Vegan Raw Desserts

gluten-free

Vegan Chocolate Milk

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Is there a single kid out there who didn’t want to upgrade their traditional school milk for chocolate milk?  If you weren’t deemed lactose intolerant, milk was probably a staple in your childhood diet. For most of us, it was milk in our breakfast cereal, a carton with our school lunch and finally, a big glass of milk with dinner. Unfortunately for me, I have been lactose intolerant for as long as I can remember. And I am not the only one. About 1/3 of Americans are as well.  In addition, milk has been in the hot seat the past few years with questions about how healthy it really is. So what is a health-conscious girl like me supposed to do? Create something that tastes even better of course, with no gray areas! That’s right — Chocolate Milk is getting a Naturally Healthy makeover!

healthy-vegan-chocolate-milk

Now, I created this chocolate milk recipe for my little 3 year old nephew. My twin sister and brother-in-law are trying very hard to ensure that he eats healthy, but in a world where every restaurant wants to serve your kid juice or chocolate milk, it can be hard. They win some battles and lose others, but now, he can have “chocolate milk” whenever he comes to visit Auntie Laura!  Plus, I added a little touch of yacon syrup to the recipe. So, not only is he getting something delicious with no refined sugar or fake ingredients, but he is also getting some prebiotics which are great for his tummy and mine, too!

*This recipe was originally featured on Blendtec 4/20/16. http://www.blendtec.com/recipes/vegan-chocolate-milk

Vegan Chocolate Milk
Print Recipe
Servings Prep Time
4 servings 5 minutes
Passive Time
2 hours
Servings Prep Time
4 servings 5 minutes
Passive Time
2 hours
Vegan Chocolate Milk
Print Recipe
Servings Prep Time
4 servings 5 minutes
Passive Time
2 hours
Servings Prep Time
4 servings 5 minutes
Passive Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Place all ingredients (excluding yacon syrup) in a blender and blend for 2 minutes. Add yacon and pulse 2-4 times until well blended. Serve and enjoy immediately of seal in an airtight mason jar in the refrigerator for up to 7 days.
Recipe Notes

Helpful Hint: If you don't accidentally drink all of the chocolate milk as soon as you finish it, note that it is completely normal for the milk to separate slightly. Simply shake before serving. 

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Espresso Truffles

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Just the thought of espresso and chocolate puts a smile on my face! Now that I have merged them both into a truffle…watch out world! It is the perfect treat to complement a cup of coffee for breakfast or to satisfy your sweet tooth at the end of a long day!

Coffee-Chocolate-Truffles

 

Espresso Truffles
Print Recipe
Servings Prep Time
18-24 truffles 15 minutes
Passive Time
10 minutes chill time
Servings Prep Time
18-24 truffles 15 minutes
Passive Time
10 minutes chill time
Espresso Truffles
Print Recipe
Servings Prep Time
18-24 truffles 15 minutes
Passive Time
10 minutes chill time
Servings Prep Time
18-24 truffles 15 minutes
Passive Time
10 minutes chill time
Ingredients
CHOCOLATE
Servings: truffles
Instructions
TRUFFLE DIRECTIONS
  1. Process all dry ingredients together until flour-like in consistency in the food processor. Add pitted dates and process until the mixture is an even, crumbly consistency. Add the remaining ingredients and process until the dough turns into ball. Roll the dough into 1 inch balls, place on plate and put into the refrigerator while making the chocolate coating.
CHOCOLATE DIRECTIONS
  1. Mix all wet ingredients together in a small mixing bowl. Add cacao powder and whisk until well blended. Dip truffles base into the chocolate with a fork and place onto cookie sheet lined with parchment paper. Place in the refrigerator for 10 minutes, serve and enjoy. Extras can be stored in the refrigerator for up to 1 week.
Recipe Notes

Helpful Hint: I used to top these delicious balls of yumminess with a whole coffee bean, but I found people were trying to eat them. I now garnish the truffles with ground coffee and then sprinkle coffee beans on the plate for presentation.

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Why Naturally Healthy Desserts Won’t Sabotage Your Diet

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Raw Vegan Cheesecake

Whether I’m serving my Naturally Healthy Desserts at a private function or teaching clients how to prepare them at home, convincing others that these desserts are healthy once they have tasted them is a challenge. Even after I explain that my Naturally Healthy Desserts will not sabotage your diet because my ingredients include whole foods with plenty of fiber and healthy fat, it still never fails. The same question always pops up:

“But, how many calories do they have?”

Strawberry Cheesecake

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If you are looking for crowd-pleasing Valentines’s Day dessert then look no further! This vegan strawberry cheesecake is all you will need! It is fresh, light and creamy!

strawberry-cheesecake

Strawberry Cheesecake
Print Recipe
Servings Prep Time
12 mini cheesecakes 15 minute prep time
Passive Time
4 hour freeze time
Servings Prep Time
12 mini cheesecakes 15 minute prep time
Passive Time
4 hour freeze time
Strawberry Cheesecake
Print Recipe
Servings Prep Time
12 mini cheesecakes 15 minute prep time
Passive Time
4 hour freeze time
Servings Prep Time
12 mini cheesecakes 15 minute prep time
Passive Time
4 hour freeze time
Ingredients
CRUST
CHEESECAKE FILLING
Servings: mini cheesecakes
Instructions
CRUST DIRECTIONS
  1. Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of 2 small springform or 12 mini molds. Set aside.
CHEESECAKE FILLING DIRECTIONS
  1. Process all ingredients except for strawberries and cherries until even blended. Add remaining fruit until smooth, even consistency in the food processor. Evenly spread filling onto base. Set aside in freezer.
Recipe Notes

Helpful Hint: If you are unable to use fresh fruit, be sure to fully thaw your strawberries before adding them into the filling; otherwise the coconut oil will harden up and create a chunky looking texture.

