Raw Apple Crisp

Crumble Topping
2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened shredded dried coconut
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1/2 cup raisins, unsoaked
8 pitted dates, unsoaked
1/4 cup raw sugar or maple syrup (optional for sweeter topping)

Place the nuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't over process. Add the optional sugar or syrup and process briefly. Store in seal container. Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

Apple Filling
2 apples, peeled and thinly sliced (I used 4 - it depends on the size of the apples and how you like it)
3 T. fresh lemon juice, divided
2 apples, peeled and chopped
1/2 cup pitted dates, soaked
1/2 cup raisins, soaked
1/4 t. cinnamon
2 cups Crumble Topping

Toss the sliced apples with 2 T. of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1 T. lemon juice in a food processor fitted with an S blade and process until smooth. Remove from food processor and mix with sliced apples.

Spread the apple mixture in an 8x8 baking dish. Using you your hands, knead pieces of the Crumble Topping until they stick together. Lay these pieces of topping on the apple filling to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature or warm in an oven or dehydrator. To warm, preheat the oven to 200 degrees. Turn off the oven, insert the Apple Crisp, and warm for 15 minutes. Or heat the Apple Crisp for 30 minutes in a dehydrator set at 105 degrees.

by Elizabeth at January 2012 potluck
Taken from: "Raw Food Made Easy" by Jennifer Cornbleet

Coconut-Based Chocolate Icecream

Made by Deanne at August 2011 Potluck

Ingredients:
pulp of 2 tender young fresh coconuts
juice of 1 to 1 1/2 tender young fresh coconuts
1 banana (for thickness)
4-6 dates
cocoa powder
cocoa nibs*

Method:
Blend till smooth in Vitamix.
Put in ice cream maker and freeze.

Try to make it 4 or 5 hours ahead of serving time, to allow it to harden but not too much.

(*on hindsight, I would probably blend the cocoa nibs separately first, so they are small but still crunchy. I would add all ingredients except Cocoa nibs to the Vitamix and Ice cream maker and only stir in the cocoa nibs just before freezing.)

Raw Chocolate Coconut Milk Pudding

Raw Chocolate Coconut Milk Pudding by Janine Weston for the 6/10/11 Healthy Potluck

Photo from www.sweetlyraw.com

My friend, Laurel, told me about making this one for her kiddos and I just had to try it out! This is a recipe for Raw Chocolate Coconut Chocolate Pudding that has the consistency of tapioca pudding with a little crunch. It contains chia seeds, which have a number of health benefits, including being rich in Omega 3s, energy, protein, fiber and antioxidants. It's made with a few ingredients, and takes no time at all! I adapted this recipe from Diet, Dessert, and Dogs. Also, if you want a fruity alternative, check out this alternate recipe for Strawberry Chia Mousse "Fluff."

1 can of whole coconut milk, stirred
1/4 c chia seeds (less for a thinner pudding)
2 T (or more) raw cocoa or carob powder
2 T maple syrup
1 t honey
1 t vanilla

1. Mix all ingredients EXCEPT chia seeds in the blender...unless of course, you want to elimminate the tapioca-like texture...if so, then blend those chia seeds with the rest of your ingredients.


2. Pour mixture into a glass bowl.
   


3. Stir in the chia seeds.


4. Let sit in fridge until cool.
   


5. The chia seeds will have absorbed much of the water, leaving you with a thick, lumpy pudding.


6. Serve with shredded coconut or some raw nuts!

Chocolate Brazil Nut Ice Cream

Made by Deanne for March 2011 Meeting.

Adapted from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by Terces Engelhart with Orchid

2 cups Brazil Nuts
4 cups fresh water
3/4 cup packed pitted dates ( I didn't use this much. Add slowly and taste as you go)
2 tablespoons lecithi
1/2 teaspoon salt
1 teaspoon vanilla extract or 1 inch of vanilla bean
6 tablespoons raw chocolate powder ( I used about 3 or 4 tablespoons)

Puree Brazil nuts with water in your vitamix.
Strain milk and reserve pulp for other projects.
Add to the blender (rinse first) milk, dates, lecithin, vanilla, salt and chocolate powder and blend.

