Raw Vegan Kitchen
Vegan for the animals. Raw for myself.

>>>Photos and food are my work. Recipes are (mostly) not!<<<

Raw Strawberry Rose Dream CakeMakes one 6 inch cake
Crust:2/3 cup raw sprouted buckwheat groats (or additional coconut)1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)1 inch chunk raw red beet
Strawberry Puree:1 cup fresh organic strawberries2 medjool dates, pitted (and soaked in water until soft if not soft)a pinch sea salt1 Tbsp lemon juiceFilling:4 cups young coconut meat*1/2 cup coconut water
2/3 cup raw coconut nectar, raw agave nectar or raw honey
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean2/3 cup raw coconut butter (warmed to liquid)
1 cup fresh organic strawberries1/2 cup raw red beet, chopped 1 tsp rosewater
Optional Cream:
1 cup young coconut meat2 Tbsp coconut water2 Tbsp raw coconut nectar or raw agave nectar1/8  tsp sea salt1 tsp pure vanilla extract1/2 tsp rosewater1-2 tsp beet juice (optional, to color pink)1/4 cup plus 1 Tbsp raw coconut butter, warmed to liquid
 
Fresh strawberries and dried roses for decorating
Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and beet and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.For the strawberry puree, combine all ingredients in a food processor and process until smooth.  Set aside. 
To make the filling, in a high speed blender or food processor, combine coconut meat and water, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended.  Divide the mixture in two and add half back the the food processor.  Add the berries, and blend until smooth.  Place back in the bowl.  Add the remaining mixture to the food processor along with the red beet and rosewater and process until smooth and well blended.  

To assemble cheesecake, drop the fillings by the Tbsp over the crust alternating the colors and after every layer of filling drop the swirl by the tsp over that.  Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center.  

Place in the freezer for about 4 hours to firm up. Meanwhile, to make the optional cream for decoration, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  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. Once the cake and the decorating cream have chilled, place the cream in a pastry bag and pipe decoratively around the top of the cake.  Garnish the top with fresh berries and dried roses before serving.
*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling, and 1 cup soaked for the optional cream. 

Recipe by Amy Lyons of Fragrant Vanilla Cake

Raw Strawberry Rose Dream Cake
Makes one 6 inch cake

Crust:
2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed

3/4 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

1 inch chunk raw red beet

Strawberry Puree:
1 cup fresh organic strawberries
2 medjool dates, pitted (and soaked in water until soft if not soft)
a pinch sea salt
1 Tbsp lemon juice

Filling:
4 cups young coconut meat*
1/2 cup coconut water

2/3 cup raw coconut nectar, raw agave nectar or raw honey
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
2/3 cup raw coconut butter (warmed to liquid)

1 cup fresh organic strawberries
1/2 cup raw red beet, chopped 
1 tsp rosewater


Optional Cream:

1 cup young coconut meat
2 Tbsp coconut water
2 Tbsp raw coconut nectar or raw agave nectar
1/8  tsp sea salt

1 tsp pure vanilla extract
1/2 tsp rosewater
1-2 tsp beet juice (optional, to color pink)
1/4 cup plus 1 Tbsp raw coconut butter, warmed to liquid

 

Fresh strawberries and dried roses for decorating

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and beet and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
For the strawberry puree, combine all ingredients in a food processor and process until smooth.  Set aside. 
To make the filling, in a high speed blender or food processor, combine coconut meat and water, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended.  Divide the mixture in two and add half back the the food processor.  Add the berries, and blend until smooth.  Place back in the bowl.  Add the remaining mixture to the food processor along with the red beet and rosewater and process until smooth and well blended.  
To assemble cheesecake, drop the fillings by the Tbsp over the crust alternating the colors and after every layer of filling drop the swirl by the tsp over that.  Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center.  
Place in the freezer for about 4 hours to firm up. 
Meanwhile, to make the optional cream for decoration, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  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. 
Once the cake and the decorating cream have chilled, place the cream in a pastry bag and pipe decoratively around the top of the cake.  Garnish the top with fresh berries and dried roses before serving.

*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling, and 1 cup soaked for the optional cream. 
Recipe by Amy Lyons of Fragrant Vanilla Cake
Raw Beet Hummus
4 medium red beets, peeled and cubed1 cup tahini paste1 tbsp olive oil2 cloves garlic2 tsp cumin2 tsp coriander1 tsp Himalayan pink salt (or sea salt of your choice)juice of 1 lemonjuice of 1 orangepinch cayenne
Makes 2-3 cups
Transfer beets into a food processor or high-speed blender.  Add remaining ingredients and puree until creamy.  Adjust spices to your preference, adding more salt, cumin or coriander if desired.  Transfer to a bowl and drizzle with olive oil before serving.  Can be stored in an airtight container in your refrigerator for 4-5 days.
Angela says: The original recipe calls for roasted beets, but I simply used raw beets instead. This is such a delicious bean-free hummus that is super easy and quick to make. The recipe makes a beautifully sized portion that can feed many and keeps very well!
Recipe by Claire Ragozzino of Vidya.

