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Raw Peppermint Patties

Little chocolate cookies with the coolness of mint, can also be made into balls or bars. For bars, add to a plastic wrapped bread pan, press down tightly, chill and then cut.

Raw Peppermint Patties

Ingredients:

  • ¾ cup raw cashews
  • 2 cups pitted Medjool dates, about 18 large
  • ½ cup unsweetened cocoa powder
  • ½ cup dark or semi-sweet chocolate chips
  • ½ tsp pure peppermint extract
  • 1/8 tsp fine sea salt

Directions:

Add everything to a food processor bowl, process on high until coming together. Taste to see if you need more peppermint and or salt. Use a 1 Tablespoon Disher to make balls, roll in your hands to compact and flatten gently. Place on a parchment paper lined baking sheet, chill for an hour to set up, then transfer to an airtight container, store in the refrigerator.

Makes about 24.

~Sarah

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A Pan of Raw Brownies

This recipe makes quite a bit, no small batch! But if like me, you have a hungry Teen and Toddler combo, the brownies will disappear fast. Btw, if you have Trader Joe’s nearby, they are carrying a chunky raw almond butter that is amazing tasting.

Raw Brownies

Ingredients:

  • 1 cup Medjool dates, pitted and packed tightly
  • 1¼ cups raw almond butter, chunky and unsalted
  • 1¼ cups cocoa powder
  • 1/3 cup honey, preferably raw
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine sea salt

Directions:

Process the dates in a food processor until they are paste. Add the remaining ingredients and process on high until pulling together.

Line a 8×8″ pan with plastic wrap, add the mix in and pack down with a spatula. Fold over the plastic wrap and use it to press down more.

Refrigerate for a couple of hours before cutting to firm up. Store tightly covered in the refrigerator.

Makes 1 trays, I cut ours into 20 bars.

~Sarah

Raw Oatmeal “Cookies”

In my May box of goodies from Veggietorials, who I was paired with from The Vegan Food Swap, I had received a jar of Jem Cinnamon Red Maca Almond Butter, which I had not seen before. It sat there in my pantry for a while while I thought of a recipe to use it in. Not that it needed a recipe, it is way delicious just on a spoon, but…I am always looking for an excuse to make something new! (I sent my box of goodies to Vegans Taste Better)

I also got some fun items such as Bobo Bars, which are thick, moist oatmeal bars. And sprouted sweet curry sunflower seeds...yum!

But back to that delicious Jem, it worked wonderfully in these raw “cookie” balls, giving a deep flavor that plain almond butter doesn’t have. The balls taste best when they have at least a couple of hours to chill and get better overnight. I can’t keep The Toddler out of them….

Raw Oatmeal “Cookies”

Ingredients:

  • 2 cups old-fashioned oats
  • ¾ cup raw almonds
  • ¾ cup chocolate chips (preferably organic and dark)
  • 7 Tbsp honey or agave nectar
  • ¼ cup almond butter (see above)
  • 1 tsp pure vanilla extract
  • Pinch of fine sea salt (to taste)

Directions:

In a food processor, add the oats, almonds and chocolate chips, process on high until the oats and nuts are finely chopped.

Add in the almond butter, honey, vanilla and salt, process on high until it is evenly mixed.

Using a 1 Tablespoon Disher make balls and roll between your hands to compact. Refrigerate for a couple of hours, the balls will set up and become denser.

Makes 24 to 26 balls.

~Sarah

Raw Applesauce

Walker loved this raw applesauce. Do eat it the day you make it, it will darken if you store it. Kirk used organic Pink Lady apples that I had been given at VegFest this past weekend. I do suggest using organic apples as you are eating the peel, be sure to clean/scrub them before cutting up. Toddlers will love this! Although if they are not used to unsweetened applesauce or if the apples are very tart, consider adding a bit of agave nectar or honey while blending. Included are how we made it in our Vitamix, I have also included food processor directions.

Raw Applesauce

Ingredients:

  • 4 organic apples, cored and quartered
  • 1 lemon, juiced (about 2 Tbsp)
  • Agave nectar or honey, if desired
  • Ground cinnamon, if desired

Directions:

– High speed blender –

Put the apples and lemon juice into the wet Vitamix container and secure the lid. Select Variable 1, turn machine on and turn up to Variable 2 for chunky or Variable 5 for a purée. Blend for 30 seconds, using the tamper to press the apple into the blades.

Sweeten to taste if desired (we didn’t).

– Food processor –

Chop the apples into chunks. Put the processing blade in and add the apples and lemon juice, process until as smooth as you would like. Sweeten to taste if desired.

Serves 4.

