Ingredients for the Shortbread:
1 cup cashews
1 cup dried, unsweetened coconut
1/2 cup dates
1/4 tsp sea salt

Method:
Place all shortbread ingredients in the food processor. Process until the mixture sticks together and the dates are well processed. Dump shortbread mixture into your pan. Press the crust down firmly in your dish with your hands.

Ingredients for the Chocolate:
1 cup cashews
1/3 cup coconut oil
1/3 cup maple syrup, honey or agave nectar
1/4 cup lemon juice
3 Tbs raw cocoa powder
1 tsp pure vanilla extract
1 Tbs water
1/8 tsp salt


Method:
Place all chocolate mixture ingredients into a high-speed blender. Blend until very smooth. Pour chocolate mixture on top of shortbread. Smooth with the back of a spoon. Cover and freeze for at least 1 hour. Always store these in the freezer.

Recipe by The Rawtarian.

Ingredients:
2 cups finely ground assorted nuts (almonds, brazil nuts, walnuts, cashews)
1 cup Coconut Flour (you may need little more if it doesn't form into a dough)
3 Tbs Coconut Sugar
1 tsp Maple Syrup (optional)
2 tsp Cardamom powder
1 tsp Saffron powder
2 tsp Rose Water (optional)

Method:
Mix everything together to form a cookie dough. Shape the dough into rectangular logs and keep them in the fridge for about 3 hours. Cut them into round cookie shapes or you can work with your hands to give any shape you like! 

To make them look pretty you can roll the cookies in powdered sugar and garnish with nuts. 

Recipe by Akshata Sheelvant.

Ingredients:
2 cups raw flour (grind raw rye berries or oat groats in your blender) OR almond flour
1 1/2 cups dates or raisins
1/8 tsp salt
1/2 tsp vanilla
2 Tbs of fresh, peeled ginger
1-2 tsp cinnamon powder
1 Tbs unsulphered molasses
2 Tbs maple syrup (optional)
2 Tbs melted coconut oil
Raw sugar to garnish

Method:
Blend all ingredients together in a food processor until it forms into a doughy ball. Refridgerate for an hour and then, on a sheet of wax paper, shape it into little balls that you  stamp down with the bottom of a jar, or crisscross flat with a fork. (You could also roll flat between 2 sheets of wax paper and then cut into gingerbread men shapes. Sprinkle on raw sugar.

Refrigerate overnight or at least for a few hours, or dehydrate for a few hours so they actually “snap”.

Recipe by One Green Planet.

Ingredients for the Cupcakes:
1 cup walnuts (not soaked)
1 cup dates
2 cups grated raw carrots, squeezed well through cheesecloth or with paper towel to remove as much excess moisture as possible (this is important!)
1 tsp cinnamon
1/2 tsp ginger
Dash nutmeg
1/8 tsp sea salt
3/4 cup golden sultanas

Method:
Process the dates and walnuts in a food processor fitted with the S blade till they are crumbly, but holding together. Add grated carrots and spices. Process till the mix has taken the form of a smooth “dough.” Add sultanas and pulse to combine. 
Push the carrot cake dough into six muffin tins or ramekins and refrigerate for about an hour wile you prepare the frosting.

Ingredients for the Frosting: 
1 cup cashews, soaked for at least an hour
1/3 cup agave syrup
Dash sea salt
1 tsp lemon juice
Water

Method:
Rinse cashews and place in a food processor with agave, salt and lemon. Process until the mixture is well combined. With the motor running, add just enough water as the motor is running to get the frosting consistency you want.

Recipe by One Green Planet.

Ingredients:
1 cup organic oat groats ground in food processor
1/2  cup almond meal
1/2 cup shredded carrots
1/4 cup sweetener (maple / coconut nectar / agave)
1/4 cup raisins or sultanas
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp himalayan salt
1/2  tsp pumpkin pie spices or all spice


Method:
Combine all ingredients and mix well. Lay contents on a piece of parchment paper (may need to divide onto two pieces of parchment). Lay a second piece of parchment on top and using a rolling pin, roll flat until about 1.5 cm thickness throughout. Use a cookie cutter or top of round glass and press to form cake layers (little round shapes). Dehydrate at 41 degrees Celsius for 12 hours.

*If you don’t have a dehydrator, add 1/4 cup coconut oil and let harden in the fridge for at least 1 hour.

