Raw Desserts Master Class

Intro to Raw Desserts

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Chocolate Mousse Cake

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Base ingredients

  • 1 1/2 cup Almond, whiz until ground
  • 4 pitted Madjool Dates
  • 2 Tbsp Chia Seeds
  • 2 Tbsp Coconut Oil (extra 1 T if needed)

Method

  1. Whiz up all base ingredients
  2. Press base mix into lined spring form pan and place into freezer to set

Filling ingredients

  • Flesh of 4 large Avocados
  • 1/2 cup Coconut cream
  • 1/3 - 1/2 cup Coconut nectar (depending on the sweetness you want/like)
  • 2 tsp Vanilla Bean paste
  • 3/4 cup Cacao powder

Method

  1. Whiz up, scraping the bowl during the process to ensure all dry ingredients get combined. Whiz into a creamy moussey consistency
  2. Pour & spread filling mixture onto the base
  3. Put into freezer to set for 3 hours

Note: Needs to be quite firm to remove from tin. Before serving, keep in fridge for an hour or 2 so it gets smooth and creamy rather than frozen hard..

Store in the freezer, but move to fridge for 1-2 hours before serving.


Raw Pecan Pie

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Base ingredients

  • 2 1/2 cups raw Pecans – Whiz until a fine crumb
    then add
  • 4 pitted Medjool Dates
  • 2 Tbsp Chia Seeds
  • 2 Tbsp Coconut Oil

Method

  1. Whiz up in a blender/food processor until combined and sticking together well
  2. Press this base mixture into the bottom of a round, lined, spring form cake tin
  3. Place into the freezer to set for 10-15 minutes

Filling ingredients

  • NB: soaked nuts overnight (or for a minimum of 6 hrs)
  • 1 1/2 cup raw pre soaked Cashews
  • 1 cup raw pre soaked Pecans
  • 1/3 cup Coconut Sugar
  • 3/4 cup Coconut Cream
  • 1/2 cup Coconut oil

Method

  1. Whiz all filling ingredients together until it is a creamy mousse consistency. If mixture is too dry, add coconut cream or oil
  2. Pour creamy filling onto the base, level out with a spatula
  3. Sprinkle top with handful of chopped pecans
  4. Set in freezer for 3-4 hours. It needs to be solid so you can remove from the tin

Can be stored in the fridge, depending on when you want to serve it.


Caramel, Nut & Seed Bars

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Base ingredients

  • 1/2 cup Macadamia nuts
  • 1/2 cup Sesame seeds
  • 1/2 cup Almonds
  • 1/2 cup Cashews
  • 2 Tbsp Chia Seeds
  • 1/2 cup Shredded Coconut

Method

  1. Pulse all ingredients (except the Chia Seeds and shredded Coconut) in blender/food processor until chopped coarsely
  2. Empty nut mixture into in a bowl,
  3. Stir in 2 Tbsp Chia seeds and 1/2 cup Shredded Coconut

Sauce ingredients

  • 1/4 cup Coconut nectar
  • 1/3 cup almond butter
  • 1/3 cup melted coconut oil
  • 1 heaped Tbsp unhulled Tahini
  • 1/4 tsp ground cinnamon

Method

  1. Into Saucepan on stove, place all the sauce ingredients
  2. Whisk over very low heat until it forms a sticky sauce
  3. Pour sticky sauce into the bowl of nut and seed mixture and stir until combined
  4. Press mixture into a small, lined, slice tin/tray using hands then smooth over with the back of a spoon
  5. Put into freezer for 30 minutes to set.
  6. Remove from freezer & cut up into bars or squares

Note: Can store in the fridge or freezer.