~Sarah

Raw Cashew Pecan Maple Butter

Raw Cashew Pecan Maple Butter

Ingredients:

  • 1 cup raw pecan halves or pieces
  • 1½ cups raw cashews
  • ¼ cup raw sunflower seeds
  • 2 Tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • ¼ tsp sea or kosher salt
  • 2 Tbsp neutral vegetable oil

Directions:

– High Speed Blender (Vitamix)-

Add the nuts, seed, maple syrup and salt to the container, drizzle the oil in and secure the lid. Select Variable 1, turn machine on and quickly turn up to Variable 10, then to high, using the tamper to press the nuts into the blades. Process for NO longer than a minute! (This is VERY important as you could overheat your machine!) Scrape out and pack into decorative jam/canning jars.

– Food Processor –

Put the processing blade in and dd everything to the work bowl. Process until as smooth as you would like.

Will fill about 4 4-ounce canning jars. Store tightly sealed in the refrigerator.

~Sarah

Kirk’s Raw Pecan Cashew Butter

This nut butter is simply amazing. Kirk was in the kitchen throwing this and that into the Vitamix and out came a nearly dessert like treat.

Raw cashews can be harder to find, though natural food stores will carry them in the bulk section and so does Trader Joe’s. Pecans I buy at Costco in 2 lb packages. And I am sure I will be argued about the use of brown sugar in a “raw”recipe…well it is our recipe so we can have a flexible view of “raw” 😉 I see raw here as the nuts not being roasted.

I have also included directions for making it in a food processor.

Raw Pecan Cashew Butter

Ingredients:

  • 1 cup raw pecan halves or pieces
  • 1½ cups raw cashews
  • 2 Tbsp raw sunflower seeds
  • 2 Tbsp brown sugar, packed
  • ¼ tsp sea or kosher salt
  • 1 Tbsp neutral vegetable oil

Directions:

– High Speed Blender (Vitamix)-

Add the nuts, seed, sugar and salt to the container, drizzle the oil in and secure the lid. Select Variable 1, turn machine on and quickly turn up to Variable 10, then to high, using the tamper to press the nuts into the blades. Process for NO longer than a minute! (This is VERY important as you could overheat your machine!) Scrape out and pack into decorative jam/canning jars.

– Food Processor –

Put the processing blade in and dd everything to the work bowl. Process until as smooth as you would like.

Will fill about two 4 ounce canning jars. Store tightly sealed in the refrigerator.

~Sarah

Amazing Nut Butters – Wilderness Poets

Back in October I had written a post on my Trailcooking blog about the fantastic green goodness I found – Wilderness Poets Pistachio Butter. The stuff is amazing. It is horribly expensive and worth every penny you pay!

I was 4 and a half months pregnant with Alistaire and the rest of my pregnancy I craved it.

Did I mention HOW amazing it was??

This morning I was very excited at Seattle’s VegFest to meet one of the owners, John, in person. Just a very nice man, it was great to see one of the faces of the company. I got the chance to try another product, their Pecan Butter:

Velvety, indulgent and so tasty! I won’t lie – it isn’t cheap but it is worth it. Somehow a jar came home with me….

~Sarah

PS: VegFest is so much fun and was even better this year! I try to get there every year – there are so many foods to try! $8 gets you in and covers it all. Another $22 buys a massive bag of food and coupons (many freebie coupons) plus a year sub to Vegetarian Times. I never pass up on that. The Fest runs through tomorrow – go if you can – even if you are a flex eater like us. There is just so much to try! (And so many reviews to come in the future)

Raw Cashew Brownies

As simple as can be and amazingly tasty! Walker ate an entire bar by himself and was crabbing when it was gone. These will satisfy the sweet tooth and give you protein. And why buy premade bars when you can make them so fresh in just a few minutes?

Look for raw cashews at natural food stores in the bulk section (think Whole Foods or PCC or similar). If you use roasted the bars will taste considerably different (and probably would still be great tasting! Just not raw…..). Just be careful when buying the cashews that they are not spotted or shriveled looking, you want a quality product that has turn over. If you can’t find them locally, Amazon carries many types, a good brand is: Navitas Naturals Really Raw Cashews.

For the dates I pick mine up at Costco, in the produce department and store them and my cashews tightly sealed in the refrigerator.

Raw Cashew Brownies

Ingredients:

  • 1 cup raw cashews
  • 10-13 Medjool dates, pitted (about 230 grams weighed once pitted)
  • ¼ cup cocoa powder
  • 1 tsp pure vanilla extract
  • Pinch salt (Pinch Dash Smidgen Measuring Spoons)

Directions:

Add the dates to a food processor and whirl a few times to break up. Add the cashews, cocoa powder and salt, process on high until finely chopped.

Add the vanilla while running and process a bit more.

Line a bread pan with plastic wrap, knock the mixture into the pan and lay the extra plastic wrap over the mixture. Press down until it is a flat bar.

Let chill in the refrigerator for a couple of hours, remove and slice bars.

Keep tightly wrapped in the refrigerator.

~Sarah

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