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
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.
Strawberry Chia Fluff
Canned coconut milk is not raw, but it’s possible to make your own.
From Diet, Dessert and Dogs.
A little taste of impending spring, this is a variation on the classic chia pudding, or a much fruitier, lighter version of Crimson Mousse I made with strawberries from our organic produce delivery last week. (But calling it “Fluff” makes it sound much more appealing, doesn’t it?) Feel free to use another berry if you prefer.
Strawberry Chia Fluff for Spring
The coconut milk adds richness and creaminess, yet this still tastes like a light dessert, and one that is both cool and refreshing because of the strawberries. One spoonful and you’ll know that warmer weather is on the way.
2/3 cup (160 ml) full-fat coconut milk (the kind in the can)
2 cups (480 ml) sliced fresh or frozen strawberries
2 Tbsp (30 ml) whole chia seeds*
1/2 tsp (2.5 ml) pure almond extract (omit if sensitive)
1 tsp (5 ml) pure vanilla extract
1 Tbsp (15 ml) freshly squeezed lemon juice
15-25 drops plain or vanilla stevia, to taste
Place all ingredients in a high-powered blender* (such as a VitaMix) and blend until perfectly smooth. Pour into glasses and refrigerate until cold, 1-2 hours (or just eat it right away if you can’t wait–thinner, but still good).
*NOTE: If you don’t have a high-powered blender, you can still make this, but grind the chia seeds first in a coffee grinder until they form a fine powder; pour the powder into the blender along with the other ingredients.
Raw Chocolate-Banana Shake
By Sarma Melngailis, via Tracy Anderson’s website.
Chocolate Banana Shake
Serves 2 to 4
Use either organic cocoa powder or raw carob powder in this shake (or a combination of both.) Carob powder comes from the pods of carob trees that grow in the Mediterranean. Carob does not contain any of the stimulants found in cocoa and it’s high in calcium. We feel carob is hugely underappreciated, but try it in this shake and you might just prefer it to chocolate.
3 cups frozen diced bananas
2 cups Brazil nut or almond milk
¼ cup agave nectar or 2 packets Stevia
1 teaspoon vanilla extract
2 heaping tablespoons organic cocoa powder or carob powder
Pinch of sea salt
In a blender, puree all ingredients until smooth and creamy.
According to one of the commenters, “the taste is so much greater than the sum of its parts! Something happens to those walnuts after they’re soaked and combined with everything else - it’s incredible.” From Raw Freedom Community.
1 jalapeno pepper, finely chopped
1/2 onion, finely chopped
1 cup walnuts, soaked for 4 hours
1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water
1 tablespoon Nama Shoyu
1 teaspoon Hamburger seasonings
1 teaspoon sea salt
1/2 teaspoon black pepper
In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.
In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper. Shape into 6 patties. Serve.
Optional: Dehydrate at 115 degrees for 1 hour.
And regarding the “hamburger seasonings”, which one person found had the ingredients list “Salt, Spices, Onion, Red Bell Peppers, Sugar, Garlic, Grill Flavor (from Partially Hydrogenated Soybean and Cottonseed Oil), Natural Flavor,=MSG!!!!!!!!!!!!!!!! and Sulfiting Agents”, here’s a supplemental recipe from the comments:
'friend' sent me this recipe; we can make our own! however, IT WILL NEVER EVER BE THE SAME WITHOUT THE MSG AND THE 'SULFITING' AGENTS !!!!!!!!!!! LOL
One of my favorite seasonings from olden days!
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 1/4 teaspoons Sea Salt
1/2 teaspoon dark brown sugar (Rapadura)(Stevia) * agave?
IF PREPARING A BATCH FOR STORING DO NOT USE AGAVE
YOU CAN ALWAYS ADD IT WHEN PREPARING THE ‘BURGERS’
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Spicy Thai Salad Dressing
From Choosing Raw.
