Sweetly Raw

12 Of My Favorite Vegan Recipes

 Hi friend!
My name is Heather Pace. I'm a classically trained chef with a
passion for sharing plant based recipes. I'm the blogger behind
Sweetly Raw and the author of the paperback book, Sweetly Raw
Desserts (which you can find on Amazon or where books are sold).
Connect with me daily on Instagram @sweetlyraw and you can also
find my recipe and yoga videos on Youtube: Heather Pace.

Here are 12 of my all-time favourite healthy dessert recipes! They’re

all vegan, gluten free, refined sugar-free, and most are also raw/no-
bake. These are tried and true recipes most of which I’ve made at
LEAST 10 times over the years (some of them have been made
hundreds of times). Not only have I made these for my friends and
family, all of these treats have been sold commercially, and most of
them have been taught in at least one of my cooking classes. I’m
excited for you to make them at home in your kitchen. As for
substitutions (a question I often get with my recipes), I can only
guarantee the best results if you make my recipes exactly as they’re
laid out. As I learned in culinary school “always read the recipe from
start to finish before starting” for success! :D

Let me know what you think!

Snap a photo and tag me
on Instagram @sweetlyraw
so that I can share it!

Visit me at
www.sweetlyraw.com for
hundreds of vegan recipes.

xoxo

Heather
 Triple
Chocolate
Brownies
Raw/Vegan

This is one of my all time favourite recipes. When you need a chocolate hit, these are for you! They
sell like hot cakes at the natural food café that sells them here in my city.

Chocolate Brownies
1 cup almonds or cashews
1 cup walnuts or pecans
1 cup pitted medjool dates
1/3 cup cacao powder
1/8 teaspoon Himalayan salt
1-2 teaspoons water, as needed

Grind the almonds (and cashews if using) to flour in a food processor. Add the walnuts, dates, cacao,
and salt. Process until everything is broken down and combined. Add the water and pulse to combine.
The mixture should hold together when pressed. Press into an 8x8” pan.

Chocolate Frosting
1/3 cup melted coconut butter
1/3 cup coconut nectar
1/4 cup cacao powder
1/3 cup hot water
1/4 cup melted coconut oil
1 tablespoon coconut sugar
1/2 teaspoon pure vanilla extract

Blend all ingredients until smooth and creamy in a high speed blender. Spread over the brownies and
set in the fridge until the frosting has firmed up, 4-5 hours. To speed the process chill in the freezer for
1-2 hours and then set in the fridge.

Chocolate Drizzle
2 tablespoons coconut nectar
2 tablespoons cacao powder, sifted
2 tablespoons melted coconut oil
1-2 teaspoons hot water

Whisk all ingredients together vigorously until smooth and shiny. Drizzle over the frosted brownies.
 Chocolate
Peanut Butter
Cheesecake
Vegan/Gluten Free

I’ve made this cake literally hundreds of times. It was always one of my most popular
cheesecake flavours when I had a dessert business. It's my favourite dessert combo! Here I
drizzled peanut butter and peanuts on top and served it with chocolate sauce.
Crust
2/3 cup almonds
2/3 cup shredded coconut
1/2 cup pitted packed dates
1/2 cup roasted peanuts
1 - 1/2 tablespoons water

Finely grind the almonds, coconut, and peanuts

in a food processor. Add the dates and process
until combined. Add the water and pulse to
incorporate. Make sure the dough holds
together otherwise add another 1 teaspoon water.
Press into a 7", 8", or 9" springform pan.

Filling
1 ½ cups raw cashews
2/3 cup peanut butter
1/2 cup maple syrup
3/4 cup water
2 teaspoons vanilla
1/4 teaspoon salt
2/3 cup + 2 tablespoons coconut oil
2-3 tablespoons cacao powder (sifted) + 2 teaspoons maple syrup

Blend the cashews, peanut butter, syrup, water, vanilla, and salt until smooth. Add the coconut oil and blend
again. Transfer 1/4-1/3 of the mixture to a bowl and whisk in the cacao powder and syrup.

Note: No need to soak your cashews if you're using a high-speed blender. I personally prefer not to because it
often makes them go gross and grey and waterlogged especially if they're soaked too long.

