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Raw Vegan Christmas Mincemeat Fruitcake

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The classic British fruitcake is a dense, heavy, cake, supersaturated with dried fruits and nuts. It has earned a poor reputation and become a standing joke of the holiday season, a white elephant that is regifted by countless Secret Santas. Wait till you try this raw vegan version! It’s juicy with apples and oranges, and none of that lurid Grinch-green cherries or candy-apple red pineapples. One bite of this raw fruitcake will fill your palate for several minutes. It captures the very essence of the holiday season. You will not want to pass on this fruitcake.

The Crumb of Raw Fruitcake

A mix of desiccated coconut and almond flour takes the place of regular flour. Do not use store-bought coconut flour which is defatted and highly absorbent; it will make your fruitcake too dry. Use whole desiccated (shredded) coconut and blend this in a spice grinder or food processor until a flour consistency.

Fruits in the Raw Fruitcake

This raw fruitcake uses both fresh fruit (apple) and dried fruit. Fresh apple gives lightness and juiciness to the cake. For the dried fruit, I used an assortment of apricots, figs, goji berries, and tart cherries. Feel free to use whatever you have on hand; other options are cranberries, raisins, sultanas, currants, pineapple, or even unrefined candied ginger (I do a homemade version). Keep in mind to have a combination of different colours and tastes – for example tart apricots and cherries, and sweet figs and goji berries.

When selecting dried fruit, make sure to choose those that are unsulphured, sugar-free. The ingredient list should only have one item listed, which is whatever that fruit is. Certain dried fruit like dried cranberries and cherries tend to come coated with sunflower oil (even organic brands). This is to prevent spoilage and preserve flavour. A brief soak in warm water will help to dissolve the oil coating.

Spices in Fruitcake

The British call their holiday spice mix “mixed spice” (how creative!) or pudding spice. It is similar to the American pumpkin pie spice or Indian garam masala, having a warm and sweet-spicy flavour and aroma. It is heavy on cinnamon and allspice, and also includes nutmeg, cloves, ginger, sometimes coriander. The fruitcake also contains citrus zest, namely of orange and lemon, which zesty notes balance the rich profile of the cake.

How to make Raw Fruitcake

A quick method to make raw fruitcake is to have your mincemeat mixture ready. The mincemeat is then combined with the coconut and almond flour, and viola, the raw fruitcake is formed! As mincemeat was originally a sweet-savoury concoction, containing ground meat along with dried fruits and spices, I recaptured this sweet-savoury fusion with the addition of miso paste.

Once the cakes are formed, you can place them directly in the freezer, or dehydrate them for a firmer and cakey texture (recommended). Once set, frost the cake. I used COYO coconut yogurt, which has a very thick consistency that is ideal for frosting. Otherwise you could use a cashew-based frosting.

Looking for more Festive Dessert Ideas? Check out my:

Raw Vegan Sugar Plum Figgy Puddings
Raw Vegan Festive Mince Fruit Pies
Raw Vegan After8 Buche de Noel
Winter Warmer Nutty Gingerbread Grawnola
Baked Vegan Sticky Date Pudding with Sariba Root Beer Ice Cream
Dance of the Sugar Pumpkin Fairy (No-Bake Pumpkin Kudzu Cake)
No-Bake Thai Tea Pumpkin Pies
Pumpkin Eggfruit Eggnot with Aquafaba Whip Cream
Hot Cacao Elixir with Gingerbread Marshmallows

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Raw Vegan Christmas Spiced Fruitcake

Raw vegan fruitcake packed with wholesome natural 'presents' from nature - fresh apples and dried fruit held in an aromatic network of coconut, nuts, and dates, heady with zippy orange and holiday spice. This recipe makes four mini 7.5 cm (3 inch) cakes. You can make one large cake, if desired.

Course Dessert
Cuisine Raw
Keyword Raw Dessert
Servings 4 3 inch cakes
Author Sabrina @ Straits Road Kitchen

Ingredients

Dry Ingredients

  • 96 g (1 cup) desiccated coconut flour (blitz desiccated coconut, not store-bought which is defatted)
  • 60 g (1/2 cup + 2 tbsp) activated almond flour

Mincemeat - Textured Ingredients

  • 195 g (1 1/3 cup) mixed dried fruits, soaked in orange juice and chopped (35% dates, 22% apricots, 18% figs, 15% goji berries, 10% tart cherries)
  • 50 g (1/2 no) fresh apple, peeled, cored and small dice
  • 36 g (1/4 cup) macadamia nuts, chopped

Mincemeat - Wet Spice Mixture

  • 32 g (2 tbsp) maple syrup
  • 30 g (2 tbsp) orange juice
  • 1 tbsp vanilla extract
  • 1 tsp orange zest (zest of 1/2 orange)
  • 1/2 tsp lemon zest (zest of 1/4 lemon)
  • 1/2 tsp white miso (or generous pinch Himalayan salt)
  • 1 tbsp Christmas Spice (recipe below; or a mix of cinnamon, ginger, allspice, nutmeg & cloves)
  • 15 g (1 1/2 tbsp) coconut oil

Frosting

  • 120 g (1/2 cup) COYO coconut yogurt (vanilla)

Decoration

  • 1 handful dried goji berries
  • 1 handful activated pumpkin seeds or activated pistachios

Christmas Spice

  • 2 tbsp Ceylon cinnamon powder
  • 1 1/2 tsp ginger powder
  • 1 tsp allspice powder
  • 3/8 tsp cloves powder
  • 1/4 tsp nutmeg powder

Instructions

For the Dry Ingredients

  1. In a spice grinder or food processor, blend whole activated almonds and desiccated coconut separately until a fine powder. (Skip this step if using store-bought almond flour.)

  2. In a large bowl, combine the almond and coconut flour.

For the Mincemeat - Textured Ingredients

  1. Soak the dried fruits in just enough orange juice to cover for 20 minutes until plump. Drain and cut the dried fruits to 0.6 cm (1/4 inch) cubes. You can vary the mixture of dried fruits, but a combination of different colours and tastes is recommended (e.g. tart apricots and cherries, and sweet figs and goji berries).

