4. Dehydrate for a drier, sweeter tast.
A Delectable Dessert RecipeWe’ve gotten many requests for recipes lately, and today we’d like to share a delicious and simple dessert courtesy of cafe chef Joshua Vermont.These Raw Coconut Macaroons are one of his favorite recipes because they are easy to make, always popular, and low glycemic.8 c. coconut2 c. xylitol, powdered2 pinches Himalayan salt1 tsp. Liquid Stevia2 T. chia seed1 1/2 c. Tree of Life Simple Syrup (see how to make below)3/4 c. liquid coconut oil1 c. boiling wateroptions leftover nut milk meal, 3 T. Irish Moss gel to make it creamyTo make the Simple Syrup, ground 1 1/2 c. xylitol, slowly turning the blender up until it’s powdered. Measure out 2 C.In a bowl, pour the 1 tsp. liquid Stevia into the boiling water. Add the xylitol. Stir until dissolved. Cool.Add salt to the coconut, add the chia, then 1 /2 c. of the Simple Syrup, then the coconut oil. Form into balls and chill.OPtions :1. Chocolate – I added a dash of cinnamon and 1 1/2 c. cacao powder2. Almond Vanilla – I added almond flour, a dash of maca and nutmeg. The additional spices gave it a real caramel taste.3. Honey – add 3/4 c. honey instead of the Simple Syrup, not low-glycemic but amazingly good.4. Vanilla – add a pinch of vanilla
Mango Cashew Sunshine Bitesvia My New Roots by Sarah Britton on 3/23/13http://mynewroots.org/site/2013/03/mango-sunshine-cashew-bites/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+My-New-Roots+%28My+New+Roots%29
makes approx. 20
2/3 cup / 100g raw cashews
1 cup / 100g dried mango pieces (purchase organic, unsweetened, unsulfured)
½ cup / 50g unsweetened desiccated coconut, plus more for garnish
1-2 tsp. creamed honey, for sweetness if desired (or brown rice syrup, barley malt)
seeds of 1 vanilla bean
pinch sea salt
pinch ground turmeric (optional)
1. Soak cashews for four hours. Drain and rinse.
2. Soak mango for 20-30 minutes until slightly softened, but not mushy.
3. In a food processor combine all ingredients except honey. Pulse to combine until a sticky dough is formed. Taste for sweetness and add honey if desired.
4. Spoon out about a ½ tablespoon amount of mixture at a time and roll into a ball with your hands. Roll in coconut to coat. Store in the fridge for up to 2 weeks.
I hope you all enjoy these as much as I have and that you don’t wait for a long trip to try them out!
Love and sunshine,
via The World’s Best Ever: Design, Fashion, Art, Music, Photography, Lifestyle, Entertainment by Dave on 3/6/13
- 1/2 cup raw cashews
- 2 canned chipotle chiles in adobo, drained, seeded
- 1 tablespoon sugar (Sweetening of choice -D)
- Kosher salt
- 2 tablespoons small wood chips, preferably applewood, soaked in water for 30 minutes, drained
Line the bottom of a large pot with foil and scatter soaked wood chips over. Cover and heat over medium-high until chips begin to smoke. (If you have a kitchen torch, use it to give chips a kick-start.) Arrange cashews in a single layer in a metal steamer basket; place inside pot. Cover pot; smoke cashews, adjusting heat as needed to maintain constant level of smoke, until golden brown, 10-15 minutes. Remove steamer from pot; let cashews cool.
Purée cashews, chiles, sugar, and 3/4 cup water in a blender, adding water by tablespoonfuls, if needed, until smooth. Season with salt. DO AHEAD: Salsa can be made 1 week ahead. Cover and chill.
Nutritional Information1 serving contains:
Calories (kcal) 35
Fat (g) 2.5
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 3
Dietary Fiber (g) 0
Total Sugars (g) 1
Protein (g) 1
Sodium (mg) 45
Molly notes that because you use whole lemons here, you’re going to want to wash them first in warm soapy water to remove any waxy reside. Organic lemons usually don’t have that, so (for that reason, and others) go that route if possible. The chutney will last for several days, refrigerated, in a jar or tightly covered.
