Top 39+ Low Fat Raw Vegan Recipes - rawveganpower.com (2024)

Eating healthy, nutritious meals shouldn’t mean sacrificing flavor and indulgence. As raw foodies, we know it’s possible to create insanely delicious dishes that also make us feel amazing. However, finding exciting raw vegan recipes that align with a low-fat diet can be challenging at times.

In this post, we’re bringing you over 39 mouth watering low fat raw vegan recipes to satisfy any craving. From nutrient-packed breakfasts to luscious desserts and everything in between, you’ll discover new favorite dishes that nourish your body and delight your tastebuds. We’ll also explore the science-backed health and wellness benefits of eating this way.

10 Low Fat Raw Vegan Breakfasts to Energize Your Morning

1. Smoothie Bowl with Fresh Berries

Ingredients

• 1 ripe banana, peeled and sliced
• 1 cup unsweetened almond milk
• 1 scoop vanilla protein powder
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• 2 tbsp homemade granola
• 1 tsp chia seeds
• 1 tsp hemp seeds

Recipe

1. Add the sliced banana, almond milk, and protein powder to a high-powered blender. Blend on high for 1-2 minutes until completely smooth and creamy. The banana will help give it a thick, ice cream-like texture.
2. Pour the smoothie base into a bowl. Arrange the mixed berries decoratively on top in circles or sections.
3. In a small bowl, combine the granola, chia seeds, and hemp seeds. Sprinkle the crunchy granola mixture generously over the top of the smoothie bowl.
4. Enjoy immediately while the berries are still fresh and the granola maintains its crunch!

Why We Love It

This smoothie bowl makes for a perfect balanced breakfast. The smoothie base provides potassium from the banana, protein from the powder, and creaminess from the almond milk. The mixed berries add a boost of antioxidants and natural sweetness. And the granola, chia seeds, and hemp seeds on top provide fiber, healthy fats, and crunch. It’s incredibly nutrient-dense to power your morning!

2. Raw Vegan Pancakes

Ingredients

• 2 very ripe bananas, peeled and mashed
• 1 cup rolled oats
• 2 tbsp chia seeds
• 1 tsp cinnamon
• 1⁄4 tsp nutmeg
• Pinch of sea salt
• Coconut oil for cooking
• Fresh fruit toppings like sliced banana, mango chunks, berries
• Maple syrup or raw agave nectar for drizzling

Recipe

1. In a medium bowl, mash the bananas thoroughly with a fork until smooth and creamy.
2. Add the oats, chia seeds, cinnamon, nutmeg, and salt. Stir to combine into a thick batter.
3. Heat a large nonstick skillet over medium heat. Add 1 tsp coconut oil and swirl to coat.
4. For each pancake, scoop 2-3 tbsp of batter into the skillet. Cook for 3-4 minutes until the bottom is golden brown.
5. Carefully flip with a spatula and cook an additional 2-3 minutes until both sides are browned.
6. Serve the pancakes warm, topped with fresh fruit and drizzled with maple syrup or agave nectar.

Why We Love It

These protein-rich raw vegan pancakes are the perfect healthy indulgence. The bananas lend natural sweetness, while the oats and chia add fiber. Topping them with fresh fruit makes them even more nutritious and delicious!

3. Fruit and Nut Parfait

Ingredients

• 1 cup homemade cashew yogurt
• 1 banana, peeled and sliced
• 1⁄2 cup diced mango
• 1⁄4 cup halved strawberries
• 1 tbsp slivered almonds
• 1 tbsp hemp seeds
• 1 tsp chia seeds
• 1 tsp shredded unsweetened coconut

Recipe

1. In a parfait glass or jar, layer half the cashew yogurt, banana slices, mango chunks and strawberry halves.
2. Top with half the almonds, hemp seeds, chia seeds and coconut.
3. Repeat the layering with the remaining ingredients.
4. Allow the chia seeds to soak for 5-10 minutes to thicken the parfait before enjoying.

Why We Love It

This parfait makes for a perfectly balanced and beautiful breakfast. The homemade cashew yogurt provides protein and tangy flavor. The variety of fresh fruits adds antioxidants and natural sweetness. And the nuts, seeds and coconut provide healthy fats, fiber and crunch!

