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Raw Vegan Delights - RECIPES

http://www.rawfoodrecipes.com/recipes/omg-apple-pie.html

OMG Apple Pie

1 Course/Dish: Pies

2 Meals: Snack

3 Main Ingredient: Cashews , Dates , Apple , Oats

4 Difculty: Moderate

5 Cuisine: American

6 Equipment Needed: Blender , Food Processor

7 Rainbow Green Cuisine: Phase 2

8 Makes: 2 mini pies a bout 3 in ches in diameter

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DescriptionChef Lisa Pitman gives us a bit of insight into her inspired OMG apple pie recipe: "One bite and

youll understand how this dish could elicit such enthusiasm. No faking necessary." This recipe is a

show stopper because not only are the ingredients 100% raw and healthy, the appearance of the

nished product mimics that of the classic cooked version with a delicate lattice pattern. Learn how

to make this dectable apple pie in just a few easy steps below!

Recipe by

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Lisa Pitman

IngredientsCrust

1/2 cup rolled oats

1/2 cup raw cashews

1/2 cup unsweetened coconut akes

3 TBSP agave syrup

Filling

2 medium fuji apples, pee led and cored and roughly chopped

1/2 tsp ground cinnamon

1/4 tsp ground ginger

pinch of grated nutmeg

pinch of sea salt

2 tsp raisins

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3 Medjool date s, pitte d

Methods/steps

Crust

1) In a high powered blender, blend the oats until a ne our is achieved. Pour the our into amedium bowl. Repeat this process with the cashews and coconut akes, adding all of the resultingour to the same bowl.

2) Add the agave syrup and stir to combine.

3) Separate the batter into four portions. Roll into balls. On a silpat, parchment paper or soywaxpaper sheet press each ball out into a thin circle. Use a rolling pin to achieve a very thing crust approximately 1/4 inch thick. Allow the crust to chill as you prepare the lling.

Filling

1) In a food processor combine one apple with the remaining ingredients. Pulse until a texturesimilar to a chunky applesauce is achieved (stop and scrap down the sides as necessary). Add theremaining apple and pulse until it is almost broken down into small pieces (you dont want all theapple bits to disappear leave some texture to be enjoyed!)

Assembly:

1) Peel one of the crust circles off of the sheet and press it into a mini tart pan removing anyexcess crust. Repeat to line the other tart pan.

2) Using a paring knife cut long thin strips of crust out of the remaining ovals.

3) Fill the tart pans with the apple batter and then carefully apply the thin pieces of crust on top to

create a lattice-like effect.

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http://www.rawfoodrecipes.com/recipes/warming-cacao-chocolate-trufes.html

Warming Cacao Trufes

1 Course/Dish: Dessert

2 Meals: Snack

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3 Main Ingredient: Chocolate , Almonds , Dates

4 Difculty: Easy

5 Cuisine: French , American

6 Equipment Needed: Food Processor

7 Rainbow Green Cuisine: Phase 2

8 Makes: 36 small trufes

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cacao with warming, grounding spices of mesquite, cinnamon, and nutmeg. The natural

unprocessed coconut and walnut oils add a nice malleability to the recipe. Make this recipe for a

special occasion, a gift for a friend, or just any ol' time! They also store very well in the freezer for a

few weeks and are really nice little treats to have on hand when the need for chocolate hits.

Recipe by

Marlie Centawer

Ingredients1 cup almonds

1cup shredded, unsweet ened coconut

1 cup honey dates, pitte d

2/3 cup walnuts

1/2 tbsp maca powder

1/2 tbsp mesquite powder

1 1/2 tbsp cacao powder

2 tbsp carob powder

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1/2 tsp ground nutmeg

1/2 tsp cinnamon

3 tsp coconut oil, melted

Methods/steps1) Combine ingredients in a f ood pro cessor and process until crumbly.

2) Mold mixture w ell in to small, round balls and dust in ground pistachios and/or coconut akes.The natural oils fro m th e nuts as well as coconut oil will make the mixture malleable. Makes 36small trufes. Will keep for 4-5 d ays in the fridge, or a few weeks in the freezer.

