Raw Peach Cobbler

Ingredients

Crust:
2 cups walnuts
1/4 cup Raisins
1/4 cup Dates
pinch of sea salt
cinnamon

Filling:
6-7 peaches, sliced
1/2 cup dates
1 tbsp. psylium husk
pinch nutmeg
pinch lemon zest
pinch cinnamon

 

Instructions

Crust: Put in Food Processor and pulse until crumbly. Take out 1/2 and put to the
side for topping. Process the rest until gummy. Lay this down on the bottom of a pie or glass
pan.

Filling: Put 1/2 of the sliced peaches into the food processor with all other ingredients.
Blend until smooth. Take blended mix and add back to sliced peaches. Pour on top of
crust and add crumble on top.

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Raw Peach Cobbler

Ingredients:
Crust:
2 cups walnuts
1/4 cup Raisins
1/4 cup Dates
pinch of sea salt
cinnamon

Filling:
6-7 peaches, sliced
1/2 cup dates
1 tbsp. psylium husk
pinch nutmeg
pinch lemon zest
pinch cinnamon

Directions:
Crust: Put in Food Processor and pulse until crumbly. Take out 1/2 and put to the
side for topping. Process the rest until gummy. Lay this down on the bottom of a pie or glass
pan.

Filling: Put 1/2 of the sliced peaches into the food processor with all other ingredients.
Blend until smooth. Take blended mix and add back to sliced peaches. Pour on top of
crust and add crumble on top.

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Key Lime Pie

Ingredients:
Crust:
1 cup almonds
2 cups walnuts
1 cup dates
1/3 cup raisins
2 tbsp. orange juice

Filling:
1 big avocado or 2 small ones
juice of 4 limes or 7 Key limes
zest of the limes/keylimes
1/2 cup soaked cashews

Frosting:
1/2 cup almond or cashew milk
1 cup soaked macadamia nuts
1/4 cup soaked cashews
1 vanilla bean or 1 tsp. vanilla extract
7-10 dates

Garnish:
Crushed Pistachios
Lemon wedges

Directions:
Crust: Process all ingredients until crumbly and soft. Press into a 10-inch springform
pan and chill.

Filling: Blend everything in blender until thick and creamy.

Frosting: Put everything in a clean blender and whip it up until nice and smooth. No
lumps, please!

Assembly: Take out the chilled crust. Spoon the filling on top. Smooth it out with a
spatula or spoon. Let chill for 1 hour. Take it out and then pipe or spoon the frosting on top.
Garnish with lemon/lime wedges and chopped pistachios. Put in the fridge/freezer for another
hour to set and enjoy.

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Chocolate Almond Fudge

Ingredients:
1 cup coconut butter
1 cup almond butter
1 cup raw cacao powder
2 tbsp. maca root
1 cup cashew milk
1/2 cup maple syrup
1 tbsp. vanilla
1/2 cup cacao nibs
1/2 cup chopped walnuts

Directions:
Melt coconut butter in bowl placed in a bigger bowl of warm water. Add the rest of the
ingredients and mix well. Pour into a square dish and freeze for 1 hour. Cut into squares
and serve. Top with chocolate cashew cream if desired.

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Raw Chocolate Cheesecake

Ingredients:
Crust:
2 cups raw macadamia nuts (or Brazil nuts)
1 cup pitted dates
1/4 cup dried shredded coconut

Cheese Filling:
3 cups raw cashews, soaked for at least 2 hours, rinsed and drained
3/4 maple syrup
1/2 cup coconut oil
1 tsp. vanilla
1/2 cup raw cacao powder
2 tbsp. maca root powder
1/2 cup water

Directions:
Crust: process the macadamia and dates in the food processor. Sprinkle dried
coconut onto the bottom of 8” or 9” springform pan. Press crust onto the coconut. This will
prevent it from sticking.

