Just Desserts: Delicious Raw Treats

Just Desserts
Delicious, Nutritious Raw Delights

By Heathy Pace

Just Desserts: Delicious, Nutritious Raw Delights 2

Acknowledgements

A special thanks goes to my very dear friend, soul sister, and editor, Carmella,
who continues to inspire me with her talent and passion as a raw food chef. This
book would never have come to fruition without all the time, energy, support,
and love that she has poured into this project.

To my mom, my biggest supporter and the willful taste tester of my creations,
good and bad. All my love and thanks for your encouragement to follow my
dreams, and for putting up with years of listening to the constant hum of the
Vitamix, food processor, and dehydrator!

And lastly, I wish to thank Peaches4Ever/Margaret Ray De Arenas who provided
the title for this book during a contest held on Raw Freedom Community.


Table of Contents

ACKNOWLEDGEMENTS ............................................................................ 2
TABLE OF CONTENTS .............................................................................. 3
FOREWORD.............................................................................................. 6
ABOUT ME............................................................................................... 7
MY PHILOSOPHY: HAVE YOUR CAKE AND EAT IT TOO! ........................... 8
INGREDIENTS ........................................................................................... 9
EQUIPMENT ........................................................................................... 12
HOW TO USE THIS BOOK - HELPFUL HINTS........................................ 14
Measuring Tips ............................................................................................................................ 14
Melting Cacao Butter and Coconut Oil ................................................................................. 14
Temperature Tips........................................................................................................................ 15
Serving Tips................................................................................................................................... 16
EASY GUIDELINE FOR CREATING BEAUTIFUL DESSERTS....................... 19
THE RECIPES......................................................................................... 20
PART 1: THE BASICS ............................................................................. 21
Basic Dark Chocolate................................................................................................................. 22
Chocolate Crme......................................................................................................................... 23
Nutless Chocolate Crme.......................................................................................................... 23
Coconut Whipped Cream......................................................................................................... 24
White Chocolate Coconut Cream........................................................................................... 24
Chocolate Macadamia Nut Mousse ...................................................................................... 25
General Berry Sauce................................................................................................................... 25
Chocolate Sauce .......................................................................................................................... 26
Easiest Caramel Sauce #1 ....................................................................................................... 26

Caramel Sauce #2...................................................................................................................... 27
Vanilla Cheesecake Filling ......................................................................................................... 27
Most Basic Nut Crust................................................................................................................. 28
Coconut Crust............................................................................................................................... 28
Chocolate Crust............................................................................................................................ 29
White Pastry Crust...................................................................................................................... 29
PART 2: SWEET FUN!............................................................................. 30
CAKES.................................................................................................... 31
Marble Cheesecake.................................................................................................................... 31
Mango Cake with Lime Cream............................................................................................... 33
Vanilla Cake with Pink Frosting ............................................................................................... 35
Chocolate Orange Cake ............................................................................................................ 37
Quick N Easy Moist Chocolate Cake..................................................................................... 39
Strawberry Lime Mousse Cake................................................................................................ 40
Chocolate Blueberry Cheesecake............................................................................................ 42
Double Chocolate Maca Cake................................................................................................. 44
PIES AND TARTS.................................................................................... 46
Beautiful Chocolate Berry Pie................................................................................................... 46
Caramel Macadamia Pie........................................................................................................... 48
Raspberry Lemon Pie.................................................................................................................. 50
Maple Pear Tarts ........................................................................................................................ 52
Chocolate Coconut Tarte .......................................................................................................... 53
COOKIES AND BARS............................................................................... 55
Oatmeal Raisin Cookies............................................................................................................. 55
Chocolate Oatmeal Cookies ..................................................................................................... 57
Chocolate Chip Cookies............................................................................................................. 59
Super Granola Bars .................................................................................................................... 60
Double Chocolate Energy Bar.................................................................................................. 61
NICE CREAMS ....................................................................................... 63
Raspberry Ice Cream.................................................................................................................. 63
Peppermint Chocolate Chunk Ice Cream............................................................................. 65
Cardamom Vanilla Ice Cream ................................................................................................. 67
Pomegranate Cranberry Ice Cream........................................................................................ 68
Double Strawberry Macadamia Nut Ice Cream................................................................. 69

Maple Ginger Ice Cream........................................................................................................... 71
Chocolate Lucanilla Ice Cream................................................................................................ 72
MISCELLANEOUS TREATS ...................................................................... 73
Fruit N Chocolate Parfait .......................................................................................................... 73
Banana Coconut Wraps: 3 Ways........................................................................................... 74
Fruit Spring Rolls ..................................................................................................... 75
Chocolate Hemp Ravioli ........................................................................................ 77
Banana Phyllo Triangles.......................................................................................... 79
Chocolate Peanut Butter Cups................................................................................................. 82
Dessert Sushi ................................................................................................................................ 84
Peppermint Chocolate Squares ............................................................................................... 86
RAW RESOURCES................................................................................... 88
PRINTER FRIENDLY VERSION......................................................... 90


Foreword

Heathy and I first met a couple of years ago on Raw Food Talks message board.
We hit it off right away. Before long, we were regularly emailing each other and
found out that we had a lot more in common than our passion for raw food prep.
Its hard to put into words the deep bond that we now share. Ive stopped
counting the number of times that we make the exact same dish on the same day,
type virtually the same sentence while chatting, or that she happens to send me a
chat just as Im about to have dessert. lol

I have had the extreme pleasure to brush shoulders with the Raw Goddess in
our kitchen, not once but twice in the last year! These were magical, fun,
inspiring and creative times that I will never forget (to say nothing of how
everything she makes tastes so exquisite!) I continue to be blown away by
Heathy's talent and enthusiasm for recipe creation. She is no doubt the most
gifted raw chef Ive ever met.

Like anyone whos been drooling over Heathys recipes online, I was anxiously
awaiting the release of her first ebook so that I could whip up some of her
delightful desserts at home. In that light, having some experience in online
publishing, it just seemed natural that I give her a hand in the technical
department. I am beyond thrilled that her amazing and scrumptious creations can
now be enjoyed by the raw food community at large. I have no doubt that Just
Desserts will become a classic in raw dessert making; just as it has already become
a reference in my sunny raw kitchen.
Enjoy!
In radiance and health,
Carmella Soleil
Designer and Editor of Just Desserts
http://thesunnyrawkitchen.blogspot.com/
http://www.rawfreedomcommunity.info/forum/

November 2008

About Me

Ever since I was a little girl, Ive had a
sweet tooth, coming by it honestly as
my moms favourite food is chocolate!
As I became more health conscious and
turned vegan at the age of 14, I
discovered new ways to still enjoy my
beloved desserts by using natural
sweeteners and fruits in place of refined
sugar, and wholegrain or soy flour
instead of bleached white flour. A few
years later, I learned about raw and
living foods and realized that even
baked desserts with more natural ingredients arent so good for the body.

My passion for food led me to enter culinary school at age 18. While I didnt care
for the classic French Cuisine that the program was based on, I gained valuable
experience by learning the basics and all that the food industry has to offer. I
would have loved to attend pastry school, but my knowledge of the contents of
conventional desserts turned me off of that idea. Instead, I decided to get to work
in my own kitchen, creating healthy desserts
using mostly raw, unprocessed and natural
ingredients.

These days, playing in the kitchen is still my
biggest passion, whether it's making desserts
or any other raw food dish. I also teach food
classes and work as a personal chef and yoga
instructor. I feel it's important to do the
things I love in life!


My Philosophy: Have your cake
and eat it too!

Dessert is yummy, satisfying, fun, visually pleasing, and (dare we say) even sexy!
Dessert often has a reputation of being bad or fattening. (Weve all heard the
saying: I feel it going straight to my hips!) Raw desserts, however, enable us to
enjoy truly healthy and satisfying treats. My recipes have been lovingly created and
are full of nutrients, energizing superfoods, quality sugars, and healthy fats.

These desserts can be great when transitioning from cooked foods to a raw diet,
as they look and taste very much like their SAD (short for Standard American
Diet) counterparts. After a while, you may just crave a simple pudding with fresh
fruit, but its great to have options. Be sure to pull out one of these recipes for
your non-raw friends and family to show them that raw food is so much more
than just celery sticks and lettuce.


Ingredients

Sweeteners

Here are the sweeteners that I use. Feel free to exchange one for another in any
of the recipes.
Agave Nectar From the agave plant, this liquid sweetener is low glycemic
and adds sweetness without lending any particular flavour. Make sure you are
using raw agave, as some are heated.

Dates In all my recipes, Ive used soft Medjool dates. If you are working with
dates that are a bit dry, soak them for a few hours first. Use the soaking liquid in a
smoothie or in place of water in a dessert recipe.

Dried Fruits Another great way to add a different sweet taste to a dessert.
Always use unsulfured dried fruits, found at most health food stores, or better
yet, dehydrate your own. I especially love to use dried pineapples, mangoes and
apricots in my recipes.

Fresh Fruits It is important to always use ripe fruit. This means that the
sugars in the fruit have had a chance to develop, creating sweetness, while at the
same time enabling the body to digest it easily.

Honey Produced by honeybees, and therefore non-vegan, this sweetener has a
very distinct flavour that can change the finished dessert, depending on the
variety. Make sure to use raw or unpasteurized honey, as some are highly
processed.

Maple Syrup This product is vegan but not raw, extracted from the maple
tree and then boiled to create a sweet liquid with an excellent flavour.


Nuts

Besides sweeteners, nuts form the bulk of most raw desserts, lending various
textures and flavours.

Things to remember
- In recipes that call for nuts that are already ground, process the nuts into fine
bits in a high-speed blender, coffee grinder, or food processor before using.

- If you are not using a high-speed blender such as a Vita-mix or K-Tek, grind
cashews and other nuts in coffee grinder or a food processor first before blending
in order to achieve a smooth creamy texture.

- When over processed, walnuts, pecans, and pine nuts will become really oily.
Process just enough to grind or incorporate them into your recipe.

- I recommend soaking nuts and seeds to release the enzyme inhibitors, making
them more easily digestible. That being said, soak nuts only when specified in a
recipe, as using soaked nuts will change the texture. If the recipe doesnt call for
soaking, use the nut in its dry state, or soak and then dehydrate it.

Other Ingredients

Almond Milk/Pulp Almond milk is a simple mixture of 1 part soaked nuts
to 2-3 parts water, blended together and strained. Almond pulp is what is left
over from making nut milk. I have used wet almond pulp in my recipes, but feel
free to use the pulp of any other nut.

Blueberries Please note that all of my recipes have been made with wild
blueberries. If using commercial ones, you may need to adjust the amount of
sweetener as these arent as sweet.

Cacao Beans and Nibs - Cacao beans are the seeds of the cacao fruit, which
grows on a jungle tree in Amazonia. In their book Naked Chocolate, it is David
Wolfe and Shazzies contention that raw cacao is actually a superfood. Nibs are
crushed pieces of cacao beans.

Cacao Butter - This is what white chocolate is made of. Cacao butter is the
pure oil of the cacao bean. It melts at approximately 90 degrees Fahrenheit, which
means it is even firmer than coconut oil at room temperature. Makes for absolute
decadent desserts! Cacao butter usually needs to be ordered online.
Cacao Powder - The most common and popular form of cacao. Again, I prefer
to buy online, as my local health food store sells it at an exorbitant price.
Carob Powder - Carob has a sweet taste similar to chocolate, but with less fat
and calories. It can be used as a substitute for, or in combination with, cacao
powder in any recipe.
Coconut Oil - Coconut oil (not to confuse with coconut butter) is firm at
room temperature and is often used in order to harden chocolate. You can find
coconut oil at most health food stores (make sure the label specifies that it's raw
or processed at low temperatures!) However, I find it can be outrageously
expensive, especially when you use a lot. For my part, I prefer to order it online.
Extracts Look for high quality extracts at your local health food store, such as
almond, peppermint and vanilla (which is also used in the form of whole beans.)

Lecithin Comes in granules and liquid form, but Ive used the powdered form
in my recipes. To make lecithin powder, grind the granules in a high-speed
blender or coffee grinder.

Psyllium Ive used psyllium hulls (also known as husks) in my recipes; the
powder form will change the amount needed. For best results, use the hulls/husks
or play around with what you have, starting out with less.

Sea Salt Always optional but brings out the flavours of ingredients, even if its
just a pinch.

Young Coconuts Also known as Thai coconuts, these have softer flesh than
the more common mature, brown coconuts. Young coconuts can be found at
most Asian markets and some large grocery stores.


Equipment

The Essentials

Blender Although any blender will do, a high-speed blender, like the Vita-Mix
or K-Tek, will take things to a whole new level, assisting you in creating smooth
creamy textures.

Food Processor This handy machine processes ingredients without blending
them perfect for grinding nuts, chopping fruits, making crusts, cookie dough, and
some fillings.

Pie Plates For making pies.

Spatula For scraping up the blender and food processor.

Spring Form Pans These pans come in a variety of sizes and are really
helpful in un-moulding cakes with minimal fuss. I highly recommend using spring
form pans, but if you do not have access to these, a regular cake pan or margarine
tub, lined with saran wrap will do.

Other Non Essential But Helpful Tools

Candy Moulds For making chocolate candy.

Coffee Grinder For grinding small amounts of various ingredients such as
nuts, seeds, cacao nibs, etc

Dehydrator Mostly called for in some cookie and bar recipes to obtain that
baked texture.

Ice Cream Maker This is certainly not necessary if you are only making ice
cream occasionally, but if this gadget is something you want to invest in, there are
a wide variety of makers on the market. You can really pick and choose which
one is for you, according to your budget and preference. I use a Cuisinart 1 1/2
quart automatic which I really like because all I have to do is pour my mixture,
and then walk away for 15-20 minutes while the maker does its thing.

Microplane Great for zesting citrus fruit.

Offset Spatula Both small and large, help in spreading creams and fillings,
smoothing the tops and sides of cakes and spreading batter for wraps on
dehydrator sheets.

Piping Bags Fill with cream for decorating cakes or filling tarts.

Silicon Muffin Cups Perfect for making tarts. They are also called for in this
book for making chocolate shells.

Tart Shells with Removable Bottoms Available in different sizes and
great for presentation!


How To Use This Book
Helpful Hints

Measuring Tips

Coconut Oil and Cacao Butter Use the liquid amount
Dates Pit and then pack them into the measuring cup, unless specified
otherwise (ex: use 6 large dates).
Fresh Fruit Roughly chop before measuring, unless specified
Young Coconut Pulp Always pack it into the given measurement.

Melting Cacao Butter and Coconut Oil

There are a few ways to melt cacao butter and coconut oil. However you choose to
do it, stir it occasionally to break up little chunks and speed the melting process.

1. Chop into small chunks or grate it (cacao), and place into a bowl. Place this
bowl into a dehydrator at 115F until melted.
2. On a hot summer day, melt it in the sun!
3. Fill a small pot with water and gently warm it over very low heat on the stove.
Place chopped cacao or coconut oil into a glass or stainless steel bowl, and place
over the pot of hot water (the bowl should not touch the water) bain-marie
style. Continually stir until the cacao melts. Dip your finger in occasionally to
make sure it is warm but not hot to the touch.

Temperature Tips

Dehydration Temperatures I always start with a high temperature of
140F for the first hour of dehydrating and then lower the dial to 110F for the
remaining time. This is best in order to avoid bacteria growth and speed up the
drying process, while having no adverse affects on the internal temperature of the
food. For more information, here is a detailed explanation by Excalibur about this
very topic.

