Raw Pecan Pie.

I feel like summer will never come. This year weather is rough and I can’t wait to spend the days outside, cook from fresh summer veggies and fruits and enjoy every piece of sunshine. For today we still try to keep ourselves warm, and I still cook some fall-winter dishes.

One of my favorite dessert is Raw Pecan Pie ( I love pecans). It tastes delicious and you can’t really feel the difference between the  regular cooked  pie and the healthy raw one.

 

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Raw Pecan Pie.

Ingredients
Crust:
– 2 cups walnuts
– 3 cups of pitted dates
– 1 cup coconut flakes, finely ground
Filling:
– ⅔ cup filtered water
– 1 cup raw pecans, soaked about 15 minutes
– 1 cup organic Thompson raisins
– 1 Tbs. vanilla extract
– 1 tsp. nutmeg
– ⅓ cup maple syrup
– 1 tsp. Celtic sea salt
Instruction:

Add the dates, coconut flakes and walnuts to the food processor and mix on high until thoroughly mixed.
Press the mixture into the bottom and sides of a pie tray. Set to the side.
Blend all filling ingredients together in the blender until smooth. Pour onto the crust of the tray, and garnish with fresh, raw pecans.
Set in freezer overnight, or for at least 5 hours before serving. Remove from freezer for about 10 minutes or so (depending on your freezer) to let it thaw a bit.

Slice up and enjoy!

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Raw Strawberry Chocolate Cheesecake.

We have the special tradition in Ukraine. We usually celebrate Angel Day.

Angel Day is the day of your name. Every name has its own day celebration. It means your Angel is always behind your back and protect you all the time.

My daughter’s Angel Day was 2 days ago and I decided to make a little treat for her.

Strawberries are still her favorite berries, and they don’t taste as good as the ones in June, but I found some organic strawberries at the grocery store and made this delicious raw nut-free, dairy-free cheesecake.

The cheesecake turned out very delicious, and this way we celebrated our little family tradition.

Raw Strawberry Chocolate Cheesecake.

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Crust

  • 10 dates, soaked until soft
  • 1 1/2 cups dried unsweetened coconut
  • 1/4 cup raw cocoa powder
  • 1 tablespoon coconut oil, softened

1. Place all ingredients in food processor and pulse until well combined.

2. Pat firmly into the form.

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Filling

  • 3 cups shredded unsweetened coconut
  • 3/4cup coconut water
  • 1/2 cup coconut oil
  • 1/4 cup coconut syrup or liquid sweetener of choice
  • 1 teaspoon vanilla
  • 3 cups diced strawberries
  • Chocolate Ganache (1 tablespoon of coconut oil mixed with one teaspoon of raw cocoa)

1. Place shredded coconut, coconut water, coconut oil, coconut syrup and vanilla in high-speed blender. Blend until smooth. ( I used Vitamix)

2. By hand, stir in the strawberries.

3. Pour filling over crust, top with optional coconut and ganache. Chill for 6-8 hours or overnight.

4. Keep it in the refrigerator.

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Raw Raspberries Brownies.

Summer is coming to the end. Actually, two days ago was the first day of the fall and it means we are getting closer to winter. Every year I realize again and again that my favorite season is the fall. I love the bright yellow colors outside, apple pie smell in the house, leaves under your feet, warm chamomile tea…. This part of the year always brings the warm feelings to my heart and makes me feel cozy and safe.
Anyway, the fall is outside, but I still try to keep summer in my kitchen. I got fresh raspberries at the farmers market two days ago, and decided to make some berry chocolate dessert for my family.
This recipe is great because it’s gluten, grain and dairy free.
Sugar? You just need a little stevia or 2 tablespoons of maple syrup, honey etc.
It took me 20 minutes to make it. What can sound better?
Raw Raspberries Brownies.
Ingredients
  • ¾ C raw almonds
  • 1 C Medjool dates
  • ¼ C unsweetened cocoa powder(raw cacao for a 100% raw treat)
  • pinch sea salt
  • dash pure vanilla extract
    For the Raspberry Topping:
  • 1 C fresh raspberries
  • 2 tbsp raw honey or pure maple syrup. I personally used 15 drops of Stevia.
  • 1½ tbsp chia seeds

