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Raw Vegan Delights - RECIPES

http://www.rawfoodrecipes.com/recipes/omg-apple-pie.html

OMG Apple Pie


1 2 3 4 5 6 7 8 Course/Dish:!Pies Meals:!Snack Main Ingredient:!Cashews,!Dates,!Apple,!Oats Difculty:!Moderate Cuisine:!American Equipment Needed:!Blender,!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!2 mini pies about 3 inches in diameter

Description
Chef Lisa Pitman gives us a bit of insight into her inspired OMG apple pie recipe: "One bite and youll understand how this dish could elicit such enthusiasm. No faking necessary." This recipe is a show stopper because not only are the ingredients 100% raw and healthy, the appearance of the nished product mimics that of the classic cooked version with a delicate lattice pattern.!Learn how to make this dectable apple pie in just a few easy steps below! !

Recipe by

Lisa Pitman

Ingredients
Crust 1/2 cup rolled oats 1/2 cup raw cashews 1/2 cup unsweetened coconut akes 3 TBSP agave syrup Filling 2 medium fuji apples, peeled and cored and roughly chopped 1/2 tsp ground cinnamon 1/4 tsp ground ginger pinch of grated nutmeg pinch of sea salt 2 tsp raisins

3 Medjool dates, pitted ! !

Methods/steps
! Crust 1) In a high powered blender, blend the oats until a ne our is achieved. Pour the our into a medium bowl. Repeat this process with the cashews and coconut akes, adding all of the resulting our to the same bowl. 2) Add the agave syrup and stir to combine. 3) Separate the batter into four portions. Roll into balls. On a silpat, parchment paper or soywax paper sheet press each ball out into a thin circle. Use a rolling pin to achieve a very thing crust approximately 1/4 inch thick. Allow the crust to chill as you prepare the lling. Filling 1) In a food processor combine one apple with the remaining ingredients. Pulse until a texture similar to a chunky applesauce is achieved (stop and scrap down the sides as necessary).!Add the remaining apple and pulse until it is almost broken down into small pieces (you dont want all the apple bits to disappear leave some texture to be enjoyed!) ! Assembly: 1) Peel one of the crust circles off of the sheet and press it into a mini tart pan removing any excess crust. Repeat to line the other tart pan. 2) Using a paring knife cut long thin strips of crust out of the remaining ovals. 3) Fill the tart pans with the apple batter and then carefully apply the thin pieces of crust on top to create a lattice-like effect. http://www.rawfoodrecipes.com/recipes/warming-cacao-chocolate-trufes.html

Warming Cacao Trufes


1 2 Course/Dish:!Dessert Meals:!Snack

3 4 5 6 7 8

Main Ingredient:!Chocolate,!Almonds,!Dates Difculty:!Easy Cuisine:!French,!American Equipment Needed:!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!36 small trufes

Description
Chef Marlie Centawer was inspired by the amazing recipe Goddesses over at Golubka to create a modied version of the trufes she found there. These densely satisfying trufes combine raw

cacao with warming, grounding spices of mesquite, cinnamon, and nutmeg. The natural unprocessed coconut and walnut oils add a nice malleability to the recipe. Make this recipe for a special occasion, a gift for a friend, or just any ol' time! They also store very well in the freezer for a few weeks and are really nice little treats to have on hand when the need for chocolate hits.

Recipe by

Marlie Centawer

Ingredients
1 cup almonds 1cup shredded, unsweetened coconut 1 cup honey dates, pitted 2/3 cup walnuts 1/2 tbsp maca powder 1/2 tbsp mesquite powder 1 1/2 tbsp cacao powder 2 tbsp carob powder

1/2 tsp ground nutmeg 1/2 tsp cinnamon 3 tsp coconut oil, melted ! !

Methods/steps
1) Combine ingredients in a food processor and process until crumbly. 2) Mold mixture well into small, round balls and dust in ground pistachios and/or coconut akes. The natural oils from the nuts as well as coconut oil will make the mixture malleable. Makes 36 small trufes. Will keep for 4-5 days in the fridge, or a few weeks in the freezer. http://www.rawfoodrecipes.com/recipes/lemon-sweet-cream-with-winter-fruit1.html

Lemon Sweet Cream with Winter Fruit


1 2 3 4 5 6 7 Course/Dish:!Puddings Meals:!Breakfast,!Snack Main Ingredient:!Lemon,!Cashews,!Pomegranate Difculty:!Easy Equipment Needed:!Blender Rainbow Green Cuisine:!Phase 2 Makes:!4 cream pots

Description
A celebratory combination of crunchy pomegranate, tangy grapefruit, and sweet lemon cream sauce. This recipe is great because there is minimal assembly required, but you still get a burst of a nearly cheesecake-like avor. Look at how adorable this dessert looks in a little glass ramekin? Play around with the size and shape of your serving dishes to give this dessert a different spin every time. Try layering the fruit with the cashew cream for a parfait as well!

Recipe by

Carla Aguas

Ingredients
Lemon Sweet Cream: 1 1/2 c Cashews, soaked for 2 hours and rinsed 1/3 c Lemon juice 1/4 c + 1 tbls Agave Nectar 1/2 c + 1 tbls Filtered Water 2 tbls Coconut Oil, melted 1 tbls Lemon zest ! Winter Fruit topping: 1 Grapefruit, peeled and skin removed 1/3 c Pomegranate Arils ! !

Methods/steps
Lemon Sweet Cream: 1) Blend all the ingredients until completely smooth. 2) Pour into 4 jars, glasses or 1 large bowl and let set !in the fridge for 1 hour. Winter Fruit topping: 1) Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

http://www.rawfoodrecipes.com/recipes/banana-soft-serve-with-blueberry-cheesecake-swirl.html

Banana Soft Serve with Blueberry Cheesecake Swirl


1 2 3 4 5 6 Course/Dish:!Dessert Meals:!Snack Main Ingredient:!Lemon,!Almonds,!Dates Difculty:!Easy Equipment Needed:!Food Processor Serves:!1

Description
Lisa Pitman tells it how it is about this recipe of hers- "Simple. Sweet. Special. One spoonful at a time, the chaos of life was kept at bay. I sat in quiet contemplation of the glorious combination of blueberries, dates and ginger."

Recipe by

Lisa Pitman

Ingredients
! Swirl:! 1 cup blueberries, fresh or defrosted 1 tsp lemon zest 2 Medjool dates, pitted 2 tsp coconut oil, melted Crust: " cup almonds # cup walnuts or pecans pinch of sea salt # - 1 tsp freshly grated ginger 4 Medjool dates, pitted Soft Serve: 2 ripe bananas, peeled and frozen 1 tsp lemon juice !

Methods/steps
!

In a food processor, combine the blueberries, zest and dates, blend until smooth. Add the coconut oil and process until well combined. Chill in the refrigerator for 20 minutes to thicken. In a food processor, pulse the nuts and sea salt into a ne meal. Add the dates and grated ginger then pulse until well combined. In a blender or food processor, blend the bananas until a creamy, ice cream-like, consistency is achieved. Add the lemon juice and pulse to combine. To assemble, divide the soft serve between four bowls or glasses. Add 1/4 cup of blueberry swirl and 2 TBSP of crust to each bowl. Swirl the mixture gently with a spoon. Or add each layer separately for a more elegant look.

http://www.rawfoodrecipes.com/recipes/caramel-apple-tart.html

Caramel Apple Tart


1 2 3 4 5 6 7 Course/Dish:!Dessert Meals:!Breakfast,!Snack Main Ingredient:!Apple Difculty:!Easy Cuisine:!American Rainbow Green Cuisine:!Phase 2 Serves:!1

Description
This elegant dessert is more than just good looks and taste. Lucuma is a highly nutritious, exotic Peruvian fruit known as the Gold of the Incas.

