I find that during the first week of the year, I see an awful lot of people (vegans specifically) eating more raw foods. Pictures of juices, salads and interesting dips fill my screen and you can just FEEL the healthiness of it all emanating from the computer. I totally support eating healthier in the New Year, especially after all of those holiday meals, but I know firsthand that after a couple of days you’re going to be craving some sweets and the comfort of warm food.
When those obstacles come up, that is where this recipe comes in. Not only is this recipe raw, it’s full of ingredients that will keep you full after indulging in a slice; unlike most desserts with processed sugar and lots of empty carbohydrates. I’ve made a raw chocolate mousse-like pudding before, but the undertone of avocado was a little strong for those who aren’t used to the idea. I made sure to make this dessert suitable for healthy vegans and not-so-healthy omnivores alike. The more raw desserts that I make, the more delicious they turn out and this was no different. To put it bluntly, I’m in love! 😀
One of the things I love most about this dessert is that there is the perfect amount of crust, I am a huge fan of crust so it’s a little thicker than recipes that I’ve made in the past. Raw desserts sometimes take a lot of time to make, but with a little planning ahead, this pie comes together in no time!
- 2 Cups Raw Almonds
- 6 Large Medjool Dates, pitted
- 1/4 tsp. Vanilla Extract
- Pinch of Sea Salt
- 3 Cups Raw Cashews, Soaked for 3 hours and drained
- 1/2 Cup Avocado
- 1/2 Cup Maple Syrup
- 2 Large Medjool Dates
- 2 Tbsp. Coconut Oil
- 3/4 Cup Raw Cacao Powder
- 1/2 Cup Water
- 2 Tbsp. Fresh Lemon Juice
- 1/4 tsp. Sea Salt
- 1/4 Cup Cacao Powder
- 3 Tbsp. Maple Syrup
- 2 Tbsp. Warmed Coconut Oil
- Place almonds, dates and vanilla extract into a food processor and process until the “dough” forms a large clump or ball. You may need to scrape some mix off of the sides a couple of times to get the size of the almonds more consistent.
- Pack the dough 3/8″ think into a 9″ pie pan of spring form pan, and place in the freezer for at least 30 minutes. In the meantime, work on the chocolate mousse filling.
- Using a food processor or high-speed blender puree the raw cashews with the water, maple syrup, avocado and lemon juice until it is very smooth. Make sure to keep tabs on how warm the appliance is getting, if you need to, pause so that it can cool down so that it does not inadvertently warm your mixture. Once smooth add in dates, coconut oil, cacao powder and sea salt; mix until it is smooth once more.
- The mousse mixture will be thick, so you will need a scoop it out of the appliance and into the near-frozen pie crust. Smooth the filling until it is even and without bubbles. Place the pie into the freezer for 1 1/2 to 2 hours for it to set.
- While the pie is in the last stages of cooling, make your chocolate drizzle by stirring the remaining cacao powder, maple syrup and warmed coconut oil in a small cup. It may take 1 or 2 minutes for you to stir it into complete smoothness, once it is mixed cut out a slice of pie and drizzle it all over!
The texture turns out so rich and creamy, but not too heavy. This chocolate pie is an absolute dream to eat.
You better believe that I had no problem eating that slice fairly quickly after I took pictures of it. Lucky for you all, I was able to restrain myself for so long!
I subscribe to emails from Russell James the Raw Chef, partly because he is freaking adorable but, also because his recipes always look phenomenal. Most of the time, when I get his recipe emails, I bookmark them and tell myself that I’ll make them later; then I forget and they never see the light of day in my kitchen. Alas, I saw this spectacular recipe for a Falafel & Hummus Wrap and it immediately stuck out to me. I HAD to make this! Well, at least the wrap part. 😉
And so I did! Maybe a little too thin because they started to crumble a little bit, so this recipe definitely makes 2 large “tortillas”, and it’s so easy to make! I ended up adding a some sprouted lentils and the outcome was very delicious, especially paired with the garlic-y cashew cheese spread. This is a great, healthy alternative to the standard quesadilla (although I love those tremendously), and involves pretty basic ingredients.
