These incredibly decadent raw vegan cookie dough chocolate cups are super easy to make, and are simply to die for. The homemade chocolate melts the moment it hits your tongue, and the raw vegan cookie dough filling is just the right amount of sweet, dense and fudgy. It really tastes like real cookie dough! This raw vegan dessert is gluten, dairy, egg, soy and refined sugar free, but you’d never know with how absolutely scrumptious it is!
EDIT: A reader helpfully pointed out that cooked chickpeas aren’t raw. Shocker, I know. *facepam* Good job on that one, Kat. To make these completely 100% raw, sub in ~more~ cashew nuts instead of the chickpeas. It won’t be the same, but it will definitely be just as yummy!
Can we all agree that raw cookie dough is the best thing ever? Cake batter is delectable, licking the bowl clean after making chocolate ganache is heavenly, but nothing – nothing – beats stealing pieces of raw cookie dough. While I’m all for cookies of all flavours, shapes and sizes, I always feel that baking takes something away from the wonder that is cookie dough.
These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free.
There seem to be many misconceptions about raw (vegan) desserts. They are often regarded as poor substitutes for “normal” desserts (that is, those that contain flour, eggs, sugar and butter, and are usually baked), as if their taste and appearance can’t match up to a certain idea of what a dessert should be. But here’s the thing: raw desserts are absolutely marvellous – they open up a whole new world of exciting flavours and textures.
This super quick chocolate gluten free mug cake recipe ensures that when the craving strikes, you can feast on an incredibly fluffy, moist and decadent cake in 5 minutes flat. This single serving microwave cake recipe also means that the cake is yours, and yours alone. I know, you’re welcome.
I want cake. Right now, preferably 5 minutes ago.
“But there’s no instant-cake-fairy,” you might say. “There is no cake. You’ll need to wait at least half an hour for the batter to be mixed and baked. Perhaps longer.”
This gluten free banana bread cake recipe is incredibly simple and quick, requiring only about half an hour of your precious time. But it’s half an hour well spent, for the cake is moist and soft and crumbly, with a sinfully delicious caramelised top that is pure crispy caramelised goodness and ohmygosh so delicious.
Recently, I’ve been interacting more with the gluten free community. I personally don’t have a super-serious gluten allergy, but an excess of gluten makes me “puff up” (hiii, water retention) and just feel blah. It’s disconcerting reading stories of people with coeliac disease – way too many start viewing food as their enemy. I had someone say to me that the one thing they really need is to “be reminded of a time when food used to be enjoyable”.