CHOCOLATE PINEAPPLE CASHEW PETIT FOURS

How are you all? Are you having a wonderful summer time so far? I am doing pretty well here in Copenhagen and am especially pleased to tell you that today's recipe is for Chocolate Pineapple Cashew Petit Fours. Oh yes, it tastes as good as it sounds. There is something magic about the combination of pineapple and chocolate and since it is so warm I figured that small cakes would be just perfect. These cuties are raw, vegan, gluten free and contain only fresh, natural fruit, nuts and seeds.

You can easily whip up a batch, enjoy some and give some to your friends and family without even having a bad conscience. This is a healthy, good-for-you alternative to store-bought candy and cake and is an affordable, easy recipe. If you don't like pineapple as much as I do, you can substitute this layer with another fruit of your choice (berries should be amaaaazing).

CHOCOLATE PINEAPPLE CASHEW PETIT FOURS

Yields 12

Crust

3/4 cup of pitted dates

1/2 cup raw dried shredded coconut

Chocolate layer

1/2 cup of soaked cashews

1 T raw carob (or cacao)

1 t organic raw maca

2 pitted dates

water as needed

Pineapple layer

1 cup sliced pineapple

Cashew layer

1/2 cup of soaked cashews

1 t organic raw hemp seed powder

2 pitted dates

water as needed 

1/4 cup raw dried shredded coconut

For the crust, pulse dates and coconut until sticking together. Press onto the bottom of a waxpaper layered 6 inch square pan. For the chocolate layer, blend cashews (without soaking water), carob, maca, dates and add water until creamy. Spread onto crust. Freeze for 15 min.

Afterwards, add pineapple slices on top.

For the cashew layer, blend cashews, hemp powder, dates and add water until creamy. Spread 1/2 of the cream over the pineapple layer. Freeze petit fours for 1 hours. Now, use remaining cream to cover the sides and dip into shredded coconut. Freeze again for 1 hour to set.

Enjoy!

RAW 'NUTELLA' MOUSSE CAKE

You thought there would be no more nutella for you since you're on a raw vegan diet? Think twice! Nutella is basically made of hazelnuts and cacao and, omitting the additional list of sugar, emulsifier and flavoring, you can easily make your own raw 'nutella' spread. It is super yummy and even healthy for you! For this cake recipe I decided to spread my raw 'nutella' on a coconut and date cake base and to fill the cake with banana, because who doesn't love the combination of banana and nutella?! (okay I heard there are people who don't like bananas...in that case leave the bananas out or substitute them with whatever fruit your like. Berries should be awesome :) !)

.

This whole awesome cake has only 5 ingredients: dates, coconut, bananas, hazelnuts and carob. I chose carob for this recipe since I want to cut down my caffeine intake but of course, raw cacao would be fine too.

What I love most about this cake is that it is prepared in a few minutes but satisfy every chocolate craving without making you feel bad. It is rich, creamy, intense and melts in your mouth. It's just.... 'NUTELLA'. Go grab your cake pan.

RAW NUTELLA MOUSSE CAKE

Makes one 9 inch cake

Crust

1 cup medjool dates, chopped

3/4 cup raw, dried, shredded coconut

Raw 'nutella' filling

1/2 cup hazelnuts, soaked for 2 hours

2 medium frozen bananas

2 medium bananas

2 medjool dates

2 T raw carob powder

1/4 cup water

2 medium bananas, sliced

For the crust, pulse dates and coconut until they form a sticky mass. Press onto the bottom of your cake pan. Plaze in the freezer.

For the raw 'nutella' filling, blend soaked hazelnuts (without soaking water), bananas, dates, carob powder with water into a cream.

Now, layer sliced bananas on top of the crust of your cake. Cover with raw 'nutella' filling and freeze the cake for 2 hours.

Enjoy!

