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."

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."

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.

Want to achieve the silkiest, smoothest, richest mousse pudding consistency without using eggs, butter, or cream? Than turn to none other than the noble avocado, which will not only create that texture you desire but also infuse your recipe with loads of heart healthy mono-unsaturated fats, vitamin E, Vitamin K, and folate! Within this recipe you will also find tips from Jennifer Cornbleet on how to turn your mousse into an ice cream, a chocolate sauce, and a buttercream frosting. For the parfait, layer with a blended coconut cream. Dip in and enjoy!

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.

Fruit crisp: one of summer's most beloved desserts! Everyone enjoys a delicious fruit crisp (perhaps with some coconut vanilla bean ice cream on top!), and with all of the fresh fruit in season just dripping with juicy ripeness the possibilites are endless. Try out this blackberry crisp by Jennifer Cornbleet, and try her other variations mentioned below as well for a blueberry, cherry, or peach version. We'll have a serving of all 4, please!

A delightfully rich vegan cream pie that can be made with any fresh fruit of your liking! Pears work well but try it out with peaches, apricots, berries, even pineapple - all would be drool worthy. In this recipe Deborah uses an english toffee flavored stevia from Sweet Leaf to give the cream filling a caramel vanilla flavor as well as additional sweetness without raising the glycemic index. Honey, dates, and fresh pears are also used to sweeten the macadamia and cashew based custard-like cream. A dash of lemon juice and cinnamon rounds out the flavor. The crust is made from light and airy almond flour, coconut, and ground brazil nuts, is sweetened with dates, and has a unique spice blend of cinnamon, nutmeg, coriander, and cloves.

Sometimes all it takes to let all those worries slip away is a delicious, freshly made, soft, chewy oatmeal cookie made with a handful of wholesome (yet totally yummy) ingredients, served with a tall glass of almond milk. In this recipe Tess Masters uses organic raw oat groats instead of processed and steamed rolled oats, and combines them with raw pecans, fresh apple, cranberries, raisins, dates, coconut oil, cinnamon, ginger, vanilla and the zest of fresh lemon. Dehydrate for 12 hours for a chewy, soft cookie, or leave in for 15+ hours if you'd like sometime a bit crunchier that will keep longer without spoiling in your pantry.

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!

Headed on a long drive or camping trip this summer? If so be sure to make up a batch of these crackers to take along with you, we're sure you will be thankful you did! This recipe combines the perfect levels of savory and sweet, and each cracker has a delightful crunch from soaked and dehydrated flax seeds and raw pumpkin seeds. Rich in omega 3 fatty acids, protein, and zinc, you'll be nourished AND satisfied even if you're out in the middle of nowhere.

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!

This recipe marks the beginning of Sarah Britton's new "Summer Lights" series of recipes on her amazing blog My New Roots. A blend of sweet fruits, green veggies, zesty lime and super nutrient dense hemp seeds and spirulina, this smoothie is as nourishing as it is refreshing. Blend it up and serve yourself a Summer holiday in a glass! If dates and bananas aren't your thing you can always leave them out and add a touch of stevia for a lower glycemic option.

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!

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."

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!

Wow your taste buds with this delicious creamy tangy miso garlic sauce that can also double up as a dressing! Cashews combine with lemon juice, mellow white miso, apple cider vinegar, onions, shallots and garlic, and a hint of dates to sweeten and mustard seed powder for that kick of flavor. This recipe can be used as a dressing for green salads or even sea veggie salads, a dip for collard wraps, or try spreading it on a tart crust and using it as a "cream cheese" layer.  This recipe calls for unpasteurized miso which is rich in health probiotics and helps boost the immune system. There's nothing like a yummy sauce to take an ordinary meal from drab to fab!

Have you dreamt about making raw vegan ice cream lately but don't own an ice cream maker? Don't despair for we have the recipe for you! When Sarahfae first created this recipe and shared it with her husband he was taken aback by it's rich, creamy, fudge like flavor and consistency. While some raw ice cream recipes call for an ice cream maker, this one does not! All you need is a blender, a mixing bowl, a glass or metal dish and your freezer. Enjoy it for a weekend treat!