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Contents 3

ContentsIntroduction 5

1 The Winners 61.1 No-bake Coconut And Cacao Biscuits . . . . . 61.2 Almond Creamy Dessert With Strawberry

Roses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

2 Spreads & Sauces 92.1 Almond mayonnaise . . . . . . . . . . . . . . . . . . 92.2 Basil Pate With Buckwheat Bread . . . . . . . . 92.3 Fruitarian Mayonnaise . . . . . . . . . . . . . . . . . 10

3 Cheese 123.1 Cheese With Crackers and Caramelized Onions

(Raw) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123.2 Caprino Cheese . . . . . . . . . . . . . . . . . . . . . . 133.3 Aged Almond Ricotta . . . . . . . . . . . . . . . . . 14

4 Main courses 154.1 Zucchini And Avocado Tartare With Herb

Cheese And Camone Tomato Cream . . . . . . 154.2 Home-made Tagliolini With Wild Garlic . . . . 164.3 Marinated White Asparagus . . . . . . . . . . . . 174.4 Veg Pad Thai . . . . . . . . . . . . . . . . . . . . . . . 184.5 Pulled BBQ Seitan - Great For Summer Burg-

ers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 194.6 Stuffed Pancakes . . . . . . . . . . . . . . . . . . . . . 21

5 Sweets 235.1 3-Ingredient Choco-Hazelnut Cream . . . . . . . 235.2 Tofu Chocolate Cake . . . . . . . . . . . . . . . . . . 245.3 (Almost) Raw Berry Cheesecake . . . . . . . . . 255.4 Coconut And Raspberry Cheesecake . . . . . . 265.5 Raw Bounty Cake . . . . . . . . . . . . . . . . . . . . 275.6 Tiramisu (With Raw Biscuits) . . . . . . . . . . . 285.7 Raw Fruit Tart . . . . . . . . . . . . . . . . . . . . . . 305.8 Cocoa Spread . . . . . . . . . . . . . . . . . . . . . . . 315.9 Raw Coconut Cheesecake With Berries And

Lavender . . . . . . . . . . . . . . . . . . . . . . . . . . 325.10 Small Pastries With Cacao Cream (Raw) . . . 335.11 Raw Lemon Cheesecake . . . . . . . . . . . . . . . . 345.12 Raw Tiramisu . . . . . . . . . . . . . . . . . . . . . . . 355.13 Guilt-free Chocolate Cake . . . . . . . . . . . . . . 36

Contents 4

5.14 Raw Crepes With Strawberry Jam And Choco-late Cream . . . . . . . . . . . . . . . . . . . . . . . . . 37

5.15 Raw Carrot Cake With Cashew Frosting . . . 385.16 Plum mousse . . . . . . . . . . . . . . . . . . . . . . . 395.17 Mint Chocolate Raw Squares . . . . . . . . . . . . 405.18 Carrot + Ginger Cupcakes With Orange Frost-

ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 415.19 Raw Goji And Mulberry Cupcakes With Salted

Chocolate Frosting . . . . . . . . . . . . . . . . . . . 43

6 Smoothies 456.1 Pineapple Mousse With Strawberries And Chia

Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 456.2 Green Machine Smoothie . . . . . . . . . . . . . . . 45

Contact 47

Introduction 5

IntroductionDear reader,

first of all, heart-felt thanks for downloading and readingthis booklet - or for taking part in the European BlenderRecipe Contest, if you did. We really appreciated the pleas-ant, creative and knowledge-sharing environment, thereforeit is our pleasure to share the contest eBook with you!

Please, note that we would be extremely pleased if youshared this booklet with your friends, your readers and ifyou spread the word about it wherever you want :)

We would like to emphasize that not only was choosing thewinner hard, but also choosing the recipes to include in thebooklet has been very difficult (it was impossible to includeeach recipe: the participation was numerous and enthusias-tic, while unfortunately the resources we could allocate forthe project were not infinitely many).

We hope you will enjoy it!

Froothie Team & La Tortoise

1 The Winners 6

1 The Winners1.1 No-bake Coconut And Cacao Biscuits

Recipe by Adam Graczynskihttp://naturanatalerzu.pl/

Ingredients:a. Cacao layer:1 cup ground almonds4 tbsp raw cacao powder4 tbsp maple syrup (oragave syrup)1 pinch sea salt4 tbsp extra virgin coconutoil (melted)b. Coconut filling:1/2 cup desiccated coconut1/3 cup extra-virgin co-conut oil (melted)4 tablespoons coconut milk

Directions:Combine all the ingredients

for the cacao layer in a foodprocessor. Shape the mix-ture into a ball and thenroll it out on the bakingparchment. To prevent themixture from sticking tothe roller cover the mix-ture with another sheet ofbaking parchment. Usinga round pastry cutter cutout small discs and trans-fer them into the freezer for20 minutes. In the mean-time combine all the ingre-dients for the coconut fillingin a high speed blender andprocess until smooth. Us-ing the same round pastrycutter, cut out small discsand transfer them into thefreezer for 5 minutes. Put

1.2 Almond Creamy Dessert With Strawberry Roses 7

two cacao discs and one co-conut disc together makingsure that the coconut oneis in between the chocolate

ones. Store in the fridge.They taste best the nextday!

1.2 Almond Creamy Dessert With StrawberryRoses

Recipe by Marzia RivaLa Taverna Degli Arna

Ingredients:a. Creamy dessert:50 g peeled almonds10 g cocoa butter1 Medjool date (use 1/2 iftoo big)3 tbsp Irish moss gel1/2 cardamom podb. Strawberry pastry:200 g strawberries1 Medjool date1 tbsp Irish moss gel

Directions:In a powerful food proces-sor, blitz the almonds un-til they start to form afine powder, remove andset aside. Now pop thedate into the food proces-sor along with a little waterand process until smoothand creamy, blending inter-mittently. Add the Irishmoss gel and blend again.In the meantime, melt thecocoa butter either over abain-marie (with warm wa-ter) or in the dehydrator.Add cocoa butter to themixture and blend. Eventu-ally, add almond flour andblend until well-combinedand smooth. Lightly oilyour moulds. Pour themixture into the mouldsand level off evenly usinga spoon and gently beatingthem on a worktop (in or-der to prevent air bubbles).Transfer to the freezer toharden. In the meantime,prepare the fruit pastry.Clean the food processor;wash, chop and process thestrawberries. Add the date,blend and set 2 tbsp ofsauce aside. Put the Irishmoss gel into the food pro-cessor and blend until per-fectly smooth. Spread the

1.2 Almond Creamy Dessert With Strawberry Roses 8

batter uniformly on bakingpaper or Teflex dehydratorsheets. Let it dehydratefor about 9 hours at 40◦C.The pastry should be dryand pliable. Cut the pastryinto ovals and glue them to-gether by overlapping theirends and pushing, thus ob-taining a flower. Cut the re-maining pastry into stripes,which you will roll up. Turneach mould upside down

onto a serving plate, holdthe plate and the mould andshake to loosen, then re-move the mould. Trans-fer to the refrigerator. 20mins before serving, takethe creamy dessert out ofthe fridge and let it restat room temperature. Gar-nish with strawberry sauce,strawberry roses and pastrystripes and serve. Buon ap-petito!

