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Andrea Primm’s Raw Vanilla Cinnamon Rolls

Hello everyone, hope life is treating you well! Sorry I haven’t posted any new recipes lately, I’ve been eagerly working on some other projects. I do plan to create something new and delicious this weekend, so look for new posts next week.

For today, I decided to post the following YouTube.com videos of a delicious dessert that Raw Food Chef, Andrea Primm created and demonstrates in a 4-video segment. I think you will enjoy her videos, as well as love the simplicity and the yumminess of this fabulous dessert! Enjoy!







Sign-up to view more of Andrea’s delicious raw food dishes! Here’s the link: http://www.youtube.com/user/primmitiv

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Cacao-Carob Super-Charged Cookie Balls

I just want to apologize for the delay in posting a new recipe this week. I originally was planning to post a delicious super-charged, chocolaty smoothie on Sunday, but was temporarily “banned” from posting on my blog. Since I didn’t bother to write the smoothie recipe down anywhere, I lost it somewhere in my brain. Maybe I’ll remember at another time. Oh well.

The recipe I have for you today is super-charged as well! It’s packed with superfoods, super flavor, and super energy! Be careful not to eat too much at once, you could end up flying around the room like a superhero – not kidding! Lol…

I made such a big batch of these cookie balls, but they were gone in two days. I did share them with friends, and so did my husband…I’ll have to make more! Enjoy!

Ingredients:
1 cup raw almonds (not soaked)
1 cup raw walnuts
1/2 cup goji berries
1/2 cup raw cacao nibs
2T raw carob powder
1T raw mesquite powder
2 tsp raw vanilla powder
1 tsp cordyceps mushrooms
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1T bee pollen
1T raw hemp seed
1/2 cup organic dried coconut flakes
1 1/2 cup pitted dates (well packed)
2 drizzles raw agave nectar
1T raw almond butter

Preparation:
Start by combining the nuts, cacao nibs, and goji berries together in a food processor, and mix until crumbly. Add remaining ingredients except for the dates. Mix until crumbly and well combined. Finally add the dates. Mix again until dates are broken down, combined well, and mixture starts to form a sticky, crumbly dough consistency. Remove from food processor. Using a cookie scoop or big spoon, take scoops of dough and shape in between your hands to form a ball shaped cookie. You can flatten them too, if desired. Store cookie balls in an air tight container. They don’t have to be refrigerated, but refrigeration will extend the freshness. These cookies are super-packed with power, so careful not to over-indulge…you’ll be flying high and feeling fine!

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Raw Chocolate-Chip Disaster Cookies

I tried to create my own raw version of chocolate chip oatmeal cookies. Well, it didn’t come out so great – but it still tasted great! Anyway, I made these delicious and simple raw chocolate chips by using raw cacao paste, agave, and pink Himalayan salt. I melted the cacao first, and blended it with the other ingredients. Then I made little dots of chocolate on a flat tray that I left in the freezer for about an hour – to make the chocolate chips! The only problem was, when I made the cookie dough it was too warm from being processed, and the chips didn’t handle very well. Here’s the recipe:

Ingredients:
½ cup ground oats
1 cup almond meal
1T lucuma powder
1T mesquite powder
1T vanilla powder
1 cup ground raw walnuts
1T coconut butter
3T raw almond butter
1T organic vanilla extract (non-alcohol)
1 tsp pink Himalayan salt
½ tsp ground cinnamon
½ to 2/3 cup packed dates
¼ cup agave
1/3 cup ground oats (fold in with chips)
1/3 cup almond meal (fold in with chips)
¼ cup raw chocolate chips

Preparation:
Combine all ingredients except last three in a food processor. Blend until a dough mixture forms. Remove from processor and add to a bowl. Add raw chocolate chips and remaining ground oats and almond meal. Combine well. Using a cookie scoop or large spoon, form balls and press into flat cookie rounds or leave as cookie balls. Refrigerate or freeze for storage. More than likely the chips will melt right into the dough mixture as it is combined…that’s why it is called a “disaster!” But it still tastes great! Enjoy! 🙂