Recipe by

Diana Stobo

Ingredients
1 green apple, cored 1 tablespoon lucuma powder 1 tablespoon pure maple syrup 3-5 raw pecan halves, grated

Methods/steps
1) Thinly slice or dice the apple. 2) In a medium bowl, mix together lucuma powder and maple syrup until a creamy caramel sauce is made. 3) Add the sliced apple to the caramel sauce and toss to coat. Spoon apple mixture into a small dessert dish, or tart mold, and press down gently. 4) Grate pecans with a cheese grater directly over the apples for a crusted topping. 5) If using a tart mold to make free standing tarts, gently remove before serving.

http://www.rawfoodrecipes.com/recipes/paper-tiger-almond-vanilla-cookies.html

Paper Tiger Almond Vanilla Cookies


1 2 3 4 5 6 Course/Dish:!Cookies Meals:!Snack Main Ingredient:!Chocolate,!Almonds,!Dates Difculty:!Moderate Cuisine:!French Makes:!20 attened tbsp-size cookies

Description
These little chocolate drizzled almond vanilla cookies are sure to disappear quite quickly once they come out of the dehydrator. Be prepared to walk away and come back to nothing more than a trail of crumbs. The light texture of coconut our and leftover pulp from making almond milk create a very authentic crumbly cookie consistency, while the cacao butter and fresh vanilla bean lend a superbly rich sweet avor. Use dates alone to sweeten or step it up with a few drops of vanilla stevia. On a side note, it is highly recommended that you hum along to Beck's "Paper Tiger" while making these scrumptious little almond vanilla cookies! ! !

Recipe by

Marlie Centawer

Ingredients
Cookie Base 2 1/2 cups almond pulp, packed 16 dates, soaked 2-3 tsp vanilla bean powder (can substitute with the seeds of one vanilla bean or 1-2 tsp vanilla extract) 1/2 cup + 2 tbsp ground coconut our Cacao Tiger Stripes 1/3 cup melted cacao butter 1/2 cup cacao powder, sifted 20 drops vanilla or regular stevia ! ! !

Methods/steps

Cookie Base 1) Defrost almond pulp (if leftover and stored in the freezer). 2) Combine almond pulp with the soaked dates, vanilla bean powder, and ground coconut our. Process in a food processor until well combined and the mixture sticks together. 3) Press shapes into small cookie formations using a tablespoon. Dehydrate at at 115 degrees for approximately 8 hours, either ipping halfway through or leaving on one side (I did the latter, and the cookies were softly moist in the middle after eight hours). Cacao Tiger Stripes 1) Shave and melt cacao butter in a small bowl that sits above some lightly steaming warm water. 2) Wait until the cacao butter is fully melted and combine with the sifted cacao butter and stevia. 3) Whisk until ingredients are well-combined, and transfer to a squeeze bottle (this will make a large batch of raw cacao chocolate, so be prepared to sample the leftovers). Decorate the cookies place cookies on a sheet of parchment paper. Drizzle the chocolate over each cookie and let cool. Eat cookies "just like a paper tiger, torn apart by idle hands" (lyrics from the song) with a glass of almond mylk, or on their own for a softly sweet raw dessert treat.

http://www.rawfoodrecipes.com/recipes/chocolate-apricot-kernel-cookies.html

Chocolate Apricot Kernel Cookies


1 2 3 4 5 6 7 Course/Dish:!Cookies Meals:!Snack Main Ingredient:!Chocolate Difculty:!Easy Equipment Needed:!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!16 cookies

Description
Simple little nut butter cookies with coconut our, raw cocoa powder, and both raw honey and coconut palm sugar to sweeten. They will take less than 10 minutes to whip up and are a rich source of healthy omega fatty acids and if you use true apricot kernel butter, the hard to nd Vitamin B17 as well. Never heard of B17? It is actually a nutrient found in apple seeds, buckwheat, strawberries and a few other foods but especially in apricot kernels and has anti-cancer and anti-tumor properties. If Apricot kernel butter isn't an option feel free to make this recipe with any of your favorite nut butters whether that be almond, cashew, or even sesame!

Recipe by

Amber Crawley

Ingredients
! 1 cup raw apricot kernel butter (or almond, cashew, or peanut butter) 1/4 cup raw cacao powder (or unsweetened cocoa or carob powder) 1/4 cup raw honey (or agave, coconut nectar, or maple syrup) 1 tablespoon coconut our (or 2 tablespoons oat our or all-purpose our) 1 tablespoon coconut palm sugar (or Sucanat or brown sugar) 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt ! ! !

Methods/steps

1) Combine all ingredients in the bowl of a food processor and process until the mixture is wellblended and sticks together when pressed between your ngers. 2) Scooping out 1.5-Tbsp portions at a time, roll the dough into about 16 balls. (You can gently atten them into cookie shapes if you like, or just leave them round like I did.) Place them on a plate or baking sheet and refrigerate for at least 1 to 2 hours, until rm.

http://www.rawfoodrecipes.com/recipes/key-lime-pie1.html

Key Lime Pie


1 2 3 4 5 6 7 Course/Dish:!Pies Meals:!Snack Main Ingredient:!Avocado,!Flax Difculty:!Easy Equipment Needed:!Blender,!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!1 pie

Description
Hannah Mendenhall shares her secret recipe for raw food key lime pie. It is an avocado lime based lling on an oat ax crust.

Recipe by

Hannah Mendenhall

Ingredients
crust: 1 c oat groats (soaked and dehydrated) 1/2 c coconut oil 1/4 c golden ax seeds 1 T raw honey 1/2 t Celtic Sea salt lling: 4 large avocados* 1 c fresh lime juice 1 c coconut oil 1 c raw honey* 1/4 c Irish moss gel

Methods/steps
First grind oat groats, ax seeds, and salt into a our. Process with remaining ingredients and press into a spring form pan (a spoon is helpful to get it evenly distributed). Refrigerate. In a high speed blender thoroughly blend all lling ingredients. Pour into crust, refrigerate, and set 12-24 hours. It should be as rm as a cooked cheesecake, so be patient :) *With all raw recipes there is room for adjustments. Working with fresh foods means they will always be different. Some avocados are like green butter at room temperature, and other times they are watery. My advise

http://www.rawfoodrecipes.com/recipes/no-bake-vegan-paleo-date-bars.html

No Bake Vegan Paleo Date Squares!NEW


1 2 3 4 5 6 7 8 Course/Dish:!Cookies Meals:!Snack Main Ingredient:!Dates,!Macadamia Nuts Difculty:!Easy Cuisine:!American Equipment Needed:!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!16

Description
Healthy and entirely sinless no-bake vegan date bars without a stitch of our, butter or sugar! Yes, it's true. This recipe by Leanne Vogel of!Healthful Pursuit!will blow any baked date bars you've ever had right out of the water - and you're tummy will be happy with you too! It is always recommended to soak your nuts, and Leanne recommends then drying them to crispy, crunchy perfection. If you don't have a dehydrator, and aren't ultra picky about your food processing

temperatures, you can easily use the lowest setting on your oven. These date bars are super delicious served with a cold glass of brazil nut or coconut milk. Sink those teeth in and enjoy!

Recipe by

Leanne Vogel

Ingredients
Crust: 1 cup brazil nuts, soaked and dried ! cup macadamia nuts, soaked and dried 1" cups shredded coconut 8 medjool dates, pitted # teaspoon pure vanilla extract $ teaspoon sea salt Date Filling 2 cup medjool dates, pitted and chopped roughly 1 cup dried mission figs, hulled and chopped roughly Zest from a medium orange 1 teaspoon pure vanilla extract $ teaspoon sea salt " cup water

Methods/steps
To make the crust: 1) Add brazil nuts and macadamia nuts to the bowl of your food processor. Blend to small pieces. 2) Add remaining crust ingredients and pulse until everything is well mixed and the dough begins to form into a ball. 3) Press % of the crust into an 8X8-inch cake pan. Set remaining dough aside. To make the date filling: 1) Add all ingredients but water to a large bowl, mix until fully incorporated. 2) Transfer half of the date mix to your food processor. Add water and blend until smooth. 3) Transfer back to the bowl with chopped fruits and mix thoroughly. 4) Drop date mixture onto prepared crust, smoothing out with the back of a spoon. Then, crumble remaining crust on top. 5) Cover and transfer to the freezer to chill overnight. This will help the bars form nicely and avoiding breaking when youre cutting. 6) When ready to serve, cut into 16 bars. Keeps for 10 days in the fridge or 4 months in the freezer. Assembly:

1) Once the crust is complete, firmly press it into your prepared pan. Theres quite a bit of natural oils so you shouldnt have to worry about the dessert sticking to the pan. If youre concerned with this, feel free to drape parchment paper over the sides of the pan. 2) Once the crust is in, add the date mixture. 3) Crumble the remaining crust over top and chill these babies for at least 12 hours.

