Category

Desserts

Half Moon Maple Almond, Buckwheat and Oat Biscuits

Reminiscent of shortbread, these cookies make a nice Christmas Gift. They are gluten free and loaded with healthy ingredients! A smear of melted good dark chocolate creates the half moon effect. Ground hazelnuts can easily be substituted for almond flour if desired.

 

 

Makes 36 cookies

Ingredients:

  • 1 cup of almond or hazelnut flour (either purchased or ground fine in a food processor or blender)
  • 1 cup of oat flour (11/2 cup of gluten free oats ground fine in a blender)
  • 1 cup of buckwheat flour
  • 1/2 tsp. of true cinnamon
  • 1/2 cup of maple syrup
  • 1/3 cup of avocado oil
  • 3/4 cup of organic dark chocolate chips or chunks

Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium sized bowl combine the almond flour, oat flour, buckwheat flour, and cinnamon. Stir to combine.

 

 

Mix the maple syrup and avocado oil together by hand in a measuring cup. Add to the dry ingredients stirring with a spoon and then with your hands to mix thoroughly.

 

 

 

 

The mixture will be moist but shouldn’t be sticky. Feel free to add an additional tbsp. or two of buckwheat flour to the batter if it is sticky. Lightly dust your work surface with oat flour. Divide the batter in half. Working with half of the batter to begin with, with a lightly floured rolling pin, roll  your ball of cookie dough into a 1/4 inch round. Using a 3 inch round cookie cutter cut into rounds. Gather up the scraps and roll out again until all of the dough has been used.

 

 

 

Arrange cookies on the parchment lined cookie sheet.

 

 

Bake for 12 minutes or until the bottoms are lightly browned. Remove from the oven and set on a cooling rack.

 

To coat with chocolate:

Set up a double boiler on your stove with a medium sized pot filled with a few inches of water, topped with a stainless steel bowl. Bring the water to a boil and then add your chocolate chips or chunks to the stainless steel bowl. Stir with a spatula until melted. With a spoon smear half of the cookie with melted chocolate and set aside to set. Cookies can be stored in the fridge for several weeks or you can make the cookies and freeze them before topping with chocolate just before serving!

 

 

 

Slim Bits with Salted Caramel Coconut Butter Icing

I have teased you enough with photos of these raw “donut holes” over the last few months, here is the recipe! The base of the icing is coconut butter which is essentially raw dried coconut ground into a butter. I make my own in my stone grinder but I will give instructions to either make it in a high speed blender or a food processor. You will need either a Vitamix, a Blend Tech Blender, or a food processor to make the coconut butter from scratch. You can also purchase coconut butter in your local health food store. The caramel flavour comes from Medicine Flower Extracts. They have a line of all natural extracts that can be purchased either on line or at specialty stores in the city. I know that Bite Market in Calgary carries them. If you can’t find the extract you can simply use vanilla extract. The coconut sugar gives the icing a caramel- like flavour and colour on its own.

 

 

The Donut Holes:

makes 12

  • 2/3 cup of gluten free rolled oats
  • 2/3 cup of raw cashews soaked in water for at least 2 hours and then drained
  • 2/3 cup of soft medjool dates, pitted
  • 1/8 tsp. of pink himalayan salt
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. chia seeds

In a food processor, grind the oats to a coarse flour.

 

 

Add the soaked and drained cashews to the oat flour along with the dates, chia seeds, salt and vanilla.

 

Process until the mixture comes together as a fairly stiff dough.

 

 

By hand, form into 1 inch balls and then set in the freezer while you prepare the icing. The donut holes are best dipped in the icing frozen. The icing will go on much thicker if the holes are frozen.

 

 

Salted Caramel Coconut Icing:

  • 4  heaping cups of raw dried unsweetened coconut ribbons ( or 11/3 cups of purchased coconut butter warmed to a liquid)
  • 1/2 cup of coconut sugar (powdered)
  • 8-10 drops of Medicine Flower Caramel Extract or 1 tsp. of pure vanilla extract
  • 1/4 tsp. pink himalayan salt

To powder the coconut sugar, blend a few cups in a high speed blender until powdered. You will need to powder more than the 1/2 cup that you need in order to get it moving in the blender. Remove it from the blender and set it aside.

