easy to be raw - desserts

Megan ElizabethBy:

Easy To Be RawDessertsDelicious Desserts Made From Simple and Whole Raw Foods

Over 10 T

asty

Low-Fat

Raw Treats!

EASY TO BE RAW - DESSERTS

TABLE OF CONTENTS

Easy to be raw desserts

Easy To Be Raw - Desserts is the perfect add on to the original book. When I think

of the word dessert (mmm dessert), not just one item comes to mind. After spending

some time in Hawaii and tasting so many amazing tropical fruits, I felt like I was eating

dessert all the time. The ideal dessert would be an enormous Rollinia chopped in

half and served with a spoon, or a fresh Durian right off the tree! Even big Cherimoya

would satisfy the sweetest of sweet-tooths. We don̓t all live in Hawaii however, and

sometimes a plain old apple just doesn̓t cut it for me! An apple pear tart though, now

yoyou̓re talking!

Prepared Raw Desserts don̓t need to be loaded with agave, cacao, and

coconut butter to be delicious. We don̓t need to have sugar highs and lows to feel

like we are getting our cherry on top. We can use simple and whole foods to create

amazing taste.

EASY TO BE RAW - DESSERTS

Easy To Be Raw Desserts - 1

For the majority of the recipes you will need a 4 to 7 cup food processor. If it is a little

bigger it will still work fine, but it can make it harder to mix smaller quantities. You will

also need a blender for a couple recipes. If you have these to appliances then your raw

food kitchen is complete in my book!

EQUIPMENT NECESSARY


Serves About 2 People

Ingredients2 1/2 to 3 Cups Apple Chopped (large chunks)1/2 Cup Raisins1/4 Cup Whole Pecans or Walnuts1 Teaspoon Cinnamon1/4 1/4 Teaspoon Lemon or Lime Juice1 or 2 Medjool Dates (optional)

DirectionsPlacePlace the raisins, pecans or walnuts, cinnamon, and lemon or lime juice into your food processor. Also add in 1 or 2 dates if you have a sweet tooth or want some extra calories. I know I do! Pulse chop the ingredients for about 10 pulses or until they are evenly mixed. Then add in the large apple chunks. Pulse chop them until the apple chunks are slightly smaller and the other in-gredients are evenly mixed throughout the apple. There you go! A delicious breakfast or snack that will take the edge off any starchy craving.

APPLE CINNAMON "OATMEAL"



IngredientsCrust:3/4 Cup Shredded Coconut1/2 Teaspoon Cinnamon12 Dates

Filling:Filling:1 Cup Chopped Granny Smith Apples1/2 Cup Chopped Anjou Pear1/2 Teaspoon Lemon Juice1/4 Teaspoon Cinnamon2 Medjool Dates

DirectionsYYou can use an old cupcake pan or single molds to make the tart. Start with the crust first and you won̓t have to clean out your food processor before making the filling. Place the coconut and dates in the processor and pulse until they are evenly blended. There should be enough to make 2 cupcake-size tarts. Press the crust mix-ture into the bottom of the mold so it is spread evenly. Next place the apple, pear, lemon, cinnamon, and dates in the food processor. Pulse chop until all the ingre-dients are spread evenly and the apple and pear are still slightly chunky. Pour the apple mixture into the crusts and put it into the fridge for an hour or in the freezer for 20 minutes to get firm.

APPLE PEAR TART


Serves About 4 PeopleThese brownie bites are so delicious you will feel like you are eating a real chocolate brownie. I have not had chocolate or even raw cacao in 2 years and when I ate these brownies, for a moment, I relived my last real chocolate brownie experience... not the headache though! They are also incredibly easy to make, too!

IngredientsIngredients3/4 Cups Raisins1/4 Cup Your Favorite Nuts (optional - adds nice texture and taste)2 Heaping Teaspoons Carob Powder10 Medjool Dates

DirectionsPlacPlace the raisins, nuts, carob, and dates into your food processor. Mix until the ingredients are spread evenly. Press the mixture into bite size squares. Garnish with extra carob, more raisins, or even a cherry on top!

CAROB BROWNIE BITES



Ingredients1/2 Cup Shredded Carrot1/2 Cup Raisins1/2 Cup Shredded Coconut1/2 Heaping Teaspoon CinnamonPinch of AllspicePinch of Allspice6 Medjool Date

DirectionsPlacPlace the carrots, raisins, only 2 tablespoons of coconut, cinnamon, allspice, and dates into your food processor. Pulse chop until the ingredients are evenly mixed. Roll the mixture in the excess coconut slightly so it is no longer sticky. Press the mixture into the desired shape. I chose heart shapes because they are easy to make and super cute! Place in the refrigerator for 30 minutes to an hour to make them more firm.

CARROT CAKE COOKIE

Easy To Be Raw desserts - 9


Ingredients2 Cups Chopped Frozen Banana5 Teaspoons Carob Powder 5 Medjool Dates

DirectionsPlacPlace only 1/4 cup of the frozen banana with the carob and dates into the food processor and pulse chop until mostly blended. This helps break up the dates so you don̓t have big chunks in your ice cream and you don̓t have to mix for too long, melting the ice cream. Then add in the rest of the frozen bananas and mix until the texture is creamy. Top with whatever tickles your fancy... raisins, coco-nut, or a few nut crumbles. How could ice cream get any easier? To turn this into chocolate banana pudding simply use fresh bananas instead of frozen. Always makmake sure your naners are ripe and covered with brown spots before you eat or freeze them!

