Raw Coconut Caramel Chocolate Cake

RECIPES, VeganCrush | December 16, 2017 | By

OMG this raw coconut caramel chocolate cake is not only healthy and easy to make, it is gluten free too and just divine! Raw desserts are so much fun to make and in fact anyone can do it! No baking or added sweetener required! Just rich, moist coconuty caramel chocolate goodness with wholesome ingredients.

This recipe can be easily changed to your preference or whats available in your kitchen  I like to keep it easy and quick, so you have no excuses! 😉 I used cashew nuts for the crust, but any nut would work. I can see so much potential in dressing this cake up in terms of flavors and toppings — like adding some orange flavor for example! Be creative and you will see endless possibilities. 🙂 

It will taste like a divine entity has landed in your mouth. Take a fork and dig in! 😀

raw desser, vegan recipe

recipe, vegan recipe

raw vegan recipe

 

Raw Coconut Caramel Chocolate Cake
Chewy gooey raw dessert that is perfect for festivities, special occasion or just for yourself and is perfect to prepare good time ahead.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. For the crust
  2. 1/2 cups cashew nuts
  3. 1/2 cup raisins
  4. 1/2 cup shredded coconut
  5. 1/2 teaspoon salt
  6. For the chocolate layer
  7. 1 cup coconut oil
  8. 1 cup cocoa powder
  9. 1 tbsp maple syrup
  10. For the coconut caramel filling
  11. 2 cup raisins (soaked)
  12. 1 cup almond flour
  13. 1 cup coconut flour
  14. 2tbsp coconut oil
  15. 1/2 teaspoon vanilla bean
  16. 1/2 teaspoon cinnamon
  17. more coconut oil, if needed
Instructions
  1. To make the crust: Place the crust ingredients in a food processor and pulse until crumble and stick together. Press into the bottom of a tart plate or 9" baking pan. Put in the freezer for about 5 min while making the filling.
  2. For the chocolate layer: Mix the ingredient together in a bowl until glossy and smooth. Pour the chocolate mixture generously on top of the crust.
  3. To make the filling: Process all ingredients until smooth. Pour on top of the chocolate layer and press it down gently, so you will create a chocolate wall around the cake. Let it set in the fridge then decorate with coconut flakes, coconut syrup and indulge!
Notes
  1. Keep in the freezer up to 2 weeks.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Raw Vegan Pepper Creamy Walnut Pesto

Raw Food, RECIPES | April 23, 2016 | By

This Raw Vegan Creamy Walnut Pesto is made with a handful of clean ingredients and is ready in just minutes. It has the sweetness from the Pepper and a little spice from the cayenne pepper. And, it can be made in your food processor faster than the time it takes for the pasta. You’ll want to get yourself a spiralizer to make the pasta noodles – otherwise it’s way too much work and you’ll just want to boil noodles instead.  With a spiralizer you get perfect veggie noodles and a lot of fun making them.

5 Fast Facts About Red Bell Peppers:

  • high in anti-oxidants
  • low in calories and exceptionally rich in vitamin C
  • excellent source of carotenoids
  • contains potential anti-cancer benefits
  • helps to reduce inflammation

5 Fast Facts About Walnuts:

  • walnuts are the oldest known tree food — they date back to 10,000 BC!
  • contains protein and magnesium
  • high in anti-oxidants
  • good as an appetite suppressant
  • contains high amounts of omega-3 fatty acids

Raw Vegan Pepper Creamy Walnut Pesto

Raw Vegan Pepper Creamy Walnut Pesto
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1 cups walnuts
  2. 1 large red bell peppers
  3. 1/2 cup lemon juice
  4. 5 sun-dried tomatoes
  5. 1 tsp cayenne pepper
  6. 1/2 cup cashew nuts
  7. 1 small clove garlic
  8. 1/4 cups parsley
  9. 1/4 cup dates
Instructions
  1. Blend all ingredients until smooth in a food processor and enjoy with raw carrot/zucchini pasta and fresh broccoli and yellow pepper. Mix just before serving with a sprinkle of finely chopped parsley.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Raw Coconut Caramel Pie (Gluten-Free)

Vegan Crush

Dessert, Raw Food, RECIPES | April 16, 2016 | By

It’s time for some good divine raw coconut caramel pie! Serve this at any holiday table, and people will ask for more! The filling is sweetened with dates and thickened with nuts. The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in!

