Photographer: Omid

Chocolate Pistachio Kiss (raw)

Creamy, delicious, irresistible and wickedly rich chocolate dessert. It is prepared with totally raw and natural cocoa powder and pistachios. Be good before trying this treate!

Serves about 2 people

Photographer: Omid

For the Chocolate Pistachio Kiss

Step 1 Blend all the ingredients together in a blender except for the orange segments.
Step 2 Then take two 9mm molds and start with the orange segments, then pour the chocolate paste into the mold and place as many orange segments as you like until the molds are full. If you have extra oranges left over… eat them. Then place the two molds in the freezer for about 3 hours to set.

For the Surrounding

Step 1 Segment the oranges and crush the pistachios a little and set aside until you are ready.

For the Garnish

Step 1 Blend all the ingredients together. It will be very thick and creamy in consistency, if you do not add any more oil or cocoa powder to make sure it is.
Step 2 Pour the garnish chocolate into garnish molds of your choice. Here in Japan, I found these simple garnish molds that the cooking school uses not far from our home. Once you have the molds filled with your chocolate mixture, leave it in the freezer until set. I did it the night before I made my Chocolate Pistachio Kisses just to make sure it works fine.

Mounting your Work

Step 1 Take two white serving plates and arrange the garnish however you like or like in the photo.
Step 2 Get the molds out, and have some warm water running slowly in the sink. Gently hover the side of your molds under the warm water for a quick second by turning quickly. Then it should just slide off the molds.
Step 3 Then if you like, you can have some raw cocoa powder sifted on a plate, and place the Chocolate Pistachio Kiss gently on the cocoa powder. Then gently with your hands, you can play around and have some fun putting the cocoa powder on the walls of the Chocolate Pistachio Kisses.
Step 4 Garnish with your sexy garnishes and you are done.

Note:
For the garnish, you can always, tilt your garnish and make it unusual to the eye in a subtle manner so that it could come across artistic.

Case Study
This delicious chocolate dessert with pistachios has a rich, creamy, melt-in-the-mouth texture with a delicate citrus flavor to it.

Raw cocoa powder is less processed and unsweetened, and without any artificial chemicals added to it.
Pistachios have a pale green color (although commercial ones are sometimes colored pink) with a nutty taste and flavor. Coconut oil and coconut flakes are from the dried coconut meat. Though high in saturated fats, they have some very beneficial health effects. Cocoa butter is obtained from the cacao beans and is made in the process of separating cocoa powder. It is colorless and has a chocolatey aroma.

Health Benefits

1. This is very high in calories, total and saturated fats, but at the same time provides a good amount of proteins. It is so tasty and delicious, but be careful not to consume lots of this dessert.
2. Good source of iron. It helps in respiration at the cellular level by synthesizing hemoglobin that helps to carry oxygen to cells.
3. Good source of magnesium. It helps in relieving fatigue, relaxing the muscles, nerves and blood vessels, thus relieving the symptoms of asthma, migraine headaches, tension and soreness in muscles etc.
4. Excellent source of minerals like zinc, which helps in improving the prostate health and lowering the risk of prostate cancer or BPH. Zinc also quickens wound healing and enhances immunity.
5. Very good source of copper and manganese. They function as cofactors in various metabolic reactions and enhance the activity of enzymes involved in detoxification process.
6. Good source of dietary fiber. Aside from promoting healthy bowel function, it can also reduce the absorption of cholesterol, and regulate the blood glucose and cholesterol levels.

Nutritional Information
Each serving of this delicious soup provides the following nutrients:

Calories: 47% (950 Cal); Total Fats: 136%; Saturated Fats: 284%; Carbohydrates: 21%; Proteins: 39%; Fiber: 108%; Iron: 57%; Magnesium: 91%; Phosphorus: 64%; Potassium: 38%; Zinc: 35%; Copper: 143%; Manganese: 156%; Vitamin B6: 27%; Phytonutrients: 88%.

Blackforest Chocolate Cheesecake (raw)

This decadent Blackforest Chocolate Cheesecake by Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green and Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!

