Vanilla Cashew Cream

• 1 cup raw cashews soaked for 2 hours
• 1/4-1/2 cup filtered water depending on desired thickness
• 1-2 tablespoons maple syrup, plus more to taste
• 1/2 teaspoon natural vanilla extract, plus more to taste
• a pinch of Celtic sea salt

Throw everything into the blender and blast on high until thick and creamy.

KEY LIME TART 

This lime tart is nice and "tart" and very delicious!

For the crust you will need:

1 cup raw almonds
1 cup raw pecans
2/3 heaping cup unsweetened, shredded coconut
2 cups Medjool dates
1-2 tsp sea salt

Put all ingredients in a food processor and combine until they form a solid mass.

It will still be a little chunky; that’s fine.

Line a 6-8 cup muffin tin with plastic wrap (depending on how thick you like your crusts you will get 6-8 tartlets from the dough). Press dough firmly into muffin tin, making sure you build up the edges well. Cover and set aside in the refrigerator for at least an hour and up to 24 hours.

For the filling you will need:

3-4 ripe avocados, pitted, flesh removed
1/4 cup pure maple syrup or raw honey
1 1/2 tbsp coconut oil, melted
1/3 cup freshly squeezed lime juice
2 pinches fine sea salt
grated zest of 1 lime, plus extra for topping if desired

Put all ingredients in a food processor and combine until smooth. Taste and adjust salt, lime or sweetness.

Fill tartlet shells and refrigerate, covered, at least one hour.

To serve, gently remove tartlets and top with your choice of grated lime zest, shaved dark chocolate, or non-dairy whipped topping.

Chocolate Crunch Cakes with Molten Mint Frosting - very delicious

Frosting:

3/4 cup soaked and drained cashews

1/2 cup liquid coconut oil

1 1/2 table firmly packed mint leaves - or mint extract

3 table hone

2 table filtered water

1/4 teas spirulina optional for color

Cupcakes:

2 1/4 dry walnuts

1/3 cup cocoa or carob powder

pinch salt optional

1/3 cup cocoa nibs

1 cup medjool dates

process walnuts and cacoa powder. Take out of blender and process dates. Add the walnuts and cacoa mixture back in the dates and process in dry container. Roll into balls and put into liners. 

Process all frosting ingred and put on top of cupcakes. Freeze or chill. 

Raw Donut Holes - these are good

Ingredients

• 1 c raw shredded coconut
• 1/3 c raw walnuts, whole
• 1/2 tsp vanilla (glycerin-based tastes best)
• 1/4 tsp cinnamon, ground
• 1 pinch sea salt
• 4 medjool dates
• 2 tbsp raw agave

Instructions

1. Process the shredded coconut in the food processor until the oils begin to come out of the coconut.
2. Add the walnuts, vanilla, cinnamon, and salt and process until the walnuts are well broken down.
3. Add the dates and process until they are completely broken down into small pieces.
4. Lastly, add the agave and process until the dough starts to clump.
5. Form the dough into 6 small balls.

Mini Chocolate Raw Cheesecake - oh my goodness this is restaurant yumminess - serves 4

Crust:

1/2 cup raw almonds

2 Table cocoa powder

1 Table coconut butter

1 Table honey or maple syrup

Filling:

1 cup cashews soaked overnight or at least 4 hours 

1/4 cup melted coconut butter

1/4 cup water plus and extra 1 table if needed

1/4 cup cocoa powder

1/4 cup honey

Directions:

Use blank in juicer to make crust. Put filling ingredients in vitamix until smooth and pour over crust. Refrigerate overnight or at least 6 hours. 

Ani’s Raspberry Ganache Fudge Cake

From the book Ani’s Raw Food Desserts by Ani Phyo. 

MAKES ABOUT 6 SERVINGS

Ani says: Say hello to home-style frosting fresh and not from a plastic tub. Goodness without guilt. I use carob in my cake to cut down on the caffeine, and because I love carob for its malty rich flavor. This cake is to live for; it’s one of my favorites.

FUDGE CAKE
3 cups dry walnuts
2/3 cup unsweetened cacao powder or
carob powder
1/4 teaspoon sea salt
1 cup pitted Medjool dates

FROSTING
1/3 cup semi-soft pitted Medjool dates
1/4 cup agave syrup
1/2 cup ripe avocado flesh (from about 1
medium avocado)
1/3 cup cacao powder

FILLING
1/2 cup raspberries

To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.

To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.

To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.

The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.

Raw Key Lime Pie Recipe

Gluten, egg, and dairy-free

Makes 2 4″ mini pies

For the pie crust:

INGREDIENTS:

• 1/2 c. macadamia nuts
• 1/2 c. almonds
• 3 dates, depitted and chopped

DIRECTIONS:

1. In a food processor, pulse until crumbly.
2. Using half of the crust mix, place on the bottom of a 4″ mini springform pan and press gently with hands until smooth. Repeat for the other pan.