2 Spreads & Sauces 9

2 Spreads & Sauces2.1 Almond mayonnaise

Recipe by Valentina VicoNaturalentamente

Ingredients:

100 g almonds70 g water15 g lemon juice, filtered3 tbsp extra virgin olive oil3 pinches unrefined sea salt1 pinch turmeric

Directions:Blitz almonds until theystart to form a fine powder.Gather all ingredients in abowl and start mixing witha fork, getting all the lumpsout. Blend (with an im-mersion blender) until themixture is to your desiredconsistency. Let it rest inthe fridge for 1 hour beforeserving. Store in an airtightglass jar in the fridge up to1 week. Should it becometoo hard in the fridge, adda dash of water and mix be-fore serving.

2.2 Basil Pate With Buckwheat BreadRecipe by Cinzia RacitiAlchimieVegane

Ingredients:a. Pate:100 g cashew nuts50 g Macadamia nutsfresh basilsalt2-3 garlic clovesextra virgin olive oil4 tsp mustard1/2 lemon, juice3 tbsp unsweetened soy yo-

gurtb. Bread:500 g buckwheat flour100 g wholegrain rice flour1 cube fresh yeast450 ml warm watersalt3 tbsp extra virgin olive oil

Directions:a. Pate: soak cashewsin water overnight. Theday after, rinse and drainthem, add them to the

2.3 Fruitarian Mayonnaise 10

food processor along withmacadamia nuts, lemonjuice, mustard, yogurt, salt,basil, oil and garlic. Processuntil creamy. Add salt totaste. Pour into a glass jarand let it rest in the fridgeovernight.b. Bread: sift the flours,make a well in the centerand add the yeast (crum-bled) and oil. Graduallyadd warm water and startkneading. Add salt and goon kneading until you geta nice elastic ball. Let itrise for two hours in a warmplace. Shape the dough intoVienna loaves and let themrise again for 2 hours. Bakeat 220◦C for about 35-40minutes (place a steel pot

full of water in the ovento prevent your bread fromdrying out).

2.3 Fruitarian MayonnaiseRecipe by Francesca PiuFollow The Green BunnyIngredients and directions:- take a yellow bell pepper- take a juicy peach- blend them together- that’s it!The beauty of fruitariancuisine, ”monkey proof”. Itsflavour is sweet and at thesame time distinctive.. su-per creamy! You will getastonished by its plain andsimple deliciousness.. (Youcan eat it plain or add a fewsesame seeds/walnuts anda drizzle of apple vinegar) Iate it with gherkins cut intostrips, but it can be used insalad dressing, as a dip or

2.3 Fruitarian Mayonnaise 11

sweet and sour stuffing.

3 Cheese 12

3 Cheese3.1 Cheese With Crackers and Caramelized Onions

(Raw)

Recipe by Emanuela Caorsihttp://www.larapacruda.it/

Ingredients:a. Cheese:70 g cashew nuts70 g Macadamia nuts35 g Brazil nuts1/2 tsp salt1/2 tbsp nutritional yeast1 capsule vegan probiotics80 ml waterb. Crackers:70 g almonds35 g sunflower seeds1/4 tsp Himalayan salt1 tsp extra virgin olive oilc. Caramelized onions:1 organic red onion

1 tbsp coconut nectar2 tbsp water1 pinch saltfresh marjoram/thyme

Directions:a. Cheese: soak nutsin separate bowls for atleast 2 hours. Drainand thoroughly rinse them,then throw the nuts into ablender jar, along with salt,nutritional yeast, probioticsand water and blend at highspeed until smooth. Pourthe ”cheese” into a strainercovered with sterile gauzeand put the strainer over abowl (some liquid will drainout). Let it ferment at roomtemperature for 1 or 2 days.b. Crackers: Soak almondsand sunflower seeds in twodifferent bowls for at least12 hours. Drain and thor-oughly rinse them, throwthem into a small blenderjar and blend along withother ingredients until well-processed. Shape 4 roundbases with the help of adough cutter, then let themdehydrate on a teflex sheetfor at least 3 hours. Removethe teflex sheet and let themdehydrate for 5 more hours.c. Caramelized onions:thinly slice the onion andset aside. In a small bowlmix coconut nectar, saltand water. Toss slicedonions into the bowl and

3.2 Caprino Cheese 13

mix by hand. Place theonions on a teflex sheet andlet them dehydrate for 2 or3 hours.d. Assembly: spread some

cheese onto the bases andtop off with caramelizedonions. Garnish with freshmarjoram or thyme andserve.

3.2 Caprino Cheese

Recipe by Laura Paolellahttp://www.veganofficina.it/

Ingredients:150 g macadamia nuts,soaked for 12 hours90 g water50 g lemon juice5 g nutritional yeast5 g maca powder3 g Himalayan salt1 capsule vegan probiotics0.5 g garlic powder3 g cocoa butter

Directions:Drain macadamia nuts andrinse them very well, thenthrow them into the blender

jar, along with water,lemon juice, salt, garlic andnuts. Process until per-fectly creamy, then addmaca, yeast and melted co-coa butter. Blend again un-til well-combined, then addlactobacillus. Trasfer themixure to a ricotta baskedmould (or a strainer) cov-ered with sterile gauze, todrain the liquid out. Letit ferment at room tem-perature for about 24/48hours. Shape your ”caprini”and wrap them singularly inbaking paper strips. Storethem in the fridge untilright before eating.

3.3 Aged Almond Ricotta 14

3.3 Aged Almond Ricotta

Recipe by Laura Paolellahttp://www.veganofficina.it/

Ingredients:a. Ricotta:150 g peeled almonds (un-roasted)50-60 g spring water1 capsule vegan probiotics4 g Himalayan saltb. Strawberry ”aspretto”:100 g strawberries10 g extra virgin olive oil5 g balsamic vinegarHimalayan salt+ vegetables and flowers togarnish

Directions:a. Ricotta: soak almonds

for 12 hours, drain and rinsethem thoroughly. Blend al-monds along with water un-til perfectly creamy. Addlactobacillus and quicklyblend again. Transfer toa sterilized glass container,cover with baking paper andlet it ferment for 48 hours ina cool place. Add salt andmix well, then transfer themixture to two ricotta bas-ket moulds and let it restin the fridge for 14 hours todrain the liquid out. Trans-fer to the dehydrator for36 hours or until the crustis done. Wrap your 2 ri-cotte in baking paper andlet them age in the fridgefor 15 days. As time goes bythey will become even morecompact and flavoursome.b. Strawberry ”aspretto”:blend strawberries and passtheir pulp through a chi-noise, add oil, salt and bal-samic vinegar. Serve imme-diately (e.g. to season thesalad).

