Raw for Dessert

"Try one of these mouth watering raw for dessert recipes. These are easy to prepare and packed with delicious flavors. "

If you have a bit of a sweet tooth like I do then you are going to love these tasty recipes. 

These are some of my favorite raw pudding recipes which our friends and family absolutely love.

Give them a try...

Raw for Dessert

Fudge Raw Brownies - Raw for Dessert

Raw Chocolate Brownies

If you are a chocoholic like I am then you are going to really enjoy this. Its super tasty and has a lovely rich fudge like texture. 

You have all the flavor of normal chocolate brownies but these a lot nicer on your hips.



  • 1 cup cashew nuts & half a cup of walnuts
  • 1 cup raw almonds
  • 2 and a half cups of dates (pitted)
  • 3 quarters of a cup of cocoa powder
  • 2 tbsp of cocao nibs 
  • pinch of sea salt

Ganache Topping

  • quarter cup almond milk 
  • 1 cup chocolate (chopped & dairy free)
  • 2 tbsp coconut oil (melted)
  • quarter cup sugar 
  • pinch sea salt



Place chashew nuts & walnuts into food processor. Process until fine.

Add cacao powder & sea salt and mix. Then transfer mixture into bowl and set aside. 

Add dates to your food processor, process until only small pieces remain. 

Then add nut and cacao mixture.Process until dough consistency is achieved.  Place mixture into a dish and press down flat. Then place mixture into the freezer to chill for around 10 - 12 minutes. 


Add almond milk into a sauce pan and heat until 40 degrees until warm. Then add the chocolate so it may melt into the milk. 

Add salt and melted coconut oil. Gentle mix mixture and place into the fridge to cool for around 10 minutes.

Take out of the fridge and slowly mix in sugar to thicken the mixture. 

Frost over brownies evenly and then add additional grated cashew nuts and cacao nibs to finish. 

Slice into even squares and serve!

Raw for Dessert!

Raw Vegan Cheesy Cheese Cake - Raw for Dessert

Cheese cake! Need I say more.

This mouthwatering recipe has a such a lovely fresh tangy flavor to it. I am sure you will enjoy it as much as I do!

Raw Blueberry Lime Cheesecake



  • 3 quarters of a cup of walnuts 
  • half a cup of almonds
  • 1 cup of medjool dates
  • half a tsp of vanilla extract 
  • pinch of sea salt

Cheesecake Topping

  • 2 and a half cups of cashew nuts (soaked over night)
  • quarter cup of honey
  • 2 tsp vanilla extract
  • quarter cup of lime juice
  • third of a cup coconut oil (melted)
  • lemon zest for mixture and topping



Place all ingredients in your food processor and blend until sticky tumble forms. Add a little at the end of the mixture needs hales sticking. 

Spread mixture evenly in a springform pan.

Lime cheesecake layer

Drain and rinse your cashew nuts. Been them in your food processor until it forms a smooth mixture. Then add honey, lime juice, teaspoon of zest & extract and blend. 

Cover your crust with the mixture until you have around half an inch of the mixture covering the crust. Leave the remaining cheesecake mixture in the bowl. 

Then place the crust and mixture in the freezer for 30 minutes. 

Blueberry cheesecake layer

Add cup of blueberries to the remaining of your cheesecake mixture into your food processor. Blend until the mixture is fully mixed. 

Spread evenly over the lime mixture of cheesecake. Decorate with fresh blueberries and lemon zest. 

Cover with foil and place in the freezer for 3 hours to firm up  and then put into the fridge for 2 hours before serving. 

Enjoy my friends!

Raw for Dessert

Raw Chocolate Caramels Slices 

You have to try these little slices of heaven. Caramel and chocolate go together like salt and pepper. 

Go on try them, you will be happy you did!

Raw Chocolate Caramel Slice


Biscuit Layer

  • 1 cup buckwheat flour
  • half a cup of desiccated coconut 
  • 16 medjool dates
  • 2 tbsp of coconut oil 
  • pinch of sea salt 

Caramel Layer

  • 1 cup macadamia nuts (soaked)
  • half a cup of coconut oil 
  • quarter cup maple syrup 
  • quarter cup raw cashew butter
  • 2 tsp vanilla paste
  • 1 tbsp lemon juice
  • 1tbsp of soy lecithin 
  • pinch of sea salt

Chocolate Layer

  • half a cup of cashew butter
  • half a cup of maple syrup 
  • half a cup of cacao powder
  • 2 tbsp of coconut oil 
  • 1 tsp of vanilla paste
  • pinch of sea salt


Biscuit Layer

Place buckwheat, salt and coconut into your food processor. Blitz until mx is nice and crumble. 

Add the coconut oil and dates slowly. Blend until you have a nice doughy mixture. 

Please mixture into baking tin with baking paper. Press until dough evenly and then place in the freezer to set. 


Soften cashew butter by placing jar in hot water.

Blend all ingredients except lecithin until mixture nice and creamy. Then add the lecithin to thicken the mixture up.

Spread mixture evening over the crust then put back into the freezer. 


Soften the cashew butter the same way you did above. 

Blend everything until nice and creamy

Spread mixture over the caramel topping nice and evenly. (the caramel layer should have set by now)

Cut into even squares and serve!

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