The Raw Glow Blog

Category — dessert recipes

Almond Butter Cookie Recipes – Gluten Free

I just love almond butter! For me, it’s the most decadent treat. In honor of Valentine’s Day month treat yourself and your loved ones to some almond butter goodness with these two almond butter cookie recipes. One of the almond butter cookie recipes is raw and the other one is cooked. Take your pick or make both and enjoy!

almond butter cookie recipes

Raw Almond Butter Cookies

*Adapted from Raw Food Real World

4 cups raw almond flour (You can buy the almond flour or make it by simply putting raw almonds in the food processor and grind them until you get a coarse flour.)
1 cup raw unsalted almond butter
3/4 cup raw honey
seeds from 2 vanilla beans
1/2 teaspoon sea salt

Mix all ingredients together in a big bowl. Roll the dough out between two layers of parchment, wax paper, or teflex sheets until about 1/4 inch thick. Then, remove the paper and cut out cookie shapes with a cookie cutter. Gently transfer the cookies to the dehydrator and dehydrate at 118 degrees for at least 12 hours or until crisp. Store in the fridge and they will last about a week. Makes about 36 small 2 inch cookies or 24 medium 3 inch cookies.

almond butter cookie recipes

Vegan Almond Butter Oatmeal Cookies

1/2 cup raw unsalted almond butter
1/2 cup coconut sugar
3/4 cup gluten free quick cooking oats
1/2 cup vegan dark chocolate chips
2 tablespoons mashed ripe banana
2 tablespoons warm coconut oil
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon sea salt

In a large bowl, mix wet ingredients first and then add coconut sugar. Then, continue to mix in dry ingredients adding the chocolate chips last. Spoon drop cookie batter onto a coconut oil greased baking sheet and cook at 350 degrees for 15 minutes. Cool before serving. Makes about 12-15 almond butter cookies. Enjoy!

Resources

*Some of these links are affiliate links.

I hope you’ve enjoyed these almond butter cookie recipes, if you liked them please click the “like” button below. Do you have any almond butter recipes you’d like to share? Please post them in the comment’s section. Comments are always welcome.

♥,
C

Excalibur America's Best Dehydrator

February 17, 2015   No Comments

Raw Date Cookies – With Macadamia and Mint

raw date cookies

When I had two surprise holiday guests, I whipped up these really easy raw date cookies with two things I always have on hand: macadamia nuts and dates. I like to order raw macadamia nuts online. Then I use a food saver and freeze them, so I will always have them on hand. Dates are also a great thing to have around because they can be used in a variety of desserts, smoothies, and snacks as a natural sweetener.

I also used fresh chocolate mint to flavor the raw date cookies, but any type of mint is fine. For a stronger mint flavor you can use a few drops of Frontier Organic Alcohol Free Mint Flavoring *, but any type of natural food grade mint flavoring is fine.

Raw Date Cookies – With Macadamia and Mint

1 cup macadamia nuts (frozen are best)
1 cup pitted and chopped dates
2-3 tablespoons chopped chocolate mint leaves
(any type of mint is fine)
2-3 drops or to taste Frontier Organic Alcohol Free Mint Flavoring *
a small amount of stevia powder to taste for extra sweetness (optional)

Combine all ingredients in a food processor with the s-blade until the ingredients stick together and form a ball. Then shape the “dough” into small cookies. Garnish with one mint leaf per cookie. Keep them in the fridge for at least an hour before serving. Makes about 7 cookies.

*affiliate links

Thank you for visiting the Raw Glow Blog, if you liked the raw date cookies with macadamia nuts and mint please “like” it below. Do you have a favorite raw date cookie recipe? Please post it in the comment’s section below. Comments are always welcome. Wishing you and yours a happy and healthy holiday season!

♥,
C

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December 12, 2014   No Comments

Easy and Healthy Frozen Banana Ice Cream – with Carob Sauce

Healthy and frozen banana ice cream is one of life’s simple pleasures. This easy banana ice cream recipe uses just two ingredients: frozen bananas and vanilla bean seeds. Keep a batch of this “no guilt” frozen treat in the freezer and enjoy it all year round!

I also included a recipe for a strawberry and carob sauce if you want to get fancy and dress up your banana ice cream. I think you’ll enjoy both sauces, but I’m really excited about the carob sauce because even my husband (who is not a fan of carob) said it was better than chocolate sauce! Trust me, you’re gonna love it!

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

healthy frozen banana ice cream

Easy Banana Ice Cream

4 large bananas (cut into coins and completely frozen)
Seeds from 2 vanilla beans (optional)

Process the frozen bananas through either the Omega 8006/8004 juicer or the Champion Juicer with the blank screen, or use a food processor.*  Let the banana ice cream soften a bit and then stir in the seeds from the 2 vanilla bean pods. Serve with homemade strawberry or carob sauce (recipes below). Makes 2-4 servings. Keep in the freezer.

*If you don’t have a masticating juicer you can use a food processor with the S-blade. Just make sure to scrape down the sides often, and you might need to add a small amount of liquid for it to blend thoroughly.

carob sauce

Carob Sauce

1/2 cup coconut water (or your favorite non-dairy milk)
1/3 cup chopped, pitted, and tightly packed mejidool dates (about 5 dates)
2 tablespoons carob powder
1 tablespoon almond butter
1 tablespoon coconut oil
1/4 teaspoon cinnamon powder
seeds from 1 vanilla bean
dash sea salt

Blend all carob sauce ingredients in a high-speed blender until you get a creamy consistency. Makes about 1 cup of carob sauce.  You can drizzle the carob sauce over ice cream or use it as a dip for fresh fruit. Makes about 1 cup carob sauce. Will last a few days in the fridge.