4 Main courses 15

4 Main courses4.1 Zucchini And Avocado Tartare With Herb

Cheese And Camone Tomato Cream

Recipe by Martino BeriaLa Cucina Vegetariana

Ingredients:a. Tartare:100 g green zucchini60 g Hass avocadoblack pepperMaldon salt3 drops Tabascolime juice, some dropspumpkin seed oilb. Almond cheese:100 g unpeeled almonds4 chive stalksunrefined saltextra virgin olive oilc. Camone mayonnaise:

100 camone tomato

Directions:1. Soak almonds in cold wa-ter for at least 4 hours.2. Drain and rinse yoursoaked almonds. Movethem to a tall thin glass jaralong with 150 ml of water(or more if need be), saltand chives. Blend with animmersion blender, at lowspeed so as to convey poros-ity to your cheese.3. Wash and clean toma-toes, cut them in half,throw them into a tall thinjar and blend them withan immersion blender. Addneither salt nor oil.4. Wash zucchini, cut theends off and randomly dicethem. Peel and stone theavocado and chop it as well.Transfer both ingredients toa bowl and mix well.5. On one side of a rect-angular dish, dish out thezucchini tartare by usinga dough cutter, dust withMaldon salt, drizzle with 3drops of tabasco and gar-nish with pumpkin seed oil.6. On the other side, placesome camone cream, thenform a quenelle of almondcheese and place it ontothe cream. Garnish withchives and drizzle with qual-ity olive oil.

4.2 Home-made Tagliolini With Wild Garlic 16

4.2 Home-made Tagliolini With Wild Garlic

Recipe by Luna StortaMaraviglieVeg

Ingredients and directions:Start off by preparing thedough: mix 200 g of whole-wheat flour with 2 tbsp ofextra virgin olive oil, saltand warm water until youhave a firm ball. Wrapthe dough in cling film andlet it rest for half an hour.Pesto: wash the leaves of 2bunches of wild garlic, drythem and throw them inthe blender jar, along withsome almonds, lemon juiceand a generous amount of

olive oil, then blend every-thing together. Roll thedough out (with a rollingpin) and sprinkle the sheetswith flour. Tightly roll eachsheet and cut cylinder cross-wise into 5-mm-wide strips.Unroll strips and toss withflour, then cover them. Ina small saucepan pour 200ml of spelt cream, add 2-3 tbsp of wild garlic pesto,salt, pepper and let it sim-mer for a couple of min-utes. Cook your tagliolini inplenty boiling salted water,add some wild garlic sauceand serve.

4.3 Marinated White Asparagus 17

4.3 Marinated White Asparagus

Recipe by Felicia SguazziLe Delizie Di Feli

Ingredients:a. Marinade:1 bunch white asparagus1 cm fresh ginger1/2 organic lemon, zest andjuice1 tsp umeboshi vinegarfresh marjoram1 tbsp organic extra virginolive oil1 pinch organic turmericwaterb. Carrot pesto:50 g organic peeled almonds3 organic carrotsunrefined sea salt1 cm organic fresh gingerthyme1/2 organic lemon, juiceand zest1 tbsp organic extra virgin

olive oilc. Macadamia cheese:100 g organic Macadamianuts1/2 organic lemon, juiceand zestfresh chivesunrefined sea saltwater (if need be)

Directions:a. Marinade: finely grateginger into a small bowl,add lemon juice and zest,umeboshi vinegar, oil somewater and some fresh mar-joram leaves. Mix thor-oughly, emulsifying the in-gredients, taste and adjustthe ingredients according toyour own taste. Trim theasparagus, cut the tips offand cut them in half length-wise, then thinly slice therest. Place the marinade inan airtight container, tossthe asparagus into the mari-nade and let it rest in thefridge overnight.b. Carrot pesto: soak al-monds in water for at least30 minutes, rinse them andthrow them into the blenderjar, add chopped carrots, in-ger, thyme, lemon zest andjuice and blend. Add wa-ter if need be - your pestoshould turn out soft, com-pact and rich. Drizzle someolive oil, pour the pesto intoan airtight container and letit rest in the fridge for acouple of hours.c. Macadamia cheese: soakMacadamia nuts in cold wa-

4.4 Veg Pad Thai 18

ter for a couple of hours,rinse them and throw theminto the blender jar. Addlemon zest and juice, chivesand a pinch of salt. Blendfor some minutes, prefer-ably without adding anywater. Taste and adjust.Line a small container withcling film, pour the cheesemixture, level off evenly andlet it rest in the fridge for atleast 30 minutes.Take the cheese out of thecontainer and move it to thedehydrator rack, then letit dehydrate for 3-4 hours.The cheese develops a cruston the exterior through de-hydration, but the interiorremains largely the same:soft and creamy. Shouldyou prefer drier cheese, justlet it dehydrate for longer.While dehydrating, turn itupside down at least once,

so that the dehydration isuniform.I suggest that you shouldprepare asparagus, pestoand cheese one day in ad-vance. You can store thecheese in the fridge for somedays.Right before serving aspara-gus, take some marinade,pour it into a small bowl,add a pinch of turmeric,some drops of extra virginolive oil, emulsify the in-gredients and dissolve theturmeric.d. Assembly: spoonsome marinade onto servingplates, plate the asparagusand drizzle some turmericmarinade. Serve with car-rot pesto and Macadamiacheese.If you want a softer cheese,it’s enough to add more wa-ter when preparing it and toskip the dehydration.

4.4 Veg Pad Thai

Recipe by La CRUsine deSophieLa CRUsine de Sophie

Ingredients:

1 can coconut milk2 garlic cloves2 spring onions2 tbsp fresh ginger1 tbsp agave nectar4 pitted dates1/2 lime, juice1 orange, juice3 tbsp tamari1 tbsp umeboshi pate2 tbsp sesame seed oil1 tbsp miso pate1 tbsp fresh lemongrass1 tbsp coriander seeds orfresh coriander2 tbsp thai curry powder or

4.5 Pulled BBQ Seitan - Great For Summer Burgers 19

thai curry paste1 tbsp fresh coriander togarnish

Directions:Sauce: Blend everything to-gether.

Serve with zucchini or car-rots cut into tagliatelle (us-ing a potato peeler), someminced garlic and ginger,sesame seed oil and shred-ded coconut. You can alsoadd red bell peppers.

