DESSERTS

[Bowwowmeow]

Anastasia's Famous Raw Carrot Cake


4 Cups of carrot pulp (from juicing)
1 Cup Walnuts
1 Cup fresh or desiccated coconut
Two thirds cup of dates
Half cup of raisons
Quarter cup of ground flax seed
Cinnamon & Nutmeg
Mix all the ingredients together and then pass the mixture through a juicer using a blank screen, The homogenised mixture can then be molded into shape by hand or in a cake tin.
Once this is done you are ready for the yummy topping.
A little fresh orange juice, a little grated orange rind, raw tahini and dates, blend all ingredients together to make a scrumptiously, delicious, whippy cream - decorate as desired.

- from Anastasia, Harmonious Living (http://health.groups.yahoo.com/group/Harmonious-Living/)

[Bowwowmeow]

Banana Macadamia Nut Fudge Cookies


1 cup raisins
1 cup walnuts
1 cup macadamia nuts (chopped into big pieces)
1 cup bananas ( chopped Up)
In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and bananas. Dehydrate for 8 to 10 hours.

- from “Living on Live Food” by Alissa Cohen

[Bowwowmeow]

Banana Cream Sorbet

Very ripe frozen bananas ( peel & freeze in a plastic bag overnight) (1 per serving)
Cinnamon
Blue berries; pureed strawberry or raspberry for garnishing (optional) Using a single or twin gear juicer, grind the frozen bananas into a serving dish. Note that other frozen fruits like pineapple or passionfruit can also be ground up with the banana, if desired. Sprinkle cinnamon as a garnish as well as any fruit, like the blue berries. Eat immediately or store in the freezer.

[Bowwowmeow]

Dixie's Blueberry Pie

Crust
1 c. almonds (soaked makes a much moister crust; if you want them to help soak up moisture from the filling, then the filling won't be so runny, you can soak and dehydrate before using.)
1 c. medjool dates

Layer
large handful blueberries

Filling
rest of a pint of blueberries (after handful removed)
1/4 c. coconut
1/4 c. pine nuts
1 T. lemon
3-5 dates Optional, only if sweeter is wanted To make crust, process almonds and dates. Press into pie dish. You can either dehydrate it or leave as is.
Arrange blueberries on top of the crust for a layer between the crust and the filling. To make the filling, process all ingredients until smooth and pour over blueberries/crust.

(You can substitute any fruit for the blueberries.)
- from Dixie Story



***Comments:
I add 3 Tbl agave nectar to the crust mixture, as the dates and nuts alone weren't enough to make a pressable crust - but then again I was using unsoaked almonds this time. I used finely shredded dry unsweetened coconut for the filling and I topped the pie with a handful of "fat" chopped dry unsweetened coconut for garnish. I didn't have any dates for the optional ingredient in the filling, but it wasn't sweet enough for me as it was, so I added 1 Tbl agave nectar to the mixture. This pie is delicious!! Absolutely delicious. - Michelle Reeves

http://www.fromsadtoraw.com/Recipes/DixiesBlueberryPie.jpg
Preparation and Photo by Michelle Reeves

[Phoenix]

:hungry: :dribble: :eat: :nanakiss:

[Bowwowmeow]

Carob Coconut Haystacks

3/4 c. coconut oil, liquified (place bowl of oil into bowl of hot water)
1/2 c. raw agave nectar
1/2 c. raw carob
1 tsp. vanilla extract or 1/8 vanilla bean
about 3 c. shredded coconut

Blend all but coconut, until batter emulsifies. Mix with coconut in a bowl. Shape into haystacks on tray lined with wax paper. Let sit in fridge until cool.

[Delicious]

^That is one of the BEST treats :)

[Peas'nHominy]

Concord Grape Sorbet
by Matthew Kenney and Sarma Melngailis in their book "Raw Food - real world"

2 cups concord grapes (We used red because concords are not available yet)
1/2 cup agave nectar
1/2 cup water

1.Vitamix the grapes then strain through fine cloth. (We just ran it through our juicer instead).
2.Mix the grape juice with the agave nectar and water.
3.Chill thorougly then run through ice cream/sorbet machine. (We just put it in the freezer then scooped it out with an ice cream scooper-thingy.)

Leia and I thought it was a wee bit too strong, but Bobbi LOVED it. The kids loved making it themselves. Next time we'll freeze it in our popsicle molds instead. It is a beautiful color, getting its color from the grapes. :agree:

:star: :star: :star:

[Peas'nHominy]

Vanilla Ice Cream :dribble:
by Matthew Kenney and Sarma Melngailis in their book "Raw Food - real world"

2 cups raw cashews, soaked 4 hours or more
2 cups coconut meat
1 cup filtered water
1 cup agave nectar
1/2 cup coconut butter (aka coconut oil)
2 Tablespoons vanilla extract
Seeds of 1/2 vanilla bean, OR 2 additional teaspoons vanilla extract
1/2 teaspoon sea salt

1.Vitamix all ingredients until completely smooth.
2.Chill thoroughly in refrigerator
3.Process in an ice cream maker

:star: :star: :star: :star: :star:
This is SO good. It is beautifully white like regular vanilla ice cream. Even as it begins to melt a little in your bowl, the melted part tastes amazing, just like with real vanilla ice cream! :yum: The hard part is dealing with the coconut, but it's worth it! :agree:

[thevegantwins]

Can these recipes be made in a regular crappy blender or food processor or do you really need to have the Vitamix?

[Peas'nHominy]

Can these recipes be made in a regular crappy blender or food processor or do you really need to have the Vitamix?
Actually, I have to use a regular blender for now 'til I can afford a Vita-Mix blender, which I'm definately going to save up to purchase. But that may be a while for me. :( Bummer. Everyone I read about that has a Vita-Mix blender praises it highly and says it is noticeably better and is worth the investment.

For now I use my juicer for fruits/veggies if the recipes say to strain it after blending. Or if the recipe says to blend all ingredients in a Vita-Mix blender until smooth, I think about which ingredients would not come out smooth in my blender, and run those particular items through my juicer first. It's probably not the same effect, but it's all I can afford for now.

For the vanilla ice cream, I did not trust running my coconut meat through the juicer...I don't know why I thought this, just a hunch that the texture would not end up as nice. Needless to say, my ice cream was not as smooth as it needs to be, but I could tell it will be awesome when I can get the appliance to make it smooth. Leia and I even had fun eating some of the mix before we ran it through the ice cream maker. It would probably make a great vanilla milk shake, too, if not ran through the ice cream maker as long.

In their book Raw Food - real world they recommend Thai coconuts, usually available at Asian markets, and explain that some of them have softer meat which is good for ice creams and smoothies. We have several Asian grocery stores here, but I haven't had time to make the extra trip, so I just experimented with "white coconuts" (the ones that look white on the outside instead of brown). I opened several, but they all had the harder meat. :hbang: Ugh! Thankfully, coconut meat and water freezes wonderfully well.:rolleyes:

Any suggestions from those more experienced with coconuts? I plan to make a run to an Asian market this coming week and try the recipe again with a Thai coconut if I find one. Yet I won't have the much-praised Vita-Mix blender yet. :rolleyes: