The Complete Book of Raw Food (95 page)

B
Y
S
HAZZIE

A
DVANCED PREP
:
4 to 24 hours for soaking
I
MMEDIATE PREP
:
35 min

Y
IELDS
20 to 25 balls
S
PECIAL
E
QUIPMENT
Food processor

1 cup raisins

2 cups dried apricots, rehydrated for 4 to 24 hours

½ coconut (reserve the water)

1 cup sunflower seeds

½ teaspoon grated fresh ginger

1 teaspoon dried mixed spice

Mix all the ingredients together in a food processor until the dough forms a ball. If this doesn’t happen, add a little of the coconut water until the ball forms. Form the mixture into balls about 1 ½ inches in diameter.

Variation 1:
Press an almond, half a pecan, or a mint leaf on top of each ball.

Variation 2:
Roll some of the balls in dried coconut, raw carob powder or ground Brazil nuts. This makes for a beautifully decorative Christmas treat (any time of the year).

Divine Truffles

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
2 to 4 hours for soaking
I
MMEDIATE PREP
:
35 min

Y
IELDS
36 truffles
S
PECIAL
E
QUIPMENT
Food processor

2 cups dates, pitted

2 cups pecans, soaked 2 to 4 hours

1 tablespoon raw carob powder

1 teaspoon vanilla

Process the dates, pecans, vanilla, and 1 tablespoon raw carob powder in a food processor fitted with the “S” blade until the mixture becomes smooth and forms a ball. Roll into small balls and coat with coconut, carob, or ground nuts of your choice.

Variation 1:
Add an extract of your choice to give the truffles a different flavor.

Variation 2:
Add ¼ cup pine nuts to make the truffles richer and smoother. Be sure to soak the pine nuts for about 1 hour before processing.

Peanut Butter Cups with Xoçai™ Nuggets

BY
P
EGGY
K
ENNEY

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30–40 min

S
PECIAL
E
QUIPMENT
Double boiler pan with thermometer
S
ERVES
12

12 medium sized strawberries

18 Xoçai™ Nuggets

1 ½ cup Peanut Butter

Using a double boiler pan with thermometer, warm water to 110 degrees. Remove from heat. Place Xoçai™ Nuggets into the top of the double boiler pan and cover with lid. Allow to sit for 20 minutes.

This fine Belgium chocolate will melt easily. Stir until smooth.

Swirl top halves of strawberries in the melted chocolate. Place on plate to harden.

When the chocolate is hard you can easily separate the chocolate cap from the strawberry. Place formed chocolate “bowls” in small candy tin, open side up.

Take a tablespoon of fresh ground peanut butter and drop into the formed chocolate cup. After the peanut butter has been added to the cups, spoon the remaining melted chocolate over the peanut butter to seal it with chocolate.

Serve chilled.

Contributor’s Note:
Store-bought peanut butter is generally roasted, not raw. You can make your own raw nut butters in the juicer using the blank plate, or substitute here a different raw nut butter that can be bought commercially e.g. almond, cashew.

Use the strawberries in another recipe.

Pistachio Halvah

B
Y
M
ICHAL
A
DI

A
DVANCED PREP
:
2 hours for refrigerating
I
MMEDIATE PREP
:
30 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Food processor

2 cups tahini

½ cup honey

1 teaspoon vanilla extract

½ cup shelled pistachios

Process the tahini, honey, and vanilla extract in a food processor fitted with the “S” blade. Mix in pistachios and shape into a loaf.

Chill in the refrigerator for 2 hours. Slice into thick pieces and serve.

Variation:
You can make marble Halvah by adding ⅓ cup carob powder to half of the vanilla mixture and processing. Add the pistachios as you gently mix both flavors just enough without blending them.

Raw Candy

B
Y
D
AVID
W
OLFE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
5 min

MAKES
10 pieces
S
PECIAL
E
QUIPMENT
None

10 dates

10 almonds