Sweetly Raw Dessert Recipe Index!
In FOUR YEARS of writing this blog, I haven't put together a recipe index. Can you believe it?! The time has come. I've finally created a raw vegan dessert section containing 100 sweet recipes (savory recipe section to come in the future - I realized while putting together the list of sweet stuff that I actually have more savory recipes than I thought).
I hope you'll enjoy being able to easily access the dessert recipes on this bloggie. Putting this page together brought me back to so many tasty desserts I've made over the years.
I thought I'd share three oldies that are perfect for Spring/Summer. It's funny to see my old photos and posts - they sure have come a long way since 2007.
Strawberry Pineapple Pudding
3 cups chopped strawberries
1 cup chopped mango or pineapple
1/2 cup cashews
2- 3 tablespoons liquid sweetener, or to taste
3 tablespoons irish moss gel*
1 tablespoons lecithin
2 teaspoons psyllium
1/2 teaspoon lemon juice
1 tablespoon melted cacao butter
Blend all ingredients but the cacao butter, until smooth and creamy. Add the butter and blend again. Chill the mixture in the fridge, or freeze for a few hours for more of an ice cream.
*Irish moss gel: Soak a handful of irish moss, measure out 2 oz, chop it, and blend it with 1 cup water until totally broken down and slightly warm. Save the remaining gel for other recipes.
Here's another fun one if you like cereal or granola. Hello healthy oatmeal crunch cereal with a base of almond pulp and use the almond milk for the cereal! See full post HERE.
Raw Vegan Oatmeal Crunch Cereal
3/4 cup dried shredded coconut
2/3 cup ground oat flour (with regular oats, gluten free oats, or raw oat groats)
1/3 - 1/2 cup maple syrup
2 teaspoons pure vanilla extract
1/8 teaspoon himalayan salt
Mix all ingredients together.
Spread out on teflex sheets and dehydrate at 145F for 2 hours.
Turn the temperature down to 115F and continue to dry for 8-10 hours (or until dry and crunchy), flipping onto the mesh screen halfway through.
Mango Raspberry Tart
3/4 cup pitted, packed dates
Grind the nuts and dates together in a food processor. Add 1-2 teaspoons of water if the mixture is too dry and crumbly.
Press the mixture into an 8" tart pan, or use mini tart pans.
2 tablespoons melted coconut oil
1/3 cup melted cacao butter
Blend all but the cacao butter, coconut oil, and berries, until smooth and creamy.
Add the cacao butter/oil and blend until completely mixed.
Evenly spread some of the raspberries over the crust and then smash them down with a fork.
Spread the mango filling over top.
Garnish with the remaining raspberries (and more if needed).
Check out my Sweetly Raw Dessert Recipe page!