I have tried and tested many raw vegan dessert recipes over the years that now I have a couple of requirements for the ones that will make the regular list.
I only make raw vegan desserts, as I am lazy. If they take more effort than time to eat, I’m not so interested!
Also, if it is quicker, tastier and healthier, I’m not really seeing why I need to go to the extra expense and hassle of using a cooker.
Raw desserts are great for summer. Here in Malta, where summer temperatures soar, I’ll do almost anything to avoid putting the oven on during a hot day. (It has to be some kind of vegan-cheese-on-toast-necessitating-emergency for that to ever happen).
1) have to be easy to prepare in 10 minutes or so,
2) have to contain healthy ingredients that I wouldn’t otherwise easily eat and that can be helpfully disguised in a delicious way, and
3) the ingredients list and process steps must be short so I can memorize them after a couple of tries.
These chocolate super-fudges are probably the recipe that matches those requirements most efficiently. I really love them.
- 1/3 cup almonds (it is best to soak overnight, drain, rinse and then grind down into a fine powder to remove enzyme inhibitors)
- 1/4 cup coconut oil
- 1 tbspn maca powder
- 1 tbspn mesquite powder
- 2 tbspn cacao powder
- 1 tspn spirulina powder
- pinch of salt
- 1/4 cup (or just under) agave nectar
1) Pulse almonds and coconut oil in food processor together to make a paste.
2) Add powders, then agave, pulse in processor again.
3) Put mixture into chocolate moulds or ice cube moulds. When rolling the fudges to place in the moulds, they should be slightly greasy (as opposed to sticky or dry) so that they come out of moulds easily. It may be necessary to amend proportions slightly if this doesn’t happen.
4) Put in freezer for 10 minutes or until you want to eat them.
5) Try not to eat them all!
Author: Hannah Martin
Editor: Renée Picard
Image: Veganbaking.net at Flickr