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http://www.raw foodrecip es.com /recipes/lemon-sweet-cream-with-winter-fruit1.html

Lemon Sweet Cream with Winter Fruit

1 Course/Dish: Puddings

2 Meals: Breakfast , Snack

3 Main Ingredient: Lemon , Cashews , Pomegranate

4 Difculty: Easy

5 Equipment Needed: Blender

6 Rainbow Green Cuisine: Phase 2

7 Makes: 4 cream pots

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DescriptionA celebratory combination of crunchy pomegranate, tangy grapefruit, and sweet lemon cream

sauce. This recipe is great because there is minimal assembly required, but you still get a burst of anearly cheesecake-like avor. Look at how adorable this dessert looks in a little glass ramekin? Play

around with the size and shape of your serving dishes to give this dessert a different spin every

time. Try layering the fruit with the cashew cream for a parfait as well!

Recipe by

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Carla Aguas

IngredientsLemon Sweet Cream:

1 1/2 c Cashews, soaked for 2 hours and rinsed

1/3 c Lemon juice

1/4 c + 1 tbls Agave Nectar

1/2 c + 1 tbls Filtered Water

2 tbls Coconut Oil, melted

1 tbls Lemon zest

Winter Fruit topping:

1 Grapefruit, peeled and s kin removed

1/3 c Pomegranate Arils

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DescriptionLisa Pitman tells it how it is about this recipe of hers- "Simple. Sweet. Special. One spoonful at a

time, the chaos of life was kept at bay. I sat in quiet contemplation of the glorious combination of

blueberries, dates and ginger."

Recipe by

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Lisa Pitman

Ingredients

Swirl :

1 cup blueberries, fresh or defrosted

1 tsp lemon zest

2 Medjool dates, pitted2 tsp coconut oil, melted

Crust :

" cup almonds

# cup walnuts or pecans

pinch of sea salt

# - 1 tsp freshly grated gi nger

4 Medjool dates, pitted

Soft Serve :

2 ripe bananas, peeled an d frozen

1 tsp lemon juice

Methods/steps

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In a food processor, combine the blueberries, zest and dates, blend until smooth. Add the coconutoil and process until well combined. Chill in the refrigerator for 20 minutes to thicken.

In a food processor, pulse the nuts and sea salt into a ne meal. Add the dates and grated ginger thenpulse until well combined.

In a blender or food processor, blend the bananas until a creamy, ice cream-like, consistency isachieved. Add the lemon juice and pulse to combine. To assemble, divide the soft serve betweenfour bowls or glasses. Add 1/4 cup of blueberry swirl and 2 TBSP of crust to each bowl. Swirl themixture gently with a spoon. Or add each layer separately for a more elegant look.

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http://www.rawfoodrecipes.com/recipes/caramel-apple-tart.html

Caramel Apple T art

1 Course/D ish: Dess ert

2 Meals: Bre akfas t, Snack

3 Main Ingredient: Apple

4 Difcul ty: Easy

5 Cuisine: Ame rican

6 Rainbow Green Cuisine: Phase 2

7 Serves: 1

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Ingredients1 green apple, cored

1 tablespoon luc uma po wder

1 tablespoon pure maple syr up

3-5 raw pecan halves, grated

Methods/step s1) Thinly slice or dice the apple.

2) In a medium bowl, mix together lucuma powder and maple syrup until a creamy caramel sauce ismade.

3) Add the sliced apple to the caramel sauce and toss to coat. Spoon apple mixtur e into a smalldessert dish, or tart mold, and press down gently.

4) Grate pecans with a cheese grater directly over the apples for a crusted topping.

5) If using a tart mold to make free standing tarts, gently remove before serving.

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http://www.rawfoodrecipes.com/recipes/paper-tiger-almond-vanilla-cookies.html

Paper Tiger Almond Vanilla Cookies

1 Course/Dish: Cookies

2 Meals: Snack

3 Main Ingredient: Chocolate , Almonds , Dates

4 Difculty: Moderate

5 Cuisine: French

6 Makes: 20 attened tbsp-size cookies

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Marlie Centawer

IngredientsCookie Base

2 1/2 cups almond pulp, packed

16 dates, soaked

2-3 tsp vanilla bean powder (can substitute with the seeds of one vanilla bean or 1-2 tsp vanilla

extract)

1/2 cup + 2 tbsp ground coconut our

Cacao Tiger Stripes

1/3 cup melted cacao bu tter

1/2 cup cacao powder, s ifted

20 drops vanilla or regu lar stevia

Methods/steps

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Cookie Base

1) Defrost almond pulp (if leftover and sto red in the freezer).

