Coffee and chocolate, my favourite combination. This Raw Mocha Cheesecake is gluten free, refined sugar free and dairy free making for a delicious, whole foods treat full of protein and healthy fats. Combine it with candied macadamias and you have yourself the perfect afternoon treat or special occasion cake.
This raw Lemon Coconut slice is the perfect, throw together summery dessert. Think lemon cheesecake, only bite sized ;)
This recipe was a bit of experiment, but worked out better than I could have dreamed. Rich and smooth chocolate eggs, filled with a sweet and tangy vegan cheesecake mousse and topped with a handful of goodies - I can't go past a choc-berry combo.
Why splurge on a heavily processed, sugar-laden cake when we have the most heavenly un-processed, vegan, gluten and refined sugar free cake right here!
This is our Christmas showstopper! A light and creamy coconut cheesecake, with a tart raspberry centre and a crunchy choc buckini base. It is the perfect cake to bring to the table this festive season. It can be made well in advance and stored in the freezer. When ready to serve, just defrost and decorate.
This is what I make on the weekends that I don’t feel like pancakes. It’s feels decadent and meant for a slow Sunday morning. The Paleo Mix is the perfect addition for some crunch and a delicious way to get your daily dose of healthy fats and protein. I love chewing my smoothie to help digestion so get out a spoon and start scooping.
The inspiration for this came from the warmer days and thinking about ice cream. Neapolitan reminds me of summer and how there would always be that family member that ate all the chocolate. Now we have a delicious healthy version to have ice cream cake without the nasty additives!
The strawberry layer cuts through the creaminess of the vanilla and chocolate layers. The addition of the Paleo Mix gives an amazing texture and extra nutrients. I plan on always having some over this cake in my freezer so I can sit out in the sun and unleash my inner child. Plus, how good would this be for healthy ice cream cake for a child’s birthday party?!
Light and fresh with flavours of lemon, caramel and vanilla. This lush vegan, gluten and refined sugar free ‘cheesecake’ is the perfect treat to enjoy with friends on a lovely spring day.
Crepes are most europeans staple breakfast or dessert. Growing up I had them most weeks with jam, nutella or fruit. I LOVE crepes. When I first became vegan, I thought I would have to say goodbye to them forever. Little did I know that there are many substitutes for eggs and dairy milk.
I experimented a lot with different types of flour, different binding agents and finally settled on this one that was a great consistency, tastes ridiculously similar and it’s super easy to make!
The idea for a crepe cake came about when Michael asked me earlier this year to make one for his birthday but using something that was as close to nutella as possible…I must say, I did fail a little as the spread I created wasn’t the one in this recipe and it didn’t have as much resemblance as it should have. I wanted to recreate something similar but using the Hazelnut Chocolate Butter and it certainly passed the test this time! If you love nutella and crepes, you will love this!
It’s perfect for a special (naughty) breakfast for 4 or a nice dessert for 6.
One of our all time favourite party cakes, our healthy version of the classic strawberries and cream combination is a consistent crowd pleaser- and always has our guests fighting over seconds.
The first time we tasted our Lemon Caramel Chocolate from the test kitchen we instantly felt reminiscent of lemon cheesecake! Kristina thought so too and created this gorgeous Raw Lemon Cheesecake Slice!
This chocolate cake is almost a pudding, served warm with a fudge-like icing. Its texture is light and surprisingly fluffy for a nut based cake, and it's satisfying chocolate flavour is not too sweet and is spiked with just enough orange zest. The batter is made in a blender, making it an easy and delicious treat, and one that is even weeknight friendly! If you prefer, you can also serve this cake at room temperature, the icing will cool to a spreadable consistency.
Jaffa is a flavour that I have loved dearly since I was a kid and this dessert is a grown up version that takes me back to devouring a packet of my favourite childhood chocolate treats at the movies.
These are the perfect indulgent desserts that will wow your friends as they crack through the Mandarin & Gubinge chocolate into the dreamy cheesecake filling then the crumbly buckwheat base. Make them ahead of time so you can focus on hanging out with your friends and family.
The combination that barely loses - chocolate and caramel. These little cheesecake bites are super easy to make and a total crowd pleaser. Consisting of 4 distinct layers, each working to contribute to a melt in your mouth experience, it’ll be hard to stop at just one! Store in the freezer for whenever you get that craving.
I’m always so surprised how painless making raw desserts are, they are so much easier than a traditional baked cake - almost nothing can go wrong! The beautiful combination of rosewater and pistachio is a classic that has come together to create these gorgeous little tarts - a perfect dessert for a balmy evening.
These are great weekend treat for the kiddies and also as a filling lunchbox snack for school. Kids love adding their favourite toppings and are more likely to eat them if they’ve helped make them!
Parsnips have a slightly nutty and sweet flavour and is a vegetable that is often forgotten about. Most of the flavour is right beneath the skin so make sure you buy organic and give them a good scrub before using. Carrot cake has really stood the test of time and this recipe mixes things up combining carrot and parsnip in a lovely moist cake!
Here is an easy chocolate mud cake with white mulberry caramel that will fullfill your soul's chocolatiest fantasies! We have used Loving Earth's White Mulberries in recipes from previous weeks. Now you're going to try them in a very different context - you'll be amazed at how they complement the caramel in this recipe.
Again, have a look at the tart recipe, just the base, and you'll recognise it...the only difference is that I added more flax meal, by one tbsp. Generally speaking, you can use this base recipe again and again for all of your savoury tart recipes. Also, the short bread recipe is very similar to the Carlton Tart pastry recipe.
Whether you are making this recipe at home, in your cafe or at your resturant, it's fast and easy to put together. Speed and ease are not the only two things on this dessert's side though -it's also super sexy!
Like all parents, I was concerned at the amount of sugar my family was eating, so I developed these sugar-free favourites as a weekend breakfast treat. I have used cashew milk in this recipe made with Loving Earth’s Really Raw Cashews. Nut milk is a great alternative to soy or cow’s milk. The video below will take you through the process step by step.
