A sweet ‘raw’ster

Raw vegan cinnamon apple crumble with date-almond sauce 
Ingredients

• 2 apples (chopped into small pieces)
• 1/2 tsp cinnamon powder
• A pinch of salt

Method

• Toss everything together in glass dish
• Cover with a glass lid.
• Keep in a sunny spot for sun baking for three to four hours.

Other ingredients

• 6 seedless dates
• Soak them in fresh, clean water for three to four hours.
• 1/2 cup almonds
• 2 tbsp sesame seeds
• Grind coarsely in a dry jar.

Method

• To 1/4th almond-sesame powder, add dates and soaking water, and grind to a smooth paste.
• Add a few tsp of water and blend into a sauce.
• Toss apples with the remaining 3/4th of the almond-sesame powder to form an apple crumble, and place into individual serving bowls.
• Spoon the sauce over the apple crumble.
• Serve at room temperature or after chilling for a while

—  Recipes courtesy Susmitha Subbaraju, a blogger at Veganosaurus, co-owner at Carrots Restaurant. 

Basil Seed Pudding 
Ingredients

• 4 tsp sweet basil (falooda) seeds soaked in 1 cup water
• 4 dried figs soaked in 1 cup water
• 1/2 cup cashews
• 1 banana
• Agave nectar to taste (optional)
• Cinnamon powder for sprinkling

Method

• Grind cashews into a powder
• Add the figs, along with the soaking water and blend into a cream.
• Stir into the basil seeds (they would have soaked up all the water).
• Serve into two individual bowls and swirl in the agave nectar (if using).
• Slice the banana and divide slices between both bowls.
• Sprinkle cinnamon powder on top
• Chill for half an hour and serve.