Frozen Desserts Archive

Raw Chocolate Caramel Bars

Posted August 10, 2013 By Sandy

I really enjoy finding raw food recipes, so when I found this Raw Chocolate Caramel Bars — I got really excited.  RAW and CHOCOLATE!!  What more could I ask for ….

The Rawsome Vegan Life shares lots of great recipes, so make sure to check out her website …. and I understand she is soon coming out with a cookbook!  Can’t wait!!

Raw Chocolate Caramel Bars

Raw Chocolate Caramel Bars


  • Crust:
  • 1 cup almonds or other nuts
  • 1 cup dates
  • Pinch of salt (optional)
  • Caramel:
  • ½ cup cashew butter
  • ½ cup coconut oil
  • 1 cup dates
  • Chocolate cream:
  • 1/3 cup coconut oil
  • 2-3 tablespoons cacao powder
  • ¼ cup preferred liquid sweetener


  1. To make the crust: process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan (I used a small bread pan) and refrigerate.
  2. To make both the caramel and mocha layers: just blend the ingredients in each list until smooth. Feel free to add other flavours like vanilla, chili , ginger, etc. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours.

Fairly simple recipe to enjoy such a decadent dessert!

Emily from The Rawsome Vegan Life has a cookbook in the works, due to be release in March of next year:

Rawsome Vegan Baking: An Un-cookbook for Raw, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes Paperback – March 4, 2014

I’ll keep in touch and let you know when her cookbook is published!  It should be a winner!!


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Raw Blueberry Chocolate Cake

Posted October 23, 2012 By Sandy

Remember last week when we talked about the Raw Food Movement?  Well, I have found another excellent recipe for Raw Blueberry Chocolate Cake (actually, it looks more like pie!) from one of the referenced sites:  Raw Power Australia

Notice the way many of the items are processed — still keeping the “raw” distinction.

Here is the recipe she sent me from her email list:

Raw Blueberry Chocolate Cake

Recipe Type: Desset
Author: Michelle Ovens, Raw Power Australia
Serves: 8 generous portions
  • Pastry: 1 cup oat grouts
  • 1 cup almonds (dry)
  • 1 cup dried apricots, soaked in water for 4 hours
  • Filling: 2 cups cashews dry
  • 2 -3 cups fresh blueberries
  • 3 tablespoons raw dark agave nectar
  • 3 tablespoons raw chocolate powder made from crushed cacao beans or nibs
  1. To make the pastry: Grind the almonds and oat grouts into a fine flour using a coffee mill or a Vita Mix or Vitacrush dry jug.
  2. Transfer to a food processor saving about 1 tablespoon for rolling out the pastry. Switch on the processor and drop the apricots down the chute. As the apricots become blended, a dough like consistency should form. If it doesn’t, add some soaked apricot water. Once the mixture forms a ball, switch the machine off and remove the dough.
  3. Place some of the saved flour onto a chopping board. Put the dough on this and then add more flour onto the dough. Start to flatten and roll the pastry as you would any other pastry. Make it wide enough to add to an eight inch (20cm) tart dish. One rolled, line your tart dish with cling film (though I prefer to use baking paper) and place the pastry on top of that. Press the pastry into the dish and cut the edges off.
  4. Place the tart in a dehydrator for 2 hours. The pastry will harden slightly. Carefully remove the pastry from the dish by turning it upside down. Remove the cling film/baking paper. Put the formed shell back on a dehydrator tray and dehydrate for 2 more hours. Removing it from the dish like this enables more warm air to reach the underside of the pastry and crisps it up.
  5. When the pastry shell is ready, remove it from the dehydrator and put it to one side.
  6. To make the filling: Remove the remaining ingredients, except one cup of blueberries to a Vita Mix or high powdered blender. Blend all the ingredients until the cashews are completely broken down and the mixture is smooth.
  7. Pour this mix into your pastry and spread it to the edges. Place the remaining blueberries on top. Put this into a freezer for at least one hour before serving.
  8. This keeps for many weeks in a freezer: just defrost it for half an hour before cutting and serving.


Sounds incredibly yummy!  Of course, living near the Rocky Mountains, I would use huckleberries rather than blueberries — but then you could probably use all kinds of different fruits or berries to make this dessert.

