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Fudgesicles

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I have a confession. I love popsicles and collecting popsicle molds. I have all shapes and sizes, including molds that will freeze popsicles within 9 minutes. After all, who can wait 6 hours for these fun fudgesicles when we can have them in 9 minutes!

dairy-free fudgesicel

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Dairy-Free Fudgesicles
Author: 
Recipe type: Snacks, Raw
Prep time: 
Total time: 
Serves: 7-10
 
Dairy-Free, Grain-Free, Gluten-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 1 can Trader Joe’s light coconut milk (14 oz)
  • 4 Tbsp raw honey
  • 2 Tbsp cacao powder
  • 1 Tbsp organic black strap molasses
  • 2 tsps pure vanilla powder (or) 2 Tbsp vanilla in glycerin
  • Mix all ingredients in a blender. Pour into popsicle molds. Freeze 6 hours or more. I freeze mine overnight.
Instructions
  1. Mix all ingredients in a blender.
  2. Pour into popsicle molds.
  3. Freeze 6 hours or more.
  4. For fast freezing popsicles, look for a product called Zoku.

Raw Strawberry Pie

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The jasmine is in bloom and my garden is filled with orange blossom, grapefruit blossom, butterflies, and hummingbirds. Not to mention, my backyard chickens! I couldn’t help but bring in a piece of jasmine while I made my husband’s favorite dessert. Strawberry Pie! It’s made from fresh ingredients and only takes minutes to make.

strawberry pie

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Raw Strawberry Pie
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 6-8
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • CRUST:
  • 1¼ cups blanched slivered almonds
  • 1 cup dates, pitted
  • 1 Tbsp. water
  • ½ tsp pure vanilla powder
  • 1 tsp cinnamon
  • 2 tsps. ground flaxseed
  • FILLING:
  • 2 cups sliced organic strawberries, layered on top of crust
  • 1 additional cup quartered organic strawberries (for sauce)
  • 4 dates, pitted
  • 1 Tbsp. raw honey
  • 2 tsps. ground flaxseed
Instructions
  1. CRUST:
  2. In a food processor, chop almonds until evenly ground. Add the dates and process until they are finely ground.
  3. Add water, vanilla, cinnamon, and ground flaxseed while processing.
  4. Immediately press the mixture into a 9″ pie plate. I often use the back of a spoon to help smooth and work the crust.
  5. FILLING:
  6. Layer 2 cups sliced organic strawberries upon crust.
  7. In food processor, combine 1 additional cup strawberries and 4 dates. Add honey.
  8. While the food processor is still running, gradually add flaxseed.
  9. When the mixture is thick and smooth, immediately pour over the layered fresh strawberries on crust. Using a spatula or spoon, smooth the strawberry puree' around and into the crevices between berries.
  10. Refrigerate for 1 hour before serving.
  11. Best served same day.
  12. Note: It's a little messy getting the first slice out of the dish, but once you taste it, it won't matter.

 

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
Author: 
 
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.

 

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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 →
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