Fragrant Vanilla Cake

Author: Amy Lyons O’Neil

  • Raw Persimmon Pine Nut Blondies

    Raw Persimmon Pine Nut Blondies

    When Eric and I were at the Asian market the other day picking up my cases of young coconuts, something caught my eye…bright orange beautiful fruit.  Not oranges, although I love them, persimmons!  I love them.  To me they taste sort of like sweet marshmallows in fruit form.  Plus my favorite color happens to be orange so that is a plus as well.  Anyways, I had to buy some.  It was not an option!

    I had bought a bunch, and some of them were simply eaten, but I decided to use some in desserts as well, the first of which was blondies.  It may sound like an odd combination, but let me tell you how it came to be.

    I wanted to make pine nut blondies, because I had some pine nut butter and I had originally intended to use apples in them to keep them soft and moist and give them a fall flair, but then I saw the persimmons and decided that I wanted to use those instead.  After all, they are naturally sweet so it would be perfect!

    Trust me these were simply heavenly.  Crave worthy, like the best cookie dough turned into a bar.  They were almost caramelly tasting thanks to the sweet persimmons, lucuma powder and dates, and the pine nut butter made them so rich and delicious.  Trust me you need these in your life!

    Raw Persimmon Pine Nut Blondies
    Makes 12

    Dough:
    4 1/2 cups raw coconut flour (home made is preferred because store bought is too dry)*
    1 1/2 cup sprouted buckwheat flour (or additional coconut flour)
    3/4 cup ground flax seed
    1 Tbsp ground psyllium husk
    1/4 cup lucuma powder
    1 cup soft medjool dates, pitted
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 tsp maple extract
    1 3/4 cups chopped persimmons*
    2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
    1/2 cup raw pine nut butter
    1/4 cup raw coconut butter (NOT oil), warmed to liquid

    3/4 cup raw pine nuts

    For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, psyllium husk, lucuma, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Add the vanilla, persimmons, coconut nectar, pine nut butter, and coconut butter and process until smooth like dough (if it is too dry add a touch of water).  Mix in the pine nuts. Then press the blondies into a 1 1/2 inch square on a foil lined sheet pan. Place in the freezer until set (about an hour), then cut into 12 squares and enjoy!  Store in the fridge.

    *Store bought conut flour dries out the blondies which is why I suggest home made. See how to make it here: https://www.fragrantvanilla.com/helpful-tips-tools-and-basics/


  • Raw Sweet Potato Caramel Pecan Cheesecake

    Raw Sweet Potato Caramel Pecan Cheesecake

    My Grandma used to make a sweet potato casserole for Thanksgiving every year.  It had lots of brown sugar, marshmallows, and I have to say it was not my favorite thing.  Despite all of the sugar and sweetness, I never touched that stuff.  Even when I was little and loved sugar.  Sorry Grandma, you were a great cook (other than that dish), but I prefer my sweet potatoes not out of a can and baked to death.  Truth is I love sweet potatoes!  Just not like that.  My favorite way to prepare them cooked is actually simply roasted with a little sea salt.  Maybe a dash of lime juice if I have that.  Those roasted sweet potatoes were a staple in my house for a long time, and whenever I made them, I thought to myself, these taste like dessert.  Just as they were.

    Which is exactly why I love to use them in desserts now!  People are obsessed with pumpkin desserts (including myself at times), but I think we all tend to forget about the naturally sweet yams and sweet potatoes which actually taste better unadorned. So, I thought I would give those sweet potatoes some time in the spotlight and make a cake with them.

    Sweet potatoes in a raw cheesecake are simply heavenly.  Especially when combined with raw caramel and pecans.  Why should pumpkins get all of the special treatment?!  I decided to leave this cake spice free this time because I wanted it to be different than all of the pumpkin spice desserts I have been making lately.

    It was sooo freaking good!  Like the best sweet potato pie, creamy and dreamy. Gooey caramel ribboned throughout and on top, and of course crunchy rich, nutty pecans.  Delicious fall goodness at its best, I would be proud to serve this at a Thanksgiving feast in place of the usual offerings.  Or alongside them, because I would not be opposed to a Thanksgiving dessert buffet.

    Raw Sweet Potato Caramel Pecan Cheesecake
    Makes one 6 inch cake

    Crust:

    1/2 cup raw sprouted buckwheat groats, dried in the dehydrator
    3/4 cup dried finely shredded coconut
    1/4 cup ground flaxseed
    1/8 teaspoon sea salt
    1/2 tsp cinnamon
    2/3 cup soft medjool dates, pitted and chopped

    Filling:
    2 cups young coconut meat*
    3 cups diced sweet potato
    1/2 cup coconut water
    1/2 cup raw coconut nectar or your choice of raw liquid sweetener
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2 tsp maple extract
    1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)

    Caramel:
    10 large soft medjool dates
    2 Tbsp raw pecan butter or other raw nut butter
    filtered water as needed
    2 Tbsp raw coconut nectar or your choice liquid raw sweetener
    1 tsp pure vanilla extract
    1/8 tsp Himalayan salt
    1/2 cup chopped raw pecans
    whole raw pecans for topping cake

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, in a food processor combine coconut, sweet potato, coconut water, coconut nectar, sea salt vanilla, maple and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Remove the filling from the food processor and place in a bowl. Set aside.

    For the caramel, combine all ingredients in a high speed blender and blend until smooth (adding filtered water as needed until it is a desired consistency).  Set aside.
    To assemble cheesecake, pour half the filling over the crust, then drop some of the caramel by the tsp over that, then swirl with a knife to marble.  Scatter the chopped pecans over that, then pour the rest of the filling over.  Drop some more of the caramel by the tsp over that, then tap on the counter to level and swirl with a knife to create marbling.  Place in the freezer to set for about 4 hours.  Once the cake is set, whisk a little more coconut nectar into the remaining caramel to make it more runny (you want it to drip down the sides of the cake), and spoon around the top of the cake at the edge, allowing it to drip down the sides.  Place whole pecans around the edge of the top of the cake. Store cake in the fridge.

    *If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.


  • Red Velvet Smoothie Bowl

    Red Velvet Smoothie Bowl

    It is beginning to be the time of year when I am required to bundle up in tights, hats and gloves to go out for my runs, but once I get out there I don’t seem to mind.  Funny because I am somewhat of a freeze baby when it comes to being cold when I am not working out.  But being out for a run in the crisp air makes me forget all about being cold.  The leaves have all fallen from the trees, but I still enjoy running through them and listening to them crunch.  It is not yet winter although it is cold, which I am grateful for.  I am really not looking forward to snow.  You would think that this cold would deter me from making chilled things like smoothies…but not so much.  I still am addicted to them!

    So, the other day when I came in from the outside chilly air after a workout, I made this red velvet smoothie.  Who cares if it was cold, it was freaking delicious!  So much so that I thought I would share it with you.  Think red velvet cake batter.  That is what I am talking about!  I topped it off with some of my favorite super foods and dove in.  If you make this, feel free to switch up the toppings to your tastes.
    Raw Red Velvet Smoothie Bowl 
    Serves 2
    1/4 cup raw coconut milk
    1 tsp pure vanilla extract
    ½ tsp almond extract
    Stevia to taste (optional)
    1 scoop raw vanilla protein powder
    3 bananas, frozen and cut into pieces
    1 cup cut up raw beets
    Toppings:
    raw cacao nibs
    large flake dried coconut
    hemp seeds
    chia seeds
    In a high speed blender, combine all ingredients and puree until smooth, using the tamper to press the shake down into the blades.  Pour into a bowl, top with the toppings (I use about 1 Tbsp each) and serve!
  • Raw Sweet Potato Pecan Doughnut Holes

    Raw Sweet Potato Pecan Doughnut Holes

    When I think of doughnut holes, I think of my Grandmother’s garage sales.  You see, my Grandma loved garage sales.  Visiting them, searching thorough them to find treasures, and of course hosting her own.  She was a garage sale pro.  I can remember sitting out in the garage with her at one of her sales, and eating doughnut holes she had bought from a local bakery. They were pretty much a staple at the sales…along with grapes, ham sandwiches and chips.  I know, not the healthiest but us kids were not concerned with healthy food at that point.  Grandma always had tons of food around, she never wanted us kids to go hungry.  


    She would have different types of those doughnut holes, sometimes chocolate glazed or powdered sugar, but the cinnamon sugar coated were always my favorite.  Sadly Grandma no longer has these sales because she has dimentia, but the good memories remain for me.  


    I decided to make some cinnamon sugar coated doughnut holes this week.  Raw of course.  But I wanted them to have a seasonal twist, so I made them sweet potato pecan.  Let me tell you…pure delicious goodness right there!  The batter was amazing, and I could not stop sampling it. Once it was made into doughnuts with the cinnamon sugar was even better.  In case you are wondering about the sugar, I used raw palm coconut because it is low glycemic and a lot kinder to the system.  I have to say I loved these doughnuts way more than actual real doughnut holes. Which was the goal!


    Raw Sweet Potato Pecan Doughnut Holes
    Makes 24

    Dough:
    4 1/2 cups raw coconut flour (home made is preferred)
    1 1/2 cup sprouted buckwheat flour (or additional coconut flour)
    3/4 cup ground flax seed
    1/4 cup plus 2 Tbsp ground psyllium husk
    1/4 cup lucuma powder
    1 cup soft medjool dates, pitted
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 tsp maple extract
    1 3/4 cups chopped sweet potatoes*
    1/4 cup raw coconut nectar (or your choice liquid raw sweetener)
    1/2 cup raw pecan butter
    1/4 cup raw coconut butter (NOT oil), warmed to liquid

    3/4 cup raw pecans

    Coating:
    1/3 cup raw palm coconut sugar
    1 Tbsp cinnamon

    For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, psyllium husk, lucuma, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Add the vanilla, sweet potatoes, coconut nectar, pecan butter, and coconut butter and process until smooth like dough**.  Mix in the pecans. Mix together the cinnamon and coconut sugar in a small bowl.  Then roll the dough into balls, and roll in the cinnamon and sugar mixture. Dehydrate at 115F for 2-3 hours until more cakey (or if you do not wish to dehydrate and do not mind them being doughy, place in the freezer about an hour). Store in the fridge.

    *Yams may also be used. 
    **Since sweet potatoes can vary in moisture levels, if your dough seems too dry, add a little water a tsp at a time until it is the right consistency. 

  • Kohlrabi Apple Pecan Slaw

    Kohlrabi Apple Pecan Slaw

    I had no idea what a kohlrabi was as a child…or even an adult for that matter until a few years ago.  To me it looked like an alien sort of when I first saw one.  A round green thing with arms shooting out and pointing up.  But, since I am not one to discriminate against any veggies I tried some that my Mother had given me.  She told me that her Grandma used to grow them in her garden and so she had wanted to buy some.  Of course, she asked me to chop them up for her because I do work in a kitchen after all and am a pro at cutting up veggies for salad.  I loved the kohlrabi once I tried it!  It had sort of a mustardy flavor and a crunch to it.  This was a few years back, and my Mom has since brought me more kohlrabi.  So last week when I got my hands on some, I made this Kohlrabi Apple Pecan Slaw.  

    It is so simple, but so good.  The flavor of the mustardy kohlrabi works well with the sweetness of the apple.  The silky pecan dressing is so good I could drink it, and I love it with these veggies.  I shared some of this with my Mom and boyfriend and they much approved!  If you have no idea what to do with kohlrabi, I urge you to try this salad.  It is so good!

    Kohlrabi Apple Pecan Slaw
    Serves 2-4

    3 large kohlrabi
    1 large carrot
    2 small apples
    1 shallot, sliced
    1/2 cup raw pecans

    Dressing:
    1/3 cup plus 3 Tbsp raw pecan butter
    3 Tbsp lemon juice
    3 Tbsp Apple Cider Vinegar
    sea salt to taste

    In a large bowl combine the veggies, apples, and pecans.  In a small bowl, whisk together the dressing, then toss with the veggies and serve!

  • Mini Raw Lemon Pine Nut Cheesecakes

    Mini Raw Lemon Pine Nut Cheesecakes

    Pine nuts and lemons are a match made in heaven.  Which is why I thought that they needed to be made into a luscious raw cheesecake.  I don’t usually have access to pine nuts, but recently I got a large bag fairly cheap, so I am using them to their full potential.

    Trust me, these cheesecakes were the perfect way to use them.  Why mini cheesecakes?  Well, I wanted to have one for myself, but I had a few friends I wanted to share some with as well, and what is better than receiving your own little cheesecake?  I have long been a fan of tart lemon, so I added plenty of zest and juice to the filling.  The pine nuts made it rich and silky.

    These were simply heavenly!  My taste testers approved, as did I.  Lemon, cheesecake and pine nuts were meant to be together.  It is that simple.

    Mini Raw Lemon Pine Nut Cheesecakes
    Makes four 4 inch cakes

    Crust:
    1/2 cup raw sprouted buckwheat groats, dried in the dehydrator

    3/4 cup dried finely shredded coconut
    1/4 cup raw pine nuts

    1/8 teaspoon sea salt
    1/2 tsp cinnamon
    2/3 cup soft medjool dates, pitted and chopped

    Filling:
    3 cups young coconut meat**
    2 cups raw pine nuts, soaked for 4 hours and drained
    1/2 cup lemon juice
    2 Tbsp organic lemon zest
    1/2 cup maple syrup (not raw, but if you prefer your choice of raw liquid sweetener may be used*)
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
    Lemon slices for garnish
    pine nuts for garnish

    Lightly coat four 4 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut, walnuts and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pans, and set aside.
    To make the filling, in a food processor combine coconut, nuts, lemon juice and zest, maple syrup, sea salt vanilla, and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Remove the filling from the food processor and place in a bowl).

    Pour the filling over the crusts, and smooth the tops.  Place in the freezer for about 4 hours or until set.  Top with pine nuts and sliced lemons.  Store in the fridge.
    *Maple syrup is not raw, but if you wish you can use a sweetener that is like raw coconut nectar instead.
    **If you do not have access to young coconut meat, you can substitute 3 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.

     


  • Raw Spicy Pepper Quiche

    Raw Spicy Pepper Quiche

    I don’t know why I decided to make quiche last weekend, but I did.  I think it was because I had been watching my coworkers in the deli make some and it smelled so good.  And I wanted some!  So, I decided to make an attempt at raw quiche.  I wanted it to be cheesy, peppery, and rich.  I decided on a plain base of celeriac, since it lends itself to most flavors and serves as a smooth blank palate.  I added in some carrots for color and a little sweetness, some nutritional yeast, walnuts and miso to make it cheesy, and some chipotles and jalapenos for that kick that I wanted.

    It turned out beautiful!  The filling was rich, and I actually enjoyed it better than the traditional egg filling.  The peppers gave it a bit of a kick, which was just what I wanted.  This would be perfect for brunch, but I had it for dinner because I love a little breakfast for dinner sometimes!


    Raw Spicy Pepper Quiche 
    Makes 1 8 inch quiche

    Crust:
    1 1/2 cups sprouted, dehydrated buckwheat groats
    1/2 cup ground flax seed
    1/4 tsp sea salt
    2 Tbsp nutritional yeast
    2 Tbsp raw coconut butter, warmed to liquid
    1/2 cup filtered water

    Filling:
    2 cups chopped celeriac
    1 cup chopped carrot
    1/2 cup raw walnuts
    1/4 cup raw coconut butter, warmed to liquid
    1/3 cup nutritional yeast
    2 Tbsp white miso
    1/2 tsp sea salt
    1 tsp chipotle powder
    1 tsp turmeric

    1 large red bell pepper, diced
    2 jalapenos, minced

    1 jalapeno, sliced for topping
    a few red pepper strips for topping

    For the crust, combine the buckwheat, flax, sea salt and nutritional yeast in a food processor and process until fine.  Add the coconut butter and water and process until the mixture becomes a smooth dough.  Press into an oiled 8 inch springform tart pan, and dehydrate for 4-6 hours at 115F, or until crispy.
    To make the filling, combine all ingredients in a high speed blender or food processor and process until smooth, then stir in the diced red bell pepper and jalapenos and spread out into the crust. Top with the sliced jalapeno and pepper strips. Dehydrate for 4 hours until more firm.  Serve warm or at room temperature.

  • Raw Cookie Dough Cheesecake

    Raw Cookie Dough Cheesecake

    I am a big fan of cookie dough.  Oddly enough, I like it even better than baked cookies.  Probably because of the the soft chewy consistency.  I remember making cookies with my Grandma and stealing the dough.  It was so good.  I didn’t care if it had raw eggs in it.  Luckilly now all of the cookie dough I make is vegan so no risk of contamination from eggs.  I was on a big cookie dough craving kick last weekend and I decided that I must make something including it.

    Cookie dough cheesecake was what I decided on.  Because although I love a good cookie dough blizzard, I wanted something a bit more grand.  The cookie dough I made this time was simply crave worthy deliciousness.  luckilly the recipe makes a good amount so I had enough to make the cake and eat some in the process too.  You could just make a big bowl of this and eat it…if you didn’t feel like making the whole cake.  Just throwing that out there!
    But the cake is worth it, trust me.  I made a sweet filling that tasted a bit caramelly thanks to the lucuma and maca, and it was wonderful with the chunks of cookie dough! I imagine this would be perfect as a Birthday cake for a cookie dough lover.

    At least, I would have loved it as my Birthday cake when I was about 12 and I loved cookie dough blizzards.  Heck, I would love this as an adult!  Do yourself a favor and make this so you can enjoy it too!

    Raw Cookie Dough Cheesecake
    Makes one 6 inch cake

    1 1/2 cups soft medjool dates, pitted
    1 1/2 cups ground flax seed
    2 cups finely shredded dried coconut
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 large banana, mashed
    1/2 cup raw cacao nibs

    1/2 cup raw chocolate chunks

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water
    1/2 cup raw coconut nectar (or your choice of raw liquid sweetener)
    2 Tbsp lucuma powder (optional)
    1 Tbsp maca powder (optional)
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)

    1/4 cup raw cacao powder

    1/4 cup chopped raw chocolate or chocolate chunks

    For the cookie dough crust and chunks, in a food processor, combine the dates, flax seed, buckwheat groats, coconut, sea salt, and vanilla extract and process until fine crumbs.  Add the banana and process until smooth and starting to hold together.  Remove from the food processor and knead in cacao nibs and chocolate chunks (being careful not to handle them too much because they will start to melt).  Place half into the bottom of a 6 inch round spring form pan lined with plastic wrap or parchment (for easy removal) and press out flat.  Shape some of it into 6 little cookies (to top the cake with later), then roll the rest into little balls and place in the freezer while you make the filling.

    To make the filling, in a food processor combine coconut, coconut water, coconut nectar, sea salt, lucuma, maca, vanilla, coconut nectar and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Remove the filling from the food processor and set aside.

    Pour 1/3 of filling over the crust.  Scatter about 1/2 of the cookie dough chunks and a little of the chopped chocolate over it.  Pour half the remaining filling over that. Scatter the remaining chocolate chunks over that, then pour over the remaining filling and place in the freezer for about 4 hours until firm.
    Garnish the top with the cookies and serve!

    *If young coconut meat is unavailable, you can substitute the 4 cups raw cashews, soaked and drained for it, if you do not mind it not being nut free.



  • Cranberry Orange Kale Chips

    Cranberry Orange Kale Chips

     I hadn’t made sweet kale chips in a while because I have been so addicted to my jalapeno cheddar kale chips lately, but I finally broke out of my rut and made some last week.  Cranberry orange kale chips, and they were delicious!  Now, if you haven’t followed my blog long, and you did not hear about my raving about sweet kale chips before, they are sooo good!  Not just so good, crave worthy. It may sound odd to have a sweet chip, but trust me, try them out and you will love them too.  I am one of those types of people that likes a crunchy snack, and this one is crunchy and sweet, which is a nice change from the savory. These are sweet, tart, and aromatic thanks to the orange.  I love this combination!

    Cranberry Orange Kale Chips
    Makes about 6 cups

    3 1/2 cups finely shredded dried coconut
    1 cup chopped apple
    1 1/2 cups fresh cranberries
    3/4 cup orange juice
    1 Tbsp organic orange zest
    1 tsp sea salt
    1/3 cup raw coconut nectar or maple syrup (optional to make sweeter or as desired)
    1 tsp maple extract
    2 tsp pure vanilla extract
    filtered water as needed

    1 large bunch kale, washed and torn into bite sized pieces

    In a high speed blender or food processor, combine the coconut, apple, cranberries, orange, sea salt, coconut nectar, vanilla, maple, in the food processor, and process until smooth. Add a little filtered water, a few Tbsp at a time if the mixture seems too thick.  You want a smooth mixture a little thinner than nut butter consistency.  Place the kale in a large bowl, and pour the mixture over it. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets, and dehydrate for about 12-14 hours (overnight) until dry. Enjoy!



  • Raw Apple Superfood “Cookies”

    Raw Apple Superfood “Cookies”

    Anyone else love nut butter with apples?  Well I do.  Usually I just slice an apple up and dip it in, but I decided to be a little more artistic and exciting this time making “cookies”out of apple slices and frosting them with nut butter. Not just any nut butter though, maca maple laced almond butter for a boost of energy.

    I didn’t stop there either, I sprinkled them with some of my favorite toppings, cacao nibs, hemp seeds, chia seeds, and some tart golden berries. They were yummalicious!  I shared some with Eric and they made a wonderful flavorful snack.  I love this kind of cookie!  Healthful and sweetly satisfying!

    Raw Apple Superfood “Cookies”
    Makes 4

    4 slices sweet apple (cut widthwise across the apple so they are round)

    Topping:
    1/3 cup raw walnut or almond butter
    1 1/2 Tbsp maple syrup
    1 Tbsp maca powder
    a pinch sea salt
    1/2 tsp maple extract

    Sprinkles:
    raw shelled hemp seeds
    chia seeds
    golden berries
    raw cacao nibs

    Mix together the topping ingredients in a bowl, then spread over the cookies.  Sprinkle with the hemp seeds, chia seeds, golden berries and cacao nibs (feel free to add in your favorites as well), and enjoy!

  • Raw Confetti Vegetable Pizzas

    Raw Confetti Vegetable Pizzas

    I decided last week, that I was going to make some raw pizza, since it had been far too long since I had done so.  But I also decided that I was not going to buy any ingredients to make them, simply use what I already had in my fridge.  This is usually the way I operate, since I am not made of money and I can not stand to waste things.  I had a mish mash of veggies, and some macadamia nuts I had been waiting to make something special with, so I decided to include all the veggies and top off the pizza with a macadamia nut chevre. 

     For the crust, I made what I usually make, zucchini with herbs and flax, because it is light and easy.  Although it requires dehydration overnight, it can be made ahead of time and stored in an airtight container like crackers are.  I topped it off with a sweet potato hummus, since I had sweet potatoes on hand and I love hummus on a pizza instead of sauce.

     For the veggies, I used a mix of zucchini, carrots, bell peppers, and some sun dried tomatoes left over from the summer.  I topped it all off with some macadamia chevre, and it was so pretty.  Like confetti! Hence the name I decided to call it.  Almost too pretty to eat, but that never stops me!

    Raw Confetti Vegetable Pizzas
    Makes 2



    Crusts:
    4 medium zucchini
    1/2 cup ground flaxseed
    1/2 cup whole flaxseeds
    1/2 tsp sea salt
    1 tsp dried thyme
    1 tsp dried rosemary
    1 garlic clove



    Macadamia Nut Cheese:
    1 cup macadamia nuts, soaked in filtered water for at least 4 hours, drained
    filtered water as needed
    1 Tbsp lemon juice
    1/4 tsp sea salt

    Sweet Potato Hummus:
    2 cups peeled diced sweet potato
    1 cup raw walnuts
    1 tsp thyme
    2 garlic cloves
    filtered water as needed



    Toppings:
    1 1/2 cups red bell pepper, diced
    1 1/2 cups zucchini, cut into half moons
    1 cup carrots, sliced
    2 cups sun dried tomatoes, rehydrated

    For the crusts, combine all ingredients in the food processor and process until smooth.  Spread out onto 2 lined dehydrator sheets in circles (but not too thin) and dry for about 16 hours until crisp (flipping once). 
    For the cheese, combine all ingredients in a high speed blender and blend until smooth (adding a little more water if necessary).  Refrigerate overnight until firm. 
    Meanwhile, to make the hummus, combine all ingredients in the food processor and process until smooth, adding water if necessary to create a hummus consistency. 
    To assemble the pizzas, spread the hummus over both the crusts, then top with all the veggies and crumble the cheese over it and serve!


  • Mini Raw Dark Chocolate Passion Fruit Mousse Cakes

    Mini Raw Dark Chocolate Passion Fruit Mousse Cakes

    The first time I had ever enjoyed a fresh passion fruit was earlier this year.  It was amazing. Tasting like a mixture of mango, pineapple and lime but even better.  So sweet and delicious!  I had been dreaming about it ever since, and so badly wanting to make a dessert with passion fruit.  The only problem is I live in Minnesota which is nowhere near a tropical climate and passion fruits are quite spendy here.  So when I got my hands on some recently which did not cost me an arm and a leg I was very excited!

    I thought about what I wanted to make for a while, and finally decided on Mini Raw Dark Chocolate Passion Fruit Mousse Cakes.  I have seen other people make desserts with Passion Fruit and Chocolate and the combination sounded simply heavenly so I had to try it out.

    I used a simple avocado mousse laced with a passion fruit lime puree that I had made, set it on top of a crunchy chocolate crust and topped it off with more puree, and fresh passion fruit.  It was sooo good!  The decadent rich chocolate is the perfect partner for the sweet tart passion fruit.  If you have access to these fruits, this recipe is a must try.  If you live in a climate where passion fruit are plentiful, I am jealous of you (in a good way)!

    Mini Raw Dark Chocolate Passion Fruit Mousse Cakes
    Makes four 4 inch cakes

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    3 Tbsp raw cacao powder

    Passion Fruit Lime Puree:
    1 cup passionfruit
    3 Tbsp raw coconut nectar or maple syrup
    1/4 cup plus 2 Tbsp raw coconut nectar, warmed to liquid
    1/4 cup plus 2 Tbsp lime juice
    1 tsp pure vanilla extract
    a pinch sea salt
    Chocolate Filling:
    4 cups diced ripe avocados (about 3 medium)
    1/2 cup plus 2 Tbsp raw coconut nectar, maple syrup
    1/2 tsp sea salt
    1 Tbsp pure vanilla extract
    1 1/4 cups raw cacao powder
    1/4 cup plus 2 Tbsp raw coconut butter, liquefied
    1/2 cup of the passion fruit lime puree

    Passion Fruit flesh for garnish

    Lightly coat a 4 4 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pans, and set aside.
    To make the puree, combine all ingredients in the food processor and process until well blended.  Strain through a fine meshed strainer to remove seed chunks and set aside
    To make the chocolate filling, combine all ingredients in the food processor and process until smooth. Set aside.
    To assemble cakes, pour the chocolate filling over the crusts, then pour the remaining passion fruit puree over that.  Place in the freezer for about 4 hours to firm up.  Once firmed up, top the cakes with passion fruit flesh.  Serve!  Store extra cake in the fridge.

    Note: You can make one big cake if you like, just use a 6 inch round spring form pan.

  • Raw Snickers Cheesecake

    Raw Snickers Cheesecake

    I have made other candy bar themed cakes, so I thought it was time I made a raw Snickers cheesecake. The thought has been bouncing around in my head for a couple of weeks now (maybe something to do with all of the Halloween candy), and I finally got around to making it.  I was excited about it too.

    Layers of peanut butter cream, and chocolate with caramel, peanuts and cacao nibs layered in and fudge cascading over the top. Decadent deliciousness at its best.  While I was making it, I was loving all of the components as I sampled them, making sure they were the perfect flavor.  One of the best parts of making raw desserts is the sampling in my opinion.  But anyways, once they were all married together into a cake it was more heavenly than I had imagined!

    This is way better than a Snickers bar, even a raw one.  I am obsessed with raw cheesecake, so I am sort of biased but this is the best Snickers anything I have made, and I have made quite a few Snickers themed desserts.  As I was taking the photos of the cake, my boyfriend was already scoping it out and ready to swoop in and devour some.  He loved it, as did I! After all, it was hard to take photos before eating some.

    Raw Snickers Cheesecake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw sprouted buckwheat groats, dried in the dehydrator

    3/4 cup dried finely shredded coconut
    1/4 cup ground flaxseed

    1/8 teaspoon sea salt
    1/2 tsp cinnamon
    2/3 cup soft medjool dates, pitted and chopped
    3 Tbsp raw cacao powder

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water
    1/2 cup raw coconut nectar (or your choice of raw liquid sweetener)
    2 Tbsp raw jungle peanut butter
    2 Tbsp lucuma powder (optional)
    1 Tbsp maca powder (optional)
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)

    1/4 cup raw cacao powder

    Caramel:
    10 large soft medjool dates
    1 Tbsp raw pecan butter or other raw nut butter
    filtered water as needed
    1 tsp pure vanilla extract
    1/8 tsp Himalayan salt

    1/4 cup raw jungle peanuts
    1/4 cup raw cacao nibs

    Topping:

    1/3 cup raw cacao powder
    1/4 cup raw coconut nectar (or your choice liquid raw sweetener)
    1 Tbsp raw coconut oil, warmed to liquid
    pinch sea salt

    Raw jungle peanuts and cacao nibs for topping

    Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process buckwheat, coconut, flax seed, cacao powder and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

    To make the filling, in a food processor combine coconut, coconut water, coconut nectar, sea salt, lucuma, maca, vanilla, coconut nectar and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Add one back to the processor and add the cacao powder.  Blend until smooth and place back in the bowl.  Set aside.
    For the caramel, combine all ingredients in a high speed blender and blend until smooth (adding filtered water as needed until it is a desired consistency).  Set aside.

    To assemble the cheesecake, pour the chocolate filling over the crust, then drop some of the caramel over it by the Tbsp, and swirl it with a knife.  Then scatter half of the jungle peanuts and cacao nibs over that.  Pour the rest of the filling over that, then drop more caramel over that, and swirl with a knife.  Place in the freezer for about 4-6 hours or until set.
    Whisk together the topping ingredients, (if it seems too runny add a little more cacao powder, if too thick a little more syrup).  Spread over the top of the cake allowing it to drip down the sides. Top with jungle peanuts and cacao nibs.  Store in the fridge.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.

  • 3 Pumpkin Seed Recipes

    3 Pumpkin Seed Recipes

    When I was little and we would carve pumpkins, my Mom would always save the seeds, and toast them for a delicious snack.  She would simply soak them in salt water, then roast them in the oven until crisp.  They were so simple and delicious!  I can not imagine throwing away pumpkin seeds, even as an adult. So now, when I carve pumpkins, I save them! Because why waste such deliciousness!
    Although, I can be a bit of a little kid, sometimes, I don’t like to waste things, so pumpkin seeds are no exception!  Although, I have changed up the method of making them a bit, dehydrating them instead of roasting them in the oven since I eat mostly raw foods now.  I like the salt method still, but I also enjoy the recipe that I am sharing with you today for Spiced Pumpkin Seeds.

    They can actually be made with squash too, if you happen to be making something with that, and it they taste the same.  Today I am sharing my 3 favorite ways to prepare them, simple like my Mom used to, savory, and sweet.  They are all delicious and easy!  Be warned though, they are addictive.  Happy Pumpkin Carving!

    Simple Pumpkin Seeds
    Makes 3 cups

    • 3 cups fresh pumpkin seeds
    • 1 Tbsp olive oil
    • 1/2 tsp sea salt

    To clean the pumpkin seeds (if they have pumpkin gunk on them), soak them in water for 30 minutes, then rinse well, and dry with a towel.  Add to a bowl along with the other ingredients.  Toss, and spread out on a lined dehydrator tray.  Dehydrate for 24 hours, or until crispy.  Store in an airtight container.

    Savory Spiced Pumpkin Seeds
    Makes 3 cups

    • 3 cups fresh pumpkin seeds
    • 1 Tbsp olive oil
    • 1/2 tsp sea salt
    • 2 tsp dried thyme
    • 2 tsp ground cumin
    • 1/4 tsp ground chipotle powder
    • 1 garlic clove, minced

     

    To clean the pumpkin seeds (if they have pumpkin gunk on them), soak them in water for 30 minutes, then rinse well, and dry with a towel.  Add to a bowl along with the other ingredients.  Toss, and spread out on a lined dehydrator tray.  Dehydrate for 24 hours, or until crispy.  Store in an airtight container.

    Sweet Spiced Pumpkin Seeds
    Makes 3 cups

    • 3 cups fresh pumpkin seeds
    • 2 Tbsp maple syrup
    • 1/2 tsp sea salt
    • 2 tsp cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground chipotle powder

     

    To clean the pumpkin seeds (if they have pumpkin gunk on them), soak them in water for 30 minutes, then rinse well, and dry with a towel.  Add to a bowl along with the other ingredients.  Toss, and spread out on a lined dehydrator tray.  Dehydrate for 24 hours, or until crispy.  Store in an airtight container.

    *Note, if you are not raw, and you want to bake these in the oven, simply heat the oven to 300F, and toast them on a lined baking sheet for about 45 minutes, stirring occasionally until golden brown.

  • Raw 3 Musketeers Bar Cheesecake

    Raw 3 Musketeers Bar Cheesecake

    I made Raw 3 Musketeer Bars earlier this week, and they were freaking delicious!  If you do not know what they are (which is ok, since my boyfriend didn’t either until he tried my raw version, and I know they are not available everywhere), they are a whipped chocolate filled bar dipped in more chocolate.  Kind of like a chocolate mousse candy bar.  When I was a kid, I would usually only get to enjoy them around Halloween when the candy was plentiful.

    So, since the raw version of 3 Musketeer bars was so good, I decided to use some of them in a raw cheesecake too.  Why not?  They remind me of chocolate mousse and I love chocolate mousse in cakes…so it seemed perfectly logical to make a 3 Musketeer Cheesecake!  I was drooling just at the thought of it. So it had to be made.

    Once you make your Raw 3 Musketeer Bars, this is really pretty easy to make.  Just one filling, and no swirling required.  The filling is heavenly by the way.  Like liquid chocolate mousse before I poured it into the pan to set.  I gave the cake a crunchy chocolate crust, because why not make this ALL chocolate.  The filling also included chopped up 3 Musketeer Bars as well, and then I topped it off with a gooey chocolate fudge glaze.

    Does that sound decadent enough for you?  It was chocolate heaven.  Like double 3 Musketeer Bars the cake then the pieces.  Trust me, you need this chocolate decadence in your life, we all need a treat sometimes!  If you make the bars for Halloween, then you will already have them on hand. Unless of course they are so good that you eat them all first, which could happen, but then you will have to make a second batch…which wouldn’t necessarily be a bad thing.

