Cakes & Pies
We were super excited to find a totally RAW pumpkin pie by our favorite dessert queen Heather Pace of Sweetly Raw. Heather says this pie will get better with age like a fine wine! Let it chill in your fridge for 3-4 days for best flavor and consistency. You can even make it a week ahead of time and it will be perfect for a Thanksgiving or Holiday feast. Make sure to use pie pumpkin for this recipe as these will deliver the sweetest result. Top with coconut lucuma cashews and a sprinkle of shredded coconut.
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50 bite sized raw mole truffles.
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This is such a delightful sweet and tangy cake… perfect for summer parties and cozy comfy nights in.
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Q. How do you make raw halvah?
 Hi there I was looking on google for raw halvah recipes and I saw a picture of your halvah with date icing but couldn’t find the recipe and I was wondering if there was anyway you would mind sharing it or pointing me in the direction of a good one.

Raw halvah squares topped with date icing. I think that all halvah must be raw?

A. Hi, you’re right! I originally made that recipe and took a photo before my blog was up.
Here’s how you do it. It’s pretty easy. The key is to have a really good food processor or vitamix to make the coconut butter, or to buy/order coconut butter.
You need equal parts sesame seeds and unsweetened coconut flakes OR raw tahini and already made coconut butter. And a sweetener like coconut syrup, agave, raw honey or maple syrup. Add that to taste. If you’re using about 400 grams each of coconut and sesame, about 1/3 of a cup of sweetener is usually enough for me but you can taste it to see how you like it.  I like coconut syrup but any of those will work. You can use a little Himalayan salt to taste.
You need to blitz the coconut butter first. If you’re making your own coconut butter, blitz the coconut flakes and a couple of tablespoons of coconut oil to help it come together. That takes at least 5 minutes to really become creamy and a good machine is important. Then add your seeds or tahini and a hint of salt. Only at the very end should you add the sweetener. If you add it too soon it becomes too sticky and the rest won’t blend. When you add the sweetener, don’t over blend. Just pulse a few times until it comes together.
Then spread it in to a pan of some kind and let it set in the fridge or freezer. It will harden into a delicious halvah.
The date icing was really just blitzed dates that I spread on top which was tasty but optional.
Let me know if you have any questions.
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Vibrant with green-flecked and distinctly-delicious pistachios and sesame seeds, given body via rolled oats and sweetness through agave, and dazzled into exotic excitement by a sprinkling of rosewater, these no-bake (high raw) pistachio rosewater bites are perfect for those moments where you want something sweet yet healthy, easy to make yet complex in flavour, and just a tad little tiny bit addictive.
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With only 3 ingredients and 10 minutes to spare you can create this sweet, gooey, irrisistable raw vegan pecan pie! Dates, walnuts, and pecans (and a dash of salt) are all you'll need in your kitchen to complete the recipe. Create individual tarts or make an entire pie, and serve as a healthy yet decadent option at your Holiday dessert table. Isn't raw food simply the best?!
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Easy as pie! These pumpkin pie tarts are as easy to create as they are to devour. And they will only take a few minutes to prepare!
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This is such a delightful sweet and tangy cake… perfect for summer parties and cosy comfy nights in.
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"I can't beleive this is raw!" is destined to become the most common thing proclaimed by those that try this pie. A definite must-serve dessert for your Holiday gathering this year. Carrots are used here in place of pumpkin as they are much sweeter raw.
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An explanation from the chef: "Chess Pie is a southern tradition (and is the famous chocolate pie served at the end of the movie, The Help!). This is one of my favorite pie recipes and is from my Spring Raw eBook and I'll definitely be making it for the holidays" For her complete ebook please follow this link to Lisa's blog and look to the right.
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Chocolate and hazelnut is a hard combination to turn down, especially when its in the form of a raw vegan pie made with only wholesome, organic ingredients. This dessert combines a rich chocolate fudge filling with an equally chocolatey crust, and for the finishing touch - chocolate syrup of course. If you're a chocolate lover you will surely be smitten.
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Let a fresh burst of mango and lime uplift your soul this weekend, even if you do happen to be far from the tropics (or any sunshine at all for that matter). These cute mini tarts contain raw cashews, melted coconut oil, agave, mango and fresh lime to create the base for a creamy cheesecake filling. The crust is easy too with a simple trio of almonds, sesame seeds and dates. Enjoy!
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Sweet, spicy, rich and bold these macaroons are a must try for any sweet lover looking for a Nice way to satisfy their craving. They're also perfect to give as holiday gifts : )
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Your food should be a reflection of who you are at your core. Celebrate your Divine nature with a true soul pie by Julia Corbett of Diviana Alchemy! The highly charged, mineralized and nutrient dense superfood and adaptogenic herbs in this recipe will make your body, mind and spirit sing with joy! In this recipe you'll find ingredients such as maca, he shou wu, ashwagandha, cordyceps, astragalus, chia seeds, raw honey, camu camu and stevia leaf alchemically blended into a superfood crust and layers of chocolate and whipped berry cream. Let the freedom of your soul guide you and play around with these different healing ingredients to suite your own specific needs.
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A simple and easily made raw pie.
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These tasty morsels make amazing travel snacks.  They soften up after being out of the fridge for awhile, but they still hold together, and taste especially tender-delicious at room temperature.
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This dessert is sure to get you and your sweetheart in "the mood", as it's filled with cacao, maca, cinnamon, and a little spice. I like to drizzle it with chocolate sauce too (it makes a great edible body paint).
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If lemon came in cloud form, this Raw Lemon Dream Mousse Cake would be it.  It is light and fluffy, dreamy, and creamy with just the right balance of tart and sweet.
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Heather says, “This fudge recipe is so easy to throw together. It only requires a bowl and a spoon. It’s a perfect afternoon treat.”
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An Italian classic in the raw. Walnut cake with a hint of orange is layered with crunchy almond vanilla cream, and smooth rich chocolate cream, in this elegant dessert.  Serve it with orange segments , or fresh seasonal berries for an added burst of flavor and lightness.
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 Raw chocolate peanut butter cups!  They sounded like heaven, and they were once I finished making them! Salty peanut butter, gooey sweet caramel and decadent chocolate...happy place material!  Do yourself a favor and make some!
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This apple pie is super easy and fun to make. It’s also low in calories, has zero cholesterol, is high in fiber and pectin, and is deliciously juicy.
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Creamy, chocolatey, luscious.  Yet no sugar, no flour, no oil.  Yes, chocolate dreams do come true—this one, with the help of avocado and dates for extra creaminess and sweetness. The filling is adaptable and can be accented with other flavors, such as orange zest (or orange oil), almond extract, or mint (leaves or extract)
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This cake is based on my raw chocolate cake recipe, I just skipped the cacao powder and added a little bit more fresh & frozen fruits blending them with the filling. The base is also different, because I had some almond pulp left from the raw white gazpacho and didn’t wanted to through it away. So you can either follow the original base recipe or use your pulp, it’s delicious both ways!
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Maple syrup traditionally goes very well with chocolate and this recipe combines with the cacao paste (cacao and cacao butter) seamlessly. The almond butter makes these chews extra creamy and luxurious while the crunchy macadamia nuts and chewy plump raisons add texture and a smooth depth of flavour. I love eating mine with a cup of herbal tea in the afternoon.
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It has rich flavor, it’s all raw, vegan, gluten-free and easy to make.
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All-raw coconut and cashew flour cupcakes by Heather Pace of Sweetly Raw with a creamy white chocolate flavored blueberry icing. Need we say more? Bite in and enjoy!

Read below for instructions on how to turn this recipe into a Lemon Coconut or Coconut Cardamom version...
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No doubt there is something so special and classic about the combination of a crunchy, sweet pie crust and a sweet-tart lemony custard filling. Refreshing yet rich at the same time, its a combination that never gets old. This recipe by Amy Lyons of Fragrant Vanilla Cake also includes a delicious raw vegan poppy seed ice cream as a different variation to classic whipped cream. Enjoy this luscious recipe!
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Raw cake doughnuts are quite complex to make but worth every taste. "They looked super girly with the light lavender colored frosting, flowers and pale lemon cake, but the way I devoured the first one was not girly at all...they were so good. I was definately in my happy place at that moment."
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