2) Combine almond pulp wit h the soaked dat es, vanilla bean powder, and ground coconut our.Process in a food processor u ntil well combin ed and the mixture sticks together.

3) Press shapes int o sma ll cookie formations using a tablespoon. Dehydrate at at 115 degrees forapproximately 8 hours, eit her ippin g halfway through or leaving on one side (I did the latter, andthe cookies were softly mo ist in the middle after eight hours).

Cacao Tiger S tripes

1) Shave and melt cac ao butter in a small bowl that sits above some lightly steaming warm water.

2) Wait until the cacao butter is fully melted and combine with the sifted cacao butter and stevia.

3) Whisk until ingredients are well-combined, and transfer to a squeeze bottle (this will make alarge batch of raw cacao chocolate, so be prepared to sample the leftovers).

Decorate the cookies

place cookies on a sheet of parchment paper. Drizzle the chocolate over each cookie and let cool.Eat cookies "just like a paper tiger, torn apart by idle hands" (lyrics from the song) with a glass ofalmond mylk, or on their own for a softly sweet raw dessert treat.

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http://www.rawfoodrecipes.com/recipes/chocolate-apricot-kernel-cookies.html

Chocolate Apricot Kernel Cookies

1 Course/Dish: Cookies

2 Meals: Snack

3 Main Ingredient: Chocolate

4 Difculty: Easy

5 Equipment Needed: Food Processor

6 Rainbow Green Cuisine: Phase 2

7 Makes: 16 cookies

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DescriptionSimple little nut butter cookies with coconut our, raw cocoa powder, and both raw honey and

coconut palm sugar to sweeten. They will take less than 10 minutes to whip up and are a rich source

of healthy omega fatty acids and if you use true apricot kernel butter, the hard to nd Vitamin B17

as well. Never heard of B17? It is actually a nutrient found in apple seeds, buckwheat, strawberries

and a few other foods but especially in apricot kernels and has anti-cancer and anti-tumor

properties. If Apricot kernel butter isn't an option feel free to make this recipe with any of your

favorite nut butters whether that be almond, cashew, or even sesame!

Recipe by

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1) Combine all ingredients in the bowl of a food processor and process until the mixture is well-blended and sticks together when pressed between your ngers.

2) Scooping out 1.5-Tbsp portions at a time, roll the dough into about 16 balls. (You can gentlyatten them into cookie shapes if you like, or just leave them round like I did.) Place them on aplate or baking sheet and refrigerate for at least 1 to 2 hours, until rm.

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http://www.rawfoodrecipes.com/recipes/key-lime-pie1.html

Key Lime Pie

1 Course/Dish: Pies

2 Meals: Snack

3 Main Ingredient: Avocad o, Flax

4 Difculty: Easy

5 Equipmen t Nee ded: Blender , Food Processor

6 Rainbow Green C uisine: Phase 2

7 Makes: 1 pie

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Methods/stepsFirst grind oat groats, ax seeds, and salt into a our. Process with remaining ingredients and pressinto a spring form pan (a spoon is helpful to get it evenly distributed). Refrigerate.

In a high speed blender thoroughly blend all lling ingredients. Pour into crust, refrigerate, and set12-24 hours. It should be as rm as a cooked cheesecake, so be patient :)

*With all raw recipes there is room for adjustments. Working with fresh foods means they willalways be different. Some avocados are like green butter at room temperature, and other times theyare watery. My advise

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http://www.rawfoodrecipes.com/re cipes/n o-bake-vegan-paleo-date-bars.html

