Desserts

6 C ripe, organic apricots
¼ C raw honey, optional
2 T organic lemon, juiced

 

Topping:
1 C ground walnuts 
¼ tsp sea salt
½ C lucuma powder
6 T coconut oil
¼ tsp cardamom

3 C thick rolled oats
1½ C spelt flour
1½ T cinnamon powder
1 tsp cardamom powder
2 tsp non-alum baking powder
¼ tsp sea salt
1 C chopped walnuts or pecans
Mix the dry ingredients together in a large bowl, except for the walnuts.

Place dates in cuisenart and pulse until blended, add cacao nibs, sea salt and shredded coconut into the cuisenart, pulse until well combined. Pulse in the goji or Inca berries until they are just blended. Adjust sweetener if desired, adding a bit of agave syrup if necessary. Roll into bit sized balls. Serve solo or roll truffles into dried coconut or cacao powder.

Raw pie making is so easy. Try different fruits for a naturally sweet dessert. Enjoy savory versions, as you get more comfortable working with raw vegetables.

Pie Crust
2 C pecans or walnuts, unsoaked
1 C dates or raisins, unsoaked (for a savory crust try spinach, sundried tomatoes, garlic and herbs instead of dates)

Cake
10 C fine shredded coconut
4 C pitted honey dates
4 C water

Frosting
5 C pitted dates, soaked in 1½ cups pure water
1 C raw cacao powder*
2 tsp. Vanilla