4.5 Pulled BBQ Seitan - Great For Summer Burg-ers

Recipe by Stefanie Zaunhttp://2women2cats.com/

Basic seitan:1 cup kidney beans(cooked)4 sage leaves3 tsp roasted onion2 cloves garlic1/4 cup olive oil2 tsp smoked paprika3 tsp paprika

3 tsp freshly ground pepper3 tsp salt1 tsp cayenne pepper1 tbsp soy sauce1 tsp yeast extract1 1/4 cups water2 3/4 cups seitan flour

First heat up some water ina steam kettle. If you don’thave one you can just use abig pot and put a colander

4.5 Pulled BBQ Seitan - Great For Summer Burgers 20

in it to steam the seitan. Ina food processor blend to-gether the beans, sage, gar-lic, onion and olive oil untileverything is really smooth.Add the rest of the spices,mix well and add the waterand seitan flour. Depend-ing on the type of glutenyou’re using you might haveto add more water. Thedough is right when every-thing sticks together nicely.Form a loaf and wrap it inaluminium foil. Make sureit’s packed tightly and noth-ing can come out of thesides. When the water isready, steam the seitan for60 minutes. Turn it aroundonce after 30 minutes.

When your loaf is donesteaming you can continuewith the next step to makepulled BBQ seitan.

Ingredients:1 loaf (or less) of the readysteamed seitan1 small onion3 cloves pressed garlic1 tsp olive oil

For the BBQ sauce:1/2 cup ketchup

1/2 apple vinegar1/3 cup muscovado (orbrown) sugar1 tbsp smoked paprika1 tbsp paprika3/4 cups vegetable broth1 tsp cayenne pepper2 tsp salt1 tbsp Worcester sauce3 tsp freshly ground pepper

In a bowl mix together allthe ingredients for the sauceand set aside.Pull the seitan apart with afork and fry it in a pan withthe oil until it gets a crust.Add the onions and the gar-lic only after 8 minutes orso since the seitan will takea while to fry and you don’twant to burn them. Whenthe seitan looks done andthe onion is glossy turn thestove to medium-low heatand add the bbq sauce. Letit simmer for a while untilmost of the liquid is gone.Serve with freshly madeburger buns or on sand-wiches. We ate our burgerswith fresh rucola, avocadoand mint. It made a greatcombination!

4.6 Stuffed Pancakes 21

4.6 Stuffed Pancakes

Recipe by Valentina VicoNaturalentamente

Ingredients (yield: 8 serv-ings):160 g chickpea flour450 ml water1 kg herbs2 zucchini1 slice yellow pumpkin500 ml unsweetened soymilk2 heaping tbsp whole-grainrice flournutritional yeastgarlic powdersaffronnutmegsweet paprikaunrefined sea saltextra virgin olive oil

Directions:a. Batter: put chickpea

flour into a bowl and gradu-ally add water, beating witha fork (or whisk) to avoidlumps. Salt to taste. Letit rest.Wash and clean herbs, thenboil them, drain and throwthem into the food proces-sor, along with salt and gar-lic. Quickly blend (youdon’t want to mush yourherbs).Steam zucchini and pump-kin for about 10-12 minutes,throw them into the blenderjar and puree them.b. Bechamel: heat up 2tbsp of extra virgil olive oilover low heat, add 2 tbspof rice flour, mix well, thengradually add soy milk,whisking continuously. Ifyour bechamel turns out too

4.6 Stuffed Pancakes 22

thick, add soy milk. Addsaffron, nutmeg and salt totaste.Cook your stuffed pancakesin a nonstick pan (1 pancake= 3/4 ladleful of batter).Preheat the oven to 180-200◦C and assemble yourstuffed pancakes.Place the herbs onto eachpancake, then fold it in two.Oil an oven pan, spoon out

half of the zucchini andpumpkin puree and place allthe stuffed pancakes onto it.Cover with the remainingpuree and bechamel. Sprin-kle with nutritional yeastand sweet paprika, thenbake for 40-45 minutes oruntil golden brown.Let them rest for 10 minutesbefore serving.

5 Sweets 23

5 Sweets5.1 3-Ingredient Choco-Hazelnut Cream

Recipe by Francesca LongoLa Tana Del Riccio

Ingredients:500 g hazelnuts450 g coconut sugar75 g cacao powder (fairtrade)a pinch of unrefined sea salt,vanilla, cinnamon or spicesof your choice

Directions:Place hazelnuts on a bak-ing tray in a single layerand bake at 160◦C until theybegin to give off a pleas-ant scent. Let them cooldown to room temperature,then Then vigorously rubthe nuts against themselves

to remove most of the skins.Place sugar in a foodprocessor, make powderedsugar and set aside.Grind the nuts by using the”pulse” setting on the foodprocessor (stop occasionallynot to overheat the foodprocessor). Blend until per-fectly smooth.Add spices, salt and go onblending. Gradually incor-porate powdered sugar intothe mixture and eventuallyadd cacao powder.Blend again until perfectlysmooth. Pour into airtightjars, store at room temper-ature and keep out of directsunlight.

5.2 Tofu Chocolate Cake 24

5.2 Tofu Chocolate Cake

Recipe by Misha Susa

Ingredients:1 cup dates1 cup peeled almonds1/2 cup rolled oats2 packages of tofu natural (1package of about 200 g)1 ripe banana1 cup almond milk1 bar-quality bittersweetchocolate, cut into chunkssliced almonds for garnish

Directions:Let dates soak in waterfor about 1 hour. Inthe meantime, toss almondsand rolled oats into the foodprocessor and finely grindthem. Drain and rinse

dates, then add them tothe food processor. Pro-cess until you get a stickydough. Press the doughdown onto the bottom ofa lined cake tin. Pouralmond milk and choco-late chunks into a saucepan.Heat it up, stirring continu-ously, and once the choco-late is melted, pour themixture into the food pro-cessor. Add tofu, ba-nana and blend. Add datesyrup according to taste ifneed be. Pour the creamonto the base and level offevenly. Let it cool downin the fridge. Sprinklewith chopped almonds be-fore serving.

5.3 (Almost) Raw Berry Cheesecake 25

5.3 (Almost) Raw Berry Cheesecake

Recipe by Valentina Goltarahttp://sweetkabocha.com/

Base:120 g sunflower seeds50 g mulberries140 g raisins40 g raw cacao powder1 pinch of Himalayan salt135 g almonds (unroasted)

Roughly chop almonds,place in a bowl and setaside. Throw sunflowerseeds and mulberries intothe food processor and pro-cess until a fine flour be-gins to stick slightly to-

gether. Add raisins, cacaoand salt and process againuntil the mixture comes to-gether. Transfer to the bowland knead by hand to incor-porate the almonds. Pressthe mixture into the bottomof a lined cake tin (diam: 18cm).