Ingredient Temperature Starting with ingredients as close to room
temperature as possible helps in the blending process. When frozen fruit is called
for, thaw it first (if you can) unless specified. When adding ingredients like cacao
butter and coconut oil that are temperature sensitive, it is especially important
that the other ingredients are room temperature/warm to prevent the cacao
butter and coconut oil from seizing before they can be incorporated. This is easily
accomplished by blending the other ingredients first. When combining honey and
frozen fruits in any of the recipes, make sure that the latter are completely
thawed to prevent honey from seizing up while blending.

Chilling The baking of raw food! The refrigerator and freezer are often used
to set raw desserts, for a few hours to overnight. Recipes containing
temperature sensitive ingredients like cacao butter and coconut oil usually get
chilled to create a firm texture. Nuts and powders (such as cacao, carob, maca)
act as thickening agents also, assisted by the chilling process to set a dessert.


Serving Tips

Slicing
When slicing your desserts, run a sharp knife under hot water for a few seconds
and then dry it. This allows for clean cuts. Clean the knife after every cut you
make to avoid having bits of cake stick to the knife. Also, pull the knife out the
side of the cake, rather than lifting it out of the top.
For 12 evenly sized pieces of cake or pie, slice into quarters, then into thirds.
For 16 evenly sized pieces, slice into quarters, slice each quarter in half, and then
each one in half again.

Presentation
Since most people eat with their eyes first, presentation is just as important as
how the dessert tastes. The options are limitless for dressing up any treat, but
here are a few ideas and tips.

Sauces can be added to almost any cake, with many to choose from depending
on the particular dessert:
- Berry sauces are versatile as they add a lightness, sweetness, and touch
of acidity. This complements chocolate, berries, and other fruits, adding
lovely colours too.

- Caramel sauce pairs nicely with chocolate, apple, cinnamon, banana, and
nuts.

- Chocolate sauce goes well with desserts featuring berries, banana,
orange, nuts, caramel, and mint.

There are a few ways to use sauces:
Spread a circle of sauce on the plate as a base and then place the piece of
dessert on top.

Drizzle the sauce over each piece of cake/pie/ice cream/tarts.


Drizzle a ring of sauce around the dessert.

Spoon little dots of sauce on the plate for a fun effect.

There is a wide array of garnishes to choose from when plating your dessert.
Mix and match to come up with combinations that you like!

- Fresh or dried fruits always add colour and dimension. Chop the fruit
really small, into larger chunks, or slice it. Sprinkle over the dessert, on
the plate around the dessert, or use the fruit as a base for individual
pieces of cake to sit on.

- Chopped nuts are nice sprinkled on top of a dessert. Use whole or
halved nuts to create a pattern on top of a cake/pie, or one nut piece to
garnish a single serving of dessert.

- Shredded coconut looks pretty sprinkled on a dessert or around the
plate, adding a delicate, snowy element. Simply grind the coconut in a
coffee grinder or high-speed blender for an even and finer texture.

- Cacao adds just a touch of dark colour when needed. Choose from
whole beans or nibs on the top or sides of a dessert. For a dusted
touch, use a sifter to sprinkle cacao powder.

- Lucuma, maca or cinnamon powders can be sifted for a powdered
sugar look. Just be careful not to add too much, as these are strong
flavours.

- Flowers are always a beautiful addition if you can get your hands on
some edible ones. Choose from pansies, rose petals, marigolds, tulip
petals, orchids, violets, nasturtiums, orange blossoms and snapdragons.

- Citrus zest adds a punch of flavour and colour.

- Herbs can be used too; mint, chocolate mint, lavender I even use
chopped parsley to garnish when I need something green on the plate.


- Ice cream adds another flavour, dimension, and colour to a plate. Just
make sure that the flavour goes with the central dessert. For example,
pair a berry dessert with vanilla or chocolate ice cream. Avoid pairing a
mint ice cream with an apple cinnamon dessert.

- Whipped Cream or Chocolate Crme beautifully tops off any dessert,
adding height and colour contrast. Dollop with a spoon or use a pastry
bag to pipe swirls.

Another tip for plating wonderful desserts is colour, colour, colour! First, think
about the colour of your dessert and what would make a nice accent flavour and
colour.

For example, a chocolate cake would pair well with berries, or vanilla. You could
drizzle the cake with a vibrant raspberry sauce, dollop of vanilla whipped cream,
and add a piece of fresh green mint as a nice accent. Dust the whole thing with a
little cacao powder and voila; youve got a dessert that looks like something from
a restaurant! Take it a step further by carefully deciding what plate to serve your
dessert creation on. While a white plate serves as the perfect blank canvas for any
dish, it's also fun to play with different backgrounds. In this particular case, the
chocolate cake and its toppings would look great on any plate, but a light colour
would provide a nicer contrast.

How long will your desserts keep?
You can keep any of the cakes, pies and fillings in the fridge for 1-2 weeks, or in
the freezer for up to 3 months. Just make sure you store them in airtight
containers. Also avoid garnishing with fresh fruit before freezing, as this will
change the texture of the fruit. If freezing, thaw the dessert partially, slice it, top
with garnishes, and then serve.

Dehydrated goodies will keep in the freezer for up to 6 months, or in the fridge
for up to 2 months. The longer the item was dehydrated, the longer it will keep.


Easy Guideline For Creating
Beautiful Desserts

- Start with a basic nut crust, to which you may add in extras such as coconut,
finely chopped bits of dried fruit, or citrus zest.
- Next, spread a filling or firm cream over the crust, making it as thick or thin as
you like.
- Then, add a sprinkling of chopped nuts, berries, or nut crumble. This is optional
but adds a nice crunch in between the smooth fillings.
- On top of that, spread either the same filling as your first one, or a different one
altogether. Various coloured fillings can really jazz up a recipe!
- Finally, when you are ready to serve, top the dessert with a dollop of cream,
drizzle of chocolate or fruit sauce, and a garnish of nuts, berries, or other fruit, if
desired.


*****
THE RECIPES
*****


Part 1: The Basics

The first part of this book is made up of some basic recipes that I think provide a
good foundation for building scrumptious desserts. Each of these recipes can be
used as the base of a recipe, as a filling along with other goodies, or as a topping
to garnish a creation.

A lot of the recipes throughout the book will call for one or more of these basics,
so you may be referring to this section often. But not only that, most of these are
great when enjoyed by themselves! For example, I love a bowl of Nutless
Chocolate Crme topped with fresh berries, or I make up a batch of Berry Sauce
and then use it to drizzle over desserts and smoothies. Roll any of the crust
recipes into balls for a quick, sweet treat any time.

Note: Recipes with (*) in their title denote a general recipe found
in this Basics section.


Basic Dark Chocolate
This is a base for other recipes, which call for chocolate that hardens, such as the
Peanut Butter Cups, Berry Cream Cups, and Chocolate Peppermint Squares. Add
more agave if you want a sweeter chocolate.

1/3 cup melted cacao butter
1/4 cup agave
1/4 teaspoon pure vanilla extract
Pinch of sea salt
1/2 cup cacao powder, sifted

Mix the melted cacao butter with the agave, vanilla, and sea salt in a warm bowl.
Slowly mix in the cacao powder until the mixture is smooth.

Notes:
- It is recommended to only use agave or maple syrup as sweeteners in this Dark
Chocolate.
- It is key that the sweeteners are at room temperature or they will cause the
mixture to seize up.
- The mixture will harden fast due to the cacao butter, so keep the bowl over
another bowl of hot water while mixing.

Chocolate Crme
My boyfriend thinks this recipe tastes just like real chocolate pudding!

1 1/2 cups cashews
1/3 cup water
1/2 cup agave
Pinch of sea salt
3 tablespoons cacao powder
2 tablespoons melted cacao butter

Blend the cashews, water, agave, vanilla and sea salt until completely smooth and
creamy. Blend in the cacao products until smooth. Chill for a few hours.

Nutless Chocolate Crme
This recipe is lighter than the Chocolate Crme above, using avocado as the base
instead of nuts.

2 medium avocadoes
1/2-2/3 cup agave
4-5 tablespoons water
Pinch of sea salt
2 tablespoons carob powder

Blend the first five ingredients until smooth. Add the cacao butter, powder, and
carob, and continue blending until completely smooth. Transfer to a bowl and
chill for a few hours or until it firms up slightly.


Coconut Whipped Cream
1 cup packed young coconut meat
1 1/2 cups cashews
1/4 cup melted coconut oil
3-4 tablespoons light agave
Seeds of 1 vanilla bean or 1/2 teaspoon pure vanilla extract

Blend all ingredients until smooth and creamy. Chill to set.

White Chocolate Coconut Cream
This cream makes a great topping on any cake or brownie, or use it as a dip for
fresh fruit!

1 cup firm young coconut pulp, packed
1/4 cup dried, shredded coconut
1/4-1/3 cup water (See Tip)
3-4 tablespoons agave, or to taste
1 tablespoon melted coconut oil

Blend the first 4 ingredients until smooth and creamy. Now add the butter and
oil, and blend to incorporate. Chill for a few hours until firm.

Tip: Start with 1/4 cup water and blend, adding a bit more if needed to create a
smooth cream


Chocolate Macadamia Nut Mousse
Yet another creamy chocolate recipe, but with macadamia nuts and coconut. The
psyllium gives it a lighter, more mousse-like texture.

1 cup macadamia nuts, soaked a few hours
3/4 cup water
1/2 cup young coconut pulp
1/3 cup maple syrup or agave
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
1/4 cup cacao powder
2 teaspoons psyllium hulls/husks

Blend nuts, water, coconut pulp, maple syrup, vanilla and sea salt until smooth.
Add the cacao powder and butter, blending some more. Lastly, add the psyllium
and blend again until completely smooth.
Note: This will firm up as it sits in the fridge.

General Berry Sauce
1-2 cups fresh or frozen berries
Agave, to taste
Lemon juice, to taste

Blend all until smooth.

Notes:
- Thaw frozen berries before using, to allow for easy blending.
- If using raspberries, strain to remove the seeds.

Chocolate Sauce
I like to double or even triple this sauce so as to have some extra on hand. Its
great on ice cream, cakes, as a fruit dip, in smoothies or eaten with a spoon !

3 tablespoons maple syrup or agave
1 heaping tablespoon almond butter
1 tablespoon water
1 teaspoon carob powder

Blend all ingredients until smooth. Use immediately, or let the sauce sit in the
fridge for a few hours, or overnight for a spreadable frosting.

Note: Will keep for up to 5 days in the fridge.

Easiest Caramel Sauce #1
1/2 cup cashews
1/2-2/3 cup water
3 pitted dates

Blend all together until smooth and creamy, starting with 1/2 cup water and
adding a bit extra if needed for a thick but fluid consistency.


Caramel Sauce #2
1/3 cup pitted, packed dates (about 4 medium)
1/3 cup almond milk (See instructions on p. 10)
Pinch of sea salt

Blend all ingredients until smooth.


Vanilla Cheesecake Filling
2 cups cashews, finely ground*
1/4 cup raw honey
1/4 cup agave
Juice of 1 medium lemon

In high-speed blender, combine all ingredients until smooth, adding a very small
amount of water, if necessary to easily blend the mixture.

Tip:
For ease of blending, add the liquid ingredients to the blender first, and then add
the ground cashews.


Most Basic Nut Crust
Use this basic crust for pie or cheesecake, or shape into balls or flat rounds for
cookies.

2 cups nuts of your choice
1/2 cup dates, pitted and packed

In a food processor, combine the nuts and dates into crumbs. The mixture should
stick when pressed together.

Variation:
Use this as a very basic nut crumble. Process the ingredients into coarse crumbles
and sprinkle over fruit or puddings.

Coconut Crust
This is for the coconut lovers!

1 cup soaked almonds
4 medium dates, pitted
1 cup shredded coconut

Grind the almonds in a food processor. Add the remaining ingredients and
process into a dough. Press this mixture into the bottom and up the sides of a 9
tarte pan or pie plate.


Chocolate Crust
This crust is light on the chocolate, so add more cacao if you would prefer it to
be more chocolatey.

1 cup almonds, soaked, drained, and dehydrated (or unsoaked dry almonds)
1/2 cup walnuts
6-7 large pitted dates
1 tablespoon carob powder

process into a dough. Press into a pie plate or into the bottom of a 7 or 8
spring form pan.
Note: Add 1-2 teaspoons water as needed, if the dough is slightly dry.

White Pastry Crust
This is the recipe I prefer when I want the look of a real pastry crust, or am
looking for a lighter tasting/dainty crust.

2 cups macadamia nuts or cashews
1/4 cup finely shredded coconut or cashews
2 tablespoons agave
Pinch of sea salt

In a food processor grind the nuts until as fine as possible. Add remaining
ingredients and process until moist and crumbly. Press into the bottom of an 8 or
9 tarte pan or pie plate.

Part 2: Sweet Fun!

In this next section, I provide recipes that are made up of a few different
components, most often containing one of the Basics. This is where you get to
have all kinds of fun, using layering effects to create different textures, flavours,
and colours all together.

Remember the word improvise. There have been many times when Ive wanted
to try a certain recipe, only to realize that I didnt have all the ingredients. Its
never stopped me! I always come up with a substitute. This is how some of the
best recipes are createdand THAT is the beauty of food. Ten different
combinations can come together to produce delicious and unique results! Ok,
ok Enough talking. Lets get to the desserts already!


Cakes

Marble Cheesecake
This cheesecake combines three recipes from the Basics section; a firm chocolate
crust topped with smooth chocolate swirled into vanilla cheesecake.

Chocolate Crust*
1 cup almonds, soaked, drained, and dehydrated (or unsoaked almonds)
1/2 cup walnuts

Grind the almonds in food processor. Add the remaining ingredients and process
into a dough. Press into the bottom of a 7 or 8 spring form pan.


Vanilla Cheesecake Filling*
4 cups cashews, finely ground
1/2 cup raw honey
1/2 cup agave

Juice of 2 medium lemons

amount of water, if necessary to easily blend the mixture. Pour on top of crust.

Tip:
the ground cashews.

Chocolate Sauce*
1 tablespoon water

Blend all ingredients until smooth. Spoon blobs of the chocolate sauce on the
cheesecake, and swirl it around with a knife or toothpick, into your own creative
pattern. Chill the cheesecake in the fridge or freezer for a few hours or overnight
to set. Run a knife in between the cheesecake and the pan before removing the
ring.


Mango Cake with Lime Cream
This is yummy if you enjoy mango like I do! With the addition of a layer of creamy
cheesecake, this is always a hit. The lime cream or raspberry sauce on top are
optional, but I think that a sauce makes a special addition to the dessert.

Crust
1 1/2 cups pecans

Process the nuts and dates into fine crumbs. Press dough into the bottom of a 7"
or 8 spring form pan or mini individual pans.

1/4 cup raw honey
1/4 cup agave

In high-speed blender, combine all ingredients until smooth. Evenly spread the
mixture over the nut crust.


Note:
Grind the cashews in a high-speed blender, food processor or coffee grinder. This
makes it easier to blend the ingredients together.

Mango Layer
4 cups mango, diced (fresh or frozen
and thawed)
2 dried pineapple rings, soaked 2-4
hours (See Note)
1 small, really ripe banana
(optional)

Puree all ingredients until smooth in a

food processor or blender. Pour over the cheesecake layer. Chill in the freezer to
set. Run a knife in between the cake and the pan before removing the ring. Serve
with the following Lime Cream or Raspberry Sauce*! (See recipe on p. 25)

Lime Cream
1 small avocado
Agave, to taste
Lime juice and zest, to taste


Note: Using dried pineapple rings keeps some texture and is different than fresh.


Vanilla Cake with Pink Frosting
At first glance, this cake might look like a lot of work, but its really quite simple.
The only requirement is patience, since the cake will have to chill a few times
during the assembly process. You can switch it up by trying a cheesecake filling in
place of the Chocolate Crme, or a different frosting in place of the strawberry
one.

