Raw Banana Cream Pie
Recipe courtesy www.therawtarian.com
Holy banana cake batman...
Raw Banana Cream Pie
Ingredients
Base
1 cup cashews
1 cup dried, unsweetened coconut
1/2 cup pitted soft dates
1/4 tspn Himalayan salt
Banana filling
2 medium ripe bananas
3/4 cup cashews
1/4 cup honey
1/4 cup lemon juice
1/3 cup coconut oil
1 tspn vanilla
1/8 tspn Himalayan salt
Holy banana cake batman...
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| Raw Banana Cream Pie |
Ingredients
Base1 cup cashews
1 cup dried, unsweetened coconut
1/2 cup pitted soft dates
1/4 tspn Himalayan salt
Banana filling
2 medium ripe bananas
3/4 cup cashews
1/4 cup honey
1/4 cup lemon juice
1/3 cup coconut oil
1 tspn vanilla
1/8 tspn Himalayan salt
Method
1. Place all base ingredients in food processor and mix until the mixture sticks together and the dates are well processed.
2. Transfer the base mix into a shallow pie dish and press down firmly then refrigerate.
3. Add all banana filling ingredients to blender and blend until creamy and smooth (you will need to blend rather than food process to get the really creamy finish).
4. Pour the filling onto the base and smooth over with the back of a spoon. You can choose to put some coconut flakes on the top if you wish and/or sift some cacao powder, or both!
5. Place in the freezer to set properly, ideally overnight.
6. Store in the freezer or will go soggy. Allow a few minutes to slightly defrost back to creamy after sliced for eating.
Method
1. Place all base ingredients in food processor and mix until the mixture sticks together and the dates are well processed.
2. Transfer the base mix into a shallow pie dish and press down firmly then refrigerate.
3. Add all banana filling ingredients to blender and blend until creamy and smooth (you will need to blend rather than food process to get the really creamy finish).
4. Pour the filling onto the base and smooth over with the back of a spoon. You can choose to put some coconut flakes on the top if you wish and/or sift some cacao powder, or both!
5. Place in the freezer to set properly, ideally overnight.
6. Store in the freezer or will go soggy. Allow a few minutes to slightly defrost back to creamy after sliced for eating.
Raw Beetroot Chocolate Mud Cake
Recipe courtesy The Real Food Kitchen Cookbook
You may be tired of hearing me say I found a new favourite, but guess what?! Nothing more need be said about this cake except, "Do it!".
Raw Beetroot Chocolate Mud Cake
Ingredients
Cake
2 cups brazil nuts
2 cups desiccated coconut
3 medium beetroots, peeled and grated
4 fresh medjool dates, pitted and coarsely chopped
1/2 cup raisins
1/2 cup raw cacao powder
1/4 cup maple syrup (not technically raw but so packed full of goodness that I don't mnind using this small amount)
2 tbspn psyllium husks, ground
Chocolate icing
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| Raw Beetroot Chocolate Mud Cake |
2 cups brazil nuts
2 cups desiccated coconut
3 medium beetroots, peeled and grated
4 fresh medjool dates, pitted and coarsely chopped
1/2 cup raisins
1/2 cup raw cacao powder
1/4 cup maple syrup (not technically raw but so packed full of goodness that I don't mnind using this small amount)
2 tbspn psyllium husks, ground
Chocolate icing
1 cup raw, unsalted cashews
1/2 raw cacao powder
100g cacao butter (melted slowly in double boiler so not heated over 47 degrees)
1/2 cup maple syrup (or agave nectar)
1 tspn fresh lemon juice
1 tspn tamari
Method
1. Grind the brazil nuts in food processor, then set aside in a bowl.
2. Combine the dates, raisins and maple syrup in the food processor until as smooth as possible.
3. Transfer the date mix to the bowl with ground nuts and mix through, add the grated beetroot and stir in.
4. Add the coconut, cacao powder and psyllium husks to the bowl and stir through before transferring back to the food processor to combine thoroughly and finely textured.