1/4 cup / 1 oz / 30g finely chopped shallots
3 small lemons (4 to 5 oz each)
1/4 cup / 60 ml extra-virgin olive oil, plus more for brushing
1 tablespoon honey, plus more to taste
kosher or sea salt and freshly ground black pepper
2 tablespoons chopped basil or mint
Transfer the lemons to a food processor fitted with the chopping blade. … Drain the shallots, shaking off any excess water, and add to the processor. Add the honey and pulse several times until the lemons are coarsely chopped. Add the juice from half the remaining lemon and the 1/4 cup / 60 ml of olive oil. Continue pulsing until the chutney is fairly smooth and creamy, with just a few lemon chunks. Season generously with salt and pepper and more lemon juice or honey to taste. Keep tweaking until it really tastes great to you. For example, if it’s too tart for you, just keep sweetening a bit at a time. Transfer to a small bowl and let sit for at least 2 hours to let the flavors meld. Just before serving stir in the fresh basil or mint, taste, make any final adjustments, and serve at room temperature.
Makes about 1 1/2 cups.
Adapted from Molly Steven’s All About Roasting: A New Approach to a Classic Art, W. W. Norton & Company, November 1, 2011
You could use zucchini or yam noodles in this, to keep it raw and plant-based.
And almond milk instead of soy milk
Ground almonds instead of breadcrumbs.
No need to cook – just mix together.
M – I can see putting that sauce and the curry just over fresh veggies though or brown rice.
his is by far the silkiest mousse cake I’ve ever prepared.
H E A V E N L Y!
I loved it because unlike processed chocolate mousse, this had a lovely bittersweet flavor. Creamy and rich, but not too sweet. The consistency was fabulous!
1 cup walnuts
1/4 cup macadamia nuts
1/2 cup medjool dates, pitted and chopped
1 Tbsp cacao powder
pinch of vanilla bean powder or 1 drop Vanilla Medicine Flower Extract
Chocolate Silk Mousse
3 Tbsp melted cacao butter
3 Tbsp melted cacao paste
1 tsp melted coconut oil
1 cup cashews, soaked 2-4 hours
1/4 cup macadamia nuts
1/4 cup filtered water (add more as needed to blend)
1/4 cup *Irish moss paste (optional – or 2 Tbsp ground chia and 1 Tbsp coconut oil)
3 Tbsp almond butter
1/2 cup maple syrup or your favorite sweetener
1/2 tsp chocolate extract or 2 drops *Medicine Flower Dark Chocolate Extract
1/2 tsp almond extract or 2 drops *Medicine Flower Almond Extract
1/4 cup plus 2 Tbsp cacao powder
pinch sea salt
1 tsp sunflower lecithin (acts as an emulsifier – optional, but worth using)
1 Tbsp psyllium husk powder (add a SMALL amount more IF needed to thicken)
toppings of your choice: sifted cacao powder, grated cacao paste, grated cacao butter, cacao nibs, chocolate chips, chopped nuts, coconut, chocolate sauce, etc.
Process nuts and add ingredients and continue to process until it starts to ball up. Stop machine and scrape sides of bowl with spatula. Lightly dust bottom of a 5 – 6″ spring form pan with cacao powder. Press crust, firmly into bottom of dish. (You may have extra crust. You can store in an airtight container and freeze for future use, or even make cookies out of them).
Melt cacao butter, cacao paste and coconut oil. Place ingredients in a medium metal bowl over hot water in a small metal bowl. Stir until melted.
In blender, mix nuts and water. Add Irish moss paste and avocado and blend until creamy. Add almond butter, sweeteners, extracts and cacao powder. Blend well.
Taste for sweetness and flavor. Adjust flavor as needed.
Pour mousse mixture over crust. Smooth top of cake using a small offset spatula. Refrigerate for several hours to set. Top with your favorite toppings. (See suggested list above). For best results, ,let set overnight.
