sharing raw, vegan recipes and advice

I made this for breakfast the other day it was so yum I had to share it!

This creamy, light, frosty shake is so delicate, tasting almost like ice cream. It is a beautiful cream colored drink, naturally sweetened and perfect for breakfast.

You wouldn’t believe how good raw potatoes could taste until you prepared them. These cakes are soft and fluffy on the inside and crispy on the outside, with a a buttery flavor.

Light, Crispy Edges and Buttery, yet Chewy and Strong. This one’s got it all! The same recipe that was our Best seller on PurelyRaw.com

These treats would remind anyone of honey roasted peanut butter. When you refrigerate dates, part of the outside hardens into a crunchy crystal that mimics that candy flavor. And the Himalayan salt gives it a honey roasted peanut. It’s also really important that you use almond butter made from soaked (the equivalent of sprouted) almonds, dehydrated and ground into a crumbly, flour-like butter. You can home-make the almond butter or you can buy it from a few specialty brands. Just be sure not to add any oil, as this will make them heavy. The specialness of these is that they are light. If you can find more exotic dates such as Halawi or honey dates, use those instead. They are softer and when labeled raw, are much more delicate than Medjools.

Feel free to use figs instead of dates, as I find myself eating them with figs just as often as dates! The crunchy seeds and jelly give it a peanut-butter-and jelly taste.

A serving is about 3 stuffed dates.