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Raw Apple Caramel Pie

Now that the holidays are here, it’s fun to create delicious pies and treats. I found a bag of yummy sweet Fuji apples at Whole Foods and decided to make a raw apple caramel pie. I enjoy sweet apple pies and tart apple pies.  The variety of apple you use will determine how tart or sweet your pie will be. Enjoy the recipe!

Crust.
1 cup crushed raw pecans
1 cup crushed raw walnuts
2 T coconut butter (lightly melted)
1 T raw agave nectar
1/2 tsp Himalayan salt

Preparation:
Combine all ingredients in a food processor. Mix until crumbly and sticky. Place in a 9″ pie pan and spread and press evenly to cover entire pan. Dehydrate for 3 to 4 hours at 115 F degrees.

Filling.
1 lb. pitted Medjool dates
1 T organic vanilla extract (non-alcoholic)
1/4 cup water
1/4 cup raw agave nectar
1/4 cup lucuma powder
1/2 T ground cinnamon
1/2 tsp allspice/cloves
1/4 cup coconut oil
1/2 tsp Himalayan salt
1 cup raisins or mixed dried berries or currants

1 lb. Fuji or other similar flavored apples

Preparation:
Cover dates with purified water. Soak in the refrigerator overnight or for at least 6 to 8 hours. Do not discard water. Place all, except the last three ingredients, and the apples, in a high-speed blender. Blend on high until smooth and thick. While blending add the salt and the coconut oil. Blend again until smooth. Pour into a bowl and add the dried fruit. Mix well. Set aside.

Wash, core, peel (if desired), and thinly slice the apples. Set aside and drizzle some lemon juice over the apples to prevent them from discoloring.

Pour date mixture over the apples and mix well. Pour into pie shell and spread evenly. Decorate with whole pecans or apples. Place in freezer for up to three hours or more before serving. This pie is best served at refrigerated temperature. Serve with your favorite raw topping or ice cream.

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Creamy Pear Tart

The other day I was looking for a recipe for using pears in a tart-like dessert. I came across this great raw recipe and decided to change it up and make it my own. Funny thing is, it turns out the recipe I found was my recipe…LOL! I found the recipe on the Petit Chef. This recipe, although I wouldn’t say it’s tart, it’s more of a cream pie, has the perfect amount of sweetness, with the best moist crust. I think you will enjoy the texture and flavor of this one.

Here’s the recipe:

Crust.
Ingredients:
1 cup almond flour
1 cup Brazil nuts (ground)
1/2 cup organic dried shredded coconut
1 cup pitted Medjool dates (soaked in water for 20 minutes)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground coriander
1/8 tsp ground cloves
1 tsp pink Himalayan salt

coconut oil (to lightly grease pie pan)

Preparation:
Combine all dry ingredients in a food processor. Combine until well blended and powder-like. Add soaked dates and date water. Process until dough-like. Add more or less water to create the consistency of dough. Remove dough and press into a lightly greased pie pan. Press evenly on bottom and up the sides of the pan. Place in dehydrator for a couple of hours, or in a warm oven (heat off) and allow to slow dry. Remove and let stand until cool. Set aside.

Pear Filling.
Ingredients:
1 cup raw cashews (soaked for 4 hours)
1 cup raw macadamia nuts (soaked for 4 hours)
1/4 cup raw pine nuts (soaked for 4 hours)
1 cup pitted Medjool dates (soaked for 1 hour)
1/2 cup coconut oil
1 T lemon juice
1/2 T raw honey with 1/4 cup water
1 tsp ground cinnamon
dash pink Himalayan salt
4-6 drops English Toffee flavored SweetLeaf Liquid Stevia
2-3 seeded, peeled, chopped pears
4-6 seeded, peeled, sliced pears

Preparation:
Combine nuts, dates, lemon juice, honey-water, stevia, and cinnamon in a high-speed blender. Puree until smooth, adding a little water at a time if necessary to help break-up the nuts and dates. Add the chopped pears and blend again. While mixing, slowly add the coconut oil and salt. Blend until thick, smooth, and creamy. Set aside.

Assembly:
Layer slices of pear on the bottom of pie crust. Pour half the cream pie mixture on top. Add another layer of pear slices, and pour the remaining cream pie mixture, spreading evenly over the pie. Garnish with more slices of pears. Cover and place in freezer for several hours until pie sets. Pie is now ready to eat. Store in freezer.

Options:
Use leftover cream pie mixture and pour into container with lid and freeze for delicious cream pear ice cream.
Drizzle date caramel sauce over top.