Cake
1 cup walnuts
1 1/4 cups pitted, packed dates
1/2 cup dried apricots, or pineapple soaked 4-6 hours
2 1/2 teaspoons pure vanilla extract
2 cups lightly packed almond pulp
2-3 tablespoons ground yellow flaxseed, if needed

In a food processor, finely grind the walnuts and set aside. Process next four
ingredients until smooth. Add the ground walnuts and almond pulp and continue
blending into a smooth dough. Add the flax, if the dough is too moist. If it isnt
sweet enough, add a little agave. Chill until ready to assemble.


General Chocolate Crme*
1 1/2 cups cashews
1/3 cup water
1/2 cup agave
Pinch of sea salt

Blend the cashews, water, agave and sea salt until completely smooth and creamy.
Add the cacao butter and blend. Transfer to a bowl and stir in the powder. Chill a
few hours to stiffen.

Strawberry Frosting
1 1/2 cups roughly chopped strawberries
1 cup cashews
1/4 cup agave
1 tablespoon lemon juice
1 tablespoon ground lecithin

Blend the first four ingredients until smooth. Add the oil and lecithin and continue
blending until smooth. Chill in the fridge for a few hours and then spread over the
cake.

Assembly
Press 1/3 of the cake mixture into an 8 spring form pan.
Spread 1/2 the Chocolate Crme on top. Chill in the freezer for 20 minutes to
set the crme.
Next, press another 1/3 of the cake into the pan, and then spread the rest of the
Crme on top. Chill again to set.
Spread the last 1/3 of the cake on top. Chill for a few hours to set.
Remove the spring form ring and frost the cake with the strawberry frosting.
Garnish with cacao nibs and sliced strawberries. Chill the whole cake in fridge or
freezer until nice and firm, before serving.


Chocolate Orange Cake
I clearly remember the day Carmi and I made this cake together while testing
recipes for this book. Little did I know that it would soon become her favourite
cake! I take it as a good sign. I, too, love the flavours of chocolate, orange, and
vanilla in this delicious variation of the Vanilla Cake on p. 35.

Cake
1 cup walnuts


General Chocolate Crme*
1 1/2 cups cashews
1/3 cup water

1/2 cup agave
Pinch of sea salt

Blend the cashews, water, agave and sea salt until completely smooth and creamy.
Add the cacao butter and blend. Transfer to a bowl and stir in the powder. Chill a
few hours to stiffen.

White Chocolate Orange
Cream
1 1/2 cups cashews
1/2 cup fresh orange juice
1/3 cup agave
1 1/2-2 teaspoons packed orange
zest (or more, to taste)
Pinch of sea salt
1 teaspoon melted coconut oil

Blend the cashews with orange juice, agave, zest, and sea salt until smooth. Add
the butter and oil and continue blending until incorporated. Chill in the fridge for
a few hours.

Assembly
set.
Next, spread 1/2 of the White Chocolate Orange Cream and chill in the freezer
for 20 minutes to set.
Repeat layers and chill the whole cake in fridge or freezer until nice and firm,
before serving.
When firm, remove the spring form ring.
Garnish with fresh orange slices and cacao nibs for pretty presentation and an
extra juicy burst of flavour.

Note: If you wish, use the Nutless Chocolate Crme* on p. 23 in place of the
Chocolate Crme*.

Quick N Easy Moist Chocolate Cake
Heres a quick chocolate cake when you need to whip up a dessert in a pinch!
The apple provides moisture, and adds an extra nutritional punch.

1 1/2 cups almonds, ground
1 cup walnuts
1 cup dates, pitted, packed
1 medium apple, peeled, grated
1/4 cup carob powder

In a food processor, blend the ground almonds, walnuts and dates into small
crumbs. Add the remaining ingredients and pulse to bring all ingredients together.
The batter will seem a bit wet, but will firm up as it chills.
Press the mixture into the bottom of an 8 x 8 cake pan. Chill.


Strawberry Lime Mousse Cake
Im a chocolate lover all the way around, however, this dessert is my absolute
favourite! Ive made it into personally sized cakes, parfaits, pies, as well as in spring
form pans to create different looks. Top it off with marinated berries for a
gourmet dessert.

Crust
1 1/2 cups walnuts
1/2 cup pitted, packed dates

Grind walnut and dates together in a food processor into small crumbs. Press into
the bottom of a 7 or 8 cheesecake pan or individual round molds.

Filling
2 cups roughly chopped, packed strawberries, fresh or frozen
1/4 cup agave
1/4 cup + 1 tablespoon lime juice
1 tablespoon lime zest, gently packed
Pinch of sea salt
1 1/2 cups cashews
1 tablespoon psyllium hulls

In a blender, combine the first 5 ingredients. Add the nuts and blend until
completely smooth and creamy. Add the coconut oil and psyllium, and quickly
blend again until completely mixed through.


Marinated Berries
2 cups diced strawberries
1/4 cup lime juice
2 tablespoons agave
2 teaspoons lime zest

Gently mix the berries with the other ingredients. Marinate for 10 minutes to 1
hour.

Note: If the berries sit in the lime for too long, they will start to get soggy.

Assembly
Spread the filling evenly over the crust and chill in the fridge for a few hours or
until set.
Arrange the marinated berries on top.

Option:
Spread half the filling over the crust. Top with a layer of the nut crust (you may
need to double the crust recipe for this) before spreading the rest of the filling on
top.

Strawberry Sauce
2 cups fresh or frozen strawberries
Agave, to taste

Blend until smooth.

Variations:
- Use half strawberries and half raspberries in the filling and serve with Raspberry
Sauce. (See recipe on p. 25)
- For a parfait, layer the strawberry filling with chopped nuts or crumbled cookies,
and fresh berries in a glass to create individual desserts.


Chocolate Blueberry Cheesecake
At home, during the summer months, I pick wild blueberries when they are
growing in abundance. Whatever berries we dont eat fresh are packed into the
freezer for the rest of the year to enjoy until its picking time again! This was
one of the two birthday cakes I made for myself last year, and my friends really
enjoyed it.

Crust
1 cup almonds, ground
1/2 cup walnuts
5-6 large dates, pitted

In a food processor, combine all ingredients until crumbly. The mixture should
easily stick together when pressed.
Press the crust into the bottom of a 7 or 8 spring form pan.

Filling
2 cups cashews
2 cups blueberries, fresh or frozen
1/3 cup agave
1/2 cup water

2 tablespoons melted coconut oil
1/4 cup cacao powder, set aside
1/2 cup blueberries, set aside

Blend the first 6 ingredients together until smooth and creamy. Blend in the cacao
and coconut butters. Pour half of this mixture into a bowl. Set aside.
Add the cacao powder and 1/2 cup of blueberries to the remaining half. Blend
until smooth. Pour the cacao/blueberry mixture over the crust and spread evenly.
Chill about an hour to set the top.
Repeat with the first blueberry mixture. Chill.

Blueberry Topping
3 1/2 cups fresh or frozen blueberries,
divided
2 tablespoons agave
2 large dates, pitted
1 teaspoon psyllium

Blend together 1 cup of blueberries with
the other ingredients, until completely
smooth. Fold in the remaining 2 1/2 cups of blueberries. Chill.
Gently spread this mixture over the cheesecake.

Optional: For pure decadence, serve with General Chocolate Sauce* on p. 26

Note:
For a quick topping, make a blueberry sauce instead of the blueberry topping.


Double Chocolate Maca Cake
This could also be called Superfood Cake because it is packed with ultra nutrients,
and is delicious too! I often use this recipe as a base, topping it with various
creams, fruits, and sauces, as shown below. Your non-raw friends will be asking,
"Wow! What the heck is in this chocolate cake!?!"

Chocolate Maca Cake
2 cups pecans
1 cup Brazil nuts
1/2 cup maple syrup
2 tablespoons + 2 teaspoons maca powder
2 teaspoons lucuma powder (optional)

Grind the Brazil nuts down to crumbs in a food processor. Add the remaining
ingredients and process until smooth. Press into the bottom of a 7or 8 spring
form pan. Chill while making the mousse.


Chocolate Macadamia Nut Mousse*
1 cup macadamia nuts
3/4 cup water
1/2 cup firm young coconut pulp

Add the cacao powder and butter, blending again until smooth. Lastly, add the
psyllium and blend again until completely smooth. Spread this mousse evenly on
top of the Maca Cake. Chill for a few hours or overnight.


Pies and Tarts

Beautiful Chocolate Berry Pie
Heres a simple pie that I love to make in the summer after picking beautiful
blueberries.

Crust
Choose a crust of your choice and press it into the bottom of an 8 or 9 pie
plate.

Filling
1 recipe Chocolate Crme*
2 cups fresh blueberries (or berries of your choice)

Chocolate Crme*
1 1/2 cups cashews
1/3 cup water
1/2 cup agave

Pinch of sea salt

creamy. Blend in the cacao products until smooth.

Assembly
Gently fold the blueberries into the
Chocolate Crme (before chilling).
Spread the filling into the crust and chill
to set.

Note:
If using frozen blueberries, fold them in
before they thaw to avoid bleeding of
the juices.


Caramel Macadamia Pie
A friend gave me the challenge of turning a cooked caramel macadamia nut pie
into a raw version. Heres what I came up with: crunchy macadamia nuts in a
sweet creamy caramel filling, all in a nutty pie crust.

Crust
1 cup walnuts
1/2 cup pecans
1 cup dates
Pinch of sea salt

Process all ingredients into a dough. Press into the bottom of a pie plate. Chill.

Filling
3/4 cup soft dates (about 6 large)
1/3 cup agave
1 cup pecans, soaked 2-4 hours
1/2 cup packed young coconut meat
1/3 cup young coconut water
Seeds of 1/2 vanilla bean
1 1/2 cups macadamia nuts, halved or roughly chopped


Blend all ingredients, except
macadamias until completely smooth
and creamy. Keep blending! Fold in the
macadamia nuts. Pour into pie crust.

Chill in fridge or freezer until the filling
sets.

Variation:
To make a Caramel Chocolate
Macadamia Pie, use the General

Chocolate Crust* on p. 29 with this filling. Drizzle the top with Chocolate Sauce*
(See recipe on p. 26).


Raspberry Lemon Pie
This is a deliciously simple pie variation of my Rich Raspberry Lemon Stack Cake
(to be featured in Just Desserts - Part II). Have fun decorating it with different
berries or fruit sauce!

Crust
2 cups macadamia nuts
1/4 cup finely shredded coconut
2 tablespoons agave
1 teaspoon lemon zest
Pinch of sea salt

Process all ingredients in a food processor until moist and crumbly. Press into the
bottom of a 9 tarte pan or pie plate. Chill while making the filling.

Raspberry Lemon Filling
2 cups cashews
1/2 cup agave
1/2 cup lemon juice
3/4 cup fresh or frozen raspberries (thawed)
2 teaspoons packed lemon zest


Blend all but the coconut oil and lecithin, until smooth and creamy. Add the last
two ingredients and continue blending until incorporated.

Spread the Raspberry Lemon Filling
evenly over the crust. Chill for a
minimum of 6 hours (or overnight) to
make sure the topping is firm.

Garnish with fresh berries and Berry
Sauce* (See recipe on p. 25).


Maple Pear Tarts
This is a great recipe to make in the fall when pears are in season.

Crust
2 cups walnuts
1/2 cup dates
1/2 cup shredded coconut

In a food processor, mix these ingredients into a smooth dough. Press some
dough into the bottom and up the sides of small tart shells. Chill in the freezer
while you make the filling.

Filling
1-2 cups diced pear (diced small)
1/4 cup pure maple syrup
1 teaspoon minced ginger
1 teaspoon lemon juice

Gently mix all ingredients together and let the pears macerate in this syrup for
anywhere from 1-6 hours.


Now spoon some of the pear into the tart shells with a little bit of the syrup.
Serve immediately.
Variation:
For a pie, press the crust into a 9 pie shell, and double the filling ingredients.

Chocolate Coconut Tarte
I remember creating this tarte in my early days of playing with raw recipes. It can
be topped with fresh fruit, coconut, a sprinkle of cacao powder, or fresh flowers!

Crust
4 dates, pitted


Grind the almonds in a food processor. Add the dates and process until smooth.
Add the last two ingredients and process into a dough. Press this mixture into the
bottom and up the sides of a 9 tarte pan.

Filling
1/2 medium avocado
2 large ripe bananas
1 teaspoon pure vanilla extract or seeds of 1 small vanilla bean
1 cup cashews
1/3-1/2 cup raw cacao powder (depending on how chocolatey you like it)

In a high-speed blender, mix first 6
ingredients until smooth. Then add the
cashews and continue blending until
creamy. Transfer to a bowl and mix in
the cacao powder by hand. Fill the
crust with this mixture and chill in the
fridge until set.


Cookies and Bars

Oatmeal Raisin Cookies
I love oatmeal raisin cookies, so of course I just had to create a raw version. The
key to the chewy texture is less dehydration time, so that they are solid on the
outside but still soft on the inside. Enjoy with a glass of almond milk!

1/4 cup olive oil
1 medium apple, peeled and cored
1/2 cup maple syrup
1/3 cup agave
2 teaspoons cinnamon
Pinch of sea salt
1 cup pecans
1 cup walnuts

2 cups ground oat groats (See Note)
1 cup ground yellow flax
1-2 cups raisins

Blend the first 9 ingredients until smooth. Transfer to a large bowl. Grind the nuts
in a food processor, keeping some texture. Stir the nuts, oats and flax into the
liquid mixture. Fold in raisins.
Spread spoonfuls of the dough onto Teflex sheets and dehydrate at 115F for 5-6
hours and then flip them onto the mesh sheets. Continue dehydrating another 4-5
hours or until they are firm on the outside, but soft and chewy on the inside.
Dehydrate even longer for a firmer cookie.

Note: Grind oat groats into a powder in a high-speed blender or coffee grinder.

Variations:
- Roll the dough into balls and chill in the fridge instead of dehydrating.
- For Chocolate Chip Oatmeal Cookies, use cacao nibs in place of the raisins.


Chocolate Oatmeal Cookies
This is a chocolate version of the Oatmeal Raisin Cookies. I like to add cacao nibs
to the batter, but raisins, dried cranberries, coconut or any other dried fruit
would also work well.

2 tablespoons olive oil
1/2 apple, cored and peeled
1/2 cup agave or maple syrup
Pinch of sea salt
1 cup ground oat groats
1 cup pecans or walnuts
1/2 cup almonds
1/4 cup ground yellow flax
2-4 tablespoons cacao nibs (optional)

Blend the first 7 ingredients until smooth. Add the cacao and carob powders and
continue blending until fully incorporated.

In a food processor, grind the almonds. Add the pecans and continue grinding into
crumbs.
Stir the ground oat groats, nuts and flax together in a bowl. Add the blended
mixture and stir all together, adding the cacao nibs for an extra chocolate crunch.
Drop spoonfuls of the mixture onto a Teflex sheet.
Dehydrate at 145F for 1 hour. Lower temperature to
115F and continue dehydrating until desired texture
is achieved, removing Teflex after a few hours.

Variation:
For a Caramel Chocolate Cookie, before dehydrating
the dough, make indentations (size of your choice)
with your thumb or spoon. When cool, pour
Caramel Sauce* (See recipes on pps. 26-27) into each
cookie. Chill a few hours before serving.


Chocolate Chip Cookies
I grew up with homemade chocolate chip cookies on a regular basis, so when I
discovered cacao nibs I was a happy camper. These are especially great straight
out of the dehydrator while theyre still warm.