    Raw 3 Musketeers Bar Cheesecake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw sprouted buckwheat groats, dried in the dehydrator
    3/4 cup dried finely shredded coconut
    1/4 cup ground flax seed
    1/8 teaspoon sea salt
    1/2 tsp cinnamon
    2/3 cup soft medjool dates, pitted and chopped
    3 Tbsp raw cacao powder

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water
    1/2 cup raw coconut nectar (or your choice of raw liquid sweetener)
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1/2 cup raw cacao powder
    1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)

    1 cup Raw 3 Musketeer Bars, cut into chunks

    Topping:
    1/3 cup raw cacao powder
    1/4 cup raw coconut nectar (or your choice liquid raw sweetener)
    1 Tbsp raw coconut oil, warmed to liquid
    pinch sea salt

    2 Raw 3 Musketeer Bars, cut into quarters for topping

    Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process buckwheat, coconut, flax seed, cacao powder and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

    To make the filling, in a food processor combine coconut, coconut water, coconut nectar, sea salt vanilla, coconut nectar, and cacao powder and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Remove the filling from the food processor and place in a bowl).
    To assemble the cheesecake, Scatter 1/2 of the 3 musketeer bar chunks over the crust, then pour half the cheesecake filling over.  Then scatter the other half of the 3 Musketeer bars over that.  Pour the rest of the filling over that.  Place in the freezer for about 4-6 hours or until set.
    Whisk together the topping ingredients, (if it seems too runny add a little more cacao powder, if too thick a little more syrup).  Spread over the top of the cake allowing it to drip down the sides. Top with quartered 3 Musketeer bars.  Store in the fridge.*If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.

     




  • Golden Apple Smoothie Bowl

    Golden Apple Smoothie Bowl

    I have been enjoying apples lately…tis the season!  Especially the local honey crisps, they are so tasty!  I have been eating them just as is mostly, but I love them in desserts, savory items and smoothies too.  I made this smoothie last weekend, and it was so good I thought I would share the recipe with you all.  I call it the golden apple smoothie bowl because of the lovely golden color it has.  

    What makes it golden?  Turmeric!  I added in a bit of turmeric and ginger along with the other spices for their anti-inflammatory properties.  This tasted like apple pie in smoothie form, and I topped it off with more dried apples, walnuts, golden raisins and chia and hemp seeds for healthy omega 3s.  It was wonderful. Perfect for refueling after my workout! I don’t think I will ever tire of smoothie bowls, the possibilities are endless!

    Golden Apple Smoothie Bowl
    Serves 1

    Smoothie:
    2 large sweet apples, chopped
    1 1/2 cups frozen bananas, cut into pieces (about 2 bananas)
    1 tsp pure vanilla extract
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/2 tsp turmeric
    1 small chunk fresh ginger
    1 scoop raw vanilla protein powder (I used Sunwarrior Blend)
    1/4-1/2 cup raw hemp milk or your choice raw milk (depending on how liquidy you like it, I like mine thick so I add less)
    stevia to taste (optional, or your choice liquid raw sweetener)

    Toppings (feel free to be creative and add your own):
    dried apples
    chia seeds
    shelled raw hemp seeds
    large flake coconut
    raw walnut pieces
    golden raisins

    For the smoothie, combine all ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades.  Pour into a bowl, top with toppings.  Enjoy!

  • Raw Pumpkin Spice Coconut Macaroons

    Raw Pumpkin Spice Coconut Macaroons

    One of my readers suggested a while back when I posted an Raw Apple Cinnamon Macaroon  recipe that I make some pumpkin spice ones.  I loved the idea, and I finally got around to making them last week!  I love coconut macaroons, as does my Mom, so I know if I make some I will be able to share them with her because they are one of her favorites. If I haven’t made them in a while, she often asks for them in fact.  For the pumpkin spice macaroons, I made my classic coconut macaroon recipe with the addition of raw pumpkin, and my favorite pumpkin pie spices which includes ginger, cinnamon, nutmeg, and cloves.

    I thought I would make them appear like little pumpkins as well, sticking a clove in the top as a stem.  They had to be dehydrated because the pumpkin was moist, which was a bummer because I wanted to try one right away…but the leftover bits of macaroon dough were amazing so it was ok.  Once they were firmed up in the dehydrator, I decided that they needed to be dipped in chocolate as well, because that is how I like my macaroons.  They were little bites of deliciousness, like pumpkin pie and coconut macaroons had a baby!
     

    Raw Pumpkin Spice Macaroons
    Makes 12

    Macaroons:
    3/4 cup finely shredded unsweetened coconut
    1 Tbsp raw coconut butter, warmed to liquid
    1 large shredded raw pumpkin*
    2 tsp cinnamon
    small chunk fresh ginger (about 1 tsp)
    1/4 tsp cloves
    1/4 tsp nutmeg
    a pinch of sea salt
    1/4 cup raw coconut nectar (or maple syrup or your choice liquid raw sweetener)
    2 cups finely shredded unsweetened coconut

    12 cloves

    Raw Chocolate:
    1/4 cup raw cacao powder
    1/4 cup raw coconut oil warmed to liquid
    2 Tbsp raw coconut nectar or maple syrup

    pinch sea salt

    Place 3/4 cup coconut, carrot, cinnamon, ginger, cloves, nutmeg, and sea salt in the food processor and process until well combined. Add the nectar and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Form mixture into 12 balls (they will be fragile before dehydrating, so be careful) and stick a clove into the top of each. Place on a dehydrator sheet. Dehydrate for 6 hours or so until firm.
    To make the chocolate, whisk together all ingredients until smooth, in a small bowl.  Lay out a piece of foil, and dip the bottom of each macaroon into the chocolate, then set it on the foil.  Allow the chocolate to set (which will happen faster if you place them in the freezer for about 5 minutes).  Store extra macaroons in the fridge.

    *You can also use raw sweet potato, squash, or carrot in this recipe and it will taste the same.

  • Raw Mini 3 Musketeers Bars

    Raw Mini 3 Musketeers Bars

    I was all about the chocolate when I dumped out my stash of Halloween candy to see what I had received as a child after trick or treating.  As far as I was concerned, anything not actual chocolate I could care less about and I would either trade it or give it to my parents.  The Snickers, Milky Ways, Reese’s Peanut Butter Cups, Twix, and 3 Musketeers were my favorite.  I have already rawified the first 4 I just mentioned, but somehow the 3 Musketeers had gotten left out.  So, I decided that I needed to make some this year.  I always love the challenge of making a healthier raw version of anything! 

    Funny though, I told Eric what I was making and he said to me “They sound exciting, but what are they?” I guess he didn’t grow up with them in Arizona.  I assumed that they were a nationwide thing, since they are very popular here in Minnesota but I guess not. In case you do not know what they are, they are a chocolate covered fluffy whipped chocolate bar.  Almost like chocolate mousse in chocolate bar form.

    They were pretty easy to recreate, I just used a raw cacao and coconut butter base with enough liquids added in to keep it soft when the coconut butter firmed up.  It was a delicious mixture that tasted like chocolate mousse, so I knew it would be perfect in the bars. Once they had firmed up, I cut them, dipped them, and voila!  3 Musketeers deliciousness!  I actually enjoy these way more than the original!

    Raw Mini 3 Musketeers Bars
    Makes about 12

    Filling:
    1/2 cup raw coconut nectar
    3/4 cup water
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 cup raw coconut butter, warmed to liquid
    3 Tbsp raw cacao powder

    Raw Chocolate Coating:
    3/4 cup raw cacao powder
    3/4 cup raw coconut oil
    1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
    a pinch sea salt

    In a high speed blender, combine all the filling ingredients and process until very smooth.  Remove from the blender and scoop into a bowl.  Place in the freezer, and allow to chill until it thickens to the consistency of thick whipped cream (it will take about 30-45 minutes depending on how warm it was).  You want to whisk it every 15 minutes or so until it is chilled.  Once chilled, scoop out onto a foil lined sheet, then spread out into a 1 inch thick square using an offset spatula into a square.  Place in the freezer for an hour.
    Meanwhile, whisk together the chocolate ingredients in a small bowl.  Once the filling has firmed up, cut into 12 squares.  To dip, set on a fork and dip into the chocolate, let the excess drain off, then place back on the foil.  Repeat with remaining candies. Then place the remaining chocolate in a pastry bag and drizzle it over the chocolates if desired to make them pretty.  Once they are all done, place them all in the freezer for 5 minutes to set the chocolate.  Store extra in the fridge.

  • Raw Spiced Pumpkin Mocha Latte Cheesecake

    Raw Spiced Pumpkin Mocha Latte Cheesecake

    Pumpkin and spice, and everything nice…that is what this cheesecake is made of!  Imagine a pumpkin spice latte.  Make that a mocha latte, because those were always my favorite when I was in highschool.  Add some whipped cream…oh yeah!  And one last thing.  Make it a scrumptious raw cheesecake!

    Now we’re talking!  That was the decadent deliciousness I made last weekend.  I don’t know why I decided to make it, but I am happy I did!  When I started, I knew I wanted to make a cheesecake, and then suddenly pumpkin spice latte popped into my head…it was happening.  Then I decided that a bit of raw cacao would be even better, so mocha latte it was.

    I don’t drink coffee anymore, but I love coffee in desserts like this cheesecake.  It is such a deep, aromatic flavor and it is perfect with pumpkin, spice and chocolate.  If you love pumpkin spice lattes, this is for you!

    Raw Spiced Pumpkin Mocha Latte Cheesecake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw sprouted buckwheat groats, dried in the dehydrator
    3/4 cup dried finely shredded coconut
    1/4 cup ground flaxseed
    1/8 teaspoon sea salt
    1/2 tsp cinnamon
    2/3 cup soft medjool dates, pitted and chopped

    Filling:
    3 cups young coconut meat*
    2 cups diced sweet winter squash**
    1/2 cup coconut water
    1/2 cup raw coconut nectar or your choice of raw liquid sweetener
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2 tsp maple extract
    1 Tbsp coffee extract
    1 inch piece fresh ginger
    1 Tbsp cinnamon
    2 tsp cardamom
    1/2 tsp cloves
    1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
    2 Tbsp raw cacao powder

    Vanilla Cream Swirl and Decoration:
    1 cup young coconut meat 2 Tbsp coconut water
    1 1/2 Tbsp raw coconut nectar or agave nectar
    1/8  tsp sea salt
    1 tsp pure vanilla extract
    3 Tbsp raw coconut butter, warmed to liquid

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

    To make the filling, in a food processor combine coconut, squash, coconut water, coconut nectar, sea salt vanilla, maple, coffee extract, and spices and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add the cacao powder.  Blend until smooth then remove from the processor and set aside (if your food processor is not strong enough to make it smooth you may need to strain it through a fine meshed strainer).

    To make the vanilla swirl/cream, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.
    To assemble cheesecake, pour the mocha filling over the crust, reserving about 1/4 cup for the topping.  Pour the pumpkin filling over that.  Drop the remaining mocha filling over it randomly, as well as a little of the vanilla swirl by the 1/2 tspful, then swirl with a knife for large swirls, and a toothpick for smaller. Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.
    Pour the remaining vanilla 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. Once the cake is set, place in a pastry bag and pipe decoratively around the top of the cake. Store cake in the fridge.

    *If you do not have access to young coconut meat, you can substitute 3 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.
    **Sometimes I use sweet winter squash, yams, or carrot in place of pumpkin in these because it is sweeter and easier to work with (the yams and carrots) and you will never know the difference.  If you wish however you can use pumpkin but you may need to sweeten a little more.

     

  • Raw Autumn Dream Cake

    Raw Autumn Dream Cake

    Cool winds rustle the leaves on the trees and cause them to flutter to the ground.  They crunch beneath my feet as I run down the path admiring the vibrant colors they provide.  The air is crisp, and the scent of bonfire wafts through it.  The squirrels scurry around gathering their provisions for the winter, and the geese and ducks are gathering around the pond.  Autumn is here.

    I love this time of the year.  Running through the crunchy leaves, the gorgeous sunsets and the comfy sweaters that I wear to go out on an evening walk and admire the sunset.  It is simply beautiful, everything about it.  Don’t get me wrong, I love summer too, but nothing compares to the beauty of the landscape of Autumn with her vibrant reds, oranges and yellows. It makes me happy.

    The things I find at the farmer’s markets this time of year too bring joy as well.  The beautiful squash, sweet apples, and pears…it is all so good, and sparks my creativity.  I love a good apple or pumpkin pie, but raw cakes made with these ingredients are my favorite. Last week I was inspired by the vibrantly colored trees, and I created this Raw Autumn Dream Cake.  It had all of my favorite flavors of autumn included.  Apples, squash, and spice.  But I did not want any one ingredient to stand out, I wanted them to marry together into a beautiful tasty masterpiece.

    It was delicious.  It tasted like the essence of autumn.  Sweet from the apples and squash, aromatic with spice, maple and vanilla, and creamy melt in your mouth texture. Swirled together, and almost too pretty to eat. But who am I kidding, I dove right in and devoured a slice. I hope you all are enjoying your Autumn as much as I am!

    Raw Autumn Dream Cake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or raw almonds)
    1/3 cup ground flax seed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
    1/2 tsp ground cinnamon

    Filling:
    4 cups young coconut meat*
    1/4 cup coconut water

    1/2 cup raw coconut nectar
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2 tsp maple extract
    1 Tbsp cinnmon
    2 tsp cardamom
    2 tsp ground ginger
    1/2 tsp ground nutmeg
    1/4 tsp ground cloves
    1 cup raw coconut butter (warmed to liquid)**1 cup chopped sweet apple (such as honeycrisp or pink lady)
    1 tsp turmeric
    1 Tbsp coconut butter

    1 cup chopped sweet orange squash or pumpkin (sweet potato or carrot will work too)

    1/2 cup chopped red beets
    1/2 cup chopped carrot

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cinnamon and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, in a high speed blender or food processor, combine coconut, coconut water, coconut nectar, sea salt, vanilla, and spices in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended. Divide the filling into 3 bowls.  Add one back to the blender with the apple, turmeric, and 1 Tbsp coconut butter, and blend until smooth, then place back in the bowl it was in.  Add the next bowl to the blender and add the squash.  Blend until smooth, then add back to the bowl it was in.  Next, add the 1/2 cup beets, and 1/2 cup carrot back to the blender, and blend until smooth. Add back to the bowl it was in.
    To assemble the cake, drop the fillings randomly over the crust, by the tsp, until you have filled the pan.  Tap the bottom of the pan on the counter to level, then use a knife to create large swirls (I like to go from the outside in a spiral to the center, snail fashion), then a smaller knife to create smaller swirls (go wild with this one and have fun, it is hard to mess up).  Place the cake in the freezer and let chill for about 4 hours until firm before serving.  Store any extra cake in the fridge.
    *If you are unable to get young coconut meat, you may substitute 4 cups raw cashews, soaked 4 hours and drained and filtered water instead of the coconut water.
    **If your coconut meat is very soft and watery, you may need to add a few More Tbsp coconut butter.

     

  • Mocha Almond Body Scrub

    Mocha Almond Body Scrub

    This is the time of year when I love the smell of freshly ground coffee. I no longer drink coffee, but I love the smell.  It reminds me of when I was younger and my Mom and I would always stop at a local coffee shop after church to get a warm liquid treat.  For a while, I would order a dark chocolate mocha.  Sometimes I would add in a little almond flavor for an extra layer of flavor.  It was sweet and delicious, plus very decadent.  To my high school self it was heavenly.

    I was reminiscing about those coffee shop visits last week, and I decided to make a Mocha Almond Body Scrub.  I love how home made body scrubs make my skin feel.  This one is special, because it is especially good for reducing cellulite.  But, it is good on other parts of the body as well!  So how does it work?  Well, the sugar in this scrub gently polishes the skin. The coffee contains caffeine and antioxidants to rid the body of free radicals, stimulate blood flow, and improve circulation.  And lastly the almond and coconut oils are to moisturize the skin (you do not want to use soap after this scrub for that reason).  The cacao powder makes it smell like dessert while you are scrubbing.  After you use this scrub, you will feel invigorated, and well taken care of.  At least that is how I feel!  Try it out, and your skin will thank you.  

    Mocha Almond Body Scrub
    Makes about 1 1/2 cups

    3/4 cup raw cane sugar
    1/4 cup ground coffee
    1/4 cup almond oil
    2 Tbsp coconut oil
    1 Tbsp raw cacao powder

    Mix together all ingredients in a bowl together until well combined.  Store in a jar.  Use in the shower to exfoliate and moisturize skin!  Just rub into skin, and rinse off with water (but not soap, because you want the moisturizing oils to remain on the skin).

  • Simple Tomato Lemon Thyme Pasta

    Simple Tomato Lemon Thyme Pasta

    I like my dinners fairly simple most of the time, especially when I have a few flavorful ingredients on hand that I want to be the stars of the show.  Like last night, when I got home and all I wanted was to enjoy some delicious tomatoes.  I had just finished drying a batch, and they were sooo good just plain. These are tomatoes from my Grandpa’s garden, and to me, they are as good as dessert.  Or I crave them like they are.  So I threw together a zucchini pasta dish featuring them.  The dried, and the fresh, because I like a variety of textures and flavors.  I also added fresh lemon juice and zest, olive oil, and a bit of fresh thyme. Since I had some and it was a nice change up from my usual basil paired with tomatoes. I also added in some hemp seeds as well for a bit of protein and healthy omega 3s. I can not even begin to describe how good this was!  It was just what I was craving.  Light and flavorful, yet satisfying, since I was very hungry. I am really going to miss my tomatoes when they go out of season!

    Simple Tomato Thyme Pasta
    Serves 1

    2 medium zucchini, spiralized or cut into thin noodles by hand
    1 cup sun dried tomatoes, soaked in water until soft, then drained and cut into 1/2 inch pieces
    1 fresh large tomato, diced
    2 garlic cloves, minced
    juice and zest of two lemons
    1 Tbsp olive oil
    sea salt to taste
    1/4 cup fresh thyme leaves
    3 Tbsp hemp seeds

    Place all ingredients into a large bowl, and toss together.  Serve!

  • Raw Lemon Caramel Coconut Yogurt Cake

    Raw Lemon Caramel Coconut Yogurt Cake

    I am one of those people who needs their alone time.  Yes, I am a big introvert.  Big crowds drain me and make me uncomfortable, and I would rather stay home and relax in my kitchen and create delicious things. To some, it might seem crazy…cooking in a kitchen all day at work, then coming home and wanting to create things in my kitchen and finding it relaxing.  One time one of my older coworkers told me that I will not enjoy food preparation anymore once I do it enough…BS!  I have come to appreciate it more in recent years, and I find joy in creating new things.

    If I have a hard day at work, I want nothing more than to come home and make a raw cake…or something of the sort.  It is relaxing to spend time creating a new thing, starting out like an artist with a blank palate, and creating something beautiful and tasty.  Sometimes I go to the classics for inspiration, and other times, I create my own combinations of flavors.  Take lemon and caramel for example, it is not common…but wow is is amazing as a combination.  Like in this cake I recently made!My Mom gave me a weird look when I told her the flavor profile of what I was going to be making, and I just said “Trust me it will be delicious!” I say this a lot actually to those around me because sometimes I admit some of my ideas are not accepted as something that sounds normal…until they taste the final product and they change their mind!

    I started out making a raw coconut yogurt for the base, and it was simply heavenly with the lemon. Probably because I have always loved lemon yogurt.  Ever since I was a child, it was a favorite!  I could have stopped there and eaten the lemon yogurt filling but then there would be no cake.  It was nice and tart, and a perfect thing to pair with the super sweet date caramel that I made.  I swirled it into the creamy lemon filling and from licking the excess from the bowls and utensils, I knew this was going to be amazing.

    If you have not tried lemon and caramel…trust me, you are missing out.  If you enjoy tart lemon, you need to make this cake ASAP, trust me it is sooo good!  Like cut a piece thinking it is the only piece you are going to have…then going back for seconds…then, no wait, a small sliver more won’t hurt! Loved this cake.

    Raw Lemon Caramel Coconut Yogurt Cake
    Makes one 6 inch cake

    Coconut Yogurt:
    4 cups young coconut meat*
    1/4 cup coconut water
    2 tsp probiotic powder

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
    1/2 tsp ground cardamom

    Filling:
    Coconut yogurt (from above)
    2 Tbsp organic lemon zest
    1/4 cup lemon juice

    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    3/4 cup plus 2 Tbsp raw coconut butter (warmed to liquid)**Caramel:
    10 large soft medjool dates
    3 Tbsp raw coconut nectar or maple syrup
    1 Tbsp raw pecan butter or other raw nut butter
    filtered water as needed
    1 tsp pure vanilla extract
    1/8 tsp Himalayan salt

    Garnish: Dried figs. pistachios, and lemon slices (or feel free to be creative)

    For the yogurt, combine the coconut and coconut water in a high speed blender and blend until smooth.  Add the probiotics and blend until mixed in.  Place in a bowl and cover. Let sit out on the counter overnight or until it tastes tangy like yogurt.  Place in the fridge to chill.

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cardamom and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    For the caramel, place all ingredients in the food processor and process until smooth.  Set aside.
    To make the filling, in a high speed blender or food processor, combine coconut yogurt, lemon juice and zest, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended.

    To assemble cheesecake, 1/3 of the lemon filling over the crust, then drop some of the caramel by the tsp over that and swirl with a knife. Then pour half the remaining filling over that, then drop more of the caramel over that and swirl with a knife. Pour the remaining lemon filling over that, and then drop more caramel over that. Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.  Place in the freezer for 4 hours or until set.  When ready to serve, garnish with dried fruit, nuts and lemon slices.  Store cake in the fridge.

    *If you are unable to get young coconut meat, you may substitute 4 cups raw cashews, soaked 4 hours and drained and filtered water instead of the coconut water.
    **If your coconut meat is very soft and watery, you may need to add a few More Tbsp coconut butter.
     
  • Raw Butterscotch Hazelnut Blondies

    Raw Butterscotch Hazelnut Blondies

    One of my favorite things to do while enjoying my dinner (or just to relax in the evening) when I am by myself is to look at cookbooks for ideas of things to make or rawify.  I had recently borrowed a cookbook from a friend and I saw a recipe for “Butterscotch Blondies” in it.  They were brown sugar based blondies with chopped pecans, and I thought they sounded marvelous.  I wanted to rawify them. It was going to happen.  I was hungry for them after seeing that recipe.

    Mine however ended up being a little variation on that recipe.  I had every intention of using pecans and some pecan butter in the dough, but then I saw the hazelnuts in my fridge and decided that I wanted those instead.  Pecans are more common in blondies…so I thought I would be a little different.  I made a dough that was reminiscent of a dough flavored with butterscotchy brown sugar but with dates, lucuma, and coconut nectar instead for a caramelly sweetener.  A bit of vanilla and maple extracts helped as well.

    I added in some hazelnut and coconut butters as well for a rich dough as well as something more unusual to make it a bit lighter, chewier and cookie like…summer squash.  Before you go thinking it sounds weird, I promise you it is not detectable in the final product.  The dough was so addictive and delicious.  I could not stop sampling.  I mixed in some chopped hazelnuts and dates for extra deliciousness.  The dates provide a caramel like texture when you bite into the bars and the hazelnuts a wonderful crunch in the soft cookie base.  These were some of the best blondies I have ever made!  Trust me, you need to try this recipe.

    Raw Butterscotch Hazelnut Blondies
    Makes 12

    Dough:
    2 1/2 cups raw coconut flour (Do NOT use store bought!  Blend your own using finely shredded dried unsweetened coconut in the blender until it is fine flour, but not too long or you will get butter.)
    1 1/2 cup sprouted buckwheat flour (or additional coconut flour)
    3/4 cup ground flax seed
    1 Tbsp ground psyllium husk
    1/4 cup lucuma powder
    1 cup soft medjool dates, pitted
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 tsp maple extract
    1 3/4 cups chopped yellow summer squash*
    2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
    1/4 cup raw hazlenut butter
    1/3 cup raw coconut butter (NOT oil), warmed to liquid

    3/4 cup chopped raw hazelnuts
    3/4 cup chopped soft medjool dates (if they are not soft, soak them in filtered water until they are then drain and pat dry before using)

    For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, psyllium husk, lucuma, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Add the vanilla, squash, coconut nectar, pecan butter, and coconut butter and process until smooth like dough.  Mix in the chopped hazelnuts and dates. Then press the blondies into a 1 1/2 inch thick square on a foil lined sheet pan. Place in the freezer until set (about an hour), then cut into 12 squares and enjoy!  Store in the fridge.

    *If you do not have yellow summer squash, you could use peeled zucchini.

     

  • Raw Mint Cacao Chip Ice Cream Cake

    Raw Mint Cacao Chip Ice Cream Cake

    Peppermint bon bon (also known as peppermint chip in other parts of the country/world) ice cream was always a favorite of mine as a kid.  I remember my Dad always kept some in the freezer  so I could always count on enjoying a bowl of it for dessert on a hot summer day.  I loved the mellow green color as well, and besides it being sweet and minty I think that was another reason why I ate it.

    I still crave cooling mint ice cream as an adult, and I love making mine raw now with avocado and natural mint to make it green.  I use raw cacao nibs in place of the chocolate chips because to me the ice cream itself is sweet enough and I like the crunchy little intense unsweetened chocolate like bits.  I was craving some peppermint bon bon ice cream last week and I made some, but I decided to go a little further with it this time and make an ice cream cake.  Because who doesn’t love ice cream cake on a hot summer day for dessert?

    I gave it a brownie crust, then a layer of chocolate mint ice cream, topped off with more brownies, then the mint chip ice cream, then a layer of fudge gooey enough to cascade down the sides of the cake.  If I had met this cake as a child, I think I would have eaten half in one sitting.  It was glorious, and chocolate mint at its finest as far as I am concerned.

    Raw Mint Cacao Chip Ice Cream Cake
    Makes one 4×8 inch cake

    2 cups finely shredded dried coconut
    2 cups ground flax seed
    1/2 cup raw cacao powder
    1/4 tsp sea salt
    1 1/3 cups soft medjool dates, pitted (if not soft, soak in filtered water 30 minutes and drain well before using)

    Ice Cream:
    1 1/2 cups raw coconut water or filtered water
    3 cups diced avocados
    3 cups ripe bananas, mashed
    3/4  cup raw coconut nectar or another raw liquid sweetener if you prefer
    1 tsp peppermint extract (optional, if using fresh mint)
    seeds of one vanilla bean
    1/4 tsp Himalayan salt
    1/2 cup fresh peppermint (use 1/2 tsp more extract if not using)
    1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid

    1/4 cup raw cacao powder

    Fudge:
    1/2 cup raw cacao powder
    1/4 cup plus Tbsp raw coconut nectar
    2 Tbsp raw coconut oil, warmed to liquid
    a pinch sea salt

    1/4 cup raw cacao nibs plus more for topping

    For the brownie crust, in a food processor, combine all ingredients but the dates, and process until fine crumbs.  Add the dates and process until starting to hold together when squeezed (if it is not, add a few more dates).  Remove from the food processor and press 2/3 of the mixture into the bottom of a 6 inch spring form pan lined with plastic wrap (for easy removal) and press out flat.  The other 3rd, press into a square and cut into small 1/2 inch chunks (this will be for the center of the cake).

    For the ice cream, add coconut water to a food processor, along with avocadoes, bananas, nectar, peppermint extract, vanilla, salt and fresh mint. Process until smooth, then with the processor running, add the coconut butter slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions.
    meanwhile for the fudge, whisk together all ingredients until smooth (if too thick, add a little water, if too thin, add a little more cacao powder).
    Once the ice cream is done churning, remove from ice cream maker, and remove 1/2 of the ice cream.  Whisk in 1/3 cup  raw cacao powder (to the 1/2 of the ice cream), then pour over the crust. Sprinkle with the reserved brownie chunks.  Drizzle a little of the fudge over that.  Stir the raw cacao nibs  into the plain mint layer, then pour over the chocolate layer. Place in the freezer for about 6 hours or overnight until firm.
    When ready to serve, spoon fudge around the top of the cake so that it drips down.  Garnish the top with the the remaining cacao nibs and serve!

  • Raw Chocolate Covered Twinkies

    Raw Chocolate Covered Twinkies

    America is obsessed with Twinkies.  I never understood that. In fact, if I were going to have a packaged snack, I always preferred the oatmeal cream pies over Twinkies any day.  Maybe I am weird…or I just have different tastes.  To me they tasted a little artificial, even as a child.  So, if they weren’t my favorite, then why did I make a raw version?  Well, two reasons.  First off, I figured that the rawified version would be way better than the original, and I love vanilla cake and cream…so why not?  Second, my boyfriend Eric asked me to make some a while back and I finally decided to give it a go. I knew they would not be the spongy consistency of the popular packaged snack, but that didn’t bother me.  I decided that I didn’t want to dehydrate these babies this time (I am impatient lately), so I made a simple batter which didn’t require it.

    The batter was freaking amazing and I admit to enjoying so much of it that it sort of became my dinner that night (sorry, not sorry).  I made a simple coconut cream to fill them, and although I knew they would be delicious as was, I started to think they would be even better with a chocolate glaze.  Now, I know that is not how the classic Twinkies come, but I don’t care, I am not a purist.

     I like this version way better than the original!  Flavorful vanilla cake, silky vanilla cream, and decadent dark chocolate…nothing like the fake tasting spongy cake and fake cream of the original.  If Twinkies were originally made like this when I was a kid, I think I would have actually liked them.

    Raw Chocolate Covered Twinkies
    Makes 6

    Cream Filling:
    2     cups fresh young coconut meat*

    1/4 cup coconut water
    1/4 cup raw coconut nectar, or your choice of raw liquid sweetener
    1/4 tsp sea salt
    1 Tbsp pure vanilla extract and seeds of  a vanilla bean
    1/4 cup plus 2 Tbsp  raw coconut butter (warmed to liquid)

    Cake:
    5 1/2 cups finely shredded, dried coconut
    1 1/2 cups soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
    1 Tbsp pure vanilla extract
    1/4 tsp sea salt
    1 1/2 cups finely ground golden flaxseed

    1 cup coconut butter (not oil)
    1 cup coconut water

    Chocolate Glaze:
    1/4 cup raw coconut oil, warmed to liquid

    1/4 cup plus 2 Tbsp raw cacao powder
    2 Tbsp raw coconut nectar or your choice of liquid raw sweetener
    a pinch sea salt

    To make the cream filling, combine the coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.  Add the coconut butter with the processor running to incorporate it completely.  Once blended, scoop into a bowl, and place in the freezer for about 45 minutes to an hour until it reaches the consistency of thick whipped cream.

    For the cake, buzz the finely shredded coconut in a blender just until finely ground (but not too long or you will get butter). Add to a food processor with the dates, vanilla, and sea salt, flaxseed, and process until it is well combined and very fine. Remove the mixture from the food processor and place in a large bowl.  Add the coconut butter and water, to the food processor until smooth like thick coconut milk, then pour into the bowl with the other mixture.  Mix in with your hands until blended (mixing with hands makes it less likely to get over mixed. If it seems to dry, add a little more water by the Tbsp).  On a parchment or foil lined tray, shape into six twinkies.  use a chopstick or something similar to create a 1/2 inch round hole through the twinkie lengthwise (being careful since they are a bit fragile).  

    Once the cream has chilled, place it in a pastry bag and pipe into the twinkies.  Set aside.
    Whisk together the chocolate glaze, then spread over the tops of the twinkies.  Place in the freezer for about 5 minutes to set, then enjoy!  Note: these are best served right away at room temperature (they are softer and more flavorful), but store them in the fridge if not eating them right away.
    *If you cannot get fresh coconut meat, you can use raw cashews instead.  Soak 2 cups raw cashews in filtered water, 4 hours then drain.  Continue with the cake recipe.

  • Grapefruit Lavender Coconut Deodorant

    Grapefruit Lavender Coconut Deodorant

    I sweat a lot.  I have always been this way, since I was young, and my Grandmother would always tell me it was good to sweat. It releases the toxins in the body.  Well, I am the girl that after a run when I am stretching I create a small puddle with the sweat dripping off me. So I definitely always need to wear deodorant.  I don’t want to be smelling funky…unless it is a new aromatic perfume I created myself from essential oils (which is a good funky not the bad stinky funky).  I have been using natural ingredient based deodorants for a while now since I try not to put chemicals on my body.  However none of them really worked that well.  I found one that worked pretty well, and it smelled good, but things still got funky sometimes after a long sweaty workout, or just a long walk in the hot sun.

    I thought that was the best any deodorant was going to get.  Until I saw this recipe by Mind Body Green for a coconut deodorant.  I was intrigued. I wanted to try it!  I am all for trying things like this once.  It was simple, very few ingredients and easy to make.  When I mixed it together, it seriously smelled like dessert.  Because I chose grapefruit and lavender essential oils to scent it, the aroma reminded me of citrus coconut lavender macaroons.

    But the question was…would it work?  I think you know the answer because I am sharing the recipe, but it totally worked!  I went on a long, sweaty run, and I had actually applied it the night before and it kept me odor free!  My arm pits actually smelled good.  I was pretty shocked.  I am never going back to my other deodorant now that I have this stuff, it is wonderful!

    Grapefruit Lavender Coconut Deodorant
    Recipe adapted from Mind Body Green 

    1/4 cup raw coconut oil, warmed to liquid
    1/8 cup cornstarch
    1/8 cup arrowroot powder
    10 drops grapefruit essential oil
    10 drops lavender essential oil
    1 Tbsp baking soda*

    In a small bowl, whisk all ingredients together, then pour into an empty deodorant container, or a glass jar (I just set it on my counter, remove about 1/4 tsp with my hands and rub it into my armpits when I want to apply) and set in the fridge until solid (if your home is cool enough, you can store it on the counter, which is what I do and it is soft enough to rub in, but if your house is warmer than about 75F, then you should store it in the fridge (and if you are using a jar, you will have to chip out pieces to use).
    *Note, some people are sensitive to baking soda on their skin, if this is you, leave it out.

  • Raw Snickers Ice Cream Cake

    Raw Snickers Ice Cream Cake

    Last week when I was out running, I was thinking about the fact that people often don’t say the compliments that are on their mind.  Like for instance.  You think someone’s hair looks extra good or you love their shirt, or you enjoy their company a lot or the help they give you.  But you do not tell them, you just keep it to yourself.  I decided that I needed to start saying these things to the people around me.  Let them know they are beautiful (or handsome) or appreciated, or whatever positive thoughts come into my mind.   After all, there is enough negativity in the world, why not put in more positive?

