This category contains 5 posts

Raw Vegan Cheezecake


I’ve always been very apprehensive to try raw vegan treats besides chocolate date truffels. There’s something about not baking that puts more pressure on me, maybe because I can’t blame it on the oven.

This cheesecake is a weekend experiment. I say that because you have to let it sit overnight as well as let the cashews soak. So read this fully first, soak your cashews, and begin planning for the day ahead. Now, let’s get straight to the point! Here’s the recipe:

What you’ll need:
-About 3 cups raw untreated cashews
-2 vanilla beans, extract, or vanilla powder
-2 lemons
-1/4 cup coconut oil
-maple syrup or your choice of sweetener
-3 cups walnuts
-6-8 depitted and soaked dates
-2 cups fresh strawberries
-1 tablespoon chia

3 cups walnuts
6-8 dates
Teaspoon lemon zest
Teaspoon cinnamon

3 cups cashews (soaked overnight or as long as possible)
2 vanilla beans (you can use extract or powder as well)
The juice of two lemons
3/4 cup maple syrup (i used half maple and half Honee)
1/4 cup coconut oil
A few tablespoons of water

2 cups strawberries
1 tablespoon chia seeds
1/4 cup maple syrup or your choice of sweetener.

*before you begin, be sure to soak cashews in filtered water! You can soak the dates an hour or two before you start the process

First step:
Mix crust ingredients in food processor. Press into 9 inch springform pan evenly. Set in freezer while you make the filling

Second step:
Mix filling ingredients in food processor. If it’s too thick and not blending to creamy texture, add tablespoon at a time of water. Pour evenly into springform pan and place back in freezer

Wait a few hours until solid, then blend topping ingredients and pour on top!

Decorate with fresh strawberries, raspberries, blueberries, or all three. Place back into freezer and let sit overnight. I know, waiting overnight is a pain but all the flavors need to meld together and it tastes so much more flavorful the next day!


Coconut cherry cookies

Yum! I recently got my hands on some dried cherries (thanks mom!) and was planning on creating some date bars. But, coconut flakes were calling me-so onward with cookies! These cookies are sweetened with a little raw sugar, agave, banana, and applesauce, making your tummy happy and not feeling sleepy or sick like some desserts can do. I personally have a sweet tooth, if you haven’t figured that out by now, so being able to eat massive amounts of cookies without feeling guilty is right up my alley.


Coconut Cherry Cookies

dry ingredients in one bowl:
3 cups whole wheat flour
1 teaspoon baking soda
1/4 cup raw sugar
3 cups shredded coconut
1 pack 5 oz dried cherries (1-2 cups)

wet ingredients in another:
2 smashed bananas
3/4 cup applesauce
4 tablespoons coconut oil
3/4 cup agave
3 tablespoons vanilla extract
2 egg replacers

1. Spray pan with nonstick spray and roll into little balls like so:


2. Bake at 350 degrees for 20 minutes

And you’re done! This recipe makes this many cookies: (minus a few that I managed to eat before taking this picture)


Chocolate chip marshmallow pretzel cookies


Yesterday I hosted my first ever vegan potluck! It was a nice turn out for something I didn’t prepare much for, but there was some delicious food and nice company. I got to share some vegan lasagna and stoner cookies to not scare the non vegans off-and it worked! These cookies are moist, delicious, and make the happy fat kid come out and do a little dance. So, let’s get to the point.
*If there are some ingredients not available, I have included links at the bottom where you can order online

Chocolate Chip Marshmallow Pretzel cookies

1 cup white flour
1 cup wheat flour (you can use both of one kind, but i like the nuttiness wheat brings out in cookies)
1/2 cup sugar
1 teaspoon baking soda
1 cup vegan chocolate chips*
2 cups chopped vegan marshmallows*
2 cups chopped pretzels
1/4 cup coconut oil
1 cup applesauce
1/2 cup almond milk
2 egg replacers* or 2 flax eggs

1. Mix egg replacer (one egg is 1.5 teaspoons to 2 tablespoons warm water) set aside.

2. Mix flour, sugar, and baking soda together. Add wet ingredients in. Save the chocolate chips, marshmallows, and pretzels for last and fold them in.

3. Preheat oven to 350. Form into 1/4 cup balls, or use a small cookie scooper.

4. Bake for 20 minutes. Marshmallows might be messy! Let them cook before removing, marshmallows will be easier to peel off 🙂


It’s seriously that easy to make! They don’t need to be pretty, they don’t need fancy directions, really anybody can make these.

Shop vegan marshmallows

Shop vegan chocolate chips

Shop egg replacer

Vegan chocolate chip cookies

Yay cookies! Who can say no to a lower fat chocolate cookie? Made with whole wheat flour, applesauce, a little banana, and a bit if coconut flour, these cookies are moist and delicious.

The applesauce replaces some of the oil, and the banana adds a sweetness so you don’t have to add as much sugar. I included coconut flour because it adds something special, a buttery taste you can’t deny.

Ingredients include:
2 cups whole wheat flour
1/4 cup flax meal
1/4 cup coconut flour
1/2 cup raw sugar
1/2 cup cocoa
1 teaspoon baking soda
Pinch of salt
1 tablespoon cinnamon
3/4 cup chocolate chips
3/4 cup applesauce
1/2 cup almond milk
1/8 cup olive oil (or any oil)
1 banana chopped

Roll into balls and flatten them out a little. You really don’t have to do that, you can make them as ugly as you want. Bake at 350 for 20 minutes. Prepare yourself for delicious chocolate heaven, and enjoy!

Apple, carrot, zucchini bread

I wanted to include all the ingredients in the title for this sweet bread, but I’ll settle for a few. This bread is great for breakfast to power your day, perfect snack to take with you to work or on a hike, and still satisfying as a dessert for dinner. I wanted to make something healthy, but also satisfy the sweet tooth that I will never give up.

In this recipe I used a zucchini, two carrots, an apple, dates, flax, so many ingredients that are great for your body but won’t taste like a green drink 🙂


First, start with you dry ingredients:

2.5 cups whole wheat flour
1/2 cup raw sugar
1/2 flax seeds
1/4 cup flax meal
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt

Now, add your wet ingredients:

1 shredded zucchini
1 shredded apple
1 cup shredded dates
2 shredded carrots
1 cup soymilk/almond milk
1/2 cup mollasses
1/4 cup olive or coconut oil
2 flax eggs (ive been getting lazy and mix a little over 1/8 cup flax meal and fill a little less than 1/8 of water. Let sit five minutes and then stick it in there)


Mix together and preheat the oven to 350. Spray two small bread pans and fill up a little less than half way in each. Bake for an hour. Enjoy!


Enter your email address to follow this blog and receive notifications of new posts by email.

Browse by category: