Tag Archives: raw cake

Easy no bake carrot cake

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Hello everybody!

I have a super easy carrot cake recipe for you guys today. It’s healthy, whole food ingredients, vegan and gluten-free!

Ingredients

CAKE

• 2 cups finely shredded carrots

• 2 cups packed pitted medjool dates

• 2 1/2 cups raw walnuts

• ¼ tsp sea salt

• 1 1/4 tsp ground cinnamon

• 3/4 tsp ground ginger

• 1 pinch nutmeg

• 1/2 cup coconut flour

• 1/4 cup raisins

FROSTING

• 1 1/4 cup raw cashews

• 1/2 cup coconut cream or full-fat coconut milk

• 2 Tbsp lemon juice

• 3 Tbsp maple syrup

• 1 tsp vanilla extract

Instructions

• For the frosting soak the cashews in hot water for 1-2 hours. Then rinse and drain. Add to a blender with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth scraping side as needed.

Grate the carrots and set aside.

• To a large food processor, add the pitted dates and blend until a ball forms. Remove from food processor and set aside.

• Now add the walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and blend until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée.

• Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine.

• Prepare a 7-9 inch springform pan (or large cake pan or an 8×8-baking dish with high edges) by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack.

• To serve, make sure the cake isn’t fully frozen so it’s soft enough to cut (letting it thaw on the counter for 30 minutes should help). Then use a hot knife to carefully cut out slices and enjoy. Garnish with more nuts, raisins, or other desired

Enjoy!!

Raw vegan caramel slices

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Ingredients:

Base:

  • 1 cup large juicy dates
  • 1 cup walnuts

First layer

  • 2 cups raw cashews
  • 1/2 cup full fat coconut milk
  • 2 tablespoons honey or other sweetener
  • 3 tablespoon of coconut oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon juice

Caramel layer

  • 2 tablespoons coconut oil
  • 2 tablespoons almond butter (peanut or any other nut butter works)
  • 2 tablespoons honey (maple syrup or other liquid sweetener)
  • 1 teaspoon vanilla extract

Topping

  • Melted dark vegan chocolate

Directions:

Crust:

  1. add all crust ingredients into the food processor, mix it till all ingredients form a paste
  2. Press the mixture into an 8×8 inch baking dish, lined with parchment paper
  3. Press it into the dish evenly and put it aside

Filling:

  1. Soak the cashews overnight or for at least 4-6 hrs
  2. Drain the cashews and place them in your food processor with the rest of the filling ingredients
  3. Blend until it until it becomes smooth and creamy
  4. Pour half of the cream on your crust and make the caramel layer

Caramel layer:

  1. Pour all ingredients into a small pot and melt it together on a low heat
  2. Sterling continuously for 1-2 minutes
  3. Let it cool down completely, than pour half of the caramel over your filling
  4. Pour over the caramel the other half of the filling than again the caramel and let it cool in the fridge
  5. Meanwhile melt the vegan chocolate
  6. After it cools down pour it over your raw caramel slice, you can also top it with almonds, pecans, or whatever you like
  7. Cool it in the freezer for 2-3 hours
  8. Enjoy!!!

Raw vegan carrot cake

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Hello everybody!

This carrot cake is so easy to make, you will be surprised.

Ingredients:

For the base

  • 3 large carrots grated
  • 1 cup raw walnuts
  • 1 cup of soft dates
  • 2/3 cut shredded coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • Pinch of salt

For the cream layer

  • 2 cups raw cashews (soaked overnight)
  • 1/4 cup maple syrup (or agave or liquid sweetener)
  • 2 tbsp lemon juice
  • 3 tbsp water
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil melted

Directions:

  1. Blend all base ingredients in the blender till well combined
  2. Press half of the batter in a round medium springform
  3. Blend the cream ingredients until smooth
  4. Pour half of it on the base and freeze for 20-30 minutes
  5. Press the rest of the base over the cream layer and top it with the rest of the cream
  6. Freeze it again for 20-30 min
  7. Spread the cream all over your cake and freeze a little more
  8. After it’s ready to serve
  9. Enjoy!

