Obsessed with Raw Summer Soups

I haven’t blogged for a while, mainly because I’ve been very busy but also because my habits, values and interests have steered me away from desserts. I’ve been enjoying a lot of wonderful salads and my usual green smoothies. However, I’ve got a new culinary interest and it’s about time I started to record my creations.

Raw Soups have been rocking my world lately. It all started with Raw Gazpacho, but this week I’ve been experimenting with wonderful results. I love my Vitamix!

This year, I’ve also started some gardening for the first time. I’ve been growing loads of beautiful kale, 3 kinds of tomatoes, lots of fragrant basil and cilantro. It’s so great to pick these and add them straight in to my soup.

Raw Gazpacho

  • Tomatoes, about 3 medium sized
  • Zucchini, one or two small ones.
  • Celery, 1 or 2 stalks
  • Loads of fresh basil
  • 2 or 3 cloves of garlic
  • Raw Saurkraut, a third of a cup
  • Red Onion, or green onion depending
  • Avocado, optional but creamy and delicious
  • A drizzle of Rallis ice pressed olive oil (my favourite)
  • Sea salt sprinkled on top

Yesterday I made a similar soup but with cilantro instead of basil and I added some fresh ginger and a little coconut. Very yummy.

Raw Ginger Beet Soup

  • 1/2 BeetIMG_00000179
  • 1 Carrot
  • 1 Celery Stalk
  • .33 coconut milk (I just used light canned coconut milk which isn’t actually raw but I don’t feel like cracking a coconut)
  • small piece of ginger
  • drizzle Honey Ginger infused White Balsamic (optional)
  • sprigs of cilantro for garnish (optional)
  • avocado cubes to swim in the soup (optional)
  • sea salt (optional)

IMG_00000186Raw Corn & Pepper Soup

  • fresh kernels from 2 ears of corn
  • 2 small orange peppers
  • 6 yellow tomatoes
  • 2 tbsp red onion
  • 1 ripe peach
  • 1 small piece of ginger
  • 1/4 tsp organic miso
  • touch of white balsamic vinegar (optional)
  • touch of hot sauce

 

This version of the soup includes coconut milk, a zucchini and some hot pepper.

This version of the Corn & Pepper soup includes coconut milk, a zucchini and some hot pepper.

Example of a Raw Summer Vegetable Soup

  • 1 Medium Tomato
  • 1 Medium Zucchini
  • Aprox. 1 cup of the red stalks from Swiss Chard
  • 1/2 Medium Beet
  • 1 Small Carrot
  • 1 Celery Stalk
  • 1 Clove of Garlic
  • Aprox. 1/4 cup of Red Onion
  • 1/2 small Avocado
  • Bunch of Basil
  • Drizzle of infused White Balsamic (something else sour would do the trick)
  • A drizzle of Rallis ice pressed olive oil (my favourite)
  • Sea Salt sprinkled on top

Raw Banana Cream Pie

Status

Raw Banana Cream PieIt sure has been a while since my last post! I’ve been busy with my giant Frankie 100 project coming this spring and haven’t been playing in the kitchen much. However, tonight my husband will join me to attend the Conscious Eating Niagara potluck which I haven’t been to in forever, so I thought I’d update the blog with today’s creation.

It’s another case of, a little of this, a little of that. Actually, I had some raw bars in the freezer that I decided to blend up and make in to the pie crust. It’s all about the filling.

Mandi’s Banana Cream Pie

Crust Filling
Almonds

Hazelnuts

Coconut Flour

Dates

Coconut Syrup

Touch of Moroccan Spice Mix (includes chili, ginger, cinnamon)

Bananas, regular & small red bananas

Coconut butter

Real Vanilla Bean

Touch of Himalayan Salt

Stevia

 

 

My dad’s excellent Gluten Free bread

Yesterday I had breakfast at my dad’s place and I was really impressed by his homemade Gluten Free bread. This was really one of the best GF breads I’ve ever had. (Obviously not vegan.)

Daddyo Cheese PicIngredients:

1 1/4 cups milk @ 90 degrees
3 large eggs @ room temperature
1/4 cup melted butter
3 tbsp Xylitol
1 tsp apple cider vinegar
1/2 cup Amaranth flour
1/2 cup Oat flour
1/2 cup Brown Rice flour
1/2 cup White Rice flour
1/2 tsp Salt
1/2 cup Potato starch
1/2 cup Tapioca starch
1/2 cup Corn starch
1 tbsp Xanthan Gum
2 1/2 tsp Yeast

Made in the bread machine according to the machine’s instructions.

Recipe by the awesome, Mr. Lorne Gould!

Enjoy!

Raw Peach Squares

I picked up some fresh Niagara peaches at the Peach festival in Niagara on the Lake this weekend. Here’s a little raw recipe that I’ve whipped together for a party tomorrow. As usual, this is a play it by ear recipe.

This is just a quick post so I don’t forget to post about it. I’ll have to grab a photo later when I cut these in to squares. Right now it’s setting in the freezer.

Raw Peach SquaresRaw Peaches n’ Cream Squares

Filling

  • Coconut butter – about 400 grams
  • 8 ripe peaches
  • a touch of stevia, to taste
  • a touch of vanilla
  • a pinch of pink Himalayan salt
  • 1/4 teaspoon ground ginger

Crust:

  • Coconut flour
  • Coconut oil
  • Dates
  • A touch of ground ginger

Directions:

  1. Blitz the coconut butter in the food processor until it makes a smooth cream.
  2. Cut the peaches up in to slices and start to drop them in the food processor until everything is blitzed together.
  3. Add the other ingredients to taste.
  4. Pour batter in to a bowl and set aside on the counter.
  5. No need to clean the food processor. Just throw about half a cup of coconut flour in and start to blitz it, then add dates and some coconut oil until it still starts to come together as a dough. Add more coconut flour as needed.
  6. Use some coconut oil to grease a square pan. I have a flexible non-stick silicone pan that I like for raw desserts. Press the crust in to the bottom, then pour the batter in. Set in freezer for at least 2 hours. Cut in to squares and enjoy!

The flavour has come out quite subtle and creamy and really nice. Let’s see if the drunkers at the party appreciate it or not.