  2. While the dried fruits are soaking, cut the apple and macadamia nuts to the size of raisins. Set aside.

For the Mincemeat - Wet Spice Mixture

  1. In a large bowl, combine all the ingredients for the spice mixture and mix well.

  2. Add the textured ingredients to the wet spice mixture and mix well. This mincemeat mixture can be made ahead and stored in the refrigerator until needed.

  3. Fold the dry ingredients into the mincemeat mixture. Mix well.

  4. On paraflexx sheets, divide the mixture into eight 7.5 cm (3 inch) rounds, using a ring mold to shape them. Dehydrate at 46°C (115°F) for 8 hours or until the exterior is dry to the touch, flipping halfway through. You can also skip dehydrating them and place the rounds directly in the freezer to set, but the cake will be more moist and less firm.

  5. Store the fruit cake in the freezer or refrigerator until ready to frost.

For the Frosting and Decoration

  1. Use an offset spatula and spread a thick layer of coconut yogurt on four rounds. Layer on top the other four rounds and frost the outside of the cakes evenly.

  2. Press a few goji berries and pumpkin seeds or pistachios on the top. Return the frosted cake to the refrigerator or freezer to set. It will keep in the refrigerator for 1 week, or in the freezer for 1 month.

  3. Best enjoyed with a cup of spiced tea or chai latte.

Recipe Notes

Alcoholic version: use 1/4 cup cognac or brandy. Burn off some of the alcohol over medium-low heat for 1 minute, then add to the wet spice mixture.

 

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Peppermint Pecan Rawreo Sandwish (Raw, Vegan)

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Don’t you wish your snacc was cool like me? Chocolate and peppermint are mint-to-be for each other; enjoy their marriage in the form of a raw vegan ice cream sandwich. (All puns intended in the preceding sentences!)

Herbal Spotlight on Mint – Peppermints & Spearmints

Mint is, without doubt, one of the indispensable culinary herbs. I consider mint the gateway plant to herbalism for they flourish easily in a sunny position. Highly aromatic, invigorating and inviting, mint is a symbol of hospitality in historic Greek to present day Moroccan culture.

Of the many hybrids and cultivars of the genus Metha, the two most common are Peppermints and Spearmints. Peppermints have the strongest flavour due to high menthol content and are best for medicinal purpose: digestive distress, headaches or complaints associated with muscle spasms. Specific Peppermints include: Peppermint, Basil Mint, and Chocolate Mint. Spearmints are mid-strength, slightly sweeter, and are known as the classic mint that is ideal for a mint sauce, in chutneys, raitas, salads and fruits. Specific types of spearmints include: Spearmint (Garden mint), Moroccan Mint and Apple Mint. Other mint-family herbs, such as lemon balm, oregano, rosemary, holy basil and lavender, share similar properties, although their aroma, taste and essential oil profiles and strength vary.

Herbal Properties of Mint

  • Taste (rasa) – sweet, pungent
  • Qualities (guna) – light, dry, sharp
  • Thermal nature (virya) – can be cooling or warming, depending on dose and method of intake. A low dose is cooling and relaxing, a medium dose benefits inflammatory conditions and high dosages is heating, pungent and helps to clear excess congestion. 
  • Post-digestive effect (vipaka) – pungent

Herbal Actions of Mint

Menthol in mint is an excellent antispasmodic, carminative and decongestant. Taken as a tea or as enteric capsules, it can offer profound relief for a variety of digestive complaints, such as nausea, gas, bloating, and more severe conditions such as the abdominal pain of IBS. Steam inhalation of mint is helpful to break up congestive respiratory problems, as well as improve mood, memory, alertness, and reduce fatigue. Menthol terpenes are small, lipid-soluble molecules that can be absorbed across the nasal mucosa into systemic circulation or cross the blood-brain barrier, where they inhibit acetylcholinesterase (AChE) and benefit cognitive functions. Mint also has analgesic and diaphoretic properties; a poultice of peppermint leaves can be rubbed into sore muscles for relief from pain or hot fevers.

Peppermint has a cooling quality, so is best for reliving inflammatory / heat-related conditions. In ayurveda, peppermint can be used to pacify pitta and kapha doshas, while balancing the vata dosha (in moderate quantities).

Looking for more Raw Cookies? Check out my:

Rawreo Nice Cream Sandwich
Oatmeal Walnut Cinnamon Cookies (Dehydrator)

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Peppermint Pecan Rawreo Sandwish

Don't you wish your snacc was cool like me? Chocolate and peppermint are mint-to-be for each other; caffeine and menthol synergise to energise you. Enjoy their marriage in the form of a raw vegan ice cream sandwich!

Course Raw Dessert
Cuisine American
Keyword Raw Dessert
Servings 6 sandwiches
Author Sabrina Chu

Ingredients

Pecan Rawreos

  • 120 g (1 cup) activated pecans
  • 50 g (3-4 no) pitted Medjool dates
  • 32 g (1/4 cup) cacao paste, melted (or 2 tbsp cacao powder + 2 tbsp cacao butter, melted)
  • 14 g (2 tbsp) coconut sugar
  • 1/2 tsp Darth Force Tonic Blend (optional) (chaga, maca, mucuna, mesquite, he shou wu, shilajit, vanilla)
  • Pinch Himalayan salt

Avocado Peppermint Cream

  • 105 g (1 small) ripe avocado flesh
  • 55 g (1/3 cup) coconut meat
  • 80 g (1/3 cup) coconut cream (more or less depending on the consistency of your coconut meat)
  • 32 g (2 tbsp) raw honey or maple syrup
  • 1/2 dropperful peppermint spirits (I use Herb Pharm)
  • 20 g (2 tbsp) coconut oil

Instructions

Pecan Rawreos

  1. In a food processor or blender, blend the pecans and coconut sugar to a fine powder.

  2. Add the remaining ingredients and process until well combined.

  3. Roll out the mixture between dehydrator or non-stick sheets to about 0.5 cm thickness and use a cookie cutter to cut out circles. You should get at least 12 cookies.

