Lemon tart

Base:

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.

 

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

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

FILLING:
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.

Strawberry Slice 

BINDER:
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.

FRUIT FILLING

PIE SHELL:
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.

BINDER:
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.

FRUIT FILLING:
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)

 Banana Cake(above)

Cake
1 cup soft dates, chopped
2 tablespoons lemon juice
1 1/2 tablespoons vanilla
Pinch salt
1 1/2 cup finely ground almonds
1 cup finely ground dried coconut
1/2 cup finely ground cashews

Cream
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 butter, melted
1 tablespoon lecithin* (1 tbs + 1 tsp psyllium)

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and
blend until thoroughly mixed. Set in fridge for about 1 hr.

 

To make the Cake:
Place dates in food processor and process until a smooth paste forms.
You may need to add a little water.

Then add the rest of the ingredients and mix until smooth.

Assembly:
You can line a medium margarine tub with plastic film (for convenience
in taking it out later) or use a spring form pan
Form an even layer on the bottom with the cake mixture.
Top with banana slices, followed by some of the cream. Set in fridge!

Custart- like tart

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

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