Rawmazing Frozen Desserts

Easy Raw, Vegan and Gluten Free Frozen Dessert Recipes

by Susan Powers

Rawmazing Frozen Desserts

CONDITIONS OF SALE

This book is sold subject to the condition that it shall not be transferred, re-sold, digitally shared, or circulated in any other way without the permission of the author.

COPYRIGHT 2011 BY SUSAN POWERSAll rights reserved. No part of this book may be reproduced in any form without written permission from the author, except brief excerpts for the purpose of review.

For more information please visit: www.Rawmazing.com

Welcome to Rawmazing Frozen Raw Desserts

The summer heat inspired this book, but dont think these recipes are only for summer. They are perfect, make-ahead recipes for your dinner parties, or simple, delicious desserts you can keep in your freezer for your family at any time of the year.

I created these recipes to be simple yet fantastic, in the Rawmazing tradition. The flavor combi-nations are carefully balanced to make the most of all the ingredients. Raw, vegan and gluten- free, they will please even your pickiest non-raw food friends and family.

None of these desserts require an ice cream maker. Go ahead and jump in. You will have a freez-er full of fabulous desserts in no time!

A few tips: - When filling molds or pans with thicker fillings, drop the pans a few times to bring air bubbles to the top.

-Always use the ripest fruit possible for the best taste. The riper the fruit, the more natural sugar it has.

-Taste before sweetening. If you have wonderfully ripe fruit, you might be able to omit the sweetener alltogether. -You can substitute the sweeteners with sweetener of your choice. It shouldnt affect the recipe but make sure you taste as the recipe will change. Do not go overboard with the sweetener as it could cause the desserts not to freeze.

Have fun and enjoy these delicious recipes!

- Susan

ACKNOWLEDGEMENTS

This book is dedicated to two of my dear friends, Janet Goglia and Heather Burns. Your amazing courage in the face of your battles with breast cancer inspires my work daily.

Special thanks go to my daughters, Mia and Kaia. They truly inspire me to live my best life every day. To my mother, Cora, whose support has been beyond expected and truly appreciated. To Amy Oscar for her hours of editing. It is a hard job!

ContentsFrozen Tortes and Bars

Lime Blackberry Bites..............................................................9Triple Chocolate Hazelnut Torte.................................................11Strawberry Lemon Basil Torte...................................................13Tropical Torte............................................................................15Raspberry Bars.......................................................................17

Granitas and Soft ServeApricot Honey Raspberry..........................................................21 Strawberry Watermelon Mint....................................................23Lemon Thyme..........................................................................25Coconut Lime Ginger................................................................27Blueberry Watermelon .............................................................29Cacao Banana Soft Serve.........................................................31

Ice PopsLemon Chia Frasca...................................................................35Raspberry Mango.....................................................................37Cinnamon Banana Macadamia.................................................39Three Melon.............................................................................41Kiwi Grape...............................................................................43

DrinksCherry Almond Shaved Ice.......................................................47Maple Cinnamon Peach Shaved Ice.........................................49Blood Orange Strawberry Shaved Ice.......................................51

Frozen Tortes and BarsFrozen tortes and bars are a great answer to desserts year round. They are perfect for entertaining as they can be made ahead and forgotten about until just before serving.

You can use many different molds to make these desserts. The lime black-berry bites were made in a heart-shaped silicon cupcake pan. The straw-berry lemon basil desserts were made in a cupcake tin. For the larger tortes, I used a spring form pan. Any pan with a removable bottom would work for them. You can try other shapes, even try a pop over pan!

Tip: If your tortes have frozen solid, let sit for 10 minutes to soften a bit before serving.

Tip: When making frozen desserts, drop the pans a couple of times before freezing to get rid of air bubbles.

8

Blackberry Lime HeartsThese little hearts are the perfect finish to any meal. Light and refreshing, with just a hint of

chocolate to make them a little decadent.