Cheese Filling: Process cashews, maple syrup, gently warmed coconut oil, vanilla,
raw cacao, maca, sea salt and 1/2 cup water. Blend until smooth and adjust to taste.
Pour the mixture on the crust. Remove air bubbles by tapping the pan on the table.
Place in the freezer until firm. Remove the whole cake from the pan while frozen and place
on a serving platter. Defrost in the refrigerator.

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Just like Cheesecake

Ingredients:
Crust:
2 cups raw macadamia nuts (or Brazil nuts)
1 cup pitted dates
1/4 cup dried shredded coconut

Cheese Filling:
3 cups raw cashews, soaked for at least 2 hours, rinsed and drained
1/2 cup lemon juice
1/2 cup honey
1/2 cup coconut oil
1 tsp. vanilla
1/2 tsp. sea salt
1/2 cup pure water
Raspberry Sauce:
1 bag frozen raspberries
1/2 pitted dates

Directions:
Crust: process the macadamia and dates in the food processor. Sprinkle dried
coconut onto the bottom of 8 or 9 springform pan. Press crust onto the coconut. This will
prevent it from sticking.

Cheese Filling: Process cashews, lemon, honey, gently warmed coconut oil, vanilla,
sea salt and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture on the crust. Remove air bubbles by tapping the pan on the table.
Place in the freezer until firm. Remove the whole cake from the pan while frozen and place
on a serving platter. Defrost in the refrigerator.

Raspberry Sauce: Process raspberries and dates in a food processor until well
blended. (Do not use a blender for this or the raspberry seeds will become like sand!)

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Chocolate Bliss Pudding with Coconut Cream

Ingredients:
Coconut Cream:
2 young coconuts, meat only
water from 1 young coconut
1 vanilla bean or 1/4 tsp. vanilla
1/4 tsp. maple syrup
Chocolate Bliss Pudding:
1 ripe avocado
10 pitted dates, soaked
1/3 cup filtered water
2 tbsp. raw cacao or carob powder
1 tbsp. raw cacao nibs
1 vanilla bean or 1/4 tsp. vanilla
1/8 tsp. sea salt

Directions:
Coconut Cream: Blend until smooth and creamy. Chill thoroughly for best flavor.
Coconut Bliss Pudding: Blend everything in the blender until smooth and creamy.
Chill thoroughly for best flavor. Serve with coconut cream.

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Banana Cream Pie with Sweet Walnut Crust

Ingredients:

Crust:
1 cup walnuts
3/4 cup chopped dried apricots
1/4 cup chopped dates or raisins
1/3 cup maple syrup

Cream Filling:
1 cup cashews
2 bananas
1/2 vanilla bean or 1 tsp. vanilla extract
1 tbsp. lemon juice
1 dash sea salt

Topping:
2-3 bananas, cut into 1/2” rounds

Directions:
Crust: Place the first three ingredients in the food process and process into a moist
meal. While the processor is running slowly, pour in the maple syrup until the mixture turns
into a ball. Press sweet crust into 9-inch pie dish to form piecrust. Set aside.

Filling: Place all filling ingredients into a food processor and process until smooth.

Assembly: Pour the cream filling into the sweet piecrust. Top with sliced bananas in
a circular pattern for a pretty presentation. Serve at room temperature or chilled.

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Almonds, Dates and Raisins Sweet Rolls

Ingredients:
2 cups almonds, soaked overnight, blanched and dehydrated
2/3 cups pitted dates
2/3 cups raisins
3-4 tbsp. raw cacao powder
2 tbs. expeller pressed virgin coconut oil
1 tbs. maple syrup
1/3 cups pure water
teflex paper
Cinnamon

Directions:
Process the almonds in the food processor using the S-blade until well chopped.
Mix in the dates and the raisins. Process again until well chopped and they stick together.
Transfer into a bowl.

In another bowl, mix together the cacao powder, coconut oil, agave syrup and water.

Sprinkle cinnamon onto the wax paper (10”x10”). Using your hands, spread the
almonds, dates and raisin mixture forming a thin square onto the wax paper with the cinnamon.
Once it spread out evenly, then spread the cacao mixture as the next layer. Then roll it like a sushi roll and cut into pieces.

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