BERRIES FUDGE

BERRIES FUDGE

There are only 5 clean ingredients needed to make it.

 It takes less than 5 minutes to prepare.

INGREDIENTS

•   1/4 cup organic coconut oil (melted/liquid)

•   1/4 cup organic raw cacao powder

•   1/4 cup almond butter

•   1/4 cup organic maple syrup

•   1/2 tsp. Cacao Nibs (optional)

•   1 tsp. Mulberry Berries (optional)

•   1 tsp.Goji Berries (optional)

•   1 tablespoon organic vanilla extract

PREPARATION

1. Put all ingredients in a medium sized bowl and stir until well combined.

2. Pour into a glass bread pan 

3. Put in freezer for approximately 1 hour or until hard and firm.

4. Keep in refrigerator until ready to serve.

Raw Vegan Sorbet Bars

Raw Vegan Sorbet Bars

Ingredients 

Crust

• 1/2 cup macadamia nuts
• 1/4 cup unsweetened shredded coconut
• 7 Medjool dates
• A dash of cinnamon (optional)

Filling

• 2 cups cubed mango (fresh or frozen we used Fresh Manila Mangoes) 
• 1/4 cup unsweetened almod milk
• 2 tbsp coconut oil, melted
• 1/4 cup coconut chips, (for topping, optional)
• A pinch of salt
• A dash of vanilla extract or vanilla beans

Instructions

• Line a 9-inch loaf pan with parchment paper for easy removal.
• In a food processor fitted with an S-blade, chop macadamia nuts, shredded coconut, and cinnamon until a relatively fine crumb is achieved.
• Add pitted Medjool dates and process until finely chopped and well combined.
• Press crust mixture evenly into bottom of the pan. Set aside.
• In a food processor, add mango, almond milk, salt and vanilla. Blend until smooth.
• With the food processor running, gradually add the melted coconut oil. Blend until well combined.
• Spread the sorbet mixture over the crust and top with coconut chips. Refrigerate or freeze until firm.

Oatmeal - Nut - Plum - Cookies

OATMEAL- NUT – PLUM- COOKIES
by Joyce Henry

Preheat oven to 350 degrees)

Blend in a blender until smooth and creamy:

3/4 cup Soft tofu  -  (I used firm)

Pour into a bowl and mix together with:

1        Cup Oil

1 1/2  Cups Honey

1 Tbsp. Vanilla

In another bowl mix together:

4       Cups rolled oats

2 1/2 Cups unbleached white flour

1 tsp. Baking powder

1 tsp. Baking soda

1/2 tsp. Salt

Mix the dry ingredients into the wet along with (Optional)

1/2 Cup Walnuts, broken

1/2 Cup Plums

I also added peanut butter chips

Drop heaping tablespoonfuls onto oiled cookie sheet and bake for 15 minutes.

(I used parchment paper instead)

Spicy Pasta Casserole Vegan

Spicy Pasta Casserole Vegan

by Joyce Henry

The recipe you see here is Vegan. It was given to us by a good friend, It is delicious!! I felt the need to post this recipe even though it is not raw! My family and I devoured the whole casserole.  

Ingredients

• 2 peppers (1 red & 1 yellow) chopped
• 2 cans of rotel diced tomatoes & green chilies
• 3 Hot peppers chopped (optional)
• 1 pound ziti or other short, tubular whole wheat pasta
• 2 tablespoons extra virgin olive oil
• 1 ball of garlic, chopped (yes the whole ball)
• 1 onion, chopped
• 1 bunch of green onions (chopped)
• 1/4 cup nut milk
• 1 teaspoon dried oregano
• 1 bag vegan mozzarella cheese (I use daiya)
• 1/2 bag of vegan cheddar cheese
• Salt to test
• Smoked paprika (hot) sprinkle on top

Instructions

• Bring 4 quarts of water to boil in larch Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander
• Meanwhile, heat oil (greapeseed or avocado oil); add onions, peppers and garlic in skillet over medium heat. Cook until vegetables are fragrant but not brown, about 2 to 3 minutes. Stir in rotel diced tomatoes, and oregano; simmer until heated about 3 minutes.
• Add vegetables to pasta, stir in nut milk, dried oregano and cheeses. Salt to taste.
• Transfer pasta mixture to 13' by 9' baking dish and evenly sprinkle smoked paprika over top pasta. ( lightly) Cover with foil and bake for 50 minutes at 350 degrees.

Raw Party Carrot Cake

Party Carrot Cake

by Joyce Henry

                                                                             

For the cake

1 generous cup walnuts                                                

1 generous cup dried unsweetened coconut (organic)                                            

1 full cup dates, pitted and ground                                            

3/4 cup raisins, ground                                                 

1/4 cup flaxseed, ground fine in coffee grinder                                                                                                   

5 cups finely ground carrots (grind in food processor until finely ground & juicy)                                                

1 teaspoon coriander

1/2 teaspoon cardamom

For the frosting

2 cups raw cashews, soaked over night

2 lemons, juiced

2/3 cup raw honey

Grind the walnuts in a food processor

place in a large bowl and leave some in the food processor..

Grind dates and raisins in the food processor with the small amount of nuts.

Grind until dates and raisins start to form a ball.

Add to bowl with the flaxseed, ground carrots, coconut, coriander, and cardamom.

Mix by hand, kneading for smoothness. Press the mixture into a spring-form pan.

Refrigerate over night to set.

To make the frosting, process the cashews, lemon juice, and honey, in a food processor until very smooth. Adjust taste to get a tangy/sweet taste. Can refrigerate mixture for about an hour to set frosting.  Spread on top of the cake.  Decorate with carrots, chia or poppy seeds, parsley, etc…

Chill in the refrigerator before serving. Delicious!!

Can be frozen