The Best Raw Vegan Cinnamon Rolls Ever!!

Raw Vegan Cinnamon Rolls

Being healthy can get hard around the times I crave sweet and soft pastries, luckily there's this raw version!! There are 3 parts to this tasty treat, dough,cashew filling and macadamia frosting all made with raw ingredients. In the picture below I put the icing on the bottom and drizzled coconut nectar on top with a pinch of cinnamon, okay my mouth is officially watering!
My favorite part to any recipe is sharing it with others and asking how they like it. Even my non raw food friends say it tastes very similar to a cinnamon roll if not better because it's so moist and rich! There are also a few variations to this recipe like cinnamon fig rolls or cinnamon raisin rolls, I bet it would be good with a fruit filling to!
Yield: 10 cinnamon rolls
Tools: dehydrator, food processor, blender
Prep Time: 30 minutes
Dehydrate Time: 2 hours

Dough- This is the same dough I use for the french toast & bread base recipe

1 cup flax seed ground

1 cup almond flour/cashews ground

1 cup sunflower seeds ground

1 cup chopped pecans

1 cup water add more if needed

1/4 cup coconut nectar

3 tbsp oil (grapeseed, olive, sunflower)

2 tbsp cinnamon

a pinch of sea salt

Date Paste

5 dates

1/4 cup water

Get a mixing bowl to start adding your ingredients. Grind all of your seeds in a spice grinder. In a food processor grind all of your nuts. Mix them well and then add in the rest of your ingredients. Stir until it becomes sticky like cookie dough add more water if necessary. I have found that if you follow the recipe exactly you can't go wrong! Spread out your dough using a piece of plastic wrap and a rolling pin. Dehydrate on the first side for 1 hour and then flip and dehydrate for another hour. I made a video explaining how to make your dough perfect here Bread Base Recipe.

Cashew Filling

1 cup cashews soaked
3/4 cup young thai coconut
1/2 cup water -or- coconut water
1 large juicy date
1 tbsp cinnamon
optional: 1 cup figs chopped and/or raisins
Soak the cashews for 1 hour or more. Open the young thai coconut and pour the coconut water into a glass jar to use later for smoothies or use it in place of the 1/2 cup water! Grind the cashews first adding in water slowly, then add in the date, lastly add the rest of the ingredients. Spread the filling out evenly leaving about 1/4 inch on all sides, because we are rolling it the filling will squeeze out and fill the empty space.

Now we need to roll it up. It's easiest to use a pliable piece of something underneath to help fold it evenly. So for instance if you're using parchment paper you would pull up the end closest to you and start rolling the dough on it's self. You will find that the paper helps bring everything up at the same time to avoid cracking and keeps things even. 

Macadamia Icing

1 cup macadamia nuts

1/4 cup young thai coconut or the rest of what you didn't use in the filling

1/2 cup water

1 tbsp lemon

1 tsp salt

I like to place the roll in the refrigerator overnight and in the morning I will put it in the dehydrator to warm up for about 15-30 minutes. Or you can just dig in! Enjoy <3

Raw Cacao Fudge Balls

Raw Coconut Covered Fudge Balls

    With a consistency of fudge in a much healthier version, these fudge balls are sure to be to your delight. I have made brownies countless times, I love them, but I wanted something I could really sink my teeth into. This recipe is the perfect solution seeing as they are just the right amount of chewiness and firmness. The brownies have a base of pecans and walnuts whereas these have a base of cashews and almonds which are heavier and less oily than pecans or walnuts. Learning all about consistency really helps when trying to recreate your favorite recipes! I hope you enjoy these guilt free treats!

Yields: 20

Tools Needed: food processor, spice grinder

Prep Time: 10 minutes

Freeze Time: 30 minutes

1 cup cashews

1 cup almonds

1/2 cup sunflower seeds

2 dates

1/2 cup cacao

1/4 cup coconut butter

2 tbsp coconut nectar

1 tbsp raw honey

1 tsp pink Himalayan salt

1/8 cup coconut flakes

-Blend the nuts first

-Grind the sunflower seeds in a spice grinder

-Add in the dates and sunflower seeds to the mixture and blend

-Add in the rest of the ingredients and then blend again

-Roll them into balls or spread it into a pan to cut out fudge pieces

-Sprinkle coconut flakes on top

-Stick them in the freezer for 1 hour and store in the refrigerator

-Enjoy!

