Banana Pancakes

Ingredients

1 large banana

1/4 cup raw buckwheat flour (make this by grinding up dehydrated buckwheat groats, OR use a store-bought buckwheat flour)

2 tbsp flax meal

1 tsp cinnamon

1/4 cup almond milk

Instructions

1) Blend all ingredients together in a blender or food processor. The mix should be similar to regular pancake mix; if you need more almond milk, go ahead and add it.

2) Pour in 1/4 cup spoonfuls onto a Teflex lined dehydrator tray. You should get about 5 pancakes.

3) Dehydrate at 115 degrees for about 2 and a half hours. Flip the pancakes (use a spatula or inverted spatula) and dehydrate for another two and a half. It’s *very* important not to over-dehydrate here, so check the pancakes often. If you let them go too long, you’ll end up with banana flax crackers. And while those will be scrumptious, they won’t exactly be pancakes.

4) Serve with fresh berries!

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Apple Baklava

Ingredients

Baklava

• 2 big apples
• 1 cup walnuts
• 1 cup dates
• 2 tbsp maple syrup
• pinch of each ground cinnamon, ground cardamom, ground cloves

Vanilla Sauce

• 1 cup raw cashews soaked
• ⅓ cup water
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Topping

• ¼ cup chopped pistachios

Instructions

1. The day before slice the apples thinly with a mandolin. Dry the apple slices in a dehydrator until they are crisp for 6-8 hours.
2. The next day place all the filling ingredients into the food processor and process until you end up with a sticky mixture.
3. Cover the base of the square cake form with cling film. Take a third of the apple chips and place them closely positioned on top of the cling film. Cover the apple chips with half of the amount of the nut filling. Go on with a second third of the apple chips and place them closely positioned on the nut filling. Now take the rest of the nut filling to cover the apple chips again. End the baklava cake with the remaining apple chips. Now press the baklava cautiously down so that it sticks together.
4. Cut the baklava cake with a sharp knife into nine or more pieces.
5. For the vanilla sauce blend all sauce ingredients until smooth.
6. Serve the baklavas with vanilla sauce and chopped pistachios.

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Marshmallow Cake

Ingredients

Crust

• 1 cup dry quinoa
• 1/4 cup melted coconut oil
• 1/4 cup coconut sugar coconut sugar

Mint layer

• 1 cup raw cashews, soaked in water for 3 hours then rinsed
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/6 cup coconut sugar
• 1/6 cup fresh mint leaves
• 1-2 teaspoons spirulina powder, as desired
• 1 tablespoon coconut oil
• 2 tablespoon chia seeds

Vanilla layer

• 1 1/6 cups raw cashews, soaked in water for 3 hours then rinsed
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/6 cup coconut sugar
• 1 tablespoon coconut oil
• 2 tablespoon chia seeds
• 1 teaspoon vanilla extract

Pink layer

• 1 cup raw cashews, soaked in water for 3 hours then rinsed
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/6 cup coconut sugar

• 1 tablespoon coconut oil

• 2 tablespoon chia seeds

• 1/4 cup red beet, peeled and sliced thinly

Instructions

To make the crust

1. rinse the quinoa for a minute under cold water.
2. Grind the quinoa into very fine flour in a high speed blender, then in a bowl, mix together the flour with the coco oil and sugar until you get a dough-like mixture.
3. Press into the bottom of a cake pan. I used an adjustable cake pan set to around 7 inches across. Put in the fridge.

To make each layer

1. simply blend all the ingredients - except the chia seeds - in each list together until smooth, then stir in the chia seeds at the end. The texture before adding the chia seeds should be like yogurt. If any of them are too thick, add 1 or 2 more tablespoons of water. If too thin, add more cashews or coconut oil.
2. Pour in the green layer over your crust, then white, then pink. I sprinkled mine with white sesame seeds and more chia seeds.

1. Keep the cake in the fridge for 24 hours so the flavours can get to know each other. It's easiest to slice when it's been in the freezer for about 40 minutes before cutting.

Notes

SUBSTITUTIONS: You can use rolled oats or buckwheat groats instead of quinoa. Use any other nut instead of cashews, but they should be raw and preferably organic. Use coconut butter or cocoa butter instead of coconut oil. Use date paste or any other natural sweetener instead of coconut sugar. Use berries instead of beet.

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Raw Ice Cream Cake Banana & Blackberries & Avocado

Ingredients

Crust

• 1 cup shredded coconut
• 1 cup raw cashews
• 1 cup dates
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/8 tsp all spice ground

Ice Cream Layers

• 3 big bananas frozen
• 1/2 cup blackberries frozen
• 1/4 tsp spirulina ground
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/8 tsp all spice ground

Persimmon Layer (optional)

• 2 persimmons
• 1 pomegranate (optional for garnishing)

Instructions

Crust

1. Put parchment paper on the bottom of your pie tins. Add your cashews, dates, spices and desiccated coconut to your food processor or blender and pulse a few times until everything comes together and you can form a ball.

