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“Ice cream”

1-1/2 cups young coconut meat

1 cup cashews, soaked 4 hours

1/4 cup raw agave

1 tablespoon cinnamon

1/4 teaspoon cayenne

1/2 teaspoon ancho chile powder

Syrup

3 cups raw agave

1 cup raw cacao powder

1/4 cup raw carob powder

1/2 teaspoon vanilla extract

1/2–1 teaspoon cayenne

1/4 teaspoon sea salt

1/2 cup coconut oil

Cake Mix together cashew flour and cocoa powder in a large bowl. Add remaining ingredients; mix well with hands. Line 2 half sheet pans with parchment. Evenly distribute batter into 2 pans; press into pans in an even layer. Dehydrate in bottom of dehydrators overnight. Flip onto cutting board and trim edges. Place on screens. Dehydrate another 4–6 hours, cool, and then cut cake into shapes as desired using a cookie cutter, ring mold, or knife.

Cherries Combine all ingredients and dehydrate 4 hours.

“Ice Cream” Process all ingredients in a Vita-Mix and freeze in an ice cream maker according to manufacturer’s instructions.

Syrup Blend all ingredients in Vita-Mix until smooth.

Assembly Pour syrup on each plate; set cake on syrup and top each serving with cherries and ice cream. Serves 8

Oreo Cookie with Cream Filling, Vanilla Bean “Ice Cream,” and Black Cocoa Syrup

This is chocolate and vanilla, simply presented in a new form. I swore off my youthful penchant for junk food many years ago, but Kristen, a very talented chef I worked with, tempts me with these recipes and I feel that I am regressing.

Cookie

4 cups raw cocoa powder

4 cups oat flour

1-1/2 teaspoons Himalayan salt

1 cup maple syrup

1 cup raw agave

3 tablespoons coconut oil, melted

1-1/2 teaspoons vanilla extract

Cream Filling

3 cups cashews, soaked

1 cup coconut meat

1 tablespoon vanilla extract

1/2 teaspoon salt

1/2 cup raw agave

3/4 cup coconut oil

“Ice Cream”

Syrup

2-1/2 cups raw agave

1 cup cocoa powder

1/4 cup carob powder

1/2 teaspoon vanilla

1/4 teaspoon salt

1/4 cup maple syrup

1-1/4 cups coconut oil

Garnish

Fresh black peppermint

Cookie Mix together dry ingredients in a large bowl. Add remaining ingredients to dry ingredients. Mix well with hands. Line a 9 x 13-inch pan with parchment paper. Press into pan in an even layer and dehydrate overnight. Flip onto a cutting board, cut into circles with a ring mold or cookie cutter, and place on dehydrator screens and dehydrate another 4–6 hours.

Cream Filling Blend all ingredients until smooth in a Vita-Mix. Pour into a plastic-lined half sheet pan; refrigerate overnight or freeze 1–2 hours prior to serving.

Syrup Blend all ingredients in Vita-Mix until smooth.

Assembly Fill cookies with cream filling (like Oreos). Serve with chocolate sauce and “ice cream,” and garnish with peppermint. Serves 10–12

Susie Q, Raspberry Sauce, and Red Curry “Ice Cream”

Whenever I had a little extra money from mowing lawns or delivering newspapers as a child, I would buy myself a Susie Q—in hindsight, I can’t imagine how I could eat all that sugar and white flour without crashing in about ten minutes. I can’t guess how many times I have challenged my sous chefs with a nearly impossible-to-create raw food dish, but they did it again with this.

Cake

9 cups fine cashew flour (passed through a tami)

5 cups cocoa powder

3/4 tablespoon sea salt

2-1/4 cups raw agave

3 cups water

1-1/2 teaspoons vanilla extract

3/4 teaspoon cinnamon

Cream

6 cups cashews, soaked 1–2 hours

4 cups coconut meat

2-1/2 cups water

2-1/2 cups raw agave

2 cups melted coconut oil

2 vanilla beans, scraped

1 teaspoon sea salt

Sauce

2 cups raspberries

1/2 teaspoon vanilla

1/2 cup raw agave

“Ice cream”

1 cup cashews, soaked 1–2 hours

4 ounces coconut meat

1/2 cup raw agave

1-1/2 cups water

2 teaspoons vanilla extract

2-1/2 teaspoons red curry powder

Pinch sea salt

1/2 cup coconut oil

Cake Mix together dry ingredients in a large bowl. Add remaining ingredients; mix well with hands. Line 2 half sheet pans with parchment. Gently press into 2 pans; smooth into 1-inch even layers. Dehydrate in bottom of dehydrators