    So a funny thing happened.  Not 5 minutes after thinking about being more positive, I was passing an elderly woman, and she looked friendly so I expected a hello, but instead I was greeted with “Wow girl, you are a runner! Bless you! Bless you! You go!” It made my day.  This woman clearly understood the concept of saying positive things that come into your mind.  I hope to be like her when I am 80.  Just a few thoughts that I think are valuable to everyone.  So what does that have to do with this Raw Snickers Ice Cream Cake?  Well…only the fact that eating a slice makes you happy.  I admit I made it for Eric because he was craving Snicker’s Ice Cream so much and I know my rawified ice cream is SOOO much better than any refined sugar stuff he might go after at the store.

    Vanilla caramel and chocolate ice creams,  with raw caramel, jungle peanuts, chocolate chunks, chocolate fudge, and raw cacao nibs.  Pure decadent deliciousness.  This was so much better than the Snicker’s ice cream bars I used to eat as a kid! Trust me, you need this in your life.

    Raw Snickers Ice Cream Cake
    Makes one 4×8 inch cake

    1 1/2 cups finely shredded dried coconut
    1 1/2 cups ground flaxseed
    1/3 cup raw cacao powder
    1/8 tsp sea salt
    1 cup soft medjool dates, pitted (if not soft, soak in filtered water 30 minutes and drain well before using)

    Ice Cream:
    1 1/2 cups coconut water
    3 cups young coconut meat*
    3 cups ripe bananas, mashed
    3/4  cup raw date paste or another raw liquid sweetener if you prefer
    2 Tbsp maca powder (optional)
    1 Tbsp lucuma powder (optional)
    2 Tbsp raw jungle peanut butter
    seeds of one vanilla bean
    1 1/2 tsp maple extract (optional, but makes it more caramel flavored)
    1/4 tsp Himalayan salt
    1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid

    1/4 cup raw cacao powder

    Caramel:
    10 large soft medjool dates
    1 Tbsp raw pecan butter or other raw nut butter
    filtered water as needed
    1 tsp pure vanilla extract
    1/8 tsp Himalayan salt

    1/4 cup chopped raw chocolate or chocolate chunks
    1/2 cup raw jungle peanuts

    Fudge:
    1/2 cup raw cacao powder
    1/4 cup plus Tbsp raw coconut nectar
    2 Tbsp raw coconut oil, warmed to liquid
    a pinch sea salt

    raw cacao nibs
    raw jungle peanuts

    For the crust, in a food processor, combine all ingredients but the dates, and process until fine crumbs.  Add the dates and process until starting to hold together when squeezed (if it is not, add a few more dates).  Remove from the food processor and press into the bottom of a 4×8 inch loaf pan lined with plastic wrap (for easy removal) and press out flat.

    For the ice cream, add coconut water to a food processor, along with young coconut, bananas,   nectar, maca, lucuma, peanut butter, maple, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut butter slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions.
    Meanwhile, for the caramel, combine all ingredients in a high speed blender and blend until smooth (adding filtered water as needed until it is a desired consistency).  Set aside.
    Once the ice cream is done churning, remove from ice cream maker, and remove 1/2 of the ice cream.  Whisk in 1/3 cup  raw cacao powder (to the 1/2 of the ice cream), then pour over the crust. Drop some of the caramel by the tsp over it, then scatter 1/4 cup of the peanuts and the 1/4 cup chopped chocolate over it. Swirl the caramel a little with a knife, then pour the vanilla caramel layer of ice cream over that.  Drop some more of the caramel by the tsp over that, then sprinkle with another 1/4 cup jungle peanuts, and swirl it slightly.  Place in the freezer for about 6 hours or overnight until firm.
    For the fudge, whisk together all ingredients until smooth (if too thick, add a little water, if too thin, add a little more cacao powder).  Spoon over the top of the cake so that it drips down.  Garnish the top with the the remaining jungle peanuts and cacao nibs and serve!

    *If young coconut meat is unavailable, you can substitute the 3 cups fresh coconut with 3 cups finely shredded, dried coconut and 1 1/2 cups coconut water.  But, you MUST have a high speed blender to do this or it will never become smooth.  Blend the coconut first until it becomes butter, using the tamper to press it into the blades until it is liquidy, then add the coconut water and blend until combined. Add this to the ice cream base in place of the young coconut meat.



  • Raw Black Forest Layer Cake

    Raw Black Forest Layer Cake

    It seems like it has been all about cherries at my house lately.  I have been eating them every day.  Making smoothies, ice cream, drinks, salads…that is not a bad thing though.  I love them, and since the season is short here I will take what I can get. The best thing I have made though in my mind was this Black Forest Cake.

    Black Forest Cake to me is so beautiful.  The dark chocolate cake layers contrasted by the white cream and bright red cherries.  I knew a raw version would be even better than the baked so I was excited about making one from the moment the thought crossed my mind.  I made moist chocolate cake layers with leftover beet pulp (it makes the best softest moist cake without dehydration) that were so good I could not stop eating the scraps.  I made a simple coconut cream to sandwich the cake layers together as well as a fresh cherry sauce.  Once it was all composed with the cherries, it was almost too pretty to eat…

    Yeah right.  Nothing is ever to pretty to eat in my house as far as dessert is concerned and I was happy to dive right in.  Simply heavenly, chocolate, cherry and cream deliciousness. I think this cake is fit for a summer party!

    Raw Black Forest Cake
    Makes one 6 inch cake

    Cake:
    1 1/2 cups soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
    1 Tbsp pure vanilla extract
    1/4 tsp sea salt
    1 1/2 cups ground golden flaxseed
    3 1/2 cups raw coconut flour (home made is preferred)*
    1 cup raw cacao powder
    3 cups raw beet pulp (leftover from juicing)*

    Cream topping:
    4     cups fresh young coconut meat***

    1/2 cup coconut water
    1/2 cup raw coconut nectar, or your choice of raw liquid sweetener
    1/2 tsp sea salt
    1 Tbsp pure vanilla extract and seeds of  a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)

    Sauce:
    1 cup fresh cherries, pitted
    3 medjool dates
    juice of one lemon
    a pinch sea salt

    Organic cherries, halved, about 3 cups (or enough to cover the middle layers and top of the cake)

    For the cake, combine the dates, vanilla, and sea salt, flaxseed, coconut flour, and raw cacao powder, in a food processor and process until it is well combined and very fine.  Add the beet pulp, and pulse (you don’t want to over mix or the cake will become heavy) until well combined (if it seems to dry, add a little more pulp. Beet pulp may vary in moisture levels).  On a parchment or foil lined tray, shape into three  6 inch circular cake layers (I pressed them into a plastic wrap lined 6 inch cake pan, then inverted the cakes out onto the parchment, they will be thin, about 1/2 inch thick). Place in the fridge while you make the cream.

    To make the cream topping, combine the coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.  Add the coconut butter with the processor running to incorporate it completely.  Once blended, scoop into a bowl, and place in the freezer for about 45 minutes to an hour until it reaches the consistency of thick whipped cream.
    While setting, make the sauce.  Combine all ingredients in the food processor and process until smooth.
    To assemble the cake, spoon some of the sauce over one cake layer, then top with some of the halved cherries, then 1/3 of the cream, smoothing it out carefully so you do not disturb the cherries.  Top with the second cake layer, then repeat with the sauce, cherries, and cream.  Top with the last layer and spread the cream over that.  Top off with more cherries.  Let the cake set in the fridge for about an hour before serving.

    *Store bought coconut flour is a bit too dry for my tastes, I prefer to make my own coconut flour by buzzing finely shredded dried coconut in the high speed blender for about 15-30 seconds (but not too long or you will get butter).
    **If you do not have a juicer or pulp, you can use 1 1/4 cup chopped beet, and 2 cups shredded coconut subbed for the beet pulp, just place in the food processor and buzz until finely ground and the consistency of pulp, then use in the recipe as you would the pulp.
    ***If you cannot get fresh coconut meat, you can use raw cashews instead.  Soak 4 cups raw cashews in filtered water, 4 hours then drain.  Continue with the cake recipe.

  • Raw Seven Layer Crave Cake

    Raw Seven Layer Crave Cake

    Seven Layer Bars…crave worthy little squares, graham cracker crust topped off with chocolate chips, butterscotch chips, coconut, nuts and sweetened condensed milk.  The original version at least, and the version I fell in love with as a kid.  I remember in high school cross country sometimes someone’s Mom would bring them to a carbo load or banquet and I was in heaven.  We sell a cleaner version of them now in the deli I work at and every time I see them being made I think that I should make a rawified version.  But of course make it my own. With coconut, cacao nibs, walnuts, peanut butter, chocolate, and coffee on a graham cracker crust.  Maybe I will someday (make the bars), but for now…I went over the top with the idea and made a cake in the same spirit.

    Clockwise starting at the center in the photo above…coconut mousse filling, chocolate filling, walnuts, coffee mousse filling, raw caramel, peanut butter mousse filling and raw cacao nibs with a graham cracker crust in the center.  Which I layered all together to create a delicious masterpiece.

    Yes, I know there are a few things in there that are non-traditional but that is how I roll, I make it to my tastes.  I even drizzled the top with more caramel and chocolate caramel…can you say decadent deliciousness?

    I am not going to lie, this is very rich and not the type of thing I indulge in everyday it is a treat, but hey when you do you will savor every bite…and it is so worth it. The type of thing that I close my eyes and go to my happy place when eating. It may look complicated as well, but it goes quick once you get started and you will thank yourself for the effort.  This is so much better than any 7 layer bars!

    Raw Seven Layer Crave Cake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
    1/2 tsp cinnamon

    Caramel:
    1 cup soft medjool dates, pitted
    2 Tbsp raw pecan butter
    2 Tbsp raw coconut nectar
    1 tsp pure vanilla extract
    1/4 tsp sea salt
    1/4 cup filtered water

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water

    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)

    2 Tbsp finely shredded dried coconut
    1 Tbsp coffee extract
    2 Tbsp raw jungle peanut butter
    2 Tbsp raw cacao powder
    1/3cup raw cacao nibs, plus more for topping the cake
    1/4 cup raw walnuts, chopped, plus more for topping the cake

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cardamom and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    For the caramel, combine all of the ingredients in a food processor and process until smooth.  Set aside.
    To make the filling, in a high speed blender or food processor, combine coconut, water, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended. Divide the mixture into 4 bowls.  Stir the shredded coconut into the first until well combined.  Stir the coffee extract into the second until well blended.  Stir the jungle peanut butter into the third until well combined.  Whisk the raw cacao powder into the 4th until well combined.
    To assemble cheesecake, (keeping in mind with each layer that it needs to be carefully spread or it will not look as pretty.  It helps to drop small spoonfuls of it all over then spread them together) first, spread the coconut filling over the crust smoothing the top.  Then, scatter the 1/3 cup raw cacao nibs over that.  Then carefully (so you don’t disturb the nibs) spread the peanut butter filling over that. Then spread a thin layer of the caramel over that.  Then the coffee layer.  Then sprinkle the walnuts over that, then last spread the chocolate layer over the top.  Place in the freezer for about 3-4 hours until well set, then remove from the pan (you may need to run a knife around the sides).
    Sprinkle the top of the cake with raw walnuts, raw cacao nibs, and large flake coconut.  Place some of the caramel in a pastry bag and drizzle over the top of the toppings.  Whisk some raw cacao powder into about 2 Tbsp of the remaining caramel (you will most likely have more caramel left over for another use) thinning with a little bit of water if too thick (you want to be able to drizzle it), then place that in a pastry bag (or a ziplock bar with the corner cut off) and drizzle that over the cake.  Enjoy!  Store extra cake in the fridge.


  • Salted Nut Roll Bites

    Salted Nut Roll Bites

    I have my boyfriend Eric to thank for this recipe happening.  He told me that I should make a rawified salted nut roll a while back, and has mentioned it a few times since, each time I put it off since I had other things I wanted to make (sorry Eric).  Finally they happened though!

    Salted Nut Rolls are a classic Minnesota candy all of us that grew up here are familiar with.  Pearson’s Candy makes them locally.  Nougat on the inside, caramel and salted nuts on the outside.  I always thought they were quite delicious when I was little.  Of course I have not had one in over 15 years probably, but I thought rawifying them sounded like fun! I made them smaller instead of big bars so they would be individual servings.  I used a coconut based filling for the center, a raw caramel, and coated them in different types of nuts instead of just peanuts to keep it interesting.

    They were way better than the nut rolls I had as a kid.  The pecan were my favorite, but they were all delicious.  I think it would be fun to experiment with other types of nuts on them as well, or even some cacao nibs and chocolate drizzled over if you are chocolate inclined.  Yes, I mess with the classics, nothing like putting my own spin on something and making a new creation!

    Salted Nut Roll Bites
    Makes 16

    Filling:
    1 cup coconut butter (not oil)
    1/3 cup filtered water
    2 Tbsp raw coconut nectar or maple syrup
    1 tsp pure vanilla extract
    pinch sea salt

    Caramel:
    1 cup soft medjool dates, pitted
    2 Tbsp raw pecan butter
    3 Tbsp raw coconut oil, warmed to liquid
    2 Tbsp raw coconut nectar or maple syrup
    1 tsp pure vanilla extract
    1/4 tsp sea salt
    3 Tbsp filtered water (or an additional Tbsp if it seems too thick).

    3/4 cup Raw Pecans, chopped
    3/4 cup Raw Jungle Peanuts
    3/4 cup Raw Almonds, chopped

    Whisk together all of the filling ingredients until smooth, then place into a pastry bag and pipe into mounds (about 2 Tbsp worth) on a foil lined sheet pan.  Place in the freezer until hard, about 20 minutes.  Meanwhile, whisk together the caramel ingredients.  Once the fillings have hardened, place the bowl of caramel next to the pan, and dip each center (mounded side down, leaving the bottom bare) into the caramel, then into the one of the bowls of nuts.  Repeat with about 1/3 of the centers, then switch to a different nut etc. (you want to have an equal amount of 3 different kinds when you are done).  Place in the freezer for about 15 minutes to set. Store in a container in the fridge.

    *Note: if you want to just do one type of nut, you can just increase the amount of that nut to 2 1/4 cups.  Also, feel free to use other types of nuts than the ones I did and make it your own!

  • Tropical Sun Sorbet: Guest Post with Emily Von Euw of This Rawsome Vegan Life

    Tropical Sun Sorbet: Guest Post with Emily Von Euw of This Rawsome Vegan Life

    I am featuring some of my favorite bloggers on my blog this week doing guest posts, and today Emily Von Euw gets the spotlight!  She makes some of the most delicious raw desserts and savory dishes I have seen, and in fact, the first raw cake I ever made was based off of one of her recipes.  I am always drooling over the dishes she posts on facebook and instagram!  If you haven’t visited her page This Rawsome Vegan Life you simply must! After you are done reading her post and delicious recipe first of course. Now, I will turn it over to Emily!

    I have been obsessed – no, scratch that, addicted – to this recipe since I made it a few days ago. It has been SO hot here (30c+ degrees  everyday) and the only way the fam and I can bear it is with cold drinks! Mom realized early on that frozen fruit and booze do the trick for her and my dad. I took note of that, but swapped the vodka for bananas! You can add water (or better yet, coconut milk) to this to make it the BEST smoothie ever, or leave as is to create the perfect sorbet: creamy, cold, sweet and luscious. Who needs added sugar when you have the sweetness of the fruit!? I am quickly realizing mango will define my summer, and there ain’t nothing wrong with that. 

    Tropical Sun Sorbet

    1 cup frozen mango
    1 cup frozen pineapple
    2 bananas
    Blend in a high speed blender until smooth and thick just like the perfect sorbet. Note: this serves one mildly hungry person so if you are like me and love your fruit, double or triple the recipe!

  • Raw Sesame Vegetable Stir Fry with Celeriac Garlic Rice

    Raw Sesame Vegetable Stir Fry with Celeriac Garlic Rice

    I had a celeriac last week and I wanted to try making rice out of it.  After all, it seemed like it would be good for that with its white firm flesh. I made the rice, with a little garlic, nutritional yeast and salt added in and it was delicious, just like that.  I decided though that it needed something to go with it, so I made a sesame vegetable stir fry using what I had on hand.

    The stir fry sauce was a little silky due to the tahini I added to it, and it was pretty crave worthy once paired with the veggies and rice.  The whole thing was one of the most delicious savory dishes I have made lately which is why I had to share it with you all!

    Raw Sesame Vegetable Stir Fry with Celeriac Garlic Rice 
    Serves 2

    Rice:
    1 large celeriac (about 4 cups), cut into large cubes
    1 clove garlic
    sea salt to taste
    2 Tbsp nutritional yeast (optional)

    Stir Fry:
    4 stalks celery, sliced
    1 bell pepper
    4 small carrots, halved and sliced
    1 cup crimini mushrooms, sliced
    1/4 small onion, sliced

    Sauce:
    1/4 cup raw tahini
    2 Tbsp nama shoyu
    2 Tbsp cider vinegar
    1 Tbsp sesame oil
    1 clove garlic, minced

    sesame seeds for sprinkling

    For the rice, combine all ingredients in a food processor and pulse until chopped up small like grains of rice (but do not over process or you will get mush).  Set aside.  Combine the veggies in a large bowl. Whisk together the sauce ingredients, then toss with the veggies.  Serve over the rice and sprinkle with sesame seeds.  

  • Raw Berry Rose Layer Cake

    Raw Berry Rose Layer Cake

    My Birthday was yesterday.  Which means many things to me.  I am now 29 years old, the summer is half over and I am enjoying my vacation.  You see, every year I take a week off of work for my Birthday, as sort of a present to myself.  Everyone deserves a Birthday week to enjoy themselves right?  Well at least I think so, and because it is my favorite time of the year I want to enjoy it!  So what all did I do to celebrate my Birthday?  I had a family dinner with Eric and my Mom at Heartland Restaurant on Saturday.

    I also visited the Minneapolis Farmer’s Market with Eric, we are visiting Taylor’s Falls for a hike today (something I have been wanting to do since last year) and am planning on going to a Minnesota Lynx Game and having dinner at my favorite raw restaurant Ecopolitan.  I have been looking forward to this week since last year. Because I get to enjoy doing the things I love with people that mean a lot to me, and because I get to make myself a cake.  Yes, that is one of my favorite parts of my Birthday as well.  I get asked a lot why I make my own cake…well it is simple. I get exactly what I want by making it myself and I actually enjoy making it.  I am like a child at play crafting that cake!  I thought long and hard about what I wanted and decided at the last minute to make a Raw Berry Rose Layer Cake.

    That was the decorating process I just showed you.  My favorite part besides eating it.  This cake had red velvet layers, berry cream and fresh berries in the middle that I got at the farmer’s market, and vanilla rosewater scented frosting to top it off. All of my favorite things in one cake.  And it was a beautiful pink color which was what I was going for.

    It was so delicious!  I think any little girl (which is me sometimes because I refuse to grow up in some ways) or big girl would love to have this cake set before her on her Birthday to enjoy!  I know I did!  But hey, you don’t have to wait for a Birthday to make this cake, it is so heavenly that you should make it just so you can enjoy it!

    Raw Berry Rose Layer Cake
    Makes one 6 inch cake

    Cake:
    2 cups raw beet pulp (leftover from juicing)
    1 1/4 cups soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
    1 Tbsp pure vanilla extract
    1/4 tsp sea salt
    1 1/2 cups ground golden flaxseed
    5 cups raw coconut flour (home made is preferred)*
    Frosting/filling:
    5 cups fresh young coconut meat**

    1/2 cup plus 2 Tbsp coconut water
    1/3 raw coconut nectar, or your choice of raw liquid sweetener
    3/4 tsp himalayan salt
    1 Tbsp pure vanilla extract and seeds of  a vanilla bean
    1 tsp rosewater
    1 cup raw coconut butter (warmed to liquid)

    1/2 cup organic strawberries and raspberries

    1 cup raw red beet

    Organic raspberries and strawberries, about 2 cups (or enough to cover the middle and top of the cake)

    Organic raspberries, strawberries, and roses for garnish

    For the cake, combine the dates, vanilla, and sea salt, flaxseed, and coconut flour, in a food processor and process until it is well combined and very fine.  Add the beet pulp, and pulse (you don’t want to overmix or the cake will become heavy) until well combined (if it seems to dry, add a little more pulp. Beet pulp may vary in moisture levels).  On a parchment or foil lined tray, shape into three 6 inch circular cake layers (I pressed them into a plastic wrap lined 6 inch cake pan, then inverted the cakes out onto the parchment). Place in the fridge while you make the cream.

    To make the filling and frosting, combine the coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.  Add the coconut butter with the processor running to incorporate it completely.  Once blended, remove 1/3 and place it in a bowl. Scrape the other 2/3 into another bowl.  And the 1/3 back into the food processor and add the berries.  Blend until smooth, then place back into the bowl this will be the filling.  Add the 2/3 bowl to the blender and add the beet.  Blend until smooth and place back into the bowl this will be the frosting.  Place both bowls in the freezer for about 45 minutes to an hour until it reaches the consistency of thick whipped cream.

    To assemble the cake, place half the berries over one cake layer, then spoon half the berry cream filling over that and spread to level.  Top with the second cake layer, then place the remaining berries over that and spoon the rest of the berry filling over, and spread to level, then top with another layer.  Frost the top and sides of the cake with the frosting, then place the rest in a pastry bag and pipe decoratively around the top and bottom of the cake.  Let the cake set in the fridge for about an hour before serving.
    Once the cake is set, garnish with berries and roses and serve!

    *Store bought coconut flour is a bit too dry for my tastes, I find that it dries out the cake too much and it is not as tasty.  I prefer to make my own coconut flour by buzzing finely shredded dried coconut in the high speed blender for about 15-30 seconds (but not too long or you will get butter).
    **If you cannot get fresh coconut meat, you can use raw cashews instead.  Soak 5 cups raw cashews in filtered water, 4 hours then drain.  Continue with the cake recipe.


  • Raw Marzipan Spumoni Bites

    Raw Marzipan Spumoni Bites

    I decided the other day after running across a beautiful spumoni ice cream recipe on Pinterest, that I needed to make something spumoni.  I thought about making some ice cream myself, or even a cake, but then decided that some candy would be lovely.  My blank palate?  Marzipan.  Because to me that almond flavored doughy deliciousness would be perfect with the flavors of spumoni.

    So, I made the 3 different flavors, cherry, pistachio and vanilla marzipan, layered them together, and I was simply going to cut them into squares and leave it at that…but then I got the wonderful idea to dip them in raw dark chocolate.  I have always loved marzipan plain, but marrying spumoni and marzipan was even better!  These might even be better than the ice cream form of spumoni.

    Raw Marzipan Spumoni Bites
    Makes 12

    Filling:
    3 1/4 cups finely shredded coconut
    1/4 cup plus 2 Tbsp raw almond butter
    3/4 cup coconut butter, warmed to liquid
    3 Tbsp raw coconut nectar, or maple syrup
    1/4 tsp Himalayan salt
    2 tsp pure almond exctact
    1 tsp pure vanilla extract
    2 Tbsp filtered water

    1 tsp matcha powder

    4 fresh sweet cherries, pitted

    Raw chocolate:
    1/2 cup raw coconut oil, warmed to liquid
    3/4 cup raw cacao powder
    1/4 cup raw coconut nectar or your choice liquid raw sweetener
    a pinch sea salt

    In a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter).  Set 3 cups aside in a bowl and the rest aside in another bowl.  To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, and water and blend until smooth.  Add the 3 cups reserved coconut and process until smooth like dough.  Divide the mixture into 3.  Roll one out 1/2 inch thick in a square on a foil lined sheet pan.  Place one back into the food processor and add the matcha. process until incorporated, then add the pistachios and pulse until mixed in.  Roll out the same as you did the bottom plain vanilla layer and place on top of the vanilla layer. Place the remaining part of the mixture back into the food processor and add the cherries and 2 Tbsp of the reserved coconut flour (you may need a little more, add a little if the mixture seems too sticky) .  Roll out as you did the other 2 layers, then place on top of the pistachio layer.  Press them together or roll lightly (but not too hard you don’t want to squish them down) to adhere them together.  Freeze until firm, about 30 minutes.  Cut into small 1 1/2 inch squares.
    Whisk together all chocolate ingredients until smooth, then dip each marzipan ball into the chocolate one by one, let the excess drain off and set back on the foil (I like to set them on a fork to dip them). Set in the freezer until the chocolate hardens, about 5 minutes.

  • Raw Cookie Dough Ice Cream Cake

    Raw Cookie Dough Ice Cream Cake

    I wanted ice cream last week.  But just making ice cream and scooping it out into a bowl didn’t seem like enough excitement.  So, I decided that an ice cream cake was in order!  But what kind to make?  I was browsing some of my past ice cream recipes, and cookie dough caught my eye.  I was kind of wanting something with both chocolate and vanilla, so it was perfect!  One of my favorite flavors of ice cream as a child was cookie dough, and that hasn’t changed as an adult. I prefer cookie dough to actual baked cookies, and ice cream filled with goodies is one of the best things in the world in my mind.

    So, I made a raw cookie dough and used it as both the crust, and the chunks for the filling.  It was so good I could have just eaten the whole bowl right there…but then there would be no ice cream cake. The cake was well worth waiting for though.  I made a layer of chocolate ice cream, and a layer of caramelly tasting vanilla maca ice cream.  The vanilla maca kind of echoed the flavor of the cookie dough, it was simply heavenly.  In addition to the cookie dough, I stirred in chocolate chunks, and topped the cake off with a bit of gooey fudge.

    It was freaking delicious once all combined together. Like cookie dough heaven!  And I thought those chocolate chip cookie dough Dairy Queen blizzards were good as a child…those taste rather bland and boring in comparison to this cake!  I think this would be perfect as a Birthday cake for a cookie dough lover, but you need no excuse to make it, and trust me you should give it a go!


    Raw Cookie Dough Ice Cream Cake
    Makes one 6 inch cake

    1 1/2 cups soft medjool dates, pitted
    1 1/2 cups ground flaxseed
    2 cups finely shredded dried coconut
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 large banana, mashed
    1/2 cup raw cacao nibs

    1/2 cup raw chocolate chunks

    Ice Cream:
    1 1/2 cups coconut water
    3 cups young coconut meat*
    3 cups ripe bananas, mashed
    3/4  cup raw date paste or another raw liquid sweetener if you prefer
    2 Tbsp maca powder (optional)
    1 Tbsp lucuma powder (optional)
    seeds of one vanilla bean
    1 1/2 tsp maple extract
    1/4 tsp Himalayan salt
    1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid

    3 Tbsp raw cacao powder

    1/4 cup chopped raw chocolate or chocolate chunks

    Fudge:
    1/4 cup raw cacao powder
    3 Tbsp raw coconut nectar
    1 Tbsp raw coconut oil, warmed to liquid
    a pinch sea salt

    For the cookie dough crust and chunks, in a food processor, combine the dates, flaxseed, buckwheat groats, coconut, sea salt, and vanilla extract and process until fine crumbs.  Add the banana and process until smooth and starting to hold together.  Remove from the food processor and knead in cacao nibs and chocolate chunks (being careful not to handle them too much because they will start to melt).  place half into the bottom of a 6 inch round spring form pan lined with plastic wrap or parchment (for easy removal) and press out flat.  Shape some of it into 6 little cookies (to top the cake with later), then roll the rest into little balls and place in the freezer while you make the ice cream.

    For the ice cream, add coconut water to a food processor, along with young coconut, bananas,   nectar, maca, maple, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut butter slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and remove 1/3 of the ice cream.  Whisk in 3 Tbsp raw cacao powder (to the 1/3 of the ice cream), then pour over the crust.  Scatter about 1/3 of the cookie dough chunks and a little of the chopped chocolate over it.  Stir the remaining cookie dough chunks and most of the remaining chopped chocolate into the vanilla ice cream then pour over the chocolate ice cream. Scatter the remaining chocolate chunks over that and place in the freezer for about 6 hours or overnight until firm.
    For the fudge, whisk together all ingredients until smooth (if too thick, add a little water, if too thin, add a little more cacao powder).  Spoon around the edges of the cake so that it drips down.  Garnish the top with the cookies and serve!

    *If young coconut meat is unavailable, you can substitute the 3 cups fresh coconut with 3 cups finely shredded, dried coconut and 1 1/2 cups coconut water.  But, you MUST have a high speed blender to do this or it will never become smooth.  Blend the coconut first until it becomes butter, using the tamper to press it into the blades until it is liquidy, then add the coconut water and blend until combined. Add this to the ice cream base in place of the young coconut meat.


  • Raw Berry Red Velvet Short Cake

    Raw Berry Red Velvet Short Cake

    What does one do with many lbs of fresh berries?  Well eat them of course…but make a beautiful dessert with them is my favorite choice! When I think raw cake, cheesecake is always the first thing that comes to mind, but oddly enough, this time it was shortcake!  I haven’t made one in a while, and there is something that I love about fresh berries, cream and cake all together. Last year I made a Raw Red Velvet Strawberry Shortcake, and it was so delicious that I thought it deserved to be made in larger form, but with other berries added as well!

    This time however, I was not going to make a dehydrated cake, I went for a simpler cake version that came together rather quickly.  I used beet pulp leftover from juicing to make the cake moist and light.  It is one of my favorite things to use in raw cake lately and I have a lot since I juice a lot of beets and carrots.  Anyways, once it is mixed with the other cake ingredients, you would not notice that it is beets.  That cake mixture tasted amazing even before I assembled the cake.

    I made a fluffy coconut cream for the filling and topping, and a flavorful berry sauce as well to compliment the fresh berries.  I topped it off with basil as well since I love it with berries.  It was beautiful!  Summer fruit at its best, and I couldn’t wait to dive in!  When I did, it was a party in my mouth.  Three of my favorite things, vanilla cream, red velvet cake, and fresh berries. Once simply can not be unhappy while eating this cake.  The cake itself is happiness!

    Raw Berry Red Velvet Short Cake
    Makes one 6 inch cake

    Cake:
    2 cups raw beet pulp (leftover from juicing)
    1 1/4 cups soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
    1 Tbsp pure vanilla extract
    1/4 tsp sea salt
    1 1/2 cups ground golden flaxseed
    2 1/2 cups raw coconut flour (home made is preferred)*

    Cream topping:
    4 cups fresh young coconut meat**
    1/2 cup coconut water
    1/2 cup raw coconut nectar, or your choice of raw liquid sweetener
    1/2 tsp sea salt
    1 Tbsp pure vanilla extract and seeds of  a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)
    1/2 cup organic strawberries and blueberries

    Sauce:
    1 cup mixed organic strawberries, raspberries and blueberries
    2 medjool dates
    juice of one lemon
    a pinch sea salt

    Organic blueberries, raspberries and halved strawberries, about 2 cups (or enough to cover the middle and top of the cake)

    Basil for garnish (optional)

    For the cake, combine the dates, vanilla, and sea salt, flaxseed, and coconut flour, in a food processor and process until it is well combined and very fine.  Add the beet pulp, and pulse (you don’t want to overmix or the cake will become heavy) until well combined (if it seems to dry, add a little more pulp. Beet pulp may vary in moisture levels).  On a parchment or foil lined tray, shape into two 6 inch circular cake layers (I pressed them into a plastic wrap lined 6 inch cake pan, then inverted the cakes out onto the parchment). Place in the fridge while you make the cream.

    To make the cream topping, combine the coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.  Add the coconut butter with the processor running to incorporate it completely.  Once blended, scoop into a bowl, and place in the freezer for about 45 minutes to an hour until it reaches the consistency of thick whipped cream.
    While setting, make the strawberry sauce.  Combine all ingredients in the food processor and process until smooth.
    To assemble the cake, spoon half the cream over one cake layer, then spoon half the sauce over, then top with half of the halved strawberries, blueberries, and raspberries.  Top with the second cake layer, then spoon the rest of the cream over, then the rest of the sauce, then the remaining berries.  Let the cake set in the fridge for about an hour before serving.
    Once the cake is set, garnish with basil and serve!*Storebought coconut flour is a bit too dry for my tastes, I prefer to make my own coconut flour by buzzing finely shredded dried coconut in the high speed blender for about 15-30 seconds (but not too long or you will get butter).
    **If you cannot get fresh coconut meat, you can use raw cashews instead.  Soak 4 cups raw cashews in filtered water, 4 hours then drain.  Continue with the cake recipe.

  • Double Berry Lavender Lemonade

    Double Berry Lavender Lemonade

    Every 4th of July my Mom and I used to go up to my Grandparent’s Cabin.  It was heaven to me as a kid.  Playing in the lake all day, eating all of the delicious snacks my Grandma would set out for us kids, then watching fireworks once it got dark.  Here is a pic of me when I was about 4 years old, enjoying myself at one of those gatherings.

    I have always loved the 4th of July.  It is close to my Birthday, which is in a couple weeks, and this is my favorite time of the year.  Partly because there are so many delicious fruits available.  If you read my blog a lot you have probably noticed I have made a lot of berry recipes lately.  Which is because I anxiously await them every year and use them in everything I possibly can when I get them.  I thought I would share a recipe for one of my favorite simple pleasures, Double Berry Lavender Lemonade.

    I make this often in the summer, but I thought it appropriate for the 4th of July because of its beautiful color.  Another variation on it, if you do not have lavender on hand is to make the syrup without the lavender, then muddle fresh basil into the drink.  That is delicious as well!  Happy 4th of July, I hope you all have a wonderful weekend!

    Double Berry Lavender Lemonade
    Makes 2
    1/4 cup fresh organic strawberries, pureed
    1/4 cup organic blueberries, pureed
    1/4 cup lavender syrup* or to taste

    4 cups water

    2/3 cup lemon juice

    ice cubes

    Add strawberries, blueberries, and lavender syrup to a glass with 2 cups water, 1/3 cup lemon juice and a few ice cubes, and stir until blended.
    *Lavender syrup
    1/4 cup raw coconut nectar or maple syrup
    1/4 cup filtered water
    1 Tbsp dried lavender flowers

    Combine all ingredients in a small jar, and shake to dissolve syrup.  Let sit at least overnight to infuse and keep in the fridge for up to a few weeks.
  • Quick Berry Cherry Sorbet Sundae

    Quick Berry Cherry Sorbet Sundae

    Sorbet after a run?  Yes, and it was perfect!  After all, what could be better after an 8 mile sweat fest in the hot sun than some cooling fruity goodness?!  Don’t get me wrong, I love my runs even if they are trying to my mental toughness when it gets uncomfortable out, but I just think I deserve something good afterwards to cool off!  So I decided I wanted sorbet.  However I did not simply open my freezer, and scoop some out of a container that I bought at the store (since most of that stuff is not raw, and is filled with sugar).  I did however make myself some in less than 10 minutes and it was amazing.  

     I made two flavors, Strawberry Cherry and Black and Blueberry.  Just fresh fruit, and this is so simple, if you have a good blender, you can make it!  I layered the sorbets with more fresh fruit and it was simply delicious.  I felt like I was enjoying a beautiful dessert, but it took almost no time to make and it cooled me off and energized me too! Do yourself a favor and try it out!  Feel free to try out other fruit combinations as well from what you have on hand.

    Quick Berry Cherry Sorbet Sundae
    Serves 1-2

    Strawberry Cherry Sorbet
    1 large banana frozen and cut into pieces
    1 cup frozen strawberries
    1 cup frozen cherries
    stevia to taste (or your choice liquid raw sweetener)

    Black and Blueberry Sorbet
    1 large banana, frozen and cut into pieces
    1 cup frozen blackberries
    1 cup frozen blueberries
    stevia to taste (or your choice of liquid sweetener)

    Fresh berries and cherries for topping

    In a high speed blender, combine all ingredients for strawberry cherry sorbet and blend until smooth, using the tamper to press the mixture into the blades until all combined and thick. Place in a bowl in the freezer while you make the other sorbet.      In a high speed blender, combine all ingredients for black and blueberry sorbet and blend until smooth, using the tamper to press the mixture into the blades until all combined and thick. Place in a bowl. Scoop the sorbets into serving bowls, top with the fresh berries and cherries and enjoy right away because they melt fast on a hot day!

    *note, you can use a food processor if you do not have a high speed blender, but you will have to stop it and scrape it down and it will take a lot longer.



  • Raw Hazelnut Cacao Cherry Cake

    Raw Hazelnut Cacao Cherry Cake

    A big bowl full of fresh organic cherries is one of the most beautiful sights.  They are like smooth little edible fruit jewels.  Now is the season where they are the most flavorful and I was super excited to get my hands on some at a good price this week.  I can not believe I did not enjoy cherries as a child. It was probably because I was first exposed to those nasty artificially colored pie cherries in cans and I never had the real thing.  Thankfully I bought some real ones as a young adult and I fell in love.

    So back to the cherries I bought this weekend, I decided that they would be glorious in a cake.  Not just cherries though, raw hazelnuts and cacao married with them. It sounded heavenly so I had to create it.  I made a simple hazelnut crust, a hazelnut cacao layer, a hazelnut cream layer and a cherry cream layer to be ribboned throughout with cherry puree, and a few crunchy hazelnuts and cacao nibs.  When it emerged from the freezer, chilled and ready to eat, I was super excited! Not that I hadn’t been tasting the fillings all along, because I had and they were yummalicious and addictive.

    The flavors all together were a sweet party in my mouth.  Kind of like nutella and sweet cherries had a party together…and if you enjoy either of those things, you know it would be a freaking delicious combination!

    If you get some fresh organic cherries, you must make this cake for your next special occasion.  Everyone will love it including yourself.  Although, you need not wait until a special occasion if you are hungry for this, because one needs no special occasion to be able to indulge and enjoy raw cake!

    Raw Hazelnut Cacao Cherry Cake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw hazelnuts
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Cherry Puree:
    1 cup fresh organic cherries, pitted
    2 medjool dates, pitted (and soaked in water until soft if not soft)
    a pinch sea salt
    1 Tbsp lemon juice

    Filling:
    4 cups young coconut meat*
    1 cup raw hazelnuts, soaked for 8 hours in filtered water and drained
    3/4 cup coconut water

    2/3 cup raw coconut nectar, or coconut nectar
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)

    1/4 cup raw hazelnut butter, divided

    1 cup fresh organic cherries
    additional 1 Tbsp coconut butter, warmed to liquid

    3 Tbsp raw cacao powder

    1/2 cup raw hazelnuts
    1/2 cup raw cacao nibs

    raw hazelnuts, fresh cherries, and cacao nibs for decorating

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, hazelnuts and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    For puree, combine all ingredients in a food processor and process until smooth.  Set aside.
    To make the filling, in a high speed blender or food processor, combine coconut, hazelnuts, water, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended. Divide the mixture into three bowls. Add one back to the food processor and add 2 Tbsp hazelnut butter.  Blend until smooth.  Place back in the bowl.  Add the next bowl  back to the food processor, add cherries and 1 Tbsp coconut butter.  Process until smooth then place back in the bowl.  Next add the remaining bowl of filling to the food processor and add the rest of the hazelnut butter (2 Tbsp) and the cacao powder.  Blend until smooth, and pour back into the bowl.
    To assemble cheesecake, pour the chocolate hazelnut layer over the crust, then drop some of the cherry puree by the tsp over that as well as the hazelnuts.  Pour the hazelnut cream layer over that, then drop some of the cherry puree over it and drop some cacao nibs over that.  Pour the cherry cream layer over that.
    Drop some of the cherry puree over that and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.  Place in the freezer for about 4 hours to firm up.  When ready to serve, garnish the cake with raw hazelnuts, cherries, and cacao nibs.  Store in the fridge.*If young coconut meat is unavailable, you can use 4 cups raw cashews soaked for 4 hours in filtered water and drained.

     

  • Blueberry Muffin Batter Smoothie Bowl

    Blueberry Muffin Batter Smoothie Bowl

    When I was little, on weekends my Dad would bake blueberry muffins.  Well…sort of bake, since they were from a boxed mix. I give him credit for at least trying though, and I didn’t care about the muffins not being home made or know any better at that point in my life, so it was one of the joys of life.  I would always ask to lick the bowl after the batter had been placed into the tins to be put in the oven.  Although I loved the warm muffins once they were baked, I thought the batter was just as yummy.  As an adult I am no different. I always have to lick my batter bowls.  Except for the fact that I would never allow boxed mixes in my kitchen and I make raw vegan muffins so the batter is even better than it ever was.

    I haven’t made raw muffins for a while, but I recently made a Blueberry Muffin Batter Smoothie Bowl that was pretty yummalicious!  When I was out running last weekend I smelled something amazing in the air. Not a typical outdoor smell, something like muffins.  I began to crave blueberry muffin batter, and I decided that the flavor would make a wonderful smoothie bowl to refuel with when I finished my run.  I made a blueberry smoothie layer, then topped it off with a muffin batter smoothie flavor layer studded with fresh berries and topped it off with things that help me energize and went well with the flavors like coconut, flax, more berries, walnuts, hempseeds, chia seeds and bee pollen (which you can omit if you want this vegan).  It was freaking delicious! I was brought back to childhood as I enjoyed every last bit and licked my bowl clean!

    Blueberry Muffin Batter Smoothie Bowl 

    Serves 1

    Blueberry:
    1 1/2 cups frozen organic blueberries
    juice of one lemon
    a few Tbsp raw hemp milk (more or less depending on how liquidy you like it)
    stevia to taste
    Batter:
    2 large bananas, frozen and cut into pieces
    1 scoop raw vanilla protein powder (optional, I used Garden of Life brand)
    1/4 cup raw hemp milk or coconut milk (more or less depending on how liquidy you like it, I like mine thick so I add less)
    1 tsp pure vanilla extract
    stevia to taste (or your choice liquid raw sweetener)
    3/4 cup fresh organic blueberries

    Toppings:
    fresh organic blueberries
    flaked dried coconut
    raw walnuts
    ground flaxseed
    chia seeds
    hempseeds
    For the blueberry smoothie filling, blend all ingredients until smooth in the blender, and pour into a bowl. Rinse out the blender.  For the batter part of the smoothie, combine all ingredients except the fresh blueberries in a blender and blend until smooth, using the tamper to press the mixture into the blades.  Stir in the fresh blueberries.  Pour into a bowl, swirl with a knife a little so the two layers swirl (if desired) and top with toppings (I used about 1 Tbsp of each).  Enjoy!

  • Raw Tropical Dream Cake

    Raw Tropical Dream Cake

    Pineapple, bananas, limes, mango, strawberries and avocado.  All of that was sitting on my counter, a beautiful sight to behold, and it was just begging to be made into something delicious.  Not that it wasn’t delicious as it was and would be plain.  No, not a smoothie, although it would have made a beautiful layered smoothie.  A cake!  I know, that is always the thing I seem to make when I get inspired but I can’t help it.  I love raw cakes, especially cheesecake or mousse style.  So this is what I made recently… a crunchy coconut crust, key lime mousse made with rich avocado, then strawberry mango swirl, mango banana pineapple mousse.  It was all amazing as I tasted it before I even put it together into a cake.

    It was even more amazing once it had chilled into delicious cake goodness!  Almost too pretty to eat, but that never stops me when I am hungry or just craving cake.

    This cake tasted of summer, sweet and slightly tart, balanced and delicious!  A party in my mouth. Come to think of it, I think it would be an amazing cake to bring to a party for all of your friends to enjoy!  I hope you are all having a wonderful summer so far!

    Raw Tropical Dream Cake
    Makes one 6 inch cake

    Crust:
    2/3 cup sprouted buckwheat, dried in the dehydrator (or additional shredded coconut)
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    3/4 cup soft medjool dates, pitted and chopped

    Lime Filling:
    2 cups diced ripe avocados (about 3 medium)
    1/3 cup plus raw coconut nectar, or your choice of raw liquid sweetener
    1/4 tsp sea salt
    1 Tbsp lime zest
    1/3 cup lime juice
    1/2 Tbsp pure vanilla extract
    handful or spinach
    1/2 cup plus 2 Tbsp coconut butter, liquefied

    Tropical Mousse Filling:
    2 cups young coconut meat*
    1/2 cup bananas, sliced
    1/2 cup mango
    1/2 cup pineapple

    1/3 cup raw coconut nectar, or your choice of liquid raw sweetener
    1/4  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean

    1/3 cup plus 2 Tbsp raw coconut butter (warmed to liquid)

    Strawberry Mango Swirl:
    1/4 cup chopped mango
    1/2 cup organic strawberries
    3 medjool dates

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the lime filling, combine all ingredients in a high speed blender or food processor and process until smooth.  Set aside.
    To make the tropical filling, in a high speed blender or food processor, combine coconut meat, bananas, nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended.  Set aside.
    To make the strawberry mango swirl, combine all ingredients in a food processor or high speed blender and blend until smooth.

    To assemble cheesecake, set aside about 3 Tbsp of the lime filling, then pour the rest of lime filling over the crust, then the strawberry mango swirl by the tsp, Then pour over the tropical filling layer, then drop more of the swirl by the tsp over that and the reserved lime filling (also by the tsp) and swirl with a knife. Place in the freezer for about 4 hours to firm up (or longer if needed).

    *If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained.

  • Banana Cream Pie Smoothie Bowl

    Banana Cream Pie Smoothie Bowl

    I choose to be happy.  I choose to let the things in my life go that are not improving me or letting me grow.  You only have one life, so why not fill it with the good things and avoid the negative when you can. Yes, things may go wrong in my life, but I will handle them to the best of my ability with a good attitude.  I may not look perfect, or do everything right, but I am happy with myself, and that is important!  After all, I feel that I can not have good relationships with others if I am not happy with myself, and I would rather be a ray of sunshine to the people I am spending time with than a rain cloud.  Those are just my thoughts lately.  Kind of random I know, but if you think about it the things you put into your body can contribute to that happiness too!  If you are eating things that make you feel uncomfortable, then you will have a hard time being happy.  On the contrary, if you consume things that make you radiant and energized, you have a much better chance of feeling joyful.  I hope you choose to be happy to, because you deserve it!   Speaking of nourishing bodies, I have a smoothie bowl recipe I wanted to share with you all.  It made me very happy after my run last week!  If you enjoy banana cream pie, read on.

    My counter has been taken over by bananas lately.  That is not a bad thing either, I love them!  I eat them every day in fact with my breakfast, and they energize and refuel my body so I can get done what I need to do! My favorite way to enjoy them though, is in smoothies.  Like these banana cream pie smoothie bowls. Why banana cream pie?  Well, it has always been one of my favorites and that was what I was craving.  So I made a creamy vanilla banana base that tasted like banana cream pie filling, and topped it off with some protein and omega 3 rich seeds (which I try to include every day in my diet), as well as some banana cream pie toppers I love like coconut and raw cacao nibs.  This was yummalicious!  I am always a fan of nutritious dessert for breakfast!

    Banana Cream Pie Smoothie Bowl 

    Serves 1
    Smoothie:
    3 large bananas, frozen and cut into pieces
    1/4-1/2 cup raw hemp milk or coconut milk (depending on how liquidy you like it, I like mine thick so I add less)
    1 Tbsp raw maca powder
    1 Tbsp raw lucuma powder (optional)
    1 tsp pure vanilla extract
    stevia to taste (or your choice liquid raw sweetener)
    1/2 sliced banana
    Toppings:
    sliced bananas
    flaked dried coconut
    cacao nibs
    ground flaxseed
    chia seeds
    hempseeds
    For the smoothie, combine all ingredients except the sliced banana and toppings in a blender and blend until smooth, using the tamper to press the mixture into the blades.  Pour into a bowl, stir in sliced bananas, and top with toppings (I used about 1 Tbsp of each).  Enjoy!
  • Raw Nectarine Lavender Coconut Yogurt Cake

    Raw Nectarine Lavender Coconut Yogurt Cake

    When I got my hands on a bunch of perfectly ripe nectarines, all I could think about was making them into some sort of fabulous dessert.  Cake…that was what I wanted.  A creamy coconut yogurt cake.  That is my favorite type of cake lately.

    I make probiotic rich coconut yogurt often, and although it is good simply with fruit, it is even better in a cake.  Think about a raw cheesecake that is even more creamy than usual, with a slight tang that you would find in traditional cake made with dairy.  I knew it would be wonderful with the sweet flavorful nectarines.  Even better with some lavender.  Lavender is beautiful with summer fruits, especially peaches and nectarines and the color is the perfect contrast to the orange.

    In addition to the creamy vanilla lavender filling and the nectarine fillings, I added a jammy layer of nectarine puree as well.  This cake was simply heavenly, and it tasted like summer!  This is my favorite time of the year, and I am so thankful for the bounty of produce available!

    Raw Nectarine Lavender Coconut Yogurt Cake
    Makes one 6 inch cake

    Coconut Yogurt:
    4 cups young coconut meat*
    1/2 cup coconut water
    2 tsp probiotic powder

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
    1/2 tsp ground cardamom

    Nectarine Puree:
    1 cup fresh organic nectarines
    2 medjool dates, pitted (and soaked in water until soft if not soft)
    a pinch sea salt
    1 Tbsp lemon juice

    Filling:
    Coconut yogurt

    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)

    1 cup fresh organic nectarines
    additional 1 Tbsp coconut butter

    1 Tbsp dried organic lavender flowers
    1 drop doTerra lavender essential oil**

    dried organic lavender flowers for garnish

    For the yogurt, combine the coconut and coconut water in a high speed blender and blend until smooth.  Add the probiotics and blend until mixed in.  Place in a bowl and cover. Let sit out on the counter overnight or until it tastes tangy like yogurt.  Place in the fridge to chill.

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cardamom and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    For puree, combine all ingredients in a food processor and process until smooth.  Set aside.
    To make the filling, in a high speed blender or food processor, combine coconut yogurt,  coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended. Divide the mixture into two bowls.  Add one back to the food processor and add the nectarines.  Blend until smooth.  Stir the lavender flowers and oil into the other bowl.
    To assemble cheesecake, drop the fillings over the crust alternating the vanilla lavender and the nectarine and after every layer of filling drop the puree by the tsp over that.
    Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.


    Place in the freezer for about 4 hours to firm up. 
    Once the cake has chilled, Garnish the top with dried lavender flowers before serving.

    *If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling.

  • Cake Batter Smoothie Bowl with Fruit Confetti

    Cake Batter Smoothie Bowl with Fruit Confetti

    There is some good in every day, even when it doesn’t seem like it.  I woke up last weekend to rain that had been falling since the day before and it was time to run. Now I am a cat mind you…meaning I don’t like getting wet and soggy.  My boyfriend Eric makes fun of me all the time for it.  But I wasn’t going to let the fact that I hate getting wet keep me from running that day rain or not.  So I put on my visor so I could see and headed out anyhow.  It wasn’t so bad.  The rain was cooling compared to the hot temps the day before which I was thankful for.  The scent of the lilac bushes in bloom and floral trees was in the air mixing with the freshness of the rain.  The rain even stopped before I got home and it started to lighten outside.  You know what?  I was thankful for that run, even if it wasn’t my favorite conditions, because I am thankful for every day I am able to run.  I was thankful for the cooler temperatures that day, and the pretty scented flowers and the time to reflect.  I was in a good mood when I got home so I thought, why not celebrate with my favorite thing after a run, a smoothie bowl.

    Cake batter flavored smoothie bowl.  I swear the bananas blended up with everything including the scent of vanilla and almond I added tasted like cake batter.  Probably because my Mom always used those two ingredients when making her classic cake.  I stirred in a “confetti” of diced up colorful fruit, topped it off with some of my favorite smoothie bowl ingredients and it was yummalicious!  I was happy, like a kid eating cake, except it was healthy cake in smoothie form.  Be thankful every day, even when it seems at first that there will be nothing to be thankful for.  You will always find something!

    Cake Batter Smoothie Bowl with Fruit Confetti 
    Serves 1
    Smoothie:
    3 large bananas, frozen and cut into pieces
    1 scoop raw vanilla protein powder (optional, I used Garden of Life brand)
    1/4-1/2 cup raw hemp milk or coconut milk (depending on how liquidy you like it, I like mine thick so I add less)
    1 tsp pure vanilla extract
    1 tsp pure almond extract
    stevia to taste (or your choice liquid raw sweetener)
    3/4 cup your choice of colorful fruit, cut into fine dice (I used strawberries, kiwi, and peaches)
    Toppings:
    kiwi, cut into fine dice
    strawberries, cut into fine dice
    peaches cut into fine dice
    large flake coconut
    dried lavender flowers
    chia seeds
    hempseeds
    For the smoothie, combine all ingredients except the diced fruit and toppings in a blender and blend until smooth, using the tamper to press the mixture into the blades.  Pour into a bowl, stir in the 3/4 cup diced fruit and top with toppings (I used about 1 Tbsp of each).  Enjoy!
  • Raw Summer Fruits Bars

    Raw Summer Fruits Bars

    It may still be spring with the frgrant lilacs blooming and tulips just opening up, but when I am out on my runs lately I am very tempted to run through the sprinklers in people’s yards as I feel like the sun is beating down on me.  So, in my mind summer is here.  Not on the calendar, but I am craving those popsicles and ice cream like crazy!  I was thinking about sherbert the other day while I was outdoors feeling like a melted popsicle, and I decided to make a dessert inspired by it.  When I was a kid, we used to buy sherbert in a container with 3 different flavors.  Rainbow Sherbert. It was so pretty and so delicious!  In the spirit of that lovely sherbert, I made these Raw Summer Fruits Bars.  I used a simple coconut butter base with 3 different fruits, strawberry, peach, and lime on a coconut base.

    All of the fillings are so delicious that you will have a hard time keeping yourself from eating them just with a spoon before they make it into bar form.  No cracking of young coconuts or dehydration needed for these beautiful little rainbow bars, so you get to enjoy them sooner.  They tasted like sherbert, sweet and summery, but without the chill.  I have been waiting for these ingredients all year, and I am so happy that summer is finally just around the corner!


    Raw Summer Fruit Bars 
    Makes 12

    Crust:
    2 cups finely shredded dried coconut
    1/3 cup soft medjool dates, pitted
    1/4 tsp himalayan salt
    2 Tbsp ground flaxseed

    Lime Filling:
    3/4 cup raw coconut butter (not oil), warmed to liquid
    1 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
    1 Tbsp organic lime zest
    4 Tbsp lime juice
    1 tsp pure vanilla extract
    2 Tbsp filtered water
    1 tsp matcha powder
    pinch sea salt

    Peach Filling:
    3/4 cup raw coconut butter (not oil), warmed to liquid
    1 Tbsp raw coconut nectar (or your choice of liquid raw sweetener
    1/2 cup organic peach puree
    1 tsp pure vanilla extract
    1 tsp turmeric
    pinch sea salt

    Strawberry Filling:
    3/4 cup raw coconut butter (not oil), warmed to liquid
    2 tsp raw coconut nectar (or your choice liquid raw sweetener)
    1 tsp pure vanilla extract
    1/2 cup organic strawberry puree
    pinch sea salt

    For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together.  Press into an 8×8 inch pan lined with foil and oiled with coconut oil (for easy removal).  Set aside in the freezer.
    Place all of the lime filling ingredients in the food processor and process until smooth.  Spread out over the crust layer evenly, and place in the freezer until it is just set.  Rinse out the food processor, then do the same with the peach filling and spread that over the lime.  Then do the same with the strawberry.  Place the bars in the freezer until set, a couple hours, then remove them and cut into 12 bars.  Store in the fridge.

  • Raw Pesto Stuffed “Roasted” Mushrooms

    Raw Pesto Stuffed “Roasted” Mushrooms

    My Mom brought me some mushrooms and basil last week and asked me if I would make her some stuffed mushrooms.  I was not going to say no after all, they sounded delicious!  I decided to make a rich pesto stuffing with the basil.  The mushrooms were perfect little gems, and I tossed them with a marinade and “roasted” them in the dehydrator to perfection for a few hours.  Seriously, you would have thought they had been in a real oven they were that tender.  For the pesto, I made it nut free with avocado and hemp seeds in place of the usual nuts. I also added a bit of marjoram and lemon to make it extra good!

    These stuffed mushrooms would make the perfect appetizer or small plate, and they were so good!  My Mom and boyfriend loved them too!  These would be wonderful year round, but since the farmer’s markets are opening up and basil will be abundant, I will have to make them again soon!

    Raw Pesto Stuffed “Roasted” Mushrooms
    Makes 10-12

    10-12 large crimini mushrooms
    2 Tbsp nama shoyu
    2 Tbsp lemon juice
    2 Tbsp olive oil

    Pesto:
    1 ripe avocado
    1/3 cup raw shelled hemp seeds
    1 bunch fresh basil
    1/4 cup fresh marjoram
    a few large kale leaves
    1 garlic clove
    juice of one lemon
    sea salt to taste

    To make the mushrooms, remove the stems.  Combine the nama shoyu, lemon juice, and olive oil in a bowl and then toss the mushrooms in it.  Spread out on a lined dehydrator tray and dehydrate for 3-4 hours until softened and they look “roasted”. Meanwhile, to make the pesto, combine all ingredients in a food processor and process until smooth. Spoon the pesto into the mushrooms when they come out of the dehydrator and serve!

     

  • Raw Strawberry Rhubarb Cake

    Raw Strawberry Rhubarb Cake

    I have been waiting for strawberry rhubarb season. Why?  Because I have been in love with the combination of strawberries and rhubarb ever since my Grandmother would pick rhubarb from her garden in the spring and summer and make the most delicious strawberry rhubarb sauce that I would practically eat by the 32 ox jarful!  My Grandma baked beautiful cakes and cookies as well, but my favorite dessert that she made was definitely this sauce. Plain or over vanilla ice cream.  So now every year when the rhubarb is available, I am on it.  I make more than sauce with it now however.  I decided this weekend that since I had tons of strawberries in my fridge, and there was rhubarb at the store, I had to buy some and make something with the two.  The first thing that came to my mind?  Dreamy raw cheesecake.  What can I say, it is my favorite dessert of all time!  A cheesecake with swirls…even better.

    The filling for this cake was freaking amazing before I even put it in the fridge to set!  I was a happy girl licking all the excess from the bowls (I never simply rinse excess cake batter down the drain, that would be a waste of my favorite thing)! I could not wait to dive into the finished product.

    4 hours seems like such a long time, but so worth the wait on this one.  It was pure joy that I experienced biting into my first taste of the goodness!  Strawberries and rhubarb, oh how I have missed you!  This was the perfect way to be reintroduced!

    Raw Strawberry Rhubarb Cake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flax seed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
    1/2 tsp ground cardamom”Roasted rhubarb”
    2 cups organic rhubarb, sliced
    1 Tbsp raw coconut nectar

    Strawberry Puree:
    1 cup fresh organic strawberries
    1 cup of the “roasted” rhubarb
    2 medjool dates, pitted (and soaked in water until soft if not soft)
    a pinch sea salt
    1 Tbsp lemon juice

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water

    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)

    1 cup fresh organic strawberries
    1/2 cup of the “roasted” rhubarb
    1 tsp beet powder (optional for color)
    additional 1 Tbsp coconut butter

    Fresh strawberries and shaved rhubarb for decorating

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cardamom and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    For the “roasted rhubarb”, toss the rhubarb with the coconut nectar and place on a lined dehydrator tray. Tent a piece of foil over it.  Dehydrate until softened, about 4-6 hours.  You will be using this both for the puree and the filling and it will shrink down a little.
    For the strawberry rhubarb puree, combine all ingredients in a food processor and process until smooth.  Set aside.
    To make the filling, in a high speed blender or food processor, combine coconut meat and water,  coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended. Divide the mixture into two bowls.  Add one back to the food processor and add the strawberries and rhubarb.  Blend until smooth.
    To assemble cheesecake, drop the fillings over the crust alternating the vanilla and the strawberry rhubarb and after every layer of filling drop the puree by the tsp over that.
    Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.
    Place in the freezer for about 4 hours to firm up.
    Once the cake has chilled, Garnish the top with fresh berries and shaved rhubarb before serving.

    *If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling.

  • German Chocolate Cake Smoothie Bowl

    German Chocolate Cake Smoothie Bowl

    It is important to do things for yourself every day.  If you do not take care of yourself, then how can you take care of anyone else in your life, and if you are not happy, those around you will not be either.  I do things for myself everyday, alone for the enjoyment of it.  Going out for a run to clear my head, spending some time doing a little relaxing yoga, and preparing delicious things to eat that I can enjoy and savor slowly.  On my days off, it is essential that I make time for myself, and this German Chocolate Smoothie Bowl was part of that.  A girl can never say no to chocolate, and there is no need to.  Especially with this smoothie bowl.  I don’t know why I thought of German chocolate cake when deciding what type of bowl to make for myself, but it sounded amazing, and it was. 

    It was like German chocolate cake and a smoothie had a love child together.  All of the flavors of the cake in a healthful energizing smoothie plus a few extras that I like to add to my meals like hemp seed, flaxseed and chia seeds. I felt special while eating it and it was sinful tasting but left my body happy.  Take time for yourself today, you deserve it!

    German Chocolate Cake Smoothie Bowl
    Serves 1

    Smoothie:
    3 large bananas
    1 scoop raw chocolate protein powder (optional, I used Garden of Life brand)
    1/4-1/2 cup raw hemp milk or coconut milk (depending on how liquidy you like it, I like mine thick so I add less)
    1 tsp pure vanilla extract
    2 Tbsp raw cacao powder
    1 Tbsp maca powder
    stevia to taste (or your choice liquid raw sweetener)

    Toppings:
    sliced medjool date
    raw walnut pieces
    raw cacao nibs
    flaked dried coconut
    chia seeds
    ground flaxseed
    hempseeds

    For the smoothie, combine all ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades.  Pour into a bowl, and top with toppings (I used about 1 Tbsp of each).  Enjoy!

  • Raw Strawberry Kiwi Coconut Yogurt Cake

    Raw Strawberry Kiwi Coconut Yogurt Cake

    Before I went raw, I made cheesecake often. Like every weekend often.  I loved it so much I would eat about 1/4 of it at least in one sitting too, leaving my tummy pretty unhappy with all of the heavy dairy.  It was delicious though, and I had perfected my recipe using Greek yogurt along with the neufchatel cheese in the filling. I was thinking about that last week and I decided to try using coconut yogurt in a raw cheesecake recipe. This Raw Strawberry Kiwi Coconut Yogurt Cake was what resulted.

    I admit I thought about making a plain strawberry yogurt cheesecake because I had so many strawberries on hand thanks to Eric, but me not being one to do a plain anything decided that kiwi needed to join the party as well.  I made my plain coconut yogurt first…which needed to sit overnight, which only built my anticipation and excitement to try making and tasting this cake.

    The yogurt was delicious in the cheesecake fillings!  A little tangy, and so creamy!  I could have just eaten it all with a spoon, but that would just make it yogurt and not a cake which was not what I was going for here.  I swirled in some strawberry jam along with the pastel kiwi and strawberry fillings and it was simply lovely!

    Once it had set and I was able to dive in it was pure heaven!  The yogurt added another depth of flavor, like it used to for my real cheesecakes, and the strawberry and kiwi provided notes of tart and sweet that were simply divine!  Plus, I was getting a dose of probiotics while enjoying this beauty which I can always use. If you make coconut yogurt, you need to try this…and if you haven’t yet, now is the time, you will thank yourself for doing so!

    Raw Strawberry Kiwi Coconut Yogurt Cake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flax seed
    3/4 cup dried finely shredded coconut
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
    1 inch chunk raw red beet

    Strawberry Puree:
    1 cup fresh organic strawberries
    2 medjool dates, pitted (and soaked in water until soft if not soft)
    a pinch sea salt
    1 Tbsp lemon juice

    Filling:
    4 cups young coconut meat*
    1/2 cup coconut water
    1 tsp powdered probiotics (you can open capsules and pour them in)
    juice and zest of one lime

    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    3/4 cup raw coconut butter (warmed to liquid)
    1 cup fresh organic kiwi
    handful of spinach (optional for color)

    1 cup fresh organic strawberries
    1 tsp beet powder (optional for color)

    Fresh strawberries and kiwis for decorating

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and beet and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    For the strawberry puree, combine all ingredients in a food processor and process until smooth.  Set aside.
    To make the filling, in a high speed blender or food processor, combine coconut meat and water, and puree until smooth.  Mix in the probiotic powder, place in a bowl, and let sit out on the counter overnight.
    The next day, add to a high speed blender with the lime juice and zest, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended. Divide the mixture into two bowls.  Add one back to the food processor and add the kiwi and spinach.  Blend until smooth.  Remove, and rinse out.  Add the remaining plain mixture to the food processor. Add the berries and beet powder, and blend until smooth.
    To assemble cheesecake, drop the fillings over the crust alternating the colors and after every layer of filling drop the swirl by the tsp over that.
    Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.
    Place in the freezer for about 4 hours to firm up.
    Once the cake and the decorating cream have chilled, Garnish the top with fresh berries and kiwi slices before serving.
    *If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling, and 1 cup soaked for the optional cream.
  • Raw Strawberries and Cream Bars

    Raw Strawberries and Cream Bars

    A craving for strawberries and cream something resulted in this deliciousness.  I honestly did not know what exactly I was making when I started out, but I knew I wanted it to contain plenty of strawberries, something creamy and something crunchy.  So, I decided on bars, and began with the crust.  Simple, and a little crunchy as my crusts usually are, so that the flavor of the strawberries could shine.  

     I thought about making something jammy covered by something creamy, like a layer of strawberry jam, then coconut cream, but it ended up being combined into one luscious layer on top of the crunchy crust layer.  This creamy filling was so good I wanted to eat it with a spoon, and I kind of did as I scraped the excess out of the food processor bowl and enjoyed every last bit.  These bars came together quickly, which was awesome because I was almost drooling thinking about how good they were going to be.  

    Once finished they were pure deliciousness.  Like the flavors of strawberry shortcake but in bar form.  The essence of strawberry shining through as the main event.  If you like desserts that are simple to make, and sweetened completely by fruit, these are just for you!  Be warned though, they are so good, you will have to eat more than one at a time!

    Raw Strawberries and Cream Bars
    Makes 16

    Crust:
    3/4 cup finely shredded dried coconut
    3/4 cup ground flaxseed
    3/4 cup sprouted dehydrated buckwheat groats
    3/4 cup soft medjool dates, pitted (soaked in filtered water 30 minutes if not soft and drained well)
    1/4 tsp Himalayan salt
    1 tsp pure vanilla extract

    Filling:
    1 1/2 cups fresh organic strawberries
    1/2 cup soft medjool dates
    1 tsp pure vanilla extract
    a pinch sea salt
    1 cup raw coconut butter (not oil), warmed to liquid

    1/2 cup chopped fresh organic strawberries

    For the crust, combine all ingredients in the food processor and process until finely ground, well combined and starting to hold together when squeezed (if it doesn’t add a little filtered water by the tsp until it does).
    Press into an 9×9 inch pan lined with foil oiled with coconut oil (for easy removal), and set aside in the freezer.
    To make the filling, combine the berries, dates, vanilla and sea salt in a food processor and process until smooth.  Add the coconut butter and process until well combined.  Spread out over the crust, and place in the freezer for a few hours until firm.  Once firm, remove the foil, and cut into 16 small squares.  Store in the fridge.

  • Raw Red Velvet Cake with Strawberry Frosting For Two

    Raw Red Velvet Cake with Strawberry Frosting For Two

    What do you do when you are craving raw red velvet cake and you do not have much time to make one?  Make a simpler version! I admit, my original recipe for Raw Red Velvet Cake is a two day process (so worth it though), but I wanted red velvet cake…like right now!  You know?  Well, I have good news! I came up with a recipe that requires no dehydration and I made it within the hour.  
    Since I am only one person and I share my desserts mostly with Eric my boyfriend, I decided to make this one a red velvet cake for two.  What could be more romantic than that!  I know Valentine’s Day has passed, but I am all for romantic desserts year round.  Plus it is ALWAYS red velvet cake season. I wanted this cake to be moist, and yet light in texture so I turned to beet pulp from beet juice I had made earlier in the day.  I often use beets in my red velvet recipes, and the pulp is fluffy, somewhat dry and just as colorful so it was perfect!  Not to mention the fiber it includes!

    I sweetened this simply with dates because the beets were a little sweet, and just a bit of ground flax and coconut flour made it a wonderful consistency.  It was drier than my usual cake batter, but it turned out amazing once I shaped it and chilled it for a little while.

    For the frosting, I wanted something sweet and rich, so I decided on a strawberry coconut frosting! No opening young coconuts required here, just creamy coconut butter.  It came together in a matter of minutes, and was nice and creamy as I spread it on the cake but set up nicely.

    So how did it taste compared to my other red velvet cake?  Just as heavenly as ever!  The cake was softer and lighter though, there may just be something to this using juice pulp in my cakes, and not dehydrating.  I will need to experiment more. But anyways, this cake was so freaking good, and the strawberry frosting was the perfect topper for it!

    If you are craving red velvet cake…like NOW, get on this, you will thank yourself that you tried it, and so will whomever you share it with (since it is for two).  Not that you have to share, and you may want to hoard it all to yourself, it is that good!

