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.

Banana Oatmeal Raisin Cookies & Scones

Courtesy of Gone Raw http://goneraw.com/recipe/banana-oatmeal-raisin-cookies-scones

Servings: approximately 15 cookies

Ingredients:

Cookie Dough:

• 2 medium (perfectly ripe) bananas
• 4 medjool dates (pitted)
• 2 tbsp maple syrup
• 1/2 tsp coconut oil (extra virgin/cold pressed)
• 1/3 cup raw cashews
• 1/2 plus 1/4 tsp sea salt
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/2 tsp pumpkin pie spice

ALSO:

• 2 cups gluten free raw rolled oats
• AND 1/2 cup raisins

**you'll need a food processor (or high speed blender) and a dehydrator

Preparation:

Use your food processor (or blender) to combine all ingredients above the line (everything except for the oats and raisins).
Transfer to a bowl and mix in the oats well.
Add the raisins, continuing to stir them in.

Making Cookies or Scones:

When you form your cookies, use a spoon to scoop a small amount into your palm, squeeze tightly and roll between palms and get it to form a tight ball. Then press down with palms to form a round patty for cookies, or manipulate the patty to a triangle shape if you'd like to serve it as a scone. Place them on your dehydrator racks at 110 degrees for about 4 hours (flipping after the first two hours, or alternately set the dehydrator even lower, 104 degrees, and allow for more drying time).

These scones may look like they'd be dry as they are oat based, but i promise you when you bite in you'll experience all the moistness that the bananas offer. Everyone loves these right out of the dehydrator while they are still warm.

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.