Receipies

Publisher: ZZZ Unknown

Page 65

DESSERTS
Raw Energy Balls
From Patricia Kirk
(Use organic ingredients where possible, especially the molasses.)
Mix the following dry ingredients together: 7 Tbsp cocoa 1 cup medium coconut 2-3/4 cups rolled oats, quick style 1/2 cup dried cranberry or other dried fruit, chopped fine 1/2 cup ground sunflower and/or pumpkin seeds 3/4 cup walnuts, finely chopped
Combine wet ingredients as follows, and slowly mix them into the dry: 1/2 cup of melted vegan butter (or organic nut oil) 1 tsp vanilla 1/2 cup of blackstrap molasses (or maple syrup, or a combo of the two) If necessary, add juice of 1/2 orange (for moisture balance).
Mould into small balls with your hands, place them on a cookie sheet, and refrigerate until firm. Store them in a container in the fridge or freeze some, if you wish.
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"The Best" Applesauce Pie From Nomi Shannon, author of The Raw Gourmet and Raw Food Celebrations, owner of
www.rawgourmet.com.
I brought applesauce pie (recipe from my book) to Thanksgiving one year. On three occasions, my sister tried to "warm it up" in the oven. Not once did I say that is a raw pie. I just quietly said, the pie does not need warming (three times). On her third try, she guessed that it was raw. They loved it. This pie is so dense, it could be your meal.
This pie rivals the most infamous cooked apple pie. Unofficial random tests have proven that the
traditional omnivore's palate can not even detect that this is a raw pie. Rich and sweet and aromatic with cinnamon, this is another recipe to offer your sceptical friends. They will never know what hit them.
If you like a tart pie with firm apples, the best choice is Granny Smith apples. For a sweeter pie
with softer apples, Fuji, Jonathan gold or Macintosh all work well. I usually use 2 or 3 types of apples for this pie, to keep the flavour uniform each time I make it. I have an almond crust here, but walnuts or pecans work as well. This pie will serve at least twice as many people as a cooked pie the same size as it is very dense. For portion control, it would probably be best if you sliced and served it yourself. Keep the slices thin, no more than 1 inch thick at the wide end.
If you don't have a heavy duty juicer, the filling can be made in a strong blender such as the
Vita Mix or the K-tec HP3. Or a chunkier version can be made in a food processor. I don't peel the apples but sometimes a few bits are apparent so if your relatives would find that objectionable, peel them.
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