Tag Archives: dates

Unbaked “cake/brownie”

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The other night, my 4-year old and I made these unbaked “cake/brownies” out of dates, raisins, mixed nuts, shredded coconut, cacao, and vanilla extract.  It is nutty, chocolatey, and chewy, like a chocolate caramel with a sort of nutty “brownie-fudge” consistency.  These are the type of desserts I make at home because it is so easy, delicious, filling, and not to mention a lot healthier than the traditional cake/brownie.  My daughter LOVES these!  And, they are perfect for me when I am craving chocolate!

I have different versions of this recipe; “Raw Vegan Chocolate Balls”, “Snow Balls”, and “Brownie with Icing”.  But, I wasn’t in the mood to make “balls” or “icing”, so I just flattened the chocolate mixture out on a little glass container, placed it in the fridge for a few hours, and then cut it into “cake/brownie” bites.  You can definitely get creative with these and add whatever you want (dried cherries, semi-sweet/dairy-free chocolate chips, etc).  It is fun to experiment!

Here are the links to the different recipes:

Easy VEGAN Chocolate “Ice Cream” (without an ice cream maker)

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This is the kind of ice cream we have in our house.  All natural, hormone-free, low sugar, and healthy!

 

I have posted easy “ice cream” recipes in the past, but I just wanted to remind you again how awesome and delicious this stuff is!  It is simple and quick!  It takes me 5 to 10 minutes to make this stuff.

It is the best guilt-free chocolate “ice cream”! Made from fruits, cacao,and peanut butter…and a little bit of almond extract.

It is creamy, delicious, and so satisfying!

Ingredients:

-frozen bananas (3 or 4)
-frozen blueberries (about 1 cup)
-1 tsp almond extract
-pitted dates (5)
-1/3 cup of peanut butter
-2 tablespoons of cacao powder
-a few tablespoons of cacao nibs or vegan chocolate chips (optional)
Note: if you find that it is too thick, just add a bit more frozen fruit.  If you want to make it sweeter, you can add more dates, stevia, or agave.  Adjust to your preference….

Directions:
1. throw everything in the VITAMIX or high-powered blender.
2. Blend and serve
3. Top it off with more fruit, shredded coconuts, hemp seeds, vegan cookies, crushed peanuts,  etc.

I usually make a couple of batches to freeze.  Before I serve, I let it thaw for about 5 to 10 minutes.
Enjoy!

Raw Papaya Cake and Chocolate Ice Cream

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The other day, my child asked me if I could make some cake and ice cream.   So, I went to my pantry and freezer to see what I could whip up.  I wanted to make something healthy and delicious for us, so I decided to make it raw!  This was perfect because I had just re-stocked my pantry with raw nuts and fruits.

The “cake” is more like a raw-vegan blondie.  It is soft and chewy with a hint of fruit and a little crunch.  The “ice cream” is like chocolate soft serve ice cream with a banana-base flavor.  Both are delicious and we just love them together.

Note: this is a large batch.  This can serve up to 6 people, so if you have leftovers, store them in the freezer.

This kinda reminds me of my raw vegan chocolate brownie/cake post (one of my first posts).

Ingredients for the papaya cake:

  • 1 cup of raw almonds
  • 1/2 cup of apricot seeds
  • 1/2 cup of macadamia nuts
  • 1/2 cup of dried papaya
  • 12 pitted medjool dates
  • 3 tablespoons of flax seeds
  • 1 and 1/2 teaspoons of vanilla (all natural-alcohol free)
  • 1/2 teaspoon of cinnamon

Ingredients for the Chocolate “Ice Cream”:

  • 3 frozen bananas
  • 1/3 cup of frozen berries (I used a mixture of black berries, blue berries, and raspberries)
  • 1 avocado
  • 3 tablespoons of raw almond butter
  • 2 tablespoons of all natural vanilla
  • 3 tablespoons of raw agave
  • 3 to 4 tablespoons of raw cacao powder (I just used 3 tablespoons.  But if you like dark chocolate, add another tablespoon of cacao)
  • unsweetened shredded coconut for topping (optional)

Note: if you don’t have the nuts listed above, you can substitute it for other raw nuts such as cashews, Brazil nuts, etc.