Cream:270 g raw cashews (soakedat least 5 hours orovernight)240 g Medjoul dates135 g strawberries + 50 g togarnish130 g raspberries + 70 g togarnish145 g blueberries + 70 g togarnish65 g blackberries + 70 g togarnish1/2 lemon, juice5 + 1/2 cocoa butter,melted (about 75 g)2 vanilla beans

Blend all ingredients (ex-cept for the garnish) ina high speed blender untilsmooth. Pour the creamonto the base and let it restin the freezer for at least 3hours. Take it out of thefreezer one hour before serv-ing and garnish with the re-maining berries and somemint leaves.

5.4 Coconut And Raspberry Cheesecake 26

5.4 Coconut And Raspberry Cheesecake

Recipe by Luna StortaMaraviglieVeg

Ingredients:a. Cream:200 g cashew nuts, soakedovernight100 ml coconut oil1 can coconut milk1 tbsp soy lecithin, dis-solved in some wateragave nectar to taste1 vanilla bean1 punnet raspberriesb. Base:100 g crumbled biscuits60 g cocoa butter

Directions:Prepare the base by mix-

ing crumbled biscuits withmelted cocoa butter, thenpress the mixture into thebottom of a lined cake tin(diam: 20 cm) and let it restin the fridge.Prepare the cream: blendcashews along with vanilla,then add coconut milk,agave nectar and blendagain. Eventually add soylecithin and melted coconutoil and quickly blend again.Pour the cream onto thebase and let it rest inthe fridge for at least 2hours. Take the cake out ofthe fridge and garnish withraspberries.

5.5 Raw Bounty Cake 27

5.5 Raw Bounty Cake

Recipe by Alessia PellegriniPan Di Zenzero

Ingredients (for a small tart- diam: 10 cm):a. Crust:30 g raisins20 g raw almonds30 g shredded coconut2 tsp virgin coconut oil,melted1 pinch of unrefined saltb. Cacao cream:90 g raw cashews, soaked forat least 4 hours20 g raw agave nectar10 g raw cacao powder1 Medjool date20 g coconut or almond milk10 coconut oil, meltedc. Coconut cream:50 g shredded coconut50 g cashews, soaked for at

least 4 hours35 g raw coconut or almondmilk

Directions:First of all, soak cashews inwater for at least 6 hours(preferably overnight).Blend raisins, almonds andcoconut until almonds havereleased almost all their oilsand the mixture comes to-gether. Add coconut oil(melted over a bain-marie)and quickly blend again toamalgamate everything.Press the crust dough intothe bottom of a lined 10-cmcake tin. Let it rest in thefreezer.Blend shredded coconut un-til creamy/liquid. Adddrained cashews and co-

5.6 Tiramisu (With Raw Biscuits) 28

conut milk and blend again.Take the base out of thefreezer, place a round doughcutter in the middle (diam:6 cm) and pour the coconutcream, then level off evenly.Set aside 1 or 2 tbsp ofcoconut cream to garnish.Let it rest in the freezer forabout 1 hour.Throw the remaining(drained) cashews into theblender jar along with agavenectar, cacao, 1 pitted dateand coconut milk. Blenduntil perfectly smooth.Take the cake out of the

freezer, pipe the choco-late cream into the circu-lar crown surrounding thecoconut cream circled (usea piping bag) and removethe dough cutter, then leveloff evenly. Finish off with alayer of chocolate cream onthe whole surface. Set asidesome tbsp of cream to gar-nish.Let the cake rest in thefreezer for some hours, thentake it out of the freezerat least one hour beforeserving. Garnish by pipingsome cream as you please.

5.6 Tiramisu (With Raw Biscuits)

Recipe by Valentina Goltarahttp://sweetkabocha.com/

Notes: the day before,

prepare the biscuits, soakcashews and prepare the co-conut milk cream; the fol-lowing day, finish off and as-

5.6 Tiramisu (With Raw Biscuits) 29

semble the sweet. If youdon’t want to use coffee,prepare barley coffee. Astraditional tiramisu, after 2days in the fridge it’s evenbetter!

Biscuits:210 g rolled oats370 g Medjoul dates1 pinch salt60 ml strong coffee

In a food processor, finelygrind rolled oats, add theremaining ingredients andprocess until the mixturecomes together.Shape your biscuits intorectangles and let them de-hydrate for a couple ofhours.Before preparing tiramisu,soak biscuits in coffee.

Cream:140 g raw cashews1/2 lemon (juice) + 2 tbspof water1 can coconut milk40 g corn starch60 g coconut nectar5 g raw cacao powder

In a small saucepan, dis-

solve corn starch in coconutmilk, bring to a boil andwhisk in order to avoidlumps.Once the cream begins tothicken, remove from thestove and stir in coconutnectar.Pour the cream into a bowl,cover it, let it cool downto room temperature, thenstore it in the fridge. Soakthe cashews.The following day, drainand rinse cashews, thenblend them along withlemon juice and water untilperfectly smooth. Add co-conut milk cream and blendagain.

Assembly: in an oven pan(or glass jars or whateveryou prefer), spoon out alayer of cream, then add alayer of biscuits, then spoonout another layer of creamand so on. Finish off with asprinkle of cacao powder.Let it rest in the fridge forat least 12 hours; shouldthere be leftovers after 4days (unlikely), store themin the freezer.

5.7 Raw Fruit Tart 30

5.7 Raw Fruit Tart

Recipe by Lorena La RoccaRicette Crudiste

Ingredients:a. Crust:2 cups almonds1 cup dates1 pinch of saltb. Mango cream:2 ripe mangos2 1/2 cups cashew nuts3/4 cup coconut butter3 tsp agave nectar1/2 tsp organic vanilla pow-der+ fruit to garnish

Directions:a. Crust: soak datesin water for at least 1hour. Coarsely blend al-monds, place them in abowl and set aside. Blend

dates until smooth. Adddate paste and salt to thebowl and knead. Pressthe mixture into the bot-tom and up the sides of alined tart pan. Let it restin the fridge while prepar-ing the cream.b. Mango cream: soakcashews in water for at least30 minutes. Blend all in-gredients together until per-fectly smooth (mind thetemperature while blend-ing!).Assembly: pour the creamonto the base. Slice yourfavourite fruit and garnishthe tart. Drizzle the surfacewith lemon juice to preventbrowning.Let it rest in the freezer for4 hours.

5.8 Cocoa Spread 31

5.8 Cocoa Spread

Recipe by Gabriela Cistinounaelle

Ingredients:200 g white kidney beans,cooked (or 100 g dry)150 g bean cooking water(or tap water)100 g dates, pitted (prefer-ably Medjoul)80 g hazelnuts, shelled and

peeled20 g unsweetened cocoapowder (heaping tbsp)1 tsp rice malt syrup (op-tional)1 tsp oil (optional)1 pinch of vanilla powder(optional)

Directions:Soak beans in waterovernight.The day after, cook them inplenty boiling water as longas necessary.Throw beans, dates, hazel-nuts and cocoa into the foodprocessor. Blend and grad-ually add water until themixture is well-combined.When the mixture looks assmooth as possible, add ricesyrup, oil and vanilla (if youwant your cream to lookglossy).It goes without saying thatthe better the blender, thebetter the result.Pour into a glass jar andstore in the fridge up to 3-4days.Perfect with bread, crepes,to stuff cookies or tarts andas comfort food, etc. etc.

5.9 Raw Coconut Cheesecake With Berries And Lavender32

5.9 Raw Coconut Cheesecake With Berries AndLavender

Recipe by Francesca Bet-tonihttp://beautyfoodblog.com/

Ingredients (cake diam: 14cm):a. Base:40 g walnuts40 g almonds6-8 pitted date1 tbsp raw cacao powder1 tbsp shredded coconutb. Cream:100-110 g cashews, soakedin water120 g coconut cream1 tsp lemon juice1 tbsp vanilla powder or 1/2tbsp vanilla extract20 g coconut oil (at roomtemperature)

15-20 frozen raspberries2-12 frozen blueberries70-80 g rice syruplavender or edible flowers1 tbsp unsweetened cacaopowder

Before starting:Soak cashews in water forat least 6 hours or prefer-ably overnight. Put the co-conut milk can in the fridgeat least 4-6 hours beforepreparing the cake (you willjust need the creamy part).

Directions:Line a cake tin or doughcutter with baking paper orcling film.Drain and rinse cashews.Take coconut milk out ofthe can, discarding the wa-tery part.Blend walnuts, almonds,pitted dates and cacao un-til well-combined (but stillcrunchy).Add shredded coconut andknead by hand.Press the mixture intothe bottom of your caketin/dough cutter. Let itrest in the freezer. Blendcashews along with coconutmilk. Add coconut oil, ricesyrup and vanilla. Blenduntil smooth and creamy.Divide the mixture intothree parts.Cacao layer: add 1 tbsp ofcacao to 1/3 of the mix-ture. Mix thoroughly. Pourit onto the base, level off

5.10 Small Pastries With Cacao Cream (Raw) 33

evenly and put it back intothe freezer.Raspberry layer: add lemonjuice to the remainingcashew mixture and blendfor 30 seconds. Set halfof the mixture aside. Addraspberries to the remain-ing half and blend. Addrice syrup if need be. Pourthe mixture onto the cacaolayer, level off evenly andput it back into the freezer.Blueberry layer: put theremaining lemon cashewcream into the blender jar,

add blueberries and blenduntil smooth. Add ricesyrup if need be. Stir inflowers and mix well. Pourthe cream onto the rasp-berry layer and level offevenly.Garnish with flowers. Coverwith a bowl and put it backin the freezer for at least2 hours. Take it out of thefreezer 10-15 minutes beforeserving.Garnish with berries andserve.Store in the freezer for upto 1 week.

5.10 Small Pastries With Cacao Cream (Raw)

Recipe by Laura CuccatoSalto Nel Crudo

Pastries:150 g unpeeled almonds

2 tbsp date syrup1 pinch salt1/2 tbsp vanilla powder

Grind almonds in a blender,

5.11 Raw Lemon Cheesecake 34

add date syrup and blenduntil the mixture comes to-gether. Wrap the doughball in cling film and let itrest in the fridge for 1 hour.Shape your pastries and letthem dehydrate at 45◦C for6 hours, then turn the pas-tries upside down and takethem out of the moulds. Letthem dehydrate for 6 morehours.

Cacao cream:1 ripe avocado1 ripe banana

3 tbsp raisins, soaked in wa-ter4 tbsp raw cacao o carobpowder1/2 tsp vanilla powder100 g raisin soaking waterlemon zestpistachio nuts

Throw all ingredients (butpistachios) into the blenderjar and blend until smooth.Using a piping bag, pipethe frosting into the pas-tries. Chop pistachios andgarnish your pastries.

5.11 Raw Lemon Cheesecake

Recipe by Iselin AmandaStoylenThe Uncooked VeganKitchen

Ingredients:a. Crust:

2 dl cashews2 dl dried, shredded coconut10 dates (pitted)pinch of saltb. Lemon filling:2 cups / 4dl cashews(soaked for at least 2 hours)5 tbsp agave5 tbsp water1/2 cup/ 1 dl coconut oiljuice of one lemon

Directions:Place cashews and coconutin your food processor andprocess until flour. Adddates and salt and continueprocessing until everythingsticks together. Press thecrust out in a lined cake-tinand set aside. To make thelemon filling add all ingre-dients for the filling to yourblender. Blend until the in-gredients have turned into acreamy batter. The battershould be thick and smooth.

5.12 Raw Tiramisu 35

If the batter is too thinadd more cashews, if it’sto thick add more coconutoil (or water). Feel free toadd more lemon or agaveto taste. Spread the mix-ture evenly over the crustand put in the refrigerator

for at least four hours ormore. If you want to speedup the process you can putit in the freezer after anhour and leave it there foranother hour. Serve thecake with blueberries or anyother berries that are in sea-son.

5.12 Raw Tiramisu

Recipe by Serena La Pazhttp://ildragoparlante.com/

Ingredients:10 very ripe bananas400g young coconut yogurt10 soaked dates1 avocado1 tablespoon of carob pow-der50g chopped mulberries(optional)

Directions:As I live in Ecuador I havethe opportunity to prepare

a home-made coconut yo-gurt. Preparing it is veryeasy. In order to make 400gof coconut yogurt you justneed to blend the meet outof 2 young coconuts withthe juice of 2 lemons andleaving the mixture to restfor 1-2 days at room tem-perature. Now, let’s pre-pare the Tiramisu: insteadof the biscuits we will cut9 bananas horizontally intovery thin slices. To preparethe cream we blend the co-conut yogurt with the dates,date soaking water, and onebanana. Don’t blend fortoo long otherwise the ba-nana may get a metallictaste because of oxidization.Instead of the coffee, wewill prepare a smooth creamblending the avocado withthe carob powder and 100mlof water. The carob powderwill give it a chocolate fla-vor, too!It is time to make theTiramisu by arranging theingredients in layers: startby fully covering the bot-tom layer with bananaslices, then add the yogurt-

5.13 Guilt-free Chocolate Cake 36

cream and after that athin layer of carob-avocadocream. Repeat this processuntil the ingredients arefinished, using the carob-avocado cream for everysecond layer. If you likethat extra sweetness andkick, you can add a layer

of mulberries or any otherdried fruit you enjoy, in themiddle. Finish this mas-terpiece by sprinkling somecarob powder and moremulberries on top. Leaveit in the fridge for about anhour and serve to the peopleyou love most.

