Fragrant Vanilla Cake

Raw Chocolate Strawberry Silk Pie

2013-05-20T07:38:00.001-07:00

I remember my Dad used to bring me to a popular restaurant as a child which was famous for pies and I loved to order the french silk pie. It was creamy, dreamy, decadent and delicious. They also had a strawberry silk version around Valentine's day which was just as amazing. It had strawberry mousse in place of the chocolate and was just as decadent. Although the pies were delicious when I was five, I know as an adult they would be way too sweet and I do not even want to know the ingredients put into them since I am sure they are not all clean.

I was thinking about those pies last week, and I realized that they would probably be even better if I created a raw version. I thought about making just one of them but then it seemed more interesting and fun to combine the two into a fabulous Raw Chocolate Strawberry Silk Pie.

I made a chocolate crust, which I thought would be better than plain in this case. I then filled it with a creamy chocolate mousse made from avocados (don't worry, you could not taste them, they were just super silky), then topped that off with berries and a strawberry cream layer.

The pie was heavenly! Way better than that pie that I had loved as a kid, and no sketchy ingredients here! I love recreating childhood favorites.

Raw Chocolate Strawberry Silk Pie
Makes one 6 inch pie

Crust:
1 cup finely shredded dried coconut
3/4 cup sprouted dehydrated buckwheat groats (or additional coconut)
1 cup raw pecans
10 soft medjool dates, pitted (if not soft, soak them 30 minutes and drain well)
1/4 tsp sea salt
1/4 cup raw cacao powder

chocolate mousse Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/4 cup plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquified

about 3 sliced organic strawberries

strawberry cream topping:
1 cup raw cashew pieces (preferably soaked overnight)

1 cup fresh young coconut meat packed (or 1 cup soaked cashews if coconut meat is unavailable)

1/4 cup fresh coconut water
3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract and seeds of a vanilla bean
1/4 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
1 cup fresh strawberries

1/4 cup chopped raw chocolate
2 strawberries, cut into 8ths (wedges)

For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates). Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil. Place in the fridge while you make the fillings.
For the mousse, combine all ingredients in the food processor and process until smooth. Pour into the pie crust and top with the sliced berries. Place in the fridge to set.
To make the strawberry cream, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth. Add the coconut oil with the motor running and process for a minute. Add the berries and process until smooth. Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream.
Top with the chopped chocolate and sliced berries and place in the fridge for about an hour to chill before serving. Store in the fridge.

Piña Colada Kale Chips

2013-05-18T05:03:00.000-07:00

A reader told me a few weeks ago that she had tried some Piña Colada Kale Chips from a local store and they were disgusting. And so, I thought, why not make some that were delicious! I love a challenge, but I knew this would not be too hard given I made Strawberries and Cream Kale Chips a few weeks ago and they were wonderful.

I know Piña Colada Kale Chips sound a bit odd, but seriously they turned out delicious! I made a mixture of coconut batter, fresh pineapple, vanilla and coconut nectar to sweeten and it was perfect! They were like dessert. If you are skeptical, definately give them a try and you will be amazed.

Piña Colada Kale Chips
Makes about 8 cups

1 cup raw cashews, soaked in water for 2-4 hours, drained
1 1/2 cups finely shredded dried coconut
1 tsp sea salt
2 Tbsp raw coconut nectar or raw agave nectar
3 cups fresh organic pineapple
2 tsp pure vanilla extract
filtered water

1 large bunch kale, washed and torn into bite sized pieces
1/2 cup finely shredded dried coconut
In a high speed blender or food processor, combine the cashews, coconut, sea salt, agave nectar, vanilla, and pineapple in the food processor, and process until smooth. Add filtered water, a few Tbsp at a time until a smooth mixture a little thinner than nut butter consistency is formed. Place the kale in a large bowl, and pour the pineapple mixture over it. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets sprinkle with the 1/2 cup coconut, and dehydrate* for about 8-12 hours (overnight) until dry. Enjoy!

*If you do not own a dehydrator and raw is not a concern, you can bake them in a 200 degree oven for 4-6 hours on a lined baking sheet, or until dried.

Raw Mexican Chocolate Peanut Butter Cookies

2013-05-17T05:01:00.000-07:00

I was looking back at some past non-vegan recipes I have made, and one that caught my eye was some Mexican chocolate peanut butter cookies. I remember that they were pretty amazing, decadent and fudgy with the flavor of dark chocolate and peanut butter and a kick of chipotle. I got to thinking they would be easy to rawify, so last week I made them, the new and improved raw version.

They turned out amazing! I did not bake them or dehydrate them, for fear of the chocolate chunks melting. I simply chilled them and they tasted like the most amazing chocolate cookie dough! My boyfriend Eric approved, the chocoholic and spice lover he is. I have to warn you, these are pretty addictive, so if you are going to make them, do not plan on eating just one! I think these were actually better than the non-raw version I made in the past.

Raw Mexican Chocolate Peanut Butter Cookies
Makes about 12

3/4 cup raw peanut butter
16 medjool dates (about 1 packed cup)
6 Tbsp raw coconut nectar
2 tsp pure vanilla extract
1 cup raw sprouted oat flour
1/4 tsp sea salt
2/3 cup raw cacao powder
1 tsp chipotle chili powder (or to taste)
1/2 tsp cinnamon

1 cup raw chocolate chunks

In a food processor, combine the peanut butter, dates, coconut nectar, and vanilla and process until smooth. Add the oat flour, sea salt, cacao powder, chili powder and the cinnamon and process until well mixed. Remove from the food processor and stir in the raw chocolate chunks. Roll the dough into 2 inch balls, then flatten slightly and place on a foil lined tray. Set them in the fridge until they are firm and enjoy!

Raw Pad Thai

2013-05-16T05:09:00.000-07:00

I have had raw pad thai before and loved it and I thought it was about time I make my own version of it! I had lots of veggies that I knew would be perfect in it and so I got to work making it. I know traditionally raw pad thai uses coconut for noodles, but I wanted my version to be a bit lighter and affordable so I just opted for all veggies. I tossed them with a silky, flavorful almond butter sauce and topped them off with some crunchy crumbled nuts and it was delicious!

Having had traditional pad thai, I think I like this version better. It left me feeling good and satiated but not weighed down. I have a feeling this is going to be a dish I make often this summer. In fact, I made it again last night I enjoyed it so much!

Raw Pad Thai
Serves 1

1 zucchini cut into thin spaghetti noodles or sprialized
1 carrot, peeled and cut julienne
1/4 cup green cabbage, thinly sliced
1/4 cup red cabbage, thinly sliced
1/2 cup sugar snap peas
2 scallions, thinly sliced
1/4 cup bean sprouts
2 Tbsp minced cilantro

Dressing:
1 1/2 Tbsp raw almond butter
3 Tbsp lime juice
1 Tbsp Tamari
1 tsp maple syrup or coconut nectar
1/2 tsp minced ginger
1 garlic clove, minced

1/4 cup raw cashews or almonds, crushed

In a bowl, combine the veggies. In another small bowl, whisk together the dressing ingredients, adding enough filtered water to it to make it a dressing consistency. Toss the dressing with the veggies and place on a plate. Sprinkle with the nuts and serve!