    Raw Red Velvet Cake with Strawberry Frosting For Two 
    Makes one 4 inch 2 layer cake

    Cake:
    1 1/2 cups raw beet pulp
    1/2 cup soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
    2 tsp pure vanilla extract
    1/8 tsp sea salt
    3/4 cup ground flaxseed
    1 1/4 cups raw coconut flour (home made is preferred)*

    Frosting:
    1 1/2 cups fresh organic strawberries
    2 soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
    a pinch sea salt
    1 tsp pure vanilla extract
    1/2 cup plus 2 Tbsp raw coconut butter (not oil), warmed to liquid

    For the cake, combine the beet pulp, dates, vanilla, and sea salt in a food processor and process until it is well combined and the beets are very finely chopped.  Add the remaining ingredients and process until smooth and well combined.  On a parchment or foil lined tray, shape into two 4 inch circular cake layers. Place in the freezer for about 30 minutes to chill.
    Meanwhile, to make the frosting, combine the strawberries, dates, sea salt and vanilla in the food processor and process until smooth.  Add the coconut butter and process until smooth (if it is clumpy at all, it probably needs to warm up a little, so process until it is not lumpy).  You will be using the frosting right away before it starts to set up.
    To frost the cake, place one layer on a plate, and top with about 1/2 cup of the frosting.  Spread out to cover the layer. Top with the other cake layer, then spread the frosting over the top and sides of the cake, smoothing it out.  Extra frosting may be placed in a pastry bag and piped around the top and bottom edges of the cake (optional).  Place in the fridge for about 30 minutes to set the frosting, then enjoy!  Store any extra cake in the fridge.

    *Store bought coconut flour is often times too dry, and it may dry out your cake mixture too much.

  • Raw Minty Cookies and Cream Pie

    Raw Minty Cookies and Cream Pie

    I wanted to make a rawified version of french silk pie this weekend…but when I started to make it, it turned into something even better Raw Minty Cookies and Cream Pie.  Like I have mentioned before, often times when I start making a dessert, it evolves into something else even better along the way.  It is just how my mind works, and with so many ideas bouncing around I have to let some out!  I was snacking on the chocolate crust I had made for the pie, and since I had a bit extra I made cookies out of it.

    Then…I thought I could fill them with cream and add them to the pie.  After all, a cookies and cream pie would be even better than just french silk. At least to me!  Then, I decided that mint needed to be incorporated too, since I was going to use avocado for the mousse part anyway and it would be green.  What it ended up being was a chocolate crust with chocolate mint mousse, mint cookies and cream mousse, whipped coconut cream and cream filled cookies on top.

    This pie was pure decadent heavenly goodness!  Much more interesting than it started out, it had become something any child or adult could appreciate (since to me, cream filled cookies remind me of childhood).  If you are a cookies and cream lover, you need to add this to your to make list.  It is less complicated than it looks and so worth it!

    Raw Minty Cookies and Cream Pie
    Makes one 6 inch pie

    Crust:
    1 1/2 cups finely shredded dried coconut
    1 1/2 cups raw sprouted dehydrated buckwheat groats (or additional coconut)
    1 cup plus 2 Tbsp ground flaxseed
    1 1/4 cups soft medjool dates, pitted (if not soft, soak them 30 minutes and drain well)
    1/4 tsp Himalayan salt or sea salt
    1/4 cup plus 2 Tbsp raw cacao powder

    Chocolate and mint mousse fillings:
    2 1/2 cups diced ripe avocados (about 3 large)
    1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
    1/4 tsp himalayan salt or sea salt
    1 tsp peppermint extract
    1/2 Tbsp pure vanilla extract
    1/4 cup raw coconut butter, liquified

    1/4 cup  plus 2 Tbsp raw cacao powder

    Coconut cream topping:
    2 cups fresh young coconut meat packed (or 1 cup soaked cashews if coconut meat is unavailable)

    1/4 cup fresh coconut water
    3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
    1/4 tsp himalayan salt or sea salt
    1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean
    1/3 cup  plus 1 Tbsp raw coconut butter (warmed to liquid)

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates).  Remove 1/3 of the mixture and set aside.  Press the remaining mixture into a 6 inch pie pan or spring form pan greased with coconut oil.  Place in the fridge while you make the cookies and fillings.  Take the remaining 1/3 you removed and roll it out to 1/4 – 1/8 inch thick on parchment paper.  Cut out 12 circles with a small cookie cutter.  Save the rest and scraps and chop into small pieces.  Set all of it aside in the freezer.
    For the mousse, combine all ingredients in the food processor but the cacao powder and process until smooth.  Remove half the mixture and stir in the chopped cookie scraps.  To the mixture in the food processor, add the cacao powder, and process until blended. Pour the chocolate mixture into the pie crust, smooth out, then top with the cookie mint mixture and smooth the top.
    To make the cream, combine the coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth.  Add the coconut butter with the motor running and process for a minute. Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream.  Place some in a pastry bag and pipe onto 6 of the cookie rounds.  Top each with another cookie and set aside in the fridge.  Spread the remaining cream over the pie. Top with the cookies and place in the fridge for about an hour to chill before serving.  Store in the fridge.


  • Raw Matcha and Rose Marzipan Truffles for Mother’s Day

    Raw Matcha and Rose Marzipan Truffles for Mother’s Day

    My Mom is one of my best friends.  She is one of the strongest most beautiful women I know.  I have learned a lot from her in my 28 years, and I am grateful that God chose to have her be my Mom.  She has always been there for me, supporting me when I choose to pursue new goals and passions in life, and of course just when I need love.  When I used to race competitively, she was at every road race cheering me on, and she has been supportive of my blog as well, trying foods that she would not normally eat and being a good sport.  We have always enjoyed similar things, and I like to think my love of good food came from her. When I was younger she always tried to make things for dinner that were nutritious, and when I started cooking with her, we would have fun making new things together.

    I wanted to make her something for Mother’s day that she would enjoy this year.  I knew chocolate was a must, since she has to have a piece of dark chocolate every day.   I chose truffles. Why not a cake?  It would be grander I know, but really what she prefers is not cake, but things that are small like truffles that she can savor.  I decided that marzipan truffles would be perfect.

    Whenever my Mom would make things like sugar cookies when I was little, she would add some almond extract along with the vanilla. She is a big fan of marzipan or anything with almonds.  I remember she used to make an apple pie with marzipan and it was delicious!  So, marzipan truffles it was since I knew she would enjoy them. She was telling me I should rawify marzipan recently, so this weekend was the perfect time!

    I made half matcha (green tea), because she loves green tea.  She often has a cup of it in the morning.  The other half, I made rose, because it is such a lovely scent, and it is delicious with anything almond.  They turned out simply heavenly!  Perfect for the woman I most admire, my Mom! Happy Mother’s Day to all of you out there that are Moms as well!

    Raw Marzipan Truffles, Matcha and Rose
    Makes 12

    Filling:
    2 cups finely shredded coconut
    1/4 cup raw almond butter
    1/2 cup coconut butter, warmed to liquid
    2 Tbsp raw coconut nectar, or maple syrup
    a pinch sea salt
    1 tsp pure almond exctact
    1 tsp pure vanilla extract
    1 Tbsp filtered water

    1 tsp beet powder
    1 tsp rosewater

    2 tsp matcha powder

    Raw chocolate:
    1/2 cup raw coconut oil, warmed to liquid
    3/4 cup raw cacao powder
    1/4 cup raw coconut nectar or maple syrup
    a pinch sea salt

    In a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter).  Set aside in a bowl.  To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, and water and blend until smooth.  Add the reserved coconut and process until smooth like dough.  Divide in two, and knead the beet powder and rosewater into one, and the matcha into the other. Roll into balls about 1 1/2 inch diameter, and place on a parchment lined tray. Freeze until firm, about 30 minutes.
    Whisk together all chocolate ingredients until smooth, then dip each marzipan ball into the chocolate one by one, let the excess drain off and set back on the foil (I like to set them on a fork to dip them). Sprinkle the matcha ones with matcha if desired and garnish the rose ones with dried roses.  Set in the freezer until the chocolate hardens, about 5 minutes.

    *note: if you wish to make only one type of the truffles, omit the ingredients for the other (like the beet powder and rose, if you are just making matcha, or the matcha if you are making rose), and double the ingredient for the one you are making for example, 2 tsp beet powder and 2 tsp rosewater for the rose.

  • Raw Lavender Lemon Chevre

    Raw Lavender Lemon Chevre

    I used to be a big chevre lover.  Probably to a point where I was eating too much of the cheese I loved it so much.  I would buy a locally produced brand by the lb, then eat it for dessert every night with fruit.  It was so good…the slightly tart tangy cheese with the creamy mouth feel with sweet fruit.  I loved it with berries the most.  I often times used it in desserts as well, it gave a wonderful flavor to cheesecakes.  When I went raw I was thinking I was going to miss my beloved chevre and I was a bit sad about it.  Not for long though when I discovered you can make even better chevre from creamy white nuts such as macadamias, pine nuts and cashews.

    It is one of my favorite indulgences.  I don’t eat it every night of course since these nuts are spendy but for a special occasion I will splurge.  Recently I made a flavored chevre that was so delicious I just had to share it with you all. Lavender lemon.  Accented with a bit of maple syrup it was the most heavenly chevre ever!  Served with raw crackers, or crumbled over fresh local strawberries this stuff is good, and worth the splurge.  It would be perfect to serve to guests but if you don’t want to share, I understand!

    Raw Lavender Lemon Chevre
    Serves 8

    Cheese:
    2 cups raw cashews, pine nuts or macadamia nuts, soaked in filtered water for 4 hours and drained
    juice of one lemon (1/4 cup)
    1 Tbsp lemon zest
    1/2 tsp sea salt or himalayan salt
    2 Tbsp maple syrup
    2 Tbsp dried lavender

    In a high speed blender combine all the cheese ingredients (except lavender) and blend until smooth and creamy.  Stir in the lavender until well combined.  Place in a piece of cheesecloth and roll up into a log a couple inches around.  Place in the fridge overnight to chill before serving.

  • Raw Cardamom Scented Carrot Cake with Rosewater Vanilla Coconut Frosting

    Raw Cardamom Scented Carrot Cake with Rosewater Vanilla Coconut Frosting

    The last time I made a raw carrot layer cake…was 2 years ago. Granted I have many “carrot cake” desserts since then, but not a classic layer cake which is my favorite.  That last one I made was one of my first attempts at raw layer cake too, and it was a bit too dense…due to the large amount of nuts I used in it.  I have since changed my cake recipes only using nuts as a small garnish or flavoring as they make very heavy cakes.  Since I feel like the spiced layer cakes are kind of fallish and I was going for a Spring cake this time, I decided to switch up the flavorings a bit.

    Lots of carrots in the batter of course, but then instead of the heavy spices you usually find in carrot cake, a little cardamom, rosewater and vanilla was added.  Boy was it ever heavenly tasting.  I could have eaten the batter out of a bowl with a spoon (and I did a little) it was so delicious.  It smelled wonderful while dehydrating as well. It needed something just as heavenly to top it off, so I chose rosewater vanilla coconut frosting.

    All together this cake was the best raw carrot cake I have made.  I love the light flavors in place of the strong spices, and before I even dove into it the aroma alone was enough to make me happy.  I could see this being the centerpiece of an Easter table. I am sure everyone would save room for dessert!

    Raw Cardamom Scented Carrot Cake with Rosewater Vanilla Coconut Frosting
    Makes one 8 inch 2 layer cake

    Cake:
    2 1/2 cups raw sprouted buckwheat, raw sprouted oat, or raw sprouted quinoa flour
    2 cups ground raw flaxseed
    3 cups raw coconut flour (do NOT use store-bought!)*
    1/2 tsp sea salt
    1 Tbsp pure vanilla extract
    1 tsp rosewater
    2 tsp cardamom
    2 cups chopped organic carrots

    1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    2/3 cup raw coconut nectar or your choice of liquid sweetener
    1 1/2 cups filtered water (or as needed)
    2 cups shredded organic carrots
    1 1/2 cups finely shredded dried coconut

    Frosting:
    4 cups young coconut meat**
    1/2 cup coconut water
    2 tsp rosewater
    1/4 cup plus 2 Tbsp raw coconut nectar or agave nectar
    1/2  tsp sea salt
    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    1/2 cup plus 2 Tbsp raw coconut butter, warmed to liquid

    dried roses and chopped raw pistachios for garnish

    For the cake batter, combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, rosewater, cardamom, chopped carrots, nectar, and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one, and if you feel the mixture is too dry add a little more water (you want it to be the consistency of thick brownie batter). Stir in the shredded carrots and coconut and mix until well combined.  Shape the batter into 2 8 inch round layers on a lined dehydrator sheet.  Dry for about 12-14 hours at 115F (until dry on the outside but still moist).

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.
    When ready to frost, place one cake layer on a plate.  spread frosting about 1/2 inch thick over the first layer, then top with the second.  Spread frosting over the top and down the sides of the cake, smoothing out.  Place the remaining frosting in a pastry bag, and pipe decoratively around the bottom and top of the cake.  Store cake in the fridge.

    *Store bought coconut flour is dryer than home made and it can result in a not as delicious cake. You can make your own by simply buzzing finely shredded dried coconut in a high speed blender for about 10-30 seconds until it is fine (but not too long or you will get butter).
    **If you do not have access to young coconut meat, for the batter, you can sub 4 cups raw cashews soaked for 4 hours and drained well before using.



  • Raw Banana Turtle Mousse Cake

    Raw Banana Turtle Mousse Cake

    Tell pretty much anyone you are making a turtle dessert (chocolate, caramel and pecan for those of you that are not from a region that calls the combo turtle), and they will come running over to your house to enjoy the deliciousness.  I can’t blame them though, I have always loved the combination too.
    My first experience with turtle I can remember was eating the candy version of the treat at my Grandparent’s house on Easter.  I had gotten some wrapped turtle candies in my basket.  They were so good.  I have never minded nuts luckilly unlike some children so I have always scarfed down treats including them.
    My other memorable experience with Turtle was when my Mom and I used to go to Cafe Latte in St. Paul and have their Turtle Cake.  It was so decadent and sinful…and I didn’t care, because I was a kid and I think I would have eaten the whole cake if given the opportunity.  A few years back I created my own version of that cake before I was raw and it was just as good.
    For some reason, I had Turtle Cake on the brain again this past weekend and I was not going to forget it…so out of that thought came Raw Banana Turtle Mousse Cake.  I didn’t want a cakey cake (you know one that had to be dehydrated and whatnot) I wanted a creamy cake like a cheesecake or a mousse cake, which is why I decided to include the banana element as well.  I imagined 2 layers of mousse, banana caramel and chocolate with swirls of raw caramel, crunchy pecans and banana on top of a crunchy chocolate crust.
    All of the components separate were delicious as I tasted them to make sure they were just right before assembly…my favorite part of the process besides sitting down with loved ones to eat the cake.  The dessert maker is always the lucky one who gets to lick the bowl clean unashamed (or at least I think so). Let me tell you I finished ever trace of extra filling in the bowls with this cake.
    Once assembled, it was a beauty to behold.  Begging to be eaten.  A bite of this cake was pure joy!  Can you smile with your mouth full?  Well, my heart was smiling at least, and I was definitely in my happy place as I indulged.

    Raw Banana Turtle Mousse Cake
    Makes one 6 inch cake

    Crust:
    2/3 cup sprouted buckwheat, dried in the dehydrator (or additional shredded coconut)
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    3/4 cup soft medjool dates, pitted and chopped

    3 Tbsp raw cacao powder

    Raw Caramel:
    1 1/2 cups soft medjool dates (packed), pitted (soaked in water for 30 minutes if not soft and drained well)
    3 Tbsp raw coconut butter
    1/4 cup lucuma powder
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    3/4 cup filtered water

    Chocolate Mousse 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 cup  plus 2 Tbsp raw cacao powder
    3 Tbsp coconut butter, liquefied

    Banana Caramel Mousse Filling:
    2 cups young coconut meat*
    3/4 cup bananas, sliced

    3/4 cup caramel mixture
    1/4  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean

    1/4 cup plus 2 Tbsp raw coconut butter (warmed to liquid)

    1/2 cup raw pecans, coarsely chopped

    1/4 cup chopped raw chocolate
    sliced fresh bananas and pecans for garnish

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the caramel, in a high speed blender, combine all ingredients and blend until smooth.  Set aside.
    To make the chocolate filling, combine all ingredients in a high speed blender or food processor and process until smooth.  Set aside.
    To make the banana filling, in a high speed blender or food processor, combine coconut meat, bananas, caramel, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended.  Set aside.
    To assemble cheesecake, pour the chocolate filling over the crust, then drop some of the caramel over it by the tsp, then swirl it with a knife. Scatter some pecans over that.  Then pour over the banana caramel layer, then drop more of the swirl by the tsp over that and swirl with a knife. Place in the freezer for about 4 hours to firm up.
    When the cake is ready, melt the raw chocolate, and drizzle it around the edge of the cake so it drips down the sides. Garnish the top of the cake with banana slices and pecans before serving.

    *If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained.

  • Raw Thin Mint Cake

    Raw Thin Mint Cake

    I am in a good mood.  I got my 8 mile run in, I am feeling energized after my big glass of beet apple ginger juice…and the snow is finally melting!  Seriously, the sound of the snow melting and dripping off of my roof is glorious!  It means spring is on the way…along with running in shorts, flowers, green grass, more sunlight…it all makes me happy just thinking about it.  Yes, I get excited about the littlest things.
    Another reason to be excited, these Raw Thin Mint Cookies I made this weekend.  They are so much better than the original Girl Scout thin mints I had as a kid, and the best part is they are gluten free, nut free, and refined sugar free.  Minty chocolaty crunchy goodness, and what is not to love about that?!
    Honestly though, I didn’t make the cookies just to make cookies (even though they were so good). I made them so I could make a Raw Thin Mint Cake.  This cake has been in my head for weeks, and I thought now was the perfect time to make it.

    I made a crunchy minty chocolate cookie crust. Then a decadent minty chocolate mousse filling and vanilla mint filling. Then the cookies found their way into the cake as a crunchy layer in the middle, as well as on top of the cake.
    All I have to say, is this cake was so good.  Best use for thin mint cookies ever!  They are even better when combined with something creamy!  This cake is definitely something to get excited about!

    Raw Thin Mint Cake
    Makes one 6 inch cake

    Crust:
    2/3 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)
    1/3 cup ground flax seed
    3/4 cup dried finely shredded coconut
    1/8 teaspoon sea salt
    1 tsp mint extract
    10-12 soft medjool dates, pitted and chopped
    3 Tbsp raw cacao powder

    Chocolate Mousse Filling:
    2 cups diced ripe avocados (about 3 medium)
    1/4 cup plus 1 Tbsp raw coconut nectar or maple syrup
    1/4 tsp sea salt
    1/2 Tbsp pure vanilla extract
    1 tsp mint extract
    1/2 cup  plus 2 Tbsp raw cacao powder
    3 Tbsp coconut butter, liquefied

    Mint Filling:
    2 cups young coconut meat*
    1/4 cup fresh coconut water
    1/4 cup raw coconut nectar, or maple syrup
    1/4  teaspoon sea salt
    1 tsp mint extract
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1/4 cup plus 1 Tbsp raw coconut butter (warmed to liquid)
    a handful of spinach
    1 cup chopped Raw Thin Mint Cookies

    6 Raw Thin Mint Cookies (for garnish)

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the mint extract, dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

    To make the chocolate filling, combine all ingredients in the food processor and process until smooth.  Set aside.
    To make the mint filling, in a food processor, combine coconut meat, water, coconut nectar, sea salt, mint,  vanilla and spinach  in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended.  Set aside.
    To assemble cheesecake, pour the chocolate filling over the crust, then scatter the chopped cookies over that and press down into the chocolate filling slightly. Then pour over the mint cream layer over that and smooth the top. Place in the freezer for about 4 hours to firm up.
    When the cake is ready, garnish the top with whole cookies before serving (I cut all but 2 of them in half and stood them on end).

    *If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 2 cups raw cashews soaked for 4 hours and drained.

  • Raw Thin Mint Cookies

    Raw Thin Mint Cookies

    Thin mints have always been a classic.  They used to be my Dad’s favorite girl scout cookie, so around this season he always had to buy some.  I have always been a samoa girl myself, but I have never been one to turn up my nose at a thin mint, they used to be pretty darn delicious to my 8 year old self.  I have never attempted making a healthified, rawified version, though, until now so it has been a very long time since I have had one.  It was about time.
    They were simple to make, I just made a simple nut free dough, chilled it, and cut out the cookies (hearts, because why not make them pretty, circles can get a little boring).  Froze them until hard and dipped them in raw dark chocolate.  Easy…and they are so delicious!  I admit though, my real reason for making these beauties is so that I could make a Raw Thin Mint Cake with them.
    Yes, I am always thinking of the bigger picture.  I figured I better share this cookie recipe with you all first, in case you want to make the cake too! It is delicious, layers of chocolate mint mousse and vanilla mint mousse with a crunchy thin mint cookie layer, sitting on top of a chocolate mint crust and topped off with more thin mints!  Definitely check this one out.
    You can find the Raw Thin Mint Cake recipe HERE.

    Raw Thin Mint Cookies
    Makes about 2 dozen

    Cookies:
    1 cup raw finely shredded, dried coconut
    3/4 cup raw sprouted dehydrated buckwheat groats
    1/4 cup ground flax seed
    8 soft medjool dates
    1 tsp pure vanilla extract
    1/2 cup raw cacao powder
    1 tsp peppermint extract
    1/8 tsp sea salt

    1 cup chopped raw chocolate

    For the cookies, combine all ingredients in the food processor and process until the mixture is very fine crumbs that hold together when squeezed.  Press out onto a foil lined sheet pan, 1/4 inch thick and place in the freezer until hard.  Once hard, cut into small hearts or circles with a cookie cutter.  Melt the raw chocolate (I do this by placing it in the dehydrator at 115F in a bowl, stirring often) Once melted, dip each cookie into the melted raw chocolate (I use a fork so that the excess can drain off easily) letting the excess drain off and place back on the foil.  Repeat with remaining cookies, and allow the chocolate to harden (you can place the pan in the freezer to speed it up).

  • Mini Raw Dark Chocolate Black and Blueberry Mousse Cakes

    Mini Raw Dark Chocolate Black and Blueberry Mousse Cakes

    Berries + Dark Chocolate = Sexy.  I mean, come on, there is a reason people serve chocolate dipped strawberries for Valentine’s day.  Although the red fruits like strawberries and raspberries are most commonly paired with chocolate (and I myself love the combination), lets not forget about the blue and purple berries.  Those are amazing with cacao too!  I used to have a favorite chocolate bar that combined blueberries and lavender with dark chocolate and it was amazing.
    So, when I was given blackberries and blueberries this week to make something with, immediately a dark chocolate mousse came to mind to pair them with.  Although I could have simply made parfaits, layering the mousse and berries, I decided on little individual cakes instead. After all, who doesn’t enjoy having their own little cake all to them self.  I used rich creamy avocados for the mousse made decadent with raw cacao powder, vanilla and a bit of the berry puree, then rippled it with ribbons of jammy berry goodness and topped it off with more fresh berries and sauce.  It was a beautiful sight, but more importantly it was simply heavenly.
    I shared them with Eric my boyfriend who actually gave me the blackberries, and he loved it.  I knew before he even said so because the cake was gone pretty fast.  If you haven’t tried the black and blueberry dark chocolate combination, it is amazing and you should make this cake to share with someone (or just for yourself, that works too).

    Mini Raw Dark Chocolate Black and Blueberry Mousse Cakes
    Makes four 4 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed

    3/4 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    3 Tbsp raw cacao powder

    Black and Blueberry Puree:
    1 1/4 cups fresh blackberries
    1 1/4 cups fresh blueberries
    2 Tbsp raw coconut nectar or maple syrup
    1 tsp pure vanilla extract

    Chocolate Filling:
    4 cups diced ripe avocados (about 3 medium)
    1/2 cup plus 2 Tbsp raw coconut nectar, or maple syrup
    1/2 tsp sea salt
    1 Tbsp pure vanilla extract
    1 1/4 cups raw cacao powder
    1/4 cup plus 2 Tbsp raw coconut butter, liquefied
    1/4 cup of the berry puree

    Fresh organic blackberries and blueberries for garnish

    Lightly coat a 4 4 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pans, and set aside.
    To make the berry puree, combine all ingredients in the food processor and process until well blended.  Set aside
    To make the chocolate filling, combine all ingredients in the food processor and process until smooth. Set aside.
    To assemble cakes, pour half the chocolate filling over the crusts, then drop some of the berry puree by the tsp over that.  Swirl with a knife to marble. Pour the rest of the chocolate filling over the cakes and smooth the tops. Place in the freezer for about 4 hours to firm up.  Once firmed up, to the cakes with blackberries and blueberries, then whisk a bit more coconut nectar into the puree to thin it out if too thick (it should be runny to drizzle over cakes).  Drizzle the cakes with the puree and let it run down the sides.  Serve!  Store extra cake in the fridge.

    Note: You can make one big cake if you like, just use a 6 inch round springform pan.

  • Raw Strawberry Lemon White Chocolate Cake

    Raw Strawberry Lemon White Chocolate Cake

    I have been so busy…that I forgot my own blogaversary!  That is like forgetting my own birthday for pete’s sake!  So by the time I realized I had forgotten it this week, it was a month over due.  I have been blogging for 4 years now, since February 2010!  I can’t even believe it has been that long and so much has changed about this blog and myself since then.  My first post was red velvet cupcakes with beets.  So my love of beets has not changed, but my use of dairy and sugar in my recipes has.  Along with me striving to treat my body the best I can, I have changed my recipes and gone from being a vegetarian, to vegan, to raw foodist. I have learned so much along the way, and as I go I try to give you all the best recipes possible to my current knowledge.  I have only been a raw foodie for about a year and a half, and I feel as though I still have a lot to learn.  When I started out I relied heavily on nuts, and as you may have noticed now, a lot of my recipes are nut free or use very few just as a garnish (such as in the recipe on this post).  This is because I try to cater to those with allergies, and I feel that the end product has a better texture.  I am still working on my dehydrated cake recipes and perfecting the batter to lighten it, but they have come a long way since I started with things that could be a door stop haha.  I would like to thank you all who have stuck with me along my food journey and supported me, it means so much and your kind comments always make my day!
    So…since a Birthday deserves a cake, even if it is belated, I made one.  This Raw Strawberry Lemon White Chocolate Cake.  I told you all I would make it a couple weeks ago (since it was second place in a poll I took on what to make), and I have sooo been looking forward to doing so!
    If I had a spring Birthday, this would be my cake.  The filling is enriched with cacao butter (the white chocolate part of the recipe), a layer of tart, luscious lemon, and sweet heavenly strawberry creams rippled with jammy strawberry swirl.  Topped off with more berries and crunchy pistachios.  Pure heaven.  That is the best way to describe it.
    This cake is really more simple to make than it looks, and so worth the time (which isn’t much, it is the waiting for it to set that is hard).  Happy Birthday to my blog, and I am looking forward to sharing many more posts and recipes with you all in the future!

    Raw Strawberry Lemon White Chocolate Cake
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed
    3/4 cup dried finely shredded coconut
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Strawberry Puree:
    1 cup fresh organic strawberries
    2 medjool dates, pitted (and soaked in water until soft if not soft)
    a pinch sea salt
    1 Tbsp lemon juice

    Filling:
    4 cups young coconut meat*
    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1/3 cup raw coconut butter (warmed to liquid)
    1/3 cup raw cacao butter (warmed to liquid

    1/4 cup lemon juice
    1/4 cup lemon zest
    1 tsp turmeric

    1/2 cup fresh organic strawberries
    1 small chunk red beet
    1/4 cup coconut water

    fresh strawberries, lemon slices and coarsely chopped raw pistachios for garnish

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    For the strawberry puree, combine all ingredients in a food processor and process until smooth.  Set aside.
    To make the filling, in a high speed blender or food processor, combine coconut meat, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and cacao butter and process for a minute until blended.
    Divide the mixture in two, and add half back to the food processor.  Add the lemon juice, zest, and turmeric, and blend until smooth.  Put in a bowl, and set aside.  Rinse out the food processor and add the strawberries, beet, coconut water and plain mixture.  Blend until smooth, and set aside.

    To assemble cheesecake, pour the lemon filling over the crust, then drop some of the strawberry puree over it by the tsp and swirl with a knife to create marbling. Pour the strawberry filling over that, and drop more of the strawberry puree by the tsp over that (you may have extra for another use), then swirl with a knife to create marbling. Place in the freezer for about 4 hours to firm up. Garnish the top with fresh berries, lemon slices and pistachios before serving.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.

     

  • Raw Red Berry Orange Love Tart

    Raw Red Berry Orange Love Tart

    I am getting a little tired of winter…looking out the window, and staring at white, and bundling up to go outside.  I want it to be colorful spring already!  Since I can not make it be Spring, I am making the best of Winter combining some of my favorite warm weather fruits with winter ones like blood oranges.  I made this colorful Raw Red Berry Blood Orange Tart to add a little color to my winter, and I have to say the sight of it alone made me happy.
    The taste of it though was even better!  I made a pink crunchy coconut crust including beets (just for color, I am in love with red and pink velvet everything right now) and it was delicious before I even paired it with the berries and oranges!  I kept the filling pretty simple, and did not need to sweeten it much since the fruit was so flavorful.

    This tart tasted like summer, and made winter a little more bearable.  It was wonderful with a little raw strawberry ice cream, but if you have coconut cream on hand that would be delicious too!

    Raw Red Berry Orange Love Tart
    Makes one 8 inch tart

    Crust:
    1 cup finely shredded dried coconut
    1/2 cup ground flaxseed
    3/4 cupsbuckwheat groats, sprouted and dehydrated (or additional coconut)
    1/4 tsp sea salt
    3/4 cup soft medjool dates, pitted (if not soft, soak them until they are and drain them)
    2 Tbsp chopped raw red beet

    Filling:
    1 1/2 cups organic raspberries
    3 soft, pitted medjool dates (if not soft, soak them in water and drain them before using)
    3 Tbsp chia seeds
    1 Tbsp blood orange zest
    1 Tbsp blood orange juice
    a pinch sea salt
    1 Tbsp raw coconut nectar or raw agave nectar (optional, depending on how sweet you like it)
    1 tsp pure vanilla extract

    4 small blood oranges, peeled and sliced widthwise
    2 cups organic strawberries, sliced
    2 cups organic raspberries

    For the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed.  Add the beets and blend until incorporated.  Press the dough into the bottom of a 8 inch removable bottom tart pan lined at the bottom with parchment, and place in the fridge.
    Add the cup of raspberries to a high speed blender or food processor with dates, and puree until smooth.  Stir in the chia seeds, orange juice and zest, sea salt, coconut nectar, and vanilla.  Stir in the half the blood oranges, and berries.  Spread the mixture into the tart crust. Top off with the remaining fruit, decoratively, then place in the fridge.  Let the pie sit in the fridge for 1 hour to allow flavor to develop and filling to set and then serve!


  • Mini Raw Raspberry Filled Heart Cakes

    Mini Raw Raspberry Filled Heart Cakes

    My Mother would put little desserts in my school lunches when I was in school, and I would always look forward to them.  It was mostly processed packaged stuff, but my 10 year old self did not care.  Sometimes it was oatmeal cream sandwich cookies, sometimes those little cakes filled with raspberry, and sometimes, glazed cream filled cakes.  I always thought Little Debbie Heart Snack cakes were the most adorable, and loved the concept of them but I never thought they were the best tasting.  At least as an adult when I had been exposed to real desserts and how good they could be.  I normally don’t notice the boxed treats at all anymore when I am at a store, but for some reason I walked past them the other day and felt compelled to make a rawified version.

     

    Mind you, I don’t claim that the ones I made are authentic at all, because Little Debbie does not make strawberry filled vanilla cake ones glazed with chocolate, but hey, this is my version!  I was quite excited about how these turned out too!

    They were delicious, the moist soft vanilla cake sandwiched together with creamy raspberry coconut frosting goodness encased all in dark chocolate…it was pure heaven.  Move over Little Debbie, this raw version of snack cakes takes the cake!

    Mini Raw Raspberry Filled Heart Cakes 
    Makes 12

    Batter:
    2 cups raw sprouted buckwheat flour, sprouted oat flour or sprouted quinoa flour
    2 cups ground flaxseed
    2 1/2 cups finely shredded dried coconut
    1/4 tsp sea salt
    2  tsp pure vanilla extract
    1 cup young coconut meat*
    1 cup soft medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    1/2 cup raw coconut nectar
    1 1/2 cups raw coconut milk

    Filling:
    2 cups young coconut meat**
    1/4  cup coconut water
    3 Tbsp raw coconut nectar or agave nectar
    1/4  tsp sea salt
    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    1 1/2 cups fresh organic strawberries
    1 small chunk red beet
    1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid

    1 1/2 cups melted raw chocolate

    Combine quinoa flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut and coconut milk, and nectar to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one (if your batter is too stiff, add a little more coconut milk until it is the consistency of soft dough.  Sometimes young coconuts vary in dryness so you may need a little more if that is the case).  Scrape onto a lined dehydrator sheet, and spread out to a rectangle about 1 1/2-2 inches thick.  Dry for about 18-20 hours (until dry but still a little moist), then remove from the dehydrator, and use a heart shaped cookie cutter (oiled with coconut oil so it does not stick) to cut into hearts (you can discard the scraps or enjoy eating them). Cut them in half horizontally so you have a top and a bottom for each, and set aside.
    Meanwhile, to make the filling, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  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  stiff whipped cream.  Spread the cream over the bottom half of half the hearts about 1/2 inch thick, top with the top heart halves (smoothing anything that may ooze out the sides) and freeze until very cold, about an hour or more.
    Melt the raw chocolate in a bowl, and set a sheet of foil out. Using a fork to hold the cakes one at a time, spoon the chocolate over them, letting it run down the sides and smoothing it with a knife in your other hand (yes, this is a bit tricky, I am not going to lie).  Set the glazed hearts on the foil as you finish them.  When the chocolate is hardened, use some of the remaining chocolate in the bowl to drizzle over the hearts as decoration.  Let harden and enjoy!  Store in the fridge.

    *If you do not have access to young coconut meat, for in the batter, you can substitute 1 cup finely shredded dried coconut plus 1/2 cup coconut water or filtered water for it.
    **If you do not have access to young coconut meat, for the frosting, you can substitute 2 cups raw cashews soaked for 4 hours and drained if you do not mind the recipe not being nut free.

