No-Bake and Raw Sweets
These intensely rich, super-seed and nut butter treats are meant to be consumed in small portions — one or two at a time — not scarfed down! Unlike other energy snacks, you need no blender or food processor to make them. This makes a great late-afternoon pick-me-up, post-workout snack, or even a good way to start the day. Use different nut butters, seeds, and dried fruits to vary it each time you make it. more→
Two or three crisp apples or firm pears plus vegan chocolate chips add up to a seriously good dessert. And if you have a few dates on hand (and a machine to blend them up with) you can make a caramel-y sauce to dip them into, though this is entirely optional.
Peaches are at their best from mid- to late summer. Make sure to get them already almost or perfectly ripe. Rock-hard peach that have traveled a great distance never seem to develop much flavor as they ripen, and often go to mush. This quick dessert can be enjoyed shortly after you make it — no baking or chilling required! Out of season, frozen organic peaches are a good alternative to fresh. Photo by Hannah Kaminsky of Bittersweet. more→
Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a delectable crumble, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven. This recipe originally appeared in Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. more→
This concept is not original – you can’t throw a stone in vegan blogland and not find a tofu and cocoa-type pie. But the ingredients are what give it a uniquely rich flavor profile and texture. With the blend of chocolate and a hint of coffee, one slice will sate you for the day. And it’s easy and pretty enough to throw together for last-minute company. This takes only about 10 minutes to make, plus about 30 minutes to firm up in the freezer — if you can wait that long. Recipe contributed by Ashlee Piper, of The Little Foxes. Photos by Hannah Kaminsky, of Bittersweet. more→
To make the most of the incredible strawberries available in late spring and early summer, try this raw strawberry tart created by Carrie Forrest of Carrie on Living. This easy recipe highlights ripe, sweet strawberries, which are nestled in a healthy, no-bake crust made of pecans, oats, raisins, flax meal, currants, and date paste. The recipe makes for a very thick crust, but, as Carrie says, “that’s kinda how I like it.” Chances are, you will, too. more→
Contributed by vegan chef Beverly Lynn Bennett, these rich, no-bake treats are incredibly good. I know, because I’ve made them for my kids a zillion times while they were growing up, and they still love them when they visit. Easy to make, these are good for those who need a burst of sweetness and energy, without indulging in empty calories. Photos by Hannah Kaminsky of Bittersweet.
For some of you, avocado pudding is probably old news, but for others of you, this might be the beginning of a beautiful friendship. Avocado creates a silken texture that you have to taste to believe (and I promise you won’t notice any avocado flavor). From Practically Raw Desserts * ©2013 by Amber Shea Crawley. Used by permission from Vegan Heritage Press.