Raw Banoffee Bars

2013-05-15T03:57:00.001-07:00

I was asked a couple weeks ago if I could make a raw banoffee pie. But I have made a lot of banana pies recently so I thought I would make banoffee bars instead. I admit I have never had a banoffee pie, but it has always appealed to me...caramelly toffee topped off with bananas and coffee cream, sounded like absolute heaven!

Although traditionally it was just a pie crust as a base, I decided that a chocolate cookie crust would be even better. I topped it off with my raw caramel, fresh ripe bananas, and a decadent coconut based coffee cream.

I knew they would be good, as I sampled them as I went, all the components alone delicious. But once they were combined the bars were amazing!

I gave some to my boyfriend Eric who decided that one was not enough and had to enjoy 3 right away. They were pretty addictive. If you enjoy banoffee pie, you have got to try making these!

Raw Banoffee Bars
Makes 16 bars

Crust:
2 cups raw walnuts
2 cup finely shredded dried coconut
1 1/2 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
1/4 cup plus 2 Tbsp raw cacao powder
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

Caramel:
20 soft medjool dates, pitted (soaked in water until softened if hard, then drained)
1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
1 Tbsp pure vanilla extract
1/4 cup raw macadamia or coconut butter (warmed to liquid)
1/4 tsp sea salt
2 Tbsp coconut oil
1/4 cup filtered water, and as needed

2 large bananas, sliced into 1/4 inch rounds

Cream:
2 cups raw cashews, soaked 4 hours and drained
2 cups young coconut meat, packed (or additional cashews if unavailable)
1/2 cup coconut water
1/4 cup plus 2 Tbsp raw coconut nectar or liquid raw sweetener of your choice
1/2 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2-3 tsp coffee extract (or as you like it)
1/2 cup plus 1 Tbsp. raw coconut oil, warmed to liquid

For the crust, combine walnuts, coconut, buckwheat, sea salt, cacao powder, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a foil lined 9 inch square pan, and set aside in the fridge.
To make the caramel, combine all ingredients in the food processor and process until smooth adding a few Tbsp more water if too thick (you want the mixture to be thick caramel but spreadable). Strain through a fine meshed strainer, pressing through with a spoon to remove any date bits (optional, but makes for a smoother caramel). Spread over the crust layer you had set aside, then top with the banana slices and place back in the fridge while you prepare the cream.
To make the cream, combine all ingredients but the coconut oil in a food processor and process until smooth. With the motor running, add the coconut oil and process a minute more. Pour over the crust and place in the freezer to set until firm as whipped cream
Once the cream is ready, place it in a pastry bag and pipe decoratively over the bars. Serve! Store extra in the fridge.

Raw Blueberry Almond Lavender Cake

2013-05-13T07:56:00.000-07:00

When I was little, whenever my Mom would make desserts that were usually just plain vanilla flavored, she would add a bit of almond as well, making them all the more fragrant. Especially in things like cakes or frosting. It was not a proper birthday cake without almond and vanilla. So now, as an adult, when I think of my Mom's favorite flavors, almond always makes the top of the list.

So this year for Mother's day I thought I would add a bit of almond to the cake I was making, since it makes me think of Mom. A few years ago, I made a blueberry almond lavender layer cake for Mother's day and I thought this year I would make a raw version of it...but better.

That was a vegan layer cake with more cake than filling but the cake I was making this year would have more creamy filling than cake. I did start off with a layer of vanilla almond cake, but I then topped it off with a layer of blueberry and lavender creams, almond cream and fresh blueberries. It was heavenly!

A beautiful cake, inspired by my beautiful Mother! I am so thankful to have her in my life. She is a best friend, a recipe tester and critic, and someone I look up to. I owe a lot to her, and I could not ask for a better Mom! I hope you all had a wonderful Mother's day!

Raw Blueberry Almond Lavender Cake
Makes one 6 inch cake

Cake:
1 cup raw almond meal

2 cups raw coconut flour
1/4 tsp sea salt
2 tsp pure vanilla extract
1 tsp pure almond extract

12 medjool dates, pitted

2 cups coconut meat*

1/4 cup coconut water

2 Tbsp raw coconut nectar

Cream topping:
2 cups raw cashew pieces (preferably soaked overnight)

2 cups fresh young coconut meat (or 1 3/4 cups soaked cashews if coconut meat is unavailable)

1/2 cup coconut water
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of a vanilla bean
1/2 cup raw coconut oil (warmed to liquid)

1 tsp pure almond extract
1 Tbsp dried lavender flowers
2 drops du Terra lavender essential oil (optional)
1/2 cup organic blueberries

blueberries for topping the cake

Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Place the batter on a teflex lined dehydrator sheet, in slightly larger than a 6 inch circle and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, trim into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.

*If you cannot get fresh coconut meat, soak 2 cups dried coconut for 4 hours then drain. Continue with the cake recipe.

Raw Pineapple Pistachio Napoleons

2013-05-11T05:01:00.000-07:00

I like to play with my food sometimes, not just simply eat it. Which is exactly how some Pineapple Pistachio Napoleons happened last weekend. I had some extra coconut cream, and I thought it would be wonderful laced with pistachios and served with fresh pineapple. However, I was not content with simple scooping it all into a bowl and eating it in a big pile. So I decided to make it into a napoleon.

I did not stop there however, I thought it would be prettier with strawberry sauce and even more delicious with pineapple ice cream on the side ( that I happened to have in the freezer), and it was! I ended up making two and sharing one with my Mom, who much enjoyed it as well. She never told me I could not play with food as a kid, which is maybe why I am not afraid to do so as an adult. After all, eating food is so much more fun when you do!

Raw Pineapple Pistachio Napoleons with Pineapple Ice Cream and Strawberry Sauce
Makes 2

Pistachio Cream:
1 cup young coconut meat (or 1 cup soaked raw cashews if unavailable)
1 cup raw cashews, soaked at least 4 hours and drained
1/4 cup coconut water
1/4 cup raw coconut nectar (or raw sweetener of your choice)
seeds of one vanilla bean or 2 tsp pure vanilla extract
1/8 tsp sea salt
a large handful spinach
1/4 cup raw coconut oil, warmed to liquid
1/2 cup chopped pistachios

Strawberry Sauce:
1/4 cup fresh strawberries
1 soft medjool date, pitted
8 4x4 round slices of pineapple (I sliced it thin, then used a cookie cutter)
Raw Pineapple Ice Cream (recipe follows)

In a food processor, combine the coconut, cashews, coconut water, coconut nectar, vanilla, sea salt, spinach and process until smooth. Add the coconut oil with the motor running and process a minute more. Remove from the processor and stir in the pistachios. Place in the freezer for about 30-45 minutes until it firms up to the consistency of heavy cream.
Meanwhile, to make the strawberry sauce, combine the strawberries and dates in a small food processor and process until smooth.
To assemble, spoon a bit of strawberry sauce onto 2 plates. Place a pineapple round on top of it, then spoon some pistachio cream over it. Top each with another pineapple, then more cream and repeat until you have 2 stacks of 4. Scoop some of the pineapple ice cream onto the plate and serve!