Raw Beet Hummus

4 medium red beets, peeled and cubed
1 cup tahini paste
1 tbsp olive oil
2 cloves garlic
2 tsp cumin
2 tsp coriander
1 tsp Himalayan pink salt (or sea salt of your choice)
juice of 1 lemon
juice of 1 orange
pinch cayenne

Makes 2-3 cups

Transfer beets into a food processor or high-speed blender.  Add remaining ingredients and puree until creamy.  Adjust spices to your preference, adding more salt, cumin or coriander if desired.  Transfer to a bowl and drizzle with olive oil before serving.  Can be stored in an airtight container in your refrigerator for 4-5 days.

Angela says: The original recipe calls for roasted beets, but I simply used raw beets instead. This is such a delicious bean-free hummus that is super easy and quick to make. The recipe makes a beautifully sized portion that can feed many and keeps very well!

Recipe by Claire Ragozzino of Vidya.

Raw Sunflower Butter Fudge
Ingredients:
1/2 cup Coconut Oil, melted
1/2 cup Sunflower Butter (or any nut/seed butter desired)
1/2 cup Cacao Powder
1/2 cup Maple Syrup (or liquid sweetener desired)
1 tablespoon Vanilla
pinch of Pink Salt
Directions:
To make your own sunflower butter, simply put 2 cups of sunflower seeds* into a food processor. Process the seeds continuously until the oils begin to release. You’ll have to stop to scrape down the sides periodically. It takes some patience, but just keep processing until you reach a smooth, creamy butter consistency. (It might take about 10-15 minutes to achieve the perfect creaminess.) Store in a tightly lidded jar in the refrigerator. 
*Activate your seeds by first soaking in water for 6-8 hours, and then dehydrating them back to a dry state to make your butter. 
Place all ingredients in a food processor, and process until everything is well combined into a thick creamy fudge. Pour into your container of choice (I used heart molds) and freeze for about an hour. 
Angela says: This fudge is so decadent, so delicious! Have fun adding in other ingredients like nuts or dried fruit if desired. Use any nut butter you like. I personally love using sunflower seeds to make butters and milk because they are much cheaper than almonds. 
Recipe by Angela

Raw Sunflower Butter Fudge

Ingredients:

1/2 cup Coconut Oil, melted

1/2 cup Sunflower Butter (or any nut/seed butter desired)

1/2 cup Cacao Powder

1/2 cup Maple Syrup (or liquid sweetener desired)

1 tablespoon Vanilla

pinch of Pink Salt

Directions:

To make your own sunflower butter, simply put 2 cups of sunflower seeds* into a food processor. Process the seeds continuously until the oils begin to release. You’ll have to stop to scrape down the sides periodically. It takes some patience, but just keep processing until you reach a smooth, creamy butter consistency. (It might take about 10-15 minutes to achieve the perfect creaminess.) Store in a tightly lidded jar in the refrigerator. 

*Activate your seeds by first soaking in water for 6-8 hours, and then dehydrating them back to a dry state to make your butter. 

Place all ingredients in a food processor, and process until everything is well combined into a thick creamy fudge. Pour into your container of choice (I used heart molds) and freeze for about an hour. 

Angela says: This fudge is so decadent, so delicious! Have fun adding in other ingredients like nuts or dried fruit if desired. Use any nut butter you like. I personally love using sunflower seeds to make butters and milk because they are much cheaper than almonds. 

Recipe by Angela

Raw Sprouted Wheat Berry Bagels

Ingredients:

  • 1/2 cup dry soft wheat berries (sprouted berries double in volume)
  • 1 tablespoon agave
  • 1 teaspoon pink salt
Instructions:
  • Soak the wheat berries anywhere from 5 hours to overnight. 
  • Rinse and sprout the berries for about two days (until the tails are about the same length as the berry), rinsing each morning and evening. 
  • Once sprouted, combine the berries with agave and pink salt in a food processor or Vitamix blender. 
  • Give it a whirl until it turns into this magnificent dough-like consistency. It’s incredible, it really does turn into a dough.
  • Next, grab handfuls of the dough and shape into mini-bagels. 
  • Line your bagels on a mesh sheet and dehydrate for 2 hours at 145 degrees (internal temperature never reaches 145, however, it is important to get the berries warm immediately to prevent souring). 
  • After first two hours, reduce temperature to about 118. Dehydrate until they are crunchy on the outside and doughy on the inside (about 3-4 hours).
  • Top with nut butter and jelly of your choice, and enjoy!

