Raw Carrot Cake Bites

Raw Carrot Cake Bites /  BananaBloom.com #carrotcake #rawfood #rawvegan #vegan

Raw Carrot Cake Bites /  BananaBloom.com #carrotcake #rawfood #rawvegan #vegan

Carrot cake is one of my favourite cakes, so I often find myself making variations (or healthy versions) of it. I had a bag of carrots that needed to be used up, so I took the opportunity to try an idea for raw carrot cake bites. They’re quite delicious and packed full of good stuff. And they’re even better dipped in raw chocolate!

Raw Carrot Cake Bites /  BananaBloom.com #carrotcake #rawfood #rawvegan #vegan

Raw Carrot Cake Bites
Yield: about 20 balls

1 cup dates
1 cup shredded coconut
1/2 cup walnuts
1/2 tsp pumpkin spice (or a mix of cinnamon, ginger, cloves and cardamon)
1 cup shredded carrot
1-2 Tbs date syrup (or other sweetener), optional

Raw chocolate coating
1/4 cup coconut oil, melted
1/2 cup cacao powder
1-2 Tbs date syrup (or other sweetener)

Mix all the ingredients in a food processor until you get a sticky dough. Roll into balls and roll in shredded coconut.

If coating in chocolate, place the carrot cake bites in the freezer for about 30 minutes. Make the raw chocolate by mixing coconut oil, cacao powder and date syrup (or other sweetener). Using a couple of forks, roll the frozen carrot cake bites in the chocolate, place on parchment paper on a tray and return to the freezer to set.

Store in an airtight container in the fridge, or in the freezer if coated in chocolate.

Banana Chocolate Shake

Banana Chocolate Shake / BananaBloom.com #vegan #healthy

Banana Chocolate Shake / BananaBloom.com #vegan #healthy

Chocolate is the kind of thing that can easily become the best friend of another thing. Take coffee for example. Chocolate and coffee, that’s a winning team right there. You know what else chocolate is a great companion of? Bananas.

Banana Chocolate Shake / BananaBloom.com #vegan #healthy

My favourite smoothie to enjoy for breakfast on the weekends is this banana chocolate shake. If you can get your hands on the Hazelnut Almond Praliné milk from Rice Dream that I use in this, then hord that stuff like your life depended on it. It’s crack.

Banana Chocolate Shake / BananaBloom.com #vegan #healthy

Banana Chocolate Shake
Yield: One generous shake

2 bananas
1 Tbs (heaping) raw cacao powder
1 1/2 cup Hazelnut Almond Praliné drink (or other similar)
2 cups Ice cubes

Throw all the ingredients in the blender and give it a buzz. Depending on the strength of your blender you may need to run it a couple of times to reach desired consistency.

Pour into a big glass, stick a straw in it and enjoy!

Raw Coconut Bars

Raw Coconut Bars / BananaBloom.com #rawfood #vegan #rawvegan #coconut

It’s been on my to do list for a while to make my own coconut candy bars. If you’ve ever had a Bounty bar, then you know what kind of a candy bar this is. With one big difference, these are raw and refined sugar free, which makes them that much healthier and (honestly) tastier.

coconutbarscover

These raw coconut bars are so easy to throw together, but you might want to double the batch right away, they didn’t last long in this household.

Raw Coconut Bars
Yield: about 15 small bars

2 cups of unsweetened shredded coconut
1/4 cup coconut oil, melted
4 Tbs date syrup (or other sweetener)
1 tsp vanilla extract, optional
pinch of salt
1-2 Tbs water

Raw chocolate coating
1/4 cup coconut oil, melted
2-3 Tbs unsweetened cacao powder
1/4 cup date syrup (or other sweetener)
pinch of salt

Place the coconut in a large bowl and sprinkle the water over it, mix and set aside. In a separate bowl, mix together the melted coconut oil, date syrup, vanilla extract and salt. Pour the coconut mix over the shredded coconut and mix until completely coated. Line a small baking dish with cling film and press the mixture into the base of it. Place in the freezer for at least 30 minutes to set.

Prepare the chocolate coating by mixing all the ingredients together in a bowl. Once the coconut bars have set in the freezer, chop them into small bars and dip in the chocolate to coat. Place on parchment paper on a tray and place in the freezer to set (about 30 minutes to 1 hour).

Store in an airtight container in the freezer.

Raw Coconut Bars / BananaBloom.com #rawfood #vegan #rawvegan #coconut

Mango Lemon Cheesecake

Raw Mango Lemon Cheesecake / BananaBloom.com

It’s been a while! I’ve been experimenting with all kinds of fun new recipes, the latest of which is this recipe for mango and lemon cheesecake, that technically isn’t cheesecake because there’s not actually any cheese in it. Yup, you heard me. This is a raw, vegan, refined sugar free, and packed-full-of-goodness healthy not-cheesecake. And it is absolutely mouthwateringly delicious.