Raw Pineapple Ice Cream:Makes about 5 cups

1 cup fresh coconut water (or filtered water)
2 cups raw cashews, soaked overnight and drained
2 cups young coconut meat, chopped
1/2 cup raw coconut nectar or raw agave nectar or raw honey
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
2 cups organic pineapple, diced
Add coconut water to a food processor, along with cashews, coconut meat, coconut nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Add the pineapple and process until smooth. Pour the mixture through a fine meshed strainer and press through until you have removed any coconut bits (you can skip this step, but it makes for a smoother ice cream). Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.

Raw Almond Milks

2013-05-10T05:06:00.000-07:00

I had never made home made almond milk until last weekend. Sad I know, as I now believe that after making it, it is an essential thing in life to do. I thought about just making plain vanilla, and I did at first, but then I thought strawberry would be even more marvelous! After all, I had strawberry milk as a kid, and enjoyed it, but raw strawberry almond milk sounded so much better.

And it was! So creamy and delicious! Way better than any store bought almond milk I had ever tasted. I had more plain almond milk left after making it and I told my boyfriend Eric he could choose a flavor to make with it. He chose mocha, or chocolate coffee.

Odd, because neither of us drink coffee or are big coffee fans, but it turned out pretty amazing! It tasted like the most delicious coffee drink I have ever had! I had to share some with my Mother as well, because she loves coffee and she loved it too. Forget those blended nasty sugary coffee frappuccino drinks you can buy at the store, this was so much more delicious!

Raw Strawberry Almond Milk
Makes about 4 cups

1 cup raw almonds, soaked 8 hours in filtered water and drained
3 cups filtered water
1 Tbsp pure vanilla extract
2 Tbsp raw coconut nectar (or sweetener of your choice) or to taste
1 cup fresh strawberries

In a high speed blender, process the almonds with the water for a minute, then pour into a nut milk bag over a large bowl with a pour spout. Squeeze the bag to get all the liquid out, then save the almond pulp (the solids left in the bag) for another use and pour the liquid back into the blender. Add the strawberries, coconut nectar, and vanilla to the milk in the blender and process until smooth. Serve! Store extra in the fridge for up to a week.

Raw Mocha Almond Milk
Makes about 4 cups

1 cup raw almonds, soaked 8 hours in filtered water and drained
3 cups filtered water
1 Tbsp pure vanilla extract
2 Tbsp raw coconut nectar (or sweetener of your choice) or to taste
3 Tbsp raw cacao powder
2 tsp coffee extract

In a high speed blender, process the almonds with the water for a minute, then pour into a nut milk bag over a large bowl with a pour spout. Squeeze the bag to get all the liquid out, then save the almond pulp (the solids left in the bag) for another use and pour the liquid back into the blender. Add the vanilla, coconut nectar, cacao powder and coffee extract to the milk in the blender and process until smooth. Serve! Store extra in the fridge for up to a week.

Raw PB & J Bars

2013-05-09T04:01:00.001-07:00

I had made some raw bars a few weeks ago involving chocolate and a crunchy crust and my boyfriend Eric loved them so much he practically ate them all in one day. He was saying that he wished he had more the next day so I told him that I would come up with an even more delicious dessert concoction soon. Enter: PB&J Bars!

I was thinking, what could be more delicious than chocolate AND peanut butter and jam? He loved the idea so I got to work that Saturday. I made a crunchy cookie crust as he calls it, then topped it off with a bit of smooth creamy peanut butter mousse, some raw strawberry jam, and lastly a layer of dark chocolate.

They were sooo good! Like peanut butter and jam all grown up and even better! Eric definitely approved as well eating 5 of them the first day I made them. They are pretty addictive I have to say, and being a peanut butter and jam fan myself these are one of the best peanut butter and jam desserts I have made.

Raw PB & J Bars
Makes 16 bars

Crust:
2 cups raw walnuts
2 cup finely shredded dried coconut
1 1/2 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
1/4 cup plus 2 Tbsp raw cacao powder
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

Cream:
1 cup raw cashews, soaked 4 hours and drained
1 cup young coconut meat (or additional cashews if unavailable)
1/4 cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/2 cup raw peanut butter
1/4 cup raw coconut oil, warmed to liquid

Jam:
3 cups organic strawberries
10 dates
2 Tbsp coconut nectar
a pinch sea salt
1 tsp pure vanilla extract
1 Tbsp lemon juice

Chocolate glaze:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or raw agave nectar
a pinch of sea salt

For the crust, combine walnuts, coconut, buckwheat, sea salt, cacao powder, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a foil lined 9 inch square pan, and set aside in the fridge.
To make the cream, combine all ingredients but the coconut oil in a food processor and process until smooth. With the motor running, add the peanut butter and oil and process a minute more. Pour over the crust and place in the freezer to set until firm.
Cut up the strawberries and place them on a lined dehydrator sheet and dehydrate a couple hours until the berries are somewhat "roasted". Remove from the dehydrator, and combine with the dates, coconut nectar, sea salt, vanilla, lemon juice and process until smooth. Spread over the peanut butter layer and place in the freezer until frozen (you do not want it to smear when you spread the chocolate over).
Meanwhile, to make the chocolate glaze, whisk together all ingredients until smooth, then pour enough of the chocolate over the jam to make a thin layer (you may not need it all) and spread to the sides. Place in the freezer just until set, about 5 minutes, then cut into squares. They cut easier if you warm the knife in warm water, wipe it dry then cut a slice (to soften chocolate).

Raw Strawberry Rhubarb Ginger Ice Cream

2013-05-08T05:01:00.002-07:00

I am in love with anything strawberry rhubarb lately. I made a crumble pie last week, but that was not enough strawberry rhubarb for me...so I made some strawberry rhubarb ginger ice cream a few days later. I never need an excuse to make ice cream, it is always necessary to make as far as I am concerned.

Cool weather, warm weather, bad mood, good mood...I pretty much make it every week. I always make different flavors, and raw ice cream is always good, but this one was knock my socks off good.

The strawberries made it sweet, the rhubarb a little tart and the ginger gave it a little kick. I couldn't help but have a smile on my face as it put me in my happy place as I indulged in it. I might have to make some again when I make strawberry rhubarb crisp!

Raw Strawberry Rhubarb Ginger Ice Cream
Makes about 6 cups

Ice Cream:
1 cup coconut water
2 cups organic strawberries
1 cup organic rhubarb cut into 1 inch pieces
1 1/2 inch piece fresh ginger
2 cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar or raw honey or raw agave nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid

Add coconut water to a food processor, along with strawberries, rhubarb, ginger, cashews, coconut, nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container with a lid. Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

Raw Spring Blossom Cake

2013-05-06T07:39:00.001-07:00

It is finally feeling like spring may have arrived in Minnesota. Warm enough that my boyfriend Eric and I decided to have a picnic in the park this week. It was wonderful to just sit and enjoy the sun's warmth, watch the loons swimming on the lake and dream up what the clouds looked like while we enjoyed each other's company and dinner. Although the weather is warming up, the one thing that is missing is the flowers!

My favorite part of spring is enjoying the flowers popping up in people's yards while I go for my morning run. Seeing the crocus and daffodils pop up where there was previously just brown dirt is quite refreshing. Hopefully they come up soon, but until then I decided to make a flower cake to enjoy.

