Raw Red Velvet Cupcakes

Who likes cupcakes?? WE LIKE CUPCAKES!!! I always loved baking especially cupcakes I always found it so simple and easy. Raw cupcakes are a whole new story, with the use of veggies and dates and nuts and only a small bit of flour you have to make sure you get the right consistency for them to dehydrate properly and they can't be too dry or too sticky. So much to get right!!! Red velvet cupcakes were always my favourite because I am such a girl when it comes to colours..... I LOVE PINK AND RED!!! The recipe I used for these needed a little bit of adjusting but that may have been because I didn't exactly follow the recipe to a tee but I have never been able to follow a recipe, I like to improvise and then it a problem arises then figure out how to fix it. When looking at the recipe for the first time it required 8 cups of flour/meal which I thought was a crap load with the little amount of liquid required for the recipe so I decided 2 cups would be quite enough and sure enough they turned out exceptionally well.

I also found out today that my puppy loves raw vegan cupcakes. She first looked at it with curiousity wondering what is this thing mum is giving me but then continued to try and grab it out of my mums hands. She ended up having a bite and following mum around because she wanted more but seeing as though dogs aren't allowed to many nuts and coconut she wasn't allowed anymore. But it just shows that not only humans like animal friendly food, animals love animal friendly food.

Raw Red Velvet Cupcakes

Cake:
2 cups raw coconut flour

1/4 tsp sea salt
2  tsp pure vanilla extract
3 cups chopped raw red beets (peeled)

1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)

1 cup raw coconut nectar or your choice of liquid sweetener
3/4 cup filtered water (or as needed)

Frosting:
3 cups cashews, soaked
1 inch chunk red beet
1/4  cup plus 2 Tbsp coconut water
1/4 cup plus 1 Tbsp raw coconut nectar or your choice of raw sweetener
1/4  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/2 cup raw coconut oil, warmed to liquid

For the cake, combine dates, vanilla, beets, nectar and water in a food processor and process until pretty smooth. Place in a bowl and add the coconut flour to the wet mixture and mix until smooth with a sturdy spoon (wooden is good). The batter should be like a dough which you can form into balls in your hands and then place in silicone cupcake molds to shape them. Place them in the dehydrator for at least 12 hours or until tops are not sticky anymore, they should be still moist in the middle.

Once the cupcakes are dehydrated, to make the frosting place beet, coconut water, coconut nectar, salt, vanilla and coconut oil in a blender and blend until completely smooth. Then to the blender add cashews one cup at a time, blending after each cup until smooth. Place frosting in a pastry bag and pipe a good amount of frosting on top of each cupcake.

Tropical Smoothie Bowl

It felt like summer time when I ate breakfast this morning. All these tropical fruits and berries, it was amazing! By far the best way to start the day. Ever since making my first smoothie bowl I have found I absolutely love them for breakfast. The smoothie is delicious and the toppings have amazing benefits for your body. It fills you up for ages and keeps you energised for most of the day.

I decided to make a collage of the toppings I put on my smoothie this morning. All these toppings provide such good vitamins, minerals, fibre, protein and fatty acids to your body. They are nature's super foods.

Tropical Smoothie Bowl

Smoothie:
1 large banana, cut into pieces
1 cup frozen organic mango
1 1/2 cups organic pineapple
a few organic raspberries
270ml coconut milk

Toppings:
pineapple
raspberries

almond slices

bee pollen (omit if vegan)
ground flax seed
shelled raw hemp seeds

For the smoothie, combine all ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades.  Pour into a bowl, top with toppings (I used about 1 Tbsp of each).  Enjoy!

Note* I make the smoothie the day/night before so I don't waste time at breakfast time so its ready to go for breakfast the next day.

Raw Sushi with Corn Hummus

I was introduced to normal sushi at a very young age and from the first bite I absolutely loved it. When I wasn't vegan I was a huge fan of seafood, I loved everything except muscles and oysters but give me a spaghetti marinara for dinner and I would gobble it up. My favourite sushi bar was Sushi Sushi, there sushi was always freshly made and perfectly rolled. One of the things I missed most when turning raw vegan was a good California roll until I found out that I could make raw sushi.

For one of my birthday's my brother's girlfriend (now ex girlfriend) gave me a sushi kit which had everything in it to make the perfect sushi roll. It sat up in the cupboard for years and years because I never made my own sushi I always bought it until I became raw vegan and discovered raw sushi that is when the kit came in very handy. It took a while to master the art of rolling sushi especially because it was raw so it didn't have the sticky rice to hold it together. But I managed to master it very quickly and now I can make the perfect raw sushi. If you do not have a sushi kit like I do I do recommend investing in a bamboo sushi mat, it helps with the rolling of the sushi and makes them come out perfectly cylindrical. 

