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Creamy Fig Pie

I’ve been able to find a lot of delicious fresh figs lately. They are so delicious and sweet, that I decided to make a creamy fig pie. This is almost like a cashew cheese cake, but more like a custard cream pie filling. I hope you enjoy it!

Crust.
Ingredients:
1 cup jungle peanuts
1 cup Brazil nuts
12 pitted Medjool dates
2T or 1 scoop raw cacao powder
1T raw cacao nibs
dash ground cinnamon
pinch sea salt

Preparation:
Combine all ingredients in a food processor and blend until sticky and crumbly. Evenly press into the bottom of a spring form pan. Cover with saran wrap and freeze until filling is ready.

Fig Filling.
Ingredients:
2 cups raw cashews (soaked for 4-6 hours or longer)
1 1/2 cups packed, pitted Medjool dates (soak for 2 hours or longer)
1 tsp. organic vanilla extract (non-alcoholic)
1 tsp. raw mesquite powder
2-3 T raw lucuma powder
4-6 drops SweetLeaf stevia English Toffee flavored liquid
2 fresh figs
1/2 cup purified water (additional for consistency)
1 T melted coconut oil

Preparation:
Combine each ingredient 1 at a time while blending, using a high-speed blender or food processor – be sure to save coconut oil for last. Blend until super smooth and creamy like custard. Remove and place in a mixing bowl. Filling should be thick, creamy and somewhat fluffy.

Pie Assembly:
Remove saran wrap from crust, and crust from freezer. Slice 1lb of figs into thin slices. Make one layer of slices on top of crust. Save another layers worth of slices for topping. Fold in remaining slices into the creamy filling. Pour creamy filling on top of crust, spreading evenly. Layer the remaining slices on top to form a design or cover it all. Place saran wrap over top and freeze pie for at least 1 to 2 hours or more before serving.

Pineapple Upside Down Cashew Cheese Cake

So recently I posted a delicious recipe, Raw Chocolate Decadence Cake (5 Layers), inspired by Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake and from Jennifer Cornbleet’s latest paperback book, Raw for Dessert. Both raw dessert recipe books are fabulous!  Well, I have created another one that I think is just as delicious – Pineapple Upside Down Cashew Cheese Cake! Like the other recipe, this incorporates several recipes from these fine books, and is kicked up with super foods, and awesome fruit! I hope you love it!!!

First step is to create the pineapple upside down cake.
Step One:
1st Layer – the crust.
Ingredients:
1 1/2 – 2 cups superfood trail mix (i.e. cashews, cacao nibs, goji berries, mulberries, coconut flakes, almonds)
1/2 cup walnuts
1 cup shredded dried coconut
1/4 tsp pink Himalayan salt
8 to 10 pitted Medjool dates
1 tsp raw vanilla powder

Preparation:
Combine all ingredients in a food processor, and blend well. Layer a square glass pan with saran wrap, and press mixture into pan forming an even layer. Cover and set in fridge until next layer is ready to add.

Step One:
2nd Layer -Pineapple mixture.
Pineapple Upside-Down Cake recipe, page 18 of Jennifer Cornbleet’s Raw for Dessert.

Preparation:
Follow directions on how to make mixture. Pour over 1st layer in pan. Cover and place in freezer until next layer is ready.

Step Two:
1st Layer – Cheesecake crust.
cheesecake recipe for crust only, page 78 of Jennifer Cornbleet’s Raw for Dessert.

Preparation:
Replace the required cane sugar with additional dates, and drizzles of agave syrup. Add vanilla extract. Follow directions to mix.

Remove pineapple upside-down cake from pan by lifting the saran wrap. keep on saran wrap and place on plate and freeze until needed. Press cheesecake crust into bottom of pan, creating the first layer.

Step Two:
2nd layer – Cashew Cheesecake filling.
cheesecake recipe for filling only, page 78 of Jennifer Cornbleet’s Raw for Dessert.
Modifications:
Use dried cashews, add 1/2 cup more
Use flesh of two young Thai coconuts (reserve the water)
Use Sunflower Lecithin (not a granular)
Add 1 1/2 cups fresh pineapple chunks
Add 1 tsp of vanilla extract
1/2 cup shredded dried coconut
1 cup or more coconut water as needed for cream consistency

Preparation:
Follow directions and pour mixture over top of cheesecake crust layer in pan. Cover and freeze until set. Carefully take the upside pineapple cake and flip over top of cheesecake, so that pineapple side is facing up. Place in freezer until final layer is made.

Now for the final layer.
Step 3.
1st and final layer – the cream topping.
Vanilla Cashew Cream, page 18 of Jennifer Cornbleet’s Raw for Dessert.
I did not soak the nuts, but did use agave instead of maple. I used the Vanilla extract, and I added about 1-2T of liquid raw coconut oil.