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Cool Blueberry Recipes

Posted July 12, 2012 By Sandy

Blueberry season is here and I have a couple Cool Blueberry Recipes to share with you. Both are Vegan and Gluten Free:

  1. Blueberry Lavender Vanilla Ice Cream
  2. Blueberry Bliss Smoothie

Of course, living in huckleberry country, I would substitute huckleberries for the blueberries — but for the rest of the country, blueberries will work great too!

Blueberry Lavender Vanilla Ice Cream – Vegan, Gluten-free, Refined Sugar-free


1 quart fresh blueberries
1/2 cup maple syrup (honey or agave)
1 cup water
2 1/2 cups full fat organic coconut milk (about 1 1/2 cans)
2 tablespoons dried culinary lavender blossoms
1 vanilla bean (or an additional 1-2 tablespoons of vanilla extract at the end)
1 cup unsweetened organic vanilla almond milk
1 teaspoon vanilla extract


In a large sauce pan over medium-heat, add blueberries, maple syrup and 1 cup water, bring to the start of a boil then drop the heat down and allow it to simmer for about 5-8 minutes. Continue simmering until the berries begin to pop and break open, remove from the heat and using a fine strainer, pour the mixture into the strainer, over a bowl, catching the berries. Then add the syrup back to the saucepan and add the blueberries to the pitcher of your blender and set aside.

Add the coconut milk and lavender to the pan with the blueberry syrup. Slice open the vanilla bean and scrape the seeds into the pan, then go ahead and toss the whole bean in, too. Over a medium-high heat, allow to mixture to simmer for about 5 minutes, then remove from the pan from the heat, cover and allow the lavender and vanilla to infuse for about 15 minutes or longer.

Using the fine strainer, strain the liquid into the blender with the blueberries, gently pressing down onto the lavender and the vanilla bean to get all of the flavor. Add the extra vanilla and the almond milk and blend until very smooth.

Pour the mixture into a large glass bowl, cover and place in the refrigerator for at least a few hours, or overnight. I usually just leave it overnight.

Once chilled, pour the mixture into an ice cream maker and process according to manufacturer’s directions. Eat right away as a soft-serve or add to a freezable container and place in the freezer for at least 8 hours or longer, to firm up. Freeze until it is firm enough to scoop.


Now before you turn your nose up to the lavender, I suggest you try some.  We have a company here in Idaho that specializes in lavender cookies, cakes, etc. and they are very popular!  And make sure to check out the original post for further tips on making this recipes.

Blueberry Bliss Smoothie! (Dairy Free, Refined Sugar Free & Vegan)

Add to Vitamix or Blender:

2 cups almond milk (unsweetened vanilla or homemade)
2 cups water
2 cups spinach
2 cups frozen blueberries
2 spoonfuls acai berry powder
4 Tbsp. pure maple syrup (or raw honey)
1/3 cup chia seeds
1 tsp. pure vanilla extract

Blend on high for 1 minute. Pour into glasses and enjoy!  Makes 6 servings.


I love this smoothie recipe — of course, it is very much like my own!!  I, of course, use coconut milk rather than almond milk.  But I never thought about using chia seeds in my smoothie.  I’ll try that next time I make one.  Oh and check for sweetness:  You may not need the maple syrup (I never put sweetener in my smoothies …. but then I use ripe bananas in addition to the berries which adds extra natural sweetener!).

If you are interested in more smoothie recipes, check out my Squidoo Page:  Easy Healthy Smoothies.


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Vegan Chocolate Ice Cream Recipe

Posted January 28, 2012 By Sandy

Just because we are vegan doesn’t mean we can’t enjoy good treats like ‘ice cream’. Frozen bananas or avocados can substitute for the “cream” and make a really delicious frozen dessert.

It’s a recipe that can be done without a churner and is ridiculously healthy and good for you-but of course I had to go ahead and add chocolate chips to it.

Vegan Chocolate Chip Ice Cream

3 medium or 2 large frozen bananas (ripe ones are sweeter)*
1 ripe avocado
1/3 cup cocoa
2 tablespoons maple syrup
1/4 cup chocolate chips or cocoa nibs (use dairy free dark chocolate if you’re keeping this entirely vegan)


If you are interested in more delicous GF Vegan dessert recipes, check out the Amazing Gluten Free Chocolate E-book

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