Ingredients for Cashew Icing:
1 cup soaked cashews
1/4 tsp sweetener (maple / coconut nectar / agave)
1 tsp vanilla extract
Juice of 1/4 lemon

Method: 
Blend all ingredients in a high speed blender, may need to stop to scrape down a few times. Keep going until you get a smooth texture. To assemble the cakes, add a scoop of icing between two cakes and press down. Refrigerate for up to 1 week.

Recipe by One Green Planet.

Ingredients:
1 cup cashews (unsoaked)
3/4 to 1 cup of unsweetened coconut flakes
The juice of one medium lemon (2-3 tablespoons)
1 Tbs agave nectar or maple syrup (honey won't solidify at low raw temperatures)
Cinnamon (optional)

Method:
Process the cashews in a food processer until they resemble coarse flour. Add the coconut and process again until very well mixed. Add the lemon and the sweetener. Process again until resembling dough. (If it's too wet, add more coconut. If it's too dry, add a tiny bit of water.) Shape into cookies, dust with cinnamon and dehydrate for 8 hours for a nice, moist cookie. Eat right away and refrigerate leftovers. Dehydrate for longer if you want to store them for a longer shelf life.

One could also shape them into truffles, coat them with extra coconut flakes and keep them refrigerated to enjoy completely raw.


Recipe by The Rawtarian.

Ingredients:
4 Tbs melted coconut butter
1/2 a large, very-ripe banana (80g)
1/8 to 1/4 tsp cinnamon
1/16th tsp sea salt
Sweetener, if desired

Method:
Make up a batch of the above recipe. Then smooth it into a container. (Plastic containers work well, because you can pop the fudge right out.) Place in the fridge for a few hours, or freeze for a few minutes. Enjoy!

Recipe by: Chocolate-covered Katie.

Ingredients:
4 Tbs coconut butter
1/2 a large, very-ripe banana (80g)
1/4 tsp cinnamon (optional)
1/16 tsp sea salt
Sweetener to taste (optional)
2 Tbs raw cacao powder
1/4 tsp pure vanilla extract (optional)

Method: 
Make sure the coconut butter is melted before use. Combine all ingredients in a mini food processor (or double the recipe for a regular-sized food processor). Then smooth the fudge into a container or candy molds. (Plastic containers work well, because you can pop the fudge right out.) Place in the fridge for a few hours, or freeze for a few minutes. 

Recipe by Chocolate-covered Katie.

Ingredients:
For the fudge base:
2 cups (224g) raw organic cashews
2 cups (240g) unsweetened organic shredded coconut
240g (about10 large) very soft medjool dates, pitted
1 cup (100g) raw organic cacao powder
1/2 cup (120ml) organic maple syrup
Pinch of fine sea salt

For the ganache:
1/2 cup (120ml) organic maple syrup
1/4 cup (60g) extra virgin unrefined coconut oil
1/2 cup (50g) raw organic cacao powder
Pinch of fine sea salt
1/4cup (30g) raw cacao nibs for topping

Method:
Make the fudge base:
Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter) Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the cacao powder process again. Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is achieved scraping down the sides as needed. Press firmly into a parchment lined square or rectangular pan or mold. Place in fridge while making the ganache topping.

Make the ganache topping:
In the food processor, blend together maple syrup and coconut oil until well combined. Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed. Pour over fudge base and spread out evenly over the top. Sprinkle with cacao nibs and return pan to fridge to set and firm for at least one hour. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.

Recipe by: Gourmande in the Kitchen.

Ingredients:
200g Cacao butter, melted 
1⁄2 cup Coconut oil, melted 
1⁄2 cup Agave 
2 cup Cacao powder
Seeds of 1 vanilla pod

Method:
Melt the cacao butter in a double boiler, or over a pot of water at low temperature. Put the melted liquid into your power blender. Add the melted coconut oil, agave and vanilla seeds and blend. Slowly sieve the cacao powder into the mixture and blend on low speed until everything is combined. All the ingredients can be mixed through by hand if you do not have a power blender.

Pour into chocolate moulds or ice trays and allow to set in the fridge.

Chocolate using
 Raw Cacao Paste

Ingredients:
100g Raw Cacao Paste
50g Raw Cacao Butter
1/8 cup Agave*

1 T Mesquite Powder



Method:
Place the cacao paste and cacao butter in a metal bowl and suspend in another bowl of hot water and allow to melt. Add agave and mesquite and pour into molds.
 Add white Turkish Mulberries (or whatever tickles your fancy!) for a fruity Superfood Chocolate Bar.

*Adding too much agave can cause your chocolate mixture to seize so follow instructions carefully. 

Recipes by RAWlicious.