Raw Nut Butter

To make your own nut butter, simply put 2 cups of any nut or seed of your choice* into a food processor. Process the nuts/seeds continuously until the oils begin to release. You’ll have to stop to scrape down the sides periodically. It takes some patience, but just keep processing until you reach a smooth, creamy butter consistency. (It might take about 10-15 minutes to achieve the perfect creaminess.) Store in a tightly lidded jar in the refrigerator. 

*Activate your nuts by first soaking in water (use this chart to determine how long nuts/seeds need to be soaked) and then dehydrating them back to a dry state to make your butter. 

Raw Persimmon Jelly

Scrape out the insides of a couple of super ripe persimmons into a small bowl and mash with a fork. Add a squeeze of lemon and a dash of vanilla, and mix everything together to combine. 

Bagel recipe by Marquis Matson of Real Raw Kitchen.

Jelly recipe by Claire Ragozzino of Vidya

Raw Chocolate Glazed Doughnuts (Nut Free)

Ingredients:
  • 1 cup dry buckwheat, sprouted (<—click to learn how to sprout buckwheat)
  • 2 cups shredded, unsweetened coconut
  • 1 apple, grated
  • 5 medjool dates, soaked and pitted
  • 1/2 t cinnamon
  • 1/4 t vanilla
Instructions:
  • Combine everything in a food processor and process until a sticky dough forms. 
  • Wet your hands and then split the dough into four equal parts (more or less depending on how many donuts you want).
  • Using your hands, roll each part into a ball and then use your thumbs to dig a center out of the ball. Continuously use your hands to smooth together the dough as you dig a hole in the center. This gives it the donut shape.
  • Place on a mesh liner in a dehydrator and dehydrate at 145 for 3 hours. You can use lower temps for longer periods, just look for a hard outside and cakey inside.
  • Top with your favorite frosting and enjoy!

Frosting ideas:

  • Chocolate glaze: 1/4 cup cacao powder, 1/4 melted coconut oil, 2 tbsp liquid sweetener of choice, whisked together and set in the fridge for about 15 minutes to set a bit so that it’s not too runny. Drizzle on top of doughnuts and add coconut flakes, coconut crystals, cacao nibs, crushed nuts… be creative!
  • Cinnamon Date Paste: 1 cup soaked dates, 1/2 tsp cinnamon, and just enough water to get it blended into a paste. 
  • Vanilla Coconut Frosting: 1/2 cup coconut butter warmed to a creamy consistency, a dash of vanilla, coconut nectar to taste. Whisk together and spread on top of doughnuts.

Angela says: This is a great simple base recipe that can be built upon. I increased the amount of dates- make the batter as sweet as you like it! You could even add a tablespoon of liquid sweetener if desired. Have fun with the frosting possibilities! 

Doughnut recipe by Marquis Matson of Real Raw Kitchen.

Raw Spinach Dip
Ingredients:
10 oz fresh Spinach
1/2 Red Onion (3/4 cup diced)
1 cup Water
1/3 cup fresh Lemon juice
2 cups raw Cashews, soaked 2+ hours
2 tbsp Nutritional Yeast
2-4 Garlic Cloves
1/2-1 tsp Pink Salt
1/4 cup cold-pressed Olive Oil

Directions:
1. After soaking the cashews, drain and rinse. 
2. Chop spinach and red onion and add to a mixing bowl.
3. Place ingredients into a blender in the following order: water, lemon juice, cashews, nutritional yeast, garlic, and salt. Blend until smooth. Once the sauce is smooth, pour in the olive oil while the blender is running. Blend just until incorporated.
4. Pour the sauce over the spinach and onions in the bowl and mix together thoroughly.
5. Chill in the refrigerator for 1-2 hours to increase the thickness of the dip.
6. Serve with raw crackers or chopped vegetables. Will keep 2-3 days in the fridge.
Yields 5 cups of dip.
Recipe by Amie Sue of Nouveau Raw.

Raw Spinach Dip

Ingredients:

10 oz fresh Spinach

1/2 Red Onion (3/4 cup diced)

1 cup Water

1/3 cup fresh Lemon juice

2 cups raw Cashews, soaked 2+ hours

2 tbsp Nutritional Yeast

2-4 Garlic Cloves

1/2-1 tsp Pink Salt

1/4 cup cold-pressed Olive Oil

Directions:

1. After soaking the cashews, drain and rinse. 

2. Chop spinach and red onion and add to a mixing bowl.

3. Place ingredients into a blender in the following order: water, lemon juice, cashews, nutritional yeast, garlic, and salt. Blend until smooth. Once the sauce is smooth, pour in the olive oil while the blender is running. Blend just until incorporated.

