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.

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.

Marlie Centawer declares this recipe "simply and sinfully sumptuous" and we agree! The rich and deep flavors of cacao and coconut blend with creamy frozen bananas for an especially indulgent treat perfect for a filling and sustaining breakfast or for a post yoga class energizer. The flavors of this recipe mimic the rich robustness of espresso, and the topping of cacao nibs will remind you of crushed coffee beans. Delish!

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!

Soaking 4 hours, takes 10 mins to make. Setting 2 hrs (optional)

No special equipment needed

Chia makes the quickest, most irresistible raw puddings. The thing about chia is that it swells up to three or four times its size when you soak it, so a little goes a long way. It’s very good for gut health, and because its so fibrous, its very hard to overeat on it. I could never manage to eat a whole cup of chia in one day, however much I adore it! I find 2 tbsp is just about the right amount for a delicious pudding or snack.

With fennel, rocket (arugula) and these on the vine tomatoes in season now, what better way to celebrate this bounty than with a beautiful fresh pesto, and crispy chia crackers.

This is actually a really simple little recipe; the vine tomatoes that I’ve plated these with just have a small amount of salt sprinkled over them with a drizzle of avocado oil. I’m still enjoying the leftovers as I write this now.

Chia crackers are much lighter and can more easily be made thinner than flax crackers, which is why a lot of people prefer them.

Enjoy.

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!

As a raw foodie it can get a little annoying when the question of adequate protein constantly comes up. There is a lot of misinformation out there, but one this is certain, as humans it is definitely possible to get enough protein from a plant based diet!! By munching on enough green vegetables every day we get a plethora of amino acids, and if you have a hard time eating enough of them try juicing instead! This is a beautiful and simple green juice that will nourish the blood and give you loads of nutrients to a live a life of abundant health!

Nut free spiced pumpkin butter with vanilla and dates sandwiched between two layers of coconut flour sugar cookies topped with cinnamon sugar. What a delicious way to celebrate the season!

More fall flavors to share today! Who doesn't love the caramel apple combo?! It's a classic and even more perfect for this time of year. For literally years I've wanted to create this recipe. I'm so glad I finally did because it's a keeper. I'm going to make it again for Christmas.


This raw dessert is packed with apples all the way around. Dried apples in the crust, fresh apples in the filling, and both fresh and dried apples in the topping. Hey, I'm just trying to take advantage of Autumn's freshness! Mmmm....

I love raw dips! They’re one my favorite thing to play with in the kitchen due to the endless combination and creative variations you can make, and it’s even more endless what you can combine with them – veggies, raw crackers, raw breads. I really like to make this cilantro lime dip and use it to make stuffed red pepper – an easy to make and living food dinner idea (in case you’ve been running out of ideas.) I just made this cilantro lime dip with beet and turnip chips and it’s absolutely delicious…

Tahini. Dear, sweet, slightly bitter but oh-so-delectable, nutrient-rich and totally unique, tahini from the heavens. I heart thee!

Tahini has filled the void where ranch once resided. Tahini, with its tang and bite, with its high protein and exceptional calcium count, with the sort of ubiquitous zest that will accompany any flavor profile. Tahini is like the “jeans” of the food world!

And this dip, just a little bit different every time I make it (which is why it’s so dang wonderful), is the “perfect pair”. It goes. with. everything.



I slather it on raw crackers. I use it as a salad dressing. I pour it over roasted root veggies and baked potatoes. It’s a great for dunking sandwiches and it’s equally divine as a mayo replacer/bread spread. And of course, it’s my ultimate, go-to raw veggie dip.

The following recipe is written in approximations, because that’s how I roll with it. That’s why it’s fun! You can work with what you have on hand and you can adjust to suit your tastes. Get creative with it and play around!

In my childhood years, I was never very interested in figs. I remember that the figs sold at the market were only small, bad looking ones that did not seemed appealing at all. My first encounter with the real big, juicy and sweet figs was during my years in university. I studied in the south where it was much warmer, even during the winter months. The fruits and vegetables were different there, bigger, sweeter, more delicious. I remember the first time I was at the farmer’s market and saw the figs. They looked so huge compared to what I was used to that I did not recognize them at first and had to ask what this fruit was. The seller was so amused by my question that she gave me a couple of figs to try for free.

It was truly love from first bite. Even 15 years later, I am still crazy for figs.

The perfect fall treat that will bring you back to childhood. Crisp apples coated in raw maple caramel with cacao nibs and cashew bits.

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.

This recipe combines autumn fruit and warming spices with nuts and a creamy caramel sauce. Sweetened solely with dates, it’s low in fat and free of grains and added sugars.  I think you’ll agree it’s the perfect way to say hello to the fourth quarter of 2012.

The maca helps to temper and balance out your adrenals, the bananas are an excellent source of quickly digestible carbohydrates (40-60 minutes), the lucuma powder gives the shake a nice caramel flavor, and the almond milk makes it super creamy and smooth.  Plus, the cinnamon aids in digestion and gives it a nice little send off. What could be better?