Tip: Place in kids’ lunchbox next to a frozen drink or something cold to prevent the bar “melting”


Raw Key Lime Pie

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Base ingredients

  • 1 1/2 cup Macadamia nuts
  • 3/4 cup desiccated Coconut
  • 4 pitted Medjool Dates
  • 2 Tbsp Chia seeds

Method

  1. Whiz all base ingredients in blender/food processor until crumbly
  2. Press that into a round, lined, spring form tin, put base into freezer to set while making the filling

Filling ingredients

  • 400g Avocado flesh (3 large or 6 small)
  • 1/3 cup Coconut oil
  • 1/3 cup Coconut nectar
  • 1/3 cup Coconut cream
  • 1/2 cup Lime juice

Method

  1. Whiz all filling ingredients in blender/food processor until smooth & creamy
  2. Remove base from freezer and pour the filling on top
  3. Sprinkle top with macadamia, lime zest and coconut flakes for decoration
  4. Put back into the freezer to set for approx 2 hours
  5. After 2 hours, remove from freezer and remove the outside edge of the spring form tin, then set the cake aside for 30 minutes to soften a little before cutting

Chocoloate Mint Bites

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Main mix

  • 1 cup Desiccated Coconut
  • 2/3 cup soaked Cashews (soak minumum of 2-3 hrs or overnight is ideal)
  • 1 Tbsp Coconut nectar
  • 10-12 drops of organic essential Peppermint Oil
  • 1/2 cup melted Coconut Oil
  • 2 Tbsp Coconut Cream
  • 1 t Spirulina (optional)

Method

  1. Put all ingredients Into blender or food processor, whiz it up to make a paste
  2. Empty paste mixture onto a plate & put into the freezer to harden for 5-10 minutes
  3. Remove from freezer and Roll mixture into balls
  4. Insert toothpick into each ball and place on a plate
  5. Put balls back in freezer for 10-15 minutes while you make the Choc sauce

Chocolate sauce ingredients

  • 1/4 cup melted Coconut Oil
  • 1/4 cup Raw Cacao Powder
  • 2 Tbsp Coconut Nectar

Method

  1. Dip each ball into the chocolate sauce and place on a plate
  2. Put back into freezer for 5 minutes to set the chocolate sauce

Store in the freezer.


Caramel Slice

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Base

  • 1 cup Almonds
  • 2 Medjool Dates
  • 2 Tbsp Almond Nut Butter
  • 2 Tbsp Chia Seeds
  • 1-2 Tbsp Coconut Oil (if needed)

Method

  1. Place all ingredients into a blender/food processor and mix until a fine crumbly paste forms
  2. Press firmly into a square, lined cake tin
  3. Put into freezer for 5-10 minutes

Filling

  • 1 1/2 cups of soaked Cashews (soak for 2-8 hours or over night)
  • 2 Medjool Dates
  • 1/2 cup Coconut Oil
  • 1/3 – 1/4 cup Coconut Palm Sugar (depending on sweetness required)
  • 1 Tbsp unhulled Tahini paste
  • 1/2 cup Coconut Cream

Method

  1. Using blender/food processor, whiz until smooth, scraping down the sides throughout the process
  2. Pour onto the base and put back into the freezer for 15 minutes while you make the chocolate topping

Chocolate topping

  • 1/2 cup melted Coconut Oil
  • 2 Tbsp raw Cacao Powder
  • 1 Tbsp Coconut Nectar

Method

  1. Mix all chocolate topping ingredients together until smooth
  2. Remove set base with filling from freezer and pour the chock topping onto the filling
  3. Put back into the freezer to set overnight


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58 comments on “Raw Desserts Master Class
  1. Loveisa says:

    Johanne, you can add more dates, coconut palm sugar or honey for sweetening (yet honey çan take over flavour).

    Im unsure where you live, here in Sunshine Coast several Natural Food stores & Real / Raw Food cafes sell vanilla bean paste. 🙂

  2. Johanne says:

    What could I use in place of coconut nectar? I can't find it. I also can't find vanilla bean paste so I plan on using vanilla extract.