Assembly/Swirling
Pour some of the chocolate filling over the crust. Pour blobs of the peanut butter filling on top. Swirl very gently
with a chopstick. Pour more blobs of chocolate on top and then more peanut butter. Swirl with the chopstick again.
Place the cake into the freezer for at least 4 hours and then into the fridge for at least 8 hours to set properly. Run
a knife between the pan and the filling. Pull the pan away. Use a clean knife to cut slices, cleaning after every cut
to ensure clean cuts. Keep in the fridge for up to 7 days or freezer for 3 months.

Chocolate Drizzle
2 tablespoons maple
1 tablespoon almond butter
1 tablespoon cacao powder
1 tablespoon coconut oil

Whisk all ingredients together until smooth. Make sure it stays warm. Drizzle over the the cake.
 Mango
Strawberry
Crumble
Raw/Vegan

Fruit crumble is one of my favourite summer desserts. I’ve created a healthy version that’s easy to
make and doesn’t need require any baking which is perfect in the heat. This recipe is raw, gluten free,
dairy free, sugar-free – and guilt free. It's so darn healthy that you can eat it for breakfast!

Crumble

1 cup raw cashew pieces or walnuts

1/2 cup pitted, packed soft dates
1/2 cup shredded coconut
1/2 cup oat flour
Pinch of sea salt

In a food processor, grind all ingredients together into a crumbly, yet moist texture. If you want the
mixture to hold together better, add 1-2 teaspoons of water.

Fruit Filling

1 cup mango
3 cups diced strawberries
3 cups diced mango

Puree the 1 cup mango in a food processor until smooth. Toss the puree with the remaining diced fruit
in a bowl. Spread the mixture into the bottom of an 8”x8” pan or 9"x 9" pan. Evenly spread the crumble
on top. Serve immediately, chill for a few hours, or dehydrate for a few hours until warm.
Peanut Butter
Balls 
Vegan/Gluten Free

Makes 10-12

My most beloved sweet flavour combo of all time!

Chocolate and peanut butter. This is another treat that sells out quickly at the café!

Peanut Butter Filling

1/2 cup natural peanut butter

1/3 cup blanched almond flour

2 tablespoons maple syrup

1 1/2 tablespoons melted coconut oil

2 tablespoons coconut flour

1/2 teaspoon pure vanilla extract

1/4 teaspoon Himalayan salt*

Stir all ingredients together very well in a bowl. Set into the fridge for 1-2 hours (or freezer for 30
minutes max or it will start to freeze) until the mixture starts to firm up. Roll into balls and then place
them in the freezer while melting the chocolate.

*Omit if using salted peanut butter

Chocolate

1 1/2 cups dark chocolate of choice

1 teaspoon coconut oil

Place both ingredients into a heatproof bowl set over a pot of hot water on the stove (don’t let the
bowl touch the water). Melt over low heat. Dip each ball in the chocolate with a fork and then place
onto a parchment paper lined tray. Sprinkle with chopped peanuts if desired. Place in the fridge to
harden.
Chocolate Chip
Cookies
Vegan/Gluten Free 

Makes 28-30 small cookies

These are my most favourite baked chocolate chip cookie! I almost can’t look at any other
recipes. Once I like a recipe, I’m forever dedicated to it lol. I’ve made these more times than I
can count. Taste and add a bit more sweetener if desired.

2 cups blanched almond flour

2/3 cup oats*

1/2 teaspoon baking soda

1/4 teaspoon Himalayan salt

1/3 cup coconut nectar or maple syrup

1/3 cup melted coconut oil OR avocado oil

1 teaspoon pure vanilla extract

1 cup dark chocolate chips

Grind the oats to flour in a food processor. Add the other dry ingredients and process to
combine. Add the wet ingredients and stir very well to combine. Stir in the chocolate chips.
Use a mini ice cream scoop to create balls of the dough and release them onto a parchment
paper lined tray. Flatten each one with your hand. Bake at 350F for 6-9 minutes or until golden
brown.

*Gluten free certified if needed.