5.13 Guilt-free Chocolate Cake

Recipe by Emanuela Caorsihttp://www.larapacruda.it/

Ingredients:a. Base:40 g almonds30 g pecan nuts20 g cacao beans, chopped1 1/2 Medjool datesb. Cacao Cream:70 g cashews

30 g cold-pressed coconutoil20 g coconut sugar1 tsp soy lecithin20 g raw cacao60 ml filtered water

Directions:Soak cashews in water for atleast 2 hours.Base: in a small blender,blitz almonds and pecannuts until they start to forma powder, add cacao beansand blend for some seconds.Add dates and blend untilwell-combined. Press themixture into the bottom ofa lined cake tin or doughcutter. Let it rest in thefridge.Cream: melt coconut oilover a bain-marie (usingwarm water). Throw all in-gredients into the blenderjar and blend at high speedfor 20 seconds or untilsmooth and frothy. Pourit onto the base and let itrest in the fridge overnightor in the freezer for at least2 hours (moving it to thefridge one hour before serv-ing).

5.14 Raw Crepes With Strawberry Jam And ChocolateCream 375.14 Raw Crepes With Strawberry Jam And Choco-

late Cream

Recipe by Dita KrizkovaRawsuperfoodhttp://www.rawsuperfood.cz/

Light crepes:2 large bananas5 Medjool dates1 tsp lemon juice1-2 tbsp agave nectar1/2 tsp cinnamon1 pinch of Himalayan salt→ Blend until smooth.Dark crepes:2 large bananas2-3 tbsp agave nectar1 heaping tbsp raw cacao1 tbsp virgin coconut oil1 pinch of Himalayan salt→ Blend until smooth.Strawberry jam:

2 cups strawberries2 tbsp chia seeds2 tbsp agave nectar1 pinch of vanilla→ Blend everything to-gether.Chocolate cream:1/2 avocado2-3 bananas2 tbsp raw cacao3 Medjool dates1 tsp preferred sweet-ener (agave syrup, coconutsugar, xylitol...)1 tsp cocoa butter1 pinch of vanilla→ Blend until smooth.

Jam: mix all ingredientsand let them rest in the

5.15 Raw Carrot Cake With Cashew Frosting 38

fridge overnight. In thisway you can make jam outof (almost) all fruit.Crepes x 2: mix every-thing thoroughly and pouronto baking paper. Letit dehydrate for at least6 hours, then stuff withfruit, cashew cream, hemp

whipped cream, fruit pud-ding or chocolate cream.Delicious!

Tip: you can also makeanother variation of thiscrepes by adding 250 g offruit (blueberries, apricots,currants, strawberries...) tothe basic dough.

5.15 Raw Carrot Cake With Cashew Frosting

Recipe by Alessia PellegriniPan Di Zenzero

Ingredients (for 2 smallcakes - diam: 8 cm):230 g carrots, cleaned andchopped250 g cashews, soaked for atleast 4 hours150 g peeled almonds2 tbsp lemon juice100 g Medjool dates, pitted2 tbsp virgin coconut oil orcocoa butter1/2 tsp cinnamon powder

raw almond milk1/2 tsp nutmeg1/2 tsp vanilla extract1 pinch unrefined salt2 tbsp cocoa butter or co-conut oil60 g agave nectar

Directions:Blend carrots, along withalmonds, cinnamon, nut-meg and salt, unti pureed.Add dates and go on blend-ing until the mixturescomes together. Add cocoabutter and blend again. Di-vide the mixture into twothree parts, place them onbaking paper (on a tray)and shape them into threeequal circles (same size andthickness) with the help ofa dough cutter. Let themrest in the freezer for about1 1/2 hours. In the mean-time, prepare the cream:drain the cashews and blendthem along with agave nec-tar, lemon juice and vanillaextra until smooths (or assmooth as your blender willallow). To make it evencreamier, add some raw al-

5.16 Plum mousse 39

mond milk and go on blend-ing. Remove the three basesfrom baking paper. Filla piping bag with cashewfrosting. Place one base ona serving plate and garnishby piping the frosting. Takethe second base and placeit very carefully onto the

frosting layer, exerting lit-tle pressure. Garnish withcashew cream and finish offwith the third carrot base.Garnish as you please withcream and almond flakes.Let it rest in the fridge forat least 2 hours, then serveat room temperature.

5.16 Plum mousse

Recipe by Felicia SguazziLe Delizie Di Feli

Ingredients:yellow plums50 g unpeeled almonds5 Medjoul dateslemon juice100 ml water2 level tsp agar agar

Directions:Soak almonds overnight.

Soak dates for at least 1hour. Stone and blend theplums. I got 650 ml ofplum smoothie: accordingto this quantity, I choseto add 2 level tsp of agaragar. I generally use 2 tsp ofagar agar per 500 ml of wa-ter; this time I didn’t wantto jellify my mousse, butonly to thicken it, there-fore I adjusted the quan-tity accordingly. Almondand dates make the plumpuree rich and thick, serv-ing the purpose that flourand starch serve in a tradi-tional mousse. Drain, peeland rinse almonds, blendwith pitted dates, adding 1-2 tbsp of plum puree if needbe. Mix almonds, dates andplum puree. Pour 100 ml ofwater into a small saucepan,add agar, dissolve it andlet it simmer for some min-utes. Let it cool down fora while, then pour the fruitmixture into the saucepanand blend with an immer-sion blender. Pour the mix-ture into pudding moulds(ingredients yield 11 pud-dings). Let it cool down

5.17 Mint Chocolate Raw Squares 40

to room temperature, thenlet it rest in the fridge forat least 4 hours. Servewith diced fresh plums. No

bake, no flour, no starch, nosugar/no sweetener... yetthe perfect plum mousse.

5.17 Mint Chocolate Raw Squares

Recipe by Aurelie Cap-pellinihttp://www.mavegetable.com/

Ingredients:100 g cashew nuts1 handful raw spinach leaves

35 g coconut cream80 g melted coconut oil + 2teaspoons13 ml agave syrup1 little handful mint leaves15 drops of mint essential oil100 g raw chocolateSome crushed nuts for thecover

Directions:Rehydrate cashew nuts onenight in water. Then drythem.Blend all ingredients (ex-cept chocolate and crushednuts) together, to get a verysmooth cream.Line a tray with baking pa-per. Spread 50 g meltedchocolate (mixed with 2teaspoons of coconut oil) in-side and take it into thefreezer 5 minutes. Thenpour the cream on it.Spread the last 50 g meltedchocolate on it and addsome crushed nuts if youwant. Take it again into thefreezer 1 hour. Enjoy!