*You can replace the carob powder with coco powder if you prefer.

Strawberry Sauce

2 cups halved fresh strawberries
1/3 cup chopped, pitted, and tightly packed mejidool dates (about 5 dates)
seeds from 1 vanilla bean (optional)
squeeze fresh lemon juice (optional)

Add all ingredients to a high-speed blender and blend until smooth and creamy. Use this strawberry sauce over ice cream, hot cereal, or in yogurt. Makes about 1 cup strawberry sauce. Will last a few days in the fridge.

Here is a quick video of me making the frozen banana ice cream with the Omega 8006 juicer:

*If you can’t see the video below, click here to be directed to the video.

Resources

Thank you for visiting the Raw Glow Blog, if you liked this healthy frozen banana ice cream recipe with strawberry and carob sauce please “like it” below. Comments are always welcome.

♥,
C

 

February 12, 2014   No Comments

Raw Walnut Date Bars

raw date bars

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

What inspired these walnut date bars was some ripe pears on my counter that were just on the verge of becoming overly ripe. I decided to dehydrate them before they went bad and add then into a raw date bar recipe. (I have also seen dehydrated pears at the grocery store, if you don’t want to make your own.)

I also wanted to take advantage of the nutritional benefits of walnuts. Walnuts are full of anti-inflammatory and antioxidant phytonutrients and are an excellent source of those heart healthy hard to find omega-3 fatty acids. They also have an excellent ration of omega-6 to omega-3 fats: 4:1. So if you haven’t added walnuts to your dietary routine, I highly suggest you start. You only need to eat 1 ounce or about 7 walnuts a day to start benefiting from this highly nutritious nut.

The raw walnut date bars turned out really yummy, with the just the right amount of sweetness. I don’t usually have tea parties but if I did, I would surely serve these raw date bars!

walnut date bars

Raw Walnut Date Bars

1 cup shelled raw walnuts
3/4 cup Mejidool dates, pitted, chopped, and packed tightly (about 7 mejidool dates)
½ cup dried pears, chopped, and packed tightly
½ cup shredded coconut
1 tablespoon raw honey (optional)
½ teaspoon fresh lemon zest
½ teaspoon fresh orange zest
½ teaspoon cinnamon powder

In the food processor with the S-blade add the dates and dried pears and process on high until a sticky paste is formed. Then add the rest of the ingredients, except for the shredded coconut, and process until the walnuts are finely chopped. Press the mixture into a shallow dish (I used a small glass lasagna dish that I “oiled” with some coconut oil) and top with the shredded coconut. Cut into bars and refrigerate or freeze for a few hours before serving. Makes 6 bars.

  • You can get organic farmer direct walnuts here.

Thank you for visiting the Raw Glow Blog, if you liked the raw date bars please “like it” below. Comments are always welcome.

♥,
C

Excalibur America's Best Dehydrator

February 5, 2014   2 Comments

Raw Chia Seed Pudding – With Mango and Cardamom

raw chia seed pudding

This raw chia seed pudding recipe uses cardamom: a sweet, spicy, and aromatic Middle Eastern spice which pairs perfectly with mango in this delicious chia seed pudding. If you have never used cardamon before, I think you will be pleasantly surprised. You can use it like you would cinnamon, but use less because a little goes a long way.

Chia seeds are pretty popular these days. They are getting famous for their high omega 3, protein, and fiber content. The combination of protein, fiber, and the gelling action of the chia seeds when mixed with liquids creates a satiating and satisfying tapioca like pudding, with no dairy or cooking required.

This raw chia seed pudding recipe is a favorite at my house and I hope you enjoy it as much as we do!

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

chia seed pudding recipe
Raw Chia Seed Pudding – With Mango and Cardamom

1/2 cup raw cashews
1 and 1/2 cups water or coconut water
2 cups chopped fresh or frozen mango (peeled and de-seeded)
2 tablespoons raw honey or other sweetener of choice
1/4 teaspoon cinnamon powder
1/8 teaspoon cardamom
Seeds from 1 vanilla bean (or one teaspoon non-alcoholic vanilla extract)
2 pinches white stevia powder or to taste
1/4 cup whole chia seeds

Blend cashews and water (or coconut water) in a high speed blender until you make cashew milk. [You can also use 1 and 1/2 cups of any other type of milk you enjoy (almond, rice, soy . . .) if you do not want to use cashew milk in this recipe.]

Add the rest of the ingredients, except for the chia seeds, to the blender with the cashew milk and blend until completely smooth. Taste and adjust sweetness or spices to your liking.

Pour the liquid mixture into a medium sized bowl and add the 1/4 cup of the whole chia seeds and stir well. Let the pudding thicken up in the fridge for at least 3 hours before serving. If you can, you may want to stir the pudding every hour or so to make sure all the chia seeds get hydrated.

Serve with chopped fruit and a small garnish of basil or mint. Makes 4-6 servings.

Resources

Thank you for visiting the Raw Glow Blog, if you liked this raw chia seed pudding recipe please “like it” below. Comments are always welcome.

♥,
C

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January 28, 2014   2 Comments