If you are making your own coconut butter, place the 4 heaping cups of raw dried coconut ribbons into your blender. Blend on high for a few minutes using the tamper to push it into the blade to ensure that all of it is incorporated into the mix. The coconut will quickly liquify. Be careful here not to let the coconut over-heat. Once it is blended into a smooth paste stop the blending process to add the rest of the ingredients. You should end up with about 11/3 cups of coconut butter.

If using a food processor, let the processor run until the coconut is smooth and liquified.

If using purchased coconut butter, warm it over low heat until liquified and proceed with the next step in a blender or food processor.

Add the powdered coconut sugar, caramel or vanilla extract and salt. Blend or process again until the coconut butter is warmed and well combined. As the mixture warms in the blender or food processor the coconut sugar will blend into the icing.

 

 

 

 

 

The Salted Caramel Icing can be poured into a container with a lid to use later or can be used right away in its liquid form to coat the Slim Bits. If left at room temperature it will solidify and will need to be warmed to use.

 

 

To Ice the Slim Bits:

Pour or spoon the Salted Caramel Icing into a small saucepan and warm over low heat. Stir well. Turn off the heat.

Remove the frozen Tim Bits from the freezer and one at a time, dip the donut holes into the icing. Using a spoon roll the donut around to make sure it is well coated.

 

 

 

 

 

Place the iced donut hole onto a parchment lined cookie sheet to set. I like to drizzle a little more of the icing over top once they are on the parchment. Sprinkle with true cinnamon and either allow the icing to set at room temperature or in the fridge. As you remove them from the parchment you can clean up the edges by breaking off the overflowing coconut butter. Store in a sealed container in the fridge for up to 10 days. I guarantee they won’t last that long!

 

 

 

 

 

 

 

Pumpkin Mousse with Candied Ginger and Maple Almonds

When my family requested a curry for Thanksgiving I wanted to come up with a festive but lighter dessert that would sit well on top of a heavy curry! This fluffy mousse was perfect topped with a small scoop of cashew ice cream (I love the So Delicious brand), a few slivers of candied ginger, and a smattering of toasted maple almonds.

 

 

Ingredients:

  • 1 cup of raw cashews soaked in water for 2 hours
  • 1/2 cup of melted coconut oil
  • 1 large can (796ml) of organic pumpkin puree or the equivalent amount of pureed roasted fresh sugar pumpkin.
  • 2 tsp. of pumpkin pie spice
  • 1/2 tsp. of cardamom powder (ground fresh from the whole pods is always best) *
  • 1 tsp. of true cinnamon
  • 1 tsp. of vanilla extract
  • 1/2 cup plus 2 tbsp. of maple syrup
  • several chunks of crystallized ginger to garnish
  • one recipe of maple almonds (recipe follows)

 

*  If using whole cardamom pods, gently crush the pods with a pestle to expose the seeds.

 

 

Remove the husks and then crush the seeds with your pestle into a fine powder.

 

 

 

Drain and rinse the soaked cashews.

 

 

 

In a high speed blender combine the cashews with the melted coconut oil until smooth and creamy.

 

 

 

 

Add the pumpkin puree, pumpkin pie spice, cardamom powder, cinnamon, vanilla, and maple syrup to the cashew cream and blend until smooth and well combined.

 

 

Spoon the mixture evenly into 6 1/2 cup mason jars or 12 1/4 cup mason jars.

 

 

Place the filled jars in the refrigerator to set while you prepare the almonds.

To make almonds:

You can either dehydrate these for 12 hours prior to preparing the mousse or just toast them on a parchment lined baking sheet in a 350 degree oven.

  • 1 cup of raw almonds (soaked overnight and first dehydrated if you are going for the dehydrator option, otherwise just raw almonds is fine.)
  • a few tablespoons of maple syrup
  • a pinch of sea salt
  • 1/2 tsp. true cinnamon

Preheat your oven to 350 degrees F. In a small bowl combine the almonds with maple syrup, sea salt and cinnamon. Mix well to coat. Spread the maple coated almonds onto a parchment lined baking sheet and bake until the almonds are toasted and the maple syrup has mostly evaporated. (about 25 min.) Remove from the oven and allow to cool. Once cooled, chop into smaller pieces. If using the dehydrator, spread the mixture onto a teflex sheet and dehydrate at 117 degrees F. for 12 hours.

