Ingredients
1 batch raw gianduia (recipe from our Gourmet Raw Cakebook)
1 batch raw chocolate sauce
1 batch raw chocolate cookies
Fresh black mulberries
Edible gold powder
Instructions
1. After full dehydration process, allow to cool the raw chocolate cookies at least 30 minutes, then place in a high speed blender or food processor. Blend until powder or slightly sandy. Place 2-3 tbsp chocolate cookie soil on the plate.
2. Place the gianduia quenelle on the top of soil.
3. Pour some raw chocolate sauce next to the quenelle. Dust some gold powder, sprinkle black mulberries. Serve immediately.
Sukkari Dates which means ‘the sweet one’ has distinctive yellowish skin of acorn-shape and because of the crystallised sugars they contain can be slightly crunchy also soft. These golden dates are larger than Deglet Nour dates, with all the softness and caramel-like flavour of Medjools! They are characteristically very sweet, and more succulent than standard dates. So we can say that sukkari dates are perfect to make date caramel.
Make sure you will use fresh dates for this. If your dates are dry, they won’t blend as well and will require soaking in warm water first in order to soften them. Otherwise, you won’t achieve that creamy, raw caramel-like consistency.
If you want a thicker consistency, reduce the water content in the recipe.
You don’t need to peel off their skins, do not waste them, their vitamins are right there! If you have a good blender and use slightly warm water, you will get a very nice consistency.
Ingredients
120 g fresh sukkari dates (weight after seeds removed)
75 ml filtered water
1 tbsp lemon juice
2 tbsp coconut sugar
1 tbsp coconut oil
1 tsp tamari or miso
1 tbsp tahini
1/8 tsp licorice salt from Saltverk (or use pink himalayan salt)
Instructions
1. Place the dates and water in the Blendtec Twister Jar or a high speed blender. Blend until paste.
2. Then add the rest of ingredients. Continue to blend until silky smooth.
3. Transfer mixture in a glass jar. Store in the refrigerator until use. You can use as a chocolate filling or in your desserts.
Serves: This recipe makes 6 cm 4 pieces cookie
Time: 10 minutes preparation + 9-24 hrs dehydration
INGREDIENTS
1 tsp chia seeds + 2 tbsp water
1/2 cup sprouted oat flour
1/2 tsp cinnamon powder
1/4 cup desiccated coconut
2 tbsp raw coconut sugar
1/4 cup dried raisins
1 tsp orange zest
2 tbsp maple syrup
2 tbsp unroasted almond butter
1 tsp extra virgin olive oil
1/4 tsp licorice salt
1/4 tsp baking soda
INSTRUCTIONS
1. In a mixing bowl, mix chia seeds and water. Keep stirring for the first minute or so to prevent the chia seeds from clumping together. Then set asid for 5 minutes.
3. Then add the rest of ingredients in the chia seed mixture. Stir well to combine.
4. Fold in the raisins.
5. Transfer the dough onto a baking tray lined parchment paper. Lightly wet your hands with a little bit olive oil and shape the dough as you want. (6 cm X 4 pieces ) The cookie won’t spread, so shape it the way you want the end result to look like.
6. Dehydrate for 9 hours for a soft cookie to eat immediately, or dehydrate at least 20-24 until fully dried for storage. Flip the cookies every 3 hours during the dehydration process.
7. It can be stored in the airtight container or jar up to 2 months. Once opened the jar, consume immediately for the best taste.
One of our pantry staples in our raw kitchen we’ve invented last year – raw chocolate soils are great way to give your deconstructed desserts a wow and accompany sweets! You can pair it with any of quenelles, domes, cubes or much more.
For sandy granulated texture, process the cookies once at a time.
Storage: This have a long shelf life. Keep in mason jars in the refrigerator up to 2-3 months.
Ingredients
1 batch of raw chocolate cookies
Instructions
Place the cookies in the food processor, process until you get desired texture of crumbles.
Place in the mason jars. Keep in cool place to use in your dessert recipes later.
If you loved this recipe, you might be also interested in our cookbook “Mad About Raw: Exclusively Designed Raw Food Recipes.”
Ingredients
10 bell peppers
2-3 tomatoes
300 g gluten-free rolled oats
1 large onion
2 garlic cloves minced
2 tbsp olive oil
1 tbsp sumac
1 tbsp freshly chopped rosemary
2-3 tbsp tomato paste
1 cup water
Salt to taste
Chopped fresh parsley to serve
Garlic flavored cashew yogurt
140 g fair trade raw cashews
Juice of whole lemon
1 tsp pink himalayan salt
1 garlic clove minced
1/2 cup water + more as needed
1 tbsp olive oil
Instructions
1. Heat the pan, add the olive oil, onion and garlic. Sauté until gets color.
2. Then add the water, tomato paste and chopped rosemary. Stir well, until everything combines together, oats absorbs the water and you get a sticky thick mixture.