4. Acai Berry Breakfast Bowl

Ingredients

• 1 packet frozen acai berry pulp, thawed
• 1 banana, peeled and sliced
• 1 cup almond milk
• 1⁄4 cup strawberries, hulled and sliced
• 1⁄4 cup blueberries
• 2 tbsp shredded unsweetened coconut
• 1 tbsp chia seeds

Recipe

1. In a blender, combine the thawed acai packet, sliced banana, and almond milk. Blend until completely smooth.
2. Pour the blended acai mixture into a bowl. Arrange the strawberry and blueberry slices decoratively on top.
3. In a small bowl, mix together the shredded coconut and chia seeds. Sprinkle on top of the fruit.
4. Enjoy immediately while the berries are fresh! For added creaminess, top with a dollop of cashew yogurt.

Why We Love It

This nutrient-packed bowl harnesses the superfood powers of acai berry. Combined with banana, antioxidant-rich berries, coconut, and chia seeds, it provides a mega dose of nutrition to start your day off right!

5. Raw Granola with Almond Milk

Ingredients

• 2 cups rolled oats
• 1⁄2 cup chopped almonds
• 1⁄4 cup pumpkin seeds
• 1⁄4 cup sunflower seeds
• 1⁄4 cup chopped dates
• 1⁄4 cup raisins
• 1 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1 tsp cinnamon
• Pinch of sea salt
• Unsweetened almond milk, for serving

Recipe

1. In a large bowl, combine the oats, almonds, seeds, dates and raisins.
2. In a small bowl, whisk together the melted coconut oil, maple syrup, cinnamon and salt.
3. Pour the wet mixture over the dry ingredients and stir to coat evenly.
4. Spread the granola in a thin layer on a parchment lined baking sheet.
5. Dehydrate for 12-24 hours, until completely dried and crunchy.
6. Enjoy the granola with almond milk, and store any extra in an airtight container.

Why We Love It

This homemade raw granola is deliciously crunchy and satisfying, not to mention way healthier than store-bought granola. Paired with almond milk, it makes for a nutritious breakfast to start your day.

6. Chia Seed Pudding with Fresh Fruit

Ingredients

• 1⁄4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tsp maple syrup
• 1⁄2 banana, peeled and sliced
• 1⁄4 cup blueberries
• 1 tbsp slivered almonds

Recipe

1. In a bowl, combine the chia seeds, almond milk and maple syrup. Whisk well until combined.
2. Cover and refrigerate overnight, or at least 6 hours, to allow the chia seeds to absorb the liquid.
3. Stir the pudding to check thickness. Add more milk if needed.
4. Top with sliced banana, blueberries and almonds before enjoying.

Why We Love It

This simple chia seed pudding makes for a protein-packed breakfast that will keep you full. The chia provides a boost of omega-3s to start your day off right!

7. Raw Vegan Omelette

Ingredients

• 1 cup chickpea flour
• 1⁄4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1⁄2 tsp sea salt
• 1⁄4 tsp turmeric
• 1 cup water
• 1 tbsp coconut oil
• Fillings: spinach, mushrooms, peppers, salsa

Recipe

1. In a blender, combine chickpea flour, nutritional yeast, spices and water. Blend until very smooth.
2. Heat coconut oil in a skillet over medium heat. Pour in the chickpea batter and swirl to coat the pan.
3. Cook until the bottom sets and edges start to pull away, 5-7 minutes. Flip carefully.
4. Cook another 2-3 minutes until set. Transfer to a plate and fill with desired veggies and salsa.

Why We Love It

This ingenious omelette swaps eggs for chickpea flour to create a protein-packed breakfast. Filled with sautéed veggies, it provides a savory and satisfying start to the day.

8. Green Smoothie with Spinach and Pineapple

Ingredients

• 1 cup baby spinach
• 1 cup pineapple chunks
• 1 banana, peeled and frozen
• 1 cup almond milk
• 2 tbsp hemp seeds
• 1 scoop protein powder

Recipe

1. Combine all ingredients in a high-powered blender.
2. Blend on high until completely smooth, about 1-2 minutes.
3. Pour into a glass and enjoy immediately!

Why We Love It

This balanced green smoothie combines the natural sweetness of pineapple with earthy spinach. The addition of hemp seeds, protein powder and banana provides staying power to energize your morning.

9. Raw Vegan Yogurt with Mixed Berries

Ingredients

• 1 cup raw cashews, soaked 4 hours
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• 1 tbsp maple syrup
• 1⁄2 cup mixed berries

Recipe

1. Drain and rinse soaked cashews well. Place in a blender with lemon juice, vinegar, maple syrup and 1⁄2 cup water.
2. Blend on high until extremely smooth, scraping down sides as needed.
3. Transfer to a glass jar, cover with cheesecloth, and let culture 12 hours or overnight.
4. Stir well before topping with mixed berries to enjoy!

Why We Love It

Making yogurt from scratch skips the dairy and added sugars for a tangy treat. Topped with antioxidant-rich mixed berries, it makes for a nutritious and delicious breakfast.