Additional Tips
*Soaked and dried nuts you can make this recipe with regular raw nuts. *Medjool dates - I made this recipe with medjool dates because they are softer and more pliable than honey dates. If you want to use honey dates for this recipe, you may have to soak them beforehand

http://www.rawfoodrecipes.com/recipes/orange-basil-cacao-cups.html

Orange Basil Cacao Cups


1 2 3 4 5 Meals:!Snack Main Ingredient:!Chocolate,!Basil Difculty:!Easy Rainbow Green Cuisine:!Phase 2 Makes:!2 treats

Description
If you're a true lover of raw cacao and gravitate towards new chocolate avor experiences than you'll absolutely adore this by recipe Erin Bosdet of!Simply Dish. She's combined dark chocolate cups with a very creative lling of fresh basil and orange zest for a bright and dynamic mix of avors. Sprinkle a few cacao nibs on top to garnish and add an additional layer of crunch. This recipe is open to adaptation! Choose the lling of your fancy such as mashed fruit or!raw nut

butters!(try sprouted pumpkin seed or cashew) and throw in some superfoods such as hemp seeds, blue green algae, or goji berries for fun!

Recipe by

Erin Bosdet

Ingredients
Chocolate:
1/4c of raw cacao powder 2tbsp of raw coconut oil 1tbsp of coconut nectar or agave

Filling:
Four large fresh basil leaves zest of one orange 1 teaspoon of coconut oil

Methods/steps
1) Melt the coconut oil in a stainless steel bowl over a pot of simmering water and then added in the cacao powder and the agave.

2) Give it a good mix with a whisk until everything is combined. 3) Put about a tablespoon of chocolate into the bottom of silicon muffin cups we chose to use silicon cup because they seem to hold their shape better than paper when pouring the chocolate in. 4) Place them in the freezer for about fifteen minutes. Just enough time for the next step. Choose the filling of your choice. Today We used four large fresh basil leaves and the zest of one orange with a teaspoon of coconut oil. 1) Put all of that into our spice grinder and gave it a quick whiz. 2) Remove the chocolate base from the freezer and place about a teaspoon of filling right in the center. 3) Smooth it out a bit, leaving just enough of an edge so that the chocolate top connects to the chocolate bottom. 4) Pour another tablespoon of chocolate over the filling, smooth out the top and place them back in to the freezer for another fifteen minutes or so and then theyre ready to share!

http://www.rawfoodrecipes.com/recipes/mint-chip-tartlett.html

Mint Chip Tartlett


1 Course/Dish:!Pies

2 3 4 5 6 7

Main Ingredient:!Chocolate,!Mint,!Avocado,!Dates Difculty:!Easy Cuisine:!American Equipment Needed:!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!2

Description
Creamy mint and vanilla infused avocado and coconut pudding, layered with chocolate chunks and raw cacao nibs, spooned over an all-raw, gluten free chocolate pie crust. You'll be amazed by the lovely avor and textures of this sensational chocolate mint dessert by Amy Lyons of!Fragrant Vanilla Cake.

Recipe by

Amy Lyons

Ingredients
Crusts: 1 cup finely shredded dried coconut 2/3 cup sprouted, dehydrated buckwheat (or additional coconut) 1/3 cup ground flaxseed 1/4 tsp sea salt 1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft) lemon 1/4 cup raw cacao powder Filling: 2 cups diced ripe avocados (about 3 medium) 1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener 1/4 tsp sea salt 1/2 Tbsp pure vanilla extract 1/2 tsp peppermint extract 1/4 cup coconut butter, liquefied 1 cup chopped raw dark chocolate (divided) 2 Tbsp raw cacao nibs

Methods/steps

To make the crust: 1) combine all the ingredients in a food processor and process until finely chopped and starting to hold together. 2) Press the mixture into 2 4 inch removable bottom tart pans sprayed with non-stick spray. 3) Place in the freezer while you prepare the filling. For the filling: 1) combine all ingredients in the food processor and process until smooth and well combined. 2) Stir in 3/4 cup of the chopped dark chocolate. 3) Spoon into the prepared crusts and smooth the top. 4) Sprinkle with the remaining chopped chocolate and cacao nibs, and chill in the freezer until set, about 45 minutes. Best enjoyed the day they are made (since the avocado tends to turn brown the next day), but store in the fridge.

http://www.rawfoodrecipes.com/recipes/raw-mango-pear-cobbler.html

Raw Mango Pear Cobbler


1 2 3 4 5 6 Course/Dish:!Pies Meals:!Snack Main Ingredient:!Dates,!Banana,!Mango,!Pear Difculty:!Easy Equipment Needed:!Food Processor Rainbow Green Cuisine:!Phase 2

Makes:!1 medium pie sized cobbler

Description
With a list of ingredients so simple, pure and wholesome how could you possibly resist this beautiful Mango Pear Cobbler by Kristina Ladecka of!Spiced Blueberry Shake?!Just looking at it is uplifting with its sunny combination of bright colors! She chose to use raspberries for a nice contrast of color - blackberries or blueberries would have an equally pleasing effect. Take a slice and enjoy!

Recipe by

Kristina Ladeck

Ingredients
Raw Mango Pear Cobbler makes one medium pie size cobbler Cobbler 3 big pears, sliced thin 1 ripe mango, peeled and sliced thin 1/4 cup hazelnut flour Cream 1/2 ripe mango, peeled and chopped 1 big banana 1/2 cup dates, pitted 1 tsp pure vanilla powder Garnish 1/2 cup raspberries Some saved slices of pear and pieces of chopped mango 1 medium size pie form

Methods/steps
To make the cream: 1) Place all ingredients in your food processor and pulse until smooth. To make the cobbler: 1) Sprinkle hazelnut flour in your pie form and cover with layer of pear slices. 2) Spread the mango cream and add layer of mango slices. 3) Continue the process and finish with the cream on the top. 4) Sprinkle with hazelnut flour and garnish. Slice and eat! My tip: If you wish the cobbler to be completely nut free, simply skip the hazelnut flour. It will taste delicious and hold together either with nuts or without.

http://www.rawfoodrecipes.com/recipes/raw-pumpkin-cookies-with-maple-cinnamon-icing.html

Raw Pumpkin Cookies with Maple Cinnamon Icing


1 2 3 4 5 6 7 Course/Dish:!Cookies Meals:!Snack Main Ingredient:!Young Coconut,!Dates,!Flax Difculty:!Easy Cuisine:!American Equipment Needed:!Food Processor Rainbow Green Cuisine:!Phase 2

Makes:!20 coookies

Description
The sweet avor of maple and pumpkin pie spices are absolutely synonymous with this wonderful season we've entered into, and Amy Lyons ofFragrant Vanilla Cake!has masterfully combined them both into one outstanding cookie recipe! No gluten, our or sugar to be found here, just pure wholesome ingredients such as carrot, coconut butter, dates, axseed, maple syrup, and real spices of cinnamon, cardamon, nutmeg and ginger.

