From the popular blog This Rawsome Vegan Life comes a new book, Rawsome Vegan Baking, which features these mouthwatering recipes. Dig in.

Ice Cream Sandwiches with Rosemary Almond Cookies & Berry Medley Ice Cream

COURTESY EMILY VON EUW“I could eat all of these in one sitting, no kidding. This recipe has four ingredients (or five if you add rosemary). I love how simple and filling raw desserts are: there are no lame filler ingredients, such as flour, baking soda and sugar. Every single component of these recipes is a whole food, special and delicious on its own. You wouldn’t snack on flour while baking, would you? Or grab a few tablespoons of sugar when making ice cream, right? Those ingredients are too refined to be good on their own. In my recipes, I like using only foods that are awesome all by themselves. Get messy with these bad boys.”

Makes: 6 to 8 sandwiches with scraps left over

ROSEMARY ALMOND COOKIES
1 cup (145 g) raw almonds
1 cup (175 g) pitted dates
A few fresh rosemary leaves

BERRY ICE CREAM
2 bananas, frozen
1 cup (255 g) frozen strawberries

TO MAKE THE COOKIES: Process all the ingredients in your food processor until they stick together. Press half of this cookie mixture into the bottom of a parchment paper–lined baking pan, so it ends up being about 3⁄8 inch (1 cm) thick, or however thick you want your cookies to be! Put in the fridge.

TO MAKE THE ICE CREAM: Put the fruit into your high-speed blender and blend for several minutes, continuing to push the fruit into the blades. In just a moment, the frozen fruit chunks will turn into a creamy thick soft-serve ice cream. Spread this onto your bottom cookie layer and put it back in the freezer until it’s solid. Then press the rest of your cookie mixture on top. Again, put in the freezer until totally solid. Cut out cookies with . . . cookie cutters (duh). Nom nom nom!

Almond Joys with Crunchy Coconut Center Enrobed in Raw Chocolate

COURTESY EMILY VON EUW“These are a little bit addictive for coconut lovers. My mom does not have a very big sweet tooth but she devoured these in minutes, because she loved Almond Joy while growing up. I see that as a job well done on my part! The best compliment is when someone can’t stop eating your recipe, or asks for seconds.”

Makes: 6 large

CHOCOLATE
4 tablespoons (60 ml) melted cacao butter
¼ cup (30 g) cacao powder
2 tablespoons (40 g) preferred liquid sweetener

COCONUT CENTERS
1 ¼ cups (107 g) unsweetened shredded coconut
1 tablespoon (15 ml) melted coconut oil, or as needed
1 tablespoon (20 g) agave nectar, or as needed

TO MAKE THE CHOCOLATE: Mix all the ingredients together until smooth. Set aside.

TO MAKE THE COCONUT CENTERS: Put half of the coconut into your food processor and process until you get a chunky butter consistency; it may take several minutes. Add the rest of the ingredients, including the remaining coconut, and process until it all sticks together. If it’s too dry, add more coconut oil or agave nectar. Press this mixture into flattened balls and put in the fridge for an hour, until they set. Then dip in the chocolate and allow the chocolate to set. Finally—eat.

Jewel Fruit Tart with Caramel-Almond Filling

COURTESY EMILY VON EUW“I love how frozen berries look just like gems, and that is showcased in this recipe. Here’s a challenge: try not to eat all of the almond caramel before putting it in your crust.”

Makes: 1 tart, 8 servings CRUST
2 cups (200 g) raw walnuts
2 cups (290 g) raisins

ALMOND-CARAMEL
¼ cup (64 g) raw almond butter
¼ cup (59 ml) melted coconut oil
¼ cup (85 g) pure maple syrup
½ teaspoon ground cinnamon
Water

TOPPINGS
3 cups (765 g) frozen berries (or however much you want)
½ cup (56 g) goji berries

TO MAKE THE CRUST: Pulse the walnuts in your food processor until they become a coarse flour. Add the raisins and process until it sticks together, forming a dough. Press into a tart tin. Put in the fridge and let it set for about 2 hours.

TO MAKE THE FILLING: Blend all the ingredients until smooth, adding water, as needed. Spread gently into the bottom of your tart crust and then let it harden in the fridge for 30 to 60 minutes. Now top the tart off with all the berries, slice and serve!

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Chocolate Nut Butter Cups, Three Ways

COURTESY EMILY VON EUW“These are the epitome of sweet decadence. You cannot achieve greater perfection than creamy nut butter wrapped with raw dark chocolate, sprinkled with cacao nibs and sea salt. I chose to use three different kinds of nut butter because, simply put, on countless occasions, variety is the spice of life. You can use whatever kind you want—I decided on sesame seed butter, almond butter and jungle peanut butter [Jungle peanuts are larger and more bitter than regular peanuts. They taste more like tahini than normal PB].”

Makes: 10 to 12

CHOCOLATE CUPS
⅓ cup (79 ml) melted coconut oil
2½ tablespoons (50 g) pure maple syrup
⅓ cup (40 g) cacao powder
1 teaspoon vanilla extract

FILLINGS
About 3 tablespoons (45 g) sesame seed butter (tahini)
About 3 tablespoons (48 g) raw peanut butter
About 3 tablespoons (48 g) raw almond butter
Sea salt, for garnish
Cacao nibs, for garnish

Mix together the ingredients in a bowl until smooth. Get about a dozen cupcake papers (use smaller liners for mini butter cups) and brush the inside with the chocolate mixture so the bottoms and sides are evenly coated with chocolate. (If it is too runny and doesn’t stick, let it chill and thicken for about 10 minutes.) Put these in the fridge for 30 minutes, or until hardened. Fill each with about 1 teaspoon of one of the nut butters, and then pour the remaining chocolate on top. (You may have to melt the chocolate again so it can be poured.) Put back in the fridge for 20 minutes, or until hardened. Sprinkle with sea salt and cacao nibs and serve with nut milk. Mmm . . . there is no better treat.

Chia Caramel Pecan Pie with Cinnamon Chocolate Sauce

COURTESY EMILY VON EUW“What a wonderful world we live in, where we get to eat this pie.”

Makes: 1 pie, 8 to 10 servings

CRUST
2 cups (290 g) raw nuts or buckwheat flour
1 cup (175 g) pitted dates or prunes
½ teaspoon salt

FILLING
½ cup (88 g) pitted dates
¼ cup (59 ml) melted coconut oil
6 tablespoons (62 g) chia seeds mixed with ¾ cup (177 ml) water
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1½cups (218 g) raisins
Water

TOPPINGS (OPTIONAL)
Raw pecans
Raw pumpkin seeds

CINNAMON CHOCOLATE SAUCE
1 tablespoon (8 g) cacao powder
1 tablespoon (16 g) raw nut butter or melted coconut oil
1 tablespoon (20 g) pure maple syrup
½ teaspoon ground cinnamon

TO MAKE THE CRUST: Pulse the nuts in your food processor until they are crumb size. Add the dates and salt and process until it sticks together. Press into the bottom of a tart plate. Put in fridge.

TO MAKE THE FILLING: Process all ingredients—except ½ cup of the raisins—until smooth, adding water if needed. It will taste as if a divine entity has landed in your mouth. Stir in the reserved ½ cup of raisins by hand and pour into your crust. Let it set in the fridge for 3 hours (or overnight), then decorate with pecans, pumpkin seeds and chocolate sauce. Or not.

TO MAKE THE CHOCOLATE SAUCE: Mix all ingredients together until smooth. Drizzle onto your pie.

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