C) Desserts

Lemon tart


1 ½ cups macadamias

11/2  cups shredded coconut

2 teas lemon zest/rind                                                                                                                                               

4 teas honey or agave nectar  

Process nuts and then add the rest of the ingredients.                                                                                                                    

Press into a medium sized fluted pie pan

Freeze while making filling.



2 cups of young coconut meat

½ cup of lemon juice

6 tabs honey or agave nectar

2 teas lemon zest

½ teas of turmeric for colouring

6 tabs coconut oil


Blend all ingredients in blender, pour in pie crust, chill 3-6hrs in fridge before serving.


Decorate with cashew cream:

½ cup of raw cashews

¼-1/3 of a cup of water until thick creamy consistency

1 teas vanilla essence                                                                                                               

YouTube Video

How to make a Blueberry & Mango Pie..www.rawlifehealthshow.com

Squeeze of lemon juice to prevent browning


Use cake decorating syringe to apply the cream. Enjoy!





Raw Apple Pie

2 cups Walnuts or Almonds (soaked overnight)
1/2 cup Dates (pitted & chopped)
Process like a crust and press into a pie pan.

5 Apples (Gala or Golden Delicious)
1 cup Raisins (soaked in a cup of distilled water)
3 Tablespoons Flax Seeds (ground)
1 Lemon (juice from)
1/2 cup Coconut (powder)
2 1/2 teaspoons Cinnamon
2 1/2 teaspoons Nutmeg
2 1/2 teaspoons Allspice
Put all ingredients, including water from soaked raisins into a food processor with the ‘S’ blade and Pulse until a medium to small coarseness is achieved. Put into the pie crust, chill & serve.

Sprinkle with ground coconut, and place walnut or pecan halves around edge. ENJOY!

Strawberry Slice 

7 or 8 large ripe strawberries
5 soft pitted dates
2 fairly ripe bananas
1 tablespoon fresh lemon juice

Blend above ingredients in food processor or blender.


Quarter 2 pints of fresh strawberries, fold into binder, and fill pie crust. Decorate with approximately ½ pint of quartered strawberries. Cover with plastic wrap and store in refrigerator. Be sure to chill thoroughly before serving. ENJOY!
Fresh Strawberry Pie (above) 

1 3/4 cups raw almonds, soaked overnight then drained
1 cup soft pitted dates
3/4 cup ground sunflower seeds
1/2 cup ground rolled oats

Soak almonds overnight, then drain and place in food processor with an S blade along with the rest of the ingredients. Alternate dates, almonds, seeds and oats until all ingredients have been run through. Process until a soft dough forms. Place dough between two sheets of plastic wrap or wax paper. Roll until crust is about 1/4" thick. Peel off the top layer of plastic wrap and place a lightly oiled pie plate on top of it. Gently slide your hand under the crust and plate, picking it up and inverting it. Remove the remaining plastic wrap. Press the dough into the pie plate. Makes 10" crust.

Note: Crust can be made in Green Power or Green Life or Champion juicers by using the closed blank rather than the screen. If using the Green Life or Green Power, leave the adjusting knob out.

7 or 8 large ripe strawberries
5 soft pitted dates
2 ripe bananas
1 cup apple juice
1 Tablespoon agar agar flakes

Combine agar agar and apple juice, bring to a boil for one minute, simmer an additional minute. Remove from heat. While juice is cooling slightly, blend other ingredients in a food processor or blender until well mixed. Combine with apple juice mixture.

Cut 2 pints of fresh strawberries into quarters, gently fold into binder and mix well. Carefully fill pie shell.

May decorate with 1/2 pint of quartered strawberries, if desired. Cover with plastic wrap and chill for one hour before serving..

Chocolate Mousse

No one will know that avocado replaces butter, cream, and eggs in this silky mousse.

1/4 cup pitted medjool dates, soaked
1/4 cup pure maple syrup or raw honey
1/2 teaspoon vanilla extract
3/4 cup mashed avocados (1+1/2 avocados)
1/4 cup unsweetened cocoa (cacao)
1/4 cup water

Blend dates, maple syrup and vanilla in a food processor until smooth. Add avocado and cocoa powder, process until creamy. Add the water and process briefly. Stored in a sealed container, Mousse will keep for three days in refrigerator or two weeks in freezer. Yields 1 cup, increase amounts for more.

Not Chocolate Mousse

6oz walnuts (soaked in water overnight)

4oz pine nuts (soaked in water overnight)

6oz dates (soaked in water to just cover dates)

2tbs carob powder

1/2 soft avacado (if available)

1/2 lemon (freshly juiced)

Throw away water from nuts and rinse - drain. Process walnuts and pinenuts in food processor.
Add dates, carb powder, acacado and lemon. Place in dish.
Leave in refrigerator for 2 hours or overnight.
Decorate with raspberries, strawberries or edible flowers - ENJOY!!

YouTube Video

 Banana Creme Cake(above)

1 cup medjool dates
2 tablespoons lemon juice
1 1/2 tablespoons vanilla
1 cup  almonds
1 cup finely ground dried coconut
1/2 cup cashews

Pinch salt

One whole Banana sliced

1 cup cashews (or cashews + macadamia nuts)
1 cup fresh coconut milk (simply blend 1 part dried coconut with 3 parts
water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut oil, melt and while hot add Tab Agar Agar flakes
(Alt you can use 1 tsp psyllium husks)


To make the Cake base:
Place nuts  in food processor and grind till fine(I use a Thermomix) and add dates andprocess until a crumbly texture forms.