  4. Place the cookies in the freezer to firm up.

Avocado Peppermint Cream

  1. In a blender, combine all the ingredients except the coconut oil. Blend on high speed until very smooth.

  2. With the motor still running on low speed, drizzle in the coconut oil and blend until just emulsified.

  3. Transfer the mixture into a shallow tray and place in the freezer to set. If you have an ice cream maker, you could double or triple the recipe and process the mixture in the ice cream maker according to manufacturer's instructions.

Assembly

  1. Once the Avocado Peppermint Cream is firm, use the same cookie cutter to cut out ice creams. Carefully place the cream between two Pecan Rawreos and gently press together to stick.

  2. Store sandwiches in the freezer for up to 7 days.

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Thai Tea Pumpkin Pies (No-Bake, Vegan, Paleo)

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Away with boring cinnamon, nutmeg and cloves; give pumpkin pie a bubbly makeover with bubble milk tea! Unabashedly infused with malty Ceylon black tea, the astringent tannins rein in the sweetness of pumpkin puree and give balance. But what really makes this pumpkin pie special is a new method for pumpkin pie filling and pumpkin seed crust with a minimalist, zero-waste approach.

The Reduction Method for Pumpkin Pie Filling

This pumpkin pie filling is made with an unconventional reduction method that is minimalist (less ingredients) and less processed. Traditional pumpkin pie filling is a custard stabilised by heat-coagulated egg whites, and sometimes starches such as cornstarch, arrowroot or tapioca. The vegan recipes I have come across increase the amount of starch or employ other gelling agents such as agar. Raw vegan versions call for cashews and coconut oil. But why add when you can reduce? Pumpkin is a semi-starchy vegetable. By simmering it long enough with high fat coconut milk, excess water is removed and the starch molecules swell and gelatinise, eventually and effectively rendering it down to a powerfully potent pumpkin paste. The fat in coconut milk encourages setting of the pumpkin mixture when chilled; I do not think it will work with other non-dairy milks. You will want to reduce the pumpkin mixture until it nicely coats the back of a spatula, or about 45% by weight of the original mixture. I find the concentrated natural sweetness of pumpkin sufficient, but you can add maple syrup or sweetener of choice if desired.

This recipe for Thai Tea Pumpkin Pie is just one example of how you can flavour your pumpkin reduction. Another way is using pandan leaves instead of tea leaves, which will give you Pumpkin Pandan Kaya! The only limit is your imagination.

The reduction method to pumpkin pie filling. Less ingredients and more flavour.

A Zero-Waste Approach to Pumpkin Pie

The seeds from the pumpkin can be used to make the pie crust. To do this, you halve and bake the pumpkin cut-side down without removing the seeds first – effectively “steaming” the seeds in its shell. I find that if you remove the seeds and roast them separately exposed directly to heat, they burn and dry out easily, which makes the inner endosperm more difficult to extract from the seed coat. I went for a cacao brownie crust this time, but on hindsight I think a more neutral crust would let the Thai tea flavour stand out better.

For this particular recipe, the spent black tea leaves can be re-used into condiments, such as lei cha soup or fermented as Burmese laphet thoke (although both are traditionally made with green tea leaves).

Zero-waste approach. Use pumpkin seeds from your pumpkin in the pie crust; re-use spent tea leaves as a condiment.

Dietary notes on this recipe

Vegan (dairy-free and egg-free).
Paleo (grain-free, gluten-free).
Processed starch-free (no arrowroot, corn or tapioca starch).
Nut-free and low seeds (a small amount in the crust).
Refined sugar free. Sweetened with dates and coconut sugar in the crust and pumpkin in the filling.
Oil-free (contains cacao butter from cacao paste).
Contains caffeine. Use a herbal tea such as roasted dandelion chicory or pandan leaves for a caffeine-free version, but note that the taste will change accordingly.

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Thai Tea Pumpkin Pies (No-Bake, Vegan, Paleo)

Give pumpkin pie a bubbly makeover with bubble milk tea! Astringent tannins of bold, malty Ceylon black tea rein in the sweetness of pumpkin puree. But what really makes this pumpkin pie special is the reductionist, zero-waste approach for pumpkin pie filling and crust.

Course Dessert
Cuisine American, Thai
Keyword Pumpkin
Servings 6 mini
Author Sabrina Chu

Ingredients

Pumpkin Seed Brownie Crust

  • 50 g (1/3 cup) activated pumpkin seeds
  • 13 g (4 tsp) chia seeds
  • 60 g (4 no) pitted Medjool dates
  • 25 g (2 1/2 tbsp) cacao paste, melted
  • 12 g (1 1/2 tbsp) coconut sugar
  • 8 g (1/2 tbsp) coconut butter
  • 1 tsp cacao powder

Thai Tea Pumpkin Filling

  • 10 g (3 heaping tbsp) black tea leaves (Ceylon or Assam) (see Notes for flavour variations)
  • 250 g (1 cup) full-fat coconut milk (see Notes for homemade)
  • 454 g (1 lb) roasted pumpkin puree (see Notes)
  • 2 whole star anise

Garnish

  • 40 g (1/4 cup) fresh blueberries, halved

Instructions

For the Pumpkin Seed Brownie Crust

  1. In a food processor or blender, blend the pumpkin and chia seeds to a fine
    powder. Add in the remaining ingredients and pulse to combine. The
    mixture should stick together well.

  2. Press the mixture into 6 mini muffin moulds, then place them in the freezer to set.

For the Thai Tea Pumpkin Filling

  1. In a heavy-bottomed saucepan, heat the coconut milk to just below a simmer. Add the black tea leaves, cover, and allow to steep for at least 20 minutes as you want a strong brew.

  2. Drain the tea over a strainer, and use the back of a spoon to press out as much liquid as possible. You can save the spent tea leaves as use as condiments such as lei cha soup or laphet thoke.

  3. Return the tea to the saucepan and add the pumpkin puree and star anise. Simmer and reduce the mixture until it reaches a thick butter-like consistency that nicely coats the back of a spatula, or about 40%-50% of the original weight. Cool the mixture to room temperature, then transfer into an airtight container and place in the refrigerator to set and firm up.

Assembly

  1. Place Thai Tea Pumpkin Filling in a piping bag and pipe into prepared pie crusts. Garnish with blueberries just before serving.

  2. Store the pies in the freezer for up to 2 weeks, or in the refrigerator for up to 5 days.

Recipe Notes

Roasted Pumpkin Puree
1 pumpkin, halved (buttercup, kabocha, red kuri or blue; avoid sugar pumpkins which tend to be watery, stringy and bland.)

Preheat the oven to 175°C (350°F). Place the pumpkin halves cut-side down, seeds included, on a lined baking tray. Roast for 45-60 minutes, or until collapsed and extremely tender when pierced with a knife. Cool until you can handle it comfortably. Separate the pumpkin seeds from the flesh. Place pumpkin flesh into a blender or food processor and blend on high speed until smooth and creamy. Remove endosperm from pumpkin seed coat. Spread the shelled pumpkin seeds on a dehydrator screen and dehydrate at 46°C (115°F) for 24 hours, or until fully dry and crispy.

Homemade Full-Fat Coconut Milk
Use 1:1 ratio of desiccated coconut and water.
96 g (1 cup) desiccated coconut
250 g (1 cup) filtered hot water

In a blender, combine the desiccated coconut and hot water. Let steep for 20 minutes; this helps to fully extract the coconut flavour. Blend on high speed for 2 minutes. Strain the mixture through a nut milk bag. You can return the coconut pulp to the blender and blend with another 1 cup water to yield a thinner second extract for drinking directly or use in smoothies, teas etc.

Flavour Variations

Pumpkin Pandan Kaya. Replace tea leaves with 6 pandan leaves, knotted; omit star anise.

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Pumpkin Spice Donuts with Pumpkin Seed Streusel (Unbaked, Vegan)

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How much pumpkin can one pack in a single bite? There is pumpkin present in various forms from the donut to the streusel – pumpkin puree, pumpkin seeds and pumpkin pie spice. If you wish to be zero-waste, you could even roast the pumpkin seeds along with the pumpkin for the streusel. I tried to do that; it was time-consuming shelling the pumpkin seeds, and then dehydrating time, but that’s all part of the fun! The seeds you get from pumpkins are also likely less mature and more tender than the ready-shelled green pumpkin seeds most of us are familiar with.

This recipe is adapted from my Raw Vegan Banana Nut Bread, swapping pumpkin puree for the bananas, and goji berries for walnuts. Regarding the pumpkin puree, I have seen raw recipes using raw pumpkin puree made by blending uncooked pumpkin, but I have used roasted pumpkin puree here. I find raw pumpkin puree too fibrous with a bitter aftertaste; the cooked puree is easier on the digestion and more pleasing. You may choose to use raw pumpkin puree if desired. Apart from the pumpkin being cooked, this recipe is low temperature baked in the dehydrator, vegan, gluten-free as well as oil-free, apart from cacao butter in the glaze.

The crunchy pumpkin seed streusel is the highlight in this donut. It is the perfect foil to the doughy donuts. As these donuts are not baked or leavened, it is denser than regular donuts. Psyllium husk, when used judiciously, helps to improve the mouthfeel and lighten the donut. However like chia seeds, it absorbs and holds on to moisture, so be sure to hydrate yourself well with these donuts. A Pumpkin Eggnot with these pumpkin donuts is the perfect fall season tea time!

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Pumpkin Spice Donuts with Pumpkin Seed Streusel (Unbaked, Vegan)

A low-baked donut pumped with pumpkin puree, alive with pumpkin pie spice, and topped with crunchy raw streusel packed full of pumpkin seeds. A healthy treat that will give you pumpkin to talk about this fall!

Cuisine Raw
Keyword Raw Dessert
Servings 8 donuts
Author Sabrina Chu

Ingredients

Pumpkin Spice Donuts

  • 96 g (1 cup) oat flour
  • 60 g (scant 2/3 cup) activated pumpkin seed flour or almond flour
  • 20 g (2 tbsp) golden flax seed powder
  • 14 g (4 tbsp) psyllium husk powder (3%)
  • 1 tsp pumpkin pie spice (see Notes for DIY)
  • 1/4 tsp Saigon cinnamon powder
  • 1/8 tsp Himalayan salt
  • 166 g (heaping 2/3 cup) roasted pumpkin puree (see Notes)
  • 68 g (4-5 no) pitted Medjool dates
  • 27 g (3 tbsp) goji berries, soaked in water for 15 minutes and drained

White Chocolate Glaze (Sugar-Free)

  • 30 g (3 tbsp) cacao butter, melted
  • 8 g (1 tbsp) lucuma powder

Pumpkin Seed Streusel

  • 37 g (1/4 cup) activated pumpkin seeds
  • 7 g (1 1/2 tbsp) coconut flakes
  • 7 g (1/2 tbsp) tahini or nut/seed butter of your choice
  • 12 g (1 1/2 tbsp) coconut sugar
  • 1/4 tsp pumpkin pie spice (see Notes for DIY)
  • Pinch Himalayan salt

Instructions

For the Donuts

  1. In a food process or blender, blend the pumpkin puree and dates together to form a smooth paste.

  2. In a large bowl, combine the dry ingredients (oat flour, almond flour, flax, psyllium husk, pumpkin pie spice, cinnamon and salt). Add the pumpkin mixture and mix with a spatula for about 5 minutes, or until slightly tacky dough is formed.

  3. Fold-in the rehydrated goji berries, then let the dough rest in a covered bowl for 20 minutes for the flours, flax and psyllium to hydrate and soften.

  4. Divide the mixture into eight equal portions of about 50 g each, and press each portion into a donut mold. Place the mold in the freezer for at least 2 hours, or until frozen solid.

  5. Unmold the frozen donuts and place the donuts on a dehydrator screen. Dehydrate at 46°C (115°F) for 4-6 hours, or until a crust forms on the outside.

  6. Store the donuts in the refrigerator or freezer until ready to glaze.

For the Glaze (with optional tempering)

  1. Non-tempered glaze (less stable at room temperature). Place the cacao butter and lucuma in a bowl, and put the bowl in the dehydrator to warm the cacao butter. Once the cacao butter is fully melted, mix well to a uniform sauce. Have the donuts and streusel ready to proceed with glazing.

  2. Tempered glaze (more stable at room temperature). Using a bain marie and thermometer, warm the cacao butter and lucuma to 46°C (115°F). Once you achieve the goal temperature 46°C (115°F), immediately remove the bowl from the heat source. Place the bowl in the refrigerator for 5 minutes, or until cooled to 28°C (82°F). Seed with a small block of solid cacao butter. Warm the cacao butter back to 31°C (88°F), then from the heat source immediately. Have the donuts and streusel ready to proceed with glazing.

For the Pumpkin Seed Streusel

  1. In a spice grinder, pulse the pumpkin seeds and coconut flakes three or four times. Be careful not to over pulse as you want to keep some texture. Transfer the mixture into a bowl, then mix in the remaining ingredients.

  2. Spread the mixture in a single layer on dehydrator trays lined with paraflexx sheets. Dehydrate at 46°C (115°F) for 12-16 hours, until fully dry and crisp. Store in an airtight container at room temperature until ready to use.

Assembly

  1. Mise en place: have ready the cold donuts, white chocolate glaze and streusel in a bowl. Dip one donut in the glaze and immediately dip in the bowl of streusel. The glaze will harden quickly on the cold donuts so it is important to work quickly. Place the glazed donut on a tray. Repeat with remaining donuts. Place the glazed donuts in the freezer or refrigerator to set. Store the glazed donuts in the freezer for up to 3 weeks or in the refrigerator for up to 1 week.

Recipe Notes

Pumpkin Pie Spice
Use 16-4-4-2-1 ratio of cinnamon, ginger, nutmeg, allspice, cloves.
4 tbsp cinnamon powder
1 tbsp ginger powder
1 tbsp nutmeg powder
1 1/2 tsp allspice powder
3/4 tsp cloves powder

Roasted Pumpkin Puree
1 pumpkin, halved (buttercup, kabocha, red kuri or blue; avoid sugar pumpkins which tend to be watery, stringy and bland.)

Preheat the oven to 175°C (350°F). Place the pumpkin halves cut-side down on a lined baking tray. Roast for 45-60 minutes, or until collapsed and extremely tender when pierced with a knife. Cool until you can handle it comfortably. Scoop the pumpkin flesh into a blender or food processor. Blend on high speed until smooth and creamy.

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Oatmeal Walnut Cinnamon Cookies (No-Bake, Vegan)

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Classic oatmeal walnut cinnamon cookies, but “baked” in the dehydrator to a sinewy soft chew. They bear a weighty walnut flavour only to be rivalled by clamorous cinnamon. Raisins tend to be controversial, but I think they do a pop of bright, tart flavour. I used dried cranberries here, as that was what I had available. If you vehemently detest raisins or want to lower the insulin-spike, you can leave them out. 

These cookies are sweetened with dates, but if you prefer a lighter option, you can use raw applesauce made by blending apples with a splash of lemon juice. Like all cookies, they are best enjoyed with a warm cup of (plant-based) milk. In fact I recommend pairing with matcha latte, because the bitterness of the green tea plays off the sweetness, plus a crash-free caffeine midday boost!

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Oatmeal Walnut Cinnamon Cookies (No-Bake, Vegan)

Classic oatmeal walnut cinnamon cookies, but "baked" in the dehydrator to a sinewy soft chew. They bear a weighty walnut flavour only to be rivalled by clamorous cinnamon. Option to sweeten with dates or raw applesauce.

Course Raw Dessert
Cuisine American, Raw
Keyword Cookies, Oatmeal
Servings 20 cookies
Author Sabrina Chu

Ingredients

  • 200 g (1 1/2 cups) activated walnuts
  • 96 g (1 cup) activated oat flour (grind and sift rolled oats)
  • 105 g (7 no) pitted dates (or 1 banana / applesauce if you like it less sweet)
  • 15 g (1 tbsp) maple syrup
  • 3/4 tsp cinnamon powder
  • Pinch Himalayan salt

Fold-in (for texture)

  • 53 g (1/3 cup) raisins, rehydrated (or other dried fruit e.g. cranberries)
  • 35 g 1/3 cup activated walnuts, chopped
  • 24 g 1/4 cup activated rolled oats, crushed

Instructions

  1. In a food processor, process walnuts until almost the consistency of butter.

  2. Add in the remaining main ingredients and process until dough-like.

  3. Transfer the mixture to a bowl and fold-in raisins, walnuts and crushed rolled oats.

  4. Form into 20 cookies (about 26 g each), and press a few extra raisins and oat flakes into the top of the cookies.

  5. Place cookies onto dehydrator sheets and dehydrate at 46°C (118°F) for 16-24 hours, until desired texture is achieved.

  6. Store cookies in refrigerator for up to 2 weeks.

Recipe Notes

Flavour variations:

Tropical apricot coconut lime cookies. Use dried apricots in place of raisins, a mixture of cashew and coconut flour in place of walnuts, lime zest in place of cinnamon.
Winter cranberries pecan ginger cookies. Use dried cranberries in place of raisins, pecans in place of walnuts, ginger in place of cinnamon.

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Rawreo Nice Cream Sandwich

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The easiest and delicious summer cool-off treat to beat the heat – banana nice cream between raw pecan oreos cookies. 

I dehydrated the cookies to make them more firm, but if you do not have a dehydrator, you can simply freeze them directly and they will still be crisp (when cold) due to the high content of coconut.

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Rawreo Nice Cream Sandwich

Raw pecan oreo cookies with banana nice cream - perfect light summer dessert to cool off in the relentless global heatwave.

Course Raw Dessert
Keyword Raw Dessert
Prep Time 16 hours
Cook Time 1 hour
Servings 8 servings
Author Sabrina Chu

Ingredients

Rawreo Cookies

  • 128 g (1 cup) activated pecans
  • 44 g (1/2 cup) desiccated coconut
  • 22 g (1/4 cup) activated almond flour
  • 16 g (3 tbsp) cacao powder
  • 50 g (3-4 no) pitted dates
  • 1/2 tsp Darth Force Tonic Blend (chaga, maca, mucuna, mesquite, he shou wu, shilajit, vanilla)
  • Pinch Himalayan salt

Banana Nice Cream

  • 360 g (4-5 no) bananas, frozen
  • 20 g (2 tbsp) coconut oil
  • 32 g (2 tbsp) tahini or nut butter of choice

Instructions

For the Rawreo Cookies

  1. In a food processor, blend the pecans and desiccated coconut to a fine powder.

  2. Add in the remaining ingredients and process until well combined.

  3. Roll out the mixture between dehydrator sheets to about 0.5 cm thickness and use a cookie cutter to cut out circles. You should get at least 16 cookies.

  4. Place the cookies in the dehydrator at 46°C and dehydrate for 12-16 hours, flipping halfway though. Remove the cookies from the dehydrator once dry to the touch.

  5. Store the cookies in the refrigerator until you are ready to assemble the nice cream sandwich.

For the Banana Nice Cream

  1. Add all the ingredients in a blender and blend until ice cream consistency. Pulse a few times to first break down the bananas into smaller chunks, then use the tamper tool to press down the mixture. Avoid over-blending as the heat will melt the bananas.

  2. Once you are satisfied with the consistency, transfer the Nice Cream out into a container and freeze for another 2-4 hours.

Assembly

  1. Use an ice cream scoop to scoop out a nice rounded spoonful of Nice Cream, leveling off the back of the scoop. Add the Nice Cream to the top of one Rawreo and then top with a second, slightly pressing down on the Nice Cream to form your sandwich.

  2. Store Nice Cream sandwiches in an airtight container in the freezer until it is time to serve.

Recipe Notes

I dehydrated the cookies to make them more firm, but if you do not have a dehydrator, you can simply freeze them directly and they will still be crisp (when cold) due to the high content of coconut.

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Salted Coconut Caramel Samoas (Raw, Vegan)

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Samoas are a basically coconut version of a Snickers, crisp cookies topped with toasted coconut caramel, dunked in dark chocolate with more to drizzle. It is one of the more popular Girl Scout cookies, along with Tagalogs, Thin Mints, Trefoils, Smores and Do-si-dos. How Samoas got its name remains a mystery, maybe because they grow a lot of coconuts in Samoa.

Coconut is the defining feature of a Samoa, so I have included it in the base and caramel layers for double the delight of this fatty, fleshy drupe. However to maintain the raw state, instead of toasting the coconut, I have used mesquite powder to impart the caramelised sweetness of toasted coconut. Mesquite powder, which is ground from the leguminous seedpods of the Mesquite plant, also brings along its benefits of dietary fibre, vitamin C, minerals (calcium, magnesium, potassium, iron, zinc) and the essential amino acid lysine. Double win!

Don’t forget a good pinch of Himalayan salt for that sweet-salty satisfaction of salted caramel!

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Salted Coconut Caramel Samoas (Raw Vegan)

Coconut, caramel and cacao come together in happy harmony in this raw vegan Samoa girl scout cookies. Mesquite gives the characteristic caramelised flavour of toasted coconut without the need to toast coconut, plus its own array of nutrients!

Course Raw Dessert
Prep Time 1 hour
Servings 6 pieces
Author Sabrina Chu

Ingredients

Coconut Shortbread Base

  • 64 g (2/3 cup) activated almond flour
  • 32 g (1/4 cup + 2 tbsp) desiccated coconut
  • 16 g (1 tbsp) pure maple syrup
  • 10 g (1 tbsp) cold-pressed coconut oil

Salted Coconut Caramel

  • 56 g (3-4 no) pitted dates
  • 16 g (1 tbsp) pure maple syrup
  • 16 g (1 tbsp) coconut milk
  • 13 g (4 tsp) cold-pressed coconut oil
  • 10 g (2 tsp) coconut butter
  • 2 tsp mesquite powder
  • 1/4 tsp vanilla extract
  • 1/8 tsp Himalayan salt
  • 33 g (1/4 cup + 2 tbsp) desiccated coconut plus extra for topping

Chocolate, For Dipping

  • 70 g (2.5 oz) vegan dark chocolate

Instructions

For the Coconut Shortbread Base

  1. In a spice grinder, blend the desiccated coconut to a fine powder.

  2. Combine the coconut powder with the remaining ingredients and blend well.

  3. Divide the mixture into 6 portions and press into donut molds (about 20-22 grams per portion).

Salted Coconut Caramel

  1. In a blender or spice grinder, blend all the ingredients, except the desiccated coconut, until smooth.

  2. Transfer the caramel into a mixing bowl and stir in the desiccated coconut. If your coconut is thick, you might want to process it finer, but be careful not to overprocess or it will turn to powder.

  3. Press the coconut caramel over the base. Top off with extra desiccated coconut.

  4. Place the mold into the freezer for at least 4 hours or overnight, until set.

Chocolate Dipping and Decoration

  1. Pop the frozen Samoas out from the mold.

  2. Melt the chocolate in a bain marie. Dip the bottom-half of the Samoas in the chocolate, and place them on a parchment sheet. Repeat until all the Samoas are coated. Use or spoon or piping bag to drizzle chocolate over the top of the Samoas. Return the Samoas to the freezer to set.

  3. Store Samoas in the freezer for up to 2 weeks for best flavour, if they can last that long!

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Cultured Mushroom Coffee Tirawmisu

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This no-bake vegan cheesecake is interesting in that it uses espresso (strong-brewed coffee) as the liquid for fermenting the cashews, an idea I came across from raw chocolatier Amy Levin. We know that coffee is acidic and lactobacilli thrives in a slightly acidic environment. Who knows, the high levels of caffeine might send the bacteria into hyperactivity and working into overdrive. Ha! Truth be told, my observation was that using espresso vs water took the same amount of time for fermentation (about 24 hours) to reach a slight sour stage. The taste and aroma of coffee was distinctly present, but not overpowering in the final “cheese.” If I wanted to be strict in my experiment, I should have done a water as a control, and another adding espresso after fermentation as a comparison to see if fermenting coffee mellows its flavour or not. But all these are for another day!

Instead of plain coffee, I used mushroom coffee from Four Sigmatic, specifically the Mushroom Coffee with Cordyceps and Chaga. Cordyceps (C. sinesis or C. militaris), also known as the caterpillar fungus, acts as a parasite and feeds off a the larvae of a variety of caterpillars. After fully infecting and devouring the host, the fungus grows a stalk or club, which releases new spores to start the cycle again. The remnant of the caterpillar and the fruiting body is collected for use. These are gently cleaned and dried, and when cooked, have a mushroom flavour. The primary active principle of cordyceps are immunostimulant polysaccharides. It is used medicinally in autoimmune diseases, and in Chinese medicine, treat deficient kidney and lung yin, yang and jing, infertility and sexual debility. Are cordyceps vegan? Wild-harvested cordyceps do contain remnants of its caterpillar host, and thus not vegan. However scientists have discovered ways to grow cordyceps mushrooms in laboratory conditions without the need for a host. Almost all cordyceps that you can buy is vegan since it is cultivated on grain media; wild-harvested cordyceps is extremely rare, expensive and currently being overharvested due to its popularity. Four Sigmatic cordyceps uses the extracted fruit body of C. militaris in their mushroom coffee. It is stated on their website that it is suitable for vegans.

Chaga is another medicinal mushroom that grows on Birch trees up in the cold climates of Russia and Siberia. It also contains immunostimulant polysaccharides and B vitamins, and used to boost immunity and fight fatigue.

If you are sensitive to caffeine, you can consider using decaffeinated coffee or a coffee substitute like Dandy Blend instead in the following recipe.

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Cultured Mushroom Coffee Tirawmisu

This no-bake vegan tirawmisu uses mushroom coffee (with cordyceps and chaga) as the liquid for fermenting the cashews. A dessert that will satisfy your bittersweet tooth and keep your mind and body sharp at the same time!

Course Raw Dessert
Cuisine Italian, Superfoods
Prep Time 1 day
Cook Time 1 hour
Servings 9 pieces
Author Sabrina Chu

Ingredients

Coffee Ladyfinger Base

  • 48 g (1/2 cup) oat flour (grind and sift rolled oats)
  • 12 g (2 tbsp) almond flour
  • 75 g (4-5 no) Medjool dates, pitted
  • 6 g (1 1/2 tbsp) cacao powder
  • 15 g (1 1/2 tbsp) coconut oil
  • 15 g (1 tbsp) filtered water
  • 1/2 packet Four Sigmatic Mushroom Coffee Cordyceps & Chaga (or 1/2 tsp instant coffee powder)
  • 1/2 tsp coffee extract (optional, for extra flavour)
  • Pinch Himalayan salt

Cultured Coffee Mousse

  • 75 g (1/2 cup) cashews, soaked
  • 40 g (1/6 cup) hot water
  • 1 1/2 packets Four Sigmatic Mushroom Coffee Cordyceps & Chaga (or 1 1/2 tsp instant coffee powder)
  • 1/2 capsule probiotic powder
  • 56 g (7 tbsp) coconut sugar
  • 25 g (2 1/2 tbsp) coconut oil
  • 1/2 tsp coffee extract
  • 1/4 tsp tamari

Vanilla Mascarpone

  • 75 g (1/2 cup) cashews, soaked
  • 120 g (1/2 cup) full-fat coconut milk or coconut yogurt
  • 32 g (2 tbsp) maple syrup
  • 1/2 tsp vanilla extract
  • 25 g (2 1/2 tbsp) coconut oil

Topping

  • 1 tbsp cacao powder, as required for dusting

Instructions

Coffee Ladyfinger Base

  1. Mix all the ingredients in a bowl. The consistency should hold together when pressed between your hands. If it is too dry, add a little liquid to adjust the consistency.

  2. Press the mixture into a mold (I use a 12x12 cm square ring), then place into the freezer until required.

Cultured Coffee Mousse

  1. Prepare a strong espresso by stirring Mushroom Coffee powder with hot water. Set aside for 10 minutes to infuse.

  2. Blend the soaked cashews with the prepared espresso to create a thick mixture. Add more water if necessary.

  3. Add in the probiotic powder and pulse a few more times to combine. Do not overblend once you add in the probiotic powder as the heat might damage the bacteria if it gets too hot.

  4. Transfer the mixture to an airtight container, and allow at least 5 cm or 2 inches for expansion. Set aside to ferment in a warm spot for 12-24 hours.

  5. The "cheese" mixture should be aerated and slightly sour smelling when you check on it.

  6. Once you are satisfied with your "cheese" base, proceed to blend the "cheese" with the remaining ingredients for the coffee mousse.

  7. Pour the mixture over the Coffee Ladyfinger Base, and return to the freezer to set while you prepare the Vanilla Mascarpone.

Vanilla Mascarpone

  1. Blend all the ingredients in a blender until smooth, drizzling the coconut oil in last.

  2. Pour the mixture over the Cultured Coffee Mousse, and return to the freezer to set fully.

  3. Once set, sift cacao powder on top of the cake. Cut into 9 pieces or desirable size. Store in the freezer for up to 2 weeks for best taste.

  4. To serve, let the cake stand at room temperature for 10 minutes first.

Recipe Notes

Are Cordyceps Vegan?

In the wild, cordyceps acts as a parasitic fungus on a host (often a caterpillar), which means that the cordycep spores (C.sinensis or C. militaris) infect the host, feeds of its tissues and eventually mummifies it. The fungus will sprout from the host's head, grow to maturity, and release its spores, thus starting the cycle again.

Although it’s true of wild cordyceps, scientists have discovered ways to grow cordyceps mushrooms in laboratory conditions without the need for a host. Almost all cordyceps that you can buy is vegan since it is cultivated on a media formula, and wild-harvested cordyceps is extremely rare and expensive.

Four Sigmatic cordyceps uses the extracted fruit body of C. militaris in their mushroom coffee. It is stated on their website that it is suitable for vegans.

Caffeine Sensitivity?

Substitute coffee powder with decaffeinated coffee powder or roasted dandelion/chicory root.

