You can have your raw vegan cake and it too! And with raw vegan frosting, no less! If you have perused our dessert section, you know that we have several raw vegan carrot cake recipes. We have bars, bites, balls, and a full cake in there, and this maple cashew cream frosting would be the perfect complement to any of those recipes. It is similar in flavor to a classic cream cheese frosting, which pairs beautifully with carrot and red velvet cake.

Cashew cream is a versatile item to have in your kitchen because you can make it sweet or savory. Use it in everything from spreads and dips to sauces, frosting, and more. If you need a dairy-free or vegan option, cashew cream is great to have on hand. Honestly, you can slather this spread on anything and everything, depending on how you flavor it. Make it with savory flavors to use as a dip for raw vegetable sticks. Make it sweet, just like this maple-inspired recipe, to put on energy balls, toast, or raw vegan desserts.

Although we have this recipe pretty dialed in, you may want to tinker with it to achieve the flavor you are content with. You can adjust the amount of maple syrup, vanilla extract, and homemade almond milk to your liking. You want it to be thick, but smooth and easily spreadable. Just remember to soak the cashews in water for three to four hours to help soften them. That will make the blending process so much easier. Just don’t forget to discard the soaking liquid!

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Yes, folks, that time of year has arrived. Pumpkin spice is here to stay for the next couple months, so you can expect some more pumpkin recipes to come your way. Some will be savory, utilizing actual pie pumpkins, and others will be on the sweeter side. The sweeter recipes, like this pumpkin pie pudding, tend to utilize pumpkin puree. Before we tell you more about this pudding, we have to make the distinction between pure pumpkin puree and pumpkin pie filling. One is 100% pumpkin, with no added fats, sugars, or preservatives, while the other rich in sugar, natural flavors, and, quite frankly, devoid of nutritional value.

Fortunately for you, this pumpkin pie pudding is a healthy, guilt-free dessert that you’ll be enjoying throughout autumn. It is a wonderful vegan creation that contains nutritionally-dense ingredients, including raw cashews, pumpkin puree, pure maple syrup, and pumpkin pie spice. Pure maple syrup is a much healthier sweetener to use in place of granulated sugar. It also adds a unique sweetness that works particularly well with fall flavors, such as pumpkin pie spice. Just make sure that you opt for pure maple syrup and not the unhealthy corn syrup ones that do not require refrigeration after opening.

This pudding is extra creamy because of the pumpkin puree and raw cashews. Make sure to soak the cashews for at least two hours in order to soften them. That makes them a lot easier to blend, but make sure to discard the soaking liquid before adding them to the blender or food processor. Cashews are great sources of copper, magnesium, manganese, vitamin K, zinc, and phosphorus. Plus, you get tons of vitamin A from the pumpkin!

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Get out the ice cream maker that you bought that one time and haven’t used in 10 years. You know the one! It most likely has dust buildup and has not seen the light of day since the release of the iPhone 4. An ice cream maker is a fun kitchen appliance that doesn’t take up a lot of space and can help you create a classic dessert. Just make sure that you freeze the base for a couple days to ensure that it doesn’t melt when you turn it on to churn the ice cream.

Unlike store bought ice cream recipes, this one is actually healthy. Besides the addictive chocolatey flavor, it is wonderfully smooth and creamy. It doesn’t weight you down, either! Because the base is coconut milk, which has lots of healthy fats, you don’t mindlessly eat a huge amount. The fats actually help to fill you up and prevent you from overeating. If only every dessert was like that! You can the healthy fat and protein content of this ice cream by topping it with natural almond or peanut butter. Cacao nibs atop your ice cream also add antioxidants and a hint of bitterness that complements the sweeter, slightly nutty flavor.

Raw cacao powder can be a little intense if you have never had it before. There is, however, enough agave nectar in this chocolate ice cream and it brings enough sweetness to the party. Before you pour the blended mixture into the churner, taste and see if it is sweet enough for your liking. You can always add another squeeze of agave if necessary.

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It might not be the Summer of Love, but you’ll love these summery, homemade popsicles. With just three simple, real-food ingredients, these strawberry orange popsicles are to die for. It’s like a sweet and tangy union of strawberries and oranges, with a sweet note from the maple syrup. It’s like a match made in flavor heaven, or in this case, your freezer. You can enjoy them as an adult or make them for your kids. You’re never too old to enjoy a popsicle, especially if the weather is hot!

What’s great about these popsicles is that they are so easy to make. You need three ingredients, a blender, and popsicle molds. We recommend using silicone popsicle molds because you can get the pops out of them much more easily than a classic plastic mold. You know those old school popsicle molds that broke the pops as you tried to take them out.

Homemade strawberry orange popsicles have a just the right amount of sweetness with a tiny hint of tartness. They are loaded with vitamin C and have very few calories. Because strawberries are usually on the Dirty Dozen list (click here for more info on that), we recommend that you get organic strawberries. Also, if you are not cleansing, you do not have to make freshly squeezed orange juice. We do encourage you to purchase the option that is cold-pressed, though, as most store bought orange juice varieties contain preservatives and excess sugar.

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“If you like piña coladas
And gettin’ caught in the rain.
If you’re not into yoga
If you have half a brain…”

If you want to escape and get lost in that song about drinking piña coladas, then you are going to love this recipe. The overly sweet, rum-filled beverage takes a healthy turn, leaving syrup, canned juice, and alcohol behind. For this recipe, you only require two ingredients: pineapple and coconut milk. These pineapple coconut popsicles just feel right to eat now that the sun is shining a lot more! We don’t know how you feel about store bought popsicles, but you can feel good about giving your kids these homemade ones.