Recipe by

Amy Lyons

Ingredients
1 cups(packed) soft medjool dates, pitted (if they are not soft, soak them in water for 30 minutes and drain well) 2 1/2 cups ground flaxseed 2 cups raw sprouted buckwheat flour 2 cups finely shredded dried coconut 1/4 tsp sea salt 1 inch piece fresh ginger 2 tsp cinnamon 1 tsp cardamom 1/4 tsp nutmeg 1 Tbsp pure vanilla extract 1 cup chopped carrot* Filling: 2 cups young coconut meat 1/4 cup coconut water 3 Tbsp raw coconut nectar or maple syrup 1/4 tsp sea salt seeds of one vanilla bean, or 1 Tbsp pure vanilla extract 2 tsp maple extract 2 tsp cinnamon

1/4 cup plus 2 Tbsp coconut butter, warmed to liquid Icing: 1/4 cup raw coconut butter, liquefied 1 tsp raw coconut nectar or maple syrup 1 tsp pure vanilla extract 3-4 Tbsp filtered water or as needed

Methods/steps
1) In a food processor, combine the dates, flaxseed, buckwheat, coconut, sea salt, and vanilla extract and carrot and process until smooth and starting to hold together. 2) Remove from the food processor. Using a rolling pin to assist, place on a foil lined sheet pan and roll into a 1 inch thick square. 3) Place in the freezer for about 20 minutes until cold, then use a cookie cutter to cut into desired shapes (I did circles). Place back onto the foil and chill until completely cold, about 15 minutes more. 4) Meanwhile, to make the filling, combine all ingredients but the coconut butter in a food processor and process until smooth. 5) With the motor running, add the coconut butter and oil and process a minute more. 6) Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use. 7) Place filling in a pastry bag, and pipe onto half the cookies, then top with the other half of the cookies. 8) To make the icing, whisk together the coconut butter, nectar, vanilla and a few Tbsp water until it is a glaze consistency (it may get clumpy, but it will smooth out when enough water is added if too thick add another Tbsp of water or 2). 9) Drizzle over the tops of the cookies, then place in the freezer to set for 15 minutes. Enjoy! Store cookies in the freezer.

Additional Tips
*I use carrot in place of pumpkin in these because it is sweeter and easier to work with and you will never know the difference. If you wish however you can use pumpkin or winter squash but you may need to sweeten a little more.

http://www.rawfoodrecipes.com/recipes/pumpkin-spice-pie.html

Pumpkin Spice Pie


1 2 3 4 5 6 7 Course/Dish:!Pies Main Ingredient:!Avocado,!Dates Difculty:!Easy Cuisine:!American Equipment Needed:!Blender,!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!6 inch springform pan

Description
Embrace the season of abundance with this decadent and festive pumpkin spice pie by Amie Sue of!Nouveau Raw! It is sweet and rich with a lovely texture. The lling is made of mainly fresh sugar pumpkin, dates, spices, a touch of coconut oil and sweetener, and avocado for that lovely creamy texture. The only nuts in the recipe are the raw pecans found in the crust - so even those with sensitive tummies can enjoy this recipe! !Happy Fall to All!

Recipe by

Amie Sue

Ingredients
Crust: 1 1/2 cups raw pecans, soaked and dehydrated 1 cup packed Medjool dates, pitted 1/2 tsp ground cinnamon Filling: 3 1/2 cups cubed pumpkin (read below on which type of pumpkin to use and how to select a good one) 1 ripe avocado, peeled, seeded 1 1/2 cups packed medjool dates, pitted 1 Tbsp cold-pressed coconut oil, melted 1 1/2 tsp pumpkin pie spice 2 Tbsp raw agave nectar 1 Tbsp lecithin powder (add as the last ingredient)

Methods/steps
Crust: 1) Combine the pecans, dates and cinnamon, in your food processor. Mix until well-blended.

2) Please be sure to not over process or the nuts will release too much oil. The batter should stick together when you pinch it between your fingers. 3) Press into a pie pan evenly and set in the fridge while you make the batter. You can press some of the crust up the sides of the Springform pan if you wish. Filling: 1) Chop up your pumpkin into cubes before you add it to your food processor. Be sure to remove the seeds and skin. Dont throw those seeds away. See my note below regarding them. 2) Process your cubed pumpkin until it is really well-broken-down. 3) Transfer the pumpkin into your blender and add the avocado, coconut oil, dates, pumpkin spice and agave and blend until thoroughly mixed and smooth. 4) Slowly add the lecithin while the blender is running. You want to add this last because it is a thickener. Your recipe will taste just as good without it but lecithin helps the pie to set up for slicing. Pour the mixture into the pie pan over the crust. Set in the fridge to chill. Your pie will be ready within an hour, you just want it to set up. Dont expect the color of your pie to be really orange. For the icing, I made the Raw Caramel Frosting with chopped up pecans in it.

http://www.rawfoodrecipes.com/recipes/raw-hot-fudge-sauce.html

Raw Hot Fudge Sauce


1 2 3 4 5 Meals:!Snack Main Ingredient:!Chocolate Difculty:!Easy Cuisine:!American Rainbow Green Cuisine:!Phase 2

Makes:!1/2 cup

Description
A fudge sauce so tasty and healthy you could drink it straight from the jar? This raw version by Erin Bosdet ofSimply Dish!denitely ts that bill. Healthy, decadent, and perfect for all of your fudgetastic chocolate drizzling needs. Spoon some over banana or coconut ice cream, freshly sliced fruit, pancakes or wafes, or try blending with nut milk for an instant chocolate milk or hot cocoa. Enjoy!

Recipe by

Erin Bosdet

Ingredients
1/4 cup coconut oil 1/4 cup raw cacao powder 1 tablespoon coconut nectar (or agave)

Methods/steps
1) In a stainless steel bowl over a pot of simmering water, melt a quarter cup of coconut oil.

2) Once it has melted, remove from the heat and add in a quarter cup of raw cacao powder and a tablespoon of coconut nectar (or agave). 3) Give it a whisk and youre done.

Additional Tips
Note: the fudge sauce will harden as it cools just like coconut oil best to use it right away or store it and reheat by placing the mason jar in a bowl of warm water.

http://www.rawfoodrecipes.com/recipes/easy-raw-chocolate-brownies-1.html

Easy Raw Chocolate Brownies #1


1 2 3 4 5 6 7 8 Course/Dish:!Chocolate Meals:!Snack Main Ingredient:!Chocolate,!Almonds,!Dates,!Walnuts Difculty:!Easy Cuisine:!American Equipment Needed:!Blender,!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!8

Description

Brownies will forever be that classic comfort food especially for all of us chocolate lovers out there. By using raw ingredients and preparation methods you can ditch the guilt and instead just focus on the feel good fun of yummy chocolate brownie decadence. These brownies by Heather Pace of!Sweetly Raw!are indulgent, yes, but a quick look over the list of ingredients will assure you that what you're enjoying IS actually good for your body! These turn out chewy and soft and slightly crumbly. The brownie layer is quite thin which is perfect for layering the chocolate frosting thickly over it. Check out Heather's!ebook!for that gorgeous chocolate sauce which she's drizzled over the top!

Recipe by

Heather Pace

Ingredients
Brownie Base: 1 cup almonds 1/2 heaping cup walnuts or pecans 1 cup pitted medjool dates 1/4 - 1/3 cup cacao powder 3/4 teaspoon pure vanilla extract

1/8 teaspoon himalayan salt 1/2 - 1 teaspoon water, or as needed Raw Chocolate Frosting: 1/2 cup melted coconut butter 1/4 cup + 2 tablespoons coconut nectar 1/4 cup cacao powder 7 tablespoons hot water 1/2 teaspoon pure vanilla extract Pinch of salt 6 tablespoons melted coconut oil

Methods/steps
Brownie base:

1) Grind the almonds to crumbs/ flour in a food processor. 2) Roughly chop the dates. 3) Add the dates, walnuts, salt, and cacao to the processor. Grind until completely broken down. 4) Add the vanilla and water, starting with a very small amount of water. Pulse to combine. Add more water only if needed. Press the mixture together in your hands. It should hold together easily. 5) Line an 8x8" pan with plastic wrap. Evenly press the dough into the pan. Set aside in the fridge.

Raw Chocolate Frosting 1) Blend all ingredients until smooth and creamy in a high speed blender. 2) Spread over the brownies. Chill in the fridge for at least 8 hours or in the freezer for part of the time.

Raw Chocolate Drizzle:

My all time favourite "go to" chocolate sauce recipe HERE from Just Desserts that firms up slightly when chilled (and in this case I used a bit less water than called for). It's also excellent as a chocolate dipping sauce for fruit.

