Raw Food: Blondie Cashew Fudge

Blondie Cashew Freezer Fudge
Ingredients

• 2 cups raw cashew butter
• 2/3 cup dark agave syrup or maple syrup
• 1 tablespoon virgin coconut oil, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup raw cashews, coarsely chopped

Directions

• Place the cashew butter, agave syrup, coconut oil, vanilla extract, and salt in a food processor and process until smooth.
• Add the cashews and pulse just until mixed.
• Press the mixture into an 8-inch glass baking dish.
• Place in the freezer for at least 2 hours before serving.
• Cut into squares.

Stored in a sealed container in the freezer, Blondie Cashew Freezer Fudge will keep for 3 months.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/throw_a_raw_dessert_recipes_tasting_party/

Raw Food: Caramel Sauce [UNTRIED]

Raw Food Caramel Sauce Recipe

• 1/2 cup raw cashew butter
• 1/2 cup dark agave syrup
• 1/2 cup Date Paste (see below)
• 2 tablespoons vanilla extra
• 1/8 teaspoon salt

Place all the ingredients in a blender and process until smooth.
Date Paste is made by soaking Medjool dates in filtered water and then processing the fruit along with the soaking water into a paste-y consistency.
This caramel sauce is a ‘natural’ when it comes to topping off a raw food ice cream sundae where nut milk replaces the dairy variety.  It’s also amazing on top of cake or in-between the layers.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/the_secret_is_in_the_sauce_-_a_raw_food_chefs_taste_trick/

Raw Food: Mock Peanut Sauce [UNTRIED]

Mock Peanut Sauce

• 1/2 cup raw almond butter
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 2 tablespoons pure maple syrup
• 2 teaspoons tamari
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon grated fresh ginger
• Dash cayenne
• Dash salt

Place all the ingredients in a blender and process until smooth
This simple raw food sauce can be kept for up to five days in the refrigerator.  Drizzle it over your favorite veggies at lunch or dinner or use it as a dipping sauce to add Asian flair to the crudités your serve at your next party.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/the_secret_is_in_the_sauce_-_a_raw_food_chefs_taste_trick/

Raw Foods: One Bowl Brownies [UNTRIED]

Yummy sounding recipe by Jenny Cornbleet at learnrawfood.com.  

One-Bowl Chocolate Brownies.

• 1 1/2 cups raw walnuts, unsoaked
• dash salt
• 8 pitted Medjool dates, unsoaked
• 1/3 cup unsweetened cocoa or carob powder
• 1/2 teaspoon vanilla extract
• 2 teaspoons water
• 1/4 cup dried cherries

Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cherries, and reserved walnuts, and process briefly, just to mix. Pack the mixture firmly into a square container.

Stored in a sealed container, Brownies will keep for up to one week in the refrigerator or one month in the freezer...but only if you don’t tell anyone they’re there.  Otherwise, they’ll vanish practically overnight.

Original recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/your_raw_food_pantry_from_a-z_-_ingredients_from_agave_to_walnuts/