MINI BERRY LOVE PIES

Mini berry love pies - this is what I made for you today. If you LOOOVE red berries, low fat, raw vegan sweets you will be very happy about this treat! These mini pies are made in just a few minutes and will make your tummies smile. Fresh ripe sweet raspberries and strawberries combine with sweet dates, coconut and a hint of green cardamom. 

If you don't have rasperries and strawberries on hand you can use every other kind of berries too and if you want to make a more classic treat you could substitute the cardamom with vanilla or cinnamon. I personally love the warm note that the green cardamom gives to this treat and I think it makes this simple raw vegan dessert very special. You can have your own two mini berry love pies on your table in less than 5 minutes and here is what you need.

MINI BERRY LOVE PIES

Makes 2 mini pies

Base

1 cup of pitted dates

1/2 cup of raw dried shredded coconut

Cream

1/2 cup fresh or frozen raspberries

1/2 cup fresh or frozen halved strawberries

1/2 ripe banana

3 pitted dates

pinch of sea salt

pinch of green cardamom

For the base, process dates with coconut until sticky. Press in two muffin forms, be careful to layer not only the bottom but also the walls. I used a metal muffin form. 

For the cream, blend berries with banana, dates and spices until creamy. Fill into muffin forms. Let sit in the freezer for 2 hours or enjoy directly.

Love & hugs, Fee.

TORTA DOLCE CON FRAGOLE

I have been to beautiful Milan last week and this inspired me to whip up this amazing dessert for you: a torta dolce con fragole. Milan is an incredibly vivid and sunny city with lots of parks and green areas and even more fresh, super ripe, juicy fruits. Today's recipe is my rawified version of a classic Italian treat and I am excited what our Italian friends in this community will say about it.

This dessert combines a soft, sponge cake like dough with a rich citrus-infused (I used lemon and kumquat) vanilla cream and layers of juicy sweet strawberries. It is sweet, it is rich, it is fresh and even only made of raw fruits and nuts. If you love (used to love) Italian desserts, give this one a try. It amazes me all the time how easy it is to create a healthy yet super delicious treat!

TORTA DOLCE CON FRAGOLE
Makes 2 small cakes (I used 2 4 inch forms)

Sponge cake
1/2 cup almonds, soaked overnight
1/2 cup shredded coconut
1 t liquid sweetener (I used agave) or 2 pitted dates
few drops pure vanilla extract
pinch of sea salt

Citrus-infused cream
1/2-2/3 cup raw cashews, soaked overnight (amount depending on how thick you want the cream to be)
juice of 1 lemon
juice of 3 small kumquats (or juice of 1/2 orange)
few drops pure vanilla extract
1/2 t ground cinnamon

1 cup sliced strawberries

For the sponge cake, pulse almonds into flour, add coconut, sweetener, vanilla and sea salt und pulse until losely sticking together. Press into two small cake forms. Place in the fridge for 5 minutes. Place two layers of sliced strawberries on top of the dough.
For the citrus-infused cream, blend cashews with lemon and kumquat juice, vanilla and cinnamon until smooth. Layer cream generously over strawberries and dough and place cakes in freezer for 2 h. Add a final layer of sliced strawberries and thaw for 15 minutes.

Enjoy!

DECADENT TRIPLE CHOCOLATE LAVA CAKE

Triple chocolate lava cake. As if the name wasn't beautiful enough.. Have a look at this decadent dessert. You won't believe how good that is!

This is the perfect treat to celebrate and I am celebrating today 1000 facebook likes and over 10.000 blog visits at Raw, Fit & Happy :) Thank you all for your support - your likes, your comments and all the inspiration that comes from you! I am very grateful for everyone of you and very interested in your opinion and suggestions! And here is your cake: the decadent triple chocolate lava cake. LAVA CAKE. OMG. this is too raw to be trueee ;)

This amazing cake is made of only raw fruit and nuts and soo good for you because raw cacao is a rockstar. It is rich in minerals and vitamins as magnesium, calcium, zinc and Vitamin B1, B2, B3, B5, B9 and E and cotains protein, fiber and the antioxidant flavonoids. Raw cacao may not only lower blood pressure, support heart function, neutralize free radicals and support digestion, but was shown to improve total physical and mental health and make you happy by producing serotonine. Isn't that awesome? Healthy dessert that looks and tastes that incredibly? This deliciousness will surprise you with a crisp dark chocolate crust, a soft brownie-like dough and a chocolate pudding filling. Left at room temperature, the pudding is liquid and mingles with the two other chocolate flavors to make your taste buds smile. Wouldn't that also be a great present for yourself or someone you love on Valentine's day? 

