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Raw Pecan Date Pie

This Thanksgiving I chose to prepare the food that the family wanted, and only add a few raw treats. I prepared my favorite Cranberry Orange Relish, and then some delicious vegan and vegetarian dishes to compliment my family’s “turkey”, and the “tofurkey”. For the dessert I decided to do a raw pecan pie with a creamy base of date paste.  This recipe is so easy and delicious, I know you will enjoy it!

Raw Pecan Date Pie.

1 cup raw cashews
1 cup raw Brazil nuts
1/2 cup raw pecans
1/4 cup raw cacao nibs (optional)
3 T raw cacao powder
1 cup pitted dates
1 tsp organic non-alcoholic vanilla
dash Himalayan salt

Combine all ingredients in a food processor (one at a time), and blend until crumbly and sticky. Press into a pie pan, and evenly cover the entire pan. Cover with saran wrap and place in the freezer until filling is prepared.

Pecan Date Filling.
1 lb. pitted Medjool Dates
1/2 cup agave nectar, maple or raw honey
3 T lucuma powder
1 T coconut flour
1 1/2 tsp organic non-alcoholic vanilla extract
2-3 T raw coconut oil
purified water (enough to cover dates in a bowl)
3-4 cups raw pecans (whole and crushed)

Soak dates in purified water inside a covered bowl or jar in the refrigerator overnight. (I actually soaked my dates for two days). Drain dates, but reserve the date water. Place dates in high-speed blender and add all ingredients except for pecans. Blend until super thick and creamy, using the date water to create the desired consistency wanted.

Layer pie crust with crushed and whole pecans. Pour date paste over the pecan layer. Evenly spread the date paste. Evenly pour remaining pecans on top. Cover with saran wrap and keep in the freezer for at least two hours before serving.

Note: this pie will stay somewhat creamy even when stored in the freezer. It’s best to store this pie in the freezer. Serve with a dollop of whipped cashew cream or raw ice cream. =)

Sorry the picture isn’t that great. We forgot to take photos before digging into the pie! =)


Chocolate Mousse Cake

Recently I have viewed a lot of different raw and vegan chocolate cake and pie recipes. My mouth was watering so much for just a taste, that I decided to make my own. I had the perfect excuse to make one too. My son was hosting a party for his Marching Band section – the Saxophone section, and we wanted to serve food. So, I served up organic, locally raised ground beef (for the meat eaters), and vegan burgers for the others (my kid included). I made homemade, non-dairy potato salad, served slices of fresh watermelon, and of course, this delicious raw chocolate mousse cake for desert! It was the perfect meal plan, for the most accepting young crowd!

Although I don’t eat meat, I don’t believe in forcing my food values on others. I do believe in making offerings and providing information on better, healthier food options, so that individuals can make their own choice, and better appreciate the experience themselves. I believe the impact last longer when you do. Now for the dessert recipe!

Chocolate Mousse Cake.
Crust – Ingredients:
1 1/2 – 2 cups raw nuts (I used Brazil nuts and almonds)
1/3 cup organic dried coconut, shredded
1 cup pitted dates
1 tsp ground cinnamon
1 tsp organic, non-alcoholic vanilla extract
pinch pink Himalayan salt
drizzle raw agave

Lightly grease a cake pan or baking dish with coconut oil, set aside. Ground nuts in a food processor. Add dates and spices. Mix until crumbly and somewhat sticky. Pour into baking dish and press firmly and evenly into pan. Cover with saran wrap and set in freezer until filling is made.

Filling – Ingredients:
6 avocados (peeled, and stoned)
2 large bananas (very ripe, peeled, and chopped)
1 1/2 c raw cacao powder
3/4 to 1 c raw agave (or other sweetener)
1 1/2 tsp organic, non-alcoholic vanilla extract
1 tsp ground cinnamon
pinch pink Himalayan salt
6 drops (more or less) chocolate flavored SweetLeaf Liquid Stevia
1/4 to 1/3 c coconut water (for consistency)
1 1/2 to 2 T coconut oil (melted)

Combine avocados and banana into a food processor or high-speed blender. Mash and mix until creamy and thick. Add raw cacao, agave, vanilla extract, cinnamon, salt, and stevia. Mix until well combined and creamy. Add coconut water slowly to fluff up the mixture and make it “mousse” like, as well as to add more sweetness. Add coconut oil and mix again until smooth, fluffy and firm. Pour over crust, and spread evenly. Try to keep texture fluffy. Cover with saran wrap and chill in freezer for at least 1 to 2 hours. Serve slightly thawed for a fluffier texture, or keep firm (whatever you desire). I served it both ways, and it was great either way! I hope you like this recipe – enjoy!

Note: This cake went so fast I only had a chance to take one picture of the last piece, which was in the freezer. It’s that good! =)

Delicious Drupe Raw Nut-Cheese Cake

Apricots and Peaches are considered drupes because of the large wooded seed inside them, referred to as a pit. They are delicious, and the perfect fruit for summer, and readily available at the farmer’s market. They are sweet and juicy, yet tart and zesty. The perfect arrangement of flavors to enjoy fresh and raw, or combined in my delicious creamy raw nut-cheese cake. Enjoy!

