raw dessert

This clever no-bake tart from Elle Young uses raw cacao and coconut oil, sweetened naturally with dates, oranges and honey

Chocolate orange tart

dates

oranges, juice of 1

coconut oil

clear honey

raw cacao powder(find it

almonds

desiccated coconut

½ tbsp clear honey

tbsp raw cacao powder

Put the dates in a bowl, cover with boiling water and leave to soak for 20 mins. Meanwhile, whizz the ingredients for the crust in a food processor until combined. Tip the mixture into a 23cm loose- bottomed fluted tart tin, using your fingers to spread it evenly across the base and push into the fluted sides. Cover with cling film and chill while you make the filling.

Drain the dates and put in a blender with the zest and juice of 1 orange, the coconut oil, honey and cacao. Whizz together until mostly smooth, then scrape into the chilled crust and smooth with the back of a spoon. Chill for at least 1 hr. Remove from the fridge 10 mins before serving and sprinkle with the remaining orange zest and extra cacao.

This creamy, vegan dessert is naturally sweetened & uses entirely raw, dairy-free ingredients, with a date, walnut & coconut crust & a creamy avocado filling

Vegan key lime pie

lime

pitted dates soaked

walnuts

cacao powder (see tip)

salt (Tanya uses Himalayan salt)

cashew nuts

lime juice (juice of about 8 limes)

½ ripe avocados

mango

agave nectar

Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.

To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.

Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.

This Chocolate Peanut Butter Cheesecake is chocolatey and decadent. With a creamy and smooth filling and a thick crunchy cocoa crust. Vegan or not, you are in for a treat!

Chocolate Peanut Butter Cheesecake

medjool dates (, pits removed (approx. 17 dates))

cocoa powder

peanut butter

cinnamon

sea salt (, finely ground)

tbsp coconut oil (, melted)

cashews

full fat coconut milk ((400 ml can))

agave

tsp vanilla extract

tsp sea salt

In a food processor add almonds, pulse until it's a flour-like substance. Then add dates, cacao powder, peanut butter, cinnamon and sea salt. Melt coconut oil in saucepan on medium-high heat and pour into food processor. Pulse ingredients until combined and a dough-like substance.

Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform cake pan (I used an 18cm/7-inch diameter springform cake pan with removable bottom)*. Then press the dough into the bottom of the pan making a thick and level crust.

In a blender add your soaked cashews (strained), coconut milk, cocoa powder, agave, peanut butter, vanilla extract, cinnamon and salt. Blend until smooth.

Pour cheesecake filling into the centre of your cake pan. Place cake in freezer for 2-4 hours**, or until solid.

When ready to eat remove cheesecake from freezer and let thaw 15-30 minutes before slicing. (Optional to lightly dust the top with more cacao powder using a small sieve). 
It's easiest to cut cake with a hot sharp knife (run the knife under hot water and towel dry before slicing).

Top 3 raw dessert recipes from across the web

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Chocolate orange tart

Vegan key lime pie

Chocolate Peanut Butter Cheesecake

Top 3 raw dessert recipes from across the web

The most viewed raw dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate orange tart

Vegan key lime pie

Chocolate Peanut Butter Cheesecake

The most viewed raw dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine