My Top 5 Thanksgiving raw vegan dessert recipes

Holidays are a wonderful time of year but they can also be a source of stress, especially when it comes to making healthy food choices. I know that on this special Thanksgiving occasion, many of us health-conscious foodies are pondering this yearly dilemma. So I’ve asked some of my own favorite raw vegan foodies: Nature Insider, Fragrant Vanilla Cake, This Rawsome Vegan Life, Diana Stobo and Rawfully Tempting the following question:

[quote style=”1″] If you had to pick one tip and an easy raw food recipe to stay healthy during the Thanksgiving Holiday, what would it be? [/quote]

I personally think that a simple glance at the incredible line up of mouth-watering desserts gracing this page is worth a thousand words. I’d find it hard to believe that these stunning (and incredibly easy) culinary delights would not appeal to everyone, health conscious or not. I hope that this post can inspire us all to continue to honor our bodies with wholesome foods during the holiday season that can be shared equally with everyone we hold dear.

~ All the awesome desserts below are “uncooked”, flourless, and 100% vegan, so totally dairy-free and of course gluten and wheat-free as well. ~

 

MORE DELICIOUS RAW VEGAN RECIPES: THE GLOBAL GIRL

Pineapples are so perfect for the holidays. They’re delicious (I’ve yet to meet someone who doesn’t adore them), festive and also a digestive powerhouse. The discomfort we at times experience during holiday food gatherings is largely due to the unusual quantities and combinations of food our systems are struggling to digest. That’s why pineapples (and pineapple-based desserts) are so wonderful! They’re loaded with bromelain, a mixture of powerful digestive enzymes, which combined with amylase and lipase help break down starch and fats. Just what we need on days when we’re indulging a tad more than usual 😉

This raw parfait recipe is super simple and easy. All you’ll need is:

2 cups of young coconut meat
4 cup of chunky pieces of fresh pineapple
4 cups of sliced strawberries (you really only need 1 cup of sliced strawberries, the rest will get blended)

Blend 1 cup of young coconut meat with 3 cups of pineapple (using a Vitamix is ideal for that creamy consistency but a regular food processor works as well) and place at the bottom of your glass. Sprinkle with pineapple chunks on top.

Blend the other cup of young coconut meat with 3 cups of strawberries and place on top of the layered pineapple cream and pineapple chunks.

For the finish, top it off with the remaining cup of sliced strawberries.

Enjoy!

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MORE DELICIOUS RAW VEGAN RECIPES: NATURE INSIDER

For the base
2 cups macadamia nuts
1/2 cup coconut oil
1/3 cup honey or dates paste
1/2 teaspoon salt

Instructions
1. Blend everything using the S blade until it starts to form a ball.
2. Spread the dough roughly in small tart forms or in a cake pan.
3. Keep in the refrigerator until the filling is ready or dehydrate for 10-12 hours for a crispy crust.

For the filling
2 cups soaked, pitted and peeled dates
1/2 cup coconut oil
4-5 ripe and soft figs
2 teaspoons cacao powder, optional
1/4 teaspoon of salt

Instructions
1. Soak the dates for at least 1 hour, peel them and remove the pits.
2. Peel the figs.
3. Blend everything using the S blade until smooth and creamy.
4. Spread evenly on the crust.

Assembling
1. Take the base from the refrigerator.
2. Spread the filling on top.
3. Garnish with fresh figs.
4. Serve and enjoy!

Preparation time: 30 minutes Serves: 6

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MORE DELICIOUS RAW VEGAN RECIPES: FRAGRANT VANILLA CAKE

doughnuts:
3/4 cup pecans, soaked and dried
1 cup dried shredded unsweetened coconut
1/4 tsp sea salt
1 inch chunk fresh ginger
1 tsp ground cinnamon
1/4 tsp ground cardamom
1 Tbsp agave nectar or honey
1 tsp pure vanilla extract
10 dates, pitted
1 cup finely grated organic squash*

caramel:
10 medjool dates, pitted
2 Tbsp macadamia or raw almond butter
2 Tbsp raw agave nectar or honey
2 tsp pure vanilla extract
3 Tbsp filtered water
1/2 tsp sea salt
1 Tbsp coconut oil

To prepare the doughnuts, process pecans, coconut and sea salt in a food processor until the pecans are fine crumbs, then add the spices, agave nectar, vanilla and dates and process until well mixed. Add the squash and pulse until blended but not pureed (a few flecks of squash). Form the mixture into 8 doughnuts, place on a dehydrator sheet, and dehydrate for 6 hours (or until the outside is dried and the middle is still a little moist. Meanwhile, to make caramel, combine all ingredients in a food processor and blend until smooth. Press the caramel through a fine meshed strainer to remove any bits of date (optional, but makes a smoother caramel). Top doughnuts with the caramel and serve!

