2 years ago
Raw blueberry cake balls

From Sometimes I “Veg”.

Recipe: Raw blueberry cake balls

Ingredients

  • 1 1/2 cup raw cashews, soaked overnight
  • 3/4 cup blueberries
  • 4 tbsp. lemon juice
  • 1/2 cup dried coconut
  • 1/3 cup agave nectar
  • 6 tbsp. coconut oil
  • Blackberry shell (recipe below)
  • Dried Coconut

Instructions

  1. Drain and rinse the soaked cashews.
  2. Place all ingredients (except for blackberry “shell” and extra dried coconut) in food processor.
  3. Process until smooth.
  4. Scrape mixture into a bowl and stick in the freezer for 1 hour or the fridge for 3, until the mixture is solid enough to form into balls.
  5. Make balls and place balls on a wax paper lined cookie sheet and store in the freezer.
  6. Make blackberry “shell” mixture (below). Keep bowl in a sink with full of warm water in the bottom to keep the icing liquid.
  7. Pour some dried coconut into a small bowl or plate.
  8. Remove balls from freezer. One at a time, swirl the pops in the blackberry shell (it should be liquid enough to cover easily and then since the pops are frozen, it will immediately start to solidify.)
  9. Roll the non-quite solidified ball into the dried coconut, coat evenly
  10. Place ball on wax paper lined cookie sheet. Place balls in fridge

Preparation time: 1 hour(s)

Diet type: Vegan

Diet tags: Gluten free, Raw

Recipe: Blackberry Shell

Ingredients

  • ½ cup Coconut oil
  • 2 tbsp. agave nectar
  • 4 tbsp. blackberry purée

Instructions

  1. Puree blackberries
  2. Place coconut oil in the mixing bowl. Place the bowl in a sink of warm water until the coconut oil is half melted.
  3. Beat on high until coconut oil is fluffy.
  4. Add agave nectar and add strawberry purée and beat until well combined. The mixture will be very liquidy
  5. Keep bowl in warm water to keep it liquid enough to coat cake balls, stirring occasionally to prevent the mixture from separating. Remove from water if mixture is too liquidy to stick to balls.

Diet type: Vegan

Diet tags: Gluten free, Raw

Raw blueberry bites

These are delicious, but time consuming.  It takes time to process, to cool before forming balls, to form balls, to freeze, to coat with blackberry shell, to coat with coconut and to cool again.  So don’t make them unless you have a lot of time.

A quick note, these must be kept cool.  As soon at they hit room temperature, they start to melt.  They are incredible and delicious, BUT they are kind of like the wicked witch of the west.  I’m MELTING!

(Source: sometimesiveg.com)

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3 years ago
Raw Walnut Ice Cream Cake with Blackberry Jam

It’s a little cold here for ice cream cake and berries aren’t really in season, but I definitely want to try this once spring and summer roll around.

From Gone Raw, by the Purely Raw folks.

A delicious ice cream cake that tastes like cookies and cream and cheesecake all at the same time. Adapted from a recipe by Sergi and Valya Boutenko.

Ingredients: 

1 teaspoon sea salt
1 tablespoon olive oil
1 lemon, juiced
1 cup water
1 punnett blackberries - roughly 1 1/2 cups
4 cup Dates. Large whole fresh., if not fresh then soak for 1/2 hour
2 cup walnuts dry
1 cup walnuts soaked

Preparation: 

In the food processor, process 2 cups of walnuts and the salt until fine. Then add the olive oil and 1 cup of the dates and process until it makes a doughy ball.
Press into a cake tin with a removable base if poss.

Then in your blender add 1 cup walnuts, 3/4 cup dates and the lemon juice and the water, blend until it makes a thick cream. If it’s too runny then add more dates and walnuts. It should be like whipped cream, thick and heavy.

Pour on top of the base, freeze for a couple of hours

Then take the blackberries and blend them with 1 cup of dates making jam. When you are ready to serve the cake, remove from freezer, and pour the jam on top.

Some notes from the comments:

  • You can try putting crushed walnuts almost a powder on the bottom of the pie tin and it will come off real nice.
  • This is best if you freeze it first, then leave it in the refridgerator. I don’t know why, but when you do it that way the flavor is perfecto. My non-raw family loved it, and so did I.

(Source: goneraw.com)

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3 years ago
Raw Blackberry Cobbler

It’s not really berry season, but this would probably be good with pears or other winter fruits.

From Raw Radiance.

