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Raw Chocolate Pudding

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You can eat this chocolate pudding a la carte, or use it to dip sliced apples or juicy organic strawberries!

chocolate cashew cream pudding

 

 

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Raw Chocolate Pudding
Author: 
Recipe type: dessert
Prep time: 
Total time: 
 
Dairy-Free, Gluten-Free, Grain-Free, Soy-Free, Refined Sugar-Free, Raw
Ingredients
  • 2 cups cashews, soaked in spring water for 4-6 hours
  • ¼ cup cacao powder
  • 14 dates, pitted
  • 1 tsp pure vanilla powder
  • 1 tsp sea salt
  • 1 cup spring water
Instructions
  1. Drain and discard water from soaked cashews.
  2. Place cashews and all other ingredients in a high speed blender.
  3. Blend until smooth.
  4. Serve or refrigerate immediately.

 

Raw Cashew Creme Cheesecake

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Here is my super simple Raw Cashew Creme Cheesecake.  I made this cheesecake for my mother’s wedding and decorated it with edible flowers.  After all, I used to say I went to weddings for the cake. Seriously. I LOVED wedding cake!  This was my way of  having my cake and eating it too!

Raw Cheesecake

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Raw Cashew Creme Cheesecake
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Dairy-Free, Grain-Free, Gluten-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • Crust:
  • 2 cups macadamia nuts
  • ½ cup dates, pitted
  • ¼ cup dried, unsweetened coconut
  • Filling:
  • 3 cups cashews, soaked in water for 4-6 hours (or overnight)
  • ¾ cup fresh squeezed lemon juice (or lime)
  • ¾ cup raw honey
  • ¾ cup coconut oil, gently warmed to a liquid
  • 1 tsp Frontier alcohol-free vanilla (in a glycerin base), or pure vanilla powder
  • ½ tsp sea salt
Instructions
  1. Crust:
  2. In a 9-inch Springform pan, sprinkle coconut as evenly as possible.
  3. In a food processor, process macadamia nuts and dates just until chopped and mixed.
  4. Spread mix on top of coconut and press firmly and evenly to cover bottom of pan.
  5. Set aside.
  6. Filling:
  7. In a high speed blender or large food processor, blend the drained cashews, lemon, honey, coconut oil, vanilla and sea salt.
  8. Blend until smooth. This may take 5-7 minutes.
  9. Pour the mixture onto the crust and spread evenly.
  10. Place in freezer for a minimum of one hour. I like to make this cheesecake the night before an event.
  11. Remove one hour before serving.
  12. Store in refrigerator (or freezer if it won’t be eaten within a few days).
  13. Always serve chilled.

 

Strawberries and Cashew Cream

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My cashew cream is dairy-free, gluten-free, soy-free, and refined sugar-free. If you tolerate cashews, they’re a great source of magnesium and copper.

Strawberries and Cashew Cream

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Strawberries and Cashew Cream
Author: 
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 1½ cups raw cashews, soaked for 4-6 hours
  • 2 Tbsps. coconut oil*
  • ½ cup nut milk or coconut milk
  • 4 tsps. apple cider vinegar**
  • 2 tsps. lemon juice
  • ¼ cup coconut sugar***
  • organic strawberries
Instructions
  1. Drain water from soaked cashews.
  2. Place cashews in a high speed blender.
  3. Add coconut oil, nut milk or coconut milk, apple cider vinegar, lemon juice, and coconut sugar.
  4. Blend until smooth.
  5. Top sliced organic strawberries with a dollop of cashew cream.
  6. *Coconut oil is a wonderful oil to use because of it’s anti-fungal properties.
  7. **Apple cider vinegar is NOT an SCD food.
  8. ***Coconut sugar is rich in potassium, magnesium, zinc and iron.
  9. Always choose organic berries because they are heavily sprayed with pesticides.

 

Raw Nut Butter Cups

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When I was a kid, my favorite chocolate candy was Reese’s Peanut Butter Cups. I loved the creamy nutty flavor combined with smooth chocolate. Here is my healthy version. It’s raw, dairy-free, gluten-free, and refined sugar-free.

Nut Butter Cups

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Raw Nut Butter Cups
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12
 
Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, Raw
Ingredients
  • 1 cup organic virgin coconut oil
  • ½ cup raw cacao powder
  • ½ cup raw honey
  • ⅔ cup nut butter (Trader Joe’s Valencia peanut, or almond butter)
  • ⅓ cup pitted dates (approximately 6)
  • ⅛ tsp sea salt
  • 2 mini-muffin tins
  • 24 mini paper liners
Instructions
  1. Blend or stir cacao, coconut oil, and honey together until smooth. The honey may continue to settle. Stir occasionally.
  2. Place ½ Tbsp cacao mixture into paper lined mini-muffin tins.
  3. Place muffin tins in freezer.
  4. In a food processor, combine nut butter, dates, and salt. Blend until smooth.
  5. If the nut butter is too thick add water, 1 Tbsp at a time, until the nut butter is able to blend smooth but not watery. It’s okay if you see fragments of dates.
  6. Grab muffin tins from freezer and add a ½ Tbsp of nut butter to each cup.
  7. Top each nut butter cup with ½ Tbsp of cacao mixture.
  8. Place both tins in freezer and freeze for at least 1 hour. Keep frozen until eaten. Caution: They’re rich and addictive. One cup goes a long way!
  9. Note: Any left over cacao mixture can be used to make chocolate coins by adding ½ Tbsp of cacao mixture to more paper lined mini-muffin tins. With a few drops of mint extract, you can have mint chocolate coins! Just place in freezer and remove as needed.

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag