Raw vegan desserts

 Raw Vegan Desserts

 

Raw vegan desserts, guilt free goodness.

Being a vegan does not necessarily mean you have to bid adieu to the delightful and guilty pleasures of desserts.

Veganism is not a fad and it is no longer just a trend. Millions of people are now vegan for a myriad of reasons and it is not a transient phenomenon. Fortunately for all

vegans, people from around the world have experimented with a plethora of recipes and many have perfected some raw vegan desserts. Many of these raw vegan desserts are non-dairy so there is practically nothing to worry about and yet everything to be satiated with.

 

Popular Raw Vegan Desserts

 

The scene of raw vegan desserts is crowded now.

There are tartlets, dessert bars, cakes, ice creams, truffles, patties and pies among others. You would have no reason to dislike a chocolate raspberry layered cheesecake or perhaps a silky raw blueberry cashew cake.

The raw matcha berry chocolate tarts, raw zesty lemon slices or blueberry white chocolate ice creams will melt your heart. Raw almond butter coconut cheesecake may not be for everyone but those in love with these flavors will fail to resist.

Creamsicle truffles, semifreddo cream cake with berries, berry cashew cream bars, raspberry cashew ice cream bars, raw lemon and vanilla and mango tartlets, raw coconut and raspberry bars, rainbow gelato cakes raw raspberry mojito squares and raw ice cream goddess cake are some of the most popular raw vegan desserts at the moment.

 

Recipe of Raw vegan Ice Cream Cake

 

There is the crust and four layers, namely white cream or vanilla, chocolate, blueberry and raspberry.

Ingredients

Crust:

½ cup each of coconut flour

½ cup raw cacao powder,

16 dates,

¼ cup cup coconut oil

1 teaspoon cinnamon powder

1 teaspoon vanilla extract for the crust.

white cream layer :

1 and ¼  quarter of cashews (soaked overnight),

3 tablespoons maple syrup

3 tablespoons coconut oil (melted),

½  cup of coconut milk (full fat)

1 tablespoon rose water (optional – can use water)

1 tablespoon arrowroot powder mixed in three tablespoons of cold water to a paste

 

chocolate layer:

1 and ¼ cup quarter of cashews (soaked overnight),

¼ cup of raw cacao powder,

4 tablespoons of coconut oil (melted),

6 tablespoons of maple syrup,

¾ cup of coconut milk,

1 teaspoon of vanilla extract

1 tablespoon of arrowroot powder in three tablespoons of cold water.

 

The blackberry and blueberry layer:

1 cup of soaked cashews,

½ cup of coconut cream,

1 cup of blueberries,

½  cup of blackberries

3 tablespoons of coconut oil (melted)

4 tablespoons of coconut nectar,

2 tablespoons of arrowroot powder in four tablespoons of cold water

1 tablespoon of rose water (optional can use water)

 

The raspberry layer

1 cup of soaked cashews,

½ cup of coconut cream,

1 and ½ cup of raspberries,

3 tablespoons of coconut oil,

4 tablespoons of coconut nectar,

2 tablespoons of arrowroot powder in four tablespoons of cold water

1 tablespoon of rose water (optional can use water)

 

Method:

 

Combine all crust ingredients in high speed blender such as vitamix or thermomix, mix till combined to crumb texture, press into a cake dish and place in fridge to set while mixing layers.

Blend the ingredients for each layer separately cleaning mixer in between to create the distinct layers. Blend till the mix is smooth approx. 1 min

Use separate bowls to pour out every layer to make it easier. You can choose any mix or layer for any of the tiers. Set each layer for 10-30 mins to create define layers.

When cake is complete chill in fridge at least 4 hours or overnight, keep in fridge till serving.