1 cup cashews
1 cup lightly packed almond pulp
1/4 cup agave
2 tablespoons lucuma powder
2 pinches of sea salt
1/4 cup cacao nibs

Grind the cashews in a food processor. Add the remaining ingredients, except the
nibs and process into a smooth dough. Transfer mixture to a bowl and fold in the
cacao nibs by hand. Drop spoonfuls of dough onto a Teflex sheet and press to
flatten.
Dehydrate at 115F for about 6 hours, or until you are able to transfer them onto
a mesh sheet easily. Continue dehydrating until the cookies are still chewy on the
outside, or longer to achieve a crispier cookie.

Super Granola Bars
I love these granola bars because they are packed with superfoods and are easy to
grab n go. I throw them into my purse, pass them out to friends, and give them
to my mom for her desk drawer at work.

Follow Oatmeal Raisin Cookies recipe on p. 55
Add to the dough:
1 cup shredded coconut (add more or less depending on your preference)

1 cup cacao nibs
1 cup dried, chopped apricots or dried cranberries
1/2 cup hemp or sesame seeds
1/2 cup goji berries
1/2 cup sunflower seeds
Form into a square on a Teflex sheet. Dehydrate at
115F for 6-8 hours and then flip onto the mesh
screen. Continue dehydrating for 10-12 hours.
Cut into bars. Dehydrate another few hours, or
until desired firmness.
Note:
This makes a large batch and freezes well for up to
2 months.

Double Chocolate Energy Bar
Need an afternoon pick-me-up? Take a few bites of this bar! Its loaded with dried
fruit, raw chocolate, and protein rich nuts and seeds.

1 recipe Basic Dark Chocolate*
1/4 cup nuts, coarsely chopped
2 tablespoons dried cranberries or finely chopped dried apricots
2 tablespoons goji berries
1 tablespoon sesame or hemp seeds
1 tablespoon sunflower seeds
1 tablespoon cacao nibs

Basic Dark Chocolate*
1/4 cup agave
Pinch of sea salt



Notes:
Chocolate.

Assembly
Stir the dry ingredients together and then add into the
Basic Dark Chocolate, mixing well.
Spread into a 6 square pan. Chill. Cut into bars or
squares.

Note:
Its best to combine the dry ingredients first, and bring
them up to room temperature before mixing them
into the chocolate, since the chocolate will begin to
harden quickly.


NIce Creams

Raspberry Ice Cream
This is a smooth, delicious, creamy yet light ice cream. It does require a little
time, but it's well worth the effort. If you are short on time, then simply use
strawberries instead since there is no need to strain the seeds. You can also use
any other berries such as blueberries or blackberries. I've added lucuma, but it
tastes just as great without!

4 cups raspberries
1 cup almond milk (See instructions on p. 10)
1 cup cashews
1/2 cup agave
3 teaspoons lemon juice
2 teaspoons pure vanilla extract
2 teaspoons lucuma (optional)


Puree the raspberries until smooth. Strain the seeds through a fine mesh strainer
(or whatever else you have - a nut milk bag should do). I strained the puree twice,
but you might not have to. This should yield 1 1/2 cups seedless raspberry puree.
Add all ingredients (sans the seeds, of course) to the blender and mix until
completely smooth and creamy.
Chill the mixture and then process though an ice cream maker OR freeze in an
ice cube tray until solid and then process through a champion juicer with the
blank plate or high-speed blender. You can also make popsicles out of it!


Peppermint Chocolate Chunk Ice Cream
The refreshing flavour of mint is combined with chunks of chocolate in this
creamy ice cream. This was inspired by one I tasted at Tree of Life.

1 1/2 cups water
1/2 cup agave nectar
1 1/4 teaspoons mint extract
1/2 cup cacao nibs or raw chocolate chunks (See Basic Dark Chocolate* recipe
on p. 61)

Blend all but nibs until completely smooth and creamy. Chill and then process
through an ice cream maker, folding the chocolate chunks in at the end. Freeze.


If you do not have an ice cream maker,
freeze in a bowl and stir every 30
minutes OR freeze in an ice cube tray
until solid and then process through a
champion juicer with the blank plate or
high-speed blender. Fold in the
chocolate chunks before serving.

Variations:
- For a light green ice cream, add 1/2
cup fresh mint, packed and use only 1
teaspoon mint extract.
- Instead of using chocolate chunks or nibs, serve topped with Chocolate Sauce*
on p. 26.


Cardamom Vanilla Ice Cream
Cardamom pairs really well with vanilla. If you take it to the next level by adding
chocolate, youve got a super duper treat!

1 1/2 cups firm young coconut pulp, packed
1 cup cashews
3/4 cup water
1/2 cup agave
3 tablespoons + 2 teaspoons pure vanilla extract
1 tablespoon + 2 teaspoons ground cardamom
1/4 cup coconut oil

Blend all but the coconut oil, until smooth and creamy. Add oil and blend to
incorporate. Chill the mixture for a few hours.
Process in an ice cream maker according to manufacturers instructions.
Alternatively, freeze in ice cube trays, then process through champion juicer with
the blank plate or in high-speed blender.

Variation: Chocolate Covered Ice Cream Drops
Scoop the frozen ice cream into a piping bag and pipe little blobs. Freeze until firm
and then dip into the Basic Dark Chocolate (See recipe on p. 88).

Pomegranate Cranberry Ice Cream
This is a nice treat during early winter when pomegranates and cranberries are in
season. Make sure to juice them yourself!

1 cup pomegranate juice
1 cup cranberry juice
2 cups cashews
1/2 cup agave, or more to taste
1/4 cup lemon juice
2 teaspoons lightly packed orange zest
Blend all but the coconut oil, until smooth and creamy. Add the oil and continue
blending to incorporate. Chill the mixture and then process in an ice cream
maker according to the manufacturer's instructions. Alternatively, freeze in ice
cube trays, then process through champion juicer with the blank plate or in high-
speed blender.

Note:
I juiced the pomegranate seeds and cranberries in the juicer, but you could also
blend the fruits in the blender and then strain.


Double Strawberry Macadamia Nut Ice Cream
Ice cream is great in the summer, but why not enjoy it all year around? Use
frozen strawberries and make this during the winter. I love the combination of
the smooth cream, chunky berries and crunchy nuts.

1 1/2 cups macadamia nuts or cashews
1 1/2 cups strawberries, chopped, packed
1/4 cup + 1 tablespoon agave
1 1/2 teaspoon pure vanilla extract
---
1 cup strawberries, chopped, packed, and lightly mashed
1/2 cup macadamia nuts, coarsely chopped

Blend all but the last two ingredients together until smooth and creamy. Pour the
blended mixture into a bowl and chill in the fridge until cold. Process in an ice
cream maker according to manufacturers instructions.


Near the end of freezing, add the
strawberries and nuts to the mixture in the
ice cream maker.

If you do not have an ice cream maker,
pour the blended mixture into a bowl and
freeze for 2 to 3 hours. Then mix with a
spoon and fold in the additional
strawberries and nuts. Serve immediately
or return to freezer until desired
consistency is reached.


Maple Ginger Ice Cream
I love the distinct maple flavour with a ginger undertone of this super easy ice
cream. Sliced banana and chopped nuts would make a great topping, or simply
enjoy it "au naturel".

2 1/2 cups cashews
2 cups almond milk
1 cup maple syrup
2 teaspoons finely grated ginger, packed

Blend all ingredients until smooth. Add more ginger and/or maple syrup, to taste.

Chill the mixture and then process in an ice cream maker according to the
manufacturer's instructions. Alternatively, freeze in ice cube trays, then process
through champion juicer with the blank plate or in high-speed blender.


Chocolate Lucanilla Ice Cream
Here's an ice cream that combines chocolate, lucuma, and vanilla. If you are into
it, exchange the agave for maple syrup to complement the maple flavour of the
lucuma. I like to top this with banana slices and cacao nibs!

2 cups water
1 cup young coconut pulp
1/2 -2/3 cup agave
1 1/2 tablespoons pure vanilla extract
1/4 cup lucuma powder

Blend the first 6 ingredients until completely smooth. Add the coconut oil and
powders, and continue blending until creamy and smooth.

Chill the mixture until cold, and then process through an ice cream maker
according to the manufacturer's instructions. Alternatively, freeze in ice cube
trays until solid and then process through a champion juicer with a blank plate or
high-speed blender.

Miscellaneous Treats

Fruit N Chocolate Parfait
Gotta love a parfait! It can be assembled in a matter of minutes if you have a filling
recipe ready. Then simply add a layer of chopped nuts and fruit and -- voila!

For this recipe you will need:
Either of the Chocolate Crme recipes from the Basics section on p. 23
Berries of choice
Coconut Whipped Cream* on p. 24

Assembly
Layer either of the Chocolate Crme* recipes with sliced berries and chopped
nuts in a glass or bowl.
Top with a dollop of Coconut Whipped Cream* for real decadence.

Note: Dress it up by serving it in a martini glass!

Banana Coconut Wraps: 3 Ways
I came up with this recipe as I was getting ready to make Sarma Melngailis
coconut wraps, but didnt have enough young coconuts. Since I used to make
crepes all the time with bananas, I decided to mix the two together to see what I
could create.

Blend together:
1 large banana

Pour half of the mixture onto a Teflex sheet. Pick up the tray and swirl the
mixture evenly around, creating a very thin layer. A spatula may help, but I find
this method to be easiest.
Repeat with other half of mixture.
Dehydrate at 115F for 4-5 hours or until you can easily peel and flip the sheet
over and dry the other side. Continue dehydrating another hour or until still
pliable, but easy to handle.

Notes:
- You can play around with the ratio, using more or less coconut and banana.
- If not using right away, store the wraps in saran wrap, being careful that the
sheets dont touch as they will stick. They will keep at room temperature for up
to 1 month.


Fruit Spring Rolls
This makes a light dessert and is really pretty too! Perfect for entertaining,
especially on a hot summers day. Heres the chance to be creative use fruits
that you love!

Wrappers
Make Banana Coconut Wraps on p. 69. Cut each sheet into 4 equal sized squares.

Filling
Banana
Papaya
Avocado
Kiwi fruit
Strawberries
Mango
Any other fruit you can think of!

Cut fruit into 3 sticks. Arrange them on one corner of the coconut wrapper.
Roll up into a spring roll, making sure that it is tight and that the sides are tucked
in.


Salsa
Use any combination of fruits you like, diced small and gently mixed together.
Spoon over the spring roll.

Mango Ginger Dipping Sauce
2/3 cup diced mango
1 piece fresh ginger, peeled
1/3 cup orange juice
2 tablespoons light agave
Pinch of sea salt

Blend until creamy. Serve with the Spring Rolls.


Chocolate Hemp Ravioli
The hemp and cacao in these wraps makes this a true superfood dessert!

Ravioli Wrappers
Prepare the Banana Coconut Wraps mixture on p. 69. Pour and spread into
rounds on the Teflex sheet before dehydrating.

Filling
1 recipe Chocolate Crme*
Hemp seeds as needed

Chocolate Crme*
1 1/2 cups cashews
1/3 cup water
1/2 cup agave
Pinch of sea salt


Blend the cashews, water, agave, vanilla and sea
salt until completely smooth and creamy. Blend
in the cacao products until smooth. Chill for a
few hours.

Assembly
Spread about 1 tablespoon of Crme on 1/2 of
each round. Sprinkle with hemp seeds.
Fold in half. Press to seal each ravioli.
Dust with cacao powder, fresh berries, and
edible flowers.


Banana Phyllo Triangles
I used to make chocolate banana triangles using phyllo pastry in my cooking days.
Here is a raw version that I swear tastes so much better!

Phyllo Wrappers
Make Banana Coconut Wraps on p. 69. After dehydrating, cut each sheet into
long strips, 2- 3 wide.

Filling
1 cup Coconut Whipped Cream* (See recipe on p. 24) or Vanilla
Cheesecake Filling* (on p. 27)
1 large banana, chopped
Optional: Chocolate Sauce* on p. 26 or Caramel Sauce* on pps. 26-27

Assembly
Gently fold the banana into the whipped cream.
Spread about 2 tablespoons of the filling onto the top of each wrapper and fold it
over to create a triangle (See detailed instructions on pps. 80-81.)
Drizzle with General Chocolate Sauce or Caramel Sauce and sliced bananas.


How To Make A Phyllo Triangle
1. Spread a few tablespoons of the filling in the bottom right hand corner
(closest to you) of the wrapper.

2. Fold the filling and wrap over to the left to form a triangle shape. This will
form the rest of the triangle.

3. Fold the triangle down so that it lines up with the edge of the wrapper.

4. Fold the triangle over to the opposite side.


Note: If they're to be eaten within 24 hours, stop here, cutting the excess
wrapper. Otherwise, the triangles will be too thick, and therefore tough.

5. Fold the triangle straight down again.

6. One more fold over! Now cut off the little flap remaining at the bottom.

7. Voila; the finished triangle!


Chocolate Peanut Butter Cups
I loved chocolate peanut butter cups when I was a kid. However, as I got older, I
developed an intolerance to peanuts. Almond butter now fills that craving, and in
this recipe it does the trick for my beloved old favourite!

Chocolate Cup
1 recipe Basic Dark Chocolate*

Basic Dark Chocolate*
1/4 cup agave
Pinch of sea salt


Notes:
Chocolate.


Swirl the melted chocolate mixture evenly around the inside of 10 mini silicone
muffin cups. You may have to do 2 coats to create a solid cup. Chill 30 minutes in
the fridge to harden the chocolate.

Peanut Butter Filling
1 cup raw almond butter
2 tablespoons agave

Mix filling ingredients together in a bowl until smooth.

Assembly
Peel the silicone cup away from the
chocolate, leaving a chocolate shell. Fill
the cup with some Peanut Butter Filling.

Optional:
Spread more melted chocolate on top
of the peanut butter filling. Now its just
like a Reeses Peanut Butter Cup!


Dessert Sushi
Heres a sweet twist on sushi. Remember to eat it with chopsticks!

Nori
2 medium bananas
1 teaspoon spirulina

Blend bananas and spirulina until smooth. Pour onto a Teflex sheet and spread a
thin, even layer over the entire sheet.
Dehydrate at 115F until you are able to peel the entire sheet off easily, about 6-7
hours.
Flip the banana sheet onto the screen sheet and continue to dehydrate a bit
longer (no more than an hour), making sure it is still pliable. Cut the sheet of
nori into four equal squares.

Cashew Rice
1 cup cashews or macadamia nuts
1 teaspoon agave
3-4 teaspoons water


Grind the cashews in a coffee grinder, food processor or blender as finely as
possible. Transfer to a bowl, add the remaining ingredients, and stir to combine.

Fillings
A variety of your favourite sliced fruit. Here are some choices:
Strawberries
Kiwi
Orange
Avocado
Mango
Banana
Pineapple
Pomegranates

Assembly
Press some of the Rice mixture onto one of the nori sheets, as you would
with sushi rice.
Arrange your choice of fruit along one end of the nori sheet, over the Rice.
Roll up tightly and let sit for a few hours to soften.
Slice the roll into 1-2 inch pieces with a sharp knife.
Serve with General Chocolate Sauce* (See recipe on p. 26), as the soy sauce and
mashed avocado as the wasabi.


Peppermint Chocolate Squares
This recipe is based on the traditional mint Nanaimo bars that I used to enjoy. A
dense, chocolate nut crust, creamy mint filling, topped with solid dark chocolate.
Whats not to like!?!

1 recipe Chocolate Crust*
1 recipe Mint Filling
1 recipe Basic Dark Chocolate* (See recipe on p. 77)

Chocolate Crust*
1 cup almonds
1/2 cup walnuts
1 1/2 tablespoons cacao powder

process into a fine but crumbly mixture.