Strawberry
Lime
Mousse Cake
Raw/Vegan

Crust

1 cup almonds
3/4 cup shredded coconut
1/3 cup pitted packed dates OR 1/2 cup raisins
1/2 – 1 teaspoon water

In a food processor grind the almonds and coconut to flour. Add the dates. Process until they’re
completely broken down. Add the water and blend briefly. Press into an 8" or 9” spring form pan
or individual round molds.

Filling

2 cups chopped, packed strawberries, fresh or frozen*

1/4 cup coconut nectar, maple syrup or agave
1/3 cup lime juice
1 tablespoon lime zest, gently packed
Pinch of sea salt
1 1/2 cups cashews
1/4 cup melted coconut oil
1 tablespoon psyllium hulls

In a blender, combine the first 5 ingredients. Add the nuts and blend until completely smooth
and creamy. Add the coconut oil and psyllium, and quickly blend again until completely mixed
through. Pour the filling over the crust. Place in the freezer for at least 6 hours and then into the
fridge for 8-12 hours until completely set.

*If using frozen make sure to measure BEFORE thawing. Use them once they’re completely
thawed or the coconut oil will seize.

Marinated Berries

2 cups diced strawberries

1/4 cup lime juice
1 tablespoon coconut nectar

Gently mix the berries with the other ingredients. Marinate for 10 minutes to 1 hour. Spoon over
the chilled cake before serving.

Note: Don’t let them marinate for more than 24 hours as they will start getting mushy.
 Acai Smoothie
Bowl 
Raw/Vegan

I looove smoothie bowls and have one almost every day! Acai is so great for its health
benefits. I buy packages of the frozen pulp at the store. If you can't find it you can use 3/4
cup of frozen blueberries.

1 frozen acai package

1 frozen banana
1/2 cup frozen berries of choice
1/3 - 1/2 cup almond milk*
Optional: 1/2 cup diced frozen mango

Blend all ingredients together in a high speed blender until smooth. Garnish with
fruit/coconut/nuts/granola of your choice and a drizzle of nut butter. Eat immediately.
Serves 1-2.
Cookie Dough
Nice Cream
Vegan/ Gluten Free

This nice cream is SO good! It’s luscious,

creamy, and eay to make. Why cauliflower? Because you can’t taste
it and yet it adds frosty creaminess so it’s a perfect sugar free, nutritious ingredient to add to
dessert. Maca and lucuma are two of my favourite superfoods and add a lovely malty/caramel
flavour when combined but you can omit them if you don’t have access.
I also drizzled chocolate sauce over the nice cream.

Nice Cream

1/2 cup full fat coconut milk

3/4 cup frozen (already cooked) cauliflower
1 frozen banana
1/4 cup water
1/2 teaspoon pure vanilla extract
Optional Add Ins
2 tablespoons vanilla protein powder
1 tablespoons lucuma
1 tablespoons maca

Blend all ingredients in a high speed blender until smooth. Stir in the cookie dough and eat
immediately.

Cookie Dough

This makes just a small batch of cookie dough, enough for the nice cream. Feel free to double
it to have extra cookie dough on hand because its lovely to snack on!

1/4 cup quinoa or oat flour

1 tablespoon maple syrup
1 tablespoon lucuma powder
1 tablespoon melted coconut oil
1 tablespoon tahini
Pinch of salt
2 tablespoons chocolate chips

Stir all but the chips together into a stiff dough. Stir in the chips. Use a mini ice cream scoop to
make balls or just crumble it into the nice cream and stir it all together.
 Mint Chip Shake
Vegan/Gluten Free

You can't beat mint and chocolate together.

This reminds me of the mint chip ice cream I
enjoyed as a child but so much better for you -
and only a few ingredients. Hurray! I prefer
using peppermint essential oil over extract
because I find the extract to taste really fake
and yucky lol.

1 cup full fat coconut milk

1/3 large avocado
1/2 cup packed spinach
4 drops peppermint essential oil
3 tablespoons maple syrup
8 large ice cubes
1 tablespoon cacao nibs

Blend all but the ice and cacao nibs in a blender until smooth. Add the ice, blend again.
Add the cacao nibs and blend briefly, until they turned to little flecks. Serve immediately.
 White
Chocolate 
Vegan/Nut Free

This one of my favourite recipes from my book, Sweetly Raw Desserts (which you can find in
bookstores and on Amazon). I feel like I mastered raw vegan white chocolate. It holds its
shape, is really delicious and is easy to make. The vanilla medicine flower extract is such
concentrated vanilla that it creates the best flavour that mimics white chocolate so I do
recommend it but you can also omit it.