Grocery List:
almond flour
Brazil nuts
dried shredded coconut
Medjool dates
ground cinnamon
ground nutmeg
ground coriander
ground cloves
pink Himalayan salt
coconut oil
lemon
pears
cashews
macadamia nuts
pine nuts
raw honey
English Toffee flavored SweetLeaf Liquid Stevia

Lemon Coconut Pie (made with Meyer Lemons)

I love Meyers lemons! They are so perfectly tart and slightly sweet. They are so perfect! I decided to use the Meyers lemons and the coconut flesh I had to make a pie. So, that’s what I did! It turned out delish! Plus, it was super easy to make. Enjoy!

For the crust. (use all organic ingredients)
Ingredients:
1 cup raw Brazil nuts (ground to a powder)
1/2 cup raw cashews (ground to a powder)
1/2 cup dried shredded coconut
1/2 tsp non-alcoholic vanilla extract
lemon zest from one Meyer’s lemon
1 cup pitted dates (I mixed 1/2 Medjool and 1/2 California)

Preparation:
Combine all ingredients in a food processor and pulse until crumbly and sticky. Transfer to a pie pan and press down, spreading the dough evenly around the bottom and sides of the pie pan. A glass pie pan works best. Place in freezer until filling is made.

For the filling.
Ingredients:
coconut flesh from 2-3 young Thai coconuts
1 cup soaked cashews
juice from 4 Meyer lemons
1/3 cup raw agave nectar
1 tsp non-alcoholic vanilla extract
1/4 cup dried shredded coconut
3T cold pressed coconut oil (warmed)

Preparation:
Combine all ingredients in a food processor or high-speed blender and blend/pulse until completely smooth and thick. Evenly pour over pie crust. Place back in the freezer for about 1-2 hours until firm before serving. Store in the refrigerator or freezer. This pie is super tart and sweet – it’s divine!

pie
piepie

Carob-Cacao Cream Pie

This pie recipe is quite similar to a few pies I have posted in the past. However, the emphasis is on the use of carob, and a few other variations. This pie is quite sweet, so a little goes a long way! I hope you like it. 🙂

Crust.
Ingredients:
1/2 cup raw walnuts
1/2 cup raw pecans
1 cup raw almonds
1 tsp pink Himalayan salt
1-1 1/2 T raw agave nectar
1T raw carob powder
1T raw cacao powder

Preparation:
Grind nuts into almost a powder in a food processor. Add remaining ingredients and mix well. Press into a cheesecake spring-form pan and place in the freezer for about 1/2 to 1 hour. Prepare filling.

Coconut Cream Filling.
Ingredients:
Flesh of two young Thai coconuts (about 1-1 1/2 cups)
1T coconut oil
1T raw mesquite powder
1/3 cup raw carob powder
1/4 cup raw cacao powder
1 tsp organic vanilla extract (non alcoholic)
1 tsp ground cinnamon
2-3 T raw agave nectar
1-1 1/2 cup coconut water

Preparation:
Combine all ingredients (except coconut water) in a food processor or high-speed blender. Process until smooth and creamy, adding the coconut water a little at a time to help with the desired consistency. Pour in a bowl and set in the refrigerator until pie is ready to assemble. Start cashew cream filling.

Cashew Cream Filling.
Ingredients:
1 cup raw cashews (soaked for at least 1 hour)
1/4 cup raw pine nuts (soaked for at least 1 hour)
1T raw honey
1T coconut butter
3T raw carob powder
1/4 cup raw cacao powder
3-4T raw agave nectar
1/2-1/3 cup coconut water
1 tsp pink Himalayan salt

Preparation:
Process nuts in a food processor until smooth. Add remaining ingredients, except coconut water. Mix well, adding coconut water a little at a time for desired consistency. Result should be creamy and smooth, and thick. Time to assemble pie.

Pie Assembly.
Ingredient:
1/2 cup raw carob chips

Preparation:
Remove pie crust from freezer. Sprinkle 1/3 of the carob chips over the crust. Spread the cashew cream over the top. Sprinkle 1/3 of the carob chips over the cream. Pour the coconut cream over the top and lightly stir into the cashew cream making zigzags. Sprinkle remaining carob chips over the top. Cover with saran wrap and freeze for about 1-2 hours or more. Ready to serve.

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raw cake,raw chocolate,raw cheese cakes,raw desserts,raw pie,raw recipe cheesecake,carob-cacao

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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super foods,cacaoc,cacao,cacao cream,raw pie,raw dessert,raw food

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.

Photobucket

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Photobucket

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

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