Raw dessert recipes

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Blogger and raw chef Nicole Joy gives you healthy, raw desserts that you can also eat for breakfast... Boom.

Salted caramel slice

Makes 12 squares/ Make time: 30 minutes /Stand time:6 hours

1/2 cup cashews
1/2 cup almonds
2 tbs almond butter
1/4 cup rice malt syrup
1 tsp pure vanilla extract

1 Line a small rectangular slice tin (approx 23 x 13cm) with baking paper. Set aside.
2 Process nuts until fine and crumbly. Add the remaining ingredients and process until a "dough" is formed. Pinch the mixture together between your fingers - it should hold its shape. If not, add 1 tbs of cold water at a time until it does.
3 Press evenly into the bottom of the prepared tray and set aside while you prepare the caramel.

Caramel
1/4 cup tahini
1/4 cup natural peanut butter or macadamia nut butter
1/2 cup maple syrup
1/4 tsp fine sea salt
1 tsp pure vanilla extract
1 tbs coconut oil, softened
2 tbs coconut flour or cornflour

1 Blend all the ingredients, except the flour, together until smooth. If you prefer a stronger peanut butter taste, add another tablespoon at this point. Add the flour and mix well. Spoon the caramel onto the base and spread evenly. Place in the freezer while you prepare the chocolate topping.

Chocolate topping
80g cacao butter, shaved
1 tbs cacao powder
2 tbs rice malt syrup 
1/2 tsp vanilla
1 To speed up the melting process, grate or shave your cacao butter first. Place in a stainless steel bowl over a small saucepan one-quarter filled with water. Over a low heat, melt the cacao butter until smooth. Remove from heat.
2 Use a small whisk to combine the cacao powder and syrup into the cacao butter. Whisk vigorously! (A fork won't cut it here.) Taste. Add more sweetener if desired. Pour over the caramel and leave to set for 6 hours or overnight in the freezer.

Breakfast chocolate mousse

Serves 2/ Prep time: overnight soaking /Make time: 30 minutes /Stand time: 2-3 hours

1 cup of Medjool dates, pitted - soaked in water overnight
1 x 400ml can coconut cream
2 tbs cacao powder
1 tbs maple syrup
1 tbs psyllium husk
1 tsp vanilla extract
1/4 cup cacao butter, melted (optional)

1 Blend all ingredients until smooth. Taste. Sweet enough? Chocolatey enough? Adjust if desired.
2 Divide the mousse evenly into 2 glasses, cover and refrigerate for 2-3 hours
Top with either pomegranate jewels or fresh berries and coconut chips. Will keep in the fridge for 2-3 days.

Mini fruit and chocolate pizzas

Serves 6-8/ Make time: 45 minutes /Stand time: 20 minutes

Base
1/2 cup almonds
1/2 cup hazelnuts
1 tbs cacao powder
6 Medjool dates, pitted
1 tbs coconut oil
2 tbs rice syrup
Topping
Vanilla cream (see Raspberry Love Cakes recipe)
Berries and banana
Sugar-free chocolate

1 Blend the nuts and cacao powder until crumbly. Add the dates one at a time until mixed well and no large chunks remain. Add the remaining ingredients and mix until a "dough" is formed. 
2 Pinch the mixture together between your fingers - if it holds its shape it's the right consistency. If not, add 1 tbs cold water at a time until it holds. Place the mixture between two pieces of baking paper and, using a rolling pin, roll the "dough" to about 1/2cm in thickness.
3 Place in the freezer for 10 minutes to harden slightly. Then, using large cookie cutters, about 8cm in diameter, cut out your pizza bases and return to freezer for 1 hour. 

To serve
Spread the base with vanilla cream and top with slices of banana, fresh berries and a drizzle of melted sugar-free chocolate.

Raspberry love cakes

Serves 6/ Prep time: Overnight soaking/ Make time: 45 minutes /Stand time: Overnight

Base
1 1/2 cups raw almonds
1 tbs cacao powder
2 tbs maple syrup
1 tbs coconut oil

1 Process all ingredients until crumbly and no large chunks remain. Taste and adjust. Add more sweetener if desired. Pinch the mixture together between your fingers - it should hold its shape. If not, add 1 tbs of cold water at a time until it does. 
2 Press the base into the bottom of six individual heart-shaped moulds and place in the freezer as you prepare the layers.

Chocolate layer
6 Medjool dates pitted and soaked in 1½ cups water overnight
3/4 cup raw cashews, soaked overnight - rinsed well
2 tbs coconut oil
1 tbs cacao powder
1 tsp vanilla extract
1 tbs maple syrup

1 Drain the dates, but keep the soaking water. Blend all ingredients, starting with ½ cup of the date soak water until smooth. Gradually add extra date water until the mixture is smooth and churning consistently.
2 Remove the prepared bases from the freezer and pour the chocolate layer evenly into each mould. Return to freezer for at least 30 minutes, or until the chocolate layer is firm to touch.

Vanilla cream layer 3/4 cup raw cashews, soaked overnight - rinsed well
2 tbs coconut oil
Seeds of 1 vanilla bean
1 tbs honey
1/2 cup coconut milk + extra

1 Blend all ingredients, starting with 1/2 cup coconut milk, until smooth. Gradually add extra coconut milk until the entire mixture is smooth.
2 Remove the prepared base from the freezer and ensure that the chocolate layer is firm to touch (you don't want the layers to blend into one another). Pour the vanilla cream evenly over the top and return to freezer for 6-8 hours or overnight for best results.

To serve
Soften at room temperature for 1 hour before serving and top with fresh raspberries.