never tasted so sweet!

Dense, rich, perfectly textured, and cute to boot! These truffles will definitely satisfy that sweet tooth and leave you feeling energized and alive. Raw honey is rich in enzymes, antioxidants, vitamins, minerals and carbohydrates to give you a boost of energy and goes so well with the rich earthy tones of almond butter. Coconut flour is an amazing raw product that gives a lightness to recipes such as these truffles, and a great coconut flavor without any added fat. Flax is of course incredibly rich in omega 3 fatty acid and can be ground fresh in a coffee grinder or high speed blender. This recipe calls for carob powder for rolling as the finishing touch but chocolate (raw cacao) powder can be substituted if you're feeling especially decadent.

Isn't cheesecake just about every raw food enthusiasts favorite gourmet dessert? This recipe is just about perfect and combines raw cashews with freshly juiced lemons, enzyme rich honey, coconut and vanilla. The crust is a simple combination of dates, macadamias and almonds. The recipe is then finished with a thin layer of lemon curd which is both pleasantly sweet and tart all at once. This cheesecake is bursting with fresh lemon flavor and is wonderful topped with fresh raspberries! This recipe was interpreted from a "Just Life Cheesecake" recipe by Emily Lee Angell. Sugar and gluten free, all raw and 100% healthy. This is a winning recipe for sure!

A zesty, creamy, and sweet-tart lemon custard style filling on a pecan and date cookie crust. This is Mandi Gould's spin on a delicious lemon square recipe! it is simple and the result will blow you away. Cut into small bite sized squares, bars, or even turn this into a raw lemon meringue pie by placing ingredients in a pie pan.

Pumpkin, coconut, lucuma and agave blended into a rich, creamy cheesecake filling surrounded by an almond and date orange toffee crust. This smooth and decadent pumpkin cheesecake isn't overly sweet, and Mandi Gould recommends that if you want a truly sweet dessert experience to end your meal you may want to double the amount of agave nectar.

This recipe is an incredibly creative take on an old traditional Victorian Christmas treat. Chef Mandi Gould says that the original recipe for sugar plums is actually easily transferable into a raw vegan version. Ground almonds, plums, apricots, and figs combine with the sweet spices of fennel, anise, caraway and cardamom. The mix is delicately sweetened with coconut or date sugar and agave. After forming into "sugar plum" balls, the mixture is then rolled in shimmering xylitol crystals which give the recipe a very elegant, snowflake-like magical look. Xylitol, while it sounds a bit scary, is actual a very low glycemic sweetener made from tree bark and is a wonderful alternative to sugar. This creation was inspired by a recipe from Sir Alton Brown's original 5 star recipe. Don't wait for Christmas time to make it, it is a special treat any time of the year.

Chef Mandi Gould describes her recipe as a fusion raw vegan cheesecake meets ice cream or sorbet. This recipe combines the amazing nutritional benefits and sweet flavors of luxurious coconut and sweet succulent pineapple. Slice in, take a bite, and fantasize about that tropical island getaway we're sure is in your immediate future! ; )

The photo included is of the 2 layer version with papaya on the top layer.

Creamy, sweet, frosty, fruity, and zingy are just a few words Hannah used to described her elegant and fun strawberry rose smoothie recipe. "My Strawberry Rose Smoothie was everything I wanted and imagined it to be. The small scoop of dried sour cherries nicely balanced the sweetness of the strawberries, and the rosewater and vanilla were subtle enough to create a taste that was not so much floral as queen-like and ethereal." Sunshine and Happiness in a glass!

We love this simple recipe for soft, sweet, gooey coconut date treats! This is the amped up version of Hannah's original date cashew energy treats with even more coconut flavor! They are so easy to make and are perfect for a mid-day pick me up at work or as a healthy treat even your children will enjoy. And they look so pretty! Hannah from Wayfaring Chocolate says, "My grandma’s first words upon trying these energy treats were 'Mmmm' , 'They taste a bit like sweetened condensed milk!', and 'Delicious'. I hope you like them too."