All almonds grown in the US are pasteurized, meaning they are not raw anymore. If you have any ethnic markets around you I recommend trying to find nuts there because they are cheaper, and they come from other countries which do not have such pasteurization laws. Even if they are labeled raw from california it's a lie, I don't know why they can do it I just know they sadly do. I was elated to find all my favorite nuts, seeds, and exotic fruits at the turkish market near where I live. I find that when you go out to explore not having any expectations you find the most amazing places. This recipe is so quick and easy there will be plenty of time to go on an adventure for raw unprocessed nuts! 

Blueberry Banana Cream Pie

A Berry Banana Pie

My amazing acrobatic, dancer, artist friend, Megan, has joined me on the raw food journey and has been the main inspiration for this decadent dish. She was also a great help as we prepared our layers of cream, blueberries, and bananas. We created this as we went, having only her grandma's blueberry banana pie to replace with an organic raw version. This pie will definitely now be in the rotation of delicious raw desserts and introduced to granny of course! 

1 -9in Pie

Prep Time

30 minutes

Freeze Time

1 hour

Tools Needed

Food Processor and/or Blender, Knife

Graham Cracker Crust

1 cup walnuts
1 cup macadamia nuts

2 cup flax seed ground

2 dates

2 tbsp coconut nectar
1 tbsp cinnamon

1 tsp vanilla

A pinch of Himalayan pink salt

- In a food processor process the walnuts and flax seed first until fine.
- Add in the dates and process again until fine.
- Add in the rest of the ingredients.
-In a glass pie dish smooth out the crust and for the walls it should be sticky enough that it formed walls in the food processor.

Cream Filling- Layer 1

1 1/2 cups cashews soaked for at least 1 hour
1 cup water

2 dates

1/4 cup coconut nectar

1/8 cup lemon
1 tbsp coconut butter
1 tbsp coconut oil

1/2 tsp vanilla

A pinch of Himalayan pink salt

- First process the cashews alone.
- Add in a tiny bit of water at a time while scraping the sides of the blender. The slower you add the water the creamier and more whipped it will become.
- Next add the dates continue to add in water slowly
- Add the rest of the ingredients.
- Pour the mixture onto your crust and leave the cream remains on the blender walls because we are going to use it for our blueberry filling and plus you don't have to do double dishes.

Banana Slices- Layer 2

2 bananas

- For a natural banana preservative squeeze lemon juice over the bananas.

- Cut the them into slices

- Lay them out covering the whole pie, double layering if necessary

Blueberry Filling- Layer 3

2 cups blueberries (fresh or frozen)
1 tbsp lemon

2 dates
1/4 cup water

- Blend blueberries and lemon first
- Slowly add in water until smooth
- Add in the dates
- Pour on top of the banana layer

Top it off with bananas, fresh blueberries, or whatever you like!

I hope you all enjoy!

Raw Ice Cream and "Toasted Pecans"

Brownie Sundae

I absolutely love brownies and ice cream! Add in the brownie from my last blog post! Brownie Recipe

Then add in all your favorites like "toasted" pecans, strawberries, bananas, or all the above. Eating raw desserts is not only healthy but mouth watering!!

Ice Cream Ingredients

1 cup cashews

1 cup water (add more ass needed to get a smooth consistency)

1/4 cup agave nectar

3 dates (soak them or add extra water)

Vanilla Ice Cream:

1 tbsp vanilla extract or vanilla bean

Chocolate Ice Cream:

1tbsp cacao

Fruit Ice Cream:

1 cup strawberries, raspberries or whatever fruit you like!

extras: 1 tbsp coconut oil

Directions: 
Blend cashews and water first
Blend in the dates and agave nectar next
Add in whatever flavor you want
Freeze for 2-4 hours and enjoy!

Toasted Pecans Recipe
1 cup pecans
3 tbsp agave nectar
1 tbsp coconut flakes

Directions:
Soak Pecans for 2 hours
Place Pecans on Dehydrator
Drizzle agave nectar over pecans
Sprinkle coconut flakes on top
Put a pinch of cinnamon over each
-or-
Mix all the ingredients together in a bowl and pour onto dehydrator

Dehydrate for about 2-4 hours

Raw Chia Brownie aka Choco-chia!