Put in an icecream maker.

If you don't have an icecream maker, freeze the mixture and eat when almost solid (it will take a few, maybe several hours).

Vanilla variation: omit chocolate powder, but it wasn't as much a hit at the potluck as the chocolate was.

Live Coconut Cream Pie

Made by Deanne at the March 2011 Potluck

Adapted from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by Terces Engelhart with Orchid

For the Crust:

2 1/2 cups dry coconut flakes
1/4 teaspoon vanilla
1/8 teaspoon salt
Heaping 1/4 cup well-packed, finely chopped dates ( I used about 1 cup or more of dates and didn't bother to chop them. Just put them in the food processor with some coconut flakes.

For the Filling:

1/4 cups coconut milk
3/4 cup coconut meat
(milk and meat from a fresh young coconut. I used 3 coconuts to make a slightly larger dish for the group. I used all the meat but not all the milk. I added the milk bit by bit with consideration for the consistency I was after)
Heaping 3/4 cup well-packed, finely chopped dates ( this makes it rather sweet. I didn't use this much)
1/2 teaspoon vanilla
2 pinches salt
3 tablespoons of liquid lecithin (from health food store)
1/2 cup + 2 tablespoons raw scented coconut butter (oil)

Garnish: 3/4 cup dry coconut flakes

To Make the Crust:

Add coconut flakes, salt and vanilla to your food processor. Add dates slowly until the date crust sticks together. Press into a greased (coconut oil) 9 inch pie pan.

To Make the Filling:

Blend Coconut milk, meat, dates, vanilla and salt until smooth. Add lecithin and coconut butter (oil) and blend till smooth.
Pour over the crust, sprinkle with dry coconut flakes and set in the fridge or freezer for one hour before serving.

Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with Pecan Topping by Janine

4 large or 6 medium organic sweet potatoes thinly sliced
2 organic Fuji apples
1/4 cup coconut milk
1/4 cup organic orange juice
1 teaspoon vanilla extract
1/4 cup raw honey
1/4 cup maple syrup
1/2 teaspoon salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon

Topping:
1/4 cup cold pressed coconut oil
1/2 cup coconut sugar crystals
1 cup chopped pecans
2 tablespoons maple syrup

1. Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick olive oil spray.
2. Mix the sliced sweet potatoes and apples with the coconut milk, orange juice, vanilla, coconut sugar crystals, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
3. Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.
   

Energy Balls Variation

Made by Deanne for Jan 2011 Meeting.

(all measurements approximate. Go with your instinct)

Ingredients:

2 cups almonds,soaked for 12 to 24 hours and rinsed

1/2 cup sunflower seeds

Pulp of one fresh young coconut and a little of the juice

25 fresh Medjool Dates

1 tablespoon of Mesquite Powder

1 tablespoon of Maca Root powder

1 cup raw cocoa nibs (put in vitamix for 30 seconds to turn to a coarse powder)

1 tablespoon ginger powder (or fresh ginger, grated)

1/4 cup sesame seeds

1/2 cup sunflower seeds

A little juice from the young fresh coconut,just for consistency.

Method:

In a food processor, chop nuts,sunflower seeds and coconut pulp coarsely.

Hand cut Medjool dates into small pieces.

Add remaining ingredients. Add a little coconut juice, if necessary.

You want a firm mixture. Not too dry, but not too wet.

Form into balls and freeze.

Take out of the freezer 30 minutes prior to serving.

Cacao Coconut Balls

Made by Deanne
(all amounts are approximate)

2 cups Brazil Nuts
1.5 cups Medjool Dates
3/4 cups large coconut flakes
The pulp from one fresh young coconut
Vanilla essence
cocoa powder (1/2 cup)

Grind nuts in a food processor and set aside
Then puree Medjool dates with coconut pulp.
Mix in vanilla (2 tablespoons?) and cocoa powder.
Finally add the large coconut flakes and mix in gently.