6. Line a cake tin with baking paper or use a non stick pan with releaseable bottom and spread the cake batter evenly.
7. Refrigerate for about 15mins or until firm to touch.
Icing:
1. Gently melt the cacao butter in double boiler or small saucepan over another saucepan of water (melting slowly not over 47 degrees) then allow to cool but not set.
2. Combine the cashews, cacao powder, maple syrup (or agave), lemon juice and tamari in the food processor until the nuts are well ground (but it's okay to have some texture if you like that).
3. While running, pour the cacao butter into the mix in processor until the mixture is smooth.
4. Spoon the icing over the cake and put back in the fridge until the icing is set firm.
5. Store in fridge if using over next few days or freeze to last longer. Remember if you are using a non stick pan with releaseable bottom to scrape the sides before you release the cake or it will stick to the sides and pull it apart.
Raw Lemon, Lime & Coconut Cheesecake
There are... no words... to describe the creaminess and richness of this raw cheesecake. You will never need to swing by the Cheesecake shop again! I could not find a recipe that ticked all the boxes with ingredients I wanted to use, so I played around a little and boy did it pay off.
1 cup raw, unsalted cashews
1/2 raw cacao powder
100g cacao butter (melted slowly in double boiler so not heated over 47 degrees)
1/2 cup maple syrup (or agave nectar)
1 tspn fresh lemon juice
1 tspn tamari
Method
1. Grind the brazil nuts in food processor, then set aside in a bowl.
2. Combine the dates, raisins and maple syrup in the food processor until as smooth as possible.
3. Transfer the date mix to the bowl with ground nuts and mix through, add the grated beetroot and stir in.
4. Add the coconut, cacao powder and psyllium husks to the bowl and stir through before transferring back to the food processor to combine thoroughly and finely textured.
6. Line a cake tin with baking paper or use a non stick pan with releaseable bottom and spread the cake batter evenly.
7. Refrigerate for about 15mins or until firm to touch.
Icing:
1. Gently melt the cacao butter in double boiler or small saucepan over another saucepan of water (melting slowly not over 47 degrees) then allow to cool but not set.
2. Combine the cashews, cacao powder, maple syrup (or agave), lemon juice and tamari in the food processor until the nuts are well ground (but it's okay to have some texture if you like that).
3. While running, pour the cacao butter into the mix in processor until the mixture is smooth.
4. Spoon the icing over the cake and put back in the fridge until the icing is set firm.
5. Store in fridge if using over next few days or freeze to last longer. Remember if you are using a non stick pan with releaseable bottom to scrape the sides before you release the cake or it will stick to the sides and pull it apart.
1. Grind the brazil nuts in food processor, then set aside in a bowl.
2. Combine the dates, raisins and maple syrup in the food processor until as smooth as possible.
3. Transfer the date mix to the bowl with ground nuts and mix through, add the grated beetroot and stir in.
4. Add the coconut, cacao powder and psyllium husks to the bowl and stir through before transferring back to the food processor to combine thoroughly and finely textured.
6. Line a cake tin with baking paper or use a non stick pan with releaseable bottom and spread the cake batter evenly.
7. Refrigerate for about 15mins or until firm to touch.
Icing:
1. Gently melt the cacao butter in double boiler or small saucepan over another saucepan of water (melting slowly not over 47 degrees) then allow to cool but not set.
2. Combine the cashews, cacao powder, maple syrup (or agave), lemon juice and tamari in the food processor until the nuts are well ground (but it's okay to have some texture if you like that).
3. While running, pour the cacao butter into the mix in processor until the mixture is smooth.
4. Spoon the icing over the cake and put back in the fridge until the icing is set firm.
5. Store in fridge if using over next few days or freeze to last longer. Remember if you are using a non stick pan with releaseable bottom to scrape the sides before you release the cake or it will stick to the sides and pull it apart.