I was not exactly sure where I was going when I started, but I wanted it to resemble a flower and have lots of delicious fruit flavor. I decided on a coconut lime cake, tinted green with spinach (you can't taste it) for the bottom portion. I then topped it off with 3 different fruit mousses, lemon, mango and strawberry, then swirled them for a tie dye affect. The colors reminded me of spring flowers as well. Lastly, I decided that it needed to have fresh fruit on top so I made a flower out of strawberries and mango.

I showed it to Eric and he said "Whoa...I can't believe you made that! It is so pretty, visually my favorite cake you have ever made!" I was thinking...I decorate cakes all the time, and I had to laugh. I guess this one was special.

It tasted as good as it looked as well, like biting into a bouquet of fruit and cream. Hopefully the April showers will bring the May flowers, I am ready! Until then, I can enjoy my cake.

Raw Spring Blossom Cake
Makes one 6 inch cake

Cake:
1/2 cup raw almond meal

2 cups raw coconut flour
1/4 tsp sea salt
1 tsp pure vanilla extract

12 medjool dates, pitted

2 cups coconut meat*

2 Tbsp coconut water
2 Tbsp fresh lime juice
2 Tbsp organic lime zest

2 Tbsp raw coconut nectar
one large handful organic spinach

Cream topping:
2 1/3 cups raw cashew pieces (preferably soaked overnight)

2 1/3 cups fresh young coconut meat (or 1 3/4 cups soaked cashews if coconut meat is unavailable)

1/2 cup plus 2 Tbsp coconut water
1/2 cup raw coconut nectar, or your choice of raw liquid sweetener
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of a vanilla bean
1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
3 Tbsp coconut butter

2 Tbsp lemon juice
1 Tbsp lemon zest
turmeric, divided**
1/3 cup organic mango
1 small 1/2 tsp raw beet and 1 Tbsp raw beet**
1/3 cup organic strawberries
a small handful spinach

Topping:
about 10 sliced organic strawberries
1 Tbsp mango, diced small

Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut lime juice and zest, coconut water, nectar and spinach to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Place the batter on a teflex lined dehydrator sheet, in slightly larger than a 6 inch circle and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, trim into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.

To make the cream topping, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth. Add the coconut oil with the processor running to incorporate it completely. Once blended, divide the cream mixute into 4 bowls and set aside. To the first bowl, add the lemon zest, juice and a pinch of turmeric to the bowl and whisk to blend. Add the second bowl of cream back to the food processor and add the 1/3 cup mango, a small pinch of turmeric and a small piece of beet and process until blended then remove back to the bowl. Add the third bowl to the processor and add 1/3 cup strawberries and the 1 Tbsp raw beet and process until smooth and well blended. Add back to the bowl. Add the 4th bowl of cream back to the food processor and add the spinach. Process until smooth and add back to the bowl and place in the fridge.
To assemble the cake, drop the lemon filling, the mango filling and the strawberry filling by the Tbspful randomly over the lime cake in the prepared pan. Once the pan is filled tap on the counter to level and swirl with a knife (being sure to go to the bottom of the filling). Place in the freezer to set, about 3 hours. Once set, arrange the sliced strawberries on top of the cake to resemble a flower and place the diced mango in the middle. Place the green cream in a pastry bag (or a plastic bag with the end cut off and decorate the sides of the cake, creating leaves and vines. Serve! Store extra cake in the fridge.

*If you cannot get fresh coconut meat, soak 2 cups dried coconut for 4 hours then drain. Continue with the cake recipe.
**The beets and turmeric are for coloring the cake more vividly, but if you do not have them you can sub natural food coloring.

Raw Pink Berry Beet Granola

2013-05-04T04:59:00.000-07:00

I am loving anything berries and beets lately. In salads, in desserts and even granola! Yes, I said granola. Might sound a bit crazy to put beets in granola but that is just how I roll. I do not like to be conventional when it comes to creating new flavors for things.

I used a combination of raspberries and strawberries, and the beets for a lovely pink color. I added some coconut cream for extra deliciousness, a bit of vanilla for scent, and shredded coconut, almonds and walnuts for crunch. It was pretty as it went into the dehydrator and smelled of berries and vanilla when dehydrating.

When I pulled it from the dehydrator, I was excited to taste it and for good reason...it smelled amazing! It tasted like berries and cream granola, you could not taste the beet, but it added a beautiful color and extra nutrients. It never hurts to have pretty food!

Raw Pink Berry Beet Granola
Makes about 8 cups

2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
2 cups raw almonds, soaked for 6 hours and drained
1 cup raw walnuts, soaked for 4 hours and drained
1/3 cup raw coconut nectar, agave nectar or raw honey (or more if you prefer sweeter)
1/4 cup raw coconut butter
2 inch chunk raw red beet
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/4 cup coconut water or filtered water
1 Tbsp raw coconut oil, liquified
2 cups fresh or frozen organic strawberries, sliced, divided
2 cups fresh or frozen organic raspberries, divided

Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain. Place in a large jar and set in a well lit area (natural light, but not in direct sunlight). Let sit for a couple days, or until little sprouts begin to emerge from the buckwheat, rinsing 2 times a day. Once sprouted, drain well, and place in a large bowl, along with the coconut, almonds and walnuts. In a food processor, combine the coconut nectar (or honey),coconut butter, beet, sea salt, vanilla, water, coconut oil, 1/2 cup of the raspberries and 1/2 cup of the strawberries. Process until smooth and pour the mixture over the granola, add the remaining berries, and mix well with your hands. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 12 hours or until crispy. Can be stored in an airtight container for a few weeks at room temperature.

Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce

2013-05-03T05:01:00.000-07:00

I have been eating beets in a lot of salads lately, and I love them but I decided that I needed to be a little more interesting with the combination so I made beet ravioli. I cut it into hearts to be cute, and laced the macadamia inside with some thyme and orange.

I finished it off with a strawberry orange sauce and served it with greens and it was a delicious light meal. I can't believe it took me over 1/2 a year into being raw before I tried beet ravioli. I will definitely have to come up with different sauces and fillings now because it was awesome!

Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce
Serves 4

Macadamia Ricotta:
2 cups Macadamias, soaked for at least 4 hours, drained (or cashews if you prefer)
juice of one lemon
1 tsp sea salt
1 1/2 Tbsp orange zest
1 Tbsp fresh thyme, minced

Strawberry Orange Sauce:
1 cup fresh strawberries
1/4 cup fresh orange juice
2 soft medjool dates, pitted
a pinch of sea salt
1/4 tsp thyme

24 large thin slices of raw beet,cut into hearts if desired
greens for serving
strawberries and orange slices for serving

To make Macadamia ricotta, Combine the macadamias, lemon juice, and sea salt and orange zest and thyme in a high speed blender or food processor and process until smooth with about 3 Tbsp of filtered water (or enough to make a thick soft cheese consistency without being runny). Wrap cheese in a double layer of cheesecloth, and place in the fridge to let sit a day or two.

For the sauce, combine all ingredients in a food processor until smooth.
To assemble, scoop about 1 Tbsp of the ricotta onto half the beet slices, then top with another beet slice to make ravioli. Place 3 on each plate, then place a hanful of greens, some strawberries and orange slices. Spoon some of the sauce over the ravioli on each plate and use the extra for the greens if desired.

