wow, this cake is so good its hard to believe its raw!

This was inspired by spiritedmama’s Chocolate Cupcakes with Chocolate Frosting recipe. This cake is a slightly altered version of that. I just threw things in the food processor, so the amounts are estimations. You should feel free to adjust for your taste.

It was my birthday last week and I really wanted to make a raw cake so after lots of trawling through recipes I thought I’d make one up! Looks like lots but really easy!

I felt so sinful consuming these! They taste buttery, sweet, rich, and cacao-ic (tee hee). Make sure the flax is ground very fine, otherwise you won’t get the smooth texture. These donuts even help you out with getting your greens. Enjoy…

I found this recipe at http://therawtable.com/recipecoll/neopie.htm, and I thought this is a must try recipe! The modifications I made are: no salt used, agave nectar (no honey), fresh dates (not dried and then soaked) and, as extra, maca powder. I also used vanilla power on the banana and strawberry ice cream. I used pecan nuts in the crust, no almonds. I did not use the fresh pealed black plums in the strawberry ice cream. My recipe also yields half of the amount than the orginal recipe. It does take time to get it ready.

This is wonderful tasty desert that you can enjoy anytime. It takes great! Very chocolatey!

FINALLY… a raw cupcake with the taste, texture, and look of the cooked counterpart! Make these for any special occasion or to simply treat yourself to some sheer deliciousness! They are high-energy snacks or desserts that keep you going all day! I will warn though: you might find yourself with the sudden urge to eat three in one sitting :).

I was inspired by many of the recipes on this site, and dreamed up this birthday cake for Matt. It was a huge success!

This is a super delicious banana cream cake I made accidentally. Tastes so good and especially great for breakfast, filling too!!

Cheescake? Gelato? Raw? Yes, please.

Creamy like cheese cake, yummy like carrot cake. =)

my daughter’s big day finally came and i had origanally planed to the wounderful watermelon cake on this site but guess what’s out of season so i had to come up with some thing simple nut free` and not to sweet my husband and i had so much fun making this one hope you like it

this is definetly the way to go about getting cheese cake.

Almonds, lemon and curd sweetly bound together in a traditional Austrian Curd Cake used to be my one of my favourite recipes from more than three decades back when I studied Cordon Bleu cookery. This is Elizabeth David’s classic recipe substituting macadamia curd for the eggs, butter and dairy cheese…. and leaving out the semolina altogether :) Again salutations to poemomm for the cream cheese recipe without which this would never have been born.

I’m spoiling Matt before I leave for a few months… The measurements are all estimated, but it turned out very good! I used leftover nutpulp I dehydrated, but you can use just ground nuts of any kind. I imagine pecans and almonds would work lovely as well.