Two Raw Cookbook Authors Share their Best Holiday Recipes
/3 cup cacao powder ¼ cup pure maple syrup 2 to 3 tbsp water 2 tsp melted coconut oil
For the chocolate sauce: 1
1. For the brownie, grind the pecans into crumbs in a food processor. Add the remaining ingredients and process into a moist, crumbly dough. Press the mixture into an 8-by-8-inch pan. Chill.
Chocolate Pecan Brownie with Maple Maca Ice Cream and Spiced Apple Compote
“Picture a dense chocolate nut brown- ie, smooth, cold ice cream and warm fruit compote that has just the right touch of spice, with a velvety chocolate sauce to round it all out. If that weren’t enough, I garnish it with a drizzle of pure maple syrup,” says raw foods des- sert chef Heather Pace. She explains that Maca (Lepidium meyenii) is a Peruvian root with a strong flavor and recommends using only a little, until one is acclimated to the taste.
Serves 6 to 8
For the brownie: 4 cups raw pecans ½ cup pitted, packed Medjool dates
/3 cup cacao powder 2 tsp pure vanilla extract Pinch of Himalayan or sea salt
¼ cup maple or palm sugar 2
For the ice cream: 2 cups raw cashews 2 cups water
Seeds from ½ vanilla bean 1
/3 cup maple syrup 1 tbsp Maca root powder or to taste
For the compote: 4 medium apples, peeled and cored ½ cup maple syrup ¼ cup raisins 2 tbsp goji berries 2 pitted Medjool dates, chopped 1 tsp lemon zest ½ tsp cinnamon ¼ tsp nutmeg 2 pinches ground cardamom
2. For the ice cream, blend all ingredi- ents until smooth and creamy. Chill for a few hours. Process through an ice cream maker according to the manufacturer’s instructions; or fill ice cube trays and freeze.
3. For the compote, soak the raisins and goji berries in water for 2 to 4 hours. Drain. In a food processor, chop the apples into small pieces. Add remaining ingredients to the apples, including the drained fruit, and stir together. Process half the mixture until smooth. Fold into the other half. Dehydrate for a few hours at 115°F, until the apples take on a warm, “cooked” feel.
4. For the sauce, blend all ingredients together until smooth.
5. To assemble the dessert, cut the brownies into portions and place a brownie on each plate. Top with ice cream. Swirl compote around the brownie and drizzle with chocolate sauce.
Pineapple Icebox Dessert The pineapple, a renowned symbol of hospitality for centuries, can make a refreshingly welcome holiday des- sert. “Pineapple is full of the enzyme bromelaine, which helps decrease inflammation and swelling—and that can translate to increased circulation and clear skin,” says Ani Phyo, of Ani’s Raw Food Desserts. “I always choose fresh when available, but frozen pine- apple will also work for this recipe.”
Makes 6 to 8 servings
For the crust: 2 cups cashews Seeds from 1 vanilla bean, or 1 tbsp alcohol-free vanilla extract 2 tbsp agave syrup
natural awakenings December 2010 23
For the filling:
1½ cups cashews 1
/3 cup agave syrup ¼ cup liquid coconut oil ¼ cup filtered water, as needed 2½ cups chopped, cored pineapple
1. To make the crust, combine the cashews and vanilla in the food pro- cessor and chop to a crushed wafer texture (like a cookie crumb crust for cheesecake). Add the agave syrup and process to mix well. Sprinkle half of the crust onto the bottom of a loaf pan.
2. To make the filling, combine the cashews, agave syrup and coconut oil in a high-speed blender and blend until smooth, adding water as needed to create a creamy texture. Spoon the mixture into a mixing bowl; add the pineapple and stir to mix well. Spoon the filling into the loaf pan and sprinkle the remaining crust on top. Pat lightly. Freeze for 2 hours or until chilled. Will keep for 4 to 6 days refrigerated or for several weeks in the freezer.
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