Superfood bliss balls

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Hello!

This superfood dessert is addictive, but it’s so good for you.

I usually eat it after a workout or as an afternoon snack.

Ingredients:

  • 1/2 cup raw almonds
  • 1/2 cup unsweetened coconut
  • 1/4 cup hemp seeds
  • 3 tbs cacao powder
  • 2 tbs maca powder
  • 6 medjol dates
  • 1 tbs açaí powder
  • 3 tbs coconut oil
  • 1/4 cup almond flour

Directions:

  1. First mix the raw almonds in a food processor (till they are still crumbly)
  2. Add the dates and blend it till it becomes like a paste
  3. Add all the ingredients and blend till the mixture becomes to resemble chocolate cookie dough
  4. Roll into small balls and refrigerate for 1-2 hours
  5. Dust them with coconut flakes, cinnamon or cocoa powder
  6. Enjoy 😉

Raw vegan lime cheesecake

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Hello everybody!

I have a great recipe today for those who love a fresh and easy dessert. The limes give this cake a tangy fresh note, but it’s also a very creamy and rich.

Ingredients for the crust:

  • 1 cup almond flour
  • 1cup pecans
  • 1/4 cup sweetener
  • 5 tbs of coconut oil melted

Ingredients for the filling:

  • 2 cups raw cashews (soaked overnight)
  • 1/2 cup fresh lime juice
  • Zest of 1 lime
  • 1/3 cup sweetener
  • 1/2 avocado (for the color and creaminess)
  • 4 tbs coconut oil

Directions:

  1. Process all crust ingredients in a food processor. Transfer into a springform pan and press it down firmly. Set it in the freezer
  2. Blend all ingredients into a creamy consistency
  3. Pour the mixture on the crust
  4. Freeze it for 2 hrs
  5. Enjoy!!

Raw chocolate cake

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Hello everybody!

Today’s healthy dessert is this delicious healthy coconut chocolate cake.

If you love chocolate this recipe is perfect for you.

Ingredients for the crust

  • 1 cup almond flour
  • 1 cup pecans
  • 1/4 cup sweetener (swerve)
  • 4 tbsp coconut oil

Ingredients for the coconut filling

  • 2 cups raw cashews
  • 1/2 cup coconut oil
  • 2 tbs lemon juice
  • 5 tbs coconut butter melted
  • 1 tbs vanilla extract
  • 1/4 cup sweetener

For the chocolate layer you just add 1/2 cup of raw cocoa powder after you are done with the first layer

Directions:

  1. For the crust: In a food processor, process first the pecans than add the other ingredients
  2. Mix it till all ingredients are blended
  3. Press into a spring form cake tin and place in the fridge to set
  4. For the filling blend all ingredients (not the cocoa powder!!) till smooth and pour on top of the base
  5. Set it in the freezer till you make the chocolate layer
  6. Add the cocoa powder to the filling and place it on the top of the coconut layer
  7. Freeze it for 2 hrs and it’s ready to be served
  8. Decorate it with berries
  9. Enjoy!

P.s. place in the fridge before serving

Healthy raw brownie balls

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Hello everybody, happy weekend!

I have a heavenly dessert for you, it’s sweet, dense and very easy to make.

Ingredients:

  1. 2 cups raw almonds
  2. 20 menfolk dates (pitted)
  3. 1/4 cup cocoa powder
  4. 1/4 cup natural peanut butter
  5. Pinch of salt

Directions:

  • First process the raw almonds until till they become a fine almond meal
  • Add all the other ingredients into the food processor
  • Process it until everything is well blended
  • Roll the dough into small balls
  • When they are all done, roll some of them in coconut flakes, others in cocoa powder or roll them in melted chocolate
  • Store them in the refrigerator
  • Enjoy!