Raw Coconut Caramel Pie (Gluten Free)4

Raw Coconut Caramel Pie (Gluten Free)3

Raw Coconut Caramel Pie (Gluten Free)
Yields 8
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. Crust
  2. 2 cups pecan and cashew nuts
  3. 1 cup dates or prunes
  4. 1/2 teaspoon salt
  5. Filling
  6. 1 cup raisins
  7. 1/2 cup dates
  8. 1 cup walnuts
  9. 1/4 cup melted coconut oil
  10. 1/4 young coconut meat
  11. 1/2 teaspoon vanilla bean
  12. 1/2 teaspoon cinnamon
  13. more water, if needed
Instructions
  1. To make the crust: pulse nuts in your food processor until they are crumb-sized. Add dates and salt and process until it stick together. Press into the bottom of a tart plate or 9" baking pan. Put in the freezer for about 5 min while making the filling.
  2. To make the filling: process all ingredients until smooth. It will taste like a divine entity has landed in your mouth. Pour into your crust and let it set in the fridge then decorate with dates, nuts, coconut flakes and indulge!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Raw Chocolate Pudding

Vegan Crush

Dessert, Raw Food, RECIPES | March 19, 2016 | By

This raw chocolate pudding will make your heart skip a beat! I expect that kids will love this recipe too. The great thing about this pudding – besides its immensely rich texture and chocolate flavor – is that it’s naturally sweetened with dates. Of course, you can substitute whatever other natural sweetener you prefer – maple syrup and agave being ideal.

It’s also customizable. If you prefer an intense chocolate flavor, add less sweetener. If you prefer it thinner, thicker just adjust the almond milk as desired. And if you’re like me, you like your pudding on the sweeter side and will prefer adding more!! It’s extremely forgiving and flexible in this way.

Raw chocolate Pudding

Raw Chocolate Pudding

Raw Chocolate Pudding
Serves 2
Not only does this recipe taste amazingly good it has various healthy benefits too! Avocados are rich in healthy fats, folate, carotenoids and are extremely heart healthy. Chocolate provides antioxidants and magnesium.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 big ripe avocado
  2. 1/2 cup pitted dates
  3. 2 tbsp raw unsweetened cacao powder
  4. 1/2 tsp cinnamon
  5. 1 tsp vanilla extract
  6. 1/2 cup raw almond milk
Instructions
  1. Add all ingredients into a food processor and blend until creamy and smooth. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.
  2. Before serving, top with cranberries and drizzle of cacao nibs.
  3. Leftovers will keep in the fridge up to a few days, though best when fresh.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

 

Green Smoothie Bowl

RECIPES | March 16, 2016 | By

Green Smoothie Bowl

Green smoothie bowls are one of my everyday must have. It fills me up, taste crazy delicious and I feel covered up with energy and vitamins for the rest of the day. It is super easy too and quickly made. The smoothie bowl is a great way to add fresh fruits and superfoods to your diet. I always have frozen bananas in the fridge, as that is always the base for every smoothie that I do. With that im topping it up with everything I can basically find in my kitchen. This time I made a green smoothie which taste almost like melted ice cream yum! Adding a hearty smoothie bowl to your daily or almost daily meal routine, you will find just how much your body can transform itself with simple, clean food.

Green Smoothie Bowl
Serves 2
I hope you guys LOVE this recipe and make it your own.
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Ingredients
  1. Smoothie
  2. 3 ripe bananas (sliced and frozen)
  3. 2 large handfuls spinach
  4. 1 large handful kale
  5. 2 cups non-dairy milk
  6. 1 Tbsp flax seed meal
  7. 1 Tbsp hemp seeds
  8. Toppings
  9. Raw nuts (almonds, pecans, walnuts, etc.)
  10. Shredded unsweetened coconut
  11. Dried Cranberries
  12. Cacao Nibs
Instructions
  1. Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
  2. Taste and adjust flavor as needed, adding more ripe banana for adding more sweetness, more spinach for a bright green hue, or almond milk for creaminess.
  3. For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.
  4. Divide between 2 serving bowls and top with desired toppings!
  5. Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Vegan Beet Pattie with Tahini Sauce

RECIPES, Savory Food | March 11, 2016 | By

During my travels in Ko Phangan I got inspired by this beautiful dish and created my own version which turned out perfectly! Before I wasn’t much of a beetroot lover but with this recipe I am starting to get the switch. 🙂 With these, you can make the vegan beet patties, or you can make them into vegan beet balls. I made patties because I didn’t have bread for a burger. The length of time it takes to cook can also vary, depending on the size of the patties, so you’ll need to constantly check!

