Try These: Decadent Raw Treats from Chef and Vegan InstagramRockstar, Rachel Smith


Try These: Decadent Raw Treats

from Chef and Vegan InstagramRockstar, Rachel Smith

Instagram: @rawberryfields

Chocolate and Hazelnut Avocado Mousse

PREP TIME: 5 mins

Serves: 2


2 ripe avocados

½ cup high-quality cocoa powder (OR raw cacao

powder, but I find that too bitter for this dessert)

½ cup hazelnut milk

¼⅓cup maple syrup (adjust to your preference)

Optional: ½ large tbsp chocolate hazelnut butter


1. Place all the ingredients into a blender and

blend until smooth.

2. Serve with fresh strawberries and chopped


Raw Salted Caramel Crème Brûlée

Prep Time: 8 hours

Cook Time: 30 mins

Serves: 6

Salted Caramel

10 Medjool dates (pitted)

2 tbsp coconut syrup (can substitute with other liquid sweetener)

1 large tbsp almond butter

30ml water (you may need less if you have a Vitamix/Blendtec)

½ tsp Himalayan or sea salt

Custard Crème

2 cups cashews (soaked overnight)

5-6 tbsp maple syrup

4 tbsp liquid coconut butter

2 tbsp liquid coconut oil (optional; if you prefer a thicker texture)

2 tsp vanilla bean paste

¼ cup nut milk (I used almond)

Caramel Topping

Approx. ½ tsp coconut sugar per pot

Salted Caramel

  1. Remove the pits from the dates. If your blender is not particularly powerful, you can soak your dates for roughly an hour before using.
  2. Place all ingredients in a blender and pulse until everything has combined. Depending on your blender, you may get a really smooth caramel, or it may be slightly lumpy in appearance, but the lumps are delicious!
  3. Place roughly 2 large tablespoons in the bottom of each ramekin, and smooth the mixture until it covers the bottom.
  4. Place the ramekins in the fridge while you make the custard.

Custard Crème

  1. Drain the cashews.
  2. Place all ingredients EXCEPT the water in a blender and blend until the mixture turns smooth and creamy. Add more almond milk if needed.
  3. Taste the mixture, and adjust the maple syrup to your taste.
  4. Pour the mixture into the ramekins, and place in the freezer for 30-40 minutes to allow them to firm up.
  5. Once firm, remove from the freezer and place in the fridge until they are ready to be eaten.

Caramel Topping

  1. Before serving, cover the top of each crème brûlée with a layer of coconut sugar, then, using a kitchen blow torch, heat the coconut sugar until it melts and forms a hard, sugary crust. You need to keep the flame moving so that you don’t burn the sugar. 

Rachel is a raw foodie from Bristol, with a passion for creating decadent raw treats.