Thursday, November 20, 2008

Healthy Holiday Raw Treats

"Pumpkin" (Butternut Squash) PIE
By Darlene Navarre
Makes 2 pies

1 butternut squash chopped and the seeds taken out
2 meats of 2 young coconuts
Juice of 2 oranges
1 1/4 cup raisins
1 cup dates
1 TB orange rind
1-1/2 teaspoon cinnamon
1/2 tea garam masala spice or pumpkin pie spice
Young Coconut juice or water to blend

Blend in a blender until smooth. Pour into a Crust.

Sweet Crumble Nut Crust
makes 1 pie crust

1 Cup Nuts
1 Cup shredded coconut
6 Dates
1 tea cinnamon
Process in a food processor until processed.
For nut-free topping top with shredded coconut.

Whip Cashew Cream

2 cups cashews or macadamia nuts, soaked for 1/2 to 1 hour
2-3 dates or 2 TB Agave to taste

Blend in a blender until creamy and Top on dessert.
For Nut-Free Whip Cream use dry young coconut meat and very little liquid and blend


By Darlene
Make around 2 cups

1Cup of dates
soaked and blended with young coconut water until creamy

Meat of 1 young coconut

4TB Raw chocolate (start with half and increase to taste)

2 TB Raw Carob (start with half and increase to taste)

optional: Agave to taste

¼ Cup coconut oil/butter

Young coconut water to blend

Make sure dates are blended smooth with y. coconut water, add rest of ingredients except coconut oil/butter and blend smooth. Lastly add coconut oil/butter, blend and taste. Consistency should be just thick enough to stick to your fruit. Serve with your favorite fruit, on top of a raw food cheese cake, or freeze it for chocolate bars.


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