sharing raw, vegan recipes and advice

This is a light fall pudding. Not being a huge pie fan, I adapted this pudding from a pumpkin pie recipe taught in a raw cooking class by Bruce Horowitz. Pictured with both the variation and toppings described below.

I love these bars because I can make them and then store them in the freezer. They are smooth and creamy. Wonderful with fresh fruit, such as raspberries, or as the basis for a brownie sundae.

This recipe is based on a in RAWVolution – I cut down a bit on the agave and added the coconut oil and coconut water for a smooth consistency. This creates a bit richer fudge that is not quite as sweet.

The healthiest pie around! Make several if you’re entertaining. Has a very thick and sweet taste.

Nice fall/Thanksgiving treat. Thanks to Denise Thomas for the recipe.

The chocolate and the carob balance well to create a very delicious, dark truffle. It stays firm if you’re sure to keep it frozen!