4. Pour the sauce over the spinach and onions in the bowl and mix together thoroughly.

5. Chill in the refrigerator for 1-2 hours to increase the thickness of the dip.

6. Serve with raw crackers or chopped vegetables. Will keep 2-3 days in the fridge.

Yields 5 cups of dip.

Recipe by Amie Sue of Nouveau Raw.

Raw Mint Nanaimo Bars
Ingredients:
Base:
1/2 cup raw almonds
1/2 cup raw walnuts
2/3 cup dates, soaked and well drained
1/4 cup cacao powder
pinch of salt
Mint Cream:
2 small avocados, peeled and pitted
1/3 cup fresh mint leaves, chopped
1/3 cup raw agave nectar
1/2 tsp pure mint extract (or more to taste)
1/4 cup melted coconut oil
Chocolate Topping:
3 tbsp melted cacao butter (Angela used coconut oil)
3 tbsp cacao powder, sifted
2 tbsp raw agave nectar
Directions:
For the base:
1) Line the bottom of a 10 x 5-inch loaf pan with plastic wrap or parchment paper. Be sure to leave an overhang, so it’s easier to remove the finished bars. Set aside.
2) In a food processor, process the almonds and walnuts to a coarse meal. Add the dates and continue to process until the dates are broken down.
3) Add the cacao powder and salt and pulse to combine. The mixture should stick together when pressed between two fingers.
4) Press the mixture into the bottom of the prepared pan and set in the freezer while you make the filling.
For the mint filling:
1) In a high-speed blender, blend the avocados, mint leaves, agave and mint extract until smooth. You may need to stop and scrap down the sides a few times.
2) Add the coconut oil and blend for a few seconds to combine. The mixture should be thick and creamy. (If your blender doesn’t move the mixture very well, try blending it in batches until smooth.)
3) Remove the pan from the freezer and pour the mixture on top of the crust, smoothing it out with an offset spatula or the back of a spoon. Return to the freezer until firm, at least one hour.
For the chocolate topping:
1) Whisk together all ingredients until smooth. You may need to warm up the mixture if the cacao butter firms up too quickly. You can do this by using a double boiler a very low heat setting to keep it warm while whisking, or by putting the mixture in the dehydrator for a few minutes.
2) Remove the pan from the freezer again and pour the chocolate topping on top of the avocado filling, smoothing it out quickly with an offset spatula or the back of a spoon. Return to the freezer one last time until the topping is set.
To cut:
It takes some practice to cut any kind of Nanaimo bars without cracking the chocolate topping, and the same goes for raw Nanaimo bars. For best results, remove the bar from the pan by pulling up on the parchement paper and set on a cutting board. Place a sharp serrated knife in a jar of hot water for several minutes, wipe it on a kitchen towel and then use light sawing motions with the knife to cut into squares. Warm the knife in the water as needed to cut all squares. Store bars in an air-tight container in the freezer.
Angela says: SO delicious!!! The three layers work beautifully together. Once the filling has been in the freezer and set, keep in mind the chocolate topping will firm up rather quickly. (I used coconut oil instead of coconut butter for the topping.) I also only used a few drops of doTerra peppermint oil because it is such a concentrated oil. 
Recipe by Nicole Axworthy of A Dash of Compassion.

Raw Mint Nanaimo Bars

Ingredients:

Base:

1/2 cup raw almonds

1/2 cup raw walnuts

2/3 cup dates, soaked and well drained

1/4 cup cacao powder

pinch of salt


Mint Cream:

2 small avocados, peeled and pitted

1/3 cup fresh mint leaves, chopped

1/3 cup raw agave nectar

1/2 tsp pure mint extract (or more to taste)

1/4 cup melted coconut oil


Chocolate Topping:

3 tbsp melted cacao butter (Angela used coconut oil)

3 tbsp cacao powder, sifted

2 tbsp raw agave nectar


Directions:

For the base:

1) Line the bottom of a 10 x 5-inch loaf pan with plastic wrap or parchment paper. Be sure to leave an overhang, so it’s easier to remove the finished bars. Set aside.

2) In a food processor, process the almonds and walnuts to a coarse meal. Add the dates and continue to process until the dates are broken down.

3) Add the cacao powder and salt and pulse to combine. The mixture should stick together when pressed between two fingers.

4) Press the mixture into the bottom of the prepared pan and set in the freezer while you make the filling.


For the mint filling:

1) In a high-speed blender, blend the avocados, mint leaves, agave and mint extract until smooth. You may need to stop and scrap down the sides a few times.

2) Add the coconut oil and blend for a few seconds to combine. The mixture should be thick and creamy. (If your blender doesn’t move the mixture very well, try blending it in batches until smooth.)