Then add the rest of the ingredients and combine.

To make the Whipped Creme:
Blend all ingredients except oil and lecithin until smooth. Add and
blend until thoroughly mixed. Set in fridge for about 3 hr.

You can line a cake tin with gladwrap or baking paper (for convenience
in taking it out later) or use an oiled spring form pan
Form an even layer on the bottom with the cake base mixture, press well.
Top with banana slices, followed by the creme. Set in fridge

You can make the cake layered! Just repeat the layers after leaving it
in the fridge for an hour or so.
Sprinkle Cacao nibs and shredded coconut as garnish. 

Macadamia Date Pie (www.rawfamily.com)



4 cups macadamia nuts

2 cups dates

Juice of one orange

1 teaspoon salt

1/4 teaspoon of butterscotch or vanilla extract


Blend macadamia nuts in food processor until they are finely chopped and transfer to a bowl. Next blend the dates and orange juice in a food processor and add to the macadamia mix. Mix thoroughly together with salt and butterscotch extract.

Spread the crust out thinly on a plate. Finely slice bananas or you favorite fruit and spread on top the macadamia date crust. Next cover the fruit with another layer of the macadamia date mixture.

Decorate the pie with thinly sliced oranges and nuts or your favorite fruits.

Serves 8-12 people









Chocolate heaven cake( above)

1 cup almonds (Soaked overnight)
1/2 soaked dates
1/2 shredded coconut
3 tab raw cacao powder

Process almonds then add other ingredients.
Press in pie flan/tin or small springform pan
Place in freezer while preparing filling

4 Medium avocados
1 cup macadamias
1/2 cup raw cacao powder
1/2 cup honey or agave nectar

Grind macadamias first in blender, then add avocados, cacao powder and honey, scraping down sides of blender regularly. More macadamias will thicken mixture.
Pour into pan, put back in freezer while preparing cream

Make great pendants with Avocado stones 

Decorate with cashew cream:
½ cup of raw cashews
¼-1/3 of a cup of water until thick creamy consistency
1 teas vanilla essence
Squeeze of lemon juice to prevent browning

Use cake decorating syringe to apply the cream.
Decorate with Raspberries,Enjoy!



Raw Carrot Cake (Using leftover pulp from carrot juice)

3 cups carrot/apple pulp
½ cup almonds
½ cup dates (soaked a few hours)
½ cup psyllium husks
1 teas nutmeg
Grated rind of 1 Lemon
1-2 tabs Honey

Place almonds in processor till fine, then add drained dates.
Process remaining ingredients together, till ball forms
Press in pie dish and frost.


Lemon Date Frosting:
1 cup soaked dates
Juice of 1 Lemon
2 teas psyllium husks

Process all ingredients, using spatula, ice carrot cake.

Nut Cream- dairy alternative

1/3 raw macadamias (raw cashews work well too)
1/3 water
1 small banana
Squeeze of lemon (to prevent browning)

Blend well in blender.
Serves 3


Cashew cream
½-3/4 raw cashews (soaked overnight)
½ cup soaked dates or 3 tabs honey
Ground vanilla bean –optional

Blend in blender well.
Serves 4


Carrot cake with Brazil nut icing                                                             

7 Carrots

1 cup sunflower seeds

1/4 cup ground flaxseeds

11/2 cups of Brazils/pecans/hazelnuts

1/4 Psyllium husks

1/2 cup dried coconut

1/2 cup sun dried sultanas

1Tsp vanilla extract

1 Tsp cinnamon

10 Pitted dates


Grate carrots or process in food processor.

Grind or process nuts and seeds into meals. Blend together in processor.

Add the rest of ingredients.

Put mixture into springform cake tin, and into fridge for at least an hour to set.

After 1 hr free cake from container and get ready to ice.



1 Cup honey

1 Cup Brazil nuts

2 Tab lemon juice

1 Teas vanilla

Process nuts, Blend all in a blender or processor until thick and creamy Garnish with your favourite nuts.


Custart- like tart

1 1/2 cups cashews
1 cup dates ( or honey)

2-3 Coconut meat
1 large banana
1/2 cup coconut oil
4 tabs honey
1/2 vanilla pod-deseeded or vanilla extract

Process cashews and dates
Press into springform cake pan. Refridgerate.
Blend all filling ingredients till creamy, pour into crust, refrigerate at least 1 hr to set before  serving.
Pecan Pie
Preparation step:
Soak 1 cup of pecans for 8 – 12 hours

Process 1 cup raw, soaked almonds in a food processor until finely ground. Add 1 cup raisins, and continue to process until the almond – raisin mixture forms a ball in your food processor. (you might need to add just a bit of water). Press this “dough” into a 9-inch pie pan (preferably glass) as the crust.
Drain the pecans and place the result into the food processor with 1 cup dried figs, 1 large ripe banana, ¼ tsp. nutmeg, ¼ tsp. cinnamon, 1 tsp. vanilla extract and 1 tsp. almond extract. Process until smooth.
Pour this “filling” into the crust shell.
Place into oven only until warm to the touch, or chill in the refrigerator for 2 hours.
Decorate with your favorite topping