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Raw Vegan Snickers

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The date palm is a symbol often associated with Muslims. This Ramadan, what better way than to delight in the sweetness of dates than a date caramel “snickers”? The perfect sweet treat for your Iftar dinner. While the proverb “an apple a day keeps the doctor away” is known in much of the world, the Muslim equivalent is “seven dates a day keeps the doctor away.” It is believed that seven dates a day can protect one from poison and witchcraft. This gives the date a sort of supernatural property, which is backed up by science.

According to the Medical Medium Life Changing Foods by Anthony William, dates are rich in nearly 70 bioactive minerals that support the adrenal glands, including magnesium, iron, phosphorous, copper, calcium and potassium. One date contains more potassium per weight than a banana, a good source to fortify muscles and nerves. If you are cautious about the high sugar content of dates, Dr. William writes that dates are ideal for people with diabetes and hypoglycemia, because they deliver vital glucose to the liver, addressing the very glucose loss that is responsible for blood sugar problems.

In Ayurveda too, dates are considered an excellent rasayana or rejuvenative. When taken together with almonds, it makes a superb ojas tonic, for example, the popular badam lassi. It fights all types of injuries and vata diseases, especially wasting disorders.

While the mixing of sugar from dates and fat from nuts defies the law of food combining, like other sinful treats, enjoy to your discretion! This is a healthier alternative for people who are transitioning into raw food but still need something familiar to eat. 

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Raw Vegan Date Almond Snickers

The date palm is a symbol often associated with Muslims. This Ramadan, what better way than to delight in the sweetness of dates than a raw date caramel "snickers"? The perfect sweet treat for your Iftar dinner. 

Course Dessert
Cuisine Raw
Prep Time 30 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings 8
Author Sabrina Chu

Ingredients

Almond Base

  • 144 g (1 cup) activated almonds
  • 24 g (1 1/2 tbsp) maple syrup
  • 12 g (2 tbsp) vegan protein powder (I used Prana On Vanilla Maple) (see Notes)
  • 30 g (2 tbsp) filtered water

Date Caramel

  • 85 g (1/2 cup) dates, pitted
  • 24 g (1 1/2 tbsp) maple syrup
  • 20 g (2 tbsp) cold-pressed coconut oil
  • 16 g (1 tbsp) activated almond butter
  • 6 g (1 tbsp) mesquite powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp Himalayan salt
  • 36 g (1/4 cup) activated almonds or nuts of your choice, chopped

Chocolate Layer

  • 18 g (3 tbsp) raw cacao powder
  • 45 g (3 tbsp) maple syrup
  • 5 g (1/2 tbsp) cold-pressed coconut oil
  • 24 g (1 1/2 tbsp) raw almond milk

Instructions

  1. Lightly grease a 10x10 cm square mold with oil. 

  2. For the almond base, process the almonds into a flour, then add the remaining ingredients and process to a crumbly ball. The consistency should be enough to be held together by hand, but still easy to break. Transfer into the mold and press down firmly.

  3. For the date caramel, use a blender or food processor and blend all ingredients except for chopped nuts until smooth. Transfer into a bowl and then fold in the chopped nuts. 

  4. Pour the caramel over the almond base and spread out evenly with a spatula.

  5. For the chocolate layer, mix all ingredients in a bowl until a smooth consistency. Pour the chocolate over the caramel and spread out evenly with a spatula.

  6. Place the mold in the freezer and allow to set for at least 4 hours or overnight. 

  7. Once set, remove the mold from freezer. Unmold the cake and slice into 6 pieces, about 5x2.5 cm in dimension. Store in the freezer for up to 2 weeks.

Recipe Notes

I used vegan protein powder to reduce the fat content. You can substitute 2 tablespoons of coconut oil in place of 2 tablespoons of vegan protein powder.

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Rawky Road Fudge Bars

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Life may be rocky, so why not sit back, relax, and enjoy the rocky road? 

Double meaning aside, this raw chocolate “rawky” road fudge is stuffed with a colourful party of dried fruits and nuts, suspended in velvety bittersweet ganache. It is the textural contrast and random dispersion crunchy nuts, chewy fruit and rich chocolate that makes each bite so delectable. You never know what you are going to get in each bite.

This recipe is also a great way to use up bits and pieces of straggling nuts and dried fruit in your pantry. Throw them all in the mix and they will throw you a great party. 

Rawky Road Fudge Bars
Yields 16
Life may be rocky, so why not enjoy the rocky rawky road? The textural contrast and random dispersion crunchy activated nuts, chewy dried fruit and rich raw chocolate is what makes each bite so delectable. You never know what you are going to get in each bite.
Dry mix
  1. 80 g (1/2 cup) unsulphured dried tart cherries
  2. 80 g (1/2 cup) unsulphured raisins
  3. 55 g (1/2 cup) unsulphured dried goji berries
  4. 40 g (1/4 cup) unsulphured dried apricots
  5. 40 g (1/4 cup) unsulphured dried figs
  6. 60 g (1/2 cup) activated pistachios or macadamia nuts
  7. 50 g (1/2 cup) activated walnuts or brazil nuts
Wet mix
  1. 120 g (3/4 cup) cold-pressed coconut oil, melted
  2. 60 g (1/2 cup + 2 tbsp) raw cacao powder
  3. 28 g (1/4 cup) coconut sugar
  4. 128 g (1/2 cup) coconut nectar
  5. 60 g (4 no) Medjool dates, pitted
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Instructions
  1. Line a 16 cm square baking tin with parchment paper.
  2. Roughly chop the dry ingredients and set aside in a large mixing bowl.
  3. Next, make the chocolate mix. Add the coconut oil, cacao powder, coconut sugar and coconut nectar to a blender and blend on low, then add the dates and blend until smooth and combined. Do not overblend the chocolate or it can separate. If this happens and there is a lot of extra oil, add in coconut nectar a little at a time until it becomes smooth.
  4. Pour the chocolate mix over the dry mix and stir together with a spatula until well combined. Transfer into the lined baking tin and press down the mixture to ensure it is compact. Place in the fridge for 4-6 hours or freezer for 2 hours until it has hardened completely, then cut into 4x4 cm square or 2x8 cm bars. They will keep well in the fridge for up to 7 days.
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Straits Road Kitchen http://straitsroadkitchen.com/

 

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