{ FROZEN RAW KEY LIME PIE }

As tasty as it looks! I can't remember how I came across this recipe, but it will definitely be a repeat at our house. The original zesty macadamia nut crust recipe is here, and the raw key lime pudding here. The only changes I made were to cut out the coconut oil/butter in both.

{ ZESTY MACADAMIA NUT PIE CRUST }

3/4 c. macadamia nuts (raw, unsalted, soaked for 6 hours, drained)
3/4 c. walnuts
3/4 c. pecans
1/2 c. dates (I packed mine in, but the crust was pretty moist, so you wouldn't have to.)
1 t. lime zest (zest from 1 lime)
1/2 t. salt
1/4 c. shredded unsweetened coconut

• Process all ingredients, except coconut, in a food processor until moist and sticking together.
• Spread coconut in bottom of spring-form or pie pan.
• Crumble crust evenly on top of coconut; then press firmly into bottom of pan. (You might have to wet your hands to do this; the crust is sticky.)
• Chill crust while making filling.

{ KEY LIME PUDDING }

3 medium avocados

1 ripe banana

3/4 c. fresh or frozen mango pieces

1 c. fresh lime juice (5-10 limes, depending on size)

1 t. lime zest (zest from 1 lime)

1/2 c. honey or agave nectar (I used agave)

1/4 c. shredded unsweetened coconut (coconut oil in original recipe)

1/4 of fresh vanilla bean or 1 1/2 t. vanilla extract

1/2 t. salt

• Blend all ingredients in a high speed blender until smooth and creamy.
• Pour/spoon filling into chilled crust.
• Freeze. (I froze mine for a couple hours uncovered before covering with saran wrap and foil.)
• Remove from freezer 5-10 minutes before serving time.
• Top with coconut cream and lime zest. Wow!

{ RAW CINNAMON ROLLS }

These are one of our favorite snacks. They're straight from Tess Challis, of Radiant Health Inner Wealth. Here's the link!

(She says these store in the refrigerator for several weeks. Ours never last more than 10 minutes!)

{ RAW RASPBERRY DREAMCAKE }

Lucy shared this one with me. I've made it a few times for special occasions, but just haven't gotten around to posting about it. It's seriously AMAZING!!

The original recipe is here, at My New Roots. I just added more dates to the crust, and added a smidgeon of salt to the filling.

{ CRUST }

1/2 c. raw almonds
3/4 c. soft medjool dates
1/4 t. salt


{ FILLING }

1 1/2 c. raw cashews, soaked for at least 5 hours (overnight is best)
juice of 2 lemons
seeds from 1 whole vanilla bean
1/3 c. raw coconut oil, melted
1/3 c. honey or agave nectar
1 smidgeon salt
1 c. raspberries (thaw completely if using frozen)

• Process crust ingredients in a food processor until they start to hold together.
• Scoop mixture into a 7 to 9-inch spring-form or pie pan.
• Press firmly and evenly into bottom of pan.
• Blend filling ingredients, except for raspberries, in a high-speed blender until very smooth.
• Pour/spoon about 2/3 of the filling onto crust and spread with a spatula.
• Add raspberries to remaining filling and blend again until smooth.
• Pour/spoon remaining filling onto the while layer.
• Place cake in freezer until solid.
• Fifteen minutes before serving, remove from freezer. Run a smooth, sharp knife under hot water and cut into slices.
• Enjoy. Lick your plate clean.

{ CHILLED DOUBLE CHOCOLATE TORTE }

Thanks, Angela, of Oh She Glows (again)! This dessert is beyond-words good! (Mom: "Quite possibly the best thing I've ever put in my mouth!") Yeah, it's really good.

{ NO-BAKE CHOCOLATE CRUST }

2 c. pecans
1/4 c. cocoa powder
1 T. peanut butter (original: 2 T. coconut oil)
1/4 c. pure maple syrup
1 t. vanilla
1/2 t. salt


{ CHOCOLATE AVOCADO MOUSSE }

2 c. avocado flesh (2-3 avocados)
1/3 c. almond milk
2/3 c. pure maple syrup
1 T. peanut butter
1/4 c. cocoa powder
1 T. arrowroot powder (or cornstarch)
1/4 t. salt
1 t. vanilla
1 c. + 2 T. chocolate chips, melted

• Lightly oil a 7-10 inch pie dish (or springform pan).
• Process pecans until crumbly (you want some chunks).
• Add remaining crust ingredients and pulse until just mixed.
• Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula.
• Put crust in freezer to set while making the mousse.
• Place all mousse ingredients, except chocolate chips, in food processor.  Process until smooth.
• Melt chocolate chips in microwave and scoop into processor.
• Process until smooth.
• Remove crust from freezer and scoop mousse on top of crust.  Smooth out as much as possible and then freeze for 2 hours to firm.
• Allow to sit at room temperature for 5-10 minutes before serving.
• Cover leftover torte and store in freezer.

This is delicious served with this coconut cream!

{ BROCCOLI RAISIN SALAD }

Elna and Mom found this one on Rawmazing and tweaked it slightly.  Loved it!

{ SALAD }

6 c. chopped raw broccoli
1/2 medium red onion, chopped
1 c. raisins
1 c. sunflower seeds

{ DRESSING }

1 c. raw cashews, soaked 2 hours
1/4 c. fresh lemon juice
1/4 c. pineapple juice
1 T. apple cider vinegar
1/4 c. water
1 shallot (2 T. chopped) (or red onion, or sweet onion)
1 clove garlic
1 to 2 T. agave nectar
1 t. mustard powder
1 pinch salt (optional)

• Blend dressing until silky smooth.
• Pour over salad and combine until well coated.