Hearts:1/3 cup lime juice (approx. 2 limes)

zest from 2 limes1 cup cashews, soaked until soft

1/2 cup water1/4 cup agave or desired sweetener

3 tablespoons coconut oil

Ganache:1/2 cup cacao1/2 cup agave

1/4 cup coconut oil, melted

1. Blend all heart ingredients until smooth.

2. Place a layer of berries in the bottom of your mold. Fill with lime mixture almost to

the top. They will expand a little with freezing.

2. Drop the pan a few times to get the air bubbles out.

3. Freeze until solid.

4. Un-mold and top with ganache.

Ganache:To make ganache, whisk all ingredients together. You will have extra ganache but it stores well.

Makes 12 small hearts. -9-

Triple Chocolate Hazelnut Frozen TorteNo one will ever guess that this decadent tart is made from healthy ingredients. The crunchy crust, creamy filling and gooey topping will please even the pickiest palate.

Filling:2 avocados

1/2 cup hazelnut butter*1 cup hazelnut milk*

1/2 cup cacao1/2 cup agave

Crust:1 cup almonds1/2 cup cacao

3 tablespoons coconut oil, melted

Topping:1/2 cup cacao1/2 cup agave

1/4 cup coconut oil, melted

Crust: 1. Place all ingredients in food processor. Pulse until coarse chopped texture is achieved.

2. Pat into the bottom of an 8 spring form pan.

Filling:1. Blend all filling ingredients until smooth.

2. Pour over crust, place in freezer and freeze for at least 3 hours or until hard.

Topping:1. Whisk all ingredients together.

2. Pour over filling. Place in freezer and freeze until solid.

Note: If torte is frozen solid, let sit at room temperature to soften for 10 minutes be-fore serving. * see page 52 for instructions on how to make hazelnut milk and hazelnut butter.

-11-

_Strawberry Lemon Basil TortesStrawberry, lemons and basil. Three of my favorite flavors come together to make one of my all time favorite desserts. The creamy lemon filling is beautifully complemented by the tasty straw-berries and crunchy crust.

Filling:1 cup cashews1/3 cup water1/4 cup agave

3 tablespoons coconut oil, melted2 tablespoons chopped fresh basil

2 lemons, juice and zest from (approx. 1/2 cup juice 3 tablespoons zest)

Crust:1 cup almonds

2 tablespoons coconut sugar1/4 cup coconut oil, melted

Topping:1. Pure 2 cups strawberries in the food processor. Set aside.

2. In molds, place sliced strawberries and then top with 1/4-inch of pure. Freeze.

Filling:1. Place cashews, water, agave, and lemon juice in food processor or high speed blender. Process until smooth.

2. Stir in lemon zest and chopped basil.

3. Fill molds to the 2/3-inch mark with filling. Freeze.

Crust:1. Place all ingredients in food processor. Pulse until finely chopped and well com-bined.

2. Firmly pat 1/4-inch crust onto the top of each frozen torte. Return to freezer and freeze until set.

Serves 12-13-

Topping:2 cups strawberries

1 cup strawberries, thinly sliced

Tropical TorteThere is nothing better than a tropical dessert on a summer night, or any night. Pineapple, coco-nut, and bananas, topped with a spicy mango pure. Delish!

Crust:1 cup pecans

2 tablespoons coconut oil, melted2 tablespoons palm sugar

Filling:1 young coconut, flesh from

1/2 cup water2 tablespoons coconut oil, melted1 cup cashews, soaked until soft2 cups fresh crushed pineapple

1 large banana, sliced1 cup large flaked coconut

Mango Pure:2 cups mango

1 tablespoon honey1/8 teaspoon cayenne

Crust:1. Place all ingredients in food processor. Process until finely chopped.

2. Pat crust into the bottom of an 8-inch spring form pan.

Filling:1. Place coconut flesh, water, coconut oil and cashews into high-speed blender or food processor. Process until smooth. Remove to bowl. 2. Stir in crushed pineapple and banana slices. 3. Top with large, flaked coconut.

Mango Puree:1. Place all ingredients in blender or food processor and blend until smooth. Pour over frozen tort. You can substitute the honey with agave if you are vegan.

