Raw, Vegan, Grain/Gluten-Free I’ve been craving something sweet but a little tired of pumpkin (which is very hard to use raw) so I remembered this Sweet Potato Custard that I hadn’t made in a few years. Sweet potatoes work very well in raw recipes – in fact, one of the most dreamy juices I ever […]
My Raw Fusion ResolutionAnd a raw vegan sugar free dessert, too!
For 2013 I have made a commitment to eliminate any refined sugar from my diet. As a high raw (75-85%) for years, sugar never entered much into the equation, but as I evolved to a more Raw Fusion lifestyle, little by little it started sneaking back in.
Starting with sharing a spoon or two of someone’s dessert and then relaxing some of my former sugar prohibitions, it eventually became apparent that it was time to declare sugar “non-negotiable” — a technique I teach to my students and clients to help them detach from unhealthy foods and habits.
Raw, Vegan and Gluten-FreeThis was one of my first “inventions” when I jumped headfirst into the raw foods world. I always recommend having a bag or two of raw cashews on hand (I buy mine at Trader Joe’s, they are competitively-priced and great quality) as they only require an hour or two of soaking to get the right consistency for making an impromptu Vanilla Pudding or Vegan Ranch Dressing.
Raw desserts are so superior to convention ones, not only in nutrition and digestibility, but also in flavor. They are quite concentrated and dense and truly “a little goes a long way.” I have made this for company and it’s always a hit that opens up more of a discussion on raw foods. Try topping it with a simple chocolate sauce that you can serve at room temperature or warm it gently in a saucepan for a lovely pairing with the frozen pie.
Ingredients:
A few notes: Date paste will stay fresh up to 10 days in a covered container in your fridge. Remove pits before blending :- ) Medjool dates are my personal favorites for making date paste. For snacking, if you can get a hold of Bahri dates, they are magnificent-tasting – truly like eating a caramel […]
These luscious scones incorporate many of the delights of the autumnal season, from persimmons, to the great fall crop of dates. You can replace brazil nut mash with any nut milk and the ground chia with flaxseed. Also use whatever combination of dried berries that you have on hand, including fresh pomegranate kernels. These scones are ideal for breakfast, midmorning tea, afternoon snacks or nighttime treats! For a video on how to make nut milk or to get a handy nut milk bag visit this page.
I made two versions of these scones: One had a small ripe fuyu (Asian-style, round) persimmon chopped and blended into the batter. In the other batch I used a couple of tablespoons of the Coconut- Mango- Persimmon Spread from one of my favorite online raw foods suppliers, Living Tree Community, in place of the fresh persimmon.
Dr. LJ provides the low-down on better-for-you sweeteners, like agave, palm sugar, coconut oil, honey, dates, coconut nectar, and stevia. These sweeteners are lower calorie and lower on the glycemic index.