Desserts

Carrot Cake - Alissa Cohen
"Smooth and satisfying, with a deliciously creamy frosting. Decorate this cake by sprinkling cinnamon over the frosting."

NOTE: Pre-soak dates, raisins, and cashews an hour before

Cake:

7 carrots
1 c walnuts
1 cut dates, pitted and soaked about an hour
3/4 c raisins, soaked about an hour
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg

Frosting:
3 tbls raw honey
2 tbls orange juice
1 cup cashews, soaked about an hour

For Cake:

Blend carrots into a food processor until well ground. Set aside in a large bowl. Blend walnuts until fine, remove from fp and place in bowl with carrots. Place dates in fp and blend until smooth. Add the cardamom, nutmeg, cinnamon, and ginger and blend well. To the mixture of dates and spices in the fp, add the carrot and walnut mixture. Blend the entire mixture until smooth. Remove from processor and stir in the raisins. Place in pie or cake pan.

For Frosting:

In a blender or Vita Mix, add the frosting ingredients and blend until smooth, then spread it over the cake Cool in the fridge for a couple hours so that it is set. If there's any left, it's even better (firmer) the next day.

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Date Nut Torte - Alissa Cohen

Fudgy, creamy, and sweet!

Base of Tort:

2 cups raisins 2 cups walnuts
Frosting:
1 cup dates, pitted and soaked 3 tbsp lemon juice

For Base:

In a food processor, combine raisins and walnuts and process until well blended and moist. (This will take a few minutes and you may see it forming into a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy. Remove from processor and mold onto a plate in a circle about 1 1/2 inches thick.

For Frosting:

In a food processor, combine dates and lemon juice until smooth and creamy. Spread the frosting on top of the torte.

Note: I like this served at room temp as the frosting and torte are still sticky, but if you want a firmer texture that will be easier to slice, refrigerate it for a few hours.

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Strawberry Swirl Cheesecake - goneraw

Crust:

* 2 cups Raw Walnuts, finely ground

* 1 teaspoon Cinnamon

* ¼ teaspoon Sea Salt

* ¼ cup Agave

Filling:

* 2¼ cups Pine Nuts, ground

* 1 cup Organic Coconut oil

* ½ cup Agave

* 1 Organic lemon, juiced

* ¼ teaspoon Sea Salt

* 2 teaspoons Organic Vanilla Extract

Filling / Topping:

*1 pint Organic Strawberries, washed and chopped

* 2 tablespoons Agave

* 5 drops Organic Lemon Juice Preparation

STRAWBERRY TOPPING:

First: before making pie add all topping ingredients in a bowl and mash. Set aside so that all the juices start to flow and let it marinate.

CRUST: Butter your pie pan with coconut oil. Grind nuts in coffee grinder (that’s how I do it). Pour nuts, agave, sea salt, and cinnamon into food prcessor and process until mixture starts to come together but is still crumbly. Form crust in your dish and set in the fridge while you make the filling.

FILLING: Pour all filling ingredients into food processor and blend until creamy and smooth. Make sure to taste to see if you need to add anything. Pour half filling into pie crust, then add about 1/4 of the strawberry topping mixture in the middle of the pie. Pour the rest of the filling on top. Lastly I take some of the strawberry juice and swirl it on top gently. Chill for at least 2 hours prior to serving.

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Raw Apple Pie - from rawglow

Ingredients:

7 fuji apples juice from

1/2 lemon

1/4 and 1/2 teaspoon cinnamon

1 cup dates

1/8 teaspoon lemon zest

1 raw pie crust recipe (see below)

Roughly chop 5 apples and pulse them in the food processor until they are in tiny pieces. Pour the lemon juice and 1/4 teaspoon cinnamon over them and dehydrate them on low for a few hours. In a blender blend 2 finely chopped apples (add to the blender first), 1 cup dates, 1/2 teaspoon cinnamon, and 1/8 teaspoon lemon zest to make an apple sauce. Mix the applesauce and the dehydrated apples in a bowl. Pour the mixture into a piecrust. Refrigerate for at least two hours.

