Raw Recipes

Looking for delicious and easy raw food recipes? You've come to the right place! Just pick a category and/or a tag on the right to find the easy raw recipes you're looking for. And for more recipes, check out my new raw food online course.

Shortbread Crust

Posted on July 09 2013 | (0) Comments
Category: Raw Dessert and Snack Recipes

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

This crust is rich, buttery, and crumbly—perfect for Classic Fresh Fruit Tart.


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

Put 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.

Classic Fresh Fruit Tart

Classic Fresh Fruit Tart

Posted on July 09 2013 | (0) Comments
Category: Raw Dessert and Snack Recipes

Yield: one 9-inch tart (8 servings)

This elegant pastry (think bakery windows in Paris) tastes as good as it looks.


  • 2 1/2 cups Shortbread Crust
  • 2 cups Pastry Cream
  • 1 kiwifruit, peeled and sliced into half-moons
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries
  • 1/2 cup sliced fresh strawberries

Pour the crust crumbs into the tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom.

Gently push some of the crumbs up the sides of the pan to the rim in order to create a 1/4-inch-thick, loosely packed wall. Next, press the crust on the bottom of the pan down with your fingers and palm (be especially firm where the bottom of the pan joins the sides). To finish, press with your thumb to consolidate the crust wall along the pan’s sides.

Pour the Pastry Cream into the crust, spreading it evenly with a small offset spatula. Arrange the fruit in concentric circles, beginning with the kiwifruit half-moons in the center of the tart, moving outward with circles of blueberries and blackberries, and ending with the sliced strawberries around the edges. Chill in the refrigerator for at least 2 hours before serving.

Covered with plastic wrap and stored in the refrigerator, Classic Fresh Fruit Tart will keep for 2 days.

Raspberry Tart: Top the tart with 2 cups of fresh raspberries instead of the other fruits.

Pastry Cream

Pastry Cream

Posted on July 09 2013 | (2) Comments
Category: Raw Dessert and Snack Recipes

Yield: 2 cups

Young coconut meat is the secret ingredient here. It provides the color and texture of dairy cream—without the dairy. Use raw Pastry Cream in Classic Fruit Tart.


  • 1 1/2 cups young coconut meat (from 3 coconuts)
  • 1/3 cup light agave syrup, honey, or maple syrup
  • 1/3 cup water
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon vanilla extract, or 1 vanilla bean, seeds only
  • 1/8 teaspoon salt
  • 1/8 teaspoon almond extract
  • Pinch turmeric
  • 2 tablespoons virgin coconut oil, melted
  • 1 tablespoon soy lecithin powder (optional)

Put the coconut meat, agave syrup, water, orange juice, vanilla extract, salt, almond extract, and turmeric in a blender and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the coconut oil and optional soy lecithin powder and process until smooth.

Stored in a sealed container in the refrigerator, Pastry Cream will keep for 3 days.


Related Blog Posts: Dreamy Pastry Cream

  • 2 cups Brazil Nut Milk, unsweetened
  • 1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
  • 1/2 cup honey or agave nectar
  • 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 honey, 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.

Mango and Red Bell Pepper Dressing

Mango and Red Bell Pepper Dressing

Posted on April 01 2013 | (0) Comments
Category: Salad Dressing Recipes

Yield: 1 cup, 4 servings
Magic—thick and luscious fat-free dressing with just two ingredients!


  • 3/4 cup chopped red bell pepper (1/2 red bell pepper)
  • 3/4 cup chopped fresh mango (1 mango)
  • 2 teaspoons balsamic vinegar (optional)


  • cutting board
  • chef’s knife, 8-inch
  • measuring cups
  • measuring spoons
  • blender
  • rubber spatula

Put all the ingredients in a blender and process on high speed until smooth and creamy. Stored in a sealed jar in the refrigerator, Mango and Red Bell Pepper Dressing will keep for 24 hours.

Per serving: calories: 25, protein: 0 g, fat: 0 g, carbohydrate: 6 g, fiber: 1 g, sodium: 1 mg

Related Blog Posts: Flavorful Mango & Sweet Red Pepper Raw Food Dressing

Newer Entries «

« Older Entries