2 cups raw Brazil nuts
1/4 – 1/2 cup raw pecans
1 cup dates (pitted)
3 T Coconut Secret’s coconut sap sweetener (or any other raw sweetener)
1 tsp organic, non-alcoholic vanilla extract
1 tsp pink Himalayan salt

3 cups raw cashews (soaked, then dehydrated)
12 medium-sized apricots (pitted, and chopped into pieces, leave skin on)
2-3 peaches (pitted, and chopped into pieces, leave skin on)
1 1/3 cup nut milk (I used almond butter and water)
1/2 cups raw agave nectar
1 T organic, non-alcoholic vanilla extract
dash pink Himalayan salt
dash ground cinnamon
1 cup coconut oil (melted)

1/2 cup raw, sliced almonds (for garnish)

Combine all ingredients in a food processor and mix until crumbly and sticky. Pour into a cheese cake pan, and press down evenly, moving slightly up the sides of the pan. (I used coconut oil to grease the sides and the bottom, and placed a sheet of parchment paper on top. This helps keeps the cake bottom from sticking to the pan and sides). Place pan with crust in freezer until ready to fill.

Combine all ingredients into a food processor, except for 2-3 apricots, and coconut oil. Mix until creamy smooth, with some fruit chunks. Add coconut oil and mix again. Remove crust from freezer. Pour filling into crust. Add remaining chopped apricots and mix well. Evenly spread filling. Sprinkle sliced raw almonds on top. Place saran wrap over top and freeze for several hours until firm. This cake is ready to serve. Best served slightly chilled.

Sweets, treats, and book reviews

I realize it’s been quite sometime since I posted a recipe or even a thought – my apologies. “Life” has been happening lately, which has put blogging at a lower spot on my current priorities list. However, I do love sharing things with you, so I thought I’d take some time and do so.

About a month ago I purchased a couple of great e-books, one was the latest e-book from Heather Pace and Philip McCluskey, Raw Food Carob Deserts. This recipe book was “out-of-this-world” divine! Simple, healthy, and de-li-cious!

My favorites from the e-book were the Buckwheat Caramel Crispy Treats, the Cardamon Carob Ice Cream, and are absolute favorite in the house – the Oatmeal Carob Chip Cookies!

As you know, I love changing up the ingredients just a bit. However, I didn’t have to do too much with these gems. For the Cardamon Carob Ice Cream I added some Anise spice along with the Cardamon – it made it very fragrant, exotic and delicious. For the Crispy Treats, I exchanged maple syrup for Coconut Secrets and chocolate flavored SweetLeaf Liquid Stevia. The cookies are so great on their own. However, I added raw carob powder, and vegan carob chips. There is a recipe to make your own carob chips, but I went ahead and added some pre-made chips – yummo! I’ve made about 6 batches of these cookies so far, and they go as fast as I make them. They are that good! I also dehydrated them to make them crispier like chocolate chip cookies. It’s a great recipe!

All the recipes are fantastic, and easy to make. I encourage you to get a copy of this e-book for yourself. You will not be disappointed.

While making all these yummy treats, I decided to make ice-cream cookie sandwiches and used the cookie recipe, the cardamon ice-cream recipe, and a raw ice-cream recipe using lucuma that I got from Ani Phyo’s raw recipe book, Ani’s Raw Food Essentials.

I also made some frozen banana soft-serve ice-creams. Here are the recipes:

Chocolate-Carob Chip, Banana Soft-Serve.
2-3 peeled, frozen bananas
1/4 cup raw cacao powder
3 T raw carob powder
1/2 cup vegan chocolate chips and/or vegan carob chips
few drops chocolate flavored SweetLeaf Liquid Stevia
1/2 cup fresh blue berries
1/2 tsp vanilla extract

Blend all ingredients in food processor or high-speed blender, and place in air-tight container and freeze. It’s ready to serve.

Strawberry-Banana Soft-Serve.
2-3 peeled, frozen bananas
1/2 tsp vanilla extract
1 cup fresh strawberries
1 T lucuma powder
few drops clear or vanilla flavored SweetLeaf Liquid Stevia
1/4 cup raw cacao nibs

Combine all ingredients in food processor or high-speed blender, and mix until smooth. Place in air-tight container and freeze.

Enjoy the recipes, and definitely purchase a copy of the Raw Food Carob Deserts, you won’t be disappointed.

More book reviews to come.

‘Till next time. Peace! =)

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:

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)

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.
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

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.

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.

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
macadamia nuts
pine nuts
raw honey
English Toffee flavored SweetLeaf Liquid Stevia

Super Magical Chocolate Goodies!

I decided to create another super cacao ball treat. This time, however, I wanted more of a cake-like consistency, and to use all my wonderful super magical shrooms and herbs (such as Ashwagandha, Cordyceps, and Shilajit). In the process, I decided to have fun with it all and made chocolate covered bars using the same recipe – which led me to making chocolate candies – which led me to making my version of a Klondike bar, a “Rawndike” bar. So first, for the cookie ball recipe.