DECADENT TRIPLE CHOCOLATE LAVA CAKES

Makes 2 small cakes

Brownie dough

1/2 cup hazelnuts, soaked overnight

1/2 cup shredded coconut

3 pitted medjool dates

2 T raw cacao

1 t cinnamon powder

few drops pure vanilla extract

2 T water 

Chocolate pudding

1/2 cup cashews, soaked overnight

1 T raw cacao

2 pitted medjool dates

1 T lemon juice

1/2 t cinnamon powder

few drops pure vanilla or orange extract

1/4 cup water

Chocolate crust

4 T melted raw coconut oil

3 T shredded coconut

1 T raw cacao

few drops pure vanilla extract

pinch of sea salt

For the brownie dough, pulse all ingredients until sticking together. In a bowl, add water and mix. Form 3 balls. Press two balls into muffin forms or soufflé forms covering the bottom and sides. Place in fridge.

For the chocolate pudding, blend cashews with lemon juice and water. Add cacao, dates, cinnamon and vanilla until creamy. Spoon into cake.

Freeze open cakes for 1 h and leave the remaining dough in the fridge wrapped in foil.

Then, divide the remaining dough in two parts and cover cakes. Freeze cakes for 1 additional hour. 

Now take the cakes outside the freezer and glaze with 2 T melted coconut oil. Sprinkle with shredded coconut. Mix the remaining coconut oil with cacao, vanilla and salt and pour generously over cakes. Dip strawberries in dark chocolate and sprinkle with coconut. Dry strawberries and cakes for 5 min at room temperature and place strawberry on top of your lava cake.

Isn't that easy?

I hope you love them as much as I do.

Love & hugs,

Fee.

PB&JAM FILLED BROWNIE SQUARES

If you love PB and Jam as much as chocolate you will LOVE this recipe. Gooey, rich brownie dough layered with a peanut butter-infused raw cheesecake mass topped with a mixed berries jam and brownie crumbles. This is too good to be true. The dough tastes like nutella, because I made it of hazelnuts, coconut and cacao. Honestly, I think this is the best raw brownie dough I have made so far.

The filling is pure creamy deliciousness and the combination of the berries jam and the peanut butter is heavenly - fruity and rich at the same time.

And of course there had to be crumbles. We Germans just love crumbles on every kind of cake ;)

I had too stop myself from eating all four of them in a second and enjoyed one with some more mixed berries jam and a cup of herbal tea. This was soo good! If you want a special raw treat, try this recipe. It is easy to prepare, keeps for 3 days in the fridge and for 2 weeks in the freezer and is made of only raw produce.

PB & JAM FILLED BROWNIE SQUARES

For one 6 inch square form

Brownie dough

1 cup hazelnuts

3/4 cup shredded coconut

4 pitted medjool dates

3 T raw cacao powder

1 t pure vanilla extract

1 t cinammon powder

1 pinch sea salt

Peanut butter cheesecake filling

1/2 cup raw cashews, soaked overnight

1 small ripe bananas

1-1.5 T raw peanut butter

2 pitted medjool dates

1/2 t sea salt

1-2 T water

Mixed berries jam

1 cup frozen mixed berries

1 t raw coconut nectar

1 t pure vanilla extract

1 pinch sea salt

1/4 cup water

For the brownie dough, process hazelnuts into flour. Add shredded coconut, dates and cacao powder and process into goey dough. Add vanilla, cinammon and sea salt and mix well. Line 6 inch square pan with parchment paper and press 3/4 of the dough onto the bottom. Place in fridge as well as the remaining brownie dough.

