| Desert Recipes - Raw Food |
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Chocolate Brownies phase 2 4 cups unsoaked pecans 4 cups unsoaked brazil nuts 3 tsp. sea salt 1 1/4 cups. blended peeled cacao beans 3/4 cup raw carob 2 cups soaked raisins (pureed) 6 tbs. agave nectar 1/2 cup melted coconut oil Blend pecans into a fine meal and place in a bowl. Blend the brazil nuts to a fine meal and combine with the pecans. If you want the brownies chunky leave some nuts slightly chopped. Add the salt, cacao and carob powders to the nuts, and mix until well combined. Mix pureed raisins thoroughly into the dry nut mix. Add your agave nectar and coconut oil into the brownie mix and work through it with your hands. Place the brownie mix into a 9 X 13" glass dish and pat down evenly. Sprinkle with cacao powder and coconut flakes and refrigerate to harden. Optional additional ingredients: Orange zest Almond extract Coconut flakes For Mexican brownies add 3 tsp. cinnamon and a pinch of cayenne! Chewy Cacao Gingerbread Cookies 2 cups golden flax seeds (ground fine) 1 cup almonds (ground fine) 1 cup soaked figs or raisins (blended till smooth) 1/4 cup healing honey 1 cup pure water or more if needed 1 apple (chopped) 3-4 oz. raw cacao bean pieces (ground fine) 2 tbs. mesquite pod meal 1 1/4 tsp. ground ginger 1 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 1 tbs. freshly grated ginger 2 pinches fine sea salt Process everything in a food processor till smooth. Add more ground golden flax seeds to thicken up the dough. Taste the dough and adjust any seasonings if needed. Knead the dough till nice and pliable. Cut it in half and wrap each half in parchment paper. Let the cookie doughs refrigerate for 1-2 hrs or until well chilled. Once chilled, using a rolling pin, roll each dough into a flat rectangle or square. You can make it as thick as you want. The thicker the dough, the longer it will dry out and the chewier it will be. For a crispy cookie roll the dough out as thin as possible. You can cut the cookies into rounds, squares or even use a gingerbread cookie cutter. Place your cookies on dehydrator trays that are lined with teflex sheets and dehydrate the cookies at 145 degrees F for 1-2 hrs and then bring down the temp. to 110 degrees F. for about 10-12 hrs. or until the desired consistency. (It is recommended to dehydrate at 145 degrees F. in the Excalibur dehydrators only, the temp. of the food never reaches 145 degrees, so don't worry about the enzymes, etc...) Tropical Bliss Cake recipe by Joseph Custer Flour: 2 cups walnuts 2 cups almonds 8 dates 3 T masquite meal Process Almond to fine flour. Add the rest of the ingredients and process well. Lemon Cream: 1 ½ cups of macadamia nuts (soaked over 8 hours) ½ cup honey 1 lemon juiced Process in blender, add water as needed. Icing: Meat of two young coconuts ¼ cup coconut water 1 cup pine nuts ¼ cup honey Process in blender. Put a thin layer of flour mixture on the bottom a casserole dish and press lightly. Pour lemon cream on the first flour layer and add sliced bananas. Top with a second layer of flour. Add a layer of sliced mangos and papayas. Add next layer of flour. Top with icing and add chopped mangos and papayas. Top off with shredded coconut. Place in refrigerator for a couple of hours to set up. |