Raw Vegan Lava Cake

Lava Cake... and it's vegan? AND no baking? Yessssss it's possible.

This was a recipe I posted on my instagram a while back and unintentionally removed so I am reposting it here on my blog. I hope you all enjoy! This makes 2 cupcake sized, so if you want to make more just double, triple, etc the recipe. Warming: It's very decadent and heavy, I ate the 1 I made spread out in a couple days.

Base: 

-5 chopped dates

-Small handful of nuts of your choice (I used a mix of Almonds and pecans) chop them up using a blender so they are super fine. 

-2 tbsp raw cacao powder 

-1 tbsp soft coconut oil 

Mix in a bowl very well until you have a dough like consistency.

Use a cupcake tin to shape the dough and place in the freezer for 15min. But make sure to have some left over as you will use it to later cover it (like you would a pie)

In the meantime take 

-1 tbsp coconut oil  

-2 tbsp raw cacao 

-2 tbsp agave and mix well.

Place the liquid chocolate inside the two hallow shaped cupcake. With some left over "cake batter" divide into two balls and press flat down. Cover the cupcake mold filled with chocolate sauce just like you would cover a pie, and flip upside down. Ready to eat!

If you want to save for later and refrigerate it, the liquid chocolate sauce inside will harden and become like fudge.

Please credit me if you do this as it is my own personal little invention. Thanks loves!

Homemade snickers

What's a raw vegan to do when she wants some junk candy? Make it herself of course. 

I was pleasantly surprised by these, the taste was so spot on. Compared to a real snickers, I would say 8/10 there which isn't bad considering it's relatively healthy with the ingredients used. If you recreate these and post on IG, PLEASE credit me as this is my own experimentation in the kitchen.

Nougat base:

• date paste (mash a few dates really really well)

• a couple tbsp maca powder

Mix very well in your hands, kind of like kneading bread with flour. Should end with a thick dough like consistency. Create a block with it.

Caramel:

• date paste again

• a tbsp agave

• sprinkle of sea salt

Place over the nougat base and sprinkle some nuts over, you can also put the nuts I between the layers which is what I did.

Dip into chocolate

Chocolate:

• a couple tbsp coconut oil

• a couple tbsp agave 

• a few tbsp raw cacao powder

(Notice I don't give exact amounts, due partially bc I never measure and also due to you should just add more or less to your liking)

Dip into chocolate and place on a cookie sheet in the freezer for 5 minutes, dip a couple more times for a thicker chocolate shell and freeze a few minutes each time. Coconut oil hardens very fast when cold.

ALL DONE!

Enjoy lovelies xx

Perfectly Pink Parfait

This is a super fast and delicious breakfast anyone can make! And if you're on the go, keeping it in a mason jar is a great solution.

I created an almost step by step group picture so you can see exactly what's in this pretty pink jar.

Layer by layer:

•Vegan coconut yogurt

•Granola with dried fruit and almonds

•A mix of raspberries and blackberries

•Raspberries blended with the coconut yogurt

•Rice puffs

•More berries

•More granola with fruit and almonds 

•More of the raspberry blended yogurt

•Even more berries

•Raw vegan chocolate sauce (coconut oil, raw cacao powder, and agave)

•Sprinkled with organic coconut shaves.

Raw vegan pumpkin spice "cheesecake"

Fall is my favorite season hands down. The layered fashions and seasonal food are upon us. It's officially chilly in New York and that means pumpkin flavored everything, everywhere!

As I follow a mostly raw vegan diet, I created some delicious pumpkin flavored cheesecake cupcakes with chocolate sauce. They are nearly raw, as I did bake the pumpkin beforehand to get it nice and soft, ready to use. Slice up your sugar pumpkin and bake on medium heat for about an hour or until tender before continuing with the recipe.

For the base:

• 8-10 dates, chopped and smashed up

• a few tbsp your choice of nuts finely crushed, I used pecans for this one

• pinch of cinnamon, nutmeg, ginger, and sea  salt.

"Cheesecake" filling:

• 1/2 cup cashews, soaked in water overnight and then drained

• 1/3 -1/2 cup of the baked pumpkin 

• 4 tbsp coconut oil

• a few tbsp agave, use more or less to your liking of sweetness level

• pinch of nutmeg and cinnamon

Chocolate sauce:

• 2 tbsp coconut oil

• 3 tbsp raw cacao powder

• 2 tbsp agave

Take your base ingredients and mix well, should be a dough like texture. Place on the bottom of your pan or in my case: cupcake tins.

In a blender, purée well all the cheesecake ingredients until super smooth and pour over base. Leave in the fridge for about an hour or freezer half an hour. That's it! Ready to eat! Placing them in a cool place allows the coconut oil to harden and while blended with the other ingredients it creates a cheesecake like consistency. Pour your chocolate sauce when you're ready to serve!

Makes about 7 cupcakes or a small cake. 

Hope you enjoy! If you recreate this and post on instagram, please @ and # me!

Hello lovelies

Hello lovelies,

Welcome to my new and improved blog. As some of you know I had one a while back but I wasn't fond of it so I have created this new space to share some of my instagram recipes, personal fashion, and random ramblings.

Hope you enjoy and follow me!

Love

Chilali