3 years ago
Raw Raspberry Chocolate Rhapsody Cake

This sounds like it’d be pretty rich. I think I might try making it in thinner, torte-like layers instead of thick ones like a three-layer cake.

From Raw Freedom Community.

This is my first attempt at making raw cake and I must say I’m very pleased with the way it turned out. Plus, it was so much fun, not to mention absolutely decadent!

A special thanks to my talented and creative friends, Fairygirl and Coonlie, for their inspiration.

Raspberry Chocolate Rhapsody Cake

Chocolate Brownie Layer:
2 cups walnuts
2 cups pecans
1 cup pitted dates
1/3 cup cacao
1/3 cup carob
2 tsp vanilla extract
1 1/2 Tbs water

Place walnuts and pecans in a food processor and process until ground.

Add dates, cacao, carob and vanilla extract. Process until well mixed.

Add the water and process briefly.

White Chocolate-Raspberry Layer:
(Adapted from Vanessa Sherwood’s wonderful White Chocolate-strawberry Cheesecake)

1 cup frozen raspberries, thawed
1/2 cup cashews and/or macadamia nuts
3 Tbs melted coconut butter
1 Tbs melted cacao butter
2 Tbs honey or agave
1 tsp lemon juice
Pinch of salt

Blend in Vita-mix or high speed blender until smooth.

Coconut Vanilla Creme Topping:
1 cup young coconut meat
1/4 cup coconut or regular water
1/2 cup cashews, soaked
2 Tbs coconut butter, melted
1 Tbs honey or agave
2 tsp vanilla extract
Pinch of salt

Blend in Vita-mix or high speed blender until smooth. Put it fridge or freezer to thicken up.

In a springform pan or large plastic margarine tub lined with saran wrap, layer 1/2 of the chocolate mixture, followed by 1/2 of the raspberry mixture.

Put in freezer to set. Then repeat.

Again, let set in the freezer.

When the last raspberry layer has firmed up, gently transfer the cake onto a serving plate.

Cover with the Coconut Vanilla Cream topping.

If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and/or fresh raspberries.

Close your eyes and savor how scrumptious raw desserts can be! Attached Thumbnails Click image for larger version    Name:	RaspberryChocCake2W.jpg  Views:	51  Size:	38.7 KB  ID:	832  Click image for larger version    Name:	RaspberryChocCakeIcing3W.jpg  Views:	41  Size:	29.2 KB  ID:	833  Click image for larger version    Name:	RaspberryChocCakeFinalW.jpg  Views:	67  Size:	32.2 KB  ID:	834  

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3 years ago


3 years ago
Coffee Cake Breakfast-power Bars (plain or fancy)

I keep clicking through the Addicted to Veggies archive. Which is a little frustrating because I’ve been having trouble getting raw macadamias lately. Bah. :-(

Coffee Cake Breakfast-power Bars (plain or fancy)

 I did a lot of daydreaming over this last weekend…particularly in the area of desserts.

One of my favorite breakfast foods and snacks has to be without a doubt the power/breakfast bar.They’re easy to make (you can make them in bulk too), they’re perfect for on the go people, and can easily be dressed up as a fancy treat for unexpected company! I tend to do my high intensity cardio workouts in the mornings - and a protein rich breakfast bar paired with fresh fruit or a smoothie is my favorite pick-me-up!

Today’s Breakfast bar is inspired by and old vice of mine: Coffee Cake! I hope you won’t be intimidated by the high amount of nuts used in this recipe. These bars are meant to be eaten in a small portion. They are very rich in healthy fats/oils, protein and fiber, so don’t be scared - be healthy!

Coffee Cake Breakfast-power Bars


Step 1. Prepping/Grinding your nuts:

1 & 1/2 c Macadamia Nuts - ground up in food processor

Transfer your ground Macadamia nuts to a mixing bowl and set aside

1 & 1/2 c Cashews - ground up in your food processor 

Add your ground Macadamia nuts back into your food processor WITH your already ground Cashews and move on to step 2.


