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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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 | 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

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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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Starbucks Skinny Platform | Low Fat, Low Sugar, Healthy Brownies

vegan brownies starbucks Starbucks Skinny Platform | Low Fat, Low Sugar, Healthy Brownies

Starbucks has been modifying their menu and their image of high fat, high calorie lattes and sweets to appeal to the calorie obsessed “health” conscience coffee cult. Continue Reading / See Additional Photos

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 / See Additional Photos

GreenChef Russell James | Raw Organic Chocolate Torte

valentines chocolate torte 01 GreenChef Russell James | Raw Organic Chocolate Torte

“Another Amazing recipe by chef Russell James. This one is for true chocolate lovers, or someone you love who loves chocolate!" – Indulge

Chocolate Torte (raw)

Makes 1 9-inch Torte

For the Crust:

3 Cups Pecans

1 Cup Raisins, roughly chopped

1/2 Cup Rapadura (optional)

4 TB (60ml) Virgin Coconut Butter, liquidised

2 Tsp. (10ml) Vanilla Extract or 1/2 a Vanilla Pod

2 Tsp. Cinnamon

1/8 Tsp. Himalayan Salt

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GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

cashewcheese3 GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

Cashew Cheese
(Candied Pecan, Honey Comb, Pumpkin Seed Oil)

Serves 6-8

For the Cashew Cheese:

2 Cups cashews soaked 12-14 hours

¾ Tsp. *New Chapter Probiotics dissolved in 1 cup warm water, or 1 cup fresh rejuvelac

2 TB nutritional yeast, small flake

¼ Tsp. fine grated nutmeg

½ Tsp. stevia powder

1 ½ Tsp. sea salt, fine

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Rich Chocolate Dream Cake

chocolate dream cake vegan Rich Chocolate Dream Cake

If your dreaming of a rich, dense, smooth and creamy chocolate raw vegan cake, this is the one to try. This is the type of cake you can only eat a few bites of at a time, because it is that rich, but yet it is still surprisingly healthy. It has a silky velvety chocolate filling that has the denseness of a cheesecake, but without the tang. Just pure chocolate heaven. If you like that sort of thing, this will be heaven on a plate for you.

As much of a chocolate lover as I am, I have to say it was actually a little too rich for me. Next time I will probably try to make it a little lighter and with slightly less chocolate in it. Well worth trying again though. The entire G Living staff love this one and have requested I make this one again as soon as possible.

Chocolate Dream Cake (raw)

For the Crust:

1 Cup Almonds

1/4 Cup Cocoa Powder (Cacao Powder)

2 TB Agave Nectar

1 Tsp. Virgin Coconut Butter

2 Tsp. Vanilla Extract

1/4 Tsp. Sea Salt

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GreenChefs | Raw Sunday Dessert Tart

Raw Sunday Dessert Tart (raw, vegan)

Recipe by GreenChef Melissa Davison

Today in the G Living GreenChef Kitchen, Raw Food Chef, Melissa Davison makes us era Raw Sunday Tart. Melissa of the own of the Terra Bella Café in Redondo Beach California.

This is a healthy alternative recipe, which require no cooking and contains only raw organic natural ingredients.

Serves about 8 people

For the Crust:

2 3/4 Cup Macadamia Nuts

1/3 tsp Salt

1/4 Cup Pecans

3 TB Coconut Oil

Step 1 Place all your ingredients in a food processor

Step 2 Using the pulse button on the food processor, mix your ingredients, until it is a loose and crumbly. (do not of mix)

Step 3 Pour into a tart pan and spread with your hands

melissa davison greenchef tart 03 GreenChefs | Raw Sunday Dessert Tart

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