Category Archives: Sweets

Raw Chocolate (Coconut Oil)

Raw Chocolate (Coconut Oil)

RawCoconutChocolate

1 cup Raw Cocoa Powder
3/4 Cup Coconut Oil
3/4 Coconut Oil
1/3 tsp. Vanilla (optional)
1/3 tsp. Salt (optional)
Hearts Candy Mold

For a simple beginners raw chocolate this the a great recipe that is both easy and delicious.  Melt the coconut oil.  This is a quick and easy process  Either stick in your dehydrator at 104 degrees and melt in glass dish.  Or heat up some water on the stove and float glass dish on top until oil is melted.

Mix all other ingredients together and whisk until smooth.

If using candy molds pour mixture and set in freezer for a few minutes until hard.  If you don’t have candy molds I recommend using ice cube trays in the same manner for cubes of chocolate or if you can’t find one of those laying around the kitchen then pour in a baking dish and put in fridge or freezer until set.

If not using molds break or cut into bars.

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**** Here are some other ingredients you can include****
– Raw Chopped Nuts
– Dried Berries and Powders
– Dried Chilies and Spices.
– Honey

* Use  Raw Vanilla Bean or Pure Powder
** Use Pink Himalayan Salt
***Always use Organic when Possible***

Rawk Baby Vanilla Avocado Cheesecake

Rawk Baby Vanilla Avocado Cheesecake

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Raw Pie Crust

RaisinCrustIngredinents

1 1/2 cup Raw Black Rasins
1 cup Raw Almonds (Soaked 8+ Hours)
1/2 Raw Pecans (Soaked 4+ Hours)
1 Tbsp Vanilla*
1 tsp. Salt**

Add all of the above ingredients into a food processor or blender.  Add water or lemon juice to blend into crust like consistency.  Pour into the bottom of a pie pan and smooth and flatten with a fork.
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DateCrustMediumshot RaisinCrust
Raw Vanilla Avocado Cheesecake

AvacadosAvocadoinBlender

8-10 Avocados
1 Banana
1 cup Raw Date Syrup or Raw Coconut Nectar
3 Tbsp Vanilla*
3 tsp. Salt**
Juice from 1 Lemon
1 tsp Cinnamon
Rawk Baby 3 Layer Holiday Pie
Topping
Sprinkle with 1/3 cup Cocoa Nibs

Put all ingredients (except Cocoa Nibs) into a High Powered Blender or Food Processor and blend until silky consistency.  You may need to add water or coconut water to blend well.  Pour into pie pan on top of crust, sprinkle on Cocoa Nibs, and put in freezer for a few hours.

Pie is best served chilled, not frozen.  It is easiest to work with semi frozen and stores well completely frozen making this a perfect dish to freeze, travel, set, and serve.

Frozen = Ice Cream Cake
Thawed = Silky Smooth

* Use Raw Vanilla Bean or Pure Powder.
** Use Pink Himalayan Salt
***Always use Organic when Possible***
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Rawk Baby 3-Layer Holiday Pie

Rawk Baby 3-Layer Holiday Pie

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Raw Pie Crust

1 cup Raw Dates
1 cup Raw Almonds (Soaked 8+ Hours)
1/2 Raw Pecans (Soaked 4+ Hours)
1 Tbsp Vanilla*
1 tsp. Salt**

Add all of the above ingredients into a food processor or blender.  Add water or lemon juice to blend into crust like consistency.  Pour into the bottom of a pie pan and smooth and flatten with a fork.

Raw French Silk

4 Avocados
1/3 cup Raw Date Syrup or Raw Coconut Nectar
1/2 cup Raw Cocoa Powder
1 Lemon (Juiced)
1 tsp Salt**
1 tsp Cinnamon

Put all ingredients into a High Powered Blender or Food Processor and blend until silky consistency.  You may need to add water or coconut water to blend well.  Pour into pie pan on top of crust and put in freezer for a few hours.  When it is good and solid start on next layer.

Lemon Meringue Filling

4 Avocados
1/3 cup Raw Date Syrup or Raw Coconut Nectar
4 Lemons (Juiced)
1 tsp Vanilla*
1 tsp Salt**

Put all ingredients into a High Powered Blender or Food Processor and blend until silky consistency.  You may need to add water or coconut water to blend well.  Pour into pie pan on top of crust and put in freezer for a few hours.  When it is good and solid start on next layer.

Vanilla Macadamia Nut Cheesecake

10 oz Raw Macadamia Nuts (Do Not Soak)
1/3 cup Raw Date Syrup or Raw Coconut Nectar
1 Lemon Juiced
1 Tbsp Vanilla*
1 tsp Salt**

Put all ingredients into a High Powered Blender or Food Processor and blend until silky consistency.  You may need to add water or coconut water to blend well.  Pour into pie pan on top of crust and put in freezer for a few hours.  When it is good and solid start on next layer.

Drizzles:

White Chocolate
1/2 cup Cocoa Butter
1/4 cup Raw Date Syrup or Raw Coconut Nectar
1 Tbsp Vanilla*
1 tsp Salt**

Melt Cocoa butter in a food dehydrator set no higher than 115 degrees.  If you do not have a dehydrator heat some water (test with canny thermometer)  and float a glass dish to use as melting pot.  Once liquid add other ingredients.  Drizzle on top of frozen pie.

Blackberry Blueberry
1 pt Blueberries
1 pt Blackberries
1/4 cup Raw Date Syrup or Raw Coconut Nectar

Puree Berries in juicer or blend and strain (very messy) if necessary.  Add Syrup and drizzle and store to garnish later.

Pie is best served chilled, not frozen.  It is easiest to work with semi frozen and stores well completely frozen making this a perfect dish to freeze, travel, set, and serve.

Frozen = Ice Cream Cake
Thawed = Silky Smooth

* Use Raw Vanilla Bean or Pure Powder.
** Use Pink Himalayan Salt
***Always use Organic when Possible***

 

Gingerbread Cookies and Raw Nog

Raw Gingerbread Cookies:

2 cups Macadamia Nuts
2 Bananas
1/4 cups Ginger Juice
1 cup Dates
1/4 cup Raw Coconut Nectar
1 teaspoon Cinnamon
1/2 teaspoon Cloves
1/4 teaspoon Salt
1/2 teaspoon All Spice
1 teaspoon Orange Zest

GingerBreadIngred

Using a High Powered Blender blend until smooth dough like consistency.  If too soft, put in freezer until harder.  Use a cookie press or roll out onto Teflex Sheet and dehydrate for 8 hours.  Remove Teflex Sheet and dehydrate until desired texture.  If using cookie cutters press and shape.

Raw Nog:

24 oz.  Water or Coconut Water or both.
1/2 cup Almonds (Soaked and Sprouted 8 hours)
6 Dates
2 Banana
1 teaspoon Nutmeg
1 teaspoon Vanilla

Blend Almonds and Water/Coconut Water together with Dates and Spices.  Strain and blend liquid with Banana.  Accent with Cinnamon Stick.
** Use Pink Himalayan Salt
***Always use Organic when Possible***