Raw Blueberry cheesecake
- 1 cup walnuts
- 1 cup pine nuts
- ½ cup pitted dates
- ½ cup unsweetened coconut
- 3 ½ cups cashews (soaked 2 hours and drained)
- 2 cups fresh or frozen blueberries
- ¾ cup fresh lemon juice
- ¾ cup raw unfiltered honey
- ¾ cup raw coconut butter
- ¼ vanilla bean or 1teaspoon pure vanilla extract
- ½ teaspoon Celtic or Himalayan salt
We have made this dairyless cheesecake with blueberries, but I see no reason you couldn’t make it using strawberries, or raspberries, or mango, or possibly some other fruit.
Making the Crust
Place all crust ingredients except coconut in food processor with “S” blade and process until crumbly. Sprinkle coconut onto the base of a spring form pan, pie plate, or 8×8 square Pyrex (coconut keeps dough from sticking). Press mix evenly into pan to form a crust.
Prepare the Filling
Place all filling ingredients in a powerful blender like a Vita-Mix (Most regular blenders won’t be able to process this filling. You could use a food processor, but it won’t make it as creamy.) Blend until smooth and creamy.
Pour onto crust, tapping to remove bubbles, and make sure pie plate is filled evenly.
Cover and place in freezer until firm.
When firm, if using a spring-form pan, remove and place on a serving plate before cutting slices and return leftover to freezer.
Coconut Dark chocolate Fudge
1. Easy Non Raw Version
1 can of extra thick coconut cream (I use trader Joes 13.5 oz), ½ cup of sugar (I like to use coconut Sugar), ¼ coconut oil, 2 (12 oz) packages of semisweet chocolate chips.
Place coconut cream, coconut oil and sugar in Sauce pan and simmer over medium heat. Take of the burner and add in chocolate chips and stir until everything is melted. Use an electric blender on med high for 3 min to mix it all up. Pour in pan (line with parchment paper or aluminum foil for easy removal of fudge) and sprinkle with toasted coconut flakes. Refrigerate until firm or at least for 8 hours and cut into 36 small pieces (mine are big pieces so it’s more like 18)
2. Healthiest Raw Version
I am passionate to make desert as healthy as I can make them without losing the amazing taste, So instead of using the chocolate chips, I melt raw cacao butter and mix it with raw cacao powder and raw agave and vanilla extract or powder. I think the fudge tastier and much higher in antioxidants…
Peanut or Almond Butter Variation
Add a layer of Peanut butter or almond butter between the fudge
I used peanut butter, raw cashews, and raw honey and a little of water and made it creamy in Vitamix.
Raw Tiramisu cake
1.5 cups almonds (soaked overnight, or for a minimum of 3 hours)
2 cups of cashews (soaked overnight, or for a minimum of 3hours)
1/2 cup of dates (soaked for 1 hours min)
2 Ts coconut oil
coconut meat (I used soaked shredded coconut)
husk or lecithin (optional)
raw cacao powder
raw carob or some instant coffee
First you need to make Cashew Milk: in a blender, put 1 cup of soaked cashews and 3 cups of water, add a good ts of vanilla extract, a pinch of salt. Blend and then pour in a sieve over a bowl so you can get the milk. Set aside.
Then you need to make the cake, and you will need to use your food processor for this: put 1/2 cup of soaked dates, 1 cup of soaked cashews and 1.5 cup of soaked almonds, 1 Ts of coconut oil, 2Ts Raw cacao powder and 1Ts carob powder, 2 Ts maple syrup (it’s not raw but together with the carob powder it gives a little bit of a coffee taste, I used some organic instant coffee), 1 ts vanilla. Process until it forms a sticky paste. Then, make the cream! In the Blender, pour 2 cups of cashew milk and 1 cup of coconut meat. As I didn’t have a real coconut, I soaked shredded coconut in water for about 1 hour and that was my coconut meat! I also add about 1 cup of soaked cashews, 1 Ts of raw honey and 1Ts coconut oil. As an option, depending on how firm you want the cream, you can add some husk or lecithin to the mixture. Blend and set aside.
