RAW; Balls, Brownies, Mum's Cheesecake, Donuts , Chocolate, Peanut Butter Cups, Ice Cream, Tarts, Pies, Hard Chocolate, Fruit Salads, Drinks Chocolate Mousse, Aunts Smoothie Pops

COOKED; Apple Crumble, Pancakes, Sweet Potato Pie, Cookies

Brazil Nut Truffle Balls

Makes 20 truffle balls

Ingredients:

-1 cup brazil nuts, ground to flour
-½ cup coconut flour
-½ cup organic dried, unsulfured apricots, chopped, or dry the fruit yourself. Other dried fruits like blueberries, pears, papaya or pineapple would make great stand-ins.
-¼ cup fresh grated or organic unsweetened shredded coconut
-1/3 cup agave
-1 teaspoon vanilla extract or 1/2 vanilla bean

Action:
1. Combine the ingredients, Place all ingredients in a food process and process until the dough turns into a ball.
2. Shape the truffle balls. Scoop out a spoonful of dough and shape into round balls.
3. Coating the balls. Start an assembly line from left and right – line up the truffle cookies, then a bowl or cup with enough agave to coat truffle cookies, a small bowl/cup with coconut flakes or chopped brazil nuts, and then a clean plate.
4. Work from left to right – take one truffle cookie with your left hand and dip in agave, then drop into the coconut or brazil nuts, and with your right hand roll truffle balls in coconut/brazil nuts and place on plate.

This recipe inspired by Raw Epicurean.

Chocolate Mud Balls

Ingredients:

-1/2 cup cocao powder
-1/3 cup of blended brazil nuts
-1/3 cup of blended almonds
-3-4 tablespoons water (boiled)
-2-3 tablespoons agave
-1/2 cup of coconut oil
-1 a large avocado
-another ¼ cup of cocao powder

Action:
1. Add ½ cocao powder, blended nuts, water, ½ the avocado and agave syrup to bowl and stir. Add more water if needed for a cake consistency. If you use boiled water the chocolate becomes a sticky consistency which is what gives it the ‘mud’ affect after it has been chilled. (I like to boil mint in my water and then you have left over water for a mint tea to go with your balls!)
2. Roll into balls and put in a container and into the freezer. Allow them to sit for a couple of hours.
3. Next blend the coconut oil, ¼ cup of cocao powder, ½ the avocado, and 1 tablespoon of agave syrup into a blender. This is your chocolate coating so make sure it is smooth. Add more water or coconut oil if needed.
4. Take out the frozen balls and coat them in the smooth chocolate coating.
5. Put the balls back into the freezer and allow the coating to harden. The middle will always remain a soft mud chocolate consistency! Yum!

Cookie Dough Balls with Peanut Butter Choc Chips

Makes 15 balls.

Ingredients:

Cookie Dough
-2/3 c raw cashews
-1/3 c oats
-2 Tbsp Agave
-1 Tbsp Maple Syrup or Honey (or Agave)-1 Tsp Vanilla Extract

Action:
1. Blend oats and cashews.
2. Add agave syrup, vanilla extract and maple syrup/honey and blend again.
3. Once you have cookie dough consistency stop blending and make your chocolate chunks.

Peanut Butter Chocolate Chips
(optional: use cacao nibs or make your own using this recipe)
-1/4 cup cocao powder
-1/4 of blended peanuts
-1 tablespoons water
-1 1/2 tablespoons agave
-2 tablespoons peanut butter (organic no extra additives or blend your own peanuts)

Action:
1. Add cocao powder, blended nuts, water and agave syrup to bowl and stir.
2. Add peanut butter
3. Taste, and as desired add extra chocolate, agave, nuts, water
5. Roll into chunky balls and store in the freezer until you have hard chocolate chunks.
6. Spoon the chocolate chunks into the cookie dough mixture and mix.
7. Roll the cookie dough into balls and store in the freezer or fridge!

Chocolate Wrapped Almond Delights

Ingredients:

3/4 cup almonds
3/4 cup oats
water
1 teaspoon vanilla extract or vanilla beans
2 tablespoons of cocao
1 tablespoons of agave

Action:

1. Blend oats and almonds in a food processor/blender.
2. Put the almond meal in a bowl and add vanilla extract, a tablespoon of water to start, and the agave.
3. Mix to a cookie dough consistency. Add more water or more agave if needed.
4. In another bowl mix the cocao, a teaspoon of water and a teaspoon of agave. Mix until a smooth chocolate syrup. Add more of less water/agave depending on the taste.
5. Roll the almond meal in balls and roll in the chocolate syrup.
6. Set the balls in the fridge or freezer or eat them right up!

Creamy Coconut Balls

Ingredients:

-1/2 cup raw honey
-the juice of one lemon
-1 teaspoon of grated lemon peel
-1/4 cashew nuts
-1/4 cup oats
-1 cup coconut cream/oil/butter - extracted from the meat of a matured coconut in a peanut butter consistency
-dried coconut flakes
-1/2 teaspoon vanilla extract - optional

Action:
1. In a blender mix all of the ingredients except for the coconut flakes.
2. Form into balls and then roll in coconut flakes and refrigerate or freeze.

Chocolate Brownies

Serves many (who needs flour?!)

Ingredients:
-1 1/2 cups of raw almonds, soaked for 2-4 hours, or longer :)
-1 1/2 cup walnuts
-1/4 cup cocao powder
-1/4 cup extra virgin coconut oil
-8 dates pits removed
-1 tablespoon organic vanilla extract (optional)
-garnish blackberries and/or goji berries (soaked 30 minutes)

Action:
1. Blend almonds and walnuts in a blender/food processor to a fine meal like consistency.
2. Add the remaining ingredients and process into a dry paste cookie type dough.
3. Take out the entire content and process it into a ball .
4. Place mixture into a tray or into a brownie square mould.
5. Cut up into squares and serve with black berries and soaked goji berries! Yum!
6. If there are any other left over brownies store them in the fridge!

Chocolate Mint Brownie

Ingredients:

-1 cup almonds, soaked overnight
-1 cup cashews, soaked overnight
-3/4 cup raw cacao powder
-1 cup chopped dates
-20-25 mint leaves
-1/8 teaspoon himalayan salt
-1/4 cup maple syrup

Action:
1. Combine nuts, mint, dates, cacao and salt in a food processor until the mixture is well combined. 
2. Slowly add up to 1/4 cup maple through the top of the processor while it is running.  Stop adding maple when the consistency resembles brownie dough. 
3. Press the mixture  into an 8×8 glass pan.  Frost and refrigerate until you are ready to serve them.

 
Raw Creamy Fudge Frosting

-1/4 cup raw cocao powder
-2 ripe avocados
-3/4 cup  agave nectar
-3 tablespoons coconut oil
-1 tablespoon vanilla
-dash himalayan salt

Action:
1. Combine all ingredients in the blender until creamy, fluffy and smooth. 
2. Spread on the brownies.  If you have any left over try eating it as a pudding with some sliced bananas with slivered almonds.  It is especially good this way when it is warm out of the belnder! Hard to believe it is RAW!

This recipe is part of The Delicious Revolution!

Mum's Cheesecake

Serves 12


Ingredients:
2 cups macadamia nuts
1 1/2 cups cashews
1/2 cup pitted Medjool dates
1/4 cup dried coconut
6 Tbs. coconut oil, melted (gently warmed)
1/4 cup lime juice
1/4 cup raw agave nectar
1/2 sun-dried vanilla bean
3 cups mixed berries, such as blueberries and raspberries

Action:
  1.Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
2.Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
3.Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. 4.Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.

This raw cheesecake is named after Liana's mum who loves cheesecake!

Raw Donuts

Ingredients:
-3 cups small pie pumpkin, peeled and chopped
-4 apples juiced
-1/2 cup Coconut Flour
-1/2 cup Raw Cashews, ground to coarse powder
-1/4 cup Coconut Oil, melted
-1/4 cup Original Coconut Creme,
-1/4 cup honey or liquid sweetener of choice
-2 tsp. cinnamon
-1 tsp. nutmeg

Action:
1. Add pumpkin and apple juice to high powered blender and blend until smooth.
2. Add this and remaining ingredients to a mixing bowl and mix until well combined. A soft and fluffy dough should be the result. Carefully shape into donuts or donut holes, trying not to compress too much.
3. Place onto non-stick dehydrator sheets. Dehydrate at 115 degrees for 2 to 3 hours until dry enough to place on screens. Dehydrate for another 8 to 10 hours. Donuts should be lightly crispy on the outside and moist on the inside.

Glaze:
-1/4 cup Coconut Oil, melted
-1/4 cup honey or liquid sweetener of choice
-1/4 cup Lucuma Vanilla Coconut Creme, melted

Action:
-Mix ingredients in a bowl. They will separate a bit so mix quickly and pour over cooled donuts for a glazed effect. For more of a frosting allow the glaze to solidify a little and then mix, carefully spreading over the donuts.
-These are best eaten right away, just like the old-fashioned fried ones!


Recipe by Vivapura!

Chocolate Peanut Butter Cups

Ingredients

100g Raw Cacao Butter
2-6Tbs Raw Cacao Powder
1-3Tbs Agave Syrup (or more to taste)
Organic and sustainably sourced peanut butter or blend your own peanuts and add water/coconut

Action:
1. Melt 50g raw cacao butter on a low heat over a pan of boiling water. Once the cacao butter has melted, turn heat off and add the raw cacao powder (add the 2Tbs first and add a little more cacao powder if the mix it too runny). Whisk in the Agave syrup (you can add a bit more if you prefer a sweeter taste) and mix well. The consistency should be smooth and quite runny.
2. Spoon 2-3 teaspoons of the mix into mini baking cups (each about halfway full) and place in the freezer to set for 15-20 mins.
3. While the first layer is setting in the freezer, repeat Step 1 to make the top layer of raw chocolate
4. Once the chocolates have set, spoon in half a teaspoon of peanut butter into each baking cup, then top up with the second layer of the melted raw chocolate mixture.
5. Place in freezer for another 15-20 minutes. Take out when chocolate has set, peel off the baking cups and your Peanut Butter cups are ready to enjoy. Keep refrigerated if you can, unless you end up eating them all at once!!!

Chocolate Ice Cream

Serves 6 

Ingredients:
-4 Tbsps chocolate cocao
-16 Medjool dates
-600 ml of pure water
-4 cups of cashews OR 4 Tbsps raw cashew butter

Action:

1.Blend the cashews (or cashew butter) with the water to create cashew milk.
2.Add in remaining ingredients and blend well.
3.Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze.
4.When your ice-cream is ready, serve mmmmmmm!

Choc Peanut Butter Pie
Serves 6 

Ingredients:
-4 Tbsps chocolate cocao
-16 Medjool dates
-600 ml of pure water
-4 cups of cashews OR 4 Tbsps raw cashew butter

Action:
  1.Blend the cashews (or cashew butter) with the water to create cashew milk.
2.Add in remaining ingredients and blend well.
3.Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze.
4.When your ice-cream is ready, serve mmmmmmm!

Mint Chocolate Pie

Ingredients:
Crust:
1 cup almonds, ground
3/4 cup pitted, packed dates
1/4 cup cacao powder
1/4 cup cacao nibs
1teaspoon pure vanilla extract

Action:
1. In a food processor, mix ingredients into a moist dough that presses together easily. Add 1-2 teaspoons water if needed.
2.Press the mixture into a 6" tart pan. Set aside.