 

 

To serve, add a scoop of ice cream of your choice, a sprinkling of maple almonds and a tsp. or so of chopped crystallized ginger!

 

 

Raw Strawberry Chipotle Brownies

These no-bake raw brownies dusted with powdered dried strawberries and a hint of chipotle pepper are so easy to prepare! I may have included a few obscure ingredients like dried strawberries and strawberry medicine flower extract but you can easily replace these items with easier to find ingredients. Dried mango, cranberries, cherries, and freeze dried raspberries are equally delicious and pair well with the chipotle in the icing! ( freeze dried raspberries are available at The Banff Tea Company) I buy my dried strawberries at The Light Cellar in Calgary and sometimes dehydrate fresh berries to use in this recipe.

 

Ingredients:

The Brownie

  • 11/2 cups of raw pecans or walnuts
  • dash of sea salt
  • 1 cup of soft pitted dates
  • 1/2 cup raw cacao powder
  • 1 tsp. pure vanilla extract
  • 1/4 cup of dried strawberries, chopped into smaller pieces or dried fruit of your choice

Line an 8 X 8 inch brownie pan with parchment paper leaving enough around the edges so that you can lift the brownie with the paper out of the pan once set.

Chop 1/4 cup of the pecans or walnuts roughly by hand or in a food processor. Set aside to mix into the batter later.

 

 

Chop the remaining pecans or walnuts in a food processor until finely ground. Add the vanilla, cacao powder, and dates.

 

 

Process until the mixture comes together. It should stay together when you pinch it into a ball. If it is too dry and crumbly add a small amount of water and process again until it comes together.

 

 

Transfer the mixture to a medium sized bowl. Add the reserved roughly chopped nuts along with the dried fruit. Mix well with your hands to combine. Press the mixture into your prepared baking pan using the back of a spoon to ensure that it is pressed in firmly and evenly.

 

 

Set aside while you prepare the icing.

The Icing:

  • 1/3 cup raw cacao powder
  • 1/4 cup coconut oil
  • 1/2 cup brown rice syrup
  • a dropper full of Strawberry Medicine Flower Extract (available on line or from Bite Market in Inglewood in Calgary) If you can’t find this extract, substitute 1/2 tsp. pure vanilla extract or a few drops of essential oil of orange.

 

 

 

 

 

To prepare the icing set up a double boiler over medium heat on your stove. (place a stainless steel bowl over a small saucepan filled with a few inches of water)  Add the coconut oil first, allowing it to melt. Whisk in the brown rice syrup,  and then finally the cacao power. Continue to whisk until the mixture comes together and thickens.

 

 

 

 

With a spatula scoop the icing out of the bowl  onto the prepared brownies. Using an offset spatula smooth the icing over the prepared brownie. Set aside while you prepare the strawberry chipotle dust.

Strawberry Chipotle Dust:

  • 1/2 cup dried strawberries (for the dust the berries need to be fully dehydrated and not pliable. If you don’t have any really dried out berries use freeze dried as an alternative)
  • 1/2 tsp. chipotle pepper powder
  • 1/4 cup xylitol powdered in your blender (a sweetener made from birch trees that is non-caloric and also toxic to dogs!)

In a blender powder the dried strawberries until finely ground. In a small bowl combine powdered berries with chipotle and powered xylitol. Place a tbsp. or so of the powder into a small sieve tapping gently with your hand over the iced brownies to distribute evenly.

 

At this point I set the brownies into the freezer for about 1/2 hr. before removing them from the pan to slice. You can slice them right away but they are easier to handle frozen and will keep their shape once cut and thawed.

Cut into 2 in. squares. Place a little piece of whatever dried fruit that you used in the brownie on top of each square! Refrigerate until ready to serve.

Raw Salted Turtles

Just in time for Valentines Day! Who wouldn’t love dark chocolate with gooey salted caramel, lightly toasted pecans, and a sprinkle of Icelandic Sea Salt!