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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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Simple Chocolate Coconut Cake w/Banana

I came up with this absolutely delicious recipe last night, when trying to figure out what to do with my coconut meat. I had extra coconut meat that I had put in the freezer for another time. I originally took it out two days ago and realized that I needed to use it quick or it would go bad. So, I decided to make a cake. This recipe took me about 20 minutes, and it turned out RAWSOME! I shared it with several of my co-workers and they were impressed! These are non-raw foodies too! Try it for yourself. I think you too will agree that it is the BOM! 🙂

Ingredients:
Meat from 2 Thai coconuts (about 1 ½ to 2 cups)
2 scoops cacao powder (about ½ to ¾ cups)
¼ cup lucuma powder
1T coconut butter
¼ or little more cup coconut oil
1 tsp. vanilla extract
¼ cup or more agave nectar
1tsp raw honey
4-6 drops clear SweetLeaf Liquid Stevia
1 tsp. cinnamon

2 bananas peeled and sliced

Crust:
1 ¼ cups raw cashews (not soaked)
6-8 pitted dates
dash of sea salt
3T to ¼ cup agave nectar

Preparation:
For the crust – place ingredients in the food processor and blend until sticky crumb like, and then press into a cake or pie pan. Slice the bananas and layer them over the cake crust.

For the cake filling – place all the ingredients in the food processor, or high-speed blender, and mix until super smooth and creamy. Pour over the bananas and crust, cover with saran wrap and freeze for about 1 hour before serving. Keep frozen or refrigerated for storage.

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Berry Cheesecake

In addition to making the bread this weekend, I also came up with this berry cheesecake, so that my son and I could continue practicing with video taping me preparing food and presenting. I wanted to use up some of the coconut meat I had, and fresh berries I bought, so here it is – and it is very yummo! We’ve almost eaten the whole thing! 🙂

For the crust.
Ingredients:
1 cup walnuts (dry)
1 cup pecans (dry)
8 pitted dates
pinch Himalayan Salt

Preparation:
Mix well in a food processor until crumbly. Press into spring-form cheesecake pan. Place in freezer to set until filling is ready.

For the filling.
Ingredients:
1 cup cashews (soaked for about 2-4 hours)
1/2 cup pine nuts (soaked for about 2-4 hours)
2 cups coconut flesh (2 young Thai coconuts)
1/4 cup coconut water
juice from 1/2 a lemon
1T coconut butter
1T coconut oil
1-1 1/2 tsp. organic, non-alcoholic vanilla extract
1-1 1/2 tsp. pink Himalayan salt
2-3 handfuls strawberries (with stems removed)
1 handful blueberries

Preparation:
Using a food processor, mix cashews, pine nuts, and coconut water. Add coconut flesh, coconut oil, coconut butter, lemon juice, vanilla, and salt. Mix until very smooth and creamy (this may take a while). Add the strawberries and blueberries and blend until smooth and creamy, and rich in color. Remove crust from freezer, and pour filling into crust, spreading mixture evenly. Place saran wrap over top, and place back into the freezer to set-up for at least a few hours, or overnight. Top with chopped pecans, or more fresh berries and fruit. It’s ready to serve. Yummy-yummo!

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I have included our recipe demo for your enjoyment and instruction…lol…have fun!

Raw-Riffic Chocolaty Gooey Truffles

A while back I was playing around with a variety of raw cookie and chocolate truffle recipes. This recipe ended up being very gooey, but fabulously tasty!

Ingredients:
1/2 cup almonds (soaked 2-3 hours)
1/2 cup walnuts (soaked 1-2 hours)
1/4 cup raw cacao nibs (ground to a powder)
3 Medjool dates
1 tsp. cinnamon
2-4 drops chocolate flavored Liquid SweetLeaf Stevia
shredded dried coconut and crushed almond slices (to roll and cover truffles)

Preparation:
Grind nuts and dates to a butter-like consistency. Add cacao, cinnamon, and stevia. Mix well. Form balls about 1-1 1/2″ in diameter. Coat with shredded dried coconut and crushed sliced almonds. Store in an air-tight container – preferably in the refrigerator.

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