RAW Brownie Bites with Vanilla Icing

10 Apr 2009 1 Comment

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

I was telling my husband that I posted the yummy Chocolate Mint Candies and he said I had to let everyone know about His favorite Raw Dessert! It really is so good and super easy! Blissful!!

Raw Brownie Bites with Vanilla Icing

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Vanilla Icing

  • 2 cups Cashews
  • 2 tsp Vanilla Extract
  • 1/4 cups Raw Agave
  • 1/4-1/2 cups Water

Brownie Bites

  • 3 cups Pecans
  • 2 Tbsp Nut Butter (almond, cashew, etc.)
  • 1/4 cups Raw Agave
  • 1/4 cups Raw Cacao Powder
  • Dash of Celtic Sea salt

First make the icing so it has time to set in the fridge while you make the brownie bites. Make sure to use a Food Processor and not a Vita-Mix, as much as I love my dear Vita-mix it is not for this dessert 🙂 Blend the cashews till they are a fine texture. Add in the vanilla, agave and 1/4 cup of water. It is best to keep the icing thick, so add in more water as you process but never more than 1/2 a cup. After the icing is well combines fill up a pastry bag or ziplock and set in the fridge.

Once you have the icing in the fridge you can begin on the yummy brownie bites. Blend the pecans in the food processor till they are a fine texture. Add the ut butter, agave, raw cacao powder and salt and process until the mixture forms a ball around the blades. Transfer to a bowl and make sure everything is combined with your hands. This is a really fun part if you want to include your kids. Now form little balls of dough and flatten them to make the brownie bite rounds. They should be no more than 1 1/2″ wide. Once you have all the bites formed take your icing out the fridge and top the bites. If you want to dress them up more you can add cocoa nibs, dried fruit bits or anything else in your imagination.

These can be eaten immediately or set in the fridge to firm up. They will stay great in the fridge for over a week. ENJOY!

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Raw Chocolate Mint Candies

10 Apr 2009 Leave a comment

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes Tags: , , , , , , , , , ,

Happy Passover everyone! I hope this year is especially liberating for you!

I wanted to share this super delicious Candy Recipe I made last month. I only had to eat one and was super happy! So keep them in your freezer in a ziplock and pull them out when you need that fix! They are so great!

Raw Chocolate Mint Candies

  • 1 c. coconut oil
  • 1/2 c. raw cashew butter or almond butter
  • 1/3 c. agave nectar
  • 1/8 c. raw carob powder
  • 1/2 c. cacao nibs
  • 10 drops peppermint essential oil or peppermint flavoring

Place all ingredients in a high speed blender and blend until smooth. Pour into molds or ice cube tray (that is what I did); freeze for at least 30 minutes before serving.

Raw Crisp Caesar Salad

08 Apr 2009 5 Comments

by marisashealthykitchen in Raw Vegan Recipes Tags: , , , , , , , , ,

I made this on Sunday night with the Romaine/Dressing/Parmesan and Monday used the dressing and parm on a regular big yummy salad…. SOOO GOOD!!!!! mmmmmm

caesar salad

Crisp Caesar Salad

Posted on Woody Harrelson’s site

A classic Caesar salad with crisp romaine lettuce and a Pinenut Parmesan.

  • 1-2 heads Romaine lettuce

Caesar Salad Dressing:

Makes 1 pint of thick dressing that will keep fresh for a week.

  • 5 tablespoons raw tahini
  • 1/4 cup pine nuts
  • 2 tablespoons tamarind paste (optional)(I did not use)
  • 1 nice clove garlic2 green onions, or 1/4 cup sweet onion(I used sweet onion)
  • 1 lemon, juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup or 3 soft dates, pitted
  • 3 tablespoons nutritional yeast
  • 1-2 teaspoon black pepper or to taste
  • 1-2 teaspoons sea salt or to taste
  • 2 tablespoons good olive oil (optional)
  • fresh water, 2 tablespoons at a time as necessary to blend

In a blender or Vita Mix: Blend tahini, pine nuts, tamarind, garlic, green onion or minced onion, lemon juice, vinegar, maple syrup or dates, nutritional yeast, black pepper and sea salt, adding oil and fresh water, 2 tablespoons at a time as necessary to blend until very smooth.

Season with sea salt and pepper to taste.

Pinenut parmesan:

  • 1/4 cup pinenuts
  • 1/4 cup whole cashews or macadamia nuts
  • 1 teaspoon good oil or fresh water
  • 2-3 tablespoons nutritional yeast
  • pinch dried garlic granules or powder
  • pinch Celtic or sea salt

In a food processor or blender: Chop pinenuts and cashews into a fine meal. Drizzle in a touch of oil or water. Chop in pulses until moist and ground. Add nutritional yeast, dried garlic and salt and chop in pulses until crumbly.

Assembly:

Separate Romaine lettuce leaves and break into pieces. Dollop dressing on, a few tablespoons at a time, and toss with lettuce until well coated, but not drenched. Serve and sprinkle with ‘Pinenut Parmesan’

Serves 4-6

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