For the Tortillas:
- 2 1/2 Cups Zucchini, Peeled & Chopped
- 1/2 Cup Sprouted Lentils
- 3 Tbsp. Olive Oil
- 2 tsp. Lemon Juice
- 1 tsp. Ground Coriander
- Pinch of Cayenne Pepper
- 1/2 Cup Ground Flaxseed Meal
- Place all ingredients, but the flaxseed, into a high-speed blender or food processor and blend until pureed. Add in ground flaxseed and pulse until mixed in.
- Spread batter onto two dehydrator trays with Paraflexx sheets into large circles that are close to an 1/8″-1/4″ thick. Dehydrate at 105℉ for 8 hours, then when you are able to take them off of the sheets flip them over and dehydrate for an additional 30-60 minutes. Do not over dry, or else they won’t be pliable and will turn into yummy crackers. 😉
Ingredients for Cashew Cheese (Makes large portion, good for dipping veggies in!) :
- 2 Cups Raw Cashews, Soaked for 2-8 hours
- 3/4 Cup Water
- 1/4 Cup Nutritional Yeast
- 2 Cloves Garlic
- 1 Tbsp. Lemon Juice
- 1/2 tsp. Sea Salt
- Place all ingredients in high-speed blender or food processor and puree until smooth, with maybe little chunks so that it’s not too creamy. Proceed to spread on EVERYTHING!
For the veggies inside, I dehydrated some tomatoes for a couple of hours and cut up some fresh bell pepper. Even though it was a little messy to eat by hand, it was SO worth it. I will definitely be making these tortillas again! So, happy Raw Wednesday everyone, I hope that you had a great one!
ALSO, congrats to Anni in New York for winning the Vegan MOFO giveaway! I hope that you seriously enjoy that little box of goodies, I definitely contemplated keeping it all for myself. 😉
For dessert this past weekend I whipped up this filling chocolate pudding for a friend and I, there were leftovers for me to snack on later, as well! I’ve used this recipe before but did the mint version, this one turned out even better! Below is my adapted recipe.
1 1/4 Cup Mashed Avocado
4 Tbsp. Raw Cacao Powder
1 tsp. Orange Zest
4 Dates, pitted & soaked for 30-60 min.
1/4 Cup Date Soak Water
2 Tbsp. Raw Agave Nectar
2-3 Tbsp. Fresh Squeezed Orange Juice
Place all ingredients into food processor with S-Blade and blend until creamy, chill in refrigerator for 30 minutes to an hour. Serve with a lil’ orange zest on top for class, and enjoy! Keeps up to 5 days in the refrigerator.
For Raw Wednesday today, I’ll share with you guys the amazing brunch I had at 118 Degrees, a raw vegan restaurant in Southern California. I was looking to try it out, then an offer on Groupon popped up for half off a brunch for two so obviously I had no excuse not to try it!
First Course: Apple Coffee Cake Martini (pictured above)- Marinated apples in cinnamon and agave topped with a pecan crumble and espresso creme. Holy yum, was this good! I will definitely be recreating something like this in the future!
Second & Third Course: Strawberry Balsamic Salad & Warmed Tomato Bisque- Mixed greens, fresh strawberries, with a balsamic dressing. This bisque was SO good, and the salad was light and refreshing.
Fourth Course: Pesto Fusion Pasta- Zucchini noodles tossed with pesto, marinated onion, and red bell pepper. This dish reminded me of a zucchini pesto dinner that I have made, and was very good; especially with the addition of the orange sauce.
Fifth Course: Chocolate Mousse Pie- Served chilled with a crumbled pecan crust. This dessert was extremely creamy and decadent, and was the perfect way to end the brunch. I left there feeling satisfied and not like I had stuffed myself. The brunch also came with a free beverage, I chose the organic mimosa of course! 😉 I definitely recommend going to 118 Degrees if you are in the area!