Tip: If you dont like spice, omit the cayenne. But honestly, it really makes this torte!Serves 8

-15-

Raspberry BarsChocolate and raspberries are a decadent combination that is always a winner. I love the crunchy crust combined with the smooth, creamy filling. The topping adds more crunch and silky ganache.

Crust:1 cup cashews1/2 cup cacao

2 tablespoons coconut oil, melted

Topping:Ganache (see page 9)

1/2 cup cashews, coarsly chopped1/4 cup cacao

1 tablespoon agave

Filling:1 cup young thai coconut flesh

1/2 cup water1 cup raspberries

1 cup cashews, soaked until soft1/3 cup cane sugar

1 tablespoon agave (optional) 1 cup raspberries

Crust:1. Combine all ingredients for crust in food processor. Process until finely chopped. 2. Press into bottom of 8-inch by 8-inch pan. (I prefer glass for frozen desserts)

Filling:1. Blend all ingredients except 1 cup raspberries until smooth. 2. Stir in remaining cup of raspberries. Freeze.

Topping:1. Pour a thin layer of ganache on the top of the bars. 2. Stir together cashews, cacao, and agave. Sprinkle over the top of the ganache.

Makes 16, 2-inch square bars. -17-

Granitas and Soft Serve

Granita, originally from Sicily, is a wonderful alternative to ice cream, especially if you dont have an ice cream maker!

Made from a base of water, sweetener and fruit, granitas are refreshing, tasty and a perfect easy summer treat. The addition of spices and nut milks create flavorful combinations.

Once your granita is done, it will keep its fluffy texture. While making, if you forget to scrape and it freezes hard, you can just thaw and start over.

Granita technique:

Pour liquid into cake pan. Glass works the best. Place in freezer and set timer for 20 minutes. Remove from freezer and scrape the ice chunks to the center with a fork, breaking up any larger chunks. Repeat this procedure until you get a light, fluffy granita.

Tip: I store my granitas in glass containers with plastic lids in the freezer.

-19-

Apricot Honey Raspberry GranitaThis refreshing apricot granita carries a depth of flavor that is delightful to the palate. Starting with ripe apricots, the addition of honey balances out the tartness and the almond extract adds another layer of flavor. The fresh raspberries complete the granita giving it a beautiful freshness that adds to the rest of the ingredients.

8 apricot halves, pits removed

3 tablespoons raw honey

1 cup filtered water

1/2 teaspoon almond extract, if desired

1 cup fresh raspberries

1. In high-speed blender or food processor, pure all ingredients except raspberries.

2. Pour mixture into pan. Freeze, scraping mixture to make a fluffy granita, every 20 minutes (see page 19).

3. After mixture is done, mix in raspberries and freeze another 30 minutes.

Serves 4-6

-21-

Strawberry Watermelon Mint GranitaStrawberries and watermelon make a great combination especially with the addition of bright,

crisp mint!

2 cups strawberries

2 cups watermelon

1/2 cup almond milk*

2 tablespoons finely chopped mint

*Almond Milk

1 cup almonds, soaked overnight, rinsed

3 cups water

*To make the almond milk, place water and nuts in blender and blend until smooth. Strain through nut-milk bag or layers of cheese cloth to separate liquid from ground nuts.

1. Combine all ingredients except mint. Blend until smooth.

2. Stir in mint.

3. Freeze according to granita instructions on page 19.

Serves 10-12

-23-

Lemon Ginger Thyme GranitaI gained my love of all things lemon from my father. Anything with lemon was number one on his list. When you combine lemon with thyme, the two sing together. So refreshing for a hot summer night.

4 lemons, juice and zest from2 cups Brazil nut milk

1/4 cup agave1 tablespoon fresh thyme leaves1/2 teaspoon fresh grated ginger

Brazil Nut Milk1 1/2 cups Brazil nuts

4 cups water

1. Combine lemon juice, zest, nut milk, agave, and ginger. Blend until smooth.

2. By hand, stir in thyme leaves.

3. Freeze according to granita instructions on page 19.

Brazil Nut Milk:

1. Place Brazil nuts and water in high speed blender. Blend well. Pour through nut-milk bag to strain.

Serves 6-8

-25-

Coconut Lime Ginger Granita

Put the lime in the coconut....and you have a super tasty, refreshing granita! Add in a little ginger and it becomes irresistible.

