GreenChefs | Apricot Tarts with Chocolate Sauce

apricot tarts chocolate sauce 01 GreenChefs | Apricot Tarts with Chocolate Sauce

Apricot Tarts with Chocolate Sauce (vegan)
Recipe by Veganlicious

These pretty tarts are very nice and light, especially nice after a full meal. Using a heart shaped tart form makes them a perfect dessert for Valentine’s Day.

Serves 4 people

For the Crust:

 

1 & 1/4 Cups Unbleached White Flour

1/2 tsp Baking Powder

2 TB Powdered Sugar

1/4 tsp Salt

1/4 Cup Coconut Oil (measure it in solidified form, in a dry measure)

2 TB Vegan Margarine, Chilled or Frozen

1 tsp Apple Cider Vinegar

3-5 TB Ice Water

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GreenChefs | Uncheesy Cassis Cake

uncheesy cassis cakes 01 GreenChefs | Uncheesy Cassis Cake

Uncheesy Cassis Cake (vegan)
Recipe by Veganlicious

The smooth rich taste of blackcurrant cheesecake. This lovely uncheesy cake was very easy to make and the taste was divine.

Serves 2 people

For the Uncheesy Cake:

 

1 1/2 cups plain soy yogurt, drained of water

2 Tbs. cashew butter

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Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream

omid sticky date lovers Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream

Photographer: Omid

Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream (raw)

Recipe by Omid

This exotic sounding Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream dessert tastes equally exotic and is a perfect choice to end a perfect, raw and healthy meal. It has a rich and naturally sweet taste with a nutty flavor and melt-in-mouth texture. With a rich taste and an exotic combination of nuts and flavors, this is sure to be a lovely finish to your meals.

Serves about 4 people

For the Sticky Date Cake:

12 dried dates, seeds removed and soaked in ¼ cup coconut water

4 Tbsp walnuts, crushed

2 Tsp kudzu, diluted in 4 Tsp of pure water

¼ cup blanched almonds, soaked

2 Tbsp of coconut butter

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Organic Chilled Chocolate Fudge Recipe

raw fudge 001 Organic Chilled Chocolate Fudge Recipe

This healthy treat is very versatile with different ingredients and measurements. Play around with it. You may prefer to try other butters with it like cashew or macadamia nut. Or leave out the coconut if you don’t like the subtle coconut flavor. However I find the addition of the coconut butter to make it far lighter and creamier.

Chilled Chocolate Fudge
(by Indulge)

For the Fudge:

1 Cup Almond Butter or Cashew Butter

1/2 Cup Cocoa Powder

1/2 Cup Agave Nectar

1/4 Cup Cocoa Butter

2 TB Virgin Coconut Butter/Oil

1 TB Vanilla Extract

1/4 Tsp. Sea Salt

1/2 Cup Walnuts (optional)

1/4 Cup Dried Coconut (optional)

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GreenChef Russell James | Marbled Chocolate Orange Tavoletta

orangemarblecake GreenChef Russell James | Marbled Chocolate Orange Tavoletta

I was inspired to create a raw version of this after seeing something similar ‘cooked’ in a cafe one rainy afternoon. The mix of chocolate and orange is a classic and can really hit the spot when you’re looking to spoil yourself or your guests.

For the Crust:

¾ Cup Carob Powder

1 Cup Almonds

½ Cup Dates

4 TB Coconut Butter

2 Tsp. Vanilla Extract

2 Tsp. Cinnamon

¼ Tsp. Sea Salt

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GreenChef Russel James | Cacao Pistachio Florentine Mint Ice Cream Sandwich

mintice GreenChef Russel James | Cacao Pistachio Florentine Mint Ice Cream Sandwich

Cacao Pistachio Florentine and Mint Ice Cream Sandwich
(Raw)

Serves 4

For the Ice Cream:

2 Cups Cashews

1/2 Cup Coconut Butter/Oil

1/4 Cup Agave Nectar

1 Vanilla Pod

1 Cup Almond Milk*

1 Tsp Lemon Juice

1/2 Cup tightly-packed Fresh Mint Leaves

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GreenChef Vanessa Sherwood | White Chocolate-Strawberry Cheesecake

strawches11 GreenChef Vanessa Sherwood | White Chocolate Strawberry Cheesecake

“The Cheesecake that started it all! When Vanessa Sherwood posted her White Chocolate-Strawberry Cheesecake on the forum she got everybody salivating and obsessing over cheesecakes, Continue Reading / Additional Photos / Videos

GreenChef Vanessa Sherwood | Coconut Persimmon Flan

coconut persimmon flan vanessa GreenChef Vanessa Sherwood | Coconut Persimmon Flan

Coconut Persimmon Flan
with Strawberry, Mango, and Banana Salsa (raw)

Young Thai coconut has to be my all time favorite ‘raw food’ ingredient. It’s so versatile; you can use it in sweet or savory recipes. I tend to have a sweet tooth, so I end up using it mostly for puddings, flan, or tart fillings.