 

Ingredients:

  • 60 grams of prepared raw chocolate (see Raw Chocolate post), chopped and melted over a double boiler
  • 1/2 cup of raw pecans, lightly toasted
  • 12 medjool dates, pitted
  • 1/3 cup raw almond butter
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • pinch of salt
  • 16 drops of Caramel Medicine Flower Extract (Available at specialty markets. Not really necessary but bumps up the caramel flavour)
  • finishing sea salt

 

 

 

 

Either prepare chocolate from scratch, keeping melted over a double boiler, or melt one batch  of raw chocolate in a double boiler. Be careful not to overheat the chocolate. Keep the water hot beneath but not boiling while you prepare the caramel.

 

 

 

 

The Caramel:

Remove pits from the dates. Process in a food processor until they form a large sticky ball.

 

Add the almond butter, maple syrup, vanilla, salt, and caramel extract if using to the processed dates. Continue to process until it forms a large smooth ball. You may need to stop and scrape down the sides a few times.

 

 

Roll the caramel into 1 cm. balls and set aside. There should be enough chocolate to make 48 turtles and more than enough caramel so feel free to pop a few caramel balls in your mouth!

 

 

With a 1/2 tsp. measuring spoon, spoon 1/2 tsp. of melted chocolate into 48 little foil cups.(1 inch in diameter) Place on a cookie sheet and set in the fridge or freezer to set.

 

 

Remove from the freezer. Gently press a ball of the prepared caramel on top of each chocolate disc and then press a toasted pecan into the caramel. If you are using big pecans you might want to break them in half.

 

 

Drizzle 1/2 tsp. of the remaining melted chocolate over the caramel and pecans. Sprinkle with a few grains of coarse sea salt and then return to the fridge or freezer to set. Store in the fridge until you are ready to eat or give as gifts!

 

 

 

 

Raw Chocolate

Once you have mastered this basic raw chocolate recipe, you can make “Raw Turtles” which will be my next blog post!

The beans used to make the cacao butter and powder for raw chocolate have not been roasted. The antioxidants, vitamins and minerals have not been destroyed by the roasting process, therefore it is much more nutritious. The beans are however, fermented and may exceed the temperatures dictated to classify it as “raw” but it is a natural process that still renders the beans far superior nutritionally than chocolate made from roasted beans.

This is the first “raw chocolate” recipe that I ever made. It is as simple as combining melted cacao butter and cacao powder with a little bit of added liquid sweetener before pouring it into molds to set. I now make my chocolate from Cacao nibs that are ground with a little sweetener to a liquid in a stone grinder for 36 hours! Because this basic recipe is not tempered, it is best refrigerated once made but is stable at room temperatures up to 23 or so degrees C.

For our purposes, I am not adding any flavours or textures to this chocolate, however; you can add a few drops of food grade essential oils to the mix if desired. My favourites are peppermint, orange, and cardamom. Ground spices are also a great addition along with dried fruit and nuts for texture.

You can buy plastic molds from a company in Vancouver called Charlies Chocolate Factory.  (charlieschocolatefactory.com) They have hundreds of different molds to choose from. Just make sure that you are buying the cheaper plastic molds vs. the hard polycarbonate molds. The plastic molds are better suited for making un-tempered chocolate. If you don’t want to order molds, you can pour the chocolate onto a sheet of parchment paper on a cookie sheet to set and make a bark instead.

 

 

Ingredients:

makes 3 bars

  • 1/2 cup of melted raw cacao butter (With a knife, shave about 3/4 of a cup of the butter. It will melt down into 1/2 cup)
  • 1/2 cup raw cacao powder
  • 1/8 cup of liquid sweetener (maple syrup, honey, or agave)
  • pinch of vanilla powder

Chop the cacao butter with a knife, filling a measuring cup to the 3/4 cup line.

 

 

Set up a double boiler on the stove using a small pot with 4 in. of water in it and a larger stainless steel bowl to sit on top. Bring the water to a boil, remove from the heat. Place the stainless steel bowl on top of the pot with hot water. Add the shaved cacao butter to the bowl and whisk until completely melted. (Alternatively you can fill a larger bowl with boiled water and set a smaller bowl on top)

Be really careful not to allow water to splash into the mixture as the chocolate will seize and congeal up into a sticky mess!