3. Season with salt and sumac. Mix well. Set aside.
4. Cut the lid of bell peppers, remove the core, clean, wash and dry.
5. Cut the skins of tomatoes to make lid for the bell peppers. (Use the rest of tomatoes for your salad later, you can also finely chop and add them into your oat filling if desired)
6. Fill the bell peppers with oat mixture. Top the peppers with tomato lid.
7. Place in a large pot. Cover half of the peppers with water. Put the pot lid on.
8. Cook over medium heat for 20-25 minutes.
9. Serve with cashew yogurt, extra pinch of sumac and chopped parsley.
10. To make cashew yogurt, place all ingredients in a blender, blend until silky smooth. Keep in the refrigerator at least 40 minutes before serving.
Kartoffelmad, or literally “potato food.” While variations abound, in Denmark it’s usually the layers of rye bread, mayonnaise + boiled potato (sometimes fried) + both raw or pickled and crispy fried onions + herbs and micro greens for a symphony of flavors of textures.
Here we used avocado mayo which is oil-free, boiled potatoes, foraged chickweed, Jerusalem artichoke crumble, pickled red onions, jalapeño, mustard caviar, broccoli micro greens and blistered Padrón peppers, topped on the sourdough rye bread.
Ingredients
For the herbed remoulade:
1/2 cup vegan avocado mayonaisse (see below)
1 tbsp chopped capers
1 tsp dijon (or whole grain mustard)
1 tbsp finely chopped dill
1 tbsp chopped chives
1 tsp finely chopped parsley
1 dash hot sauce, to taste
1 dash a good quality of balsamic
1 dash freshly cracked pepper, to taste
Avocado mayonaisse
2 mashed ripe avocado
1 tbsp lemon juice
1/4 cup water
Salt to taste
For the smørrebrød:
500 g new potatoes
4 slices rugbrød (danish style rye bread or use gluten-free one)
1 pickled red onion, thinly sliced
4 tablespoons crispy Jerusalem artichoke or celeriac crumb ( recipe from our Food We Love Cookbook)
2 tbsp chopped jalapeno
4-5 padron peppers blistered
Chopped chives, for garnish
Microgreens for garnish
Pickled mustard seeds (aka mustard caviar)
Instructions
1.Place the potatoes with salted water and bring to a boil.
2. Meanwhile, make the remoulade: Combine the avocado mayonnaise ( to make avocado mayonnaise mix all ingredients in the blender until smooth) , mustard, chopped herbs, capers, and cracked pepper in a medium bowl. Stir until well combined. Taste and adjust seasoning.
3. When the potatoes are fork-tender, drain and set aside until cool enough to handle. Slice into1/4 inch thick rounds or desired shape.
4. Sprinkle with salt and pepper to taste.
5. Place potato rounds on your rye bread, using a piping bag, squeeze remoulade, sprinkle some crumble, add the pickles, microgreens, peppers and onions or whatever you want.
Note: Don’t even think about trying to eat this like a normal sandwich! Eat with a knife and fork so all your toppings don’t fall off.
See raw vegan version of danish style open face sandwich here.
INGREDIENTS
Cake crust
40 g gluten-free rolled oats
40 g buckini
10 g desiccated coconut
10 g raw cacao powder
A pinch salt
50 g fresh sukkari dates (weight after seeds removed)
30 g hazelnut butter
3 tbsp cold press coffee
Nutella cream:
170 grams of fresh avocado (weight after seed and skin removed)
40 grams of coconut cream
50 g maple syrup
85 g unsweetened raw hazelnut butter
15 g coconut oil melted
80 g dark chocolate melted (min. cacao mass 56%)
A pinch of salt
Coconut Whipped Cream
1 can full-fat coconut cream (only fatty part)
2 tbsp maple syrup
Garnish
Edible gold powder
Raw hazelnuts
INSTRUCTIONS
Cake Crust
1. Place the oats, buckini and desiccated coconut in a high speed food processor, blitz until you get slightly crumb.
2. Then add the cacao powder and salt, process to mix together.
3. Add the dates, hazelnut butter and cold press coffee. Run the food processor again until everything holds together and you get a shiny nice dough.
4. Transfer dough in a 15x15cm square cake mould lined parchment paper.
5. Flatten the dough with the back of a spoon or spatula. Set aside while you are making the Nutella cream.
Nutella Cream
1. Place the avocados, coconut cream and maple in the food processor, blend together.
2. Then add the melted coconut oil, chocolate, salt and hazelnut butter.
3. Mix well until everything combined well and you get a shiny smooth cream.
4.Pour nuttela cream over crust and pat on counter to remove air bubbles.
5. Set in freezer for minimum 2 hours or overnight. Once done, cut and serve with coconut whipped cream.
Coconut Whipped Cream
1.Place the coconut cream can in fridge overnight.
2.Drain water from can if you have, place the cream in a bowl. Add the maple syrup.
3.Mix with a hand blender until smooth and fluffy.
4.Using your favorite nozzle, place the cream in the piping bag.
5.Decorate the cake with coconut whipped cream, add gold powder coated hazelnuts on the top if desired. Serve!
Category – Dehydrated- Raw
Preperation – 20 min + 8 hrs dehydration
Quantity – 4-6 person
Equipment – food processor, dehydrator
Ingredients for the dough
800 g zucchini peeled
8 tbsp flaxseeds
4 tbsp lemon juice
2 tsp herbs de provence
2 tbsp black sesame seeds to sprinkle
1/2 tsp salt
Instructions for the dough
1. Peel and wash your zucchini. Cut in four pieces. Add to your food processor. Blend until smooth.
2. To have flax meal, ground flax seeds in a coffee grinder to produce a fine flour.
3. Then add the flax meal, lemon juice and salt to your food processor. Blend until smooth.
4. Pour mixture onto the dehydrator sheets and spread evenly into a circle or square shape. Sprinkle some black sesame over the dough. ( I use 30×30 cm dehydrator sheets. This recipes makes 4 tray dough. If you want to make more, double the ingredients.)
5. Dehydrate for 6-8 hours at 42 C , or until able to peel off the sheet.
6. Once the nonstick sheets are removed, return to the dehydrator for 1-2 hours, until both sides are dry to the touch but still pliable. Do not dehydrate too long as breaks will occur in the dough. You should obtain a flexible dough and it should be easily rolled up.
Hemp cheese cream ingredients
100 g hemp hearts ( alternatively sunflower seeds or almonds)
3 tbsp lemon juice
1 stalk leek
1 tsp salt
Water as needed to blend
To make hemp cheese cream
1. Place all ingredients into your blender. Add minimum amount of water as needed to blend.
2. Blend until smooth. Set aside.
Spinach filling ingredients
500 g fresh spinach
3 tbsp olive oil
1 tsp lemon juice
1 tsp salt
1 shallot chopped
1 tsp garlic minced
To make spinach filling
1. Wash and strain your spinach. Finely chop using a sharp knife. Place in a large bowl.
2. Finely chop onion, add over the spinach.
3. Add garlic, lemon juice and olive oil on top.
4. Massage with your hands until wilted well.
Recipe If you loved this recipe, you might be interested in our MAD ABOUT RAW cookbook.
Spiral potato skewers , tornado – or twisted potatoes as they are also called – are good for everything from casserole dishes, salad and soups to burgers and falafel. Especially with a good dip, such a serving can complete a meal or be served as a wonderful snack.
In this recipe, I season the twisted potatoes with dill and flake salt. But you can season with just what you feel like. It may depend a bit on what you want to serve for. If it’s for a burger, the classic french fries or just a little paprika is obvious. If you serve with tofu, thyme and / or rosemary is the way to go.
Ingredients
500 g Yukon gold potatoes
40 g olive oil
2 teaspoons fresh dill
1 teaspoon flake salt
Instructions
1. Turn the oven to 200 degrees.
2. Wash and dry your potatoes, using a mandoline slice them thinly, then put on the top of each other. Using a sharp chef knife, cut the edges and shape it into a square. Repeat the process for the rest of potatoes.
3. Insert a skewer through the center of the potato cubes.
4. Carefully pull the potato spirals apart so that there is a distance between the slices.
5. Brush with olive oil and season with dill or your favorite spice and flake salt.
6. Place the potato spirals in an ovenproof dish and place them so that the skewers rest on the edges of the dish.
7. Bake the potatoes for 30 minutes, until golden and tender.
8. Serve if necessary, with a homemade vegan tartar sauce or mayo.
Tartar sauce
1/2 cup homemade vegan mayo (or store-bought)
2 tsp dijon mustard
1 tbsp lemon juice
1 tsp maple syrup
2 tbsp finely diced dill pickles
2 tbsp finely diced shallot
A pinch chili flakes
A pinch salt or as needed
Instructions
1.In a mixing bowl whisk together vegan mayo, dijon mustard, lemon juice, and maple syrup until well combined.
2. Add chopped dill, diced shallot, salt, and pepper and stir until evenly combined.
3. Taste and adjust seasonings as needed, serve with your potatoes.