Finally you need to make layers in a cake pan: put one layer of cake… top it with one layer of cream. Put in the freezer until it’s hard. Then you can spread another layer of cake followed by the rest of the cream. Put a bit of cacao powder or carob powder on top and put the whole in your fridge for 2 hours or so (until the 2 bottom layers soften).
Raw Chocolate Macaroons
- 1 cup almond flour (or ½ cup raw almonds)
- 2 cups dried organic unsweetened coconut flakes
- 1 1/4 cups raw cacao powder (or carob powder if you don’t want to use cacao)
- 1 cup maple syrup, agave or raw honey
- 1/3 cup coconut butter (you can substitute with coconut oil or I have left it out before too)
- 2 teaspoons pure vanilla extract
- Pinch of sea salt
If you are using raw almonds instead of almond flour, place them in the bowl of a food processor and grind them until they are very finely chopped. Or if you make your own almond milk you can dehydrate the left over almond.
Add the coconut to the ground almonds or almond flour, along coconut butter, maple syrup (or your choice of sweetener, vanilla extract and pinch of salt. Process until the mixture is well blended but still has plenty of texture.
Form mixture into balls and place the macaroons on a cooling rack and dehydrate for a few hours – depending on your preferred texture. You can also refrigerate them until they are firm.
Raw Chocolate Covering
Melt raw cacao butter in double boiler (not over 112 F), add raw agave, maple syrup, or sweetener of your choice and raw Cacao powder and stir until everything is melted and mixed. Pour over the coconut macaroons and refrigerate and ENJOY! (If you don’t have much time or have no raw ingredients, you can melt dark chocolate chips, add a little coconut cream to it and use that as the chocolate cover)
For Chocolate Orange Macaroons: add 2 teaspoons of finely grated orange zest.
For lemon or orange scented macaroons: add 1 ½ teaspoons grated lemon or orange zest to the mixture.
2 cups walnuts
½ cup carrots, diced
½ cup zucchini, diced
½ cup Champignon mushrooms, diced
½ cup red bell pepper, diced
½ cup fresh cilantro, minced
½ cup scallions, minced (greens only)
½ cup raw wild honey
¼ cup nama shoyu or Braggs amino acid
1 clove garlic, minced
2 teaspoons fresh ginger, grated
2 Tablespoons sesame seeds, hulled
2 Tablespoons sesame Oil
2 teaspoons red pepper flakes
1 head of lettuce, Butter, Bib, or Romaine, 2 cups mung bean sprouts optional, 1 carrot
Gently pull-apart lettuce leaves wash and let dry on paper towel. Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times. Add walnuts to the processor and pulse 4-5 times until meat of walnut mimics consistency of ground meat. Then add diced vegetables to processor and pulse 3-4 more times until all ingredients are incorporated. Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture onto each leaf. Garnish with mung beans, and grated carrot.
- 1 C Pureed Zucchini
- 1/3 C Agave*
- 1/2 C Coconut Butter
- 1 C Raw Oat Flour*
- 1.5 C Raw Flaked Oats*
- 1/2 C Raw Cacao Powder
- 1/2 t Cinnamon
- 1/2 C Chopped Walnuts (optional)
- 1/2 C Cacao Nibs (see above)
Combine zucchini puree (simply puree zucchini in your food processor), agave and coconut butter in food processor. Blend well. Mix together oat flour, cacao, and cinnamon. Stir in wet mixture. Combine well. Stir in oats, optional walnuts and optional cacao nibs. Mix well. Press into cookie shapes and dehydrate for 30 minutes at 140, reduce heat and dehydrate for 4-5 more hours at 115. Don’t worry about the higher heat to start, the food temp doesn’t go above 115 and it reduces your dehydration time.