For your viewing pleasure, I present a plate full of sweet, raw vegan treats! In the back are strawberry macaroons from AniPhyo’s Raw Food Desserts and upfront are oatmeal banana cookies I invented last night (combine oat groats, banana, cinnamon, nutmeg, raisins). The other two desserts are from Jennifer Cornbleet’s fantastic new book Raw for Dessert.
This is an easy variation on her raspberry squares. I used her shortbread crust recipe and some pre-made apricot-jam. In a little tart pan it is the perfect afternoon snack to share with a friend over a cup of tea.
Next, I tried her ginger spice cookies. These were really fantastic! They take about 3 minutes to create and have all the flavours I crave during the holiday season. Jennifer is not strict about her ingredients and these cookies actually contain 2 Tbsp of evaporated cane juice. I’m sure you could use other sweeteners if you strictly adhere to the definition of raw foods.
Jennifer’s chocolate cupcakes are created using a healthy amount of walnuts, some raw cacao and fibre-full dates. You can check out this recipe and a few others on her website. These sweets allow you to celebrate special occasions without feeling like you sacrificed your wellness for a few moments of sugary indulgence. I plan to top these with her chocolate ganache before I present them at an upcoming dinner party.
Don’t forget Vegan MoFo continues (just over a week to go). Check out what everyone else is writing about.