1 young Thai coconut, water and flesh from

1 lime, juice and zest

1 1/2 teaspoons ginger

2 tablespoons agave

1. Blend all ingredients together until smooth.

2. Make according to granita instructions on page 19.

Serves 4-6-27-

Watermelon Blueberry GranitaAllspice might seem a strange addition, but it loves blueberries and watermelon. It gives this

granita a depth of flavor that is delightful.

8 cups cubed watermelon (about 1/2 medium watermelon)

1 pint of blueberries

1 lemon, juice from

1 teaspoon allspice

2 tablespoons agave

1. Blend all ingredients until smooth.

2. Make according to granita instructions on page 19.

Makes 6 to 8 servings.-29-

Banana Cacao Soft ServeWhenever I have bananas that are getting a little too ripe, I always cut them up into one-inch pieces and throw them into my banana container in the freezer. Frozen bananas make the most amazing soft serve ice-cream. A quick trip through the food processor and instant, healthy dessert!

3 cups bananas, sliced into one-inch segments, frozen3/4 cup almond, brazil or other nut-milk

1/4 cup cacao2 tablespoons agave or sweetener of choice

1. Place bananas and nut-milk in the food processor. Process until smooth, occasionally stopping to scrape down sides.

2. Stir in cacao and agave (or alternative sweetener).

3. Serve.

Note: To make banana soft serve, omit cacao and sweetener.

If the soft serve gets a little too soft, place in freezer for 10 minutes before serving.

Serves 4-6-31-

Ice Pops

We are a bit addicted to popsicles at my house. If you look at the ingredients in most pops, they are filled with artificial ingredients and tons of sugar. Even the more pure varieties have way too much sweetener in them.

These pops depend on pure nutrient packed fruit as their base. So simple to make, whip some up for little and big kids alike.

Tip: If your fruit is very ripe, the amount of sweetener you need will decrease. Taste the mixture before putting in any sweetener. Some will not need any extra at all!

Tip: If you add extra sweetener, do so carefully. Too much sweetener will keep the pops from freezing.

I have not included servings for this part because it will completely depend on the size of your molds.

Chia Frasca Ice PopsChia Frasca is a beloved drink in Mexico. It is a combination of lemon, water and super nutritious chia seeds. Chia seeds are packed with protein, omega 3s and fiber. Considered a super food, they give a fun, textural element to these pops.

1 cup water2 lemons

1/4 cup agave1/4 cup chia seeds

1. Mix all ingredients together in bowl.

2. Let sit for 20 minutes to let chia bloom

3. Fill ice pop molds to 1/4-inch from top. Freeze.

Serves 4-6-35-

Raspberry Mango Ice PopsRaspberry and mango love to hang out together. These simple bars turn into something special when the two flavors are combined. They are beautiful and tasty!

Mango Pure:1 mango

1/4 cup water1 tablespoon honey*

Raspberry Pure:1 cup raspberries

1 tablespoon honey*

1. Make pures separately in blender by blending ingredients for each pure separately.

2. Fill ice pop mold 1/3 full with mango pure. Freeze for 20 minutes.

3. Fill 2/3 full with raspberry pure. Freeze 20 minutes.

4. Fill with mango pure to 1/4 inch from top. Finish freezing.

* You can omit the honey but it gives a nice depth to the pops. If you are vegan, you can use the sweetener of your choice.

Serves 4-6-37-

Cinnamon Banana Macadamia PopsWho says ice pops cant have nuts in them? With the addition of macadamia nuts and chunks of banana, these ice pops are smooth, creamy and crunchy all in one bite!

