Raw Fusion Living | Raw Food Fairy | Raw Foods PhD

• Watch a video of how to make this cake.

Ingredients:

• 2 ½ cup walnuts
• 1 pinch salt
• 10-12 medjool dates
• 1 tsp. vanilla extract
• 1/3 cup cacao powder (unsweetened)
• 2 TB. coconut oil
• 2 TB. maple syrup
• 2 TB. water

Directions: Place walnuts and salt in food processor and process until finely ground. Add dates, vanilla, cacao, coconut oil and maple syrup and process until mixture sticks together. Add 2 tbs. water and pulse for a moment. Form into a circular cake, about 6" diameter on a serving plate. A small slice of this rich cake goes a long way!

Options: Garnish with mint leaves or raspberries. Fantastic served with Vanille Crème Sauce (below for your convenience) or Suzanne's Ricemellow Crème. Drizzle with vanilla crème or put a spoonful next to each slice.

Vanilla Creme Sauce

Ingredients:

• 1 cup soaked cashews
• 1TB. Vanilla extract or seeds from 1 vanilla bean
• 2-3 TB. Extra virgin coconut oil
• ½ - 3/4 cup water
• 4 TB. pure maple syrup

Prep: 2 hours ahead. Soak cashews in water. Drain and rinse.

Directions: Place drained cashews in blender with ½ cup of fresh water, maple syrup and coconut oil and blend until smooth. Add vanilla and rest of water, if needed, and blend until very silky. Refrigerate 20 minutes before serving. Can be sealed and stored for several days in fridge.

These taste like stuffing and make much better food combining!

• 1 ½ cup walnuts soaked overnight, rinsed
• 1 ½ cup almonds soaked overnight, rinsed
• 2-3 TB. chopped poultry herbs (thyme, sage, rosemary)
• 2 stalks of celery finely diced
• ½ tsp. cumin
• 2-4 TB. of water or vegetable broth
• 2-3 scallions chopped
• Sea salt to taste
• Dash or two of black pepper

Directions: Combine first 5 ingredients in food processor with "S" blade and mix, adding water or stock as needed to moisten. Stir in scallions. Form oblong shapes and dehydrate on Teflex or parchment paper in dehydrator for 2 hours at 145 degrees. Then lower to 115 degrees until nicely browned on outside, but still moist on inside. Total dehydration time is about 4-5 hours max.If you don't have a dehydrator, you can try these out in a metal or glass pan lined with parchment paper. Place in oven at lowest temperature and leave door slightly open. When outside is browned, they are ready.

Options: Top with Cream of Mushroom Soup.

Ingredients: 1-2 tbs. raw almond butter (available in health food stores), 1 tbs. raw honey, 1tbs lucuma powder

Directions: Mix all ingredients with just a bit of water.

FAIRY ALERT! This raw recipe is simple and quick to whip up when you have a sweet tooth craving.

Ingredients: one ripe plantain, Lucuma powder, shredded organic coconut, coconut oil, yacon syrup (can substitute agave or honey), vanilla extract

Directions: Take a very ripe plantain (skin would be blackened) and mash with a fork in a small bowl. Add a tablespoon of each of the following: Lucuma powder, shredded organic coconut, coconut oil, yacon syrup (can substitute agave or honey) and ½ tsp vanilla powder or extract. Mix well and drop by tablespoons onto paraflex sheet. Flatten with tines of fork. Dehydrate 6-8 hours and then turn onto screens and continue dehydrating until they reach desired chewiness!

Ingredients: 1 cup of seed or nut milk, 1 tsp. vanilla extract (alcohol-free!), sweetener (see options above) 1 ½ tbs. raw cacao or cacao nibs (adjust cacao to taste) Dash of salt, cayenne or chili pepper (optional) will bring out more of the chocolate taste.

Options: For a thicker and highly nutritious treat, add your favorite Superfoods (maca, mesquite, lucuma) or a tbs. of vanilla protein powder. Add a tablespoon of Suzanne’s Ricemellow Crème to float on top.

Prep: 2 hours ahead - Soak cashews in water. Soak dates separately in 1 cup of water. Remove pits from dates.

Ingredients: 1 cup soaked cashews, 1 tbs. vanilla extract or seeds from 1 vanilla bean, 2-3 tbs. extra virgin coconut oil, ½ cup water (use date soaking water) 5 medjool dates (with pits removed) 2 tbs. agave nectar or maple syrup

Directions: Remove dates from soaking water, but reserve water. Place drained cashews in blender with ½ of the date water, agave and coconut oil and blend until smooth. Add rest of water with the dates and vanilla and blend until smooth. Refrigerate 20 minutes before serving. Can be sealed and stored for several days in fridge.