Raw Peach Squares

Fun with Kelp Noodles

kelp with hazelnutI’ve been on a big kelp noodle kick for the past while. My favourite thing to do is to soak the kelp noodles for at least 20 minutes in water, give them a good rinse, and then marinate them in a seed or nut based sauce until they become soft. Really yummy.

One of the recipes that I really enjoy for kelp noodles is a Thai Peanut Sauce. However, peanuts (at least not the ones used in those types of recipes) are not raw and not particularly good for you, so I’ve been playing with replacing them with other nuts. This weekend I made a sauce with hazelnuts for 2 different potlucks and it turned out quite well.

Other times, I’ll use my favourite Garlicky Kale dressing or something similar, or I’ll even use a pre-made pesto.

For a Thai inspired sauce, I use the following ingredients. You have to just play with them to get the flavour that you want:

  • Natural Peanut Butter or some other type of nuts (like hazelnuts) soaked and rinsed before using
  • Water
  • Lime juice
  • Ginger
  • Garlic
  • Chilis or a hot sauce like Sriracha
  • Coconut Aminos, Tamari, Miso or salt for seasoning
  • Agave for sweetness (or another sweetener)
  • Cilantro or mint, and lots of it!

I like this kind of sauce with zucchini noodles too, and lately I’ve been mixing the zucchini noodles in with the kelp noodles. Just don’t add the zucchini until the end since it can produce too much water.

Who’s Kale?

who's kale

The Kale Recipe everyone’s talking about – Who’s Kale? 

  • 1 bunch raw kale, washed, de-stemmed and dried
  • 2 Tablespoons tahini
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons lemon juice (I like a little less, like 1 tbsp, or just more apple cider vinegar)
  • 2 Tablespoons coconut aminos (originally called for Bragg’s liquid aminos, or tamari or soy sauce would work, or just add salt to taste)
  • 4 Tablespoons nutritional yeast (I generally use a lot more – yum!)
  • 2 teaspoons minced garlic (1 – 2 cloves of garlic, when I’m lazy I use garlic powder

Optional:

  • .5+ teaspoon of dijon mustard
  • sesame seeds, to taste as garish (optional)
  1. Break or cut kale into bite size pieces and place in a large bowl.
  2. Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
  3. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
  4. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable – particularly for those who are skeptical of eating raw kale.
  5. Sprinkle on some sesame seeds before serving if so desired.

Credit to the original internet source: http://www.eatingbirdfood.com/2011/02/garlicky-kale/

***

Last Sunday was Niagara VegFest. Among many other great purchases, I picked up a couple of I “heart” kale buttons and a bag. 2 days later, I was riding the subway in Toronto late at night and a guy asked me, “Who’s Kale?” which has now become the running joke.

So how do I eat all this kale?

I already loved Kale Chips, but it was the Garlicky Kale from Whole Foods is the recipe that started my real love affair with kale.

  • Kale Chips
  • Garlicky Kale from Whole Foods
  • Kale salads of all sorts are delicious. Make sure to massage the dressing into the washed, de-stemmed kale so that it really softens and marinates.
  • In juice: I keep the kale stems and use them for juicing. One of my favourite combinations is kale with pear. Kale + pear are a wonderful pair!
  • In smoothies: Since I eat so much kale at other times of the day, I tend to favour spinach in my morning smoothies, but kale often makes an appearance too.
  • When I’m on the go in Toronto, I seek out kale salads from restaurants like:I heart kale
  1. Freshii 
  2. Fresh
  3. Urban Herbivore
  4. Vegetarian Haven

Some people only think of kale as a cooked food but I really prefer it raw. Eating it raw has completely changed my view of this super green, and I really find it much more satisfying than other lettuces or baby spinach for salads.

Wikipedia has this to say about kale:

Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbagethan most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccolicauliflowercollard greens, and brussels sprouts. The cultivar groupAcephala also includes spring greens and collard greens, which are extremely similar genetically.

Want to know more about the various varieties of kale? Check out ilovekale.com.

 

 

Raw Cinnamon Bun & Raw Cheese Ball for the January 5th potluck

Not sure when I’ll get the full recipes written out, but this is what I took to the potluck with ingredients.

Colossal Cinnamon Bun

Ingredients – all raw

Cinnamon Bun:

  • Almonds
  • Coconut Syrup
  • Coconut Oil
  • Dates
  • Coconut Flour
Icing:

  • Coconut Butter
  • Coconut Oil
  • Agave

 

Raw Cinnamon Bun

Holiday Cheese Ball

& Onion Crackers

Ingredients – all raw

Cheese Ball:

  • Onion, Tomato, Garlic, Red Bell Pepper, Parsley , ground Pecans on the outside
  • Health Nut Cashew Cheese
    • Cashews
    • Vegan Probiotics
    • Himalayan Salt
    • Health Nut Cheddar Style Cheese
      • Cashews
      • Vegan Probiotics
      • Himalayan Salt
      • Nutritional Yeast
      • Garlic
      • Onion
      • Mustard
      • Tumeric
Onion Crackers:

  • Onion
  • Flax
  • Coconut Aminos
  • Olive Oil

Cheese Ball

My favourite recipes around the web

Six days ago I looked up one of my favourite recipes to share on a message board that I
mandinaughtyfrequent. I pulled up the recipe as I always do and linked it. I’m terrible about shutting down the computer so I actually I kept the recipe open in a browser for a couple of days and only yesterday went ahead and closed the browser; I knew that I could just look it up again today when it was time to use it. Right? Wrong! Today I went to make the recipe, the blog had suddenly gone private! No more access for me! Gah! How terrible!

Luckily, someone I know had copied it down so I’ve been saved. Now I’ve decided that I’d better keep a post where I can include a lot of my favourite recipes from around the internet *in case* they should disappear. So voila! My favourite recipes from around the web.

I’m not really one to follow recipes in great detail, but I make an exception for the following recipes which are either perfect as they are or have been very inspirational to me. 

Raw Lulu’s New & Improved Raw Onion Bread

  • 2 large onions (sweet onions work best)
  • 1 cup flax meal
  • 1/4 cup namo shoyu
  • 1/4 cup water
  • 1/4 cup olive oil
  • Process onions in food processor a few seconds. Add remaining ingredients. When combined flatten
  • mixture on teflex sheets and dehydrate at 115 degrees 12-16 hours.

who's kaleGarlicky Dressing for Gartlicky Kale Salad (Whole Foods Garlicky Kale) 
*AS OF JUNE 9th, WE’RE NOW FONDLY CALLING THIS RECIPE:
WHO’S KALE?