For the peanut butter cheesecake filling, blend cashews with bananas until creamy. Add peanut butter, dates, salt and water and blend until finely processed and well mixed.

Spoon peanut butter cheesecake filling on brownie dough. Place back in fridge.

For the mixed berries jam, blend berries, coconut nectar, vanilla and salt. Add water and blend until creamy. Spoon jam on peanut butter layer. 

Crumble remaining brownie dough over jam layer.

Freeze PB&jam filled brownie squares for 2 hours. Cut in four squares and thaw for 10 minutes before eating.

Enjoy!

Notes: 

If you are allergic to hazelnuts, you can substitute them with buckweat or a date-coconut paste.

To keep the cake low fat, you can additionally substitute the cashews with young coconut meat or more bananas.

If you want to omit caffeine, you can use carob instead of cacao powder and if you want to omit liquid sweeteners, you can use dates, but this will slightly change the colour of the cream.

RASPBERRY DREAM CAKE (nut free!)

Over 400 likes in facebook and over 5000 blog views :) THANK YOU ALL! I am very happy to have you in my life and I promise I will create many more sweet and savory raw vegan recipes for you all :) Now, let's dance and sing and have some cake :)

I made for you this sweet delicious raspberry dream cake. It is not only raw vegan but I also wanted to create a cake recipe for all of you to enjoy: it is completely nut (and almond) free, contains no sweetener except dates and raw carob instead of cacao. This is only ripe raw fruit and this purple beauty hides 5 layers of pure rawesomeness.

If you are in the mood for something sweet, give this recipe a try :) It is raw, healthy, inexpensive and clean. And it will satisfy every sweet craving that you might feel at the beginning of this new year.

Inside this beautiful cake are layers of raw vegan chocolate mousse, sliced juicy bananas, sweet pink raspberry coconut cream and fresh raspberries. What's more to love than raspberries and chocolate mousse? Grab your forks :)

RASPBERRY DREAM CAKE
Makes one 9'' cake


Chocolate mousse layer
2 ripe bananas
1 cup shredded coconut
4 pitted Medjool dates
3 T raw carob (or cacao)
1/4 vanilla bean

Raspberry coconut cream layer
1/2 cup frozen raspberries
1 ripe banana
2 cups young coconut meat
2 pitted Medjool dates
1/4 cup water 

2 bananas, 1/2 cup fresh raspberries, 1/2 cup fresh blueberries, 1/4 cup shredded coconut

Line a 9'' form with cling film.
For the chocolate mousse layer, blend bananas into cream, add shredded coconut, dates, carob and vanilla and blend until you have a delicious mousse. Pour 3/4 of the mousse into the cake form and store into freezer. Store rest of mousse in fridge. 
For the raspberry coconut cream layer, blend coconut meat with raspberries and banana. Add dates and water until cream consistency. Slice additional banana and layer over chocolate mousse. Cover with 3/4 of raspberry coconut cream. Place fresh raspberries on top as fourth layer. Use remaining chocolate mousse and 1/2 of the remaining raspberry cream and cover raspberries with both, placing always 1 T next to the other. Use a skewer to create a beautiful pattern.
Freeze cake overnight.
Keep remaining raspberry coconut cream in fridge.
The next day, remove cake from form and cover sides with remaining raspberry coconut cream. Sprinkle cake with shredded coconut and garnish with fresh banana slices and berries of your choice (I used blueberries).

Enjoy!

APPLE CRUMBLE BARS

Did you have a wonderful Christmas? I hope you had such a wonderful time as I had. I spent the holidays in the mountains with my family and enjoyed clear white snow, blue skies and family time. Now back home, I could not wait to make new recipes for YOU (and me of course :)). For some days, I longed for a cinnamon infused apple crumble and yesterday I decided to make these healthy, quick and oh so delicious apple crumble bars.

