3 Simple And Easy-To-Make Post Christmas No Bake Vegan Desserts
Holidays are over and you`re trying to go back to your regular daily routine. It is never easy to say goodbye to holiday hedonism, especially when it comes to food. Eating foods with a lot of calories and sugar is very typical for this time of year and just because the Christmas is over, your need for comfort food is not going to go away easily.
This is exactly why you need healthy treats that are easy to make, but are also very delicious. Here we have 3 tasty proposals for some healthy, easy to prepare vegan treats.
Recepe #1: No-Bake Apple Pie
- approximately 10 apples of your choice
- 3-4 pounds of pitted dates
- 2 cups of dried figs (fresh figs work as well)
Now we focus on making the apple filling. Blend 3 apples with approximately 1 pound of dates, a dash of cinnamon and a little bit of nutmeg with a small amount of water until it reaches a thick, smooth, pie filling consistency.
Layering the pie is next. Thinly slice your apples and layer the slices on top of the crust so it covers it completely. Spread a layer of apple filling on top of it. Alternating between the apple slices and filling layer to the top, leave it to rest a bit or you can even put it shortly in the freezer to get the perfect shape.
Remove the hold and enjoy your healthy no fat, no processed sugar, super-delicious apple pie.
Recipe#2: Raspberry Fudge Squares
- 4 cups of dates
- 1 cup Pecanes
- Half a cup of raw Cacao powder
- Dried Mulberries
- 2-3 cups of fresh Raspberries
Add into your blender 3 cups of dates, one cup of Pecanes, half a cup of raw Cacao powder, and if you want it to be super chocolaty and gooey, mix the cacao with a bit of water before blending it with the rest. On top of that you can add a couple of dried Mulberries to give it a little bit more texture. Go and mix that until it reaches a fudgy type of texture.
Now we will blend in the raspberry cream. Mix 2-3 cups of fresh raspberries with a half to a full cup of dates.
Now we just need to organize the layers. Spread the half of the coco-fudge cream on the bottom of the dish forming a thick layer. Leave the other half for the 3rd layer. Raspberry filling comes in between. Spread all of it and add the other half of the coco-fudge to finish up the third layer.
Put it in the freezer for 4 hours. The only thing left is to cut them in squares and you have your fudgy-creamy cake with almost no effort at all.
Recipe #3: Fully Raw Chocolate Pecan Pie
- 1 pound of dried white mulberries
- 2,5 pound of freshly pitted dates
- 1 cup of soaked raw cashew
- Cup of coconut water
- 3 cut apples
- Half a cup of raw pecans
- 3 springs of vanilla
- 1 cup of raw carob powder
For the crust you will need to blend 1 pound of white dried mulberries and 3/4 of a pound of freshly pitted dates. Press the mixture into a pie pan.
For the first layer, blend one cup of soaked raw cashews, half a cup of coconut water and half a cup of dates. You can add a bit of cinnamon. Mix it well and add it on the crust.
For the second layer you will need to blend in 3 cut apples, 1 and a half of cup of pitted dates, half a cup of raw pecans and 3 small springs of vanilla. Spread it over your cashew cream.
For the last layer you will need cup and a half of dates, one cup of raw carob powder, a cup of coconut water and a teaspoon of cinnamon. Mix in this chocolate icing and spread it on top.
And there you go guys… 3 simple no-bake, no processed ingredients vegan desserts are done! Now all you need to do is call some of your friends and dig in.