VVP- Carrot cake with cranberries and orange, vanilla cream icing, served with orange sauce

Welcome to the famous, amazing, wonderful and incredible – the Virtual Vegan Potluck!

This is it – the day I have been looking forward to for weeks has finally arrived! The Virtual Vegan Potluck is a gathering of more than 100 enthused bloggers, from all over the world, sharing their creative vegan recipes. Maybe you have already been working your way around the virtual vegan potluck – if so, I hope you have enjoyed some wonderful food – appetizers, soups, breads, starters, mains, drinks, and now desserts!  I am so happy I signed up to make dessert! Because….

Dessert is probably the most important stage of the meal,

since it will be the last thing your guests will

remember before they pass out all over the table” – William Powel

I love Vegan desserts and in particular Raw food  desserts make my heart beat. Apart from being sinfully delicious, they are nutritious and packed full of goodness! So go for it – eat, indulge, enjoy and be healthier for every bite.

One of my old time favorites – is carrot cake with creme cheese icing!

I have created an almost raw food version of this old time favorite, and I can’t wait to share it with you!

So lets get to it!

Carrot Cake with cranberries topped with an orange, vanilla cream icing, served with orange sauce

3 cups of grated carrots

1 1/2 cup cooked quinoa

2 oranges

1 cup of walnuts

1 cup of oats

10 -12 dates Mojol

2-4 spoons agave

1 teaspoons cinnamon

1/2 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon salt

In a bowl, add the grated carrots and the cooked sprouted quinoa, grate the rind of the oranges, and then add the juice of the oranges. In a blender, blend the walnuts and the oats till it becomes flour-like, and add to the carrots. Add the spices to the bowl and stir well. In a blender put the ingredients from the bowl and add the pitted dates, blend smooth – I needed to do it in two batches. Put it back in the bowl and add the agave and the cranberries.

Put it into a pie pan

Make the  Orange, Vanilla cream icing

2 cups of cashews ( that have been soaked for 2-4 hrs or overnight in the fridge)

1 orange

4 spoons of Agave

1 vanilla pod

Drain the soaked cashews and put them in the blender, add the juice of one freshly squeezed orange, add the agave and scrape out the vanilla bean. Put it in and blend into a smooth cream. Spread it on top of the cake and decorate with walnuts.

Serve with Orange Sauce

1 Orange

2 spoons of Agave

Squeeze the juice of the orange and add agave to make the sauce.

Sorry I had to take a bite and another one and one more …………………. and then tomorrow I will have leftovers for breakfast!

This is my contribution. Thank you for coming to the Virtual Potluck – I am thrilled you came!!

But before I let you go – lets raise our glasses and make a big heartfelt toast to the Virtual Potluck people! – The Virtual Vegan Potluck was initiated and arranged by one of my favorite virtual friends and bloggers, Annie at anunrefinedvegan!

She birthed this idea and made it possible – thank you Annie!! Thank you also to 3 more beautiful virtual friends and bloggers, Somer from Vedged Out  , Lidia from Veganbloggersunite and Jason from Jason and the Veganauts for helping make this event possible. Lots of work went into this – thank you guys you are amazing!!!

… and so the party continues the show goes on and on and on – click forward or backward as you please by clicking the “go forward” – “go back”  images below.

Enjoy and have fun

 

Advertisements

Key Lime Coconut Baby Pies

It is time for cake – little sweet, tangy and deliciously fresh in the sunshine!

I love rawfood cakes,  because they taste so amazing  – they are authentic honest food, through and through. Pure and good!

These little babies are not your everyday Key lime pies, but are inspired by the rawfood concept – I was so pleased that they turned out so well.

It all started when I was shopping and looking for some lime to put in the iced water jug. And there they were, these cute little key limes. So I bought them and immediately started dreaming of key lime pie and the thought of how I could make a healthy rawfood version of this old classic.

This is what I came up with.

Key lime coconut baby pies

For the crust I used:

1 cup of walnuts

1 cup of dried coconut

8 dates pitted

2 tablespoons of Agave sirup

Pinch of sea salt

To make the crust, I put everything in the blender for about a minute – to cut up the nuts and the dates. Then, I pressed the mass into a mini-muffin pan like this:

For the lime filling:

2 cups of cashew nuts – that have been soaked in water for about 2-4 hrs

6 tablespoons of agave sirup

1/3 cup coconut oil melted

1/2 cup of fresh lime juice from about 15 key limes – if you cannot get key limes use regular limes instead, it works fine.

1/4 cup filtered water

Put all these ingredients into the blender and blend into a smooth cream. Spoon it on top of the crusts and put them in the freezer to cool for at least an hour. I keep them in the freezer and take them out as and when anyone is in need of a treat with tea or a small dessert. Let them thaw for about 5 min. before you bite into them. Serve them just like that – enjoy!

Cool and creamy raspberry shake

Sunshine, freckles and bare feet – summer in the backyard and life is good!

Time for ice cream and cool…………….. milkshakes!

This ‘milk’shake is a healthy one – but beware, it is addictive! It tastes so good, it’s cool, sweet and creamy – It’s summer and hey, it’s good for you! So, who cares?

Cool and creamy raspberry shake:

300 g fresh raspberries

8 -10 dates all depending on how sweet you like it

2 cups of raw cashew nuts

1/2 vanilla pod

3 cups of water

ice cubes

Soak the cashews and the dates in water for a couple of hours. Add the soaked nuts and dates to the blender, add fresh raspberries, scrape out the vanilla bean and add it along with 3 cups of filtered cold water and a good handful of ice. Blend in to a smooth drink.

Enjoy!