sharing raw, vegan recipes and advice

I saw a recipe similiar so I decided to post my version. I have been make for a long time its like a dessert to me and its very satisfying If you like any of these ingredients you will love it.

I found this recipe on a forum somewhere while looking for a nut-free recipe for raw cheesecake. It could easily be made nut-free, all you have to do is either leave the crust out, or make your own nut-free crust! The filling has NO nuts!!!

rich, creamy, warm beverage with the taste of halva
....and a great way to use the nut pulp:)

These treats would remind anyone of honey roasted peanut butter. When you refrigerate dates, part of the outside hardens into a crunchy crystal that mimics that candy flavor. And the Himalayan salt gives it a honey roasted peanut. It’s also really important that you use almond butter made from soaked (the equivalent of sprouted) almonds, dehydrated and ground into a crumbly, flour-like butter. You can home-make the almond butter or you can buy it from a few specialty brands. Just be sure not to add any oil, as this will make them heavy. The specialness of these is that they are light. If you can find more exotic dates such as Halawi or honey dates, use those instead. They are softer and when labeled raw, are much more delicate than Medjools.

Feel free to use figs instead of dates, as I find myself eating them with figs just as often as dates! The crunchy seeds and jelly give it a peanut-butter-and jelly taste.

A serving is about 3 stuffed dates.

Adapted to be raw from a recipe I found from elanaspantry.com. It was mostly raw to begin with; actually a lot of her recipes seem to be that way. Anyway this recipe was so good I had to share it here!