5.18 Carrot + Ginger Cupcakes With Orange Frosting 41

5.18 Carrot + Ginger Cupcakes With OrangeFrosting

Recipe by Francesca Bet-tonihttp://beautyfoodblog.com/

For 6-8 cupcakes:150g (1 cup) grated carrots(about 3 carrots)80g (1/2) spelt or all-purpose flour50g (1/4 cup) almond flour(homemade is always bet-ter)60g (1/4 cup 2 Tbls ) veg-etable oil (I used peanut oil)40g (1/4 cup ) brown sugar50g (1/4 cup) rice syrup orcorn syrup or agave (or anyother syrup of your choice)50g (1/4 cup) soy yogurt4g (1tsp) or to taste fresh

ginger, grated1/2 tsp baking soda1/2 tsp baking powderzest of 1/2 orangepinch of salt

You can make a gluten freevariation by changing fol-lowing ingredients:substitute spelt flour withbuckwheat flouradd 10g (1Tbls ) soy yogurtadd 5g (1 tsp) oiladd 1 tbls arrowrootyour mixture must becreamy and not too dry

For frosting:140g (3/4 cup) cashews,soaked overnight70-80g (1/2 cup) grated car-rots1-3 tsp or to taste rice syrupor corn syrup or agave (orany other syrup of yourchoice)1-2 Tbls vegetable oil (tomake the frosting smooth)40ml (4-5 Tbls) fresh orangejuice (or more if needed)2g (1/2 tsp) or to taste freshginger, gratedzest of 1/2 orange

Preheat the oven to 180◦C(350◦F).Line muffin tin with paperliners.Clean and peel the carrotsand then grate them.Place whole almonds insideyour blender and pulse for

5.18 Carrot + Ginger Cupcakes With Orange Frosting 42

few seconds at time untilyou get a fine, grainy con-sistency. Do not pulse al-monds for too long other-wise you’ll end up having al-mond butter rather then al-mond flour!In a bowl, mix together veg-etable oil, sugar, syrup andorange zest and whisk well.Sift in spelt flour, almondflour, baking powder, back-ing soda, salt and mix well.Add 150g (1 cup) gratedcarrots and mix very well:you want a creamy andsmooth mixture.Fill the paper liner with themixture using a spoon andbake for 20-25 minutes.Test the doneness with atoothpick.Leave the oven door open tolet the cupcakes cool there

slowly.

In the meantime, preparecashew frosting.Place cashews, oil and syrupin a powerful blender andblend at high speed.After a couple of minutes,add orange juice and gratedcarrots (70-80g or 1/2 cup)and blend until smooth andcreamy.Finally add orange zest andginger and blend for fewmore seconds.Adjust flavor to taste byadding ginger, syrup ormore oil if you want it morecreamy.Fill your pastry bag withcashews cream and frost thetop of your cupcakes.Enjoy!!

5.19 Raw Goji And Mulberry Cupcakes With SaltedChocolate Frosting 435.19 Raw Goji And Mulberry Cupcakes With

Salted Chocolate Frosting

Recipe by Stefanie Zaunhttp://2women2cats.com/

For the cupcakes (makes 4pieces):65 g raw pitted dates65 g raw almonds65 g raw hazelnuts2 tsp raw agave nectar50 g dried goji- & mulber-ries (plus some for decorat-ing later)

Process everything exceptthe berries in a food pro-cessor until the ingredi-ents start sticking together.This will take a few min-utes. Add the berries andjust process the mixture un-til the berries have the de-sired size. For the shape I

used a silicone muffin pan.Press the mixture down re-ally firmly so they won’tbreak later. Let them restin the freezer for aroundhalf an hour. Meanwhileyou can start preparing thefrosting.

For the frosting:1 ripe avocado4 tbsp raw cacao powder4 tbsp raw agave nectar1 heaped tbsp raw cacaobuttersea salt

Melt the cacao butter reallycarefully and not too hot ifyou want to keep it raw (un-der 40◦C). Blend togetherthe avocado, nectar and ca-

5.19 Raw Goji And Mulberry Cupcakes With SaltedChocolate Frosting 44cao powder in a food pro-cessor until everything is re-ally smooth. Add some seasalt to your taste and at thevery end the melted cacaobutter. Mix until it’s nicelyincorporated.Take the cupcakes out ofthe freezer and carefully out

of the silicone pan. Pour thefrosting into a piping bagand decorate the cupcakes.Decorate the cupcakes withsome berries. If you don’teat them right away keepthem cool in the fridge. En-joy!

6 Smoothies 45

6 Smoothies6.1 Pineapple Mousse With Strawberries And

Chia Seeds

Recipe by Francesca LongoLa Tana Del Riccio

Ingredients:1 cup soy kefir (or yogurt)1/2 avocado1/4 pineapple5 dates

1 tbsp flaxseeds1 tbsp almonds1 slice organic lemon1 fistful spinach (preferablywild)strawberries to garnishStrawberry pudding:1 cup strawberries1-2 tbsp chia seedsapple juice concentrate

Directions:Blend strawberries and addapple juice concentrate totaste. Mix your strawberrysmoothie with chia seedsand let rest in the fridgeovernight.Blend kefir with avocado,pineapple, lemon, dates.Pour half of the cream into aglass and blend the remain-ing cream with the spinach.Pour the strawberry chiapudding into the glass,then pour also the spinachsmoothie.Garnish with fresh straw-berries cut in half and serveimmediately.

6.2 Green Machine SmoothieRecipe by Eduardo FerranteVivirVegan

Ingredients (x 2):1 glass of raw oat milk100 g fresh spinach1 green apple

1 kiwi1 tsp of spirulina1 tsp of ground hemp seeds1 small piece of fresh ginger

Directions:

6.2 Green Machine Smoothie 46

The night before soak 50 gof oats in 400 ml of water, soas to obtain the milk with ablender. Grind hemp seedsin a coffee grinder. Washthe spinach repeatedly toeliminate the dirt from theleaves. Peel kiwi, wash theapple (if not organic peel-ing is mandatory becausethe skin contains a high per-centage of pesticides!).Finally peel ginger and setit aside. When everythingis prepared, create yoursmoothie, starting with oatmilk (the instructions callfor more oat milk thanneeded in the recipe - storethe leftovers in the fridge).Pour the oats and the soak-ing water into the mixer,along with additional halfliter of warm water. Blendat high speed for severalminutes, then with help of acotton or hemp cloth, I pullout the serum, by filteringall in a kitchen container.

Take one glass of your oatmilk and keep the rest inthe fridge for more recipes,or simply as a refreshingdrink. Then pour all the in-gredients into the blender,starting from the milk,then the spinach, fruitsand finally spirulina andhemp. Blend at increasingspeed until the smoothie issmooth (if still too thick,add milk). Pour into aglass and enjoy! Good life!

Contact 47

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