Tag Archives: raw food desserts

Sunflower Seed Truffles

Really there are no words. Just try them and I promise you will make friends instantly. These truffles are so velvety and smooth with a hint of nutty undertones.

sunflower seed truffles two

Sunflower Seed Truffles

(makes 10)

Ingredients:

4 heaping T sunflower seed butter
3 T maple syrup, grade B
a glug of maple syrup (about oneish teaspoon)
3 T cocoa powder
2 t coconut oil, melted

cocoa powder, sifted (for coating)

Mix everything together.
Scoop chocolate, coat with cocoa.
Store in fridge.

*notes: these truffles came out soft, so I increased the coconut oil to help them set up more. If kept outside the fridge, they become very soft.

 

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Carrot Cake

This cake is so fresh, Bugs Bunny would approve! The raw vegan carrot cake is a sure hit! Made complete with the vanilla orange cashew frosting!

raw vegan carrot cake

Carrot Cake with Vanilla Orange Cashew Frosting

(adapted from here)

(makes 1 – 8′ cake)

Carrot Cake:

3 cups carrots, peeled and chopped

1.5 cups of fresh dates (I used medjool)

1/2 cup of pecans

cinnamon

fresh slice of ginger

dash of turmeric

 

Vanilla Orange Cashew Frosting:

2 cups cashews, soaked

1 cup fresh dates (medjool)

a small stem of vanilla or vanilla paste

fresh squeezed juice from 4 oranges

zest of 1 orange

dash of nutmeg

water as needed

 

To make carrot cake:

Put everything in the food processor and process until the desired texture is reached. This took about 5-10 minutes for me because I wanted the texture to be cake like and have minimal carrot chunks. I then formed it into a cake, like so:

_MG_3342

Just put that in the fridge until your frosting is ready.

To make vanilla orange cashew frosting:

Blend everything is a blender until silky smooth. This make take several blends and you may need to add water to achieve that perfect texture.

Then, start decorating your cake. Top with pecans!

carrotcakesideview

Place in refrigerator until service.

carrotcake1

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raw summer peach tart

#noms for sure!

Over the weekend I had the privilege to work with Sharon of Raw and Awesome to host a raw food meetup where we watched the documentary Simply Raw: Reversing Diabetes in 30 Days which took a group of 6 regular Americans from different ages and walks of life all suffering from diabetes (type 1 and 2) and sent them to a ranch for 30 days. During their time at the ranch the group was fed only raw food and encouraged to walk, take yoga, and be together. By the end of the 30 days 4 of them were off insulin completely, 1 went home early, and 1 was down to 1/6 of the insulin intake. The whole experience promoted the idea the of detoxing the whole body: mental, emotional, spiritual, and physical.

The idea of health is a whole body experience. When we chose to be healthy we need to remember that health is a state of mind. To be healthy in the spirit promotes health in the mind, which promotes health in the emotional and physical. It’s all connected!

And finally on to the food!!! Specifically this beauty below: Summer peach tart w/ cashew creme

 

rawpeachtart

Raw Summer Peach Tart w/ Cashew Creme

(makes 1 – 9″ tart)

(adapted from everyday raw desserts)

CRUST:

1 cup almonds
1/4 cashews
3 T honey
1 T coconut oil, melted
1/4 t salt
1/8 t vanilla bean paste
FILLING:

3 C cashews, soaked for 1 – 2 hours
1/2 C peeled and sliced peaches
1/4 C lemon juice, fresh
3/4 C honey
1 t vanilla bean paste
1 t cinnamon
1 t salt
3/4 C coconut oil, melted

 

Process almonds and cashews until it coarse. Add remaining ingredients and pulse until it comes together and then press into a tart pan with a removable bottom. (TIP: line the tart pan with plastic wrap or tin foil to guarantee that it will come out in one complete piece.) Store in fridge while you make the filling.

crust

For the filling, blend all ingredients EXCEPT COCONUT OIL until smooth. Add the coconut oil and blend until completely combined, do not overblend. Pour filling into shell and refrigerate.

peach tart filling

Top with fresh peaches.

Enjoy!

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Raw Recipe: Avocado Key Lime “Cheesecake”

Summer came early with this little treat. For St.Patty’s day I made an avocado key lime “cheesecake” with an almond crust. Its completely raw/vegan/gluten-free, but not taste free! This baby is tangy and creamy, crunchy and not-too-sweet.

avocado cheesecake pie

Avocado Key Lime “Cheesecake” w/ Almond Crust

(makes  1 -9″ pie)

Crust:

2/3 cup raw almonds
1/4 cup shredded coconut
pinch salt
4 dates, pitted
2 teaspoon melted coconut oil
1-2 T agave nectar

1. Process almonds into crumb, add coconut and salt. process until a flour-like.

2. Add dates and coconut oil, then add agave nectar until crust starts to come together. You dont want it to completely come together in the processor or else it will be too sticky and too sweet.