Roll in cocoa power and freeze.
Remove one hour before serving, to defrost.

Idy’s Raw Vegan Berry Mousse Cheesecake

Idy’s Raw Vegan Berry Mousse Cheesecake

(made by Deanne. my variations to the recipe include: using macadamia nuts instead of cashews and a combination of orange and lemon juice and less honey for step 2. For the fruit puree level (step 4) I used 2 bananas and 2 pints strawberries. I did not add the mousse layer (step 5).

Procedure:

1) Wipe down the sides and bottom of a spring form pan with coconut oil.

2) In a powerful blender, like a Vitamix, puree:

3 cups raw cashews ( soaked )
1 tsp. vanilla extract
1 ½ cup freshly squeezed lemon juice ( don’t use the store bought in plastic squeeze bottle )
1/2 tsp. sea salt

1/2 cup raw honey

¼ cup cold pressed coconut oil

Pour cashew puree into a bowl and set aside.

3) In a food processor, pulse

¼ tsp. sea salt
2 cups cashews or almonds, till like sand.
Add 1 1/2 cups pitted Medjool dates and pulse again till sticky enough to hold together. Press this mixture on to the spring form pan, forming a bottom crust.

Pour cashew puree on to the crust and evenly distribute with a spatula. Remove any air bubbles by tapping pan on a table. Freeze till firm

4) For the fruit puree layer, puree in the blender:

1 bag of fresh berries or fruit of your choice

¼ cup maple syrup or honey

pinch of salt

Pour puree on to the frozen cashew cheesecake. Spread evenly. Freeze till hard.

After freezing, you can stop at this point and serve it this way , or you can move on to the mousse layer.

5) For the Mousse layer, puree in the blender:

1 bag of fresh berries or fruit of your choice

1 cup raw cashews ( soaked )

½ cup filtered water

pinch of salt

Pour mousse on top of frozen berry cheesecake, cover, and freeze until firm. Take out of freezer 10 minutes before serving. Slice as desired. Top with fresh fruit.

Raw Energy Balls

Energy Balls: By Deanne

Take a mix of seeds, nuts and dried fruit.

Puree in a food processor or juicer.

Add sesame seeds, cocoa powder, vanilla extract and mesquite powder.

Roll into balls and coat with Coconut Flakes.

Here is the list of ingredients I used, but it can vary depending on what you have in your pantry:

Dates
Prunes
Himalayan Mulberries

Almonds
Sunflower Seeds
Macadamia Nuts
Hazlenuts

Cocoa Powder
Mesquite Powder*
Vanilla Extract

Sesame Seeds

Pureed Fresh Ginger

*More on Mesquite Powder:

Mesquite is a nutritious powder with a sweet, nutty flavor, suitable for use in baking or as a seasoning on food and in drinks. The powder is ground from the seed pods of the mesquite plant, also known as algorroba (Prosopis juliflora), a leguminous plant found in arid areas around the world, including parts of South America and the southwestern U.S.

In desert areas of the Americas, mesquite seed pods have long been used as a food source by the indigenous peoples, who traditionally ground them into a powder to be used as a flour or processed into a sweetener, a sweet beverage, or a fermented alcoholic drink. Today, mesquite powder is proving to be a versatile food with a high nutritional and flavor value.

Mesquite is also highly effective in balancing blood sugar. Because its sugar is in the form of fructose, which does not require insulin for metabolism, mesquite helps maintain a constant blood sugar level for a sustained period of time. It supports the diet of diabetics, and helps maintain a healthy insulin system in others.