RAW BLACKBERRY COBBLER

For some reason I’ve been craving blackberries the last couple of days.  I finally got my hands on some… how could I possibly resist playing in the kitchen? 


The nice thing about this recipe is that you can modify it a number of ways.  I’ve made a similar recipe before using peaches for the filling instead of blackberries.  You can also use mangoes, or any combination of berries.  And for the crumble, you can substitute pecans for walnuts.   


Blackberry Cobbler (Serves 2)

Crumble

1 cup walnuts (soaked overnight & dehydrated back to dry)
1/4 cup coconut flakes
2 dates, pitted
1/4 tsp vanilla extract (or powder)

Pinch Himalayan salt


Filling

1 cup fresh blackberries
2 dates, pitted
1 Tbsp raw honey


In a food processor, start with the dry crumble ingredients first (walnuts, coconut, salt).  Process down to a fine crumble, do not overprocess.  Add dates and vanilla and continue to process until the dough starts to fold in on itself.  Transfer 1/2 of the mixture into a bowl and set aside.  The remaining half, press into a 6-inch round cake pan to form a crust.

For the filling, add 1/2 cup blackberries back into the food processor, along with dates and honey.  Process until well incorporated.  Add the remaining blackberries and pulse two or three times leaving many of the chunks intact.

Pour the blackberry filling over the crust in the cake pan, and top with the remaining crumble that was set aside.  Gently press through the crumble to expose some of the filling underneath.    

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3 years ago
Berry Sweet Raw Mulberry Strawberry Tart

*Please note this is not one of my easy recipes, but it is the best pie I ever made!

Macadamia Mulberry Crust

1 cup macadamias
1 cup dried coconut ( I used the Mexican white or tan coconut meat that was shredded and dehydrated at a low temp)
1/2 cup dried white mulberries
1 cup pitted dates

With the S blade in my food processor I processed the dates and mulberries separately until they were well blended. Then I processed the coconut and mac nuts until the mac nuts were processed into medium small bits. Then I processed both mixtures and stopped the food processor just before the mixture balled up. Then I pressed it into a tart pan that was lined with saran wrap or you could oil it with coconut oil so it doesn’t stick. I refrigerated the crust overnight or you can do it for a few hours so that it sets.

Filling

1st Layer

Strawberry Pudding

2 cups strawberries tops removed
2 cups freeze dried strawberries (can used dried if don’t have freeze dried)
3/4 cups pitted dates
1 tablespoon pysllium powder
Stevia leaves or liquid or other raw sweetener to taste
Seeds from 1 vanilla bean

I blended the pysllium and the freeze dried strawberries separately into a powder in a blender. Then I blended the fresh strawberries, dates, stevia, and vanilla in the blender. Then I added the freeze dried strawberry pysllium mixture to the strawberry date mixture and blended it some more. Then I put the smooth strawberry pudding mixture into the refrigerator to set for at least an hour.

2nd layer

Vanilla Cream


1 cup young coconut meat
1 cup raw macadamia nuts soaked overnight in water. Rinse before using.
1 cup pitted dates soaked in 1 cup coconut water
1/4 cup coconut water (or enough to thin while blending)
1 vanilla bean, seeds scooped out
Stevia leaf or liquid or other raw sweetener to taste

I soaked 1 cup pitted dates in coconut water overnight or you could do it for a few hours until the dates are soft Then I blended all the above ingredients together (including the coconut water that the dates were soaked in) in a blender and let the mixture set in the refrigerator for at least an hour.

3rd Layer

Mulberry Cream


1 cup Mulberries (Can use blackberries if mulberries are not available)
1 cup pitted dates
1/2 cup young coconut meat
1/2 cup macadamia nuts
1 vanilla bean, seeds scooped out
Stevia leaf or liquid or other raw sweetener to taste

I blended all the ingredients in the blender until smooth and let the mixture set in the refrigerator for at least an hour.

Assembly of Pie

4 pints of strawberries thinly sliced
Edible Flowers
Mint Leaves

As you can see from the pictures on the left I added the 1st layer of filling and then I added a layer of the thinly sliced strawberries. Then I added the 2nd layer and then a layer of the thinly sliced strawberries. Finally I spread on the 3rd layer of filling and garnished the pie with a design of mint leaves, strawberries, and flowers. It’s best for the pie to be in the freezer for at least three hours before serving, if not it gets kinda goopy, if I could do it again I would add a thickener that Cherie Soria told me about called Irish Moss.

This pie actually won 3rd place at a raw pie contest click here to read the full story

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