They consist of an almond, date and raisin crust layered with a thick, goey and sweet cinnamon-infused apple crumble. These bars make a great cake to serve friends and family and can be enjoyed plain, with a cinnamon caramel sauce, with (raw vegan) vanilla ice cream or a good cup of herbal tea.

These bars will beat every post-Christmas craving and combine healthy oils with all the health-benefits of apples (reduction of cholesterol, boost of immune system, detoxification of liver and even reduction of cancer risk). Plus, they contain some ingredients you would not expect in cake bars - my favorite two super seeds: sunflower and sesame. They make your skin glow, strengthen your bones and your heart and fight several severe diseases. Who doesn't love bars that taste like the best crumble you've ever had and are healthy at the same time?

APPLE CRUMBLE BARS

Makes 6

Crust

1 cup almonds

1/2 cup pitted dates

1/3 cup raisins

Apple crumble

2 medium red apples

1/4 cup sunflower seeds

1/4 cup hulled sesame seeds

1/3 cup raisins

4 pitted dates

1/3 cup almonds

1 T cinnamon powder

few drops pure vanilla extract

Caramel sauce

1/2 cup pitted dates

juice of 1/2 lemon

1 t cinnamon powder

water as needed

For the crust, pulse almonds into flour, add dates and raisins and pulse until well combined. Press dough onto the bottom of a rectangular form and place in freezer.

For the apple crumble, chop apples. In a food processor, combine sunflower seeds, sesame seeds, raisins, dates, almonds and spices until gooey. Mix dough with chopped apples using your hands. Layer crust with apple crumble. Place apple crumble bars in freezer over night.

Next day, for the caramel sauce, blend dates, lemon juice and cinnamon powder with water until a sauce consistency is achieved.

Thaw apple crumble bars for 1/2 hour and serve with caramel sauce.

Enjoy!

MOON AND THE STARS CAKE

If you are looking for a beautiful, decadent and festive cake - this is it! My raw vegan MOON AND THE STARS CAKE. I made it in honor to winter, shorter days and darker nights. I love to watch the stars during clear nights and the atmosphere full moon is creating.

This cake is amazing! It tastes like heaven and could be your Thanksgiving or Christmas cake! It is so pretty, I have no words.. But I show you more pictures :)

Is your mouth watering yet?

This is actually the first raw vegan cheesecake I made and I am pretty amazed! This cake is creamy, rich, full of flavor and all that gorgeousness without preserving agents, chemicals, dyes and so on. Why should I eat it any other way?

This cake will convince all the people who keep asking you: when do you eat real food? This IS real food, this is as good as it could possibly be. Make that cake. Taste it. Believe it.

MOON AND THE STARS CAKE

9 inch spring form

Base

1 cup almond flour (approx 2 cups almonds)

1 cup pitted dates

1/3 cup unsweetend, shredded coconut

Filling

3 cups cashews, soaked for 1 h

juice of 3 lemons

2 T sweetener, I used agave syrup

1 t vanilla extract

3/4 cup coconut oil

1/2 cup water, as needed

2 T raw cacao

For the base, pulse almonds to flour, add dates and pulse until gooey. Cover bottom of spring form with coconut. Form dough into a ball and press into bottom of spring form. Freeze until needed.

For the filling, blend cashews, lemon juice, sweetener, vanilla, coconut oil and water. Only add water if needed. You want a thick, creamy mass. Spoon mass into two small bowls. Add cacao to one and mix until dark color. Spoon mass onto the cake bottom. Use a tablespoon and alternate between white and dark filling creating neighbouring light and dark spots. After one layer is complete, use a knife or thin stick to create pattern. Continue with a second layer. Do the same ;) 

Freeze cake until solid (over night is best). Next day decorate with moon and stars using left over white filling. Thaw in fridge for 1 hour before eating.

Keeps in fridge for 5 days and in freezer over one week. Or until you start eating it ;)

Enjoy this special cake with someone special!

LOVE LOVE LOVE, Fee