Vegan Pumpkin Donuts

Time: 30 to 60 minutes

Whole grain flour / polenta or semolina 100g
Corn or rice flour 50g

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What happens to the body when you become a vegan

Maybe you are a vegetarian and are considering moving to a new, more advanced level of nutrition, or you have eaten meat all your life, but decided to change your diet and switch to plant foods … In any case, veganism is a very serious life change. This is more than just abandoning animal products. The body will encounter certain changes, but do not worry, these are natural and normal processes. Let’s get to know them:

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Buckwheat Cookies without sugar

1 medium carrot (as an option you can do with a pumpkin, about 250 g)

3/4 tbsp. pitted raisins

1 tbsp. applesauce (about 200 g)

2 tbsp.  vegetable oil

1/2 tsp soda

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Raw food cakes

Raw food carrot cake

Ingredients for the dough

Carrots – 3 pcs. large size;

Dates – 10 pcs. medium size;

Walnuts – 6 tbsp.;

Raisin – 1 tbsp. with a slide;

Coconut oil – 0.5 tbsp;

Spices dry, ground: cinnamon, ginger.

Ingredients for cream

Cashews – 200 g;

Coconut oil – 1.5 tbsp.

Coconut milk – 7 tbsp.;

Honey – 2.5 tbsp;

Lemon juice – 1-2 tsp.

Prepare the ingredients by soaking them in clean drinking water:

  1. Cashews – for 3-8 hours (the pomp and tenderness of the cream depends on their moisture content)
  2. Walnuts – for 1 hour
  3. Raisin – for 30 minutes.

We start grinding the prepared ingredients in a blender. First, twist the walnuts and peeled carrots (pre-cut it into pieces). Then add dates.


Our goal for dough consistency is moderate density, i.e. a mixture of small pieces – with a fraction of friability.

At the end of the dough, add spices, raisins and coconut oil.

Now let’s do the cream:

Cashew + lemon juice + coconut milk and butter + honey = all ingredients are carefully mashed and whipped in a blender.

If you do not have a powerful blender or a combine, then to get a really delicate cream in a regular kitchen blender, you should keep the cashew in water for at least 12 hours, ideally – 24 hours.

We make a cake

  1. Divide the dough and cream in half.
  2. We stamp one half of the dough with a round cake.
  3. Smear half the cream on the cake.
  4. Top puts the cake from the second half of the test.
  5. We coat the entire cake with the remaining cream.
  6. Decorate with raisins and chopped nuts.

Before serving, cool in the refrigerator – up to 4 hours.

Coconut Raw Food Cake

We need

Coconut chips – 200 g;

Bananas – 4 pcs. large size;

Kiwi – 10 pieces (put off 4 pieces for topping);

Dates – 400 g. Or other dried fruits, especially tasty with raisins and prunes in equal proportions;

Hazelnuts – 200 g or other nuts – from your favorites;

Currants – 10-15 pcs. for decoration.

  1. Grind water-soaked dates in a blender at high speed. For convenience and speed – pour some water.
  2. Add soaked nuts to the blender and continue to chop. Our goal is sticky sticky dough.
  3. From the test mixture, we tamp the cake in a baking mold of medium size (up to 25 cm), we form small sides.
  4. We clean and grind bananas in a blender.
  5. Add coconut chips to bananas.
  6. Half of the resulting fruit and coconut mixture is distributed over the nut cake.
  7. We clean the kiwi and cut it into beautiful small triangles. Spread the pieces evenly over the banana-coconut mix.
  8. Spread over the pieces of kiwi the second half of the mixture. It turns out a thin filler layer, as if the pieces of kiwi were mixed in banana-coconut puree.

Decorate the cake on request. After completing the design, put the cake in the fridge – for 4 hours.

Remember that kiwi slices are very beautiful! We can play them with geometry. Especially, if you dilute the juicy green color with burgundy patches of currant berries.

Raw banana cake


Walnuts – 300 g;

Dates – 4 pcs .;

Bananas – 3 pcs (2 per dough, 1 per stuffing);

Coconut chips – optional, for decoration.