Mint Filling
2 cups cashews
1 cup fresh mint leaves, packed
2/3 cup water
1/3 cup agave

1/2-1 teaspoon peppermint extract or a few drops of peppermint essential oil
(optional)*

Blend the cashews, mint, water, and agave until smooth and creamy. Add the
cacao and the mint extract, starting with a small amount and adding more, to
taste. Chill this mixture in the fridge or freezer for a few hours or until firm.

*You may want to use the extract in addition to the leaves, for a stronger
peppermint flavour.

Assembly
Press Chocolate Crust into the bottom of an 8 pan.
Spread Mint Filling evenly over the crust.
Top with Dark Chocolate mixture.
Chill about 30 minutes in the fridge (the chocolate should still be slightly soft) and
then slice into squares with a wet, hot knife. Continue to chill until the coating is
hard.


Raw Resources

Here are some online resources that I highly recommend checking out.

Online stores that carry a wide array of products from raw
ingredients to dehydrated goodies, books, equipment, and more:

Canada

Real Raw Food http://www.realrawfood.com/

Upaya Naturals - www.upayanaturals.com

US

The Raw Food World - http://www.therawfoodworld.com/

Sunfood - http://www.sunfood.com/Catalog/Default.aspx

Alissa Cohen - http://www.alissacohen.com/

Online raw forums and blogs full of recipes, information, and
meet ups:

The Sunny Raw Kitchen - http://thesunnyrawkitchen.blogspot.com/

Raw Goddess Heathy - http://rawgoddessheathy.blogspot.com/

Raw Freedom Community - http://www.rawfreedomcommunity.info/forum/

We Like It Raw - http://www.welikeitraw.com/

The Raw Chef - http://www.therawchefblog.com/

Raw Food Talk - http://www.rawfoodtalk.com/

Gone Raw - http://goneraw.com/

G Living - http://gliving.tv/greenchefs/

Some raw food recipe books, ebooks and literature that I highly
recommend include:

Living on Live Food by Alissa Cohen

RAWvolution by Matt Amsden

I Am Grateful from Caf Gratitude

Raw Food Real World by Sarma Melngailis and Matthew Kenny

The Complete Book of Raw Food by Baird and Rodwell

The Best of the Sunny Raw Kitchen by Carmella

The Best of Raw Freedom Community by Carmella

Purely Delicious Raw Food Magazine


****
PRINTER FRIENDLY VERSION

****

If you wish to print a text-only version of this ebook, select pages
90-154 in the print menu.

Just Desserts
Delicious, Nutritious Raw Delights

By Heathy Pace


Acknowledgements

A special thanks goes to my very dear friend, soul sister, and editor, Carmella,
who continues to inspire me with her talent and passion as a raw food chef. This
book would never have come to fruition without all the time, energy, support,
and love that she has poured into this project.

To my mom, my biggest supporter and the willful taste tester of my creations,
good and bad. All my love and thanks for your encouragement to follow my
dreams, and for putting up with years of listening to the constant hum of the
Vitamix, food processor, and dehydrator!

And lastly, I wish to thank Peaches4Ever/Margaret Ray De Arenas who provided
the title for this book during a contest held on Raw Freedom Community.


Table of Contents

ACKNOWLEDGEMENTS ............................................................................ 2
TABLE OF CONTENTS .............................................................................. 3
FOREWORD.............................................................................................. 6
ABOUT ME............................................................................................... 7
MY PHILOSOPHY: HAVE YOUR CAKE AND EAT IT TOO! ........................... 8
INGREDIENTS ........................................................................................... 9
EQUIPMENT ........................................................................................... 12
HOW TO USE THIS BOOK HELPFUL HINTS........................................ 14
Measuring Tips ............................................................................................................................ 14
Melting Cacao Butter and Coconut Oil ................................................................................. 14
Temperature Tips........................................................................................................................ 15
Serving Tips................................................................................................................................... 16
EASY GUIDELINE FOR CREATING BEAUTIFUL DESSERTS....................... 19
THE RECIPES......................................................................................... 20
PART 1: THE BASICS ............................................................................. 21
Basic Dark Chocolate................................................................................................................. 22
Chocolate Crme......................................................................................................................... 23
Nutless Chocolate Crme.......................................................................................................... 23
Coconut Whipped Cream......................................................................................................... 24
White Chocolate Coconut Cream........................................................................................... 24
Chocolate Macadamia Nut Mousse ...................................................................................... 25
General Berry Sauce................................................................................................................... 25
Chocolate Sauce .......................................................................................................................... 26
Easiest Caramel Sauce #1 ....................................................................................................... 26
Caramel Sauce #2...................................................................................................................... 27
Vanilla Cheesecake Filling ......................................................................................................... 27
Most Basic Nut Crust................................................................................................................. 28

Coconut Crust............................................................................................................................... 28
Chocolate Crust............................................................................................................................ 29
White Pastry Crust...................................................................................................................... 29
PART 2: SWEET FUN!............................................................................. 30
CAKES.................................................................................................... 31
Marble Cheesecake.................................................................................................................... 31
Mango Cake with Lime Cream............................................................................................... 31
Vanilla Cake with Pink Frosting ............................................................................................... 33
Chocolate Orange Cake ............................................................................................................ 34
Strawberry Lime Mousse Cake................................................................................................ 36
Quick N Easy Moist Chocolate Cake..................................................................................... 38
Chocolate Blueberry Cheesecake............................................................................................ 38
Double Chocolate Maca Cake................................................................................................. 40
PIES AND TARTS.................................................................................... 41
Beautiful Chocolate Berry Pie................................................................................................... 41
Caramel Macadamia Pie........................................................................................................... 42
Raspberry Lemon Pie.................................................................................................................. 43
Maple Pear Tarts ........................................................................................................................ 44
Chocolate Coconut Tarte .......................................................................................................... 45
COOKIES AND BARS............................................................................... 46
Oatmeal Raisin Cookies............................................................................................................. 46
Chocolate Oatmeal Cookies ..................................................................................................... 47
Chocolate Chip Cookies............................................................................................................. 48
Super Granola Bars .................................................................................................................... 48
Double Chocolate Energy Bar.................................................................................................. 49
NICE CREAMS ....................................................................................... 50
Raspberry Ice Cream.................................................................................................................. 50
Peppermint Chocolate Chunk Ice Cream............................................................................. 51
Cardamom Vanilla Ice Cream ................................................................................................. 52
Pomegranate Cranberry Ice Cream........................................................................................ 53
Double Strawberry Macadamia Nut Ice Cream................................................................. 53
Maple Ginger Ice Cream........................................................................................................... 54
Chocolate Lucanilla Ice Cream................................................................................................ 55


MISCELLANEOUS TREATS ...................................................................... 56
Fruit N Chocolate Parfait .......................................................................................................... 56
Banana Coconut Wraps: 3 Ways........................................................................................... 56
Fruit Spring Rolls ..................................................................................................... 57
Chocolate Hemp Ravioli ........................................................................................ 58
Banana Phyllo Triangles.......................................................................................... 59
Chocolate Peanut Butter Cups................................................................................................. 60
Dessert Sushi ................................................................................................................................ 61
Peppermint Chocolate Squares ............................................................................................... 63
RAW RESOURCES................................................................................... 64

Foreword

Heathy and I first met a couple of years ago on Raw Food Talks message board.
We hit it off right away. Before long, we were regularly emailing each other and
found out that we had a lot more in common than our passion for raw food prep.
Its hard to put into words the deep bond that we now share. Ive stopped
counting the number of times that we make the exact same dish on the same day,
type virtually the same sentence while chatting, or that she happens to send me a
chat just as Im about to have dessert. lol

I have had the extreme pleasure to brush shoulders with the Raw Goddess in
our kitchen, not once but twice in the last year! These were magical, fun,
inspiring and creative times that I will never forget (to say nothing of how
everything she makes tastes so exquisite!) I continue to be blown away by
Heathy's talent and enthusiasm for recipe creation. She is no doubt the most
gifted raw chef Ive ever met.

Like anyone whos been drooling over Heathys recipes online, I was anxiously
awaiting the release of her first ebook so that I could whip up some of her
delightful desserts at home. In that light, having some experience in online
publishing, it just seemed natural that I give her a hand in the technical
department. I am beyond thrilled that her amazing and scrumptious creations can
now be enjoyed by the raw food community at large. I have no doubt that Just
Desserts will become a classic in raw dessert making; just as it has already become
a reference in my sunny raw kitchen.
Enjoy!
In radiance and health,
Carmella Soleil
Designer and Editor of Just Desserts
http://thesunnyrawkitchen.blogspot.com/
http://www.rawfreedomcommunity.info/forum/

November 2008

About Me

Ever since I was a little girl, Ive had a sweet tooth, coming by it honestly as my
moms favourite food is chocolate! As I became more health conscious and
turned vegan at the age of 14, I discovered new ways to still enjoy my beloved
desserts by using natural sweeteners and fruits in place of refined sugar, and
wholegrain or soy flour instead of bleached white flour. A few years later, I
learned about raw and living foods and realized that even baked desserts with
more natural ingredients arent so good for the body.

My passion for food led me to enter culinary school at age 18. While I didnt care
for the classic French Cuisine that the program was based on, I gained valuable
experience by learning the basics and all that the food industry has to offer. I
would have loved to attend pastry school, but my knowledge of the contents of
conventional desserts turned me off of that idea. Instead, I decided to get to work
in my own kitchen, creating healthy desserts using mostly raw, unprocessed and
natural ingredients.

These days, playing in the kitchen is still my biggest passion, whether it's making
desserts or any other raw food dish. I also teach food classes and work as a
personal chef and yoga instructor. I feel it's important to do the things I love in
life!


My Philosophy: Have your cake
and eat it too!

Dessert is yummy, satisfying, fun, visually pleasing, and (dare we say) even sexy!
Dessert often has a reputation of being bad or fattening. (Weve all heard the
saying: I feel it going straight to my hips!) Raw desserts, however, enable us to
enjoy truly healthy and satisfying treats. My recipes have been lovingly created and
are full of nutrients, energizing superfoods, quality sugars, and healthy fats.

These desserts can be great when transitioning from cooked foods to a raw diet,
as they look and taste very much like their SAD (short for Standard American
Diet) counterparts. After a while, you may just crave a simple pudding with fresh
fruit, but its great to have options. Be sure to pull out one of these recipes for
your non-raw friends and family to show them that raw food is so much more
than just celery sticks and lettuce.


Ingredients

Sweeteners

Here are the sweeteners that I use. Feel free to exchange one for another in any
of the recipes.

Agave Nectar From the agave plant, this liquid sweetener is low glycemic
and adds sweetness without lending any particular flavour. Make sure you are
using raw agave, as some are heated.

Dates In all my recipes, Ive used soft Medjool dates. If you are working with
dates that are a bit dry, soak them for a few hours first. Use the soaking liquid in a
smoothie or in place of water in a dessert recipe.

Dried Fruits Another great way to add a different sweet taste to a dessert.
Always use unsulfured dried fruits, found at most health food stores, or better
yet, dehydrate your own. I especially love to use dried pineapples, mangoes and
apricots in my recipes.

Fresh Fruits It is important to always use ripe fruit. This means that the
sugars in the fruit have had a chance to develop, creating sweetness, while at the
same time enabling the body to digest it easily.

Honey Produced by honeybees, and therefore non-vegan, this sweetener has a
very distinct flavour that can change the finished dessert, depending on the
variety. Make sure to use raw or unpasteurized honey, as some are highly
processed.

Maple Syrup This product is vegan but not raw, extracted from the maple
tree and then boiled to create a sweet liquid with an excellent flavour.


Nuts

Besides sweeteners, nuts form the bulk of most raw desserts, lending various
textures and flavours.

Things to remember
- In recipes that call for nuts that are already ground, process the nuts into fine
bits in a high-speed blender, coffee grinder, or food processor before using.

- If you are not using a high-speed blender such as a Vita-mix or K-Tek, grind
cashews and other nuts in coffee grinder or a food processor first before blending
in order to achieve a smooth creamy texture.

- When over processed, walnuts, pecans, and pine nuts will become really oily.
Process just enough to grind or incorporate them into your recipe.

- I recommend soaking nuts and seeds to release the enzyme inhibitors, making
them more easily digestible. That being said, soak nuts only when specified in a
recipe, as using soaked nuts will change the texture. If the recipe doesnt call for
soaking, use the nut in its dry state, or soak and then dehydrate it.

Other Ingredients

Almond Milk/Pulp Almond milk is a simple mixture of 1 part soaked nuts
to 2-3 parts water, blended together and strained. Almond pulp is what is left
over from making nut milk. I have used wet almond pulp in my recipes, but feel
free to use the pulp of any other nut.

Blueberries Please note that all of my recipes have been made with wild
blueberries. If using commercial ones, you may need to adjust the amount of
sweetener as these arent as sweet.

Cacao Beans and Nibs - Cacao beans are the seeds of the cacao fruit, which
grows on a jungle tree in Amazonia. In their book Naked Chocolate, it is David
Wolfe and Shazzies contention that raw cacao is actually a superfood. Nibs are
crushed pieces of cacao beans.

Cacao Butter - This is what white chocolate is made of. Cacao butter is the
pure oil of the cacao bean. It melts at approximately 90 degrees Fahrenheit, which
means it is even firmer than coconut oil at room temperature. Makes for absolute
decadent desserts! Cacao butter usually needs to be ordered online.
Cacao Powder - The most common and popular form of cacao. Again, I prefer
to buy online, as my local health food store sells it at an exorbitant price.
Carob Powder - Carob has a sweet taste similar to chocolate, but with less fat
and calories. It can be used as a substitute for, or in combination with, cacao
powder in any recipe.
Coconut Oil - Coconut oil (not to confuse with coconut butter) is firm at
room temperature and is often used in order to harden chocolate. You can find
coconut oil at most health food stores (make sure the label specifies that it's raw
or processed at low temperatures!) However, I find it can be outrageously
expensive, especially when you use a lot. For my part, I prefer to order it online.
Extracts Look for high quality extracts at your local health food store, such as
almond, peppermint and vanilla (which is also used in the form of whole beans.)

Lecithin Comes in granules and liquid form, but Ive used the powdered form
in my recipes. To make lecithin powder, grind the granules in a high-speed
blender or coffee grinder.

Psyllium Ive used psyllium hulls (also known as husks) in my recipes; the
powder form will change the amount needed. For best results, use the hulls/husks
or play around with what you have, starting out with less.

Sea Salt Always optional but brings out the flavours of ingredients, even if its
just a pinch.

Young Coconuts Also known as Thai coconuts, these have softer flesh than
the more common mature, brown coconuts. Young coconuts can be found at
most Asian markets and some large grocery stores.


Equipment

The Essentials

Blender Although any blender will do, a high-speed blender, like the Vita-Mix
or K-Tek, will take things to a whole new level, assisting you in creating smooth
creamy textures.

Food Processor This handy machine processes ingredients without blending
them perfect for grinding nuts, chopping fruits, making crusts, cookie dough, and
some fillings.

Pie Plates For making pies.

Spatula For scraping up the blender and food processor.

Spring Form Pans These pans come in a variety of sizes and are really
helpful in un-moulding cakes with minimal fuss. I highly recommend using spring
form pans, but if you do not have access to these, a regular cake pan or margarine
tub, lined with saran wrap will do.

Other Non Essential But Helpful Tools

Candy Moulds For making chocolate candy.

Coffee Grinder For grinding small amounts of various ingredients such as
nuts, seeds, cacao nibs, etc

Dehydrator Mostly called for in some cookie and bar recipes to obtain that
baked texture.