 

 

 

 

Once the cacao butter has melted, whisk in the cacao powder until very smooth. Ensure that all of the powder is incorporated into the cacao butter. Add the sweetener and continue to whisk until well combined. Make sure that there is no sticky sweetener resting at the bottom as it will not set properly. Whisk in the vanilla if using. If the mixture is beginning to thicken too quickly, you might need to heat up the water beneath to liquify it.

 

Before pouring  the melted chocolate into molds or onto a parchment lined baking sheet, wipe the outside of the bowl with a tea towel to prevent water from dripping into the mix.

 

 

Place in the refrigerator to set. This will take up to 1/2 hour. You can place it in the freezer to speed up the process. Remove the chocolate from the fridge and pop out of the molds.

 

Store in the refrigerator to either enjoy as it is or to make “Raw Turtles”! Stay tuned for the recipe!

If you want to keep them as bars you can order coloured foils to wrap them in from Charlies Chocolate Factory as well. Visit your local paper store to creative with pretty wrapping materials if you are giving them as gifts.

Chewy Chocolate Ginger Cookies

 

Chewy, chocolatey, gingery and gluten free! I think I have perfected this gluten-free version of my favourite Christmas cookie! Ground oats and almonds replace the flour and chia gel replaces the eggs and gives these cookies just the right amount of chewiness! You can grind your own almonds to make almond flour, however; it is sometimes difficult to get a consistent grind in a food processor so I often purchase almond flour by Bobs Arrowhead Mills.

 

 

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Ingredients:

  • 3/4 cup of almond flour (finely ground almonds)
  • 21/2 cups of gluten free rolled oats ground to a fine flour in a blender
  • 11/4 sp. ground dried ginger
  • 1 tsp. of cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 Tbsp. of cocoa powder
  • 1 Tbsp. of ground chia or flax seeds mixed into 3 Tbsp. of water
  • 1/2 cup coconut oil at room temperature (otherwise it will not mix)
  • 1 Tbsp. freshly grated ginger
  • 1/2 cup coconut sugar
  • 1/2 cup molasses
  • 1 tsp. baking soda mixed into 1 Tbsp. boiled water
  • 11/2 cups of dark chocolate chips or chunks
  • 1/4 cup organic granulated sugar to coat

Line a baking sheet with parchment paper. No need to pre-heat the oven at this point as the cookie dough needs to cool in the refrigerator for an hour prior to baking. Sift the almond flour, oat flour, dried ginger, cinnamon, cloves, nutmeg, and cacao together into a medium sized bowl.set aside.

In a separate bowl beat coconut oil together with 1 Tbsp. of fresh ginger and the chia gel with a hand mixer.

 

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Add the coconut sugar and molasses. Blend well.

 

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Add 1/2 of the dry spice and flour mix along with the baking soda mixed in hot water to the wet ingredients.  Mix until well combined and then add the remaining dry mix. Mix well. Stir in chocolate chips or chunks until well combined.

 

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Place the bowl in the refrigerator for an hour to set up a little bit. Roll into 11/2 inch. balls and coat with the organic granulated sugar. Place on the cookie sheet leaving space for them to expand as they bake.

 

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Bake at 325 F. for 12-14 min. Cool on a wire baking rack before removing from the cookie sheet.

 

 

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Raw Cultured Cashew Cheesecake with Blackberry Preserves

My mom makes the best baked cheesecake, the kind that you allow yourself only one slice because it is so rich but you can’t help slivering away at it because it is so good! This recipe is my effort to recreate that cheesecake raw. I have used a mixture of cashews and macadamia nuts because the mac nuts give it that “baked” texture. You can use cashews exclusively, however; the resulting texture will be smoother and creamier but equally delicious.  Cultured with acidophilus, this cheesecake is an abundant source of probiotics. Just remember to get it started 3 days before you want to serve it! I made 4 mini cheesecakes in 3 inch ring moulds, and one in a 4 inch mini spring form pan. Alternatively you can make one larger cheesecake in a 6 inch spring form pan or 6 of the smaller ones.

Use whatever berries are in season for the topping. I used blackberries however; blueberries and raspberries are delicious as well. You can even use frozen fruit.