Preparation:
Pour thick mixture over top of Pineapple Upside-Down Cake layer and cover. Freeze again until set. Sprinkle raw cacao nibs and shredded coconut flakes on top. Serve as is, or with delicious caramel topping. Try recipes from Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake for the perfect topping.

This dessert has been a big hit around my office and at home. Enjoy!

Cherry Cheese Cake

Okay, so I’m obviously on a raw cheese cake kick! What can I say, “I love my sweets!” Anyway, this cheese cake is similar to the others. However, I made it thicker and creamier. Plus the cherries really added something special. I hope you love it as much as we did! Enjoy! 🙂

Crust.
Ingredients:
1 cup raw walnuts (dry)
1 cup raw pecans (dry)
1/4-1/2 cup sliced raw almonds (dry)
8 Medjool dates (pitted)
drizzle of agave nectar
1/2 tsp pink Himalayan salt

Preparation:
Combine all ingredients in a food processor and grind and mix until crumbly and sticky. Press into a spring-form cheese cake pan, cover with saran wrap and freeze until filling is ready to pour.

Cheese cake Filling.
Ingredients:
1 1/2 cups soaked cashews (soaked at least 4-6 hours or more)
1/2 cup soaked pine nuts (soaked at least 4-6 hours or more)
2 1/2 cups coconut flesh (from 2-3 young Thai coconuts)
1/4-1/3 cup fresh coconut water
1 T coconut butter
1 T coconut oil
1 1/2 tsp vanilla extract (organic, non-alcoholic)
juice from 1/2 a lemon
1/4 cup agave nectar
1 1/2 tsp pink Himalayan salt
1 tsp raw honey
1/4 cup cherries (pitted, stemmed)

Preparation:
Combine soaked nuts and water in food processor and blend until creamy. Add coconut flesh and blend again until smooth. Add remaining ingredients and blend as long as it takes to make super smooth and creamy. Add 1/4 cup cherries and blend again until cherries are broken down and combined with mixture.

Cheese Cake Assembly.
Final Ingredient:
1 1/2 cups cherries (pitted, stemmed)
1/4-1/2 cup crushed pecans
1/4 cup shredded dried coconut

Preparation:
Place 1 1/2 cups cherries on top of the cake’s crust and spread out evenly. Pour cheesecake filling over it, and smooth out. Sprinkle crushed pecans and shredded dried coconut over top. Cover with saran wrap and freeze for at least 1-2 hours before serving. Keep in freezer or cold refrigerator for storage.

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Choco-Mocha Blueberry Cheesecake

The last cheesecake I made was such a hit, that everyone was begging for more. So, I decided to make another one, but this time I would add raw chocolate with the berries. Well, it turned out RAWTABULOUS!!! Of course, anything with chocolate usually does taste sensational – in my book! Hope you enjoy it as much as we did! 🙂

Cheesecake crust.
Ingredients:
1 cup walnuts (dry)
1 cup pecans (dry)
10 pitted dates
drizzle agave nectar
dash pink Himalayan salt
handful organic dried coconut flakes
½T raw cacao nibs

Preparation:
Combine all ingredients in a food processor and chop and mix until crumbly and sticky in consistency. Press evenly into a spring-form cheesecake pan. Cover with saran wrap and freeze until cheesecake filling is ready to add.

Cheesecake filling.
Ingredients:
1 cup soaked cashews
½ cup soaked pine nuts
2 cups flesh from young Thai coconuts (about 2)
¼ cup to 1/3 cup coconut water
1T coconut butter
1T coconut oil
1 ½ tsp. vanilla extract
¼ to ½ tsp. coffee extract (optional-for a mocha flavor)
1T coconut nibs
1 ½ tsp. pink Himalayan salt
juice of ½ a lemon
1T agave nectar
1T cup maple syrup
½ T raw honey
½ to 1/3 cup raw cacao powder
½ cup to 2/3 cup blueberries

Preparation:
Using a food processor or super high-speed blender, combine soaked nuts and coconut flesh, and process until smooth – adding the coconut water a little bit at a time to make smooth (use more or less of what is called for). Add the remaining ingredients one at a time and mix well in the food processor.

Cheesecake assembly:
Place a handful of blueberries on top of the cake crust, spread out evenly. Pour filling over top, and spread evenly. Place saran wrap over top and place in the freezer for at least 2-3 hours until ready to serve. (It’s best to keep it stored in freezer, but refrigeration is fine, if cold enough to keep it set and smooth.) When ready to serve, garnish top with fresh blueberries, cacao nibs, and coconut flakes if desired. Dig in! It’s absolutely RAW-RIFFIC!!! 🙂

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