Raw food snacks

Dates balls
200 grams of fresh dates
2 dl walnuts
2 dl almond
1 dl grated coconut
4 tablespoons raw cocoa
1 tablespoon cinnamon
1 dl coconut oil


Mix the nuts separately. Cereal and mix the dates and coconut separately. Mix the two batches together with cocoa and cinnamon. Add the coconut oil and mix to a batter. Form the batter to balls and roll in coconut.

Raw raspberry dessert

Bottom:
Almonds
Dates
Himalayan salt
Raw vanilla sugar
Mix the almonds nicely. Have a pinch of celery salt and raw vanilla sugar. Mix in pieces until it becomes sticky.

Cream:
Cashew
Water
Agave syrup
Raspberry
Run cashew nuts in a blender with water until you get a creamy consistency. Pour agave syrup into taste.

Put the almond in the bottom of a glass. Add raspberries on top of the pulp. Sprinkle with the cashew cream.

Yoga Balls

1 dl apricots
3 dates
1 1/2 dl almond
1 tablespoon coconut oil
1 tablespoon agave syrup
1 tablespoon of raw cocoa powder
A pinch of himalayan salt
1 teaspoon of raw maca powder
1 teaspoon of raw acai powder
Soak up apricots and almonds. Mix the nuts into fine flour. Add apricots, dates, coconut oil, agave syrup, cocoa, macca, acai and Himalayan salt. Mix to a smooth batter. If more liquid is needed, take it from soaking water or some tablespoons of water. Leave the refrigerator for a while. Roll the balls in coconut flakes mixed with coconut sugar. 

Raw mango pie

Bottom:
3 dl almond
1 tablespoon coconut oil
1 tablespoon of cocoa butter
1 teaspoon agave syrup
1 teaspoon of lemon juice
Melt the cocoa butter and coconut oil in a water bath. Mix the almond into coarse flour and add the rest of the ingredients. Mix to a dough and then push into a form with removable bottom.

Top ingredients:
6 dl mango
2 tablespoons agave syrup
2 dl coconut oil
Mix mangon with agave syrup. Melt the coconut oil in a water bath and pour into the mixed mangonese. Stir until coconut oil and mango have melted completely. Pour the topping over the filling and place in the freezer for a couple of hours.

Raw blueberry pie

Bottom:
2.5 dl almonds
2.5 dl walnuts
1 dl coconut flakes
8-10 dates
1 tablespoon coconut sugar
2 teaspoon cardamom
A pinch of salt
Mix almonds and walnuts in food processor. Add coconut flakes and run again. Then add dates, coconut sugar, cardamom and salt. Push the dough into a pie form and place it in the freezer.

Blueberry Filling:
4 dl fresh blueberries
1 dl dates
2 tablespoons coconut oil
Mix blueberries, dates and coconut oil. Then mix in some extra fresh blueberries and gently stir a spoon. Remove the cake from the freezer and wide on the blueberry filling.

Raspberry pie

Bottom Ingredients:
2 dl almonds
1 tablespoon coconut oil
1 tablespoon of cocoa butter
1 teaspoon of coconut sugar
1 teaspoon of lemon juice
1 teaspoon of water
Melt the cocoa butter and coconut oil in a water bath. Mix almond to coarse flour and add the rest of the ingredients. Mix into a dough and print in a long shape. Set in the freezer.

Filling Ingredients:
3 dl raspberry
Coconut sugar according to taste
1/2 dl coconut oil
Remove the cake from the freezer and wide on the bottom of the dough. Replace the cake in the freezer.

Topping Ingredients:
1 mole avocado
1 teaspoon vanilla
3 tablespoons agave syrup
1-3 teaspoons of coconut sugar
1 tablespoon coconut oil
3 tablespoons raw cocoa
Mix until the mixture is smooth. Remove the mold and rub over the top of the filling. Stack the cake and freeze it until it has solidified.

Raw Brownies

2 dl walnuts
2 dl fresh dates
1/2 dl cocoa
1 tablespoon of almond butter
Small pinch of salt
A few drops of water
Put the walnuts in a food processor and mix for a few seconds until they are broken into pieces. Add other ingredients. Mix again until everything is mixed. The mass will be cohesive and a little sticky. Add 1-2 tsp of water for the correct consistency. Push the dough into a mold. Stop into the freezer.

chocolate frosting:
1 avocado
1 teaspoon of raw vanilla
3 tablespoons agave syrup
1 teaspoon of coconut sugar
1 tablespoon coconut oil
3 tablespoons cocoa
Put all the ingredients in a food processor and mix until the mixture is very smooth.

Then remove your brownie form from the freezer and wide on the frost. Then put the mold in the freezer and allow to solidify for a while. Then cut the cake into pieces.
I topped the cake with some mulberries, as they have a small cherry flavor that fits perfectly with the other flavors.

Raw food cake

1 dl Walnuts
1 dl cashew nuts
A handful of mulberries
8 figs
1/2 dl melted coconut oil
honey
1 teaspoon of maca powder
1 tablespoon of raw cocoa powder
1/2 teaspoon of raw vanilla powder
I mixed walnuts, cashew nuts and mulberries nicely. Then I put in the fig in the mix and mixed into a dough. I poured into coconut oil and honey. I mixed in the powders into the batter. Took a long / narrow shape as I put some baking paper in, and flatten the batter evenly. Then I put the cake in the freezer. When I removed it, I topped the cake with mulberry and big blueberries.

Seeds crack

200 g of sunflower seeds
1 dl whole flaxseed
1 dl sesame seeds
2 dl pumpkin kernels
2 tablespoons fiber box
2 tablespoons almond flour
1 teaspoon salt
5 dl of water
1/2 dl poppy seeds
sea salt
Mix all well except poppy seeds in a pile. Spread the batter thinly (I use my stainless steak) on 2 plates coated with baking paper. Sprinkle over poppy seeds and a little flour salt. Bake the crispbread in hot air for 160 degrees, about 70 minutes.