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

The 2014 Totally Fabulous Vegan Bake-Off: Pucker Up Lemon Squares (raw)

lemon squaresYesterday I participated in Toronto’s Totally Fabulous Vegan Bake-Off! I entered in the raw category with an updated version of my original raw lemon squares. It was a really neat experience! I was there rather too early, the first non-professional on-site in fact. I’m both a busy bee but also an eager beaver, what can I say.

I’m hoping to post some photos later of the raw plate which included my lemon squares and the other items that I was up against. Here are the listings from my category:

Decadent Raw Desserts (Gluten-Free friendly, check ingredients carefully)

Title Description  
Pucker Up Raw Lemon Squares Tart, lip puckering, rich and creamy lemon perfection, all rolled into one delicious raw gluten free treat!
Raw Chocolate Lavender Cheesecake Rich and creamy chocolate cheesecake with a hint of local lavender – served on a chocolate brownie crust.
Raw Gluten Free Raw Sticky Zucchini Flax Cinnamon Buns, rolled in raw Carmel sauce and drizzled with raw cashew cream!!
Better Tarts A raw take on a canadian classic, that is better for you and better tasting!
Molten caramel brownie Fudge brownie, gooey caramel centre, sprinkle of sea salt…yum.

The plate was pretty monochromatic, as were a few of the plates in other categories, so my lemon squares really popped! I used extra tumeric for more colour this time around, and I also added a lemon drizzle (coconut butter, lemon, stevia) to use as “glue” to stick on some sour lemon flakes made with dehydrated lemon for some extra texture. I was thrilled with how they came out, and all of the feedback I received was very positive. Maybe too positive, since it made me overly hopeful that I might win in my category which I didn’t, but that’s ok. It was still a nice day.

Old Recipe: Original Raw Lemon Squares

New Recipe: Totally Fabulous Raw Lemon Squares

Filling:

  • 5 cups of dried, unsweetened coconut.  butter (approximately one jar or about 4.5 cups of fine dehydrated coconut converted in to coconut butter)
  • 2-4 tbsp of coconut oil
  • 10 lemons, zested first, then squeezed
  • 1/3 cup of lucuma powder (optional)
  • Stevia Powder to taste – I like NOW brand
  • 1/4 tsp tumeric (for colour, optional)
Crust:
  • 1 cup of raw cashews
  • 1 cup of raw coconut flour
  • aprox. .5 cup of dates (use more as needed)

IMPORTANT INSTRUCTIONS: **Your food processor must be completely dry for this to work, and all ingredients should be at room temperature before proceeding.

  1. Blitz the dried coconut and 2 tbsp of coconut oil in the food processor to make coconut butter. This can take several minutes. Stop and scrape the sides of the sides of the food processor often. If after 5 minutes your mixture is still dry, add more coconut oil as needed.
  2. Once you’ve made a completely smooth butter, add the lemon zest. Blend.
  3. Add the lucuma. Blend.
  4. Add the lemon juice. Blend.
  5. The stevia that I use comes with a tiny little spoon inside the jar. Add 2 of the tiny spoonfuls, or just a small pinch of stevia and blend and taste often. Adding only a small amount at a time, add more of the stevia as needed adjusting to your palette.
  6. Add the tumeric. Blend.
  7. Pour contents in to a bowl and set aside on the counter (not the fridge) while you continue on to make your crust. 
  8. When working in this order, there is no need to clean the food processor. Blitz cashews in the food processor until they start to form a crumb. 
  9. Add the coconut flour and approximately 6 dates and start the food processor going, adding more dates until the mixture starts to seem slightly sticky. Stop the food processor and smoosh some of the mixture together with your fingers from time to time and when the mixture starts to stick together, it’s ready.
  10. Line a pan with parchment paper, or oil and dust with coconut flour before pressing the crust in to the form.
  11. Once you’ve pressed the crust in to a pan, scoop the filling in to the pan and smooth it out with a spatula. Place it in the freezer for at least one hour before cutting and serving. I like to make this the night before and thaw it out the next day for serving.

The Raw Chocolate Lavender Cheesecake that won was really lovely. It was both aesthetically nice, and very tasty. For me, chocolate does tend to be chocolate and can get repetitive, but the addition of the lavender added some interest and the texture in particular of the creamy chocolate in the middle was very nice.

I’d also like to note that the texture of the crust for the raw butter tarts was really impressive. I wanted to ask the fellow who made them about what he used but didn’t have the chance. I really know a lot of raw desserts at this point so it takes something to impress me and make me wonder, so actually, for me the crust of those butter tarts was the most interesting thing on the raw plate. I think that if his filling (probably made with date) had a little more of a caramel edge to it, maybe with some lucuma and a touch of yacon and mesquite, he could have been the winner.

4bakersI competed as part of Team Lindy Hop with Kris Light and her P.B. Phone Home squares, Ashley Bratty with her Snickerdoodle Sandwich Spectacular/Snickerdoodles Marsala and Heather O’Shea with her Jazzberry Lemon Cupcakes. I have to admit that all of these desserts (including my own) were so yummy that early on I thought it might be a clean sweep for our entire category. Everything was delicious, but unfortunately Kris and I stood aside to cheer on the 2 winners on our team, Heather and Ashley. Heather even won Best in Show for her cupcakes! You can read more about her entry on her blog here.

This was a really neat experience. I hope to snag some more photos to post soon.

Oh, and my lemon square display made it in to this photo gallery from BlogTO.

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

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!

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 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

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.

January 2012 Vacation to Los Angeles & Disneyland


My husband and I took a nice vacation at the beginning of January. We went to LA to visit some friends, do some touring, and hit Disneyland! Geoff is a huge Disney fan. Not so much the Disney films really, more of Walt Disney as a visionary.

We spent 3 days at Disneyland. That’s quite a lot out of a seven day trip but we really enjoyed ourselves. It’s a nice way to hang out and spend time together.

We also had some nice outings with our hosts. We did a quick tour of Balboa Island and Laguna Beach, we went dancing (Lindy Hop) one night… In particular, the night that we spent at the Queen Mary was really lovely. Being the living history enthusiasts that we are, this was a great excuse to dress up.

There was an unfortunate incident on the ship though. It was very crowded at the bar where the band was playing so initially we didn’t have a table and seats. We had to put my stole (fake btw), and the men’s jackets in a little pile on a banister and Geoff placed his hat on the top. While we were dancing, Geoff suddenly noticed that there was an older guy dancing wearing the same kind of boater hat. At first he thought it was neat that the guy had the same hat… until he realized that it was the EXACT same hat. His hat! As soon as he mentioned it to me I marched right over, took it off the man’s head and scolded him. “That’s not yours!” He wasn’t even apologetic. This wasn’t some cheapo fake boater hat. It was a nice, high quality and rather expensive hat. We couldn’t believe the audacity!

We managed to hit one raw restaurant, Cafe Gratitude. It was great! I was worried that it might be a little bit too much of a “scene” for Geoff to enjoy but he was a good sport about it. The menu was half cooked which was also preferable for him.

We each had tacos. His were cooked, mine raw. And then we had two outstanding raw desserts. He had the raw mocha cheesecake which was very good, and I had the raw tiramisu which was quite outstanding.

Raw Tacos

Cooked Tacos

Raw Mocha Cheesecake

Raw Tiramisu

Raw Vegan Icing Recipes

 
 

I can’t believe how easy and delicious coconut butter is to use as a base for icing. Amazing! Even people who don’t [think] they like coconut love this as icing.

First, to make coconut butter, simply pulverize unsweetened coconut flakes in the food processor along with a little drop of coconut oil. For a smoother, more “wet” icing you can use additional coconut oil. I use coconut butter in so many recipes that I always make an extra jar and keep it on hand for the next time I’ll need it.

Raw Vegan Icing – base

  • Coconut Butter
  • Agave to taste
  • Vanilla to taste

Blend it up in the food processor and it’s as simple as that! Depending on how much coconut oil you had added to your coconut butter, or how much agave and vanilla you used, this may harden when cool or stay a bit more runny. It’s up to you. If you’d like it to stay more “wet” then add some extra coconut oil or agave.

Raw Vegan Icing variations:

  • Raw Vegan Coconut Icing – add a tiny drop of coconut extract to draw out the coconut taste
  • Raw Vegan Chocolate Icing – add cocoa powder and a bit more coconut oil
  • Raw Vegan Mint Icing – add fresh mint leaves as well as a drop of peppermint extract
  • Raw Vegan Lemon Icing – a good dose of fresh squeezed lemon, extra agave, and optional lemon extract
  • Raw Vegan Maple Icing – use maple syrup instead of agave

    Fresh mint is delicious and gives the icing a nice natural green colour.

Raw Vegan Cookie Recipes

It’s been a couple of weeks since my raw vegan “baking” blitz and I’ve been meaning to post my recipes. The challenge is that I was going a lot by trial and error with the texture and flavour so these recipes are only guidelines, not really precise. A little of this, a little of that, is a good policy. Use these as guidelines, and have fun! The recipes are very flexible, the results delicious and you won’t be disappointed.

There are some great blogs out there that helped me to put together my recipes. Special thanks to www.therawtarian.com for her chocolate and lemon cookie recipes.

Raw Vegan Coconut Almond Cookies

Simple and absolutely delicious coconut almond bites made with coconut butter, raw almonds, and agave. That’s it! Delicious.

  • 1 Cup of Almond
  • 1/2 Cup Coconut butter or 1 cup of unsweetened coconut flakes
  • Light raw agave to taste
  • Shredded coconut for topping

If you’re working with the unsweetened coconut flakes, process them first to make a smooth coconut butter. You might want to add a tiny drop of coconut oil to help it come together. It might work better to pour most of the coconut butter out of the food processor temporarily and blend up the almonds before adding the coconut back in. The sweetness is up to you. You can shape these however you’d like. In this case, I put them in to mini muffin cups to make more of a “bite” than a cookie. Simple and totally delicious!

Raw Vegan Lemon Cookie recipe

Raw Vegan Lemon Cookies made with almonds, coconut butter, agave, lemon juice and lemon extract. Like a smooth lemon meringue cookie!

  • 1 cup almonds
  • 3/4 to 1 cup of unsweetened coconut flakes
  • The juice of one medium lemon
  • 1 tablespoon agave nectar
  • Drop of lemon extract (optional)
  • Lemon zest (optional)

I find this type or recipe works particularly well if I pulverize the coconut in the food processor separately from the almonds and make a smooth coconut butter first. It helps to add a tiny drop of coconut oil. Separately, process the almonds and then add the coconut butter and the other ingredients back in. This makes a firm dough that you can shape by hand, or even use a cookie cutter as I did here. Chill in the refridgerator or the freezer.

Raw Vegan Ginger Cookies

Nut-free chewy gingerbread cookies made with sunflower seeds, dates, raisins, molasses, agave, and lots of delicious ginger and fall spices.

  • 1 cup of sunflower seeds (most nuts would also work)
  • 1 cup of pitted dates
  • 1/3 cup of raisins
  • 1 tbsp of ground ginger
  • 1 tbsp fresh ginger
  • 1 tsp cinnamon
  • Molasses & or agave to taste (yacon syrup would be nice too)
  • Touch vanilla
  • A pinch of Salt

Blend blend blend. This one is definitely all according to taste (I like it spicy) and texture. If it’s not coming together, you can add some more dates. I moulded these into a brownie tray and then sliced them after leaving them in the freezer for a long while to harden up. Yum!

Raw Mint Chocolate Cookies

These little bites are zippy and minty, made with the addition of peppermint extract and fresh mint in both the brownie and the icing.

  • 1 cup almonds
  • 1/4 cup coconut butter
  • 1/4 cup cocoa powder
  • 1 cup soft pitted dates
  • 2 Tbsp. agave nectar or to taste
  • 1 tsp. peppermint extract
  • pinch of sea salt

As with the other recipes including coconut, it’s preferable to blend your coconut first into coconut butter which is simply unsweetened shredded coconut pulverized in the blender to make a paste. A drop of coconut oil helps it to come together. Blend the rest of this up to make a delicious chocolate mint lump. I formed these in mini muffin moulds but next time I’d like to make these in to an oreo or whoopie pie. They’re chewy and delicious! Link here for the Raw Vegan Mint Icing.