Pin It Ingredients: 50 g cashews previously soaked for minimum 2-3 hours 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk 2 frozen bananas 1/3 cup blueberries fresh 1 teaspoon maqui berry powder Read… Continue Reading
Pin It Author: Anthea Serves: 4-6 Ingredients: Base 1 cup mixture of buckwheat, coconut and sunflower seeds ¾ cup dates, soaked in water overnight Cheesecake mixture 2 cups cashews, soaked in water overnight ¾ cup coconut cream, chilled in the… Continue Reading
Pin It This raw Mango and Passionfruit Celebration Cake is like summer in your mouth. Vegan and refined sugar free. Fills a 9 inch cake tin. Author: Lauren Glucina, © Ascension Kitchen Ingredients: Base: 1¼ cups coconut flakes ¾ cup… Continue Reading
Pin It Serves 6 Ingredients: For the crust 1 cup almonds 4 dates, pitted 2 tbsp coconut oil, liquified pinch of salt For the cheesecake filling 2 cups raw cashews, soaked in water for 4-6 hours (preferably overnight) 1 cup… Continue Reading
Pin It Author: Sarah Fennel Ingredients: For the bottom layer 1 cup medjool dates, pits removed 1 cup raw cashews 3 tablespoons coconut oil ¼ cup unsweetened shredded coconut For the middle layer 1 cup raw cashews ⅓ cup coconut… Continue Reading
Pin It This strange combination really hits the spot! It is fresh, creamy, crunchy, and satisfying. A great way to power up at breakfast time. Author: Laurel Serves: 1 serving Ingredients: ½ cup almond milk or soy milk 2 naval… Continue Reading
Pin It Makes 12 mini cakes (I used a mini Cheesecake Pan from Chicago Metallic) Ingredients: Liquorice crust 1 cup almonds 1/2 cup desiccated coconut 1,5 tsp salt liqorice powder 1/4 tsp vanilla extract 1/2 tsp star anise pinch black… Continue Reading
Pin It All the flavors of your favorite minty girl scout cookie in an icebox dessert. The gorgeous pastel green color makes it the perfect treat for springtime. Author: Jenn Sebestyen Yields: 8×8 pan Ingredients: Raw Brownie Crust 1½ cup… Continue Reading
Pin It The entire cheesecake will need to freeze for several hours or overnight in order for it to fully set. Keep the cheesecake in the freezer at all times until serving. Keep in mind because the topping is made… Continue Reading
Pin It Ingredients: Base// 1 cup medjool date pitted 1 cup organic oats ½ cup shredded coconut Filling// 2½ cups raw cashews 1 cup frozen raspberries ⅓ cup maple syrup or rice malt syrup 1 cup coconut water 2 tablespoons… Continue Reading
Pin It Author: Judit + Corina Serves: 4 Ingredients: Lemon Vinaigrette 3 Tbsp Organic Olive Oil 2 Tbsp Fresh Lemon Juice 1 Tsp Agave Syrup Himalayan Salt and Black Pepper to taste Salad 2 Green Onions – Finely sliced ½… Continue Reading