What I love about raw sushi there are so many choices of fillings, the possibilities are endless. For the rice you can make corn hummus, parsnip rice, sprouted hummus, really anything that sticks together will work as replacement for the sticky rice normal sushi uses. And as for the fillings, any raw veggies work perfectly just make sure they are thinly cut into thin sticks so its easy to roll up and not too bulky.

Raw Sushi with Corn Hummus

Corn "hummus":

1 1/4 cups fresh organic sweet corn

1 cup raw cashews (soaked 2 hours and drained)

sea salt to taste

1 garlic clove

Filling choices:

Zucchini, cut julienne

Carrot, cut julienne

Sundried tomatoes

Spinach

Cucumber, cut julienne

6 nori wraps

To make the hummus, place all hummus ingredients in a food processor and process until smooth, set aside for later on.

To assemble the rolls, place 1 piece of nori on your bamboo mat (shiny side down) and spread about 3 tbsp of the hummus along the edge closest to you. Next, place your fillings in a line on top of the hummus. Next roll it up, pulling it towards you as you roll to tighten the roll, wet the edge with water to make the nori stick together to seal the sushi roll and set aside.

Repeat as many times as your hummus lasts. Cut each roll into desired size. Enjoy! Store in the fridge.

Raw Pomegranate Cheesecake

Vibrant and delicious, that is the two words that describe this cheesecake. Pink is my all time favourite colour, I know right I am such a girl! I had never used beetroot in anything before but now I love it. It makes things turn such a vibrant hot pink and it looks so amazing and tastes even more amazing.

Pomegranate seeds are the nicest touch to this cheesecake especially the layer of them in the middle of the cheesecake. When you take a spoon of the cheesecake its all soft and luscious and then you get this burst of juice from the pomegranate seeds, its an amazing surprise and sensation in your mouth.

I had the biggest raw vegan “cook up” today. There are so many recipes still to be put up but I am yet to take photos due to the fact some items are currently in the dehydrator. The feast includes:

• Raw Sushi
• Red Velvet Cupcakes (currently dehydrating)
• Raw “Spaghetti and Meatballs”
• Tropical Smoothie Bowl (for breakfast tomorrow)

And last but not least......POMEGRANATE CHEESECAKE!!!

Raw Pomegranate Cheesecake

Crust:

1 1/4 dried shredded coconut

1/4 ground flaxseed

1 cup soft soft medjool dates, pitted

Filling:

3 cups raw cashews, soaked

1 cup raw red beet, chopped

1/2 cup coconut water

1/2 cup raw coconut nectar

1/2 cup plus 3 tbsp coconut oil (warmed to liquid)

1 1/2 cups pomegranate seeds (divided)

Lightly coat a 6 inch spring form removable bottom pan with coconut oil.

To prepare the crust, place coconut, flaxseed and dates in a food processor and process till the mixture holds together when squeezed between your fingers. Firmly press the crust into the bottom of the prepared pan and set aside

To make the filling, in a blender combine beet, coconut water, coconut nectar, and coconut oil and blend until it is smooth and creamy. Add cashews one cup at a time, blending after adding each cup, making sure you blend each cup till the mixture is smooth and creamy before adding the next cup of cashews.

To assemble the cheesecake, pour half the filling over the crust, the sprinkle one cup of pomegranate seeds on top of that layer. Pour over the remaining filling then place the cheesecake in the freezer to firm up for about 4 hours or until set before unmolding. 

Garnish the top of the cake with pomegranate seeds and enjoy. Store cake in the fridge. 

Banana Cream Pie Smoothie Bowl

Mmmm Banana Cream Pie, one of my favourite indulgence desserts when I wasn't raw vegan. Now there is a healthier way to have banana cream pie and you can have it for breakfast. The best start to the day I have ever had, it has kept me full and I feel a million dollars.

Decorating the smoothie bowl I found very therapeutic and I let my creativity explode. I got together every healthy topping I could find and lightly placed them in spots on top of the smoothie. And indeed it did taste like banana cream pie.

Banana Cream Pie Smoothie Bowl

Smoothie:

3 medium bananas, chopped

200ml coconut milk

1 tbsp maca powder

1 tbsp lucuma powder

Toppings:

Sliced almonds

Chia seeds

Bee pollen

Ground Flaxseed

Cacao Nibs

Hemp seeds

In a blender place bananas, coconut milk, maca powder and lucuma powder and blend until smooth.

Pour in a bowl and spoon toppings on top.

BREAKFAST TIME!!!!