Filling:
2 1/2 cups cashews
1 cup lightly packed mint leaves
1 cup water
1/3 cup + 2 tablespoons agave
5-8 drops mint essential oil, or to taste
1 teaspoon pure vanilla extract
Pinch of Himalayan salt
3 tablespoons cacao butter
2 tablespoons coconut oil

Action:

1. In a blender, combine all but the butter and oil until smooth and creamy. Start with less mint essential oil, as it is very strong!
2. Now add the last 2 ingredients and blend to incorporate. Taste the mixture - add more mint oil if needed (or mint leaves).

This recipe created by Sweetly Raw!

Strawberry Nut Pie

Ingredients; crust:
-1 cup brazil nuts
-1 cup shredded coconut (optional)- crack open a coconut and shred it yourself!
-a pinch of himalayan salt
-2 heaping T of carob or cocao powder
-3 dates diced or blended with a dash of water
-A dash of olive oil

filling:
-1/2 cup coconut oil (optional)
-3 dates diced or blended with a dash of water
-2 avocados mashed
-Whole nuts - my favourite is macadamia!
-Fresh strawberries, blueberries, blackberries, your choice! I like to use all of them :)

Action:
1. For Crust: Blend brazil nuts, cocao, dates, water, olive oil and salt into a crumbly slightly wet consistency.
2. Pulse crust into crust-like consistency and line a 9" spring form pan.
3. Freeze while making the filling.
4. For Filling: Combine avocado, coconut oil (optional) and dates into a blender.
5. Stir in chopped or whole nuts.
6. Slice Strawberries and put a layer of them on the crust.
7. Pour filling into crust. Line the top layer with strawberry slices.
8. Freeze the pie for a few hours - until frozen entire way through.
9. Garnish with fresh strawberries, blueberries, blackberries and mint!

Chocolate Almond & Fruit Bark

Ingredients:

1/4 cup coconut butter(oil), melted
1/2 cup cacao butter, shaved and melted
1/4 cup shaved cacao paste, melted (optional - will firm up chocolate bar)
1/2 cup cacao powder (or add some carob powder to mix)
3 Tbsp maple syrup
1 Tbsp agave nectar or honey
1 tsp hazelnut extract
1/2 tsp vanilla extract
1 tsp sunflower lecithin
1/4 cup raisins
1/8 cup dried cherries (optional)
2 Tbsp coconut, shredded (optional)
1/4 cup combined almonds and walnuts, smashed

Action:

1.Melt chocolate: Place shaved cacao butter and paste in a metal bowl, placed on top of a smaller bowl filled with hot water. Add coconut oil and whisk together.
2. While waiting, place nuts in zip lock bag on hard surface and smash with a mallet, creating uneven chunks of nuts.
3.Add maple syrup, agave nectar, and extracts to melted butters lecithin, and stir. (Keep on top of hot water while mixing)
4. Add smashed nuts, raisins, cherries and coconut. Stir until well coated.
5. Pour mixture onto a cookie sheet covered with parchment and spread about 1/4" thick.
6. Place in freezer to set. Remove from freezer and break into chunks. Store in freezer.

Warning: This is NOT like M&Ms and it does melt in your hands if you don't get it into your mouth fast enough. Yummm...Oh yeah! "RAW"nchy chocolate! I eat it right out of the freezer (and then LICK. LICK, LICK!).

For darker chocolate, use more cacao paste. For milk chocolate, use less cacao paste.

Adding more cacao butter and/or paste, using less coconut oil will make this more solid. Feel free to experiment with extracts and combinations of these ingredients. Have fun and share your results.

This recipe is by G Living!

Mango Avocado Salad

Ingredients:

2 ripe Mangoes, peeled, pitted and chopped
1 Large Avocado, peeled, pitted and chopped
1 lime – squeeze the juice from it
1 tangerine – squeeze the juice from it
2 Teaspoons Olive Oil
1 Tablespoon Cilantro Leaves
1 Tablespoon Black Sesame Seeds.

