Tag Archives: Dairy-Free

Are you hungry for a creamy raw and vegan frozen dessert that tastes like gelato and  beautifies the body from the inside out?  We believe beauty is about being comfortable with who you are and GLOWING from the inside out. A radiant glow comes from a healthy diet of mostly plants and good fats. Make this gluten-free dairy-free all-plant based dessert tonight! It takes just 5 minutes to prepare and delivers 5 grams fiber, 1/2-tablespoon raw coconut oil and tons of satisfaction for only 200 calories per serving! Top it with chia seeds and call it a meal.  Studies have found that the chemicals in cherries can help inhibit skin pigmentation and contain a hormone linked to slowing the aging process. Energy-giving raw cacao is full of anti-aging antioxidants. Click here to learn all about the beauty benefits of coconut oil, a healthy saturated fat.

What a great way to eat more plants and feed your body royally!

Raw & Vegan Chocolate Cherry Frozen Mousse

5 dates, pitted

2 tablespoons organic virgin coconut oil

1 tablespoon vanilla extract

2 tablespoons raw cacao

1 cup frozen organic cherries

3 frozen medium bananas

pinch sea salt

In a food processor or blender, pulse dates, coconut oil and vanilla into a thick paste. Add in cacao, cherries and bananas and blend until smooth. Season with salt to taste. Eat immediately or freeze in covered container until firm, 2-4 hours. Top with Hail Merry Vanilla Maple Almonds or Chimayo Chile Pecans. Serves 4.

Cashew Cream and Cashew Flour!

Looking for a raw and vegan dairy-free baking substitute? Look no further. In an earlier blog, raw food basics were discussed. Today we offer 2 raw & vegan recipes that will become the foundation for your dessert repertoire: Cashew Cream and Cashew Flour.  Both can be made into many delicious gluten-free, dairy-free, and soy-free recipes. Nutritionally, cashews are a very good source of heart-healthy monounsaturated fats and copper, and a good source of magnesium and phosphorus. When blended into a cream, cashews can be used to replace heavy cream, cream cheese and butter in many raw baking recipes. As with any type of cooking or baking, you need the right tools. The “go to” appliances for these recipes are a Vita-Mix blender and food processor.

Cashew Cream

Cashew cream is a raw & vegan-chef staple that is used in place of dairy in a variety of ways- creamy desserts (such as puddings, cookies, cheesecake), cheese filling, heavy cream in soups, and for dips. Mix it with curry and cayenne for an exotic vegetable dip; maple syrup, cinnamon and ginger for fruit dips; or pureed fruit for a nutritious parfait. Store the cream for up to 1 week in the refrigerator.

2 cups raw cashews

filtered water

1. Put cashews (not pieces which are often dry) into colander and rinse very well under cold water. Put in a bowl and cover with filtered water. Cover the bowl for 2 hours or overnight in refrigerator.

2. Drain the cashews and rinse under cold water.

3. Place the cashews in a professional blender (Vita-Mix) with ½ cup water. Blend on high for several minutes until very smooth (water amount may vary so add more is necessary). Makes about 3 1/2 cups regular cashew cream.