     

  • Raw Strawberry Tiramisu

    Raw Strawberry Tiramisu

    I tend to get into traditions, and one tradition is me and Eric eating dessert together every Sunday when he gets off work.  Enjoying dessert together is rather romantic, in fact last year for Valentine’s day instead of going out (since we are not into the zoo scene, jacked up prices and set menus where you do not get to pick anything) we stayed in and ate dessert for dinner.  The first dessert we shared together on a Sunday, was actually a raw banana tiramisu about a year ago. I thought it was about time I made tiramisu for us to enjoy again!  But this time, it would be with fresh strawberries.

    No coffee in sight here, but I am still calling it tiramisu.  I made vanilla almond lady fingers to layer in between the luscious strawberry and vanilla almond creams, and a smooth strawberry sauce to soak them in.  It was all delicious as I nibbled on the scraps and extra cream, so I knew this would be amazing once finished.  I topped it off with a dusting of raw cacao in the tiramisu tradition, and I could not wait to enjoy it!

    It was heavenly.  Probably the best tiramisu I have eaten since I prefer strawberries in my desserts to coffee.  This would be perfect for Valentine’s day…and I can’t think of a more romantic way to spend it than eating dessert with the one you love!

    Raw Strawberry Tiramisu
    Makes 1 6 inch tiramisu

    Ingredients:

    Ladyfingers batter:

    • 1 1/2 cups raw sprouted buckwheat flour, sprouted oat flour or sprouted quinoa flour
    • 2/3 cup ground flaxseed
    • 1 3/4 cups plus 2 Tbsp finely shredded dried coconut
    • 1/2 tsp sea salt
    • 2  tsp pure vanilla extract
    • 1 tsp almond extract
    • 3/4 cup young coconut meat*
    • 3/4 cup soft medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    • 1/4 cup plus 2 Tbsp raw coconut nectar
    • 1 cup plus 2 Tbsp raw coconut milk

     

    Cream:

    • 4 cups young coconut meat**
    • 1 cup coconut water
    • 1/4 cup plus 2 Tbsp raw coconut nectar or agave nectar
    • 1/4  tsp sea salt
    • seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    • 3/4 Tbsp raw coconut butter, warmed to liquid
    • 1 cup fresh organic strawberries

     

    Sauce:

    • 1 cup organic strawberries
    • 1 Tbsp lemon juice
    • 1 tsp vanilla
    • a pinch sea salt
    • 1 1/2 cups sliced fresh organic strawberries
    • raw cacao powder for dusting

     

    Instructions:

    1. Combine flour, flax seed, coconut flour, sea salt, in a large bowl and whisk together until and set aside.
    2. To a food processor, add the dates, vanilla, almond extract, coconut and coconut milk and nectar to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one (if your batter is too stiff, add a little more coconut milk until it is the consistency of soft dough.  Sometimes young coconuts vary in dryness so you may need a little more if that is the case).
    3. Place on a lined dehydrator sheet.  Spread out into a rectangle 1 inch thick, and score into ladyfingers (you should have 2 rows, and they should be about 1 inch  wide).  Dry for about 18-20 hours (until dry but still a little moist), then remove from the dehydrator, and cut them into ladyfingers.
    4. Meanwhile, to make the cream, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and and process a minute more.  Divide the mixture between 2 bowls, and pour one back into the food processor.  Add the berries and puree until smooth.  Pour back into the bowl, and set the bowls aside in the fridge.
    5. To make the sauce, combine all ingredients in the food processor and process until smooth, set aside.
    6. To assemble the tiramisu, place half the ladyfingers into a 6 inch tall spring form pan (of it is not tall, line the sides with parchment that extends about an inch over the pan).  Cut the ladyfingers so that they fit the bottom (no need to be perfect).  Drizzle half the strawberry sauce over it, then arrange half the sliced strawberries over that.  Pour the strawberry cream over that, and smooth out. Arrange the rest of the lady fingers over that (cutting to fit the pan), then drizzle over the rest of the sauce, and arrange the rest of the berries on top of that.  Pour the plain cream over that, and smooth the top.
    7. Place in the freezer for at least 4 hours until set.
    8. When ready to serve, un-mold, and dust the top with raw cacao powder.

     

    *If you do not have access to young coconut meat, for in the batter, you can substitute 1 cup finely shredded dried coconut plus 1/2 cup coconut water or filtered water for it.
    **If you do not have access to young coconut meat, for the frosting, you can substitute 2 cups raw cashews soaked for 4 hours and drained if you do not mind the recipe not being nut free.

  • Raw Pink Velvet Cupcakes

    Raw Pink Velvet Cupcakes

    I am a little girl at heart.  I always buy Hello Kitty bandaids, I love sparkly glittery things, and I will always choose the pretty pink vanilla cupcake over the chocolate any day.  I had been wanting to make pink velvet cupcakes for a few weeks now, just so I could eat the batter and have fun making them.  Well, and the fact that they would be pink!  My “red velvet” cakes always come out pink anyhow due to the use of beets so I knew it would be a success.

    I admit I felt a bit like a 5 year old as I whipped up a batch of pink velvet batter…the mess in my kitchen growing and batter and flour everywhere including on me.  As I stood there sampling large amounts of the final product before spooning it into the tins I knew my Grandmother would have laughed and at the same time been proud of me for creating something so delicious and beautiful.  I used to always watch her mix her cookie dough by hand and steal it before it could be made into cookies.  This was sort of like that…I could not resist the fuchsia colored batter.

    They smelled wonderful while dehydrating and could not wait to eat them when they were finally finished.  But there was the question of to fill them or not to fill them.  I decided to fill them.  I like lots of filling in my cake what can I say.  I thought about splitting them and making them like little layer cakes with a layer of frosting in the middle, but opted instead for raspberry filling since my boyfriend Eric had been kind enough to give me some fresh organic raspberries.  They deserved to be used in a dessert instead of just scarfed down.

     

    The batter was delicious and the filling was delicious so the frosting had to be delicious as well!  I decided on a coconut based cream laced with vanilla and rosewater and tinted pink, since part of the name pink velvet was due to the frosting.  These had to be girly, beautiful and fun!

    Once assembled, my mouth was watering.  I could not wait to dive into one of these beauties.  Almost too pretty to eat, but that has never stopped me and the aroma alone of the rose and vanilla was getting to me.  It was like biting into a bit of heaven, the soft vanilla cake, jammy raspberries, and creamy sweet aromatic frosting!  I was like a child again, licking every last bit of frosting from my fingers.  This not by any means the last pink dessert I will make in the next month, Valentine’s day is coming up and it seems like a good excuse (not that I ever need one) to make lots of pink desserts!

    Raw Pink Velvet Cupcakes
    with raspberry filling and vanilla rose frosting
    Makes 12

    Cake:
    2 1/2 cups raw sprouted buckwheat or quinoa flour
    1 cup ground raw flax seed
    4 cups raw coconut flour (do NOT use store-bought!)
    1/4 tsp sea salt
    2  tsp pure vanilla extract
    1/2 tsp almond extract (optional, but so good)
    3 cups chopped raw red beets (peeled)
    1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    1 cup raw coconut nectar or your choice of liquid sweetener
    3/4 cup filtered water (or as needed)

    Filling:
    2 cups fresh organic raspberries
    1 Tbsp coconut nectar or your choice of liquid raw sweetener
    1 tsp pure vanilla extract
    a pinch sea salt
    1 1/2 Tbsp liquefied coconut butter

    Frosting:
    3 cups young coconut meat*
    1 inch chunk red beet
    1/4  cup plus 2 Tbsp coconut water
    1/4 cup plus 1 Tbsp raw coconut nectar or your choice of raw sweetener
    1/4  tsp sea salt
    1 tsp rosewater
    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    1/2 cup raw coconut butter, warmed to liquid
    dried roses and lavender flowers for garnish (optional)

    For the cake, combine flour,  flax seed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, almond extract, beets, nectar and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one and if your beets or dates were dry, you may need to add a little more water.  The batter should be like thick brownie batter).  Spoon the batter into 12 standard sized foil muffin tins (mounded) and place on a dehydrator sheet.  Dry for about 12 hours (until dry on the outside but still moist). Cut a Tbsp sized divet into each cupcake (you can eat it or discard it) and set aside.
    To make the filling, combine all ingredients and puree until smooth.  Spoon about 1 Tbsp into the center of each cupcake.
    Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  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.  Place frosting in a pastry bag and pipe a generous amount decoratively over the cupcakes (or spread it over if you wish).  Garnish with dried roses and lavender.  Store extra cupcakes in the fridge.*If young coconut meat is unavailable you can use 3 cups cashews soaked in filtered water for at least 4 hours and drained instead if you do not mind the recipe not being nut free.

  • Vanilla Bean Rose Body Frosting

    Vanilla Bean Rose Body Frosting

    If you come from a place like here in Minnesota where it was under 20 degrees below zero (Fahrenheit) on Monday, your skin is probably suffering a bit.  No matter how much water I drink, healthy fats and eat, and lotions I put on, my skin hates winter.  It does not help, working in a kitchen constantly washing my hands.  They become cracked and unhappy pretty quick.  Which is why I wanted to make my own moisturizing body butter!  I have seen quite a few recipes, but the best of which was this one from Susan at Rawmazing a wonderful raw food blog (which you should visit if you never have because she has awesome recipes).  I changed it a little to make it my own, but her recipe looked so fabulous it inspired me and did not seem too difficult which is always a plus.
    I had to order the ingredients for this, but I was so excited when my shea butter, cocoa butter, and almond oil came in the mail!  On New Year’s Day I had a fun time making my Body Frosting…as I decided to call it, because it looked like frosting while I was making it.  I was almost tempted to lick the beaters too, it smelled so good.  I flavored mine with rose, and vanilla and seriously…it was the most heavenly smelling stuff ever.  I like to wear vanilla essential oil as perfume (mixed with a carrier oil of course), and this was even better.
    I have to say, my skin is not dry anymore after using this, and it stays moisturized.  I even tried some out on my boyfriend Eric (he is a good sport) who has especially dried hands from his line of work and he enjoyed it as well.  This would be the perfect gift for someone you love on Valentine’s day to give their skin a little TLC it needs in the winter.

    Vanilla Bean Rose Body Frosting
    Makes about 3 1/2 cups

    1/4 cup raw cacao butter
    1/4 cup raw coconut oil
    1 cup raw shea butter
    1 vanilla bean, slit lengthwise
    a few drops vanilla essential oil
    a few drops rose essential oil
    1/2 cup sweet almond oil

    Melt the cocoa butter, coconut oil, and shea butter in a bowl over a pot of boiling water (double boiler) with the vanilla bean until smooth and all liquid. Remove the bowl, and let the mixture cool for 45 minutes.  Remove the vanilla bean, and add the essential oils, and almond oil.  Whisk to combine. Place in the freezer for about 30 minutes, or until the mixture begins to become completely opaque and starts to solidify (you want the middle to still be a bit soft, but the outside will start to be solid, and the whole mixture should be pretty cold).  Whip with a hand mixer until the mixture becomes like a frosting.  Scoop into jars with lids and enjoy!  It should keep for a couple months (since there are no preservatives).

    *Note: if you prefer a different scent, just use your favorite essential oils, about 10 drops instead of the rose and vanilla.

  • Raw Rose Pomegranate Dream Cake

    Raw Rose Pomegranate Dream Cake

    If you have never taken in the aroma of rosewater before you are missing out.  It is simply heavenly!  Last week, I had a craving for a dessert scented with this beautiful ingredient and I decided that I needed to figure out something seasonal to pair it with.  I love it with vanilla and berries especially in raw cheesecakes, but that is a bit summery…so I decided on pomegranate instead!  Why not, the beautiful little ruby like pops of flavor would be wonderful with rose in a creamy cheesecake!

    I imagined a pale pink tinted cake accented with bright red pomegranate arils, but it ended up a little different than that.  I was making my usual coconut base for a cheesecake, but I did not quite have enough coconut meat.  No worries though, since I am resourceful I substituted red beet for one of the cups of coconut.  I was going to use about 1 Tbsp of beet originally just to color the cake to make it a light pink color, but the cup of beet made it the most beautiful deep pink color!  You could not taste the beet, and there is nothing wrong with getting a little extra veggies in even if it is dessert so it was a win all around.

    The filling tasted amazing, like light vanilla and rose.  Something you have to close your eyes and take in the scent before tasting because it smelled wonderful as well.  I poured it atop a crunchy cardamom scented crust, added a layer of tart pomegranate seeds in the middle and topped off the cake with them as well, and I knew this was going to be good.  The thing is it was not just good.  I think most things I make are good, but this was crave worthy deliciousness!  A feast for the senses, almost too pretty to eat but I never let that stop me.

     

    Raw Rose Pomegranate Dream Cake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw sprouted buckwheat groats, dried in the dehydrator (or you may use 1/2 cup raw walnuts instead)
    3/4 cup dried finely shredded coconut
    1/4 cup ground flax seed
    1/8 teaspoon sea salt
    1/2 tsp cardamom
    2/3 cup soft medjool dates, pitted and chopped

    Filling:
    3 cups young coconut meat*
    1 cup chopped raw red beet
    1/2 cup coconut water
    1/2 cup raw coconut nectar or your choice of raw liquid sweetener
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1 1/2  tsp rosewater
    1/2 cup plus 3 Tbsp raw coconut butter (warmed to liquid)1 1/2 cups pomegranate seeds (divided)
    dried roses for garnish

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, in a food processor combine coconut, beet, coconut water, coconut nectar, sea salt vanilla, rose, and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended.
    To assemble cheesecake, pour half the filling over the crust, then sprinkle with a cup of the pomegranate seeds.  Pour over the remaining filling then place the cheesecake in the freezer to firm up for about 4 hours until set before un-molding.
    Garnish the top of the cake with the remaining pomegranate seeds around the top and bottom of the cake on the plate.  Scatter a few dried roses around it as well. Store cake in the fridge.

    *If you do not have access to young coconut meat, you can substitute 3 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.

     

  • Raw Sticky Toffee Date Puddings

    Raw Sticky Toffee Date Puddings

    Snow is falling outside my window, it is negative degrees out there, and the scent of the deliciousness “baking” in my dehydrator is tempting my nose.  I cannot wait to dive into it! Sticky toffee date pudding…warm out of the dehydrator!  I know this will be pretty amazing!  When they are finally ready, and I drizzle the sauce over them my mouth is watering.  The aroma alone is enough to make me happy, but once I take a bite and the caramelly gooey warm deliciousness melts over my tongue I am on cloud nine.  I forget that it is cold outside, and I am in my happy place.  Before I know it, the pudding on my plate has vanished and I am licking the caramel off the plate.  Yes, it was that good.
    What possessed me to create a raw version of sticky toffee pudding?  Well, I have always been intrigued by the idea of the dessert, the date and caramel loving girl that I am.  Sadly I have never attempted to make the non-raw version, but that didn’t stop me from trying to make it raw. I admit it intimidated me a bit since the texture is quite important, it had to be very moist, but still cake like with caramel that soaked the top and a silky caramel sauce.  So to make the batter moist, I added sweet potatoes along with soaked dates.  You could not taste the sweet potatoes, they simply contributed to the texture.  I decided also to spoon raw caramel into the bottoms of the muffin tins so that it would soak into the cakes while dehydrating. I kept them covered in the dehydrator so they did not dry out and it all worked out perfect!
    I admit I was crossing my fingers when I put them into the dehydrator, but luckily my plans worked!  They were just as I imagined sticky toffee pudding, without all the refined sugar in the non-raw version.  These may just become a Holiday tradition at my house!

    Raw Sticky Toffee Date Puddings
    Makes 6

    Cakes:
    1 1/4 cups raw sprouted buckwheat flour, raw sprouted oat flour or raw sprouted quinoa flour
    1/3 cup ground flaxseed

    2 cups raw coconut flour (do NOT use store-bought!)
    1/4 tsp sea salt
    1 tsp cinnamon
    2 tsp pure vanilla extract
    2 tsp maple extract
    1 1/2 cups chopped raw sweet potato (peeled)
    1 1/2 cups medjool dates, soaked in filtered water for 30 minutes then drained
    1/4 cup plus 2 Tbsp raw coconut nectar
    1 cup medjool dates, chopped

    Caramel:
    1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
    3 Tbsp raw coconut butter
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    2-3 Tbsp filtered water as needed

    For serving:
    Additional maple syrup or raw coconut nectar

    Combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the cinnamon, vanilla, maple extract, and sweet potato and dates to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Stir in the chopped dates.  Set aside while you make the caramel.
    To make the caramel filling, combine all ingredients in a food processor and process until smooth (adding the water to thin if necessary).  Spoon 1 Tbsp caramel into the bottom of 6 jumbo sized foil muffin tins (reserving the rest for the sauce), then spoon the batter over it, smoothing the tops of them so that they are flat and place the tins on a lined dehydrator sheet.  Cover them with tented foil, and dehydrate for 8-10 hours until they are more set, but still soft in the middle.
    When ready to serve, whisk additional maple syrup into the caramel mixture until it is runny enough to run down the sides of the puddings when spooned over.  Spoon the caramel sauce over the puddings and enjoy!

  • Pine Nut Chevre with Cranberry Pear Relish

    Pine Nut Chevre with Cranberry Pear Relish

    I made something quite delicious and addictive last week for Thanksgiving and I decided I needed to share it with you all.  Pine nut chevre with cranberry pear relish served with crunchy sweet potato chips.  I discovered this combination because I had made some relish a few weeks back (this is about the 3rd time in the last few weeks I have made it, we enjoy it so much) and I had given some left overs to my Mother who told me it is wonderful with mild cheese such as chevre.  Which got me to thinking I could make some nut cheese (which is even better than dairy cheese in my opinion) and serve them together!  It was seriously one of the best appetizers I have had since I ate dairy.  Sort of sweet but savory, and balanced with the chip for crunchy and the creamy cheese on top.
    I know pine nuts are a bit spendy, but this is the holidays, and I figure that a little splurge is ok when it comes to food.  So worth it too with the wonderful texture and flavor the pine nuts give.  I have a feeling macadamia’s or cashews would be just as delicious too though if you are on a budget.  You can serve this with any type of raw cracker but I love the sweet potatoes for their flavor and the pretty color they give to the platter against the red of the relish.  I hope you all are having a wonderful December so far!

    Pine Nut Chevre with Cranberry Pear Relish
    Makes about 2 cups of cheese, and 1 1/2 cups relish

    Pine nut chevre:
    2 cups pine nuts, soaked for 2 hours and drained
    1/4 cup lemon juice
    1 tsp cider vinegar
    1 tsp sea salt (or to taste)
    2-3 Tbsp filtered water as needed

    Relish:
    2 cups fresh organic cranberries
    1 large organic sweet pear, such as dánjou
    zest of one organic lemon, plus 2 Tbsp juice
    3 Tbsp raw coconut nectar or maple syrup
    a pinch sea salt
    1 tsp cinnamon

    To make the chevre, combine all ingredients in the food processor and process until smooth, adding a Tbsp or two of water as needed to create a goat cheese like consistency (do not add too much or it will be too thin.).  Place the cheese in 2 layers of cheesecloth, fold it around the cheese and let sit in the fridge overnight.
    In a food processor, combine all ingredients and pulse until chopped and combined but still chunky. Serve the relish with the chevre.

    Sweet Potato Chips
    Makes about 8 cups

    2 large yams, sliced paper thin
    coconut oil, melted to liquid
    sea salt

    Dehydrate the yam slices for about 12 hours until crispy, then toss with a thin layer of coconut oil, and sprinkle with sea salt.

  • Raw Peanut Butter Cup Dream Cake

    Raw Peanut Butter Cup Dream Cake

    It was my boyfriend Eric’s Birthday last week on Thanksgiving.  I did not want him to be jipped out of a Birthday since it was on a holiday, so we sort of made it a Birthday weekend.  I made a big pot of his favorite soup, we spent some quality time together, and even had a special dinner at one of our favorite restaurants Heartland in St. Paul.  And, let’s not forget the Birthday cake.  I had to make him one, it just would not be right if I didn’t, since we share all of the cakes I make together, and I wanted him to come up with his ultimate cake.  Before I even asked Eric what type of Birthday cake he wanted this year, I knew it would contain chocolate, and I had a feeling he would want it to include peanut butter as well.  He has been known to take down a whole jar of PB within a couple days, or eat a container of truffles in a sitting.  So it came of no surprise to me that when asked what type of cake he would like, he replied PB cup!

    He started going into a detailed description of what sounded like the most decadent cake ever.  Layers of mousse and fudge, and PB mousse, and more PB, and PB cups.  Since he is one of the most important people in my life, and I love him dearly, I had to construct this cake!

    I started off with a layer of fudgy brownie crust, then topped it off with a decadent dark chocolate avocado mousse (his favorite in cakes) swirled with peanut butter.  Next came a layer of silky peanut butter mousse topped off with swirls of fudge then raw peanut butter cups.  It was pure decadence, and perfect for Eric.

    He much enjoyed the cake, looking like a kid eating his favorite type of chocolate as he dove in.  I love it when he enjoys himself that much, and the cake was the least of things I could do for him since he keeps me happy, and helps me so much.

    Raw Peanut Butter Cup Dream Cake
    Makes one 6 inch cake

    Brownie Crust:
    1/2 cup soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)
    1/4 cup sprouted dehydrated buckwheat groats
    1 cup finely shredded dried coconut
    1/2 cup ground flaxseed
    2 Tbsp chopped raw beet (optional, but makes for more of a cake like consistency)

    1/4 tsp sea salt
    1 tsp pure vanilla extract1/4 cup raw cacao powder

    Chocolate 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 cup  plus 2 Tbsp raw cacao powder
    3 Tbsp coconut butter, liquefied

    Peanut Butter Filling:

    1 cup  young coconut meat*
    1/4 cup coconut water
    1 cup raw peanuts, soaked 4 hours and drained
    1/4 cup raw coconut nectar
    1/4  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2 Tbsp raw peanut butter
    1/4 cup plus 1 Tbsp  raw coconut butter (warmed to liquid)

    Fudge:
    2 Tbsp raw cacao powder
    2 Tbsp raw coconut nectar
    a pinch sea salt

    1/4 cup raw peanut butter, warmed until a little runny (if too thick)

    4 raw peanut butter cups (recipe follows)

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, combine the dates, coconut, and flaxseed in the food processor and process until well blended and the consistency of flour.  Add the sea salt, vanilla, beet, and cacao powder and process until smooth and starting to hold together when squeezed (if it doesn’t add a little more dates).  Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the chocolate filling, combine all ingredients in the food processor and process until smooth.  Reserve 1/2 cup of it in another bowl (this will be for the decoration) Set  both bowls aside.  Rinse out the food processor, and to make the peanut butter filling, combine coconut meat, juice, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. Set aside.
    To make the fudge swirl, whisk together ingredients until smooth and set aside.
    To assemble cheesecake, pour the large bowl of chocolate filling over the crust, then drop the raw peanut butter over it by the 1/2 tspful.  Swirl it with a knife, then pour over the layer of peanut butter filling.  Drop more of the PB and the fudge over it by the 1/2 tspful, and swirl it with a knife.  Place in the freezer for about 4 hours to firm up.  Place the set aside chocolate filling in a pastry bag and pipe around the top and bottom of the cake. Top the cake with peanut butter cups and serve!
    *If coconut meat is unavailable you can use 1 cup raw cashews, soaked instead.Raw Peanut Butter Cups
    Makes 12Chocolate:
    1/2 cup raw coconut oil, warmed to liquid
    3/4 cup raw cacao powder
    1/2 cup raw coconut nectar or agave nectar
    a pinch sea saltPeanut Butter:
    about 1/3 cup raw peanut butter (or unsweetened pb if you are not concerned with being raw)

    To make the chocolate, whisk all ingredients together until smooth, and set aside.
    Lay out 12 PB cup tins or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate.  Place them in the freezer to set about 5 minutes.  Once set, spoon about 1 heaping tsp of peanut butter onto each, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top).  Spoon chocolate over each mound of pb enough to cover and fill to the top of the tins.  Place in the freezer to set for about 15-20 min.  Enjoy!

  • Raw Pumpkin Crème Caramel

    Raw Pumpkin Crème Caramel

    When I traveled to France in high school, eating in the restaurants was one of my favorite parts of the trip.  I can remember we went to many smaller places, one of which I decided to order dessert from.  After carefully looking at the menu, passing up the pastries, I decided on the crème caramel.  I had ever had it before, and I was not quite sure what to expect.  I guess I was thinking it was going to be like crème brulee, warm but with gooey caramel instead of the crunchy.  When it arrived though, it was sort of like a gelatinous custard with runny caramel…and not enough of it I thought.  It was ok, but not what I expected, and I was not wowed.  I never thought to order it again after that since I figured I liked crème brulee better.  So why did I decide to make raw crème caramel last weekend?  Well, I was paging through a cookbook, trying to think of something creamy to make since my boyfriend Eric requested something creamy and I came across a crème caramel recipe.   I thought to myself, I bet it would be way better rawified with a twist on it!
    So, I decided to make it with a seasonal twist, pumpkin!  Why not?  Pumpkin and caramel are a match made in heaven!  I made a super silky base with fresh young coconut, pumpkin and just a bit of ginger.  It tasted amazing before it even went into the molds.  I used my raw caramel with it, thinned with a bit of maple syrup to allow it to cascade down the sides once plated.
    This crème caramel put the one I had in France to shame.  It was a little piece of heaven..so smooth, creamy, and caramelly…just the right amount!  I love it when I can make something raw and it turns out better than I remember the cooked version!

    Raw Pumpkin Crème Caramel
    Makes 2 Flans

    Caramel:
    1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
    3 Tbsp raw coconut butter
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    1/4 cup filtered water

    Filling:

    2 cups young coconut meat*
    1/2 cup chopped raw sweet pie pumpkin or sweet winter squash (such as kabocha)
    1/4 cup coconut water
    1/4 cup raw coconut nectar or your choice of raw liquid sweetener
    1/4  teaspoon sea salt
    2 tsp pure vanilla extract
    1 tsp maple extract
    a small piece fresh ginger
    1 tsp cinnamon
    1/4 cup plus 1 Tbsp raw coconut butter (warmed to liquid)
    To make the caramel, combine all ingredients in a food processor and process until smooth (adding the water to thin if necessary).  Line 2 1 cup ramekins with plastic wrap, and spoon about 1 Tbsp caramel into the bottom of each.
    To make the filling, in a high speed blender or food processor combine coconut, coconut water, pumpkin, coconut nectar, sea salt vanilla, maple, ginger and cinnamon and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor (if you do not have a high speed blender and the mixture is not completely smooth, you can strain the mixture.) Pour into the prepared ramekins, and place in the freezer to firm up for about 2-4 hours until set before unmolding.  Unmold onto a plate, smooth out any lines on the sides with a warm knife, then whisk a little more maple syrup into the caramel so that it is runny, and spoon over the crème caramel so that it runs down the sides.

    *If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.

  • Raw Candy Bar Cheesecake

    Raw Candy Bar Cheesecake

    Since I made a lot of Halloween candy, I thought rather than just eating all of it, making something with it would be more fun.  So, I decided to make a Raw Candy Bar Cheesecake.  It just sounded good, and I could imagine it with layers of chocolate, caramel, peanut butter and chopped candy.  I included 2 types of raw candy bars this time Raw Double Twix and Raw Snickers.

    I haven’t been this excited about a cheesecake in a long time (and that says a lot since I am ALWAYS excited about cheesecake, this one was just extra special).  The filling was heavenly even before I poured it into the crust and added the candy and caramel into it.
    Once I was finally able to indulge in it later…it was amazing.  Like heavenly Halloween candy bliss (and you thought Halloween candy couldn’t get any better…but it did with this)!  If you happen to make raw Halloween candy and it lasts long enough to make this, you have to try it! Just use what you have on hand, and if you don’t want to mess with the candy making, you can use chopped raw chocolate.

    Raw Candy Bar Cheesecake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw sprouted buckwheat groats, dried in the dehydrator
    3/4 cup dried finely shredded coconut
    1/4 cup ground flaxseed

    1/8 teaspoon sea salt
    2/3 cup soft medjool dates, pitted and choppedCaramel:
    1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
    3 Tbsp raw pecan butter
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    1-2 Tbsp filtered water as needed

    Filling:
    2 cups young coconut meat*
    2 cups raw peanuts, soaked for at least 4 hours and drained
    1/2 cup coconut water
    1/2 cup raw coconut nectar or your choice of raw liquid sweetener
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)1/3 cup raw cacao powder

    1 1/2 cups raw chocolate candy cut into small pieces (I used Raw Twix and Raw Snickers) divided

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut, flaxseed and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the caramel, combine all ingredients except water and coconut in a food processor and process until smooth (adding the water only if the mixture is too thick).
    To make the filling, in a food processor combine coconut, peanuts, coconut water, coconut nectar, sea salt vanilla, and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add the cacao power.  Blend until smooth then remove from the processor and set aside.
    To assemble cheesecake, scatter about 1/2 the cut up candy over the crust, then pour the chocolate filling over it.  Drop some of the caramel over that by the Tbsp, then tap the cake on the counter to level it and swirl the caramel with a knife.  Pour the plain filling over that, then drop the caramel by the tspful over it (you might have extra caramel for another use), tap on the counter to level and swirl with a knife.  Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.  Once unmolded, garnish the top with the rest of the cut up candy and serve! Store cake in the fridge.

    *If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.

  • Raw Mini Snickers Bars

    Raw Mini Snickers Bars

    When I was young enough to go trick or treating for Halloween it usually went like this: I dressed up as a black cat, since I was not too creative in the costume department, I wore a big puffy coat since I do live in Minnesota (where it is always so cold for Halloween you usually can not show off your costume while trick or treating anyhow).  I would enjoy seeking out the best candy, and then when I got home I would dump it all out and sit on the carpet with my friends to see what all was there.  There was some trading going on, but of course all we wanted was the chocolate so there was always a pile of the other “gross” candy left over.  My favorites were always the peanut butter cups, the snickers, the milky ways or anything involving chocolate and something gooey inside.
    Although I am really no longer into going out for Halloween as an adult (really, it has turned into so many sexy whatever costumes and lots of drinking for adults and not so much good old fashioned fun which is sad), and I don’t get any kids trick or treating in my neighborhood, I still decided that making Halloween candy would be fun.  Because candy is the best part of the holiday anyway right?!  So I made raw twix last week, and this week it is raw snickers. Stay tuned, my next blog post will be a delicious raw candy bar cheesecake, including the both of them!

    Raw Mini Snickers Bars
    Makes about 12

    Filling:
    2 cups finely shredded raw coconut
    8 soft medjool dates, pitted
    2 Tbsp maca powder (optional)
    1/2 cup water
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    2 Tbsp coconut butter, warmed to liquid

    Caramel:
    1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
    3 Tbsp raw coconut butter
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    1-2 Tbsp filtered water as needed

    1 cup raw peanuts*

    Raw Chocolate Coating:
    1/2 cup raw cacao powder
    1/2 cup raw coconut oil
    1/4 cup raw coconut nectar or maple syrup

    In a high speed blender, combine all the filling ingredients and process until very smooth.  Remove from the blender and scoop onto a foil lined sheet, then spread out into a 1 inch thick square using an offset spatula.  Place in the freezer while you prepare the caramel.
    To make the caramel, combine all ingredients except water in a food processor and process until smooth (adding the water only if the mixture is too thick). Spread over the base mixture, sprinkle with the peanuts, pressing them in so they stick, and place back in the freezer for an hour.
    Meanwhile, whisk together the chocolate ingredients in a small bowl.  Once the filling has firmed up, cut into 12 squares.  To dip, set on a fork and dip into the chocolate, let the excess drain off, then place back on the foil.  Repeat with remaining candies, then place them all in the freezer for 5 minutes to set the chocolate.  Store extra in the fridge.

    *If you want these to be nut free, simply leave out the peanuts and make Raw Milky Way bars.

  • Raw Double Twix Bars

    Raw Double Twix Bars

     
    I loved caramel and chocolate when I was little so along with all of the other chocolate candy I received in my Halloween pumpkin I got excited about Twix. I actually loved the peanut butter variety as well, and always thought they would be good combined into one candy.  Chocolate, peanut butter, gooey caramel, and crunchy cookie deliciousness.  Which is why I decided to rawify them so I could taste all the flavors together. 
     
     
    I have to admit, these were a bit putzy to make, but I ended up making 20 so it was well worth it.  These were slightly less sweet than the commercial are I am sure because I did not sweeten the peanut butter figuring the caramel was sweet enough. 
     
     
    They turned out way better than I remember the commercial Twix tasting as a kid! I call these double Twix bars because they are a combination of my two favorite Twix flavors.  I am surprised nobody else ever thought to combine them, it was a pretty awesome idea. If you make these and don’t want them to be so putzy and do not mind that they are not shaped like twix, you can cut them in little squares and they will be easier to handle when dipping.



    Raw Double Twix Bars
    Makes 20

    Crust:

    1 cups finely shredded dried coconut
    1 cups sprouted, dehydrated buckwheat (or additional coconut)
    3/4 cup ground flaxseed
    1/2 cup medjool dates, pitted
    1/4 tsp sea salt

    3/4 cup raw peanut butter
     

    Raw Caramel:
    1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
    3 Tbsp     raw coconut butter
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    1-2 Tbsp filtered water as needed

    “Milk”chocolate:
    1/3 cup raw coconut oil, warmed to liquid
    1/4 cup raw coconut butter
    3/4 cup raw cacao powder
    1/2 cup raw coconut nectar or maple syrup
    a pinch sea salt

    To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into a 1/4 inch thick square on foil lined pan.  Spread the peanut butter over it and set  aside in the fridge.
    To make the caramel, combine all ingredients except water in a food processor and process until smooth (adding the water only if the mixture is too thick). Spread over the peanut butter and chill for about an hour. 
    Cut into twix sized rectangles.  They are a little sticky, so wipe your knife each time you make a cut to get a cleaner look.
    To make the chocolate, whisk together all ingredients until smooth in a small bowl (it should submerge them, if not you can use a spoon to help cover them in chocolate by spooning it over).  Dip each bar into the chocolate carefully (I used a fork to submerge them), then allow excess to drain off and place on a foil lined pan.  Once they are all dipped, place in the freezer to harden, for about 10 minutes.  Store in the fridge.

  • Raw Macadamia Butter Caramel Cups

    Raw Macadamia Butter Caramel Cups

     
    I am all about making my own Halloween candy.  Since most of the store bought stuff contains things I would rather not be ingesting plus, I like to be  little more creative than simply eat what is already out there. 

