Thank you to the brilliant Marquis Matson for coming up with these amazing raw snicker bars! A nutty macadamia, almond crust pairs with a gooey medjool date caramel filling and raw chocolate coating. These would make a great treat for children when that need for something sweet arises. Throw those packaged candy bars out the door!
These amazing almond butter cups by Nicole Axworthy can be made totally raw by using raw almond butter, a raw chocolate of your choice or cacao paste, and by making sure to melt over low heat. Sink-your-teeth-in delicious without an ounce of guilt!
It's chocolate with benefits! Enjoy an added crispy crunch as well as additional nutrients like powerful bioflavonoid rutin to strengthen capillary walls, B vitamins for stress management, and minerals magnesium, calcium, and boron for bone health by adding sprouted buckwheat groats. Sprouted quinoa contains all essential amino acids giving this chocolate a great protein boost as well. Recipe by Golubka.
The rich and intricate flavor of intense dark chocolate merges with the delicate flavor and aroma of blood orange as well as a surprising kick of habanero chili pepper. This raw brownie by Amy Lyons is beyond delicious and knocks the socks off of any cooked brownie recipe! Sink your teeth in and experience the bliss-inducing effects of truly raw cacao and the tummy warming effects of habanero!
Here’s a divinely magical chocolate elixir that is perfect for starting your day or even winding down your evening. With colder temperatures approaching, my Warm Raw Chocolate Chinese 5-Spice Elixir is perfect for warming your spirit. Every time I make this recipe, I feel the ingredients working on my body with each sip. Calming… yet subtly energizing. And the texture? Wow, never felt a beverage so silky in my mouth. It was damn near erotic. I’m just putting that out there… lol.
Selene says, "After tasting this decadent and unbelievably easy-to-make fudge, you'll understand how a simple seed can be so highly revered. Enjoy this rich, chocolate-y fudge with a glass of cold hazelnut milk." Sesame seeds are an ancient food and have a host of benefits for us! Rich in calcium for our bones and teeth, high in protein and essential fats, grounding and warming to the body; they are revered for a reason!
A quick recipe by Nicole Axworthy for Coconut Joy truffles using raw shredded coconut, agave, melted coconut butter and truly raw cacao butter and cocoa powder. A melt in your mouth chocolatey shell filled with chewy coconut. Yum!
I really used to LOVE Rolos and one day I was in my kitchen thinking, why not start making alternative versions of my childhood favourites? Then the idea for Rawlos was born (see what I did there!) These have just the right combination of gorgeous meltingly ‘milk’ chocolate with an incredible sticky caramel inside... you won’t believe it’s sugar and dairy free! They are a treat for sure - maybe have one or two (or three) after a very big, green smoothie!
Having never frosted my raw brownies before, I wasn’t sure what to use. I could do chocomole, of course, but one does tire of the same old recipe. I could do a cashew or coconut frosting, but heck, I overuse those ingredients in my raw treats, too. I thought about using superfoods like maca or mesquite, thought about using banana in some way, and then finally it occurred to me that I did have a can of organic pumpkin sitting in my pantry. Was chocolate and pumpkin too radical of a frosting concept??
A little Googling indicated that chocolate and pumpkin play together very nicely indeed; just check out Isa’s chocolate pumpkin bread if you need proof. I saw it, decided that I had all the evidence I needed to proceed with my idea, and got to blending. This frosting was every bit as easy as the brownies themselves, and honestly, I could easily enjoy it on its own, as a pudding. Seasonal, thick, and just sweet enough, it’s a great way to use up pureed pumpkin that you happen to have on hand, to create a vegan frosting without Earth Balance, and to enhance your frosted treats with some beta carotene.
When it comes to desserts, rich and decadent doesn’t have to mean unhealthy, at least not in the raw food world. While they are not nearly fat-free, desserts in the raw contain a number of benefits that most baked desserts don’t–one of the most important being that raw food ingredients are minimally processed and in their natural, nutrient-rich state. They are ideal for anyone looking for healthier dessert choices without refined sugars, or for people with special dietary needs, such as allergies to dairy or gluten.