 

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Filling Ingredients:

  • 2 cups of raw, organic cashews
  • 1 cup of raw, organic macadamia nuts
  • 3 capsules of acidophilus
  • 1/2 tsp. organic lemon zest
  • 4 Tbsp. of clear agave or raw honey
  • 2 tsp. of nutritional yeast
  • 3 Tbsp. of fresh lemon juice
  • 1 tsp. of vanilla extract or 1/2 tsp. of vanilla powder
  • pinch of salt

Soak the cashews and macadamia nuts in a bowl of water overnight on your countertop.

Strain the nuts and combine with just enough water to blend (about 1/4 cup) until very smooth. Empty the contents of your acidophilus capsules into the mix and blend again briefly to incorporate. Be careful not to overheat the mixture in the blender as it might kill the probiotics. Line a medium sized bowl with a nut milk bag or a few layers of cheesecloth. If using cheesecloth, make sure that you have a large enough piece to wrap the mixture and to twist up the ends overtop.

 

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Gather up the ends of the nut milk bag or the cheesecloth, twisting it snuggly on top. Set into a plastic colander over your bowl and then place  a weight on top. I use a big river rock that I use for a pestle but a mason jar full of water works great! Cover with a clean tea towel and let sit on your counter top for 24-36 hours. The speed at which it ferments will depend on the temperature of your kitchen. You will be able to tell when it is ready because it begins to smell a little bit sour. I usually opt for 36 hours or a little more in my cool kitchen.

 

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When the mixture is ready, unwrap it and spoon it into a medium sized bowl. The texture will have changed once it has fermented. It will appear fluffier and aerated.

 

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Add the 1/2 tsp. of lemon zest, 4 tbsp. of desired sweetener, 2 tsp. of nutritional yeast, 3 tbsp. of lemon juice, 1 tsp. of vanilla, and the pinch of salt to the nut mixture. Stir well with a spoon. Feel free to adjust the flavour adding more sweetener or lemon if desired. Set aside while you make the crust.

The Crust:

Ingredients:

  • 1 cup of raw almonds (sprouted if you have a dehydrator) *
  • 1/4 cup of coconut sugar
  • 1/4 coconut oil, softened

(* to sprout almonds, soak overnight in water on your counter top. Drain and rinse. Dehydrate for 24 hours at 117 degrees F.)

Grind the almonds well in a food processor. With the motor running, add the coconut sugar and the coconut oil. Process until combined. Place your ring moulds on a cookie sheet lined with parchment paper. Distribute the crust evenly amongst the moulds and set in the fridge or freezer for 10 minutes or so to set. As the coconut oil cools in the mix the crust will become very solid.

 

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Remove from the fridge and divide the filling evenly amongst the moulds. Press it down well with an offset spatula or the back of a spoon to make sure that it fills the moulds completely. Place in the refrigerator overnight. The cashew cheese will set up nicely in the fridge, allowing you to slide the moulds off. At this point you can make the topping, saving it in the fridge to decorate the cheesecakes once they have set.

 

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After 1-24 hours, remove the cheesecakes in their moulds from the fridge. Gently ease an offset spatula or a paring knife around the inside edges of the moulds and then pressing up from the bottoms, slide them out of their ring moulds. You can tidy up the edges with a spatula or a knife.

 

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The Topping:

Ingredients:

  • 11/2 cups of fresh berries (1/2 cup to puree and 1 cup of whole berries to mix into the puree)
  • 1/8 cup of soft pitted dates (medjool)
  • 1/2 tsp. of vanilla extract

Blend 1/2 cup of the fresh berries, and vanilla, in a blender or mini food processor with 1/4 cup of the fresh berries. The whole idea here is to create a thick jam that you will mix the remaining cup of fresh berries into to top the cake! Stir the remaining berries into the slurry. Decorate your cakes with the berry mixture. Refrigerate until ready to serve!

Raw Blackberry Tarts with Cashew Coconut Cream

Perfect plump Blackberries at our local farmers market are always my inspiration for a raw pie! It almost seems a shame to cook fresh berries in their state of raw perfection. This recipe is the perfect solution, not to mention that there is no fiddly pastry to deal with! You can use fresh raspberries, strawberries, blueberries or a mix in place of blackberries if desired.  A thick jam is made by pureeing fresh berries with dates and vanilla before being tossed with whole berries. The mixture is then spooned into a simple  ground almond crust.  If you don’t have little fluted tart shells you can make these little pies in 1/2 cup or wide mouth one cup mason jars if desired before topping with cashew coconut cream.