Additional Tips
Note from chef:
Brownies: You want to make sure the brownie dough is moist and holds together when pressed in your hand, but is not too sticky. If it's still a little crumbly, add a touch more water. Frosting: This is a coconut butter based chocolate frosting that is easy to make and firms up very quickly. It's firmer than a fluffy traditional frosting, so don't expect that with this recipe. In this case I had to create a firm frosting in order for the brownies to be shipped and hold up. While it will appear slightly grainy upon blending (even after blending the heck out of it with a high speed blender), you won't notice the graininess after it chills and firms.

http://www.rawfoodrecipes.com/recipes/coconut-cream-cake-with-chocolate-ganache.html

Coconut Cream Cake with Chocolate Ganache


1 2 3 4 5 6 7 Course/Dish:!Cakes,!Chocolate Main Ingredient:!Chocolate,!Dates,!Strawberry,!Walnuts Difculty:!Easy Cuisine:!American Equipment Needed:!Food Processor Rainbow Green Cuisine:!Phase 2 Serves:!12

Description
A rich chocolate walnut crust layered with freshly sliced strawberries, creamy coconut vanilla bean cream and drizzly chocolate ganache frosting. This is a recipe from Marquis Matson of!Real Raw

Kitchen!however it seems to have been gifted straight from heaven above. Delicious and oh so decadent!

Recipe by

Marquis Matson

Ingredients
Basic Chocolate Crust: 2 cups walnuts 1/4 cup cacao powder 1/4 cup dates, soaked 1 t sea salt sliced strawberries Coconut Cream Center: 2-3 coconuts, meat scraped out & water reserved 1/2 cup coconut oil 1/2 cup dates, soaked 1/4 cup coconut butter 1 t vanilla, bean scraped (or extract)

Chocolate Ganache Frosting: 1/2 cup maple syrup (non raw) 3/4 cup cacao powder 1/3 cup coconut oil, melted 1/4 cup water

Methods/steps
Basic Chocolate Crust: 1) Place everything into a food processor and process until sticky, but not pastey. 2) Dump the contents into a springform pan and press down until flat and even. I used a 6" springform pan, you can adjust the ingredients according to the size of your pan. 3) Next, place your sliced strawberries standing along the edge of the crust to create a border (see picture above) 4) Use any remaining sliced strawberries to line the top of the crust, to be covered by the coconut cream. Coconut Cream Center: 1) Place all of the ingredients in a high speed blender. Use about a cup of the reserved coconut water and add to the blender. 2) Blend until completely incorporated, using the tamper to press down the ingredients toward the blade. (a Vitamix rocks in a recipe like this) 3) Add water only if needed. The thicker it is the easier it sets in the fridge, though liquid may be needed to facilitate blending. 4) Pour the contents into your springform pan lined with the crust and strawberries. Use a spatula to spread the cream until the sides are filled and the contents are even. 5) Place in the fridge to set while you work on the chocolate. Chocolate Ganache Frosting:

1) Place all of the ingredients, save the water, in a food processor and process until a sauce is formed. Scrape down the sides as needed. 2) Add the water a tablespoon at a time until a thick and spreadable consistency is achieved. 3) Pour over the top of the coconut cream layer. Refrigerate to set, overnight.

Additional Tips
I found that a full 24 hours in the refrigerator allowed the best set time. It was still soft but firm enough to display and cut easily. This is no joke and is a very rich dessert, you could easily share this with 12 people!

http://www.rawfoodrecipes.com/recipes/chocolate-raw-mini-mint-cookies.html

Chocolate Raw Mini Mint Cookies


1 2 3 4 5 6 7 Course/Dish:!Cookies Meals:!Snack Main Ingredient:!Chocolate Difculty:!Easy Cuisine:!American Rainbow Green Cuisine:!Phase 2 Makes:!12 mini cookies

Description
These delicious raw chocolate mini mint cookies by Stephanie Moram of!Good Girl Gone Green!are completely grainless, dairy-less and free of all rened sugar too! So you can release that inner cookie-monster all you want without the subsequent tummy ache, sugar crash or brain fog. They don't require any dehydration, just an hour or so in the fridge will rm them up to the perfect consistency. We recommend dunking them in a cold glass of nut milk before devouring a few (and maybe a few more...)

Recipe by

Stephanie Moram

Ingredients
1/2 cup of coconut flour 1/2 cup of raw cacao powder 2 Tbsp of liquid sweetener (maple syrup, honey, coconut syrup or even a few drops of stevia) 4 Tbsp of coconut oil 1 tsp of peppermint extract 1 Tbsp of vanilla flavor (less if use extract)

Methods/steps
1) Combine all the ingredients in a mixing bowl, and stir. 2) Shape the batter into a cookie shape. You can use a cookie cutter, or a glass jar like I did to make mini cookies because I dont own cookie cutters. 3) Place in the fridge until firm- about an hour. Once they are firm, you can keep them at room temperature and they will still be hard to the touch.

Additional Tips

Carob can be used in place of cacao. Change up the cookie shape with different cookie cutters.

http://www.rawfoodrecipes.com/recipes/gastrawnomicae28099s-raw-whoopiecarrot-cake.html

Gastrawnomicas Raw Whoopie-Carrot Cake


1 2 3 4 5 6 7 Course/Dish:!Cakes Main Ingredient:!Carrots,!Young Coconut,!Banana Difculty:!Easy Cuisine:!American Equipment Needed:!Blender,!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!1 medium cake

Description
A wonderful dessert by Priscilla Soler of!Gastrawnomica!which utilizes the natural sweetness found in carrots and banana instead of relying on anything rened. The cake itself is nut free and has a nice light texture and is so delicious paired with the creamy young coconut cream frosting. You can choose to make this recipe fat free by substituting banana ice cream for the coconut frosting on top. Enjoy!

Recipe by

Priscilla Soler

Ingredients
Raw Whoopie-Carrot Cake 1 medium grated carrot, peeled 1 large banana (around 150 grs), mashed 1/2 cup coconut flour 4-5 Tbsp water Pinch of pumpkin pie spice or cinnamon 4-5 Tbsp *coconut cream frosting, chilled 1 tsp coconut sugar (for sprinkling) 1 Tbsp coconut flakes, for topping (optional) *Coconut Cream Frosting 1 cup young coconut meat

Methods/steps
1) Grate your carrot in food processor, remove grater and put S blade. 2) Add banana in pieces until combined and well mashed. 3) Add coconut flour and spices slowly, you can mix by hand if you prefer. 4) Add water, 1 tbsp at a time, until everything comes together. You might need more or less. 5) Take the mixture and shape it with your hands. I made 2 small rounds, for each mini cake, put on a plate and leave in the fridge while you prepare the coconut frosting. *Coconut Cream Frosting 1) Blend young coconut meat until smooth - only use a touch of coconut water or water if you need to - you want this thick and creamy
Assembly:

1) Remove cakes from fridge and fill with cream. 2) Top with shredded coconut and sprinkle with some coconut sugar. Serve right away and enjoy!

http://www.rawfoodrecipes.com/recipes/chocolate-cream-caramel-bars.html

Chocolate Cream Caramel Bars


1 2 3 4 5 6 Course/Dish:!Dessert Meals:!Snack Main Ingredient:!Chocolate,!Almonds,!Dates Difculty:!Easy Equipment Needed:!Blender,!Food Processor Rainbow Green Cuisine:!Phase 2

Makes:!1 small bread pan

Description
Add a little chocolate Yum to your day with this recipe for Chocolate Cream Caramel Bars by Emily Von Euw ofThis Rawsome Vegan Life! They are chocolatey, dense and will satisfy your sweet tooth in a healthy way guaranteed. This recipe is easy to make and only requires a few ingredients!