I ordered the Thai avocado salad (“a mixture of avocado, tomatoes, cucumbers, nori pieces, and carrots served over fresh onganic seasonal greens tossed in Thai spicy citrus dressing“). Of course, I forgot to take a photo (oops!). But fear not: I liked it so much that I decided to re-interpret it tonight.
The meal began with dressing. I played around and came up with the following, and it was absolutely delicious! Sweet, spicy, and infused with basil and cilantro, this dressing is thick enough to serve as a vegetable dip, and rich enough for a dinner salad. Best of all, it’s full of healthy fats and vitamin E.
Spicy Thai Dressing (yields almost two cups)
1 cup water
¼ cup cilantro
¼ cup basil
¼ tsp salt (or more)
2 dates, or 1 packet stevia
Sprinkle of cayenne pepper (I must have used 1/8 tsp) and 3/4 inch ginger for heat
Blend all ingredients on high and adjust seasoning to taste. Here’s what you get:
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.
Creamy Miso Ginger Sauce
I’m not sure why lemon juice is listed twice. Experiment to see how much ginger you like.
More noodles from Sweetly Raw.
Creamy Miso Ginger SauceHere’s another yummy sauce I made recently (I didn’t get a pic), also for kelp noodles. It’s creamy and coconutty which I love. Serve it over zucchini or kelp noodles with veggies.
1/4 cup raw sesame oil*
8 tablespoons orange juice
3 tablespoons almond butter
3 tablespoons white miso
2 tablespoons lemon juice
2 teaspoons lemon or lime juice
3 drops stevia
2 teaspoons apple cider vinegar
2-3” piece of ginger, peeled
1 small clove garlic
Cayenne, to taste
Blend all ingredients until smooth and creamy in a blender.
*not to be confused with toasted sesame oil which has a very strong taste. The extra virgin kind has a very neutral taste.
Raw Alfredo Sauce
From Sweetly Raw.
1 1/4 cup cashews
3/4 cup water
1/4-1/3 cup lemon juice
1 teaspoon himalayan salt
1 clove garlic
1 drop stevia
Blend all ingredients until smooth and creamy.Toss with zucchini or kelp noodles.
For a little variation, add chopped red bell pepper, tomato, fresh basil, chives, and parsley.
From Gone Raw.
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, soakedPreparation:
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.
Raw Pumpkin Pecan Cinnamon Cranberry Spelt Tea Cakes
Sounds tasty, and they look pretty in the photo.
From Gone Raw.
Servings: About a Dozen Cakes~ 12 servings
Well it’s that time of year, frost is on the pumpkin and Thanksgiving is near… So I thought I would try my hand at using cranberries and pumpkins for a Holiday treat…Hope you enjoy as much as I did…Ingredients:
2 cup Spelt, soaked 2 days & sprouted 1 dayPreparation:
1/2 small pie pumpkin, seeded & chunked
1 tablespoon Cinnamon, ground
4 teaspoon Stevia
1 teaspoon Salt
6 Dates, pitted
1 cup Pecans
1 cup Cranberries
Reserve seeds from a small pie Pumpkin and process to a pulp 1/2 of the whole pumpkin add Cinnamon, Stevia, salt and Dates and fp till throughly blended.
Soak Spelt 2 days and sprout 1 day then in food processor use knife blade until it forms a dough, scraping often.
Combine both and taste for sweetness, add more Stevia until yummy.
Add nuts and Cranberries and pulse until nuts are corsely chopped… Form 1/2 inch thick 1X2 inch rectangles on “D” sheets and turn over as soon as dry enough and continue for another 8 hours or until dry… Also put the Pumpkin Seeds in to dry on another shelf.
Top with Cranberry Cream- 1 C soaked Cashews, 1TB Chia Seed, 1TB Coocnut Oil, 2 C Cranberries, 12 Dates, Stevia if needed and just enough of the soak water to make the blender go…
And notes from the comments:
- I made these yesterday and they are great!
I substituted the spelt with buckwheat and stevia with argave and they turned out brilliantly. I love cinnamon so sprinkled loads on top too before dehydrating.
Will definitley be making these again.
Based on Random Daze theme by Polaraul