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Recipes with Raspberries


Add to ❤ Favorites Made with a base of Purely Elizabeth granola and topped with a creamy cashew cheesecake filling, these raw cheesecake bars are nutritious and there’s no oven required. Ingredients for 9-12 servings 1 ½ cups cashews, soaked for at least 4 hours, rinsed and drained ¼ cup maple syrup 1 lemon, juiced and zested (about 3 Tablespoons juice) ½ teaspoon vanilla extract Pinch of salt Raspberry swirl: ½ cup raspberries ½ Tablespoon maple syrup Crust: 1 8 ounce bag Purely Elizabeth coconut cashew granola (or granola of choice) ¼ cup coconut oil, melted Read the Instructions here

Low Carb Raspberry Creme Brulee with Champagne

Add to ❤ Favorites Brut Champagne and raspberries lend a tangy acidity to a rich low carb creme brulee. This fantastic sugar free baked custard recipe is the ultimate in keto desserts. Ingredients for 4 servings 1 cup Brut Champagne 1 2/3 cups heavy cream 6 large egg yolks 1/3 cup Sukrin Melis Icing Sugar (or Swerve Confectioners) 1/4 tsp stevia glycerite (or more Sukrin to taste) 1/4 tsp vanilla bean powder (or 1/2 tsp vanilla extract) 2 ounces raspberries Read the Instructions here  

Raspberry, Avocado & Zucchini Smoothie

Add to ❤ Favorites Creamy, full of healthy fats and not too sweet this smoothie is a great start to the day or afternoon snack. Ingredients 1/2 cup frozen Raspberries 1 cup frozen Zucchini (preferably peeled, halved + quartered) 1/2 Avocado 200mls water or milk of choice, I like almond 1/2-1/3 frozen Banana or 1 Medjool Date Read the Instructions here  

Chocolate and Raspberry Chia Seed Pudding

Add to ❤ Favorites Chocolate and Raspberry Chia Seed Pudding Sprinkled with Cinnamon Ingredients for 2 servings Raspberry Chia Pudding ½ c. Fresh Raspberries blended with 1 T. water 2 T. unsweetend applesause or Stevia 1 T. Chia Seeds Mix and refrigerate Chocolate Chia Pudding 2 c. coconut milk ¼ c. plus 1 T. cocoa powder 5 T Chia Seeds (if desire thicker pudding use 6 T.) 3 t. Stevia Mix and refrigerate Read the Instructions here  

Coconut and Raspberry Pancakes with Hot Chocolate Sauce

Add to ❤ Favorites Ingredients for 3 servings FOR THE PANCAKES 160g of oats 30g of ground almonds 250ml of brown rice milk 2 tablespoons of chia seeds 1 ripe banana 2 tablespoons of coconut sugar 2 tablespoons of desiccated coconut 150g of raspberries Coconut oil (for cooking) FOR THE HOT CHOCOLATE SAUCE 1 tablespoon of coconut oil 2 tablespoons of cacao powder 2 tablespoons of maple syrup 2 tablespoons of brown rice milk Raspberries and coconut flakes (to decorate) Read the Instructions here  

Sweet Breakfast Tostadas

Add to ❤ Favorites Ingredients for 4 servings 4 corn tortillas cooking oil spray 1/2 cup vegan cream cheese or thick cashew cream 2 teaspoons lemon juice 2 teaspoons maple syrup plus extra for topping 2 teaspoons minced fresh mint divided 1 1/2 teaspoon lemon zest divided 1/2 teaspoon vanilla extract Pinch of salt 2/3 cup sliced avocado 2/3 cup sliced strawberries 2/3 cup blueberries 2/3 cup raspberries Read the Instructions here  

Hazelnut Hearts

Add to ❤ Favorites Ingredients for an 8 x 8” or 9 x 9” Pan For 4 Hazelnut Hearts For The Bottom Crust: 1/3 cup icing sugar 1 ½ cups unbleached flour ¼ tsp. salt For The Filling: ½ cup granulated sugar 1 cup whole hazelnuts, toasted & ground (see below) ½ cup unsalted butter, room temperature 1 large egg 2 tsp. finely grated lemon rind 1 Tbsp. unbleached flour To Decorate the Hearts: 1 oz. dark chocolate 1 oz. white chocolate Light cooking oil for thinning the chocolate Raspberry Sauce: 2 cups fresh raspberries, or 2 (10 oz. packages) unsweetened frozen berries ½ cup red currant jelly ¼ cup granulated sugar or to taste 1 Tbsp. Kirsch Read the Instructions here  

Raspberry Truffle Skillet Cookies

Add to ❤ Favorites Serve them in a skillet with a scoop of ice cream on top for maximum indulgence! Ingredients for 24 servings For the Raspberry Truffle Skillet Cookies: 12.33 oz all-purpose flour (2.75 cups) 1 tsp salt 1 tsp baking soda ½ tsp baking powder 8 oz unsalted butter 1 cup 3.5 oz granulated sugar (1/2 cup) 7.5 oz brown sugar (1 cup) 2 eggs 1 egg yolk 2 tsp vanilla extract 4 oz pecans toasted and coarsely chopped (1 cup) 1 oz freeze-dried raspberries (1 cup) 8 oz chocolate truffles (store-bought, or use recipe below) For the Chocolate Truffles: 6 oz semi-sweet chocolate finely chopped 4 oz heavy cream Read the Instructions here  

Raspberry Hazelnut Chocolate Chip Blondies

Add to ❤ Favorites These raspberry hazelnut chocolate chip blondies are seriously fudgy and decadent. Whoever you give this to is definitely falling head over heels for you! Ingredients for an 8×8 inch baking pan 1¾ cups (219g) all-purpose flour ½ teaspoon salt ¼ teaspoon baking powder ¾ cup (170g) unsalted butter, melted 1⅓ cup (267g) light brown sugar 1 whole egg 1 egg yolk 1 teaspoon vanilla paste 1/2 cup fresh raspberries 1/3 cup roasted halved hazelnuts 1/4 cup white chocolate chips, plus 1 tablespoon more for the top 1/4 cup semisweet chocolate chips, plus 1 tablespoon more for the top Read the Instructions here  

White Chocolate Raspberry Muffins

Add to ❤ Favorites Ingredients for 20 muffins 1/2 cup (1 stick) unsalted butter, melted and slightly cooled 3/4 cup granulated sugar 1/3 cup plain greek yogurt 1 large egg 1 tablespoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 pint fresh raspberries 1 cup white chocolate chips 1 tablespoon fresh orange zest (optional) 2 cups powdered sugar 2 tablespoons milk 2 teaspoons vanilla extract Read the Instructions here  

Salted Caramel Ganache Tart

Add to ❤ Favorites Ingredients for a shallow 20cm tart pan For the Chocolate Shortbread Crust: 200g plain flour 25g cocoa powder 150g cold unslated butter, chopped 1 small egg yolk For the Salted Caramel Ganache: 180g caster sugar 300ml whipping cream 200g dark chocolate, chopped 1 vanilla bean, split and seeds scraped 3g fine Pink Himalaya salt For the Topping: Fresh raspberries Chopped pistachios Edible gold dust or glitter Read the Instructions here  

Raspberry White Chocolate Cheesecake

Add to ❤ Favorites Ingredients 200g butternut biscuits 100g butter 375g cream cheese 1/2 cup sour cream 1/2 cup caster sugar 2 eggs Juice of a lemon 1 Cup of frozen raspberries 100g white chocolate Read the Instructions here