6 New summer dessert recipes!

Today I have 6 new raw desserts to share with you. I created them for Vivapura's blog and now I'm sharing the recipes with you here. They're all perfect for this hot summer weather with their refreshing flavours. I hope you enjoy. Let me know what you think if you try any of the recipes 🙂

First up is a Matcha Mint Ice Cream. If you're not familiar, matcha is green tea powder. It's a vibrant green colour and has a very distinct taste which is best paired with sweet things.

Matcha Mint Ice Cream

1 1/2 cups cashews
1 1/2 cups water
1/3 cup maple syrup
1/2 cup fresh mint leaves
2 teaspoons pure vanilla extract
2-3 teaspoons matcha powder
1 tablespoon melted coconut oil

Blend the cashews and water until smooth in a high speed blender. Add the syrup, mint, vanilla, and matcha. Blend again. Add the coconut oil last and blend to incorporate. Pour the mixture into a bowl and chill in the fridge for 12 hours. Process in an ice cream machine according to the manufactures instructions. Transfer the soft serve to a container and freezer for several hours until it firms up a bit more.

Neopolatin Parfaits are great for entertaining especially if you put them in cute mini parfait cups like I did.

Neopolatin Parfaits

Coconut Cream Pudding

1 cup very well packed young coconut meat
1/4 cup water or coconut water
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoons melted coconut oil

Blend all but the oil until completely smooth in a blender. Add the oil and blend to incorporate. Chill in the fridge while making the other pudding

Chocolate Cream

1/4 cup maple syrup
1/4 cup warm water
1/4 cup pecan butter
1/4 cup melted coconut creme
3 tablespoons cacao powder

Blend all ingredients until smooth and creamy in a high speed blender.

Assembly

1 1/2 cups diced strawberries, mashed with a fork

Layer the coconut and chocolate puddings together with the mashed strawberries in parfait glasses. Eat immediately or chill for a few hours.

Lemon cheesecakes studded with goji berries are great when you want something that is both tangy and sweet! It's like lemonade turned into healthy dessert.

Lemon Goji Berry Cheesecakes

Crust

1/2 cup almonds
1/3 cup shredded coconut
1/4 cup dried mulberries
2 tablespoons hunza raisins
1 1/2 teaspoons water

Grind the almonds into flour in a food processor. Add the coconut, mulberries, and raisins. Grind until the raisins are completely broken down (this will take a minute or two). Add the water last and pulse to combine. Press the crust into 4-5 mini silicone muffin pans (or mini cheesecake pans) and set aside.

Filling

1 cup cashews
1/2 cup + 3 tablespoons lemon juice
1/4 cup + 2 tablespoons coconut sugar
1/4 teaspoon pure vanilla extract
1/4 cup melted coconut oil
Heaping 1/4 cup goji berries

Blend the cashews, lemon juice, coconut sugar, and vanilla until smooth in a blender. Add the coconut oil and blend to incorporate. Add the goji berries and blend briefly until they begin to break down but keep some texture and see bits of the goji berries. Spread the filling over the crusts (as I said above, there will be more crust than filling). Chill in the freezer for 8-12 hours. Peel away the silicone moulds and transfer to the fridge for at least 6 hours.

Sauce

1 1/4 cup diced strawberries
2 dates, chopped
1/4 cup goji berries

Blend the strawberries and dates in a food processor or blender until smooth. Transfer to a bowl and fold in the goji berries. Set aside for at least 20 minutes. The berries will soften. Spoon over the cheesecakes before eating.


In my next recipe I infused coconut and mulberries into a chocolate brownie and topped it with frosting - because every great brownie needs frosting right?! 

Coconut Mulberry Brownies 

Brownie Base

1 1/2 cups pecans
3/4 cup shredded coconut 
1 cup pitted lightly packed dates
1/2 cup dried mulberries
4 tablespoons cacao powder
1 teaspoon vanilla bean powder
1 1/2 teaspoons water

Grind all but the water in a food processor until all ingredients are broken down and combined. Add the water and pulse in. Firmly press the dough into a plastic wrap lined 8x8" pan. Set aside.

Creamy Chocolate Frosting

3/4 cup pitted, packed dates - soaked in 3/4 cup warm water for at least 30 minutes
1/4 cup melted coconut creme
1/2 teaspoon pure vanilla extract
2 tablespoons cacao powder

Blend the soaked dates with 1/2 cup of the soak water and remaining ingredients in a high speed blender until smooth. Spread the frosting over the brownies. Chill in the fridge for 12 hours.

Coconut Drizzle

1 tablespoon melted coconut creme
1 1/2 tablespoons warm water
1 drop stevia 
1 1/2 teaspoons melted coconut oil

Drizzle over the frosting (either before or after chilling). Chill for at least 30 minutes in the fridge for the drizzle to firm up a bit.

Garnish

Dried mulberries, shredded coconut, cacao nibs

Sprinkle over the coconut drizzle before chilling.

Inspired by the cherries that are in season right now I created a Chocolate Cherry Cheesecake that turned out beautifully! 

Raw Chocolate Cherry Cheesecake

Crust

2/3 cup cups almonds
1/4 cup pitted dates
1/3 cup dried cherries
1 1/2 tablespoons cacao powder
1/2 teaspoon vanilla powder
1/2 teaspoon water

Grind the almonds to flour in a food processor. Add the dates, cherries, cacao, and vanilla. Process until all ingredients are completely broken down. Add the water and pulse in. Press into the bottom of a 7" or 8" spring form pan.

Filing

2 cups pitted, packed cherries
1 cup cashews
2 tablespoons lemon juice
3 tablespoons coconut nectar or agave
1 teaspoon pure vanilla extract
1/3 cup + 1 tablespoon melted coconut oil

Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend to incorporate. Pour the filling over the crust. Optional: 1/4 cup cherries, pitted and quartered. Arrange the chopped cherries on top of the filling and use a chopstick to press them down just until the filling covers over them. Chill the cake in the freezer for 6 hours and then transfer it to the fridge for 12 hours.


Coconut Cream Drizzle 

1 tablespoon + 1 teaspoon melted lucuma coconut creme
1/2 tablespoon melted coconut oil
1 drop of stevia 
1 1/2 tablespoons water
1 teaspoon cashew butter

Whisk all ingredients together until smooth. Drizzle over the chilled cake.

Chocolate Drizzle

2 tablespoons maple syrup
1 tablespoon cashew butter
1 tablespoon + 1 teaspoon cacao powder, sifted
1 tablespoon melted coconut oil
1 - 3 teaspoons warm water

Whisk together all ingredients until smooth, starting with 1 teaspoon of the water and adding the other to thin it out as desired. Drizzle over the chilled cake.


And last, but not least - a refreshing sweet and tangy smoothie featuring raspberries which are also in season right now. 

Lemon Raspberry Goji Smoothie

1 1/4 cups frozen raspberries
1/2 cup water
Heaping 1/4 cup cashews
1/4 cup lemon juice
1/4 cup pitted dates - chopped
2 tablespoons goji berries
2 large ice cubes

Blend all but the ice cubes until completely smooth and creamy. Add the ice and blend until it breaks down. Drink immediately.

Check out Vivapura's new website! You always get FREE shipping on orders over $75!

And we have new recipe videos up on YouTube! 

Raw chocolate peanut butter brownie cups


Raw sun dried tomato and olive spread


Nutty Raw Chocolate Hemp Fudge


And see more of my video's on Vivapura's Youtube channel HERE!

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