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Holiday Desserts In The Raw
  For past edition of the Tip Of the Week visit my archive

So Holiday always bring up the thought of amazing deserts. Deserts are a universal element in every celebration in every culture. Treats to treat one's self during the time of sharing and rejoice. Family, friend and desert or a foundation for celebration. So what are these tasty traditions and how can we make them tasty and healthy. The last post in October I did the Working With Pumpkin tip.
So lets look at some pumpkin deserts. Pumpkin pie is a must this time of year and there are many ways to make the filling for a raw Pumpkin Pie and all are good. Here is some insight for you to make your own.

First you will need to process the pumpkin as described in the Working With Pumpkin post. Then        blend that with your pumpkin pie spices, i.e. Cinnamon, Allspice, Anise and Vanilla, You will also need some salt to bring out the flavors. This will have a lot of water from the pumpkin so you will need to thicken it to form a rich creamy pie filling. Dates or dried apricots will aid in thickening while adding the desired sweetness, Here nuts will fill in the flavor as well as thickening the mix. Walnuts are often part of a Pumpkin Pie. They are creamy and have a smooth


warm flavor to them. perfect to fill in the base of the mixture. Pecans have more of a desert flavor and also thicken a mixture quite will. Add the nuts and dates last and use your tamper to push the nuts down into the blades. You should add enough till you end up with a thick pate much like humus or peanut butter. Once refrigerated this will become solid enough to cut and hold shape. If you are Irish Moss savvy you can add a scoop or two of that to your nuts and pumpkin to firm up your mix without making the pumpkin filling too heavy.  
Now mind you when pumpkin is out of season these recipe works for pumpkin squash, butternut squash, yams, sweet potato, and even sun chokes. It’s all good!

So what about apple pie? This is so easy and so good its nuts.  First using a food processor shred about three apples and set aside. Now in a blender make a cream. You can use a small amount (1/2 cup) of Pecans, Walnuts or Almonds. Blend them with dried fruit like Apricots, Figs, Dates, Cherries… also here add whatever spices you want, Nutmeg, Cinnamon, Anise, Star Anise, Vanilla and 1 tsp Sea Salt. Add just enough water to get it to blend. You should end up with a thick Cream. Now mix the shredded apple and cream together and fill your pie crust. If you want you could


add some raisins, chunks of walnut or lemon zest…
Chill for 2 hrs and serve.

How about Caramel Apples?

For Caramel blend Dates, Soy Sauce or Tamari and Vanilla. Again, just enough water to blend but keeping it as thick as possible. Now roll your apples on a skewer in that mixture (caramel) coating the apple. Add crushed Almonds to the bottom half and refrigerate till “caramel” is firm. 

A tasty Carrot cake is also quite simple and oh so tasty.
Toss in your food processor using the “S” blade:
1 small Yam chopped,
5 med Carrots,
1 ½ cup Dried Coconut,
1 cup Dried Apricots
1 cup Walnuts,
2 tbs high grade Vanilla
1 tsp of Sea Salt.
Blend till everything is completely mixed in and mixture can hold shape when squeezed in your hand.  Pack it into a cake. You can use a 9” square pan. Top that with a layer of vanilla icing: Blend 1 cup of macadamia nuts with a high grade Vanilla, ¼ cup coco butter, 2 tbs agave and ½ tsp Sea Salt.

Recipes here

Till next week
Raw Chef Dan



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