10. Almond and Date Breakfast Bars

Ingredients

• 1 cup pitted Medjool dates
• 1 cup raw almonds
• 1 cup rolled oats
• 1⁄4 cup cacao nibs
• 1⁄4 cup chia seeds
• 1 tsp cinnamon
• Pinch of sea salt

Recipe

1. In a food processor, pulse dates and almonds together into small pieces.
2. Add oats, cacao nibs, chia seeds, cinnamon and salt. Pulse again 2-3 times until combined.
3. Press the mixture firmly into a parchment-lined 8×8 pan. Refrigerate until set, about 1 hour.
4. Cut into bars and enjoy for breakfast on busy mornings!

Why We Love It

These tasty homemade bars provide lasting energy with fiber-rich dates, protein-packed almonds, and crunchy oats. The chocolatey cacao nibs make them extra delicious!

20 Low Fat Raw Vegan Main Courses to Satisfy Your Hunger

1. Zucchini Noodles with Pesto

Ingredients

• 3 medium zucchini, spiralized
• 1 cup fresh basil
• 1⁄4 cup pine nuts
• 2 garlic cloves
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1⁄4 cup nutritional yeast
• Sea salt to taste

Recipe

1. To make the pesto: In a food processor, blend the basil, pine nuts, garlic, olive oil, lemon juice and nutritional yeast until smooth. Season with salt.
2. Spread the pesto evenly over the zucchini noodles.
3. Enjoy immediately or chill before serving. The pesto will help keep the raw zucchini noodles from getting soggy.

Why We Love It

Zucchini noodles make a perfect gluten-free, low-carb pasta swap. Topped with a bright, flavorful homemade pesto, this dish is fresh, light, and satisfying.

2. Raw Vegan Lasagna

Ingredients

• 3 medium zucchini, thinly sliced lengthwise
• 1 jarraw marinara sauce
• 1 cup soaked cashews, blended into cheeze
• 1 cup sautéed mushrooms
• 1 cup spinach
• Fresh basil for garnish

Recipe

1. Layer the bottom of a lasagna pan with a thin coating of marinara sauce.
2. Arrange a layer of zucchini slices to cover the bottom. Spread on some of the cashew cheeze sauce.
3. Add a layer of sautéed mushrooms and spinach.
4. Repeat layering until all ingredients are used up, finishing with the marinara sauce and cashew cheeze.
5. Garnish with fresh basil. Chill before slicing into portions.

Why We Love It

This hearty lasagna layers on the fresh flavors without the dairy, gluten or heaviness of a traditional lasagna. The zucchini noodles make it light yet satisfying.

3. Stuffed Bell Peppers

Ingredients

• 4 bell peppers, tops removed
• 1 cup walnuts
• 1⁄4 cup coconut aminos
• 2 garlic cloves, minced
• 1⁄4 tsp cayenne pepper
• 1 cup diced tomato
• 1⁄4 cup chopped cilantro

Recipe

1. In a food processor, pulse walnuts into a coarse meal. Add coconut aminos, garlic and cayenne pepper. Pulse to combine.
2. Stuff each hollowed bell pepper evenly with the walnut mixture.
3. In a bowl, stir together the diced tomato and chopped cilantro. Top the stuffed peppers with the salsa.

Why We Love It

The combination of flavors makes these stuffed peppers a winner. The cool freshness of the tomato salsa balances the spicy walnut filling perfectly.

4. Raw Vegan Sushi Rolls

Ingredients

• 2 cups cauliflower rice
• 1⁄2 cup diced cucumber
• 1⁄2 cup diced avocado
• 1⁄4 cup diced red pepper
• 4 sheets nori
• 1⁄4 cup tahini
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• Pickled ginger, to taste

Recipe

1. In a bowl, stir together the cauliflower rice, cucumber, avocado and red pepper.
2. Lay a sheet of nori shiny side down. Spread 1⁄4 of the rice mixture evenly across the bottom half.
3. Starting from the bottom, tightly roll up the sushi. Seal with a bit of tahini.
4. Repeat with remaining ingredients.
5. In a small bowl, whisk together the tahini, vinegar and maple syrup for sauce.
6. Slice rolls and enjoy with pickled ginger and dipping sauce.

Why We Love It

These veggie-packed sushi rolls are light yet satisfying. The combination of flavors and textures makes for a fun twist on a takeout favorite.

