Ingredients for the Shortbread:
1 cup cashews
1 cup dried, unsweetened coconut
1/2 cup dates
1/4 tsp sea salt

Method:
Place all shortbread ingredients in the food processor. Process until the mixture sticks together and the dates are well processed. Dump shortbread mixture into your pan. Press the crust down firmly in your dish with your hands.

Ingredients for the Chocolate:
1 cup cashews
1/3 cup coconut oil
1/3 cup maple syrup, honey or agave nectar
1/4 cup lemon juice
3 Tbs raw cocoa powder
1 tsp pure vanilla extract
1 Tbs water
1/8 tsp salt


Method:
Place all chocolate mixture ingredients into a high-speed blender. Blend until very smooth. Pour chocolate mixture on top of shortbread. Smooth with the back of a spoon. Cover and freeze for at least 1 hour. Always store these in the freezer.

Recipe by The Rawtarian.

Ingredients for the Pudding:
1 cup of ground hazelnuts
1 cup of ground walnuts
6 medjool dates
3 dried figs
1/2 cup of dried cranberries
1/2 cup of carob
2 Tbs of orange zest
1/2 tsp of mixed spice
A squeeze of lemon juice
A little water if necessary to help bind the mixture

Method:
Place all of the ingredients in the processor and blend until the mixture becomes sticky. Place cling film in the pudding moulds and add the mixture. Place in the fridge so that they can firm up.

Ingredients for the Frosting:
1 cup of macadamias
2 Tbs of melted coconut butter
2 Tbs of agave syrup
2 Tbs of lemon juice
Zest of one lemon

Method:
Add of all the ingredients to a blender and blend until smooth

Recipe by Veggie Vision.

Ingredients for the Crust:
1 cup hazelnut meal
1/4 cup + 2 Tbs raw cocoa powder
3 Tbs maple syrup
1 tsp vanilla
1 pinch sea salt

Method:
The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Otherwise a spring form pan works great. If you’re very brave and don’t have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled. It will take a little TLC to get the cheesecakes out, but you can do it! This recipe would fill a 9″ spring form pan or about 12 individual molds.

Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about 1/4 inch thick. 

Set aside while you making the filling.
 
Ingredients for the Filling:
2 cups raw cashews, soaked overnight and rinsed
1/4 cup + 2 Tbs hazelnut butter (peanut butter works too)
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/2 cup cocoa powder
1/2 cup water
1/2 tsp salt

Method:
In a food processor or mixer blend together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.

Spoon or pipe filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).

Once frozen remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip tin upside down and give it a few good whacks again the counter. They could start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have past and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake.

Place cakes in the refrigerator and make the chocolate sauce.

Ingredients for the Chocolate Sauce:
1/3 cup coconut oil, melted
1 tsp vanilla
1/4 cup maple syrup
1/4 cup cocoa powder

Method:
Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden. Top with hazelnuts. Serve cold

Recipe by Sarah McMinn.

Ingredients:
2 avocados, peeled
1 ripe banana, peeled
1/4 cup raw honey
3 Tbs coconut oil in liquid form or filtered water
1/3 cup raw cocoa powder
1 tsp vanilla extract
1/4 tsp sea salt

Method:
Combine ingredients in a high speed blender / food processor and puree until everything is combined. Store in an airtight container in the refrigerator for at least 30 minutes just to chill it.

Recipe by Cohesion Gym.

Ingredients:
2 cups finely ground assorted nuts (almonds, brazil nuts, walnuts, cashews)
1 cup Coconut Flour (you may need little more if it doesn't form into a dough)
3 Tbs Coconut Sugar
1 tsp Maple Syrup (optional)
2 tsp Cardamom powder
1 tsp Saffron powder
2 tsp Rose Water (optional)

Method:
Mix everything together to form a cookie dough. Shape the dough into rectangular logs and keep them in the fridge for about 3 hours. Cut them into round cookie shapes or you can work with your hands to give any shape you like! 

To make them look pretty you can roll the cookies in powdered sugar and garnish with nuts. 

Recipe by Akshata Sheelvant.

Ingredients:
2 cups parsnips, chopped fine in the food processor
1 cup pineapple, diced
1 cup carrots, chopped fine
1 cup cucumber, diced
1/2 cup scallions (spring onion), sliced
1/2 cup currants
1/2 cup cashews
2 tsp yellow curry powder
Himalayan salt and pepper to taste
1 cup mâche (or substitute with baby spinach or rocket)

Method:
Stir all ingredients together and serve on a bed of mâche. (You can substitute butternut for parsnips if you can't find any.)


Mache Dressing
1 cup mâche
2 Tbs water
2 Tbs olive oil
Himalayan salt and pepper to taste

Method:
Place all ingredients in blender, blend until smooth.

Recipe by Rawmazing.

Ingredients:
1 small ripe avocado or 1/2 medium ripe avocado
1/4 cup plus 2 Tbs fresh lime juice
Juice of 1 orange
1 Tbs agave
1 handful fresh coriander 
2 green onions, white and green parts, chopped
1 small jalapeno, seeded and chopped
1/2 tsp sea salt
1/2 cup extra-virgin olive oil
Pinch cayenne

Method:
Add everything into blender except the olive oil. Blend until smooth. With the blender running, slowly add the olive oil until well emulsified. Lasts about 4 days in the fridge.

(If you don't like coriader, use a combination of mostly parsley, some basil, and a few leaves of mint.)

Recipe by G Living.

Ingredients:
Portobello mushrooms
Olive oil 
Balsamic vinegar
A dash of sea salt

Method:
Roughly chop the mushrooms and place them is a jar. Cover with 1 part olive oil to 1 part balsamic vinegar, enough to cover the mushrooms completely. Add salt. 
Close the jar and leave it in the fridge for a day or two.

Instructions for the Sauce:
Pour the marinated Portobello mushrooms in a blender. Add spring water to cover them. Blend until creamy in texture.

Recipe by G Living.

Ingredients:
2 cups raw flour (grind raw rye berries or oat groats in your blender) OR almond flour
1 1/2 cups dates or raisins
1/8 tsp salt
1/2 tsp vanilla
2 Tbs of fresh, peeled ginger
1-2 tsp cinnamon powder
1 Tbs unsulphered molasses
2 Tbs maple syrup (optional)
2 Tbs melted coconut oil
Raw sugar to garnish

Method:
Blend all ingredients together in a food processor until it forms into a doughy ball. Refridgerate for an hour and then, on a sheet of wax paper, shape it into little balls that you  stamp down with the bottom of a jar, or crisscross flat with a fork. (You could also roll flat between 2 sheets of wax paper and then cut into gingerbread men shapes. Sprinkle on raw sugar.

Refrigerate overnight or at least for a few hours, or dehydrate for a few hours so they actually “snap”.

Recipe by One Green Planet.

Ingredients for the Crust:
1 cup walnuts
2/3 cup pitted, packed dates

Method: 
Grind both ingredients together in a food processor. Add 1 teaspoon of water if the mixture is too crumbly. Press the crust into pans of choice. Mini silicone muffin cups are great. Set aside.

Ingredients for the Filling: 
3 cups blueberries
1 1/2 cups cashews
1/2 cup pure maple syrup
2 Tbs lemon juice
2 tsp ground cardamom
1/2 tsp pure vanilla extract
Pinch of salt
6 Tbs melted cacao butter

Method:
In a blender, combine all but the cacao butter, until completely smooth and creamy. Add the butter and blend again to incorporate. Pour the mixture over the crust(s). Chill in the fridge or freezer until firm. Garnish with blueberries, edible flowers, or any other garnish of your choice.

Recipe by G Living.