3) Remove the pan from the freezer and pour the mixture on top of the crust, smoothing it out with an offset spatula or the back of a spoon. Return to the freezer until firm, at least one hour.


For the chocolate topping:

1) Whisk together all ingredients until smooth. You may need to warm up the mixture if the cacao butter firms up too quickly. You can do this by using a double boiler a very low heat setting to keep it warm while whisking, or by putting the mixture in the dehydrator for a few minutes.

2) Remove the pan from the freezer again and pour the chocolate topping on top of the avocado filling, smoothing it out quickly with an offset spatula or the back of a spoon. Return to the freezer one last time until the topping is set.

To cut:

It takes some practice to cut any kind of Nanaimo bars without cracking the chocolate topping, and the same goes for raw Nanaimo bars. For best results, remove the bar from the pan by pulling up on the parchement paper and set on a cutting board. Place a sharp serrated knife in a jar of hot water for several minutes, wipe it on a kitchen towel and then use light sawing motions with the knife to cut into squares. Warm the knife in the water as needed to cut all squares. Store bars in an air-tight container in the freezer.

Angela says: SO delicious!!! The three layers work beautifully together. Once the filling has been in the freezer and set, keep in mind the chocolate topping will firm up rather quickly. (I used coconut oil instead of coconut butter for the topping.) I also only used a few drops of doTerra peppermint oil because it is such a concentrated oil. 

Recipe by Nicole Axworthy of A Dash of Compassion.

Raw Cilantro Coconut Chutney with Cauliflower Rice
Chutney ingredients: 2 bunches cilantro, stems removed ½ cup lemon juice ½ cup water 1 cup shredded dried coconut (unsweetened) 3 in. fresh ginger 1 tbsp raw honey 1 tsp Himalayan pink salt
Chutney directions: Remove the stems and wash the cilantro well. Add cilantro, lemon juice and water to a high-speed blender. Pulse until well combined. Add the remaining ingredients and blend into a paste. Store in an airtight glass container for up to one week.
Makes 16-20oz
Rice ingredients: 1 head organic cauliflower, chopped 1 tablespoon organic coconut oil ½ cup sweet onion, diced 1 teaspoon sea salt 1 teaspoon black pepper Additional seasonings as desired (ex. seasoning mixes)
Rice directions: Simply add chopped cauliflower into a food processor and pulse into tiny, fine cauliflower pieces. This should look like “rice”. Stir in remaining ingredients. Store in refrigerator in an air tight container.
Angela says: The cilantro chutney is packed with incredible flavors! It pairs beautifully with the rice recipe, which stands on its own in tastiness. I sometimes make wraps using big leaves of red chard. I spread out a nice layer of rice onto the leaf, top it off with a generous portion of the chutney, add some sprouts, wrap it all up, and devour! Incredibly satisfying.
Chutney recipe by Claire Ragozzino of Vidya. Rice recipe by McKel Hill of Nutrition Stripped.

Raw Cilantro Coconut Chutney with Cauliflower Rice

Chutney ingredients:
2 bunches cilantro, stems removed
½ cup lemon juice
½ cup water
1 cup shredded dried coconut (unsweetened)
3 in. fresh ginger
1 tbsp raw honey
1 tsp Himalayan pink salt

Chutney directions:
Remove the stems and wash the cilantro well. Add cilantro, lemon juice and water to a high-speed blender. Pulse until well combined. Add the remaining ingredients and blend into a paste. Store in an airtight glass container for up to one week.

Makes 16-20oz

Rice ingredients:
1 head organic cauliflower, chopped
1 tablespoon organic coconut oil
½ cup sweet onion, diced
1 teaspoon sea salt
1 teaspoon black pepper
Additional seasonings as desired (ex. seasoning mixes)

Rice directions:
Simply add chopped cauliflower into a food processor and pulse into tiny, fine cauliflower pieces. This should look like “rice”.
Stir in remaining ingredients.
Store in refrigerator in an air tight container.

Angela says: The cilantro chutney is packed with incredible flavors! It pairs beautifully with the rice recipe, which stands on its own in tastiness. I sometimes make wraps using big leaves of red chard. I spread out a nice layer of rice onto the leaf, top it off with a generous portion of the chutney, add some sprouts, wrap it all up, and devour! Incredibly satisfying.

Chutney recipe by Claire Ragozzino of Vidya.
Rice recipe by McKel Hill of Nutrition Stripped.