1/3 cup melted cacao butter (approximately 1/2 cup finely chopped cacao butter)
1/3 cup melted coconut butter
1/4 cup xylitol, powdered*
30 drops vanilla medicine flower essence OR a few pinches of vanilla bean powder
----
beet powder or pink pitaya powder

Combine all ingredients in a blender until smooth (the xylitol should be powdered first to
fully become smooth when blended). If you want to colour it pink, whisk in some beet
powder or pink pitaya powder until your desired shade is achieved. Pour into silicone
molds of your choice (make sure they're on a tray first) and place it in the fridge to chill
fridge for at least 1 hour, or until firm. Peel the molds away. They'll keep in the fridge for
up to 3 months.

Note: To create a swirled look or two toned effect, pour little bits of the liquid into a mould
and use a toothpick to swirl it around.

*Powder it in a coffee grinder or you can buy it already powdered.

 Chocolate
Zucchini
Cake 
Vegan/Nut Free

Chocolate Cake

1 cup oat flour*

1/4 cup cacao powder (I like a scant 1/4 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon Himalayan salt
2/3 cup pitted packed dates (130 grams)**
3/4 cup warm water
1 teaspoon pure vanilla extract
3 tablespoons melted coconut oil
2/3 cup lightly packed shredded zucchini
1/2 cup dark chocolate chips, optional (but makes it better!)

Preheat the oven to 350F. Whisk together all dry ingredients in a bowl. Blend the dates, water,
vanilla and coconut oil in a blender until smooth. Add the liquid mixture to the dry along with
the zucchini and chocolate chips. Gently stir it all together. Scoop the batter into a greased
8x8" pan. Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the
middle. Let cool completely before adding the frosting/slicing it. It should be very moist!

*Simply grind oats in a blender, coffee grinder, or food processor.

**You can also use date paste but it needs to be made without any water.

Chocolate Frosting

2/3 cup pitted lightly packed dates

3/4 cup full fat coconut milk
1 tablespoon tahini
1/2 teaspoon pure vanilla extract
3-4 tablespoons cacao powder
3 tablespoons melted coconut oil

Blend the dates and coconut milk until smooth

in a blender. Add the remaining ingredients and
blend until smooth. Pour the frosting over the cool
cake. Place into the fridge for 2-4 hours, or until
it firms up (speed up the process by sticking it in
the freezer for 1 hour).
 Peanut Butter
Pretzel Bars
Vegan/Nut Free
No Bake
Makes 10

In case you hadn't noticed, chocolate and peanut butter is my jam! I think this is the third
recipe in the book featuring this combo. These bar are SO good! They're chewy, crunchy,
sweet, and salty.... you just might want to double the batch ;)

Peanut Butter Pretzel Bars

1 1/2 cups gluten free pretzel twists*

1/3 cup + 1 tablespoon oat flour
1/4 cup roasted peanuts
1/4 cup maple syrup
3 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
1/8 teaspoon Himalayan salt

Add the pretzels to a food processor

and pulse several times to chop them
up (to chunky bits). Add all remaining
ingredients and process until they combine.
The mixture should have texture to it.
Do not over process. Press into a
parchment paper lined 9x5” bread pan.
Set aside.

Chocolate Topping

1/2 cup dark chocolate chips

1 1/2 tablespoons peanut butter
1 teaspoon coconut oil

Add all ingredients to a heatproof bowl and set over a pot of hot water (do not let it touch the
water). Melt over low heat, whisking periodically. Pour the mixture over the bars, spread it, and
then tap the pan on the counter to smooth it out completely. Arrange extra pretzels on top if
desired. Place into the fridge for at least 6 hours to firm up completely. Lift the parchment
paper out and set it on a cutting board. Slice into bars. Store in the fridge for up to 10 days or
in the freezer for up to 3 months.

*Or batons (70g)