3 years ago
Do this raw! Your favorite lightly sweet dehydrated flatbread + your favorite lightly sweet cashew cream (or other whipped-cream alternative) + fresh strawberries (and it’s getting to be strawberry season) + raw chocolate, melted?
Oh hell yes!
veganfeast:

Do this vegan!
prettyfoods:

No-Bake Strawberry Icebox Cake (via The Kitchn)


No-Bake Strawberry Icebox Cake serves 8
2 pounds fresh strawberries, washed 3 1/4 cups whipping cream, divided 1/3 cup confectioners sugar 1 teaspoon vanilla 1/2 teaspoon rosewater (optional)  4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers 2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside  for the garnish. Hull the remainder of the strawberries and slice each  berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch  baking pan, or a similarly-sized platter. Lay down six graham crackers.  Lightly cover the top of the graham crackers with more whipped cream,  and then a single layer of strawberries. Repeat three times, until you  have four layers of graham crackers. Spread the last of the whipped  cream over the top and swirl it lightly with a spoon. Add a few more  strawberries.
To make the ganache, heat the cream until bubbles form around the  edges, then pour over the chopped chocolate. Let it stand for a few  minutes, then whisk until the mixture is thick and glossy. Drizzle this  over the layered dessert with a spoon, or transfer to a squeeze bottle  and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Do this raw! Your favorite lightly sweet dehydrated flatbread + your favorite lightly sweet cashew cream (or other whipped-cream alternative) + fresh strawberries (and it’s getting to be strawberry season) + raw chocolate, melted?

Oh hell yes!

veganfeast:

Do this vegan!

prettyfoods:

No-Bake Strawberry Icebox Cake (via The Kitchn)

No-Bake Strawberry Icebox Cake
serves 8

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
Cite Arrow via veganfeast
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3 years ago
Raw Chocolate Fig Truffles

From Food Doodles.

These obviously aren’t your average truffles, but as far as vegan truffles go these are amazingly good for you and super tasty.  There’s no added sugars or fats, just healthy whole foods.  These are the kind of snack I don’t mind my son snacking on before lunch time, even though they’re chocolate-y.  They travel well, they taste good cold from the fridge or at room temperature, you can make them whatever size or shape you want, and they don’t cost a fortune to make.  They’re filling and satisfying and perfectly sweet, but don’t make you crash 20 minutes later – unlike that cupcake masquerading as a muffin a lot of people like to snack on.  What more can you ask for from a snack?

Chocolate Fig Truffles

3/4 C almonds

1/2 C dates

1/2 C dried figs

1 tsp vanilla

Pinch sea salt

2-3 tbsp unsweetened cocoa powder(or raw cacao for an added boost of antioxidants)

Blend the almonds till they become a fairly fine meal – but not quite till they turn into butter.  Remove from your food processor and add the dates and figs.  Blend till there are no large chunks of fruit left.  Add all the other ingredients to the food processor including the previously ground almonds and blend.  Before it forms a dough stop the processor and taste a little and add more cocoa if desired, then continue to blend till a dough forms.  Scoop and roll into balls, press into cookie cutters for fun shapes, or press into a loaf pan and slice into bars.  You can also press whole or roughly chopped almonds into them for a change of texture or roll them in cocoa powder to cut the sweetness.  These can be stored in an airtight container at room temperature but we prefer to eat them straight from the fridge.

(Source: fooddoodles.wordpress.com)

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3 years ago
The Legally Raw Bar

From the Daily Raw Cafe.

I love challenges. My pal Bob of Legally Raw gave me a challenge. Make a raw Milky Way candy bar. Well, here you go Bob, the raw food recipe for the candy bar. Enjoy.
Viva Raw Foods!

Terilynn

The Legally Raw Bar
NOUGAT FILLING
1 cup almonds, unsoaked
1 cup cashews, unsoaked
3 tablespoons honey
1 tablespoon water, or more if needed

CARAMEL
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water

MILK CHOCOLATE
1 cup cocoa powder
1 cup maple syrup*
½ cup coconut oil
¼ cup water

1 Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.

2 In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder.

3 Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency.

4 Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.

5 To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.

6 Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.

7 In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.

8 Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard. Yield: 15-20 candy pieces

*not a raw product

(Source: thedailyrawcafe.com)

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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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Raw Orange Creamsicle Tarts

From Bee’s Knees Kitchen via Gone Raw.

These Orange Creamsicle Tarts have the same smooth sweet orange flavor with a delicious chewy Macaroon Crust. They are so gorgeous to serve and taste even more divine!

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Ingredients: 

Macaroon Crust:

* 1 1/2 c Dried Shaved Coconut
* 1/2 c Cashews, ground
* 3 tbls Agave
* 2 tbls Coconut Oil, melted
* Pinch Himalayan Salt

Process the coconut and cashews in the food processor until a meal forms. Add the rest of the ingredients and process until the dough becomes sticky. Measure a heaping 1/2 c of dough into each tart tray. Press into place being sure to create a few mm crust around the sides. Let sit in the fridge while you prepare the filling.

Orange Creamsicle Filling:

* 1 1/2 c Cashews, soaked for 2 hours
* 1 c fresh Orange Juice
* 1/4 c Agave Nectar
* 2 tbls Coconut Oil, melted
* 2 tbls Orange Zest

Blend all the ingredients until completely smooth. Depending on how sweet or bitter the orange juice is, adjust to taste. The flavor should be one that is lightly sweet with a creamy taste. Either add more orange juice or agave to achieve your desired flavor. Pour into the 4 prepared tart trays and let set in the fridge overnight as the orange zest flavors will give the cream a more intense flavor. Sprinkle a few long zest strips over the top and serve.

(Source: goneraw.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
Delicious Raw Chocolate

I’m not a chocoholic, but my husband is, so I always keep an eye out for good choco-recipes. Hey, sweetie…

wholebodyhealth:

Super easy raw chocolate recipe I tried for the first time yesterday. It was so wonderful, I made it again today! 

1 cup raw cashews

1/4 cup water

3 tablespoons honey

2 tablespoons carob powder

1 teaspoon vanilla

1/4 teaspoon sea salt

Blend ingredients in vitamix or food processor, pour into a shallow dish, and stick in the freezer to harden!

Quick, Easy, and Delicious

Cite Arrow via wholebodyhealth
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