Directions:

  1. Soak nuts in distilled water for a few hours.
  2. Drain nuts and place in the food processor with all of the papaya cake ingredients (almonds, apricot seeds, macadamia, dried papaya, dates, flax seeds, vanilla, and cinnamon).
  3. Blend in the food processor for a few minutes. 
  4. Put the nut/papaya/date mixture into a pan and pack it tightly.  *Mine pan  was a 5′ x 8′ pan*
  5. Place in the fridge for a couple of hours.
  6. Now you are ready to make the “ice cream”.
  7. Place all of the “ice cream” ingredients (frozen bananas, avocado, almond butter, frozen berries, vanilla, raw cacao, and raw agave) in your Vitamix or other high power blender.
  8. Blend for a minute until it looks like soft serve ice cream.
  9. Plate your “cake” and top it off with your chocolate “ice cream”.
  10. Top it off with some shredded coconut (optional).
  11. Enjoy!

I served the raw cake and ice cream with bananas per my daughter's request.

Macadamia and Apricot Kernel Snow Balls (Raw)

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This is my 3rd post on raw date/nut balls!  I am posting another one because I wanted to remind you of their awesome-ness! :)

There are so many ways to make these.  Today’s balls are different from my usual because I added something new and exciting—Apricot seeds!  I found them on nuts.com.  I have heard wonderful things about apricot kernels, and I have been wanting to try them out.  And, this morning, I received my “Organic Wild Apricot Kernels” from the website!  So, I decided to make something with them and blog about it!

Just in case you are wondering, these sweet kernels look and taste like almonds, but with a hint of fruit.  I just love them!

These “snow balls” are a perfect snack for both children and adults.  They are filling, energizing, healthy, and delicious!

Taste description: sweet, nutty, crunchy, soft and chewy.

I can’t get enough of them!

Ingredients:

  • 1/3 cup of raw macadamia nuts
  • 3 tablespoons of chia seeds
  • 10 medjool dates (pitted)
  • 1 and 1/2 teaspoon of all-natural alcohol-free vanilla
  • 1 and 1/2 tablespoons of raw agave (optional) *dates are already sweet enough*
  • 1/4 teaspoon of cinnamon
  • Shredded coconut

Directions:

  1. Place all ingredients in food processor (except shredded coconut).
  2. Blend for a few minutes.
  3. Shape into balls.
  4. Roll into shredded coconut.
  5. Refrigerate for an hour.
  6. Serve and enjoy!

Other “nut/date ball” recipes:

Chocolate Avocado Green Smoothie (Raw)

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Here is another healthy smoothie idea.  Instead of using the traditional banana to create a rich and smooth texture for the smoothie, today I used an avocado instead.  Both are delicious, but the avocado makes it a bit thicker, which I like, but if you are not a fan of thick smoothies, just add more coconut water and ice.

Ingredients:

(serves 3 to 4 people)

  • 1 avocado
  • 3 to 4 cups of kale
  • 1 cup of mixed fruit (I used one peeled and seeded orange and 1/2 cup of mixed berries: black berries, blueberries, and raspberries.)
  • 1.5 to 2 cups of coconut water
  • 4 tablespoons of raw cacao powder
  • 4 tablespoons of hemp seeds
  • 1 large carrot (optional)
  • 5 dates (pitted)
  • 1/2 to 2/3 cup of ice

Directions:

Place all ingredients in your vitamix blender and blend until you have no lumps.

Awesome Raw Vegan Goji Berry Chocolate Balls

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This is a fun dessert to make with your child.  My daughter and I love making these.  But, it is even better eating them!  I have already posted something similar to this (click here for Super Food Snow Balls), but I just changed it up a bit.

Some people don’t like dates, but if you combine them with nuts, chocolate, coconut, and some raw agave, it tastes something like a tootsie roll!  …just a little less chewy.

This is an awesome snack to give to your children (way better than cookies and candy) because it is just so healthy!  It is packed with antioxidants, protein, iron, essential amino acids, vitamin A, B, B2, B 12, E, K, omega 3 fatty acids, phosphorous, carotenoids, magnesium, flavanols, polyphenols, and much more!

Try them!  Have your kids try them!  They will love them!

