Raw Vegan ChocoCoco Banana Cookies


  ripe bananas
  cacao powder
  cinnamon powder
  vanilla extract or powder
  coconut oil
  coconut flakes (soaked)
  cacao nibs (optional)


  Soak coconut flakes in water overnight.

  Blend the soaked flakes with remaining water and separate the coconut pulp from coconut milk using a strainer (save the milk for tea, coffee, desserts…).

  Add ripe bananas, cacao, cinnamon, vanilla, coconut oil, and cacao nibs to the coconut pulp and blend.

  Shape the mixture into small cookies and dehydrate them at 113°F (45°C) for about 6 hours.

  Enjoy these moist chocolatey cookies any time, as many as you want!


Raw Vegan Chocolate Smileys

chocolate smileys

– soaked dates or date paste
– cacao powder
– maca powder
– cinnamon powder
– clove powder
– cardamom powder
– coconut oil
– vanilla powder or extract

Blend or knead all the ingredients together and make small smileys out of the date dough.

Enjoy this fudgy, yummy, and simple dessert!!!

Raw Vegan Arugula Pesto Spaghetti

arugula pesto spaghetti


– spiralized zucchini
– cherry tomatoes
– cucumbers
– arugula
– pine nuts
– olive oil
– lemon juice
– Himalayan pink salt
– black pepper
– paprika
– fennel seeds



Blend arugula, pine nuts, olive oil, and salt to make arugula pesto.

Spiralize zucchini and mix in cherry tomato and cucumber pieces.

Add arugula pesto, lemon juice, and herbs and spices and mix well.



Raw Vegan Chilaquiles Verdes



– zucchini
– yellow bell pepper
– flex seeds, soaked
– lime juice
– turmeric
– cumin
– cayenne or jalapeno pepper (optional)
– sea salt
– olive oil (optional)

Soak flax seeds for about 1 – 2 hours.

Blend all the ingredients together except flax seeds.

Mix in soaked flax seeds for a coarser texture or blend in the flex seeds with other ingredients for a smoother texture.

Pour the mixture on a dehydrator sheet and dehydrate for 8 – 10 hours at 113F.

Salsa Verde:

– green chile (such as jalapeno, serrano, verde, pablano)
– cumin
– onion
– garlic
– lime juice
– cilantro, fresh
– tomatillos
– sea salt
– oregano, fresh or dried
– raw pumpkin seeds, soaked, preferably sprouted (optional)
– green bell peppers (optional)
– cayenne or black pepper (optional)
– olive oil (optional)

Blend all the ingredients together until the consistency is slightly chunky.


Break dehydrated tortillas into smaller pieces and pour salsa verde over them. Add cilantro, radish pieces, or even avocado chunks on top.


I had this amazing dish for the first time in Mexico City. I fell in love with it immediately and have recently decided that I have to create a raw vegan version. This hits the spot! 🙌💕


Raw Vegan Baklava


Crust (3 layers):

– ripe bananas
– coconut oil
– vanilla extract or powder
– cinnamon


– walnuts, soaked
– dates, soaked (keep date water for the syrup) or date paste
– cinnamon
– clove (optional)
-sea salt

Pour-over Syrup:

– lemon juice
– date water or date paste dissolved in water

Blend bananas, coconut oil, cinnamon, and vanilla together and pour the batter on dehydrator sheets.

Shape the batter into a desired shape making sure that it is not too thin. Make three shapes for three baklava layers.

Dehydrate the layers at 113F for about 10 hours or until the layers are easily peeled off.

To make the filling, combine soaked walnuts with soaked dates (or date paste) and cinnamon (use twice as much walnuts as dates by volume) and pulse in a blender or food processor until the walnuts are finely chopped.

Place the first baklava layer on the bottom of a pie pan.

Add half of the filling you made and spread evenly.

Place the second layer on top and add rest of the filling.

Cover the filling with the last layer.

Cut the baklava into smaller pieces resembling diamonds.

Make the pour-over syrup by combining lemon juice with date water (or dissolve date paste in lemon juice and water). Pour the syrup over the pre-cut baklava.
Pour as much of the syrup as the baklava can absorb.

Enjoy at room temperature or chilled in the fridge. The longer the baklava stays in the fridge, the more its flavors will develop.

This is my parents’s favorite raw vegan dessert recipe! I don’t blame them – it’s yummy, richly sweet, and extremely satisfying. 👌😋💗💗💗


Raw Vegan Grandma’s Apple Pie



– walnuts, soaked and finely crushed

– dates

– coconut oil (optional)

– vanilla extract or powder (optional)


– apples (your favorite kind), shredded

– dates

– apple cider vinegar

– lemon juice

– sea salt

– cinnamon


Combine coconut oil, walnuts, dates, and vanilla together and pulse the mixture in your blender or food processor. When you are satisfied with the consistency, cover the bottom of a pie pan with the mixture and press down with a spoon or your fingers (about half a thumbnail thickness). Set aside.

Process dates with apple cider vinegar, lemon, sea salt, and cinnamon until you have a dough-like paste.

Add finely chopped or shredded apples to the date paste and mix well.

Pour the apple/date mixture over the crust and spread to desired thickness.

Garnish with raisins or any other dried fruit.

Serve right away, freeze for 1 hour, or dehydrate at 113F for 1-2 hours if you prefer the pie warm.

Easy breezy raw vegan comfort food! 👌🍎💚🌻💐💞🍏🌈👒🎶



Finger-licking Raw Vegan Chili


Here is the delicious raw vegan chili recipe from a feast we had for Cinco de Mayo!


Chop up mushrooms, tomatoes, celery, bell peppers, zucchini, carrots (you can also grate them) and any other veggie you like.


Blend together tomatoes, celery, bell peppers, carrots, onion, garlic, miso, sea salt, cayenne, paprika, cumin, curry powder, basil, cilantro, rosemary, thyme, and lime juice.

Mix the sauce with the filling and add toppings if you like.


Add any herb you like, preferably fresh (I added lemon balm and marjoram).