Raw Strawberry Rhubarb Crumble Pie with Strawberry Ice Cream

2013-05-02T03:58:00.001-07:00

I have been craving strawberry rhubarb pie for a few weeks now and when I finally found fresh organic rhubarb for sale at the store, you bet I bought some! It was just what I needed for my pie. I can remember going to a local restaurant with my Mom and strawberry rhubarb was always my favorite. Sweet and tart the perfect balance, filled with jammy berries and rhubarb. Even better if it was a la mode!

I admit I have actually never made a strawberry rhubarb pie until last weekend because I always got too lazy and just made a crisp not wanting to deal with the crust. I love the crumble topping as well, so I never missed the bottom crust. But raw pie is different...all the crust and crumble topping is delicious! So this had to be a crumble pie.

The pie itself was delicious, tart and sweet, plus jammy like the pie I remember from childhood. To make it even better though, I served it with strawberry ice cream. Since I always have to have ice cream with my fruit pies. It was the essence of spring, appropriate since I feel it has finally arrived here!

Raw Strawberry Rhubarb Crumble Pie
makes one 6 inch pie

6 inch pie plate or spring form pan

Crust:
1 1/2 cups walnuts
1 1/2 cups dried coconut
1 cup sprouted, dehydrated buckwheat groats
1/2 tsp sea salt
12 medjool dates
Topping:
reserved 1/2 crust
1 Tbsp agave nectar or honey
1/2 cup large flake coconut
1/2 cup chopped walnuts

Filling:
1 1/2 cups rhubarb, sliced into 1 inch pieces
1 Tbsp raw coconut nectar
2 cups quartered organic strawberries
3 soft medjool dates, pitted
1 tsp pure vanilla extract

Strawberry ice cream for serving (optional) recipe follows

To make the crust, combine the nuts, coconut, buckwheat, dates, and sea salt in a food processor and process until well combined and holds together when squeezed. Press half of this mixture into a lined 6 pie plate and place in the fridge. To the remaining half of the mixture add the agave nectar, chopped walnuts and coconut for the topping. Set aside in the fridge.
To make filling, toss the rhubarb with the coconut nectar, and place in the dehydrator. Dehydrate at 115 for about 3-4 hours until the rhubarb softens. Once it is soft, combine it with the berries in a bowl. Toss together. Remove 1/4 of the mixture and place in a food processor with 3 medjool dates and the vanilla. Process until smooth and well blended then place back in the bowl and toss to combine. Pour the filling into the prepared pie crust and top with the topping. Set aside in the fridge for a few hours to let the flavors combine, then serve with strawberry ice cream!

Raw Strawberry Ice Cream
Makes about 6 cups

Ice Cream:
1 cup coconut water
2 cups organic strawberries
2 cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw agave nectar or raw honey or raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid

Add coconut water, to a food processor, along with berries, cashews, coconut, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container with a lid. Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

Orange Creamsicle Tart

2013-05-01T05:03:00.000-07:00

As a child, I never actually ate an orange creamsicle. However, my Mom would always tell me about them and how delicious they were in the summer. I imagined that they might taste a bit like the orange sherbet pushups I enjoyed...but they probably were better. I did love my orange sherbet as a kid, often eating more than one pushup at a time if my Dad would let me (which he usually did). I finally tasted a creamsicle when I was in college and it was not all that imagined...the pushups were better.

However, I did like the idea of orange and vanilla so I made myself some home made ice cream with the same flavor and loved it. I think it had something to do with not eating processed food for a while, it never tastes as good. Las week, for some reason I was remembering that ice cream and thinking about creamsicles and I decided that I wanted to make something orange vanilla. Not ice cream though, a tart!

I make ice cream all the time after all, and a tart is so much more beautiful. I figured I could swirl the vanilla into the orange and it would be delicious as well as lovely.

I gave it a mild almond coconut crust, and made the filling creamy like cheesecake (no chance of this melting too fast while you try to eat it). It was delicious! Way better than any creamsicle I have ever had (I know...maybe I am not a good judge after eating one, but it was really good)!

Orange Creamsicle Tart
Makes one 9 inch tart

Crust:
2 cups raw almond meal
2 cups finely shredded dried coconut
1 1/2 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
1/4 cup plus 2 Tbsp raw cacao powder
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

1 1/2 cups young coconut meat (or 1 1/2 cups soaked cashews)
1 1/2 cups soaked cashews
4 Tbsp raw coconut nectar
1/4 tsp sea salt
seeds of one vanilla bean
1/4 cup plus 2 Tbsp liquified raw coconut oil

3 Tbsp coconut water
1/4 cup plus 2 Tbsp orange juice
2 Tbsp organic orange zest
natural orange food coloring* optional

Thin slices of orange, halved

For the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into the bottom of a 9 inch removable bottom tart pan, and set aside.
For the filling, combine the coconut, cashews, coconut nectar, sea salt, and vanilla and process until smooth. With the processor running, add the coconut oil and process another minute. Remove the mixture from the food processor and place 2/3 in one bowl and 1/3 back into the processor. Add the 3 Tbsp coconut water to the food processor and process until smooth. Remove from the processor and place back into the bowl. Add the 2/3 of the mixture you had set aside back to the food processor and add the orange juice and zest, and process until smooth. Pour the orange mixture into the prepared tart shell and smooth to the sides. Drop the vanilla mixture over the top of the tart in small spoonfuls, then tap the tart on the counter to level. Swirl the top of the tart with a knife to create swirls between the two batters (I go in a spiral working from the outside of the tart to the center, like a snail shell). Place the tart in the freezer and allow to set for about 3-4 hours until firm. Once set up, garnish the outside edges of the tart with orange slices and serve!

*I used a very small bit of beet and a touch of turmeric to tint my filling orange.

Raw Strawberry Short Cake

2013-04-29T07:53:00.002-07:00

I have been wanting to make raw strawberry shortcake for a few weeks now and finally this weekend I got around to it. It may not sound all that complicated, simple strawberry short cake, but I wanted mine to be a bit more special and beautiful than that.

I did not simply want two biscuits with cream in the middle and strawberries, I wanted this in larger cake form so I could share it. Also, the cream and berries are my favorite part of strawberry short cake so I wanted plenty of them. So I decided to make a white cake topped with a layer of strawberry cream then a layer of vanilla cream, plus plenty of fresh berries and sauce.

I have never actually made raw white cake before. Because it scared me. As silly as it sounds, I was afraid that it would not turn out as tasty as regular white cake. I have seen some recipes for it, but they all look way too dense and that is not what I wanted. I keep my other raw cakes lighter using fruits and veggies, but since this was going to be white vanilla cake I did not want any off flavors or colors, just the sweet white cake. So, I decided to try using young coconut meat in it to keep it moist and not so heavy. It turned out perfect! The batter was so delicious and it seriously tasted like white cake. It dehydrated nicely as well, and so I will be using the recipe in the future for other desserts.

The cake was the perfect base for the sweet cream layers and berries. I can honestly say this is hands down the best strawberry shortcake I have ever eaten...and I love strawberry shortcake! My Mom and boyfriend Eric agreed. I think this would be a perfect Birthday cake for summer when berries are fresh and local.

