½ cup almonds
½ cup pecans
4 Medjool dates, soaked in a little bit of
water until soft
¼ cup cacao powder
2 to 4 oranges, depending on size
2 cups cashews, soaked in water until soft
(about 4 hours), then rinsed and drained
1¼ cups coconut oil
1 cup fresh orange juice
2/3 cup raw agave nectar or maple syrup
1 tablespoon grated fresh ginger
Prepare the crust: Line a 7-inch spring-form pan
with parchment paper. Set aside.
Process the almonds and pecans in a food processor until finely chopped. Add the dates and
cacao powder. Process until well blended. The
mixture should stick together when you pinch it.
Press 2/3 of the mixture into the bottom of the
spring-form pan. Make sure to press it in well. Set
the remaining 1/3 mixture aside to use for filling
layer (see Chef's Note) or to sprinkle on top.
Prepare the filling: Zest the oranges until you
have ½ cup of zest. Juice the oranges until you
have 1 cup of juice.
In a high-speed blender, combine the cashews,
coconut oil, orange juice, and raw agave nectar
or maple syrup. Blend until smooth. Add the zest
and ginger. Pulse to just combine.
Pour the filling over the crust and refrigerate
Before serving, sprinkle with the remaining nut
mixture and garnish with additional strips of
orange zest, if desired. Makes 10 to 12 servings.
Chef’s note: If you want to use the crust as a
layer (like photo at left), pour half the filling mixture into the pan and place it in the freezer for a
bit to let it set up (do not freeze). Sprinkle crust
over bottom layer, then carefully pour in the
remaining filling mixture. Courtesy of Susan
Powers, adapted from Rawmazing Desserts
(Skyhorse Publishing, 2013)
Raspberry-Vanilla “Ice Cream” Sandwiches
RASPBERRY-VANILLA “ICE CREAM”
2 cups cashews
2 cups water
½ cup maple syrup
1½ tablespoons vanilla extract
Seeds of 1 vanilla bean
2 pinches Himalayan salt
2½ tablespoons melted coconut oil
1½ teaspoons ground cardamom
2 cups raspberries, lightly mashed
2 cups almonds
1 cup Medjool dates
11/3 cups raisins
½ cup cacao powder
1 teaspoon vanilla extract
2/3 cup walnuts
2 pinches Himalayan salt
1½ teaspoons water
Prepare the “ice cream”: In a high-speed
blender, blend the cashews, water, maple syrup,
vanilla extract and scraped insides of the vanilla
bean until completely smooth. Add the salt and
coconut oil and blend to incorporate. Chill the
liquid in the fridge for 8 to 12 hours. Process the
chilled, thick cream in an ice cream maker
according to the manufacturer’s instructions
Prepare the brownies: Grind the almonds into
flour in a food processor. Add the dates and rai-
sins. Process until they are completely broken
down. Add the remaining ingredients and pro-
cess to combine. Press half of the dough into an
8-inch-square pan. Set aside remaining dough
and refrigerate until ready to use.
Assemble the sandwiches: Once the “ice cream”
is done churning (the consistency will be like
soft-serve ice cream), mix in the cardamom.
Then, gently mix in the raspberries, taking care
not to overmix or the berries’ color will bleed.
Spread the ice cream evenly over the brownie,
working quickly to prevent melting. Immediately
transfer to the freezer until frozen, at least 6
hours. Once frozen, firmly press the other half of
the brownie dough on top. Cut into 1½ x
2½-inch bars. Store in freezer until ready to
enjoy. Makes 15 servings.
Sugar Cookies with Lemon Frosting
1 cup shredded coconut
1 cup cashews
3 tablespoons agave nectar
1½ teaspoons vanilla extract
2 pinches salt
1½ teaspoons warm water
3 tablespoons melted coconut oil
3 tablespoons melted coconut butter
¼ cup plus 2 tablespoons melted coconut
¼ cup plus 1 teaspoon lemon juice
1½ tablespoons agave nectar
1 teaspoon packed lemon zest
1 or 2 small pinches of turmeric (see note)
Prepare the cookies: Grind the coconut and
cashews into flour in a food processor. Add the
remaining ingredients and process into dough.
Chill the dough in the fridge for 10 to 15 minutes.
Roll the dough between 2 pieces of parchment
paper and then cut cookies using a 1½-inch
round cookie cutter. Carefully transfer the cookies
to a parchment-paper-lined tray using an offset
spatula; the dough will be slightly soft. Chill cookies in the fridge for at least 2 hours, or until firm.
Prepare the frosting: Whisk together all of the
ingredients in a small bowl. The frosting will
thicken slightly as you whisk and the coconut
butter cools. Spread the frosting on the cookies
using a mini offset spatula or butter knife. Chill
in the fridge. Makes 12 to 15 cookies.
Note: Don’t use too much turmeric in the frosting as it has a strong flavor. Use just enough to
get a soft yellow color.
Cookie and sandwich recipes adapted from
Sweetly Raw Desserts, by Heather Pace (Quarry