This recipe created by G Living!

Melon Fruit Cup

Ingredients:
-1 small honeydew melon
-1/2 dragon fruit (with white flesh)
-1 kiwi fruit
-1 small papaya
-3 tbsp papaya juice squeezed from your papaya
-1 tbsp fresh mint, finely chopped
-1 tsp lime juice from a fresh lime
-If the fruit isn’t sweet enough for you drizzle agave syrup or honey

Action: 
1. Cut the melon in half lengthways. Remove the seeds and pulp, & discard.
2. Carefully, cut away the flesh, trying to avoid the bitter edge close to the rind. Cube the melon flesh & place in a mixing bowl.
3. Peel the dragon fruit and cut into cubes the same size as the melon and add to the mixing bowl.
4. Peel and cube the papaya and the kiwi fruit, add them to the mixing bowl with the rest of the fruit.
5. Mix the finely chopped mint with the fruit juices and then pour the the mixture over the cubed fruits & mix well, being careful not to break any of the cubes.
6. Share the fruit salad between the two melon boats. Drizzle with honey or agave if necessary & decorate with a sprig of mint. Refresh!

Breakfast Gumbo

Serves 1

Ingredients:

2 Lady Finger Bananas (or 1 large banana)
20-30mls fresh apple juice
1-2 teaspoons raw honey or agave nectar
1 tablespoon LSP (Linseed, Sunflower and Psyllium husk fibre mix)
A handful of dried fruit and nuts of your preference ( I like chopped walnuts, pepitas, sunflower seeds and raisins)
1 cup frozen or fresh raspberries

Action:
1.  Mash bananas and whisk in apple juice with a fork.
2.   Add in LSP and mix.
3.   Add honey, dried fruit and nuts and mix again.
4.   Add raspberries, sprinkle some nuts and enjoy!

This recipe was created by the beautiful Jiveny Blair-West!

Banana Smoothie

This recipe was created by Ashleigh Bevin who took on the Earth Diet in March 2010:

Ingredients:
-oat milk or almond milk
-honey or agave
-cinamon
-banannas

Action:
1. Blend together!

Chocolate Mousse

Ingredients:
-1/4 cup cocao powder
-2 ripe avocados (this is what makes it creamy!)
-3/4 cup agave
-3 tablespoons coconut oil
-1 tablespoon vanilla extract
-dash of himalayan salt
-garnish with raspberries or mint

Action:
1.Add all ingredients to a blender and blend! Wahla! I like to keep some small chunks of avocado in it, and then when I eat the mousse I get surprises of what tastes like smooth creamy chocolate pieces!

Aunts Smoothie Pops
Makes 12 Popsicles

Ingredients:
-1 large banana or 2 lady finger bananas
-1/2 cup of raspberries (or 1 cup of strawberries)
-the juice of 3 apples
-the juice of 1/2 pineapple
-the juice of 2 oranges

Action:
1. Add all ingredients to blender and blend until smooth.
2. Pour into popsicle holder container or ice cub trays.
3. Freeze
4. Drink the leftovers-YUM!

Apple Crumble

This recipe was created by Ashleigh Bevin who took on The Earth Diet challenge in March 2010!

Ingredients:
-Apples
-Oats
-Cinnamon
-Honey or Agave
-Coconut
-Sultanas
-Oil
-Water
-Spelt Wholemeal flour or Buckwheat Flour

Action:
1. Peel & core apples.
2. Boil until soft.
3. Drain and set aside.
4. Add all other ingredients together and add water to wet ingredients slightly. Used fingers to make crumbley.
5. Put apples in baking dish and sprinkle crumble on top.
6. Cook until light brown and crunchy on top mmm mmm!

Serve with Earth Diet Raw Ice Cream!