 

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The Crust:

(makes 6, 3 in. individual tarts or one 9 inch pie.)

  • 11/2 cups of raw almonds (sprouted and dehydrated if possible but opt.)
  • 4 soft pitted dates
  • 1 Tbsp. of softened coconut oil

Grind the almonds finely in a food processor. With the motor running, add the dates and coconut oil until the mixture comes together.

 

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Line individual tart pans or your pie plate with plastic wrap.  If using mason jars, this is not necessary. This will prevent the almond crust from sticking to the plates. Divide the crust evenly between the tart pans or spoon the entire mixture into the lined pie plate. With the back of a spoon press the mixture evenly into the plates, easing the crust up the edges to form a nice border. If using mason jars, just press into the bottom of the jars.  Place into the refrigerator to set while you prepare the filling.

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Filling:

  • 4 cups of fresh blackberries
  • 1/4 cup of pitted soft dates
  • 1 Tbsp. of maple syrup
  • 1 tsp. pure vanilla extract

Combine 1 cup of the fresh blackberries with dates, maple syrup and vanilla in your blender until smooth. This will create the jam that binds the rest of the filling together.

 

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Fold the remaining 3 cups of berries into the prepared jam.

 

 

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Fill chilled tart shells and refrigerate until ready to serve. Top with Cashew Coconut cream. (recipe follows)

 

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Cashew Coconut Cream:

  • 3/4 cup of raw cashews
  • 11/2 tsp. of fresh lemon juice
  • pinch of salt
  • 11/2 Tbsp. of melted coconut oil
  • 1/8 cup of clear agave syrup or honey
  • 1/4 cup of water

Blend all ingredients in a high speed blender until silky smooth. Place in the refrigerator to set up slightly before spooning onto your raw pies.

 

 

Raw Berry Shortcake

This is an easy and delicious way to utilize the pulp that is left over from the almond milk that you will need for this recipe! I am forever tossing out little freezer burned bags of almond pulp after freezing them with the best intentions!  I have used fresh organic strawberries and blueberries for this dessert but fresh peaches are also delicious as are nice ripe pears in the fall or winter. This recipe, pictured below, has been portioned into 1 cup wide mouth mason jars. It is a great way to save leftover shortcakes as they will last refrigerated for several days sealed tightly in a jar. I have also made this in a 6 inch spring form pan. The cream sets up nicely in the fridge and you will end up with a sliceable cake.  You will find raw coconut flour at you local health food store.

 

 

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(makes 6, 1 cup mason jar short cakes)

 

The Short Cake

Ingredients:

  • one cup of raw almond pulp (see Nut Nog recipe for nut milk instructions)
  • 1/2 cup of raw coconut flour
  • 1/3 cup of agave
  • 1/2 tsp. of vanilla extract
  • 1/2 tsp. of almond extract
  • 1 cup each of sliced strawberries and blueberries.

In a medium bowl mix the almond pulp, coconut flour, agave, and vanilla and almond extracts together by hand. It will have a fluffy texture of crumbled cake.  Divide evenly into 6, 1 cup mason jars or a 6 in. spring form pan. Press evenly with the back of a spoon.

 

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Slice berries or fruit thinly and place a layer of fruit on top of the shortcake.

 

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Cashew Coconut Cream

Ingredients:

  • 1 cup raw cashews soaked in water for at least 2 hours
  • 1 cup of almond milk
  • 1/4 cup of clear agave (preferably clear as the amber variety will colour the cream)
  • 11/2 tsp. of fresh lemon juice
  • 11/2 tsp. of pure vanilla extract or 1/4 tsp. of vanilla powder
  • 1 Tbsp. of liquid lecithin (either soy or sunflower)
  • 1/2 cup coconut oil, melted

Strain the cashews. Combine all of the ingredients except for the melted coconut oil in a blender. Blend until smooth, adding the melted coconut oil last in a steady stream. Divide the cream evenly over the prepared short cake and berries, filling the jars within 1/2 inch of the top. Left over cream will last in the fridge for 3 days.  Set in the fridge for at least 2 hours to allow the cashew cream to set. Top with lots of fresh sliced strawberries and blueberries to serve!

 

 

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