Raw vegan raspberry cheesecake

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Hello everybody!

Here is one of my favorite dessert on the planet.

It’s so light but also very filling and satisfying.

Ingredients:

For the crust:

  • 1 1/2 cup almond flour
  • 4-5 tbsp of sweetener (swerve)
  • 5 -6 tbsp of melted coconut oil

For the filling:

  • 1/2 cups unsalted cashews, soaked for 4-6 hrs
  • 1/3 cup coconut oil melted
  • Lemon juice from 2 lemons
  • 1 cup raspberries
  • 1 tbsp vanilla extract
  • Sweetener of your choice. I used swerve sweetener

Directions:

  1. Make the crust. Mix the ingredients for the crust and press onto bottom of a cake pan.
  2. Bake it on 350 degrees for 10-12 min
  3. For the filling. Mix all ingredients without the raspberries, so you can make two different layers
  4. After separate the filling in 2 equal parts and in on of them mix in the raspberries.
  5. Poor the first layer over the chilled crust and put it in the freezer for 10 minuets
  6. After 10 minuets pour the next layer and put it back in the freezer for an hour
  7. Decorate it and enjoy!!

Raw lime cheesecake

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IMG_2594Hello my lovely readers! 

I love sweets and cakes, but who doesn’t? Right? My job as a health and fitness trainer is to make these sweets we like so much, fit into our diet. Today I made one of my all time favorite desserts, a key lime cheese cake, the healthy version obviously. Has NO SUGAR, NO DAIRY, NO FLOUR, NO GLUTEN.  It’s low in carbohydrates so it’s perfect for a low carb or ketogenic diet. But it also fits perfectly in a raw vegan diet too. Here is the recipe:

Ingredients for the crust:

  • 1 1/2 cup almond flour
  • 1/3 cup cocoa
  • 5 tablespoons of melted coconut butter
  • stevia

Ingredients for the filling:

  • 2 cups of cashews (soak them over night)
  • 1 cup lime juice
  • 1 tablespoon  of vanilla extract
  • 3/4 cup f coconut oil
  • 1/2 cup coconut or almond milk
  • stevia or raw honey

IMG_2595Directions:

For the crust:

  1. Combine all ingredients in a blender and process it until well combined
  2. Press the dough evenly into a pan and set aside.

For the filling:

  1. Using the food processor blend all ingredients together until smooth and creamy, about 3-5 minutes
  2. Pour it on the crust gently
  3. Place the cheese cake in the freezer to set for about 2-3 hours
  4. Decorate it with lime zest and lime pieces.

Enjoy!

 

Raw raspberry cheesecake recipe

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wpid-img_20150716_1916151.jpgHello everybody!

I just made the most extraordinary dessert in my life. When I say dessert you should know I’m not talking about donuts or cookies 😉. It’s the middle of summer so all we need is something refreshing, delicious and sweet. Well this recipe combines all these characteristics in one. You can make it in less than 30 minutes, and it’s more simple as you imagine.

Here is the recipe.

For the base you will need:

wpid-img_20150722_231854.jpg

1 cup almonds or walnuts

12 dates

1/4 cup shredded coconut

For the filling you will need:

wpid-img_20150722_232256.jpg

2 cups of cashews soaked in water over night or at least for 6 hours

1/4 cup raw honey

1/4 cup coconut oil

2 table spoon of cocoa butter

1 cup raspberries (fresh or frozen)

Directions

Blend all base ingredients in a food processor until it sticks together. Press into base of a lined baking tin.

Blend all fillings ingredients (except raspberries) Ina high speed blender until smooth. Pour half onto base and put it in the freezer. Add raspberries to blender and blend until completely combined. Gently pour over top of filling. Put in freezer over night to set and you are done. You can decorate it with fresh raspberries, nuts, shredded coconut or with whatever you like.

It’s healthy, raw, delicious, with no added sugar or flour.

I hope you enjoyed this recipe, let me know if you try it out.

Have a great weekend:*