Jenny's Raw Recipe Books & DVDs

Raw for Dessert: Easy Delights For Everyone Sample Recipes

By Jennifer Cornbleet  |  July 2009  |  Paperback  |  $14.95

Brazil Nut–Vanilla Ice Cream

Brazil Nut–Vanilla Ice Cream

Yield: 3 cups (4 to 6 servings)

What makes this vanilla ice cream special is the luxuriant richness of Brazil nuts.

2 cups Brazil Nut Milk (see below)
1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
1/2 cup light agave syrup
2 teaspoons vanilla extract
2 vanilla beans, seeds only
1/8 teaspoon salt

Pour 1/2 cup of the Brazil Nut Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups Brazil Nut Milk and all of the agave syrup, vanilla extract, vanilla bean seeds, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions. Brazil Nut–Vanilla Ice Cream tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.

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Brazil Nut Milk

Yield: 2 cups

Brazil nut milk replaces dairy milk and cream in many raw ice creams.

2 cups filtered water
1 cup raw Brazil nuts, soaked for 8 to 12 hours (1 1/2 cups after soaking), drained and rinsed

Place the water and Brazil nuts in a blender. Process on high speed until very smooth. Strain through a mesh bag into a medium mixing bowl. Transfer to a jar and store in the refrigerator. Brazil Nut Milk tastes best if chilled for at least 2 hours before serving.

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Chocolate Ganache

Yield: 1 cup

"Ganache," the French term for a smooth mixture of chocolate and cream, is the classic base for truffles and frosting. My version replaces the traditional butter, cream, and refined sugar with virgin coconut oil and agave syrup. Try this ganache as a hot fudge sauce with Brazil Nut–Vanilla Ice Cream.

3/4 cup dark agave syrup or maple syrup
3/4 cup cocoa powder or raw cacao powder
1/3 cup virgin coconut oil, melted
1/8 teaspoon plus a pinch salt

Place all of the ingredients in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Stored in a sealed container in the refrigerator, Chocolate Ganache will keep for 2 weeks. Once refrigerated, the ganache will need to be warmed before serving in order to obtain the proper consistency (see note).

Note: To warm the freshly made or refrigerated ganache, place about 2 inches of water in a saucepan and bring to a boil. Turn off the heat. Place a small bowl of the Chocolate Ganache in the hot water and let sit for 10 minutes. The sides of the bowl should be high enough so that the water from the saucepan cannot flow into the bowl. Alternatively, place the bowl in a food dehydrator at 105 degrees F for 10 minutes.

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Grapefruit Granita

Grapefruit Granita

Yield: 1 serving

This shimmering pink crushed ice is a grown-up slushy. It’s a great palette cleanser between courses or at the end of a meal.

1 1/2 cups freshly squeezed ruby red grapefruit juice (3 grapefruits)
1/2 cup filtered water
1/3 cup light agave syrup
4 fresh mint sprigs (optional)

Place the grapefruit juice, water, and agave syrup in a medium mixing bowl and whisk to combine. Pour into 3 standard ice cube trays and set in the freezer for 4 to 12 hours.

Place the cubes from one tray in a food processor fitted with the S blade. Pulse about 12 times, in bursts of 2 to 3 seconds, until slushy. Remove and repeat with the remaining trays’ cubes. Serve immediately, garnishing each serving with a sprig of mint, if desired.

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Blondie Cashew Freezer Fudge

Blondie Cashew Freezer Fudge

Yield: 8 servings

When you feel like going out to buy a candy bar, stop, make this freezer fudge, and vanquish your craving!

2 cups raw cashew butter
2/3 cup dark agave syrup or maple syrup
1 tablespoon virgin coconut oil, melted
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup raw cashews, coarsely choppeds

Place the cashew butter, agave syrup, coconut oil, vanilla extract, and salt in a food processor and process until smooth. Add the cashews and pulse just until mixed. Press the mixture into an 8-inch glass baking dish. Place in the freezer for at least 2 hours before serving. Cut into squares.

Stored in a sealed container in the freezer, Blondie Cashew Freezer Fudge will keep for 3 months.

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Mango Carpaccio

Yield: 2 servings

"Carpaccio" is an Italian word that refers to ingredients that are sliced paper-thin and arranged attractively on a plate. Try dessert carpaccios made from any fruit you like, such as pineapples, melons, fresh figs, or pears.

2 ripe mangoes, thinly sliced
2 tablespoons light agave syrup
1 tablespoon freshly squeezed lemon juice
Pinch ground cinnamon
Fresh mint leaves (optional)

Arrange the mango slices on a plate. Place the agave syrup, lemon juice, and cinnamon in a small mixing bowl and whisk to combine. Drizzle over the mango slices. Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh mint leaves, if desired.

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Chocolate Cupcakes

Yield: 12 mini cupcakes (6 servings)

It’s easy to understand why cupcake shops are popping up all across the country. Who doesn’t want a personal cake? Now you can enjoy the cupcake craze—without the white sugar, white flour, and butter.

1 1/2 cups raw walnuts
Pinch salt
8 pitted medjool dates
1/3 cup cocoa powder or raw cacao powder
1/2 teaspoon vanilla extract
1 teaspoon filtered water
1/3 cup Chocolate Ganache
Unsweetened shredded dried coconut (optional)

Place the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla extract and process until the powder is incorporated. Add the water and process briefly.

Line a mini-muffin pan with 1 3/4 x 1-inch paper baking cups. (If you don’t have a mini-muffin pan, place the baking cups on a plate.) Fill each baking cup with 1 1/2 tablespoons of the chocolate mixture. Press down with your fingers to compact each cupcake. Frost with the Chocolate Ganache using a small offset spatula and/or sprinkle with dried coconut, if desired. Chill the frosted cupcakes in the refrigerator for at least 30 minutes before serving.

Covered with plastic wrap, Chocolate Cupcakes will keep for 5 days stored in the refrigerator or for 2 weeks stored in the freezer.

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Jumble Berry Upside-Down Cake

An upside-down cake without the ordeal of baking? Yes, and beautiful too.

1 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup sliced fresh strawberries
1 tablespoon light agave syrup
2 1/2 cups Shortbread Crust (see below)

Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 minutes.

Line a 6-inch cake pan with a parchment-paper round . Place half of the berries on the paper. Top with half of the Shortbread Crust, distributing it evenly. Press down with your hand to compact. Repeat with the remaining berries, and then cover with the remaining crust. Chill in the refrigerator for at least 30 minutes or up to 12 hours before serving.

Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 minutes.

Covered with plastic wrap and stored in the refrigerator, Jumble Berry Upside-Down Cake will keep for 2 days.

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Shortbread Crust

Yield: 2 1/2 cups (enough for one 9-inch pie or tart)

1 cup unsweetened shredded dried coconut
1 cup raw walnuts
1/4 teaspoon salt
6 pitted medjool dates

Place the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.

Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.

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