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Instructions
  1. Prepare a loaf pan by lining with plastic wrap, or wax or parchment paper. Set aside.
  2. In a food processor process the almonds until finely ground and no large pieces remain.
  3. Pour the nuts out into a bowl and process the dates until they are completely broken up and no large pieces remain. If processed long enough of the dates will turn into the “dough”.
  4. Break the “dough” up with a knife or spoon and sprinkle the nuts back into the food processor along with the cocoa powder, salt and vanilla. Process just until completely combined, stop the food processor and pinch a small amount of the mixture together with your fingers, if it holds together it’s done. And if not just process slightly longer.
  5. Pour the mixture into the loaf pan and press down evenly.
  6. In a bowl slightly mash the raspberries and stir together with the honey(or other sweetener) and chia seeds. Pour over top the brownies, cover and refrigerate overnight.
  7. To remove the brownies simply pull the paper or plastic wrap to lift the brownies out. Slice and enjoy.

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Raw Carrot Cupcakes.

Vibrant orange carrots are a healthy addition to your daily diet. They are low in calories, contain no fat and supply significant doses of certain vitamins and minerals.

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My other experiment with raw carrots worked great. This time I decided to make carrot cupcakes, and used nuts for the dough. It gave the cupcakes more nutty flavor and made them more moist and juicy.

Raw Carrot Cupcakes With Cashew Buttercream.

Ingredients:
1 cup raw almonds, soaked overnight and drained
20 pitted dates, soaked overnight and drained
2 cups shredded carrot
1/4 cup raisins
1/2 teaspoon ground cinnamon
1 vanilla bean, scraped (or 1 tsp. extract)
tiny pinch of sea salt
1/4 cup coconut flour

Cashew buttercream:
8 oz. raw cashews, soaked overnight and drained
raw honey or agave (for vegan option)
juice of 1/2 lemon

almond milk

tiny pinch of sea salt
1 vanilla bean, scraped (or 1 tsp. extract)
2-3 tablespoons filtered water

Begin by soaking the almonds (in separate bowls), cashews and dates in filtered water overnight (or 12 hours). In the morning, drain them, and begin working on the icing. Place the drained cashews, juice of 1/2 lemon, vanilla bean (or extract), tiniest pinch of salt and about 3 tablespoons of honey or agave in a blender or food processor. Blend until creamy. Add almond milk, 1 tablespoon at a time, until desired consistency is reached. Add more honey to taste, if necessary.

Next, start the cupcake dough. Grate the carrots (about 4 or 5 medium carrots). After you’ve grated them, strain out any liquid (by pressing them into a fine strainer, or wrapping them in a tea towel). Place the almonds in the bowl of a food processor and pulse until coarse. Add the strained carrots, soaked (and drained!) dates, and process again. Add in the cinnamon, vanilla and pinch of sea salt. Add coconut flour. Process until it forms a dough. Grab a muffin pan and place about 1/2 cup of dough in each mold and press down. Once you have 12, pop the pan into the freezer while you get the icing ready to pipe.

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Pour the icing into a piping bag, then remove the muffin pan from the freezer, invert onto a piece of parchment paper to get them out, and ice.

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Keep in the refrigerator.

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I am probably not the best mom, but I let my daughter have this cupcake for breakfast. Why not? It’s healthy, delicious tiny treat that can work like breakfast sometimes.

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Hazelnut Chocolate Peach Ice Cream Cake.

The peaches season is coming to the end. I want to enjoy them as long as possible, because it is impossible to find the ripe, juicy, real peaches by the next summer in our area.

Nutrition in peaches has health benefits for antioxidants, even its content not as much as other fruits such bananas. Calories in raw peach every 100 gr is 39 calories.

Peach has anti-aging properties, increase immunity and is detoxification or help remove toxins from the body. Peach is also rich in fiber, vitamins A, B, C, and E and has a high antioxidant content.

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When I use peaches at the recipe I always try to keep them as fresh as possible, with all juice and moist in them.

This time I made Raw Hazelnut Chocolate Peach Ice Cream Cake. To my surprise, peaches work great with chocolate, and make a great combination in the cold desserts.