Step 2. Sweetener & Wet ingredients:

With your nuts from Step 1 still in your food processor add the following:

1/2 c Coconut Sugar Crystals (also known as Coconut Palm Sugar)
4 heaping Tbsp Date Paste
2 heaping Tbsp AtV Sour Cream //OR// 3 Tbsp Water
2 tsp Vanilla
1/2 tsp Sea Salt

Puree all of the above ingredients together until it becomes a thick heavy paste. You may have to stop to scrape down the sides of your processor once or twice - this is normal! 

Once your batter begins to ball up and move around in your processor it’s done. Move on to step 3...-

Step 3. Finishing your Batter

Transfer your Batter into a mixing bowl and add:

1 & 1/2 c Coconut Flour //OR// Almond Flour

Mix it all together!


Assembling your Bars:

Place your batter in a big ol’ lump onto a sheet of parchment paper…

The best way to flatten out your batter is to sandwich it between two sheets or parchment paper and roll it out. Try to keep your bars no more than 1/2” thick. My bar dimensions were roughly 1 & 1/2” width, by 2 & 1/2” length.

Slice them up, dust them with Coconut or Almond flour (this way they won’t stick together)  and store them in an air tight container in your fridge!


Unexpected guests coming over for tea and Perry Como?Grab a 10oz bag of your favorite frozen fruit from your freezer - in my case I had frozen Peaches, but Berries will do. Even fresh Apple would be great!Chop up your 10oz of fruit:

Toss your fruit with 3 tsp of Date Paste and a dash of ground Cinnamon…

Place a lid or cover on top of your sweetened fruit and let it sit in the fridge for a little while (15-30 minutes). This will release the fruits natural juices, basically making a syrup.Top your Coffee Cake Bar into your fruit and enjoy!



3 years ago
Raw Butter Crackers

From Addicted to Veggies.

Every once in a while you find a new food that is so tasty, so decadent, it makes you want to hide in a corner and do nothing but eat it quietly and peacefully without any interruption or distraction. I like to call this kind of food: Dangerously Tasty.

I know it might seem silly that a Cracker would be included in this catagory of food, but this isn’t just any cracker. This is THE cracker of all crackers. It’s buttery, it’s salty, it’s crumbly, it’s melt in your mouth amazing, and it’s yours to make. Just be prepared to eat an entire batch all to yourself…because these little buggers are dangerously tasty. Special Thanks goes out to Nikki who mentioned (via Addicted to Veggies facebook page) that she was looking for a Cracker similar to the famous Saltine, to crumble into her Mushroom soup. Thanks for the inspiration Nikki!

Gourmet Butter Crackers

This recipe makes about 3 dozen crackers (maybe more). Make sure pay close attention to to the thickness noted in the recipe - and have a measuring tape on hand!


Step 1. Cracker Batter:

2 c Macadamia Nuts

Grind your Macadamia Nuts in your food Processor first! This ensures that they break down evenly when combining the rest of the ingredients. 

With your ground Macadamia Nuts still in the Food Processor add the following:

1/2 c AtV Sour Cream
1/4 tsp Celery seed - ground
1/2 tsp Sea Salt
1/4 c warm water & 4 Tbsp Flaxseed Meal - whisk together and let sit for 3 to 5 minutes so the flaxmeal can thicken

Puree all of the above together until it becomes a thick and creamy texture like so:


Step 2. Assembling your Crackers:

Now I’m gonna warn you - the batter alone for these crackers is so gosh darn tasty, you might be tempted to start spooning it into your mouth and forgo the cracker making process. I won’t blame you if you decide to do this, but I promise the next steps are worth it! Don’t forget to have a measuring tape on hand for these steps!

Place your Dough onto a large 12”x12” sheet of Parchment Paper:

-Spread your Cracker dough into a 1 inch thick Circle or Square. I recommend shaping it into a Square contrary to what my photos suggest (I was in a bit of a hurry when making these):

Place your Dough (seen above) into the Freezer (yes - the freezer) so it can firm up. This is very important because the dough will roll out better once it’s cold and firm. Leave your dough in the freezer for 1 hour.


Remove your chilled Dough from the freezer after 1 hour, place it (along with the Parchment Paper it’s sitting on) onto your counter.