No Bake Veg an Paleo Date Squares NEW

1 Course/Di sh: Cookies

2 Meals: Snack

3 Main I ngredi ent: Dat es, Macadamia Nuts

4 Difculty: Eas y

5 Cuisine: American

6 Equipment Needed: Food Processor

7 Rainbow Green Cuisine: Phase 2

8 Makes: 16

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DescriptionHealthy and entirely sinless no-bake vegan date bars without a stitch of our, butter or sugar! Yes,

it's true. This recipe by Leanne Vogel of Healthful Pursuit will blow any baked date bars you've ever

had right out of the water - and you're tummy will be happy with you too! It is always

recommended to soak your nuts, and Leanne recommends then drying them to crispy, crunchyperfection. If you don't have a dehydrator, and aren't ultra picky about your food processing

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temperatures, you can easily use the lowest setting on your oven. These date bars are super

delicious served with a cold glass of brazil nut or coconut milk. Sink those teeth in and enjoy!

Recipe by

Leanne Vogel

IngredientsCrust:

1 cup brazil nuts, so aked and dried

! cup macadamia n uts , soaked and dried

1" cups shredded c oconut

8 medjool dates, pitt ed

# teaspoon pure va nilla extract

$ teaspoon sea salt

Date Filling

2 cup medjool dates , pitted and chopped roughly

1 cup dried mission figs , hulled and chopped roughly

Zest from a medium orange

1 teaspoon pure vanilla extract

$ teaspoon sea salt

" cup water

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Orange Basil Cacao Cups

1 Meals: Snack

2 Main Ingredient: Chocolate , Basil

3 Difculty: Easy

4 Rainbow Green Cuisine: Phase 2

5 Makes: 2 treats

DescriptionIf you're a true lover of raw cacao and gravitate towards new chocolate avor experiences than

you'll absolutely adore this by recipe Erin Bosdet of Simply Dish . She's combined dark chocolate

cups with a very creative lling of fresh basil and orange zest for a bright and dynamic mix of

avors. Sprinkle a few cacao nibs on top to garnish and add an additional layer of crunch. This

recipe is open to adaptation! Choose the lling of your fancy such as mashed fruit or raw nut

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butters (try sprouted pumpkin seed or cashew) and throw in some superfoods such as hemp seeds,

blue green algae, or goji berries for fun!

Recipe by

Erin Bosdet

IngredientsChocolate:

1/4c of raw cacao powder

2tbsp of raw coconut oil

1tbsp of coconut nectar or agave

Filling:

Four large fresh basil leaves

zest of one orange

1 teasp oon of coconut oil

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Methods/steps1) Melt the coconut oil in a stainless steel bowl over a pot of simmering water and then added in the cacao

powder and the agave.

2) Give it a good mix with a whisk until everything is combined.

3) Put about a tablespoon of chocolate into the bottom of silicon muffin cups we chose to use silicon cup

because they seem to hold their shape better than paper when pouring the chocolate in.

4) Place them in the freezer for about fifteen minutes. Just enough time for the next step.

Choose the filling of your choice.

Today

We used four large fresh basil leaves and the zest of one orange with a teaspoon of coconut oil.

1) Put all of that into our spice grinder and gave it a quick whiz.

2) Remove the chocolate base from the freezer and place about a teaspoon of filling right in the center.

3) Smooth it out a bit, leaving just enough of an edge so that the chocolate top connects to the chocolate

bottom.

4) Pour another tablespoon of chocolate over the filling, smooth out the top and place them back in to the

freezer for another fifteen minutes or so and then theyre ready to share!

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http://www.rawfoodrecipes.com/recipes/mint-chip-tartlett.html

Mint Chip Tartlett

1 Course/Dish: Pies

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2 Main Ingredient: Chocolate , Mint , Avocado , Dates

3 Difculty: Easy

4 Cuisi ne: American

5 Equipment Needed: Food Processor

6 Rainbow Green Cuisine: Phase 2

7 Makes: 2

DescriptionCreamy mint and vanilla infused a vocado and coconut pudding, layered with chocolate chunks and

raw cacao nibs, spooned over an all-raw, glut en free chocolate pie crust. You'll be amazed by the

lovely avor and textures o f this sensational chocolate mint dessert by Amy Lyons of Fragrant

Vanilla Cake .

