This is definitely more of a summer favorite, but it’s a nice change of pace from pumpkin everything. This easily makes enough for two people (aww) or one person if you are selfish and very hungry.

Brunch is served! A gorgeous recipe for yummy banana-pear crepes with a creamy cashew and spiced apple filling. Check out Heather's Just Desserts ebook for more Sweetly Raw recipes including the chocolate and caramel sauce she's drizzled over her crepes in the photo.

When it comes to using food for artistic spiritual expression, nothing beats raw dessert creation. Marlie Centawer says, "to me, this raw creation is a living mandala, an Organic Blueberry Soul Mandala Pie to be shared with those you love most." Don't forget to put some soul into your recipes, it's the most important ingredient.

Doodh Pedha (Milk Fudge) is a very popular and easy to make Indian dessert!! These taste AWESOME and the best part is you don't feel heavy the way you do with eating dairy based doodh pedhas! Make them and ENJOY! This vegan style doodh pedha was made in less than 10 mins!!!

Let me first tell you these glistening choco-licious balls are super addictive!! Within 10 mins they are ready to be devoured. Made with super healthy ingredients...The secret to these decadent balls is the 'Raw Cacao' powder. It is very high in antioxidants and rich in minerals magnesium and iron. Try this guilt free treat for yourself!

It's an awesome experience making your own cookies knowing exactly what you put in it - no flour, no preservatives only wholesome healthy ingredients made with lots of love! :) These are so easy that you can have your kids make them.

Creamy and delicious pumpkin pie spiced raw vegan ice cream with a vibrant pop of orange from fresh carrot juice, sweetened with a touch of agave and maple syrup and finished with crunchy chopped pecans. We scream for autumn inspired ice cream!

Once dehydrated kale takes on a surprisingly neutral flavor making it perfect for both sweet and savory sauces. This recipe is inspired by the sweet spicy flavor of autumn, and makes for a fun variation on the traditionally cheesy flavored kale chip!

Thanksgiving is approaching and its time to start planning what healthy options to bring to the table this year. What better way to show gratitude and thanks than by including healthy raw vegan options with the meal. This is a very simple yet completely delicious pumpkin mousse pie by Selena Vakharia of Veganlicious, perfect for the season! By pureeing the raw pumpkin and blending it with cashews and coconut butter we end up with a very creamy and smooth consistency, no oven required! And all those vitamins and antioxidants in the pumpkin remain perfectly in tact.

Ulyana's labour of love, it's her rainbow dream cake! Cashews, coconut butter and fruit pigments blended into swirls of dreamy rainbow hues. You may find yourself just wanting to admire its beauty, but we assure you once the first bite is eaten you wont want to stop eating! Within this recipe you will also find lots of suggestions for creating vibrant colors naturally without having to relay on any artificial food dyes.

Sarahfae of Addicted to Veggies gave us a recipe for an amazing spicy Romesco sauce a few days ago and has morphed (as she does so well!) the sauce into a bold, creamy soup that can even be used as a rich, tangy a salad dressing if you wish. Top your soup with diced bell pepper, avocado, sprouts, and dried crimini mushrooms. Yum yum!

Ulyana says, "It’s the perfect alternative to dairy and can be used on sandwiches, as a dip, sauce or dressing for many meals- cooked or raw, veggie or not." She used it as part of the base of an epic vegan pizza with plenty of yummy olives!

There are few things in this world more divine than fresh concorde grape juice. An absolute elixir of antioxidants to shield all of your cells from inflammation and damage. We recommend making some extra juice and drinking a glass (maybe with a little lime and sparkling water) while making this cheesecake by Heather Pace!

A raw vegan sundae recipe of EPIC proportions. If you're wanting to step out on a limb and get a little wild and crazy in your kitchen than this is the recipe for you. Even though this recipe calls for 3 different flavors of ice cream they are all born of the same basic ice cream mix, and just require a few additional ingredients and tweaking to perfect. Who needs a knight in shining armor when you have one of these sundaes in hand?! Remember to rinse our your blender in-between the ice cream flavors.

The soft, delicate flavor of summer peaches swirls together with sweet vanilla and the subtle spicy warmth of cardamon, all combined in a base cold, creamy dairy-free ice cream! What's not to absolutely adore about this recipe!

Delicious energy cookie bars with a chewy sweet consistency, perfect for travel or when you're on the run. This recipe by Amber Crawley is also a great one for kids, and if you add a bit of vegan protein powder it will also really help up their amino acids for the day. Simple, wholesome nutrition in a cookie-like energy bar!

A total meal in a glass with alkalinizing kale, plenty of ripe banana and pineapple for smooth creamy sweetness, coconut water for extra hydration and minerals, and Epic Protein Powder for strength building, immune enhancing and easy to assimilate amino acids. You won't need anything else for a healthy nourishing breakfast or snack!

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!

Dreena says, "When I concocted this entirely “raw” Caesar dressing, it quickly became a sensation! The creaminess is derived from the blended raw nuts, and the taste is absolutely marvelous – almost unbelievable, in fact, that it tastes so authentic. Toss this dressing in crisp, torn romaine leaves, along with raw pumpkin seeds, pine nuts, and/or sliced tomatoes."

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.