Raw Chocolate Hazelnut Pie

Ever since I was little girl living Vienna, Austria, I have loved the combination of chocolate and hazelnuts. I remember the Milka bars and the first bite into milk chocolate with whole hazelnuts is a sensory experience I have not forgotten and tried to recreate with this pie.

Crust

1 cup Macadamia nuts

1 cup dried coconut (shredded)

6-8 dates, depending on the size

Filling

2 cups soaked cashews

3/4 cup hazelnut milk (put 1/2 cup hazelnuts in 1 & 1/2 cups water and blend till smooth in Vita-mix - strain through nut milk bag)

1 teaspoon vanilla powder

1/2 cup coconut palm sugar

1/2 softened coconut butter (or oil, but I prefer the butter in this one - I soften it by letting the jar sit in hot water in a bowl for 10 min)

Blend in Vita-mix and pour into crust - chill in freezer for an hour and then move to fridge or fridge for a few hours if you have time.

Key Lime Mango Pie

One of my favorite dessert books is Jennifer Cornbleet's Raw for Dessert. Anyone new to raw can take a stab successfully. Her Key Lime Pie is amazing and the base is avocado, shocking to most! I was ready to try a different base and experimented with mango and papaya. The mango was scrumptious (A big shout out to my fabulous photographer Franco Lanzi!) -

Crust

1 cup Macadamia nuts

1 cup coconut

6-9 dates depending on size

Blend in Vita-mix until a paste

Filling

2 cups cashews, soaked

3 cups fresh mango

1/4 cup lime juice

3/4 cup almond milk

1/3 cup maple syrup (I used coconut palm sugar in this recipe and it tasted great - I also felt it helped firm it up a bit)

2 teaspoons vanilla powder (www.LivingTreeCommunity.com)

pinch salt

pinch cardamom (or cinnamon)

1/2 coconut butter, softened in the jar but soaking it in hot water for 10 min

Pour into crust and chill in the fridge for at least an hour.

Raspberry puree

Add 1 cup raspberries to food processor. Remove while still chunky.

Rawsta Pasta

Angel hair Zucchini Pasta with Live Marinara Sauce,

Topped with Green Olives and Macadamia Nut Cheese

Spiralize zucchini noodles

Put 2 cups cherry tomatoes, 1/2 cup sun dried tomatoes (in oil or rehydrated in water), 1/2 a red pepper, few leaves of fresh basil, 1/2 olive oil (www.LivingTreeCommunity.com), pinch salt and fresh black pepper in the Vita mix or food processor. Wait to mix it into the pasta when you are ready to eat as the zucchini mixed with the marinara will get watery, fast.

Top with green olives and macadamia nut cheese (1 and 1/2 cup soaked mac nuts, 1/2 cup water, 1 teaspoon brewers yeast flakes, lemon zest of half a lemon - puree in Vita mix)

Sustainable CAN feed the world!

http://www.grist.org/sustainable-farming/2011-05-11-factory-farms-only-way-to-feed-the-world-no-says-science-paper