>>>Photos and food are my work. Recipes are (mostly) not!<<<
Raw Strawberry Rose Dream Cake
Makes one 6 inch cake
2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
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
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
4 cups young coconut meat*
1/2 cup coconut water
2/3 cup raw coconut butter (warmed to liquid)
1/2 cup raw red beet, chopped
1 tsp rosewater
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
For the strawberry puree, combine all ingredients in a food processor and process until smooth. Set aside.
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.
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
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
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
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
- 1/2 cup dry soft wheat berries (sprouted berries double in volume)
- 1 tablespoon agave
- 1 teaspoon pink salt
- 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)
- 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
- 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!
- 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
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
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
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
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
3 tbsp melted cacao butter (Angela used coconut oil)
3 tbsp cacao powder, sifted
2 tbsp raw agave nectar
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.
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
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
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.
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)
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.
Raw Rose Pomegranate Gem Cake
Makes one 6 inch cake
3/4 cup dried finely shredded coconut
1/4 cup ground flaxseed
1/2 tsp cardamom
2/3 cup soft medjool dates, pitted and chopped
1 cup chopped raw red beet
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
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
2 cups Walnuts
2 cups Dates, soaked and pitted
3 Tbsp Raw Cacao Powder
Pinch of Sea Salt
1/2 cup Coconut Butter
1/4 cup Coconut Oil
2 Tbsp Maple Syrup
1 tsp Peppermint Extract
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.
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 Pasta
5 cups raw sweet potatoes, spiralized
3 scallions, thinly sliced
seeds of one pomegranate
1/2 cup coursely chopped raw pistachios
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
Pomegranate seeds, and pistachios for topping
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 Avocado
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
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
1 cup Oats, gluten-free (soaked overnight)
1/2 cup Hemp Seed Milk
1 Hachiya Persimmon, very ripe
1/2 tsp Cinnamon
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
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.
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.
Cranberry Pomegranate Relish
- 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
- 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.