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Raw Dessert and Snack Recipes
Forget cornstarch and sugar--dates thicken and sweeten the blueberry filling in this pie.
Yield: one 9-inch pie, 8 servings
- 3 cups Almond Crust
- 4 cups fresh or thawed and drained frozen blueberries
- 3/4 cup pitted Medjool dates, soaked in water for 10 minutes and drained
- 1 tablespoon freshly squeezed lemon juice
- measuring cups
- pie plate
- small colander
- small bowl
- citrus juicer or reamer
- measuring spoons
- rubber spatula
- medium bowl
Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on th ebottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan's sides, shaping it so that its edges are flush with the rim. Put the crust in the freezer for 15 minutes.
Put 1 1/2 cups of the blueberries along with the dates and lemon juice in a blender and process until smooth. Transfer to a medium bowl, add the remaining blueberries, and stir gently until well-combined.
Remove the crust from the freezer. Add the blueberry filling and press down with a rubber spatula. Refrigerate for at least 1 hour before serving. It will keep in the refrigerator for 3 days.
Blackberry or Cherry Pie: Replace the blueberries with 4 cups of fresh or thawed and drained frozen blackberries or pitted cherries.
Posted on January 23 2014 | (4) Comments
Category: Raw Dessert and Snack Recipes
Cold brew coffee is 70% less acidic than hot-brewed coffee, and can be made with minimal equipment. Note that this recipe makes a coffee concentrate--to serve, you'll want to dilute it with equal parts almond or non-dairy milk (or with water).
Yield: 3 cups, 6 servings
- 1 cup coarse-ground organic coffee beans
- 4 cups water
- Almond Milk, to serve
- coffee grinder
- half-gallon size mason jar (or 2 quart-size jars)
- mesh bag (nut-milk bag)
- medium bowl
Put the coffee and water in a half-gallon size mason jar, stir, and screw on the lid. Put the jar in the refrigerator for 12-16 hours.
Strain the coffee mixture through a mesh bag. Discard the coffee grounds left in the bag.
Transfer the cold-brewed coffee to sealed jars and store in the refrigerator for up to 10 days.
To serve, dilute 4 ounces of cold-brewed coffee with 4 ounces of almond milk or other non-dairy milk. For a totally smooth almond milk latte, strain the mixture of cold brew and almond milk through a mesh nut-milk bag without squeezing the bag--this will get rid of any remaining particles in the almond milk and cold brew.
Yield: 2 1/2 cups (enough for one 9-inch pie or tart)
This crust is rich, buttery, and crumbly—perfect for Classic Fresh Fruit Tart.
- 1 cup unsweetened shredded dried coconut
- 1 cup raw walnuts (unsoaked)
- 1/4 teaspoon salt
- 6 pitted medjool dates
Put the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.
Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.
Posted on July 09 2013 | (0) Comments
Category: Raw Dessert and Snack Recipes
Yield: one 9-inch tart (8 servings)
This elegant pastry (think bakery windows in Paris) tastes as good as it looks.
- 2 1/2 cups Shortbread Crust
- 2 cups Pastry Cream
- 1 kiwifruit, peeled and sliced into half-moons
- 1/2 cup fresh blueberries
- 1/2 cup fresh blackberries
- 1/2 cup sliced fresh strawberries
Pour the crust crumbs into the tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom.
Gently push some of the crumbs up the sides of the pan to the rim in order to create a 1/4-inch-thick, loosely packed wall. Next, press the crust on the bottom of the pan down with your fingers and palm (be especially firm where the bottom of the pan joins the sides). To finish, press with your thumb to consolidate the crust wall along the pan’s sides.
Pour the Pastry Cream into the crust, spreading it evenly with a small offset spatula. Arrange the fruit in concentric circles, beginning with the kiwifruit half-moons in the center of the tart, moving outward with circles of blueberries and blackberries, and ending with the sliced strawberries around the edges. Chill in the refrigerator for at least 2 hours before serving.
Covered with plastic wrap and stored in the refrigerator, Classic Fresh Fruit Tart will keep for 2 days.
Raspberry Tart: Top the tart with 2 cups of fresh raspberries instead of the other fruits.
Yield: 2 cups
Young coconut meat is the secret ingredient here. It provides the color and texture of dairy cream—without the dairy. Use raw Pastry Cream in Classic Fruit Tart.
- 1 1/2 cups young coconut meat (from 3 coconuts)
- 1/3 cup light agave syrup, honey, or maple syrup
- 1/3 cup water
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon vanilla extract, or 1 vanilla bean, seeds only
- 1/8 teaspoon salt
- 1/8 teaspoon almond extract
- Pinch turmeric
- 2 tablespoons virgin coconut oil, melted
- 1 tablespoon soy lecithin powder (optional)
Put the coconut meat, agave syrup, water, orange juice, vanilla extract, salt, almond extract, and turmeric in a blender and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the coconut oil and optional soy lecithin powder and process until smooth.
Stored in a sealed container in the refrigerator, Pastry Cream will keep for 3 days.
Related Blog Posts: Dreamy Pastry Cream