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Raw Dessert Recipes

Discover Pinterest’s 10 best ideas and inspiration for Raw Dessert Recipes. Get inspired and try out new things.

Raw Lemon Slice Recipe

26 · This slice recipe is a winner if you love zesty desserts. Perfect for vegan dessert lovers that enjoy lemon and citrus. Raw, refined-sugar free and healthy.

11 ingredients

  • 2 Lemon, Zest of
  • 5 Medjool dates
Canned Goods
  • 1 1/2 cups Coconut cream
  • 1/2 cup Lemon juice, fresh
  • 1/3 cup Maple syrup
Baking & Spices
  • 1/8 tsp Turmeric
  • 1/4 tsp Vanilla extract
Oils & Vinegars
  • 2 tbsp Coconut oil
Nuts & Seeds
  • 2 cups Cashews, raw
  • 1/2 cup Coconut
  • 2 cups Nuts, raw
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Food Dehydrator Recipes

Finding new kitchen gadgets is exciting for anyone. Especially one that has many uses. Here are 7 food dehydrator uses you didn't think about.

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How to Dehydrate Zoodles & Other Vegetable Noodles

This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site! In case you haven't noticed, zoodles (a.k.a. zucchini "noodles") and other vegetable "noodles" are all the rage right now. Vegetable noodle makers (called spiralizers) are huge sellers on Amazon and big box stores, and you can even buy pre-cut vegetable noodles in the frozen food section of grocery stores. There's no doubt veggie noodles are easy to make and a healthier option than traditional noodles. But did you know you can preserve them for your pantry? Oh yeah. First: How to Make Zoodles and Other Vegetable Noodles Years ago, before I'd even heard of a zoodle, I exchanged traditional lasagna noodles for thinly sliced zucchini. All you need to make these is a sharp knife and a steady hand. (Slice 'em thin!) But for spaghetti-like "noodles," which is what most people mean when they talk about zoodles or veggie noodles, it's really best to use a vegetable spiralizer. There are about a gazillion of them on the market, but here's the one I have, and it works very well. Making zoodles with a vegetable spiralizer. Basically, you just stick washed veggies in the spiralizer and crank the machine. Out come spaghetti-like "noodles," leaving just the core of the veggie as waste. (But as homesteaders, we know this won't go to waste! It will go in the compost bin, or we'll give it to the chickens or pigs or dogs.) And ta-da! You have zoodles. One word of caution, though. Zucchini is, unfortunately, one vegetable that can be GMO. If you wish to avoid that, you have a few options. You can either buy organic zucchini from the grocery store (legally, organic veggies can't be GMO), or you can buy from a trusted local farmer, or you can grow zucchini yourself. I recommend the later, because zucchini is super-easy to grow, and there are varieties that are appropriate even for the smallest garden spots. In addition to hand cutting or using a vegetable spiralizer, you could use a julienne peeler to create your zoodles. However, peelers often make zoodles that are quite thin - and thin zoodles dehydrate into almost nothing, which means you may end up with mush when you rehydrate them. Zoodles store well in a food storage container in the fridge. Once you've made your zoodles, the next step is to either eat them fresh (read tips for cooking zoodles here) or store them. They store surprisingly well in a covered food container in the fridge. I've had them last more than a week this way. But for longer term storage, dehydration is your friend. Dehydrating Zoodles & Other Vegetable Noodles The trick to dehydrating zoodles effectively is to put them on your food dehydrator's trays in little "nests." This makes them easy to get on the trays, and easy to store, too. (If you've simply sliced zucchini into lasagna-noodle style strips, just lay them flat on your dehydrator's trays, making sure they don't touch.) Zoodles dry best when formed into "nests." I use a wide mouth canning jar ring to make nests. To help determine how big the nests should be, I use a wide mouth canning jar ring as a sort of template. This ensures the finished product stores easily in a jar - and keeps me from making the nests so big they take forever to dry. I place the ring on the dehydrator tray, add some zoodles, then remove the ring. If you make the nests too tall, they may impede putting additional trays on your dehydrator. Also, be sure the nests don't touch, or they'll end up sticking together. Set the dehydrator at 135 degrees F. and dry until the zoodles are entirely crisp. To test for doneness, break a zoodle. No moisture should come from the break. Don't let the "nests" touch, or they will stick together. To store the dehydrated zoodles, place them in a wide mouth canning jar and secure the lid. Store in a dry, dark location. Dried zoodles last at least a year in storage. If you live in a moist or humid area, I suggest adding a desiccant pack to each jar, to help prevent the zoodles from rehydrating while in storage. (Zucchini is particularly prone to this problem.) Zoodles shrink considerably when dehydrated. The zoodles are done when they are crisp. Store dehydrated zoodles in an airtight jar. To use the zoodles, you may toss them, dry, into soups, stews, or heated pasta sauce. There's no need to rehydrate with water, under these circumstances. If you want to add zoodles to, say, a stir-fry, you'll need to first soak them in a little water. Another option is to boil dried zoodles for about 3 minutes; some people feel this makes them more like traditional pasta. Or simply cover dried zoodles with boiling water, place a lid over the bowl, and let the zoodles sit for about 15 minutes, or until tender. In the three later cases, be sure to squeeze the rehydrated zoodles before adding them to the pan, or the end result may be quite watery.

