Vegan Pumpkin Cheesecake for Halloween or Thanksgiving

Raw Vegan Pumpkin Cheesecake

Raw, gluten-free, Holiday: Halloween/Thanksgiving

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. 

Makes: 12 Mini Cheesecakes
Prep Time: 15 Minutes
Freeze Time: 2 Hours

Nutrition Info Per Serving
Carbs: 20g
Protein: 10g
Fat: 22g
Calories: 318

Ingredients:

1 ½ cups almonds, ground
1 cup packed soft dates
1 tbsp cocoa powder, unsweetened
1 tsp vanilla extract
3 cups cashews
1 cup canned pumpkin purée
⅔ cup maple syrup
2 tsp pumpkin spice
1 tsp vanilla extract

Directions:

  1. Line an 8×8-inch square pan with parchment paper and set aside.
  2. In a food processor, blend the almonds until you form a flour.
  3. Add the dates, cocoa powder, and vanilla and blend until the mixture comes together nicely.
  4. Take the dough and press it into the bottom of the pan, spreading evenly.
  5. In a high-powered blender, blend the cashews, pumpkin purée, maple syrup, pumpkin spice, and vanilla until very smooth.
  6. Pour this mixture into the pan and spread evenly.
  7. Freeze for at least 2 hours and serve (it’s best to cut it into even pieces before freezing). Store in the freezer.

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Easy Vegan Chocolate Pudding Recipe (Raw, Gluten-Free)

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

Ingredients:

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

Directions:

  1. In a blender, blend all of the ingredients, except for the raspberries, until it is perfectly smooth. 
  2. Pour the pudding into a glass and top with fresh raspberries. Serve right away, or chill you’re ready to serve it. 
Vegan Chocolate Pudding

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Vegan Raw Mocha Cheesecake

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? 

Makes: 10 Servings
Prep Time: 25 Minutes
Freeze Time: 5 Hours

Nutrition Info Per Serving
Carbs: 25g
Protein: 7g
Fat: 19g
Calories: 302

Ingredients:

Crust:

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

Filling:

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

Directions:

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 

Are you in the mood for something NEW? Want vegan dessert recipes that taste good and are simple to make? Don’t miss the special release offer! Download our NEW ebook: Favorite Desserts made VEGAN!: 100 Sweet Seductive Recipes.

Vegan No-Bake Brownies Recipe

Vegan Raw Brownies

Vegan Raw Brownies Recipe

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 


Ingredients:

Brownie Layer

2 cups packed pitted dates, such as Medjool

1 ½ cups walnuts, unsalted

½ cup cocoa powder, unsweetened 

1 tsp vanilla extract

Chocolate Ganache

2 tbsp coconut oil, melted

¼ cup cocoa powder, unsweetened

¼ cup pure maple syrup

1 tsp vanilla


Directions:

  1. 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. 
  2. 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.
  3. Melt the coconut oil in a microwave or saucepot until just melted. 
  4. In a bowl, combine all of the ganache ingredients and whisk until smooth. 
  5. Pour the ganache on top of the brownie batter and tip the pan from side to side to spread the ganache evenly.
  6. Refrigerate for at least 1 hour before serving.

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