raw vegan dessert

All posts tagged raw vegan dessert

Raw Friday: the rawness continues

Published January 8, 2012 by Vegan Derby Cat Party

Friday the raw continued. Thomas had to take the car down to Miami, but was able to pick me up for a lunch date, so we headed over to 4th Generation Organic Market in east Boca for a nice raw lunch. I had a slight headache, a busy morning at work, and had only had some ginger tea, so I was kind of hyper and cranky when he grabbed me.

I mention this also because the slight headache lasted all day and I think it was due to eating high raw for about a day, and my body was likely starting to detox. Thankfully the next day it was gone.

Consequently, I forgot I wanted to try the highly recommended raw pizza that they usually have already ready in the refrigerated case. I got a raw mock tuna wrap and he got the raw hummus & falafel wrap. I’d had both of these before so I knew they were safe bets. I also picked up a couple of cookies and some maccaroons (not pictured.) I ate one of the raw chocolate maccaroons right away (coconut and cacao nibs, amongst other things) to get my blood sugar up. These things are mad delicious in any flavor! I always pick some up whenever I go there. The cookies were just okay. The wraps were wonderful.



After work, we picked up my lovely friend and author of the introspective Why is my cat so sad? blog and made a trip to Total Wine to stock the fridge for Friday night fun. Beer isn’t raw, but at least some of the beer I bought was organic?! ; )

For dinner I made the Broccoli Salad with Raisins from Raw Food. This awesome salad is so much more than broccoli and raisins! It also has carrots, red onion (I used a shallot), tomato, sun-dried tomatoes, an apple, raisins, sunflower seeds, lemon juice, olive oil, salt & pepper. This says two servings, but the three of us were able to each have about a bowl and a half full. So definitely enough for two people to be very full, and then some. So good!


Later I wanted a sweeter snack, so I decided to make the Every Occasion Balls, since I had all the ingredients. The recipe called for walnuts, raisins, honey, carob powder, salt and optional coconut flakes for rolling. I subbed agave for honey and raw cacao powder for carob powder.


I think I processed the walnuts for a little too long, because the mixture was INCREDIBLY oily. (I think I must’ve been close to making walnut butter!) I put the little dough ball into several sheets of paper towel and squeezed. It soaked through about 7 sheets of paper towel. Then I rolled them out. They were still unbelievably oily at this point, so Mary decided we should try rolling a couple in coconut flakes. This made them taste kind of like raisin bran, which is fine, but I was still freaked out about the amount of grease. We also decided that they were way too big (makes 12), so I broke them up into halves or thirds, re-rolled them and put them in a paper towel lined container in the fridge overnight. This morning they were a really great texture and the oil had either absorbed into the paper towels or back into the balls. Regardless, I would recommend proccessing less and refrigerating or freezing for sure. I know the walnuts have nice omega-3 fat, but that was just a little out of control!


Raw Food’s Carrot Cake with Pear Cashew Cream

Published April 7, 2011 by Vegan Derby Cat Party

After making their delicious apple pie, I was curious to try the carrot cake recipe. The “crust” is a blend of carrots, apple, almonds, dates, cinnamon and nutmeg. It also calls for lemon zest, but I subbed a capful of lemon juice instead.

I spread the carrot mixture out onto a pie plate as suggested, but since this wasn’t a firm crust, like the apple pie one had been, I figured it wasn’t going to cut and serve well. So I transferred it all to a container and figured I’d just make the individual servings as needed.

The pear cashew cream called for a very ripe, large pear, and I found this very nice, BIG asian pear at WF.

cashews, pear, water, agave and vanilla extract in place of the vanilla power/paste.

The directions tell you to keep the cream separate, and top the “cake” when serving. It also says you can freeze this to make a frozen dessert. It made quite a bit, so I may do this if there is any leftover. I also added about a teaspoon of raw agave for a little extra sweetness.

To serve I topped it with cream and sprinkled on some raisins. It was really fresh and delicious. It still feels a little naughty because of the cashew cream, but you don’t have to feel too guilty. ; )

Raw Food’s raw Apple Pie

Published March 20, 2011 by Vegan Derby Cat Party

So I recently got 2 raw food books, Raw Food: a complete guide for every meal of the day and Raw Food/Real World: 100 recipes to get the glow. I started with RF because it’s more of a beginner book as it doesn’t require the raw foodist fancies: a dehydrator, a spiralizer, a high powered blender. (Though I do have the vitamix, I have neither a dehydrator or spiralizer.) RF/RW is written by the owners of Pure Food & Wine in NYC, and the recipes are little more involved & advanced, but sound delicious.

It was pretty simple to make, but it does require a food processor. But the processor really does all the work for you.

The recipe and the picture! This is a really beautifully illustrated book.

The crust is mostly made up of the 1 3/4 cups almonds.

Finely ground.

Add some dates and spice and honey. Yes, I occasionally use honey. It would probably work with raw agave just fine.

Press into a pie plate.

Filling is apple, banana, dates, spices

Blended smooth.

Topped with a sliced apple…

and sprinkled with cinnamon!


This was really yummy! It was better and easier to cut/serve after a couple of days in the fridge. Recipe says 4 servings, but clearly it’s more like 8. It made a nice little brunch treat too.

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