 

Filling:

2 medium/large avocados
6 tablespoons agave nectar
1/2 cup lime juice
1 teaspoon pure vanilla (I also added a splash of almond extract)
1/3 C melted coconut oil
lime zest, to taste

1. Blend everything together until creamy and smooth.

2. Pour over crust. Freeze for a few hours (if you can wait that long).

Top w/ lime zest.

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Vanilla Almond Cookies

So you’ve made yourself some almond milk and you’ve got this leftover pulp, what are you gonna do?!?

Make vanilla almond cookies of course. These cookies are a perfect little teat.

 

almond meal cookies

Vanilla Almond Cookies

(adapted from here)

Makes 18-22 cookies

1 1/4 cups almond milk pulp
6-8 soaked and pitted medjool dates
1/4 cup + 2 tbsp almond or coconut flour (I used pecan flour)
1 vanilla bean, scraped, or 1 1/2 tsps vanilla extract
Dash sea salt

1. Mix all ingredients together in a food processor until the “dough” is the same texture and consistency of sugar cookie dough. You may need to add a little more flour, but start with the given amount.

2. You can use the dough in a cookie press or (since i dont own a cookie press), you can always roll them out or just form them into cookies.

3. Dehydrate the cookies at 115 degrees for 8 hours, flipping once through (if you dehydrate these overnight and don’t flip, it’s also fine).

Notes: these cookies would work well with some lavender or cinnamon. These are perfect for a tea party or (dipped in raw chocolate) a little fancy gift.

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Fresh Fruit Tart for Two

This is definitely more of a summer favorite, but it’s a nice change of pace from pumpkin everything. This easily makes enough for two people (aww) or one person if you are selfish and very hungry.

raw food tart

 

Fresh Fruit Tart for Two

Start with a 3 5/8” ring mold.

Crust:

1/2 C Almonds

Pinch of Salt

3 Medjool Dates

Start by processing the almonds into a fine crumb, add the salt and the dates and process until the mixture comes together. Take the mixture and form into a ball, making sure everything is mixed together. Press the dough ball into the ring mold and shape.

Refrigerate or freeze while the filling is being made.

Filling:

1 C Young Coconut Meat

3/4 C Raw Cashews, Soaked

1/4 C Coconut Oil, Melted

1 Vanilla Bean, scraped

1/2 T. Lemon Juice

¼ C Raw Honey

Blend all of the ingredients together. If the mixture becomes unwilling to blend, start by adding 1 T of water at a time until a custard texture is formed.

Pour the filling into the shell.

Freeze for 45 minutes.

Top with fresh fruit.

Enjoy!

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oatmeal raisin cookies

oatmeal raisin cookie

A fresh new spin on a childhood classic.

Oatmeal Raisin Cookies

(makes 10 mini cookies)
½ C Raw Oats
¼ C Oat Flour
¼ C Apple Puree
1/8 C Coconut Oil
1 T Agave
¼ C Raisins

Pinch of cinnamon, nutmeg, and ground cloves.
Process apple with skins until sauce-like consistency. Combine everything together, mix well.
Dehydrate at 145 for 45 mins, and then lower to 115 for 6 – 7 hours.

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date almond cookies

These raw vegan date almond cookies came together quite nicely.

The flavors of the almonds, carob, cinnamon, & dates create a sort of creamy, crunchy texture, they almost remind me of fig newtons.

raw vegan date almond cookies recipe

DATE ALMOND COOKIES

(makes approx. two dozen)

Carob Date Filling: 

3/4 c almonds
1 T tahini
1.5 c california dates, soaked
1/4 c carob powder
1 T vanilla

1. Process almonds.
2. Add everything else & process until the mixture is incorporated (it will be sticky).

Cinnamon Almond Crust:

1 c almonds
2 T + 1 t agave nectar
pinch salt
1 t cinnamon

1. Process almonds.
2. Add everything else.
3. Process until the crust starts to come together.

To assemble:

Start with a rectangle of plastic wrap, form crust into a rectangle.
Place the filling on top of the crust.
Roll into log.
Refrigerate for at least an hour.
Cut off in desired thickness.

enjoy.

raw vegan date almond cookies recipe

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chocolate blackberry cheesecake

 

CHOCOLATE BLACKBERRY CHEESECAKE

crust: almonds, cocoa, dates, agave, coconut oil, salt

cheesecake: cashews, water, dates

topped with fresh blackberries from my parents garden.

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apple cinnamon donuts

raw apple cinnamon donuts

Apple Cinnamon Donuts

2 2/3 c buckwheat flour
1 1/3 c almond flour
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1 chopped apple
1/2 c coconut oil, melted
1/2 c coconut water
1 t vanilla extract
1/2 c maple syrup
flax meal, until batter firms up a bit
2 c date paste (used California dates, coconut water & lemon juice.)
mix the dry ingredients in mixer, add chopped apple, coconut oil, water, extract, maple syrup, and then date paste. mix.
add flax meal until the batter firms up.
form donut holes or scoop onto dehydrator sheet.
dehydrate for four hours.
sprinkle w/ cinnamon.
raw apple cinnamon donuts2
adapted from Matt Kennedy’s
Everyday Raw Desserts (Raw Food)
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