RAW VEGAN EGG NOG
½ Cup raw almonds, soaked
1 ½ Cups filtered water
2 Frozen bananas
1 pitted date, soaked for about an hour
¼ tsp natural vanilla extract
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1 pinch ground cloves
1 pinch sea salt
Place all of the ingredients in a blender and puree until
smooth. Sprinkle with cinnamon and serve immediately. ENJOY!!
Orange Honey Cream Sauce
1 Cup raw cashews
¼ Cup fresh squeezed orange juice
2 tablespoons raw honey
2 tablespoons purified water
Place all of the ingredients in a blender and process on
high until smooth. Chill for 2 hours before serving. Store in a sealed
container in the refrigerator. Orange honey cream sauce is delicious on fruit
salads and will keep for 3 days.
Strawberry, Banana and Fig Pudding Recipe
1 pint strawberries
2 bananas
12 ounces purified water
6 almonds, soaked in water 1 hr
2 dried figs, soaked in water 1 hr and chopped into small
bits
Put strawberries in the blender, add bananas, purified water
and blend. Slowly add the softened figs. Add almonds and continue to blend. For
a dense pudding just add the 12 oz of water. For a thinner pudding add more
water. Enjoy!
Not Peanut Butter Cookies
½ Cup raw almond or cashew butter
¼ Cup maple syrup or raw honey
½ teaspoon vanilla extract
dash salt
½ Cup ground almonds
Place the almond butter, maples syrup, vanilla and salt in a
food processor fitted with the S blade. Transfer to a small bowl and put in the
freezer for 30 minutes. Form into 1 inch balls and flatten slightly. Roll each
cookie in the ground almonds. Freeze for at least 2 hours before serving. Store
in a sealed container in the freezer. Not peanut butter cookies will keep for
up to one month in the freezer.
Almond Cookies
1/2 Cup almonds, unsoaked
¼ Cup walnuts, unsoaked
Dash salt
¾ Cup pitted medjool dates, unsoaked
¼ Teaspoon almond extract
¼ Cup raisins or dried cherries
¼ Cup ground almonds
Place the almonds, walnuts, and salt in the food processor
fitted with the S blade and process until coarsely chopped. Add the dates and
almond extract and process until the mixture begines to stick together. Don’t
over process: you should still see chuncks of walnuts and almonds. Add the
raisins and pulse briefly, just to mix. Remove from the food processor and
place in a small mixing bowl.
Scoop about 1 tablespoon of the almond mixture in to your hand
and squeeze firmly until the sticks together. Roll into 1 inch ball and flatten
slightly, to make a cookie. Roll each of the cookies in the ground almonds.
Store in a sealed container. Almond cookies will keep for up to 1 month in the
refrigerator and up to 3 months in the freezer.
Raw Chocolate Brownie Recipe
2 Cups whole walnuts
2 ½ Cups medjool dates
1 Cup raw cacao
1 Cup raw almonds, roughly chopped
¼ tsp. sea salt
Place walnuts in food processor and blend on high until the
nuts are finely ground. Add the cacao and salt. Pulse to combine. Add the dates
one at a time through the feed tube of the food processor one at a time while
it is running. What you should end up with is a crumbly mixture that when
pressed, will easily stick together. In a large bowl, combine the brownie mix
with the chopped almonds. Press into a lined cake pan or mold. Place in the
refrigerator until ready to serve (it is easier to cut these when they are
cold). Store in an airtight container.
Raw “Nestle Crunch” Recipe
1 Cup raw cacao butter (melted in a dehydrator after
measuring)
11/2 Cup raw cacao powder
1 Tablespoon Vanilla
1 Cup raw honey
2 Cups soaked and dehydrated buckwheat groats
Combine all of the ingredients EXCEPT buckwheat and mix
until smooth. If it stiffens up while mixing you may have to put it back in the
dehydrator. While mixing slowly add the dehydrated buckwheat groats. Line a
cookie sheet with wax paper and spread mixture out. Place in the freezer to
harden, about ½ hour to 1 hour. These are delicious! Crispy, smooth, creamy,
sweet and chocolatey.
RAW BANANA ICE CREAM RECIPE
4 Cups frozen bananas
20 dates, soaked
2 Tablespoons raw honey
2 Tablespoons extra virgin coconut oil
1 teaspoon vanilla extract
Pinch of ground cinnamon
In a food processor puree the dates (you may want to use
some of the soak water) with the honey, coconut oil, vanilla and cinnamon. Add
the bananas and process until it has the consistency of smooth vanilla
ice-cream.
MINT CHOCOLATE ICE CREAM
Using the ice cream recipe above, add ½ cup fresh packed
mint leaves, 2 tsp(you may want to add more depending on how minty you like
your ice cream, but a little bit goes a long way) peppermint extract and ¼ raw
cacao nibs.
RAW CHOCOLATE MOUSSE
¼ Cup pitted medjool dates, soaked
¼ Cup plus 2 Tablespoons water
2 Tablespoons raw honey(you can also use maple syrup if
you’d like)
½ tsp vanilla extract
¾ Cup chopped avocado (about 1 1/2 avocados)
¼ Cup plus 2 Tablespoons unsweetened cacao powder
Place the dates, ¼ cup water, raw honey, and vanilla in the
food processor fitted with the S blade. Add the avocado and cocoa powder and
process until creamy Stop occasionally to scrape down the sides of the bowl
with a rubber spatula. Add the remaining 2 tablespoons and process briefly.
Serve and Enjoy! I love this with fresh raspberries.
RAW PECAN PIE
For the Crust:
½ C almonds, soaked 12-48 hours
½ Cup walnuts
1 Cup raisins
1 tsp cinnamon
Filling:
1 Cup pecans, soaked 6-8 hours
2 bananas
½ Cup raw honey
1 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
For the crust, process all ingredients in a food processor
until if forms a ball. Press the crust into a pie plate. To make the filling,
process the pecans, bananas, vanilla, cinnamon, nutmeg and dates. Pour the
filling into the crust and spread. Decorate with pecans. Put into the
refrigerator or freezer for ½ hour-1hour before serving. Enjoy!
HOLIDAY
PEPPERMINT CHIA SEED PUDDING
4 Tablespoons Chia Seeds
1 Cup Almond Milk
½-1 tsp Peppermint extract (remember to go easy on this
stuff. A little goes along way.)
2 Tablespoons raw honey
Combine all of the ingredients in a bowl and stir. It will
thicken up into a pudding. This is like tapioca and tastes delicious!
RAW GINGER BREAD COOKIES
1 cup shredded coconut
1 cup ground walnuts
10 dates
½ cup ground flax seeds
½ tsp vanilla
¼ tsp nutmeg
¼ tsp cloves
1 tablespoon cinnamon
Pinch of sea salt
1 Tablespoon shredded fresh ginger
-Place all of the ingredients in your food processor and process
until thick and gooey. Form into small cookie shapes and dehydrate at 105
degrees for about 10 hours. Then devour!
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