Raw Food Dessert Ideas


    When you try to go for a raw food diet, it doesn’t mean that you only have to eat fruits if you’re craving for dessert. You can still eat ice cream, ice pops, brownies, cakes and cookies – but of course, not the baked or processed kind. Have fun making your own raw desserts that are delicious and exciting by trying out these ideas:

    Banana Frozen Dessert

    This is one of the simplest of all raw desserts, and even a beginner can make this in minutes. You will need a juicer for this though. It’s a banana recipe, but you can also make this frozen dessert with almost any frozen fruit, so be sure to always keep some in your freezer.


    • 2 bananas


    1. Slice two bananas and freeze.
    2. When frozen, put through the ice cream attachment of your juicer. You will have delicious banana dessert in seconds. 

    Raw Cookies

    If you like to snack during the day, these cookies are great to carry around with you. It’s so simple to make.


    • 1 cup macadamia nuts
    • 1 cup cashew nuts
    • 1 handful of dates
    • ¼ cup of shredded coconut


    1. Process all the ingredients in a food processor until you get the consistency you like.
    2. Make into 1/4″ think cookie shapes and place in a dehydrator for 10-12 hours. 

    Raw Caramel Brownies

    This special raw brownie recipe has three layers: a chocolate brownie base, a gooey caramel layer and a crunchy chocolate layer on top. 


    For brownie base

    • 2 cups walnuts
    • 1 ½ cup medjool dates, pitted
    • 1/3 cup raw cacao powder
    • 1 teaspoon vanilla extract or paste
    • A pinch of sea salt

    For caramel layer

    • 14 medjool dates, pitted
    • 1 cup raw macadamia nuts
    • ½ cup pure maple syrup
    • 2 teaspoons vanilla paste

    For chocolate layer 

    • 1/3 cup raw cacao powder
    • 1/3 cup coconut oil
    • 2 tablespoons pure maple syrup


    1. First, create the brownie base. Process walnuts in a food processor until they look like fine crumbs.
    2. Add the cacao powder, vanilla, and sea salt. Process until well combined.
    3. Add the medjool dates until it forms a sticky dough.
    4. Spoon the mixture into a lined baking tin and smooth it out.
    5. Next, create the caramel layer. Process the macadamia nuts until they look like fine crumbs.
    6. Add the dates, maple syrup and vanilla paste until mixture is smooth.
    7. Spoon the mixture and place it on top of the brownie base. Smooth it out.
    8. Lastly, make the chocolate layer. Melt the coconut oil in saucepan on law heat.
    9. Once oil is melted, remove from heat and add maple syrup. Whisk briskly until well combined.
    10. Add cacao powder and stir until well-mixed. 
    11. Pour the chocolate on top of the caramel layer and make sure it is evenly spread.
    12. Place the brownies in the freezer and let it set for 2-3 hours.
    13. Remove brownies from the tin and slice. Serve, or store it in an airtight container in the freezer.

    Raw Chocolate Almond Cheesecake Bars

    Chocolate and almonds make a great combination. Put it in a creamy and rich cheesecake, and you’ve got a yummy dessert your family will love.


    For crust

    • 3 cups sliced almonds
    • 3 tablespoons raw cacao
    • 1 ½ tablespoons raw agave nectar
    • A pinch of fine sea salt

    For filling

    • 2 cups of raw whole cashews
    • ¼ cup sliced almonds
    • ¼ cup lemon juice
    • ½ cup raw agave nectar or maple syrup
    • 1 tablespoon vanilla extract
    • ¼ teaspoon sea salt
    • 1 cup water
    • 6 oz. chocolate almond butter mixed with 3 tablespoons water (if you don’t have this, you can melt chocolate chips mixed with almond butter)


    1. Create the crust first. Add almonds and cacao to a food processor and pulse it into fine crumbs. 
    2. Add agave and pulse again until mixture clumps together and holds its shape when pressed between the fingers.
    3. Take an 8 x 8 square pan and spray with non-stick spray. Line it with plastic wrap with portions hanging over the sides for easy removal later.
    4. Press the mixture evenly around your fingers. Set aside.
    5. Now let’s move on to the filling. Soak the cashews in a bowl for 5 hours. Drain and rinse.
    6. Add all ingredients for the filling (except for the almond butter) on a blender. Blend until smooth and creamy.
    7. Pour over filling to the prepared crust.
    8. Mix the chocolate almond butter with 3 tablespoons of water until smooth.
    9. Drop spoonfuls all over the cheesecake. Make swirls by pilling it with a knife.
    10. Add some more almonds or cocoa nibs as toppings.
    11. Place in freezer for several hours or overnight.
    12. Put cheesecake bars to room temperature for around 10 15 minutes.
    13. Remove the cheesecake from the plastic wrap, slice and serve.

    Watermelon Strawberry Pops

    Watermelon Strawberry Pops

    When it’s hot outside, you may crave for a cold dessert like ice pops or ice cream. But if you want to stay away from the sugar-laden products in the market, make your own healthy ice pops made of real fruit.


    • 2 cups of watermelon chunks
    • 1 cup strawberries
    • 1 lemon, juiced
    • 1 cup green juice
    • Stevia or sweetener of choice (optional)


    1. Blend the watermelon, strawberries and half the lemon juice using a high-speed blender.
    2. Pour mixture into your popsicle molds and insert sticks. Leave half inch of space for the green layer.
    3. Freeze your pops for a couple hours.
    4. Mix up a cup of green juice with half the lemon juice and sweetener if you want. Pour this on top of the red layer.
    5. Freeze again until completely solid. Serve.

    Peppermint Chocolate Fudge

    This peppermint chocolate fudge is so easy to make and helps satisfy your chocolate cravings in a healthier way.