Ingredients
Base
2 1/4 cups raw macadamia nuts
1 1/4 cups medjool dates
1 tbspn desiccated coconut
1 tbspn grated fresh ginger
Filling
3 cups raw cashews (soaked for 8hrs or overnight)
1 cup freshly squeezed lemon juice
Juice of 4 fresh limes (optional)
3/4 cup light agave nectar
3/4 cup coconut oil
Flesh only of 3 drinking coconuts (optional)
3-4 tbspn Coconut butter (optional)
1 tspn vanilla extract
1/2 tspn Himalayan sea salt
Coconut flakes
Lime quarters
Method
1. Sprinkle some desiccated coconut in the base of an approx. 22cm round spring form tin (or other suitably sized/shaped spring form tin). This is just to help with the non-stick and for decoration and taste.
2. Blend the macadamia's, ginger and dates in the food processor then when all combined evenly and the mix is pliable and sticky, place the mix into the tin and press it down firmly and evenly so you get a nice even base. Place in the fridge.
3. Rinse your soaked cashews and blend in your blender with the lemon & lime juice, agave, coconut oil, vanilla, salt, coconut flesh and coconut butter and salt. You must blend until you have a really smooth consistency with no lumps (I sometimes use my food processor then transfer half the mix at a time to the blender so it's more effective).
4. Once all creamy and smooth, pour the mix over the base and tap the tin a few times to remove any air bubbles.
5. Decorate with coconut flakes and lime quarters (optional) and place in the freezer.
6. This will take a couple of hours to harden properly. Once you're ready for a slice, simply remove from the tin and place on a platter and leave to thaw to cheesecake style softness in the fridge. You can refreeze whatever you don't eat as it will last weeks in the freezer!
Raw Yogi Cake
Recipe courtesy of Ascension Kitchen
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| Raw 'Yogi' Cake |
Base
1 cup pecans (ideally activated but not essential)
1 cup coconut flakes
8 medjool dates, pitted
1/4 cup lucuma powder
1/4 tspn coarse sea salt
1 heaped tbspn freshly grated ginger
2 tspn licorice root powder
A few good grinds of black pepper
Zest of one orange (I didn't have orange so used half a pink grapefruit instead!)
Filling
1 1/2 cups cashews (soaked overnight or 8 hours)
1/2 cup chai tea (or chai essence in water to taste)
1/2 cup nut milk
1/3 cup maple syrup
1/4 cup lucuma powder
1/3 cup coconut butter (softened in jar in warm water)
1/3 cup coconut oil (softened in jar in warm water)
1 finely chopped vanilla bean
1 1/2 tspn cinnamon powder
1/2 tspn nutmeg powder
1/2 tspn ginger powder
1/4 tspn cardamon powder
Zest of one orange
1/2 cup coconut flakes to decorate top
A couple of star anise for decoration
Method
1. Process the pecans in your food processor until crumbly then add the lucuma and salt and pepper and mix again until combined.
2. Add your dates one by one and process until the mix starts to get sticky and a nice doughy consistency.
3. Add the zest and coconut flakes and mix again until the coconut flakes are evenly chopped throughout the mixture.
4. Press into the bottom of an 8 inch cake tin lined with greaseproof paper (no need for paper if you use a cake tin which releases the bottom), and press down and ensure evenly spread with the back of a spoon. Place into the freezer to set.
5. Give your food processor a quick rinse then blend all the filling ingredients together except the zest. Blend until you get a nice, creamy consistency. If you find the cashews only break down so far, transfer the mixture to your blender to get it really smooth.
6. Transfer to a bowl and mix through the zest.
7. Pour the mixture over the base and spread evenly ensure all air pockets are removed by gently tapping the cake tin on a hard surface, then sprinkle the top with the coconut flakes and add star anise.
8. Set in freezer for three to four hours to set properly before serving!
Million'raw's Shortbread
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| Million'raw's Shortbread |
Not much else to say other than easy and yum! No pre-soaking required. The vanilla essence isn't technically raw unless you pay a fortune for the raw stuff, but for 2 tsp's I'm prepared to use it myself.
