Updated: Jun 9, 2019
The best healthy - not too fatty - raw vegan desserts you'll ever make!!! and they are colourful and pretty too!
Usually, when it comes to raw vegan desserts, you will find heavy fatty ingredients coming along with other healthy ones, but to be honest, you will find yourself eating half of the cake slice and feel like you need a deep rest in bed.
As a person who is not a big fan of fat and heavy creams of any kind, and a not a good friend of sugar (yes, coconut sugar or organic sugar cane are just as bad as normal sugar), I managed to use only natural ingredients and the least amount of fat.
I used dates to substitute sugar, and the least amount of cashew and coconut flour in order to substitute and reduce the fat content.
So pick your favourite superfood from the list in the full guide of "COLOURING YOUR FOOD WITH SUPERFOODS" and lets begin!
1 cup (~150g) pitted medjool dates - if you want to save some calories you can use 2/3 cup (~130g)
2/3 cup mineral water
1/2 cup (~60g) coconut flour
2 tbsp (~14g) 100% raw cacao or carob powder
1/2 tsp himalayan salt (or any other high quality salt)
¾ cup raw cashews, soaked overnight and strained
⅓ cup chilled milk of any kind (about 3% fat minimum)
1-2 tbsp date honey
½ tsp raw ground high quality vanilla bean (or half of a fresh vanilla bean pod)
½ tsp himalayan salt (or any other high quality salt)
Process all crust ingredients in a food processor.
Transfer into a container, and put in the freezer while working on the filling layer.
wash your blander, and add the filling ingredients without the superfood powder. Now you have 2 options -
If you like to make multiple colours (3 colours)
Blend all the ingredients without the superfood powder, until smooth and divide the mixture into 3 small bowls evenly.
add ½ teaspoon into each bowl and mix with a teaspoon or a frother (you can use less/more powder for your desirable colour)
Pour one colour into the silicone cakes mold, making sure to put each color on one side of the cake mold, then the second colour in the middle and the third on the other side, dividing into all the cake mold holes.
*make sure to leave space for the crust layer on top
use a skewer or toothpick and gently mix a little bit the colors in a round shape to make a dreamy affect (not too much so the colours don’t mix too much), making sure you reach the bottom of the mold so it will show on the top.
If you are making only one colour cakes
prepare 3 small bowls
add ONLY 1/4 tsp of the desirable powder and blend until smooth.
pour a third of it into a small bowl, and add 1/2 tsp more into the blander and pulse to combine.
then pour half of the mixture into the second bowl.
Add another 1/2 tsp powder into the blender and bland until combine, then pour into the third bowl.
pour the lightest color mixture onto the cakes tray, keeping it mostly to one of the sides, then pour the mid colour bowl to the other side and the darkest into the middle.
use a skewer or toothpick and gently mix a little bit the colors (not too much), making sure you reach the bottom of the mold so it will show on the top.
*making sure to leave space for the crust layer on top.
For both options
Remove the crust from the freezer and gently with a teaspoon pour the mixture on top of the filling layer all they way to the top..
seal with glad wrap and freeze overnight, keep in the freezer at all times until serving, can be kept for a while.
This article is a part of the series
A massive collaboration for X-net Magazine.
Travel, Food & Lifestyle Blogger.
production, recipes, writing, styling, photography
Dietitian MSc. Chinese Medicine & Herbs, Master N.L.P
nutritional and health facts about colours in food
Photography and help in styling (in the folder called Derek Simpson)
Royal Bali Ceramics