How to Make Your Favourite Desert Healthy

I probably should call this post – how make MY favourite desert healthy. But let’s speak about this generally 😉

Since I have decided not to eat any sugar, I was having very bad moment when seeing Bounty chocolate in the shops. This one thing I really miss (or the Lithuanian alternative, which used to be called TIKO)! I have been doing raw deserts for a while, and I do enjoy all of them. So when I tried this easy Raw Brownies recipe I decided to ‘upgrade’ it and make it more similar to Bounty… Well, at least I think they are quite similar 😉

So here is the recipe. You can make it as a normal Brownie Cake, or make it into ball shapes and dust with coconut… Or maybe add something different – let your imagination make the perfect desert for yourself!

Raw Coconut Chocolate Balls (Raw Bounty)


1 cup pecans

1 cup dates

5 tbsp raw cacao powder

4 tbsp shredded unsweetened coconut

2 tbsp honey

1/4 tsp sea salt

shredded coconut for dusting



1.     Place pecans in a food processor and process until they become small and crumbly.

2.     Add dates and process again until the mixture sticks together and dates are well processed.

3.     Add the remaining ingredients to the recipe and process again until the mixture turns a lovely dark chocolaty brown, but stop processing before it gets too buttery.

4.     Place mixture into a brownie dish (if you are making a brownie) and press down firmly. Otherwise, make the little balls I made 15 of them out of this mixture, roll them in the shredded coconut, and refrigerate. For brownie, leave them in the fridge for couple hours to make it easier to slice.

Store them in the fridge.


And that’s it! Simple, quick recipe, but tastes amazing!! Oh… and here is the photo 😉




Raw Strawberry Cheesecake

I know I know – my posts are getting boring with just new raw recipes on them. But I can’t help it – once I share a picture of a new meal I make on Facebook and Instragram, everyone starts asking for recipe – and it’s my duty to give it!

So this Cheesecake is egg-free, wheat-free and diary-free. I made it 3rd time now, and every time I did it, I had a lot of good feedback, my own cousin wasn’t going to eat it, because he doesn’t eat shop bought cakes (and in his opinion this one looked liked from she shop!)… but eventually he gave in and said it was the best healthy pie ever!!

Well, I hope you like it. And please share it, so everyone can start making healthy deserts and start a healthier life!!


RAW SUMMER PIE (Strawberry cheesecake)



  • 2 cups almonds or pecans
  • ½ – 1 tablespoon coconut oil
  • ¼ teaspoon vanilla extract or half of a vanilla bean
  • 4-5 medjool dates, pitted
  • Pinch of sea salt


  • 2 cups cashews soaked 1-2 hours
  • ¼ cup lemon juice
  • ¼ – ½ cup honey
  • ¾ cup fresh strawberries
  • ¾ cup coconut oil, melted
  • ¼ cup water
  • 1 teaspoon vanilla extract or 1 vanilla bean
  • ¼ teaspoon sea salt


  • 1-2 cups sliced strawberries



  1. Crust:

Place almonds or pecans in food processor with the S blade until crumbled. Add coconut oil, sea salt and vanilla and pulse a couple of times. Add the dates last, one at a time and pulse until the crust bonds together when you squeeze in between your fingertips. If the crust doesn’t hold, add more dates (again one at a time). Press into oiled (with coconut oil) tart or pie pan. Chill in freezer for 30 minutes before adding the filling.

  1. Filling:

Blend all ingredients well in a blender. Pour part of the filling onto the pie crust (just enough to cover the bottom). Take some of the strawberries you cut up for the topping and scatter them on top of the filling. Pour the rest of the filling on top and place in freezer for 1-2 hours until firm. Decorate with the rest of your cut up strawberries.

This pie needs to be refrigerated to keep its firmness so make sure you keep it cold up until serving!

How to Start New Year Resolutions (and a Raw Soup Recipe!)

Happy New Year everyone!!

I hope you had an amazing finish to the 2013 and now ready to start New Year with fresh mind, fresh ideas and definitely with fresh… food! 🙂 One of my New Year’s resolutions is not to follow any particular diets or try to loose weight – but to generally start eating healthy, get rid of any unnatural and processed meals from the menu and try to eat as fresh as possible. So yes, I will be going off the tracks and eating something unhealthy, but not restricting myself to any particular rules will help me to stay on the healthy track for longer.. or maybe forever! 🙂

So to start my 2014 I have decided to incorporate more raw meals (and not only deserts now) to my family’s menus. The ever so wonderful father Christmas have decided to give me a recipe book of Ani Phyo (thanks to my sister Laura, who definitely was the little birdie to tell him what I wanted this year!) so my journey to making raw meals begins here…

Broccoli Soup with Red Bell Pepper Kream

(serves 4)

Soup Base:

1 cup chopped broccoli

1 cup spinach, washed well and packed

1 cup cashews

1/4 cup extra-virgin olive oil

2 tsp sea salt

2 cups water


1/2 cup cashews

1 cup seeded and chopped red bell pepper

1 tbsp lemon juice

1/2 tsp sea salt

2 tbsp water

METHOD: First make the topping by grinding the cashews into a powder. Place all the other ingredients into the blender and blend until smooth.  For the soup blend all the ingredients in a high-speed blender (although I use my hand-held blender and it works well) until smooth. Divide it among for serving bowls. Top each portion with a dollop of Red Bell Pepper Kream.

It takes so little time to make, that it should be blended straight before serving for the fresher taste. There will be some of the Red Bell Pepper Kream left, so you can store it in the fridge for three days and use it as topping for other various meals. If you want a warm soup, just heat it a little, but to keep it raw you should heat it no more than to 40°C. But it tastes very good as it is – especially if eaten straight after blending, as the blades makes it slightly warm.