The Complete Book of Raw Food (93 page)

For the mint layer, blend 3 cups coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until it becomes the consistency of butter. Make sure you do not blend so long as to separate all the oil from the coconut. This takes a powerful blender such as a Vita-Mix. You can still do this if you don’t have a Vita-Mix, but you may need to separate the coconut into 2 batches.

Remove the coconut and transfer to a mixing bowl. Add ⅓ cup honey or maple syrup and mint extract. Use a spatula to mix well. Set aside.

For the chocolate layer, blend 3 cups shredded coconut by hand with ⅓ cup honey or maple syrup, the vanilla, cayenne pepper, and sea salt. Add ⅛ cup organic cocoa powder or raw carob powder until mixture reaches desired color.

Separate the chocolate mixture into 2 halves. Press one half into the bottom of a
4- x 4-inch baking dish or Tupperware. Put it in the freezer for 5 minutes until it is solid.

Remove dish from the freezer and add all of the mint layer. Place in the freezer again for a couple of minutes.

Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.

Pop the meltaways out of the container by twisting it (if it is plastic) or use a spatula to pry them up. Place on a cutting board and cut your meltaways into whatever shape you like using a sharp, thin knife.

Put the patties in candy papers, or arrange them on an attractive serving dish. They will keep at room temperature for a few days, or in the refrigerator.

Contributor’s note:
Have an outrageously healthy and delicious snack in less than an hour!

Pecan Fudge

BY
M
ARY
R
YDMAN

A
DVANCED PREP
:
2 or 3 hours to soak dates
I
MMEDIATE PREP
:
30 min

S
PECIAL
E
QUIPMENT
High speed blender to grind nuts, hand blender
S
ERVES
about 26

1 cup pecans, not soaked or soaked then dried

½ cup walnuts, not soaked or soaked then dried

½ cup carob powder

¼ cup raw cocoa powder

¾ cup dates, pitted and soaked until soft in just enough water to almost cover
^*

1 tablespoon vanilla extract

1 teaspoon almond flavor

½ teaspoon Krystal Salt brine (or pinch granulated salt)

½ cup pine nuts

About ½ cup sesame seeds

Grind pecans and walnuts as fine as possible, preferably in dry carafe or Vitamix. In large bowl, stir nut meal, carob and cocoa powder together, smashing
any lumps. In a separate small bowl, blend dates, vanilla, almond flavor and salt with hand blender. Add pine nuts and blend again using short spurts with the thick batter. Mash wet ingredients into dry ingredients using hands if necessary. Form into small balls and roll in sesame seeds. If the mixture is too soft to form easily into balls, refrigerate several hours first. The firmness will vary with how much oil is in the nuts and how much water is used to soak the dates.

Variation:
Christmas Fudge—soak dates in fresh orange juice and add a half teaspoon orange zest to the wet ingredients.

Publisher’s Notes:
This recipe tastes absolutely decadent! Your friends will be impressed, even those who don’t like raw foods.

Pecan Sandies

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
8 to 12 hours for soaking + 20 to 26 hours for dehydrating

I
MMEDIATE PREP
:
40 min
S
ERVES
8 to 10

S
PECIAL
E
QUIPMENT
Blender, dehydrator

3 yellow sunburst squash, chopped (peel for a white cookie)

1 ½ cups soaked almonds, soaked (¾ cup before soaking)

1 ¼ cup Rapadura® or maple syrup

3 cups shredded coconut

1 teaspoon vanilla extract or ¼ whole vanilla bean (use soft pulp from center)

1 ½ tablespoons lemon juice

½ teaspoon Celtic sea salt

1 cup pecans, coarsely chopped and soaked (½ cup before soaking)

Blend the squash with ⅛ cup water until smooth. Add the almonds and blend again until smooth.

Blend in the Rapadura®. Spoon the mixture into a large bowl, add the shredded coconut, vanilla, lemon juice, and Celtic sea salt, and mix well. Shape into thin
round cookies and sprinkle pecans on top.

Place on a dehydrator tray lined with a Teflex sheet, and dehydrate for 8 hours.

Flip the cookies and remove the Teflex sheet. Dehydrate for another 12 to 18 hours or until crunchy. Store in a glass jar.

Sunflower Raisin Cookies

BY
S
HARON
E
LAM

A
DVANCED PREP
:
5 to 8 days for sprouts + 20 to 28 hours for dehydrating

I
MMEDIATE PREP
:
35 min

S
ERVES
6
S
PECIAL
E
QUIPMENT
Blender, Dehydrator

1 cup organic kamut, sprouted

1 cup organic sunflower seeds, sprouted

1 cup organic raisins

½ cup walnuts, chopped

½ to 1 cup organic rolled oats

1 teaspoon vanilla extract

Blend kamut sprouts, sunflower seed sprouts, and raisins, and vanilla extract into a nice creamy batter. Add rolled oats and chopped walnuts and stir in by hand.

Drop by spoonfuls on teflex sheets, flatten, and place in dehydrator at approximately 95 to 100 degrees.

Remove from teflex and turn when top side feels right to you. These store very well in airtight containers.

Variations on these cookies can be with ½ cup carob powder added to the batter.

Valya’s Almond Orange Cookies