My daughter keeps eating instead of making....haha

Ingredients:

  • 13 medjool dates (make sure pits are removed)
  • 1/4 cup of goji berries
  • 1/4 cup of raw almonds
  • 1/4 cup of raw macadamia nuts
  • 3 tablespoons of chia seeds
  • 1 tablespoon of raw agave (optional)
  • 4 tablespoons of raw cacao powder
  • 2 tablespoons of cold pressed extra virgin coconut oil
  • Hemp seeds, shredded coconut (unsweetened), and or sesame seeds (to cover the balls)
  • 1 tsp pure vanilla extract

Directions:

  1. Place goji berries, chia seeds, almonds, and macadamia nuts in the food processor.
  2. Blend for a few minutes until it looks like this.
  3. Then, add dates, coconut oil, vanilla, agave, and raw cacao into the food processor.
  4. Blend for 2 minutes….untill it looks like this.
  5. Shape them into little balls.
  6. Roll them in hemp seeds, shredded coconut, and or sesame seeds.

    Rolling in hemp seeds. Hemp seeds are packed with protein, omega 3s, and other wonderful vitamins/minerals!

  7. Place in the refrigerator for a few hours before serving.  Then, enjoy!

Balls are covered in sesame seeds, hemp seeds, and shredded coconut.

Note:  Some of these ingredients are pretty pricey at the health food store.  You can get them here on amazon for a lot cheaper.  Click on the photos below.

Raw Vegan Fig and Raspberry “cheesecake” with Chocolate Drizzle

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I just love figs!  I can’t say it enough!

This dessert is so delicious, you’d think that you are eating something super unhealthy.  But, the ingredients are far from it.  Brazil nuts are packed with lots of vitamins, minerals, and antioxidants.  Figs are known to have anti-diabetic properties and it contains a lot of calcium, potassium, fiber, and anti-oxidants.  Dates are also rich in vitamins, minerals and fiber (iron, potassium, manganese, copper, etc.).  Cashews can lower blood pressure, it is good for the skin and bones (copper), it is high in antioxidants, and of course it contains protein.  Macadamia nuts also pack the protein, calcium, potassium and much more.

Well, I could go on and on about how awesome these foods are for your body, but I think you get he point that I am trying to make.

Ingredients for crust:

  • 1/2 cup of raw Brazil nuts
  • 1/2 cup of raw cashews
  • 7 dates

Directions:  Place all crust ingredients in a food processor and blend for a few minutes.  Then scoop it into a pie pan…or whatever you want to put it into.  Today, I made individual sized “cheesecake”.

Ingredients for Filling:

  • 1 cup of raw macadamia nuts (soaked overnight)
  • 1/2 cup of water
  • 1/3 cup of cold pressed coconut oil
  • 1/4 to 1/3 cup of raw agave (depends on how sweet you want it)
  • 2.5 tablespoons of soy lecithin
  • Juice of one lemon
  • 1/2 cup of raspberries
  • 6 figs
  • 1 teaspoon of pure vanilla extract
  • A pinch of all Celtic sea salt.

Directions for the filling:  Place the nuts and the liquids in the food processor and blend for two minutes.  Add the rest of the ingredients and blend for another 3 minutes or until it is creamy and smooth (no lumps).

Top off the “cheesecake” with sliced figs.

Place in the fridge for a few hours before serving.  While you wait, you can make the chocolate drizzle.

Ingredients for the Chocolate Drizzle:

  • 4 dates
  • 1/3 cup of water
  • 3 tablespoons of cold pressed coconut oil
  • 4 tablespoons of raw cacao powder
  • 4 tablespoons of raw agave

Directions for Drizzle: Process all ingredients together until it is smooth.

After a long wait, you can take the “cheesecake” out, drizzle it with some chocolate, and enjoy!

Raw Vegan Fig and Pear “Pie”

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It is very difficult to find figs out here.  So, you can imagine how happy I was to find these at the local farmer’s market!  I just about had a heart attack when I saw them!  I LOVE dried figs, but fresh figs are even better!

This dessert packs a lot of fiber, B6, manganese, potassium, calcium,iron, protein, omega 3s and more!  It tastes sinful, but it is super healthy!

Serves 4

Ingredients for Crust:

  • 6 medjool dates (pitted)
  • 1/4 cup of shredded coconut
  • 1 cup of raw cashews
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1.5 tablespoons of cacao nibs
  • 1 tsp of coconut oil

Ingredients for Filling:

  • 1/2 of a pear
  • 1 cup of fresh figs
  • 4 medjool dates (pitted)
  • 2 tablespoons of raw agave
  • 1 tablespoon of fresh lemon juice
  • 1.5 tablespoons of cold pressed coconut oil

Topping:

  • 1 to 2 tablespoons of hemp seeds

Directions:

  1. Process “crust” together and pack it in a small 5″ x 7″ glass container (refer to picture below)…press it down to make the first layer.
  2. Process the “filling” together and place it over the “crust”
  3. Top it off with hemp seeds.
  4. Place in the refrigerator for a few hours before serving.
  5. Serve and enjoy!

I love figs so much that I decided to buy fig trees!  And, in just a few months…..FIGS!  (look below).

These are 2 year old trees.

After I purchased these figs, we got motivated and planted our own herbs, fruits, and veggies in our back yard!  We planted tomatoes, persimmon, jalapenos, basil, thyme, mint, lemon balm, pumpkins, squash, cayenne pepper, bell pepper, okra, and eggplants!  And, it feels wonderful to use the harvest, from your own backyard, to add to the dishes you make!  You should try growing your own!

basil

pumpkin

eggplant

tomatoes

bell pepper

Raw Vegan Carrot Cake with “cream cheese” frosting by Ivy.

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My sister, Ivy, wanted to share this recipe, so she sent me photos and the recipe below (cut and pasted from my email).

I haven’t tried this yet, but will be making soon.  She makes awesome raw vegan desserts, and I am pretty excited about trying this one!

From Ivy:

CAKE

  • 5 CUPS OF CARROT PULP FROM 3 LBS OF JUICED CARROTS (IF THERE IS NO JUICER, PAINSTAKINGLY SHRED 3 POUNDS OF CARROTS AND THEN STRAIN CARROT JUICE)
  • 1 3/4 CUPS OF WALNUTS
  • 2 3/4 CUP COCONUT SHREDS
  • 1 1/2 TSP GRATED NUTMEG
  • 3 TSP GROUND CINNAMON
  • ALLSPICE TO TASTE
  • 1/3 to 1/2 OF A CUP OF RAISINS (adjust to taste preference)

*PROCESS WALNUTS, RAISINS, DATES, COCONUT SHREDS INTO A CRUMBLY TEXTURE. THEN HANDMIX WITH THE CARROT PULP, ADD SPICES

ICING

*1 1/2 CUP CASHEWS
*JUICE 1 AND A HALF LEMON
*RAW AGAVE TO TASTE
*DASH OF COCONUT OIL
*WATER AS NEEDED
*BLEND. SHOULD COME OUT THICK AND CREAMY IN TEXTURE

*AS A RAW FOODIST, I GENERALLY DON’T USE MEASUREMENTS. THIS IS ONLY TO GIVE YOU AN IDEA OF THE AMOUNT, BUT PLEASE FEEL FREE TO MODIFY TO YOUR TASTE. WHEN MAKING RAW DESSERTS, IT’S HARD TO GO WRONG. AND REMEMBER: YOU DON’T NEED MEASUREMENTS TO KNOW HOW TO RAWK!!

-IVY

I stole this picture from Ivy's facebook page.

Raw Vegan Blueberry Chocolate “Cheesecake”

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I just LOVE this dish!  This is an upgrade from your regular “cheesecake”.  It is healthier and guilt free!  Plus, it took me 10 minutes to throw together!

Ingredients:

Chocolate (cacao) Crust:

  • 1/2 cup raw macadamia nuts
  • 1/4 cup of raw almonds
  • 1/4 cup of raw walnuts
  • 6 to 7 medjool dates
  • 2.5 tablespoon raw cacao powder

Note: if this isn’t enough chocolate, CLICK HERE for a raw vegan chocolate sauce.

Filling:

  • 1.25 cups of raw cashews (soaked overnight in filtered water)
  • 1/3 cup of raw agave
  • 1/3 cup of fresh lemon juice
  • 1/8 cup of water
  • 1/3 cup of cold pressed coconut oil
  • 2.5 tablespoons of soy lecithin granules
  • 4 tablespoons of fresh blueberries
  • 1 tsp vanilla extract
  • a pinch of sea salt

Directions:

  1.     Crust:  Place raw nuts, cacao powder, and dates in the food processor and process for a minute or two.  Then, place in a small pie pan or any small baking pan and press down to make the crust.
  2.     Filling: Place all the filling ingredients (cashews, vanilla extract, lemon juice, water, raw agave, coconut oil, lecithin, salt, and blueberries) in the processor.   Process for a good 3 to 5 minutes, or until the filling is nice and smooth.  Place over the crust in the pan, then FREEZE for a few hours or until it is firm.
  3. Enjoy!