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MORE DELICIOUS RAW VEGAN RECIPES: THIS RAWSOME VEGAN LIFE

crust:
1 cup cashews
1 cup almonds
1/4 cup raisins
1 cup dates
1/8 teaspoon salt

pumpkin filling:
1 sugar pumpkin (about 7 cups), peeled, gutted and cut into cubes
1 cup dates
4-5 tablespoons melted coconut oil
1/3 cup maple syrup
1-4 tablespoons pumpkin pie spice (cinnamon, nutmeg, ginger & cloves)

To make the crust, process the nuts in your food processor until they are like a rough flour. Add the dates, raisins and salt. pulse until it all sticks together in a lump. Press into the bottom of a pie dish and refrigerate.

To make the pie filling, process the pumpkin cubes until they can’t get any smaller in your food processor. Add in the other ingredients and process until it can’t get any smoother. Transfer the filling to your high speed blender and blend on the highest setting to get it super smooth like the cooked version. Add whatever you think it needs. Spread the filling onto your pie crust and let it set in the fridge for a few hours.

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MORE DELICIOUS RAW VEGAN RECIPES: DIANA STOBO

Graham Cracker Crust
2 cups raw walnuts
1 cup Raw Cane sugar or Coconut Cane Sugar
1 cup raisins
1/8 teaspoon sea salt

Place all ingredients in processor fitted with an s-blade and process until all is finely ground and begins to stick together. Do not over-process. Transfer crust mixture into a 9” round Tart or Quiche Pan. Spread evenly and press down with hands to compact and bring the crust up the sides.

Pumpkin filling
2 cups raw ( butternut squash or acorn squash) diced small
1 1/2 cups raw cashews
1 cup coconut milk
1/2 cup maple syrup
1/4 cup medjool dates, pitted and packed
1 tablespoon pumpkin pie spice
1/8 teaspoon tumeric powder (optional- adds color)
1/8 teaspoon sea salt
1/2 cup coconut oil, melted in hot bath

Place pumpkin, cashews, coconut milk and maple syrup in high speed blender and blend until creamy. Add dates and spices and continue blending until incorporated and smooth. Add coconut oil until completely incorporated and pour evenly over graham cracker crust. Using a spatula, spread evenly. Cover lightly and place in refrigerator on a flat surface overnight. (hint: this pie is easier to slice when very cold- place in freezer 1 hour prior to slicing).

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MORE DELICIOUS RAW VEGAN RECIPES: RAWFULLY TEMPTING

Crust Ingredients:
1/2 cup pecans (soaked overnight and dehydrated until dry)
8 medjool dates
1 drop Medicine Flower Vanilla Extract (or 1/4 tsp liquid)
1/8 tsp sea salt

Filling Ingredients:
5 very ripe Hachiya persimmons, pulp
1 1/2 banana
5 Tbsp white chia seeds (ground) -dark will darken color, but can be used.
1 teaspoon vanilla extract ( I prefer 3 drops Medicine Flower extract)
3 Tbsp grade B maple syrup (or your favorite sweetener)
1/2 cup water (as needed to blend)
1/8 tsp sea salt
1/8 tsp cinnamon
dash nutmeg
dash all spice
1/2 Tablespoon psyllium husks powder (add last to thicken, if needed)

Directions:
1. In food processor, blend nuts, dates, salt until it starts to clump together.
2. Press mixture into 8 to 9″ fluted tart pan with removable bottom, saving some mixture for topping.
3. Set aside
4. Hachiya persimmon must be ripe. (is acorn shaped and looks like an over ripe tomato when ready)
5. Cut open and scoop out pulp.
6. In blender, mix ingredients (except for psyllium husks powder). Add water as needed. Add psyllium husks powder and blend quickly.
7. Pour mixture into crust and sprinkle remaining pie crust mixture on top. Garnish with pecan halves and cinnamon.
8. Refrigerate or freeze until chilled to serve.

Note: Add more ground chia to thicken as needed.

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Well, I don’t know about you but I simply can’t wait to try my hand (and palate!) at these amazing raw vegan creations by Nature Insider, Fragrant Vanilla Cake, This Rawsome Vegan Life, Diana Stobo and Rawfully Tempting. These ladies are so incredibly creative and offer such a wonderful example of how delicious and joyful healthy living can be.

Wishing you all a healthy and happy Thanksgiving Holiday season!