All posts by Laura Jane

Laura-Jane The Rawtarian is a leading creator of simple, satisfying raw vegan recipes.

No-Bake Raspberry Crumble Bowls That Take Just 6 Minutes to Make!

These satisfying, yet healthy fruit crumble bowls with delicious buttery flavour make the perfect sweet dessert. With only five ingredients — coconut, dates, walnuts, sea salt and your fruit of choice (raspberries) — this crumble is good for you, quick to make and very versatile. A food processor is required for this recipe. If not eating right away, store fruit and crumble separately.

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No-Bake Raspberry Crumble Bowls

Total Time: 6 minutes
Servings: 2 large servings or 3 medium servings

Ingredients:

½ cup unsweetened shredded dried coconut
1 cup walnuts
¼ tsp sea salt
1 cup dates
2 ½ cups fresh raspberries

Directions:

1. Briefly process coconut, walnuts and salt until walnuts are reduced in size.

2. Add dates and continue to process until mixture resembles a coarse meal that still looks fluffy. Do not over-process. (You may still see small dark chunks of dates, but that’s OK).

3. Pour processed mixture on top of raspberries. Stir gently with a wooden spoon until raspberries are well-coated in processed mixture. Spoon into two or three bowls. Enjoy immediately.

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Published August 13, 2015, Updated August 21, 2019

strawberry shortcake pies

No-Bake Vegan Strawberry Shortcake Pies

Nothing says summer like strawberry shortcake! Sweet cashew-coconut crust is packed with a creamy strawberry filling in these raw vegan strawberry shortcake pies. They’re delicious, healthy and completely satisfying — perfect for an outdoor party or an intimate get-together with friends. Tip: you can choose to forgo the crust and serve the filling in custard cups or martini glasses for a quick, yet beautiful result.

strawberry shortcake pies

No-Bake Vegan Strawberry Shortcake Pies

Total Time: 12 minutes
Servings: 4 (4 mini tarts or 1 medium pie)

Ingredients:

Crust
1 cup cashews
1 cup dried coconut
2/3 cup dates

Filling
2 cups cashews
2 cups strawberries (to blend)
1/2 cup coconut oil
1/2 cup honey
1/4 cup lemon juice
4 cups strawberries (reserve)

Directions:

1. To make the crust, place coconut and cashews in food processor. Process until flour-like.

2. Add the dates to the food processor mixture. Process again for 3 minutes. Stop processing once it sticks together when pinched.

3. Press crust mixture firmly into tart pan(s). (Press crust down very firmly so it will stay together. If it won’t stick together, you haven’t processed long enough.) Set aside.

4. Place filling ingredients (except cashews and the final 4 cups of strawberries) in a blender. Blend until smooth.

Related: Our Best No-Bake Dessert Recipes That Won’t Let You Down

5. Add cashews and blend again until smooth. Pour filling mixture into large bowl.

6. Finely chop the remaining strawberries. Add to filling mixture and stir gently with a spoon.

7. Spoon mixture into tarts and enjoy immediately.

Notes:
– If preparing in advance, store the pie crust and filling separately, then spoon filling into pie crusts just before eating.
– To make a smaller batch, feel free to halve the recipe. It won’t be enough to make an entire pie crust (using a standard 8″ pie dish), but if you have 2 mini pie pans they will work perfectly.

Published July 23, 2015, Updated August 1, 2018

Zucchini Noodles With Spinach Pesto is a Yummy Weeknight Dinner

This easy vegan spinach pesto recipe is perfect if fresh basil is out of season, above your budget or difficult to find. Pair it with traditional noodles or enjoy with fresh zucchini noodles for a healthy alternative. Note: a food processor is required for this recipe.

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Zucchini Noodles With Spinach Pesto

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Ingredients:

1 ½ cups fresh spinach (firmly packed)
1 clove garlic (optional)
2 ¼ tsp lemon juice
¼ tsp sea salt
½ cup walnuts
⅛ cup olive oil
2 medium zucchinis

Directions:
1. Add spinach, garlic, lemon juice and salt to your food processor. Process until spinach is completely processed and garlic is reduced (about 45 seconds).

2. Add remaining ingredients (walnuts and olive oil) to the food processor mixture. Process again until walnuts are fine, resembling pesto.

Related: Best-Ever Pasta Recipes for Easy Dinners

3. To make your noodles, peel your zucchini (remove outer green peel).  Use a clean vegetable peeler (or a vegetable spiralizer if you have one) to slice zucchini into “noodles.”

4. Place noodles and sauce into a large bowl and gently stir using two spoons until well combined. Enjoy immediately.

Tip: Spinach pesto keeps extremely well in the fridge for up to 4 days. If making in advance, store sauce in fridge. Then make fresh zucchini noodles at the last minute and assemble.

Published August 11, 2015, Updated May 29, 2018

No-Cook Vegan Chocolate Cheesecake Hearts

These sweet, raw vegan cheesecakes are perfect for Valentine’s Day, and are a snap to make. A blender is the only required equipment for this recipe. Just blend, freeze and enjoy. Your family and friends won’t even realize that these rich, decadent delights are dairy-free and raw vegan! These desserts melt quickly, so store them in the freezer at all times and eat immediately.

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Ingredients:
2 1/2 cups cashews (unsalted, unroasted)
1/2 cup cocoa powder
1/2 cup maple syrup
1/4 cup coconut oil
1 teaspoon pure vanilla extract
2 tablespoons lemon juice
1/8 teaspoon sea salt
3/4 cup water

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Directions:

    1. Place all ingredients into your blender.
    2. Blend. Start slow and gently increase the speed. You may need to stop and start your blender a bit if your blender is getting hung up. If your blades won’t move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low. Keep blending until it’s very smooth, like a creamy chocolate fudge with no cashew chunks.
    3. Pour smooth mixture into a wide pan (or into silicone molds) and place in freezer.*
    4. Freeze until it reaches a firm, slice-able consistency (8 hours or so).
    5. Store in freezer at all times. To eat, just open the freezer, slice into desired shape and eat immediately.

*Heart-Shape Tips: If you don’t have heart-shaped silicone molds, this simple solution works well. Pour the mixture into a wide pan or glass dish. Smooth the mixture out using the back of a spoon — not too thick and about an inch or less deep. Freeze then slice into heart shapes. This recipe (when frozen for at least 8 hours) is super easy to cut into shapes.

Note: If your blender isn’t very powerful, consider soaking cashews in warm water for 1-2 hours before blending to soften them. After soaking, rinse clean and blend immediately.

100x100_laura-jane-rawtarian Laura-Jane The Rawtarian is a leading creator of simple, satisfying raw vegan recipes.