3 years ago
Butterscotch Tahini Bars

I’d be inclined to replace some (all?) of the coconut oil with coconut butter — I like Artisana brand, but there are other good ones available too.

Originally from Sketch-Free Vegan Eating, by way of The Copycat Cook.

Sesame seeds, which are ground into a paste called tahini, offer more than 1,000mg of calcium per 100-gram serving. Of course, 100 grams is a lot of sesame seeds – about ¾ cup – which is more than I would eat in a single serving, as they are also rich in calories and fat. But they are very nutrient dense, and also contain things like magnesium (nature’s relaxant), iron, zinc, fibre and tryptophan, which induces sleep and boosts mood.

I quite enjoyed these bars; they were mellow and satisfying. I’d use less coconut oil next time, maybe ¼ cup or so, as the bars melted quickly in my hand as I was eating them. And then add in some more tahini or almond butter to make up the difference.

How do you make sure you get enough calcium?

Butterscotch Tahini Bars
From Sketch-free Vegan Eating 

1/3 cup coconut oil
¼ cup tahini
¼ cup lucuma powder
1 tbsp coconut sugar, or 20 drops of stevia
pinch salt
¼ tsp vanilla extract or vanilla powder
Sesame seeds, for topping

Melt coconut oil, then combine with tahini, lucuma, vanilla, coconut sugar and salt. Stir until combined. Pour into mold of choice (I used a loaf pan lined with parchment). Sprinkle with sesame seeds. Freeze and then cut into bars.

(Source: thecopycatcook.wordpress.com)



3 years ago
Raw Pecan Spice Delight Cookies

What to do when you want a cookie but have none on hand? Eat an orange and reblog cookie recipes. *grin*

From Kristen’s Raw.

Pecan Spice Delight Cookies
Recipe by Kristen Suzanne of KristensRaw.com

Yield 3 cups cookie batter

1 1/2 cups pecans (soaked and dehydrated if possible)
1/2 cup unsweetened, shredded dried coconut

1 tablespoon (or more!)
lucuma powder
Himalayan crystal salt

1/2 teaspoon ginger powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon vanilla extract

1/2 cup raisins

10 dates, pitted

Process all of the ingredients, except for the raisins and dates, in a food processor, fitted with the “S” blade, until coarsely ground. Add the raisins and dates and continue processing until the mixture begins to stick together when pressed between your fingers. Roll and form into desired shapes and sizes.

 *If you don’t have lucuma on hand… these are still amazing without it!

(Source: kristensraw.blogspot.com)



3 years ago
Raw Girl Scout Cookies - “Rawgalongs”

This is one of the two that didn’t make it to the We Like It Raw post due to the “chocotastrophe” she had while making them. I’m not going to reblog the not-entirely-successful chocolate recipe & technique she describes — click through to the original if you’d like to read about that. Otherwise, find a raw chocolate recipe you like.

For the cookie
1/2 cup cashews
1/2 cup almond meal
1/4 cup sesame seeds, ground into a powder
2 Tbsp. agave nectar
2 soft pitted dates
1/2 tsp. vanilla
dash of sea salt

For the filling
3/4 cup almond butter
1/4 cup tahini
1/4 cup agave nectar
1 Tbsp. lucuma
1 Tbsp. mesquite
1/2 tsp. vanilla
dash of sea salt

*melted raw chocolate (I won’t be offended if you don’t use my recipe)

In a food processor, grind cashews, almond meal and ground sesame until it reaches a flour-like consistency. Add the agave, dates, vanilla and sea salt, and process to create a ball of dough.

Flatten the dough into a sheet, and cut out cookie-sized circles. “Bake” the cookies in your dehydrator, flipping once, until crisp.

In the meantime, combine all the filling ingredients in a bowl. Top each cookie with the filling in a mound shape. Chill to set.

Then, either make my chocolate recipe or your favorite tried and true version. Use the melted chocolate to dip the tops (or if you are adventurous, the whole cookie), and allow the chocolate to harden in the freezer. The chocolate will remain stable chilled in the refrigerator or freezer (I keep mine in the freezer since it reminds me of how my mom would keep a stash in hers; my sisters and I used to sneak them all the time).

(Source: rawdorable.blogspot.com)



Raw Girl Scout Cookies - “Do-si-raws”

More of Rawdorable’s “better than Girl Scout cookies” cookies.



I was never really a fan of this sandwich cookie, until I made these.

For the cookie …
  • ½ cup cashews
  • ¼ cup sesame seeds, ground into a powder
  • ¼ cup almond meal
  • 2 Tbsp. agave nectar
  • 2 soft pitted dates
  • ½ tsp. vanilla
  • dash of sea salt
  • ½ cup oats, divided (Alissa Cohen sells raw oats on her website)

For the filling …

  • ¾ cup almond butter
  • ¼ cup tahini
  • ¼ cup agave nectar
  • 1 Tbsp. lucuma
  • 1 Tbsp. mesquite
  • ½ tsp. vanilla
  • dash of sea salt


In a food processor, grind cashews, sesame and almond meal (I use finely ground almonds and sometimes combine them with dehydrated leftover strained nut milk pulp) until it reaches a flour-like consistency. Add agave, dates, vanilla and sea salt, and process until smooth.

