The 3-Ingredient Chocolate Mousse

by Anda Mtshemla

As a vegan, most chocolate products are pretty much out so you’ll find yourself consuming a lot less chocolate. The upside, I’ve found, is that you consume higher quality chocolate because, with the animal products omitted from the chocolate you’re eating, there’s a lot more room for that cocoa to shine.

This is an important thing to remember for this next recipe. Since we’ll be using a little bit of an unconventional ingredient, you need to make sure you find a good quality cocoa powder, or just one you know you enjoy, to use because that’s what’s really going to transform the flavour of this simple dessert.

You will need:

1/4 cup cocoa powder (sub for cacao if raw vegan)

2 tablespoons sweetener of choice (agave, maple syrup, granulated sugar)

SECRET INGREDIENT: 2 ripe avocados

If you prefer a richer, more chocolatey mousse, you can skip the sweetner in the recipe completely!

Method:

Scoop avocados into blender along with your sweetener

Blend until completely smooth

Blend again while gradually adding cocoa powder

Serve as is or refrigerate and serve chilled

Processed with VSCO with f2 preset

Delicious and Healthy 3-Ingredient Rich Chocolate Mousse

 

The No-Bake Carrot Cake Bites

by Anda Mtshemla

Ever since my month-long raw vegan journey in February, I’ve been loving incorporating more raw foods into my diet. Raw foods are not only said to be better for you, as you avoid cooking away the nutrients in your food, but I’ve personally fallen in love with this diet because it encourages me to eat more whole foods which, even as a vegan, I often struggle to do.

I particularly enjoy creating raw vegan desserts because, I don’t know if you’ve noticed, I have a major sweet tooth. And there is nothing more fulfilling than a dessert that satisfies your sweet tooth without experiencing any guilt!

You will need:

2 large carrots, grated

1 cup coconut flour

1/2 cup dates

1/4 cup water

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon ginger, minced

desiccated coconut, for coating

Method:

Puree dates with water then incorporate coconut flour

Add the carrots, spices, and ginger then stir until mixture is a cookie dough-like texture

Scoop the mixture and roll into bite-size balls

Coat the balls in coconut and refrigerate overnight or until firm

 

Processed with VSCO with f2 preset

Raw Vegan Carrot Cake Bites– and a great new way to repurpose your old egg tray!

 

 

 

 

 

The Pros & Cons of Going Raw

by Anda Mtshemla

Choosing lovely February, of just twenty-eight days, to go raw vegan was a very deliberate decision. I knew it was going to be a challenge as I’m still fairly new to the vegan lifestyle and didn’t want to take on too much. I just may have because on the 23rd day, I cracked and had a cooked meal, but this is beside the point. The weird thing about taking new things on, though, is that it’s always things that you didn’t expect to be challenging that test you and all the things you were expecting, well, they test you too.

Cold, Wet Food

Cold is expected. But wet? I was not expecting wet. Since you’re not getting to cook away any of the moisture in your food, a lot of your meals are going to be really, really wet. I’m not even going to get into the details of spiralised cucumber… I suppose an optimist would describe this as “juicy” but it was all just very wet to me.

It is E X P E N S I V E

I was inspired by the greats: Fully Raw Christina, Rawvana, Laura Miller, who, don’t get me wrong, are all fantastic. In fact, I watched all their videos about how to go raw cheaply. But if you’re being realistic, you need to eat large amounts of fruits and veggies to stay satiated while raw and buying huge amounts of anything ain’t cheap, baby. Every time I went grocery shopping, a Migos song played in my heart.

Eating Out is Going to be a Bust

I live in a tiny, purple town where vegetarian options are a difficult find, let alone vegan. Raw vegan is simply asking too much. It doesn’t help that I’m still not quite at that place in my veganism to enquire about every single ingredient used in a menu item—I would just rather not eat out. But it was difficult declining friends’ offers to catch up over lunch.

Alcohol

I’m not a big drinker but I am a university student so it happens from time to time. I was raw during Orientation Week at my varsity and that’s when all the really big parties happen (my mom follows my blog, I’m not gonna get into it). I could only drink wine and I went a little wild with it on a few occasions. All I can say is don’t go heavy on the wine. Your bowels will thank you for it.

