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					                              The Legally Raw Bar
                           NOUGAT FILLING
                           1 cup almonds, unsoaked
                           1 cup cashews, unsoaked
                           3 tablespoons honey
                           1 tablespoon water, or more if needed

CARAMEL                                          MILK CHOCOLATE
1 cup dates                                      1 cup cocoa powder
1/4 cup maple syrup*                             1 cup maple syrup*
juice of one half lemon                          ½ cup coconut oil
1 tablespoon coconut oil                         ¼ cup water
¼ teaspoon sea salt
1 cup water

1. Soak dates in the water and lemon juice for an hour. Reserve soaking water.
Meanwhile, make nougats.
2. In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds
into a fine powder.
3. Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick
paste-like consistency.
4. Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the
freezer for an hour.
5. To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy
6. Spread caramel on top of nougat pieces and return the candy to the freezer while you
make the chocolate.
7. In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together
until smooth and creamy.
8. Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets
(This recipe is from
                                 Choccie Cupcakes!
1 cup walnuts, unsoaked
5 Medjool dates, unsoaked, pitted
1/8 cup unsweetened cocoa powder
1 teaspoon coconut oil, liquid form
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon sea salt

                             Process walnut and dates in a food processor until mixture
                             sticks together.
                             Add sea salt, vanilla extract and almond extract.

                             Roll small eight balls out of the mixture and place each one in 1
                             ¼-inch baking cups.
                             Mold the sides of the baking cups around the balls and form into
                             a cupcake shape.

                                                   LIGHT GREEN ICING

          1 tablespoon coconut icing

                                                  ¼ teaspoon liquid chlorophyll
1 cup coconut pulp
½ cup agave nectar                                 CHOCOLATE ICING
¼ cup coconut water                                1 tablespoon coconut icing
½ teaspoon vanilla extract                         ½ teaspoon unsweetened cocoa powder
dash of sea salt                                   ¼ teaspoon maple syrup
                                                   ¼ tablespoon unsweetened coconut
PINK ICING                                         flakes, for garnish
1 tablespoon coconut icing
¼ teaspoon beet juice

1. Puree coconut pulp, coconut butter, agave nectar and water in the blender until you
achieve a smooth consistency. Add vanilla extract and sea salt.
2 . In three small bowls, place 1 tablespoon each of the coconut icing.
3. In the first bowl add the beet juice and mix until the icing turns pink. In the second bowl,
add the chlorophyll to the icing and mix until the icing turn light green. In the third bowl, add
the cocoa powder and maple syrup to the icing, stir until it turns a dark brown.
4. Pour the remaining coconut icing in a glass bowl and cover with plastic wrap.
5. Frost the cupcakes with the coconut icing
Yield: 15-20 candy pieces (this recipe is from
                                  Chewy Trawfoils

                                   This is a chewy more flavorful take on the original crisp
                                   shortbread. However, it does maintain its trademark
                                   golden color, and, if you have the time, can be
                                   decorated with its highly recognizable design.


 ½ cup cashews

 ¼ cup coconut flakes, ground into a powder

 ¼ cup sesame seeds, ground into a powder

 ¼ cup golden flax, ground

 2 Tbsp. agave nectar

 2 soft pitted dates

 1 tsp. vanilla

 dash of sea salt

In a food processor, grind cashews, coconut, sesame and flax until it reaches a flour-like
consistency. Add agave, dates, vanilla and sea salt, and process into a ball of dough.

Flatten the dough as though you were making traditional cut-out cookies. Then, it is all up
to you. Cut the dough into circles or squares; you can make whatever shape you want
(these are your cookies; who am I to judge what they look like?).

Then, the cookies are ready to “bake.” I put mine in my dehydrator for at least 24 hours to
make them nearly crisp, but still a little chewy (I always preferred the Chewy Chips Ahoy
over the original). You can decide when you think your cookies are done enough for you
(sometimes they donʼt make it past the dough stage; you know who you are).

(this recipe is from
For the cookie …                                  For the filling …
½ cup cashews                                     ¾ cup almond butter
¼ cup sesame seeds, ground                        ¼ cup tahini
¼ cup almond meal                                 ¼ cup agave nectar
2 Tbsp. agave nectar                              1 Tbsp. lucuma
2 soft pitted dates                               1 Tbsp. mesquite
½ tsp. vanilla                                    ½ tsp. vanilla
dash of sea salt                                  dash of sea salt
½ cup oats

In a food processor, grind cashews, sesame and almond meal (I use finely ground almonds
and sometimes combine them with dehydrated leftover strained nut milk pulp) until it
reaches a flour-like consistency. Add agave, dates, vanilla and sea salt, and process until
Add ¼ cup oats to the mixture and pulse to combine. Then, fold in the other ¼ cup of oats
by hand.
Flatten the dough into a sheet and cut out cookie-sized circles. I also poked out a small
hole in the center of each circle to make them look more like the original.
“Bake” them in the dehydrator overnight or until crisp (again, this is your cookie, so feel free
to make your own decisions as to when it is right for you).
Now, they are ready for the filling. Combine all the filling ingredients in a bowl, and make
whatever substitutions you deem necessary (if you donʼt like tahini, use more almond but-
ter). Taste as you go. When you like the flavor, use the finished combination as the glue to
hold two cookies together like a little sandwich. Eat as is, or chill for a firmer center.
You will probably have a lot of filling left, so either use it as a spread.