5. Cauliflower Rice with Fresh Herbs

Ingredients

• 4 cups riced cauliflower
• 1⁄4 cup chopped parsley
• 2 tbsp chopped dill
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Sea salt to taste

Recipe

1. In a large bowl, combine the riced cauliflower, parsley, dill, lemon juice and garlic.
2. Drizzle the olive oil over top and stir well until combined.
3. Season with sea salt to taste. Serve chilled or at room temperature.

Why We Love It

This simple cauliflower rice salad is bursting with fresh herb flavor. It’s light yet satisfying enough to enjoy as a main meal.

6. Raw Vegan Tacos with Walnut Meat

Ingredients

• 2 cups walnuts, pulsed into a “meat”
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tbsp lime juice
• 8 taco shells
• Toppings: lettuce, tomato, avocado, salsa

Recipe

1. In a bowl, mix together the walnut meat, spices and lime juice.
2. Scoop the seasoned walnut meat into the taco shells.
3. Load up with desired toppings like lettuce, tomato, avocado and salsa.

Why We Love It

These protein-packed tacos are flavorful and fun. The walnut meat makes a perfect plant-based taco filling. Load it up with your favorite toppings!

7. Stuffed Avocados with Mango Salsa

Ingredients

• 2 avocados, halved and pitted
• 1 mango, diced
• 1⁄2 red onion, diced
• 1 jalapeño, minced
• Juice of 1 lime
• 2 tbsp cilantro, chopped

Recipe

1. Scoop out a bit of the avocado flesh to make room for filling.
2. In a bowl, gently mix together the mango, onion, jalapeño, lime juice and cilantro.
3. Divide the salsa among the avocado halves.
4. Enjoy immediately!

Why We Love It

Buttery avocados stuffed with sweet mango salsa make for a simple yet tasty meal. This combo is fresh, flavorful and nutritious.

8. Raw Vegan Pizza with Cashew Cheese

Ingredients

• 2 cups soaked cashews, blended into cheese
• 1 large zucchini, thinly sliced into rounds
• 1 jar raw marinara sauce
• Sliced mushrooms
• Diced red onion
• Diced bell pepper
• Fresh basil

Recipe

1. Spread marinara sauce evenly over the zucchini slices. Layer on the cashew cheese.
2. Top with mushrooms, onions, bell pepper and fresh basil.
3. Dehydrate for 2 hours until the zucchini is softened but still slightly crisp.
4. Slice and enjoy this veggie-loaded pizza!

Why We Love It

This creative pizza skips the dough for healthy zucchini slices. Loaded up with veggies and creamy cashew cheese, it’s indulgent yet nourishing.

9. Raw Vegan Pad Thai

Ingredients

• 3 zucchinis, spiralized into noodles
• 1 cup chopped bok choy
• 1⁄2 cup mung bean sprouts
• 1⁄4 cup chopped peanuts
• 1⁄4 cup lime juice
• 2 tbsp tamarind paste
• 1 tbsp maple syrup
• 1 tsp garlic, minced

Recipe

1. In a large bowl, toss together the zucchini noodles, bok choy and bean sprouts.
2. In a small bowl, whisk together the lime juice, tamarind, maple syrup and garlic.
3. Pour the sauce over the noodle mixture and toss well to coat evenly.
4. Top with chopped peanuts before serving.

Why We Love It

This raw veggie version of pad thai captures all the bright, tangy flavors without the guilt! Zucchini noodles make it light yet satisfying.

10. Raw Vegan Spaghetti with Marinara Sauce

Ingredients

• 3 large zucchini, spiralized into noodles
• 2 cups raw marinara sauce
• 1⁄4 cup chopped basil
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• Sea salt to taste

Recipe

1. In a large bowl, toss the zucchini noodles with marinara sauce until coated.
2. Stir in the basil, nutritional yeast and olive oil.
3. Season with sea salt to taste.

Why We Love It

Zucchini noodles make a perfect gluten-free pasta swap, especially paired with this fresh homemade marinara sauce. Simple yet classic!

11. Raw Chocolate Mousse

Ingredients

• 2 avocados, peeled and pitted
• 1⁄4 cup cacao powder
• 1⁄4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Recipe

1. In a food processor, blend together the avocado, cacao powder, maple syrup, vanilla and salt until completely smooth and creamy.
2. Scoop the mousse into small ramekins or bowls. Chill for at least 2 hours before serving.

Why We Love It

This dairy-free mousse is rich, chocolatey and satisfying. Avocados provide the perfect creamy base for a healthier indulgence.