Ingredients
Base
1/2 cup medjool dates
1 cup almonds
1/2 cup cashews
1 tsp vanilla essence
Caramel filling
1/2 cup hulled tahini
1/2 cup raw honey or dark agave (or a combo)
1/4 cup coconut oil
1 tsp vanilla essence
Large pinch Himalayan salt
Chocolate topping
3 tbsp raw cacao powder
1 tbsp carob powder
3-4 tbsp coconut sugar or agave nectar
1/2 cup coconut oil
sprinkle of cacao nibs for top (optional)
Method
Combine base ingredients in blender. Add more dates until you have the stickiness required to pat evenly without crumbling into a cake slice tin greased with coconut oil.
Combine filling ingredients then pour over base. If you find it's too thick, just keep adding agave in small quantities until you have a thick but smooth caramel type texture. Put base and filling in freezer for twenty mins.
Combine chocolate ingredients (oil doesn't need to be melted as processor heat usually melts it in), then pour over filling after its time in the freezer. Return to freezer to set. Cut with a warm knife to serve.
Cacao 'coco-pepper' Brownies
So now I have been eating and preparing raw food for 8 weeks, I feel a little more confident in being able to adapt recipes to create my own by adding extra ingredients that I know will make it that bit more special. This is the first, and whilst not a religious person, I have to say sweet Jesus it's good! If you aren't into that cayenne hit after taste, just skip the pepper. These little brownies are rich so a small square gives you the chocolate cake fix you might be craving and once again, like a lot of raw food recipes, they provide you with a shot of superfood and highly nutritious ingredients.Ingredients
1 cup walnuts
1 cup pecans
1 tablespoon soaked goji berries (drained)
1 tablespoon hulled hemp seeds
2 cups Medjool dates
1/4 cup sultanas
1 1/2 teaspoons cinnamon
1 1/4 cup cacao powder
1/2 cup agave nectar
1/4 cup coconut oil
2 tablespoons coconut flour
1 tablespoon vanilla essence
pinch Himalayan sea salt
1/4 teaspoon cayenne pepper (or gently add to desired taste )
shredded coconut to top
Method
1. Process the walnuts and pecans until finely ground.
2. Add 3/4 cup cacao powder, 1 teaspoon cinnamon and salt and combine.
3. Add goji berries, dates, hemp seeds, sultanas, vanilla, 1/4 cup at a time until all ingredients are well combined and mixture is sticky.
4. Spread and pat down into a suitable brownie pan, about 2cm thick.
5. Wipe food processor out and now make the ganache by mixing 1/2 cup cacao powder, agave nectar, coconut oil, coconut flour, 1/2 teaspoon cinnamon. Combine ingredients until you have a nice thick chocolate style ganache.
6. Pour over brownie mix and create a nice thick layer then chill until set.
7. Devour with a cheeky grin :)
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| Cacao 'coco-pepper' Brownie |
SubLime Pie
Recipe courtesy of Raw Food Awakening bookThis was my first raw food creation. I still can't quite get my head around how avocado's can form a lime pie! It's a winner with mum and it'll be a winner with you. It's sweet, sharp and tangy, great in moderation and a perfect dessert to have in the freezer and cut a slice off when the mood takes you. This recipe makes one pie that could serve 8-10.
Ingredients
1/2 cup macadamia nuts
1/2 cup pecans
1 ground vanilla pod (or equivalent vanilla extract)
1/2 cup dates
4 avocadoes
1/2 cup lime juice
1/2 cup agave nectar
1 cup dessicated coconut
Method
1. Process the macadamia nuts, pecans, vanilla and dates in food processor until smooth.
2. Press firmly into pie plate.
3. Rinse your food processor and then blend the avocadoes, lime juice, agave and coconut until smooth and pour over pie crust.
4. Set in fridge (I find it sets better in the freezer) and serve when firm enough.
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| SubLime pie |
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