3 years ago
Raw Oatmeal Raisin Carrot Cake Bites

I’d probably substitute something for the brown sugar. (Of course I’d substitute something for the brown sugar; I have no brown sugar in the kitchen.)

From Marcus Samuelsson’s blog; recipe by Averie Sunshine of Love Veggies and Yoga.

No-Bake Oatmeal Raisin Carrot Cake Bites Recipe

1/ 2 c dry old-fashioned oats + 2 tbsp reserved
1/4 c carrots
1/4 c pitted medjool dates (I used 4 large, moist dates)
1/4 c raisins (I used a raisin medley blend) + 1/4 c reserved
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract

Directions:

Blend the oats and carrots in a Vita or food processor for about 10 seconds.  Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated.  Don’t overblend.

Remove the dough and by hand, stir in the reserved:

2 Tbsp dry oats
1/4 c raisins

Form into bite-sized balls or cookie shapes.  If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Yields: 1 dozen bites the size of a quarter gumball.  Store in freezer or refrigerator.

Optional: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips.  Add frosting drizzle at the end, such as storebought Cream Cheese Frosting.  Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheeze frosting.

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3 years ago
Raw Vanilla Chai Coconut Macaroons

I was telling my husband that the dangerous thing about looking at recipes on Gone Raw is the little “you might also like” sidebar on the right. “What?” he said, “you mean like this here, where it says ‘Vanilla Chai Coconut Macaroons’? Ooh, that sounds good. Look at that one.” Thanks for demonstrating my point, sweetie. *grin*

If you don’t dehydrate these, they should probably be stored in the refrigerator.

From Barefoot and Frolicking via Gone Raw.

 

Vanilla Chai Coconut Macaroons
Servings:  12-14 small macaroons

This recipe is by far, my favorite raw macaroon recipe ever; not too chewy, not too sweet, and just the right texture. The combination of coconut with maple syrup and vanilla chai spice will satisfy any sweet tooth, and gives the classic macaroon a sassy raw vegan twist.

Ingredients: 

1 cup cashews
1 cup + 1/4 cup shredded, unsweetened coconut
4 tbsp maple syrup
2 tsp lucuma powder
3 tbsp melted coconut oil
1 tsp vanilla chai spice sugar*
pinch of salt

(for the vanilla chai spice sugar, combine the following ingredients in a coffee grinder, then combine with your favorite dry sweetener (sucanat or raw cane sugar. You can also omit the sweetener, and just use the spice directly in the recipe):

½ inch vanilla bean, pod and seeds
6 -8 cardamom pods, seeds only, hull removed
2 points of star anise, pod and seeds
¼ tsp ground cinnamon
¼ teaspoon ground ginger
1/8 tsp ground cloves, or 2 whole
12 coriander seeds
4 allspice berries
2 white peppercorns
few grinds of nutmeg

Preparation: 

Process all ingredients except for the 1/4 shredded coconut together in a food processor. Chill mixture in fridge for at least an hour. Add in the 1/4 cup shredded coconut. Using an ice cream scoop, press mixture to make circular macaroon shape. Sprinkle extra vanilla chai spice sugar on top of each macaroon. Dehydrate for 4 - 5 hours or until macaroons are molded and ‘dry’ (check in on them periodically to make sure they haven’t dried out ‘too much’. Less dehydration time will yield a softer, moister ‘cookie’). Amazing!

For more delicious and fun raw vegan recipes, please visit my blog, “barefoot and frolicking: a space for musing on living, raw foods, and vegan cuisine”: http://barefootandfrolicking.blogspot.com

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3 years ago
Coconut-Apricot Bites

I bet these would be good with other dried fruits. Dried mango is sounding quite appealing.

From Food Doodles.

I’m well known for my large sweet tooth.  Some days I need something sweet after every meal.  In fact my most recent health goal involves actually having something that can be considered a meal before I have something sweet.  There’s something about these that is amazing, and yet I can’t eat more than one.  Eating more than one probably wouldn’t make me feel any worse(not like eating a second piece of cake) and yet it’s so much easier to resist.  Maybe because one is so satisfying.

I keep them in the fridge and when they reach your mouth they melt.  The almost tartness of the apricots is perfectly balanced with a tiny bit of salt and some honey.  Feel free to you a different sweetener if you don’t agree with using honey, but remember honey solidifies in the fridge where others may not.

Coconut Apricot Bites

  • 1/2 C dried apricots
  • 1 C shredded unsweetened coconut
  • Tiny pinch of sea salt
  • 1 tsp vanilla
  • 1 tbsp coconut oil
  • 2 tbsp raw honey

I like to blend half the coconut into a powder then remove it from the food processor and blend the apricots till they’re in very small pieces. Then throw everything in the food processor and blend till it forms a “dough”.  Then either scoop and roll into balls or feel free to refrigerate till they firm up a little more before rolling as the coconut oil might liquefy if the dough is warm.  You can even press into a pan, refrigerate and then slice like fudge :)

(Source: fooddoodles.wordpress.com)

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3 years ago
Raw Lemon Thyme Cookies

From Rawmazing.

