Easy, raw, vegan mini Pumpkin Pie Cheesecakes are the perfect dessert at your next holiday party! They’re awesome to make ahead because you can store and serve them straight out of the freezer. These creamy, sweet, and perfectly spiced cakes are irresistible.
Super Easy Decadent and Delicious Vegan Avocado Chocolate Pudding Recipe
Vegan, Raw, Gluten-free, Easy Recipe
Avocados such a good source of healthy fats and essential nutrients. But this recipe is not just about health. You wouldn’t even guess that this recipe is healthy, because it is so decadent and delicious!
Makes: 2 Servings Prep Time: 5 Minutes
Nutrition Info Per Serving Carbs: 36g Protein: 8g Fat: 25g Calories: 410
2 medium ripe avocados ½ cup cocoa powder ½ cup non-dairy milk, unsweetened ¼ cup maple syrup 1 tsp vanilla extract ½ cup fresh raspberries
In a blender, blend all of the ingredients, except for the raspberries, until it is perfectly smooth.
Pour the pudding into a glass and top with fresh raspberries. Serve right away, or chill you’re ready to serve it.
Vegan Raw Cheesecake in Mocha and Cocoa Flavour (Favorite Recipe)
Darling Recipe, vegan, raw, gluten-free
A creamy dream of coffee and cocoa. If you’re looking for a chocolatey espresso-flavored dessert, then you’ve struck gold with another Darling Recipe! This mocha cheesecake is a real treat for coffee lovers – it captivates, not only with its appearance, but with its irresistible creaminess. Well, who wants a piece?
Nutrition Info Per Serving Carbs: 25g Protein: 7g Fat: 19g Calories: 302
1 ¼ cups soft dates such as Medjool or Deglet Noor 1 cup hazelnuts ⅓cup shredded coconut, unsweetened 2 tbsp cocoa powder, unsweetened 1 tsp ground coffee 1 tsp vanilla extract Pinch of salt
1 ½ cups cashews ¾ cup strong brewed coffee ½ cup full fat coconut milk from a can ¼ cup + 1 tbsp maple syrup 1 tbsp + 2 tsp cocoa powder, unsweetened 1 ½ tsp vanilla extract Pinch of salt Coffee beans and coffee grounds for garnish
Add all of the crust ingredients into a food processor and blend for 2‑3 minutes until the mixture is well combined and starts to ball up. The mixture should be slightly crumbly but stick together when pinched.
Press the crust ingredients into the bottom and sides of a 9‑inch pie pan or torte pan. Spread the mixture evenly and form a nice crust up the sides of the pan.
Blend all of the filling ingredients in a high-powered blender until smooth. If you don’t have a powerful blender, you will want to soak the cashews for a few hours to soften them.
Pour the filling ingredients into the pie pan and spread it out evenly. Garnish with a light sprinkle of coffee grounds and decorate with coffee beans if desired. Freeze for at least 5 hours before slicing. Store in the freezer until ready to serve. Thaw for at least 10 minutes before serving.
We know, we know – we had you at “no baking”! Ditch the oven for some lovin’ of these delicious treats! They’re filled with walnuts and dates, making a delectable dessert. Rich, quick, and raw, raw, raw!
Makes: 9 Medium Brownies
Prep Time: 15 Minutes
2 cups packed pitted dates, such as Medjool
1 ½ cups walnuts, unsalted
½ cup cocoa powder, unsweetened
1 tsp vanilla extract
2 tbsp coconut oil, melted
¼ cup cocoa powder, unsweetened
¼ cup pure maple syrup
1 tsp vanilla
In a food processor, blend the dates, walnuts, cocoa powder, and vanilla extract, until the mixture comes together evenly. The walnut pieces should be small and the batter should be slightly sticky.
Line an 8×8-inch square baking pan with parchment or wax paper. Press the brownie batter into the pan and spread out evenly. Set aside.
Melt the coconut oil in a microwave or saucepot until just melted.
In a bowl, combine all of the ganache ingredients and whisk until smooth.
Pour the ganache on top of the brownie batter and tip the pan from side to side to spread the ganache evenly.