-Place another 12” x 12” sheet of Parchment Paper on top of your chilled dough:

- Proceed to roll out your dough (that should now be sandwiched in between to sheets of Parchment Paper)

IMPORTANT: You do not want your cracker dough to be any thicker than 1/8” thick (that’s a half of a quarter inch) The thinner your cracker the better - and the faster it will dehydrate.

-Leave the Parchment Paper on top of your Cracker dough and place it back into the freezer to chill for another 20 to 30 minutes (this is very important! I promise!)

-Remove your Cracker dough one last time from the freezer and proceed to peel off the top layer of Parchment Paper! Your cracker dough should not stick to the top layer of Parchment you are removing because it is chilled. If the dough sticks then place it back into the freezer for another 20 minutes or so. Score your Crackers into desired shape like so:

Leaving your cracker dough on the Parchment paper trim off any access paper and transfer the dough into your Dehydrator.

-Dehydrate your Crackers for 5 to 6 hours.


Very carefully flip the Crackers after 5 to 6 hours in the dehydrator and slowly peel off the Parchment Paper (The paper should come off fairly easily - if not leave the crackers upside down with the Paper still on, checking every so often to see if the paper will peel off easily)

They are also a fairly crumbly cracker - so don’t be sad if they break a little. They’ll still taste wonderful!


Once your Crackers have been flipped Dehydrate them for another 2 to 3 hours.

-The crackers should firm after sitting and cooling for 30 minutes or so. Don’t be discouraged if they still seem a little soft right out of the warm dehydrator.

-Conventional Oven Directions - **If you don’t have a dehydrator**:

- Set your Oven to it’s lowest heat

- Place your Scored Crackers (and Parchment Paper) onto a wire cooling rack

- Place the cooling rack onto a backing sheet

- Place all of the above into your oven

- Leave the oven door cracked open about 6 or 7 inches

- Proceed to dry your crackers in the oven for roughly 4 hours, checking them ever so often. —-



3 years ago
Broccoli Stems with Creamy Garlic Herb Dip

From Addicted to Veggies, whose archives I seem to be poking through.

Thank you to Lisa over at Raw on $10 a Day (or Less) for this awesome reminder that Broccoli Stems are the BEST snack! Yummers forever!

Broccoli Stems with Creamy Garlic Herb Dip

Creamy Garlic Herb Dip

1 c Zucchini - peeled and choppped
1 & 1/2 c Macadamia nuts
2 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 tsp Onion powder
1 tsp Parsley
1 tsp Dillweed - dried
1/2 tsp Lemon Pepper
1 to 2 tsp Garlic Granules //or// 1 clove Garlic
1 Tbsp Medjool date paste //or// 2 Medjool dates
Sea Salt to taste
1/2 c Water

Puree the ingredients for up to 5 minutes in your food processor, or until very smooth/whipped.

(Source: addictedtoveggies.com)



3 years ago
Raw Thai Mango and Sticky Un-rice

For this recipe I think you want a fresh mature coconut, the kind in the dark brown hairy husk, not a young coconut.

From Gone Raw.


mature coconut, processed into rice sized bits
1 ripe mango, peeled and sliced
1 cup macadamias or almonds, soaked overnight
1 teaspoon vanilla or vanilla bean
1 cup h2o or coco water or o.j.
2 tablespoon agave to taste


grind coconut in what ever you have to make rice sized bits, peel and slice mango and arrange over coconut. make sause by blending soaked nuts, liquid( water or coco water) syrup and vanilla until smooth. drizzle this over mango and “rice” decorate with sesame seeds and viola!

(Source: goneraw.com)



3 years ago
Raw Lemon Gnash Pie

I don’t know what the “gnash” in the name refers to. Google wondered if I meant “ganache”, which is a possibility.

Meyer lemons are much sweeter and milder than regular (Eureka) lemons, so if you don’t have Meyers you’ll need to use a lot more sweetener.

From Gone Raw.

I went to a friends house to drop off my raw food samples. She gave me a bag full of lemons from her meyers lemon tree. The lemons were so good, I can’t pass up making a lemon gnash pie – thick and rich lemon pie!


