Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”
1/2 medium pumpkin, peeled, seeded and cut into chunks (you need to use a sugar pumpkin for this)
1/4- 1/2 cup water
1 teaspoon cinnamon
2 tablespoons raw agave nectar or sweetener of choice
1. Place pumpkin, cinnamon and agave in food processor or high-speed blender. Pulse until puréed, adding water as needed. You will have to scrape down the sides of the food processor while processing.
Ginger Whipped “Cream”
1/2 cup cashews, soaked overnight, rinsed and drained
1/2 cup water
1/4 cup coconut oil, melted
2 tablespoons fresh ginger, grated
2 tablespoons raw agave nectar
1. Place cashews and water in high-speed blender. Blend until smooth.
2. Add melted coconut oil, fresh ginger and raw agave. Process until well blended.
3. Transfer to container and chill until set.
1 cup frozen cranberries, thawed
1/4 cup raw agave nectar
1. Place in food processor and process until purée is achieved. I like this layer to be a little chunky.
1 cup pecans
1 teaspoon cinnamon
1. Place pecans and cinnamon in food processor. Pulse until chopped.
1. In parfait glass, place a layer of pecans, topped with a layer of the pumpkin purée, a layer of cranberries then a layer of the ginger whipped “cream”. Repeat topping with more pecans.
4 cups of organic garbanzo beans soaked in water or 2-15 ounce cans
1/4 cup organic sundried tomatos in olive oil
2-3 cloves garlic
1 tablespoon lemon juice
1 tablespoon EVOO
1/2 teaspoon cumin
Sea salt or Hawaiian salt to taste
In a food processor, chop garlic and jalapeno peppers.
Pour in garbanzo beans with 1/2 cup water. If using cans, drain one can and use one can of both beans and water.
Add the remaining ingredients and blend until smooth and creamy.
Notes: Let sit in the refrigerator for 1 hour then serve. This allows for the flavors to blend.
1 cup frozen spinach
1 1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 cup orange juice
Combine all ingredients in a blender with ice and blend until smooth.
this makes about 25 chips
1 large Granny Smith apple
2 tablespoons light brown sugar
1 tablespoon cinnamon
Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment paper.
Using a mandoline, slice the apples as thinly as you can. Mix the sugar and the cinnamon in a shallow bowl and dip the apple slices lightly in the mixture, just lightly coating them. Lay the slices on the baking sheets, about 12 slices per sheet. Bake for 1 hour. Remove one pan at a time and flip the apple slices over with tongs. When you return pans to oven, also rotate them – put the one that was on the top rack on the bottom. Bake for one more hour. Remove pans from oven. Apple slices will start to harden up pretty quickly. Remove with tongs.
For the crust:
1 cup confectioners’ sugar
1 3/4 cups all-purpose flour
Pinch of salt
8 tablespoons unsalted butter, softened
1 large egg
For the green tea filling:
1 1/2 cup heavy cream
5 tablespoons sugar
2 ounces cream cheese
2 tablespoons matcha green tea powder (or to taste)
1 cup creme fraiche
1 teaspoon powdered gelatin
For the topping:
8 ounces lychee (canned or fresh)
1 pint raspberries
fresh mint leaves
For the tart crust:
Sift together the confectioners’ sugar, flour and salt into a bowl.
Place the butter into a food processor and process until smooth.
Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix.
Wrap the dough in plastic wrap and refrigerate at least for an hour.
When ready, line a greased 9 inch tart ring with half the dough and chill for 30 minutes. It’s important to keep the tart crust very thin. Keep the rest for another use.
Preheat oven to 375′F. Line the dough with aluminum foil and fill with pie weights, dry rice or beans.
Bake for 15 minutes then remove the aluminum + weights and return the tart to the oven for 15 minutes more.
Let the tart shell cool on a rack.
For the green tea filling:
In a small bowl, place 1/2 cup heavy cream and sprinkle the gelatin over it to soften.
In a small saucepan over medium-low heat, bring 1/2 cup heavy cream, the cream cheese, sugar and green tea powder to a simmer. Whisk until smooth.
Combine the warm green tea mixture with the gelatin mixture and whisk until smooth. Let it cool. Blend if the green tea hasn’t totally dissolved into the cream.
In a medium bowl, whip the creme fraiche and the remaining 1/2 cup heavy cream to soft peaks.
Fold the whipped cream mixture into the cooled green tea cream.
Pour filling into the tart shell and place in the refrigerator for at least 2 hours.
For the lychee, raspberry and mint topping:
When ready to serve, arrange the lychees, raspberries and mint over the top of the tart.
These are seriously addicting. No really – I ate about a third of the pan while I was taking photos…
Like all of my other desserts, of course, these are raw, vegan, and sugar free. Technically this also makes them guilt free, but it’s really hard not to feel guilty when they taste so much like the real thing!
Nanaimo bars – for those of you who are wondering what the heck I’m talking about – are a layered dessert bar consisting of a chocolate coconut wafer crust, a creamy vanilla custard filling, and a thin layer of chocolate. They’re quite popular here in Canada, but I know a lot of people in other places around the world have never even heard of them.
It’s usually a bit tricky to recreate desserts, as it can be kinda hard to get the appearance, texture, and flavors right all at the same time. For example – coconut might give you the texture you’re looking for, but chances are the dish you’re trying to recreate isn’t coconut flavored. Nanaimo bars, on the other hand, are pretty much begging to be rawified. They’re chocolate and coconut based, and most of the traditional recipes out there are already no bake! Now if they could just be rolled into balls…
1 cup shredded coconut
1 cup dates
1/2 cup almonds
1/4 cup cacao powder
2 cups cashews
1/4 cup coconut oil
2 tbsp honey or agave
1 tbsp vanilla
3/4 recipe raw chocolate
In your food processor, mix together dates and almonds until a crumbly consistency is reached. Pulse in the cacao powder and shredded coconut, before pressing into the bottom of a 8 x 8 inch square pan.
To make the second layer of the bars, process cashews into a fine powder in your food processor or high speed blender. Add in coconut oil, honey, vanilla, and water as needed – it should be thick and creamy. Spread this mixture over the bottom layer, and place in fridge to set while you make the chocolate.
You want the chocolate to be in it’s liquid form, so make it inside of a bowl which is sitting inside another bowl of warm water. Remove the pan from the fridge, and pour chocolate evenly over the surface of your bars. Put back in fridge to harden for about 5 to 10 minutes, before cutting into 18 even pieces. Will keep in fridge for up to a week.
via Raw Nanaimo Bars.