12. Berry Cheesecake

Ingredients

• 1 1⁄2 cups almonds
• 1⁄2 cup pitted dates
• 2 cups cashews, soaked
• 1⁄4 cup lemon juice
• 1⁄4 cup coconut oil, melted
• 1 cup mixed berries

Recipe

1. Process almonds and dates in a food processor until they stick together. Press into the bottom of a springform pan.
2. Blend the soaked cashews, lemon juice and coconut oil until smooth and creamy. Spread this mixture over the crust.
3. Top with mixed berries and chill overnight before slicing.

Why We Love It

This gorgeous cheesecake layers a nutty crust with a light lemon cream filling and fresh summer berries! Satisfies cheesecake cravings without the dairy.

13. Mango Sorbet

Ingredients

• 4 ripe mangoes, peeled and chopped
• Juice of 1 lime
• 1⁄4 cup maple syrup
• Pinch of salt

Recipe

1. Blend all ingredients in a high speed blender until smooth.
2. Churn in an ice cream maker according to manufacturer’s instructions.
3. For a no-churn option, freeze the blended mix in a glass container, stirring every 30 minutes to break up ice crystals.

Why We Love It

This simple sorbet highlights the sweet tanginess of fresh mangoes. The addition of lime gives it a bright pop of flavor.

14. Raw Vegan Brownies

Ingredients

• 1 cup walnuts
• 1 cup pitted Medjool dates
• 1⁄4 cup cacao powder
• 1⁄4 cup cacao nibs
• 1 tsp vanilla extract
• Pinch of salt

Recipe

1. Process walnuts and dates in a food processor until they stick together.
2. Add cacao powder, cacao nibs, vanilla and salt. Pulse until fully incorporated but still chunky.
3. Press brownie batter into a parchment lined pan and refrigerate until set, about 1 hour.
4. Cut into squares and enjoy!

Why We Love It

These fudgy brownies are gluten-free, dairy-free and full of antioxidants. Walnuts and dates bind them together for the perfect texture.

15. Lemon and Coconut Bliss Balls

Ingredients

• 1 cup desiccated coconut
• 1⁄2 cup cashew butter
• Zest of 2 lemons
• 1⁄4 cup maple syrup
• 1 tbsp coconut oil, melted

Recipe

1. Stir together all ingredients in a bowl until a dough forms.
2. Scoop tablespoon sized balls of dough. Roll in extra coconut to coat.
3. Chill balls in the fridge for 30 minutes before serving.

Why We Love It

These naturally sweetened bliss balls burst with bright lemon flavor. They make a perfect energizing snack or dessert.

16. Raw Vegan Apple Pie

Ingredients

• 2 cups almond flour
• 1⁄4 cup coconut oil, melted
• 1 tbsp cinnamon
• 4 apples, cored and thinly sliced
• 1⁄2 cup raisins
• 1⁄4 cup maple syrup

Recipe

1. Mix together the almond flour, coconut oil and cinnamon. Press into a pie dish.
2. Layer the apple slices on top. Sprinkle over the raisins.
3. Drizzle with maple syrup. Chill before serving.

Why We Love It

This simple apple pie skips the crust for a delicious nutty base. Filled with tender apples and raisins, it’s a fall favorite!

17. Banana and Walnut Ice Cream

Ingredients

• 4 frozen bananas, broken into chunks
• 1 cup walnuts
• 1⁄4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Recipe

1. Blend all ingredients in a high speed blender until smooth and creamy.
2. Enjoy immediately for a soft serve texture or freeze for 1-2 hours for firmer ice cream.

Why We Love It

Bananas make the perfect creamy base for dairy-free ice cream. Walnuts add protein and crunch while the maple syrup sweetens.

18. Raw Vegan Tiramisu

Ingredients

• 1 cup cashews, soaked
• 1⁄4 cup maple syrup
• 1⁄4 cup coconut cream
• 1 tbsp vanilla extract
• 1 cup brewed espresso, cooled
• 1⁄2 cup cacao powder

Recipe

1. Blend the soaked cashews, maple syrup, coconut cream and vanilla until smooth and creamy.
2. Dip ladyfingers in the brewed espresso. Layer in a dish with the cashew cream mixture and dust with cacao powder.
3. Chill for 1-2 hours before slicing and serving.

Why We Love It

All the flavors of tiramisu without the raw eggs! This lighter version skips the mascarpone for creamy cashews.

19. Raspberry Chocolate Tart

Ingredients

• 1 1⁄2 cups walnuts
• 1⁄2 cup cacao powder
• 1⁄4 cup maple syrup
• 1 tbsp coconut oil, melted
• 1 cup fresh raspberries

Recipe

1. Process walnuts in a food processor until finely ground. Add cacao powder, maple syrup and coconut oil. Process until dough forms.
2. Press dough into a tart pan with a removable bottom. Chill.
3. Top with fresh raspberries before slicing and serving.