     
    So, last week I made Raw Chocolate Pumpkin Pie Cups and this week I decided to make Raw Macadamia Butter Caramel Cups.  What is up with all the cups?  Well, they are easy to make, plus PB cups have always been a favorite of mine so I like the shape.  Just think of these Mac Butter Caramel Cups as an adult grown up version of those.
     
     
    If you make these, you are in for a real treat.  Macadamia butter is one of the most heavenly butters you can make.  I add a little coconut to mine to help it set up better and add a little sweetness.  It is so good as is, I did not sweeten it in the cups since the caramel and chocolate are already so sweet and it is a nice rich contrast.  Move over Reeses PB cups…these are pretty darn amazing!



    Raw Macadamia Butter Caramel Cups
    Makes 12 cups

    12 mini sized foil cups (regular peanut butter cup sized, not the tiny and not the regular muffin size)

    Chocolate:
    1/2 cup raw coconut oil, warmed to liquid
    3/4 cup raw cacao powder
    1/2 cup raw coconut nectar or maple syrup
    a pinch sea salt
         Caramel:
    10 medjool dates
    2 Tbsp raw coconut butter or macadamia butter
    3 Tbsp raw coconut nectar or maple syrup
    1 tsp maple extract
    1 Tbsp pure vanilla extract
    1/4 tsp sea salt
    1/4 cup filtered water (or more if too thick, add an additional Tbsp at a time)
    a heaping 1/4 cup Macadamia Coconut Butter (recipe follows)

    To make the chocolate, whisk all ingredients together until smooth, and set aside. 
    To make the caramel, combine all ingredients together in the food processor and process until smooth.  You may need to add a little more water if too thick.  Set aside.
    Lay out 12 tins or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate.  Place them in the freezer to set about 5 minutes.  Once set, spoon about 1 tsp of macadamia butter onto each, followed by 1/2 tsp of caramel, smoothing it down slightly, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top).  Spoon chocolate over each mound of caramel enough to cover and fill to the top of the tins.  Place in the freezer to set for about 15-20 min.  Enjoy!

    Raw Macadamia Coconut Butter
    makes about 2 cups

    2 1/2 cups raw macadamia nuts
    1/2 cup finely shredded dried coconut
    1/4 tsp sea salt or to taste

    In a high speed blender, combine all ingredients and blend until smooth, using the tamper to press the nuts into the blade until they become butter.  Store in a jar in the fridge.

  • Raw Pumpkin Turtle Cheesecake

    Raw Pumpkin Turtle Cheesecake

     
    Last year I made a raw pumpkin turtle cake and I was thinking about how good it was and dreaming about how a raw pumpkin cheesecake would be even better.  I really am a cheesecake kind of a girl and that is how I often think about flavors…hmm, this would make a wonderful cheesecake.
     
     
    I dreamed about a cake with a layer of luscious chocolate cheesecake filling, then pumpkin filling with swirls of raw caramel, chunks of dark chocolate and pecans.  This was happening! The components were all so delicious I could not stop tasting them, but luckily I saved enough to make the cake (let me tell you though, I licked the bowls clean).  The hardest thing was waiting for it to set, my anticipation building. 

     
    After a chilly evening walk Eric and I enjoyed some of it and it was pretty amazing, like a pumpkin caramel chocolate party in my mouth!  This is something you will definitely want seconds of!


    Raw Pumpkin Turtle Cheesecake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw sprouted buckwheat groats, dried in the dehydrator

    3/4 cup dried finely shredded coconut
    1/4 cup ground flaxseed

    1/8 teaspoon sea salt
    1/2 tsp cinnamon
    2/3 cup soft medjool dates, pitted and chopped
     
    Raw Caramel:
    1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
    2 Tbsp     raw coconut butter
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    1-2 Tbsp filtered water

    Filling:

    4 cups young coconut meat*
    1/2 cup coconut water
    1/2 cup raw coconut nectar or your choice of raw liquid sweetener
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1 tsp maple extract
    1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid) 
     
    1 cup raw carrot**, chopped
    1 inch piece fresh ginger
    2 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp cloves

    1/3 cup raw cacao powder
     

    about 1/2 cup raw pecans
    about 1/2 cup chopped raw chocolate

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside. 
    To make the caramel, combine all ingredients in a food processor and process until smooth. 
    To make the filling, in a food processor combine coconut, coconut water, coconut nectar, sea salt vanilla and maple and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add the carrot and spices.  blend until smooth then remove from the processor and set aside (if your food processor is not strong enough to make it smooth you may need to strain it through a fine meshed strainer).  Add the second bowl and add cacao powder and add to the food processor.  Process until smooth and uniform in color and place back in the bowl. 
    To assemble cheesecake, pour the chocolate filling over the crust, smoothing out by tapping on the counter, then dot with tspfuls of the caramel ).  Swirl with a knife to marble, then scatter some pecans over that, as well as some chopped raw chocolate.  Pour the pumpkin filling over that, then tap on the counter to level.  Drop more caramel by the tspful over that then swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion (but staying above the chocolate layer as you do not want to disturb it). Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding. 

    Garnish around the top of the cake with pecans and chopped chocolate and serve! Store leftover cake in the fridge.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.

    **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.

  • Mini Pecan Caramel Tartlettes

    Mini Pecan Caramel Tartlettes

     My Mom has a love for pecan tassies and all things nut tart.  I can remember making tassies with her every year around the holidays, and I have made quite a few nut tarts for her in the past.  Last weekend I wanted to make one of the two for her to enjoy and so, I thought I would create a sort of combination of the two and go for tartlettes.  Smaller than a tart but bigger than a tassie so perfect in my mind! 

     
    I made a crunchy crust, then topped it off with sweet raw date caramel, pecans and a raw chocolate drizzle.  They were about the size of large cookies, and one is satisfying because they are quite rich.  Both my Mom and boyfriend Eric loved them, and I have to say they were pretty heavenly! If you love pecan pie, you will love these.
     
     

    Mini Pecan Caramel Tartlettes
    Makes 10

    Crust:
    1 cup raw buckwheat groats, sprouted and dehydrated
    1 1/2 cups dried shredded coconut
    1/2 cup ground flaxseed
    1/2 cup soft medjool dates, pitted (soaked in water 30 minutes if not soft and drained well)
    1/8 tsp sea salt

    Raw Caramel:
    1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
    2 Tbsp pecan butter
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    1-2 Tbsp filtered water

    1 1/2 cups raw pecans

    Chocolate drizzle:
    1/4 cup raw coconut oil, liquefied
    1/4 cup plus 2 Tbsp raw cacao powder
    2 Tbsp raw coconut nectar or maple syrup
    a pinch sea salt

    To make the crust, combine all ingredients in a food processor and process until fine crumbs that hold together when squeezed.  Place on a lined sheet pan and roll out to 1/4 inch thick with a rolling pin.  Cut into 10 circles with a cookie cutter. Place in the freezer while you make the caramel. 
    To make the caramel, combine all ingredients in a food processor and process until smooth.  Spoon over the crusts and smooth the tops.  Top with pecans and set aside in the freezer.
    To make the raw chocolate, whisk together all ingredients until smooth, then drizzle over the pecans (it is easier if you put it in a ziplock bag and cut the corner off then squeeze out to drizzle), and place in the freezer to harden for 5 minutes.  Enjoy!

  • Raw Caramel Apple Cheesecake

    Raw Caramel Apple Cheesecake

    I have been waiting to make raw caramel apple cheesecake since last year.  I do not know why I did not get around to it then, but I decided that it needed to happen this weekend.  I thought about a few different ways I could have made it, one involved no streusel and just apples and caramel, but the streusel loving girl that I am I went for the one with the streusel.  You see, to me a dessert needs to be balanced. This one needed to have all the elements, creamy, gooey and crunchy.
    I decided that the cheesecake needed to be layered as well with caramel, apples, and streusel in the middle as well as on top.  I even used flavorful local honeycrisp apples to make the cake extra delicious.
    Biting into this cheesecake was like a taste of autumn on a cloud.  So delicious and so balanced sweet and a little tart, gooey, smooth and crunchy.  It was like cheesecake had a baby with my favorite type of apple pie (caramel with streusel).

    Raw Caramel Apple Cheesecake
    Makes one 6 inch cake

    Crust
    1/2 cup sprouted buckwheat, dried in the dehydrator
    1 cup dried finely shredded coconut
    1/2 cup ground flaxseed
    1/8 teaspoon sea salt
    1 tsp cinnamon
    3/4 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)

    Raw Caramel:
    1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
    2 Tbsp raw coconut butter
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    1-2 Tbsp filtered water

    Cheesecake filling:
    4 cups young coconut meat*
    1/2 cup coconut water
    1/2 cup raw coconut nectar or your choice of raw liquid sweetener
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1 tsp maple extract
    1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
    Apple Filling:
    2 apples, sliced
    2 cups dried apple, soaked in water until soft and drained well
    1 Tbsp raw coconut nectar or maple syrup
    1 tsp pure vanilla extract plus the seeds of one vanilla bean (bean optional)
    2 tsp cinnamon
    1/4 tsp nutmeg
    a pinch of sea salt
    Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process buckwheat, coconut, flax, and sea salt in a food processor until it is are crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Remove 1/3 of the mixture and set aside (for the topping) Firmly press the rest into a crust in the bottom of the prepared pan, and set aside.
    To make the caramel, combine all ingredients in a food processor and process until smooth.
    To make the filling, in a food processor combine coconut, coconut water, coconut nectar, sea salt vanilla and maple extract and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor.
    To make the apple filling combine all ingredients in the food processor and pulse until chopped but still chunky.  Remove from the food processor, place in a colander to drain liquids (pressing slightly) and set aside.

    To assemble cheesecake, pour half the vanilla maple filling into the prepared crust, then drop a few tsp of the caramel over it and swirl with a knife.  Then top with half the apple mixture, then half the crumble you had set aside.  Top with the remaining vanilla maple filling, then a few tbsp of caramel (swirling again), then the remaining apples, then the crumble.  Place the remaining caramel in a ziplock bag, cut off the tip, and drizzle over the top of the crumble on the cake.  Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.  Store leftover cake in the fridge.

    *If young coconut meat is unavailable, and if you do not mind the cake not being nut free, you can substitute 4 cups raw cashews, soaked in water for 4 hours and drained.

  • Raw Pumpkin Cheesecake Bars with Gingerbread Crust

    Raw Pumpkin Cheesecake Bars with Gingerbread Crust

    I am so excited that Autumn is finally here.  Running through crunchy leaves, crisp air, beautifully colored trees, pumpkins, apples and spice…I have to say, this is my favorite time of the year.  I wanted to make something this weekend to celebrate the coming of Autumn, and it was between apple and pumpkin.
    I asked for help deciding on my Facebook page, between caramel apple cheesecake bars, and pumpkin cheesecake bars with a gingerbread crust, and the pumpkin won.  I apologize to those of you who wanted apple, and I promise, something caramel apple cheesecake will be on here in the coming weeks.  But for now, it was pumpkin, and I was quite excited about this recipe.  For the crust, I made a gingery spiced one that tasted like gingerbread cookies to hold the creamy filling.
    For the filling, I used a coconut base, lots of spices and carrot for the “pumpkin”.  Now you may be asking yourself, wait a minute, there is no pumpkin in these bars?!  Nope. It is a trick many raw dessert makers use to make life a little easier and pumpkin desserts taste a little better.  Since raw pumpkin is not very sweet, and is harder to handle, I opt for the carrot (I have used both squash and pumpkin before in my recipes, and it is not worth it when you can use carrot).  Nobody will be able to tell, I promise you.  The bars turned out delicious!  Little bites of Autumn pumpkin goodness.  Less work than a whole cheesecake, but the same delicious flavor.

    Raw Pumpkin Cheesecake Bars with Gingerbread Crust
    Makes 16 bars

    Crust:
    2 cups finely shredded dried coconut
    3/4 cup buckwheat, sprouted and dehydrated (or additional coconut)
    1/4 tsp sea salt
    1 inch piece of fresh ginger
    2 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp cloves
    12 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

    Pumpkin:
    2 cups fresh young coconut meat*
    1/4 cup fresh coconut water (or filtered 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
    1/2 cup  coconut butter, warmed to liquid

    1 cup chopped raw carrots**
    1 tsp maple extract (optional)
    1 inch chunk fresh ginger
    2 tsp cinnamon
    1 tsp cardamom
    1/2 tsp nutmeg
    1/2 tsp cloves

    For the crust, combine coconut, buckwheat, sea salt, ginger, spices, dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a 9 inch square pan lined with foil and set aside in the fridge.

    To make the filling, combine all ingredients but the coconut butter in a high speed blender or food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Remove 1/4 of  the mixture and set aside.  To the remaining mixture in the food processor, add the carrot, maple, ginger, spices and puree until smooth (if you do not have a powerful food processor, you may need to strain the mixture and press it through a fine meshed strainer to get out the bits).  Pour the “pumpkin” mixture over the crust, spread to smooth, then drop the plain reserved mixture over it randomly by the Tbsp.

    Swirl with a knife, and place in the freezer until firmed up, about 2 hours (it needs to be very firm in order to cut cleanly). 

    Once the bars are firm, cut into squares, and enjoy!  Store in the fridge.

     
    *If young coconut meat is unavailable, and you do not mind if the bars are not nut free, you can substitute 2 cups raw cashews, soaked for 4 hours, then drained for the coconut meat, and filtered water for the coconut water in the recipe.
    **raw carrot tastes just like raw pumpkin, but is a lot easier to work with, and sweeter which is why I use it.  But feel free to use raw pumpkin or squash if you like.

  • Raw Blondie Bites

    Raw Blondie Bites

     
    I admit, I sometimes prefer blondies over brownies.  I know, some of you may think I am crazy, but it is the vanilla lover in me looking for that caramel like vanilla base!  Plus, you do get the best of both worlds with them, the vanilla base, then chunks of rich chocolate as well. 

     
    I used to love the baked version, so I thought it was about time I created a raw version!  However, I wanted these to be more than just a sweet treat, I wanted to get my nutritional bang for my buck with them as well.  So I made the base from mostly flaxseed and hempseed with a little coconut, dates to sweeten and vanilla.  Now, I know that sounds like it would lead to a funky tasting blondie, but these tasted so good like cookie dough! 

     
    The good news is these do not need to be dehydrated so you can enjoy them right away, and you will want to.  My warning is though, they are quite addictive so you will probably have to enjoy more than one!

    Raw Blondie Bites
    Makes 20

    2 cups soft medjool dates, pitted
    1 1/2 cups ground flaxseed
    1 cup shelled hempseeds
    2 cups  finely shredded dried coconut

    1/4 tsp sea salt
    1 tsp pure vanilla extract

    3/4 cup raw chocolate chunks

    In a food processor, combine the dates, flaxseed, hempseeds, coconut, sea salt, and vanilla extract and process until smooth and starting to hold together.  Remove from the food processor and knead in chocolate chunks (being careful not to handle them too much because they will start to melt).  Using a rolling pin to assist, place on a foil lined sheet pan and roll into a 1 inch thick square.  Place in the freezer for about 30 minutes until cold, then cut into small one and a half inch squares.  Store in the fridge.

  • Raw Red Velvet Cake

    Raw Red Velvet Cake

    It has been a really long time since I have made a layer cake, so I figured this weekend was a good time to do so.  I am normally not one to stick with traditional plain flavors, but red velvet was on my mind.  Just a classic red velvet, with creamy white frosting!

    The last time I made a raw layer cake, honestly, I did not know what I was doing.  I used pretty much all nuts for the base, and it was so dense, it was hard to cut and looked like it was falling over when I did cut it, with the frosting in the layers all squishing out the sides.  Not attractive.  But what else would you expect, it was really my first raw layer cake and I did not know better.  I now know that too many nuts make a cake base too heavy and it is better to use lighter things like coconut flour, and sprouted flours (but not nut for me).

    I have since revised my “baked” (I say baked because they are dehydrated) cake recipes many times, and I know I still will, but I am feeling pretty confident in how this red velvet recipe turned out.  It is light, for a raw cake, sweet and delicious!

    I knew it would be good when I was making the batter and I could not stop tasting it.  It was lovely as well with the beets for color (don’t worry if you do not like beets, you could not taste them) and better than all that nasty fake red dye traditional red velvet uses.  This is as close as I get to classic cake recipes, my take on Red Velvet…and it was delicious!

    Raw Red Velvet Cake

    Makes 1 6 inch 2 layer cake

    Cake

    4 1/2 cups raw buckwheat flour
    5 cups raw coconut flour (do NOT use store-bought!)
    1/2  tsp sea salt
    1 Tbsp pure vanilla extract
    2 cups raw red beet, chopped
    24 medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained
    1/4 cup raw coconut nectar

    Frosting:
    4 cups young coconut meat
    1/2 cup coconut water
    1 tsp cider vinegar
    1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
    1/2  tsp sea salt seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    2 Tbsp coconut butter
    1/2 cup raw coconut oil, warmed to liquid

    Combine buckwheat flour, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the vanilla, beets, dates,and nectar to the processor and process until pretty smooth. Add the wet ingredients to the dry, and stir together until smooth and well incorporated (the batter will be stiff, it takes muscle, but if it seems too dry (because some dates or beets are dryer than others) add a little filtered water until it reaches the consistency of thick brownie batter, which is what it should be).  If you have a stand mixer, feel free to use it!  Form the batter into 2 mounds on a lined dehydratpr sheet, then form each into a 6 inch circle (you can always trim the edges later if not perfect).  Dry at 115F for about 16-18 hours, until the cakes are dry but still a little moist in the centers then remove from the dehydrator and place in the fridge to cool (at this point you can trim the edges if they are uneven).

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.
    When ready to frost, place one cake layer on a plate.  spread frosting about 1/2 inch thick over the first layer, then top with the second.  Spread frosting over the top and down the sides of the cake, smoothing out.  Place the remaining frosting in a pastry bag, and pipe decoratively around the bottom and top of the cake.  Store cake in the fridge.

  • Amy’s Raw Tacos

     
    I was craving tacos last weekend but did not want to mess with making shells.  Butter lettuce to the rescue!  It sounded like a good idea using lettuce as the taco shells, certainly lighter than ones I had to dehydrate and a lot easier.  I guess sometimes I can be impatient.  That and my dehydrator was full of granola. cupcakes and tart crust so there was no room. 

    I had some sprouted red lentils in my fridge and I decided to experiment with them in the taco meat this time to add extra protein.  I then topped it off with guacamole and salsa, very simple but these were seriously the best tacos I have made!  I loved all the fillings in the lettuce shells too, it tasted wonderful!

     

    Raw Tacos
    Serves 3-4

    Taco Meat:
    1/2 cup red lentils
    6 crimini mushrooms, chopped
    1 cup sundried tomatoes, soaked in water and drained well
    2 tsp ground cumin
    1 Tbsp chili powder
    1/4 tsp chipotle powder, or to taste
    1 tsp dried oregano
    2 garlic cloves
    salt to taste
    3/4 cup raw walnuts

    Salsa:
    1 large red tomato, diced
    about 8 yellow tear drop or cherry tomatoes, quartered
    1/2 orange or yellow bell pepper, chopped
    1/4 cup red onion, chopped
    1 garlic clove, minced
    1/2 jalapeno, minced
    1/4 cup cilantro, chopped
    sea salt to taste
    juice of one lime

    Guacamole:
    2 ripe avocados
    juice of one lime
    garlic clove
    sea salt

    8-10 butter lettuce leaves

    For the taco meat, you will need to start 2 days ahead. Soak the lentils in filtered water for 8 hours, then drain well and place in a sprouting jar in a well lit area (rinsing them twice a day) until tails begin to form, about 24 hours.  Once they have sprouted, add them to the food processor along with the rest of the taco meat ingredients and pulse until it comes together and is chopped and looks like taco meat.  Place on a lined dehydrator tray, and dry at 115F for a couple hours until it is no longer very sticky and the consistency of taco meat. 
    Meanwhile, make the salsa.  Combine all ingredients in a bowl and mix well.  Let sit for 30 minutes to let flavor develop.
    Meanwhile, make the guacamole.  Place all ingredients in the food processor and puree until smooth. 
    Once all of the ingredients of the taco are ready to assemble, place lettuce leaves out on a plate, fill with the taco meat, then spoon some of the salsa and guacamole over.  Enjoy!
     

  • Raw Fruits of Summer Cake

    Raw Fruits of Summer Cake

    Whenever someone tells me I can not do something, I make it my mission to prove them wrong. When I was in high school, a physical trainer told me I had horrible feet for running and should not run. I later went on to accomplish age records for my state in my early 20s.  I was told nobody would ever read my blog…well, I think I proved that wrong since all of you lovely people are here (and I do appreciate you all).  I decided to go raw last year and I caught a lot of crap for it.  People would tell me it would not last and it would be too hard.  They said I could not possibly be raw during the winter when it is cold and I could not cook food.  Not so, I am still raw and I still love how it makes me feel.
    It was one year ago today that I decided to go completely raw.  I can not believe it has been that long, I have learned so much in the process!  I had been experimenting with raw foods for a few months and I decided that I always felt better when eating them so it seemed like a no brainer. I proved those people wrong who said I would fail.  I have learned as much as I could in the process and I still have a lot to learn and a lot of techniques to perfect.  I think my raw cakes have come a long way.

     

    I decided this week that in honor of my rawiversary, I would make a beautiful cake featuring what is freshest this time of the year.  Fruits of Summer Cake.  A raw cheesecake with fresh raspberries from my Mother’s friend’s garden, fresh apricots and a few floral notes with lavender and rose.

     
    It turned out delicious!  I am sure next year I will be looking back and thinking about how much more I learned, but for now this cake was pretty amazing.  So heavenly with the fruits and creamy fillings set atop a crunchy walnut crust.  A reminder to me that I succeeded and nobody can ever tell me I can not do something.

    Raw Fruits of Summer Cake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw walnuts
    1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut or pistachios)
    1/2 cup dried finely shredded coconut
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and choppedFilling:
    1 1/2 cups raw cashews (preferably soaked overnight and drained)
    2 cups young coconut meat (or additional soaked cashews if unavailable
    1/2 cup coconut water
    1/2 cup raw coconut nectar
    1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1/4 cup fresh apricots, pitted and diced
    2 dried apricots, soaked until soft and drained well
    1/2 cup fresh organic red raspberries
    1 inch piece red beet
    1 tsp rosewater

    1/2 cup fresh organic blueberries and black raspberries
    1 Tbsp dried lavender flowers
    1-2 drops du Terra lavender essential oil (optional)

    For middle cake layer:
    1 cup total, raspberries (red and black), blueberries, and fresh apricot diced

    For the top of the cake:
    fresh red and black raspberries
    1 fresh apricot, sliced
    dried roses
    dried lavender

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process walnuts, buckwheat, coconut and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

    To make the filling, drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 3 bowls. Place one back into the food processor and add the apricots.  Remove from the processor and set aside.  Add the second bowl and add 1/2 cup red raspberries and beet and rosewater.  Process until smooth and uniform in color and place back in the bowl. Add the third bowl to the food processor and 1 /2 cup black raspberries and blueberries stir in the lavender.  Process until smooth and place back in the bowl.
    To assemble cheesecake, drop the different colors of filling over the crust by the Tbspful to fill the pan half full. Scatter the fruit for the middle layer of the cake over it, then continue with the filling drops. When the filling is all used up tap the bottom of the pan on the counter to level.

    Swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion (but staying above the fruit layer as you do not want to disturb it). Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.
    Garnish the cake with fresh berries, and apricots, lavender and roses and serve! Store leftover cake in the fridge.

  • Heavenly Raw Cherry Rose Bars

    Heavenly Raw Cherry Rose Bars

    Every woman deserves to feel beautiful and treat herself.  Including something indulgent once in a while.  I enjoy fresh fruit most of the time, and I felt as if I was treating myself when I bought a large bag of cherries this weekend.
    They were a treat alone, so sweet and delicious.  But I decided that they needed to be put in something a little more beautiful and grand, so I paired them with a rose cream and made some heavenly bars.  I made a pistachio coconut crust as the base, then topped it off with raw cherry jam, fresh cherries, then a sweet coconut rose cream. They would have been wonderful as they were, but I decided to top them off with chocolate as well to make them even more delicious.
    They turned out pretty amazing, and I definitely felt like I was treating myself as I indulged in my first few bites of them.  The aroma was amazing with the rose, and it was like biting into something in a dream, so heavenly.

    Heavenly Raw Cherry Rose Bars
    Makes 16 bars

    Crust:
    1 cup raw pistachio nuts
    1 cup finely shredded dried coconut
    3/4 cup buckwheat, sprouted and dehydrated (or additional coconut)
    1/4 tsp sea salt
    12 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

    Cherry jam:
    1 cup pitted red cherries
    2 Tbsp dried cherries (soaked in filtered water for 30 minutes and drained well)
    1 Tbsp raw coconut nectar
    1 Tbsp coconut butter, warmed to liquid
    1 tsp pure vanilla extract

    2 cups red cherries, pitted and halved

    Rose Cream:
    1 cup raw cashews or pine nuts, soaked 2 hours and drained well
    1 cup fresh young coconut meat (or 1 cup cashews if coconut is unavailable)
    1/4 cup fresh coconut water (or filtered water)
    3 Tbsp raw coconut nectar or raw agave nectar
    1/4 tsp sea salt
    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    1 tsp rosewater
    1 small chunk red beet (optional for color)
    3 Tbsp coconut butter, warmed to liquid
    1/4 cup raw coconut oil, warmed to liquid

    Chocolate glaze:
    1/2 cup raw cacao powder
    1/2 cup raw coconut oil, warmed to liquid
    1/4 cup raw coconut nectar or raw agave nectar
    a pinch of sea salt

    For the crust, combine nuts, coconut, buckwheat, sea salt, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. 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 cherry jam, combine all ingredients in the food processor and process until smooth.  Spread over crust then top with the halved cherries cut side down, and place in the freezer while you make the cream.
    To make the cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream over the cherries on the crust, spread to smooth and place in the freezer until firmed up, about 2 hours (it needs to be very firm in order to cut cleanly). 
    Meanwhile, to make the chocolate glaze, whisk together all ingredients until smooth.  Pour it over the bars to form a thin layer, then smooth out (you may have extra, in which case pour it onto a foil lined pan and let harden, then use another time) then place in the freezer just until set, about 5 minutes, then cut into bars (I use a knife dipped in hot water, then wiped dry quickly to cut them (it slices cleaner since it melts the chocolate, and you need to dip it in the hot water between each cut)) enjoy!  Store in the fridge.

  • Raw Red Velvet Strawberry Shortcake

    Raw Red Velvet Strawberry Shortcake

    Saturday I made a trip to the Minneapolis Farmer’s Market, something I love doing but do not often get to since I normally work Saturday mornings.  I was excited about what deliciousness I might possibly find there, and two of the things I picked up were some fresh local strawberries and beets.

    I was quite excited about them!  Although I made some things like salads with part of them, I decided that I wanted to make a dessert featuring both of them as well.  Now, I know what some of you are thinking…beets in dessert?! Why yes, I use them in dessert quite often, and you will find many recipes using them on this blog.  This time I decided to make Raw Red Velvet Strawberry Shortcakes.

    The beets simply serve to make the cake a lovely pinkish red hue and keep it moist.  I promise you do not taste them.  When I made the batter for these shortcakes I knew it would taste pretty amazing once dehydrated since it was damn addictive as batter.  It is a wonder enough of it made it onto the tray to become shortcake at the rate I was “sampling” it.

    I sandwiched it with raw coconut cream laced with vanilla and drizzled it with fresh berry sauce and those amazing fresh local strawberries.

    Let me tell you, it was about the most amazing strawberry shortcake I have had. Of course it didn’t hurt that the berries were so fresh and flavorful, but the red velvet put it over the top.
    Raw Red Velvet Strawberry Shortcakes
    Makes 4Cake:
    1 cup raw almond meal
    2 cups raw coconut flour
    1/4 tsp sea salt
    2  tsp pure vanilla extract
    12 medjool dates, pitted
    1 cup cubed raw red beets
    2 Tbsp raw coconut nectar
    2 Tbsp coconut water or raw almond milk or waterCream:
    1 cup raw cashews, soaked 4 hours and drained
    1 cup young coconut meat (or additional cashews if unavailable)
    1/4  cup coconut water
    3 Tbsp raw coconut nectar or agave nectar
    1/4  tsp sea salt
    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    1/2 cup fresh organic strawberries
    1 small chunk red beet (for color)
    1 Tbsp coconut butter
    1/4 cup raw coconut oil, warmed to liquidSauce:
    1/2 cup fresh organic strawberries
    2 Tbsp raw coconut nectar or agave nectar
    1 tsp pure vanilla extract

    2 cups fresh organic strawberries, sliced

     

    1. Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside.
    2. To a food processor, add the dates, vanilla, beets and coconut water, and nectar to the processor and process until pretty smooth.
    3. Add the dry ingredients back and process until smooth and well incorporated.
    4. Place the batter on a teflex lined dehydrator sheet, and spread out into a square about 2 inches thick and dehydrate for about 8 hours, until dried but still moist in the center.
    5. Once dried, cut into 4 squares. Cut each in half horizontally with a knife.
    6. Meanwhile, to make the cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.
    7. Meanwhile, for the sauce, combine all ingredients in the food processor and process until smooth.
    8. To assemble, place the bottom half of a shortcake square on a plate, top with some cream, then some berries and sauce, then put the top half on, then drizzle with more sauce and sprinkle with more berries.  Repeat with the other 4.
    9. Enjoy!
  • Raw Nut Goodie Bites

    Raw Nut Goodie Bites

     
    Nut goodies. The name brings back memories of biting into a maple cream and crunchy peanut goodness coated in smooth chocolate.  A child’s dream dessert.  I have to admit when I was little they ranked right up there with Reese’s PB cups if not higher.  They are made right here in Minnesota, and I was kind of shocked to find out that my boyfriend Eric who was born in Arizona and just recently moved here in the last 5 years had never heard of them or had one.  “WHAT?  You, the biggest chocolate lover I know missed out on having a Nut Goodie as a child?  You missed out!” I said.
     
     
    It soon occurred to me that maybe most of the world was missing out on nut goodies and I had to at least create a rawified vegan version so Eric could try one (and those of you who have never had one but still want to enjoy sweets without refined sugars can have one too)!
     
     
    For the filling, I made a maple cream from coconut (you can’t taste it, but it makes the texture perfect), some dates for sweetness a touch of maple extract (because it would not be a Nut Goodie without it), and some maca powder, which was perfect adding a bit more sweet and a little toasty note.  I then pressed some peanuts into them, dipped them in raw dark chocolate and voila!  Raw Nut Goodie goodness!  They tasted pretty damn near close to the real thing, and as Eric stood there enjoying about his 4th one with a chocolate mustache, I knew he approved. 
     

    Raw Nut Goodie Bites
    Makes about 12

    Filling:
    2 cups finely shredded raw coconut
    6 soft medjool dates, pitted
    2 Tbsp maca powder
    1/2 cup water
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 tsp pure maple extract
    2 Tbsp coconut butter

    1 cup raw jungle peanuts

    Raw Chocolate Coating:
    1/2 cup raw cacao powder
    1/2 cup raw coconut oil
    1/4 cup raw coconut nectar (or your choice liquid raw sweetener)

    In a high speed blender, combine all the filling ingredients and process until very smooth.  Remove from the blender and scoop onto a foil lined sheet by the Tbsp.  Press the peanuts into the tops of the filling mounds (but not too hard because you still want them to be mounds).  Set in the freezer until firm, about 30 minutes. 
    Meanwhile, whisk together the chocolate ingredients in a small bowl.  Once the filling has firmed up, set on a fork and dip into the chocolate, let the excess drain off, then place back on the foil.  Repeat with remaining candies, then place them all in the freezer for 5 minutes to set the chocolate.  Store extra in the fridge.

  • Raw Summer Sushi Rolls

    Raw Summer Sushi Rolls

    I had a lot of random summer veggies in my fridge, but I wanted to make something more interesting than a salad.  However I did not want it to require a lot of work.  The answer?  Sushi!  Not Asian sushi though, this sushi was just summer vegetable sushi and delicious at that!
    I had some fresh organic sweet corn that I wanted to include, so I made a sort of “hummus” out of  it to spread in the wraps.  Next, I included some flavorful sun dried tomatoes, zucchini, carrots and my favorite herb, fresh basil.

    My boyfriend Eric that had been watching me make them was asking if he could eat some right away…and quickly finished the ugly end ones that did not make the pictures, plus another plate after.  I don’t blame him, they were really good!

    Raw Summer Sushi Rolls
    Serves 2-3

    Corn “hummus”
    1 1/4 cups fresh organic sweet corn
    1 cup raw cashews (soaked 2 hours and drained)
    sea salt to taste
    1 garlic clove

    Veggies:
    2 small zucchini, cut julienne
    2 medium carrots, cut julienne
    1/4 cup fresh basil cut chiffonade
    1/2 cup sun dried tomatoes, soaked in filtered water until soft, then drained cut julienne

    6 nori wraps

    To make the hummus, place all ingredients in a food processor and process until smooth, set aside. 
    To assemble rolls, place 1 piece of nori out on a work surface and spread about 2 Tbsp of the hummus along the top.  Next, place some zucchini in a line along that, then some carrots, then sprinkle some basil, then a line of the sun dried tomatoes.  Next, roll it up from the top down tightly, wet the edge with water to make the nori stick together and set aside.  Repeat with the other 5 rolls. Cut each roll into 1 inch slices and place cut side up on a plate.  Enjoy!

  • Raw Fruits of Summer Ice Cream Sundae

    Raw Fruits of Summer Ice Cream Sundae

    What do you do when you have 4 delicious raw vegan ice creams just waiting to be eaten, but can’t decide which one to enjoy first?  Make a sundae of course!  Which is exactly what I did last week! I had raw double blueberry ginger lime ice cream, raw lime avocado ice cream, raw raspberry lavender ice cream and peach almond ice cream.  All the makings for a perfect fruit sundae.
     
    I made a fresh raspberry sauce, and topped it off with all the different fresh fruits I had as well as some basil (I love herbs with my fruits, even in desserts).  It was fantabulous and perfect for 2 people to share!  If you do not want to go through the trouble of making all the ice creams, at least try making one, they are all so delicious, you will be happy you did!