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Bite-Size Black Forest Cakes

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Raw Black Forest Cake

Everyone needs a little bite of chocolate cake every now and then right? Well, say hello to these naturally healthy, raw, vegan and refined sugar-free black forest cakes! The cake is rich and chocolaty with the texture of a brownie, topped with a smooth and sweet Coconut Vanilla Whipped Cream. So what makes it Naturally Healthy? It is made with only real whole ingredients… meaning this dessert actually has vitamins and fiber. With approximately one date worth of sugar per serving, this is dessert done right!

BITE-SIZE BLACK FOREST BITES 

prep time: 10 min

chill time: 1 hour

makes: 20-14

CAKE INGREDIENTS

1 1/2 cup hazelnuts

1/2 cup walnuts

2 cups medjool dates

1/3 cup dried bing cherries

1 cup cacao powder

2 teaspoon vanilla extract

dash of salt

Black forest bites

DIRECTIONS

Process all dry ingredients until flour-like consistency in the food processor. Add remaining ingredients and process until dough forms into large ball. First press mixture into mini silicone mold and refrigerate for 1 hour.

WHIPPED CREAM INGREDIENTS

1 can coconut cream (chilled)

1 teaspoon vanilla extract

2 teaspoons date paste

20-24 frozen bing cherries (for garnish)

making raw chocolate cakeDIRECTIONS

Scoop out firm chilled coconut cream from the top of the can. Discard remaining liquid. Add vanilla and date paste. Mix with an electric mixer until light and fluffy. Scoop cream into a piping bag.

To finish simply pipe the cream onto the cake bites and top with a frozen bing cherry. Serve and enjoy!

Helpful Hint: If possible do not top your cake with whipped cream until you are ready to serve. If that is not an option then be sure to keep your cake in the fridge until ready to eat to ensure the cream holds its form.

Sweet Cashew Milk

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Sweet Cashew MilkI was inspired to make this delicious glass of yumminess after being introduced to it through a juice cleanse! It was my favorite juice of the cleanse, and I wanted to recreate it! (I personally think mine is better… No bias though.) I knew that it’d taste fantastic in coffee, and it’d be the perfect “milk” to my raw chocolate chip cookies (recipe coming soon). Not only that, I knew that it’d be the perfect replica for any recipe calling for milk. And because I can’t have diary, I needed that replica! Give it a go and let me know how you enjoy your cashew milk!

Sweet Cashew Milk

soak time: 2 hours

prep time: 10 min

INGREDIENTS

1/2 cup raw cashews (soaked 2 hours & drained)

5 medjool dates

½ teaspoon vanilla extract

1 vanilla bean pod, scraped  (optional)

2 cups water (3 cups for a more “traditional” milk consistency.)

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

dash of saltHealthy vegan milk and cookies
DIRECTIONS

Place all ingredients in a blender and blend for 2 minutes. Serve and enjoy, or seal in airtight mason jars in the refrigerator for up to 7 days.

Helpful Hint: A little nutmeg and cinnamon go a long way, so use sparingly.

Chocolate Fudge

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raw-vegan-chocolate-fudgeI can’t believe it’s that time of the year again! This time last year, I made it my personal mission to create the first NATURALLY HEALTHY DESSERT COOKBOOK! As I reflect on all the great gifts and achievements of 2015, I wonder what other amazing opportunities await in 2016. At least, the book is officially done and 2016 will be my year to share it with the world!

Now, without further ado, I bring you my latest recipe! Drum roll, please…Chocolate Fudge! This Chocolate Fudge recipe is the healthiest version of fudge you will ever find. It’s the perfect holiday treat to enjoy and share with friends and family! 

Happy Holidays,
Laura Marquis

Chocolate Fudge
Print Recipe
Servings Prep Time
16 pieces 10 minutes
Passive Time
2 hour freeze time
Servings Prep Time
16 pieces 10 minutes
Passive Time
2 hour freeze time
Chocolate Fudge
Print Recipe
Servings Prep Time
16 pieces 10 minutes
Passive Time
2 hour freeze time
Servings Prep Time
16 pieces 10 minutes
Passive Time
2 hour freeze time
Ingredients
Servings: pieces
Instructions
  1. Process all the dry ingredients together until they form a flour-like consistency in the food processor. Add the remaining ingredients and process until the mixture is even and smooth in consistency. Add chopped walnuts, if desired. Place into 4x4 inch pan lined with parchment paper. Freeze for 2 hours. Cut into small square pieces, serve and enjoy.
Recipe Notes

Helpful Hint
I cut these while still frozen to create perfectly square bites. Extras can be stored in the refrigerator for up to one week or the freezer for up to one month. 

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