Raw Recipe

hey guys this is the recipe for the raw vegan cashew caramel chocolate slices. they’re tried and tested as the best things EVER!!!!¡¡¡¡¡¡¡

OK SO this recipe should make about 8, dependant on the size of ur tray and thickness(i personally want extra thickness over extra brownies idk its just so nice when they r thick and creamy but ur call) : base- 1 cup of dates + 1 cup of pecan nuts, blend them 2gether. thats it. simple. (if it is a little try then u can add a tsp of maple syrup) press this into a small tray, preferably greased/ lined.

then u make the masterpiece, cashew caramel. i cannot put into words how amazing this layer is. i love it. also u could probably replace the cashew butter with peanut butter if u r anti cashew, but please try the cashew its soon good!!!!!!! ok: 1/2 a cup of cashew butter, 1/2 a cup of coconut oil, 1 cup of dates, and vanilla extract (if u wanna but its not essential cos cashew butter is sooo sweet) - guess what u just blend it all together into a sweet sauce and spread it over the base. 

then u make the chocolate, i always DOUBLE this cos like idk i just love the chocolate on top its so good!!! 1/3 cup of coconut oil , 1 1/2 tbsp of cacao powder and 1/4 a cup of maple/agave syrup. then u spread this on top of the caramel. 

have fun and enjoy and please tag me (inkale) ur pics if you make them, i wanna see!!! 

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Mackerel Sashimi Made From Whole Fish, for more sushi pics follow me here: @make sushi#sushi #roe Also check out these sushirecipes here:www.makesushi.org/basics/

Raw Vegan Acai Mini Cheesecakes by @pureveganfood 💜


Recipe:
Ingredients:
Crust
1 cup almonds
1 cup dates
1/2 cup shredded coconut
1 tsp coconut oil
Pinch of salt

Acai cheesecake
2 cups raw cashews soaked
2 frozen bananas
4 soaked dates
1 tsp Acai powder
1 lime juiced
Pinch of salt

Coconut cream
2 cups young coconut meat
4 dates
1 tsp vanilla extract
1/2 lemon juiced
2 tbsp coconut oil, melted
Pinch of salt

Directions:
For crust: in a blender pulse all ingredients. Press mixture into mini cupcakes form.
Blend ingredients for cheeeecake and add mixture to the crust.
Put in the freezer for at least 3 hours.
Blend all ingredients for coconut cream until smooth and creamy. This may take 5-7 minutes. Chill for 20 minutes before using.
Top cupcakes with coconut cream and enjoy 💜

2

How to Make Raw Vanilla White Chocolates (dairy-free, vegan)

Today I have a special Valentine’s treat for you—a healthy recipe for raw white chocolate! This recipe uses just a few ingredients and is dairy-free. Traditional white chocolate usually contains sugar and milk solids, along with cacao butter. My recipe uses raw honey and raw cashew butter, as well as raw cacao butter. If you can’t handle the buzz dark chocolate gives you then try this recipe. It’s caffeine-free but still has some of the feel-good compounds found in chocolate.

Click here for the recipe

3

Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté

We have a garden full of tender fresh collard greens right now which is what inspired me to create these nourishing raw wraps! My children even love them. Well, my 8-year old thinks they are just okay, and the littlest one can only really eat the pâté and cucumber strips, but the rest of the gang enjoys them!

Falafel & Hummus Wrap with Mediterranean “Roasted” Vegetables

(source here)

For the tortilla

  • 3 cups peeled courgette (zucchini)
  • 3 tablespoons olive oil
  • 2 teaspoons lemon juice
  • Pinch cayenne
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 cup flax meal*

- Blend all ingredients in a high-speed blender until smooth.

- Add flax meal and blend again until smooth.

- Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.

- Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

- Once the dehydrator sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the falafel

  • 1 cup pumpkin seeds
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons cumin
  • 8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
  • 3 tablespoons fresh coriander (cilantro)
  • 1 clove garlic
  • 2 shallots
  • 1/4 cup olives, stones removed
  • 2 teaspoons oregano
  • Pinch cayenne
  • Pinch pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice

- Process all ingredients in a food processor until thoroughly mixed.

- Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.

For the hummus

  • 1/2 cup mac nuts
  • 3 tablespoons lemon juice
  • 3 tablespoons tahini
  • 1/4 teaspoon salt
  • 1/4 cup water

- Blend all ingredients in a high-power blender until smooth.

Optional “roasted” Mediterranean vegetables

  • 1/2 cup courgette (zucchini), sliced
  • 1 red bell pepper, sliced thin
  • 1/2 a medium red onion, sliced
  • 1/2 cup fresh tomatoes, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

- Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.

- You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

To assemble

- Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.
- Arrange the vegetables in a line along the salad leaves.
- Place 3 – 4 falafel along the top of the vegetables.
- On top of the falafel, spoon over a generous helping of the hummus.
- Fold up the left and right hand sides of the tortilla.
- The bring the bottom of the tortilla up over the 2 sides that have already been folded up.
- Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.
- Once completely rolled, cut at a diagonal with a sharp knife.

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Raw Berry Tart with a Coconut Pastry Cream (vegan, gluten-free)

I used to think that making tarts was a complicated process, but it is really quite simple. You will need a 9 or 10-inch tart pan with a removable bottom, which can be found on amazon.com or your local kitchen store. For this recipe I use my standard nut-date crust which is pressed into the pan. Then the filling is added and topped with whatever berries or fresh fruit you have on hand. Raw tarts come together so quickly!

Click here for the recipe