Raw Strawberry Short Cake
Makes one 6 inch cake

Cake:
1/2 cup raw almond meal

2 cups raw coconut flour
1/4 tsp sea salt
1 tsp pure vanilla extract

12 medjool dates, pitted

2 cups coconut meat*

1/4 cup coconut water

2 Tbsp raw coconut nectar

Cream topping:
2 cups raw cashew pieces (preferably soaked overnight)

2 cups fresh young coconut meat (or 1 3/4 cups soaked cashews if coconut meat is unavailable)

1/2 cup coconut water
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of a vanilla bean
1/2 cup raw coconut oil (warmed to liquid)
1/2 cup organic strawberries

8 organic strawberries halved (or enough to cover the cake layer)

Sauce:
1/2 cup organic strawberries
2 medjool dates

8 organic strawberries halved (or enough to cover the top of the cake)

Raw Jicama Nachos With Strawberry Mango Salsa

2013-04-28T04:55:00.000-07:00

Last week I wanted to make raw nachos, but I did not want to go through the trouble of making the chips in the dehydrator. Being impatient, I wanted it now...you know how that goes. I did have a large jicama, and I thought it would be a perfect sub for the chips to dip into my salsa!

I made a tropical strawberry mango salsa with avocados and a bit of spice, then topped it off with macadamia queso fresco, and served it with greens and the jicama, and it was a perfect light dinner! The jicama was a good sub for the chips, a little sweet and crunchy pairing well with the tropical fruit. Next time I am being lazy about making chips I am reaching for the jicama again!

Raw Jicama Nachos with Strawberry Mango Salsa
Serves 3

Macadamia Queso Fresco:
2 cups Macadamias, soaked for at least 4 hours, drained (or cashews if you prefer)
juice of one lemon
1 tsp sea salt

Fruit salsa:
1 large organic mango, cut into large dice
1 1/2 cups organic pineapple, diced
1 cup diced organic strawberries
2 Tbsp chopped cilantro
2 Tbsp chopped red onion
1 garlic clove, minced
2 Tbsp lime juice
sea salt to taste
1 tsp chili powder
2 avocadoes,diced

1 small jicama, sliced into thin triangles
a few cups salad greens of your choice

To make Macadamia queso fresco, Combine the macadamias, lemon juice, and sea salt in a high speed blender or food processor and process until smooth with about 3 Tbsp of filtered water (or enough to make a thick soft cheese consistency without being runny). Wrap cheese in a double layer of cheesecloth, and place in the fridge to let sit a day or two. You will have extra for another use.
For the salsa, combine the fruit and avocado in a large bowl and toss with the cilantro, red onion, garlic, lime juice, sea salt and chili powder.
To assemble, place some greens on each plate. Spoon the fruit mixture alongside it and top with some queso fresco. Place some jicama "chips" on each plate.

Raw Sunshine Ice Cream

2013-04-27T05:03:00.003-07:00

A couple weeks ago, I had one of the worst days I have had in a while. It was like everything went wrong where it could. I was in a bad mood, I kept dropping and spilling things at work, such as a jam jar that shattered into a million pieces and left a sticky mess. Plus it snowed so much it took twice as long to get home and it is April for crying out loud! It was one of those days where a year ago I would have said I need a large glass of wine when I got home, but since I do not drink alcohol anymore, I said to myself, I need some delicious ice cream!

I thought I could have used a bit of sunshine was needed, so I decided to make "sunshine ice cream". I had a large amount of mangoes, carrots, and oranges so I decided to combine with a dash of fresh ginger them for a sweet sunny treat. It was delicious and I definitely felt better after enjoying that and a few needed hugs. You need not wait until you have a bad day to make it though, it would be delicious anytime!

Raw Sunshine Ice Cream
(carrot mango ginger ice cream)
Makes about 6 cups

Ice Cream:
1 cup orange juice
2 Tbsp organic orange zest
2 cups organic mango, diced
3/4 cup raw grated carrots
1 inch piece fresh ginger
2 cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw agave nectar or raw honey or raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid

Add orange juice and zest to a food processor, along with mango, carrots, ginger, cashews, coconut, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container with a lid. Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

Raw Key Lime Pie Truffles

2013-04-26T05:11:00.000-07:00

When I was little, my Mom and I would go to a local candy counter just to buy key lime pie truffles. We loved the tartness of them. The sales lady behind the counter told us they were too tart for her and we thought she was crazy! No such thing as too tart for us, we love tart citrus, lemon and lime. My Mom and I were recently talking about those truffles and how delicious they were and it made me want to make a raw version of them.

I changed it slightly, making mine dark chocolate instead of white, but they turned out pretty darn amazing! I made a firm lime curd for the centers which was tart, but just the right amount of sweet, made smooth with coconut butter and it was perfect when dipped into the dark chocolate! Although I admit I ate a few before they even had a chance to be coated, they were that good.

These key lime truffles were even better than the ones we used to buy at the candy counter and my Mom agreed. Pretty addictive too, as you can not eat just one and leave it at that...two or three is a must.

Raw Key Lime Pie Truffles
makes about 16

1/2 cup cashews, soaked 4 hours
1/4 cup plus 2 Tbsp coconut butter
1/2 cup fresh lime juice
1 Tbsp lime zest
4 Tbsp raw agave nectar, to taste
pinch of salt
a handful of spinach

Chocolate coating:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or agave nectar
a pinch of sea salt

Drain and rinse cashews. Place in a food processor or high speed blender. Add coconut butter, lime juice, and zest, agave nectar and sea salt. Blend until smooth. Add spinach and blend until well combined. Place in a bowl in the fridge and chill for a few hours until firm enough to scoop. Scoop out balls by the heaping tspful and place on a foil lined sheet and place in the freezer until firm (about an hour), then reshape to make smoother balls. Leave the balls in the freezer while you make the coating.
To make the coating, whisk together all ingredients until smooth in a bowl. Let sit until slightly more firm then dip the truffles into it, using a fork so the excess chocolate can drain off and place them back on the foil. Once they are all dipped, place in the freezer for about 5 minutes until the coating has hardened. Store truffles in the fridge.

Raw Banana Coconut Nanaimo Bars

2013-04-25T04:01:00.001-07:00

My Mom asked me if I could make her some Nanaimo bars. I admit, I have never made the unraw version before so I had to check out what they actually were. I have heard of them, just never had one. If you have never heard of them, they are bars with a crunchy chocolate crust, creamy vanilla filling and a chocolate glaze on top. Sounded good to me, so I was game to make them for her.

However, there was one thing I wanted to do...add some fruit or something to make them a little different than the usual. I decided to add bananas, and make a coconut cream to make them extra delicious since I knew they would be even better that way than just plain chocolate and vanilla.

I knew they would be delicious as I was making them and tasting all the components. The crunchy chocolaty crust, the luscious coconut cream and decadent dark chocolate with sweet bananas in between. My Mom loved them and so did I! They were heavenly! I might just need to experiment with more types of Nanaimo bars in the future!

