VeggieGirl
04-22-2005, 11:17 PM
OK Guys and Gals of Raw Food Land,
You never thought raw food could be so good! These are some of my faves as of lately. I've been eating cookies and ice cream like they're going out of style. I LOVE THIS DIET :p
To give credit where credit's due, these are from Renee Underkoffler's book, Living Cuisine. BUY IT if you are getting bored with your usual recipes!! She is ultra gourmet, which can be fun, but this is definitely not a beginner's book (Alissa's is by far the best)
********Perfect Chocolate Mousse************
(Veggie Girl Says: By the way, this is the one that, when frozen, I swear is as rich as Haagen Dazs! Try it for yourself! I scoop out little spoonfuls onto wax paper so and freeze to make little 'bites' of ice cream. This is good out of the bowl - but in my opinion, it's better the next day after the flavors have mingled more.)
This chocolate mousse is simply decandent. Serve in parfait or wine glasses for a lovely presentation, or eat right out of the bowl.
1/2 Cup pitted soft dates
3-4 T maple syrup (this is not raw but lots of raw fooders use it sparingly, or you could just use raw honey)
1 T cold-pressed coconut butter (optional - I did not use it)
1 1/2 T non-alcohol vanilla extract
2 1/2 cups mashed avocado (about 3 med. avocados)
3/4 C raw carob powder
4-6 T cocoa powder (this isn't raw either - if you'd like, you can just sub for more carob powder)
Soak the dates in 1/2 cup fresh water for 5-10 mins to softer. Drain the soak water and set aside. In a food processor, blend dates, mapel syrup, coconut butter (if desired) and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cocoa powder and blend until smooth. Keeps fresh for several days.
Variation: try freezing for a decadent ice cream. IT'S SO YUMMY!
****************************
FUDGE COOKIES
(Renee Underkoffler's recipe)
1 C almonds (or - pulp left over from making almond milk!)
1 1/2 C whole raw cashews or cashew pieces
1 C dates, pitted
2 T maple syrup or raw honey
1 T cold-pressed coconut butter or extra-virgin olive oil
1 T non-alcohol vanilla extract
1/2 C raw carob powder
1/4 C organic cocoa powder (not raw! or use 4 T additional raw carob powder)
Pinch sun-dried sea salt
Soak almonds in 2 C fresh water overnight (or like VeggieGirl said before, use pulp from almond milk). Drain and rinse. Soak cashews in 2 C fresh water for 1 hour. Drain and rinse. Soak dates in 1 C fresh water for 15 mins or until very soft. Drain soak water and set aside.
In a food processor, chop almonds and cashews into a fine meal. Add dates, maple or honey, coconut butter or olive oil, and vianilla. Blend into a smooth paste. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to blend to get it smooth. Add several T of the date soak water as needed to blend smooth. Mix in by hand carob posder, cocoa powder, and sea salt until well mixed.
To press the cookies: make approx. 48 balls (1 1/2 T of dough each) Place the balls on nonstick sheets on dehydrator trays. Press flat with wet fingertips or use the bottom of a drinking glass to make flat, uniform cookies. Be sure to wet and wipe the bottom of the glass between cookies to prevent sticking.
Dehydrate at 108 degrees for 12-24 hours or until quite dry. Flip the cookies over to dry the underside and return to the dehydrator without the nonstick sheets for a few hours. The cookies can be dried through and through, or left a little moist inside.
Store in a resealable bag in a cool dry place in the fridge, or freeze them.
*VeggieGirl's note: I have NEVER gotten 48 cookies out of this recipe. More like 24. Also, I prefer to leave them a bit soft and then freeze them. It's the best that way! You could even make both the chocolate mousse (above) and these cookies, and then put a spoonful of mousse between 2 cookies and freeze for a nice little ice cream sandwich. MMmmmmmmmm does that sound awesome or WHAT???? It IS! :)
*******************
Coconut Caramel Cookies
3 C dried shredded coconut
1 C pitted soft dates
3 T raw almond butter
2 T raw honey or maple syrup
2 T cold pressed coconut or extra virgin olive oil
1 T non-alcohol vanilla extract
1 T cinnamon (you can use less - it's a lot - but try it first and go from there)
2 t nutmeg (ditto)
pinch sea salt
Blend all ingredients in food processor. If the dough is too moist, ad a touch more dried coconut.
Press and dehydrate the cookies as above (in the fudge cookie recipe) I freeze these too and they are RAWSOME!!!!
***********
Gotta go - but there's still more to come...like ALMOND BISCOTTI :D
So stay tuned ! And stay raw!