Recipe by

Emily von Euw

Ingredients
Crust: 1 cup almonds or other nuts 1 cup dates Pinch of salt (optional) Caramel: # cup cashew butter # cup coconut oil 1 cup dates Chocolate cream: 1/3 cup coconut oil

2-3 tablespoons cacao powder " cup preferred liquid sweetener

Methods/steps
To make the crust: 1) process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. 2) Press into the bottom of a lined baking pan (I used a small bread pan) and refrigerate. To make both the caramel and mocha layers: 1) Just blend the ingredients in each list until smooth. Feel free to add other flavours like vanilla, chili , ginger, etc. 2) Spread the caramel onto your crust, followed by the chocolate cream. 3) Refrigerate until completely set; this will take a couple hours.

http://www.rawfoodrecipes.com/recipes/wild-blueberry-mousse-cake.html

Wild Blueberry Mousse Cake


1 2 3 4 5 6 Course/Dish:!Cakes Main Ingredient:!Lemon,!Cashews,!Dates,!Walnuts Difculty:!Easy Equipment Needed:!Blender,!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!7-10 mini mason jars

Description
Preparing raw cuisine with no heat enables us to preserve every ounce of nutrition and utilize our foods as a pure form of medicine. When it comes to medicinal foods choices nothing beats wild food! Wild berries are an especially potent superfood option because they contain vastly more antioxidants and are usually more avorful to boot. If you don't have access to wild blueberries choose the 2nd best option - fresh organic ones preferably from the farmers market or U-pick farm. This Blueberry Mousse Cake by Heather Pace of!Sweetly Raw!is packed with the richness of avor and nutrition found in wild berries, and looks so cute placed in mini mason jars. A silky, uffy mousse-like lling tops a classic crust of dates, walnuts, coconut and vanilla. Each jar acts as an individual serving. Enjoy!

Recipe by

Heather Pace

Ingredients
Crust: 1 1/2 cups walnuts* 2/3 cup pitted packed dates, chopped 1/3 cup shredded coconut 1-2 teaspoons pure vanilla or water Blueberry Filling: 2 cups wild blueberries** 1 1/3 cup cashews 2/3 cup irish moss gel*** 6 tablespoons coconut nectar 2 tablespoons + 2 teaspoons lemon juice 1/2 cup melted coconut oil 2-4 drops stevia, if needed ------------1/4 cup blueberries Topping: 3 cups wild blueberries 1/2 - 2/3 cup blueberries or other berry Splash of fresh lemon juice

***Irish Moss Gel 3/4 cup water 2 oz soaked irish moss

Methods/steps
Crust: 1) Grind all ingredients together in a food processor except the vanilla. 2) Add vanilla or water starting with 1 teaspoon. Pulse briefly. Add just enough that the mixture holds together when pressed in your hand. Do not over process of the oil will come out of the walnuts. 3) Press evenly into the bottoms of 7 - 10 mini mason jars or other containers (depending on how much crust you want in each). *Soaked and dehydrated ideally. Blueberry Filling: 1) Combine the blueberries, cashews, moss gel, nectar and lemon juice in a high speed blender until completely smooth. 2) Add the coconut oil and blend briefly to incorporate. Taste and add a few drops stevia if it needs more sweetness. 3) Briefly blend in the 1/4 cup blueberries on a very low speed, keeping some texture. 4) Pour the filling over the crusts in the jars. Chill in the fridge for at least 8 hours. Topping: 1) Mash the 1/2 cup berries with a fork. Fold together with the blueberries and add the lemon juice. You want just enough mashed berries to add a bit of liquid to the blueberries. 2) Spoon over the chilled mousse cakes. ***Irish Moss Gel 1. Rinse a handful of irish moss in cold water until any bits of debris have been removed. Rinse until the water runs clear. 2. Allow the moss to soak in cold water for 6-12 hours.

3. Remove the moss from the soak water - do not rinse. 4. Chop the moss and blend it with the 1 cup water until it warms up and turns into a gel (you may have to scrap the sides of the blender down a few times). 5. Chill the gel in the fridge for 6-7 days, or use immediately. When using in recipes where it's already chilled and firm, make sure to pack it into the cup to get a proper measurement. -

http://www.rawfoodrecipes.com/recipes/healthy-trufes.html

Healthy Trufes
1 2 3 4 Course/Dish:!Chocolate Main Ingredient:!Chocolate,!Almonds,!Dates Difculty:!Easy Makes:!15-20 trufes

Description
Petite and delectable raw chocolate nut butter trufe bites by Erin Bosdet of!Simply Dish!rolled in a dark chocolate glaze. A sprinkling of Himalayan crystal salt adds the perfect nishing touch!

Recipe by

Erin Bosdet

Ingredients
1.5c of (pitted) medjool dates 1/2c of unsweetened shredded or flaked coconut 1/2c of nuts or seeds or a combo of both (today we usedalmonds and sunflower seeds) 1/2c of Dastony organic nut or seed butter (today we used almond butter) 1/4c of raw cacao powder 2 tbsp coconut oil

Methods/steps
1) Put all of the ingredients into your food processor and whiz away until everything is smooth-ish. Hard work for the processor! 2) Remove the blade from the processor and take about a tablespoon of the mixture and roll into a ball (or an oval whatever works for you) and place them on a plate.

3) Place them in the freezer for 30-60 minutes before smothering them in some glorious dark chocolate.

4) Place one raw dark chocolate bar (in pieces) in a stainless steel bowl. Place the bowl over a pot of simmering water until just melted. Keep the heat on low so that the chocolate doesnt burn! 5) Once the chocolate has just melted, add in teaspoon of coconut oil and remove from the heat. 6) One truffle at time drop it into the chocolate and roll it around to ensure every bit is covered. 7) Use a teaspoon to remove the truffle from the chocolate and place them on parchment. 8) Sprinkle a little bit of himalayan salt if you like.

http://www.rawfoodrecipes.com/recipes/walnut-trufe-with-sticky-date-lling.html

Walnut Trufe With Sticky Date Filling


1 2 3 4 5 6 Meals:!Snack Main Ingredient:!Dates,!Flax,!Walnuts Difculty:!Easy Equipment Needed:!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!6 trufes

Description
Walnut and dates are surely one of the best combinations in raw food dessert making history! The crunchy, oil-rich nature of walnuts mixes so well with the ultra sweet and gooey-soft avor and consistency of dates. These yummy morsels of trufe goodness by Chris Anca of!Tales of a Kitchen!can also be formed into cookies for another variation. High in omegas from walnuts and ax, and healthy, easy to burn carbs from dates, you'll be left feeling nourished and energized after enjoying these!

Recipe by

Chris Anca

Ingredients
! cup raw walnuts, ground " cup raw cashews, ground 2 TBSP linseed, ground (this is optional and if you dont have you can sub with more walnuts or cashews) 1 tsp solid coconut oil 1 tsp liquid sweetener of choice raw honey, agave, maple syrup (you can use less if you want, but make sure you use enough to make the dough sticky) 2 fresh dates, pitted and each chopped in 3 To serve: nut meal of choice

Methods/steps
1) Add walnuts and cashews to a blender and process for few seconds to get them finely ground. 2) In a bowl, mix nuts with linseed (if using), coconut oil and sweetener until you get a sticky dough. 3) Roll each piece of date in tiny balls. 4) Divide dough in 6 parts.

5) Get 1 part dough and roll it into a ball. Make a hole in it with your thumb and put a sticky date piece inside. Cover it up with the dough and roll it back into a truffle, making sure to cover all sides of the date filling. 6) Continue with the rest. To serve, roll the truffles in a nut meal (I used almond meal) and place in the fridge for 10-15 minutes. You can also serve them right away, without fridge time.

http://www.rawfoodrecipes.com/recipes/raw-hazelnut-bliss-bars1.html

Raw Hazelnut Bliss Bars


1 2 3 4 5 6 7 Course/Dish:!Cakes Main Ingredient:!Chocolate,!Young Coconut Difculty:!Easy Cuisine:!American Equipment Needed:!Food Processor Rainbow Green Cuisine:!Phase 2 Makes:!16 bars

Description
The best hazelnut dessert you will ever taste! These heavenly hazelnut bliss bars by Amy Lyons are made using!Rawmio's!divinely decadent raw chocolate spreads. It is a richly satisfying dessert possessing that ever-so classic combination of hazelnut and chocolate. !Raw and free of all gluten, dairy, and rened sugar.

