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8 Delicious Raw Vegan Dessert Recipes

8 Delicious Raw Vegan Dessert Recipes

| On 14, Aug 2013

Dessert is our favourite meal of the day and we bet it’s yours too. However it’s hard to keep a healthy diet and a slim figure with all those yummy cakes and sweets that come our way all day long.

One way to go is follow the raw vegan path and make your own natural sweets at home. So try these 8 delicious raw vegan dessert recipes and you won’t go back.

1. Vanilla Chocolate Chip Protein Bars



  • 2/3 cup blanched almond flour
  • 1/2 cup vanilla protein powder of choice*
  • 1/3 cup + 1 tablespoon psyllium
  • 6 tablespoons shredded coconut
  • 6 tablespoons almond butter
  • 5-6 tablespoons coconut nectar
  • scant 1/4 cup coconut flour
  • 2 tablespoons water
  • 2 teaspoons vanilla
  • 4 tablespoons melted coconut oil
  • 6-8 tablespoons chocolate chips


In a bowl or food processor combine all but the coconut oil and chocolate chips (I used a bowl). Add the oil. Stir in the chocolate chips.

Press into the bottom of a regular size bread pan lined with plastic wrap, or container of your choice. Chill in the fridge for a few hours. Slice into bars.

2. Raw Chocolate Chip Cookies



  • 1 1/2 cups cashews 2/3
  • 2/3 cup Medjool dates (about 6-7 large ones, with pits)
  • 3 tablespoons almond butter
  • 1/8 teaspoon sea salt (optional)
  • 1/4 cup raw chocolate chunks


In a food processor grind the cashews into a flour. Add the dates, almond butter (or peanut butter and coconut oil) and sea salt and process until it sticks together. Use a spatula to scrape down the sides as needed.

Transfer to a bowl and mix in the chocolate chunks/chips (and optional dried cherries) with a spatula. On a nonstick surface, roll out dough to 3/8″ thickness. Cut out with a small cookie cutter and freeze. Cookies will keep for 1 month in the freezer.

3. Raw Brownies



  • 2 and 1/2 cups dates, pitted
  • 1 cup raw cocoa 2
  • 2 cups walnut 1/2
  • 1/2 cup almond, chopped roughly
  • 1/4 teaspoon salt


Place walnut into the food processor and blend until the nuts are finely ground. Add cocoa, salt and blend again for 1-2 minutes. Slowly add dates while the processor is running. Work until the “dough” or mixture easily sticks together (if it doesn’t add 1-2 dates).

Press the “dough” into the lined cake pan, sprinkle the top with almond (press almond pieces into the “dough”). Place in the freezer for 20-30 minutes or in the fridge for 2-3 hours.

4. Lemon Balm Berry Ice Cream



  • 1 1/2 cups cashews
  • 1 cup water
  • 1 cup packed lemon balm leaves
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup agave
  • 1/3 cup lemon juice
  • 2-3 drops lemon essential oil*


If you’d like little green specs, blend all but the lemon balm until smooth and creamy. Add the balm and blend briefly. Chill and process through an ice cream machine.

*Substitute lemon zest to taste.

5. Concord Grape Cream Squares



  • 3/4 cup cashews or almonds 1/3
  • 1/3 cup shredded coconut 1/4
  • 1/4 cup ground oat groats 1
  • 1 tablespoon ground yellow flaxseed 1
  • 1 tablespoon + 1 teaspoon liquid sweetener 1
  • 1 tablespoon melted coconut oil
  • Pinch of salt 1-2 teaspoons
  • 1-2 water, as needed 


Grind the almonds in a food processor. Add the remaining ingredients except the coconut oil and water. Grind to combine. Add the oil and blend again. Add the water and pulse together until the dough will hold together when pressed in your hand. Press the dough into the bottom of a small pan (I used approx 4×6″). You could double and use an 8×8″ pan.

6. Raw Vegan Chocolate Mousse



  • 1 ripe avocado, peeled and pitted 1
  • 1 ripe banana, peeled (can use a frozen banana if you want a chilled version)
  • 2 tablespoon sweeter (honey, agave syrup, soaked pitted medjool dates)
  • 5 tablespoon raw organic cacao powder or ground organic raw cacao nibs 1/21/21111
  • 1/2 teaspoon natural vanilla (extract or vanilla bean powder)
  • 1 teaspoon maca powder (optional)
  • 1/2 teaspoon ground cinnamon
  • dash of Himalayan sea salt


Add all the ingredients to your blender and blend until smooth and creamy. You can add a little water, if necessary to keep the ingredients moving so they blend thoroughly. If you used soaked dates as your sweetener, add the soak water.

7. Raw Carrot Cake



Cashew frosting:

  • 2 cups cashews, preferably soaked for a couple hours 1-2
  • 1-2 tablespoon lemon juice 2
  • 2 tablespoons liquid coconut oil 1/3
  • 1/3 cup maple syrup Water, as needed 


  • 2 large carrots, peeled 1 1/2
  • 1 1/2 cups oat flour or buckwheat flour 1
  • 1 cup dates 1
  • 1 cup dried pineapple (or more dates)
  • 1/2 cup dried coconut  1/2
  • 1/2 teaspoon cinnamon 


To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside. 

To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together. 

Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like.

8. Raw Vegan Macaroons



  • 2 cups shredded, raw, unsweetened coconut (find this at any health food store)
  • 1/2 cup ground raw almonds (or almond flour)
  • 1/2 cup + 2 tbsp agave syrup 1
  • 1 tablespoon coconut butter 1
  • 1 teaspoon vanilla extract OR the contents of 1 vanilla bean, scraped 1/8
  • 1/8 teaspoon sea salt


Mix all ingredients together in a bowl with hands, till dough is uniformly sticky and clumps together easily. If you need to, add a touch more agave. Scoop in tablespoons onto a dehydrator tray lined with teflex.

Dehydrate at 115 degrees for about 6-8 hours (6 is probably all you need). Could you use an oven? Sure! Try one set at 325 degrees for twenty minutes—but do experiment with the time, since I haven’t tried it myself yet.

Ready? Set? Start…baking? Well, start eating and share with your friends. You’ll be the talk of the group after everyone gets a bite of any of these 8 recipes.

We’ll soon launch our new incredibly tasty tea blends. Join us, there are lots of special gifts waiting for you.