Category — holiday recipes
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.
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!
December 12, 2014 No Comments
These raw date nut balls turned out divine. I just love the combination of tangy orange zest with the rich nuttiness of the pecans. My husband said they had just the right amount of sweetness. They are perfect for holiday entertaining and no one will guess that they are raw!
(Some of the below links are affiliate links, yet I really do love and recommend these products!)
Pecan Orange Raw Date Nut Balls
1 cup pecans
1 cup almonds
2 cups chopped mejidool dates (packed tightly)
1 tablespoon fresh orange zest (I used the zest of about 3 oranges)
1 tablespoon raw honey
1 tablespoon virgin coconut oil
1 teaspoon cinnamon powder
Seeds from 1-2 vanilla beans
pinch sea salt
½ cup of raw carob powder
Using a bone dry Vitamix Blender or food processor with the S blade grind the almonds and pecans into a course flour. Then you can add in the orange zest, cinnamon powder, salt, and vanilla bean seeds to the nut flour in a food processor and process with the S blade. Pulse until all the dry ingredients are well incorporated. Add in the honey and coconut oil and pulse some more. Then add the chopped dates and continue to run the food processor on its highest speed until the nuts and dates stick together to form a sticky “dough”. Form the dough into small balls and roll them in carob powder. Let them set in the freezer or refrigerator for at least 1 hour before serving. Makes 22 raw date nut balls.
- When grating orange zest make sure not to grate the white part of the orange skin or the flavor will be too bitter.
- I rolled these beauties in carob powder, but you can use chocolate powder if you prefer.
- Dust the raw date balls with an extra sprinkle of carob powder just before serving for that special touch.
- I like to serve the raw date nut balls cold, straight from the refrigerator or freezer.
Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Comments are always welcome.
December 22, 2013 No Comments
Did you know you can make a persimmon sorbet with the Omega 8006 juicer? All you need is some chopped frozen fruit and the blank screen and you are ready to go. This sorbet recipe is a healthy treat you don’t have to feel guilty about, and it would make a great accompaniment to any holiday dessert.
If you don’t have an Omega 8006 or 8004 juicer then you can use a Champion juicer or a high speed blender such as the Vitamix. (If using a blender, you will need to either add in some fresh fruit or liquid such as water or nut milk.)
Tip For Freezing Your Own Fruit:
If you are freezing your own fruit then I recommend that you chop the fruit into small pieces and lay them flat on a plate, without touching, and freeze them for about an hour. After about an hour, transfer the frozen fruit to a zip lock plastic bag or other air tight container and continue to freeze overnight. Allowing the fruit to freeze first on the plate, will prevent them from being stuck together.
Persimmon Banana Sorbet
1 and half cups ripe Fuyu persimmon (seeds removed) chopped and frozen
1 and half cups banana chopped and frozen
2 tablespoons raisins
2 tablespoons chopped walnuts or pecans
1 teaspoon pumpkin pie spice
Using the plunger, run the frozen bananas and frozen persimmons through the Omega 8006 or 8004 with the blank screen on and the oval nozzle attached. Alternate between the frozen banana and the frozen persimmon. Transfer sorbet to a bowl and mix in the raisins, chopped walnuts, and pumpkin pie spice. When ready to serve, top with the date sauce. (recipe for date sauce below) Eat now or freeze for later. Makes about 2 cups sorbet. Serves 2-3.
1 cup water
1/4 cup chopped and pitted mejidool dates
To make the date sauce soak 1/4 cup of chopped mejidool dates in one cup of water for at least 1 hour. Pour the dates and soak water into a high speed blender (such as the Vitamix) and blend until a smooth sauce. Drizzle the sauce on top of your persimmon sorbet and save the rest in the fridge to use as a sweetener at a later date.
To see me make the persimmon sorbet in action watch this video below: (Click here if you can’t see the sorbet video below)
Hope you enjoyed this persimmon sorbet recipe. Please share your favorite frozen fruit sorbet recipes in the comments section below.
December 4, 2012 1 Comment
Most people don’t realize that you can eat sweet potatoes raw, well this vegan sweet potato souffle recipe will make you a believer! This vegan sweet potato souffle recipe is a rich and decadent raw food dessert perfect for the holidays!
Vegan Sweet Potato Souffle
3 cups peeled and diced sweet potato
1 cup pitted, chopped, and packed tightly mejidool dates
1/2 cup cashew milk*
3 tablespoons soft or melted coconut oil
2 teaspoons vanilla extract or seeds from 2-3 vanilla beans
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 cup walnuts or pecans
1/4 cup honey
Blend all filling ingredients in the food processor with the S blade on high until well incorporated. Depending on your food processor this will take awhile. (It took about 4 minutes in mine). The texture should be light and fluffy. Pour mixture into a bowl, pie dish, or ramekins.
Add the topping ingredients (honey and walnuts or pecans) into the food processor with the S-blade and pulse until the nuts are finely chopped.
Crumble the nut topping over the vegan sweet potato souffle mixture. For a firmer texture refrigerate for a few hours. Serve alone or with your favorite non dairy ice- cream. Enjoy! Serves about 4-6 people.
*To make the cashew milk blend 1/2 cup soaked cashews with 1-2 cups of water. Save the rest for smoothies or cereal. You can also use almond milk or any other non dairy milk you have on hand.
Here is a quick video on how to make cashew milk: (Click here if you can’t see the cashew milk video below)
Hope you enjoy this recipe and have a happy and safe holidays!
December 3, 2012 2 Comments
I love the tartness of cranberries and this is one of my favorite raw cranberry relish recipes. The twist is the hint of spice from the cinnamon and the tanginess from the lime zest.
This raw cranberry relish is a great accompaniment to holiday meals, salads, cooked grains, over your favorite non dairy ice cream, or you can eat it by itself, like an applesauce, for a healthy treat.
Spiced Raw Cranberry Relish
2 cups fresh cranberries
1 medium apple, cut in chunks (I used the Fuji variety)
1 medium orange, peeled and cut in chunks
1 lime, peeled and cut in chunks
1 cup mejidool dates (chopped, pitted, and packed tightly)
1/2 teaspoon lime zest
1/2 teaspoon cinnamon
In a food processor with the S blade, combine all ingredients and pulse until coarsely and evenly chopped. I prefer a fine texture over the larger chunks, but it is up to you. This raw cranberry relish can be kept in the refrigerator for about 1 week. Makes 2 cups of relish.
And as always, please do share your favorite raw cranberry relish recipes in the comments section below.
November 29, 2012 No Comments