Raw Cashew Raspberry Cream Brownie Hearts

Raw Vegan Brownie Heart with Cashew Raspberry Cream and Goji Berries

I was busy in the kitchen creating another brownie treat.  I LOVE raw vegan brownies! At first it was going to be simple little brownie hearts, but then one thing led to another.  I decided to make some cashew raspberry cream to top them off with.  As you can see, I took it a few more steps.

Heart Brownie - Raw and Gluten-Free

I thought a few sprinkles of coconut shreds would be a subtle tasty topper.

Pink Heart - Raw Vegan Brownie

Just with the cashew raspberry cream on top makes the brownie heart pretty in pink.

From my heart to yours - raw vegan brownies

And you can't go wrong in the buff, you know what I mean ;)  Nothing but brownie.

Pretty little raw vegan cupcake - recipe by Raw Rock

If you don't have a heart mold, I have different silicone molds (bpa-free FDA food-grade silicone) then no worries as they can be made in any shape and look yummy enough to eat.  You can even roll them into a ball, put them into a brownie pan... the choice is yours.

I love my raw vegan brownie recipe, but also like to change it up now and then.  Don't be afraid... change is good! Feel free to change it up as you like.  One thing about raw food is it is so easy to make changes, so let your inner chef out of the box and go for it!

   
Raw Vegan Brownies

1/2 cup pecans
1 cup walnuts (soaked and dehydrated)
1/2 cup hemp heart seeds
4 TBS Cacao powder
3 TBS coconut shreds
1/8 tsp sea salt

Put into food processor and process until little bits. Then add in the following:

1 TBS coconut butter - softened
1 1/2 cup packed dates (I use medjool - yum!)

Process until well blended but not buttery consistency.  You want the mixture to be able to hold its shape.  Check to see if it will roll into a ball or just give it a squish or two then pop it in your mouth... mmmmm, warm brownies!

Put into mold or pan of choice.  If using a silicon mold, put it in the freezer for at least 60-90 minutes so they will be easy to pop out.  The brownies can be stored in the fridge or freezer - if they last that long.


Cashew Raspberry Cream

1 cup cashews - soaked for at least 2 hours, rinse and drain
1 cup full raspberries
1/2 tsp vanilla
2-3 TBS raw agave (or to your desired sweetness)
1 TBS coconut oil - softened

Blend all ingredients until you have a smooth cream consistency.  You can put this in the fridge while waiting for the brownies (I make this first and then the brownies) or leave on the counter and try not to dip a piece of fruit in it... or your finger.

Enjoy!

Peace and Luv,
Rocki

Raw Apple Peach Crumble

Apple Peach Crumble - raw, vegan and gluten-free

I love dessert though never ate it near as often as I do now.  We don't have it every night, but a few nights a week we do.  It ranges from simple fruit to OH MY GOSH! 

My simple Raw Apple Peach Crumble is sort of close to OH MY GOSH (because there is no chocolate ;)  It's a cross between apple pie and strudel.  Well, sort of.  While this dessert is quite simple, the overall taste is amazing! 

Fresh Peaches and Medjool Dates

For the filling, I start with fresh peaches and medjool dates. I LOVE the aroma of a fresh peach!

Creamy Filling

The blended peaches and medjool dates turned into a smooth, creamy and flavorful filling.

Pecans, Medjool Dates and Saigon Cinnamon

Saigon Cinnamon smells out of this world and adds wonderful flavor.  I couldn't resist using it in the crumble.  Combined with pecans and medjool dates, oh my...delicious!

Crumble Topping

We have crumble. Lots of crumbles.  Easy as apple pie.  Wait, is that how it goes?

Delicious!

I used the ribbon blade on my spiralizer for the apples because I wanted thin, light layers.  You don't have to use apples, last week I used my peach filling and crumble topping on fresh blueberries.  It's pretty much endless on what type of fruit to create with.

This recipe serves 4 nicely or if you're really into desserts, 2 hearty servings.

Raw Apple Peach Crumble 

1 large or 2 small green delicious apples, sliced thin or to your liking
lemon juice - toss apples to prevent browning, plus it gives them a nice flavor

Creamy Filling
4 peaches - cut and seeds removed
3 large medjool dates - seeds removed

Put peaches and dates into your vitamix/blender and blend until creamy.

Crumble Topping
1 cup pecans
3 medjool dates - seeds removed
1/2 tsp full Saigon Cinnamon (or regular is fine too)

Put all ingredients into a food processor, pulse a couple times then process until crumbly.  Don't over process or it will become too sticky.

You can eat this immediately or put everything in the fridge to chill.  I chilled mine this go around.

To serve: sprinkle a little crumble onto a plate with a dollop of filling, then layer with the apples, filling and crumble, ending with the crumble topping. 

This can also be served in a bowl with the ingredients added to your liking and mixed all together.  It's quite delicious either way. Plus healthy and quilt-free.

Peace,
Rocki