  1. We arm with a blender and twist walnuts + dates + 2 bananas for the dough.
  2. After the mash for the filling 1 banana.
  3. We collect a small cake: dough + stuffing + topping from coconut chips.
  4. Another raw food masterpiece goes to the fridge in order to grasp in 3 hours and be ready for delicious eating!

Creative experiments

And now let’s pay a little attention to creative experiments. Kerob fits perfectly into this recipe – for all chocolate taste lovers: add it to the banana filling and topping.

When summer comes, you can make a filling of your favorite berries, for example, from strawberries. In autumn, bananas can be replaced by persimmon (you may need to thicken slightly with nuts, dried apricots or coconut flakes).

In winter – a layer of thawed cherries, cut into semicircles. Look for your ways and new combinations! And then your craving to create culinary masterpieces for raw foodists will not stagnate even in low-hulking raw food cooking.

Raw food cake with nuts and dried fruit

This cake is prepared using the same technology as previous recipes. It contains three layers.

The first layer of cake:

(sunflower seeds + dates) 200 g of each component

The second layer of cake:

(dried apricots + almonds) 200 grams of each component + zest of ½ lemon + lemon juice (1-2 tbsp)

The third layer of cake:

coconut 150 g + almond 200 g + coconut oil 1-2 tbsp. + honey 1 -2 tbsp + lemon juice 1-2 tbsp.

Recall that nuts and seeds should be soaked in water at room temperature for at least 3 hours before cooking, and dried fruits – at least 30 minutes.

We collect the cake, tamping the layers alternately – in the form for baking, greased with vegetable oil, or in a bowl, covered with food film. Put the cake to cool in the fridge for 4 hours.

By the way, this cake is wonderfully stored for a celebration, being cooked the night before. And what a beautiful cut you get by choosing this particular recipe!

Conveniently, you can substitute any of the layers of cake for raw foodists with juicy cream of raw seasonal fruits, which are pureed with a small amount of soft nuts.

It offers strawberries, peaches, nectarines, oranges and currants. You can also experiment with brightly colored vegetables – pumpkin and beetroot. If necessary, sweeten – add honey, and to the beets do not forget about prunes.

Beautifully decorate the cake – not a problem either! For example, slices of kiwi and small triangular slices from a round slice of orange. A delightful contrasting combination of vibrant natural colors!

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Vegan kulich

Walnut – 100 g.
Almond – 200 g
Sesame – 50 g
Flax seeds – 50 g.
Cinnamon – 1 tsp.
Dates – 150 g.
Orange – 2 pcs.
Ground nutmeg – ½ tsp.
Raisin – 100 g
Dried apricots – 50 g
Cardamom – ½ tsp

  1. Grind walnuts and almonds with a blender. It is necessary that the nuts are crushed to a state of flour.
  2. Grind sesame and flax with a coffee grinder.
  3. Add cinnamon, nutmeg, cardamom in a blender to the nuts, mix.
  4. Transfer the mixture from the blender into a large bowl, and into the blender, load dried apricots and dates (before that, it is better to soak them in warm water for 15 minutes).
  5. Using a grater, rub the orange zest into the bowl.
  6. To dates and dried apricots, add the juice of one orange. Crush.
  7. In a bowl to the nuts shift the mixture of blender and coffee grinder. Stir the dough using a spatula. Add raisins and mix again.
  8. Form a cake and place it in a form wrapped inside with cling film. Tamp the mass.
  9. Put the cake in the fridge for an hour. After removing from the form, decorate with poppy seeds, coconut chips, grated nuts.

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Vegan Cherry Muffins

Servings: 6

Cooking time: 5 minutes


0.5 cups fresh or frozen cherries

0.5 cups dried cherries

0.5 cups of raisins

2 tbsp. flaxseed

1 tsp ground ginger

1 tsp turmeric

0.5 tbsp. coconut oil

a pinch of black pepper

1. All of the listed components must be mixed to obtain a homogeneous mass. Use a blender or food processor.

2. Lay out the mixture in baking tins.

3. Then put them in the freezer for 1-2 hours.

4. When serving, muffins can be decorated with chocolate chips or coconut chips.

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Raw Food Raspberry Mint Cheesecake

