Craving dessert but restricting yourself to get into shape? These decadent raw vegan desserts can be a great alternative for you when you’re craving something sweet, or if it’s your turn to bring pudding to a dinner party.

As well as being incredibly tasty, raw vegan desserts are great for plant-based eaters and as a healthier option to your standard pudding. Raw desserts include a small list of whole, unprocessed ingredients and utilise natural sweeteners. They are super easy to make as they don’t require cooking.

Carrot cake cupcakes

These are ideal for minimising portion control. These cupcakes are dairy and gluten free and vegan, easily enjoyed by all the family. Preparation time should take no longer than 15 minutes.


  • 1 cup Walnuts
  • 1 cup Dates
  • 2 cups Grated raw carrots, squeezed to remove excess moisture
  • 1 tsp Cinnamon
  • ½ tsp Ginger
  • ¼ – ½ tsp Nutmeg
  • ¼ tsp Sea salt
  • ¾ cup Raisins

For the frosting:

  • 1 cup Cashews, soaked for more than one hour
  • 1/3 cup Agave syrup
  • ¼ – ½ tsp Sea salt
  • 1 tsp Lemon juice
  • Water


  • Blend the dates and walnuts in a food processor until they are crumbly, but holding together
  • Add grated carrots, cinnamon, ginger, nutmeg and sea salt. Continue to process until it forms a smooth dough
  • Add raisins and either pulse to combine, or mix in with your hands
  • For the frosting, rinse cashews and in a food mixer process until well combined with the agave, salt and lemon. Whilst it is processing, add water as needed to create your desired consistency
  • Push the carrot cake dough into muffin tins and refrigerate. Remove from the fridge and frost
  • Serve and enjoy

Double chocolate cherry cheesecake

Who doesn’t love an indulgent cheesecake? This is made with raw chocolate (raw cacao) which is an amazing source of magnesium which is good for helping you relax. It also contains loads of antioxidants. This dessert is a great piece at any dinner, you can enjoy it with half the guilt of a regular cheesecake but tastes even better. Ready to set in under 20 minutes.


  • 1 ¾ cups Walnuts or Almonds
  • ½ cup Raw cacao nibs
  • ¼ tsp Sea salt or Himalayan crystal salt
  • ¾ tsp Cherry extract
  • 1 tbsp Raw chocolate powder
  • ¼ cup Raisins

For the filling

  • 3 cups Cashews, soaked for 1 to 2 hours and strained
  • 1/3 cup Agave nectar
  • 6 Dates, pitted
  • ½ cup Fresh lemon juice
  • ¼ cup Water
  • 2 tsp Cherry extract
  • 1 cup Coconut oil
  • ¼ cup raw chocolate powder

For the coulis

  • 1 bag Frozen cherries, thawed (alternatively berry of choice)
  • ¼ cup Agave nectar
  • Dash Lemon juice
  • Pinch Cinnamon


  • Grind the nuts, cacao nibs and salt in a food processor until coarsely ground
  • Add the cherry extract and chocolate power until combined. Then add the raisins and continue to process until it sticks together when pressed between fingers
  • Press into the bottom of 8 to 9-inch round tin, creating a thin even base
  • For the filling, process cashews, agave, dates, lemon juice and water until creamy. This will take 3-5 minutes
  • Add the cherry extract, coconut oil and chocolate powder and process until creamy
  • Pour onto the base and refrigerate until it has set
  • For the coulis, place the cherries into a small pan with water, agave nectar and lemon juice. Bring to the boil on a medium heat
  • Continue to cook until the cherries are soft (about 5 minutes) and remove from the heat
  • Blend into a puree and pour over the cheesecake when serving