Basic Almond Raw Pie Crust

1 and 1/2 cups raw almonds*

1 cup pitted dates

1/4 teaspoon cinnamon

1 teaspoon virgin coconut oil (optional)

1 vanilla bean seeds scooped out (optional)

Process almonds in a food processor with the s blade until a coarse almond flour. Add the dates, coconut oil, and cinnamon to the food processor and process with the s blade until the mixture forms dough. Press the dough into a pie pan. *For a crispier crust you can soak the nuts and then dehydrate them before using.

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The FAMOUS...

Raw Vegan Brownies (aka Off the Charts Raw Brownies) -submitted by snowdrop

15 Minutes to Prepare, Forever to say OMG!!! ;)

Ingredients for brownie:

1 c walnuts

1 c dates

1/4 c cocao powder

Directions for brownie mixture:

Food process the brownie ingredients until blended and dry chunky.

Press into a small pan, put aside.

Rawkin' Note: You will notice there isn't much, but trust the brownie gods.

Ingredients for Icing:

2 avocados

1/3-1/2 c agave nectar

1/4 c cocoa powder

2 T coconut oil

1/2 tsp vanilla extract

dash salt

dash cinnamon

Directions for icing:

Put all icing ingredients into blender or food processor, and blend on hi till smooth

Spread icing over brownies and pop in freezer to set for 1 hr. then cut into 12 pieces.

Rawkin' Note: You will notice there's 3 times as much icing as brownies. Go with it. It freezes into absolute heaven. Trust me. :)

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Raw Lemon Pudding - Gillian McKeith

A light, refreshing dessert recipe whipped up into the yummiest, creamiest dessert! It's quick, too... other than the messy part about making sure all the seeds are out of the lemons. Hello hangnails.

Ingredients:

2 cups soft avocado, mashed
1 ½ cups of lemon flesh
½ lemon for freshly squeezed lemon juice
½ orange for freshly squeezed orange juice
2 cups pitted dates

3 tbsps maple syrup (keep out until end. We may not need this) *I didn't*
2 tbs pear juice

Method:

Peel lemons with a knife stripping away the peel and seeds, using only the interior of the lemon flesh.
Place all ingredients together and squeeze in the fresh orange and lemon juices.
Then mix in a blender or food processor.

Fantastic dessert!

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Melt-In-Your-Mouth Coconut Oil Fudge -posted at Raw Sacramento

· 1-1/2 cups Coconut Oil (liquefied by placing in a bowl of hot water)

· 1-1/2 cups Rapadura (a whole unprocessed natural sugar), Sucanat or honey

· 1 cup cocoa powder

· 1/2 tsp. Celtic sea salt

· 1/8 vanilla bean (scrape the inner beans out with a spoon) or 1 tsp. vanilla extractMelt the coconut oil.

If using Rapadura or Sucanat, blend it in a dry blender until it becomes a light powder. Mix all ingredients together in a blender until smooth.Pour into a large glass lasagna pan or something equivalent in size. Let set up at room temperature (below 70 degrees) or in the refrigerator. Cut into small candy-sized pieces. Store in the refrigerator for up to 12 months. (Yeah, like it lasts that long at our house.... ;)

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Elaina's Cinnamon Rolls - Elaina Love

Dough:
2 1/2 cups almond meal (ground almonds)
2 1/2 cups flax meal (ground flax)

1 cup soft pitted dates, firmly packed
1/8 cup pure water
1/4 teaspoon celtic sea salt
dash cayenne
1/4 cup olive oil or coconut butter (flax oil is too heat sensitive)

Directions:
Blend the dates and water together in a food processor or blender until it becomes a paste.
Mix everything together in a large bowl and work with your hands until the dough is well-mixed.
Place the dough on a teflex sheet or piece of wax paper and form into a 1/4 inch thick square using your hands to shape it.
Cover with another teflex sheet or wax paper and roll with a rolling pin until the dough is a uniform thickness.
Prepare the filling.

Filling:
1/2 cup soft pitted dates firmly packed
1/2 cup raisins
1 Tablespoon cinnamon
1/8 cup water
extra raisins
1/2 cup soaked and dehydrated walnets, coarsley chopped

Directions:
Puree the first 4 ingredients in a food processor until smooth.
Spread mixture onto dough.
Sprinkle with extra raisins and walnuts.
Using the teflex sheet on the bottom to push, roll the dough lightly.
Wrap the roll in the teflex or wax paper and refrigerate until chilled.
Slice into desired thickness and dehydrate at 105 until warm.

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More to come
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