These are simple to put together and require no dehydration. Lemon and thyme marry beautifully as a flavor combination. Did you know that thyme is actually a nutrient dense herb? Full of vitamin K, magnesium and calcium, thyme also has antimicrobial properties. It is also loaded with fiber. Lemons are a great source of vitamin C and also are full of flavonoids that help prevent cancer and are anti-oxidants. I love lemon, and these little cookies are packed full of flavor.

 

Lemon Thyme Cookies

  • 3 cups cashews
  • 1 lemon, juice and zest from (about 1/4 cup)
  • 1/4 cup agave nectar
  • 1/4 cup coconut oil, melted
  • 1 1/2 teaspoon thyme

1. Make cashew flour by processing cashews into fine powder. I used my high-speed blender with the dry container. (tip: blend in small batches to prevent making cashew butter)

2. Whisk together lemon juice, lemon zest, agave, coconut oil and thyme.

3. Stir wet and dry ingredients together.

4. Drop by tablespoon onto parchment paper or cookie sheet. Smooth into round with finger tip. Refrigerate until set.

5. Top with glaze and return to refrigerator to set. These should be kept refrigerated.

Lemon Thyme Glaze:

  • 1/3 cup coconut butter, softened
  • 4 tablespoons agave nectar
  • 4 tablespoon lemon juice
  • lemon, zest from
  • sprinkle of thyme

1. Whisk all ingredients together.

Makes 2 dozen

(Source: rawmazing.com)

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3 years ago
Raw Peanut Butter Sandwich Cookies

Peanuts seem to be controversial among raw foodists. I’ve read claims that it’s not possible to get truly raw peanuts unless you order “jungle peanuts” online, claims that eating peanuts is an instant ticket to aflatoxin-induced liver cancer (about which – if that’s a concern of yours, research seems to indicate you’ll do your health a bigger benefit by going vegan than by eliminating peanuts), claims that raw peanuts don’t grind into a smooth peanut butter and just don’t taste nice anyway…

From Raw Epicurean.

The cookie dough is made with sprouted quinoa and raw peanuts that have been processed into butter. The cookies alone have a subtle peanut taste, so to heighten the peanut flavor and make the sandwich, I add raw peanut butter between two cookies. These peanut butter sandwich cookies are yummy and filling, so one, or two, will satisfy a cookie craving.

You can either use store bought peanut butter, ideally organic, or make your own homemade. Making peanut butter is easy. Add a 2-3 cups of peanuts to a food processor. Process until the peanuts break down and within minutes you’ll have fresh homemade peanut butter. You can leave the peanut butter plain or add sweetener and/or salt to taste. Raw peanuts are a very good source of monounsaturated fats, rich in oleic acid [the healthful fat found in olive oil], as well as a good source of antioxidants. Put the peanut butter in a jar or container with tight fitted lid and store in the refrigerator.

Peanut Butter Sandwich Cookies

If you are allergic to peanuts, almonds or cashews would be a nice substitute. If you are allergic to all nuts, I’m sure sunflower or hemp seeds would be just as nice.

1 cup sprouted quinoa
1 tablespoon lecithin
½ teaspoon sea salt
2 cups raw peanuts
1/3 cup agave
2 teaspoon organic vanilla

In a food processor, process sprouted quinoa, salt and lecithin into a powder. [Note: I like to dehydrate the sprouted quinoa until it’s dry. If the sprouted quinoa still contains a bit of moisture, the quinoa, salt, and lecithin will process into a dough-like mass.] Place the quinoa mixture into a bowl. Set aside.

Using the same food processor, add the peanuts and process into peanut butter. Add the agave and vanilla, and continue to process until combined. Then add the quinoa mixture/dough to the peanut butter in the food processor and process until the mixtures combine and forms into a ball.

Freeze dough for an hour. Take a rolling pin and roll out dough and shape cookies into desired shapes. Dehydrate for 4-5 hours turn and continue dehydrating for 4-5 hours or until cookies reach the consistency you prefer.

NOTE: At room temperature the dough is not easy to manage, it is sticky and not so easy to handle. It will stick to your fingers. Freezing the dough at least an hour makes it much more manageable. Flatten the dough on a wooden cutting board. Leave the dough on the cutting board and place the board with the dough in the freezer for a half-hour to an hour.

After a half-hour or so, place the cutting board on the counter, and working with a rolling pin flatten the dough to the desired thickness. Shape the cookies using a cookie cutter. Use a spatula to lift, remove, and transfer each cookie from the cutting board to the dehydrator tray.

Flattening the dough on the cutting board was a technique that made it effortless to roll the dough, especially if you want to make fairly thin cookies. Placing a cutting board in your freezer may or may not be a practical step for you. It would depend on how much space you have in your freeze.

Makes [depending on size] about 17 – 24 individual cookies or 8 – 10 sandwich cookies

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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
*
pinch
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)

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3 years ago
Raweo Cookies

From Gone Raw.

Yes, really!

So, here’s the story: For the past few days my roommate has been walking around munching on a bag of Newman’s Own Hint’O Mint sandwich cookies. I’ll admit it, at first I was jealous. But then, I got inspired! The result turned out fabulous. The filling tastes exactly like the center of a York Peppermint patty.