Raw Pina Colada Cheesecake

To start off with I just have to say that this is one of the most amazing raw cheesecakes I have ever made. When I used to drink alcohol, pina colada was at the top of my 'to drink' list. After a year of not drinking to be honest I do miss it but why have alcohol when you can have the same flavour but in a healthy way.

This is not only raw vegan but it has the goodness of pineapple and coconut oil in it. Two foods that are amazing for your body.

Pineapple is an excellent source of manganese and vitamin C.

Coconut oil on the other hand is good for your whole body in general.
1. Controls weight
2. Eases digestion
3. Supports immunity
4. Boosts metabolism
5. Calms sugar cravings



Everything turned out perfectly with this cheesecake; the swirl, the consistency, the look.....absolutely everything.

Raw Pina Colada Cheesecake

Crust:
1/2 cup raw macadamia nuts
1 cup dried shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped

Filling:
4 cups raw cashews, soaked
1/3 cup coconut water
1/2 cup raw coconut nectar, raw agave nectar or raw honey
1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1 cup fresh organic pineapple

Swirl:
2 medjool dates, pitted (soaked if not already soft)1/2 cup fresh organic pineapple

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process macadamias, coconut and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the macadamias (or cashews) and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a blender and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Set aside.

For the swirl, combine dates and pineapple in the food processor and process until smooth.
To assemble cheesecake, drop the two fillings over the crust by the Tbspful and the pineapple swirl by the tspful until they are all used up tap the bottom of the pan on the counter to level. Swirl with a knife, and place in the freezer for about 4 hours to firm up.

Raw Carrot Chocolate Cupcakes with Blueberry Frosting

When I found this recipe on http://fragrantvanillacake.blogspot.com.au it was a layered cake but me myself am a big fan of bite sized treats so I made the cake into cupcakes. What I love about these cupcakes are they don't even look raw. They actually look fluffy and like they have risen in the oven.

Blueberries are one of my all time favourite berries so this recipe really stood out as a favourite. Blueberries are rich in micronutrients containing essential mineral manganese, vitamin C, vitamin K and dietary fibre. Above all of that nutrients they taste absolutely amazing.




I find raw cupcakes very therapeutic to make due to the fact you have to make them look like cupcakes and it takes precision to ice them nicely and correctly to make them look presentable. Frosting cupcakes is one of my favourite things to do ever since I mastered the art of the piping bag. I mastered piping frosting by baking normal cupcakes on a regular basis for friends and family but I never ate my cupcakes I always gave them away because I loved people's emotions and smiles whenever they ate them. Then I discovered raw cupcakes and I ditched the oven and gained a food processor and blender.....best investment ever if I may add.

Another good investment which I found absolutely perfect for raw vegan cupcakes are silicone cupcake liners. Just roll the cupcake dough into a ball then pack it into one of these babies and take the dough out of the liner and voila! Its in the shape of a cupcake....no one will ever know the difference.







Raw Carrot Chocolate Cupcakes with Blueberry Frosting


Cake:
1 1/2 cups carrot pulp
1 cup soft medjool dates, pitted
2 tsp vanilla extract
3/4 cup ground flaxseed
1 1/4 cups raw coconut flour
1/2 cup raw cacao powder

1 cup water or until mixture comes together as a dough

Frosting:
1 1/2 cups fresh organic blueberries
4 soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
a pinch sea salt
1 tsp pure vanilla extract
1/2 cup plus 2 Tbsp raw coconut oil, warmed to liquid

blueberries, to decorate


For the cake, combine the carrot pulp, dates, vanilla, and sea salt in a food processor and process until it is well combined and the carrots are very finely chopped.  Add the remaining ingredients and process until smooth and well combined. Add the water 1/4 cup at a time, you just want the mixture to come together as a workable dough, make sure you don't add too much that it becomes sticky and unmanageable.  Line up your silicone cupcake moulds and roll balls of mixture which will fill the moulds  Place the balls of mixture into the liners and press down to fill and shape the ball and then peel back the liner from the cupcake and place the cupcakes on a tray ready to be frosted. 

To make the frosting, combine the berries, dates, sea salt and vanilla in the blender and blend until smooth.  Add the coconut oil and process until smooth (if it is clumpy at all, it probably needs to warm up a little, so process until it is not lumpy).  You will be using the frosting right away before it starts to set up.

To frost the cupcakes, spoon the frosting into a piping bag with a star shaped nozzle and pipe from the outer edge inwards toward the middle, finishing off with a quick upwards flick of the piping bag, this makes that peak in the middle of the frosting. Do this to all the cakes then place a blueberry on the top of each frosting peak. Store in the fridge to keep the cake and icing set. Serve and enjoy!!