Recipe by

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Amy Lyons

IngredientsCrusts:1 cup finely shredded dried coconut

2/3 cup sprouted, dehydrated buckwheat (or ad ditional coconu t)

1/3 cup ground flaxseed

1/4 tsp sea salt

1/2 cup soft medjool da tes, pitted (soaked in water 30 minutes and drained well if not soft) lemon

1/4 cup raw cacao pow der

Filling:

2 cups diced ripe avoca dos (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 ex tract

1/2 tsp peppermint extr act

1/4 cup coconut butter , liquefied

1 cup chopped raw dark chocolate (divided)

2 Tbsp raw cacao nibs

Methods/step s

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To make the crust:

1) combine all the ingredients in a food processo r and process until finely chopped and starting to hold

together.

2) Press the mixture into 2 4 inch re movable bottom t ar t pan s sprayed with non-stick spray.

3) Place in the fr eezer while you prepare the filling.

For the filling:

1) combine all ingredients in the food processor and process until smooth and well combined.

2) Stir in 3/4 cup of the chopped dark chocolate.

3) Spoon into the prepared crusts and smooth the top.

4) Sprinkle with the remaining chopped chocolate and cacao nibs, and chill in the freezer until set, about 45

minutes.

Best enjoyed the day they are made (since the avocado tends to turn brown the next day), but store in the

fridge.

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http://www.rawfoodrecipes.com/recipes/raw-mango-pear-cobbler.html

Raw Mango Pear Cobbler

1 Course/Dish: Pies

2 Meals: Snack

3 Main Ingredient: Dates , Banana , Mango , Pear

4 Difculty: Easy

5 Equipment Needed: Food Processor

6 Rainbow Green Cuisine: Phase 2

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7 Makes: 1 medium pie sized cobbler

DescriptionWith a list of ingredients so simple, pure and wholesome how could you possibly resist this

beautiful Mango Pear Cobbler by Kristina Ladecka of Spiced Blueberry Shake ? Just looking at it is

uplifting with its sunny combination of bright colors! She chose to use raspberries for a nice

contrast of color - blackberries or blueberries would have an equally pleasing effect. Take a slice

and enjoy!

Recipe by

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Kristina Ladeck

IngredientsRaw Mango Pear Cobbler

makes one medium pie size cobbler

Cobbler

3 big pears, sliced thin

1 ripe mango, peeled and slice d thin

1/4 cup hazelnut flour

Cream

1/2 ripe mango, peeled and ch opped

1 big banana

1/2 cup dates, pitted

1 tsp pure vanilla powder

Garnish

1/2 cup raspberries

Some saved slices of pear and pieces of chopped mango

1 medium size pie form

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Methods/stepsTo make the cream:

1) Place all ingredi ents in you r food processor and pulse until smooth.

To make the cobble r:

1) Sprinkle hazelnut flour in your pie form and c over w ith lay er of pear slices.

2) Spread the m ango c ream and add layer of mango slices.

3) Continue the process and finis h with the cream on the top.

4) Sprinkle with hazelnut flour and garnish. Slice and eat!

My tip: If you wish the cobbler to be completely nut free, simply skip the hazelnut flour. It will taste delicious

and hold together either with nuts or without.

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http://www.rawfoodrecipes.com/recipes/raw-pumpkin-cookies-with-maple-cinnamon-icing.html

Raw Pumpkin Cookies with Maple CinnamonIcing

1 Course/Dish: Cookies

2 Meals: Snack

3 Main Ingredient: Young Coconut , Dates , Flax

4 Difculty: Easy

5 Cuisine: American

6 Equipment Needed: Food Processor

7 Rainbow Green Cuisine: Phase 2

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8 Makes: 20 coookies

DescriptionThe sweet avor of maple and pumpkin pie spices are absolutely synonymous with this wonderful

season we've entered into, and Amy Lyons of Fragrant Vanilla Cake has masterfully combined them

both into one outstanding cookie recipe! No gluten, our or sugar to be found here, just pure

wholesome ingredients such as carrot, coconut butter, dates, axseed, maple syrup, and real spices

of cinnamon, cardamon, nutmeg and ginger.

