Next up in my raw food series is desserts. Yes, I know that I skipped entrees but I am still working on perfecting some recipes. Plus, who doesn’t love to just skip right to the dessert every once in a while?
Desserts are a favorite of mine to make, mostly because I have a sweet tooth and love when I get to taste the result. These recipes are all ones that I have created, tested and enjoyed. I hope you enjoy them as much as I did!
Apple walnut cookies
I call these cookies mainly for the sake of giving them a name. What they really are though are tasty morsels of goodness. After you make the dough, you can play around with what you do to it. Dehydrating them longer and rolling them into thinner circles will result in crispier cookies. Another idea is to make them into bars and dry them for a shorter time, this would make them into a perfect breakfast bar. Get creative with this one!
2 apples, cored
1/2 cup walnuts
1/2 cup rolled oats
1/2 cup ground flaxseed
6 dates
2 tbsp maple syrup
1 tbsp cinnamon
Add all ingredients into the food processor and pulse until the mixture is well mixed and looks similar to cookie batter
Form into patties or any shape you desire and place on your dehydrator try lined with parchment paper
Dry at 115 for 8 – 10 hours or until they are to your desired texture
Key Lime Pie 
Want to impress your friends and family at your next get together? This pie is sure to do just that. It’s tart flavor and light, creamy texture would make a perfectly delicious ending to your summer BBQ.
Crust:
1 1/2 cup walnuts
6 dates, pitted
Filling:
2 avocados, pitted
5 key limes
1/3 cup pure maple syrup
2 tsp vanilla extract
Add all ingredients for the crust into the food processor and pulse until everything is well combined
Press the crust mixture into a pie pan and set aside
Place all the filling ingredients into the food processor and mix until it is smooth and creamy; taste and add more maple syrup or lime if you desire
Refrigerate at least 30 min before serving
Lemon Lavender Cheesecake Tarts 
Ever since I bought my first container of dried lavender I have been putting it in everything. Lavender is an unexpected ingredient for many people, but its light, floral taste lends itself wonderfully to desserts. I debuted this recipe at a brunch I hosted last week and it received rave reviews. This simple but sophisticated dessert is sure to make an impression on your guests.
Crust:
1 cup dates
1 1/2 cups walnuts
1/4 cup carrots
Filling:
2 1/2 cups cashews (soaked for at least 3 hours)
1/2 cup maple syrup
Juice of 1 lemon
1 tsp vanilla extract
3 tsp dried lavender
Place all ingredients for the crust into the food processor and pulse until everything is mixed well; Press the mixture into your cupcake liners (the thick, foil lined ones work best here)
Drain your cashews and place them into the food processor or high speed blender with the rest of the filling ingredients, blend until it is smooth and creamy
Pour the mixture over the crust in the cupcake liners, garnish with a few pieces of dried lavender if you wish
Refrigerate for at least 30 min before serving
Chocolate Truffles
I made these for a friend’s birthday instead of a cake. By rolling them in different ingredients such as nuts, granola, coconut and cinnamon, you can create a visually appealing display that would be perfect for entertaining and also make a great gift. These are very rich though, so be sure to have a glass of coconut or almond milk nearby!
2 cups dates
1 cup almonds
1/2 cup cocoa powder
1/4 cup peanut butter
1/4 cup pure maple syrup
drizzle of almond milk
Add all ingredients except for the nut milk into the food processor and pulse until all ingredients are well combined and form a sticky dough
While the food processor is running, drizzle the almond milk into the mixture to thin it out a little bit if needed
Roll into balls and top with whatever you choose; some good ideas are chopped nuts, coconut, granola and cinnamon
As always, don’t forget the most important ingredient…your love and good energy.
Until next time!!
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