Chocolate Raspberry Raw Tarts

1 cup raw organic almonds, soaked 2-3 hours or overnight

1-1/4 cup organic soft dates (I used Medjools)

3/4 cups raw cacao powder

1/2 tsp pure vanilla (I used fresh ground vanilla bean)

pinch sea salt

2-3 tbsp filtered water

Combine above ingredients in bowl of food processor fitted with the S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture. Coat the inside of the tart pans with cold pressed coconut oil. Take a generous tablespoon and roll into a ball and place in mini tart pan. Using the end of a wooden spoon gently press the center and push mixture towards the sides, lining the tart shell. Chill these for 15 min. Remove from fridge and run a butter knife around the edge and lift each tart out on to a plate. Place tart shells in fridge to chill while making the filling. Wash your food processor bowl and blade.

For the raspberry filling:

2 cups fresh organic raspberries + more for garnish

1-1/2 cups raw organic cashews, soaked 30 mins

1/2 cup fresh squeezed lemon juice + a little more for consistency if needed

1-1/2 tbsp raw agave syrup or to taste ( I used 3 tbsp) OR add 3-5 drops stevia in addition

Place all filling ingredients in high speed blender and combine well, scraping down sides to mix thoroughly, until nice and creamy. Adding a wee bit extra lemon juice if needed for it to blend easily. Chill the filling in the fridge if you are planning to make the tarts extra fancy by piping it into the tart shells. Otherwise, use a spoon and carefully spoon the filling into each tart shell. The last step is to decorate the tops with the extra whole raspberries that you saved. Press the bottom (hole side) of the berry into the filling. Then place them into the refrigerator to chill for at least 30 min. before serving. The tart shells can be frozen to use at a later date. Just allow them to thaw and then fill them when you're ready.

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Raw Hazelnut Truffles/Coconut Cashew Truffles

Raw Hazelnut Truffles

Yield: Approx 20 truffles

1 1/2 cups raw cacao powder
1/3 to 1/2 cup organic raw agave syrup (adjust to your liking)
3 drops liquid stevia-optional
1/4 tsp ground vanilla or alcohol free liquid vanilla
pinch of Himalayan salt
1/2 cup raw hazelnuts soaked approx 2-3 hours, drained
1/4 cup raw cashews soaked approx 2-3 hours, drained
1 tsp cold-pressed hazelnut oil-optional
1/3 cup unrefined organic coconut oil
1/3 cup raw cocoa butter, finely chopped
1 recipe of raw dipping chocolate-see below

Prepare and measure out all ingredients and set aside. Place cocoa butter in a double boiler pan over boiling water to melt the cocoa butter for 1-2 mins. Remove from heat before all the pieces have melted leaving the top pan over the hot water and then add the coconut oil to the melted cocao butter allowing it to melt. Add all other ingredients to bowl of food processor and then add the oils and process immediately until smooth and creamy, forming a heavy mixture. Using spatula, scrape mixture into a bowl and chill for approx 45 mins. Once mixture is chilled, scoop by heaping teaspoon fulls and roll into balls and chill again for at least 10 mins on a parchment lined tray. These can now be dipped into the liquid chocolate- recipe is below- or rolled into raw cacao powder or fine dried coconut.

Coconut Cashew Truffles

Yield: 12-16 truffles
1/4 cup organic raw agave syrup
1/4 cup organic unrefined coconut oil
1/2 cup finely shredded organic raw dried coconut
1/2 cup raw organic cashews, soaked approx 2-3 hours, drained
1/4 tsp ground vanilla or alcohol free liquid vanilla
pinch of Himalayan salt

Place all ingredients except coconut oil in food processor. Melt coconut oil either in a glass measuring cup set in hot tap water for 5 mins or over a double boiler for just 1 minute or less. It melts very easily and quickly. Add to mixture and mix until well combined, scraping sides a couple times. Mixture may form a ball. Using spatula scrape mixture into a bowl and chill for approx 45 mins. Once mixture is chilled, scoop by heaping teaspoon fulls and roll into balls and chill again for at least 10 mins on a parchment lined tray. These can now be dipped into the liquid chocolate- recipe is below- or rolled into raw cacao powder or fine dried coconut.

Dipping Chocolate

Yield: enough chocolate to dip approx 24-30 truffles
1 cup cacao butter, finely chopped
1/2 cups raw cacao powder
1/4 cup raw agave syrup or less- adjust to taste
pinch of Himalayan salt
1/4 tsp ground vanilla or alcohol free liquid vanilla

Place cacao butter in a double boiler pan over boiling water bath to melt the cocoa butter for 1-2 mins. Remove from heat before all the pieces have melted. Add remaining ingredients to the pan and stir until smooth, then remove from water bath.
Take one flavour of truffles from fridge and place a toothpick in each. Dip each one into the liquid chocolate allowing the excess to run off, then placing the truffle on a tray lined with parchment or wax paper. When all are dipped carefully remove the toothpicks by twisting and gently pulling upward. In order to cover the toothpick hole add a garnish of a nut by dipping the nut in chocolate just enough to make it stay on tops or place fine shredded coconut or cacao nibs on the top of each before the chocolate hardens. If the dipping chocolate becomes too thick you may place it over the hot water for a minute or two. Once all truffles are dipped you can speed up the hardening process by chilling for a wee bit-say 10 mins. Do not leave them in the fridge too long as they will form condensation when removed from the cold and this will leave an unwanted finish on the surface of the chocolate. If you run out of dipping chocolate you can roll the truffle centers in cocoa powder or fine dried coconut. Voila, you have world class chocolates now!