Many raw desserts share similar building blocks: succulent dried fruit (usually dates); ground nuts (usually almonds, cashews and walnuts); a dash of sweetener (usually raw agave nectar); coconut meat, oil or butter; and sometimes a tablespoon or two of cacao powder. Delicious miracles occur when these ingredients are blended, soaked, strained, dehydrated or whipped into delicious pies, cakes, cookies or tarts. A food processor makes putting together raw desserts a cinch (I couldn’t imagine life without one!) and chilling the desserts is a must to help them hold their shape.
My latest raw treat has become one of my all-time favourites: a rich, fudgy brownie that will definitely delight your taste buds. It will likely convince even the most die-hard dessert lover that raw treats can be just as indulgent and decadent as any sugar-laden baked brownie. These raw brownies are dense and chewy just like real brownies, with a top layer that is a thick, silky, chocolate heaven with a hint of coconut. These freeze well, so feel free to make them ahead of time and store them in the freezer until ready to serve.
These truffles may or may not give you Peruvian super powers! Inca berries (also known as golden berries) are both sweet and tart, taste similar to cranberries, but are far richer in nutrients. They are a great source of beta carotene, vitamin A, vitamin C, and have 16% protein believe it or not! Adapt this recipe to your tastes by adding a bit more sweetener if you prefer. Either dust with coconut sugar to finish or for even more super powers dunk in a batch of melted raw chocolate.
These chocolatey fudge-like treats are actually a superb source of minerals calcium and magnesium (from tahini and cacao) that actually help to maintain relaxed muscles and a tension free state of mind! If you have Ashwagandha we definitely recommend putting the optional 1.5 tsp into this recipe, as you will get the added benefits of a wonderful adrenal support adaptogenic herb!
A creative and truly gourmet raw vegan recipe inspired by Danish pastries, served with homemade chocolate sauce and fresh juicy nectarines! Enjoy it for your next weekend brunch!
Looking for a fun, easy, nut free raw vegan dessert recipe? Look no further than these chocolate coated banana truffles by Karolina Eleonóra! Simply slice your fresh bananas, roll them in a light dusting of cacao, lucuma, mesquite, maca and a pinch of cardamom, dip in your melted white chocolate and let them rest to harden. You might also try popping them in the freezer for frozen banana chocolate coated "ice cream" bar bites! If you're an especially lazy lady ; ) try bypassing the slicing step altogether, and dip a while banana in chocolate and pop in the freezer as is!
Get happy today with a delicious, so dark and rich it's nearly sinful, raw vegan ganache tart by Sayward Rebhal. If you're a fan of chocolate you'll be delighted by the rich flavor of truly raw cocoa powder in the the silky filling, as well as cacao nibs throughout the chocolate crust adding an unexpected crunch. Keep it cold in the freezer and enjoy as a cold treat after a healthy raw meal.
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 walnut and fig crust combines with a silky, ultra creamy chocolate filling to create a dessert that is nearly impossible to resist! While gourmet in appearance, this chocolate cake is actually very easy to make and only requires 3 ingredients for the crust and 4 ingredients for the filling. This recipe calls for a melted raw chocolate bar. Use whichever variety is your favorite! Might we recommend Lulu's Chocolate, Righteously Raw, or Fortina. You could also use gently melted Rawmio Chocolate Almond Butter!
Chocolate covered pecan turtles have been around since the 30's when a major candy company trademarked them and started producing them en masse. In this recipe the only sweeteners you'll find are naturally sweet dates and clear, raw unprocessed agave. A layer of fresh date and lucuma caramel and crunchy raw pecans are coated thinly in a rich dark cacao dipping chocolate. You can either completely submerge your turtles in the chocolate dipping sauce or just add a dolup to the top for a stacked effect. These raw chocolate pecan turtles are sure to impress!
Don't feel like you have to wait for the Holidays to make these decadently rich chocolate orange truffles by Lisa Pitman. This recipe utilizes a base of raw cashew butter, and both cocoa butter and powder which makes these truffles richly dense and creamy. Maple syrup is used to sweeten and real orange extract added to bring a bright burst of citrus flavor that pairs perfectly with the richness of cacao. Don't forget to finish these off by rolling in goji berries and shredded coconut for a lovely garnished effect!