Recipe by

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Amy Lyons

Ingredients1 cups(packed) soft medjool dates, pitted (if they are not soft, soak them in water for 30 minutes and drain

well)2 1/2 cups ground flaxseed

2 cups raw sprouted bu ckwheat flour

2 cups finely shredded dried coconut

1/4 tsp sea salt

1 inch piece fresh ginge r

2 tsp cinnamon

1 tsp cardamom

1/4 tsp nutmeg

1 Tbsp pure vanilla extr act

1 cup chopped carrot*

Filling:

2 cups young coconut m eat

1/4 cup coconut water

3 Tbsp raw coconut nec tar or maple syrup

1/4 tsp sea salt

seeds of one vanilla be an, or 1 Tbsp pure vanilla extract2 tsp maple extract

2 tsp cinnamon

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1/4 cup plus 2 Tbsp coconut butter , warmed to liquid

Icing:

1/4 cup raw coconut butter , liquefied

1 tsp raw coconut nectar or maple syrup

1 tsp pure vanilla extract3-4 Tbsp filtered water or as needed

Methods/steps1) In a food processor, combine the dates, flaxseed, buckwheat, coconut, sea salt, and vanilla extract and

carrot and process until smooth and starting to hold together.

2) Remove from the food processor. Using a rolling pin to assist, place on a foil lined sheet pan and roll into

a 1 inch thick square.

3) Place in the freezer for about 20 minutes until cold, then use a cookie cutter to cut into desired shapes (I

did circles). Place back onto the foil and chill until completely cold, about 15 minutes more.

4) Meanwhile, to make the filling, combine all ingredients but the coconut butter in a food processor and

process until smooth.

5) With the motor running, add the coconut butter and oil and process a minute more.

6) Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the

consistency of whipped cream then place in the fridge until ready to use.

7) Place filling in a pastry bag, and pipe onto half the cookies, then top with the other half of the cookies.

8) To make the icing, whisk together the coconut butter, nectar, vanilla and a few Tbsp water until it is a glaze

consistency (it may get clumpy, but it will smooth out when enough water is added if too thick add another

Tbsp of water or 2).

9) Drizzle over the tops of the cookies, then place in the freezer to set for 15 minutes.

Enjoy! Store cookies in the freezer.

Additional Tips*I use carro t in place of pumpkin in these because it is sweeter and easier to work with and you will

never know the difference. If you wish however you can use pumpkin or winter squash but you may

need to sweeten a little more.

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http://www.rawfoodrecipes.com/recipes/pumpkin-spice-pie.html

Pumpkin Spice Pie

1 Course/Dish: Pies

2 Main Ingredient: Avocado , Dates

3 Difculty: Easy

4 Cuisine: American

5 Equipment Needed: Blender , Food Processor

6 Rainbow Green Cuisine: Phase 2

7 Makes: 6 inch springform pan

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DescriptionEmbrace the season of abundance with this decadent and festive pumpkin spice pie by Amie Sue

of Nouveau Raw ! It is sweet and rich with a lovely texture. The lling is made of mainly fresh

sugar pumpkin, dates, spices, a touch of coconut oil and sweetener, and avocado for that lovely

creamy texture. The only nuts in the recipe are the raw pecans found in the crust - so even those

with sensitive tummies can enjoy this recipe! Happy Fall to All!

Recipe by

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Amie Sue

Ingred ientsCrust:

1 1/2 cups raw pecans , soaked and dehydrated1 cup packed Medjool dates, pitted

1/2 tsp ground cinnamon

Filling:

3 1/2 cups cubed pu mpkin (read below on which type of pumpkin to use and how to sele ct a good one)

1 ripe avocado, peel ed, seeded

1 1/2 cups packed m edjool dates, pitted

1 Tbsp cold-pressed coconut oil , melted

1 1/2 tsp pumpkin pi e spice

2 Tbsp raw agave n ectar

1 Tbsp lecithin powd er (add as the last ingredient)

Methods/st epsCrust:

1) Combine the peca ns, dates and cinnamon, in your food processor. Mix until well-blen ded.

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2) Please be sure to not over process or the nuts will release too much oil. The batter should stick together

when you pinch it between your finge rs.

