BLUEBERRY “CHEESECAKE”

CRUST

2 cups	almonds
1 cup	raisins

FILLING

4 cups	cashews
8 tbsp	honey, agave, or maple syrup (can use less if you prefer
2 tsp	vanilla
2 cups	blueberries
1 cup	water
1 lemon	juiced

FOR CRUST

• Place the almonds in a food processor and blend until fine.
• Add raisins and blend until well blended.
• Pat crust down into a pie plate.

FOR FILLING

• Place cashews, honey, vanilla, lemon and water in a blender or food processor and process until smooth and creamy.
• Remove this mixture from blender and stir in the blueberries.
• Pour filling into pie crust.
• Chill

Note: The filling can be made in the food processor but will be creamier if you use a Vita-Mix or a strong blender. Soaking the cashews for a few hour will help to make this creamier if you are using a food processor.

www.christineslonetsky.com

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RAW WALNUT AND DATE TORTE

INGREDIENTS

2 cups	Walnuts
2 cups	Raisins
2-4 Tbs	Lemon Juice
1 cup	Soaked Dates- Medjool are the best (soaked 4-8 hours)
1 tsp	Pure Vanilla Extract
¼ cup	Unsweetened coconut flakes (otional)

METHOD

• Cake: Blend walnuts, raisins and vanilla in food process until it forms a ball. Shape into a cake on a plate.
• Icing: Blend lemon juice and soaked dates in food processor until smooth. Spread over cake. Sprinkle with coconut.

www.christineslonetsky.com

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VANILLA ALMOND MACAROONS

INGREDIENTS

1 3/4 cups	dried coconut
3/4 cup	ground almonds
3/4 cup + 2 tbsp	almond or cashew flour
3/4 cup	maple syrup
1/3 cup	coconut oil
1 1/4 tsp	vanilla extract
1/2 tsp	almond extract
Pinch	sea salt

METHOD

• Mix together dry ingredients. Add wet ingredients to dry mixture and mix thoroughly.
• Place small scoops onto Teflex sheets and press down. Dehydrate 1 day. Transfer to dehydrator screens and dehydrate 1 more day. YIELD 22-24

Note: can also bake at 350 C for 10-15 minutes if you do not have a dehydrator.

www.christineslonetsky.com

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RAW CHOCOLATE CAKE WITH RASPBERRY GANASHE FILLING

CAKE INGREDIENTS

3 cups	walnuts (or almonds)
2/3 cups	cacao powder (raw is better)
1/4 tsp	salt
1 cup	pitted medjool dates

FROSTING

1/3 cup	pitted medjool dates (soaked at least 2 hours)
1/4 cup	agave
1/2 cup	ripe avocado
1/3 cup	cacao powder (raw is better)

FILLING

1/2 cup

raspberries

METHOD:

  CAKE

• Combine walnuts, cocoa, and salt in food processor until coarsely mixed
• Add dates, and process until it starts to form a ball
• Shape into 2 round cakes

  FROSTING

• Combine dates, agave in food processor and blend until smooth
• Add avocado and cocoa powder and blend until well mixed
• Spread bottom layer of cake with frosting and top with raspberries
• Stack second layer on top and spread frosting on top and on sides

Original recipe by Alissa Cohen

www.christineslonetsky.com

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RAW CHOCOLATE MINT BALLS

INGREDIENTS:

1 cup	raw cashews
1 cup	thompson raisins
3/4 cup	raw cacao powder
4-12 drops	pure essential oil of peppermint

METHOD:

• Place cashews, raisins, cacao, and peppermint essential oil into food processor and blend until roughly ground.
• Taste to see if you need to add more essential oil drops.
• Continue blending until the mixture starts to form a ball.
• Be carefull not to over blend because the oil from the cashews will start to separate.
• Form into bite size balls and keep in the fridge or freezer.

www.christineslonetsky.com