Healthy Raw Vegan Sweets To Celebrate The Holidays
What goes with lemon, ISN’T poppyseed, but is reminiscent of those delicate little sprinkles? Chia! Add some ginger for good measure, and you’ve got one simple, fresh, and absolutely delicious raw lemon cheesecake on your hands.
For the base: 2 cups macadamia nuts, 1/2 cup coconut oil, 1/3 cup honey or dates paste, 1/2 teaspoon salt
Instructions:, 1. Blend everything using the S blade until it starts to form a ball., 2. Spread the dough roughly in small tart forms or in a cake pan., 3. Keep in the refrigerator until the filling is ready or dehydrate for 10-12 hours for a crispy crust.
For the filling: 2 cups soaked, pitted, and peeled dates, 1/2 cup coconut oil, 4-5 ripe and soft figs
2 teaspoons cacao powder, optional, 1/4 teaspoon of salt
Instructions: 1. Soak the dates for at least 1 hour, peel them, and remove the pits., 2. Peel the figs., 3. Blend everything using the S blade until smooth and creamy., 4. Spread evenly on the crust.
Assembling: 1. Take the base from the refrigerator., 2. Spread the filling on top., 3. Garnish with fresh figs., 4. Serve and enjoy!
Preparation time: 30 minutes Serves: 6
Persimmon Pudding Pie
Crust Ingredients: 1/2 cup pecans (soaked overnight and dehydrated until dry), 8 medjool dates, 1 drop Medicine Flower Vanilla Extract (or 1/4 tsp liquid), 1/8 tsp sea salt
Filling Ingredients: 5 very ripe Hachiya persimmons, pulp, 1 1/2 banana, 5 Tbsp white chia seeds (ground) -dark will darken color but can be used., 1 teaspoon vanilla extract ( I prefer 3 drops Medicine Flower extract), 3 Tbsp grade B maple syrup (or your favorite sweetener), 1/2 cup water (as needed to blend), 1/8 tsp sea salt, 1/8 tsp cinnamon, dash nutmeg
dash allspice, 1/2 Tablespoon psyllium husks powder (add last to thicken, if needed)
1. In a food processor, blend nuts, dates, salt until it starts to clump together.
2. Press mixture into 8 to 9″ fluted tart pan with a removable bottom, saving some mixture for topping.
3. Set aside
4. Hachiya persimmon must be ripe. (is acorn-shaped and looks like an overripe tomato when ready)
5. Cut open and scoop out the pulp.
6. In a blender, mix ingredients (except for psyllium husks powder). Add water as needed. Add psyllium husks powder and blend quickly.
7. Pour mixture into crust and sprinkle remaining pie crust mixture on top. Garnish with pecan halves and cinnamon.
8. Refrigerate or freeze until chilled to serve.
Note: Add more ground chia to thicken as needed.
Get more of these recipes here > My Top 5 Thanksgiving raw vegan dessert recipes
A delicious raw vegan Nutella-style chocolate hazelnut cheesecake. A lovely alternative for those looking for raw cakes made without cashews.
Proceed with caution cause these cookies are pretty darn addictive, it’s hard not to become the Cookie Monster! They are super delicious, rich in flavor, and packed with nutritional and healthy ingredients. Take one look at them and you will feel compelled to make ’em right this second.
See also >The Healthy Raw Desserts You Have Been Waiting For
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If you need help with losing weight and keeping on track, the Bright Line Eating program is a great program to support. It is based on cutting edge psychology and neuroscience. Susan Peirce Thompson, Ph.D. It is focused on establishing healthier eating habits and is also compatible with a vegan diet.