Category Archives: DESSERT RECIPES

RAW DOUGNUTS WITH ORANGE GINGER GLAZE

POST #893
I found this recipe on Rawmazing.com 

Raw Doughnuts with Orange Ginger Glaze

serves 10**

  • 2 1/2 cups raw oat flour (can be made by grinding raw flaked oats)
  • 1 cup brazil nuts, ground fine
  • 1/2 cup raw, organic coconut flour
  • 1/4 cup raw, organic agave nectar or liquid sweetener of choice
  • 1/3 cup coconut oil, melted
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

1. Combine all ingredients in a large bowl.
2. Making one doughnut at a time, press firmly into doughnut pan. Tip pan over and tap gently to release doughnut. *
3. Top with Orange Ginger Glaze

Orange Glaze

  • zest from one orange
  • 3 tablespoons orange juice
  • 3 tablespoons raw coconut butter
    (not coconut oil), softened
  • 2 tablespoons raw, organic agave nectar or liquid sweetener of choice
  • 1 teaspoon freshly grated ginger

1. Whisk all ingredients together. Pour over doughnuts. Let set (this will take a couple of hours).
*Alternatively, roll into 1 1/2-inch balls and dip in orange glaze.
**This recipe makes 5 doughnuts but due to the size, one doughnut should be considered to be 2 servings.

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NUT FREE APRICOT CHOCOLATE SWIRL CHEEZE-CAKE from Raw Nouveau

POST #892
I  cadged this recipe straight from Nouveau Raw‘s Raw  newsletter – anything Amie Sue ever comes up with is stupendous – go check out her website for fabulous raw recipes you’ve never seen before! You might also want to check out her ebook!

If you spend some time on the Nouveau Raw website, you will find all sorts of very good information, in addition to the wonderful recipes. It is almost like a course in raw food. 

NUT FREE APRICOT CHOCOLATE SWIRL CHEEZE-CAKE
Crust Ingredients:

  • 3 cups (248 g) organic coconut, unsweetened, shredded
  • 8 (90 g) moist medjool dates, pitted
  • 3 Tbsp (42 g) coconut oil
  • 1/2 cup (62 g) flax meal, (ground flax seeds)
  • 1/4 cup (20g) raw cacao powder
  • 2 tsp (2 g) ground cinnamon
  • 1/4 tsp (2 g) sea salt
  • 3 Tbsp (64 g) raw agave
  • 2 Tbsp (30 g) water

Filling Ingredients:

  • 2 cups (260 g) dried apricots
  • 2 cups hot water (soaking water for apriocots )
  • 2 cups (316g) Young Thai Coconut meat
  • 1/2 cup (168 g) raw agave nectar
  • 3 Tbsp (60 g ) lemon juice
  • 1/4 tsp (2 g) sea salt
  • 1 1/4 cups (254 g) raw coconut oil, warmed to liquid
  • 3 Tbsp (20 g ) lecithin powder
  • 5 Tbsp (1 oz) cacao powder
  • 1 Tbsp vanilla

Preparation:

Crust: 
  1. Prepare the Springform pan.  Wrap the base with plastic wrap and snap the base into the ring.  This will make it easier to remove when for slicing and serving.
  2. Combine the coconut, dates, oil, flax meal, cacao, cinnamon, salt, agave and water in the food processor, fitted the the “S” blade.  Pulse until the batter sticks together.
  3. Evenly sprinkle the crust batter over the base of the pan.  Then firmly and evenly press the crust down.  I used a large spatula to get really clean edges.  See photo below.
  4. Place the crust in the freezer while you create the filling.
Filling:
  1. Soak the dried apricots in 2 cups of hot water for 1+ hours.  The softer they are, the easier they will blend to a creamy texture.
  2. After the apricots are done soaking, place then in a high-powered blender along with the soak water.  Blend until creamy.
  3. Add the coconut meat, agave, lemon juice, and salt.  Blend till creamy.
  4. Drizzle in the melted coconut oil while the blender is running.  Make sure you have a vortex happening so it will draw the oil in which makes for an even mixture.  Once that is incorporated, add the lecithin and blend until combined.
  5. Pour all but 2 cups of the batter into the Springform pan.  Tap the pan on the counter top to bring any bubbles to the surface.  Do this on a towel to save your ears.
  6. Add the cacao and vanilla to the 2 remaining cups of batter that are still in the blender.   Process until well mixed.
  7. Pour 4-5 large puddles of the chocolate batter around the pan, on top of the other batter.
  8. Drag a skewer stick around and through the batter, drawing the colors into each other.  Be careful that you don’t dig in to deep and disrupt the crust.
  9. Place in the fridge for 4-6 hours to firm up or place in the freezer for 2-4 hours.  This cheesecake can be served chilled or frozen. To remove from the pan use warm knife (run it under the hot tap for a second) and run it around the inside of the loosened band.
  10. This cheesecake will last for 4 days in the fridge and up to 3 months in the freezer.
Tips:
  1. For clean cuts between slices, cut the cheesecake when frozen.  Also use a hot knife, wiping the blade inbetween each cut.  Also if you cut the cheesecake into smaller slivers it will help with portion control.  Those who are not used to raw desserts often dish up way to much not realizing how rich they are.
  2. This cheesecake can be served frozen or chilled.  I ran a test on one slice and it stayed firm well into the 4th hour of being on the table, of course half of it was missing by then. (haha)  The room tempature was roughly 68 (F) or 20 (c) (for my foreign friends).
  3. For decorations, if you feel the need… drizzle chocolate ganache over it and/or place edible flowers on top.
  4. Keep the cheesecake leftovers in the fridge or freezer.

THE RAWTARIAN: a definite go-to recipe resource

POST #789
Ooh ooh ooh!  I’ve just finished raiding The Rawtarian’s sitehttp://www.therawtarian.com  I haven’t been this excited about a recipe site in a long time.
Laura-Jane, the Rawtarian has an extensive, fantastic collection of delicious recipes available to all comers.  What I like most about her recipes is that use ingredients which are fairly easily accessible to most people (i.e. there is no “young Thai coconut”, nor are there expensive nuts, or exotic fruits which may not be available in many localities). 

 

What I really like about these recipes, aside from everything else I have mentioned, is the helpful comments Laura-Jane includes at the end of each recipe.  

These are accessible, usable, tasty recipes.  Go there. Make that!

 

EASY CACAO/BANANA PUDDING

EASY CACAO/BANANA PUDDING
based on a recipe found at http://www.forovegetariano.org
This is yummy, and it is so easy you can make it every day!


1/4 C raw cacao nibs
1 lg. banana

•    Process the banana smooth in the VitaMix (or blender, or food processor).
•    Add the cacao and continue to process until the mixture is smooth.

Delicious as is, or freeze it, then run it through the Champion juicer for a lovely ice creme.

NUT FREE CHOCOLATE PIE

NUTFREE CHOCOLATE PIE

3  C unsweetened, dried coconut
1 – 1/2 C dates ( chopped small)
1/2 T cinnamon
1 t sea salt
3 avocados
1 C agave nectar
1 C raw chocolate nibs
1 vanilla bean
4 T coconut butter
1 t of cinnamon powder

FOR CRUST:

  • Process coconut, dates, cinnamon, and sea salt in a food processor mixture forms into a ball.
  • Spread crust onto a pie pan.
  • Wet fingers with water before spreading, to avoid crust sticking..

FOR FILLING:

  • In a VitaMix, combine avocado, agave, vanilla, coconut butter, and cinnamon, and process until  smooth and creamy.
  • Pour filling into pie crust and chill.
  • Sprinkle dried coconut flakes over top of pie before serving

Amazing Raw Chocolate Brownies

RAW CHOCOLATE BROWNIE S
based on a recipe for the brownie I ate in a now defunct restaurant in New York City
Note: this is a restaurant recipe.  For home use, you will probably want to halve it

2 lbs cocoa butter
3 C cocoa powder
1 – 1/2 C agave

2 C goji berries
1 – 1/2 C almonds
1 C hemp seed
2 drops vanilla

  • Mix first three ingredients together by hand.
  • Blend next 4 ingredients .
  • Thoroughly combine all ingredients.
  • Spread on a tray or in a baking dish
  • Refrigerate for two hours.

CHRISTMAS HOLIDAY RECIPES

I have an ample collection of Christmas holiday recipes on my Holiday Recipes page.

I will also include a few more new recipes in the next day or so.