I absolutely love making raw vegan desserts! When I first began creating my own recipes I had many, MANY failures. In fact for every recipe I loved there were at least 2-3 failed attempts (just ask my husband and appointed “taste tester”, poor guy). Over the past year of using these ingredients I’ve come to learn more about combining them – what works, what doesn’t, what’s too sweet, what’s bland etc. Now it’s fairly easy for me to get in my kitchen, see what we have one hand, and create something pretty delightful. Trust me when I tell you, these bad boys are pretty delightful!
You could easily make this recipe one larger pie, but I like to make things mini size for my daughter. It’s just easier to portion things out that way, plus she thinks they’re cute! This particular recipe is so forgiving. In all honesty, I usually don’t ever measure out my recipes. I eyeball everything and taste test as I go. I think one of the best things about raw vegan desserts is you can munch on it as you make it – no raw eggs to worry about and it doesn’t have to be baked! So I encourage you to taste test along the way and make adjustments as you go. That’s the easiest way to ensure a recipe turns out the way YOU like it. Speaking of recipe, let’s get to it..
Ingredients:
CRUST
1 cup ground gluten free oat flour
10 pitted medjool dates
2 tbsp raw cacao
2 tsp raw maple (add more as needed for blending)
Blend all in your food processor until well combined. Press in the bottom of your lightly oiled cupcake pan.
(I dabbed my finger in a bit of coconut oil and lined the bottom/sides).
Freeze for 20 minutes.
FILLING
1 1/2 cup soaked gooey pitted medjool dates
(very important that they are juicy and soft – using quality dates make all the difference!
Soak them in warm water for 10-15 minutes to soften even further then drain before using.)
2 tbsp raw peanut butter
1-2 tsp almond milk
1 tsp melted coconut oil
1 tbsp raw maple
2 squirts vanilla creme stevia (or 1 tsp of pure vanilla)
Top with cacao nibs
Blend all together until creamy, adding almond milk as needed to help blend.
Fill tins and top with Vitacost cacao nibs. Freeze for 2 hours.
I use a butter knife to loosen the sides and they pop right out. Let them set at room temp for 10 minutes and then enjoy!
After they’ve been frozen and removed from their tins they can be stored in the fridge.
I hope you all are having a great day!!
xo Sarah
These look delicious!
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Thank you Marlene! 😊
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Oh my… my stomach just did a flip flop. This looks fabulous!
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Haha thank you!! ☺️
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It really did!
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I wish you would start making stuff and selling it to people. I’d be buying these. haha. It’s even cold enough to send them in the mail!
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I wish I could too!! If i ever make something I’m positive would hold up through shipment I would definitely consider it! Thank you so much for that encouragement!
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I think I would just sit on the floor in front of the freezer eating these without a care in the world – so delicious!
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Haha I think you pretty much just described my day! 😊 Thank you!
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Yum!!!!! That picture is amazing. I. Just. Need. A. Bite.
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Thank you!! 😊
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Looks totally delicious !!!
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Thank you Ingrid!!
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These look so amazing Sarah, I can’t wait to try them xxx
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Thank you Jade! Have a great weekend girl!!
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Reblogged this on XCLUSIVX DIY fanzine.
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wow!
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Thanks Maggie!!
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Reblogged this on No Woo Woo.
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These look amazing! So gooey ❤
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Thank you!!
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I definitely want to try these. They look amazing! Thanks for sharing this. I’m allergic to almonds/almond milk, and I’d prefer not to use soy milk. What other options would you recommend to substitute in for the almond milk?
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Cashew milk would be a great option for this! 😊 And thank you so much!
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I have nominated your blog for the Liebster Award! thank you for sharing your veggin 🙂
Here is the link to your nomination: https://californiaveggin.wordpress.com/2015/02/12/my-acceptance-of-the-liebster-award/
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Hey, there! Saw this amazing recipe and needed to check it out. Where do you order dates from?
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Hi Talia! I get them from my local Natural Grocers or Sprouts. Check your local markets, they usually carry them!
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Beautiful recipe and photography Sarah 😀 I love date caramel. Why eat junk that’s full of sugar when you can eat something so delicious that comes straight from nature! xx
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