decadent raw desserts

i have been dreaming with raw ingredients!

i wanted to make some desserts that use mostly raw ingredients to clean up from my usual flour-based goodies- i am feeling a bit crunchy!  but so many raw recipes are either too simple (boring) or too complicated (anything with irish moss intimidates me… for now), but i have created these little desserts- totally tasty, beautiful, and yet easy enough to mix up quickly.  some of the ingredients i used are not technically raw according to the raw foodie rules, such as the maple syrup and coconut milk, but for these i have suggested substitutions if you are doing the very raw thing.

the creamy coconut chocolate pie highlights the flavorful and decadent combination of chocolate and coconut, and this recipe is a good way to use some of the cacao butter i purchased impulsively;  the chocolate creme layer is simply the best chocolate dessert ever: it is creamy and firm, and not too heavy or oily.  it is totally yummy on its own or as easy truffles–  just roll them into balls and enjoy straight out of the fridge when you need a quick and healthy chocolate buzz! like right now perhaps!

the salted chocolate and caramel pecan bars is another experiment, and one that is almost too good to be for real.  i have always loved pecan bars but want to depart from the traditional shortbread crust.  this one uses a thin crust of flax and almond covered with a sweet sticky pecan filling with chocolate drizzle.  after i sampled these i decided i actually liked just the pecan layer topped with chocolate- and realized it is sturdy enough to stand on its own; the almond crust is optional.  enjoy the yummies!

creamy coconut chocolate pie

this looks very pretty in a glass pie plate or baking dish.  be sure to let it chill or the coconut topping will be runny. this recipe will work in an 8 x 8 glass pan, but the crust will be quite thin.  if you want a thicker crust either double the crust recipe or use a smaller glass pan (i used a pyrex storage dish that is just a bit smaller).  this will keep for about a week; any longer and i think the coconut milk might spoil- but my bars have been good since i drafted this post a few weeks ago!

this recipe has double chocolate filling. why not, right...?

almond crust:
1 cup whole almonds, ground (equals about 1 1/4 cups ground)
3 tbsp ground flax seeds
1/4 cup cacao nibs
pinch sea salt
3 tbsp coconut oil

using your food processor, grind the whole almonds into bits.  then add the dry ingredients and pulse until cacao nibs are ground finely, then add the coconut oil and process until mixture is smooth.  spread into the bottom of the glass plan until even across the top; place in your fridge until you are ready for the fillings.

cacao filling: (this makes a lot- either set aside some filling for making truffles- or just halve the recipe)
1/4 cup shaved cacao butter (it is hard even at room temp; shave with a sharp knife and pack loosely to measure)
1 cup raw cacao powder
1/3 cup maple syrup (or agave nectar for raw)
1 cup raw cashews
1/3 cup coconut oil
2 tbsp coconut milk (use coconut oil instead if you want to keep it raw)

blend the cashews into a find powder, then add the cacao butter and all liquid ingredients.  the filling gets sticky so you might have to scrape down the sides.  it will all blend nicely into a creamy thick spread.  when still at room temp spread onto the crust.  form the extra into little truffles or just lick the spoon! chill and let it firm up before adding coconut topping.

coconut topping:
2 tbsp coconut oil
2 tbsp coconut butter (not oil)
1/2 cup shredded coconut

mix the oil and butter in a small bowl until creamy, then add in the shredded coconut.  when the chocolate is firm, spread coconut topping onto the top.  ta-da!

salted chocolate and caramel pecan bars

pecans, cacao sauce, dates, sea salt. oh my.

almond crust (optional): (same as above)

1 cup whole almonds, ground (equals about 1 1/4 cups ground)
3 tbsp ground flax seeds
1/4 cup cacao nibs (optional)
pinch sea salt
3 tbsp coconut oil

using your food processor, grind the almonds if whole.  then add the dry ingredients and pulse until cacao nibs are ground finely, then add the coconut oil and process until mixture is smooth.  spread into the bottom of the glass plan until even across the top; place in your fridge until you are ready for the fillings.

pecan topping:
2 cups pecans
1/4 cup molasses
2 tbsp coconut butter (not oil)
pinch cinnamon

blend the pecans in the processor until small but not totally ground (just a few pulses should do it- you still want chunks).  mix the molasses, coconut butter, and cinnamon in a bowl, then toss in the pecans and mix well.  spread over the crust (if using) and let chill until ready to eat.

chocolate drizzle:
2 tsp agave
1 tsp coconut oil
1/4 cup raw cacao powder
coarse ground sea salt for topping (do not mix in!)

mix the agave, coconut oil and cacao together until a smooth consistency is reached.  drizzle over the pecan bars, and then sprinkle with the coarse sea salt.  let the chocolate set before cutting.


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2 thoughts on “decadent raw desserts

  1. Those both look simply amazing! And I am in awe of that crust!

    Thanks for your last post on Maui places also – I’m going to add a couple of those to Go Dairy Free (we have recommended dining and grocery sections on the site) with links to you.

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