Remove from refrigerator and spring form pan about 1 hour prior to serving. You may top with fresh “whipped cream” as well.
*How to Prepare Irish Moss Paste
Grab a handful of Sea moss. It doubles in size after soaking. Rinse really well. I put it right under running water and use a vegetable brush to gently scrub off lose sand or debris. Soak in water and refrigerate 6 – 12 hours, rinse and replace water twice.
Final rinse. Chop 1/2 cup of moss in small pieces. (Store remaining moss in water, refrigerated for up to 2 weeks- changing water daily). Blend 1/2 cup soaked and chopped Irish moss with 1 cup water. Blend well, and frequently scrape sides of blender. Make sure there are no small pieces… be patient.
(Ratio for paste is 1 part moss to 2 parts water). You only need 1/4 cup of Irish moss paste for this recipe. Store extra paste in the refrigerator for up to 10 days. (Try mixing a bit in your hand with your shampoo or with your shaving gel. You can apply it as it to your face for a great facial mask. It’s awesome!)
Add Irish moss paste to puddings, sauces, salad dressings, etc.
Finally got around to using that Irish Moss in my cupboard and made some delicious Raw Chocolate Mousse from the Cafe Gratitude Cookbook, ‘I Am Grateful.’. It was delectable and delightful. My temporary roommates are all now cacao-addicted. Here’s the recipe:
1 oz. Irish Moss
1/2 cup water
4 cups almond milk (better if you make your own, though you can get some store bought)
1/2 cup date paste (you can make your own by blending pitted dates)
3/4 cup agave
pinch of salt
splash of vanilla
3/4 cup raw cacao powder
3 TB lecithin
1 cup coconut butter
Blend soaked Irish moss and water extremely well.(One of the reasons why a Vita-mix or other high speed blender is ideal.)
Add all the other ingredients, except the lecithin and coconut butter.
Keep blending until the mixture is smooth.
Add lecithin and butter and blend another 30-40 seconds.
Pour the mousse into cups and decorate with flower or cacao nibs.
- 1 1/2 cups almond meal
- 3/4 cup coconut flakes, ground
- 1/3 cup flax meal
- 1/2 cup raw cacao powder
- 1/2 tsp vanilla powder (or seeds of 1 vanilla bean)
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup pure maple syrup
- 1/4 cup chopped dates, soaked until soft
- 3 tbsp Irish moss paste (see instructions here)
- 3 tbsp coconut oil, melted
- 3 tbsp pure maple syrup
- 1 tbsp raw cacao powder, sifted
- In a food processor, pulse the almond meal, ground coconut, flax meal, cacao powder, vanilla powder, cinnamon and salt to combine.
- Add the maple syrup, chopped dates and Irish moss and process until the mixture forms into sticky dough. Put the mixture in the fridge for about 20 minutes to allow it to firm up.
- Remove the dough from the fridge and roll small balls with your hands, about 1 tablespoon each. Place the balls on a dehydrator tray and dehydrate overnight. The balls should be slightly firm on the outside and no longer sticky.
- Dip the balls in the chocolate glaze and place on a cookie sheet covered with parchment paper. Refrigerate for about an hour to dry. Store rawbits in a covered container in the fridge.
- Whisk together all ingredients in a small bowl. Keep at room temperature until ready to use.
Raw Chocolate Cherry Ice Cream
- by Danielle Felip
This raw chocolate cherry ice cream recipe is not only simple and easy to make — it’s also nutritious, very low in fat, AND decadently delicious! With this raw ice cream recipe, you’ll be able to taste the goodness of summer any time of the year.
2 frozen bananas
- 1 cup cherries
- 2 tbsp raw cacao
- 1 tbsp agave nectar
or maple syrup
1. Place ingredients in food processor or blender and blend until smooth.
2. Serve immediately for “soft serve” style ice cream
OR freeze for 1 hour for firmer consistency.
3. Top with additional raw cacao nibs, chopped cherries and silvered almonds!