It’s the season of indulging!

Here we’ve collated our favourite desserts. The recipes are easy to follow and the finished product is a delicious alternative to processed foods.

Raw Chocolate Brownies

Recipe via Lola Berry @yummololaberry

MAKES 12–16

INGREDIENTS

  • 2 cups medjool dates, pitted
  • 1 cup almond meal
  • 1 cup chopped walnuts
  • 2 tablespoons extra-virgin coconut oil
  • melted 1⁄2 cup raw cacao powder
  • 1⁄4 cup raw cacao nibs
  • 2 tablespoons organic desiccated coconut
  • 4 teaspoons of Vida Glow’s Beauty Blend

METHOD

Place dates, almond meal, walnuts, coconut oil, Beauty Blend and cacao powder in a blender or food processor and whizz until well combined. The mixture should be a bit crumbly, but not too dry, so add another teaspoon of coconut oil if you need to. Now stir in the cacao nibs, but don’t blend them because we want them to stay super-crunchy.

Spoon the mixture into a brownie tin, press down firmly and top with desiccated coconut. Place in the fridge for 2 hours to set.

Cut and store in an airtight container in the fridge.

TIP: If you can’t find Medjool dates, use regular dried dates, just soak them in water for 20 minutes so that they’re sticky enough.

Raw Vegan Strawberry Cheesecake

Recipe via Libby Tulip @tuliptastebuds

Serves 10 

BASE

  • 1 cup macadamia nuts
  • 1/2 cup walnuts
  • 1/2 cup pitted dates
  • 1/4 cup shredded coconut
  • Pinch of Himalayan

 FILLING

  • 3 cups raw cashews (soaked for 2-4 hours and drained)
  • 3/4 cup lemon juice
  • 3/4 to 1 cup coconut nectar (or maple syrup)
  • 3/4 cup coconut oil
  • 1 vanilla bean, split and scraped (or 1 tsp vanilla essence)
  • 2 cups frozen strawberries
  • 1/2 cup pitted

METHOD

  1. Lightly grease a round spring form pan with coconut oil and line base with baking paper
  2. Place all ingredients for crust except for the dates in a food processor and blitz until the texture is like crumbs. Add dates and blitz until combined.
  3. Press mixture into base of pan and set in freezer whilst you prepare the cake.
  4. In a blender, blend all the ingredients for the filling at high speed until smooth. Pour onto the base layer and set in freezer until firm.
  5. Meanwhile, blend the frozen strawberries and dates on high speed until smooth. Pour on top of cheesecake and use a skewer to form swirls.

Enjoy!

Chia Pots

Recipe via Libby Tulip @tuliptastebuds

Makes 6 Small Servings

INGREDIENTS

  • 1/4 cup chia seeds
  • 3 cups coconut almond milk
  • honey
  • 1 banana, sliced
  • 1 handful raspberries
  • 1 handful blueberries
  • 2 tbsp shredded coconut

METHOD

  1. Mix the chia seeds and milk into a large bowl.
  2. Add a squeeze of honey and taste, adding more until you get your desired sweetness.
  3. Leave chia mixture to refrigerate for at least 2 hours (preferably overnight). The chia seeds will soak up more liquid, the longer you leave it.
  4. Arrange the chia mixture into small pots or cups and layer with the toppings as pictured.

Enjoy!

Peanut Butter Cup Cheesecakes

Recipe via Libby Tulip @tuliptastebuds

Makes 12

BASE

  • 2 sleeves of Oreo biscuits, crushed
  • 2 tbsp melted coconut oil

FILLING

  • 1/12 cups of raw cashews, soaked overnight in water
  • Juice of 1 lemon
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 tbsp full fat coconut milk
  • 1/3 cup peanut butter (crunchy or smooth)
  • Cacao nibs (to decorate

METHOD

  1. Pre heat oven to 180 degrees. 
  2. Blitz Oreos in a mixer and add melted coconut oil. Press roughly 1 tbsp of mixture into the base of each hole in a muffin tray using the back of the spoon. Bake in oven for 5 minutes and then remove and set aside to cool.
  3. Blitz remaining ingredients (except cacao nibs) in a food processor. Taste and adjust seasonings as needed. You may need to add more coconut milk to get a smoother consistency.
  4. Divide mixture evenly into muffin tray. Sprinkle with cacao nibs and set overnight in freezer.

Enjoy!