Yes it looks like a gourmet masterpiece that takes loads of effort to make, but do not be fooled by appearances. This scrumptious cheesecake by Summer Sanders of Radiantly Raw Lifestyles takes about 7-10 minutes to assemble.
A RawFoodRecipes.com exclusive dessert direct from the pages of Summer's brand new ebook titled Radiantly Raw. For more recipes like this, expert tips, resources, guidance, and a pages of empowering education and inspiration please click here to download your very own copy!
Makes 8 to 12 slices
This Raw Caramel Sauce by Nikki Stokes of Eating Vibrantly tastes absolutely amazing paired with fresh apple slices or berries. The perfect healthy sweet treat that only takes a few minutes of blending to make. Gluten, dairy-free, raw AND paleo friendly! You really can't go wrong with this simple and classic recipe that even the children in your household will love.
Amazing and decadent raw desserts don't have to be complicated or time consuming, and this recipe by Eva Hajkova of RawEva.com is a perfect example of this. A beautiful raw cake made with a chocolatey almond and date crust, topped with a layer of delicate and creamy vanilla infused peach cream, coated with a rich dark chocolate shell. So yummy!
You may take one look at this recipe by Emily Von Euw and wonder how exactly a relatively basic list of wholesome ingredients can come together to form something of such a royal level of visual appeal and tastiness? Maybe it's sorcery or magic, or some unexplained phenomena. Whatever it is lets just give THANKS for the blessing that is this epic raw vegan tiramisu with vanilla cream and coffee lady fingers! Gluten, dairy, and refined-sugar- free, made with organic cold-pressed coffee. Serve alongside a mug of medicinal mushroom tea with a splash of hazelnut milk.
If you've got a thing for key lime pie you'll be thrilled to try this clean and healthy version by Karielyn Tillman of Healthy Family and Home. She's left the mess of sugar and dairy by the wayside and subbed in ingredients you'll feel amazing about putting in your body: raw macadamia nuts, virgin coconut oil, fresh almond milk, maple syrup, organic lime juice, real vanilla and Himalayan salt to name a few. Rich and creamy with that perfect sweet/tart combination, this is one heavenly dessert! Be sure to scroll down for suggestions on more variations for the crust and toppings.
A delicious raw vegan nori roll by Matt Amsden of RAWvolution that will satisfy any craving for non-vegan sushi! Raw nori seaweed sheets wrap around a filling of stone ground mustard, raw pickle, and a savory mock-tuna salad complete with a creamy nut-based mayo sauce. This recipe is packed with flavor! You can choose to slice your rolls sushi-style or if you're impatient you can eat it like a wrap- burrito style. Add avocado, julienned bell pepper, or a handful of sprouts for more variations. Enjoy!
A vibrant, flavor packed, nutrient dense RAW rendition of a family favorite: layered lasagna! This version by Summer Sanders of Radiantly Raw Lifestyles comes complete with thinly sliced zucchini noodles, juicy heirloom tomatoes, tasty cashew/mac nut ricotta, and a lovely pistachio basil pesto. You will not miss the gluten or the dairy when you take a bite of this delicious masterpiece!
Healthy and entirely sinless no-bake vegan date bars without a stitch of flour, butter or sugar! Yes, it's true. This recipe by Leanne Vogel of Healthful Pursuit will blow any baked date bars you've ever had right out of the water - and you're tummy will be happy with you too! It is always recommended to soak your nuts, and Leanne recommends then drying them to crispy, crunchy perfection. If you don't have a dehydrator, and aren't ultra picky about your food processing temperatures, you can easily use the lowest setting on your oven. These date bars are super delicious served with a cold glass of brazil nut or coconut milk. Sink those teeth in and enjoy!
Learn to make a delicious cheese spread that can replace goat cheese in your vegan recipes! This recipe by Lauren Felts of The Holy Kale utilizes fresh macadamia nuts, and is cultured with dairy-free probiotics. Coated in a layer of fresh tarragon, this "goat cheese" is super delicious spread thick on raw flax crackers, sprouted bread, or in raw wraps with fresh tomato, greens, and sprouts. Try also incorporating it into a salad!
A vegan milkshake made from scratch with all raw and organic ingredients by Chris Anca of Tales of a Kitchen! A base of fresh, creamy and richly nutritious macadamia nut milk combines with the last of the season's strawberries, a banana, some avocado for texture and a touch of the healthy sweetener of your choice. Creamy, delectable and perfect for a healthy dessert or fancy breakfast treat! Top with raw cacao nibs.
This gourmet pizza by Amy Lyons of Fragrant Vanilla Cake is piled high with freshly "roasted" asparagus, mushroom, and onion and features a delicious sun dried tomato macadamia ricotta and herbed zucchini and flax seed crust. There is no need to deprive yourself when that pizza craving hits; you can indulge without having to consume any dairy, wheat or cooked ingredients for that matter!
A vibrant sweet treat offering a great mid-day energy boost from pure matcha green tea powder. Matcha is awash with antioxidants to protect the integrity of our cells. It is a great superfood to consume during the summer when the UVB rays are at their most intense and our skin could use an additional boost of protection. These truffles are rich with oils of macadamia and coconut and have a zesty, tart kick of lemon to perfectly balance their sweetness. Use honey, pure clear agave, or other liquid sweetener of your choice.
Filling and flavorful bite sized zucchini rolls with a soaked sunny seed pate! This recipe by Chris Anca of Tales of a Kitchen makes a great appetizer, addition to a simple summer meal, or a low glycemic and easy to digest veggie based snack with plenty of protein and healthy fat to leave you feeling nourished.
Dehydrated veggie herb crackers stacked with macadamia chevre and softened, olive oil, sea salt and lemon infused asparagus. Serve with a side salad of fresh arugula, cherry tomatoes, sprouts and a drizzle of balsamic vinaigrette. Who says raw food is boring?
Let the summer dessert frenzy commence! Key Lime Pie is the perfect summertime dessert, and if you've never tried out a raw version you simply must as it completely outdoes anything cooked or processed. This recipe by Marquis Matson of Real Raw Kitchen is the perfect place to start as she's truly mastered the art of the raw key lime pie! Flavors of fresh lime, vanilla, and coconut swirl on the palette while the cheesecake-like texture melts in the mouth...
Soft zucchini bread, crispy eggplant bacon, fresh tomato, lettuce, jalapeno mac nut cheese and avocado combine to form a magnificent and totally addictive rendition of the BLT - only difference is it is 100% healthy for you!
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!
Check out this combination of beets, carrots and blood oranges with greens in a sweet orange vinaigrette. The color combination is lovely, but the sweetness of the salad is delicious and so light. Very healthy and tasty! Thanks to Amy Lyons of Fragrant Vanilla Cake!
Amy Lyons by Fragrant Vanilla Cake continues to surprise us with healthy and very delicious recipes. Here is a Raw Tropical Fruit Taco Salad. For this one she tossed fruits with lime juice, chili powder, a little sea salt and cilantro,she placed it on a bed of greens, topped it off with avocados and a macadamia queso fresco as well as some crunchy raw corn tortilla lime chips. Enjoy!
To make this creamy Berry, Lemon & Macadamia Raw Vegan Cheesecake you need 2 cups of unsoaked macadamia nuts, 1/2 cup of coconut oil, 1 cup of frozen berries, 1/2 cup of fresh lemon juice. Delicious and healthy dessert – what else would you want? Thanks for the recipe to Ulyana Michailov by Kitchen fairy!