(this recipe is from
For the cookie …                                  For the topping …

1 cup almond meal                                 1 ½ cup soft pitted dates, soaked briefly
¼ cup coconut flakes, ground                       soaking liquid from dates
2 Tbsp. grade B maple syrup                       1 Tbsp. grade B maple syrup
2 soft pitted dates                               2 Tbsp. raw almond butter
½ tsp. vanilla                                    1 tsp. vanilla
dash of sea salt                                  dash of sea salt
                                                  1 cup coconut flakes, divided

                                   Combine almond meal and coconut in a food processor.
                                   Add maple syrup, dates, vanilla and sea salt, and
                                   process until it forms a ball of dough.

                                   Flatten the dough into a sheet and cut out cookie-sized
                                   circles. To maintain authenticity, you can also cut a
                                   smaller circle out of the middle to make its familiar donut-
                                   like shape

                                     “Bake” the cookies in the dehydrator, flipping once, until
crisp (I left mine in there for almost 24 hours).

For the topping, puree dates in a food processor, adding soaking liquid as needed, to
create a paste. Add maple syrup, almond butter, vanilla and sea salt, and process until
smooth. Add ½ cup coconut, and process to combine. Mix the other ½ cup coconut in by

Top the “baked” cookies with the coconut date mixture, and put them back in the
dehydrator for an hour or two to set. Then, pipe three stripes of your favorite raw chocolate
recipe across the tops. Enjoy.

Now, I left the chocolate part up to you, since I ran into a bit of a “chocotastrophy” (my
hubby and I came up with that term, which best describes what happened). I could have
just used this recipe on the American Yogini site or the chocolate ganache recipe from
“Raw Food Real World,” but for some reason I decided to spontaneously concoct my own
amateur version.

(this recipe is from

                            1 Cup Sesame Seeds (Can substitute 1 cup Tahini - Sesame
                            2 Tbsp Honey
                            1 Tsp Vanilla (Optional)
                            1 Tbsp Raw Carob Powder (Optional)

Grind sesame seeds past meal stage into a nut butter. Scrape out into a bowl and dribble
in the honey. Mix well until you get one sticky mass. For a "chocolate" halvah, mix in raw
carob  powder - don't mix will; allow it to become marbled. For more vanilla flavor, add 1
teaspoon of vanilla with the honey.

Line a small (about 4x3 inches) box with waxed paper and press in the mixture. Put in the
refrigerator to chill for an hour or so, take out, and slice into cubes.

Layer one plain & one chocolate for a marble Halvah

Makes about 1 dozen 1 inch cubes (this recipe is from

1 1/2 c. almonds
1/2 c. raw tahini
3 tbsp. honey
1 tsp. vanilla
1 tbsp. plus 1 tsp carob powder

In a food processor, place almonds & process until finely ground. Add the tahini, honey &
vanilla; process thoroughly. Place 1/2 of the mixture in a bowl; set aside. Add carob to the
remainder & process. Press the plain mixture onto a plate or pan until it is 1/4-inch thick.
Pat the carob mixture between your hands until it is approximately the same thickness.
Place the carob mixture over the plain mixture. Press the two mixtures together to make a
1/2-inch thick, two coloured slab of halvah. Chill for 1 hour or more, then cut into bite-sized
pieces & roll into little balls.
                                 Chocolate Fudge
Makes about 30-40 pieces
2 cups of cashews, soaked
1 cup of dates, soaked
1 cup of raisins, soaked
1 cup of chocolate powder (crushed cacao beans/nibs)
½ cup of water
½ cup of golden flax seeds, ground
½ cup of carob powder

Add all ingredients into the food processor, except the ground flax seeds. Process until
very smooth. Add the ground flax seeds and process again until you can't see the flax.

Scrape the mixture into a deep 9” square glass pan, and spread it evenly. Freeze for two
hours. Cut into 1 inch squares and freeze for a further hour before removing and eating.

