How is a two-ingredient chocolate truffle even possible? How could such a truffle be raw vegan? We have two ingredients that will explain: raw cacao powder and dates. This heavenly combination is the perfect combination of sweet and bitter. Because the raw cacao powder is unsweetened, it retains that classic bitterness from dark chocolate. Each bite is wonderfully balanced, but careful not to eat too much of them. Dates contain a lot calories and sugars and even though the sugars are natural, keep that in mind as you enjoy these desserts.

Dates are incredibly useful on the raw vegan diet. You can use them to sweeten smoothies or dressings, or incorporate them into desserts. We love Medjool dates, but make sure that they don’t contain any added sugars or preservatives. Typically, you have to buy dates in bulk. If you are worried that you won’t use them, you can pit the dates and then freeze them to keep them fresh for longer. When ready to use, you can soak the frozen dates in warm water before blending to ease that process.

Blitz these two ingredients together in a food processor until you achieve a smooth paste. The only thing left to do is form the mixture into small, bite-size truffles, and place them in the freezer to harden. You can enjoy them as is, or you can elevate them to the next level by dusting them with more raw cacao powder. We suggest that you dust the truffles instead of rolling them in raw cacao powder. You will likely end up with too much powder on the truffles. Use a mesh strainer to dust them and make sure to rotate them as you do it for an even coat.

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These vegan chocolate chip cookies take almost no time to come together. Not only is the Chocolate Chip Cookies recipe simple, but they’re delicious too! You won’t be feeling stuffed or bloated after feeding your sweet tooth. You’re welcome!

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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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Chocolate ice cream is a favorite dessert for many people. There’s a seductive quality to chocolate ice cream, satisfying sweetness and hitting gentle notes of bitter cacao. Kids lose their minds and adults love to indulge in this sinful treat. People crave chocolate because of the enchanting aroma and heavenly taste. As it melts in your mouth, it coats the tongue in a layer of rich, chocolaty flavor.

There’s another reason why the experience of eating chocolate makes you happy. Eating chocolate actually releases dopamine, which is a feel-good neurotransmitter, in specific regions of the brain. These regions include the frontal lobe, hippocampus, and hypothalamus. The brain releases dopamine anytime you experience something that gives you joy or pleasure. If eating chocolate is one of those experiences, you continue to associate chocolate with a sensation of joy. We can only hope you feel the same way about this recipe, which is a much healthier, dairy-free version of chocolate ice cream.

This isn’t ice cream; rather, it’s nice cream. It’s nice in that it is nice to your body, unlike regular dairy ice cream, which can impair digestion and cause bloating or mucus production. That typically doesn’t stop people from gorging an entire pint of the fattening dessert in one sitting, though. Just so we are all clear, one pint of ice cream is not one serving. That means people are most likely consuming excess sugar, calories, fats, and other preservatives while enjoying ice cream. You don’t have to worry about that when you enjoy this recipe! Now, let’s get ready to blend away and dive in for a healthy dessert.

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We’re back with a new series this season! This week, on Simply Vegan we will show you how to make the best dessert during your raw vegan diet! This recipe is FBC approved.

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Almond milk is a plant-based milk made from almonds. Because it is dairy-free, almond milk is a favorite in the vegetarian/vegan community. It’s also a favorite beverage for raw vegan enthusiasts. You can easily whip up a batch of almond milk, so long as you have a blender, water, raw almonds, and your optional sweetener of choice. For people who follow the raw vegan diet, grade A maple syrup, dates, and raw agave nectar are acceptable sweeteners.

For this recipe, we’re taking plain almond milk up a notch by making chocolate almond milk. The beauty of making your own almond milk is that you can customize it. Some people prefer chocolate while others enjoy vanilla or strawberry varieties. Not only are almond milk variations great for enjoying on their own, but they also make great additions to smoothies. The entire flavor profile of your smoothie can change when you have chocolate almond milk, for example. It blends beautifully with bananas, dates, and raw almond butter to make a protein-rich smoothie. In fact, it may even make your smoothie taste like a milkshake!

The most important ingredient, besides the almonds, is the nut milk bag. A cheesecloth or fine mesh strainer will do just fine, but a nut milk bag makes the process a whole lot easier. You can find them online or in certain health food stores. If you were unable to find or don’t have a nut milk bag, fine mesh strainer, or cheesecloth, you can use a clean T-shirt or linen towel in a pinch. You may not be able to wear that T-shirt after squeezing almond milk through it, though. Keep in mind that homemade almond milk does not contain preservatives, so that means you have to consume it in a hurry. Stored in a glass container in the fridge, homemade almond milk will stay fresh for 3-5 days.