www.alkalinesisters.com

Pizza UN-cooked

Crust:
Grind 2 cups of flaxseed in a seed grinder or dry Vita-mix container. In a blender, put the following ingredients. Blend well.
1 cup water
1 large onion, chopped
1 tsp. Celtic Sea Salt
3 stalks celery
4 cloves garlic
2 tomatoes, medium

Pour liquid mixture over ground flaxseed, mix well. Spread on dehydrating sheets with a spatula. Divide into desired shape. a 4"x4" is a nice size or mini circles. Dehydrate only until dry but not crispy; turn over and continue to dehydrate. It takes about 4-6 hours at 105 degrees.

Pizza Topping:
Blend the following ingredients with 1 cup water.

2 cups cashews or almonds
1/2 cup sun-dried tomatoes
1 medium tomato
1/2 cup raisins
2 tbsp. fresh squeezed lemon juice
2 tbsp. cold-pressed olive oil
1 tbsp. onion granules
2-3 tbsp. fresh basil or 1 tsp. dried
1 tbsp. Celtic Sea Salt
1 clove garlic

You may need to add a small amount of water to make it the consistency of almond butter.

Making pizza:
Spread pizza topping on squares or crust. Garnish with chopped veggies of your choice. I used marinated leeks. Just slice them thinly and drizzle some fresh lemon juice and a very small amount of cold-pressed olive oil and sea salt over them and let them marinate for at least an hour or overnight in the refrigerator. They make a wonderfully gourmet pizza topping! Other suggestions: Marinated mushrooms, grated butternut squash, diced tomatoes, chopped onion, sliced raw olives, or any other favorite pizza toppings.

Mary Ann's Home Kitchen by Mary Ann Jones

Raw Creamy Alfredo Sauce--delicious!!!

1 cup raw pine nuts or raw macadamias
1/3 cup fresh squeezed lemon juice
1 clove garlic
1 cup raw cashews or almonds
1-1/4 cups filtered water
1/2 tsp celtic seas salt

Blend the above ingredients until creamy. This sauce is delicious on raw spiral butternut squash or kelp noodles. I usually rinse my kelp noodles in warm water from the tap and make sure they are well drained. Then I mix this sauce into them and then add some fresh multi-colored seaweed that I get at Whole Foods. It's delicious! The sauce will keep for 2-3 days in the refrigerator.

Mary Ann's Home Kitchen: Gourmet Raw Food by Mary Ann Jones

Honey Nut and Date Pie Crust

Living Food Feasts from Shinui Retreat, From Jackie and Gideon Graff

1 cup pecans, soaked 12 hours, drained and dehydrated 12 hours
1 cup walnuts, soaked 12 hours, drained and dehydrated 12 hours
1/4 cup raw honey
1/2 teaspoon salt
1/2 pound organic dates, seeds removed
1 teaspoon vanilla extract

Place ingredients in food processor, until it begins to form ball. Remove small amounts of piecrust. Press into pie plate. Continue until pie plate is covered. Wrap in plastic until ready to fill. Prepare ahead, refrigerate or freeze until ready to use. May use as is or dehydrate for dryer crust. Put aside some of crust to use as crumbles on top of pie if desired.
Serving Size : 8

http://rawlivingfoods.typepad.com

Raw Pumpkin Pie

Filling:
1 avocado, peeled and seeded
1/2 cup raw honey
4 dates soaked in 1 cup filtered water for 10 min
2 tsp vanilla
1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp ginger powder
1 tsp sea salt
1 cup raw macadamia nuts soaked 8 hours and drained
4 cups raw pumpkin, peeled and cubed (may use garnet yams instead for a more orange color)
1 cup organic raisins
1 tsp psyllium
1/2 cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours (optional)

Place avocado, honey, vanilla, dates and soak water, cinnamon, nutmeg, ginger, salt, macadamias and water into high powered blender and blend until very smooth. Add pumpkin and blend until very smooth. Add psyllium and blend well. Fold in raisins. Pour into pie crust and top with the pumpkin seeds. (I didn't use the pumpkin seeds or raisins but it was still very delicious!)

Honey Nut and Date Pie Crust:
1 cup pecans, soaked 12 hours, drained and dehydrated 12 hours
1 cup walnuts, soaked 12 hours, drained and dehydrated 12 hours
1/4 cup raw honey
1/2 teaspoon sea salt
1/2 pound organic dates, seeds removed
1 teaspoon pure vanilla extract

Place indredients in food processor, until it begins to form a ball. Remove small amounts of piecrust. Press into pie plate. Continue until pie plate is covered. Wrap in plastic until ready to fill. Prepare ahead, refrigerate or freeze until ready to use. May use as is or dehydrate for dryer crust. Put aside some of the crust to use as crumbles on top of pie if desired.

http://rawlivingfoods.typepad.com/