Recipes Include: Lemon Kreamsicles, Raspberry Ganache Fudge Cake (Photo), Lavendar Chocolate Bars, Carrot Cake Cupcakes with Kream Cheeze Frosting, Nectarine-Raspberry Crumble, Tiramisu, Pecan Pie Cookies, Cherry Brownie Hearts, Banana Bread Biscuits, and many more…All yummy & good for you too!
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Raw Vegan Photo Dessert Photos
Photographer Joyce Holsten
http://picasaweb.google.com/jholsten/RawVeganDessertsByJoyceHolsten#
Joyce's Blogspot with Delicious Recipes & Colorful Photos
http://beautifullivingfood.blogspot.com
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"The Sunny Raw Kitchen" Blogspot
Delicious Recipes & Colorful Photos
http://thesunnyrawkitchen.blogspot.com
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"Just Desserts" Recipe Book
Chef Heathy Pace
http://rawgoddessheathy.blogspot.com
Delicious Recipes & Colorful Photos
To Order "Just Desserts" Recipe Book
See Heathy's Website:
http://rawgoddessheathy.blogspot.com/2008/12/raw-goddess-heathys-just-desserts-ebook.html
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RAW ICE CREAM - Youtube Demonstration
Raw Banana Ice Cream
http://www.youtube.com/watch?v=1onpc-ILudY&feature=fvw
Easy - Using Only Frozen Bananas!
Raw Ice Cream - Different Flavors
Photo: Alissa Cohen's Website
www.AlissaCohen.com
Author, "Living on Live Food" Recipe Book
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Raw Strawberry Cheesecake with Whipped Cream
Photo/Recipe
http://www.rawguru.com/recipe36.html
Crust
1 cup brazil nuts (or almonds)
1 cup walnuts
1/2 cup dried figs (or dates)
1/4 cup raisons
2 tbs. of orange juice
pinch of salt
Filling
2 cups raw cashews (soaked for 10 hours)
1 cup almonds or mac nuts (soaked for 2 hrs)
3 tbs. pine nuts
2 tbs. rejuvelac or lemon juice
pinch of salt
1/3 cup coconut water and 3 tbs. chopped meat
1 sun dried vanilla bean or 1 ts. vanilla extract
4 tbs. agave nectar or honey or 7-12 soaked dates
Whipped Cream
1 cup young coconut meat (chopped up)
3 tbs. raw cashews or mac nuts (soaked for 8-10 hrs)
8 soaked dates or 2 tbs. honey (or more if you like it sweeter)
3 tbs. coconut water or almond milk
1/2 tsp. lemon zest
drop of vanilla extract
Topping
1 pint really ripe red strawberries (sliced fine and put into a bowl)
3 tbs lemon juice
1/2 tbs agave nectar or honey
pure water (not tap)
How to: Ok, begin with a round cheezcake pan (spring form pan). Process all the ingredients for the crust. Press the mixture into the pan and set aside (chill in the fridge).
Now the filling. In the vitamix or champion juicer blend/process the cashews and almonds or macnuts untill they are creamy. Put this in a bowl and add the rejuvelac and salt. Mix really well. Put in a nut milk bag or cheese cloth or bowl covered with a towel and leave it out in a warm place (room temp) for 10-12 hrs. Combine this "cream cheez" mixture and blend it with the 1/3 cup coconut water and coconut meat, vanilla bean or extract, agave nectar or honey. Put in the freezer untill ready to use.
Blend all the ingredients for the whipped cream and chill in the freezer
Now for the topping. Take the strawberries and strain them, to get the strawberry liquid from the bowl, mix that with the lemon juice and a little agave nectar or honey. Set aside untill ready to use.
Assembly:
Yay, we're almost done. Ok. Take the spring form pan, pour the filling in and tap the pan down to get all the air bubbles. Layer the slices of strawberries on top and pour the lemon mixture over it. Put the whipped cream in a star tipped pipeing bag and pipe it all along the sides of the cake, or all over. Garnish with extra lemon zest, and put in the freezer for 8 hrs.
Make a strawbery sauce to go with the cake.
1 cup frozen strawberries
1 tbs. lemon juice
1/2 cup water or orange juice
Blend in a high speed blender, and strain out the seeds. Serve along side the cake.This cake is soo good, it's better to make two. It's a little time consuming but well worth it. Trust me.
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Nut Milk - Easy Whipped Cream - Frosting
1 cup cashews, soaked for at least an hour
Vanilla (optional)
4-6 dates soaked for at least an hour, save the date soak water
Blend cashews with just enough of the date soak water so that blender will work. When smooth add dates one at a time til sweet enough, adding liquid as necessary, Add vanilla. Consistency of whipped cream.
If you have a very powerful blender (the K-Tec HP3 or the Vita Mix) you can make this recipe without soaking, just use water to blend the cashews. It comes out very thick and rich and can be used as frosting.
1-4 servings
Recipe by Nomi Shannon www.RawGourmet.com
August 2009 Newsletter
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German Chocolate Cake
Recipe: http://www.rawfoodsupport.com/read.php?4,142291
Ingredients:
20 oz. date paste
3/4 c. extra virgin coconut oil
4 tbs liquid vanilla
1/2 tsp salt
7-9 c. almond flour (i use the leftover from making almond mylk. then i dehydrate for a day) after it's dry i blend until nice and powdery. i think you get better "baked" results.
2 1/2 oz. cacao powder
1/2 c. coconut milk
Add to a mixer bowl, the date paste, coconut oil, vanilla and salt. Add flour 1 cup at a time until you have a cookie dough consistancy. Try to get the batter not too dry, not too wet adding more flour as needed. mix until smooth. fill 2 8" cake rounds (the kind with the pop out bottoms!) put the the two cakes into the freezer while you do the next step.
Walnut Coconut Filling
5 cups walnuts chopped. set aside 1 c.
1 c. agave syrup
2 tbs. liquid vanilla
1/4 tsp salt
3 c. coconut flakes
Process until smooth (in a food processor) 4 c. walnuts, agave, vanilla and salt. in a bowl combine with a spatula the processed mixture and the remaining 1 c. walnuts with the 3 c. coconut flakes
Take the cake out of the freezer then spread this mixture on top of the 2 cake rounds. you might have a bit leftover.
Put it the 2 cakes back into the freezer while you make the chocolate frosting.
Chocolate Frosting
3/4 c. almond mylk
1.2 c. cacao nibs
1 1/2 oz. cacao powder
1/2 c. agave syrup
3 oz. date paste
4 tbs. liquid vanilla
1/4 tsp salt
1 tbs. lecithin
2 tsp extra virgin coconut oil
Put all the ingredients (except the last 2 ingredients) into blender until smooth. after it's smooth, add the last 2 ingredients and blend for another 20 secs or so. pour into a bowl and put in the fridge for 20 minutes until thicker.
Assemble the cake! taking the cake out of the cake rounds is a bit tricky and requires a bit of finesse so be careful or you could lose it all! plus it's heavy so be warned. it's nice to have an extra set of hands helping! take a butter knife and slide it between the pan and cake the release it from sides. lift it from the bottom. then take a large knife and slice between the cake bottom and pan. set it on a dish then do the same to the next cake. put one cake on top of the other and now you can frost! decorate the cake with shredded coconut or cacao nibs.
Freeze Leftovers - This cake won't keep more than - 3 days - so what i did is freeze the leftovers in individual slices. it comes out beautifully!
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