Zucchini Cacao Cookies

• 3 cups grated zucchini
• 2 cups oat flour (raw)*
• 3/4 cup cacao
• 2 apples, cored and quartered
• 1/2 cup agave nectar
• 1/3 cup water
• 1/4 cup olive oil (cold pressed)

1. Grate zucchini and set aside.

2. Mix together cacao and oat flour. Set aside.

3. Place apples in food processor with agave, water and olive oil. Process until smooth.

4. Stir together flour mixture and apple mixture.

5. Add to grated zucchini and stir until well combined.

6. Drop by spoonful onto non-stick dehydrator sheets. Flatten slightly. Dehydrate at 145 for 1/2 hour then reduce heat to 115 and dry for 4 hours. Remove from non-stick sheets and continue to dry until done. (aprox 4 more hours)

Makes 3 dozen.

*You can order raw flour here: Sunrise Flour Mills

White Chocolate Dark Chocolate Raspberry Tart

Crust:

• 1 cup almonds, soaked 6 hours
• 1/4 cup coconut oil, melted

1. Process almonds in food processor until finely ground.

2. Add coconut oil and pulse until well combined.

3. Press mixture in the bottom of a 8-inch tart pan.

4. Place in refrigerator.

Filling:

• 2 cups soaked cashews
• 1/3 cup agave nectar
• 1/2 cup cacao butter, melted
• 1/3 cup coconut oil
• 1 teaspoon vanilla
• 2 pints raspberries

1. Blend cashews, agave nectar, cacao butter, coconut oil and vanilla in food processor.

2. Process until very smooth. You can also use a Vitamix.

3. Spread a thin layer of the filling on the crust.

4. Place a layer of raspberries over the filling. Pack them tightly.

5. Pour the rest of the filling mixture over raspberries.

6. Refrigerate.

Top with layer of Chocolate Ganache

Chocolate Ganache recipe here: Chocolate Ganache

Cinnamon and Fruit Chia Pudding

Cashew Cream:

• 2 cups cashews, soaked overnight in the refrigerator
• 2 cups water, filtered

1. Drain and rinse cashews.

2. Combine with filtered water in blender (I used a high speed blender) and blend until smooth.

3. Refrigerate

Pudding

• 1 3/4 cups cashew cream
• 1/2 cup chia seeds
• 1/2 cup agave
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 cup strawberries, sliced
• 1 cup blueberries

1. Mix together cashew cream, chia seeds, agave, vanilla and cinnamon. Set aside.

2. Slice strawberries.

3. When chia pudding has thickened up (about 5-10 minutes) stir in sliced strawberries and blueberries.

4. Keep refrigerated.

Makes 4 servings.

Raw Halvah

• 1 1/2 cups sesame seeds
• 3 tablespoons coconut butter, softened
• 1/2 cup coconut, dried, unsweetened
• 1/3 cup honey

Ganache recipe here: Chocolate Ganache

1. Mix together all ingredients except ganache.

2. Pat into 8″ square pan.

3. Refrigerate to set.

4. Top with chocolate ganache, return to refrigerator to set chocolate.

5. Cut into squares.

Raw Apple Pie with Maple Cinnamon Glaze

Crust:

• 2 cups walnuts, soaked until soft
• 2 tablespoons coconut butter
• 1 tablespoon agave nectar

1. Drain walnuts. Place in food processor and process until a coarse meal is achieved.

2. Add coconut butter and agave nectar. Mix until well combined.

2. Press 1/4 in thick into tart shells or 9″ pie plate.

3. Dehydrate for 3 hours at 116. You can start at at 140 for 45 minutes and then lower the temp.

Filling:

• 4 apples, peeled, cored and thinly sliced
• juice from 1/2 lemon
• 1/4 cup maple syrup
• 1/4 cup agave nectar
• 1 teaspoon cinnamon
• 1/3 cup raw oat flour

1. Place apple slices in bowl.

2. Sprinkle with lemon juice and toss.

3.Mix together maple syrup, agave and cinnamon.

4. Stir into apple mixture

5. Add oat flour and toss to coat.

6. Place filling in two separate glass pie plates.

7. Place in dehydrator and dehydrate for 6 hours, stirring occasionally. Add water if mixture starts to dry out.

Maple Cinnamon Glaze

• 1 tablespoon coconut butter, softened
• 3 tablespoons maple syrup*
• 1/2 teaspoon cinnamon

1. Whisk all ingredients together to combine.

Assembly:

1. Place filling in four, 4″ tart shells or one 9″ pie plate that you have already prepared with the crust.

2. Place back into dehydrator for 2 hours.

3. Remove and top with Maple Cinnamon Glaze

*maple syrup is not raw but used in raw food recipes.

