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Super-Crunch Cacao-Cream Pie

It’s been a while since I made any chocolaty pie desserts. So here’s one I think you will really like. I made it up today, when my food processor broke – yes, I said my food processor broke. Fortunately I have a blender with a smaller food processor attachment. That’s how I was able to finish the job. Anyway, this pie turned out great! Try it.

Pie Crust.
Ingredients:
1 cup dried raw walnuts
1 cup dried raw hazelnuts
1 cup well-packed pitted dates
2T raw cacao nibs
1 1/2 tsp pink Himalayan salt
1T agave nectar

Preparation:
Combine nuts, nibs, and salt in food processor. Mix well until crumbly. Add dates and agave. Mix until sticky and crumbly. Press into glass pie pan or similar. Set aside in freezer until pie mix is ready to fill.

Cacao Coconut-Cream Mix.
Ingredients:
1 1/2 cups young Thai coconut meat (about 2 coconuts)
1T raw coconut oil
1/3 cup raw cacao powder
1T mesquite powder
dash ground cinnamon
dash ground cayenne
1 tsp non-alcoholic vanilla extract
2T agave nectar
1 cup purified water (more or less)

Preparation:
Combine all ingredients in blender, except water. Blend on high, slowly adding water until mixture is smooth, light, and fluffy. Remove from blender and set aside in the refrigerator inside a mixing bowl.

Cacao Cashew-Cream Mix.
Ingredients:
1 cup soaked raw cashews
3T agave nectar
1T coconut butter
1T raw honey
1/4 cup cacao powder
1/2 cup purified water (more or less)

Extras:
1/4 cup goji berries
1/4 cup raw cacao nibs
1/3 cup prepared buckwheat berries

Preparation:
Combine all ingredients except water in a food processor or high speed blender. Mix on high until well blended and creamy, adding water a little at a time to help with consistency. Pour in bowl. Fold in the Cacao Coconut-Cream mixture, and add the extras (gojis, nibs, and berries). Mix well – but don’t over mix to keep a fluffy, creamy consistency.

Pie Preparation:
Pour pie filling on top of pie crust, and spread evenly. Cover with saran wrap and freeze for at least one hour before serving. Keep in freezer or refrigerator.

This is super yummy, and super energizing, so be careful not to eat it too late at night! 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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chocolate,cheesecake,cheese cake,raw pie,raw cake,raw desserts,desserts,raw food recipes,raw recipes,blueberries,coconut

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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Coconut Cream, Strawberry Cheesecake Pie

Crust – (inspired by Pure Vegan)
2 1/2 cups soaked pecans and walnuts (1/2 and 1/2)
1/3 – 2/3 cups pitted dates
2 tsp. cinnamon
1/4 tsp. Himalayan salt
dash of cayenne pepper

Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a spring form cake pan. Chill while working on the pie filling.

Cheesecake (layer 1) –
1 cup purified water
1/2 cup agave nectar
Juice of half a large naval orange
1/3 cup soaked cashews
1 cup dried cashews
2 T soy lecithin
1 T coconut oil
2/3 cup coconut butter
2 tsp. vanilla extract
1 tsp vanilla powder
dash Himalayan salt

Combine all ingredients into the food processor and mix very well till very creamy and smooth. Pour on top of the pie crust.

Coconut Cream (layer 2) –
Coconut flesh (meat) of three young Thai coconuts
1/4 cup or more of agave nectar
1/4 cup or more coconut butter
1-2 tsp vanilla extract

Place in blender and mix and puree on high until smooth and fluffy. Adjust sweetness and thickness by adding more agave and or coconut butter. If too much, add a little coconut water. The consistency should be very creamy and fluffy with a flavor of coconut sweetened cream.

Add sliced/cut strawberries on top of cheesecake layer, making a pattern. Pour coconut cream over top and spread evenly within the pan, using up all the coconut cream. (Scrape the inside of the blender and eat — yummy cream!). Let set in the freezer for a bit. Top with more strawberries, and freeze cake overnight or for at least 4-5 hours. Serve it cold! It’s ‘da bomb!

Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a pie pan – going up the sides of the pan a well. Chill while working on the pie filling.

Butternut Squash Pie

Crust-
3 cups pecans
1 1/2-2 cups pitted dates
1/4 tsp. vanilla extract
1/8 tsp. sea salt

Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a pie pan – going up the sides of the pan a well. Chill while working on the pie filling.

Filling-
3 cups or more of raw ripe butternut squash (about a medium to large size – interior of the squash only. Discard shell and seeds)
1 1/4 cups coconut water
2-3 T coconut butter
6 T agave nectar
1 T maple syrup
2 tsp. cinnamon
2 tsp. vanilla liquid (recipe below)
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/4 tsp. allspice or cloves
1/8 tsp. turmeric
2 T lecithin
3/4 cup coconut oil
1/8 tsp sea salt

Vanilla Liquid-take 1 T vanilla powder, or 1-2 vanilla beans scraped and chopped fine, grind in a coffee grinder. Place in blender and add about 1/4-1/2 cup purified water and blend till very well combined and liquid. Store up to a week in the fridge.

Combine all pie filling ingredients into the food processor. Blend very well until very creamy and smooth. Pour into pie pan with crust. Place back in the fridge for about 20-30 minutes. Garnish with pecans. Place back in the fridge and let set for about 3-4 hours or overnight. It’s ready to serve, and it’s yum-yum good!

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