The only thing I hate is the labor involved in hacking the coconuts open, scraping out the meat, and cleaning it. There’s just no easy way about it. Other that that, they’re great! I’ve experimented with several different knives. I destroyed my very expensive Viking cleaver- it worked, but the blade is too thin. I tried a couple of those cheap Chinese cleavers, but they don’t seem to be sharp enough. The guys at Northwestern Cutlery in Chicago (www.futurechef.com) came up with the solution- a heavy-duty cleaver that I think they use for chopping off fish heads (gross, I know). It was either that or a machete, and that would have just been too crazy.

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GreenChef Chad Sarno | Maine Blueberry Flan

blueberrymainflan GreenChef Chad Sarno | Maine Blueberry Flan

Maine Blueberry Flan
(Hazelnut Maple Cookie, Candied Citrus, Warm Yukon-Cinnamon Syrup – Raw)

Makes 6-8 flans

For the Cookie (base):

1 1/4 Cup Hazelnuts

1/2 Cup Maple Sugar, fine

1 Tsp. Ground Cinnamon

1 TB. Coconut Butter

1/2 Tsp. Sea Salt

Complete Recipe after the jump. Continue Reading / Additional Photos / Videos

GreenChef Sarma Melngailis | Raw Pumpkin Tart

sarma pumkintart 01 GreenChef Sarma Melngailis | Raw Pumpkin Tart

Pumpkin Tart
with candied pumpkin seeds (raw)

This recipe makes enough crust for abut 10 tarts if you are using 4 1/2-inch shells. At the restaurant we use 3-inch shells, which are a nice size for a small dessert. Smooth-sided tart shells work best for this recipe, but any kind will do. If you try making a large tart, the crust should be a bit thicker to withstand the pressure of removing it from the shell or using a tart ring would work well too. As with the sour cherry tart, the recipe calls for both coarse and fine almond flour. Again, you can just grind the almonds and use 3 cups total, rather than separating between the coarse and fine crumbs. However, to make a slightly more refined crust, you may want to sift through the nut crumbs to remove any larger pieces – either way it will taste the same.

Try also serving it with the Vanilla Cream and spiced pinch of ground ginger.

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Makes 10 Tarts in 4 1/2 Shells

For the tart crusts:

1 1/2 cups coarse almond flour

1 1/2 cups fine almond flour

3 tablespoons date paste

3/4 cup maple syrup powder

3/4 cup coconut butter

Large pinch of sea salt

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GreenChef Khatija Dadabhoy | Upside Down Caramelized Banana Chocolate Cake

dkcake GreenChef Khatija Dadabhoy | Upside Down Caramelized Banana Chocolate Cake

Upside Down Caramelized Banana Chocolate Cake by Khatija Dadabhoy of Ghalia Organic Deserts. Continue Reading / Additional Photos / Videos

GreenChef Vanessa Sherwood | Hazelnut Chocolate Mousse Cake

blkmousse GreenChef Vanessa Sherwood | Hazelnut Chocolate Mousse Cake

True story: I got a call last week from the Food Network of all places. There is/was a contest going on called the Ultimate Recipe Contest- basically looking for the best recipe in six different categories (chicken, pasta, comfort foods, burgers, cookies and cakes). The casting director had come across my personal website www.somelikeitraw.net and thought that I would be able to come up with some pretty unique recipes for the contest and wanted me to enter some.

I have to admit I was a little flattered and a wee bit surprised. Yet another sign that raw food has hit the mainstream!! Anyways, I’ve entered my manicotti recipe for the ‘Pasta’ category and came up with a new chocolate cake recipe for the ‘Cake’ category which I am sharing with you today.

A lot of people ask where I get my ideas from. It does vary, but many times it’s just looking at a cooked recipe and trying to convert it to raw. This time I happened to have an old Gourmet magazine lying around with a fabulous photo of a chocolate-glazed hazelnut mousse cake on the cover. The light bulbs went off and I set to work on creating it ‘raw-style’. Hope you like it and wish me luck with the contest!

Hazelnut-Chocolate Mousse Cake

Serves 12

Crust:

½ cup shredded dry coconut

1 tablespoon cocoa powder

Pinch of sea salt

2 tablespoons agave nectar

1 teaspoon virgin coconut oil

11 tablespoon raw cacao nibs- optional

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