Unprocessed and nutritious, these deserts are free from refined sugar, gluten, and dairy. Great for detoxing, easing cravings and getting the body back in balance. Desert doesn’t have to be bad for your health!
A few notes about ingredients:
Creamed Coconut: Can be found at any Indian or Islamic grocery, it comes in blocks and you simply add water to make paste, cram, or milk. I love this stuff! Also great because the oil tends to separate to one side of the container so you can make reduced fat things easily. The oil it very good for frying and one of the healthiest fats around.
Raw Cacao Powder: Can be found at most health food stores. Common cocoa has been cooked and sweetened, so a lot of nutritional value is lost. Cacao is packed with antioxidants and very stimulating! I love it. Cacao Powder is quite bitter so more sweetness must be used to make the desserts nice and chocolately, thus I usually cut it with carob powder….
Carob Powder: Again, found at most health food stores, it is commonly used as a chocolate substitute. It’s simply the ground pod of the carob tree. It is not the superfood raw cacao is, but it’s very chocolately and not bitter at all. So you can use less sweetener and it adds extra depth to the chocolate flavor.
Date Syrup: This is my new favorite sweetener! Can be found at Indian and Islamic grocers. I am not sure if it’s totally raw but it’s very minimally refined by pressing the juice from dates. All the nutrition is retained, and it’s very very sweet.
Maca Powder: This south American super food is meant to be good for supporting the endocrine system and has a malty nutty flavor that adds depth to both sweet and savory dishes.
Break out the food processor…..
Raw Chocolate Cake
2 cups walnuts
1 1/2 cups chopped, pitted dates
3/4 cup cacao powder & carob powder mixed together
tsp. vanilla extract
1/2 tsp. sea salt
In a food processor, grind walnuts until they are a bit bigger than sand. If you over process they become oily! Add in the dates, powder, vanilla and salt little by little so everything gets combined easily. If your processor is small you may have to do it in batches. If the mix is very dry ass a little bit of water, but go easy; too much water will make mud. You want it to stick together when pressed between your fingers. It should start to form a ball in the processor.
Now simply shape into a cake, brownie pan, or cupcake tins and allow to settle in the fridge for 30 minutes, this will ‘set’ the cake. Garnish with raspberries, banana, peanut butter or whatever sort of nuts you fancy. Or you can top with the Avocado Frosting…
Raw Avocado Frosting
2 pitted and peeled avocados
1/2 cup honey
1/3 cup cacao powder & carob powder mixed
dash of sea salt
Super easy. First blend avocados. They are great because they behave much like heavy whipped cream, and keep their consistency. Then blend in everything else. You can alter the quantities to taste. If the avos are a little under ripe then more sweetener will be needed. I used honey last time, but date syrup is also very nice and hides a little better in the recipe; depending on the honey it can really stand out on the palate. Experiment with flavor extracts (hazelnut, vanilla, mint) or wisking in fresh berries!
1/2 block creamed coconut, shaved or cracked into smaller pieces
2/3 cup goji berries
2/3 cup cashews soaked for 4 (this makes them soft and creamy, but don’t leave them too long!)
1 tsp. rose water
1 cup desiccated coconut
Start by processing the berries until they break up a little bit, then add the cashews and a bit of the coconut until everything gets creamed together. Add the rest of the coconut and rose water. If it’s very dry add a bit of warm water. At this point it should be kind of sticky and thick. You may add more rose water to taste. This dessert is quite sweet on it’s own, but I suppose a little honey would do if you want it sweeter I have never needed to. While it is still warm, pinch of portions and roll into balls and toss through the desiccated coconut, or form in little molds as you wish. Allow to cool in fridge. This recipe will firm quite a bit once cooled.
No Bake Fruit Tart
1 1/2 cups rolled organic oats
3/4 cup thin tahini
3/4 cup date syrup
Sweetest fruit in season
Process oats until just a bit coarser than flour. It’s nice to have some larger flakes left for texture. drizzle in tahini and date syrup until a doughy paste is formed. Depending on the strength of your machine, the thicker the better. Spood out of processor onto teflon baking sheet or pie tin, and with moistened hands press into base. This base is rich and flavorful so it doesn’t have to be thick. Allow to set in fridge for an hour and simply top with your desired fruits!
!!Orange Bites!! (this is a variation on a recipe I got from Sheila. Thank you!!)
1 orange peeled and juiced (just the pulp)
1/2 cup raisins or sultanas soaked in the orange juice
1 cup almonds and cashews soaked 4 hours
1 tsp maca powder
1 heaping tsp each cardamon and cinnamon
1/2 cup desiccated coconut
1/3 cup organic rolled oats, processed to a very rough flour
sea salt to taste
Blend everything except coconut. Form servings into balls, toss through the coconut and allow to set for 1 hour.
No-Bake Blackberry/Raspberry Pie
For the crust:
– 1tbsp apricot kernels (optional)
– 1 ½ cups of almonds (I used ground almonds)
– ½ cup desiccated coconut
– ¼ cup golden sultanas/raisins
– 1 tsp cinnamon
– 2 tbsp runny honey (maple syrup can be used to make the recipe vegan)
For the filling:
– 4 cups blackberries/raspberries
– 8 dates (medjool if you can find them)
– 2 tbsp runny honey/maple syrup
– Squeeze lemon juice
– Blend all crust ingredients together until they start to clump (you’ll need 1-2 tbsps of cold water to do this). Scrape dough into a small pie dish and press along the sides and bottom to form a crust. Put it in the freezer for a couple of hours, and when crust is removed from the freezer it should be pretty solid. For the filling, blitz 2 cups of blackberries/raspberries with the other filling ingredients until smooth. Gently stir in the remaining berries and spread over the crust and place in the fridge for 4 hours to set.
I hope you enjoy! please write nad let me know how they turned out for you, or what variations you have come up with!
The practice of yoga goes beyond your time spent on the mat. The choices you make in the rest of your life (including your food choices) will start to lead towards balance and wellness. I hope these recipes help your process.