Fruitcake? “No thanks, I’m a fruitarian”

                   (Credit: Sunmin Oh)

The holiday season might be over, but if you’re anything like us, you can’t get enough chocolate, cake, and dessert. Why not extend the holiday season cheer with some healthy and delicious raw vegan desserts?! Baking for your friends is hard and you often can’t please everyone, but with these raw vegan desserts, you can cater to almost all of the dietary requirements that walk through your door this post-holiday season.

Whether it’s not eating meat, fish, dairy, bread, or even fruit, raw vegan dishes cater to it all with fun and healthy alternatives.

Since their opening in June 2009, New York City’s Peacefood Cafe has been providing a variety of raw vegan desserts daily. We interviewed two pastry chefs from Peacefood Café who told us all about their raw dessert range.

Pastry Chef Chris Reynolds explained, “The raw menu just kind of grew organically and we just stuck with the ones that were the biggest success.” Peacefood Café currently sells three raw vegan desserts, the best-selling raw key lime pie, a raw cacao mousse pie and a cashew nut/coconut cheesecake.

But Executive Pastry Chef, Kristin Kolnacki told us vegans aren’t the only customers that walk through their doors. “To be honest, most of our clients aren’t vegan… a lot of customers are just looking for healthier options.” So you don’t need an excuse to try these treats!

Executive Pastry Chef, Kristin Kolnacki said skeptics love their raw vegan desserts too! “I’ve given our key lime pie to the biggest skeptics and [it] win[s] them over every time…It’s a wonderful feeling to serve healthy and cruelty-free desserts knowing that your clientele isn’t feeling that anything is missing from your pastries.” So whether you’re vegan or not, make sure you visit Peacefood Cafe to try the NYC’s best raw vegan desserts and introduce a new raw vegan dessert recipe this year for the whole family to try!

Here are three of our favorite raw vegan dishes that you could make:

(Almost) Raw Pumpkin Pecan Cheesecake 



  • 2 cups pecans     
  • ½ cups packed dates, pitted
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 1/8 tsp salt


  1. Prepare an 8” springform cake pan by lining the bottom with parchment paper.
  2. In a food processor, blend together the pecans and dates. Add vanilla, cinnamon, and salt and blend to combine.
  3. Press evenly into bottom of prepared cake pan.
  4. Place in refrigerator while you prepare the filling.

Pumpkin Cheesecake Filling

  • 1 ½ cup cashews, soaked overnight
  • ½ cup maple syrup or honey
  • 1 cup fresh pumpkin puree (canned will work too)
  • ¼ cup + 2 tbsp coconut oil, melted
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp salt
  • 1 tsp vanilla


  1. Thoroughly rinse soaked cashews and drain.
  2. Blend cashews in a food processor or blender until they form a very smooth paste. Scrape down the sides as you process, adding a little bit of water if cashews seem too dry. Once the cashews are smooth and creamy, add the remaining filling ingredients and process.
  3. Scrape pumpkin filling onto chilled crust and smooth top. Stick in freezer for at least 1hour.

Coconut Whipped Cream

  • 1 can full fat coconut milk, chilled overnight
  • 2 tbsp agave nectar
  • 1-2 tsp cinnamon
  • Pecans for decorating!


  1. Open chilled coconut milk and scoop out the solid coconut meat into a small bowl.
  2. Whisk in agave nectar and cinnamon until combined and spoon onto the top of frozen pumpkin cheesecake, spreading evenly.
  3. Return to freezer and freeze for at least 4 hours, until frozen
  4. When ready to serve, top with pecans and allow thawing for 30 minutes. Slice and serve.

Source (recipe and photos): My Darling Vegan

Raw Vegan Gingerbread Men

  • 1 ½ cups pitted dates
  • 1 cup almonds
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp cloves
  • tiny pinch salt
  • ¼ tsp vanilla extract


  1. Blend all ingredients together in a food processor.
  2. Roll out and flatten on parchment paper
  3. Use Gingerbread men or other shaped cookie cutters to form shapes.
  4. Eat! Make sure to keep them refrigerated until serving!

Source (photos and recipe): Rabbit Food For My Bunny Teeth

Raw Vegan Christmas Tree Chocolate Cake 

Cake mix

  • 100g walnuts
  • 50g sunflower seeds
  • 3 tbsp ground linseed
  • 3 dry figs (soaked in water to soften and roughly chopped)
  • 2 medjool dates
  • 2 tbsp cacao powder
  • 2 tbsp coconut oil
  • zest of ½ orange


  1. Add Walnuts, sunflower seeds, linseed, soaked figs, dates, coconut oil and orange zest to a food processor and blitz for few seconds until mixed through. Try to leave some crunchy walnuts or sunflower bits in the mix.
  2. Scoop the ‘dough’ out of the blender and shape it like a Christmas tree using your hands.
  3. Place the cake tin the fridge for 10-15 minutes to firm up.

Raisin caramel filling

  • 140g raisins/sultanas
  • 2 tbsp coconut oil
  • 2 tbsp cacao powder
  • a bit of water (for blending)


  1. Add the ingredients in the blender and blend them until combined and smooth.
  2. Take the cake out of the fridge and cut it in 3 layers with a very sharp knife
  3. Top each layer with caramel, reserving 2tbsp of the caramel, and stand it back up.
  4. Spread the leftover caramel all over the outer sides of the cake in a thin layer (this is going to help the decorations stick to the cake)

To decorate

  • 2-3 tbsp desiccated coconut
  • ½ tsp matcha powder (powder green tea)
  • goji berries


  1. Mix the matcha with the coconut until it colours green and begin to sprinkle it / pat it to the cake
  2. Stick some goji berries in the cake or any other decorations you fancy and return it to the fridge.
  3. Allow it to firm up for at least 15 min before serving.

Source (pictures and recipe): Tales of a Kitchen           

Clare Delaney