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Enjoy the delicious, raw recipes and living foods recipes featured below. Do
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PEAR TARTLETS with CACAO COCONUT SAUCE
by Tara Bianca Tiller
Mmmmm...this divine dessert is ideal for fall or winter.
Serves 4
 Crust:
3 cups coconut, shredded & dehydrated
3 fresh medjool dates or agave syrup
Blend coconut in blender or food processor until fine and
lightly heated. Add dates or sweetener to bind. Press into
4 tartlet pans, about 3 inches roundpans, lined with saran
wrap or parchment paper. Refrigerate or freeze for 2 hours.
Take out, discard liner, and let stand for 15 minutes before
adding filling.
Filling:
2 cups apples, cored & peeled
2 cups ripe pears, cored, peeled, & sliced
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger, optional
2 tbsp lemon juice
Process apples in a food processor until chunky. Stir in
lemon juice, sliced pears and spices. Pour into crust and
top with sauce.
Cacao Coconut Sauce:
1 vanilla bean, split lengthwise with pulp scraped out and
reserved
2 tsp of ground raw cacao nibs or raw carob powder
1 Young coconut 
1 fresh medjool date
Carefully open up coconuts
and empty liquid into blender or Vitamix blender. Scoop out
white "meat" out of the coconut and put into blender
as well. Add whole vanilla bean pulp, date, and cocoa powder
into blender, blend until smooth.
Place tartlet on plate, spoon sauce around and on tartlet.
Decorate plate with mint sprig or fresh berries. Optional
topping: chopped walnuts or pecans.
Variation 1: Sauce can
be made into an ice milk. Place in freezer. Stir every 1/2
hour until frozen. Scoop out and serve over tartlet.
Variation 2: A raspberry
sauce can be substituted for the cacao coconut sauce.
Lemon Cookies
from The FREE Raw-Pleasure.com.au Community Raw Food eBook
2 cups cashews (not soaked)
2 cups mature coconut, shredded (or dried coconut or a combination)
3/4 cup lemon juice
1/4 cup lemon zest
1/4 cup agave syrup
blend ingredients.
form into cookie shape
dehydrate
Blackberry Crisp
from Jenny Cornbleet's "Raw Food Made easy for 1 or 2
people"
Yield: 1 (8-inch) crisp
Crumble Topping:
2 cups walnuts or pecans, unsoaked (or soaked and dehydrated)
1/2 cup unsweetened shredded dried coconut
1/4 teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins, unsoaked
8 pitted medjool dates, unsoaked
1/4 cup Rapadura whole cane sugar
Filling:
3 (10-oz) packages frozen blackberries, thawed and drained
3/4cup pitted medjool dates, soaked
1 tablespoon fresh lemon juice
Raw Key Lime Pudding
by Karen Parker
• 1 cup coconut meat
• 2 tablespoons coconut butter
• ½ cup macadamia nuts
• ¼ cup coconut water
• 2 tablespoons water
• 1 teaspoon key lime juice
• ¼ teaspoon Celtic sea salt
1 drop liquid stevia, optional
Mix the macadamia nuts, water, coconut water and lime juice
in a high-powered blender. Then add all other ingredients
and blend until smooth. Refrigerate for at least 1 hour before
serving so that pudding may thicken.
Raw Carob Energy Orbs
3/4 cup nut butter (try almond or cashew, but not peanut
butter)
1/4 cup tahini
1/2 cup sweetener (raw agave, dates, or raw honey)
1 cup sunflower seeds or sesame seeds
1/4 cup of raw carob powder or cacao powder
1/2 - 3/4 cup of shredded coconut
Raw Pumpkin Pie
by Elyse
Crust:
1 cup Walnuts, ground
1 Tbsp. lemon Zest
5-6 Dates
Mix all together until the ingredients are formed into a ball.
Spread out
evenly in dish. Put aside
Filling
2 cups Raw Pumpkin cut up
1 Avocado
1 Tbsp Lemon Juice
1 Tsp. Cinnamon
½ Tsp. Nutmeg
½ Tsp. Ground Cloves
¼ " Fresh Ginger, squeezed
Put all ingredients in food processor and process until smooth.
If mixture
is too loose add some ground Flaxseed to thicken. It will
swell and absorb
the excess moisture. Put into dish onto crust and spread evenly.
Set in
Fridge to allow to set some more. Serve with following Whip.
Whip:
1 cup of Walnuts or Macadamia Nuts
5-7 Dates
1 Tbsp. Lemon Juice
Water to keep mixture moving in blender
Put all ingredients in Blender or Magic Bullet and let process
until smooth.
Keep adding water to Keep the mixture thin enough to whip
in blender.
You want the whip to be smooth and thick but loose enough
to just about pour.
Serve your pie with this whip. MMMMM .enjoy!
Raw Brazil Papaya Torte
by Ross Morben
Ingredients--torte:
3 cups Brazil Nuts (soaked in water overnight)
3 cups Dates (soaked in water overnight
2 cups freshly grated Coconut meat
1 cup of Carob powder.
Fresh fruit--I used Papaya and Strawberries.
Ingredients--Icing:
1 cup Cashews or Pecans (soaked in water overnight)
1 cup Dates (soaked in water overnight)
5 heaping tablespoons Carob powder
Process the Brazil Nuts and Dates through Champion juicer
(with blank
installed), mix together adding the carob powder as you go.
Take half of the mix and add the shredded coconut. This becomes
the torte's "crust" which is spread inside a "Springform"
cake pan (cover the bottom and sides with about a 3/8"
layer).
Cover the bottom with a layer of sliced Papaya. Take the
remaining half of the brazil nut/date/carob mix and layer
it over the Papaya. Layer Strawberries on top of this.
Process the Cashews or Pecans and dates through the Champion,
mix together with the Carob powder to make the icing. Layer
the icing on top of the strawberries.
Refrigerate or enjoy immediately!!
Raw Mango Pudding
by Trish
2 Mangos
1/4 Lime (Optional)
Shredded Coconut & Chopped Pecans, to taste
Use a vegetable peeler to peel mangos. Then place a knife
flush to one of the flat sides of the mango pit and cut the
mango away from the pit. Add 1/4 lime and blend until perfectly
smooth.
To complete the dessert, pour into dessert cups/dishes and
add shredded coconut and chopped pecans to taste.
This also tastes good with just the pureed mango
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