You never thought raw food could be so good! These are some of my faves as of lately. I've been eating cookies and ice cream like they're going out of style. I LOVE THIS DIET :p
To give credit where credit's due, these are from Renee Underkoffler's book, Living Cuisine. BUY IT if you are getting bored with your usual recipes!! She is ultra gourmet, which can be fun, but this is definitely not a beginner's book (Alissa's is by far the best)
********Perfect Chocolate Mousse************
(Veggie Girl Says: By the way, this is the one that, when frozen, I swear is as rich as Haagen Dazs! Try it for yourself! I scoop out little spoonfuls onto wax paper so and freeze to make little 'bites' of ice cream. This is good out of the bowl - but in my opinion, it's better the next day after the flavors have mingled more.)
This chocolate mousse is simply decandent. Serve in parfait or wine glasses for a lovely presentation, or eat right out of the bowl.
1/2 Cup pitted soft dates
3-4 T maple syrup (this is not raw but lots of raw fooders use it sparingly, or you could just use raw honey)
1 T cold-pressed coconut butter (optional - I did not use it)
1 1/2 T non-alcohol vanilla extract
2 1/2 cups mashed avocado (about 3 med. avocados)
3/4 C raw carob powder
4-6 T cocoa powder (this isn't raw either - if you'd like, you can just sub for more carob powder)
Soak the dates in 1/2 cup fresh water for 5-10 mins to softer. Drain the soak water and set aside. In a food processor, blend dates, mapel syrup, coconut butter (if desired) and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cocoa powder and blend until smooth. Keeps fresh for several days.
Variation: try freezing for a decadent ice cream. IT'S SO YUMMY!
****************************
FUDGE COOKIES
(Renee Underkoffler's recipe)
1 C almonds (or - pulp left over from making almond milk!)
1 1/2 C whole raw cashews or cashew pieces
1 C dates, pitted
2 T maple syrup or raw honey
1 T cold-pressed coconut butter or extra-virgin olive oil
1 T non-alcohol vanilla extract
1/2 C raw carob powder
1/4 C organic cocoa powder (not raw! or use 4 T additional raw carob powder)
Pinch sun-dried sea salt
Soak almonds in 2 C fresh water overnight (or like VeggieGirl said before, use pulp from almond milk). Drain and rinse. Soak cashews in 2 C fresh water for 1 hour. Drain and rinse. Soak dates in 1 C fresh water for 15 mins or until very soft. Drain soak water and set aside.
In a food processor, chop almonds and cashews into a fine meal. Add dates, maple or honey, coconut butter or olive oil, and vianilla. Blend into a smooth paste. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to blend to get it smooth. Add several T of the date soak water as needed to blend smooth. Mix in by hand carob posder, cocoa powder, and sea salt until well mixed.
To press the cookies: make approx. 48 balls (1 1/2 T of dough each) Place the balls on nonstick sheets on dehydrator trays. Press flat with wet fingertips or use the bottom of a drinking glass to make flat, uniform cookies. Be sure to wet and wipe the bottom of the glass between cookies to prevent sticking.
Dehydrate at 108 degrees for 12-24 hours or until quite dry. Flip the cookies over to dry the underside and return to the dehydrator without the nonstick sheets for a few hours. The cookies can be dried through and through, or left a little moist inside.
Store in a resealable bag in a cool dry place in the fridge, or freeze them.
*VeggieGirl's note: I have NEVER gotten 48 cookies out of this recipe. More like 24. Also, I prefer to leave them a bit soft and then freeze them. It's the best that way! You could even make both the chocolate mousse (above) and these cookies, and then put a spoonful of mousse between 2 cookies and freeze for a nice little ice cream sandwich. MMmmmmmmmm does that sound awesome or WHAT???? It IS! :)
*******************
Coconut Caramel Cookies
3 C dried shredded coconut
1 C pitted soft dates
3 T raw almond butter
2 T raw honey or maple syrup
2 T cold pressed coconut or extra virgin olive oil
1 T non-alcohol vanilla extract
1 T cinnamon (you can use less - it's a lot - but try it first and go from there)
2 t nutmeg (ditto)
pinch sea salt
Blend all ingredients in food processor. If the dough is too moist, ad a touch more dried coconut.
Press and dehydrate the cookies as above (in the fudge cookie recipe) I freeze these too and they are RAWSOME!!!!
***********
Gotta go - but there's still more to come...like ALMOND BISCOTTI :D
So stay tuned ! And stay raw!