This is a very easy and delicious frozen cake. It will take you about 20 minutes to make and after a couple hours in the freezer you will get the fancy, healthy, delicious summer desert.

Raw Hazelnut Chocolate Peach Ice Cream Cake.

Ingredients:

Cake Base:

1 1/2 cups raw hazelnuts, soaked
1 cup coconut flakes
3/4 cup raw cacao powder
1 cup date paste

Cream Layer:
5 peaches
1 banana
1/4 tsp ground vanilla bean

Process hazelnuts until they are fine crumbs. In a large bowl, combine hazelnuts, date paste, coconut and cacao powder until it is combined like a dough. Press into a pie pan and prepare the filling.

In a blender, blend the peaches with the banana and vanilla bean until completely smooth and creamy.

Pour the filling over the crust and freeze for 4 hours or until the topping is solid.

Enjoy frozen !

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Raw Banana Strawberry Cream Cake.

My experiments with raw desserts never end. I try a lot of recipes during the week, and pick my favorite ones to share with you.

The raw treats taste different from the cooked ones. They have deep flavors. They are juicy and naturally sweet. They are REAL, because they are made of real food.

I made couple of cakes recently, and my 2 years old daughter thinks it’s somebody’s birthday all the time. As soon as she sees the new cake, she starts singing “Happy Birthday!” song. So we have pretending birthday parties almost every day.

This recipe is from one amazing girl’s blog, who follows raw food diet. Her recipes and ideas are amazing. I changed the recipe a little bit, but this raw cake tastes delicious.

If any of you likes frozen dessert treats, this recipe is for you. This is the healthy and delicious version of ice-cream cake.

Banana Strawberry Cream Cake.

Pink filling:
3 bananas
2 cups frozen strawberries (or other berries)
1-3 tablespoons coconut oil (optional but it will make it creamier)
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Cream exterior:
2 cups macadamia nuts
2 cup dates
2 peeled orange
2 tablespoons melted coconut oil
Water, as needed
Put the bananas in your blender, followed by the frozen berries and blend until smooth. Spread evenly into a spring form pan.
Freeze until solid.
To make the cream layer: soak macadamia nuts in the water for 4 hours.
Rinse the water from the nuts.
Blend all ingredients until smooth, adding as LITTLE water possible, if you need any at all. The less water you use, the creamier it will be. Spread the macadamia cream layer on the top of the pink one.
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Freeze until solid and then garnish with strawberries.
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Slice and enjoy!
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Store in the freezer.
Recomendations: I will use a little macadamia nuts in the pink layer next time, to make it more creamier.
I will use cashews next time instead of macadamia nuts.

Raw Mango Coconut Lime Tart.

Vegan raw desserts are always interesting and unexpectable, because you never know how it will taste in the end. They are usually easy to make and almost everybody likes them.

Today I will share with you the recipe of Mango Lime coconut tart.

You will probably spend around 20 minutes to make it, and can impress any audience with its taste and flavors.

Coconut Crust:

1.5 cup shredded coconut(unsweetened)

1/4 cup flax meal

9-10 large dates

1tablespoon of coconut oil(melted)

1 teaspoon of vanilla extract

pinch of sea salt

Filling:

1.5 fresh, young coconut meat( I used 0,5 cup of coconut manna, because I didn’t have the coconut meat)

1 cup fresh mango chunks

1/3 cup lime juice

2 tablespoons of coconut oil

zest of two limes

pinch of sea salt.

1. Blend together the crust ingredients in the food processor until incorporated and moist.

2. Press evenly onto a tart pan with removable bottom( you can also make it like mini tarts). Place in the fridge when making the filling.

3. Make the filling by putting all the ingredients into the food processor. Mix it well.

4. Pour the filling into the chilled tart shell and spread evenly with spatula, then place in the freezer for 3-4 hours until firm.

5.Once frozen, push the removable bottom, and let it stay for 20 minutes before serving.

6.Top with the lime zest, shredded coconut.

These pictures are not ideal, because it was my first try of making it, but the tart is really good. It melts in your mouth leaving some tropical flavors for a while.

If you want to impress your guests and make an easy and delicious dessert, you should try to go with this tart.

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