Because mesquite powder is ground from the entire pod, including the seed, it is high in protein (11–17%). It is also rich in:

• Lysine
• Calcium
• Magnesium
• Potassium
• Iron
• Zinc
• Dietary fiber

Mesquite is highly effective in balancing blood sugar. For thousands of years, Native Americans in the Southwest and Mexico relied on mesquite as a food staple, and there was no diabetes in those communities. Today, as the people have moved away from their native foods and become less active, diabetes and obesity have skyrocketed. Fifty percent of the Pima and Tohono O'odham people over the age of 35 reportedly suffer from diabetes, and it is believed that the removal of mesquite from their diets is one of the main causes.

Because its sugar is in the form of fructose, which does not require insulin for metabolism, mesquite helps maintain a constant blood sugar level for a sustained period of time. With a glycemic index of 25 and a high percentage (25%) of dietary fiber, it digests more slowly than many grains, preventing sharp rises and falls in blood sugar. Mesquite thus supports the diet of diabetics, and helps maintain a healthy insulin system in others.

Mesquite powder has social and ecological as well as nutritional value. The marketing of mesquite products harvested in arid rural areas fights desertification and provides a sustainable economic alternative to cutting down trees for rangeland, charcoal production, or other purposes.

Mesquite powder can be used in breads, biscuits, pie crusts, and other raw or baked goods, where it is usually used in combination with other flours (25-30% mesquite). Because of its high lysine content, it is an excellent addition to crackers and dehydrated foods, which may be low in lysine.

The powder's molasses-like flavor, with a slight hint of caramel, also goes well in teas, coffees, and smoothies. It's delicious in dairy or seed/nut yogurts and energy bars, and fruit/nut butter spreads. As a seasoning, it can be added to soups, sauces, casseroles, and virtually any vegetable or meat dishes, or even sprinkled on desserts.

Strawberry Mousse

2 cups fresh or frozen strawberries
2 cups young coconut pulp
1/2 cup macadamia nuts or cashews, soak 1 hour
1/4 pine nuts, soaked 1 hour
3 pitted dates, soaked 1 hour
1 teaspoon vanilla extract
Young coconut water, as needed

Combine all the ingredients in a blender, and process until smooth, thick, and creamy, adding just enough coconut water to facilitate blending. Refrigerate for 2 hours before serving.

Variation

Layer with fresh blueberries in parfait or wine glasses.

By - Amber

Raw Dessert: Chocolate Macaroons

Ingredients:

• 3 cups dried, unsweetened coconut flakes
• 1 1/2 cups cocoa powder (or carob)
• 1 cup maple syrup
• 1/3 cup coconut butter or oil
• 1 T vanilla extract
• pinch sea salt

Directions:

1. In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment.
2. Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto a tray covered with baking parchment, and FREEZE* them.

Variations:

Basic (Blonde) Macaroons

• 2 C Dried Coconut (unsweetened)
• 1/2 C Almond Flour
• 1/4 C Coconut Butter
• 1/4 C Maple Syrup*
• 1/4 C. Agave
• 1 T Vanilla or 1 Vanilla Bean
• Pinch Sea Salt

*Maple syrup is not considered raw. You can substitute agave but the macaroons will not have the same consistency.

Cinnamon Macadamia Macaroons
add to basic recipe:

• 1 tsp Cinnamon
• 1/2 C Macadamia nuts, coarsely chopped

Strawberry Macaroons
add to basic recipe:

• 1/2 C chopped strawberries (I did this in the food processor)

*As an alternative to freezing, you can also drop in 1 tablespoon mounds on dehydrator screens. Dehydrate for 12-24 hours at 115 degrees F…until crisp on the outside and chewy on the inside. The strawberry macaroons should be refrigerated in an airtight container.

By - Janine

Butter Pecan Ice cream and Stawberry Ice Cream

Make Almond Milk with 4 cups of water to 1 cup of almonds and blend in blender until smooth. Pour half in a container and put it in the refrigerator.

To the other half Almond milk in the blender add:
about 1 cup natural peanut butter
2 handfuls shredded baby tai coconut (I just used regular coconut)
1 tsp. vanilla
1/2 cup maple syrup
a dash of sea salt
1/2 cup dates and blend until smooth

Pour into ice cube trays and freeze. When frozen put about 12 cubes and 1/3 cup of reserved almond milk in blender until creamy (kind of milkshake consistency). Enjoy.