Super Magical Cacao Balls.
2 cup raw walnuts
1 cup raw pecans
1 cup Brazil nuts
1 1/2 tsp pink Himalayan salt
2 T raw mesquite powder
4 T raw cacao powder
1 tsp raw vanilla bean powder
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp Shilajit
1 tsp Ashwagandha
1 tsp Cordyceps
1 tsp ReVita Phi (or any super green powder)
1 T raw goji powder
1 cup raw palm flower nectar coconut sugar
1 T bee pollen
1 1/2 cups pitted Medjool dates
1 T raw almond butter
1 1/2 T raw coconut butter
2-3 drizzles raw agave nectar

Process all the nuts in a food processor until crumbly. Add remaining dry ingredients, and process until well blended and crumbly. Add dates and process until well blended and dough like. Add the remaining ingredients of almond and coconut butter, plus agave. Process until well combine. Shape dough into spoon size balls, or flatten into disks, or press into cookie or mini-cake molds. Store in an air-tight container in the fridge or cupboard. Tastes best and will last longer in the fridge.

Super Magical Chocolate Mini-Cakes.
For the chocolate coated mini-cakes, I used some of the prepared Super Magical Cacao Balls dough, and pressed them into mini-cake molds. Then I placed the mold in the freezer for about 1 hour to harden them. Once cold and solid, I dipped them into my prepared chocolate coating (see recipe to follow), and placed them back in the freezer to set. These delights do best stored in the freezer, or coldest part of the refrigerator. Very yummo!

Chocolate Candy Coating.
1/2-3/4 cup coconut oil (melted)
1/4-1/2 cup raw cacao butter (melted)
1/4 cup raw cacao paste (melted)
6-8 T raw agave nectar
1 1/2 tsp organic non-alcoholic vanilla extract
pinch pink Himalayan salt
1-1 1/2 cups raw cacao powder
1/4 cup raw mesquite powder
drops chocolate flavored SweetLeaf Liquid Stevia (optional)

In a large bowl add melted coconut oil, cacao butter, and cacao paste and carefully whisk well till well combined and smooth. (Works best when slightly warmed). Immediately whisk in the agave nectar and vanilla. Blend well. Slowly add the cacao powder and mesquite powder while whisking carefully – don’t over whisk or allow to cool to quickly. This will make the chocolate too dry and frosting like. The consistency should be smooth and liquidy. Add the pinch of salt and carefully whisk again. Chocolate is ready for dipping, or creating chocolates.

Super Food Chocolate Nut Drops.
Use the prepared Chocolate Candy Coating for this recipe. Use your favorite candy molds. Add a few pieces of raw cacao nibs, and bee pollen to each mold slot. Place one jungle peanut or any other type of small nut into each mold slot. Pour the chocolate candy coating into each mold slot covering the super foods. Don’t allow to spill over. Place mold in freezer to set – about 1 to 2 hours. Candy is ready to enjoy. Stores best in freezer or coldest part of the fridge.

The last chocolate goody to share is my version of the old time classic Klondike bar crossed with the famous Choco Taco.

Choco Rawndike Bar.
To make my raw version, the Rawndike bar, I used the Raw Food Muscle’s Chocolate Buckwheat Strips for the cookie. I prepared some delicious raw ice cream (vanilla with dates), and then used my chocolate candy coating recipe (see recipe here) for the coating. Cut disk shapes from the Chocolate Buckwheat Strips for the cookies. Place a scoop of raw ice cream in between and freeze for about 2-3 hours. It should be super solid and cold. Dip cookie into chocolate candy coating and refreeze for an hour or so. It’s ready to enjoy!

I hope you enjoy these chocolaty raw treats. Let me know what you think! =)

Chocolate-Cherry Jungle Cookie Balls

After making the fig pie, I had a few requests to make cookies using the crust. So, I decided to do just that. I used the basic crust recipe for my pie, and added some other wonderful ingredients such as the delicious dried Jazz cherries I got during my field trip to Singh Farms (checkout my blog post on this trip), as well as some stevia and love! The cookies came out super yummy and moist! Try them for yourself!!!

1 1/2 cups raw jungle peanuts
1 1/2 cups raw Brazil nuts
1-2 T raw cacao nibs
1/4 cup raw cacao powder
12 pitted Medjool dates
1 cup dried Jazz cherries
1 tsp raw vanilla bean powder
dash ground cinnamon
1 tsp pink Himalayan salt
drizzle agave
few drops SweetLeaf Liquid Stevia (clear or flavored)

In a food processor combine nuts and process until a crumbly powder. Add cacao nibs and cacao powder and mix again. Then add vanilla bean powder, cinnamon and salt. Next add the dates and cherries. Mix until sticky. Add agave and stevia and mix until a dough-like consisency is formed.

Using a spoon and your hands, make equal sized cookie or ball shapes. Store in the refrigerator in an air-tight container. Eat cold or at room temperature. These cookies are delicious and can keep up to two weeks in the fridge.

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