Raw Banana Coconut Nanaimo Bars
Makes 16 bars

Crust:
2 cups raw walnuts
2 cup finely shredded dried coconut
1 1/2 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
1/4 cup plus 2 Tbsp raw cacao powder
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

2 organic bananas, sliced

Cream:
1 cup raw cashews, soaked 4 hours and drained
1 cup young coconut meat (or additional cashews if unavailable)
1/4 cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1 Tbsp coconut butter
1/4 cup raw coconut oil, warmed to liquid

Chocolate glaze:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or raw agave nectar
a pinch of sea salt

For the crust, combine walnuts, coconut, buckwheat, sea salt, cacao powder, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a foil lined 9 inch square pan top with the banana slices, and set aside in the fridge.
To make the cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth. With the motor running, add the coconut butter and oil and process a minute more. Pour the cream over the bananas in the crust and place in the freezer until firmed up, about an hour.
Meanwhile, to make the chocolate glaze, whisk together all ingredients until smooth, then pour enough of the chocolate over the cream to make a thin layer (you may not need it all). Place in the freezer just until set, about 5 minutes, then cut into squares. They cut easier if you warm the knife in warm water, wipe it dry then cut a slice (to soften chocolate).

Strawberries and Cream Kale Chips

2013-04-24T05:03:00.000-07:00

Last week, I was talking to my boyfriend Eric about some kale chips I had made, and he said, "why not make something like strawberries and cream kale chips?" I admit, it sounded a little odd to me at first, but I thought, what the heck, I am always up for experiments and trying new things!

So, on Monday when we both had the day off we got to work making them. Coconut cashew cream and strawberries made up the batter, and we could tell that the chips were going to be amazing if they tasted like it, since it tasted like strawberry cheesecake. Once I coated the chips, I tasted one and they tasted good before going in so I had my fingers crossed they would stay that delicious!

My whole house was filled with the heavenly aroma of strawberries and cream Tuesday morning when they were ready to taste, and I was excited. They tasted amazing like strawberry cheesecake, but crunchy. Seriously, for something that sounded a little unusual they are probably the best kale chips I have ever eaten. Plus, you get your greens with your dessert! Eric loved them too. I am glad I tried his flavor idea, I know he has more, and I will be making those soon as well! If you are skeptical, try making these and you will be amazed!

Strawberries and Cream Kale Chips
Makes about 8 cups

1 cup raw cashews, soaked in water for 2-4 hours, drained
1 1/2 cups finely shredded dried coconut
1 tsp sea salt
2 Tbsp raw coconut nectar or raw agave nectar
2 cups fresh organic strawberries
2 tsp pure vanilla extract
filtered water

1 large bunch kale, washed and torn into bite sized pieces
2 cups sliced fresh organic strawberries

In a high speed blender or food processor, combine the cashews, coconut, sea salt, agave nectar, vanilla, and 2 cups strawberries in the food processor, and process until smooth. Add filtered water, a few Tbsp at a time until a smooth mixture a little thinner than nut butter consistency is formed. Place the kale in a large bowl, and pour the strawberry mixture over it. Add the sliced berries. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets, and dehydrate* for about 8-12 hours (overnight) until dry. Enjoy!

*If you do not own a dehydrator and raw is not a concern, you can bake them in a 200 degree oven for 4-6 hours on a lined baking sheet, or until dried.

The Ultimate Raw Carrot Cake

2013-04-22T07:24:00.000-07:00

In the past I have made regular raw carrot cake, mini raw carrot cake cheesecakes on this blog, and raw carrot ginger dream cakes, and they were delicious...but this weekend I was thinking about what would happen if I combined those three and made them even more delicious, in the Ultimate Raw Carrot Cake.

I am sort of on a carrot in dessert kick lately (which is not a bad thing since I love things like carrot cake). It seemed like the perfect time to attempt to make the best carrot cake I have ever made since I bought a lot of carrots last week when I was at the store. I love the cake part of carrot cake, but I love the filling just as much so I wanted this cake to have moist carrot cake AND lots of smooth creamy filling. Which is exactly why I made a cheesecake carrot cake.

I made my classic raw carrot cake for the base with plenty of ginger and spice (because that is essential as far as I am concerned in carrot cake), and that part was delicious, but I knew it would be even better once I added the last 2 elements of the cake. I next added a layer of spiced carrot cheesecake, then a vanilla bean layer to make it extra luscious and to serve as the cream cheese "frosting" which is one of my favorite parts of carrot cake. I actually like frosting so much that I eat cake first then the frosting (yes, even as an adult), so it was important that this cake had plenty of creamy stuff on top.

It was the most amazing carrot cake I have ever eaten. I love carrot cake, but I love cheesecake even more so the two of them combined into the ultimate carrot cake was heavenly!

The Ultimate Raw Carrot Cake
Makes one 6 inch cake

Carrot Cake:
1/2 cup raw sprouted oat flour or raw almond meal

1 cup raw coconut flour
1/4 tsp sea salt
1 tsp pure vanilla extract

12 medjool dates, pitted

1 inch chunk ginger

2 tsp cinnamon

1 tsp cardamom

3/4 cup dried shredded unsweetened coconut
1 1/2 cups grated organic carrots

Cheesecake filling:
1 1/2 cups raw cashew pieces (preferably soaked overnight)

2 cups fresh young coconut meat (or additional soaked cashews if not available)
1/3 cup raw coconut nectar, or raw agave nectar
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of half a vanilla bean

1/2 cup coconut water
1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)

Carrot filling:
1/2 cup chopped organic carrots
1/2 inch piece ginger
1 tsp cinnamon
1/2 tsp cardamom

Cream Topping (optional):
1/2 cup young thai coconut (or 1/2 cup soaked cashews if unavailable)
1/2 cup raw cashews (soaked for 4 hours and drained)
1/4 cup coconut water
2 Tbsp raw coconut nectar, or raw agave nectar
1/8 tsp sea salt
1 tsp pure vanilla extract
2 Tbsp raw coconut oil (warmed to liquid)

For the cake, in a food processor, combine the oat flour, coconut flour, sea salt, dates, vanilla, ginger, cinnamon, cardamom, and process until the dates are incorporated and it is all well blended. Add the coconut and 1 cup of the carrots and process until pretty smooth. Add the remaining carrots and pulse until incorporated. Place the batter on a teflex lined dehydrator sheet, and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, cut into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.

To make the filling, combine the cashews, coconut meat, coconut nectar, sea salt, vanilla, and coconut water and process until smooth. With the motor running, add the coconut oil slowly to incorporate it. Divide the filling into 2 bowls, and add one back to the dehydrator. Add the carrots, ginger, cinnamon, cardamom, and process until smooth (you may need to press through a fine meshed strainer to remove carrot bits for really smooth filling). Pour the carrot filling over the cake in the pan (reserving about 1/4 cup). Next pour over the plain filling. Drop the remaining carrot filling by the tspful over the vanilla, tap the bottom on the counter to lever, then swirl with a knife or skewer. Place in the freezer to set, about 4-6 hours.
For the optional cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth. With the motor running, add the coconut oil slowly and process for a minute until well incorporated. Remove from the processor and place in a bowl. Put the bowl in the freezer for about 45 minutes or until it is the consistency of frosting. Place in a pastry bag and pipe around the edges of the cake. Serve! Store extra cake in the fridge.