Why We Love It

This simple tart has an antioxidant-rich dark chocolate base topped with juicy fresh berries. A light and satisfying dessert!

20. Pineapple and Mint Sorbet

Ingredients

• 1 pineapple, peeled and chopped
• 1 cup fresh mint leaves
• Juice of 1 lime
• 1⁄4 cup maple syrup

Recipe

1. Blend all ingredients together until smooth.
2. Churn in an ice cream maker according to instructions.
3. For no-churn option, freeze blend in a container, stirring periodically.

Why We Love It

Pineapple and mint are a perfect flavor pairing in this fresh sorbet. Naturally sweetened, it’s so refreshing!

10 Low Fat Raw Vegan Snacks and Treats for Healthy Munching

1. Raw Vegan Energy Balls

Ingredients

• 1 cup pitted Medjool dates, packed
• 1 cup raw almonds
• 1⁄4 cup cacao powder
• 1⁄4 cup unsweetened shredded coconut, plus more for coating
• 1 tbsp chia seeds
• Pinch of sea salt

Recipe

1. In a food processor, pulse the dates and almonds together until they are finely chopped and begin to stick together when pressed between your fingers.
2. Add the cacao powder, shredded coconut, chia seeds and salt. Pulse several more times until the mixture is well combined.
3. Use a tablespoon to scoop out small portions of the mixture. Roll between your palms to create balls, about 1-inch in diameter.
4. Place the extra shredded coconut in a shallow bowl. Roll each ball in the coconut to lightly coat all sides.
5. Place the coated balls on a plate or tray and chill in the refrigerator for 30 minutes before serving. This allows the chia seeds to absorb moisture and helps them firm up.

Why We Love It

These energy balls pack a nutritional punch in a compact, portable snack. Dates provide natural sweetness and bind it all together, while the almonds offer protein and healthy fats. Cacao powder lends antioxidants, and chia seeds provide an extra boost of fiber and omega-3s. With coconut adding tasty texture, these superfood balls deliver sustained energy!

2. Vegetable Chips

Ingredients

• 1 medium red beet, scrubbed and sliced paper thin
• 1 medium sweet potato, scrubbed and sliced paper thin
• 1 medium parsnip, scrubbed and sliced paper thin
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp garlic powder

Recipe

1. Slice the beet, sweet potato and parsnip as thinly as possible using a mandoline slicer or very sharp knife. Try to achieve a chip-like thickness.
2. In a large bowl, toss the sliced vegetables with the olive oil until fully coated. Sprinkle with sea salt and garlic powder and toss again to season.
3. Arrange the slices in a single layer, without overlapping, on dehydrator trays lined with parchment paper.
4. Dehydrate at 115°F for 14-18 hours, checking occasionally, until the chips are completely dried out and crispy.
5. Store the crunchy vegetable chips in an airtight container for up to 5 days.

Why We Love It

These homemade chips deliver all the salty, crunchy satisfaction of potato chips, but pack way more nutrients! Each veggie offers its own flavor and health benefits. Beets provide earthy sweetness, sweet potatoes are packed with vitamin A, and parsnips lend a fresh, light taste. Seasoned just right with olive oil, salt and garlic, they’re hard to stop munching on.

3. Fruit Leather

Ingredients

• 2 cups fresh strawberries, hulled and blended
• 1 ripe banana, peeled and blended
• 1⁄4 cup unsweetened apple juice concentrate
• 1 tbsp fresh lemon juice

Recipe

1. In a high speed blender, puree the strawberries and banana into a smooth mixture.
2. Add the apple juice concentrate and lemon juice. Blend again until fully incorporated.
3. Line a dehydrator tray with parchment paper. Spread the fruit puree thinly and evenly over the surface in a single layer.
4. Dehydrate at 115°F for 6-8 hours, checking occasionally, until the fruit leather is sticky but dry to the touch.
5. Remove the fruit leather from the tray and cut or tear into snack-size pieces. Store in an airtight container for up to 1 week.

Why We Love It

Blending up fresh fruit into homemade leather is a naturally sweet and wholesome treat. Strawberries provide vitamin C and banana lends potassium. Apple juice concentrate adds a touch of sweetness while lemon juice gives it a bright tang. With no added sugar, this chewy snack is as nutritious as it is delicious!

