Raw Chocolate Orange Energy Cookies

These are the newest addition to my raw energy cookie family. And it's a very special family to me - one that includes such sweet adorable babies as Chocolate Mint, Cinnamon Rolls, and Chai Spice. (Recipes for other raw cookies are in my books.) Why oh why do I love raw cookies so very much?? The answer, my friend, is simple - they satisfy the sweet tooth while nourishing the body. They also happen to give you a nice, clean burst of energy to keep you going! WIN!!

1 1/2 cups raw walnuts
1 cup (packed) raisins
1/4 cup raw cacao powder
1 tablespoon raw agave nectar
1 tablespoon (packed) minced orange zest (from organic oranges)
1 teaspoon vanilla
1/4 teaspoon sea salt
Optional: 1/4 cup raw cacao nibs

1. In a food processor, combine everything except the optional cacao nibs. Blend until very, very sticky. Add the nibs (if using) and blend for a few seconds, just enough to mix them in.
2. Remove in one-tablespoon bits. With your hands, roll into small balls. Gently place in an airtight container and refrigerate. These will keep for about 2 weeks, if kept in the refrigerator.

Makes about 18 cookies
GF/SF/Raw/Blue (according to the guidelines in my books)

Vegan Cheesecake with Blueberry Topping - Mostly Raw!

This recipe was inspired by my sweetie's birthday request...he's been happily vegan for about 6 months now, but was missing his old favorite, cheesecake. So, I decided to whip together this healthy vegan version. In his words, my version "kicks regular cheesecake's ass." And we think you'll agree!

The optional topping is the only non-raw part of this dessert, but I really wanted a gooey, blue-y topping that I honestly don't know how to acheive in the raw world. If you're all raw, you can leave it off or simply top this with some fresh fruit instead. Enjoy!!

Vegan Cheesecake with Blueberry Topping

Crust:
1/2 cup raw almonds
1/2 cup shredded coconut
1/2 cup raisins (packed firmly into the cup)
1/8 teaspoon sea salt

Filling:
1 1/2 cups raw cashews (soaked overnight in water, unless you're using a Vitamix or other high-powered blender)
1/2 cup raw agave nectar
1/2 cup fresh lemon juice
1/4 cup coconut oil
4 teaspoons vanilla
1/2 teaspoon sea salt
1/8 teaspoon nutmeg

Blueberry Topping:
6 tablespoons maple syrup
3 tablespoons fresh lemon juice
3 tablespoons arrowroot
10 oz bag frozen blueberries (fresh work too!)

1. In a food processor, blend all of the crust ingredients until they begin to stick together well. (There should still be the appearance of texture where you can see the individual ingredients, but it should be crumbly and very sticky.) Press into the bottom of a pie pan and place in the freezer until the filling is ready.

2. Blend the filling ingredients (in a food processor or good blender) until completely smooth and creamy. Pour/scrape into the pie pan and smooth out the top. Refrigerate for an hour or so, until firm.

3. For the topping, place the maple syrup, 3 tablespoons lemon juice, and arrowroot in a small pot and whisk until smooth and no lumps remain. Add the blueberries and bring to a boil, stirring. Reduce heat to low and continue to stir until the mixture is thick and perfectly gooey. Let cool slightly (about 10 minutes) and pour/scrape over the cheesecake. Refrigerate for an hour or more, then serve.

Serves 8-10
GF/SF/Blue/HR (according to the health guidelines in my books)