Tag Archives: raw vegan

Raw Vegan Chocolate Figgy Pie with Pecans

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I have been craving something chocolaty lately, so I decided to experiment with the ingredients in my fridge and pantry.  I love doing that!  So, I soaked some nuts the night before and made a delicious and healthy dessert that is packed with nutritious ingredients the next day.  It was so easy to make that my daughter (4 years old) was able to help me make it.  After my daughter tried it, she says, “Mommy, this is the best pie I have ever tasted!  I love you so much!”  LOL  It was too cute.

Enjoy!

Ingredients for crust:

  • 1 and 2/3 cup of raw pecans (if you don’t have “raw”, just use unsalted pecans)
  • 1 cup of pitted medjool dates
  • 12 dried figs (stems removed)
  • 2 tablespoons of cold pressed coconut oil
  • 1 teaspoon of vanilla
  • 2 tablespoons of raw cacao (note: if you don’t have “raw”, you can use regular cacao powder)
  • pinch of sea salt
  • 1 tablespoon of shredded coconut to sprinkle on the pan

Here are the figs I used:

Ingredients for the Filling:

  • 2 cups of raw cashews (soaked over night in filtered water)
  • 1 and 1/3 cup of filtered water
  • 4 tablespoons of cold pressed coconut oil
  • 4 tablespoons of raw agave (I don’t like my desserts too sweet, so taste it to see if it is sweet enough for you, if not, add a little more agave)
  • 1 tablespoon of vanilla
  • 2 tablespoons of raw cacao powder
  • 2 dried figs (stems removed)
  • 1/2 teaspoon of soy lecithin granules

Directions for Crust:

  1. Throw all ingredients in the food processor (except for the shredded coconut) and blend for a few minutes.
  2. Sprinkle shredded coconut on the bottom of your pie pan.  This is so the crust doesn’t stick to the pan.
  3. Press the crust blend onto your pie pan.

Directions for Filling:

  1. Throw all “filling” ingredients into your blender.  I used my Vitamix.
  2. Blend for a few minutes until it is smooth.
  3. Pour blend onto pie crust.
  4. Decorate with more pecans.
  5. Freeze for a few hours.
  6. Serve.

Raw Vegan Persimmon Banana Vanilla Pudding with Chia Seeds

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I purchased some ripe persimmons from the local farmer’s market the other day and was very pleased.  They were perfectly ripe, sweet, and ready to eat.  The texture of this fruit is a bit like a ripened tomato.  It is has a thickness about it that I thought would be great in an “ice cream” or pudding.  At first I was going to make a smoothie out of it, but I decided to make pudding.

This dessert is so healthy, delicious, and refreshing!  Persimmon is known to have anti-cancerous properties because of its high vitamin A content.  And, it is also a very good anti-aging type of food.  So, eat up those persimmons!!!

I topped it off with chia seeds for the crunch, protein, and omega 3s.

Yay again for healthy! :)

Ingredients:

  • 2 large soft and very ripe persimmons
  • 2 frozen bananas
  • 3 pitted medjool dates
  • 1 teaspoon vanilla
  • Chia seeds (topping)

Directions:

  1. Remove the leaves (middle top) from the persimmon.
  2. Place all of your ingredients in your Vitamix blender.   Note: if you don’t have a Vitamix, you may consider omitting the dates because it won’t blend it as well.  You can add raw agave as a substitute.
  3. Blend until smooth.
  4. Serve immediately.
  5. Enjoy!

Raw Chocolate Beta Packed Soft “Cookies”

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Ingredients:

  • 1.5 cups of carrot pulp
  • 1/2 cup of goji berries
  • 3 tablespoons of raw agave
  • 4 pitted medjool dates
  • 2 tablespoons of cold pressed coconut oil
  • 3 tablespoons raw cacao powder
  • 3 tablespoons of sesame seeds
  • 1/4 cup of raw almonds (soaked overnight) …optional
  • 1 banana
  • 2 tablespoons of raw wheat germ (optional)
  • 2 teaspoons of vanilla extract
  • 3 tablespoons of ground flax seeds (optional)

Carrots and goji berries pack a lot of beta carotene.  This is a super healthy snack that my daughter and I love.  I don’t make or buy a lot of “real” cookies because most of them contain so much unnecessary sugar that I don’t want my family and myself to be consuming.  But, I don’t feel bad about giving my three year old these “cookies” because they are healthy!  You have some grains, protein, minerals, and lots of antioxidants/vitamins (vitamin A, iron,  Omega 3s, Vitamin C, folic acid, etc).