    • 250 grams cashew butter
    • 1/3 cup coconut oil, melted
    • 1/3 cup raw cacao powder
    • 2 tablespoons maple syrup
    • 6 drops of peppermint essential oil


    1. Add all ingredients to a blender or food processor. Blend until smooth.
    2. Spoon the mixture to a loaf tin lined with baking paper. Smooth over using a spatula.
    3. Place the fudge to the freezer for 1 hour.
    4. Take out of the freezer, slice to desired sizes and serve.

    Raw Matcha Macaroons

    Do you like macaroons and matcha flavor? Mix them together with this amazing raw recipe.


    • 1 cup sprouted sunflower seeds
    • 1 cup shredded coconut
    • 2 tablespoons matcha green tea powder
    • 3-4 tablespoons agave
    • 3-4 tablespoons sesame tahini
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon Himalayan pink crystal salt
    • A handful of raw cacao nibs


    1. Process the coconut and sunflower seeds first until they look like breadcrumbs.
    2. Add the rest of the ingredients and mix.
    3. Shape them to macaroon-like balls.
    4. Freeze for 5 minutes and then serve.

    Raw Lemon Tart

    This yummy lemon tart is a sweet treat and healthy dessert to serve to your guests! It’s gluten-free, dairy-free and sugar-free.


    For base

    • 6 medjool dates, pitted
    • ½ cup macadamias, soaked for 4 hours
    • ½ cup dessicated coconut

    For lemon cream

    • 1 lemon, juiced
    • ½ cup macadamias, soaked for 4 hours
    • 1 can coconut cream, placed in the fridge for 4 hours or more
    • 1 tablespoon organic maple syrup


    • Blueberries or raspberries or your favorite fruit


    1. Process the dates, macadamias and dessicated coconut in a food processor or blender until it resembles fine crumbs. It must stick together when pressed.
    2. Pour out mixture into small tart pans lined with cling wrap. Press it down to form the base.
    3. Place tart base in freezer for minimum of 4 hours, preferably overnight.
    4. Now, make the lemon coconut cream. Scrape out the coconut cream from the can and place in blender with lemon juice, maple syrup and macadamias. Blend until mixture is smooth.
    5. Place in the bowl and refrigerate for at least 4 hours, preferably overnight.
    6. When tart is ready to serve, remove the base from the pans, remove cling wrap and place lemon cream in each tart.
    7. Top with your fruit of choice. Serve.

    Raw Vegan Fruit Cake

    Fruit cakes are always present in Christmas gatherings. You can make a raw, healthier alternative that is moist and rich in flavor for your family and friends.


    • 2 cups of medjool dates, pitted
    • 2 cups ground almonds or almond meal
    • 1 cup coconut oil
    • 1 cup pecans, chopped
    • 1 cup raisins
    • ¾ cup hazelnuts or almonds, chopped
    • ¼ cup walnut
    • 1 cup dried cranberries
    • ¾ cup dried apricots
    • 1 cup dried figs, chopped
    • 1 orange zest
    • 1 lemon zest
    • ½ cup maple syrup
    • ¼ teaspoon salt
    • ¾ teaspoon nutmeg
    • 1 teaspoon ground ginger
    • 2 teaspoons cinnamon
    • ½ teaspoon vanilla bean powder or 1 teaspoon vanilla extract


    1. Add coconut oil, maple syrup, dates, spices, salt, vanilla bean or vanilla extract and almond meal in a food processor or blender. Process until mixture is smooth.
    2. Spoon out mixture to a large bowl.
    3. Pour out the other ingredients, such as the fruits and chopped nuts, into the bowl. Mix well. It will be quite hard to do but it will come together when done properly.
    4. Line a baking tin with parchment. Scrape out the mixture and smooth it into the tin. Press down all over well and smoothen out the top.
    5. Cover and refrigerate for at least 12 hours.
    6. When ready to serve, remove from the pan and slice.

    Ginger Spice Carrot Cake

    For many people, carrot cake is their go-to choice for cake if they want something that’s not so sweet and a little bit healthier. You can also make it raw, but still delicious and has a decadent frosting. 


    For cake

    • 2 cups shredded carrots, packed
    • 2 cups shredded apples, packed
    • 1 cup raw pecans
    • 12 medjool dates, pitted and diced
    • 4 ounces dried yacon slices
    • 1/3 cup shredded coconut
    • 2 tablespoons flax meal
    • 1 tablespoon ginger powder
    • 1 teaspoon cinnamon
    • 1/8 teaspoon nutmeg

    For frosting

    • ½ cup coconut butter
    • ½ cup honey
    • 2 teaspoons vanilla extract
    • 2 teaspoons fresh ginger, grated


    1. First, make the cake. Place pecans, flax meal, ginger, cinnamon and nutmeg in a food processor fitted with an “S” blade. Process until pecans are grounded slightly coarse.
    2. Transfer to a large bowl and add the shredded coconuts. Set aside.
    3. Get another bowl and put ground yacon, dates and carrots together.
    4. Squeeze out some of the apple juice to reduce wetness, then add it to the bowl with carrots. Toss ingredients together.
    5. Add carrot mixture to pecan mixture and mix well.
    6. Put half of the cake mixture to the food processor with “S” blade, then process it briefly so it breaks the components to a bit. Avoid over processing it. Transfer processed cake mixture to a bowl and then do it with the remaining cake mixture.
    7. Press half of the mixture in a square or round pan. Follow it with the other half of the cake mixture on top, then gently press it down.
    8. Now, make the frosting. Blend all ingredients together. 
    9. Pour the frosting evenly on top of the cake. Place it on the refrigerator for up to an hour to help solidify frosting. 
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