3 years ago
Pineapple Almond Balls

From Sweet Potato Soul.

Pineapple Almond Balls

(I created this recipe in Koh Samui for Ta’s Thai Organic Life shop.  The first batch was better than the second, so play around with the ingredients until you find a proportion and consistency that suits your taste.  

If possible, find a high quality dried pineapple.  The pineapple we used at Ta’s shop was local from Koh Samui, and the best dried fruit I’ve ever tasted.  The fresh pineapple I ate with Ta, which was from her friend’s mother-in-laws garden happened to be the best pineapple I’ve ever tasted as well.

makes about 12 balls
1 cup almonds
1 cup dried Pineapple, diced
1/2 cup dates, diced
4 dried apricots, diced
1/2 teaspoon cinnamon, ground
pinch of sea salt
1 tablespoon coconut oil
1/4 tsp vanilla extract
1/2 cup shredded coconut

In a food processor grind the almonds until they become a fine meal.  Add pineapple, dates and apricots along with cinnamon and salt to the processor and mix until combined well.  Pour in the coconut oil and vanilla and process a few seconds.  Taste mixture and add more fruit, spice or oil if necessary.  The consistency should be a bit chunky and hold together when formed.  Form dough into small or large balls and roll in shredded coconut to coat.  Place onto a plate and into the refrigerator to chill at least 30 minutes.

(Source: sweetpotatosoul.com)



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.


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


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



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)



3 years ago
Creamy Coconut Sauce

From the same Sweetly Raw noodle post.

Creamy Coconut Sauce

1 cup coconut milk*
1/2 cup almond butter
4-5 teaspoons minced ginger
4 teaspoons white miso
1 small clove garlic
1 tablespoon lemon juice
1/2-1 teaspoon tamari
1 drop stevia
Cayenne pepper, to taste

*Option 1: Blend young coconut pulp with it’s water, making sure it’s the consistency of thick cream. If there isn’t much pulp you will need more pulp to thicken it up, or less of the water.

*Option 2: Blend 1/3 cup shredded coconut with 1 cup water in a high speed blender until smooth and then strain through a nut milk bag for a smooth milk.

(Source: sweetlyraw.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
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.


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


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)



3 years ago
Raw Maple Cinnamon Pecan Cookies

I think I’ll try these with maple syrup in the glaze instead of agave. From Rawmazing.

Maple Cinnamon Pecan Cookies

  • 2 cups cashews, soaked at least 6 hours and drained
  • 1/2 cup maple syrup*
  • 3/4 cup water
  • 1 cup coconut, dried and unsweetened
  • 1/2 cup pecans, coarsely chopped

1. Place all ingredients except chopped pecans in the food processor.
2. Process until smooth.
3. Stir in the chopped pecans, by hand.
4. Place by teaspoon full onto a non-stick dehydrator sheet. Dehydrate at 140 for the first 1/2 hour (don’t worry, the food temperature will never get above 116), reduce heat to 115 and dehydrate for 6 hours.
5. Remove from sheet onto screens. Continue to dehydrate for another 4-6 hours.
6. Top with Maple Cinnamon Glaze

Maple Cinnamon Glaze

  • 1/4 cup coconut oil, melted
  • 2 tablespoons agave syrup
  • 1 teaspoon cinnamon

1. Stir all ingredients together.
2. Let cool until the mixture just starts to thicken.
3. Spoon on top of cookies and let cool

Makes 2 1/2 dozen

*Maple Syrup is not raw but used frequently in raw food recipes.

(Source: rawmazing.com)



3 years ago
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)



3 years ago
Raw Strawberry Rhubarb Pie

From Gone Raw.

Servings:  Makes one pie

After searching high and low for good raw strawberry-rhubarb pie recipe, I finally had to create my own! The results were lovely. The pinch of cayenne in the crust adds a really nice depth….


2 cup soaked nuts (Almonds work well)
1 cup dates, (or less)
2 tablespoon agave or honey
1 teaspoon cinnamon
pinch cayenne
dash sea salt, (optional)
a handful of nut meal or shredded coconut
4 cup rhubarb stalks, peeled, chopped to 1” lengths
¼ cup agave or honey
2 cup strawberries, chopped
¼ cup psyllium husk powder or other thickener
a few strawberries for garnish


Process soaked nuts, dates, agave or honey and spices in food processor until desired crust consistency is reached (a rough meal that sticks together easily when pressed). Sprinkle nut meal or shredded coconut into pie pan to keep crust from sticking. Press crust into pan.

Peel and chop rhubarb—can be used fresh or frozen—Blend in food processor until almost a slush (a few bigger bits can be nice). Add 1/4 cup agave or honey and mix. Chop about 2 cups of strawberries (if using fresh—if using frozen, let thaw and blend just enough to get medium-small pieces). Add chopped strawberries to rhubarb goop by hand, and stir in psyllium husk powder (or other thickener). I had to use more thickener because I used frozen fruit (juicier).

This pie will taste quite tart at first, but I found that by sitting/chilling overnight, the flavors combined and by morning the rhubarb had sweetened up a LOT. So, if you’re going to eat it right away, add more sweetener to taste, otherwise, give it a night to sweeten on it’s own before you add more honey/agave, else you chase away that lovely rhubarb bite that we love so much!

(Source: goneraw.com)



3 years ago


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