Recipes - Raw Desserts  

 

Organic

Gluten Free

Wheat Free

Dairy Free

GMO Free

Refined Sugar Free

Raw Nutella Chocolate Cupcakes

Ingredients

Dark choco portion: 

3 tbsp of raw cacao powder

4 tbsp of coconut oil  

1 tbsp of agave nectar 

 

Nutella portion: 

3 frozen bananas 

1 tbsp of cacao powder 

1/4 cup of hazelnuts (raw and unsoaked) 

1/2 cup of almond milk 

2 medjool dates (pitted) 

1 tbsp of agave nectar

4 papercups in any shape of your choice

 

To make the chocolate mixture, add coconut oil, cacao and agave together in a bowl. Stir evenly till there is no lumps. Set aside. 

 

Now to make the nutella portion, add the above ingredients and blend till smooth and creamy. Pour the nutella into the empty papercups till half full. Freeze for 1 to 2 hours. Then pour the chocolate mixture over the top of the now frozen nutella mix. Freeze overnight. 

 

Next morning, tear away the papercups and you will get the most enticing looking frozen cupcakes ever! Best serve when frozen. 

 

One of the healthiest way to enjoy real raw and vegan nutella desserts without squeezing into your Christmas outfit!

 

 

Ingredients

3 tbsp of raw cacao powder

4 tbsp of coconut oil 

8 fresh blueberries 

1 tbsp of agave nectar 

1 silicone mould for 8 mini gingerbread man (SilikoMart)

 

To make the chocolate mixture, add coconut oil, cacao and agave together in a bowl. Stir evenly till there is no lumps. Set aside. Now add one blueberry at the head section of the gingerbread man for each mould.  Use a tablespoon to drip chocolate liquid into the mould carefully. Make sure it does not overflow. Freeze overnight. 

 

Next morning, peel away the non-stick silicone mould and you will get the cutest looking Mr Gingerbread men ever! Best serve when frozen. 

 

What is more enjoyable than eating comforting yet guilt-free dark chocolate! That is my way to spend Christmas.

 

 

Mr. Raw Choco Gingerbread Man
Raw Chocolate Waffles 

Ingredients

4 raw macadamia nuts (chopped)

1 handful of goji berries  

3 tbsp of raw cacao powder

4 tbsp of coconut oil 

1 tbsp of agave nectar 

 

Firstly, you will have to make the cacao fudge, mix coconut oil, raw cacao and agave together in a bowl till it is a smooth and runny sauce, not too thick in texture. Now add in the fillings which are the goji berries and chopped macadamia nuts into the chocolate sauce. Stir lightly. Next, place a baking sheet over a small baking tray (12x12cm). Pour the chocolate filling over the tray and spread out the mixture by tilting the tray. Add a few more goji and nuts over chocolate mixture for decoration. Freeze overnight.

 

Next morning, take the tray out and break the frozen waffles into bite size pieces and enjoy it with your vegan ice cream! 

Blueberry Choco Cups with Coconut Whip 

Ingredients

3 tbsp of raw cacao powder

4 tbsp of coconut oil 

1 can of organic coconut milk 

1 punnet of fresh blueberries 

1 1/2 tbsp of agave nectar 

Fresh strawberries (sliced)

Paper cupcake cups

 

To make the coconut whip cream, prepare in advance to refridgerate the can of coconut milk overnight. Scoop out the thickened chilled coconut cream and remove the watery milk at the bottom of can. The refridgeration helps to separate the cream and milk. Use a whip to fluff up the coconut cream and add 1/2 tbsp of agave along the way. Store in fridge to chill.

 

To make the chocolate mixture, add coconut oil, cacao and agave together in a bowl. Set aside. Now place around 5 blueberries into the paper cups each. Start to pour the chocolate sauce over blueberries till covered. Freeze overnight. 

 

Next morning, peel away the paper cups and spread the chilled coconut whip over top of frozen chocolate cups adding a slice of strawberry for garnish. 

 

Enjoy! This will be great for dessert every night or parties. Guiltfree and so nutritious for you!

 

 

Macadamia Toffee Choco Squares

Ingredients

2 handful of raw macadamia nuts 

8 medjool dates (pitted) 

3 tbsp of raw cacao powder

4 tbsp of coconut oil 

1 tbsp of agave nectar 

 

To make the toffee, blend the macadamia nuts and pitted medjool dates in a food processor till it turn into a sticky dough paste. Set aside. Next, place a baking sheet over a small baking tray (18x18cm) and flatten the dough paste on the tray till it is 2cm thick.

 

Now to make the chocolate layer, mix the coconut oil, raw cacao and agave together till it is a smooth runny chocolate sauce, not too thick in texture.  Pour the chocolate over top of dough and freeze overnight. Cut into square bites and serve chilled. Great for parties or a dessert snack. 

 

Oil-free Banana Chips 

Ingredients

2 sliced bananas (peeled)

1/2 a lemon squeezed

1/4 cup of filtered water 

 

Firstly, peel 2 ripe bananas (make sure these are not too ripe or bruised) and slice thinly into 0.2 cm thick. Next mix half a lemon squeezed juice with filtered water. Dip the sliced bananas into lemon mixture to prevent browning in the dehydrating process. Drain away the excess liquid from the dipped bananas and place them in the dehydrator on 115 F for 20-24 hours (best to do this in the late evening). Make sure there is no overlapping for these banana slices. 

 

To make them extra crispy, 24 hours of dehydrating is recommended. Store in an airtight container in the refridgerator. 

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