Here are two recipes that are easy and perfect for the summer. Both are gluten free, raw and dairy free.

The first is so incredibly divine I've made it a point to have a vegan chef friend make it for my wedding cake! There is no passing up on the dense chocolate that literally brings me so much joy every mouthful, I can't help but pause to take a moment to savour every bite. This recipe has been tried and tested and I don't know a single person who doesn't adore it (aside from those who aren't keen on chocolate). Since I mentioned that these deserts are also nutrient dense, let me take a moment to provide some nutritional information.

Raw cacao and cacao nibs; are so rich in vitamins they are considered to be a superfood! Raw cacao can support healthy heart function, the flavonoids, essential minerals and vitamins support healthy cardiovascular function. The high level of anti-oxidants build your immune system and if that wasn't good enough raw cacao really does make you happy! There are chemicals in raw cacao that help to increase the availability of serotonin which improves your mood, it also gives you an energy boost too! It's funny that society considers chocolate to be bad for you because when chocolate is consumed in its unprocessed or raw form, is actually incredibly good for you. Avocados, dates and almonds are also jam packed with nutritional goodness. Walnuts are the only nut with essential fatty acids that help with brain function. This really is the perfect dessert and of course, you can substitute the raw cacao with anything that tickles your fancy.

Creamy Cocoa Pie
Base
1 cup of almonds
1 cup of walnuts
7 or 8 medjool dates.

Add one date to the food processor at a time (vitamix or powerful blenders are also good to use) as it makes for a more sticky and firm consistency. Blitz until you have the desired consistency. I prefer my base to be a bit crunchier so I will blitz for less time and use the pulse button, if you would rather less crunch, blitz for longer. When done, spread into the bottom of a cake tin and press down, or for mini pies, use a muffin tin. Both work really well. Set aside.

Filling
3 large and ripe avocados (ripe is important, it makes for a much creamier pie)
1/4 cup of raw cacao powder
2 tbsp carob
1 tsp of vanilla
5 medjool dates
4 tbsp of raw coconut oil

Add all ingredients into your food processor and blitz until smooth. Spoon on top of the nut base and chill overnight. Serve with fresh fruit. Mango and strawberries compliment the flavour of cacao very well. On one serving I poured a tea spoon of cranberry vinaigrette over the pie and the added favour was delicious.

Coco-Berry-Choco Dream Cake
I was so excited when I found this recipe I made it for my birthday this year. Downside being that my birthday is in January, right in the middle of our glorious Canadian winter, while this cake is raw and frozen. That said, I've made it recently and it's divine on a hot summer afternoon.

Berries are packed with powerful antioxidants such as anthocyanins and vitamin C. Anthocyanin is an anti-inflammatory and gives berries their vibrant colour, vitamin C contributes to healthy skin and hair and also boosts your immune system. Coconuts are amazing too, they're hydrating and rich in vitamins and minerals such as B-vitamins, potassium, copper and manganese, the water comes with electrolytes too.

Base Layer
3 ripe bananas
1 1/2 cups of shredded coconut
6 medjool dates
4 tbsp raw cacao powder
1/2 a vanilla bean
1 tsp raw honey

Top Layer
2 cups of raspberries and blackberries
2 ripe bananas
2 cups of young coconut meat
4 medjool dates
1/4 cup of coconut water
1 tsp raw honey

Tip: Buy 1 or 2 young coconuts – they will provide you with plenty of coconut water and coconut meat too. 1 coconut will give you just under the amount of coconut meat needed but more than enough coconut water. If you enjoy coconuts then I’d suggest buying 2 and you’ll have some left over.

Cover the inside of a 9 inch cake tin in cling film (saran wrap).

Blend all ingredients for the choco base layer in a food processor and spread over the base of the cake tin. Put in the freezer while preparing the top layer.

After rinsing out the food processor, blend all ingredients for the Coco-Berry layer. Once blended, spread over the top of the choco layer, sprinkle with a little shredded coconut and return to the freezer. Freeze for about 8 hours. Before serving top with berries, bananas or whatever else you desire, serve and enjoy.