The cheap popsicles contain artificial food dyes, added sugars, and “natural” flavors that aren’t so natural. Even the more expensive varieties can contain a decent amount of added sugars. Why worry about ingredients when it is very inexpensive to make your own popsicles at home. There are silicone molds with reusable plastic handles readily available, so you can make them regularly. Plus, if you get those, then you don’t have to get popsicle sticks.

You cannot beat the freshness that you get from these pineapple coconut popsicles. The coconut milk gives them a creamy texture, and it also is a perfect match for the fresh pineapple. You can cube your pineapple and freeze it overnight, or you can blend fresh cubes with the coconut milk. If you use frozen pineapple chunks, the time it takes for the popsicles to solidify in the freezer is less than if you use fresh pineapple. Consider which route you want to take, but there is one important step you cannot avoid: enjoying these tasty vegan desserts!

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Classically, most desserts contain a lot of unhealthy sugars, refined carbohydrates, and very little nutrients. This raw vegan peaches and cream recipe satisfies your sweet craving and offers many nutritional benefits.

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A dessert doesn’t get much easier than this, folks! Put away the eggs and forget the whole milk, heavy cream, or condensed milk because this recipe is 100% vegan. It is every bit as creamy and rich as regular rice pudding, only this variation is dairy-free. It’s a comforting dessert that people used to enjoy as children, but that rice pudding you used to know probably wasn’t made with oat milk or cashew milk.

The reason that this rice pudding does not call for almond milk or soy milk is because oat milk is wonderfully creamy. If you have a gluten sensitivity, consider replacing oat milk with cashew milk, as that has a lovely, creamy consistency. If you have an aversion to store bought nut or grain milks, feel free to make your own. In fact, we have recipes for both oat milk and cashew milk in our recipe section.

Although the recipe only calls for three ingredients, you have the freedom to add more if you want to enhance or customize the flavor. Include grade A maple syrup, vanilla extract, a pinch of sea salt, raisins, or even cocoa powder. The core recipe only calls for short grain rice, oat milk, and a cinnamon stick, which you can replace with some cardamom pods, depending on your flavor preference. Garnish with a sprinkle of cinnamon or a swirl of vanilla extract to add a floral note to this lovely vegan dessert. Let us know if it compares to the real thing!

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Say hello to your new favorite way to eat honeydew! And no, we are not sorry about it, not even a little. Honeydew is a refreshing melon that is readily available throughout the year, but the freshest varieties are available during summer. That’s because summer is melon season! Get your hands on every melon variety possible, from honeydews and cantaloupes to watermelons and canary melons.

Honeydew melon works to support the body in many ways, encouraging stronger bones, better digestion, and clearer skin. In addition to the vitamin and mineral content, honeydew exhibits impressive antioxidant activity. Researchers note that many of the health properties are linked to phytoene, quercetin, caffeic acid, and beta-carotene in honeydew. It also contains folate, which is essential for the breakdown of homocysteine. Elevated levels of homocysteine have been linked to reduced bone mineral density over time.

Not to be counted out, basil boasts an incredible nutritional profile and health benefits. According to several studies, basil may help reduce depression that stems from chronic stress. One of the more impressive things basil does is improve fasting blood sugar, triglyceride, and cholesterol levels. It also works to relax blood vessels and thin the blood, which is beneficial for people who have hypertension. That means that you can feel good about enjoying these popsicles!

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Everyone always has room for dessert, especially when these strawberry coconut popsicles are on the menu. Perfect for the warmer summer months, these 100% vegan popsicles contain four simple ingredients. The coconut milk gives the popsicles a creamy, soft texture, so they nearly melt in your mouth after taking a bite. Think of these as healthier creamsicles!

The great thing about these strawberry coconut popsicles, besides the ingredients, is how easy they are to make. Throw some ripe frozen strawberries, coconut milk, lime juice, and maple syrup into a blender and blend until creamy. The consistency will be similar to that of a smoothie, only it won’t be as thick. Pour the mixture into your popsicle molds (a key item to have if you enjoy making your own pops) and then place them in the freezer for about three to four hours. Make sure that the sticks go into the pops before you freeze them. If your mold doesn’t have tops with sticks, you will need to use popsicle sticks. A great trick is to let the popsicles freeze for like 30 minutes before inserting the sticks. That will help the sticks remain upright in the center of each pop.

These strawberry coconut popsicles are like a smoothie/milkshake hybrid. In fact, you can simply enjoy this exact recipe by pouring it into a cup and drinking it through a straw. You can also make a scrumptious sorbet with it by pouring the blending mixture into an ice cream maker. If you try that out, let us know how it turned out for you!

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A lot of people see vegan dessert options and look down on them. This is a strange way to view some of the most tastiest desserts you’ll ever find. Vegan desserts often boast incredible flavor and don’t leave you feeling stuffed or bloated. You may not be able to enjoy them 100% guilt-free, but you can feel better about consuming better ingredients.

These vegan chocolate chip cookies take almost no time to come together. The recipe is very simple and makes a small batch of cookies. Simply mix all of the ingredients together in a large mixing bowl until you form cookie dough. You may need to add some more oat milk as you mix if you see that the dough is too dry. Add a tablespoon or so at a time and continue mixing until you reach your desired consistency. It should be slightly sticky to the touch. Once this happens, it’s time to cover the cookie dough and allow it to cook in the freezer or fridge.

When it comes time to bake the cookies, you may need to adjust the baking time depending on your oven. Start with the suggested baking time in the recipe instructions, but keep an eye on them after that. They may need more time, depending on your oven. Ideally, the cookies should be slightly crisp on the bottom and soft on the top. They will harden during the cooling process, but you still want that gooey, pull-apart center. Happy baking!

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