The idea of eating only raw foods has existed since the middle of the nineteenth century when Presbyterian minister and dietary reformer Sylvester Graham promoted it as a way to avoid illness.
A raw vegan diet is generally rich in fruits, vegetables, nuts, seeds, sprouted grains and legumes. It also tends to be naturally low in processed foods.
A raw vegan diet may improve heart health due to its focus on fruits and vegetables — both of which are consistently linked to lower blood pressures and a reduced risk of heart disease and stroke.
This way of eating also includes plenty of nuts, seeds, sprouted whole grains and legumes. Studies show that these foods may improve blood cholesterol levels and further lower your risk of heart disease.
When it comes to raw vegan desserts, be ready
🌿 to stock your pantry with all kinds of nuts (almonds, macadamia, walnuts, cashews)
🌿 have plenty of coconut oil at hand
🌿 invest in a good food processor and the blender
🌿 keep some bananas and other fruits in your freezer
🌿 stock up on maple syrup and couple cute tart forms
🌿 always keep dates at your disposal
It seems like a lot of work and preparation, but once you do it, you only need restock your pantry once a month.
It’s hard to beat the nutritional value and the taste of the raw vegan desserts! The most important thing to remember is that you will need to freeze them and heavily rely on a fridge when it comes to keeping them or transporting.
The raw vegan cheesecake’s texture is surprisingly similar to a traditional dessert. It’s a great option for dairy intolerant people, vegetarians, vegans or just health oriented people who have a sweet tooth.
The preparation of raw cheesecakes and the cooking itself is very easy. The most challenging thing is calculating your time right as you need to pre-soak nuts and you will need to freeze the cheesecake first and keep it at least for one hour in the fridge before serving. With time, I developed my own routine that you can use for the reference.
Good luck! The formula for the raw vegan cheesecake is always the same with a room for a lot of improvisation. The crust always consists of dates and nuts and the filling always requires soaking cashews overnight.
For the crust
260 g macadamia nuts 160 g dates, soaked for couple hours 5 g salt 40 g almonds 1 tbsp cocoa powder . . . For the filling
200 g Blackberries 20 g lemon juice 200 g raw cashews (soaked over night) 70 g agave 70 g coconut oil melted . . . The crust. Pulse the ingredients in a food processor. Put the dough into the desired mold (I use 6 inches wide). Freeze the crust for one hour.
You can save any excess dough in an airtight container in the refrigerator for about a week. Alternatively you can dehydrate the remaining crust at 115 f and use as a garnish. . . Filling. Purée all of the ingredients in a blender on high until smooth. Remove the crust from the freezer, pour the filling over the prepared crust and freeze for couple hours. After remove it from the freezer and keep it in refrigerator. Decorate with fresh blackberries and granola.