Choco-chia

Raw Brownies with a Twist & a Crisp! 
You will love these brownies because they are healthy and incredibly yummy! Remember those little debbie's brownies that were moist and thick but artificial and unhealthy?? Well these have little debbie beat by a long shot! Made with real cacao "chocolate" and chia seeds for an added crisp and energy boost, these raw brownies are super easy to make and will support your healthy lifestyle!

Yield: 12 Brownies

Tools: Food Processor

Prep Time: 10min

Freeze Time: 1hr

Ingredients

2 cups Pecans -Process first until fine

8-12 Dates -Add to pecans and process until all the big chunks have disappeared

5 tbsp Cacao Powder

1/4 cup Coconut Nectar

1/4 cup Chia Seeds CHECK OUT CHIA SEED BENEFITS!

2 tbsp Coconut Flakes -or- oil

1 tsp salt

optional: 1/2 tsp vanilla extract -or- aprox. 1/4 tsp vanilla bean, walnuts for topping

-process pecans

-add in dates

-process the rest of the ingredients

-smooth out mixture into pan

-add walnuts

-freeze for an hour

-refrigerate

-repeat ;-) These go fast so plan on making them again!

                                  

Raw Vegan Strawberry/Raspberry Cheesecake

Raw "Cheese"Cake

with

Strawberry Raspberry Topping

This cheesecake is very simple to make and everyone will love it vegan or not. All you have to do is blend your ingredients, spread, freeze, and refrigerate. This recipe includes all raw ingredients which makes this delicious dessert healthy and filling too! I have updated this recipe with a neat new technique that will help you achieve a fluffier, creamier filling. Delicious! 

Tools Needed: Food processor, and/or blender

Prep Time: 20 minutes

Crust- This is a thick, rich crust!

1 cup macadamia nuts

1 cup walnuts

1/2 cup golden flax seed ground

2 dates dates pitted

1/3 cup shredded coconut

1 tbsp coconut nectar

Optional: 1 tsp vanilla bean, 1 tsp salt

-First process the macadamia nuts and walnuts

-In a spice grinder grind the flax seed

-Add flax seed and 2 dates to the food processor and process until fine

-Add in the rest of your ingredients and process one last time

-Spread your mixture out evenly across a 9-in pie pan. 

Tip: work out from the middle to mold up the crust using a clean spoon.

Filling

3 cups cashews soaked for one 1hr or more

1/4 cup coconut oil if you only have one or the other use a 1/2 cup

1/4 cup coconut butter

1/4 cup coconut nectar

1/8 cup lemon juice

3-4 dates

1 tbsp vanilla bean

I have updated this blog with a new recipe and a super great new technique to make a creamy whipped filling.

-In a blender on a low setting blend the cashews until there are no whole pieces. This will require either a spoon or a stir stick to scrape the sides and push the remaining chunks down. 

-Add in water slowly while continuing to scrap the sides.

-After it becomes creamy add in the 2 dates and continue to slowly add water and scrape until it is creamy again.

-Add in the rest of the ingredients and turn the blender up or to the whip setting. At this point you should not need your spoon and the cream should be thick so you can't see the whirl tunnel indicating that the mixture is to watery. Add in almond meal if this is to happen but I recommend being light handed with the water to avoid this situation in the first place.

-Pour the filling into the crust and level out with a spoon or spatula.

If you don't want to rinse out the blender twice then I recommend using the filling that gets left behind for the fruit topping so it will also have a creamy texture.

Strawberry Topping

1 cup strawberries

1 cup raspberry

1/8 cup lemon helps to preserve fruit topping

2 dates

-Blend the strawberries, raspberries and lemon juice first and just like the cashews scrap the sides until all the berries are smooth.

-Add the dates and continue to do the same thing.

-You made need to add a little water to get your desired consistency.

-Smooth it out on top of the filling

-Freeze for 45 minute-1 hour

-Enjoy and save the rest in the refrigerator.

Raw Apple Pie

Apple Pie

Prepare Ahead of Time


2 Apples
- Skin and cut Apples into small chunks. Place in Bowl
- Put in a tbsp of Lemon Juice
- Sprinkle with Cinnamon
- Mix and Dehydrate for 1-2 hours


Crust Ingredients:

2 cups Walnuts
1 cup Cashews
1/2 cup Flax Seed grounded
3-4 Dates
1 tbsp Agave Nectar
2 tsp Cinnamon
1 tsp Vanilla Extract or Bean
1 tsp Salt

Optional:
1 tbsp Coconut Oil or Flakes

Apple Filling Ingredients:

4 Apples I mixed a variety of apples and left the skin on.
5-6 Dates
1 tbsp Agave Nectar
1-2 tbsp Cinnamon
1 tsp Vanilla Extract
1 tsp Lemon Juice
1 tsp Salt

Optional:
1 tsp Coconut Oil

Directions:
- Process Crust Ingredients and Spread evenly in 9" Pie Pan
- Process Apple Filling
- Stir in Dehydrated Apples
- Fill Pie Crust
- Refrigerate for 1-2 hours
- Dehydrate to warm slice right before eating

Raw Pumpkin Pie

Recipe for Raw Pumpkin Pie

A flavorful pie that is so simple and a Thanksgiving Must!

Prep Time: 20 min

Tools Needed: Food Processor -or- Blender

Yield: 1  -9in Pie Dish

Remember all the nuts and other ingredients should be raw and organic for the 

healthiest option!

Crust Ingredients:

1 cup soaked then dried walnuts

1 cup soaked then dried pecans

1/2 cup macadamia nuts

1/4 cup flax seed (ground)

6-8 dates

1 tbsp cinnamon

1/2 tsp nutmeg

optional- salt, agave nectar, vanilla bean

Pie Filling Ingredients:

1 small pie pumpkin 

   -you can also use 1/2 a pumpkin and use some sweet potatoes or carrots

10-12  soaked dates

1/4 cup macadamia nuts

2 tbsp cinnamon there's never too much cinnamon!

1 tbsp nutmeg

1 tbsp coconut oil

1 tbsp fresh ginger root

add a little bit of date soak water until you've reached your desired consistency.

optional: salt, agave nectar, vanilla bean

Directions: Mix Crust ingredients spread it out, and make pie crust walls. Mix pie ingredients and fill. Freeze for 1 hour and then refrigerate and enjoy!

Raw Layered Cake

How To Make A Delicious Raw Layered Cake

This recipe is completely Raw and Healthy. All you have to do is mix your ingredients and refrigerate. I love to put a scoop of Raw Ice Cream on the side with different types of Berries! Also I want to point out that the crust can be made with any filling. The brownie can be made separate and of course you could always use the cashew and fudge sauce for covered strawberries. So many options, the best is what is local or on hand. Make sure your ingredients are Raw and Organic for the healthiest option.

Tools Needed: Food Processor

Yield: 9 inch Pie Dish

Ingredients

1st Layer- Crust: 

2 cups Macadamia Nuts

1/4 cup Golden Flax Seed (ground)

2-4 Dates

1 tsp. Agave Nectar

optional: 1 tsp sea salt

2nd Layer- Brownie

6-8 Black Mission Figs or Turkish Figs

2 cups Soaked Nuts of Choice

 (Almonds,Walnuts, Pecans, or Cashews)

Cacao (ground)

1 tsp. Agave Nectar

optional: 1 tsp sea salt

3rd Layer- Fudge Sauce

1/3 cup Tahini Sauce

1-2 Dates

Cacao (powdered)

2 tsp. Agave Nectar

1 tsp. salt

Add Water a little bit at a time until you get a whipped consistency.

4th Layer- Crumble

1 1/2 cup Nuts of Choice

 (Almonds,Walnuts, Pecans, or Cashews)

1/4 cup Cacao Nibs

2-4 Dates

2-4 Figs

Process lightly for a crumble texture

Optional 5th Layer- Cashew Sauce

1/2 cup Cashews (ground)

1/4 cup Tahini Sauce

1-2 Dates

2 tsp. Agave Nectar

1 tsp. salt

Add Water a little bit at a time until you get a whipped consistency.