1 cup macadamia, unsoaked
1/2 cup pumpkin seeds, unsoaked
3 tsp lemon zest
2 tbsp agave nectar
1 tsp vanilla
1 cup cashew nuts, soaked
2 medium sized Meyers lemons
1/4 cup agave nectar
1 tsp vanilla
1 cup almond milk
2 tbsp coconut butter
2 tsp cashew butter


Pie Crust:

Process macadamia, pumpkin seeds, lemon zest, agave nectar and vanilla. Press into a 4 1/2 in spring form pie pan. Refrigerate while preparing filling.


Blend cashews, lemon juice, agave nectar, vanilla, almond milk until smooth. Once smooth, add coconut butter and cashew butter. Blend until smooth. If it’s too thick, add a little more almond milk until smooth creamy consistency.

Pour the filling into the pie crust and let it set in the FREEZER for about 1 hour. Slice and serve. Deliciously lemonie!

(Source: goneraw.com)



Raw Pumpkin Seed-Macadamia-Pine Nut Cheese Balls with Garlic Scapes

Garlic scapes aren’t in season, but I have a bunch of scallions in the fridge that need to be used. Hmm… Black truffle oil, however, is nowhere to be found in my kitchen. Sheesh, I consider argan oil an indulgence.

From Eat to Evolve.

Of course, I needed to create a spread for this savory creation, so I also made (on Sunday - told you it works for me) the most amazing Pumpkin Seed-Macadamia-Pine Nut Cheese with Fresh Garlic Scapes* you could dream of. It’s so dreamy, I should call it Dream Cheese. I can’t get over how super quick and easy it is to make DELICIOUS, CREAMY cheese out of seeds and nuts - non-dairy cheese that tastes as good if not WAY better than goat cheese or boursin. All you need is a food processor, and enough forethought to start soaking your seeds a few hours in advance. Look how beautiful:

This recipe is based on Cheese with Spring Onions, posted by Zoe on goneraw.com. (http://goneraw.com/recipes/1619-Cheese-with-Spring-Onions)

Pumpkin Seed-Macadamia-Pine Nut Cheese Balls with Garlic Scapes

2 cups pumpkin seeds (soaked for 2-4 hours and drained)
1/2 cup pine nuts
1/2 cup macadamia nuts
2 lemons’ juice
1/3 cup olive oil
drizzle of black truffle oil (optional)
1/2 to 1 Tablespoon Himalayan pink salt
10 garlic scapes, chopped (plus additional minced scapes for rolling) (may substitute chives or green onions for scapes)

Directions: Put soaked seeds and nuts in food processor and pulse/process to fine meal texture. Add lemon juice and olive oil and process until smooth, stopping to scrape down sides with spatula as needed. Add truffle oil and 1/2 Tablespoon salt, and continue to process for a while (up to 10 minutes altogether). If it’s not coming together, add a little water to obtain desired texture - it should be very thick yet creamy. Taste and adjust salt if you want. When cheese seems done, add in chopped garlic scapes and process briefly to break down and blend well. Refrigerate for 30 minutes, then remove, form balls and roll in minced garlic scapes (the balls, not you!). Or just store cheese in glass containers to use as spread. (I did both.) Keeps in fridge five days.

*Garlic scapes are the curly, upper sections of garlic plants. Scapes develop in mid to late June in my area, and sport a closed bud at their tip. If the scape is not removed, the bud will swell open into a round, edible flower and the garlic bulb will not develop. Scapes are trimmed away to help the plant send its energy down into the root instead of up into the flower, so that a nice, fat garlic bulb will grow for harvest later in the season. Garlic scapes are pungent, tender and tasty - a real Summer Solstice time, seasonal treat!

(Source: eat2evolve.blogspot.com)



3 years ago
Monsterella Parm Cheeze

An unfermented nut cheese with the increased flavor complexity of fermented? Definitely want to try this one.

From Addicted to Veggies.

This is by far the best raw cheese I’ve had…and I’m obsessed. So if you have a dehydrator (or can borrow one) as well as enough money to by 1 cup of raw Macadamia nuts I really hope you’ll try this recipe out.

