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raw dessert recipes

600 Views 4 Replies 4 Participants Last post by  Planta
I'm looking for some raw dessert recipes, preferably ones with almonds and/or sunflower seeds.
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I have this one----but I haven't tried it yet

Carrot Fruit Cake

1 cup dried figs, soaked
1 cup raisins, soaked
1/2 cup pitted dates
4 cups shredded carrots
3 cups soaked nuts (almonds, walnut, or cashews)
1/2 teaspoon each: ginger, cloves, cardamom

1/2 cup dates
1/2 cup cashews
1/2 cup soaking water

Soak figs, raisins and dates in 3 1/2 cups of water for one hour,
reserving liquid. Soak nuts in 5 cups of water for 8-12 hours.

Drain, rinse and drain nuts again. Place nut in food processor and chop finely, place in large bowl. Add figs, raisins, dates and spices to processor and process until smooth. Pour mixture into bowl with the nuts. Mix well.

Add carrots mix thoroughly. Form mixture into desired shape.
Process dates, cashews and soaking water until smooth. Spread on top of the cake.
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Better Than Ice Cream
(To make this totally raw - use almond or other nut milk.)

1/2 cup nuts (almonds, walnuts, pecans, etc.) (optional)
1 cup frozen sliced bananas
1 cup frozen diced peaches or berries
1/2 teaspoon vanilla extract
1/4 to 1/2 cup milk (dairy or nondairy)

Place nuts in food processor and pulse until coarsely chopped. Add bananas and berries or peaches. Pulse until fruit is coarsely chopped. Add milk a little at a time through top of processor, and puree until creamy.

Makes 4 servings

Note: This is best eaten right after it is made. If you want to save it for later, place in individual containers and leave at room temperature about 10 minutes before eating.


Better Than Frozen Yogurt: Substitute plain or flavored yogurt (dairy or nondairy) for milk.

Carob-Nut Balls
These are great energy boosters. Keep a batch in your refrigerator and take a few along when you go out.

1/4 cup almonds
1/4 cup walnuts
1 cup raisins
4 dried figs or dates, pits removed
1/4 cup carob powder
2 teaspoons blackstrap molasses
1/2 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1 teaspoon minced fresh ginger or 1/8 teaspoon powdered
Pinch sea salt
About 2 tablespoons water
Carob powder or unsweetened shredded coconut for rolling

Place almonds and walnuts in food processor with metal blade and pulse to chop. Add raisins, figs or dates, molasses, vanilla, cardamom, ginger, and sea salt. Process until everything is uniformly chopped. Add water a little at a time until mixture holds together. Roll into 1-inch balls. Roll balls in shredded coconut or carob powder if desired. Keep balls refrigerated if you are plan to keep them around more than a day or two.

Makes about 2 dozen

Note: Other nuts or seeds can be substituted for the almonds and walnuts.

Energy Bars

1/4 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup raisins
1/2 cup dried figs
1/2 cup peanut butter, almond butter, or tahini

Place sesame seeds, sunflower seeds, raisins, and figs in food processor with metal blade. Chop until everything is ground together. Add nut or seed butter and mix until combined. Roll mixture into balls or press into 8-inch round cake pan and cut into 1-inch squares. Keep refrigerated.

Makes about 3 dozen

Note: Nuts can be substituted for seeds and other dried fruit can be substituted for raisins and figs.


Coconut Energy Bars: Add 1/2 cup unsweetened coconut to mixture. Add a little coconut milk if necessary to help balls hold together.
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Not sure if this counts as raw - you heat the agar in juice to thicken then add raw fruit and nut butter. In stead of whipped cream or whipped tofu, you could use cashew cream for topping or just eat plain.

Strawberry Mousse

2 1/4 cups apple juice, divided
1 tablespoon agar agar flakes
1 tablespoon cashew butter or tahini
1 cup sliced strawberries
1/2 cup Whipped Cream (page xxx) or Whipped Tofu Cream (page xxx) (optional)
4 whole strawberries for garnish

Pour 2 cups apple juice into small pan. Sprinkle agar agar flakes over top. Bring to a boil over medium heat. Cook 5 minutes, stirring occasionally. Remove from heat. Place remaining 1/4 cup apple juice, cashew butter or tahini, and strawberries in blender or food processor. Pulse to puree. Leave it a little chunky if you like. Stir puree into apple juice mixture in pan. Pour the mousse into 4 individual serving dishes. Chill at least one hour, or until firm. Top with a dollop of whipped topping if desired. Garnish with whole strawberries.

Makes 4 servings
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