Mofo Day 26. 3 Raw Dessert Recipes!

How was everyone's Thanksgiving? Enjoying the leftovers I imagine. Tired of cooking and don't want to think about food? I know I would be if I has spent the day slaving away in the kitchen, then stuffing my face with a delicious turkey free dinner! I thought I would post some nice light recipes with no cooking required. These are I would typically classify as summer desserts but I thought I would share anyways.

Sunshine Bars

Ingredients:

1¼ cups cashews
1¼ cups almonds
¼ cup walnuts
¼ cup sunflower seeds
1 cup flax seeds
½ teaspoon vanilla extract
2 teaspoons agave

2 mangoes
2 lemons
½ cup coconut oil
¼ cup agave
2 cups fresh coconut, shredded
½ teaspoon vanilla extract

Preparation

Base:
Blend the cashews, almonds, walnuts, sunflower seeds and flax seeds in blender or food processor if you have one. Once it is a very fine consistency, transfer to a large mixing bowl,add 1/2 tsp of vanilla extract and 2 tsps of agave, this will hold the base of the bar together. Press evenly in the bottom of a pan.

Lemon Top:
Combine in blender, diced mangoes, zest and juice of 2 lemons, along with 1/4 cup of agave. Remove from blender, add shredded cococnut, 1/2 tsp of vanilla extract and warmed coconut oil. Mix together and spread evenly over base mixture in pan. Freeze and enjoy!!!

Rawcolate Balls

Ingredients:

1 cup almonds
1 tablespoon flax oil
1 tablespoon carob chips
1 pinch sea salt
⅛ cup raisins
¼ cup sunflower seeds
¼ cup flax seeds
1½ tablespoons flax powder

Start by chopping almonds in a food processor until finely ground, add flax oil and salt, continue to mix. Add in carob chips, process until they are smooth. Transfer to dish, fold in sunflower seeds, flax seeds, raisins and flax powder. Roll into small balls and place on a plate in the fridge. Once they set, they are ready to eat! Enjoy

These measurements are APPROXIMATE, as I did not measure anything. You may need more or less nuts depending on how well it is staying together.

Sugar Free Raspberry Pie

Crust:

1 1/4 cups shredded coconut
1/2- 3/4 cup chopped dates
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of sea salt

Blend ingredients in a food processor until it clumps together. Then spoon out on a pie plate and press and spread to form a crust.

Filling:
1 bag of thawed frozen raspberries or 2 lbs of fresh raspberries
3/4 chopped dates ( I added some toasted coconut as well)
1 Tbsp coconut oil
1 Tbsp psyllium husks (I used up to 3 Tbsp for a thicker consistency)
1/4 tsp vanilla

Blend in the food processor until well mixed, pour on top of the pie crust. Set in refrigerator for 30 minutes. Garnish with fresh mint and fresh raspberries if desired.
*I make a strawberry pie following the same recipe

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