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Wild Blueberry Cashew ‘Cheesecake’. A Healthy Dessert.

This vibrant, vitamin and mineral-rich, dairy-free dessert is packed with nutrients and deliciousness! While it may taste luxurious, it is made from entirely nourishing, wholesome ingredients – without any added refined sugars or oils. Being winter in Canada, we have limited fresh local fruits available – so frozen berries are a flavorful option. Wild blueberries are especially rich in anthocyanin, a potent flavonoid antioxidant – responsible for the dark purple pigment of this fruit. The good unsaturated fats found in cashews, provides a natural thick and creamy texture – creating a cheesecake-like consistency. Adding lemon zest to the crust and topping of this tart, provides a slightly acidic tang – resembling the ‘cheese’ in standard cheesecake. While this is a healthy dessert recipe, it is still rich, and satisfying! Allowing you to enjoy the eating experience, while still feeling good afterwards!

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Cashew Butter, Maple & Lemon Glazed Raw ‘Donuts’

While not actually made with traditional ‘dough’, these whole food, plant-based ‘donuts’ are a delicious AND nutritious treat! Using nuts and dates as a base, one can create many different raw sweets – of all shapes and flavors. As a lover of lemon, I was inspired to make a lemon-infused dessert, that would bring brightness and tang to the almonds and dried fruit. Including fresh ginger, cinnamon, and cocoa, also makes these ‘donuts’ more flavorful. With no refined sugars or oils, you can feel good about enjoying this no-bake healthy dessert!

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Coffee, Cacao & Coconut Coated Plant-Based Truffles. A Healthy Dessert!

This delicious and nutritious plant-based dessert is made from only whole plant foods, with no added sugars or oils. The almonds provide healthy unsaturated fat and plant-based protein, while the dates naturally sweeten the recipe and offer some minerals and vitamins. The cacao, coffee, coconut, ginger and lemon zest give these truffles a boost of natural flavour and richness!

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Summer Peach, Ginger & Lemon Tart. A Whole Food Plant-Based Dessert.

Ontario peaches are now in season, and I have been enjoying them in every way! Grilled or shaved in salads, turned into desserts like this tart, and simply eaten whole as a snack. This fresh, nutritious and delicious raw dessert, is quick and easy to prepare. It only require two essential kitchen tools: a mandoline and a food processor, both of which are very handy in plant-based cooking, as it allows one to turn whole vegetables and fruits into different textures and creative dishes!

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Banana Vanilla ‘Ice-Cream’ Sandwich with Almond & Date Cookies.

This nutritious and delicious plant-based summer dessert is made from only whole foods, without any added sugars or refined ingredients. There is no need for processed sugar when using naturally sweet organic ripe bananas! When frozen and blended, bananas create a creamy, satisfying gelato-like texture. This fruit is a source of vitamin C, B vitamins, magnesium, potassium, and fiber. Unlike dairy ice-cream, there is no saturated fat or cholesterol found in this version. Many of the vegan ice-creams on the market are made with coconut, which is also high in saturated fat, like in animal-products. When it comes to plant-based ice-cream, this banana recipe is the healthiest option I can recommend – plus it is cheap and easy to make at home!

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Apricot, Almond, Cashew & Camomile Truffles.

This healthy whole-food dessert or snack provides a wide range of nutrients, with no added sweeteners or oils. Almonds are a fantastic source of protein, magnesium, potassium, calcium, iron, Vitamin E, B vitamins, fiber, and healthy fats. Cashews are a good source of protein, iron, B vitamins, vitamin K, Magnesium, selenium, potassium, zinc, and good unsaturated fats. Apricots are a great source of vitamin A, iron, calcium, magnesium, potassium and fiber. I normally use unsulfured apricots, which you can find at most health food stores, but I only had sulphured apricots in this case. Sulfur dioxide is used as a preservative to extend its shelf life and preserve the fruit’s bright color, which is why un-sulfured apricots are a darker brown. While it is optimal to avoid preservatives and processed foods, being flexible around food is also important in maintaining a healthy diet and relationship with food. Simply focus on making the healthiest choices you can with the resources you have!

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Passion Fruit Pie with Maple Cashew Cream & Fresh Mango.

Crust ingredients: – Natural almonds – unsweetened desiccated coconut – Dates – 100% passionfruit pulp * – Dark cacao powder – Sea salt Filling ingredients: – Raw cashews – Passionfruit pulp – Maple syrup Topping: – Fresh mango Directions: 1. Soak the cashews in passionfruit pulp overnight. Soaking allows the nuts to soften, making it […]

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Seasonal Raw Apple Tart. A Healthy Whole Food Dessert.

With apples still in season, I wanted to celebrate this locally grown fruit by showcasing it in a simple tart, which I made for some friends. This nutritious and delicious dessert is made entirely from whole, plant-based foods, containing no refined ingredients or animal products. The base is made from ground almonds and walnuts, offering healthy fats and plant-based protein, while the filling is composed of apples and a small serving of added sweetener from pomegranate molasses. The sweetness of this tart comes from the natural sugars found in the dates, apples, and molasses. The chai tea (used to soak the dates), along with the orange zest and cinnamon, enhance the inherent sweetness of these ingredients, while adding more flavour to the final dish. Unlike conventional desserts often made from refined sugar, white flour, butter and eggs, this vibrant and refreshing tart will leave you feeling good, both physically and physiologically – knowing that it’s made from real & healthy ingredients!

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Raw Mango Coconut & Sesame Tart.

This dessert was inspired by the mango & sticky rice Thai dessert that is a staple in Thailand, a dish I never got sick of eating while living there. Everyone makes a slightly different version, but my favourite was May Kaidee’s mango-sticky rice, which was garnished with fresh coconut shavings and sesame seeds. Last night one of my closest friends Emilia, who happens to be a fantastic cook + gluten-free baker, had myself and some others over for dinner. I was excited to share this dessert as my contribution to the meal, and was overjoyed when my friends ate-it-up!

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