Vegan Beet Pattie with Tahini Sauce1

The way I actually ended up eating them and it was perfect together with my brown rice, quinoa, buckwheat mix and alfalfa sproud salad topped with tahini sauce. WOOT!

Vegan Beet Pattie with Tahini Sauce
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. For the Beet Patties
  2. 1 cup raw beetroot peeled and shredded
  3. 1 cup cooked brown rice
  4. 1 teaspoon fresh thyme leaves, minced
  5. 1 clove garlic, minced
  6. 1 teaspoon cumin
  7. 3 tablespoon hemp seeds
  8. 1/2 salt
  9. 1/2 pepper
  10. 1 tablespoon balsamic vinegar
  11. olive oil
  12. For the Tahini Sauce
  13. 2 Tbsp tahini
  14. 2 Tbsp maple syrup
  15. 3-4 Tbsp lemon juice or apple cider vinegar
  16. 1-2 Tbsp vegetable oil
  17. salt to taste (optional)
  18. pepper
  19. cayenne
Instructions
  1. In a food processor, add the beets, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. You don't want to process until ingredients form a paste, just until everything comes together.
  2. Form the mixture into patties, you will get about 6-8 depending on how big you make them. Place patties on a large baking sheet lined with parchment paper. Place baking sheet in the refrigerator for at least 30 minutes, this will make it easier for you to handle them when cooking.
  3. To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side (Or bake at 400F for 15 minutes).
  4. Prepare the tahini sauce. Whip briskly with a fork or process in blender for extra creamy texture.
  5. Place salad on a plate, top with the beet patties and spread the top of the bun with the tahini sauce. Enjoy!
Notes
  1. If you're not serving them soon, transfer the cooked patties on cooling rack and let them cool down completely. Store in air-tight container and freeze well.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Vegan Carrot Cake

Dessert, RECIPES | February 27, 2016 | By

Today I had the desire to do my own version of a vegan carrot cake which is pretty simple, nothing too fancy except the frosting! I find the usual frosting too sweet and thought I try something new and combine fresh ingredients with some nuts which turned out pretty amaaazing. It tastes just as I expected and even better because of the frosting, yuuum!

vegan carrot cake 2

Vegan Carrot Cake

Vegan Carrot Cake

Vegan Carrot Cake
Yields 8
A delicious and moist carrot cake with carrot cashew icing, enjoy!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the dough
  1. 1 1/4 cup flour
  2. 1 cup brown sugar
  3. 1 cup grated carrots
  4. 1/4 cup applesauce
  5. 1 cup grated walnuts
  6. 1/4 cup non-dairy milk
  7. 1/2 cup vegan butter (softened)
  8. 2 tsp cinnamon
  9. 1.5 tsp baking soda
  10. 1 tsp vanilla
  11. 1 tsp salt
For the icing
  1. 1/3 carrots
  2. 1/3 walnuts
  3. 1 tbsp cashew cream (you can use any nut spread)
  4. 3 tbsp maple syrup
  5. 1 tsp lemon juice
Instructions
  1. Preheat oven to 325°F (162°C) degrees
  2. Grease and flour a 9-inch or 22 cm round baking dish
  3. In a large bowl, whisk the applesauce, vanilla, vegan butter, salt, baking soda, cinnamon, sugar, flour and milk together until combined. Add carrots and walnuts
  4. Spread batter evenly in baking pan and bake for 45 minutes
  5. Place all ingredient for the topping in a food processor and blend until smooth (if not smooth enough add more nut cream)
  6. Evenly cover the top with the cream and decorate with carrot flakes. I used almond flakes cause I didn't had any carrots anymore, enjoy! 🙂
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Raw Pumpkin Carrot Pasta with Beetroot Sauce

Vegan Crush

Raw Food, RECIPES | February 26, 2016 | By

This Raw Pumpkin Carrot Pasta with Beetroot Sauce is absolutely heaven! I just created this amazing sauce which is so good that I ate the remaining part all by itself! I didn’t use salt in this dish cause I really try to avoid sodium as much as I can and I replace it mostly with fresh lemon juice which just gives me the right taste! I really hope you enjoy this dish as much as I did. The plate was so beautiful that I hesitated to take the first bite haha.. Well but someone has to do it right. 🙂