Chocolate Covered Strawberry Macaroons

• 2 C Dried Coconut (unsweetened)
• 1/2 C Almond Flour
• 1/4 C Coconut Butter, softened
• 1/4 C Maple Syrup*
• 1/4 C. Agave
• Pinch Sea Salt
• 1 C Strawberries, diced

1. Dice Strawberries and set aside.

2. Mix the rest of the ingredients together.

3. Stir in diced strawberries.

4. Dehydrate at 140 for 45 minutes, reduce heat and finish dehydration (3-5 more hours) at 116.

Chocolate

• 1/2 C Cacao Powder
• 1/2 C Agave
• 1/4 C Raw Cacao Butter, melted

1. Whisk all ingredients together.

2. While still warm, dip macaroons.

3. Chill to set.

*Maple syrup while not raw, is used in many raw food recipes.

Lemon Glazed Fruit and Custard

Vanilla Custard

• 2 C Cashews, soaked until soft
• 1 Young Coconut (flesh and 1/4 C liquid)
• 3/4 C Coconut Butter
• 1/2 C Agave*
• 1 Vanilla Bean

Split vanilla bean and scrape out insides. Add to all other ingredients and process in Vitamix until smooth. You will have to be patient and use the plunger to get a really smooth consistency. Refrigerate.

Lemon Glaze:

• 1/4 C Coconut Butter
• 2 T Agave*
• 1 T Lemon Juice
• Zest from one lemon

Mix all ingredients together. This will start to set up so make it at the last minute. If it does, you can gently warm it to get it back to a liquid.

Clouds:

• 1 C Blueberries
• 1 C Strawberries
• Zest from one orange
• Vanilla “Custard”
• Lemon Glaze

Place a couple of spoonfuls on of the custard on the plate. Top with berries. Spoon lemon glaze on top. Sprinkle with orange zest.

Chocolate, Chocolate Chip Cookies

• 1 C Pureed Zucchini
• 1/3 C Agave*
• 1/2 C Coconut Butter
• 1 C Raw Oat Flour*
• 1.5 C Raw Flaked Oats*
• 1/2 C Cacao Powder
• 1/2 t Cinnamon
• 1/2 C Chopped Walnuts (optional)
• 1/2 C Cacao Nibs (see above)

Combine zucchini puree (simply puree zucchini in your food processor), agave and coconut butter in food processor. Blend well. Mix together oat flour, cacao, and cinnamon. Stir in wet mixture. Combine well. Stir in oats, optional walnuts and optional cacao nibs. Mix well. Press into cookie shapes and dehydrate for 30 minutes at 140, reduce heat and dehydrate for 4-5 more hours at 115. Don’t worry about the higher heat to start, the food temp doesn’t go above 115 and it reduces your dehydration time.

*Chef’s note: If you want to read more about agave click here: Agave. Raw flaked oats and oat flour can be purchased here: Sunrise Flour Mill

Cacao Canache Raspberry Tart

Oil ring mold and sprinkle with cacao powder.

Pat crust into bottom of ring mold

Spread in thin layer of ganache

Top with raspberries.

More ganache.

Top off with another layer of raspberries, refrigerate!

Crust:

• 1/2 C Almonds, ground fine
• 2 T Cacao
• 1 T Coconut Butter or Coconut Oil
• 1 T Agave

Combine all ingredients and pat 1/4 inch layer into the ring mold.

Ganache:

• 1/2 C Cacao Powder
• 1/2 C Agave
• 1/4 C Coconut Butter*, softened

Whisk together all ingredients

Assembly:

• 1 Pint raspberries
• Crust
• Ganache

Pat crust into 3 ” ring mold to make a crust 1/4″ thick. Press hard to make solid. Top with a thin layer of the ganache. Top the ganache with a layer of raspberries, then fill with ganache to 1/2″ from top of mold. Top with raspberries. Refrigerate until firm, carefully un-mold, pushing up from the bottom. Makes 1 tart, serves 3. You can double the recipe if more is needed but you will need another ring mold.

*Coconut Butter is not the same as coconut oil. See: Coconuts

Doughnut Holes

Fine chop Brazil nuts in the food processor. Combine with oats and oat flour.

Mix together wet ingredients, stir into dry.

Mix together Sucanant and Cinnamon

Roll into balls and then roll in sucanant cinnamon mixture, refrigerate.

Recipe

• 2 C Brazil Nuts
• 1/2 C Oat Flour (made from raw oats)
• 1 C Flaked Oats (raw)
• 1/3 C Coconut Oil
• 1/3 C Maple Syrup (not raw but used in raw food recipes)

Chop Brazil nuts in food processor until fine. Combine dry ingredients in a bowl. Combine wet ingredients, mix together and then add to the wet ingredients. Stir. Squeeze into balls. Roll in sucanant cinnamon mixture and refrigerate.

Topping:

• 1/3 C Sucanat (not raw but not processed, used in raw recipes)
• 1 1/2 t. Cinnamon

Combine and put through blender. I use a coffee grinder for this to break up the grainy sucanant. You can skip this step and just combine the ingredients.