I make these “cookies” a lot and there are so many different variations.    You can adjust the sweetness by adding more dates or raw agave.  To give it a little more tang, you can even add dried cherries.  You can even add raisins, dried figs, macadamia nuts, hemp seeds, chia seeds,  etc.   …..so many possibilities!

Note: you don’t have to have ALL of the ingredients listed, you can improvise.

Directions:

Note: if you don’t have carrot pulp, just shred some carrots in your food processor.  I like to use the pulp when I juice (juice recipe click here)  because I don’t like to waste perfectly good food.  And, sometimes, I make dog food out of it (with apples and carrots).  I give the pulp to my dogs raw or cook it with other ingredients like brown rice, broccoli, quinoa, etc.

  1. Place all ingredients in the food processor.
  2. Adjust sweetness preference.
  3. Mold the mixture into little cookies (about 1/2 an inch thick).
  4. Place the “cookies” in your food dehydrator.
  5. Dehydrate for around 13 hours.  You don’t want them too dry…it gets too hard and chewy.
  6. Enjoy!…and, don’t forget to share the healthy cookies with other children!

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.

Stuffed Squash Blossoms with Macadamia and Nut Dip

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I love the delicate and almost buttery taste of these flowers.  It literally just melts in your mouth.  Squash blossoms can be used in many ways.  You can eat it by itself, use it in salads, stuff quesadillas with it, and you can even stuff and fry them.

Today, I just wanted to put together something super easy and quick.   Then, I remembered a post from my friend from Bahay Kalipay., which they served up some flowers stuffed with veggies and a raw vegan “ranch” dressing.  So, I wanted to do just that…easy to put together and easy to eat.  I altered my “ranch” just a little bit….so I can use up all of this darn basil in my back yard.

Ingredients:

  • 4 to 6 Squash blossoms
  • Matchstick carrots
  • Sliced avocados
  • Sliced cucumber

Directions:

Stuff the flowers with the veggies.

Ingredients for the Dip:

  • 1/4 to 1/6 cups of raw macadamia nuts (soaked overnight)
  • 3 tablespoons of fresh basil
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of pine nuts
  • 2 tablespoons of raw apple cider vinegar
  • 3 tablespoons of cold pressed olive oil
  • 3 tablespoons of water
  • 1 tablespoon of minced onion
  • 1 clove of garlic
  • 1 or more teaspoons of Dulse granules (use as salt) or you can use this with a few pinches of sea salt.


Directions:

  1. Blend all dip ingredients in a blender.
  2. Enjoy!

Raw Vegan White “Spaghetti”

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I love this beautiful and oh so tasty dish.  It is healthy, light, and flavorful.  I hope you like it!

Noodles:

  • Zucchini (1 to 2 depending on the size)

Directions for noodles: put it through a spiralizer or use the shredder in your food processor.
(this is the one I used)….SUPER EASY!

 

White Sauce:

  • 1.5 cups of cashews (soaked over night and drained)
  • 2 to 3 cloves of garlic (I like a lot of garlic, so I used 3)
  • juice of one lemon
  • 3 tablespoons of cold pressed olive oil
  • 3 tablespoons of nutritional yeast
  • 1/2 of a small sized red bell pepper (about 4 tablespoons worth if it is diced)
  • 1/3 cup of filtered water
  • 1 tsp of Italian seasoning
  • 3 to 4 pinches of parsley
  • Celtic sea salt and pepper to taste

Directions for Sauce:

  1. Place in food processor for a few minutes until it is nice and creamy.

Then, mix sauce in with the zucchini noodles.

top off with more veggies!...tomatoes...bell pepper...

Raw Vegan Spaghetti

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Raw vegan pasta sauce (blend ingredients together in a food processor):

  • 10-12 “sun dried” tomatoes (allow to soak for several minutes in warm water to soften
  • 1 large fresh tomato
  • 1 large red pepper
  • 1 to 2 stalks of celery
  • 1 clove garlic
  • 4 to 5 fresh basil leaves

Noodles: zucchini (shredded)
Parmesan “cheese”: raw walnuts, raw coconut oil, nutritional yeast, and salt (process together).

Dessert:

Avocado fruit pudding:

  • 1 avocado,
  • a few table spoons of hemp milk,
  • strawberry
  • frozen pineapple
  • frozen cherries

Top it off with hemp nuts and serve.
…Dinner and dessert packed with lots of vitamins, flavor, good fats, omega 3s, amino acids, protein, etc.