3) Press into a pie pan evenly and set in the fridge while you make the batter. You can press some of the

crust up the sides of the S pringform pan if you wish.

Filling:

1) Chop up your pumpk in into cubes before you add it to your food processor. Be sure to remove the seeds

and skin. Dont throw those seeds away. See my note below regarding them.

2) Process your cubed pumpkin until it is really well-broken-down.

3) Transfer the pumpkin into your blender and add the avocado, coconut oil, dates, pumpkin spice and

agave and blend until thoroughly mixed and smooth.

4) Slowly add the lecithin while the blender is running. You want to add this last because it is a thickener.

Your recipe will taste just as good without it but lecithin helps the pie to set up for slicing.

Pour the mixture into the pie pan over the crust.

Set in the fridge to chill. Y our pie will be ready w ithin an hour, you just want it to set up. Dont expect the

color of your pie to be re ally orange.

For the icing, I made the Raw Caramel Frosting with chopped up pecans in it.

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http://www.rawfoodrecipes.com/recipes/raw-hot-fudge-sauce.html

Raw Hot Fudge Sauce

1 Meals: Snack

2 Main Ingredient: Chocolate

3 Difculty: Easy

4 Cuisine: American

5 Rainbow Green Cuisine: Phase 2

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6 Makes: 1/2 cup

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DescriptionA fudge sauce so tasty and healthy you could drink it straight from the jar? This raw version by Erin

Bosdet of Simply Dish denitely ts that bill. Healthy, decadent, and perfect for all of your

fudgetastic chocolate drizzling needs. Spoon some over banana or coconut ice cream, freshly sliced

fruit, p ancakes or waf es, or try blending with nut milk for an instant chocolate milk or hot cocoa.

Enjoy!

Recipe by

Erin Bosdet

Ingredients1/4 cup coconut oil

1/4 cup raw cacao powder

1 tablespoon coconut nectar (or agave)

Methods/steps1) In a stainless steel bowl over a pot of simmering water, melt a quarter cup of coconut oil.

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2) Once it has melted, remove from the heat and add in a quarter cup of raw cacao powder and a

tablespoon of coconut nectar (or agave).

3) Give it a whisk and youre done.

Additional TipsNote: the fudge sauce will hard en as it c ools just like coc onut oil best to use it right away or store it and

reheat by placing the mason jar in a bow l of warm water.

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http://www.rawfoodrecipe s.com/reci pes/easy-r aw-cho colate-br ownies-1.html

Easy Raw Choc olate Brownies #1

1 Course/Dish: Chocolate

2 Meals: Snack

3 Main Ingredient: Chocolate , Almonds , Dates , Walnuts

4 Difculty: Easy

5 Cuisine: American

6 Equipment Needed: Blender , Food Processor

7 Rainbow Green Cuisine: Phase 2

8 Makes: 8

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Description

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1/8 teaspoon himalayan salt

1/2 - 1 teaspoon water, or as needed

Raw Chocolate Frosting:

1/2 cup melted coconut butter

1/4 cup + 2 tablespoons coconut nectar

1/4 cup cacao powder

7 tablespoons hot water

1/2 teaspoon pure vanilla extract

Pinch of salt

6 tablespoons melted coconut oil

Methods/stepsBrownie base:

1) Grind the almonds to crumbs/ flour in a food processor.

2) Roughly chop the dates.

3) Add the dates, walnuts, salt, and cacao to the processor. Grind until completely broken down.

4) Add the vanilla and water, starting with a very small amount of water. Pulse to combine.

Add more water only if needed. Press the mixture together in your hands. It should hold together easily.

5) Line an 8x8" pan with plastic wrap.

Evenly press the dough into the pan. Set aside in the fridge.

Raw Chocolate Frosting

1) Blend all ingredients until smooth and creamy in a high speed blender.

2) Spread over the brownies. Chill in the fridge for at least 8 hours or in the freezer for part of the time.

Raw Chocolate Drizzle:

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Description

A rich chocolate walnut crust layered with freshly sliced strawberries, creamy coconut vanilla beancream and drizzly chocolate ganache frosting. This is a recipe from Marquis Matson of Real Raw

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Kitchen however it seems to have been gifted straight from heaven above. Delicious and oh so

decadent!