Add ¼ cup oats to the mixture and pulse to combine. Then, fold in the other ¼ cup of oats by hand.

Flatten the dough into a sheet and cut out cookie-sized circles. I also poked out a small hole in the center of each circle to make them look more like the original.

“Bake” them in the dehydrator overnight or until crisp (again, this is your cookie, so feel free to make your own decisions as to when it is right for you).

Now, they are ready for the filling. Combine all the filling ingredients in a bowl, and make whatever substitutions you deem necessary (if you don’t like tahini, use more almond butter). Taste as you go. When you like the flavor, use the finished combination as the glue to hold two cookies together like a little sandwich. Eat as is, or chill for a firmer center.

You will probably have a lot of filling left, so either use it as a spread or make Rawgalongs with it (that’s what I did).



3 years ago
Raw Holiday Chia Pudding

You can always store it in the fridge and then let it warm up to room temperature before eating. This would probably be excellent for breakfast.

Lucuma is often described as having a maple-like flavor, so if you don’t have any you might want to cheat and use a little maple syrup. Oh, hey, that I do have on hand…

More from Kristen Suzanne.

Holiday Chia Pudding
By Kristen Suzanne of
Yield 1 1/4 cups

1/4 cup
chia seeds

1/4 cup dried coconut, shredded & unsweetened

1 cup water
1/4 cup
raw cashews
(soaked 1 hour, drained and rinsed)
4 soft
medjool dates, pitted

2 cloves

1 teaspoon
lucuma powder*

1/2 teaspoon powdered ginger

1/4 teaspoon vanilla extract

1/8 teaspoon cinnamon

Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. (You’ll notice the chia seeds beginning to take on a gelatinous texture.) Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the
Holiday Chia Pudding in the refrigerator for about 15 - 20 minutes (or longer, if desired). Then, enjoy.

Personally, I
especially love this recipe when it’s closer to room temperature, because it’s like comfort food. So, after it gels in the refrigerator briefly, I like eating it before it gets too cold. However, this recipe will stay fresh when stored in an airtight container for 4-5 days, so feel free to nibble a spoonful here and there - cold or not! It’s all good!

*If you don’t have lucuma, then you can make this recipe without it… still delicious. That being said, I love having a jar of lucuma in my pantry for various recipes, so I recommend getting some.

(Source: kristensraw.blogspot.com)



3 years ago
Raw Iced Un-Coffee

Another superfood spectacular.

From Raw Food Talk.

DefaultBest Coffee EVER!
The official drink of superheroes everywhere!

Cacao powder
Fo-Ti (Ho Shou Wu)
Vanilla bean

Try to contain your exitement
Grab your blender and add:
a scoop of cacao powder
add a few capsules of Fo-Ti, minus the capsules!
a scoop of maca
a tbsp of lucuma
a squirt of yacon
a squirt of agave
1/4 inch vanilla bean
dash of nutmeg
handful of cashews
cup of ice
cup or so of water

Chocolate sauce for lining the glass and topping the drink:
cacao and a capsule of ho shou wu & a dash of sea salt mixed with agave.



3 years ago
CaRAWmello Bars

Superfood snack! Lucuma is “an exotic fruit with a flavor similar to maple and cashews”, and mesquite has “a molasses-like flavor with a slight hint of caramel”.  Maca has been grown and used in Peru for 2000 years, while fo-ti (more properly, ho shou wu) has been used in China for 1300 years.

From Raw Food Talk.

These are without a doubt the BEST raw treat I have EVER had!!! No exceptions!! Packed with superfood goodness!! Candy that actually makes you feel good…how cool is that!! Hope you will give these a try~

Carawmella Bars

Nut layers:

3 cups walnuts
1 cup pitted medjool dates
1 T. vanilla
good pinch celtic sea salt

Caramel layer:

¼ cup maca powder
1/8 cup mesquite powder
1/8 cup lucuma
1 cup agave or honey
2 heaping T. almond butter
1 tsp. vanilla
pinch celtic sea salt

Chocolate/Nut Butter layer:

1 cup raw cacao powder
½ cup mesquite powder
½ cup almond butter
¾ cup agave or honey (I used a mix of both)
2 T. fo-ti
1 tsp. vanilla
pinch celtic sea salt

Process all nut crust ingredients in food processor till mixed well, nuts a medium chop.
Press half the mixture firmly into a square baking dish (8x8). Set the other half aside.
In a bowl mix all ingredients for the caramel layer till very smooth, add a touch more honey or agave if needed to make a thick but smooth mixture.
Spread over nut layer and put in freezer till very firm, about 40 minutes.
In food processor blend all ingredients for the chocolate layer till mixed and fudgy.
This will be very thick, don’t overwork your processor.
Take it out of the processor bowl and work it with your hands for a second. The consistency is like a fondant dough. Place it over the caramel layer and press to cover.
Sprinkle the rest of the nut mixture over the chocolate, pressing in into the chocolate layer firmly. This will pretty much fill the pan to the top.
Place in freezer for several hours to firm up. Remove and slice as desired.
This makes a huge batch of candy and should be stored in the freezer.

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