Tag Archives: rawdessert

AHNEST Raw Fudge Brownie

It’s chocolatey, it’s guilt-free, it’s sugar-free, it’s gluten-free, it’s a BROWNIE!

AHNEST Raw Fudge Brownie

I’m on an all raw-food diet this week and we’re in the the homestretch to completing the week and can’t give up now! To be totally honest, I had a serious cake craving last night and wanted to throw in the towel. Instead came up with this gooey chocolatey goodness that I can’t even believe myself to call a “brownie.”
This is really easy and super quick to whip up in your Ahnest kitchen and I couldn’t wait to share with you.

Ingredients:
2 cups dates, soaked in warm water for about 3 minutes
1 cup raw cacao powder
1 cup walnuts
1 cup almonds
2 tbsp flax seed meal
3 tbsp water
dash sea salt

Garnish: (optional)
unsweetened coconut flakes
goji berries

Steps:
Finely grind almonds and walnuts in a food processor. Add cocoa powder, sea salt, flax meal and pulse until well combined. Add dates 1 cup at a time, processing after each batch.
The mixture should become a bit thick. Add water to loosen up the mixture. Then add the remainder 1 cup of dates and pulse again. Scrape down the sides in between to make sure all ingredients are well incorporated.

Firmly press down the batter onto a parchment paper lined loaf dish.

This step is optional: Sprinkle coconut flakes and goji berries on top.

Cover and refrigerate for about 2 hours (overnight for better hold).

AHNEST Raw Fudge Brownie

AHNEST Raw Fudge Brownie

One bite into this fudgey goodness, will have you screaming for more… I PROMISE!

from Ahnestveggie.com

Enjoy!
xoxo Sarah

Raw Eggnog Cheesecake (v+gf)

Another holiday post featuring “So Delicious”  limited edition, holiday Nong Coconut Milk! When I first heard about this, you bet I ran to the nearest Whole Foods and purchased all three! (they also have Pumpkin Spice and Chocolate Mint).

The aroma of cinnamon, nutmeg and vanilla goodness in the kitchen puts me right in the holiday spirit! I love this time of year, especially in the Ahnest kitchen.

Raw Eggnong Cheesecake

This is a single serving recipe. I found that using a mini spring pan helped keep the round shape together when ready to pop out the pan and serve. The size pan I used was 4″X1-3/4″.

Raw Crust ingredients:
1/2 cup raw almonds
1/2 cup Medjool dates, pitted

Steps:
Chop almonds and dates in a food processor until all of the almond pieces are broken down. Firmly press the crust mixture down in the spring pan. Concentrate on the edge. Place in freezer for about 15 minutes.

Filling ingredients:
1 cup cashews, soaked overnight
1/3 cup So Delicious Nog Coconut Milk
1/2 tsp cinnamon
1/2 tsp vanilla extract
dash of nutmeg

Steps:
Blend all filling components in a food processor until nice and creamy. Pour into raw crusted spring pan and freeze for an hour.

During the holidays, all I want to do is eat, eat ,eat! This guilt-free dessert for one is refined sugar, gluten, and dairy free so eating the whole “cake” was not such a big deal for me!
Raw Eggnog Cheesecake

Happy Holidays & Enjoy!
xoxo Sarah

from Ahnestveggie.com

Power Persimmon Date Smoothie

Stumbled upon these beautiful persimmons at the Santa Monica Farmers Market last weekend and instantly brought me back to my childhood days in Maryland! My mom would buy cases of this fruit from the Asian Food Market and made my sister and I eat them all the time. To the point that I started to actually hate them. Of course taste buds changed now as I got older. The orange-reddish color reminds me of the Fall leaves and lightens my mood for the holiday season!

Persimmon should be eaten when fully ripened. The color of the skin should appear transparent and when touched, the outer shell should be soft. Just think of it like a banana…you wouldn’t eat a unripe green banana.

Dates are a natural sweetener, along with a ripened banana so don’t get fooled by the color! This was so delicious, sweet and filling!

Power Persimmon Date Smoothie

Ingredients:

2 cups almond milk
1 cup spinach
6-7 Medjool dates
1 frozen banana
2 tsp flax seed
1 persimmon, quartered

Directions:

Combine all ingredients in a blender and blend on high for about 2-3 minutes. You want to make sure all the date pieces are thoroughly broken.

*If you’re not a banana lover, (like my sister) you may always sub out the frozen banana and add another persimmon. Throw in a few ice cubes as well to make the smoothie frothy and cold.

Power Persimmon Date Smoothie

Power Persimmon Date Smoothie
Enjoy !xoxo Sarah

Raw Pumpkin Cheesecake for one (v+gf)

Raw Pumpkin Cheesecake

Another Fall theme post!

I’ve been on this high for sweets…then again that’s everyday. I love cookies, cakes, chocolate, pies, bars and every other type of goodies, EXCEPT cheesecake. I don’t know what it is but I really dislike the flavor of regular cheesecake. (Also it’s not vegan and filled with bad carbs, so that’s another reason.)

 

This recipe does not have the same thick consistency as regular cheesecake. It’s light, fluffy and creamy which I thought was both unique and delicious. You may always tweak the amount of liquid and add more nuts to achieve more of a thick cheesecake consistency. Again, that’s the beauty of cooking…USE YOUR IMAGINATION!

P.S. sorry I’m not sorry about taking more photos…this was a super last minute pick-me-up experiment and decided to share the recipe with you. (Plus I just couldn’t wait to eat it so no time for
photos!

Materials:
Mini spring cake pan
Food processor

Raw Crust:
6-8 Medjool dates, pitted
1/2 cup unsalted almonds

Pumpkin Filling:
1 cup cashews, soaked in water overnight
6 tbsp organic pumpkin puree
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp pumpkin spice

Steps:
1. In a food processor, pulse the almonds until it becomes a bit flour like. Add dates and vanilla extract and pulse until the mixture is sticky. Press the mixture down on the bottom of the spring pan to form a crust.

2. In a clean food processor or blender, mix the pumpkin filling ingredients until light and fluffy. Pour the mixture on top of the crust, in your spring pan. Cover and refrigerate overnight to help set and achieve a better “cheesecake” consistency.

Raw Pumpkin Cheesecake

**Optional :Here I added homemade granola for an extra crunch and flavor! Must try! If you want a homemade granola recipe, please comment below and I will be more than happy to share!

Happy Fall and enjoy.
xoxo Sarah