Raspberry Vanilla Coconut Chia Popsicles


Desserts | July 28, 2015 | By

OH MY!! Raspberry Vanilla Coconut Chia Popsicles dipped in Raw Chocolate and covered in raspberries??? YES PLEASE!!

Raspberry Vanilla Coconut Chia Popsicles
Serves 4
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  1. 2 tbsp chia seeds
  2. 1 cup light coconut milk
  3. 2 tsp sweetener of choice (raw agave syrup, maple syrup, honey, coconut nectar)
  4. ¼ tsp vanilla bean paste
  5. ¾ cup frozen raspberries (roughly chopped)
Raw Chocolate
  1. ½ cup raw cacao butter
  2. 2 tbsp raw coconut nectar
  3. ⅓ cup raw cacao powder
  4. Freeze dried raspberries to decorate (optional)
  1. Combine all popsicle ingredients into a bowl and mix well.
  2. Place in the fridge to soak overnight.
  3. In the morning, stir the chia mixture until you get a smooth, creamy consistency.
  4. Pour into popsicle moulds and freeze overnight.
  5. To make raw chocolate, slowly melt raw cacao butter using a double boiler over low heat. Be careful not to overheat.
  6. Once cacao butter is melted, add agave syrup and whisk with a fork. Mix well to combine.
  7. Add raw cacao powder and keep whisking the chocolate mixture until silky smooth.
  8. Drizzle / dip the popsicles into the melted raw chocolate mixture and decorate with freeze-dried raspberries.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Raw Coconut Peanut Butter Cups


Desserts | July 26, 2015 | By

Raw Coconut Peanut Butter Cups
Serves 5
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
  1. 1 cup coconut chunks/shreds
  2. 3/4 cup raw oats (or almonds)
  3. 1/4 cup maple syrup
  4. 1/4 teaspoon cinnamon
  5. 1 teaspoon vanilla extract
  6. 1/2 cup peanut butter
  7. 1/8 cup melted coconut oil
  1. 1/2 batch of raw chocolate (or 2 melted dark chocolate bars)
  1. Throw all the ingredients in your food processor and pulse until you can press it together. If it’s too dry, add some dates or peanut butter.
  2. Press into lined cupcake tins, leaving just a little bit of room on the top to pour the chocolate on… now pour the chocolate on and decorate with nuts if you like.
  3. Put them in the fridge overnight. I sprinkled some sea salt on top, ’cause it’s pretty and stuff.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Raw Vegan Key Lime Tart with Oats Crust

key lime tart

Desserts | July 12, 2015 | By

Today i had the pleasure to indulge by far, the B.E.S.T. Raw, Gluten Free Dessert that ticks all the healthy boxes. A part from being Raw and Gluten Free it’s: Dairy Free, Refined Sugar Free,  Eggs Free…it’s absolutely nourishing and tastes incredible. 

It’s so fresh, refreshing, colourful and with an amazing tangy flavour that gives you that extra punch. A true summer hit! Sienna and I were literally fighting got the last crumble.

I have tried to develop this recipe according to my taste and i have to admit that although it doesn’t taste the same as the one i had this afternoon (no one shares their secret ingredient), it’s pretty sexy and extremely tasty as well…

Have a look at my ensemble and let me know your thoughts.



Raw Vegan Key Lime Tart
Serves 1
A raw and tarty lime pie to refresh the palate. provide energy and nutrients and taste amazing.
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  1. 1/2 Cup raw buckwheat groats
  2. 1/4 Cup oats
  3. 1 Cup Medjool dates
  4. 1/2 tsp vanilla extract
  5. 3 Tbs maple or agave syrup
Cashew Cream
  1. 2 cups raw cashews (soaked for at least 2 hours)
  2. 1/4 -1/2 cup lime juice + 1 teaspoon lime zest (depending on desired lime flavor intensity)
  3. 1/4 cup honey (or maple syrup or other preferred liquid sweetener)
  4. 2 teaspoons vanilla
  5. pinch of salt
  6. 1/4 cup water (adjust according to desired consistency)
  1. Place the buckwheat in a food processor and process for 2-3 minutes until it becomes more like a flour, but not too fine.
  2. Add the oats and dates, pulse and then blend for 2-3 minutes until well mixed.
  3. Remove the mixture and using your fingers push down into a pie pan.
  4. Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Spread the filling over the crust and use a spatula or inverted knife to make the top very smooth.
  5. Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve.
  6. Alternatively, you can make four tartlets in place of one pie.
  7. Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.
  1. The recipe is a bit tart, because that’s how I like my citrus, but feel free to add more sweetener to taste if you wish.
Lifestyle in Shavasana http://lifestyleinshavasana.com/