Cooking Raw Recipes

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Mousse (Cheesecake)



  • 2 C sliced almonds walnuts
  • 1 C hazelnuts
  • ¾ C dates
  • 1 t sea salt
  • 1/3 C cacao nibs


Blend walnuts, hazelnuts & cacao nibs into powdery consistency.
Add dates and sea salt and blend some more until sticky.

Grease spring pan with extra virgin olive oil, and pour blended ingredients from above into pan and press firmly into a flat bed.



  • 3 C chopped cashews (soaked for 1 hr)
  • ¾ C lemon juice
  • ½ C raw agave
  • ½ C virgin coconut oil
  • 1t vanilla - alcohol free
  • ½ t sea salt or to taste
  • ½ C coconut water and meat of 1 baby young coconut


Blend ingredients to thick smooth liquid consistency. Pour half of liquid into pan and spread evenly. Add about 5T of fine cocoa and blend some more to create chocolate liquid, which will form second layer of mousse. Pour over initial layer and put in freezer for approx. 5 hours.

Strawberry, Black Cherry Sauce

Pour preferred amount of frozen strawberries & black cherries into blender, add ¼ C agave, and pulse into chunky consistency. After mousse comes out of freezer, pour sauce over mousse.

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