  • 2 Tablespoons tahini
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons lemon juice (I like a little less, like 1 tbsp, or just more apple cider vinegar)
  • 2 Tablespoons coconut aminos (originally called for Bragg’s liquid aminos, or tamari or soy sauce would work, or just add salt to taste)
  • 4 Tablespoons nutritional yeast (I generally use a lot more – yum!)
  • 2 teaspoons minced garlic (1 – 2 cloves of garlic, when I’m lazy I use garlic powder
  • Optional:
    • .5+ teaspoon of dijon mustard
    • sesame seeds, to taste as garish (optional)
  1. Puree all ingredients (except sesame seeds) in a blender or food processor to blend the dressing. 
  2. Sprinkle on some sesame seeds before serving if so desired.

For a delicious kale salad: 

  1. Wash, dry and remove your kale from the stems first. You can save your kale stems for juicing.
  2. Break or cut kale into bite size pieces and place in a large bowl.
  3. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
  4. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more supple – particularly for those who are skeptical of eating raw kale.

The Best Raw Vegan Caesar Salad Dressing/Dip

  • 1/4 cup raw cashews (or raw sunflower seeds)
  • 1/8 cup raw sesame seeds (or raw pine nuts) or 2 tbsp tahini
  • 1/8-1/4 cup sunflower seeds (depending how thick you want it)
  • 3-4 tbsp freshly squeezed lemon juice
  • 1-2 medium cloves garlic, chopped
  • 1 1/2 tsp mild miso (I use Genmai soy and brown rice miso)
  • 1/4 tsp kelp granules or other seaweed seasoning *optional
  • 1/2 tsp of dried dill
  • 2 dates or 1-2 tsp agave or other liquid sweetener
  • 1/2-2/3 cup filtered water (to thin as desired)
  • freshly ground black pepper to taste
  1. Using a hand blender or in a regular blender, combine all ingredients(starting with 1 date or 1/2 tsp agave nectar) and purée until very smooth.
  2. Taste test. Add additional dates or agave nectar, garlic or lemon if desired to achieve the taste you are looking for.
  3. Add additional water to thin dressing if desired.
  4. Yields about 1 cup, which covers more than 2 heads of romaine hearts chopped.
*This is pretty good with zucchini noodles but REALLY good with kelp noodles, especially if you rinse your kelp and then marinate your noodles in advance. I like to make this a day in advance and the noodles get really soft and it’s just like eating a real alfredo dish. I’m telling you, it’s delicious with kelp.
  • 4 small zucchinis (or 1 large bag of kelp noodles or 2 small bags of kelp noodles)
  • 1 cup raw cashews, soaked in water for 20 minutes and drained
  • ¾ cup water (you can start with 1/2 cup and then add as needed)
  • 1 tbsp lemon juice
  • ¼ tsp nutmeg
  • 1 tsp thyme (this is important, it really makes the recipe)
  • 2 garlic cloves (I like 3)
  • salt & pepper, to taste
  • 1 tbsp light miso paste (optional – look for unpasteurized miso to make this 100% raw)
  • 2 tbsp nutritional yeast (optional)
  1. To make the zucchini noodles: Using a vegetable peeler, remove the skin from the zucchinis and discard. Starting from one end of the zucchini, peel a long ribbon of flesh down to the other end of the zucchini. Turn the zucchini and repeat this step around the entire zucchini, until the core is so small that it is difficult to peel. Repeat this step for the other zucchinis.
  2. To make the raw Alfredo sauce: combine the remaining ingredients in a food processor and blend until smooth.
  3. Place half of the zucchini noodles in a serving bowl and gently stir half the sauce through it. Repeat for the remaining noodles and sauce. Serve with a sprinkle of fresh basil or parsley.

Raw French Dressing

I shouldn’t really post this one because it is from a book, not the internet, but it’s Doug McNish‘s raw French dressing from Eat Raw, Eat Well and I’ve been hooked on it the past couple of weeks and would like to be able to look it up when I’m not at home too. I’ve listed the adjustments that I make.

  • .25 cup dry-packed sun dried tomatoes, soaked in water for about 20 minutes
  • 3 chopped pitted dates, soaked in water for about 20 minutes
  • 1.5 cups extra virgin olive oil (I only use .25 cup and then add water until it’s as thick as I’d like it to be)
  • .25 cup apple cider vinegar
  • 2 tsp wheat-free tamari (coconut aminos are good too)
  • 2 cloves garlic
  • .5 tsp basil
  • .5 tsp oregano (I skip it)
  • .5 tsp mustard powder
  • .5 tsp fresh ground black pepper (I skip it)

Blitz in the Vitamix/food processor and enjoy over your favourite salad. Nice with kelp noodles too.

Raw Eggplant “Bacon”

Makes about 20 thin slices, or sized according to your eggplant

1 large eggplant, sliced lengthwise into thin slices (1/4 inch thick or less, the thinner the better IMO)
2 tbsp tamari
2 tbsp maple syrup (I used 3 tbsp)
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp chili powder
3-5 drops liquid smoke (I used at least 5, maybe 6)
1/4 tsp smoked paprika (or 1 tsp regular)
Black pepper to taste

Optional add-ins: garlic, tomato sauce, cumin, cayenne pepper, mesquite powder (I use mesquite, yummy!)

1) Mix all marinade ingredients (tamari through pepper) together. Submerge eggplant slices well, and let marinade for at least an hour.

2) Place slices in a dehydrator and dehydrate at 115 degrees till totally dry: this should take about 12 hours. For crispier bacon, dehydrate longer.

If you don’t have a dehydrator, you can bake these at 350 for about 45 minutes, occasionally basting them with marinade.

Spaghetti Love

    • 1 ripe Roma tomato
    • 1/2 cup sun-dried tomato slices
    • 1 garlic clove
    • 1 date or 1 TB raisins works too
    • 1/4 cup chopped red bell pepper
    • 1 teaspoon dried Italian seasonings
    • 1 teaspoon fennel seed
    • 1/4-1/2 mango to make it creamy

feel free to add:

  • a couple tablespoons fresh basil
  • a bit of chopped hot chilies
  • dulse or celery for salt flavor
  1. Blend in a Vita Mix blender until smooth. I like to add 1/2 cup of chopped tomatoes for a chunky sauce.
  2. Serve on top vegetable noodles. Shred vegetables with a cheese grater or spiral slicer. Vegetable such as zucchini, jicama, and any other root veggie work wonderfully.

Renegade Health Kale Chips

  • 2 head Kale, Washed and Torn
  • ¾ cup Tahini
  • ¼ cup Tamari
  • 1/4 cup Cider Vinegar
  • ½ cup Water
  • 2 scallions
  • 1 clove garlic
  • 1 lemon (juice of)
  • ¼ teaspoon Sea Salt
  • 1/4 cup of nutritional yeast

Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

Oh She Glows Kale Chips / Doug McNish Kale Chips (actually, I haven’t made this exact recipe yet but I don’t want to lose it)

“Sour Cream” and Onion Kale Chips

  • 1 1/2 cups raw cashews, soaked for 2 to 3 hours
  • 4 Tbsp lemon juice
  • 1 1/2 Tbsp raw apple cider vinegar
  • 1/4 tsp sea salt
  • 1 small red onion, sliced thin on a mandolin
  • 1 head of green kale
  • 1/4 to 1/2 cup filtered water
  1. Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.
  2. In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
  3. Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.

Andy’s Raw Vanilla Ice Cream Base

  • 1 Cup cashews (no need to soak)
  • 1 1/2 Cup water
  • 1/3 Cup raw agave
  • 1/4 tsp salt (+/-)
  • 1/3 Cup raisins (This is the secret ingredient that imparts the rich/buttery flavor)
  • 1 vanilla bean
  • 1-2 Tbsp Cacao butter or Coconut oil or young coconut meat
  1. Take all the above ingredients and blend in Vitamix for a couple of minutes…or at least until all the solids have blended away.
  2. NOW, pour the mixture through a sprout bag. This will catch all of the tiny cashew/vanilla bean particles, and make the final product much more silky smooth. 
  3. Follow ice cream machine instructions.

Carmella’s ‘Super’ Caramel Chocolate Tarts – Makes 6 tarts

Chocolate Brownie Crust

Process nuts, cacao and carob powders and sea salt in food processor until fine. Add dates, agave and vanilla extract and process until crumbly.

Super Caramel

Mix first set of ingredients by hand in a bowl. Add more water if too thick. Fold in pecan pieces.

Dark Chocolate Ganache

Sift cacao and/or carob powder into a bowl. Add other ingredients and mix well with a spoon or whisk.

Carmella’s Notes:
If the mixture thickens too quickly due to the agave or maple syrup being colder, no worries! Just pop the bowl in the D for a few minutes to soften it up.
~ As you can see in the picture below, the Dark Chocolate topping had actually thickened up a bit by the time we were ready to assemble the tarts, but it still worked out just fine.

Assembly

  • Press Chocolate Brownie Crust in small tart shells with removable bottoms.
  • Pour some Super Caramel on crust.
  • Cover with a layer of Dark Chocolate Ganache.
  • Decorate with walnuts and pecans.
  • Set in fridge.
  • Demold and enjoy in good company!

Chocolate Pecan Pie

This recipe includes a few components so I’m going to list them in the order that I made them:

1 Cup of Date Paste (here’s what I used since I cut the recipe almost in half)

  • 20 pitted medjool dates
  • 1 1/2 cups of water (and a couple teaspoons extra)

Soak dates in the water for 20 minutes, massaging them with your hands for a minute. Drain dates but reserve the soaking water.

Place dates in food processor along with a bit over 1/4 cup of soak water and blend until smooth. .

Almond Pecan Crust

  • 3/4 cup of unsoaked almonds
  • 3/4 cup of unsoaked pecans (recipe calls for 1/2 cup)
  • 8 pitted medjool dates
  • 1/8 teaspoon of sea salt

Place almonds and sea salt in the food processor and process until coarsely ground. Add the pecans and process until both nuts are finely ground. Add the dates and process until mixture begins to stick together. Don’t overprocess. Form a pie crust in a 9 inch pie plate or tart pan. I used a pie plate.

3/4 cup of Chocolate Ganache

  • 3/4 cup of dark agave syrup or maple syrup (I used mostly dark agave with a bit of maple syrup)
  • 3/4 cup of cacao powder
  • 1/3 cup of virgin coconut oil, melted (in dehydrator)
  • 1/8 teaspoon plus pinch of sea salt

Blend everything in the Vitamix until smooth. Add most of it on top of the crust. Scatter 3/4 cups of pecans on top of the ganache. Press down with your hand. Put in the fridge while making the filling.

Filling

  • 3/4 cup of water
  • 1/2 teaspoon of agar flakes
  • 1 cup of date paste from above
  • 1 tablespoon of dark agave or maple syrup (I used maple syrup since I live in Vermont)
  • 1 teaspoon of vanilla extract
  • 1/8 teaspoon of sea salt

Place the water and agar flakes in a small saucepan on the stove and let soak for 5-10 minutes. Bring to a boil, lower heat, and simmer for 5 minutes, whisking occasionally. Remove from the heat and cool slightly.

Place the date paste, maple syrup or agave, vanilla extract, and sea salt in the food processor and process until smooth. Add the agar mixture and process until blended.

Spread the date mixture evenly over the ganache and pecans with an offset spatula. Scatter the remaining 1/2 to 1 cup of pecans on top, pressing them down slightly. Chill in the refrigerator for at least 2 hours before serving.

Q. How do you make raw halvah?

Q. Hi there I was looking on google for raw halvah recipes and I saw a picture of your halvah with date icing but couldn’t find the recipe and I was wondering if there was anyway you would mind sharing it or pointing me in the direction of a good one.

Raw halvah squares topped with date icing. I think that all halvah must be raw?

A. Hi, you’re right! I originally made that recipe and took a photo before my blog was up.

Here’s how you do it. It’s pretty easy. The key is to have a really good food processor or vitamix to make the coconut butter, or to buy/order coconut butter.
You need equal parts sesame seeds and unsweetened coconut flakes OR raw tahini and already made coconut butter. And a sweetener like coconut syrup, agave, raw honey or maple syrup. Add that to taste. If you’re using about 400 grams each of coconut and sesame, about 1/3 of a cup of sweetener is usually enough for me but you can taste it to see how you like it.  I like coconut syrup but any of those will work. You can use a little Himalayan salt to taste.
You need to blitz the coconut butter first. If you’re making your own coconut butter, blitz the coconut flakes and a couple of tablespoons of coconut oil to help it come together. That takes at least 5 minutes to really become creamy and a good machine is important. Then add your seeds or tahini and a hint of salt. Only at the very end should you add the sweetener. If you add it too soon it becomes too sticky and the rest won’t blend. When you add the sweetener, don’t over blend. Just pulse a few times until it comes together.
Then spread it in to a pan of some kind and let it set in the fridge or freezer. It will harden into a delicious halvah.
The date icing was really just blitzed dates that I spread on top which was tasty but optional.
Let me know if you have any questions.

Vegan Peanut Butter Pie (or Vegan Peanut Butter Cups) – GF & mostly raw

This is basically a raw dessert, except for the peanuts are roasted. But it’s hard to beat that roasted peanut butter taste, so I’m taking one for the team on this one.

I’ve know that coconut butter would be the perfect way to thicken a peanut butter filling since I started playing with coconut butter in desserts a couple of years ago. It didn’t let me down!

Jaime and Krister are awesome. They had elephants at their wedding!

I pulled this out for my dear friends, Jaime and Krister’s going away party. They’re moving to Boulder this week. We’re going to miss them!

This recipe is definitely approximate. Adjust ingredients to taste. The main thing is to use equal parts coconut butter & peanut butter.

Ingredients

  • 400g coconut butter
  • 400g natural peanut butter
  • 1/3 to 1/2 a cup of coconut syrup, to taste
  • pinch of Himalayan salt

Crust

  • Dates & Coconut Flour in aproximately equal parts. About 1.5 cups of each.

Chocolate layer

  • Coconut oil, aprox 1 to 1.5 cups
  • Raw cacao powder, aprox 1 cup
  • 1/4 tsp of NOW stevia or to taste
  • Himalayan salt to taste, optional

Directions

Make the crust first. Blend your dates into mush in the food processor, then slowly add your coconut flour until it makes a dough. Grease a pie plate or springform pan with coconut oil, sprinkle with some coconut flour so the crust won’t stick, then press the dough in.

In the same food processor, blend your coconut butter until soft and smooth. Add the peanut butter, then the salt. Add your coconut syrup last. Don’t over blend once you’ve added the coconut syrup. Adjust the amount of syrup according to taste. Pour the peanut butter mixture onto the pie crust. It appears very liquidy but it will solidify. Chill in the freezer while you prepare the chocolate layer.

For the chocolate layer. gently warm up your coconut oil to get it to melt by putting it in the dehydrator or near something warm. If you’re not concerned about keeping the recipe raw, you can just set this up as a double boiler setup in a metal bowl over another filled with boiling or hot water. Once the coconut oil is melted, whisk in the other ingredients. Adjust the stevia in the recipe carefully. You don’t need the chocolate layer to be very sweet since the peanut butter filling is sweet. Pull the pie from the freezer and pour the chocolate layer over the top. Then put it back in the fridge or freezer to set. Let it set for about 4 hours before serving, or however long you want in the freezer.

I froze mine a week in advance and brought it out at a party today. It was a big hit!

I plan to use the same recipe to make peanut butter cups. It’s just that with little individual cups, it will be much harder not to pig out on them!

Making your own raw vegan milk, Part II

Ingredients: raw nut butter of choice (I’ve used one of my favourite Health Nut flavours but any raw nut butter will do) and sunflower lecithin.

Frothy after being shaken up.

A fine strainer.

Strain your milk.

Before leaving for Sweden, I prepared some very portable vegan oat milk powder to take away with me.

That worked out really well, and I enjoyed it very much in my morning smoothies.

Now that I’m back in town, I’ve decided to go raw for the month of August in honour of Rawstock Niagara, an exciting festival that I’m helping to organize that takes place at the end of this month. As usual, I want to keep things quick, easy and not too messy. I dislike cleaning nut milk bags (a lot) and don’t feel like washing my blender all the time so this quick shake and strain raw almond milk is perfect.

Ingredients:

  • 2 tbsp raw nut butter of choice
  • 2 tsp sunflower lecithin*
  • 1/4 tsp xanthum gum (optional)
  • pinch of cinnamon, vanilla, stevia, or other flavourings to taste
  • 4 cups of water (you might be able to use up to 5 cups, actually, but definitely 4)
  1. Put your ingredients into a container with a lid and shake away!
  2. Strain through a fine strainer.
  3. Enjoy! Keeps about 4 to 5 days.
  4. You can actually save the pulp and use it as the base for your next batch mixed with about a third to half of the proportions of listed above.

*The lecithin is very important. It’s an emulsifier and prevents the ingredients from separating in the liquid. It makes it creamy and a true milk. I prefer sunflower lecithin to soy which I’m intolerant to. The xanthum gum helps to thicken it up as well.

I’m enjoying this very much in my morning smoothies and I’m turning my husband on to it too. Go raw!

Quick & Easy Vegan Oat Milk in a Bodum

I’ve added Part II of this blog post, making quick and easy raw almond milk, here.

***

I’m leaving for a trip to Sweden next week to go to the Herrang Dance Camp where it will be difficult to eat the way that I like to. I’ve been planning to take a lot of food with me including a variety of my nut butters and my new favourite raw coconut wraps for lunch, power wraps and Larabars for snacks, and definitely vanilla Sun Warrior protein powder and chocolate Greensuperfood powder to make smoothies for breakfast.

Dilemma. What to do in place of almond milk in my breakfast smoothies? Mixing protein powder with plain water is just too thin. So I started to brainstorm ideas for a really quick, easy and portable vegan milk option to go.

I also like making raw almond milk this way, but the oat milk (which isn’t raw) is definitely more portable.

As for making homemade milks, almond or other, I hate using nut milk bags. They’re messy and a big hassle. It’s always tough to wash out the granules around the bag seam, and I just dislike the whole process. So recently I thought, why not use a coffee bodum instead?

Raw Vegan Oat Milk

  • 1/4 cup of oats*, ground in the food processor
  • 1/2 tbsp vegan lecithin granules as an emulsifier, preferably sunflower, otherwise soy
  • 1 tsp arrowroot powder
  • 1/2 tsp xanthum gum
  • pinch of stevia (I only NOW brand, most of the others are gross)
  • dash of vanilla bean powder (or vanilla extract), to taste
  • pinch of cinnamon, to taste
  • pinch of Himalayan salt
  • 2 cups of water

If you don’t have a bodum, you could use some sort of a smoothie shaker instead. I find these very practical for mixing up my Sun Warrior smoothies in the mornings.

Ingredients listed are for a single batch which you can shake or mix up as is… but if you’d like to be more organized about it, I’ve multiplied this recipe by 16 to make a big batch of the powder to take with me on my travels.
*I’ve used quick oats here for convenience, but use rolled oats if you have the time and organizational skills to soak your milk overnight before drinking it the next day.
If you can’t easily obtain one or some of the ingredients, you can still make a version of the milk, but after much experimenting I found that the inclusion of the lecithin, xanthum gum and arrowroot powder really made a big impact on the resulting creaminess. In fact, I just did a taste test on my picky hubby and he picked the oat milk over almond milk!

Dump the ingredients into the food processor. Then blitz it to make a powder.

Fill your bodum with 1/2 cup or so of the powder. If you don’t have a bodum, you could stir or shake this up and then pour it through a strainer of some kind, or just drink it with the “pulp”.

Add water, about 2 cups, and stir vigorously. Then use the bodum strainer to *slowly* strain your milk from the pulp. Don’t try to go too quickly as the strainer may get a bit plugged.

My bird, Gaudi, loves the oat milk!

Advantages to Oat Milk:

  • Cheap! Even with the xanthum gum and lecithin, homemade oat milk is a million times cheaper than store bought OR homemade almond milk.
  • No wasteful packaging. Nuff said.
  • Low calorie. Though Almond Breeze is low in calories, homemade almond milk is not necessarily low calorie. The oat milk definitely is though; about 40 calories per cup which is on par with Almond Breeze.

Raw Vegan Banana Coconut Cream Pie

Busy weekend coming up! Last weekend was the Frankie Tribute Weekend in Toronto which was a huge success but kicked my butt. I’m the primary organizer for the event and it was the culmination of months of work. Exhausting but completely worth it.

I was feeling under the weather last week and unfortunately had 7 days of laryngitis which carried right through the big weekend. I’ve also had some trouble with my eyes so I haven’t been able to wear my contact lenses lately. Time for another juice feast!

No rest for the wicked! Tomorrow is Niagara VegFest which will be a big weekend for my Health Nut products, followed by the Toronto Raw Vegan Festival next weekend which is even bigger! I’ve got 400 cheese (yes 400!) aging in a special fridge and about two dozen cases of nut butter ready to go. We’re also making some raw vegan cheese skewers with grapes for people to try.

Busy busy. But I can’t neglect this Sunday’s Conscious Eating Niagara potluck! Doug McNish will be coming along and very thoughtfully my friend Karen just gave me a copy of his new cookbook, Eat Raw, Eat Well, so I can have it signed.

Somehow I managed to have a bit of free time today to make my potluck item. I decided to whip something up using ingredients I already had at home. The result is an absolutely delicious Banana Coconut Cream Pie. I love my plain Coconut Cream Pie recipe too, but this is a nice alternative. The real vanilla bean really brings out the vanilla flavour. Delicious!

Banana Coconut Cream Pie

Ingredients
  • 6 cups coconut flakes, unsweetened
  • 1/2 cup coconut oil
  • 4 ripe bananas
  • 1/4 tsp real vanilla bean powder – the best part, artificial vanilla wouldn’t be the same in this recipe
  • 1 tiny scoop of NOW stevia, about 1/8 of a tsp (***WARNING: some stevia is gross, this is the only brand I’ve tried that I would recommend)
  • teensy pinch of pink Himalayan salt
Directions
  1. Blend the coconut flakes and coconut oil in the food processor to make coconut butter. Scrape the sides frequently and be patient. It takes a while6 cups of dried, unsweetened coconut flakes
  2. Add the bananas and blend some more.
  3. Add the rest of the ingredients and adjust to taste.
  4. Pour the filling into your crust of choice and set in the freezer for at least an hour to set.

For my crust this time around, I used pecans, dates and because I was low on dates a few prunes too. I also through in some cinnamon ’cause I felt like it. You can read more about raw vegan pie crusts here.

Chachi & Mandi Gould

Point & Curl with Chachi at the 2012 Frankie Tribute Weekend.

Raw Vanilla Bean Ice Cream with Chaga!

Chemotherapeutic Ice Cream? 

For the May Conscious Eating Niagara potluck I’m bringing ice cream made in my shnazzy new machine. I had planned to make something chocolaty, maybe with caramel or cherries again, but when I started to make the base and added in the pure vanilla bean powder it was too delicious so I left well enough alone.

The secret ingredient? Instead of using plain water for this recipe, I decided to give it superfood properties and used the tonic made with Chaga mushroom powder instead! Don’t worry, Chaga does not give off even a hint of mushroom. It has an earthy tea-like quality too it that’s very subtle and it worked perfectly with the vanilla bean. And now this ice cream has chemotherapeutic properties. How cool is that?

If you’re not familiar with chaga, it’s a fabulous superfood. Here is what my friend Lee at Truly Organic Food has to say about chaga:
“The chaga mushroom is well known for its full spectrum of immune stimulating phytochemicals. It is also high in betulin or betulinic acid which is a chemotherapeutic agent, which is why the pharmaceutical industry is interested in it and is currently doing many tests on it’s constituents. Chaga is best consumed in it’s natural stated as a tea tonic, that has had time to brew over 20 hours.”<

I made this ice cream in a much larger quantity for the potluck, but here would be the recipe for a basic recipe:

  • 1/4 cup raisins, soaked in water until plump
  • 2 cup chaga tonic liquid (or purified water)
  • 2 cups raw cashews, soaked for about 4 hours
  • 1 cup raw agave (coconut syrup or maple syrup would also be nice)
  • 1/4 tsp pure vanilla bean
  • pinch of Himalayan salt
  1. Blend your soaked cashews first with only some of the liquid to ensure that the mixture is smooth. Then add the rest of the ingredients.
  2. Refrigerate for at least 4 hours so that the mixture is cold before using your ice cream maker. I recommend over night.
  3. Follow the manufacturer’s directions for your ice cream machine and enjoy!

Raw Vegan Ice Cream

My request for my birthday was an ice cream maker so that I can start to make raw vegan ice cream. I was never a big ice cream person because the heavy dairy never sat well with me, but since trying the coconut and cashew based ice creams, I’m now an ice cream convert!

I wanted to get one of the ice cream makers that uses ice and salt so that I can use it even when our freezer is really full. Also, when my father was given the Cuisinart ice cream maker that you frequently see in stores, it didn’t work well for sugar-free ice creams at all. Because it used the method where the entire bowl goes in the freezer, it just didn’t get cold enough to really solidify the ice cream so it stayed soupy.

After some research, I decided that the Hamilton Beach model would give me the most bang for the buck. Since I’m not planning to make ice cream all the time, I wanted to pick a reasonably priced machine and I settled on this one.

It took me a while to get the rock salt that’s required for the machine. I realized after requesting a salt-working machine that I didn’t know what type of salt I would need! I did a lot of research on it and it was frustrating. Ultimately, I just bought some of the salt that people would put on the sidewalk in the winter but found one that didn’t have additional chemicals in it.

Finally organized to get the ice cream party started, I asked my husband what flavour he wanted me to make first. He kept saying strawberry, which I’m not particularly keen to make straight away, so I persuaded him to choose from one of the following Vice Cream recipes that also appealed to my own taste buds.

My main picks were:

  • Black Forest
  • Pecan Pie
  • Maple Walnut
  • Maple Pecan
  • Chocolate
  • Cherry Garcia

He picked Black Forest which works for me! I didn’t have a chance to pick up frozen cherries so I ended up soaking some dried cherries in advance instead. So here’s my version of the Vice Cream recipe:

Raw Vegan Black Forest Ice cream:

  • 1/2 cup dried cherries, soaked in water until plump
  • 2 cup purified water
  • 2 cups raw cashews, soaked for about 4 hours
  • 1 cup coconut syrup (agave or maple syrup would also work)
  • 1/2 cup cocoa
  • pinch of Himalayan salt
Method:
  1. Blend your soaked cashews and water in the blender or food processor to make a smooth milk. Add the cocoa, salt and coconut syrup and blend until silky smooth.
  2. Place the mixture in the freezer for 40 minutes to 1 hour or in fridge over night. (I went with over night.)
  3. Pour mixture into your ice cream maker and follow the manufacturers instructions. Once ready, remove the cover and blade from the ice cream maker and fold in the cherries, distributing evenly. Serve immediately or transfer to containers and store in freezer till ready to use.

I think it came out really well! I might have been able to get the cashews just a tiny bit smoother if I had blended it for longer but it’s definitely tasty. The cherries are the best part. I like ice cream that has *stuff* in it. I’m looking forward to feeding some to my hubby later on when he gets home.

Raw Vegan Notella Brownie Cheesecake

Last night was our April Potluck for Conscious Eating Niagara. At the last potluck I took some requests and my friend Fabienne voted for something with chocolate so voila!

The base was a chocolate hazelnut brownie, then a chocolate coconut filling and Notella by Health Nut for the icing. It was a winner! Sugar free, gluten free, chocolaty goodness.

Brownie Base:

  • 3 cups of hazelnuts (aprox.)
  • 3 cups of dates (aprox.)
  • 3/4 cup of cocoa (aprox.)
  • 1 tbsp coconut oil (optional)
  1. Yes, these are all approximations. It might have been more hazelnuts and fewer dates. You just start by blitzing the hazelnuts in the food processor.
  2. Once it makes a fine “flour” add about half of the cocoa and then start adding the dates until it comes together into a kind of dough. If it’s too dry and isn’t coming together, add a tablespoon of coconut oil.
  3. Once this is blending up nicely into a dough, add the rest of the cocoa to taste.
  4. Voila! Press into a lightly greased spring form pan. I recommend sprinkling coconut flakes on the bottom of the greased pan before you press in the dough. It helps to prevent sticking later.
Cheesecake Layer
  • 200g dehydrated coconut flakes (unsweetened)
  • 2 tbsp coconut oil
  • 800 mL of coconut milk
  • 1/2 cup coconut syrup or agave
  • 1/2 cup cocoa
  • 6 probiotic capsules (optional)
  • squirt of lemon (optional)
  • pinch of Himalayan salt (optional)
  1. If you want this to be more like real cream cheese, start by adding your probiotics to your coconut milk to soak in a bowl while you start the rest of the recipe.
  2. Blitz your coconut flakes and coconut oil in the food processor until it makes a creamy coconut butter. This takes a while.
  3. Add your coconut milk and blend. Add some lemon juice to the mix if you’d like.
  4. Once this is smooth, add your cocoa and then start to add your sweetener and taste to get the right amount of sweetness to your taste. Add a pinch of salt if you like.
  5. Pour over the brownie base and set in the fridge for at least 1 to 2 hours.
  6. Ice the cake with raw vegan Notella by Health Nut et voila!


Cheesecake

The Mighty Kale Chip

Kale chips are awesome. Everyone thinks they’re weird until they actually try them… and then they think they’re awesome! Still weird, but totally awesome too. Yum!

I made some kale chips last week for my birthday gathering and a lot of people were asking about them.

There are a lot of proper recipes out there for kale chips, both raw and cooked, but I’ll jot down my go-to ingredients for the record which follows below. However, the best kale chips I ever had were these.

Raw Garlic Kale Chips from Nouveau Raw. Click to check out her recipe.

Approximate recipe for about 2 good bunches of kale:

  • 1/4 cup of raw tahini
  • 1/2 cup of water
  • 6 tbsp nutritional yeast
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp lemon juice
  • 1 tsp mustard powder or mustard
  • 1/2 tsp Himalayan salt

In a large bowl, whisk together the tahini and water. Then whisk in the rest of the ingredients and add more water as needed to make a quite runny sauce. Adjust the ingredients according to taste. Just be careful if you’re using mustard powder because it can be quite strong.

