Vegan Peanut Butter Mousse

Addictive does not even describe how good this is! You are lucky if it makes it out of the blender to serve. Have fun with this and change up the toppings or get super creative and make a pudding pie or cake with the mousse.

This one is so super easy to whip up but be careful, not sure we should have mousse EVERY day 🙂 ENJOY!

Vegan Peanut Butter Mousse

1 cup peanut butter
16 oz firm silken tofu (not the vacuum packed kind – I used Nasoya)
1/2 cup agave
1/2 cup vegan cream cheese
1 1/2 tablespoon vanilla extract

Blend tofu and peanut butter in blender or food processor until smooth. Add cream cheese and blend more, scraping down the sides. Add agave and vanilla and blend again.

Assemble with toppings or just enjoy alone (maybe even straight out of the blender :))

Toppings Ideas

bananas
strawberries
other fruit
granola
banana bread crumbles
chocolate chips

Raw Ice Cream Trio Sundae

I love Banana Ice Cream! It is always so deelish and you can have so much fun playing around and making so many yummy flavors. Michael and I were Loving this one! Sundaes are so comforting and fun to eat. They are even more fun when they are healthy and delicious!

Pre-Topping Yummyness

Complete Sundae Love!

Raw Ice Cream Trio Sundae
2 big servings

3 frozen bananas
2-3 tablespoons nut butter (I used almond)
2 tablespoon agave nectar
1 1/2 teaspoon vanilla
dash sea salt
2 1/2 cup frozen strawberries
1 1/2 tablespoons cocoa powder

toppings of your choice

  1. Start off my combining the frozen bananas,  nut butter, agave nectar, vanilla and dash of sea salt in a Vita-mix, blender or food processor until well combined and smooth.
  2. Have 2 serving bowls ready and using a large ice cream scoop or spoon, scoop out 1 scoop for each bowl and set in the freezer.
  3. Next, add the frozen strawberries to the frozen banana mixture in your blender and process until well combined.
  4. Take the bowls out of the freezer and add 1 scoop of the gorgeous strawberry “ice cream” to both bowls and put back into the freezer.
  5. Add the cocoa powder to the strawberry “ice cream” and process until well combined.
  6. Take the bowls out of the freezer and add 1 scoop of the chocolate  “ice cream” to both bowls and put back into the freezer to set.
  7. Feel free to eat as is or add toppings. I made a strawberry sauce out of agave and strawberries in the blender. I also used chocagave on top, yum! Use nuts, cocoa nibs, etc.
  8. DEVOUR and ENJOY 🙂

Pretty in Pink Frozen Strawberry Dessert

I love frozen desserts! It’s funny, I am craving soup to keep me warm and then I end up making some frozen deliciousness to end my meal. Good thing I have my fabulous husband and my snuggie to keep me warm 🙂

This was so delightful and I loved the color so much that I had to feature it in a special glass. I always make banana ice cream as my go to dessert (see my Banana Ice Cream Love) and decided to make strawberries the star this time around. YUM!!!!!

Pretty in Pink Frozen Strawberry Dessert
serves 2

2 cups Frozen strawberries
1 banana
5 dates, pitted
4 tablespoons agave
1 1/2 teaspoons Vanilla
1/2 – 2/4 cup Cashews (optional)
fresh strawberries for garnish (optional)

In a Vita-mix, processor or blender combine everything except the cashews and fresh strawberries. If you are having some trouble blending add a little bit of water. Pour into a pretty glass or bowl.

If you prefer to have this a little creamier add cashews to the blender with all the other ingredients and blend away. I chose to do a half and half…. I poured out half the mixture into our bowls and then added the cashews. I poured that mixture on top of the bowls. Add fresh strawberries on top and enjoy tremendously! YUM!

Raw Strawberry Banana Crepes

It was our 1st anniversary this weekend (yeah!!!!) and I thought what better way to start it off then with some delicious and decadent crepes! mmmmm! These were amazing! They were also pretty light as we were not weighed down by sugar, flour, heavy cream etc. The crepes had the texture of banana fruit roll-ups and went so perfectly with the cream and the berries! There was only enough cream for 6 of the crepes, but 3 each was more than enough. They were so good! They were also quite simple. You have to plan ahead with the crepes and soaking the cashews but they are both so quick and easy it was no trouble at all 🙂 and soooo worth it!

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Raw Strawberry Banana Crepes
Recipe adapted from http://rawmazing.com/
Dehydration Time 6-8 hours Makes 8 crepes

Crepes:
3 Bananas
juice from 1 lemon

Place bananas in food processor. Add lemon juice and process until liquid. Pour into 5″ rounds. Dehydrate overnight at 110. Do not over dry these. You want them to be flexible.

Cashew Vanilla Cream
Pulp from one young coconut
1/2 C Cashews, soaked overnight
splash of madagascar vanilla
2 tablespoons agave

Place the cashews in Vitamix blender. Blend on high speed. Add the coconut meat, vanilla and agave. Process until well blended. You can refrigerate to thicken if needed.