Raw Rose Pomegranate Gem Cake

Makes one 6 inch cake

Crust:
1/2 cup raw sprouted buckwheat groats, dried in the dehydrator (Angela subbed almonds)

3/4 cup dried finely shredded coconut
1/4 cup ground flaxseed

1/8 teaspoon sea salt
1/2 tsp cardamom
2/3 cup soft medjool dates, pitted and chopped
 
Filling:
3 cups young coconut meat*
1 cup chopped raw red beet
1/2 cup coconut water
1/2 cup raw coconut nectar or your choice of raw liquid sweetener
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean 
1 1/2  tsp rosewater
1/2 cup plus 3 Tbsp raw coconut butter, warmed to liquid (Angela subbed coconut oil)

1 1/2 cups pomegranate seeds (divided)
dried roses for garnish 
 
Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside. 
To make the filling, in a food processor combine coconut, beet, coconut water, coconut nectar, sea salt vanilla, rose, and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended.
To assemble cheesecake, pour half the filling over the crust, then sprinkle with a cup of the pomegranate seeds.  Pour over the remaining filling then place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding. 

Garnish the top of the cake with the remaining pomegranate seeds around the top and bottom of the cake on the plate.  Scatter a few dried roses around it as well. Store cake in the fridge.

*If you do not have access to young coconut meat, you can substitute 3 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.

Recipe by Amy Lyons of Fragrant Vanilla Cake

Raw Peppermint Frosted Brownies
Brownies:
2 cups Walnuts
2 cups Dates, soaked and pitted
3 Tbsp Raw Cacao Powder
Pinch of Sea Salt
Frosting:
1/2 cup Coconut Butter
1/4 cup Coconut Oil
2 Tbsp Maple Syrup
1 tsp Peppermint Extract
Directions:
Soak the walnuts and dates for about an hour. Drain and pit the dates and add to a food processor, along with the drained walnuts and cacao and sea salt. Pulse until a dough is formed.

In a glass baking dish lined with parchment paper, press the dough down until an even layer is formed. Cover and place in the fridge until the frosting is ready.
For the frosting, combine everything in a food processor and process until it is fully incorporated. Pour the frosting over the brownie and place back in the fridge to set. I left mine in overnight so it could harden completely.
Optional Garnish:
I blitzed some goji berries in a mini chopper and sprinkled the powder on top to make it look festive. I also added some cacao nibs on top.
Angela says: These are incredibly delicious!!! Definitely crowd pleasers. I used high food-grade Doterra peppermint oil, so only used a few drops rather than 1 teaspoon. I subbed pecans for the walnuts and didn&#8217;t soak them. A holiday staple from hereon out!
Recipe by Marquis Matson of Real Raw Kitchen

Raw Peppermint Frosted Brownies

Brownies:

2 cups Walnuts

2 cups Dates, soaked and pitted

3 Tbsp Raw Cacao Powder

Pinch of Sea Salt

Frosting:

1/2 cup Coconut Butter

1/4 cup Coconut Oil

2 Tbsp Maple Syrup

1 tsp Peppermint Extract

Directions:

Soak the walnuts and dates for about an hour. Drain and pit the dates and add to a food processor, along with the drained walnuts and cacao and sea salt. Pulse until a dough is formed.

In a glass baking dish lined with parchment paper, press the dough down until an even layer is formed. Cover and place in the fridge until the frosting is ready.

For the frosting, combine everything in a food processor and process until it is fully incorporated. Pour the frosting over the brownie and place back in the fridge to set. I left mine in overnight so it could harden completely.

Optional Garnish:

I blitzed some goji berries in a mini chopper and sprinkled the powder on top to make it look festive. I also added some cacao nibs on top.

Angela says: These are incredibly delicious!!! Definitely crowd pleasers. I used high food-grade Doterra peppermint oil, so only used a few drops rather than 1 teaspoon. I subbed pecans for the walnuts and didn’t soak them. A holiday staple from hereon out!

Recipe by Marquis Matson of Real Raw Kitchen

Raw Spicy Sweet Potato PastaServes 2-3
Ingredients:
Pasta:
5 cups raw sweet potatoes, spiralized3 scallions, thinly slicedseeds of one pomegranate1/2 cup coursely chopped raw pistachiosDressing:1/2 cup chopped raw sweet potato1/4 cup orange juice1/4 cup raw almond butter1/4 tsp chipotle (or to taste, more if you like it spicier)1 tsp chili powder1 tsp ground cumin1 Tbsp maple syrupsea saltPomegranate seeds, and pistachios for topping
Directions:
In a large bowl, combine the sweet potatoes, scallions, pomegranate seeds, and pistachios.  Combine all the dressing ingredients in a high speed blender, and blend until smooth, adding a little water if too thick.  Toss the dressing with the other ingredients in the bowl until well coated, and serve!
Angela says: The original recipe uses both sweet potatoes and butternut squash for noodles. I had a hard time spiralizing the butternut squash, so opted to keep this strictly sweet potatoes. I also used cayenne instead of chipotle- cayenne is much spicier so used just a pinch. This dish is so delicious! An exciting flavor combination- don&#8217;t skip the pomegranate seeds!

