Because granola is a favourite among us vegans, I decided to contribute the components for a spring-inspired granola parfait—a bowl of crunchy oat granola with seeds and dried fruit; a scoop of blueberry and apple jam; and topped with a thick vanilla cream made with coconut milk and cashews. It made for a delightful end to a delicious meal.
Nourish your relationships and the people you care for by feeding them something fantastic you’ve made by hand. Perhaps…a parfait?
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!
Hannah Mendenhall describes this dessert as ooey gooey fudge in a crust! Rich chocolate cashew fudge with real organic peppermint extract, sweetened with raw honey, served in a raw oat groat pie shell. Make into 1 large pie or several individual tarts. This recipe will make any chocolate lovers heart soar!
Just because you eat a healthy diet does not mean you have to miss out on old traditions like creating fabulous Holiday inspired desserts. This recipe by Jenné Claiborne of Sweet Potato Soul will surely ignite the spirit of the season within you! Fun, highly nutritious, and way more nice than naughty, serve these cookies with hot tea while sitting around the fireplace, or put out a plate for Santa (we've heard he's gone raw!)
This pleasantly sweet autumn granola uses fresh pumpkin puree as a flavorful and festive binding agent to hold other wholesome ingredients such as hemp and pumpkin seeds, dried fruits, rolled oats and dried buckwheat together in crunchy bite sized pieces. Perfectly spiced with warming ginger, cinnamon, nutmeg and clove. Serve a bowl with slices of fresh fruit and homemade almond milk!
Now for this recipe. It.is.so.yummmmm! I’ve posted several recipes using Frank’s Finest spice blends, because they are perfect. I don’t have to guess or play scientist to get the flavor just right. The spice blends are perfect just as they are, which is why this granola was quite the hit. It’s the perfect fall treat!
The magic of this tasty raw treat is that it's simply a matter of mixing up a few ingredients in a bowl, spreading everything out on teflex dehydrator sheets, and letting your dehydrator do the rest of the work for you. This granola is full of whole food goodness including fresh rolled oats, sunflower seeds, coconut flakes and sprouted buckwheat. It has a subtle cinnamon flavor and is sweetened only with pure maple syrup. Adding a bit of coconut oil to your granola recipes will give them a crunchier consistency and richer flavor!
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.
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!
In this amazing creation Nicole Axworthy combines her "Raw Cookie Dough Blizzard" and "Raw Oreo Cookie Blizzard" recipes to create raw vegan ice cream sandwich cookies that will knock your socks off! To recreate this recipe perfectly you will need an ice cream sandwich mold which is an awesome tool to have during the summer. Get your cookies going overnight in the dehydrator and the next day simple make up a batch of the chocolate chip ice cream filling and be on your way to creamy, icy, melty sweet heaven in no time at all!
We all have those memories of eating cookie batter straight out of the bowl before Mom could even get it in the oven. It may have been from this universal experience that the concept for the no bake cookie was born! This is a healthy raw version made by the talented hands of Decadently Raw's Megan McMurray. Melted coconut butter and raw chocolate combine with raw oats, smooth jungle peanut butter, and ribbons of maple or agave in this recipe that will surely satisfy any desire for sweet cookie dough.
Raw desserts don't have to be complicated, as proven by this scrumptious blueberry cobbler recipe by Hannah Mendenhall! This recipe has literally only two preparation steps, and the ingredients are probably things you already have in your kitchen. The crumble top is simply oat groats, ground flax, raw honey, cold pressed coconut oil and a pinch of salt. The berry pie mixture is the simple and winning combination of fresh or frozen blueberries and honey. 1 serving of this cobbler is simply not enough...
A fabulously delicious, versatile and filling raw breakfast that will definitely give you the nutritional oomph to get through the day until lunch time. By soaking the oats we enhance their digestibility and nutrition, and also create a soft texture without the use of heat. Once you combine the soaked oats with chia, brazil nut milk, and a dash of lemon juice you can layer this mixture with this luscious, sweetly spiced strawberry sauce for a unique breakfast treat! Use the leftover sauce with pancakes, yogurt, ice cream, or layered with raw almond or cashew butter on sprouted spread. Sarah Britton shares with us a lot of wonderful information about the importance of soaking grains on her amazing blog My New Roots. Here is a little excerpt:
"Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits."
This recipe is incredibly easy, affordable, AND tasty! It makes the perfect base for an open raw vegan sandwich when you want something a little softer than a cracker but not too dense and complicated with the ingredients. This is Sarahfae's simple "no frills" recipe that can be adapted to suit your tastes. Make it savory, sweet, or even spicy!
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.
This is no ordinary cookie recipe and with the enticing combination of flavors and textures it will surely become a favorite. Chewy and sweet meets, crunchy, salty, and smoky. Don't ask, it just works! Chef Lisa Pitman modified the original recipe found in Momofuku Milk Bar's book to fit within a healthier guideline. She uses a salty, smoky coconut chip to mimic the flavor of potato chips and pretzels in the original version. Lisa states, I promise one bite offers such an awesome symphony of sweet & salty flavours that you’ll be hard pressed to resist a second. I have no idea what the original Compost Cookie tastes like – but truly, I don’t care, because I’m so smitten with this version that I’ve decided to settle. I’m not looking for a better version. I’m content to ride into the sunset with one of these in each hand." We hope you are just as content with these cookies as the vegan culinary master behind them!
Chef Lisa Pitman gives us a bit of insight into her inspired OMG apple pie recipe: "One bite and you’ll understand how this dish could elicit such enthusiasm. No faking necessary." This recipe is a show stopper because not only are the ingredients 100% raw and healthy, the appearance of the finished product mimics that of the classic cooked version with a delicate lattice pattern. Learn how to make this dectable apple pie in just a few easy steps below!
Here's a quick and easy Raw Oat Milk recipe. This goes great with a bowl of freshly dehydrated granola or even by it self. With what ever you choose to use this recipe with, we're guaranteeing it will be delicious.
Gena Hemshaw gives everyone a tip on her five minute, no-bake sunflower seed and oat bars- "The base is a mix of quick oats, sunflower seeds, raisins, and carob chips. You could of course change this however you’d like. For example, almond butter would be great here, and so would peanut (buy organic!). You could also use rolled oats (regular or GF) and different seeds (I think sesame would be fantastic). Instead of raisins and carob chips, you could make a more grown up (and superfood friendly) version with goji berries or mulberries and cacao nibs. The sky’s the limit!"