Persimmon Cheesecake

Ingredients

Crust

• 1½ cup dates
• 1½ cup walnuts
• Pinch of salt

Filling

• 2 cups raw cashews soaked overnight
• 2 tbsp coconut oil melted
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 3 limes juiced juiced
• Pinch of salt

Persimmon Topping

• 2 persimmons
• 1 tbsp maple syrup
• ½ tsp cinnamon

Instructions

Persimmon topping

1. Place nuts and figs in a blender with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with parchment paper), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
2. Warm coconut oil in a small saucepan on low heat until liquid. Whisk to combine.
3. Place all filling ingredients in the blender and blend on high until very smooth (this may take a couple minutes, so be patient).
4. Pour the mixture out onto the crust and smooth with a spatula. Place in freezer for 3 hours.
5. To serve, remove from freezer 30 minutes prior to eating.
6. Top with more persimmons, pomegranate seeds and mint.
7. Run a smooth, sharp knife under hot water and cut into slices. Enjoy

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Raw Red Velvet Cupcakes

Ingredients

Coconut Frosting

• 1/3 cup virgin coconut oil
• 1/3 cup plant based milk
• 2 tbsp honey (vegans use maple or rice syrup)
• 1/4 tsp pure vanilla powder
• 1.5 tbsp coconut flour
• 1/4 of a whole nutmeg, ground
• 1/4 large lemon, juice + zest

Cupcakes

• 3 mid sized beets (1 1/2 cup once peeled and shredded)
• 1/2 cup Almonds
• 2/3 cup unsweetened shredded coconut
• 1/4 cup flax flour (it’s easy to make you own flour by grinding whole seeds in a coffee grinder)
• 7-8 medjool dates, pitted (around 135 g once pitted)
• 1/4 cup raw cacao powder
• a pinch of sea/himalayan salt
• 1/4 tsp pure vanilla powder

Instructions

Coconut Frosting

1. Add coconut oil and plant based milk to a saucepan on lowest heat possible. Once the mixture has reached just below body temperature (check with your little finger) you remove form heat and add the honey/maple syrup/rice syrup and stir until fully incorporated. Add to a high speed blender (use a hand blender if you don’t have a high speed blender) and add all other ingredients to the mix. Blend until slightly fluffy and nicely shiny. Pour into a piping bag or plastic bag and refrigerate for 1 1/2 – 2 hours. Sorry, there are no shortcuts..
2. Once you notice that the consistency of the frosting is one that will hold or at least not completely leave the top of the cupcakes, you cut a small-ish hole in one of the bottom corners of the plastic bag (if you’re using a piping bag – don’t cut a hole in it ;). Work quickly because once you start working with the frosting it might start ‘crumbling up’ due to the highly absorbent coconut flour and the change in temperatures. Once ready, sprinkle with the beet pulp you saved when making the cupcakes (below).

Cupcakes

1. Peel beets and juice them in a juicer and use the pulp for the cupcakes OR peel and grate beets finely (I recommend using a food processor and not a hand grater). If grating, add the grated beet to a nut milk bag and squeeze out ALL juice (that you’ll
2. Rinse and wipe food processor dry if you used it for the beets.
3. Add almonds and mix into a flour (stop mixing before it starts sticking together). Now add coconut, flax flour, raw cacao, salt and vanilla to the almond flour and pulse until incorporated.
4. Add pitted dates and beet pulp to the food processor and pulse into a deep red mixture. Be careful not to mix for too long as you don’t want the ‘dough’ ending up too compact but still have a fully incorporated blend of ingredients.
5. Divide ‘dough’ into ten pieces and form each one into a cupcake shape. Wrap with parchment paper and tie a little string around it or simply leave as they are. Leave cupcakes in room temperature if you plan on eating them once the frosting has set. When refrigerated in air-tight container cupcakes will stay fresh for 2-3 days both frosted and un-frosted.of course drink, silly!). Set aside pulp and save 4 tbsp separately for sprinkling onto cupcakes later.

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Cherry Ice Cream Cheesecake

Ingredients

Base

• 50g raw almonds
• 50g dates

Cheesecake Layer

• 80g raw cashews
• 25g coconut butter, softened
• 20g cacao butter, melted
• 50g maple syrup
• 2 TBSP cacao powder
• 1/2 cup water

Ice Cream Layer

• handful pitted and halved cherries + 3-4 whole ones
• 1 frozen banana, cut into cubes
• 1/2 vanilla bean
• pinch cinnamon
• 1/4 cup nut milk (or water)

Toppings

• frozen berries, extra chunks of ice cream, and melted raw chocolate

Instructions

1. Add almonds and dates to a small blender and process until sticky. Press the mix in a mini cake pan lined with baking paper on the bottom.
2. Add the ingredients for the chocolate cheesecake to the same small blender and blitz until super smooth and creamy. Scoop on top of the base.
3. Spread the pitted, halved cherries on top of the cheesecake in a single layer.
4. Rinse the blender and add ingredients for the nice cream in the same small blender. Process until it resembles soft serve ice cream.
5. Quickly scoop ice cream on top of the cherries, place the whole cherries on top and pop it in the freezer. Best overnight.
6. To serve, allow the cake to sit on the counter for 3-4 minutes before getting it out of the pan and slicing it. Serve with few extra frozen organic berries and drizzle melted raw chocolate generously.