(this recipe is from

                               Chocolate Pudding
2 cups dates (soaked if not soft)
2 avocado
1/2 cup raw cacao powder
water (use what you need to get to your desired texture)
Mix the above in a food processor and enjoy (can be used as an icing on a cake)

                            Flourless Chocolate Cake with Raspberry
                          Yield: one 5-inch cake, 4 servings for the cake:
                          1 1/2 cups raw walnuts
                          Dash salt
                          8 pitted medjool dates (I use honey dates - as many as you need
                          to form into a ball)
1/4 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract
2 teaspoons water
Raspberry sauce:
1 cup fresh or frozen raspberries (thaw and drain, if frozen)
1/4 cup pitted medjool dates, soaked 30 minutes and drained
Place the walnuts and salt in a food processor fitted with the S blade and process until
finely ground. Add the dates, cocoa powder, and vanilla and process until the mixture
begins to stick together. Add the water and process briefly.
Transfer to a serving plate and form into a 5-inch round cake. To make the Raspberry
Sauce, place the raspberries and dates in a blender and process until smooth. Frost the
top of the cake with Raspberry Sauce just before serving.
Make 5-inch cakes; spread the chocolate pudding on for “icing”; decorate with fruit.

(Recipe from

                      Chocolate Buttercream Frosting
2 c. dates
1/4 c. plus 2 tbsp. water
2 tbsp. pure maple syrup
1/2 tsp. vanilla extract
2 avocados
1/4 c. plus 2 tbsp. cacao or carob
Place the dates, 1/4 c. water, maple syrup, & vanilla in a food processor & process until
smooth. Add the avocado & cacao powder & process until creamy. Add the remaining wa-
ter & process briefly. (from Raw Food Made Easy -

                             Heavenly Carob Truffle
1/2 c. almonds, soaked 12-48 hours & dehydrated
1/2 c. pecans, soaked 6-8 hours & dehydrated
1/2 pine nuts
1 c. dates
2 tbsp. raw carob powder
1 tsp. vanilla
shredded coconut

Process almonds, pecans, & pine nuts in a food processor. Slowly add dates, & continue
processing until the mixture forms a ball. Add carob & vanilla; mix well. Form mixture into
balls & roll in coconut. Refrigerate for 2 hours & serve.

- by Rose Lee Calabro, "Living in the Raw"
                           Amazing Coconut Fudge
5 c. dried shredded coconut
1/2 c. raw honey
1 tsp. vanilla
1/2 c. cacao or carob powder
2-3 tbsp. water
1/2 c. chopped walnuts (opt)
Blend the coconut in a high-powdered blender until it becomes butter-like. Transfer to a
mixing bowl. Add the remaining ingredients & mix well. Pat down into a 9x9 glass pan &
chill the fudge (do not over-chill or it will be too hard to cut).

                                Carob Confection
1 c. almonds
1 1/2 c. raw carob powder
2 tbsp. pine nuts
1/2 c. coconut
1/4 c. plus 1 tbsp. honey
1/4 c. plus 1 tbsp. water
carob powder or coconut or ground almonds
In a food processor, process the almonds until finely chopped. Add the carob, pine nuts &
coconut; process until mixed. Mix the honey & water together & add them gradually to the
almond mixture while the processor is running. Process until the ingredients are well mixed
& dough is formed. Roll into balls. Roll the balls in carob or coconut or ground almonds.

                          Coconut Caramel Cookies
                              3 cups dried shredded coconut
                              1 cup soft dates
                              3 tbsp. raw almond butter
                              2 tbsp. raw honey or maple syrup
                              2 tbsp. coconut butter or olive oil
                              1 tbsp. non-alcohol vanilla extract
                              1 tbsp. cinnamon
                              2 tsp. nutmeg
Process in a food processor. Add more coconut if dough is too moist. Place on solid sheets
of dehydrator and dehydrate at 108 for 12-24 hours or until dry. Flip the cookies and re-
move solid sheets for 1-2 hours.
                                    Divine Truffles
2 cups dates
2 cups pecans, soaked 2-4 hours
1 tbsp raw carob powder
1 tsp vanilla (or extract of your choice)
Process in a food processor until smooth; roll into balls & coat with coconut, carob or
ground nuts.
Variation: add 1/4 cup pine nuts soaked for 1 hour.

                       Delightful Coconut Fudge Bars
                                    I love these bars because I can make them and then
                                    store them in the freezer. They are smooth and creamy.
                                    Wonderful with fresh fruit, such as raspberries, or as the
                                    basis for a brownie sundae.

                                    This recipe is based on a in RAWVolution – I cut down
                                    a bit on the agave and added the coconut oil and
                                    coconut water for a smooth consistency. This creates a
                                    bit richer fudge that is not quite as sweet.

3 cups raw walnuts, can use dry or walnuts that have been soaked overnight
2 cups shredded coconut
½ cup carob powder
½ cup agave nectar, or to taste
¼ cup coconut oil/butter, or to taste (for creamy consistency)
¼ cup coconut water, for consistency, if desired
    In a large bowl, mix shredded coconut and carob powder.
    In a food processor, grind walnuts until they are creamy.
    Add walnuts, agave and coconut oil to the coconut/carob mixture and mix well.
    Place mixture in flat, glass dish and cover. Place in freezer for at least an hour before
    To serve, cut out brownie-sized pieces and eat right away.
    Store in freezer
(This recipe is from

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