Saturday, December 24, 2016

Two Festive Raw Food Recipes For Christmas

For many people Christmas is the most beautiful time of the year. If you went to Tokyo, Singapore, Warsaw, Sydney or New York today one thing that would definitely strike you would be the Christmas decor and the festive spirit that unites people around the Christmas tree even if they aren't Christians. No other holiday has a power to do this. Christmas tree, candles, carols, and the smell of spices... Most beautiful childhood memories... 

To celebrate I always create something special. Some recipes are very elaborate, some very simple. Here are two recipes that you may want to try out. 

~ Festive Raw Cacao Truffles ~

  • 2 cups medjol dates, soaked in water until soft
  • 1/2 cup dried apricots, soaked in water until soft
  • 1/2 cup raw cacao 
  • 1/3 cup raw cacao butter (melted in water bath)
  • 1 1/2 raw almond flour
  • juice of 1/2 orange (use more if needed)
  • 1 Tbsp mixed spices: allspice, nutmeg, cloves, cinnamon, dried ginger, cardamom 
  • 1/2 tsp organic vanilla essence 
  • 1 tsp freshly grated organic orange peel 
  • 1/2 tsp Celtic salt
  • coconut flakes for garnish (optional)
  • almond flour mixed with spices for garnish (optional)

  • In a food processor combine dates, apricots, almond flour, and cacao butter. Process until well blended. Add salt and mixed spices and blend again.
  • Divide the fruit mass into two equal halves in order to make two kinds of raw chocolates. 
  • In a bowl mix half of the fruit mass with 2 Tbsp raw cacao. Add orange juice, pinch of mixed spices, orange peel and the vanilla extract. Mix well. If the "dough" is too flowing, add a little more almond flour. If it is too hard, add a little water from soaking dates. Understand that the consistency depends almost entirely on the quality of your dried fruits. Some are plumper and juicer than others.
  • Take about 1 Tbsp of the "dough" and roll out a small ball. Continue until you finished the "dough." Roll each chocolate in a mixture of almond flour and spices. Place chocolates on a tray and refrigerate for about an hour. 
  • Mix the second half of the fruit mass with raw cacao and spices. Add more almond flour if the mass is too flowing. If it is too hard, add a little water from soaking the dates. 
  • Use about 1 Tbsp of the "dough" for each chocolate. Garnish ready chocolates with raw coconut flakes. Place chocolates on the tray and refrigerate for about an hour.
  • Remove chocolates from the fridge, arrange on a platter and serve right away. Enjoy in good company!

~ Gingerbread Spiced Raw Date Butter ~

  • 2 cups medjol dates, soaked in water until soft and well drained
  • 1 Tbsp gingerbread spices (use more if you prefer)
  • 1 Tbsp freshly pressed lemon juice
  • pinch Celtic sea salt
  • 1/3 cup raw almond or walnut butter (optional)

  • In a food processor blend dates into a smooth paste. Make sure that all pits are removed before you start your food processor or blender.
  • Add all the gingerbread spice, lemon juice and nut butter, and blend again. 
  • Transfer the ready date butter into a jar and refrigerate. Use generously on raw breads, with crispy apples wedges, in smoothies or simply eat it straight out of the jar. Enjoy in good company!

Tip: Both, the raw confections and the ginger spiced date butter are extremely perishable. Make small batches, consume quickly and keep refrigerated all the time.

Wishing everybody a very Merry Christmas and Happy Holidays. May this be a Feast of Peace and Light for you and your loved ones! ~ In radiant health, passionately raw ~ Dominique

 Merry Christmas!

Dominique Allmon©2016


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