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Who is ready for a tasty, energizing snack that tastes like dessert? That’s exactly what these chocolate hazelnut energy bites are: a perfectly nutritious treat. The rich, bittersweet, assertive flavor of cacao is the perfect complement to the sweet dates and nutty hazelnuts. For extra creaminess, this recipe calls for raw almond butter, which takes the flavor over the edge.

Before you begin the blending process, it’s important to soak the dates. You don’t have to soak the dates, but it can be beneficial. It all depends on the moisture content and quality. Some dates are very hard and they are tough to blend. Medjool dates, however, are very soft and moist, making the blending process easy and smooth. If you don’t buy Medjool or sayer dates, consider soaking them for about 10-15 minutes.

Similar to almonds, hazelnuts are excellent sources of vitamin E, healthy fats, protein, and dietary fiber. They may improve insulin sensitivity, support heart health, reduce inflammation, and promote regular bowel movements. Health benefits aside, hazelnuts offer a unique flavor profile and are very filling. They blend easily and are great for making energy bites. Their creaminess actually aids the energy ball formation process because everything sticks together incredibly well. Think of hazelnuts like the binder of this recipe, and the dates are the reinforcement.

Pro Tip: When you are ready to form the energy bites, wet your hands with water. This is important if you don’t want the mixture to stick to your hands. Trust us when we tell you that this is a step you don’t want to avoid. Lastly, make sure to line your container or baking sheet (or whatever you put the energy bites on) with parchment paper to avoid sticking.

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As interesting as it may sound, chocolate and orange is a classic flavor combination. The bright, citrusy sweetness of orange pairs beautifully with the bittersweet flavor profile of raw cacao. It’s just what you needed and you didn’t even know it. In addition to being a wonderfully flavorful dessert, this chocolate orange pudding is also rich in beneficial nutrients. From healthy fats and fiber to magnesium, potassium, and protein, this dessert is one you don’t have to feel guilty about eating.

A basic raw vegan chocolate pudding recipe typically includes raw cacao powder, avocado, and raw agave or grade A maple syrup. You cannot taste the avocado because the chocolate is so intense. The avocado is the perfect ingredient that contributes to a smooth, filling pudding. This recipe also calls for banana, which enhances the texture, making it more luxurious. The banana also adds another level of sweetness, which some people crave when they dive into a raw chocolate pudding. For the banana, it’s best to use one that is ripe, but not overly ripe. The avocado should be slightly firm, but you don’t want it to be underripe. That will make you taste the avocado flavor.

In addition to maintaining optimal creaminess, the combination of avocado and banana provides a healthy fat content and natural sweetness. If you are extremely opposed to using banana, please substitute it with more avocado. In doing so, however, you will reduce the level of sweetness and you may need to add more maple syrup as a result. Adjust the flavors to your liking because your taste buds matter most; although, it’s probably best if you don’t drown this recipe in maple syrup. You don’t want to overpower everything. The idea is to taste that zing from the orange through the chocolate.

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Is there anything better than a bowl of chocolate? This isn’t your average bowl of processed chocolate, though. This is a decadent chocolate smoothie bowl that contains bananas, raw almond butter, ice cubes, and homemade almond milk. It’s truly a beautiful raw vegan creation that contains protein, healthy fats, fiber, and antioxidants.

Before you make the smoothie bowl, you have to make your own almond milk. It seems like a daunting task but it’s quite simple. Blend the water, almonds, and optional vanilla extract and agave nectar, and then strain the liquid through a fine mesh strainer, nut milk bag, or cheesecloth. It’s a simple process and you can click here for the full recipe. Once you complete that step, you just have to add the remaining ingredients to a blender and blend away. It helps if you have a high-speed blender, as the consistency will be quite thick.

After you blend up the ingredients, you get to choose your own toppings. It’s nice to add half of a banana, sliced, and some chopped raw nuts of your choice. Consider some raw cacao nibs for toppings as well. They have a bitter, crunchy bite that pairs well with the sweetness from the smoothie bowl. You can also top the bowl with fresh berries or a small drizzle of raw almond butter. Desiccated coconut is also another fantastic option that melds with the existing nuttiness. Choose your own flavor adventure, but stay within the realm of raw vegan to keep it cleanse-approved.

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This week on Dherbs Kitchen, Chef RedBeard walks us through how to make a Chocolate Banana Avocado Smoothie!

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