Peach Pie

Courtesy of Gone Raw http://goneraw.com/
Servings: 6

Ingredients:

• 2 cups ground almonds
• 1 cup coconut flakes
• About 8 dates, soaked
• 2 cups dried apricots, soaked
• 1 banana
• 1 lemon
• Vanilla
• 3 tablespoons psyllium husks
• 4 - 5 peaches
• Mint (peppermint) leaves for decoration

Preparation:

1. For the crust: Blend the soaked dates without the water. Mix the ground almonds and the coconut flakes. Add the date paste to the almond-coconut "flour" and mix it with your hands to form a dough. Press dough into pie pan. Set aside, this allows the dough to get firm.
2. For the apricot layer: Blend the soaked apricots (without the water) with the banana, juice from about ½ lemon, and some vanilla. Stir in the psyllium husks. Set aside.
3. Topping: Peel the peaches and cut into slices. Sprinkle with juice from ½ lemon.
4. Assembly: Pour apricot puree evenly onto the crust. Put peach slices above. Decorate with mint leaves.
   

Notes:

* Can use any kind of nuts instead of the coconut flakes

* Can make the crust the day before, so that it gets firmer during the night

* It tastes good with cashew-coconut cream (you can see in on the picture)

Cashew Coconut Cream

Ingredients:

• 1-2 cups cashews (soaked)
• 2 young coconut (only the meat)
• 2 tablespoons agave
• ½ vanilla bean
• Some coconut oil
  

Preparation:

Blend the soaked cashews. Add the meat of the young coconuts and blend. Add some agave nectar, so that it gets sweeter but does not change colour! Add vanilla from about ½ vanilla bean. In order to get a firm consistency, add some (about 2 tablespoons) melted coconut oil. Put in fridge for at least one hour.

Notes:

- If it stays too liquid, you can add more coconut oil and put it into the fridge for a few more hours.

Chocolate Stawberry Pie

Courtesy of Gone Raw http://goneraw.com/
Servings: 8-10

Ingredients:

Pie crust:

• 1 cup almonds, soaked
• 1 cup pecan nuts, soaked
• 1 1/2 cup dates
• 1/2 cup raw cocoa powder
• 1/3 cup raw cocoa nibs
• 1/2 cup dried coconut flakes
• 2 TBSP agave nectar
  

Filling:

• 3 cup strawberries (save a few for decoration)
• 2/3 ground cashew nuts or almonds
• Juice of 1 small lime or 1/2 lemon
• 2 to 4 TBSP agave nectar
  

Preparation:

Crust:

1. Put all the ingredients in a food processor and blend until the mixture sticks together, form into a crust in the tart pan.
   

Filling:

1. Mix the strawberries with your ground nuts adding some agave and lime/lemon juice. When nice but still a bit coarse pour over the crust and decorate wth some fresh strawberry slices. sprinkle gently with coconut flakes.
2. Leave in a freezer for about an hour before serving.

Chocolate Cake (with bananas, optional)

Courtesy of Gone Raw http://goneraw.com/recipe/chocolate-cake-bananas-optional
Servings: 6-10

Ingredients:

Crust:

• 200 grams (about 3 cups) almonds
• 5-8 tablespoons cacao powder (or ground cacao nibs)
• 1 pinch of cinnamon
• 1 pinch of salt
• 6-8 medjool dates, pitted, soaked for 10 hours, then purreed without the soaking water

Filling:

• 3 cups cashews, soaked for 10 hours at least
• 2 young coconuts (only the meat)
• 1-2 cups cocoa powder (you can substitute half of it with carob, if you like)
• 8-12 medjool dates, pitted, soaked for 10 hours, then pureed without the soaking water
• about 5 tablespoons cocoa butter or coconut butter (make it soft / liquid through carfully warming it)
• 1 vanilla pod
• 2 bananas

Optional:

• 2 bananas
• coconut flakes

Preparation:

Crust:
Grind the almonds and put all ingredients for the crust in a large bowl. Make a dough with your hands and put it on the bottom of a round cake pan. Put in fridge.

Filling:
1. Grind / Puree the cashews without the water in a Blender
2. Puree the meat of the young coconut without the water
3. Puree the bananas
4. Put all ingredients for the filling in a large bowl and blend it with a blender bar or put everything in a blender if you have a really good one (or a food processor).

The dough should not be liquid. If it is too liquid, add some pureed cashews or some cacao or coconut oil. If it is too hard, add some pureed bananas.
You also have to make sure that the filling is sweet enough. If it is not, add some pureed dates or bananas.

Assembly:
Optional: Slice the 2 bananas and put the slices on the crust, but leave space at the margin.
Then pour the filling over it.
Put in the fridge for a few hours

Before serving, decorate with coconut flakes or any other nice looking raw ingredient.

Ukrainian Kutya, The First Dish of Orthodox Christmas (In Russia)

Courtesy of Supreme Master Television http://www.suprememastertv.com/bbs/board.php?bo_table=vege&wr_id=572&goto_url=&url=link2_0&sca=&page=17#v






INGREDIENTS:
(for 4–6 people)

• 2 cups whole wheat berries soaked overnight (or bulgur wheat)
• 1 cup poppy seeds
• 50 grams maple syrup
• 50 grams raisins
• 1 cup almonds
• 1 cup walnuts
• 1 cup hazelnuts
• Water

Decorations

• Candied fruits
• Apple

PREPARATION: Use 1 portion of wheat for every 2 or 3 portions of boiling water, and we turn on the stove, simmer it for about 1 hour. Soak the poppy seeds in boiling water to remove the bitterness. Drain off the seed, wash it well to remove bitterness. Soak the raisins for 20–30 minutes to let them hydrate and become bigger. Drain off. Roast the almonds until they become a golden color. Remove from pan, put in a bowl. Roast walnuts and hazelnuts, toast them together on low flame, until they became golden in color. Remove from pan, put them together with almonds. Take the raisins and add them to the wheat, stir it a bit. Grind the poppy seeds using the mortar until they are milky, then add them to the wheat. We stir and wait for 5–10 minutes so they are hydrated. Put the mixture of walnults, hazelnuts, and almonds into the mortar and grind well. Then put them into the flour, and mix well. Add in maple syrup. Thes syrup is sweet enough, so we can put less than we would put sugar. Stir well. Turn off heat, and place in the fridge to cool for 2 hours. Garnish: Decorate with colorful candied fruits: with cherries, oranges, pears and apple, etc.