Ice Cream Maker This is certainly not necessary if you are only making ice
cream occasionally, but if this gadget is something you want to invest in, there are
a wide variety of makers on the market. You can really pick and choose which

one is for you, according to your budget and preference. I use a Cuisinart 1 1/2
quart automatic which I really like because all I have to do is pour my mixture,
and then walk away for 15-20 minutes while the maker does its thing.

Microplane Great for zesting citrus fruit.

Offset Spatula Both small and large, help in spreading creams and fillings,
smoothing the tops and sides of cakes and spreading batter for wraps on
dehydrator sheets.

Piping Bags Fill with cream for decorating cakes or filling tarts.

Silicon Muffin Cups Perfect for making tarts. They are also called for in this
book for making chocolate shells.

Tart Shells with Removable Bottoms Available in different sizes and
great for presentation!


How To Use This Book
Helpful Hints

Measuring Tips

Coconut Oil and Cacao Butter Use the liquid amount
Dates Pit and then pack them into the measuring cup, unless specified
otherwise (ex: use 6 large dates).
Fresh Fruit Roughly chop before measuring, unless specified
Young Coconut Pulp Always pack it into the given measurement.

Melting Cacao Butter and Coconut Oil

There are a few ways to melt cacao butter and coconut oil. However you choose to
do it, stir it occasionally to break up little chunks and speed the melting process.

1. Chop into small chunks or grate it (cacao), and place into a bowl. Place this
bowl into a dehydrator at 115F until melted.
2. On a hot summer day, melt it in the sun!
3. Fill a small pot with water and gently warm it over very low heat on the stove.
Place chopped cacao or coconut oil into a glass or stainless steel bowl, and place
over the pot of hot water (the bowl should not touch the water) bain-marie
style. Continually stir until the cacao melts. Dip your finger in occasionally to
make sure it is warm but not hot to the touch.

Temperature Tips

Dehydration Temperatures I always start with a high temperature of
140F for the first hour of dehydrating and then lower the dial to 110F for the
remaining time. This is best in order to avoid bacteria growth and speed up the
drying process, while having no adverse affects on the internal temperature of the
food. For more information, here is a detailed explanation by Excalibur about this
very topic.

Ingredient Temperature Starting with ingredients as close to room
temperature as possible helps in the blending process. When frozen fruit is called
for, thaw it first (if you can) unless specified. When adding ingredients like cacao
butter and coconut oil that are temperature sensitive, it is especially important
that the other ingredients are room temperature/warm to prevent the cacao
butter and coconut oil from seizing before they can be incorporated. This is easily
accomplished by blending the other ingredients first. When combining honey and
frozen fruits in any of the recipes, make sure that the latter are completely
thawed to prevent honey from seizing up while blending.

Chilling The baking of raw food! The refrigerator and freezer are often used
to set raw desserts, for a few hours to overnight. Recipes containing
temperature sensitive ingredients like cacao butter and coconut oil usually get
chilled to create a firm texture. Nuts and powders (such as cacao, carob, maca)
act as thickening agents also, assisted by the chilling process to set a dessert.


Serving Tips

Slicing
When slicing your desserts, run a sharp knife under hot water for a few seconds
and then dry it. This allows for clean cuts. Clean the knife after every cut you
make to avoid having bits of cake stick to the knife. Also, pull the knife out the
side of the cake, rather than lifting it out of the top.

For 12 evenly sized pieces of cake or pie, slice into quarters, then into thirds.

For 16 evenly sized pieces, slice into quarters, slice each quarter in half, and then
each one in half again.

Presentation
Since most people eat with their eyes first, presentation is just as important as
how the dessert tastes. The options are limitless for dressing up any treat, but
here are a few ideas and tips.

Sauces can be added to almost any cake, with many to choose from depending
on the particular dessert:
- Berry sauces are versatile as they add a lightness, sweetness, and touch
of acidity. This complements chocolate, berries, and other fruits, adding
lovely colours too.

- Caramel sauce pairs nicely with chocolate, apple, cinnamon, banana, and
nuts.

- Chocolate sauce goes well with desserts featuring berries, banana,
orange, nuts, caramel, and mint.

There are a few ways to use sauces:
Spread a circle of sauce on the plate as a base and then place the piece of
dessert on top.

Drizzle the sauce over each piece of cake/pie/ice cream/tarts.

Drizzle a ring of sauce around the dessert.

Spoon little dots of sauce on the plate for a fun effect.

There is a wide array of garnishes to choose from when plating your dessert.
Mix and match to come up with combinations that you like!

- Fresh or dried fruits always add colour and dimension. Chop the fruit
really small, into larger chunks, or slice it. Sprinkle over the dessert, on
the plate around the dessert, or use the fruit as a base for individual
pieces of cake to sit on.

- Chopped nuts are nice sprinkled on top of a dessert. Use whole or
halved nuts to create a pattern on top of a cake/pie, or one nut piece to
garnish a single serving of dessert.

- Shredded coconut looks pretty sprinkled on a dessert or around the
plate, adding a delicate, snowy element. Simply grind the coconut in a
coffee grinder or high-speed blender for an even and finer texture.

- Cacao adds just a touch of dark colour when needed. Choose from
whole beans or nibs on the top or sides of a dessert. For a dusted
touch, use a sifter to sprinkle cacao powder.

- Lucuma, maca or cinnamon powders can be sifted for a powdered
sugar look. Just be careful not to add too much, as these are strong
flavours.

- Flowers are always a beautiful addition if you can get your hands on
some edible ones. Choose from pansies, rose petals, marigolds, tulip
petals, orchids, violets, nasturtiums, orange blossoms and snapdragons.

- Citrus zest adds a punch of flavour and colour.

- Herbs can be used too; mint, chocolate mint, lavender I even use
chopped parsley to garnish when I need something green on the plate.


- Ice cream adds another flavour, dimension, and colour to a plate. Just
make sure that the flavour goes with the central dessert. For example,
pair a berry dessert with vanilla or chocolate ice cream. Avoid pairing a
mint ice cream with an apple cinnamon dessert.

- Whipped Cream or Chocolate Crme beautifully tops off any dessert,
adding height and colour contrast. Dollop with a spoon or use a pastry
bag to pipe swirls.

Another tip for plating wonderful desserts is colour, colour, colour! First, think
about the colour of your dessert and what would make a nice accent flavour and
colour.
For example, a chocolate cake would pair well with berries, or vanilla. You could
drizzle the cake with a vibrant raspberry sauce, dollop of vanilla whipped cream,
and add a piece of fresh green mint as a nice accent. Dust the whole thing with a
little cacao powder and voila; youve got a dessert that looks like something from
a restaurant! Take it a step further by carefully deciding what plate to serve your
dessert creation on. While a white plate serves as the perfect blank canvas for any
dish, it's also fun to play with different backgrounds. In this particular case, the
chocolate cake and its toppings would look great on any plate, but a light colour
would provide a nicer contrast.

How long will your desserts keep?
You can keep any of the cakes, pies and fillings in the fridge for 1-2 weeks, or in
the freezer for up to 3 months. Just make sure you store them in airtight
containers. Also avoid garnishing with fresh fruit before freezing, as this will
change the texture of the fruit. If freezing, thaw the dessert partially, slice it, top
with garnishes, and then serve.

Dehydrated goodies will keep in the freezer for up to 6 months, or in the fridge
for up to 2 months. The longer the item was dehydrated, the longer it will keep.


Easy Guideline For Creating
Beautiful Desserts

- Start with a basic nut crust, to which you may add in extras such as coconut,
finely chopped bits of dried fruit, or citrus zest.

- Next, spread a filling or firm cream over the crust, making it as thick or thin as
you like.

- Then, add a sprinkling of chopped nuts, berries, or nut crumble. This is optional
but adds a nice crunch in between the smooth fillings.

- On top of that, spread either the same filling as your first one, or a different one
altogether. Various coloured fillings can really jazz up a recipe!

- Finally, when you are ready to serve, top the dessert with a dollop of cream,
drizzle of chocolate or fruit sauce, and a garnish of nuts, berries, or other fruit, if
desired.


*****
THE RECIPES
*****


Part 1: The Basics

The first part of this book is made up of some basic recipes that I think provide a
good foundation for building scrumptious desserts. Each of these recipes can be
used as the base of a recipe, as a filling along with other goodies, or as a topping
to garnish a creation.

A lot of the recipes throughout the book will call for one or more of these basics,
so you may be referring to this section often. But not only that, most of these are
great when enjoyed by themselves! For example, I love a bowl of Nutless
Chocolate Crme topped with fresh berries, or I make up a batch of Berry Sauce
and then use it to drizzle over desserts and smoothies. Roll any of the crust
recipes into balls for a quick, sweet treat any time.

Note: Recipes with (*) in their title denote a general recipe found
in this Basics section.


Basic Dark Chocolate
This is a base for other recipes, which call for chocolate that hardens, such as the
Peanut Butter Cups, Berry Cream Cups, and Chocolate Peppermint Squares. Add
more agave if you want a sweeter chocolate.

1/4 cup agave
Pinch of sea salt


Notes:
Chocolate.


Chocolate Crme
My boyfriend thinks this recipe tastes just like real chocolate pudding!

1 1/2 cups cashews
1/3 cup water
1/2 cup agave
Pinch of sea salt

creamy. Blend in the cacao products until smooth. Chill for a few hours.

Nutless Chocolate Crme
This recipe is lighter than the Chocolate Crme above, using avocado as the base
instead of nuts.

2 medium avocadoes
1/2-2/3 cup agave
4-5 tablespoons water
Pinch of sea salt
2 tablespoons carob powder

Blend the first five ingredients until smooth. Add the cacao butter, powder, and
carob, and continue blending until completely smooth. Transfer to a bowl and
chill for a few hours or until it firms up slightly.


Coconut Whipped Cream
1 1/2 cups cashews
3-4 tablespoons light agave
Seeds of 1 vanilla bean or 1/2 teaspoon pure vanilla extract

Blend all ingredients until smooth and creamy. Chill to set.

White Chocolate Coconut Cream
This cream makes a great topping on any cake or brownie, or use it as a dip for
fresh fruit!

1 cup firm young coconut pulp, packed
1/4 cup dried, shredded coconut
1/4-1/3 cup water (See Tip)
3-4 tablespoons agave, or to taste

Blend the first 4 ingredients until smooth and creamy. Now add the butter and
oil, and blend to incorporate. Chill for a few hours until firm.

Tip: Start with 1/4 cup water and blend, adding a bit more if needed to create a
smooth cream


Chocolate Macadamia Nut Mousse
Yet another creamy chocolate recipe, but with macadamia nuts and coconut. The
psyllium gives it a lighter, more mousse-like texture.

1 cup macadamia nuts, soaked a few hours
3/4 cup water
1/2 cup young coconut pulp

Add the cacao powder and butter, blending some more. Lastly, add the psyllium
and blend again until completely smooth.

Note: This will firm up as it sits in the fridge.

General Berry Sauce
1-2 cups fresh or frozen berries
Agave, to taste


Notes:
- Thaw frozen berries before using, to allow for easy blending.
- If using raspberries, strain to remove the seeds.

Chocolate Sauce
I like to double or even triple this sauce so as to have some extra on hand. Its
great on ice cream, cakes, as a fruit dip, in smoothies or eaten with a spoon !

1 tablespoon water

Blend all ingredients until smooth. Use immediately, or let the sauce sit in the
fridge for a few hours, or overnight for a spreadable frosting.


Easiest Caramel Sauce #1
1/2 cup cashews
1/2-2/3 cup water
3 pitted dates

Blend all together until smooth and creamy, starting with 1/2 cup water and
adding a bit extra if needed for a thick but fluid consistency.


Caramel Sauce #2
1/3 cup pitted, packed dates (about 4 medium)
1/3 cup almond milk (See instructions on p. 10)
Pinch of sea salt

Blend all ingredients until smooth.


Vanilla Cheesecake Filling
2 cups cashews, finely ground*
1/4 cup raw honey
1/4 cup agave

amount of water, if necessary to easily blend the mixture.

Tip:
the ground cashews.


Most Basic Nut Crust
Use this basic crust for pie or cheesecake, or shape into balls or flat rounds for
cookies.

2 cups nuts of your choice

In a food processor, combine the nuts and dates into crumbs. The mixture should
stick when pressed together.

Variation:
Use this as a very basic nut crumble. Process the ingredients into coarse crumbles
and sprinkle over fruit or puddings.

Coconut Crust
This is for the coconut lovers!

4 medium dates, pitted
1 cup shredded coconut

process into a dough. Press this mixture into the bottom and up the sides of a 9
tarte pan or pie plate.


Chocolate Crust
This crust is light on the chocolate, so add more cacao if you would prefer it to
be more chocolatey.

1 cup almonds, soaked, drained, and dehydrated (or unsoaked dry almonds)
1/2 cup walnuts

process into a dough. Press into a pie plate or into the bottom of a 7 or 8
spring form pan.
Note: Add 1-2 teaspoons water as needed, if the dough is slightly dry.

White Pastry Crust
This is the recipe I prefer when I want the look of a real pastry crust, or am
looking for a lighter tasting/dainty crust.

1/4 cup finely shredded coconut or cashews
2 tablespoons agave
Pinch of sea salt

In a food processor grind the nuts until as fine as possible. Add remaining
ingredients and process until moist and crumbly. Press into the bottom of an 8 or
9 tarte pan or pie plate.

Part 2: Sweet Fun!

In this next section, I provide recipes that are made up of a few different
components, most often containing one of the Basics. This is where you get to
have all kinds of fun, using layering effects to create different textures, flavours,
and colours all together.

Remember the word improvise. There have been many times when Ive wanted
to try a certain recipe, only to realize that I didnt have all the ingredients. Its
never stopped me! I always come up with a substitute. This is how some of the
best recipes are createdand THAT is the beauty of food. Ten different
combinations can come together to produce delicious and unique results! Ok,
ok Enough talking. Lets get to the desserts already!


Cakes

Marble Cheesecake
This cheesecake combines three recipes from the Basics section; a firm chocolate
crust topped with smooth chocolate swirled into vanilla cheesecake.

1 recipe Chocolate Crust* (See recipe on p. 29)
1 recipe Vanilla Cheesecake Filling* (See recipe on p. 27)
1 recipe Chocolate Sauce* (See recipe on p. 26)

Assembly:
Press crust mixture into the bottom of a 7 or 8 spring form pan.
Pour Vanilla Cheesecake Filling on top of crust.
Spoon blobs of the Chocolate Sauce on the cheesecake, and swirl it around with a
knife or toothpick, into your own creative pattern.
Chill the cheesecake in the fridge or freezer for a few hours or overnight to set.
Run a knife in between the cheesecake and the pan before removing the ring.

Mango Cake with Lime Cream
This is yummy if you enjoy mango like I do! With the addition of a layer of creamy
cheesecake, this is always a hit. The lime cream or raspberry sauce on top are
optional, but I think that a sauce makes a special addition to the dessert.

Crust
1 1/2 cups pecans

Process the nuts and dates into fine crumbs. Press dough into the bottom of a 7"
or 8 spring form pan or mini individual pans.

1/4 cup raw honey
1/4 cup agave

In high-speed blender, combine all ingredients until smooth. Evenly spread the
mixture over the nut crust.

Note:
Grind the cashews in a high-speed blender, food processor or coffee grinder. This
makes it easier to blend the ingredients together.