Recipe by

Amy Lyons

Ingredients
Crust: 1 cup raw hazelnuts 1 cup finely shredded dried coconut 3/4 cup buckwheat, sprouted and dehydrated (or additional coconut) 1/4 tsp sea salt 1/2 cup raw cacao powder 12 soft medjool dates, pitted (if not soft, soak them until they are and drain them) Creams: 3 cups young coconut meat, packed* 1/4 cup raw coconut nectar or liquid raw sweetener of your choice 1/4 tsp sea salt seeds of one vanilla bean, or 1 Tbsp pure vanilla extract 1/4 cup raw coconut butter, liquified 1/2 cup Rawmio silk hazelnut 1/2 cup Rawmio chocolate hazelnut

Chocolate glaze: 1/2 cup raw cacao powder 1/2 cup raw coconut oil 1/4 cup raw coconut nectar or raw agave nectar a pinch of sea salt 1/2 cup chopped raw hazelnuts (topping)

Methods/steps
For the crust: 1) combine hazelnuts, coconut, buckwheat, sea salt, cacao powder and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. 2) Press the mixture into a square on a foil lined sheet pan 1/4 inch thick, and set aside in the fridge. To make the creams: 1) combine all ingredients but the Rawmio spreads in a food processor and process until smooth. 2) Remove from the food processor and divide into 2 bowls. 3) Place one back into the food processor and add the rawmio silk. Process until smooth, then place back in the bowl. 3) Add the second bowl to the food processor and add the chocolate. 4) Process until smooth, then pour over the crust, smoothing out. Pour the silk over that and smooth out. 5) Place in the freezer until firmed up, about an hour. Meanwhile, to make the chocolate glaze: 1) whisk together all ingredients until smooth. 2) Pour over the bars, to form a thin layer (you may not need it all) sprinkle with the chopped raw hazelnuts, then place in the freezer just until set, about 5 minutes. 3) To cut, dip a knife in hot water, wipe quickly then slowly cut (the warmth helps melt the chocolate so it doesn't break and cuts evenly) Store in the fridge.

*if you cannot get young coconut meat, you could use 2 3/4 cups raw cashews for this recipe, soaked at least 4 hours in filtered water and drained well. If you use the cashews, add 1/4 cup filtered water to the recipe as well.

http://www.rawfoodrecipes.com/recipes/raw-caramel-chocolate-pie.html

Raw Caramel Chocolate Pie


1 2 3 4 5 6 7 Course/Dish: Pies Main Ingredient: Chocolate, Almonds, Avocado, Dates Difficulty: Easy Cuisine: American Equipment Needed: Food Processor Rainbow Green Cuisine: Phase 2 Makes: 1, 6 inch pie

Description
A layer of smooth, gooey caramel paired with silky raw chocolate mousse on a thick almond flour and coconut crust. Top with cacao nibs, goji berries, and extra shredded coconut! Simple. Gourmet. Decadent.

Recipe by

Koko Brill

Ingredients
Crust: Almond Flour - 1 cup Unsweetened Shredded Coconut - 1/2 cup Medjool Dates - 4, pitted Coconut Oil - 1/4 cup Water - 2 Tbsp Caramel: Medjool Dates - 1/2 cup, pitted Coconut Syrup - 1/4 cup Coconut Oil - 2 Tbsp Sea Salt - A Pinch Vanilla Powder, or Vanilla Bean Seeds - A Pinch Chocolate: Medium Avocado - 1, skin and pit removed Raw Cacao Powder - 1/4 cup Coconut Syrup - 1/4 cup Coconut Oil - 2 Tbsp

Methods/steps
1) For the crust, mix all ingredients together in a food processor until it comes together. 2) Press into greased 6 inch round springform pan. 3) For the caramel, in a food processor, mix all ingredients together until smooth. 4) Spread over crust. 5) For the chocolate, in a food processor, mix all ingredients together until smooth. 6) Spread over caramel layer. 6) Place in the refrigerator until chilled. Remove from pan and enjoy!

http://www.rawfoodrecipes.com/recipes/blackberry-lemon-cheesecake.html

Blackberry Lemon Cheesecake


Average user rating 1 2 3 4 5 6 7 Course/Dish: Cakes, Pies Main Ingredient: Lemon, Cashews, Almonds, Dates Difficulty: Moderate Cuisine: American Equipment Needed: Blender, Food Processor Rainbow Green Cuisine: Phase 2 Makes: 1, 8 inch springform pan

Description

An epic raw blackberry cheesecake marbled with syrupy berry juice swirled into an ultra smooth and creamy cashew filling. You need to make this cheesecake! If you've ever been mystified by how dessert chefs acquire that gorgeous marbled effect Amie Sue of Nouveau Raw shows us exactly how it's done!

Recipe by

Amie Sue

Ingredients
Crust: 2 cups raw almonds 3 oz date paste 1 tsp vanilla extract 1/8 tsp sea salt Blackberry syrup: 1 cup frozen blackberries, thawed 3 dates, pitted (presoaking for 10 minutes is helpful but not required) 1 tsp lemon juice 3/4 cup of blackberry juice (from the thawed berries)

Cheesecake filling: 3 cups of raw cashews, soaked for 2 hours 1 1/2 cup almond milk 3/4 cup raw agave syrup 1 cup fresh lemon juice 1 Tbsp liquid vanilla 1/4 tsp sea salt 3 Tbsp lecithin 3/4 cup coconut oil, melted 2 pints of organic blackberries, for decoration (if desired)

Methods/steps
Crust: 1) In the food processor, fitted with the S blade, pulse the almonds into small pieces. Add, salt, vanilla and 1/2 the amount of date paste. 2) Process all ingredients until the crust starts to rise on the sides of the bowl. Be sure to stop and scrap the sides down. 3) Add the remaining date paste and continue processing until the mixture is consistent. The final crust dough should hold together when you pinch it between your fingers. 4) Assemble the Springform pan with the bottom facing up. I used a 8& pan here. Opposite way from how it comes assembled. This will help you when removing the cheesecake from the pan, not having to fight with the lip). Lightly grease the pan with coconut oil. 5) Distribute the crust evenly on the bottom of the pan, using even and gentle pressure. If you press to hard it might stick, making it hard to remove slices. You can either just make the crust on the bottom of the pan or you can also bring it up the sides. It is up to you. Set aside while you make the cheesecake batter. Blackberry Syrup: 1) In your blender, blend together all of the ingredients, until smooth. 2) Pour the mixture into a nut bag and squeeze the juice out, leaving the pulp / seeds in the bag.

3) Transfer syrup to a squeeze bottle and set aside. Filling: 1) Add to the blender all of the ingredients except for the coconut oil and lecithin. These will be added towards the very end. 2) Blend until nice a creamy. This can take 3-5 minutes. 3) Stop the blending and add the coconut oil and lecithin Resume blending until all is well incorporated. 4) Pour the batter into the Springform pan. Fill to the top. I had used a 8& pan for this pie and had a small amount of batter left over that I poured into a glass cup for a snack for my husband. :) 5) Tap the cheesecake gently on your counter top to bring any bubbles up.Time to add the swirls. 6) Take the tip of your squeeze bottle that has the blackberry syrup in it. Insert the tip of the bottle down into the cheesecake batter, squeeze and release. Repeat this in about 10 different areas into the cheesecake. You wont see the syrup at this stage. (this is the magic after the cake is cut and you see the color swirled through the cheesecake. 7) Use a chop stick, skewer or toothpick and insert it into the cheesecake, making swirling motions. Be careful that you dont dig into the crust, breaking bits of it into your cheesecake. The idea here is to drag your chop stick through the syrup, causing an under-current of swirls. 8) Now take your squeeze bottle and make several dots all over the top of the cheesecake. 9) Again, using your chop stick (clean one), drag it through the batter creating a beautiful design. 10) Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch. Storage and life shelf: This cheesecake will keep for at least 4 days. Store in fridge, covered.

http://www.rawfoodrecipes.com/recipes/raw-vegan-lemon-meringue-pie.html

Raw Vegan Lemon Meringue Pie

1 2 3 4 5 6

Course/Dish: Pies Main Ingredient: Lemon, Young Coconut, Cashews, Dates Difficulty: Easy Equipment Needed: Blender, Food Processor Rainbow Green Cuisine: Phase 2 Makes: 1, 9 inch springform

Description
A completely impressive and delicious raw vegan version of the eternally classy and sophisticated lemon meringue pie by Koko's Kitchen! This recipe calls for Irish Moss gel to create a nice thick, fluffy, mousse-like texture for the filling and meringue topping. Use turmeric powder for that fantastic pop of bright yellow color! Learn exactly how to make it by watching Kok's video here! You will also learn about more fun ways to use Irish Moss unrelated to food!