    • Denaleigh -Gabriel Method Team says:

      Hi Johanne,
      I agree with Loveisa, you could try adding more Medjool dates - perhaps just 2 or 3, or you could use honey - but the flavour may be too strong. Vanilla extract would be okay to use if you are not able to find Vanilla bean paste. Let us know how you go.
      Den

    • Jamie Marceski says:

      I just used maple syrup, just a different type of sap and it came out fantastic. I also used a 1/2 a tsp vanilla extract in the key lime to help cover up the avocado taste and it worked well. Of course maple syrup is a sugar, but so are the dates and so is honey and coconut nectar, it's such a small amount and I also believe it doesn't spike blood sugar as fast as regular sugar, glycemic index of 54 while honey is 58, instead of sugar which is 65. Maple syrup and honey also have some nutritional value.

  3. Glo says:

    Hi Estelle,
    I have not tried this in this recipe, but I often substitute soaked macadamia nuts for cashews.
    Hope this helps!
    Glo

  4. Estelle Pizer says:

    I want to make the caramel slice but am highly allergic to cashew nuts:-( What do you recommend as a substitute? Thanks

  5. Andrea Baines says:

    Yes what is coconut nectar? And what can be substituted instead if I am unable to get hold of this? I live in the UK. Thanks

  6. Dina Doucet says:

    What is coconut nectar? I live on the beach and make my own coconut milk and cream, but have never heard of nectar. Thank you.

  7. Brenda Lacasse says:

    I feel that these deserts are to high in fat. I think this would raise my blood sugars. I have made and consumed raw deserts before and it bothered my liver and digestion.

    • Janine -Gabriel Method Team says:

      Hi Brenda,

      These desserts definitely have fat, but are a better fat and are intended to be eaten in moderation. It is fantastic that you are listening to your body and know that these particular items do not work for you.

      Janine
      The Gabriel Method Team

  8. dhonanlmt@hotmail.com says:

    do you have brands that are good for the vanilla bean paste and the coconut cream? i find that the ones i find have extra junk in them...

  9. Giovanna Baccarin says:

    I would live to have a written version of the recepies. Since I'm brazilian, some ingredients are not very clear to me. I don't recognize them and I loose some words due to the accent.....

  10. Elaine Tineu says:

    I tried the Chocolate Mousse Cake, and it's really delicious! and the bars!
    I'll try the others too. my dauther Alana loved it !
    thank you for sharing with us!

    • Denaleigh -Gabriel Method Team says:

      Hi Elaine,
      My 9 year old is extremely fussy, and he loves these desserts! To me this is the ultimate test. Glad that you enjoyed these recipes.
      Den

  11. Stephanie Wahaus says:

    Loved the recipes. I have made a chocolate mousse before with avocado and it is divine. When my son had to have a tooth removed he wanted this and this only.

  12. Roxanne Buckle says:

    I just made the caramel nut and seed bars. Couldn't find macadamia nuts in my neck of the woods so substituted walnuts. Also forgot to buy tahini and didn't want to go out again, so just added an extra Tablespoon of almond butter.

    Simply Fabulous. Although I do find them a little too sweet, they are really delicious. Thanks so much for the recipes!

  13. Joanna says:

    I have made the key lime pie, chocolate mousse cake and the caramel nut slices now and they are simply delicious. Plus I've lost any sweet tooth I had over the past few days. Thanks so much for posting - would love more!!

  14. Glo says:

    Caramel slices are incredibly delicious. Really.
    Only thing that didn't go to plan is my chocolate layer was much thinner than in photos. It still tasted amazing.

  15. Glo says:

    I just made the caramel squares. Easy and not too many ingredients. I used stevia instead of CPS. Will let you know how it tastes!

  16. Jill Hogan says:

    These look absolutely great if it wasn't latish evening I would be making them now. Thank you so much
    Jill

    • Bette says:

      Jill, just writing this for a laugh (on me). I had just awakened from a much needed nap, and came straight online. Read your post but stopped to look up the word latish (which I had read it to sound like lattice but with an 'ish' ending, so the meaning of late didn't click in my groggy mind). I wondered if it was a religious food abstinence practice - it seems there are so many. Of course I know latish, just hadn't seen it written. Thought you and anyone else reading this would enjoy a chuckle. Bette

      • Jill Hogan says:

        Pleased I could share a chuckle. These are just divine can't wait to make them. A group of us meet every Friday night and I have been making a Gabriel treat every Friday, am exciting about surprising them with a pudd.