Blend everything together except for the cocoa powder and cherries until completely smooth. At this point, if your blender can take it, blend in the cocoa powder. Otherwise scrape the mixture into a mixing bowl and whisk the cocoa powder in by hand. Hand mix in the thawed cherries. If you want to make a sauce out of the cherries, either set some aside or use an additional package.

About the coffee extract. Coffee enhances the flavor of chocolate. I use Java Juice- Pure Organic Coffee Extract. The website is www.javajuiceextract.com. If you don’t want to use it, substitute more vanilla extract or just leave it out.

Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).

Pour the filling over the crust and chill or freeze until ready to serve.

Chocolate Chestnut Blackbottom Pie (vegan)
Recipe by Veganlicious

I think these are the richest, most decadent things I’ve ever made. Very chocolaty in flavor and lovely and smooth in texture.

Serves 4 people

Step 1 Using a food processor, turn the chocolate cookies into fine crumbs. Melt the vegan margarine and mix into the chocolate cookie crumbs.

Step 2 Press the cookie crumb mixture into the bottom of a pie form or individual forms.

Step 3 If you have pre-made chestnut puree, open the jar or can and place in a large bowl. If you do not, see instructions below on making chestnut puree.

Step 4 Using a double boiler or bain marie, melt the chocolate and the optional coconut oil. (I was afraid it would not solidify with just the chocolate, so I added the coconut oil but it was not necessary.)

Step 5 Mix the melted chocolate into the chestnut puree until well blended.

Step 6 Place in the refrigerator for 10 minutes to become a bit more solid and easier to work with.

Step 7 Place a generous layer of the chocolate chestnut mixture on top of the black bottom crust.

Step 8 Chill in the refrigerator for 1 hour before serving.

Step 9 Garnish with chocolate curls, leaves Soyatoo or whatever you find attractive.

To Assemble

Step 1 For each 250g peeled boiled chestnuts, add 3/4 cup soy milk and half cup water.

Step 2 Bring to the boil and simmer for 30 minutes until soft.

Step 3 Cool and blend in food processor.

Step 4 Add about 2-3tablespoons of sugar, or sweeten to taste.

Notes:

Since they are so rich, you can make smaller individual servings.

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

Step 1 Place the dry ingredient in a medium bowl.

Step 2 Put the solidified coconut oil and margarine with the dry ingredients, coating the hardened pieces with flour, which makes the pieces easier to break up and work in.

Step 3 Work into the flour with your fingers or a pastry blender.

Step 4 Add the vinegar to the ice water.

Step 5 Drizzle the water into the dough a spoonful at a time, mixing in each as you go. You have enough water in the dough when the dough holds together well when pinched. Do not add any more water than absolutely necessary.

Step 6 Gather the dough into a ball and flatten it into a disk.

Step 7 Wrap disk in plastic.

Step 8 Chill in the refrigerator for about 15 minutes.

Step 9 Roll out on floured board with floured rolling pin – or even easier, just press into pie pan evenly.

Step 10 Using a fork, put many small holes in the bottom of the pastry.

Step 11 Put a layer of parchment or baking paper I the bottom and fill the form with beans.

Step 12 Blind bake at 350 for 10 minutes.

Step 13 Remove the beans and parchment and bake for another 10-15 minutes or until golden brown.

Step 14 Remove from the oven and allow to cool.

Step 1 If using canned apricots (aprox. 410 grams), drain the apricot syrup but reserve.

Step 2 Place the apricot pieces in a blender and puree.

Step 3 Add a splash of lemon juice.

Step 4 Add a dash of cinnamon.

Step 5 Place the puree in a saucepan.

Step 6 Add the corn starch and stir well.

Step 7 Heat the apricot mixture until it begins to bubble and thicken. Remove from the heat and allow to cool.

Step 1 Put the water in a small sauce pan.

Step 2 Add the sugar and salt and bring the mixture to a boil, be sure to stir well to dissolve the sugar.

Step 3 Add the cocoa and continue stirring.

Step 4 Cook only until the mixture begins to thicken, then remove from the heat.