“CHOCOLATE” BANANA ICE CREAM



Ingredients3/4 Cup Cranberries (unsweetened)3/4 Cup Raisins1/2 Cup Shredded Coconut6 Medjool Dates

DirectionsDirectionsPlace the cranberries, raisins, only 1/4 cup of coconut, and dates into the food processor. Mix until the ingredients are evenly blended. Pour coconut into a small bowl. Roll cranberry mixture into bite size balls. Lightly roll them in co-conut so they are not sticky. You can also roll half of them in carob instead of coconut for a color contrast. They will both taste amazing!

CRANBERRY DOUGHNUT HOLES



Ingredients1 1/3 Cups Raisins1/2 Cup Carob Powder8 Medjool Dates

DirectionsPlacPlace only 1 heaping teaspoon of carob and all of the dates into your food processor and pulse until they are evenly blended. Slowly add in only 1 cup of raisins and pulse until the raisins are fairly covered with the date mixture and very sticky. Place your extra carob in a small pan or wide bowl that will be easy to roll the raisins around in. Slowly add in the date covered raisins and roll them around in the carob. This can be messy, but it̓s fun! After the raisins are mostly covered with carob transfer them to another clean bowl fofor rolling again. It would also work well if you have a pasta strainer to roll them around in that for a bit, just to remove any excess carob clumps. Add in the 1/3 cup of plain raisins and mix them around to create a nice visual and flavor contrast. These would be really great to put out on a table for people to snack on at a party, or you can just keep them all to yourself!

“DARK CHOCOLATE” COVERED RAISINS



Ingredients2 Cups Dried Figs Chopped1/3 Cup Shredded Coconut1/4 Cup Raisins1 Teaspoon Lemon Juice or Orange Juice10 Medjool Dates10 Medjool Dates

DirectionsPlace the figs, raisins, lemon or orange juice, and 6 of the 10 dates into your Place the figs, raisins, lemon or orange juice, and 6 of the 10 dates into your food processor. Mix or pulse until the ingredients are evenly blended. Chop the remaining 4 dates into fourths. Take the mixture and wrap it around 1/4 of a date so the date is in the center. Put the coconut into a small bowl. Lightly roll the fig mixture in the coconut just until it is no longer sticky. Brush off any excess coconut. Press into desired cookie shape and garnish with raisins if you would like.

FIGGY NEWTON COOKIE



Ingredients2 Cups Chopped Frozen Mango3/4 Cup Orange Juice2 Medjool Dates

DirectionsPlace the mango and dates in your food processoPlace the mango and dates in your food processor. Slowly add in the orange juice while it is mixing. Mix ingredients until evenly blended. Add whatever toppings you would like. Raisins, cinnamon, or even some fresh chopped fruit of your choice would be delicious. Try a different version of this sorbet. By replacing 1 cup frozen mango for frozen pineapple and sprinkling on some coconut, you will have a Pina Colada Sorbet.

MANGO ORANGE SORBET



IngredientsCrust:3/4 Cup Shredded Coconut12 Medjool DatesFilling:2 Cups of Chopped Pumpkin Meat2 Cups of Chopped Pumpkin Meat1/2 Cup of Fresh Scooped Coconut Meat2 1/2 Teaspoons CinnamonPinch of Allspice8 Medjool Dates

DirectionsYYou can use an old cupcake pan or single molds to make the tart. Start with the crust first and you won̓t have to clean out your food processor before making the filling. Place the coconut and dates in the processor and pulse until they are evenly blended. There should be enough to make 2 cupcake-size tarts. Press the crust mixture into the bottom of the mold so it is spread evenly. Next place the pumpkin, coconut meat, cinnamon, allspice, and dates in the food processor and mix until the ingredients are spread evenly and the mixture looks creamy. Pour the pumpkin mixture into the crusts and put it into the fridge for an hour or in the freezer for 20 minutes to get firm.

PUMPKIN PIE TART


Serves About 2 PeopleThere are a few advantages of the Pumpkin Pie Smoothie. One is that you don̓t have to make crust, second is that you are getting a little less fat without the crust, and third, you can warm the smoothie in the blender and it will taste like pie fresh out of the oven.

Ingredients2 Cups of Chopped Pumpkin Meat2 Cups of Chopped Pumpkin Meat1 to 1 1/2 Cups Fresh Coconut Water1/2 Cup of Fresh Scooped Coconut Meat2 1/2 Teaspoons CinnamonPinch of Allspice10 Medjool Dates

DirectionsUsUse all the coconut water from the same coconut you scooped the meat out of. Place the coconut water, pumpkin, coconut meat, cinnamon, allspice, and dates into you blender. Blend the smoothie until it is creamy, and slightly warm if you̓d like, and it is an incredible winter treat!

PUMPKIN PIE SMOOTHIE VERSION


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easy to be raw - desserts

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