Mango Layer
4 cups mango, diced (fresh or frozen and thawed)
2 dried pineapple rings, soaked 2-4 hours (See Note)
1 small, really ripe banana
1 tablespoon melted coconut oil (optional)

Puree all ingredients until smooth in a food processor or blender. Pour over the
cheesecake layer. Chill in the freezer to set. Run a knife in between the cake and
the pan before removing the ring. Serve with the following Lime Cream or
Raspberry Sauce*! (See recipe on p. 25)

Lime Cream
1 small avocado
Agave, to taste
Lime juice and zest, to taste


Note: Using dried pineapple rings keeps some texture and is different than fresh.


Vanilla Cake with Pink Frosting
At first glance, this cake might look like a lot of work, but its really quite simple.
The only requirement is patience, since the cake will have to chill a few times
during the assembly process. You can switch it up by trying a cheesecake filling in
place of the Chocolate Crme, or a different frosting in place of the strawberry
one.

1 recipe Cake
1 recipe Chocolate Crme* (See recipe on p. 23)
1 recipe Strawberry Frosting

Cake
1 cup walnuts


Strawberry Frosting
1 1/2 cups roughly chopped strawberries
1 cup cashews
1/4 cup agave

Blend the first four ingredients until smooth. Add the oil and lecithin and continue
blending until smooth. Chill in the fridge for a few hours and then spread over the
cake.

Assembly
set the crme.
Next, press another 1/3 of the cake into the pan, and then spread the rest of the
Crme on top. Chill again to set.
Spread the last 1/3 of the cake on top. Chill for a few hours to set.
Remove the spring form ring and frost the cake with the strawberry frosting.
Garnish with cacao nibs and sliced strawberries. Chill the whole cake in fridge or
freezer until nice and firm, before serving.

Chocolate Orange Cake
I clearly remember the day Carmi and I made this cake together while testing
recipes for this book. Little did I know that it would soon become her favourite
cake! I take it as a good sign. I, too, love the flavours of chocolate, orange, and
vanilla in this delicious variation of the Vanilla Cake on p. 33.

1 recipe Cake
1 recipe White Chocolate Orange Cream

Cake
1 cup walnuts



White Chocolate Orange Cream
1 1/2 cups cashews
1/2 cup fresh orange juice
1/3 cup agave
1 1/2-2 teaspoons packed orange zest
Pinch of sea salt

Blend the cashews with orange juice, agave, zest, and sea salt until smooth. Add
the butter and oil and continue blending until incorporated. Chill in the fridge for
a few hours.

Assembly
set.
Next, spread 1/2 of the White Chocolate Orange Cream and chill in the freezer
for 20 minutes to set.
Repeat layers and chill the whole cake in fridge or freezer until nice and firm,
before serving.
When firm, remove the spring form ring.
Garnish with fresh orange slices and cacao nibs for pretty presentation and an
extra juicy burst of flavour.

Variation:
If you wish, use the Nutless Chocolate Crme* on p. 23 in place of the Chocolate
Crme*.

Strawberry Lime Mousse Cake
Im a chocolate lover all the way around, however, this dessert is my absolute
favourite! Ive made it into personally sized cakes, parfaits, pies, as well as in spring
form pans to create different looks. Top it off with marinated berries for a
gourmet dessert.

Crust
1 1/2 cups walnuts
1/2 cup pitted, packed dates

Grind walnut and dates together in a food processor into small crumbs. Press into
the bottom of a 7 or 8 cheesecake pan or individual round molds.

Filling
2 cups roughly chopped, packed strawberries, fresh or frozen
1/4 cup agave
1/4 cup + 1 tablespoon lime juice

1 tablespoon lime zest, gently packed
Pinch of sea salt
1 1/2 cups cashews
1 tablespoon psyllium hulls

In a blender, combine the first 5 ingredients. Add the nuts and blend until
completely smooth and creamy. Add the coconut oil and psyllium, and quickly
blend again until completely mixed through.

Marinated Berries
2 cups diced strawberries
1/4 cup lime juice
2 tablespoons agave
2 teaspoons lime zest

Gently mix the berries with the other ingredients. Marinate for 10 minutes to 1
hour.


Note: If the berries sit in the lime for too long, they will start to get soggy.

Assembly
Spread the filling evenly over the crust and chill in the fridge for a few hours or
until set.
Arrange the marinated berries on top.

Option:
Spread half the filling over the crust. Top with a layer of the nut crust (you may
need to double the crust for this) before spreading the rest of the filling on top.

Strawberry Sauce
2 cups fresh or frozen strawberries
Agave, to taste

Blend until smooth.

Variations:
- Use half strawberries and half raspberries in the filling and serve with Raspberry
Sauce. (See recipe on p. 25)
- For a parfait, layer the strawberry filling with chopped nuts or crumbled cookies,
and fresh berries in a glass to create individual desserts.


Quick N Easy Moist Chocolate Cake
Heres a quick chocolate cake when you need to whip up a dessert in a pinch!
The apple provides moisture, and adds an extra nutritional punch.

1 1/2 cups almonds, ground
1 cup walnuts
1 cup dates, pitted, packed
1 medium apple, peeled, grated
1/4 cup carob powder

In a food processor, blend the ground almonds, walnuts and dates into small
crumbs. Add the remaining ingredients and pulse to bring all ingredients together.
The batter will seem a bit wet, but will firm up as it chills.
Press the mixture into the bottom of an 8 x 8 cake pan. Chill.

Chocolate Blueberry Cheesecake
At home, during the summer months, I pick wild blueberries when they are
growing in abundance. Whatever berries we dont eat fresh are packed into the
freezer for the rest of the year to enjoy until its picking time again! This was
one of the two birthday cakes I made for myself last year, and my friends really
enjoyed it.

Crust
1 cup almonds, ground
1/2 cup walnuts
5-6 large dates, pitted

In a food processor, combine all ingredients until crumbly. The mixture should
easily stick together when pressed.
Press the crust into the bottom of a 7 or 8 spring form pan.

Filling
2 cups cashews
2 cups blueberries, fresh or frozen
1/3 cup agave
1/2 cup water
1/4 cup cacao powder, set aside
1/2 cup blueberries, set aside

Blend the first 6 ingredients together until smooth and creamy. Blend in the cacao
and coconut butters. Pour half of this mixture into a bowl. Set aside.
Add the cacao powder and 1/2 cup of blueberries to the remaining half. Blend
until smooth. Pour the cacao/blueberry mixture over the crust and spread evenly.
Chill about an hour to set the top.
Repeat with the first blueberry mixture. Chill.

Blueberry Topping
3 1/2 cups fresh or frozen blueberries, divided
2 tablespoons agave
1 teaspoon psyllium

Blend together 1 cup of blueberries with the other ingredients, until completely
smooth. Fold in the remaining 2 1/2 cups of blueberries. Chill.
Gently spread this mixture over the cheesecake.

Optional: For pure decadence, serve with General Chocolate Sauce* on p. 26

Note:
For a quick topping, make a blueberry sauce instead of the blueberry topping.


Double Chocolate Maca Cake
This could also be called Superfood Cake because it is packed with ultra nutrients,
and is delicious too! I often use this recipe as a base, topping it with various
creams, fruits, and sauces, as shown below. Your non-raw friends will be asking,
"Wow! What the heck is in this chocolate cake!?!"

1 recipe Chocolate Maca Cake
1 recipe Chocolate Macadamia Nut Mousse*

Chocolate Maca Cake
2 cups pecans
1 cup Brazil nuts
1/2 cup maple syrup
2 tablespoons + 2 teaspoons maca powder
2 teaspoons lucuma powder (optional)
Grind the Brazil nuts down to crumbs in a food processor. Add the remaining
ingredients and process until smooth. Press into the bottom of a 7or 8 spring
form pan. Chill while making the mousse.

Chocolate Macadamia Nut Mousse*
1 cup macadamia nuts
3/4 cup water
1/2 cup firm young coconut pulp

Add the cacao powder and butter, blending again until smooth. Lastly, add the
psyllium and blend again until completely smooth. Spread this mousse evenly on
top of the Maca Cake. Chill for a few hours or overnight.

Pies and Tarts

Beautiful Chocolate Berry Pie
Heres a simple pie that I love to make in the summer after picking beautiful
blueberries.

Crust
Choose a crust of your choice and press it into the bottom of an 8 or 9 pie
plate.

Filling
2 cups fresh blueberries (or berries of your choice)

Assembly
Gently fold the blueberries into the Chocolate Crme (before chilling). Spread
the filling into the crust and chill to set.

Note:
If using frozen blueberries, fold them in before they thaw to avoid bleeding of the
juices.


Caramel Macadamia Pie
A friend gave me the challenge of turning a cooked caramel macadamia nut pie
into a raw version. Heres what I came up with: crunchy macadamia nuts in a
sweet creamy caramel filling, all in a nutty pie crust.

Crust
1 cup walnuts
1/2 cup pecans
1 cup dates
Pinch of sea salt

Process all ingredients into a dough. Press into the bottom of a pie plate. Chill.

Filling
3/4 cup soft dates (about 6 large)
1/3 cup agave
1 cup pecans, soaked 2-4 hours
Seeds of 1/2 vanilla bean
1 1/2 cups macadamia nuts, halved or roughly chopped

Blend all ingredients, except macadamias until completely smooth and creamy.
Keep blending! Fold in the macadamia nuts. Pour into pie crust.

Chill in fridge or freezer until the filling sets.

Variation:
To make a Caramel Chocolate Macadamia Pie, use the General Chocolate Crust*
on p. 29 with this filling. Drizzle the top with Chocolate Sauce* (See recipe on p.
26).


Raspberry Lemon Pie
This is a deliciously simple pie variation of my Rich Raspberry Lemon Stack Cake
(to be featured in Just Desserts - Part II). Have fun decorating it with different
berries or fruit sauce!

Crust
1/4 cup finely shredded coconut
2 tablespoons agave
1 teaspoon lemon zest
Pinch of sea salt

Process all ingredients in a food processor until moist and crumbly. Press into the
bottom of a 9 tarte pan or pie plate. Chill while making the filling.

Raspberry Lemon Filling
2 cups cashews
1/2 cup agave
1/2 cup lemon juice
3/4 cup fresh or frozen raspberries (thawed)
2 teaspoons packed lemon zest

Blend all but the coconut oil and lecithin, until smooth and creamy. Add the last
two ingredients and continue blending until incorporated.
Spread the Raspberry Lemon Filling evenly over the cake. Chill for a minimum of
6 hours (or overnight) to make sure the topping is firm.

Garnish with fresh berries and Berry Sauce* (See recipe on p. 25).


Maple Pear Tarts
This is a great recipe to make in the fall when pears are in season.

Crust
2 cups walnuts
1/2 cup dates

In a food processor, mix these ingredients into a smooth dough. Press some
dough into the bottom and up the sides of small tart shells. Chill in the freezer
while you make the filling.

Filling
1-2 cups diced pear (diced small)
1/4 cup pure maple syrup
1 teaspoon minced ginger
1 teaspoon lemon juice

Gently mix all ingredients together and let the pears macerate in this syrup for
anywhere from 1-6 hours.
Now spoon some of the pear into the tart shells with a little bit of the syrup.
Serve immediately.

Variation:
For a pie, press the crust into a 9 pie shell, and double the filling ingredients.


Chocolate Coconut Tarte
I remember creating this tarte in my early days of playing with raw recipes. It can
be topped with fresh fruit, coconut, a sprinkle of cacao powder, or fresh flowers!

Crust
4 dates, pitted

Grind the almonds in a food processor. Add the dates and process until smooth.
Add the last two ingredients and process into a dough. Press this mixture into the
bottom and up the sides of a 9 tarte pan.

Filling
1/2 medium avocado
2 large ripe bananas
1 teaspoon pure vanilla extract or seeds of 1 small vanilla bean
1 cup cashews
1/3-1/2 cup raw cacao powder (depending on how chocolatey you like it)

In a high-speed blender, mix first 6 ingredients until smooth. Then add the
cashews and continue blending until creamy. Transfer to a bowl and mix in the
cacao powder by hand. Fill the crust with this mixture and chill in the fridge until
set


Cookies and Bars

Oatmeal Raisin Cookies
I love oatmeal raisin cookies, so of course I just had to create a raw version. The
key to the chewy texture is less dehydration time, so that they are solid on the
outside but still soft on the inside. Enjoy with a glass of almond milk!

1/4 cup olive oil
1 medium apple, peeled and cored
1/2 cup maple syrup
1/3 cup agave
2 teaspoons cinnamon
Pinch of sea salt
1 cup pecans
1 cup walnuts
2 cups ground oat groats (See Note)
1 cup ground yellow flax
1-2 cups raisins

Blend the first 9 ingredients until smooth. Transfer to a large bowl. Grind the nuts
in a food processor, keeping some texture. Stir the nuts, oats and flax into the
liquid mixture. Fold in raisins.
Spread spoonfuls of the dough onto Teflex sheets and dehydrate at 115F for 5-6
hours and then flip them onto the mesh sheets. Continue dehydrating another 4-5
hours or until they are firm on the outside, but soft and chewy on the inside.
Dehydrate even longer for a firmer cookie.

Note: Grind oat groats into a powder in a high-speed blender or coffee grinder.

Variations:
- Roll the dough into balls and chill in the fridge instead of dehydrating.
- For Chocolate Chip Oatmeal Cookies, use cacao nibs in place of the raisins.

Chocolate Oatmeal Cookies
This is a chocolate version of the Oatmeal Raisin Cookies. I like to add cacao nibs
to the batter, but raisins, dried cranberries, coconut or any other dried fruit
would also work well.

1/2 apple, cored and peeled
1/2 cup agave or maple syrup
Pinch of sea salt
1 cup ground oat groats
1 cup pecans or walnuts
1/2 cup almonds
1/4 cup ground yellow flax
2-4 tablespoons cacao nibs (optional)

Blend the first 7 ingredients until smooth. Add the cacao and carob powders and
continue blending until fully incorporated.
In a food processor, grind the almonds. Add the pecans and continue grinding into
crumbs.
Stir the ground oat groats, nuts and flax together in a bowl. Add the blended
mixture and stir all together, adding the cacao nibs for an extra chocolate crunch.
Drop spoonfuls of the mixture onto a Teflex sheet.
Dehydrate at 145F for 1 hour. Lower temperature to 115F and continue
dehydrating until desired texture is achieved, removing Teflex after a few hours.

Variation:
For a Caramel Chocolate Cookie, before dehydrating the dough, make
indentations (size of your choice) with your thumb or spoon. When cool, pour
Caramel Sauce* (See recipes on pps. 26-27) into each cookie. Chill a few hours
before serving.


Chocolate Chip Cookies
I grew up with homemade chocolate chip cookies on a regular basis, so when I
discovered cacao nibs I was a happy camper. These are especially great straight
out of the dehydrator while theyre still warm.

1 cup cashews
1 cup lightly packed almond pulp
1/4 cup agave
2 tablespoons lucuma powder
1/4 cup cacao nibs

Grind the cashews in a food processor. Add the remaining ingredients, except the
nibs and process into a smooth dough. Transfer mixture to a bowl and fold in the
cacao nibs by hand. Drop spoonfuls of dough onto a Teflex sheet and press to
flatten.
Dehydrate at 115F for about 6 hours, or until you are able to transfer them onto
a mesh sheet easily. Continue dehydrating until the cookies are still chewy on the
outside, or longer to achieve a crispier cookie.

Super Granola Bars
I love these granola bars because they are packed with superfoods and are easy to
grab n go. I throw them into my purse, pass them out to friends, and give them
to my mom for her desk drawer at work.