Recipe by

Marquis Matson

IngredientsBasic Chocolate Crust:

2 cups walnuts

1/4 cup cacao powder 1/4 cup dates, soaked

1 t sea salt

sliced strawberries

Coconut Cream Center:

2-3 coconuts, meat scraped out & water reserved

1/2 cup coconut oil

1/2 cup dates, soaked1/4 cup coconut butter

1 t vanilla , bean scraped (or extract)

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Additional TipsI found that a full 24 hours in the refrigerator allowed the best set time. It was still soft but firm enough to

display and cut easily. This is no joke and is a very rich dessert, you could easily share this with 12 people!

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http://www.rawfoodrecipes.com/recipes/chocolate-raw-mini-mint-cookies.html

Chocolate Raw Mini Mint Cookies

1 Course/Dish: Cookies

2 Meals: Snack

3 Main Ingr edien t: Chocolate

4 Difculty: Easy

5 Cuisine : Ame rican

6 Rainbow Gre en Cuisi ne: Phase 2

7 Makes: 12 mini cookies

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Des criptionThese delicious raw chocolate mini mint cookies by Stephanie Moram of Good Girl Gone

Green are completely grainless, dairy-less and free of all rened sugar too! So you can release thatinner cookie-monster all you want without the subsequent tummy ache, sugar crash or brain fog.

They don't require any dehydration, just an hour or so in the fridge will rm them up to the perfect

consistency. We recommend dunking them in a cold glass of nut milk before devouring a few (and

maybe a few more...)

Recipe by

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Carob can be used in place of cacao.

Change up the cookie shape with different cookie cutters.

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http://www.rawfoodrecipes.com/recipes/gastrawnomicae28099s-raw-whoopiecarrot-cake.html

Gastrawnomicas Raw Whoopie-Carrot Cake

1 Course/Dish: Cakes

2 Main Ingredient: Carrots , Young Coconut , Banana

3 Difculty: Easy

4 Cuisine: American

5 Equipme nt Neede d: Blender , Food Processor

6 Rainbow G reen Cuisine: Phase 2

7 Makes: 1 medium cake

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DescriptionA wonderful dessert by Priscilla Soler of Gastrawnomica which utilizes the natural sweetness found

in carrots and banana instead of relying on anything rened. The cake itself is nut free and has anice light texture and is so delicious paired with the creamy young coconut cream frosting. You can

choose to make this recipe fat free by substituting banana ice cream for the coconut frosting on top.

Enjoy!

Recipe by

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Priscilla Soler

IngredientsRaw Whoopie-Carrot Cake

1 medium grated carrot, peeled

1 large banana (around 150 grs), ma shed

1/2 cup coconut flour

4-5 Tbsp water

Pinch of pumpkin pie spice or cinna mon

4-5 Tbsp *coconut cream frosting, c hilled

1 tsp coconut sugar (for sprinkling)

1 Tbsp coconut flakes , for topping (o ptional)

*Coconut Cream Frosting

1 cup young coconut meat

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7 Makes: 1 small bread pan

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2-3 tablespoons cacao powder

" cup preferred liquid sweetener

Methods/steps

To make the crust:

1) process the almo nds in to flour in your food processor, then add the dates and process until it all begins to

stick together.

2) Press into the bottom of a lined ba king pan (I used a s mall bre ad pan) and refrigerate.

To make both the caramel and mocha layers:

1) Just blend the ingredients in each list until smooth. Feel free to add other flavours like vanilla, chili , ginger,

etc.

2) Spread the caramel onto your crust, followed by the chocolate cream.

3) Refrigerate until completely set; this will take a couple hours.

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http://www.rawfoodrecipes.com/recipes/wild-blueberry-mousse-cake.html

Wild Blueberry Mousse Cake

1 Course/Dish: Cakes

2 Main Ingredient: Lemon , Cashews , Dates , Walnuts

3 Difculty: Easy

4 Equipment Needed: Blender , Food Processor

5 Rainbow Green Cuisine: Phase 2

6 Makes: 7-10 mini mason jars