Recipe by

Koko Brill

Ingredients
Crust: Raw Macadamia Nuts - 1 1/2 cups Raw Cashews - 1/2 cup Raw Shredded Coconut - 1 1/2 cups Medjool Dates, soaked briefly in hot water - 3 Zest of One Lemon Lemon Filling: Irish Moss Gel - 1 cup Lemon Juice - 1 1/4 cups (about 7/8 lemons) Coconut Syrup - 1/2 cup + 2 TBSP Turmeric Powder - 1/4 tsp Sea Salt - A Pinch 'Meringue' Coconut Meat from One Young Coconut - About One Cup Coconut Water - 1 Cup Irish Moss Gel - 1/4 - 1/3 Cup Raw Cashews - 1/4 Cup Coconut Syrup - 1/4 Cup Coconut Butter - 1/4 Cup Vanilla Bean Powder - 1/2 tsp

Sea Salt - 1/8 tsp

Methods/steps
Crust: 1) Combine all ingredients in food processor and pulse until mixture is crumbly and starts to stick together. Do not over process, as too much oil will be released from the nuts and you will end up with a nut butter. 2) Press into a 9-inch spring form pan. Place in the freezer as you prepare the filling. Filling: 1) Combine all ingredients in a high powered blender (ie. Vitamix) and blend thoroughly. 2) Pour over crust and let set in the fridge up to a few hours. The mixture will be a solid gel when set. Meringue: 1) Combine all ingredients in a high powered blender (ie. Vitamix) and blend thoroughly. Pour into a container and let set in the fridge up to several hours. Assembly: 1) Top the filling with the meringue and place in the fridge again until firm. 2) Remove from spring form pan, top with lemon slices and shredded coconut. Enjoy!

http://www.rawfoodrecipes.com/recipes/piece-of-cake-coconut-cake.html

Piece Of Cake Coconut Cake


1 2 3 Course/Dish: Cakes Meals: Snack Main Ingredient: Cashews

4 5 6 7

Difficulty: Easy Equipment Needed: Food Processor Rainbow Green Cuisine: Phase 2 Serves: 3

Description
It doesn't get much more simple and sweet than this recipe by Shernell Cooke ofTheRawFoodBeginnerChef.com. A raw coconut cake with literally just 3 ingredients:

coconut flour, raw cashews, and a sweetener of choice such as raw, organic, nutrient and enzyme rich honey.

Recipe by

Shernell Cooke

Ingredients
1 cup coconut flour 1 cup cashews 1/3 cup sweetener of your choice 1/2 cup or little more of water

Methods/steps
Blend until cake like, mold and serve.

http://www.rawfoodrecipes.com/recipes/raw-coffee-cream-truffles.html

Raw Coffee Cream Truffles


1 Course/Dish: Chocolate

2 3 4 5 6 7

Meals: Snack Main Ingredient: Chocolate, Cashews Difficulty: Easy Equipment Needed: Food Processor Rainbow Green Cuisine: Phase 2 Makes: 2 dozen

Description
A sweet, buttery filling with a hint of vanilla bean and coffee enveloped in a rich, dark chocolate shell. Superbly delicious!

Recipe by

Amy Lyons

Ingredients
1 1/2 cups raw cashew pieces (soaked) 1/4 cup filtered water 1/4 cup raw coconut or agave nectar or raw honey 1/4 tsp sea salt 2 teaspoons vanilla and seeds of half a vanilla bean 1 Tbsp coffee extract 1/4 cup raw coconut oil (warmed to liquid) Chocolate: 1/2 cup raw cacao powder 1/2 cup raw coconut oil 1/4 cup raw coconut nectar or agave nectar a pinch of sea salt

Methods/steps
For the filling: 1) in a food processor, combine the cashews, water, coconut nectar, sea salt, vanilla, and coffee extract and process until smooth.

2) With the processor running, add the coconut oil and process another minute until well incorporated. 3) Pour into a bowl, and place in the freezer until firm, but scoopable. 4) Scoop some of the cream out of the bowl by the heaping Tbspful and form into balls. Place on foil, and once they are all rolled, place back in the freezer to harden. Meanwhile, make the chocolate: 1) In a bowl, whisk together the cacao powder, coconut oil, coconut nectar, and sea salt until smooth. 2) Allow to set until the mixture cools and thickens slightly. 3) Dip the filling balls into the chocolate and place on the foil. 4) Once they are all dipped, place them back in the freezer to set completely. Enjoy! Store extra in the freezer.

http://www.rawfoodrecipes.com/recipes/strawberry-coconut-jam-cookies.html

Strawberry Coconut Jam Cookies


1 2 3 4 5 6 Course/Dish: Cookies Meals: Snack Main Ingredient: Lemon, Cashews, Almonds, Dates, Strawberry Difficulty: Easy Equipment Needed: Blender, Food Processor Rainbow Green Cuisine: Phase 2

Description
Raw pastry cookies filled with a dollop of freshly made strawberry jam! This recipe couldn't get much cuter and inviting if it tried. Completely free of gluten and processed flours, instead the pastry is made from cashew nuts, almond and coconut flours and is sweetened with pure maple syrup. The jam is both sweet and ever-so-slightly tart with a zesty touch of lemon and hint of vanilla. Delicious!!!

Recipe by

Shernell Cooke

Ingredients
Strawberry Jam: 12 medjool dates pitted 1/2 lemon juiced 1/2 lemon zested 11/2 cups strawberries 1 teaspoon vanilla extract 2 tablespoons maple syrup

1/4 teaspoon salt Pastry: 1 cup cashews 1/2 cup almond flour 1/2 cup coconut flour 1/3 cup coconut flakes 1/4 teaspoon salt 1/4 cup maple syrup

Methods/steps
Strawberry Jam: 1) Blend all the ingredients together until completely smooth and set aside in a medium bowl. Pastry: 1) Process the cashews in your food processor until flour like. 2) Add in the almond flour,coconut flour and coconut flakes and process until well incorporated. 3) Then add in the remaining ingredients and process until moist and crumbly. 4) Roll out the dough with a rolling pin between a folded over zip-lock bag. Then cut with a cookie cutter and assemble with the jam.

http://www.rawfoodrecipes.com/recipes/lemon-bars-with-coconut.html

Lemon Bars with Coconut


1 2 3 4 Course/Dish: Pies Meals: Snack Main Ingredient: Lemon, Dates, Banana, Oats Difficulty: Easy

5 6 7 8

Cuisine: American Equipment Needed: Blender, Food Processor Rainbow Green Cuisine: Phase 2 Makes: 12 bars

Description
Instead of using the typical cashew for that creamy consistency this recipe utilizes banana mixed with melted coconut oil and coconut shreds for a lighter and fluffier feel. A sweet, creamy, lemony filling atop a flakey crust of oats, dates and coconut. You'll be amazed at how easy it is to make this beautiful dessert!

Recipe by

Emily von Euw

Ingredients
Base: 3/4 cup oats (or buckwheat groats if you want it gluten-free) 3/4 cup dates 3/4 cup coconut shreds Lemon layer: 1/3 cup melted coconut oil 1/4 cup maple syrup (or 1 cup dates, but this will change the colour) Juice from 3 lemons 1/2 cup coconut shreds 1 or 2 bananas

Methods/steps

To make the base: pulse the oats or buckwheat groats and coconut shreds in your food processor until they become a rough flour. Add the dates and process until it all sticks together. Press into the bottom of a square baking pan and put in the fridge. To make the lemon layer: blend all the ingredients until smooth. See if you like the taste and adjust accordingly. Spread evenly on to the base layer and set in the fridge overnight. The next day, cut into squares and sprinkle with finely ground coconut flakes for a powdered sugar effect. Nom!

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