Green ice cream layer

1. Add your frozen bananas, spices and spirulina to your food processor and process until you get a soft serve consistency. Spread halve of the batter on top of the crust.

Purple ice cream layer

1. Add the blackberries to the remaining ice cream and pulse until everything is well combined. Now add this on top of your green layer and place cake tins in the freezer.

Persimmon layer

1. Clean your food processor or blender and add in 2 very ripe persimmons and process until its like jelly. Add this on top of your purple layer and sprinkle with pomegranates. Put your ice cream cakes in the freezer for a couple of hours, and you are ready to eat!

Notes

If you don't like pumpkin spice then just use spices you prefer, like cinnamon or vanilla. You can also use a storebought pumpkin spice mix.

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White chocolate dark chocolate mousse cake

Ingredients

• handful of almonds
• handful of sultanas (oil free)
• 2/3 cup cashews
• 1/3 cup softened coconut butter
• 20 gr melted cacao butter
• 1/2 vanilla bean
• 2 full TBSP sweetener of choice (raw honey, maple syrup)
• 1 full TBSP cacao powder
• a bit of water to blitz

Instructions

1. Add almonds and dates to the blender jug and blitz until you get a crumbly mix. Press it into the mini pan.
2. Add 1/3 cup cashews, half the coconut butter, 10 g cacao butter, the vanilla bean, half the honey and a bit of water to one of the smoothie cups. Blitz until you get a creamy and smooth mix. Set aside.
3. Add 1/3 of the cashews, half the coconut butter, 10g cacao butter, the cacao powder, half the honey and a bit of water to the second smoothie cup and blitz until super smooth.
4. Pour a layer of dark chocolate mix onto the cake base. Reserve 1-2 TBSP of mix to use for decoration.
5. Pour the entire white chocolate mix onto the cake and smooth it out.
6. Pour the remainder of the dark chocolate mix on top and use a skewer to create decorative swirls.
7. Pop the cake in the fridge to firm up. Or the freezer if your sweet tooth is impatient.

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Raw Chocolate Cheesecake

Ingredients

• 2 1/2 cups cashews
• 1/2 cup cocoa powder
• 2/3 cup maple syrup
• 1/4 cup coconut oil
• 1 teaspoon pure vanilla extract
• 2 tablespoons lemon juice
• 1/8 teaspoon sea salt
• 3/4 cup water

Instructions

1. Throw all ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it's very smooth, like a creamy chocolate fudge with no cashew chunks at all.
2. Pour mixture into a pan or dish (for example a brownie pan) and place in freezer.
3. Freeze until it reaches the desired (firm) consistency (8 hours or so!).
4. Store in freezer at all times. To eat, just open the freezer, slice and eat immediately.

Notes

This raw cheesecake must be frozen for about 8 hours before being eaten. (It will harden when frozen.) This raw vegan chocolate cheesecake recipe absolutely must be kept in the freezer until eaten. It will melt very quickly if not.

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Wild Blueberry Cake

Ingredients

Base:

• 3 cups raw walnuts (soaked for at least 4 hours)
• 3 tbsp. raw cacao powder
• 1 cup dried mulberries
• ½ tbsp. maple syrup
• 1 tbsp. coconut oil
• dash of himalayan pink salt (or your preferred choice)

Blueberry Filling

• 3 cups raw cashews (soaked for at least 4 hours)
• 1 cup macadamia nuts (soaked for at least 4 hours)
• 2 tbsp. organic tahini
• 1 tbsp. lemon juice
• 4 tbsp. raw honey
• 2 cups fresh blueberries (you could use frozen as well)
• 3 tbsp. coconut cream
• ½ tsp. raw vanilla bean powder
• ½ tsp. nutmeg

Coulis

• 2 cups blueberries
• 2 tbsp. lemon juice (from 1 fresh lemon)
• 5-6 figs

Top off

• Lots of fresh wild blueberries, figs and basil

Instructions

1. Melt coconut oil in a small saucepan on low heat.
2. Place walnuts, mulberries, cacao, maple syrup and melted coconut oil in a food processor and pulse to chop into a fine crust. Once the ingredients are well mixed together, transfer the mixture into a 7” spring form pan and press it down to evenly distribute in the pan. Refrigerate crust and rinse the food processor for next step.
3. Open coconut can and scoop 3 tbsp. of coconut cream from the top layer. The rest of it can be refrigerated and used later for a smoothie or porridge.
4. Add cashews, macadamia nuts, honey, blueberries, coconut cream and vanilla in the food processor and blend the filling until ingredients are mixed well together. Pour the filling over the base and smooth it out. Place it in the freezer for 2 hours.
5. To make the coulis, add blueberries, lemon juice and figs in a blender and blend on high until the mixture is smooth.
6. Remove cake from freezer after 2 hours and pour the coulis on the filling layer.
7. Top off with lots of fresh wild blueberries, figs and basil leaves.
8. To slice cake, use a sharp knife to slice and have close by some warm water to rinse knife between slices.

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