Ingredients: 

¾ cup raw almonds, soaked
¾ cup raw brazil nuts, soaked
¾ cup young coconut meat, chopped
1 tablespoon coconut butter (not oil)
2 tablespoon raw honey
1 stevia packet
½ teaspoon alcohol-free peppermint extract
½ cup cacao nibs, finely ground in a coffee mill
½ cup shredded coconut, finely ground in a coffee mill
2 stevia packets
1 teaspoon vanilla extract
½ cup very soft pitted dates

Preparation: 

First, blend the soaked almonds and brazil nuts with about 4 cups of water to make nut milk. Strain the nut pulp and spread it on a Teflex or parchment paper-lined dehydrator sheet. Set the dehydrator at 105 and allow the nut pulp to dry. Season the nut milk however you like (sea salt, sweetner of choice, vanilla, etc.) and put it in the refrigerator to chill.

Next, blend together the coconut meat, coconut butter, honey, stevia, and peppermint extract until smooth. (If you don’t have any coconut butter, you can grind some shredded coconut in a coffee grinder or food processor and mix it with and equal amount of coconut oil -instant coconut butter!) Scoop the mint cookie filling into a small bowl and put it in the refrigerator to chill. (If you happen to “accidentally” eat all the cookie filling, grab another coconut and try again!)

In a large mixing bowl, combine the ground cacao nibs and the ground shredded coconut (if using pre-ground cacao, use slightly more than half a cup). Take the nut pulp out of the dehydrator, you should have about 2 cups and it should be nearly dry by now. In a coffee mill (or food processor) grind the nut pulp until fine. It will start to look like nut butter. Add the nut pulp to the mixing bowl. Add the stevia packets and the vanilla extract. Mix thoroughly using your hands. Chop the soft dates (soak them a little if your dates are not soft) and mix them thoroughly using your hands to form cookie dough. Shape the cookie dough into small balls and flatten to make cookies.

Place the cookies on a Teflex or parchment paper-lined dehydrator sheet. Top half the cookies with the mint cookie filling. Dehydrate at 105 for about an hour until the filling has firmed up a little. Assemble your cookies and dehydrate for about two hours longer, flipping your cookies halfway through drying.

Serve Raweo cookies with nut milk. Store Raweo cookies in the refrigerator, or in the freezer like mini ice-cream sandwiches.

(Source: goneraw.com)

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3 years ago
Raw Girl Scout Cookies - “Thin Mints”

And here’s recipe 5 of 5. Again, click through to the original for discussion of the “chocotastrophe” and Rawdorable’s raw chocolate recipe.



Thin Mints
1 cup almond meal
1/4 cup coconut flakes, ground into a powder
1/4 cup cocoa powder
2 Tbsp. agave nectar
2 soft pitted dates
1 tsp. peppermint extract
dash of sea salt
*melted raw chocolate for dipping (if you skipped to this recipe, go back and read the actual post)

In a food processor, combine almond meal, ground coconut and cocoa powder. Add the agave, dates, extract 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.

Then, dip the cookies in the melted raw chocolate and allow to set in the freezer.

(Source: rawdorable.blogspot.com)

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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.



Rawgalongs
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)

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Raw Girl Scout Cookies - “Samoraws”

Samoas were always one of my favorites, so I’m looking forward to trying this recipe.

Samoraw

Samoraws

After making a copycat version of the famous raw mallomars from Pure Food and Wine, this cookie was a no-brainer. My youngest sister actually thought she caught me eating a real one.


For the cookie …
  • 1 cup almond meal
  • ¼ cup coconut flakes, ground into a powder
  • 2 Tbsp. grade B maple syrup
  • 2 soft pitted dates
  • ½ tsp. vanilla
  • dash of sea salt

For the topping …

  • 1 ½ cup soft pitted dates, soaked briefly
  • soaking liquid from dates
  • 1 Tbsp. grade B maple syrup
  • 2 Tbsp. raw almond butter
  • 1 tsp. vanilla
  • dash of sea salt
  • 1 cup coconut flakes, divided
  • *Your raw chocolate recipe of choice

Directions

Combine almond meal and coconut in a food processor. Add maple syrup, dates, vanilla and sea salt, and process until it forms a ball of dough.

Flatten the dough into a sheet and cut out cookie-sized circles. To maintain authenticity, you can also cut a smaller circle out of the middle to make its familiar donut-like shape (donuts? Yum! I have such a sweet-tooth. Now, I’m getting off topic).

“Bake” the cookies in the dehydrator, flipping once, until crisp (I left mine in there for almost 24 hours).

For the topping, puree dates in a food processor, adding soaking liquid as needed, to create a paste. Add maple syrup, almond butter, vanilla and sea salt, and process until smooth. Add ½ cup coconut, and process to combine. Mix the other ½ cup coconut in by hand.

Top the “baked” cookies with the coconut date mixture, and put them back in the dehydrator for an hour or two to set. Then, pipe three stripes of your favorite raw chocolate recipe across the tops. Enjoy.
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