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Raw Cookies: Almond Chocolate Goodness

Ingredients:
1 cup raw oats
1 cup raw almond meal
¾ cup raw hazelnuts
1T raw vanilla bean powder
¼ cup raw cacao powder
¼ cup raw carob powder
3T raw mesquite powder
½T pink Himalayan salt
2 tsp ground cinnamon
3T raw almond butter
½T organic non-alcoholic vanilla extract
¼ cup agave nectar
1 ½ cup pitted packed dates
3T raw coconut butter
3T dried shredded coconut

Preparation:
Combine all dry ingredients together in a food processor (except coconut). Mix well until crumbly and flour like. Add dates, vanilla, and butters, and agave. Mix well. Add shredded coconut and combine until dough like. Make cookies shapes and store in the refrigerator. This is a great snack cookie by itself and used as an ice cream sandwich. Yummo!

raw cookies,raw desserts,raw food

I made some raw vanilla and chocolate ice cream, and raw chocolate sauce adapting recipes I found in Sarma Melngailis’ new book, Living Raw Food, and made this delicius ice cream sandwich using my cookies! How sweet it is!!! 🙂

ice cream,raw cookies,cacao syrup,raw desserts,raw food

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Raw Cookies: Oatmeal Carob & Super Food Crunch

Oatmeal Carob Cookies
Ingredients:
1 cup raw oats
3T raw oats (reserved)
1 cup raw hazelnuts
¼ cup raw carob powder
1T mesquite powder
½ tsp pink Himalayan salt
½ tsp ground cinnamon
½ tsp non-alcoholic organic vanilla extract
¾ cup well-packed pitted dates
1T agave nectar

Preparation:
Using a food processor, combine 1 cup of raw oats, with the hazelnuts, carob powder, mesquite powder, salt and cinnamon. Mix well. Add the pitted dates and vanilla. Mix until crumbly and sticky. Slowly add the agave by drizzling it into the food processor while mixing. Once mixture appears somewhat cookie-dough like, remove from processor. You can either use a spoon scoop and make round balls or flatten each piece, or you can roll the whole dough out and use cookie cutters. Although this mix does not need refrigeration, during the summer months I advise it so that the cookies aren’t too soft. These cookies are so amazing…the batch was gone in practically a day!

Super Food Crunch Cookies – Ani Phyo inspired Cookies!
Ingredients:
½ cup raw almond butter
2 1/2 T agave nectar
2T non-alcoholic organic vanilla extract
2 cups raw almond meal
½ tsp pink Himalayan salt
¼ cup sliced raw almonds
¼ cup goji berries
¼ cup raw cacao nibs
1T shredded dried coconut

Preparation:
Combine almond butter, vanilla, salt and almond meal in food processor and mix well. Add remaining ingredients and combine well until mixture forms a dough. Remove from processor and use a cookie scoop or spoon to shape balls or flatten to make round cookie shapes. You can also roll the mixture out and use cookie cutters to create a variety of cookie shapes. This recipe stores best in the refrigerator – but not necessary. You can even dry it slightly in the food dehydrator for a crispier cookie.

raw treats,raw desserts,raw food,cookies,super foods

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!

raw food,raw recipes,desserts,cheesecakes cheese cake

raw food,raw recipes,cheese cake,desserts

raw food,raw recipes,cheese cake,desserts

raw food,raw recipes,desserts,cheese cake cheesecakes

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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Cranberry Coconut Cookies

These cookies were inspired by the cookie recipes I found in Ani Phyo’s books and website. I changed it up to make it my very own raw tasty treat.

Ingredients:
1 1/2 cups Medjool dates (pitted)
1 cup almonds (dry)
1/2 cup dried cranberries
1/2 cup shredded dried coconut
1T organic non-alcoholic vanilla extract

Preparation:
Place almonds in food processor and chop up into small chunks. Add the dates and chop until ingredients are well combined. Don’t over process or cookie mix will be too oily and sticky for light yummy cookies. Take mix out and place in a bowl. Add remaining ingredients and mix well. Using your hands mash mix together to form a dough-like texture. Break into pieces and form balls by rolling it in your hands, or by using a cookie scooper. Roll in more dried coconut if desired. Store in air-tight container for several days. Super yummo! 🙂

bars,cookies,cacao,desserts

Raw Cheesecake with Kiwi Topping, Berry Sauce and Cream

Raw cheesecakes are so easy to make, and taste even better than the real thing. They have a light, creamy taste, and can definitely please the pallet. A lot of raw chefs make some elaborate, and decorative raw cheese cakes – works of art! You’re almost afraid to eat it – cause’ raw cheesecake goes very fast!

Crust:
Ingredients:
2 cups pecans (soaked and dehydrated)
12 soft dates (pitted)
dash of sea salt

Preparation:
Process all ingredients in food processor until powder like. Press into bottom of spring form pan and set aside.

Filling:
Ingredients:
3 cups of cashes (soaked for 2-3 hours)
1/2 cups – 3/4 cups raw honey or agave nectar
1/2 cup juice of one lemon
2/3 cups slightly warmed coconut oil
1 tsp. organic non-alcoholic vanilla extract
1/4 cup purified water (more or less as needed)

Preparation:
Blend all ingredients in a high-speed blender or food processor until smooth and creamy. Pour filling into crust and freeze for at least 1-3 hours as needed to set-up. Transfer cake to separate plate, cover with fresh slices of kiwi. Cover with saran wrap and refrigerate while making the cream topping and sauce.

Cream Topping:
Ingredients:
1 cup young Thai coconut meat
3T raw cashews or macadamia nuts (soak for 8-10 hours)
5 dates (pitted) or 1T raw honey
3T raw coconut water or raw almond milk
1/2 tsp. zest of one lemon
1 tsp. organic non-alcoholic vanilla extract

Preparation:
Combine all ingredients in high-speed blender or food processor. Mix on high until very smooth and fluffy like whipped cream.

Berry Sauce:
1 cup berries (blue berries, raspberries, strawberries, or blackberries – or mix it up)
1T purified water
1/4 tsp. organic non-alcoholic vanilla extract
2-3 drops liquid stevia or 3T agave nectar or 1T raw honey (add to taste)

Preparation:
Combine ingredients in a blender and mix until super smooth and runny.

Plating the cake:
Slice cheesecake and place on plate. Top with cream, and drizzle berry sauce over it. Add mint leaves or additional slices of kiwi fruit for garnish.

cheese cakes,cakes,pies,desserts

cheese cakes,pies,cakes,desserts

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