8-12 servings/  40 minutes of cooking



8 dates, seedless, soaked

1.3 cups raw almonds

2 tablespoons of coconut oil

2 tablespoons coconut shavings

a pinch of salt


1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cup fresh mint

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon chlorella powder, for color (optional)

10 drops of mint essential oil

a pinch of salt


1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cups fresh raspberries

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon red beet powder, for color (optional)

a pinch of salt


1 cup of cashews, soaked for 2 hours and washed

0.3 cups coconut oil

1 tablespoon lemon spit

1 teaspoon vanilla pod powder

a pinch of salt

water as needed


  1. To make a base, place the almonds in a food processor and grind to a flour-like mass. Transfer to a cup and put aside.
  2. Place the dates in a food processor and grind to small pieces.
  3. Add the almonds and the rest of the ingredients to the base and grind it all together to form a dough. The dough does not have to be collected in a bowl, but it is necessary that it does not disintegrate.
  4. Cover the baking dish with parchment paper. Transfer the dough to the bottom of the mold, smooth and compact with your hands or a spoon.
  5. Put in the freezer while cooking the filling.
  6. Crimson and peppermint layers of the filling are made separately.
  7. Put all the ingredients for one layer in a blender and grind to a smooth mass.
  8. Pour the mixture onto the base and put into the freezer while cooking the second layer.
  9. As soon as the mass for the second layer is ready to pour it on the first layer.
  10. Put in the freezer for 4 hours to freeze.
  11. To make a cashew cream, place all the ingredients in a blender and grind until smooth. Add some water if necessary.
  12. Remove the cheesecake from the freezer and decorate it with cashew cream and fresh berries.

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Raw chocolate cake with sunflower seeds

Servings: 6

Cooking Time: 2.5 h.


10-12 pcs. dates

100 g walnuts

150-180 g pumpkin seeds (for a cake and its decoration)

2 tbsp. carob

3 tbsp. coconut oil


Method of preparation:

  1. All walnuts and 100 g of pumpkin seeds thoroughly grind in a blender. Add water to make the process easier, but just a little!
  2. To the resulting mixture, add 2 tbsp. coconut oil. Mix well again.

    3. Take a small form for the cake, put in her parchment paper or package. Transfer the mass to the container, spreading it evenly along the bottom. Then put the “bottom layer of cake” in the freezer for 30-60 minutes.

   4. Now proceed to the “chocolate cream”. Remove bones from dates.

   5. 1 tbsp. coconut oil, all dates, carob and water mix until smooth. Add water gradually – you should get a creamy mass.

   6. Smoothly apply the “chocolate cream” on the bottom layer of the cake. Decorate the dessert with the remaining pumpkin seeds and put it back in the freezer for 1-1.5 hours.

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Jam from pumpkin

60 minutes/ 20 servings/ 31 kcal


Pumpkin (butternut) 1 kg

Juice (apple or orange) ¾ cup

Ginger (ground) 2 tsp.

Cinnamon 2 tsp

Nutmeg 1 tsp

Clove 2-3 pcs.

Sweetener (honey or agave syrup) to taste

Cooking process:

  1. Peel the pumpkin and peel the seeds. Cut into pieces.
  2. Grind in a blender to a state of mashed potatoes with juice.
  3. Mix the prepared mashed potatoes with spices in a large saucepan. Add honey, maple syrup or agave syrup to taste.
  4. Bring the mixture to a boil, reduce heat and cook for 15 minutes or until the jam thickens. Stir constantly.

    5. Put the jam in jars and store in the refrigerator.

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Brownie with ginger


For the cake:

Hazelnuts – 180 g

Peeled walnut – 180 g

Purified cocoa beans – 140 g

Coconut shavings – 60 g

Ginger Root – 60 g

Vanillin – 1 g

Dates – 325 g


For cream:

Cocoa – 20 g

Avocado – 180 g

Ginger Root – 10 g

Jerusalem artichoke syrup – 100 g

Cooking method:

Soak walnuts in water at room temperature overnight. Water must completely cover the nuts. In the morning, drain the water, but leave it – it may be necessary to achieve the desired consistency of the cake. Blender all the ingredients needed for the cake. Separately, grind in a blender ingredients for the cream. Give the cake the desired shape, brush it with cream. When serving dessert can be decorated with berries or nuts.

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