2 important steps:

  • Wash your kale thoroughly – there can be spiders hiding in there!
  • Cut out the stems.
Cut your kale into the desired pieces. Remember, it will shrink. Then add the kale to the large bowl with the sauce and toss it until each piece of kale is coated.
If you have a dehydrator, great. Spread it out on sheets and dehydrate at 110 degrees until it’s crispy. I usually leave it overnight. If you don’t have a dehydrator, you can do this in the oven on a lined cookie tray at the lowest temperature with the oven cracked open. I’m not sure how long this would take in the oven so keep an eye on it.
Yum!

Superfood Pecan Pie

Another potluck has come and gone, and this time it was Pecan Pie on the menu. Specifically, raw vegan superfood pecan pie. As usual, it was a little of this and a little of that to get the right flavour. I was really pleased with it and the feedback was excellent.

These quantities are very approximate and it was to make an oversized pecan pie.

Pecan Pie Filling:

  • 1/2 c. Coconut butter
  • 1/2 c. Yacon syrup
  • 1/2 c. Coconut syrup
  • 1/2 c. Coconut sugar
  • 3 to 4 tbsp of Mesquite powder
  • 2 tbsp of Maca powder
  • 2 tbsp of Cinnamon
  • 1/4 tsp Himalayan Salt
  • 1/4 c. water (or as needed)
  • And my secret ingredient… 2 scoops Sun Warrior Raw Vanilla Protein Powder
Method

Blitz the coconut butter in the food processor, then add the other ingredients slowly, in the order listed, blending every time you add something and tasting frequently. Adjust according to the consistency you want and the thickness that you’re going for. This makes a super yummy caramel kind of sauce.

Coat the pecans (about 8 cups) in the sauce. I tossed them in a separate bowl and made sure that each pecan was thoroughly coated in the caramel. Then I pressed the mixture into the pie crust and let it set in the refrigerator.

For the pie crust I made my usual almond & date crust. You can read more about pie crust options here. In this case, I used about 4 to 6 cups of almonds blitzed in the food processor with about 1 cup of dates, then pressed into a pan. You can dehydrate this for a firmer crust or leave as is. I dehydrated mine this time.

My husband couldn’t make it to the potluck but he did ask that I sneak him a piece to bring home. It’s a good thing that I set it aside at the beginning because it went really quickly!

Superfood Pecan Pie

Raw Spice Cookies

On Sunday I went to an amazing raw vegan dinner party. Our hosts, Toni and Paul, are high raw and they really know what they’re doing. Toni made a phenomenal dinner. My friend, Lee, took a lot of photos so I’ll post some once she’s got them available.

I decided to make a little something to contribute to the dinner but didn’t want to do one of my big desserts since I knew that Toni would have planned something. I decided to make some cookies… with a secret ingredient!

A lot of the raw cuisine is very dense in calories and fat. Good fat, but still too much of it when you’re looking at all the nuts and seeds in your regular meal plus dessert on top of it. So I’ve been looking for fruit and veggies that can hide in desserts and help to bulk them up in a lower calorie way.

My secret ingredient for the spiced cookies… parsnips! I love parsnips! They have a nice carrot like quality to them but also a flavour all of their own that is a bit sweet and a bit spicy. Perfect for a spiced cookie.

Equipment:

  • Food Processor
  • Dehydrator (you don’t need a dehydrator for every recipe, but it helps for cookies. Otherwise, put your oven on the lowest temperature and leave the oven door cracked open.)

Rough Ingredients:

  • 6 or 7 parsnips, shredded
  • 1 cup of dates
  • 1 cup of sunflower seeds or other nuts of seeds of choice
  • 1/2 tablespoon+ of cinnamon
  • 1/2 tablespoon+ of ground ginger
  • cardamom to taste
  • pinch of Himalayan salt
Directions:
  1. If you have a setting for it on your food processor, start by shredding your parsnips. Remove shredded parsnip from the food processor to a bowl and set aside.
  2. Blend seeds until it starts to form a thick paste.
  3. Add dates & blitz.
  4. Add spices & blitz
  5. Add shredded parsnip & blitz.
  6. Spoon cookie dough on to dehydrator sheets. An ice cream scoop works really well. Mash down with fork.
  7. Dehydrate at 105 degrees for 6 to 12 hours.

I really like these. They’re a nice lower calorie raw treat than some others, and I like the chewy texture. I’m sure they’d work well with carrot too. I’ll make them again, and hopefully I’ll have some more photos soon.

Pineapple Coconut Cake

I’ve been pretty sick this week. Cough cough. Unfortunately, that means missing today’s raw vegan potluck which is so sad! Not only did I miss last month’s because we were on vacation, but today there’s a special presentation from a raw chef. I’m disappointed to miss it.

I decided that I would still send a dessert in my absence. I had 2 very ripe pineapples waiting to make this dessert and they weren’t going to keep, so may as well let the other people enjoy. I was very careful when I made the dessert so it’s definitely germ free! I forgot to snap a photo before I sent it to the potluck which is happening now. Hopefully Lee takes some pictures.

This is a little bit like a raw cheesecake meets an ice cream (or sorbet) cake. When I first made this, I thought I wouldn’t do it with coconut butter and only with agar flakes, but then I changed my mind. So the version that I sent to the potluck had agar listed in the ingredients but you can skip it in the final recipe:

This is the photo of the 2 layer version with papaya on the top layer. I didn’t get a photo of the all-pineapple version.

  • 2 cups almonds
  • 1 cup dates
  • 1/4 tsp cinnamon
  • Shredded Coconut
  • Coconut Oil
  1. Blitz in the food processor.
  2. Coat bottom of a spring form pan with coconut oil, then sprinkle with shredded coconut. This will prevent the crust from sticking.
  3. Press the crust into the pan and set aside.

Pineapple Syrup

  • Take the juice of a fresh pineapple and put it in your dehydrator in a shallow pan. Dehydrate at 105 degrees for 4 to 6 hours. Check on it to make sure it doesn’t over dehydrate. This will concentrate into a very sweet syrup that you can drizzle over your cake. (I took a nap and mine over dehydrated so I put the “candied pineapple” on top of my cake.)

Filling

  • 2 large pineapples
  • 2 cups raw unsweetened dried coconut
  • 1 tbsp coconut oil
  1. Blitz the coconut and oil in the food processor to make coconut butter.
  2. Add the meat of 2 pineapples. Blitz!
  3. Poor over your pie crust.
  4. Let set in the freezer for at least one hour.