Notes

To make mini cakes you need a small blender with a small jug. I used the new Vitamix S30 and I reckon the Nutribullet would also do a good job. A regular TNC Vitamix might be too big, you might need to double the ingredients and make a bit of a bigger cake. Good news is that this keeps very well frozen.

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Vanilla - Coffee Cream Tart

Ingredients

Crust

• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup sesame seeds, more or less as needed

Cream Tart

• 2 cups raw cashews, soaked in water for 3 hours then rinsed
• 1 cup walnuts, soaked in water for 3 hours then rinsed
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 tablespoon chunk fresh ginger
• 1/4 cup melted coconut oil
• 1/2 vanilla bean, chopped
• 3 Meyer lemons, peeled and deseeded
• 2-3 cups water, as needed

Coffee Blend

• 3 tablespoons melted coconut oil
• 1/4 cup finely ground coffee beans (RFR tip - try Longevity Coffee beans for a truly raw version)
• 3 tablespoons maple syrup

Garnish

• Sesame seeds, Coffee beans, Maple syrup

Instructions

1. To make the crust: stir together the ingredients - add a smaller amount of sesame seeds then add more as needed - until you get a crumbly mixture that holds its shape when pressed between a couple fingers. Press into a tart tin and put in the fridge.
2. To make the cream filling: blend the ingredients together - adding water as needed - until you get a smooth, creamy mixture that is slightly thicker than yogurt. Spread evenly into your crust.
3. To make the coffee blend: stir all the ingredients together until smooth then drizzle over the cream filling. Stir around with the handle of a wooden spoon to create pretty designs and swirls. Leave the tart in the fridge overnight, or in the freezer for a few hours (but it's best when you let it sit overnight; it develops more flavour). Garnish before serving.

Notes

ADAPTIONS: use any other flour instead of coconut flour; use 1 teaspoon vanilla extract instead of vanilla bean; use coconut butter instead of coconut oil; use dates instead of coconut oil and maple syrup in the crust; use carob or cacao instead of coffee; use lemon juice instead of lemons.

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Wild Blueberry and Mango Protein Smoothie

Ingredients

• 1 1/2 cup homemade almond milk
• 1 cup organic wild blueberries (frozen)
• 1/2 cup organic mango (frozen, cubed)
• 3 tablespoons Epic Protein Vanilla Lucuma
• 1 tablespoon organic coconut oil
• 1 teaspoon organic sprouted ground flax seeds
• 1/2 teaspoon organic moringa powder

Instructions

1. Add all ingredients to a Vitamix, or other blender, and blend until creamy and smooth.
2. Top with additional frozen wild blueberries and/or frozen mango.

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Cranberry Wellness Smoothie

While strawberries, raspberries and blueberries are go-to ingredients for smoothies, they’re not the only berries with benefits! Cranberries, despite being a fruit, are very low in sugar (hence their tartness!), and therefore don’t cause a spike in blood sugar and release steady, slow carbohydrate energy to the body.  They’re also packed with phytophenols – the antioxidants that help fight inflammation – and help fight bacteria that cause cavities. They make the perfect fruit to add to your smoothie to aid in recovery, while filling your body with nutrients and not with heaps of sugar.

Ingredients

• 1/4 cup frozen cranberries
• 1 frozen banana
• 1/2 cup frozen blueberries
• 1/4 cup beetroot
• 1 cup spinach
• 1/4 cup coconut water
• 1 tbsp hemp seeds
• 1/2 tsp spirulina
• 1/2 tsp Maca
• 1 tsp vanilla extract
• 1/2 scoop vanilla protein powder (RFR tip: we recommend Epic Protein Vanilla Lucuma)
• 1 tsp matcha
• 1 tsp greens powder

Instructions

1. Combine all the ingredients in a blender and blend until smooth. Pour into a bowl and top with ingredients of your choice – I used banana, chia seeds, coconut and pumpkin seeds!

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Turmeric Smoothie

This is NOT your average smoothie recipe – this is more like pure medicine (only delicious!). If you’re feeling under the weather and want to amp up that immune system try this unexpected combination of turmeric, black pepper, coconut milk and fresh fruit.

Ingredients

• 1 roughly chopped red bell pepper
• 1 cup frozen strawberries
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon ground black pepper
• 1/2 cup coconut milk
• 1 teaspoon maple syrup (or whatever sweetener you like)
• 1 cup fresh orange juice

Instructions

1. Blend it all up and drink it down.

Article published on http://rawfoodrecipes.com/