The raw and living food trend is growing in popularity around the world. Not just for celebrities any more, raw and living food diets are beneficial in supporting good physical and mental health, heightened energy levels and a slim and attractive body.
What are living foods?
Raw and living foods include all types of unprocessed, uncooked and raw or dried fruit, vegetables nuts, seeds, coconut products, legumes, and grains.
It is believed that certain enzymes are present in the raw and uncooked foods that help in the digestion process, and that cooking or high heat destroys these enzymes and may also lead to the formation of certain toxic substances in the food.
There are many sweet dish options that we can enjoy uncooked.
No-bake desserts and delicious ice cream (often called raw) are made from unprocessed nuts, fruit, seeds, coconut products and even vegetables. Natural sweeteners like dried fruit, dates, honey or maple syrup are used. No refined or artificial sweeteners here!
While they aren’t pegged to any specific diet, many raw recipes overlap with Paleo, Ketogenic, vegan or gluten-free. Because these raw desserts do not undergo intense heat, they can be full of healthy nutrients, enzymes and vitamins.
Adding some uncooked (raw) food items into your diet is a fast growing food trend that goes hand in hand with the clean eating movement. It advocates that only whole and unprocessed foods are good for you and provide the most nutrients over foods cooked at high heats and loaded with artificial flavours, colours, man-made oils and fats along with all manner of chemical preservatives.
In addition to being incredibly tasty, raw (no-bake or cook) desserts that include ice cream can also be some of the healthiest and most planet-friendly options.
Reasons why we love raw desserts:
We love raw desserts as they are great for the warmth of spring or summer, and also for energy conservation, you can avoid cranking up the oven to 350 degrees when making a raw dessert.
Here’s a recipe your whole family will love…♥
Raw Salted Caramel Slice
- BASE
- 1 cup almond flour or blanched almonds
- 1/2 cup unsweetened shredded coconut
- 1/4 cup refined coconut oil
- 6 dates Medijool or dried soaked for 30 minutes
- CARAMEL
- 1 1/4 cup dates
- 1/4 cup nut butter of choice
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1/4 tsp sea or table salt
- CHOCOLATE TOPPING
- 1/4 cup coconut oil
- 1/3 cup cocoa powder
- 1/4 tsp vanilla extract
- 2 tbsp honey or maple syrup
- INGREDIENT TIPS:
- Almond flour: This makes the base of the cookie crust. You could also use oat flour if you have that on hand.
- Unsweetened shredded coconut: Used in the base of the crust. Adds some richness and sweetness to it.
- Coconut oil: I recommend refined coconut oil if you don’t want too much coconut flavour in the bars (refined coconut oil has no flavour.)
- Medjool dates: These have a particularly caramel-like flavour but you can use any dried dates. (just soak for 30 minutes first and discard water before use.)
- Nut butter: You can use any you like. I love tahini and cashew butter.
- Almond (or any other plant milk): Just a couple spoons to make the caramel.
- Vanilla extract: To flavour the date caramel.
- Sea Salt: Regular salt works too, or Himalayan pink salt.
- Cocoa Powder: This is mixed with coconut oil to make a homemade raw chocolate topping
- Maple syrup (or honey): Just a bit, to sweeten the chocolate topping.
- Line an 8×8 inch pan with parchment paper. Set aside.
- Add the almond flour, shredded coconut, coconut oil and dates to a food processor until well combined. The mixture should be a bit sticky when you press it between your fingers.
- Spread the mixture evenly into the bottom of the pan and place in the freezer while you prepare the caramel layer.
- In a food processor combine the dates, nut butter, almond milk, vanilla extract and salt until smooth and creamy, scraping down the sides of the food processor as needed.
- Evenly spread the mixture on top of the almond four base. Place the pan back in the freezer for 30 minutes until the caramel sets.
- Melt the coconut oil in a saucepan on low heat. Add the cocoa powder, vanilla extract and maple syrup and mix until combined.
- Remove from heat and let cool slightly, then pour the chocolate mixture on top of the pan and spread evenly.
- Place the pan in the fridge for at least 2 hours to let the bars set (or in the freezer for 30 minutes if you can’t wait.)
- Remove and cut into squares. Store leftovers in the fridge or freezer.
- If stored in the freezer can be eaten directly from there. Just take one out 5 minutes before you want to eat it and enjoy. They will stay good in the freezer for 3 months.
For more delicious raw dessert recipes like this one (300 more to be exact) visit my home page at –
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