1-2 cups of berries

Assembly
Spoon the Cashew Vanilla Cream into half the crepe. Top with berries and add more cream. Fold over and experience joy!

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Neapolitan Ice Cream Pie

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How fun is this dessert! I have always felt that you eat with your eyes first, so I love the colors and fresh take on this age old dessert. I know that the bottom later has nuts it in, but I love that the rest is nut free! We make banana ice cream all the time in my house as a quick go-to dessert, so this was a great way to mix it up a little. And now that it looks like the temperatures are finally rising, who wouldn’t love a big, delicious ice cream cake in their freezer?!?! The crust tastes like a fudgey cookie; the chocolate and the banana layers are like smooth ice creams and the strawberry layer is like a sweet/tart sorbet to round out the whole cake. mmmmm….

Neopolitan Ice Cream Pie
Recipe from The Raw Table
Serves 8-10

Pie is in four layers:

Bottom Fudge Layer:
3 C almond meal or flour (finely ground raw almonds)
3 T cocoa powder
1/4 C honey
1/2 C dates, pitted and soaked in water for 2 hours
pinch of sea salt

Prep:
Drain dates and combine with other ingredients in food processor. Blend until very smooth. Press into spring form pan and freeze for 30-40 minutes.

Chocolate Ice Cream Layer:
4 frozen bananas
3 T. cocoa powder
3 T. honey
1/2 tsp. vanilla
pinch of sea salt

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over fudge layer and smooth out with knife. Freeze for about 30-40 minutes. (I would suggest freezing this layer a little longer, more like an hour. )

Banana Ice Cream Layer:
5 fozen bananas
2 T. honey
1/4 tsp. cinnamon

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over the Chocolate Ice Cream Layer and smooth out with knife. Freeze for about 30-40 minutes.

Strawberry Layer:
3 C strawberries
1/2 C raspberries
1/2 C peeled black plums
2 frozen bananas

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over banana layer and smooth out with knife. Freeze for at least 6-8 hours or overnight.

Serving: Remove spring form pan sides. Lift off with the wax paper and place on serving tray. Let stand at room temperature for about 5 minutes prior to serving.You will need a sharp knife to cut through the berry layer. Return to freezer when you are finished serving as this dish will melt quickly. Seriously!!

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Strawberry Heaven: RAW Strawberry Shortcake & Avocado and Strawberries with Honey Vinaigrette

I am not sure why but Sunday was all about Strawberries!! They are so juicy and good! Plus having such sweets all day was so much fun 🙂

The Cake recipe was not super difficult but it was time consuming since all the layers have to set in the fridge for a while. But it was well worth it! Oh My Goodness it was good! Thank goodness there is still so much in the fridge 🙂 I am sure there are people out there who think that eating Raw means no dessert. Well I can safely say this cake will prove them wrong! It is also nice to know that although it is dessert, these are still ingredients that are healthy and good for you, but still should not be eaten in excess.

RAW Strawberry Shortcake

top of cake

sede of cake

sliced cake

 RAW Strawberry Shortcake
This is a recipe from Carmella of the sunnyrawkitchen.com Inspired by Cafe Gratitude’s I Am RaptureThis recipe is for a 6″ diameter pan or tub. (I increased this to fit an 8″ spring form pan – so I increased the cake recipe by 1/2)
Cake
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)(I was able to use almond flour which is so perfect for this recipe!!)
1 cup dried coconut
1/2 cup cashews

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 – 1/4 cup honey or agave (depending on how sweet you like it – I like it sweet :))
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter
1 tablespoon lecithin*

Strawberry Layer and Decoration
1 1/2 cups strawberries, sliced (I used close to 2 1/2 cups with all the decoration on top! I wanted every bite to have tons of strawberries!)

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.(this is super important)

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.

Assembly:
Grease a spring form pan with a little coconut butter or line a large margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Set in fridge for 20 mins.
When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).
Again top with whipped cream and set in fridge 20-30 mins.
When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with strawberry slices and serve.

Avocado and Strawberries with Honey Vinaigrette

I know I had already made dessert, but this salad was so decadent it felt like dessert for dinner!! The texture and taste of this dish is so delightful! This would be a perfect appetizer for a spring or summer party! It is also so simple you could throw it together in 10 minutes!

Recipe from The Daily Green

strawberry avocado salad

INGREDIENTS
2 1/2 tablespoons lemon juice
3 tablespoons raw honey
3 tablespoons olive oil
1/8 teaspoon sea salt
1/16 teaspoon ground black pepper
2 avocados, peeled, pitted, and cut into wedges
8 ounces strawberries, halved

PREPARATION

  1. Whisk the lemon juice, honey, olive oil, salt, and pepper together.
  2. Arrange the avocados and strawberries on 6 salad plates.
  3. Drizzle the vinaigrette over the fruit salad. Serve immediately.

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