You’re Going to Drop a Few Kilos

Now, I’m putting this right at the end of the cons and the beginning of the pros because it’s kind of both. I’ve dropped two sizes since going vegan ten months ago and only just got new clothes that fit. So you can imagine my disappointment when my clothes that fit me perfectly two weeks ago, were now sagging off of me like a 2007 Soulja Boy. You’re likely going to lose weight, so, be aware of that.

Summer Fruits on Summer Days

This one is to kind of counter the first con because on days when it wasn’t miserable and rainy, it felt really good to sip on a frozen fruit smoothie or a sit down for a cool salad. I don’t need to tell you anything about how well cold things go down in the summer time, but man, any raw vegan will tell you that the best time to do it is during the warm seasons.

More Life, More Energy

I am possibly the laziest person you’ll ever meet. Like, my favourite thing to do is nothing, so I was astonished when I had no trouble waking up in the mornings and got down faster than a baby on a bottle at night. Honestly, there truly is something about not cooking your food because I was a changed woman for (almost) 28 days.

Zero Cook Time

My favourite part about making food is not making it at all, actually, it’s eating it so skipping the step that stands between me and eating was amazing, to say the least. It’s just prep and eat: what’s not to love?

The Raw Vegan Chocolate Brownies

by Anda Mtshemla

Valentine’s Day is upon us and with this Raw Vegan Challenge I inflicted on myself (because some days, it truly is painful), I’m thinking “Yikes, I’m going to be alone, eating cold food,” not that I have anyone to eat my uncooked meals with on any other night. There was just no way; I had to come up with something to treat myself!

When I originally started working on this recipe, I thought to use Agave or Maple Syrup to sweeten this decadent treat but the dates on their own added the perfect sweetness and gave the fudgy flavour we all love in brownies!

PREP TIME: 30mins  COOK TIME: Overnight/6hours  MAKES: 24

You will need:

1 cup sweet potato, grated
1 cup coconut/almond flour
1 cup dates (soaked, if they are dried dates)
1 cup cacao powder
1/4 cup water

Method:

Line a baking pan with baking paper and set aside

Place sweet potato and dates into a food processor and blend until combined

Add choice of flour and water and blend again until well combined

Add the cacao powder and blend until combined

Fill the lined pan with the mixture, which should resemble cookie dough, and press until even all around

Place in the refrigerator or freezer for at least 3 hours to set

Once set, cut as desired and serve with fresh fruit or vegan ice-cream

image

Raw vegan chocolate brownies served with fresh strawberries

The Mushroom Ceviche

by Anda Mtshemla

On my very first evening eating a raw vegan diet, I tried to think of well-known recipes that are enjoyed raw anyway and popular South-American dish, ceviche, was amongst the first things that came to mind. Typically made with fish, onions, and tomatoes, ceviche is marinated in fresh lemon and lime juice which changes the proteins in the fish and essentially “cooking” it.

I’ve used the same technique, replacing the fish with mushrooms, making it vegan-friendly. On any other occasion, I may have eaten the ceviche with a tortilla but for 24Karrots’ Raw Vegan Month, I swapped those out for some crunchy cos lettuce and added a few toppings for extra flavour. The result was fresh, flavourful and delicious!

PREP TIME: 25mins  COOK TIME: 0mins  MAKES: 1 serving

You will need:

Juice of ½ lime

Juice of ½ lemon

½ teaspoon Himalayan rock salt

1 red onion, sliced

1 cup mushrooms, sliced

toppings (optional):

cucumber

tomato

freshly chopped coriander

garlic, minced

Method:

Place the mushrooms and onions in a glass or ceramic bowl

Pour the lemon and lime juice over the mushroom and onion mixture and add salt

Allow to sit for 20 minutes

Once ready, scoop the mixture into the cos lettuce and add toppings if desired

 

Processed with VSCOcam with f2 preset

Mushroom ceviche served on a cos lettuce leaf