Raw Spicy Sweet Potato Pasta
Serves 2-3

Ingredients:

Pasta:

5 cups raw sweet potatoes, spiralized
3 scallions, thinly sliced
seeds of one pomegranate
1/2 cup coursely chopped raw pistachios

Dressing:
1/2 cup chopped raw sweet potato
1/4 cup orange juice
1/4 cup raw almond butter
1/4 tsp chipotle (or to taste, more if you like it spicier)
1 tsp chili powder
1 tsp ground cumin
1 Tbsp maple syrup
sea salt

Pomegranate seeds, and pistachios for topping

Directions:

In a large bowl, combine the sweet potatoes, scallions, pomegranate seeds, and pistachios.  Combine all the dressing ingredients in a high speed blender, and blend until smooth, adding a little water if too thick.  Toss the dressing with the other ingredients in the bowl until well coated, and serve!

Angela says: The original recipe uses both sweet potatoes and butternut squash for noodles. I had a hard time spiralizing the butternut squash, so opted to keep this strictly sweet potatoes. I also used cayenne instead of chipotle- cayenne is much spicier so used just a pinch. This dish is so delicious! An exciting flavor combination- don’t skip the pomegranate seeds!

Kale Mushroom Salad with Walnut Crumble and AvocadoServes 2-4
Ingredients:4-6 cups kale, chopped6 shiitake mushrooms, thinly sliced6 crimini mushrooms, sliced1 raw shallot, sliced1 tbsp olive oil1 tbsp sesame oil2 tbsp rice vinegar1 tbsp tamari2 tsp raw agave nectar or honey1/4 tsp red pepper flakes1 tsp thyme1 tsp garlic powder2 tbsp sesame seeds, toasted1 cup walnuts1/4 cup nutritional yeast1/4 tsp sea salt1 clove garlic1 tsp thyme2 tbsp water (to facilitate blending)1 avocado, sliced
Directions:In a large bowl, combine kale, mushrooms, and shallot.  In a small bowl, whisk together olive oil, sesame oil, rice vinegar, tamari, agave nectar, red pepper flakes, thyme, garlic, and sesame seeds.  Pour dressing over kale mixture and toss to combine.  Set aside.
For the walnut crumble, combine walnuts, nutritional yeast, sea salt, garlic and thyme in a food processor and process until finely chopped.  Add a couple Tbsp of water and pulse until it holds together in clumps.
To assemble, place kale on a large plate, top with avocadoes and walnuts and serve!
Angela says: I substituted red onion for the shallot, coconut aminos for the tamari, apple cider vinegar for rice vinegar, and skipped toasting the sesame seeds. I let the veggies marinade for an hour before adding the walnut crumble and avocado and serving. This is an incredibly flavorful dish I will be making again and again!

Kale Mushroom Salad with Walnut Crumble and Avocado
Serves 2-4

Ingredients:
4-6 cups kale, chopped
6 shiitake mushrooms, thinly sliced
6 crimini mushrooms, sliced
1 raw shallot, sliced
1 tbsp olive oil
1 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp tamari
2 tsp raw agave nectar or honey
1/4 tsp red pepper flakes
1 tsp thyme
1 tsp garlic powder
2 tbsp sesame seeds, toasted

1 cup walnuts
1/4 cup nutritional yeast
1/4 tsp sea salt
1 clove garlic
1 tsp thyme
2 tbsp water (to facilitate blending)

1 avocado, sliced

Directions:
In a large bowl, combine kale, mushrooms, and shallot.  In a small bowl, whisk together olive oil, sesame oil, rice vinegar, tamari, agave nectar, red pepper flakes, thyme, garlic, and sesame seeds.  Pour dressing over kale mixture and toss to combine.  Set aside.

For the walnut crumble, combine walnuts, nutritional yeast, sea salt, garlic and thyme in a food processor and process until finely chopped.  Add a couple Tbsp of water and pulse until it holds together in clumps.

To assemble, place kale on a large plate, top with avocadoes and walnuts and serve!

Angela says: I substituted red onion for the shallot, coconut aminos for the tamari, apple cider vinegar for rice vinegar, and skipped toasting the sesame seeds. I let the veggies marinade for an hour before adding the walnut crumble and avocado and serving. This is an incredibly flavorful dish I will be making again and again!

Raw Persimmon Oatmeal
Ingredients:
1 cup Oats, gluten-free (soaked overnight)
1/2 cup Hemp Seed Milk
3 Bananas
1 Hachiya Persimmon, very ripe
1/2 tsp Cinnamon
Maple Syrup
Directions:
Blend all ingredients except 1 banana and maple syrup, until thick and creamy. Pour into a bowl and mix in the last banana, sliced. Drizzle with maple syrup and enjoy!