4. Raw Vegan Trail Mix

Ingredients

• 1 cup raw almonds
• 1⁄2 cup raw pecan halves
• 1⁄2 cup raw walnut halves
• 1⁄2 cup raw shelled pumpkin seeds
• 1⁄2 cup dried cranberries, unsweetened
• 1⁄2 cup unsweetened coconut flakes

Recipe

1. Mix all ingredients together in a large jar or airtight container.
2. Shake vigorously before each use to redistribute and evenly mix the contents.
3. Store in a cool, dry place for up to 1 month.

Why We Love It

Trail mix is the ultimate grab-and-go snack for fueled adventures. This raw version provides a nutritional powerhouse with protein-packed nuts, energizing seeds, and fiber-rich dried fruit. The mix of flavors and textures helps you stay satisfied between meals.

5. Raw Vegan Crackers

Ingredients

• 1 cup raw sunflower seeds
• 1⁄2 cup flax seeds
• 1 garlic clove, minced
• 1 tbsp dried oregano
• 1 tsp sea salt
• 1⁄4 cup water

Recipe

1. In a food processor, grind the sunflower and flax seeds into a coarse meal, taking care not to over-process into butter.
2. Add the minced garlic, oregano, salt and water. Pulse several times until a dough ball forms.
3. Place the dough ball between two sheets of parchment paper. Using a rolling pin, roll the dough out into a thin, even sheet, about 1⁄8-inch thick.
4. Score the dough into cracker shapes, then transfer the entire sheet onto a dehydrator tray.
5. Dehydrate at 115°F for 8-12 hours, until completely dried and crispy. Break cracker pieces along score lines.

Why We Love It

Sunflower and flax seeds blend together to create crunchy, mineral-rich crackers. The savory garlic and oregano seasoning adds a tasty zing. With healthy fats and fiber, these seed crackers make the perfect guacamole or raw soup scoopers!

6. Stuffed Dates with Nut Butter

Ingredients

• 12 Medjool dates, pitted
• 1⁄4 cup raw almond butter
• 1⁄4 cup raw pecan pieces
• 1 tsp cinnamon

Recipe

1. Gently pry open each date using your fingers and remove the pit.
2. Fill the cavity of each date with 1-2 teaspoons of the almond butter, depending on size.
3. Sprinkle the pecan pieces and cinnamon over the top.
4. Arrange on a serving plate and enjoy! Store any leftovers in the fridge.

Why We Love It

These stuffed dates offer the perfect sweet treat when a craving strikes. Velvety Medjool dates get even better filled with protein-rich almond butter and crunchy pecan pieces. Just a touch of cinnamon adds warmth. They offer just the right bite of healthy indulgence!

7. Raw Vegan Granola Bars

Ingredients

• 2 cups raw walnuts
• 1 cup pitted dates
• 1 cup rolled oats
• 1⁄2 cup raisins
• 1⁄2 cup shredded coconut
• 1⁄4 cup cacao nibs
• 1⁄4 cup chia seeds
• Pinch of sea salt

Recipe

1. Process the walnuts and dates in a food processor until they stick together when pressed.
2. Add the oats, raisins, coconut, cacao nibs, chia seeds and salt. Pulse briefly until combined.
3. Line an 8”x8” pan with parchment paper. Press the mixture firmly into the pan in an even layer.
4. Refrigerate for at least 1 hour until firm and set. Cut into bars and enjoy!

Why We Love It

These hearty granola bars are packed with satisfying flavor and texture. Oats, nuts, coconut and raisins provide the perfect chewy crunch, while dates and cacao nibs lend natural sweetness. Easy to grab for a nutritious bite!

8. Kale Chips with Nutritional Yeast

Ingredients

• 1 bunch kale, stems removed and leaves torn
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 1⁄2 tsp garlic powder
• 1⁄2 tsp sea salt

Recipe

1. Tear the kale leaves into chip size pieces, removing the tough stems.
2. Toss the kale with olive oil in a large bowl until fully coated.
3. Sprinkle on the nutritional yeast, garlic powder and sea salt. Toss again to distribute evenly.
4. Arrange the kale in a single layer on dehydrator trays. Dehydrate at 115°F for 8-10 hours until crisp.

Why We Love It

These crispy kale chips satisfy cravings in a healthy way. Massaging the leaves with olive oil removes bitterness. Nutritional yeast adds nutty, cheesy flavor while amping up the nutrition. Garlicky and salty, they’re addictively delicious!

9. Raw Vegan Spring Rolls

Ingredients

• 4 rice paper wrappers
• 1 cup julienned carrots
• 1 cup julienned cucumber
• 1 avocado, sliced into strips
• Small handful mint leaves
• 1⁄2 cup cashew butter
• 2 tbsp lime juice
• 1 tbsp maple syrup

Recipe

1. Briefly dip the rice paper wrappers in water to soften. Place on a flat surface.
2. Layer the carrot, cucumber, avocado and mint in the lower third of the wrapper. Fold the bottom edge over filling, then roll tightly.
3. In a small bowl, stir together the cashew butter, lime juice and maple syrup until smooth.
4. Serve rolls sliced with the dipping sauce on the side.