For the pie filling:

INGREDIENTS:

• 2 c. cashews, soaked for 3 hours
• 3/4 c. lime juice
• 1/4 c. agave nectar
• 1/4 c. coconut oil, melted
• 2 tsp vanilla extract
• Zest of 2 limes

DIRECTIONS:

1. In a blender, combine all the ingredients except for the coconut oil until completely smooth. If it is difficult to blend, add 1 Tb of water at a time until the mix is able to blend properly. Try not to add too much though–you want a thick filling.
2. Add the oil and blend until combined.
3. Pour over crust and set in fridge for several hours until firm. (You might need to freeze the pie for a few minutes before you take it out of the pan.)
4. Serve with fresh berries.

Raw Strawberry Pie

Crust:

1 cup raw pecans

3/4 cup raw walnuts

1 cup (packed) pitted dates

¼ tsp (scant) sea salt

1/4 tsp cinnamon

Filling:

3 cups fresh strawberries (measured whole if small, or cut in half if large; these are for filling, you will need extra for garnishing if desired)

3/4 cup raw cashews, unsoaked (see note)

3-4 tbsp raw agave nectar (can substitute pure maple syrup if preferred; start with 3, adjust to taste)

1 tsp freshly squeezed lemon juice

Couple pinches sea salt

1 tsp lemon zest (stir in after pureeing)

Extra strawberries for garnishing, optional

Lightly oil a pie plate with coconut or another oil. Prepare the crust: Place all the crust ingredients in a food processor and pulse briefly until crumbly and the mixture will hold together when pressed with your fingers. Transfer the mixture to the prepared pie plate, pressing it evenly into the pan. Prepare the filling: Place all the filling ingredients, except the lemon zest (and starting with 3 tablespoons of the agave nec- tar), in a high-powered blender (see note). Puree for a minute or so at medium-high speed until completely smooth and no texture of the cashews remains. Taste, and add the remaining tablespoon of agave, if needed, to sweeten, and puree again. Once smooth, stir in the lemon zest. Pour the filling into the crust, then cover with aluminum foil or plastic wrap and place the pie in the freezer for at least 5 to 6 hours to set. After this time, the pie will be partially set, but can be sliced. You can freeze it longer, and remove the pie about 20 minutes before serving, to slice easily. Serves 6-8.

Ingredients 411: It is preferable to use unsoaked cashews because they have less moisture, and then can absorb some of the moisture from the strawberries as the pie sets. If using local seasonal berries, they tend to be softer and juicier than imported. Opt for another 2 tablespoons of cashews to help absorb the extra juices.

Raw Chocolate Mini Cheesecake - oh my - so delicious (makes about 4 small)

Ingredients

For The Crust

• 1/2 cup almonds
• 2 Tbsp cocoa powder
• 1 Tbsp coconut butter, melted
• 1 Tbsp honey (can also use agave or maple syrup)

For The Filling

• 1 cup cashews, soaked over night (or minimum 4 hours)
• 1/4 cup coconut butter, melted
• 1/4 cup water, plus 1 Tbsp extra to blend if needed
• 1/4 cup cocoa powder
• 1/4 cup honey (or little bit less depends on your taste)

For The Garnish

• 1/2 cup strawberries
• 1 Tbsp maple syrup
• 1/2 tsp lemon juice

In a food processor, process raw almonds. Add cocoa powder, melted coconut butter, and honey. Mix everything well. Pat the crust into 3” ring molds to make it about 1/4” thick. Press the mixture hard to make a solid crust. (For an easy removal, line the bottom of your pan with a parchment paper) Place it in the fridge while preparing the filling.

Remove soaked cashews from the refrigerator, rinse, drain and place with the remaining ingredients in a high speed blender. Starting at the lowest speed, blend to achieve creamy texture, stirring occasionally as needed.

Pour the mixture on top of the crust and return to the refrigerator for minimum 6 hours. (Preferably over night)

ngredients

Lemon Cinnamon Frosting

• 1½ cups raw cashews
• juice of 1 lemon
• 2 tablespoons coconut oil
• 1 tablespoon 100% pure maple syrup
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon
• water, as needed

Carrot Cake

• 1½ cups rolled oats
• 6 large carrots, peeled & cut into cubes
• 2 cups dates
• ½ cup dried shredded coconut
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Instructions

Lemon Cinnamon Frosting

1. Place all of the ingredients in a high speed blender. Blend for about 45 seconds, adding water by the teaspoon until desired consistency is reached. Transfer to a medium sized bowl and refrigerate, covered, until ready to use.

Carrot Cake

1. In a large food processor fitted with an S blade, processes the oats until they are a fine powder.
2. Add the remainder of the ingredients to the processor and pulse until they all begin to stick together.

Assembly

1. Once cake solidifies, remove from freezer.
2. Spread the frosting onto the cake + garnish with chopped nuts and cinnamon.
3. Place frosted cake back into freezer and allow to set (at least an hour). 

Raw Chocolate Avacodo Pudding

INGREDIENTS

• 1 medium avocado (ripe and at peak of perfection please!)
• 1/2 cup dates
• 2 1/2 tablespoons raw cocoa powder
• 1/4 cup water + 1/8 cup water
• 1 1/2 tablespoons honey
• 1/8 teaspoon sea salt

Recipe Directions 

Blend in Vitami