3 Raw Banana Soft Serve Ice Creams

2013-04-20T05:04:00.003-07:00

I often get asked how to make ice cream without an ice cream maker by readers who don't have one. Well, I have a solution for those of you that don't and it is sugar free! Banana soft serve. It is the most amazing thing I have discovered lately, and I have been making it often. Just in the last week I made 3 different types. Chocolate Peanut Butter Banana as pictured above...which was rich and decadent, like a PB cup blended into ice cream.

Second, I made simply banana vanilla coconut which was incredibly silky smooth and sweet with banana essence throughout.

And third, Strawberry Banana. They were all delicious and I sweetened them with stevia, so sugar free as well. A guilt free dessert for me to enjoy when I wanted something fast that would not leave me feeling weighed down. My boyfriend Eric and my Mom both shared with me and approved as well...there was none left! If you have too many over ripe bananas on hand, freeze them right now and make some! I have the recipes for the three I made this week below. Enjoy!

Raw Banana Vanilla Coconut Soft Serve

Serves 2

4 ripe organic bananas, cut into one inch pieces and frozen*

2 Tbsp raw coconut butter, warmed to liquid

1 tsp pure vanilla extract

a few drops liquid stevia (or to taste)

2-3 Tbsp coconut water

Remove from the freezer and place in a high speed blender or food processor with the coconut butter, vanilla, coconut water, and stevia. Blend until smooth, using the tamper to press the mixture down into the blade (if using a blender), or stopping the machine to scrape down the sides (if using a food processor. It takes about a minute to blend with a high speed blender, but may take about 4-5 with a food processor. Enjoy right away!

*when freezing the bananas, place them on a foil lined sheet and spread them out so they do not stick together.

Raw Chocolate Peanut Butter Banana Soft Serve

Serves 2

4 ripe organic bananas, cut into one inch pieces and frozen*

2 Tbsp raw peanut butter

1 tsp pure vanilla extract

a few drops liquid stevia (or to taste)

1/4 cup raw cacao powder

2-3 Tbsp coconut water

Remove from the freezer and place in a high speed blender or food processor with the peanut butter, vanilla, coconut water, cacao and stevia. Blend until smooth, using the tamper to press the mixture down into the blade (if using a blender), or stopping the machine to scrape down the sides (if using a food processor. It takes about a minute to blend with a high speed blender, but may take about 4-5 with a food processor. Enjoy right away!

*when freezing the bananas, place them on a foil lined sheet and spread them out so they do not stick together.

Raw Strawberry Banana Soft Serve

Serves 2

4 ripe organic bananas, cut into one inch pieces and frozen*

1/2 cup organic frozen strawberries

2 Tbsp raw coconut butter, or almond butter, warmed to liquid

1 tsp pure vanilla extract

a few drops liquid stevia (or to taste)

2-3 Tbsp coconut water

Remove from the freezer and place in a high speed blender or food processor with the berries, coconut butter, vanilla, coconut water, and stevia. Blend until smooth, using the tamper to press the mixture down into the blade (if using a blender), or stopping the machine to scrape down the sides (if using a food processor. It takes about a minute to blend with a high speed blender, but may take about 4-5 with a food processor. Enjoy right away!

*when freezing the bananas, place them on a foil lined sheet and spread them out so they do not stick together.

Raw Tropical Fruit "Lasagna"

2013-04-19T05:02:00.000-07:00

I have been craving lots of tropical fruit lately, so last weekend when I was at the store I stocked up, buying mangoes, pineapple and bananas. Of course they are delicious in my smoothies, but I thought they deserved to be used in something a little more creative for dessert as well. I wanted something light, something nut free and something that was all fruit.

So, I came up with fruit lasagna. I used mango and pineapple for the "noodles", and made a creamy banana coconut cream for in between the layers (as it needed a creamy element). The bananas and young coconut got wonderfully creamy like banana cream pie and it was delicious in between the layers with strawberries that I also added. I topped it off with some strawberry sauce and voila!

Fruit lasagna! I actually liked it better than savory lasagna, and it was so refreshing! I had lucked out getting perfectly ripe fruit and it was quite heavenly. I may just have to try this again with other fruits in the future. I love playing with my food.

Raw Tropical Fruit "Lasagna"
Serves 2

Strawberry Sauce:
1/2 cup fresh organic strawberries
3 soft, pitted medjool dates
1 tsp pure vanilla extract

Banana Coconut Cream:
1 cup fresh young thai coconut (or 3/4 cup soaked raw cashews drained if coconut unavailable)
2 medium ripe organic bananas
2 Tbsp raw coconut nectar
1/4 cup plus 2 tbsp coconut butter, warmed to liquid
1 tsp pure vanilla extract

For assembly:
4 thin slices of organic mango (4x4 inch squares)
2 thin slices fresh ogranic pineapple (4x8 inch rectangles)
10 fresh organic strawberries sliced

For the srtawberry sauce, combine all ingredients in the food processor and process until smooth. Set aside in the fridge. For the banana cream, in a high speed blender, combine all ingredients and process until smooth. Place in the fridge to set up to the consistency of heavy cream (about an hour).
When ready to assemble, spoon a bit of the strawberry sauce onto a serving plate. Lay out one of the pineapple slices, and top with 1/3 of the banana cream. Top with some of the sliced strawberries, then two mango slices (so they form a rectangle and fit with the rest of the lasagna evenly on the sides). Top them with half the remining banana cream, then more strawberry slices. Top with 2 more mango slices, the rest of the cream, more strawberries, then the last pineapple slice. Spoon the strawberry sauce over and top with more berries. Serve!

Raw Carrot Cake Granola

2013-04-18T03:56:00.000-07:00

I was craving carrot cake this week when I decided to make granola so I thought why not make raw granola with all the delicious flavors of carrot cake? I had plenty of carrots on hand and I thought, why not make it with plenty of coconut (since in my opinion carrot cake has to have coconut).

I added both walnuts and pecans because I love them both in carrot cake, as well as ginger, cinnamon and cardamom, my favorite spices to use with carrots in dessert. The sweet coating that created the crunch in this granola was a combination of coconut butter plus a bit of banana for sweetness (but you could not taste it), plus coconut nectar.

I knew it would be delicious when I tasted it before it dehydrated, and as I took in the heavenly aroma as it "baked" in the dehydrator. Once it emerged and it was time to taste test I had plenty of tastes...it was wonderful! Like crunchy little carrot cake bits! I have to warn you, it is addictive, but you should make it so you can enjoy it too!

Raw Carrot Cake Granola
Makes about 8 cups

2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
1 cups raw pecans, soaked for 6 hours and drained
1 cups raw walnuts, soaked for 6 hours and drained
1/3 cup raw coconut nectar, agave nectar or raw honey (or more if you prefer sweeter)
1/4 cup raw coconut butter
1 ripe banana
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/4 cup filtered water
1 Tbsp cinnamon
2 tsp cardamom
2 tsp ground ginger
1 Tbsp raw coconut oil, liquified
3 cups shredded carrots
1 cup golden raisins (optional)

Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain well. Place in a large bowl, along with the coconut, and nuts. In a food processor, combine the coconut nectar (or honey),coconut butter, banana, sea salt, vanilla, water, spices, coconut oil, and 1 cup of the carrots. Process until smooth and pour the mixture over the granola, add the remaining carrots, and mix well with your hands. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 12 hours or until crispy. Stir in golden raisins. Can be stored in an airtight container for a few weeks at room temperature.