First things first – you have to start off with the Zucchini. (I always do this part in bulk so when I run out of cheese I can quickly make more instead of waiting on the dehydrator.)

For ONE BATCH of Monsterella Parm Cheeze you will need roughly 2-3 medium Zucchini

Peel your Zucchini, but don’t toss the peels! Set them aside and dehydrate them too (stay tuned for more information on this.)

Once the Zucchini is peeled you want to shred it and toss it with 2 big pinches of Lemon Pepper.

Spread the shredded Zucchini evenly on your dehydrator sheets:

Dehydrate the Zucchini for roughly 2-4 hours. I call this “Par-dehydrating” because you want the shredded Zucchini to look limp, not crispy. When the Zucchini is finished par-dehydrating it should look like this:

At this point your 2-3 medium sized Zucchini should have dehydrated down to roughly 1/2 cup. This is a good thing! You’re almost done!

In a food processor combine the following:

1/2 cup par-dehydrated Zucchini
1 cup raw Macadamia nuts
2 tbsp Apple Cider Vinegar
3 generous pinches of Sea Salt

Process the ingredients well. Scrape down the sides as needed (you will have to do this more than a couple of times). When the mixture is evenly pureed and smooth remove it from the food processor, roll it into a ball and refrigerate.

Presto change-o! You’ve got cheese!

Dehydrating the Zucchini adds an aged flavor to the cheese that you would not obtain with regular non-dehydrated Zucchini. The combination of the apple cider vinegar plays off of the “aged” zucchini adding even more flavor – similar to some fermented raw nut cheeses. I’m a chicken when it comes to fermentation!

(Source: addictedtoveggies.com)



Lime “Let It Snow” Balls

I’d pit the dates before soaking them, to reduce mess.

From Addicted to Veggies.

Coconut-Lime “Let it Snow” balls

Special Tools you will need for this recipe:
- Food Processor
- Melon Baller

These little buggers were a smash hit at our Annual Christmas Sweater Party this year, and I’ll be making them a couple more times before the end of this year. The Coconut is so subtle that even non-lovers of Coconut were eating these little guys up!

Step 1. Making the Batter

1 c Macadamia nuts - ground
1 c Cashews - soaked 4 hours (or overnight)
1/4 c Lime juice
15 Medjool dates - soaked in warm water until softened & pits removed
2 tsp Vanilla
1/4 c Coconut Oil - softened
3 Tbsp Coconut Butter - softened
2 pinches of Sea Salt

*** Puree all the above ingredients in your food processor until smooth. You will have to stop at least a few times to scrape down the sides of your processor as the batter will tend to clump a bit. But don’t be discouraged, this is totally a normal occurrence. I think I had to stop and scrape the mixture at least 6 times until it began to freely move around my food processor.

*** Once your batter has become a thick and creamy puree transfer this to a large shallow dish, spreading it about 2 inches thick. Place the dish with the mixture into your freezer and let it cool/harden for at least an hour. It’s very important that your mixture has hardened in the freezer before you take your melon baller to it. This will make it easier for you to “scoop” them.

-Step 2. Forming/Decorating your “Let it Snow” balls

Remove your Coconut-Lime mixture from the freezer and use your melon baller to scoop out uniform sized balls. Once all of the balls have been “scooped” ( you should have roughly 2 dozen)  move on to the next step…

Lime-Date Coating

6 Tbsp Date Paste
1/4 c Lime Juice
1/4 c Water

Whisk the above ingredients to a smooth creamy liquid. Proceed to transfer your balls into the Lime-Date Coating, rolling them around until they are evenly coated like so:

Remove your Lime-Date coated balls from the liquid coating

—-In a large shallow Tupperware container make the following:

Coconut Snow

1/2 c Coconut Flour
1/2 c shredded/dehydrated Coconut

Transfer your Lime-Date coated balls to the Coconut Snow (as many as will fit into the Tupperware container without being too crowded).

Roll the balls around until they are evenly coated with snow! Place them back inside the freezer until your guests arrive and they’re ready to be eaten (even frozen they won’t be too hard to eat - just cold).

(Source: addictedtoveggies.com)



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