Mango and passion fruit must be my top 2 favourite fruits! So I was really keen to get them in a raw dessert together. Adding a bit of coconut rounds out the Caribbean influenced flavours really nicely. This is a dessert to be savoured.

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Plum and vanilla is a match made in heaven…this fool-style, creamy, sweet, delectable dessert is amazing yet, so simple. Two main ingredients, a bit of vanilla and some water…20 minutes and you’re done.

My recipe serves 3 people with enough left over for chef prerogative of licking out the bowl!

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I am going to warn you straight off the bat before I proceed any further - this ice-cream is hard to quit eating! So if you are prepared for a few extra calories on the lips and hips, and get excited by bananas, look no further than this delectable vegan banana ice-cream, that can literally be blended up in 5 minutes. Well – half an hour if you include the time churning in the ice-cream maker. But you can walk around the house doing other things while the machine is working it’s magic! I will say that you will need a high speed blender such as a Vitamix in order to make an ice cream with a really creamy texture. A regular blender will yield a more grainy result. Everyone loves this ice cream - even the most devout cream dreamers and dairy devotees. This ice cream is so rich and creamy that it really is hard to believe that there is absolutely nothing bad in it! The secret to this ice cream’s success is to use extremely ripe bananas to capitalize on the natural sweetness. This recipe is really fool proof – literally child’s play. Actually, this would be a fantastic recipe to make with children to introduce them to natural ice-cream making. You could add 1 ripe banana, and substitute berries for berry ice cream. You could try other fruit. You could add in coconut and chocolate. The sky is the limit.

This is one of the jewels I picked up from Kurma Dasa. This phenomenal raw vegan dip is right up there in my top 5 dips of all time. BIG statement. But true! It is a fantastic example of the “blend and chow in under 5 minutes” philosophy. It is so quick and easy, bursting with flavor, and incredibly versatile. Another added bonus is that the flavor mix is really different from your hog standard store bought dips, and makes a unique addition to the nibble plate at your next dinner.

This “chutney” originates from the South of India. It has a beautiful, rich, creamy texture – you will fool even the most dairy addicted foodie. This is a fantastic “butter” or spread for rice cakes, toast, pita bread, flat bread for wraps, tortilla chips, corn cakes, or veggie sticks. You can also thin this dip out with extra water, and it makes a fantastic creamy dairy free salad dressing. This will keep in the fridge for a few days. This recipe is a quickie staple in my repertoire, and I have never had a disappointed snout. In fact, this would be one of my most requested and remembered recipes.

Published here courtesy of Kurma Dasa.

This is a crunchy fruit and vegetable dish with creamy vanilla cashew sauce. This is the favorite of my family. You must try it,
You can use almond instead of cashew because normal cashew isnt raw. (In Hungary only not raw cashew is available)