Why We Love It

These fresh spring rolls are light, crunchy and full of bright flavors. With vitamin-rich veggies and creamy cashew dipping sauce, they make the perfect healthy handheld snack!

10. Raw Vegan Chocolate Truffles

Ingredients

• 1 cup raw cashews, soaked 4 hours
• 1⁄4 cup cacao powder
• 1⁄4 cup pure maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• Pinch sea salt
• Cacao powder or shredded coconut, for coating

Recipe

1. Drain and rinse the soaked cashews. Add to a food processor with cacao powder, maple syrup, coconut oil, vanilla and salt. Process until extremely smooth.
2. Use a spoon or melon baller to scoop out portions of the mixture. Form into balls and coat with either cacao powder or coconut.
3. Chill truffles in the fridge or freezer to firm up, about 30 minutes. Store leftovers in the fridge.

Why We Love It

These super simple truffles offer a decadent chocolate treat – minus the dairy, sugar and guilt! The cashews create a smooth, creamy base for the rich cacao powder. A touch of coconut oil and maple syrup balances the bitterness. These nutritious bites let you indulge!

The Comprehensive Benefits of a Low-Fat Raw Vegan Diet

Transitioning to a low-fat raw vegan diet can have profound effects on health and wellbeing. By focusing on fresh, nutrient-dense plant foods in their whole form, this way of eating provides immense physical and mental benefits.

Health Benefits

The positive impacts of a low-fat raw vegan diet on overall health are wide-ranging and well-documented by research.

Weight loss is one of the most apparent benefits. In one study, participants following a low-fat raw vegan diet for 4 months lost an average of 26 pounds and reduced their BMI significantly. This is attributed to the high fiber, nutrient density and low calorie content of raw plant foods. Eating this way helps regulate appetite hormones, boost metabolism, and burn fat.

Increased energy is commonly reported among people who switch to a raw diet. Whole plant foods provide a steady source of natural energy that lasts, rather than the spikes and crashes caused by processed foods and sugars. Raw foods are packed with enzymes and nutrients that optimize energy production and blood flow.

Vitality increases thanks to the high nutrient content of a raw vegan diet. Pound for pound, raw plant foods contain more vitamins, minerals and antioxidants than any other foods. Eating a rainbow of fresh fruits and veggies without cooking preserves these heat-sensitive nutrients. A raw diet provides high intakes of protective compounds like vitamin C, carotenoids, flavonoids and glutathione.

Chronic inflammation reduces significantly on a raw vegan diet. Inflammation underlies most modern diseases. Raw plant foods are abundant in anti-inflammatory compounds like omega-3s. Removing inflammatory foods like dairy, meat and processed grains also keeps inflammation at bay.

Optimal hydration is easily achievable eating raw foods that are high in water content. Around 65% of the human body is water. Consuming raw fruits and veggies with high water content is critical for cellular function, metabolism, digestion and more.

Digestive issues frequently improve on a raw diet since enzymes are preserved. Enzymes help the body break down and utilize nutrients. Eating enzyme-rich raw foods reduces digestive strain and discomforts like bloating and constipation.

With myriad health benefits, it’s no wonder that adhering to a low-fat raw vegan diet has been life-changing for so many.

Mental and Spiritual Benefits

Beyond the physical body, switching to a raw vegan diet also provides mental and spiritual upliftment for many.

Mental clarity and focus improve on a diet dense in brain-boosting nutrients like vitamins, minerals, antioxidants and healthy fats. Raw plant foods nourish the mind while removing toxins that can cloud thinking.

Emotional balance comes from eliminating inflammatory foods and consuming raw fruits and vegetables rich in mood-regulating nutrients. Optimal vitamin and mineral status supports the pathways involved in neurotransmitter production.

A sense of vibrancy arises from flooding the body with easily absorbable micronutrients. Raw foods provide a mega-dose of vital phytochemicals that nourish us on a cellular level, promoting an overall feeling of vigor.

Spiritual connection deepens through the practice of mindful eating and being more in tune with nature. Slowing down to eat raw fruits and vegetables direct from the source fosters present moment awareness.

Adopting a raw vegan diet extends far beyond just food. For many, it is a holistic lifestyle shift bringing profound physical renewal, mental lucidity and deeper spiritual alignment.