Step 5 Add the vanilla and cinnamon and mix it evenly into the syrup.

To Assemble

When the tart crusts have cooled and the apricot filling has slightly cooled, fill the tarts with the filling.
Allow the tarts to further cool and set.

Make the syrup.
Shortly before serving, drizzle the chocolate syrup over the tarts.

Notes:

These are much easier to make than they look, you will have chocolate sauce left over, but it keeps well in the refrigerator and has many uses.

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

Step 1 Pour the soy yogurt into a cheesecloth, bring the edges up so that the yogurt remains in a little pouch.

Step 2 Allow the yogurt to drip for at least 1 hour or over night, to remove all the excess water.

Step 3 When the soy yogurt is ready, scrape it into a bowl add the cashew butter and powdered sugar and mix well.

Step 3 It should be only mildly sweet. If you wish it to be more tart, you could add some lemon juice, but the cassis is also a bit tast so I found it not necessary to add lemon juice.

Step 1 If you have fresh blackcurrants, then boil 1-2 cups of berries in 1/2 cup water with 3-4 tablespoons of sugar.

Step 2 When the berries have cooked, push them through a sieve and allow to cool.

Step 3 Or, if you do not have the fresh berries, you can buy either blackcurrant (cassis) jam, blackberry jam or blueberry jam.

Step 4 Place 1 cup in a small sauce pan with a bit of water and the corn starch. Heat, stirring continually until the jam has thickened and is clear.

Step 5 Allow to cool.

Step 1 Crush the cookies to the consistency of fine crumbs in a food processor, or using a rolling pin.

Step 2 Add the brown sugar and mix well.

Step 3 Melt the vegan margarine.

Step 4 Drizzle the vegan margarine over the crumbs and mix well.

To Assemble

Step 1 Mix 1/4-1/2 cup of the cassis jam into the yogurt mixture, depending upon how strong you want the cassis flavor to be. Be sure to save enough for a ayer of pure cassis jam for the top.

Step 2 Spray the form with cooking spray.

Step 3 Place the form on the plates you intend to use to serve.

Step 4 Place the cookie crumbs on the bottom and firmly press.

Step 5 Carefully fill the cassis cheesecake into the form, filling almost up to the top.

Step 6 Finally place a thin layer of cassis jam on the top.

Step 7 Refrigerate for at least 4 hours, or better overnight.

To unmold, some use the heat of a kitchen blowtorch around the edge to warm the inner area and then slide the cake out.
I loosened the edge with a knife, being careful not to move up and down but, along the inner surface of the ring.

Notes:

If blackberries or blue berries can be used instead of the black currents. I did not want to make a large traditional cheesecake, so decided to make 2 small ones, using pastry rings. They were perfect for Sunday afternoon tea.

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.

Step 1 First process nuts, cinnamon, salt and carob powder into small crumbs.

Step 2 Add dates, coco butter and vanilla extract and process again.

Step 3 Press into the bottom of 9” square pan and place in fridge whilst working on filling.

Note: Before making this chocolate you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.

Mix all ingredients in a high power blender until completely smooth.

Step 1 Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a vita-mix until smooth.

Step 2 Add cacao butter and cacao powder, and blend again.

Step 3 Pour chocolate mixture onto base and use a spatula to achieve a level surface.

Step 4 Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.

Cacao Pistachio Florentine and Mint Ice Cream Sandwich
(Raw)

Serves 4

Step 1: Scrape the inside of the vanilla pod, and discard the outer part. Alternatively, you can leave the outer part in water to infuse, making ‘vanilla water’.

Step 2: Blend all ingredients in a high-speed blender until smooth.

Step 3: Pour mixture into 4, round, equal-sized moulds and place in the freezer to set. I used metal rings with plastic film stretched over the base of them.

* The almond milk you need for this recipe can be be made by blending 1c soaked almonds in 2c of pure water. You should then strain the mixture through a nut milk bag, or a sieve if you don’t have a nut milk bag.

Step 1: Blend all ingredients, with the exception of the cacao nibs and pistachio nuts, in a high speed blender until smooth.

Step 2: Transfer mixture to a bowl and stir in the cacao nibs and pistachios.

Step 3: Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. If you haven’t got enough room in your freezer to lay them out flat, you can put them in the fridge first, until they are firm enough to stack up in the freezer.

Step 4: Remove the ice cream and Florentines from the freezer 1 – 2 hours before serving.

Step 5: Assemble the sandwiches with one Florentine on the bottom, and one on the top, of the ice cream that you removed from the moulds.

Step 6: Decorate the outside of the mint ice cream with some more chopped pistachio nuts.

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.

If you live near a Whole Foods, you can buy the coconuts there. Otherwise, you’ll find them at most Asian markets. I buy them by the case at a wholesale place during the winter, because I can store them on my back porch. That’s probably the only advantage of living in a cold city like Chicago and being into raw foods. My refrigerator space is limited, so in the summer I have to buy them on an as needed basis.

I realize that persimmons are only around for a very short time each year, so if you’re making this recipe, you can replace the persimmon with more coconut meat.

In a Vita-Mix or High Speed Blender, puree all of the ingredients for the flan until smooth. Coat the bottom of each ramekin with approximately 1 T. of maple syrup. Divide the flan mixture into the ramekins. Chill overnight or for at least 2 hours to firm up the flan.

To make the fruit salsa, hand-mix all the ingredients together.

To assemble Run a small knife around each flan in case it is sticking to the sides. The maple syrup coating should prevent this. Quickly turn each ramekin over onto a serving plate. Once you hear the flan drop onto the plate, remove the ramekin and pour out the rest of the maple syrup glaze onto the flan. Spoon the fruit salsa around the flan and enjoy!

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

Makes 6-8 flans

Complete Recipe after the jump.

Step 1: In food processor, process all ingredients until finely minced and they have began to stick.

Step 2: For service, on the plate you will serve the flan, using a hallow cylinder, press 2-3 Tablespoons of the mixture to form a round cookie base for the flan.

Step 1: In high speed blender, blend all ingredients until smooth.

Step 2: Now using small flan cups, pour in 1 T agave in each cup coating the sides of the cup.

Step 3: Pour in blueberry mixture into each cup, filling to the top.

Step 4: Place flan cups on tray and refrigerate overnight to set.

For Service:when flan has set, using a toothpick, drag around the sides of each flan to allow to loosen up. Place hazelnut cookie in middle of each late, flip flan cup over onto cookie, and slowly lift, releasing the flan. Garnish with a drizzle of warm cinnamon syrup and candied citrus.

Step 1: In small bowl stir ingredients together.

Step 2: Either place on burner to warm on low heat prior to serving, or place bowl in dehydrator on high to warm.

Step 3: Drizzle on flan right before serving.

Step 1: Using a small ring zester, zest long strings of the orange peel.

Step 2: Dip long zest into agave and place on teflex sheet in shape of choice. Continue to dehydrate for 4-6 hours or until crisp.

Step 3: Gently remove candied zest from teflex when dry and store in freezer prior to serving to remain crisp.

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

In a medium bowl, mix together all the ingredients until very thoroughly combine. Line ten 4 1/2 – inch or twenty 3-inch tart shells with squares of plastic wrap. Divide the dough between the shells and press evenly into the sides and bottom, to create an even thickness throughout. Refrigerate until firm, about 1 hour or more, and keep refrigerated until ready to fill.

In a high-speed blender, blend all the filling ingredients until completely smooth. Fill the tart shells while the filling is still at room temperature. Place the tart shells in the refrigerator to set, about 1 hour or more. You may have extra filling, in which case simply chill it and eat it like pudding!

Drain the pumpkin seeds very well and place in a medium bowl with the remaining ingredients. Toss well to combine. Spread on a dehydrator tray. Dehydrate at 115 F for 12 to 24 hours, or until dry and crisp. (Makes 2 Cups)

In a high speed blender, blend all the vanilla cream ingredients until completely smooth. Transfer to a separate container and refrigerate to chill and set, 2 hours or more. This will make a firm, scoop-able cream. For a slightly softer cream, use half the amount of coconut butter.