Recipe by Angela

Raw Persimmon Oatmeal

Ingredients:

1 cup Oats, gluten-free (soaked overnight)

1/2 cup Hemp Seed Milk

3 Bananas

1 Hachiya Persimmon, very ripe

1/2 tsp Cinnamon

Maple Syrup

Directions:

Blend all ingredients except 1 banana and maple syrup, until thick and creamy. Pour into a bowl and mix in the last banana, sliced. Drizzle with maple syrup and enjoy!


Recipe by Angela

Raw Chocolate Pie with Almond Cookie Crust
Crust:
1 cup Almonds, soaked (or almond pulp)1/2 cup soft Dates1/4 cup Coconut Oil, melted1/8 cup Cacao Nibs1 tsp Cinnamon1/4 tsp Pink Salt
Combine all crust ingredients in a food processor and pulse to blend. You’ll have to keep scraping down the sides to get it good and mixed. It should be pretty smooth. Press it into a pie pan that’s been greased with coconut oil. Put the crust in the freezer and allow it to ‘set up’ for at least an hour.
Filling:
2 Avocados, ripe
1/4 cup Agave or Maple Syrup
4 tbsp Nut Milk
1 Vanilla Bean or 1 tsp Vanilla Extract
1/2 cup Raw Cacao Powder
1/4 cup Raw Coconut Sugar
1. In a food processor or Vita-Mix blender, combine avocados, maple syrup, nut milk, and vanilla until very smooth and silky.
2. Place mixture into a bowl. Add cacao powder and coconut sugar and mix with a spoon until well combined. Taste the filling and see if it is rich/sweet enough for your liking. You can always add a bit more cacao or sweetener if you&#8217;d like. 
3. Pour/spoon filling into pie crust and spread evenly. It is ready to eat! Store in fridge for up to 4 days.

Crust recipe by Sayward Rebhal, filling recipe by Amy Jo for Pure and Simple.

Raw Chocolate Pie with Almond Cookie Crust

Crust:

1 cup Almonds, soaked (or almond pulp)
1/2 cup soft Dates
1/4 cup Coconut Oil, melted
1/8 cup Cacao Nibs
1 tsp Cinnamon
1/4 tsp Pink Salt

Combine all crust ingredients in a food processor and pulse to blend. You’ll have to keep scraping down the sides to get it good and mixed. It should be pretty smooth. Press it into a pie pan that’s been greased with coconut oil. Put the crust in the freezer and allow it to ‘set up’ for at least an hour.

Filling:

2 Avocados, ripe
1/4 cup Agave or Maple Syrup
4 tbsp Nut Milk
1 Vanilla Bean or 1 tsp Vanilla Extract
1/2 cup Raw Cacao Powder
1/4 cup Raw Coconut Sugar

1. In a food processor or Vita-Mix blender, combine avocados, maple syrup, nut milk, and vanilla until very smooth and silky.

2. Place mixture into a bowl. Add cacao powder and coconut sugar and mix with a spoon until well combined. Taste the filling and see if it is rich/sweet enough for your liking. You can always add a bit more cacao or sweetener if you’d like. 

3. Pour/spoon filling into pie crust and spread evenly. It is ready to eat! Store in fridge for up to 4 days.


Crust recipe by Sayward Rebhal, filling recipe by Amy Jo for Pure and Simple.

Cranberry Pomegranate Relish
Ingredients:
3 cups fresh Cranberries
2 Tbsp raw Agave Nectar
1/4 cup fresh Orange Juice
3 Tbsp raw Coconut Crystals
1 cup Pomegranate Seeds
1 tsp fresh minced Mint
Directions:
In a food processor, fitted with the “S” blade, combine the cranberries, orange juice, mint, agave, and coconut crystals.  Pulse until the cranberries are coarsely chopped.
Place in a serving dish and stir in the pomegranate seeds.
Serve right away or for better flavor, make a day a head of time and place in the fridge.  This will give the ingredients time to meld.

Cranberry Pomegranate Relish

Ingredients:

  • 3 cups fresh Cranberries
  • 2 Tbsp raw Agave Nectar
  • 1/4 cup fresh Orange Juice
  • 3 Tbsp raw Coconut Crystals
  • 1 cup Pomegranate Seeds
  • 1 tsp fresh minced Mint

Directions:

  1. In a food processor, fitted with the “S” blade, combine the cranberries, orange juice, mint, agave, and coconut crystals.  Pulse until the cranberries are coarsely chopped.
  2. Place in a serving dish and stir in the pomegranate seeds.
  3. Serve right away or for better flavor, make a day a head of time and place in the fridge.  This will give the ingredients time to meld.