Raw Mango Lemon Cheesecake / BananaBloom.com Raw Mango Lemon Cheesecake // BananaBloom.com

RECIPE:
Raw Vegan Mango Lemon Cookie Dough Cheesecake Yield: one 8 inch / 20 cm cake

INGREDIENTS CRUST & COOKIE

DOUGH:

  • 1 1/3 cup walnuts
  • 8 small (or 4 large medjool) dates
  • pinch of salt
  • 1 tsp raw cocoa powder

FOR THE CHEESECAKE:

  • 1 cup cashews, soaked for 4-8 hours (or overnight)
  • 12 small (or 8 large medjool) dates
  • 1/2 cup water
  • 1 cup fresh or frozen (thawed) mango, diced
  • 2 tsp lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup coconut oil, melted
  • 2-3 Tbs reserved crust
  • Blueberries for decorating (optional)

HERE’S WHAT YOU DO:

  1. To make the crust: blend the walnuts, dates, salt and raw cocoa powder in a food processor until you’ve got a crumbly mixture.
  2. Reserve about 1/4-1/2 cup of the crumbly crust to fold into the filling as cookie dough bits later. Press the remaining crumble into the base of an 8 inch (20 cm) round springform pan, set in the freezer to cool while you prepare the filling.
  3. To make the filling: Drain and rinse the soaked cashews, add them to your food processor together with the dates and water. Process for about 5 minutes, until you’ve got a very smooth creme.
  4. Add the mango cubes, lemon zest, lemon juice, and coconut oil and process again until smooth.
  5. Form small balls out of the reserved crust dough. Remove blade from food processor (or pour the cashew creme into a bowl) and, using a spatula, carefully fold in the cookie dough balls.
  6. Pour the filling over the frozen crust and decorate with fresh blueberries, raspberries or other fresh fruit or berries. Set aside in the freezer for at least 3 hours to set.
  7. Once ready to serve, remove from the freezer and allow the cake to defrost for 10-20 minutes before serving. Store sliced up (for convenience) in an airtight container in the freezer.

Enjoy!

Mango Lemon Cookie Dough Cheesecake [Raw, Vegan] // http://www.bananabloom.com

Raw Chocolate Caramel Bites

Raw Chocolate Caramel Bites // bananabloom.com

Raw food or raw foodism entails consuming uncooked and unprocessed foods. A raw food diet often constitutes a vegan and mainly organic lifestyle.

I love creating raw food desserts and this raw chocolate and caramel cake quickly became one of my favourites.

Raw Chocolate Caramel Bites // bananabloom.com

I use organic ingredients as much as possible, you should too!

Raw Chocolate Caramel Bites // bananabloom.com

The base is crumbly and nutty.

Raw Chocolate Caramel Bites // bananabloom.com

Topped with a smooth cashew “creme”.

Raw Chocolate Caramel Bites // bananabloom.com

Raw Chocolate Caramel Bites // bananabloom.com

And topped off with rich dark chocolate.

Raw Chocolate Caramel Bites // bananabloom.com

RECIPE:
Raw Chocolate Caramel Bites
Yield: about 20 small pieces

INGREDIENTS

CRUST:

  • 1 cup / 2.4 dl cashews & walnuts (or other nuts)
  • 1 cup / 2.4 dl fresh dates
  • 1/2 tsp salt (optional)

CARAMEL:

  • ½ cup / 1 dl cashew butter
  • ½ cup / 1 dl coconut oil, melted
  • 1 cup / 2.4 dl fresh dates
  • Pinch of cinnamon

CHOCOLATE GANACHE:

  • 1/3 cup / 0.8 dl coconut oil, melted
  • 2-3 Tbs cacao powder
  • ¼ cup / 0.6 dl agave syrup

HERE’S WHAT YOU DO:

  1. For the crust: blend the nuts in a food processor until you’ve got a flour or fine grain.
  2. Add the dates and salt and continue to blend in your food processor until all is combined.
  3. Line a small baking dish with parchment paper and press the crust into the base. Freeze while preparing the caramel.
  4. For the caramel: blend the cashew butter, coconut oil, and dates in a food processor until smooth.
  5. Pour the caramel over the crust and pop it back in the freezer while you prepare the chocolate ganache.
  6. For the chocolate ganache: Blend coconut oil, cacao powder, and agave in a food processor.
  7. Using a spatula, spread the chocolate ganache evenly onto the caramel layer. Place back in the freezer to harden (about 1 hour).
  8. Remove from freezer and cut into bite-sized pieces, store in an airtight container in the fridge.

Enjoy!