sharing raw, vegan recipes and advice
a luscious chocolate nut cream
2 cup cashews, soaked a few hours, rinsed and drained
or other nut of choice:)
½ cup medjool dates, soaked until soft
1 cup fresh water, or more if needed
2 tablespoon chia seeds, finely ground
1 heaping tablespoon cocoa powder
1.blend all ingredients in blender until light and creamy..adding water if needed, or a little melted coconut oil if it gets too loose:)
2.chill for at least 1 hour
3.pipe onto chilled pie , as desired
here is the filling ....thanks Rawaholic:)
here is the crust ....thanks poemomm:)
the stars are molded in chocolate molds using my real chocolate chips recipe:)
picture#2…here is a lovely cranberry variation ...thanks waterbaby..it has a little coconut oil in it, and i just realized when i made it i only used 1 cup of cranberries, but it still turned out well:)
picture#3…this is the chocolate variation of my spiced walnut cream
this is a great recipe to play around with, use different nuts, different flavors…the possibilities are endless:) if using berries for flavoring, you may not need water:)
to make the decorative pie crust edge , i make a plain smooth edge to start…then, i use a chopstick held in my left hand, since i’m “lefty” :), and press it into the crust while holding it at a slight angle, and slightly pointed down into the pie, and push up on the crust to the right of the stick with the thumb on my right hand, if you are “righty” reverse the instructions..you sort of develop a rhythm while turning the pie:)...i hope i was able to explain… i will edit if i think of anything that might help:)
blend all ingredients in blender until light and creamy..adding water if needed, or a little melted coconut oil if it gets too loose:)
hi everyone :)...i always welcome any questions :)...i added a link above for waterbaby's tea cakes, i made a variation of them, seen in picture #2 here :)
new links for this recipe:)..i will edit if the old links ever work again
light pie crust': http://www.goneraw.com/node/15215 ( i did add a couple of dates to it)
'cocoa macca pudding': http://www.goneraw.com/node/16385
'tea cakes ': http://www.goneraw.com/node/16340
image of tea cakes with cranberry cream: http://www.goneraw.com/node/16423
my real chocolate chip recipe: http://www.goneraw.com/node/11516
my 'spiced walnut cream': http://www.goneraw.com/node/15751
I hate to be such a pest, evergreen, but I would really like to know all about those little goodies in the middle picture, too. Are they another recipe you've posted here?
This is just so vivid. I am so impressed and can't wait to try it!
WAIT!!!!!!!! VEIW MY PROFILE
looks sooooooooooooooooooo good!!! I think I i have the ingredents!
Ooooo!!! Tell us about the pink ones! They look amazing!
Thanks also for your answers on the crust and filling. I'm so going to make this now!
Thanks evergreen.
Beautiful.
hi RawKidChef....i simply grind the nuts in the blender, but i think you may be able to use dehydrated nut pulp if you have it:)
Hey evergreen, I wanted to ask you from another recipe how you make cashew flour? From pulp leftover from making milk, dehydrated and ground? thanks.
thanks, you are all so sweet...it is my pleasure to share with you:)
You are amazing evergreen! What a beautiful recipe. :)
That looks AMAZING!!
YUM this looks incredible!
Wow wow WOW!
Oh I found the Forums! I am new to this website thanks...:D
Ok well just wondering...
This isn't the place for that, Bryan.
Wow Evergreen your pies and raw food is RAWmazing! Just a observation and question for EVERYONE, I noticed a lot of people's recipes on Goneraw.com all have dates, cashews and dehydrating. None of my recipes uses any of those, no dates I use Agave, no cashews I use every other kind of nut, and no dehydrating in ANY of my recipes so they are really raw, fresh, hydrating, (dehydrated and also Autobiography with step-by-step how-to become a successul raw chef/author/selfpublish/marketing is both coming out soon!).
Ok my question is would you prefer recipes that uses Agave over dates? Dates are SUPER EXPENSIVE I don't know how you all buy and use it so much, plus it is VERY HIGH in sugar content and glycemic index where Agave is very low sugar, easy to use and is cheaper. I hardly eat dates when I do it is 1 or 2 max a day because they are so super sweet but mostly super expensive!
Also Cashews I have my reasons for not eating them I read The Rainbow Green Live Food Cuisine by Gabriel Cousens MD he CLEARLY WARNS the raw community why or why we should not eat Cashews, he did the lab research, medical and scientific research with data to back it up, so either people have not read this, do not care for the research, ignoring it, or most people tell me "Cashews is so inexpensive and easy to use" yeah and I tell them your health is your most valueable thing and should be promoted and protected it should not matter how inexpensive or easy something is to use or eat if it isn't the most healthy or good for you why would you do it?
Same with nama shoyu, with Dehydrating I do it for fun but I know people who eat a lot of dehydrated foods and they are very dry, dry looking, dried out, aged, this is because we are supposed to HYDRATE more not DEHYDRATE MORE, meaning we should get more water and liquids from our food not less, most of us are dehydrated and may not be drinking enough water as is, when you eat dehydrated foods you are supposed to drink MORE WATER to compensate...I do make and eat dehydrated foods but only a little and only for fun once in a while...
Just wanted to ask and see people's answers...
no way!!!!! uneblieveable
you are welcome, HolyGuacamole:...hi marmra1028...it had been suggested on the walnut cream recipe to use ground flax, but i am not sure that has worked, if you read the comments there:)...i love the results the finely ground chia seeds give..hope you can give them a try:)
Thanks, evergreen - that makes perfect sense. :)
Is there anything I can substitute for chia seeds?
hi randommara...i used the sorghum flour for the crust, and i did leave out the maca:) in the filling;)
Beautiful! When you make the crust do you use ivory teff or sorghum? Also do you think I could leave out the maca in the filling or can you tell me a good brand of maca that doesn't smell and taste bad. Thanks!
thanks HolyGuacamole and bronwyn:)...ill try to explain my crust technique (if i can..hehe) in the recipe :)
How do you make your pie crust so pretty?
Evergreen, please make a recipe book. We will all buy a copy!!
This looks incredible.
Wow, you're an artist, evergreen! Another winner!