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Canadian Butter Tarts

These Canadian Butter Tarts are a quintessential Canadian dessert. They're beyond simple, super sweet, gooey and delicious!

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Double Chocolate Raw Vegan Brownies

5 · These double chocolate no-bake brownies are so rich and fudgy no one will ever guess they're vegan and full of wholesome ingredients.

7 ingredients

  • 2 1/2 cups Dates, pitted loosely packed
  • 1 tbsp Maple syrup, pure
Baking & Spices
  • 1/2 cup Cacao powder or cocoa powder, raw
  • 1/2 cup Chocolate chunks, dairy-free
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure
Nuts & Seeds
  • 1 1/2 cup Walnuts
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No-Bake Cashew Coconut Balls

11 · These delicious little coconut date energy balls make the perfect quick snack or dessert any time of day.

4 ingredients

  • 1 cup Dates, packed soft pitted
Baking & Spices
  • 1/8 tsp Sea salt
Nuts & Seeds
  • 1 cup Cashews, raw
  • 3/4 cup Coconut, unsweetened fine
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Raw Avocado Chocolate Pudding (3 Ways) - The Simple Veganista

Easy to customize, this healthy Raw Chocolate Pudding made with avocado, banana, cacao powder and vanilla is the BEST quick + easy, vegan snack or dessert!

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Caramel Apple Pie ... Perfect for the Holidays!

Caramel Apple Pie, easy to make and totally delicious. Great for any fall holiday, healthy and made from mostly raw, whole food vegan ingredients.

10 ingredients

  • 5 Apples
  • 6 Dates
  • 1 1/2 cup Raisin
  • 1/3 cup Almond butter
  • 3 tbsp Lemon juice
  • 7/16 cup Maple syrup
Baking & Spices
  • 1 1/2 tsp Cinnamon
  • 1 tsp Pumpkin pie spice
Nuts & Seeds
  • 1 cup Walnuts
  • 3 tbsp Water or plant milk
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Raw Snickers Ice Cream Slice (Gluten Free & Vegan) - Swoon Food

A whole food sweetened raw snickers ice cream slice recipe that's low in sugar, gluten free & vegan. Vanilla nougat & peanut caramel layers..

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No Bake Passionfruit Slice with no refined sugar | Kids Eat by Shanai

No Bake Passionfruit Slice | Kids Eat by Shanai. A creamy, guilt free, use up the neighbours passionfruit slice that is amazingly delicious!

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