Blueberry Kiwi Pancakes with Raspberry Sauce

Ingredients:
Pancakes:
-1/2 cup cashews
-1/2 cup oats
-1 cup of buckwheat
-water

Topping:
-150g raspberries
-2 kiwi fruit peeled and sliced
-50g blueberries
-Honey or agave syrup if desired
-1 orange juiced and the peel grated

Action:
1. In a blender mix the cashew nuts and oats to a flour consistency.
2. Add this mixture to the buckwheat flour and mix together.
3. Add ½ cup of water to start. Add more water if required to make a smooth wet consistency. Leave this pancake batter sit while you make the topping.
4. Place raspberries, orange zest and juice in a food processor and process until smooth. Add a little agave or honey if extra sweetness desired. This is your raspberry sauce, now let it sit while you make the pancakes.
5. Mix the kiwi fruit and blueberries.
6. In a fry pan heat olive oil or macadamia oil. Pour the pancake batter in the pan and flip when bubbles appear on one side. Use all your batter to cook lots of pancakes!
6. Lay one pancake on a plate, spoon half the fruit mixture over half, then fold the other half over. Pour the raspberry sauce over the pancakes.
7. Repeat the process with a second pancake. Transfer to a serving plate and pour over a little agave syrup or honey if desired extra sweetness!

This recipe inspired by Morrisons!

Sweet Potato Pie

Ingredients:
Crust
1/3 cup walnuts, toasted
1/3 cup hazelnuts, toasted
1/3 cup almonds, toasted
1 cup oats
1/4 cup agave syrup
1/4 teaspoon ground ginger
1/8 teaspoon of ground allspice or ground cloves
1/8 teaspoon of gound nutmeg
2 tbsp of organic extra virgin coconut oil (add more if needed)

Filling
18 oz sweet potatoes
3 eggs
1 tbsp coconut oil
1/4 cup agave syrup
2 Tbsp honey
1/4 teaspoon ground ginger
1/8 teaspoon of ground allspice or ground cloves
1/8 teaspoon of gound nutmeg
1/2 avocado

Topping (optional)
1 tbsp coconut oil
1/2 a avocado  
1/4 cup agave syrup
2 Tbsp honey
1/3 cup whole almonds, toasted
1/3 cup whole hazelnuts, toasted
1/3 cup walnuts, toasted

Action:

1. Make the crust: coarsely grind all nuts in processor. blend in oats, agave and spices. Add coconut oil and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish pie dish. Set aside.
2. Make the filling: preheat oven to 350 F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel and puree in processor. Transfer to bowl and whisk in eggs. Add coconut oil, agave, honey and all spices and boil 1 minute, stirring constantly. Whisk in the avocado (add more to make it creamier). Add coconut oil mixture to potato puree; blend until smooth.
3. Pour filling into crust. Bake at 350 F until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
4. Meanwhile, make the topping: stir first 3 ingredients in heavy medium saucepan over low heat  until all ingredients are combined and then increase heat and boil 1 minute. Mix in nuts, coating completely.
5. Take the pie out of the oven, spoon on the hot nut mixture if you’ve made it, and continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.

Inspired by Pete Bakes! 

Chocolate Coconut Cookies

This recipe was created by Earth Dieter Ashleigh Bevin:

Ingredients:
-Flaked Coconut
-Sultanas &/or Cranberries
-Cocao
-Almond &/or Hazlenut meal
-Honey or agave
-Cinnamon
-Coconut Oil
-Water


Action:
1. Boil flaked coconut, sultanas, cranberries, honey, cinnamon & water in a sauce pan - simmer until you get a syrupy consistency!
2. Add to cocao & meal, add oil. Stir.  
3. Put mixture on tray & cook at 200 for to 10 mins - YUMMMMMYYYYY

Prune Butter

Ingredients:
1 cup pitted prunes
1/3 cup boiling water

Action:
Process prunes in a food processor, gradually adding water until a smooth paste.
Mixture will keep for up to 2 months in fridge.

Good for:
Use it like chutney on chicken. It goes well with celery sticks. Fill the groove in celery and sprinkle on crushed walnuts.