Follow Oatmeal Raisin Cookies recipe on p. 46

Add to the dough:
1 cup shredded coconut (add more or less depending on your preference)
1 cup cacao nibs
1 cup dried, chopped apricots or dried cranberries

1/2 cup hemp or sesame seeds
1/2 cup goji berries
1/2 cup sunflower seeds

Form into a square on a Teflex sheet. Dehydrate at 115F for 6-8 hours and then
flip onto the mesh screen. Continue dehydrating for 10-12 hours.
Cut into bars. Dehydrate another few hours, or until desired firmness.

Note:
This makes a large batch and freezes well for up to 2 months.

Double Chocolate Energy Bar
Need an afternoon pick-me-up? Take a few bites of this bar! Its loaded with dried
fruit, raw chocolate, and protein rich nuts and seeds.

1/4 cup nuts, coarsely chopped
2 tablespoons dried cranberries or finely chopped dried apricots
2 tablespoons goji berries
1 tablespoon sesame or hemp seeds
1 tablespoon sunflower seeds
1 tablespoon cacao nibs

Stir the dry ingredients together and then add this mixture into the Basic Dark
Chocolate, mixing well.
Spread into a 6 square pan. Chill. Cut into bars or squares.

Note:
Its best to combine the dry ingredients first, and bring them up to room
temperature before mixing them into the chocolate, since the chocolate will begin
to harden quickly.


NIce Creams

Raspberry Ice Cream
This is a smooth, delicious, creamy yet light ice cream. It does require a little
time, but it's well worth the effort. If you are short on time, then simply use
strawberries instead since there is no need to strain the seeds. You can also use
any other berries such as blueberries or blackberries. I've added lucuma, but it
tastes just as great without!

4 cups raspberries
1 cup cashews
1/2 cup agave
3 teaspoons lemon juice
2 teaspoons lucuma (optional)

Puree the raspberries until smooth. Strain the seeds through a fine mesh strainer
(or whatever else you have - a nut milk bag should do). I strained the puree twice,
but you might not have to. This should yield 1 1/2 cups seedless raspberry puree.

Add all ingredients (sans the seeds, of course) to the blender and mix until
completely smooth and creamy.
Chill the mixture and then process though an ice cream maker OR freeze in an
ice cube tray until solid and then process through a champion juicer with the
blank plate or high-speed blender. You can also make popsicles out of it!


Peppermint Chocolate Chunk Ice Cream
The refreshing flavour of mint is combined with chunks of chocolate in this
creamy ice cream. This was inspired by one I tasted at Tree of Life.

1 1/2 cups water
1/2 cup agave nectar
1 1/4 teaspoons mint extract

1/2 cup cacao nibs or raw chocolate chunks (See Basic Dark Chocolate* recipe
on p. 22)

Blend all but nibs until completely smooth and creamy. Chill and then process
through an ice cream maker, folding the chocolate chunks in at the end. Freeze.
If you do not have an ice cream maker, freeze in a bowl and stir every 30 minutes
OR freeze in an ice cube tray until solid and then process through a champion
juicer with the blank plate or high-speed blender. Fold in the chocolate chunks
before serving.

Variations:
- For a light green ice cream, add 1/2 cup fresh mint, packed and use only 1
teaspoon mint extract.
- Instead of using chocolate chunks or nibs, serve topped with Chocolate Sauce*
on p. 26.

Cardamom Vanilla Ice Cream
Cardamom pairs really well with vanilla. If you take it to the next level by adding
chocolate, youve got a super duper treat!

1 1/2 cups firm young coconut pulp, packed
1 cup cashews
3/4 cup water
1/2 cup agave
3 tablespoons + 2 teaspoons pure vanilla extract
1 tablespoon + 2 teaspoons ground cardamom
1/4 cup coconut oil

Blend all but the coconut oil, until smooth and creamy. Add oil and blend to
incorporate. Chill the mixture for a few hours.
Process in an ice cream maker according to manufacturers instructions.
Alternatively, freeze in ice cube trays, then process through champion juicer with
the blank plate or in high-speed blender.

Variation: Chocolate Covered Ice Cream Drops
Scoop the frozen ice cream into a piping bag and pipe little blobs. Freeze until firm
and then dip into the Basic Dark Chocolate* (See recipe on p. 22).


Pomegranate Cranberry Ice Cream
This is a nice treat during early winter when pomegranates and cranberries are in
season. Make sure to juice them yourself!

1 cup pomegranate juice
1 cup cranberry juice
2 cups cashews
1/2 cup agave, or more to taste
1/4 cup lemon juice
2 teaspoons lightly packed orange zest
Blend all but the coconut oil, until smooth and creamy. Add the oil and continue
blending to incorporate. Chill the mixture and then process in an ice cream
maker according to the manufacturer's instructions. Alternatively, freeze in ice
cube trays, then process through champion juicer with the blank plate or in high-
speed blender.

Note:
I juiced the pomegranate seeds and cranberries in the juicer, but you could also
blend the fruits in the blender and then strain.

Double Strawberry Macadamia Nut Ice Cream
Ice cream is great in the summer, but why not enjoy it all year around? Use
frozen strawberries and make this during the winter. I love the combination of
the smooth cream, chunky berries and crunchy nuts.

1 1/2 cups macadamia nuts or cashews
1 1/2 cups strawberries, chopped, packed
1/4 cup + 1 tablespoon agave
1 1/2 teaspoon pure vanilla extract
---

1 cup strawberries, chopped, packed, and lightly mashed
1/2 cup macadamia nuts, coarsely chopped

Blend all but the last two ingredients together until smooth and creamy. Pour the
blended mixture into a bowl and chill in the fridge until cold. Process in an ice
cream maker according to manufacturers instructions.
Near the end of freezing, add the strawberries and nuts to the mixture in the ice
cream maker.
If you do not have an ice cream maker, pour the blended mixture into a bowl and
freeze for 2 to 3 hours. Then mix with a spoon and fold in the additional
strawberries and nuts. Serve immediately or return to freezer until desired
consistency is reached.

Maple Ginger Ice Cream
I love the distinct maple flavour with a ginger undertone of this super easy ice
cream. Sliced banana and chopped nuts would make a great topping, or simply
enjoy it "au naturel".

2 1/2 cups cashews
2 cups almond milk
1 cup maple syrup
2 teaspoons finely grated ginger, packed

Blend all ingredients until smooth. Add more ginger and/or maple syrup, to taste.

Chill the mixture and then process in an ice cream maker according to the
manufacturer's instructions. Alternatively, freeze in ice cube trays, then process
through champion juicer with the blank plate or in high-speed blender.


Chocolate Lucanilla Ice Cream
Here's an ice cream that combines chocolate, lucuma, and vanilla. If you are into
it, exchange the agave for maple syrup to complement the maple flavour of the
lucuma. I like to top this with banana slices and cacao nibs!

2 cups water
1 cup young coconut pulp
1/2 -2/3 cup agave
1 1/2 tablespoons pure vanilla extract
1/4 cup lucuma powder

Blend the first 6 ingredients until completely smooth. Add the coconut oil and
powders, and continue blending until creamy and smooth.

Chill the mixture until cold, and then process through an ice cream maker
according to the manufacturer's instructions. Alternatively, freeze in ice cube
trays until solid and then process through a champion juicer with a blank plate or
high-speed blender.


Miscellaneous Treats

Fruit N Chocolate Parfait
Gotta love a parfait! It can be assembled in a matter of minutes if you have
a filling recipe ready. Then simply add a layer of chopped nuts and fruit and
-- voila!

Either of the Chocolate Crme recipes from the Basics section on p.
23
Berries of choice
Coconut Whipped Cream* on p. 24

Assembly
Layer either of the Chocolate Crme* recipes with sliced berries and
chopped nuts in a glass or bowl.
Top with a dollop of Coconut Whipped Cream for real decadence.

Note: Dress it up by serving it in a martini glass!

Banana Coconut Wraps: 3 Ways
I came up with this recipe as I was getting ready to make Sarma Melngailis
coconut wraps, but didnt have enough young coconuts. Since I used to
make crepes all the time with bananas, I decided to mix the two together
to see what I could create.

Blend together:
1 large banana


Pour half of the mixture onto a Teflex sheet. Pick up the tray and swirl the
mixture evenly around, creating a very thin layer. A spatula may help, but I
find this method to be easiest.
Repeat with other half of mixture.
Dehydrate at 115F for 4-5 hours or until you can easily peel and flip the
sheet over and dry the other side. Continue dehydrating another hour or
until still pliable, but easy to handle.

Notes:
- You can play around with the ratio, using more or less coconut and
banana.
- If not using right away, store the wraps in saran wrap, being careful that
the sheets dont touch as they will stick. They will keep at room
temperature for up to 1 month.

Fruit Spring Rolls
This makes a light dessert and is really pretty too! Perfect for entertaining,
especially on a hot summers day. Heres the chance to be creative use
fruits that you love!

Wrappers
Make Banana Coconut Wraps on p. 56. Cut each sheet into 4 equal sized
squares.

Filling
Banana
Papaya
Avocado
Kiwi fruit
Strawberries
Mango
Any other fruit you can think of!

Cut fruit into 3 sticks. Arrange them on one corner of the coconut
wrapper.

Roll up into a spring roll, making sure that it is tight and that the sides are
tucked in.

Salsa
Use any combination of fruits you like, diced small and gently mixed
together.
Spoon over the spring roll.

Mango Ginger Dipping Sauce
2/3 cup diced mango
1 piece fresh ginger, peeled
1/3 cup orange juice
2 tablespoons light agave
Pinch of sea salt

Blend until creamy. Serve with the Spring Rolls.

Chocolate Hemp Ravioli
The hemp and cacao in these wraps makes this a true superfood dessert!

Ravioli Wrappers
Prepare the Banana Coconut Wraps mixture on p. 56. Pour and spread
into rounds on the Teflex sheet before dehydrating.

Filling
Hemp seeds as needed

Assembly
Spread about 1 tablespoon of Crme on 1/2 of each round. Sprinkle with
hemp seeds.
Fold in half. Press to seal each ravioli.
Dust with cacao powder, fresh berries, and edible flowers.


Banana Phyllo Triangles
I used to make chocolate banana triangles using phyllo pastry in my cooking
days. Here is a raw version that I swear tastes so much better!

Phyllo Wrappers
Make Banana Coconut Wraps on p. 56. After dehydrating, cut each sheet
into long strips, 2- 3 wide.

Filling
1 cup Coconut Whipped Cream* (See recipe on p. 24) or Vanilla
Cheesecake Filling* (on p. 27)
1 large banana, chopped
Optional: Chocolate Sauce* on p. 26 or Caramel Sauce* on pps. 26-
27

Assembly
Gently fold the banana into the whipped cream.
Spread about 2 tablespoons of the filling onto each wrapper and fold it over
to create a triangle (See detailed instructions on pps. 80-81 of the Photo
version.)
Drizzle with General Chocolate Sauce or Caramel Sauce and sliced
bananas.

Note: Fold triangle 3 times if they are to be eaten within 24 hours,
otherwise they will be too thick, and therefore tough.


Chocolate Peanut Butter Cups
I loved chocolate peanut butter cups when I was a kid. However, as I got
older, I developed an intolerance to peanuts. Almond butter now fills that
craving, and in this recipe it does the trick for my beloved old favourite!

Chocolate Cup

Swirl the melted chocolate mixture evenly around the inside of 10 mini
silicone muffin cups. You may have to do 2 coats to create a solid cup. Chill
30 minutes in the fridge to harden the chocolate.

Peanut Butter Filling
1 cup raw almond butter
2 tablespoons agave

Mix filling ingredients together in a bowl until smooth.

Assembly
Peel the silicone cup away from the chocolate, leaving a chocolate shell. Fill
the cup with some Peanut Butter Filling.

Optional:
Spread more melted chocolate on top of the peanut butter filling. Now its
just like a Reeses Peanut Butter Cup!


Dessert Sushi
Heres a sweet twist on sushi. Remember to eat it with chopsticks!

Nori
2 medium bananas
1 teaspoon spirulina

Blend bananas and spirulina until smooth. Pour onto a Teflex sheet and
spread a thin, even layer over the entire sheet.
Dehydrate at 115F until you are able to peel the entire sheet off easily,
about 6-7 hours.
Flip the banana sheet onto the screen sheet and continue to dehydrate a bit
longer (no more than an hour), making sure it is still pliable. Cut the sheet
of nori into four equal squares.

Cashew Rice
1 cup cashews or macadamia nuts
1 teaspoon agave
3-4 teaspoons water

Grind the cashews in a coffee grinder, food processor or blender as finely
as possible. Transfer to a bowl, add the remaining ingredients, and stir to
combine.

Fillings
A variety of your favourite sliced fruit. Here are some choices:
Strawberries
Kiwi
Orange
Avocado
Mango
Banana
Pineapple
Pomegranates


Assembly
Press some of the Rice mixture onto one of the nori sheets, as you
would with sushi rice.
Arrange your choice of fruit along one end of the nori sheet, over the
Rice.
Roll up tightly and let sit for a few hours to soften.
Slice the roll into 1-2 inch pieces with a sharp knife.
Serve with General Chocolate Sauce* (See recipe on p. 26), as the soy
sauce and mashed avocado as the wasabi.


Peppermint Chocolate Squares
This recipe is based on the traditional mint Nanaimo bars that I used to
enjoy. A dense, chocolate nut crust, creamy mint filling, topped with solid
dark chocolate. Whats not to like!?!

1 recipe Chocolate Crust* (See recipe on p. 29)
1 recipe Mint Filling

Mint Filling
2 cups cashews
1 cup fresh mint leaves, packed
2/3 cup water
1/3 cup agave
1/2-1 teaspoon peppermint extract or a few drops of peppermint essential
oil (optional)*

Blend the cashews, mint, water, and agave until smooth and creamy. Add
the cacao and the mint extract, starting with a small amount and adding
more, to taste. Chill this mixture in the fridge or freezer for a few hours or
until firm.

*You may want to use the extract in addition to the leaves, for a stronger
peppermint flavour.

Assembly
Press Chocolate Crust into the bottom of an 8 pan.
Spread Mint Filling evenly over the crust.
Top with Dark Chocolate mixture.
Chill about 30 minutes in the fridge (the chocolate should still be slightly
soft) and then slice into squares with a wet, hot knife. Continue to chill
until the coating is hard.


Raw Resources

Here are some online resources that I highly recommend checking out.

Online stores that carry a wide array of products from raw
ingredients, to dehydrated goodies, books, equipment, and
more:

Canada

Real Raw Food http://www.realrawfood.com/

Upaya Naturals - www.upayanaturals.com

US

The Raw Food World - http://www.therawfoodworld.com/

Sunfood - http://www.sunfood.com/Catalog/Default.aspx

Alissa Cohen - http://www.alissacohen.com/

Online raw forums and blogs full of recipes, information, and
meet ups:

The Sunny Raw Kitchen - http://thesunnyrawkitchen.blogspot.com/

Raw Goddess Heathy - http://rawgoddessheathy.blogspot.com/

Raw Freedom Community - http://www.rawfreedomcommunity.info/forum/

We Like It Raw - http://www.welikeitraw.com/

The Raw Chef - http://www.therawchefblog.com/

Raw Food Talk - http://www.rawfoodtalk.com/

Gone Raw - http://goneraw.com/

G Living - http://gliving.tv/greenchefs/

Some raw food recipe books, ebooks and literature that I
highly recommend include:

Living on Live Food by Alissa Cohen

Rawvolution by Matt Amsden

I Am Grateful from Caf Gratitude

Raw Food Real World by Sarma Melngailis and Matthew Kenny

The Complete Book of Raw Food by Baird and Rodwell

The Best of the Sunny Raw Kitchen by Carmella

The Best of Raw Freedom Community by Carmella

Purely Delicious Raw Food

Just Desserts: Delicious Raw Treats

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