Raw Pumpkin Carrot Pasta with Beetroot Sauce

Raw Pumpkin Carrot Pasta with Beetroot Sauce

Raw Pumpkin Carrot Pasta with Beetroot Sauce

Raw Pumpkin Carrot Pasta with Beetroot Sauce
Serves 2
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. For the Pasta
  2. 1 pumpkin (I used butternut squash)
  3. 1 carrot
  4. For the Sauce
  5. 1/3 cup beetroot (cut in cubes)
  6. 1/3 cup walnuts
  7. 1/3 cup hemp seeds
  8. 1/3 cup flax seed meal
  9. 1/4 cup macadamia nuts
  10. 2 tbsp maple sirup
  11. 1/3 cup fresh lemon juice
  12. 1/4 cup spring onion (use the green part)
  13. 1/3 cup water
Instructions
  1. Using your spiral slicer, make noodles out of all of the pumpkin and carrots. It will be more difficult to make the noodles once there is only a few inches of pumpkin and carrot left, so you can grate what’s left of the carrot. Place all pumpkin carrot noodles into a beautiful large serving bowl.
  2. Now combine all dry ingredients in a food processor and blend for 1 minute. Sprinkle some of it on the pasta.
  3. Than add the wet ingredients and blend all together until smooth and creamy. Give it a try and adjust sweetness and lemon juice as well as spring onions as you like.
  4. Add water until you have the perfect consistency for the pasta.
  5. Sprinkle some spring onions on top and there you go living food right on your plate enjoy!!
Notes
  1. If you don't have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe. 😀
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Raw Vegan Pumpkin Pie Recipe

Vegan Pie

Dessert, Raw Food, RECIPES | February 24, 2016 | By

Raw Vegan Pumpkin Pie this recipe is so simple. This is a silky-sweet, totally cozy-delicious recipe that is perfect for any holiday dessert table. Yet it is so healthy, you could easily enjoy a slice for breakfast or as an afternoon bite with some tea or coffee. And what we’ve got here is the truly bare-bones version. So go ahead and change it up as you want to. It’s all about what you want. I really loved this recipe, and I hope you do to! Let’s eat and enjoy.

Vegan Pie

Pumpkin pie 3

Raw vegan pumpkin pie

Raw Vegan Pumpkin Pie Recipe
Yields 8
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
crust
  1. 1 cup raw walnuts
  2. 1 cup dates
  3. 1 Tbsp flax seeds (blended)
  4. 1/2 tsp ground nutmeg
  5. 1/2 tsp cinnamon
  6. pinch of salt
filling
  1. 1 sugar pumpkin (peeled and cubed) about 7cups
  2. 4 tbsp coconut nectar or other preferred sweetener
  3. 1/4 cup raw walnuts
  4. 1 tsp chia seeds (soaked in water)
  5. 1/2 tsp cinnamon
  6. 1/2 tsp ground nutmeg
  7. 1/4 cup organic virgin coconut oil (melted)
Instructions
  1. Make your crust by processing all the ingredients together in a food processor.
  2. Form the walnut date mixture into a about 9inch pie pan. Use your fingers to press the dough down into the pans to tightly fit. Place in the fridge to chill while you make the top layer filling.
  3. To make the filling, pour all the ingredients into a blender. Turn it on until a smooth mixture forms, a couple of minutes.
  4. Do a quick taste test of the filling. Salt and sweeten to taste or adjust the spices as desired.
  5. Remove the chilled pan from fridge. Spoon the pumpkin filling over the bottom base layer and smooth to even out. Garnish the tops with a single walnut. Place in the freezer until set, about 30 minutes. To serve, garnish with coconut whipped cream and enjoy. Keep in the fridge or freezer.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

 

Raw Vegan Almond Coconut Praline

Dessert, RECIPES | February 17, 2016 | By

With only four ingredients they can be made in 5 minutes and stored in the fridge for several days (although they will probably be eaten much sooner!) and you can freeze them too. Healthy snacking couldn’t be easier these balls are really satisfying.

Almond Coconut Balls

Almond Coconut Praliné
Yields 18
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Prep Time
1 min
Cook Time
4 min
Total Time
5 min
Prep Time
1 min
Cook Time
4 min
Total Time
5 min
Ingredients
  1. 1 cup raw almond
  2. 1 cup coconut flakes
  3. 1/3 cup maple sirup
  4. pinch of salt
Instructions
  1. Pulse almonds and coconut flakes in a processor until finely ground.
  2. Add maple sirup pulse again until mixed thoroughly.
  3. Using your hands form the mixture into 16 firm balls.
  4. Sprinkle the coconut on a small plate and then roll the balls into the coconut.
  5. Place them on a plate and refrigerate for 30 minutes. Enjoy!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/