Strawberry Ice Cream
12-14 ice cubes
2 cups cashews
15 strawberries
1/2 cup agave
1 tsp. coconut
Blend all ingredients in a blender and freeze. I put it in an ice cream maker and it made it like the texture of frozen yogurt.

By - Ashley

Mark's Whole Wheat Cinnamon Rolls

Ingredients:

1 cup of water

2 tbsp. of coconut oil

2 tsp. of yeast

1 tsp sea salt

1 tsp of rapadura sugar

Approx 2 ½ cups of whole wheat white flour ( you can get this at trader Joe’s), or just whole wheat flour

Maple Syrup

Butter or Coconut Oil

Breadmaking is an art. These are the ingredients . You can put in the same ingredients but it may not turn out the same way every time. It is all by feel. Bake rolls in a Cast Iron Skillet. Ask Mark Keeler for more details. :-)

Mark's Raw Chocolate Fudge

2 cups cold pressed coconut oil ( brought to room temp in warm water bath )
1 cup cocoa powder
2 cups dessicated shredded coconut
dash of salt
¼ cup agave nectar
¼ cup rapadura sugar or honey
½ cup almonds or almond butter
Chopped dried fruits

Mix together and pour into oiled cake pan or plastic wrapped lined pan. Spread evenly. Chill until firm. That's it! Enjoy!! We usually double this batch 'cuz the family gobbles it up quickly.

Date Bites

Push one almond or one pecan into center of pitted whole date.
Roll in shredded coconut (optional)

I soaked my nuts first to sprout them.

My almonds were small so I cut the dates in half first.

Store leftovers in fridge.

Strawberry Milk Shake

2 Pints of Kefir Yogurt
2 cartons of fresh strawberries
2 Tbsp Agave
1/2 Vanilla Bean or 1 tsp of Vanilla Bean paste

Put everything into the Food Processor and your done! Depending on thickness or how runny you would like your Milk Shake, you can add Rice milk.

You can also blend it in the VitaMix or BlendTec.

Raw Dessert: Chocolate Mousse Pie

This has to be one of the best raw desserts for chocolate-lovers. This RAW Chocolate Mousse Pie is dairy-free, sugar-free, and melts in your mouth!

Equipment:
blender (a good one)
pie pan

Crust:
2C organic raw walnuts
12 soft dates
1/4 tsp sea salt

Filling:
3 (med to large)-4 (small) ripe raw avocados
1/4C organic cocoa powder
1/4C organic agave
2T vanilla
1/4C light coconut milk
1T coconut oil

Directions:
1. Combine the crust ingredients (walnuts, dates, and salt) in your blender and blend until well-chopped.
2. Press into pan.
3. Blend filling ingredients (avocados, agave, cocoa powder, vanilla, coconut milk, coconut oil) in blender until smooth.
4. Pour into crust and cover.
5. Refrigerate for at least 30 minutes. Enjoy!

Raw Dessert: Lemon Cheesecake

Make your own delicious, guilt-free, dairy and sugar-free, Raw Lemon Cheesecake!

Equipment:
Blender (a good one)
Cheesecake pan or pie pan

Crust:
2C raw organic pecans
12 raw organic dates
1/4 tsp salt

Filling:
3 C raw organic cashews
3/4 C organic agave
1/2 C lemon juice
2/3 C extra-virgin, organic coconut oil
1 tsp vanilla
1/4-1/2 C water

Directions:
1. Combine the crust ingredients (pecans, dates, and salt) in your blender and blend until well-chopped.
2. Press into pan.
3. Blend filling ingredients (cashews, agave, lemon juice, coconut oil, vanilla, water) in blender until smooth.
4. Pour into crust and cover.
5. Allow cheesecake to set in the freezer.
6. Thaw in the fridge. Enjoy!