Rawr Foods and Chocolate Blog

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Recipe: Raw Coleslaw

Feb 18th, 2010 by Kendra

Raw Coleslaw

Summary: I created this recipe from a mish-mash of other coleslaw recipes, as a way of using up the excess of cabbage in our fridge! Sweet and creamy.

Ingredients

small red cabbage
4 large carrots
1/2 an onion
2 cups cashews
3 tbsp apple cider vinegar
1 tsp salt
1 cup water
2 tbsp yacon syrup OR 5 dates

Instructions

Roughly chop the cabbage, carrots and onion and pulse them in a food processor until you have the required coleslaw texture. Pour the chopped veg into a large bowl.
Rinse the food processor. Process the cashews until ground to a powder.
Add the water a little at a time (1 cup is approximate, you may want more or less).
Add the vinegar, salt and yacon syrup or dates to taste and continue to process.
Mix the mayo with the chopped vegetables and serve! Refrigerate what you don’t eat.

Preparation time: 15 mins

Number of servings: 8

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Recipe: Raw Pancakes with Cinnamon Apple Sauce

Feb 16th, 2010 by Kendra

Raw Pancakes

Summary: There are numerous raw pancake recipes out there, so raw fooders needn’t miss out on Shrove Tuesday. Last year I made pancakes from ‘Ani’s Raw Food Kitchen’, this year I borrowed a recipe from Charlie Lagoa’s newsletter. As you can see from the picture, mine didn’t come out looking too attractive (or very pancake-like!), but they tasted fab.

Ingredients

1 cup ground flax seed
1 cup water
1 cup ground almonds
8 dates
2 apples
1/2 tsp cinnamon

Instructions

Process the flax seed, almonds, water and 4 of the dates in a food processor.
Spread on teflexx sheets to 1cm thickness, in circular pancake shapes.
Dehydrate at 115 F for 10 hours.
Before removing from the dehydrator, make the apple sauce by processing the apples, 4 dates and the cinnamon together.
Serve the pancakes with the apple sauce on the side (and any chopped fruit you fancy – bananas work well). For a more traditional pancake taste you could go with raw ice-cream, broken pieces of Rawr chocolate, or a combination of lemon juice and agave.

Serves 2.

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Recipe: Raw Carob Carrot Cake

Feb 15th, 2010 by Kendra

Summary: This is a great use for the pulp left over from juicing carrots. The original recipe can be found in Jeremy Safron’s book ‘The Raw Truth’; I’ve adapted it here. Makes a large cake – pictured is an individual portion, not the whole thing! Really tasty and filling, and not excessively sweet.

Ingredients

1 cup soaked almonds
2 cups soaked dates
3 cups carrot pulp
2 cups dry walnuts
2 cups dry sunflower seeds
1 cup dessicated coconut
1 cup raw carob powder
6 dates, soaked
1 cup water
1 cup soaked cashews

Instructions

Process the walnuts and sunflower seeds in a food processor. Put in a large mixing bowl and add the carob and coconut.
Process the almonds to a powder, then add the dates and continue processing. Put in a second mixing bowl, and mix in the carrot pulp.
Gradually add the dry mixture to the wet, mixing well with your hands or a spoon.
Press the resulting cake base into a cake tin or large bowl.
Process the cashews, then add the 6 dates and water to make the cake topping. Pour over the base.
Refrigerate what you don’t eat straightaway.

Preparation time: 20 mins

Number of servings: 12 (makes a big cake!)

Meal type: dessert

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Recipe: Raw Chocolate Crispy Cakes

Nov 19th, 2009 by Kendra

Raw Chocolate Crispy Cake

Summary: Raw chocolate crispy cakes, with not a cornflake in sight! Truly delicious.

Ingredients

3 cups dried coconut (flakes or dessicated)
1 cup dates, soaked overnight and soak water kept
1 cup raw cacao powder
1/3 cup coconut butter
1 vanilla bean, scraped
1/2 tsp salt

Instructions

Set the coconut butter to melt over a mug of hot water.
Make the date paste. Put the soaked dates in your food processor with a little of the soak water and pulse. Continue to add small amounts of water and pulse until you achieve a smooth, paste-like consistency.
Transfer the date paste to a mixing bowl. Add all of the other ingredients, including the melted coconut butter, and mix well.
You should end up with a thick mixture. Add a little more of the date soak water if you feel it’s necessary, although you’re not aiming for stickiness.
Using an ice-cream scoop, scoop up the mixture and press it into the scoop using a spoon.
You can either eat the cakes now or dehydrate for 3-4 hours until warm and crispy on the outside.

Preparation time: 25 minutes

Number of servings: 9

Meal type: dessert

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Recipe: Carob Coconut Balls

Nov 6th, 2009 by Kendra

Carob Coconut Balls

Summary: A yummy, sweet and salty dessert. This recipe makes 4 balls, which is enough for 2 people at one sitting, but you’ll probably want to make at least double as it won’t be long before you’ll be wanting more!

Ingredients

1/2 cup dates
1/4 cup coconut butter
1/2 cup shredded, dried coconut
Pinch salt
2 heaped tablespoons carob powder

Instructions

Set the coconut butter to melt in a small container balanced over a mug of boiled water (I use the largest of my measuring cups to melt small quantities of coconut butter in).
Put the dates into your food processor and process until they’re as broken down as you think they’re going to get. If you use juicy dried dates, such as Medjool, you’ll end up with something approaching a paste; if using drier dates you might just get lots of broken pieces.
When the coconut butter’s melted pour it in with the dates, preferably while your food processor’s running.
Add the shredded coconut and carob. Process for a few more seconds until it’s well mixed.
Scoop out chunks with your fingers and mould into balls. If you want to make them look extra pretty you could roll them in more shredded coconut or even chopped hazelnuts.

Preparation time: 15 minutes

Number of servings: 2

Meal type: dessert

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