    • Denaleigh -Gabriel Method Team says:

      I can personally vouch for these Jill - I was lucky enough to be behind the scenes when some of these deserts were made - yes they are that easy to make - and oh so yummy!
      Den 🙂

  17. Neshama says:

    These are great. Thanks!
    Can you please include the raw chocolate (from NYNY) at some time?

  18. Bette says:

    Impressive! Watched all the videos, all recipes look so yummy! Think I'll try making the raw key lime pie first. Thank you for making these available to us. Bette

  19. Katariina Jakka says:

    They look pretty and delicious! Does the coconut taste come through strongly, since its used as oil, cream and nectar? Second question: what could the nut allergic people use instead of nuts?

    • Bette says:

      Hi Katariina,

      Your question reminded me about the coconut oil that has very little flavor. I saw this on tropicaltraditions.com, where the organic cold pressed coconut oil is the one with more coconut flavor and the one for cooking has little, if any. If I remember correctly, the one with less coconut flavor has been heat processed along the way. You can ask them questions, so this may be a good information resource about about the cream and nectar. My feeling is that the coconut flavor doesn't override the other flavors in this recipe. This is the first time I've seen coconut nectar, it must be interesting to use. Bette

    • Denaleigh -Gabriel Method Team says:

      Hi Katariina,
      I was lucky enough to try some of these deserts as the girls were making them - and no the coconut taste is not strong at all.
      A good replacement for nuts would probably be seeds and nut free butters. All good health food stores should carry good substitutes. Perhaps you could also try coconut flour (however, the taste of coconut would come through strongly in this case). Let us know how you go.
      Den - GM Team

      • Katariina Jakka says:

        Hi Denaleigh,

        Many thanks for your very helpful reply. I'll experiment and report back as soon as possible.

        Have a great weekend you all!!!

        • Denaleigh -Gabriel Method Team says:

          Hi Katariina,
          Would be very interested to hear how you went.
          Den

          • Katariina Jakka says:

            Hi Denaleigh,

            Thank you for being interested 🙂 Here’s my empiric report:
            I ended up composing my own recipe, based on and inspired by these raw desserts, because I couldn’t find some ingredients here in Belgium where I work at the moment. For example Xylitol, coconut nectar and whea powder are a lot easier accessible at home in Finland.

            So I made a “de-composed” experimental cake (= all elements separately), in case some part of it would not be my favourite. For the base, I soaked 2,5 dl sunflower seeds overnight and then ground them with 4 dried dates, chia seeds, 1 big tablespoon of tahina and 1 small tablespoon of organic butter (I didn’t have coconut oil at home). For the topping, I smashed 1,5 avocados, 3 tablespoons of unsweetened coconut cream, 1,5 teaspoons of vanilla seeds and 1 teaspoons of whole dark brown cane sugar (as I couldn’t find anywhere Xylitol or coconut nectar). Then I divided the mass in two and continued experimenting: in the other, I added 0,5 dl lemon juice and 2 tablespoons of organic quark, and in the other 3 big tablespoons of unsweetened cocoa powder. My husband liked a lot the lemon version – I prefer the cocoa version. The best is though the base, since it tastes like halva but is not too sweet, and has some bite to it. I like food that has some identifiable texture, and not completely smooth like baby food. I’m convinced our intestines, as well as the teeth, gums and the ligaments need the workout in order to stay healthy and strong 🙂

            Next, I think I’ll experiment with the caramel bars…

      • Denaleigh -Gabriel Method Team says:

        Wow Katariina!
        I love the idea of the sunflower seeds! I think I might just try that out myself.
        Let us know how you go with the Caramel Bars.
        Den 🙂

  20. Morag says:

    These look lovely and look forward to trying them. Just one question to start with though, do the dates need to be soaked?

    Thanks

  21. Liora Schmidt says:

    I'm excited to try all these new sweet treats and have only one question; can I use Stevia instead of the coconut sugar?
    Thank you for all your offerings... Liora