    Raw Fruits of Summer Ice Cream Sundae
    Makes one large sundae for 2

    Raw Raspberry Sauce:
    1 cup fresh raspberries
    2 soft medjool dates, pitted
    1 tsp pure vanilla extract

    Ice creams:
    Raw Lime Avocado Ice Cream (recipe follows)
    Peach Almond Ice Cream (recipe follows)
    Raw Double Blueberry Ginger Lime Ice Cream (recipe follows)
    Raw Raspberry Lavender Ice Cream (recipe follows)
    Fresh fruit for garnish (peaches, blueberries, raspberries, lime)
    Fresh basil

    To make the raspberry sauce, combine all ingredients in the food processor and process until smooth.  To assemble the sundae, scoop 2 scoops of each of the ice creams into a long bowl, then top with the raspberry sauce, fruit and basil. Enjoy!

    Raw Lime Avocado Ice Cream

    Makes about 6 cups

    Ice Cream:
    1/2 cup coconut water
    1/2 cup lime juice
    1 Tbsp  organic lime zest
    2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
    2 cups diced avocado
    1/2 cup raw coconut nectar
    seeds of one vanilla bean
    a pinch of sea salt
    1/2 cup coconut oil, warmed to liquid

    Add coconut water and lime juice and zest to a food processor, along with avocado, coconut, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container with a lid. Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

    Peach Almond Ice Cream

    Makes about 6 cups
    1/2 cup coconut water
    1/2 cup raw almond milk
    2  cups organic peaches
    2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
    2 cups soaked raw cashews, drained (soaked at least 4 hours)
    1/2 cup raw coconut nectar
    seeds of one vanilla bean1 tsp pure almond extract
    a pinch of sea salt
    1/2 cup coconut oil, warmed to liquid

    Add coconut water and almond milk, to a food processor, along with peaches, cashews, coconut, agave nectar, vanilla, almond extract, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour into an ice cream maker and process according to directions. Remove from ice cream maker,  and pour into a freezer safe container with a lid.  Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

    Raw Double Blueberry Ginger Lime Ice Cream
    Makes about 6 cups

    Ice Cream:
    1/2  cup coconut water
    1/2 cup fresh lime juice
    2  cups organic blueberries
    2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
    2 cups soaked raw cashews, drained (soaked at least 4 hours)
    1/2 cup raw coconut nectar
    seeds of one vanilla bean
    1 inch chunk fresh ginger
    a pinch of sea salt
    1/2 cup coconut oil, warmed to liquid

    Swirl:
    1 cup fresh organic blueberries
    1 Tbsp fresh lime juice
    4 soft medjool dates, pitted (soaked for 30 minutes if hard and drained)

    Add coconut water and lime juice to a food processor, along with berries, cashews, coconut, agave nectar, vanilla, ginger, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute.  Pour into an ice cream maker and process according to directions.

    Meanwhile to make the swirl, place all ingredients in the food processor and process until smooth and set aside.  Once the ice cream has finished churning, remove from ice cream maker,  and pour 1/3 into a freezer safe container with a lid.  then spread 1/3 of the swirl over, then half the remaining ice cream then half the remaining swirl, then the last of the ice cream and the swirl.  Swirl with a knife then place in the freezer and let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

    Raw Raspberry Lavender Ice Cream
    Makes about 6 cups

    Ice Cream:
    1/2  cup coconut water
    1/2 cup fresh lime juice
    2  cups organic raspberries
    2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
    2 cups soaked raw cashews, drained (soaked at least 4 hours)
    1/2 cup raw coconut nectar
    seeds of one vanilla bean
    a pinch of sea salt
    1/2 cup coconut oil, warmed to liquid
    2 Tbsp dried lavender flowers

    Add coconut water to a food processor, along with berries, cashews, coconut, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute.  Stir in lavender.  Pour into an ice cream maker and process according to directions.
    Once done, pour into a freezer safe container with a lid and let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

  • Raw Red White and Blue Dream Cake

    Raw Red White and Blue Dream Cake

    When I was a kid, I can remember going up to my grandparent’s cabin one year for the 4th of July, spending the day outside, having hot dogs and potato salad, and watching fireworks at night.  One of my favorite parts of the whole thing though, was my Mom’s red, white and blue dessert.  It had strawberries, raspberries and blueberries on top and was frozen with a creamy base.

    My 4th of July as an adult is way more low key.  I usually work, and maybe go see fireworks at night, because it is tradition and who sleeps through them anyhow?  But one thing that is the same is I have to make a red, white and blue dessert like my Mom did. This year, I thought a beautiful swirled red, white and blue cheesecake would be perfect!  I had a lot of strawberries, blueberries and raspberries in my fridge just begging to be used.

    My favorite raw dessert is a cheesecake with berries, so I was quite excited and for good reason.  It turned out simply heavenly!  I admit most of it is gone and it is not technically the 4th, but I enjoyed it on my weekend which is good enough for me!  Hope you all have a wonderful 4th of July!

    Raw Red White and Blue Dream Cake
    Makes one 6 inch cake

    Crust:

    • 1/2 cup raw almonds
    • 1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut or pistachios)
    • 1/2 cup dried finely shredded coconut
    • 1/8 teaspoon sea salt
    • 10-12 soft medjool dates, pitted and chopped

     

    Filling:

    • 1 1/2 cups raw cashews (preferably soaked overnight and drained)
    • 2 cups young coconut meat (or additional soaked cashews if unavailable)
    • 1/2 cup coconut water
    • 1/2 cup raw coconut nectar or maple syrup
    • 1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
    • 1/2 teaspoon sea salt
    • 1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    • 1/2 cup fresh organic raspberries and strawberries
    • 1 inch piece red beet
    • 1/2 cup fresh organic blueberries

     

    Red Berry Swirl:

    • 1/2 cup fresh organic raspberries and strawberries
    • 2 soft medjool dates, pitted

     

    Instructions:

    1. Lightly coat a 6 inch spring form removable bottom pans with coconut oil.
    2. To prepare the crust, process almonds, buckwheat, coconut and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    3. To make the filling, drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 3 bowls.
    4. Place one back into the food processor and add the 1/2 cup raspberries and strawberries. and beet.  Process until smooth and uniform in color and place back in the bowl.
    5. Add the second bowl to the food processor and 1 /2 cup blueberries.  Process until smooth and place back in the bowl.
    6. To make the red berry swirl, puree 1/2 cup strawberries and raspberries in the food processor with 2 dates until smooth.  Remove from the food processor and set aside.
    7. To assemble cheesecake, drop the different colors of filling over the crust by the Tbspful and the swirl by the teaspoonful and when they are all used up tap the bottom of the pan on the counter to level.
    8. Swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion.
    9. Place the cheesecake in the freezer to firm up for about 4 hours until set before un-molding. Store leftover cake in the fridge.
  • Raw Chocolate Ruby Cheesecake

    Raw Chocolate Ruby Cheesecake

    My favorite summer fruits happen to be red.  Raspberries especially (I would eat them by the large bowlful every day if I had raspberry bushes in my yard), strawberries and sweet cherries.  So as you can imagine I was thrilled when raspberries were on sale this week, and my boyfriend gave me a large amount of both strawberries and cherries.
    So many possibilities for things to make, and although I always have about 10 ideas bouncing around in my head at any given time, cheesecake won.  As you know it is my favorite dessert if you read this blog…as I have quite a few recipes for them.  I decided to pair the fruits with chocolate this time, in a decadent cookie crust, then a layer of rich chocolate cheesecake topped off with the fresh berries and cherries, then a creamy berry cherry vanilla layer then of course…more beautiful fruit.  It had to be showcased on the top because God did a wonderful job creating lovely berries and they are far more beautiful than any decorating I could pipe or swirl on top.

     

    Let me tell you, this cake was delicious.  Maybe I should have saved it for my Birthday, because it was a beautiful centerpiece and it tasted even better than it looked!

    Raw Chocolate Ruby Cheesecake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw walnuts
    1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)
    1/2 cup dried finely shredded coconut
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped
    3 Tbsp raw cacao powder

    Chocolate 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 cup  plus 2 Tbsp raw cacao powder
    3 Tbsp coconut butter, liquefied

    Berry Filling:
    1 cups raw cashews (preferably soaked overnight and drained)
    1 cups young coconut meat (or additional 1 cup soaked cashews if coconut unavailable)
    1/4 cup coconut water
    1/4 cup raw coconut nectar or maple syrup
    1/4  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    1/4 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
    1/3 cup fresh organic cherries, pitted
    1/3 cup fresh organic raspberries
    1/3 cup fresh organic strawberries
    1 small chunk red beet

    Middle layer:
    About a cup combined cherries, strawberries and raspberries (the cherries and strawberries halved)

    Topping:
    Fresh Cherries, strawberries (halved) and raspberries for topping

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process walnuts, coconut, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the chocolate filling, combine all ingredients in the food processor and process until smooth.  Set aside.  Rinse out the food processor, and to make the berry filling, drain the cashews and combine them with coconut meat, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended.  Add 1/3 cup each, cherries, raspberries and strawberries and the chunk of beet. Process until smooth and uniform in color and place back in the bowl.

    To assemble cheesecake, pour the chocolate filling over the crust, then top with the cup of cherries, strawberries and raspberries then pour over the layer of fruit filling.  Place in the freezer for about 4 hours to firm up.

    Once set, top the cake with fresh cherries, and berries and serve!
  • Raw Caramel S’mores Bites

    Raw Caramel S’mores Bites

     
    Last week my boyfriend Eric told me I should make something involving s’mores for dessert.  I thought it sounded like a good idea.  I decided to give it a go. He had an idea of how it should look, and it was sort of an inside out s’more, not exactly traditional in that involved caramel as well, and chocolate on the outside instead of in and only one graham cracker but I loved that! 
     
    
     
    I made a graham cracker base from walnuts, coconut and a bit of buckwheat for crunch, sweetened with dates and a bit of cinnamon so it tasted graham cracker like.  Then topped it off with my raw caramel…which would have been delicious as was as a combination, but I was going for a s’more here not caramel slice.  Then it was time for the marshmallow layer.  I knew I could not exactly make a raw marshmallow, but I could make my rendition of a raw “marshmallow” using a delicious vanilla cream base so good nobody misses the real marshmallows. I cut them into small squares that looked s’more like, and thought about simply dipping them in chocolate, but then decided that they would look much prettier exposing the inside caramel and marshmallows with the chocolate drizzled atop. 

     

     
    They were delicious!  Since they were small, I admit it was hard to eat just one, and I admit to eating all the trimmings from the edges as well as the finished product.  Eric approved as well, scooping four onto his plate when I presented them to him.  I think I may like these better than real s’mores.

     

     

    Raw Caramel S’mores Bites
    Makes 16 bars

    Crust:
    1 cup raw walnuts
    1 cup finely shredded dried coconut
    3/4 cup buckwheat, sprouted and dehydrated (or additional coconut)
    1/4 tsp sea salt
    1/4 tsp cinnnamon
    12 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

    Caramel:
    10 soft medjool dates
    3 Tbsp raw coconut nectar or maple syrup
    2 Tbsp raw pecan butter or raw coconut butter (warmed to liquid id using coconut)
    1 Tbsp raw coconut oil, warmed to liquid
    1/4 tsp sea salt
    1 tsp pure vanilla extract
     2-3 Tbsp filtered water as needed

    “Marshmallow” layer:
    1 cup raw cashews, soaked 4 hours and drained
    1 cup young coconut meat (or 1 cup soaked cashews if unavailable)
    1/4 cup coconut water
    3 Tbsp raw coconut nectar or agave nectar
    1/4 tsp sea salt
    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    2 Tbsp coconut butter
    1/4 cup raw coconut oil, warmed to liquid

    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

    For the crust, combine walnuts, coconut, buckwheat, sea salt, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. 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 caramel, process all ingredients except for water in the food processor until smooth and well blended.  Add a few Tbsp water as needed to create a caramel consistency.  Spread over the crust and set aside in the fridge while you make the cream. 
    To make the marshmallow cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream over the caramel on the crust and place in the freezer until firmed up, about an hour.  Trim the edges so that they are even, then cut into small 2×2 inch squares once chilled and set back in the freezer while you make the chocolate.
    Meanwhile, to make the chocolate glaze, whisk together all ingredients until smooth.  To put the chocolate on the s’mores squares, one at a time take a square and set on a fork holding with one hand over a bowl.  Using your other hand, take some of the chocolate in a spoonful and drizzle over the square, then place the square back on the foil (the fork helps drain excess chocolate off).  Repeat with remaining squares and then place in the freezer just until set, about 5 minutes, then enjoy!  Store in the fridge.

  • Raw Black Forest Cheesecake

    Raw Black Forest Cheesecake

    I had gotten my hands on some fresh cherries and they were just begging to be made into something special!  Although I had many ideas in my head the one that won was Raw Black Forest Cheesecake.
    I know black forest cake usually involves a moist chocolate cake layer, but I thought chocolate cheesecake and cherry cream would be just perfect and maybe even better! I gave it a crunchy cookie crust as well, and it was the perfect base for the sweet creamy cake!
    The cherries made the cherry cream layer a beautiful purplish red hue I was not expecting but it was a pleasant surprise.  I decided that it needed to be topped off with fresh cherries as well, and some vanilla cream, and voila!  It was just as I had imagined in my head but better since I could actually taste it!

    Raw Black Forest Cheesecake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw walnuts
    1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)

    1/2 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped

    3 Tbsp raw cacao powder

    Filling:

    2 cups raw cashews (preferably soaked overnight and drained)
    2 cups young coconut meat (or additional 2 cups soaked cashews if coconut unavailable)
    1/3 cup coconut water
    1/2 cup raw coconut nectar or maple syrup
    1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean

    1 cup fresh organic cherries, pitted

    1/2 cup raw cacao powder

    Cream Topping:
    1/2 cup raw cashews, soaked 4 hours and drained
    1/2 cup young coconut meat (or additional cashews if unavailable)
    2 Tbsp coconut water
    1 1/2 Tbsp raw coconut nectar or maple syrup
    1/8 tsp sea salt
    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    1/2 Tbsp coconut butter
    2 Tbsp raw coconut oil, warmed to liquid

    about 10 organic cherries pitted and halved or enough to cover the top of the cake
    1/4 cup pitted organic cherries
    1 pitted medjool date

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process walnuts, coconut. buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add 1 cup cherries. Process until smooth and uniform in color and place back in the bowl. Add the second bowl to the processor and add the cacao powder and process until smooth.
    To assemble cheesecake, pour the chocolate filling over the crust, then the cherry, smoothing the top.
    Place in the freezer for about 4 hours to firm up.
    Meanwhile, to make the cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.  Place in a pastry bag and pipe around the edges on top of the cake and around the bottom.
    Top the cake with the halved cherries (on the inside of the cream).  Combine the 1/4 cup cherries and the date in a food processor and puree until smooth.  Drizzle over the cherries on top of the cake.
  • Raw Pad Thai

    Raw Pad Thai

    I have had raw pad thai before and loved it and I thought it was about time I make my own version of it!  I had lots of veggies that I knew would be perfect in it and so I got to work making it.  I know traditionally raw pad thai uses coconut for noodles, but I wanted my version to be a bit lighter and affordable so I just opted for all veggies.  I tossed them with a silky, flavorful almond butter sauce and topped them off with some crunchy crumbled nuts and it was delicious!  

    Having had traditional pad thai, I think I like this version better.  It left me feeling good and satiated but not weighed down.  I have a feeling this is going to be a dish I make often this summer.  In fact, I made it again last night I enjoyed it so much!

    Raw Pad Thai
    Serves 1

    1 zucchini cut into thin spaghetti noodles or sprialized
    1 carrot, peeled and cut julienne
    1/4 cup green cabbage, thinly sliced
    1/4 cup red cabbage, thinly sliced
    1/2 cup sugar snap peas
    2 scallions, thinly sliced
    1/4 cup bean sprouts
    2 Tbsp minced cilantro

    Dressing:
    1 1/2 Tbsp raw almond butter
    3 Tbsp lime juice
    1 Tbsp Tamari
    1 tsp maple syrup or coconut nectar
    1/2 tsp minced ginger
    1 garlic clove, minced

    1/4 cup raw cashews or almonds, crushed

    In a bowl, combine the veggies.  In another small bowl, whisk together the dressing ingredients, adding enough filtered water to it to make it a dressing consistency.  Toss the dressing with the veggies and place on a plate.  Sprinkle with the nuts and serve!

  • Raw Strawberry Rhubarb Ginger Ice Cream

    Raw Strawberry Rhubarb Ginger Ice Cream

    I am in love with anything strawberry rhubarb lately.  I made a crumble pie last week, but that was not enough strawberry rhubarb for me…so I made some strawberry rhubarb ginger ice cream a few days later.  I never need an excuse to make ice cream, it is always necessary to make as far as I am concerned.

    Cool weather, warm weather, bad mood, good mood…I pretty much make it every week.  I always make different flavors, and raw ice cream is always good, but this one was knock my socks off good.

    The strawberries made it sweet, the rhubarb a little tart and the ginger gave it a little kick.  I couldn’t help but have a smile on my face as it put me in my happy place as I indulged in it.  I might have to make some again when I make strawberry rhubarb crisp!

     

    Raw Strawberry Rhubarb Ginger Ice Cream
    Makes about 6 cups

    Ice Cream:
    1 cup coconut water
    2 cups organic strawberries
    1 cup organic rhubarb cut into 1 inch pieces
    1 1/2 inch piece fresh ginger
    2 cups young coconut meat (or raw cashews, soaked 4 hours and drained if coconut is unavailable)
    2 cups soaked raw cashews, drained (soaked at least 4 hours)
    1/2 cup raw coconut nectar
    seeds of one vanilla bean
    a pinch of sea salt
    1/2 cup coconut oil, warmed to liquid

    Add coconut water to a food processor, along with strawberries, rhubarb, ginger, cashews, coconut, nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container with a lid. Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

  • Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce

    Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce

    I have been eating beets in a lot of salads lately, and I love them but I decided that I needed to be a little more interesting with the combination so I made beet ravioli.  I cut it into hearts to be cute, and laced the macadamia inside with some thyme and orange.
    I finished it off with a strawberry orange sauce and served it with greens and it was a delicious light meal.  I can’t believe it took me over 1/2 a year into being raw before I tried beet ravioli.  I will definitely have to come up with different sauces and fillings now because it was awesome!

    Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce
    Serves 4

    Macadamia Ricotta:
    2 cups Macadamias, soaked for at least 4 hours, drained (or cashews if you prefer)
    juice of one lemon
    1 tsp sea salt
    1 1/2 Tbsp orange zest
    1 Tbsp fresh thyme, minced

    Strawberry Orange Sauce:
    1 cup fresh strawberries
    1/4 cup fresh orange juice
    2 soft medjool dates, pitted
    a pinch of sea salt
    1/4 tsp thyme

    24 large thin slices of raw beet,cut into hearts if desired
    greens for serving
    strawberries and orange slices for serving

    To make Macadamia ricotta, Combine the macadamias, lemon juice, and sea salt and orange zest and thyme in a high speed blender or food processor and process until smooth with about 3 Tbsp of filtered water (or enough to make a thick soft cheese consistency without being runny).  Wrap cheese in a double layer of cheesecloth, and place in the fridge to let sit a day or two.

    For the sauce, combine all ingredients in a food processor until smooth.
    To assemble, scoop about 1 Tbsp of the ricotta onto half the beet slices, then top with another beet slice to make ravioli.  Place 3 on each plate, then place a hanful of greens, some strawberries and orange slices.  Spoon some of the sauce over the ravioli on each plate and use the extra for the greens if desired.

  • Raw Strawberry Short Cake

    Raw Strawberry Short Cake

     

     

     

     

     

     

     

     

     

     

    I have been wanting to make raw strawberry shortcake for a few weeks now and finally this weekend I got around to it.  It may not sound all that complicated, simple strawberry short cake, but I wanted mine to be a bit more special and beautiful than that.

    I did not simply want two biscuits with cream in the middle and strawberries, I wanted this in larger cake form so I could share it. Also, the cream and berries are my favorite part of strawberry short cake so I wanted plenty of them.  So I decided to make a white cake topped with a layer of strawberry cream then a layer of vanilla cream, plus plenty of fresh berries and sauce.

    I have never actually made raw white cake before.  Because it scared me.  As silly as it sounds, I was afraid that it would not turn out as tasty as regular white cake.  I have seen some recipes for it, but they all look way too dense and that is not what I wanted.  I keep my other raw cakes lighter using fruits and veggies, but since this was going to be white vanilla cake I did not want any off flavors or colors, just the sweet white cake.  So, I decided to try using young coconut meat in it to keep it moist and not so heavy.  It turned out perfect!  The batter was so delicious and it seriously tasted like white cake.  It dehydrated nicely as well, and so I will be using the recipe in the future for other desserts.

    The cake was the perfect base for the sweet cream layers and berries.  I can honestly say this is hands down the best strawberry shortcake I have ever eaten…and I love strawberry shortcake!  My Mom and boyfriend Eric agreed.  I think this would be a perfect Birthday cake for summer when berries are fresh and local.

    Raw Strawberry Short Cake
    Makes one 6 inch cake

    Cake:
    1/2 cup raw almond meal

    2 cups raw coconut flour
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    12 medjool dates, pitted
    2 cups coconut meat*
    1/4 cup coconut water
    2 Tbsp raw coconut nectar

    Cream topping:
    2 cups raw cashew pieces (preferably soaked overnight)
    2 cups fresh young coconut meat (or 1 3/4 cups soaked cashews if coconut meat is unavailable)
    1/2 cup coconut water
    1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
    1/2 tsp sea salt
    1 Tbsp pure vanilla extract and seeds of  a vanilla bean
    1/2 cup raw coconut oil (warmed to liquid)
    1/2 cup organic strawberries8 organic strawberries halved (or enough to cover the cake layer)

    Sauce:
    1/2 cup organic strawberries
    2 medjool dates

    Topping:
    8 organic strawberries halved (or enough to cover the top of the cake)

    Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Place the batter on a teflex lined dehydrator sheet, in slightly larger than a 6 inch circle and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, trim into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.

    To make the cream topping, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.  Add the coconut oil with the processor running to incorporate it completely.  Once blended, remove half the cream mixute and set aside in a bowl.  Add the 1/2 cup strawberries to the remaining cream in the processor and process until smooth and well blended.  Scoop into a bowl.
    To assemble the cake, place 8 strawberries (or however many it takes to cover the cake layer) over the cake layer in the prepared pan cut side down.  Pour the strawberry cream over it and smooth it out to the sides.  Pour the vanilla cream over that, and smooth the top to the sides.  Place in the freezer and allow to set until firm, about 3 hours or so.
    While setting, make the strawberry sauce.  Combine 1/2 cup strawberries with 2 medjool dates in the food processor and process until smooth.
    Once the cake is set, top with the 8 halved strawberries (or however many it takes to cover the cake), and then spoon some of the sauce over.  Serve!

    *If you cannot get fresh coconut meat, soak 2 cups dried coconut for 4 hours then drain.  Continue with the cake recipe.

  • The Ultimate Raw Carrot Cake

    The Ultimate Raw Carrot Cake

    In the past I have made regular raw carrot cake, mini raw carrot cake cheesecakes on this blog, and raw carrot ginger dream cakes, and they were delicious…but this weekend I was thinking about what would happen if I combined those three and made them even more delicious, in the Ultimate Raw Carrot Cake.

    I am sort of on a carrot in dessert kick lately (which is not a bad thing since I love things like carrot cake).  It seemed like the perfect time to attempt to make the best carrot cake I have ever made since I bought a lot of carrots last week when I was at the store.  I love the cake part of carrot cake, but I love the filling just as much so I wanted this cake to have moist carrot cake AND lots of smooth creamy filling.  Which is exactly why I made a cheesecake carrot cake.
    I made my classic raw carrot cake for the base with plenty of ginger and spice (because that is essential as far as I am concerned in carrot cake), and that part was delicious, but I knew it would be even better once I added the last 2 elements of the cake.  I next added a layer of spiced carrot cheesecake, then a vanilla bean layer to make it extra luscious and to serve as the cream cheese “frosting” which is one of my favorite parts of carrot cake.  I actually like frosting so much that I eat cake first then the frosting (yes, even as an adult), so it was important that this cake had plenty of creamy stuff on top.  
    It was the most amazing carrot cake I have ever eaten.  I love carrot cake, but I love cheesecake even more so the two of them combined into the ultimate carrot cake was heavenly!

    The Ultimate Raw Carrot Cake
    Makes one 6 inch cake

    Carrot Cake:
    1/2 cup raw sprouted oat flour or raw almond meal

    1 cup raw coconut flour
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    12 medjool dates, pitted
    1 inch chunk ginger
    2 tsp cinnamon
    1 tsp cardamom
    3/4 cup dried shredded unsweetened coconut
    1 1/2 cups grated organic carrots
    Cheesecake filling:
    1 1/2 cups raw cashew pieces (preferably soaked overnight)

    2 cups fresh young coconut meat (or additional soaked cashews if not available)
    1/3  cup raw coconut nectar, or raw agave nectar
    1/2 tsp sea salt
    1 Tbsp pure vanilla extract and seeds of half a vanilla bean
    1/2 cup coconut water
    1/2 cup plus 1 Tbsp  raw coconut oil (warmed to liquid)

    Carrot filling:
    1/2 cup chopped organic carrots
    1/2 inch piece ginger
    1 tsp cinnamon
    1/2 tsp cardamom

    Cream Topping (optional):
    1/2 cup young thai coconut (or 1/2 cup soaked cashews if unavailable)
    1/2 cup raw cashews (soaked for 4 hours and drained)
    1/4 cup coconut water
    2 Tbsp raw coconut nectar, or raw agave nectar
    1/8 tsp sea salt
    1 tsp pure vanilla extract
    2 Tbsp raw coconut oil (warmed to liquid)

    For the cake, in a food processor, combine the oat flour, coconut flour, sea salt, dates, vanilla, ginger, cinnamon, cardamom, and process until the dates are incorporated and it is all well blended.  Add the coconut and 1 cup of the carrots and process until pretty smooth.  Add the remaining carrots and pulse until incorporated.  Place the batter on a teflex lined dehydrator sheet, and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, cut into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.
    To make the filling, combine the cashews, coconut meat, coconut nectar, sea salt, vanilla, and coconut water and process until smooth.  With the motor running, add the coconut oil slowly to incorporate it.  Divide the filling into 2 bowls, and add one back to the dehydrator.  Add the carrots, ginger, cinnamon, cardamom, and process until smooth (you may need to press through a fine meshed strainer to remove carrot bits for really smooth filling).  Pour the carrot filling over the cake in the pan (reserving about 1/4 cup).  Next pour over the plain filling.  Drop the remaining carrot filling by the tspful over the vanilla, tap the bottom on the counter to lever, then swirl with a knife or skewer. Place in the freezer to set, about 4-6 hours.
    For the optional cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth.  With the motor running, add the coconut oil slowly and process for a minute until well incorporated.  Remove from the processor and place in a bowl. Put the bowl in the freezer for about 45 minutes or until it is the consistency of frosting.  Place in a pastry bag and pipe around the edges of the cake.  Serve!  Store extra cake in the fridge.
  • Raw Piña Colada Cheesecake

    Raw Piña Colada Cheesecake

    For Easter this year, I decided to make a Raw Piña Colada Cheesecake.  Honestly a week ago I was planning on making something with berries to create a pastel cake, but then I got to thinking how delicious pineapple would be and then it had to be piña colada.
     I know the important part of Easter is not the dessert, it is the time spent with those you love and the reason for even having the holiday, Christ’s resurrection to save us.  Which is the reason to celebrate.  But, I still have to make a delicious dessert for every occasion, it is just something I do.
     I can remember Easter as a child, we would have brunch, which my Mother cooked for quite a few years, and she made an amazing cheesy potato casserole (sooo not vegan, but it was amazing), but I do not remember eating any dessert.  In the last few years though, I have been making dessert so it is an important part of the food.

    It was going to be the best one I have made this year though.  I made a coconut macadamia crust, which was sweet and crunchy, and for the filling I used coconut and macadamias to make it deliciously creamy and dreamy.  I then combined half with pineapple, and also made a pineapple swirl to make the cake even more pretty and delicious.  It turned out pretty amazing,  and I can honestly say it was the most delicious Easter dessert I have ever eaten!  Happy Easter to you all, I hope you all are having a wonderful weekend!

    Raw Piña Colada Cheesecake
    Makes one 6 inch cake

    Crust:
    1/2 cup raw macadamia nuts
    1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)

    1/2 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped
    Filling:
    2 cups raw macadamia nuts or raw cashews (preferably soaked overnight and drained)
    2 cups young coconut meat (or additional soaked cashews if unavailable)
    1/3 cup coconut water
    1/2 cup raw coconut nectar or maple syrup
    1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean

    1 cup fresh organic pineapple

    1/2 cup finely shredded coconut
    Swirl:
    2 medjool dates, pitted (soaked if not already soft)
    1/2 cup fresh organic pineapple

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process macadamias, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, drain the macadamias (or cashews) and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add pineapple. Process until smooth and uniform in color and place back in the bowl. Stir shredded coconut into the second bowl.
    For the swirl, combine dates and pineapple in the food processor and process until smooth.
    To assemble cheesecake, drop the two fillings over the crust by the Tbspful and the pineapple swirl by the tspful until they are all used up tap the bottom of the pan on the counter to level. Swirl with a knife, and place in the freezer for about 4 hours to firm up.
  • Raw Shamrock Cheesecake

    Raw Shamrock Cheesecake

    Happy St. Patrick’s Day to you all!  I am not Irish, but that does not mean I am going to miss out on making a beautiful green dessert to celebrate.  I have seen so many different Shamrock Shakes posted this week, and I thought about making one for myself, but I thought a Shamrock Cake would be better.  Same delicious flavor, but even more delicious.  

    I wanted to make a raw cheesecake, have it be a beautiful shade of green, and have the most luscious vanilla mint filling.  No chocolate in sight here, just pure vanilla and mint which are so lovely together. I thought about making a uniform colored filling, but swirls are so much more fun, so I used spinach to color the filling different shades.

    I even made the crust green with pistachios to keep with the theme.  Plus, I love their flavor so I could not resist.  The cake turned out beautifully, almost too pretty to eat, but that never stops me.

    Who needs green beer when you have a dessert like this?  No green food coloring in sight, sweet and heavenly, this was the best St. Patrick’s Day dessert I have ever made!  I went back for seconds…and thirds…it was that good.

    Raw Shamrock Cheesecake (vanilla mint cheesecake)
    Makes one 6 inch cake

    Crust:
    1/2 cup raw pistachios, soaked and dried
    1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut or pistachios)

    1/2 cup dried finely shredded coconut

    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped
    Filling:
    1 1/2 cups raw cashews (preferably soaked overnight and drained)
    1 1/2 cups young coconut meat (or additional soaked cashews if unavailable)
    1/2 cup coconut water
    1/2 cup raw coconut nectar
    1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean

    1 tsp peppermint extract (divided)
    One large bunch spinach

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pistachios, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 3 bowls. Place one back into the food processor and add 1/2 tsp peppermint extract and a handful of spinach (enough to tint the filling pale green).  Process until smooth and uniform in color and place back in the bowl.  Add the second bowl to the food processor and add 2 large handfuls of spinach (you want this batch to be darker green) and the remaining 1/2 tsp mint extract.  Process until smooth and place back in the bowl.  To assemble cheesecake, drop the different colors of filling over the crust by the Tbspful and when they are all used up tap the bottom of the pan on the counter to level.  Swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion.  Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.  Store leftover cake in the fridge!
  • Raw Samoa Cheesecake

    Raw Samoa Cheesecake


     
    I was never a girl scout, but I did love girl scout cookies when I was a kid.  The thin mints and tag alongs were good, but what I really loved were the samoas.  If you live in another country and do not know what I am talking about they are delicious little vanilla short bread cookies, topped off with coconut laced caramel and drizzled with chocolate.
     
     
    I thought about recreating a raw version, but a lot of other people have been doing that lately so I wanted to do something a little different.  A cheesecake…that sounded even better, as I am a cheesecake kind of girl over a cookie girl any day.
     

    I made a crunchy vanilla nut crust, then topped it off with vanilla coconut cheesecake filling, then dark chocolate filling both layers swirled with caramel.  It had to be topped off with a layer of caramel and coconut as well, and drizzled it with chocolate as is traditional for the samoa.

     
    It was way better than a samoa cookie!  The creamy fillings along with the gooey caramel and crunchy coconut were heavenly!  If you love samoa cookies, you may just have to try making this one for yourself.

    Raw Samoa Cheesecake
    Makes one 6 inch cake

    Crust:
    1/2  cup raw macadamia nuts, soaked and dried
    1/2 cup sprouted buckwheat, dried in the dehydrator (or macadamia nuts)
    1/2 cup dried finely shredded coconut
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped
    1 tsp pure vanilla extract

    Filling:
    1 1/2 cups raw cashews (preferably soaked overnight and drained)
    1 1/2 cups young coconut meat (or additional soaked cashews if unavailable)
    1/2 cup coconut water (or filtered water)
    1/2 cup raw coconut nectar, or maple syrup
    1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
    1/4 cup raw cacao powder
    1/4 cup finely shredded coconut

    Caramel:
    15 medjool dates, pitted
    3 Tbsp coconut butter
    1/4 cup raw coconut nectar, or maple syrup
    1 Tbsp coconut oil
    2 tsp pure vanilla extract
    1/4  cup water (or as needed)
    1/4 cup finely shredded coconut

    Raw Chocolate:
    1/4 cup raw cacao powder
    1/4 cup raw coconut oil
    2 Tbsp raw coconut nectar or maple syrup
    a pinch of sea salt

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process macadamias, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and vanilla and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

    To make the filling, drain the cashews and combine them with coconut water,  nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended.  Remove half the filling from the food processor and place in a bowl stir in 1/4 cup shredded coconut, and add the cacao powder to the remaining half in the processor.  Process until well blended and place in another bowl. Set aside while you prepare caramel.

    To make the caramel, combine all ingredients in the food processor and process until smooth (adding more water by the Tbsp if too thick), then press through a fine meshed strainer to remove any date bits (optional, but makes for a smoother caramel).  Divide the caramel into 2 bowls, stirring 1/4 cup shredded coconut into one.

    To assemble cheesecake, pour the vanilla coconut filling into the crust.  Drop half the caramel without the coconut onto the top of it in tspfuls, and swirl with a knife.  Pour the chocolate filling over and drop the remaining caramel without the coconut over in the same fashion you did with the rest of it.  Swirl with a knife.  Place the cheesecake in the freezer to firm up for about 4 hours.  Once it is firmed up, spread the caramel with the coconut over the top.

    To make the chocolate, whisk together all ingredients in a bowl until well combined. Drizzle over the cheesecake (it is easier if you put it in a plastic bag and cut the tip off to drizzle it). Place the cake in the freezer for about 5 minutes to harden the chocolate. Serve!