Nut Mixture:1/2 cup macadamia nuts

1 teaspoon cinnamon1 tablespoon cane sugar

Filling:1 cup almond milk

1 banana1 tablespoon cane sugar

1 fresh banana

1. Make nut mixture: pulse macadamia nuts, cinnamon and cane sugar in food processor until roughly chopped. Set aside.

2. Blend together 1 banana, cane sugar and almond milk until smooth.

3. Spoon two teaspoons nut mixture into top of mold.

4. Pour almond-banana mixture to 1/3 full.

5. Add 1 tablespoon chopped fresh banana.

6. Place in freezer for 1/2 hour. (you will want to add sticks after 15 minutes)

7. Remove from freezer and repeat steps 3-5.

8. Freeze until firm.

Serves 4-6-39-

3 Melon Ice PopsI love all melons in the summer. These ice pops combine 3 different melons for a beautiful color and flavor experience.

2 cups watermelon, cubed

2 cups musk melon, cubed

2 cups honeydew melon, cubed

agave or sweetener, to taste

1. In separate batches, pure the watermelon, musk melon and honeydew melon and set aside. Sweeten to taste if desired.

2. Start with the watermelon pure and fill the mold 1/3 cup full. Freeze.

3. Repeat with the remaining two melon pures, freezing after each addition.

Serves 6-8-41-

Kiwi Grape PopsWhen my girls were little, one of their favorite treats was frozen grapes. When you take the grapes and drop them in a wonderful, tangy kiwi pure, it just makes them all that better!

4 kiwis

1/2 cup water

1/2 lemon, juice from

2 tablespoons agave

1 cup grapes, sliced in half

1. Place all ingredients except grapes in blender. Blend until smooth.

2. Pour into ice pop molds and fill 2/3 full.

3. Drop grapes into individual molds. You may have to push them down in the mixture to start.

4. Top off with pure to 1/4-inch from top.

5. Freeze!

Makes 4 to 6 pops.

-43-

Shaved Ice

I love shaved ice drinks in the summer. They are a great way to enjoy fruit in a whole new way.

There are a few ways to make shaved ice. You can get a shaved ice machine but I just throw ice cubes in my food processor and process until I have a batch of crushed ice. Normally you dont want to do more than two to three cups of ice at a time.

Cherry Almond Shaved IceThe classic combination of almonds and cherries come together in this delightful shaved ice drink. Tasty and beautiful, too!

1 cup cherries, pitted

2 cups almond milk

1 teaspoon almond extract

1 tablespoon agave

shaved ice

1. Place pitted cherries in blender or food processor. Pure until smooth.

2. Stir almond extract and agave into almond milk.

3. Place shaved ice in glass. Fill half way with almond milk mixture then top with cherry pure. Top with additional whole cherry if desired.

Makes two servings.-47-

Cinnamon Maple PeachShaved Ice

Simply one of the most refreshing summer drinks that I have ever had. Maple syrup and cinnamon combine to complement the silky sweet peachces.

2 cups brazil nut milk (see page 27)

2 peaches1 tablespoon maple syrup

1 teaspoon cinnamonshaved ice

1. Blend peaches, maple syrup and cinnamon until smooth.

2. Fill glass with shaved ice.

3. Fill half way with brazil nut milk

4. Top off with blended peach mixture.

Makes two servings.

-49-

Blood Orange Strawberry Shaved IceBlood oranges have a beautiful red flesh. They are a little more mild in taste, but stunning in color. Orange and strawberry is always a winner and very refreshing in this shaved ice drink. If you cant find blood oranges, regular oranges will go.

2 blood oranges, peeled

1 cup strawberries

1 cup nut milk of choice

shaved ice

1. Blend oranges, strawberries and sugar together.

2. Fill glass with shaved ice.

3. Pour nut milk in to half full.

4. Top with orange-strawberry pure.

Makes 2 servings-51-

Thanks so much for purchasing Rawmazing Frozen Desserts. If you have any questions, you can contact me at Susan@Rawmazing.com

For more delicious raw food recipes, please visit www.Rawmazing.com

Other books by Susan Powers:

Rawmazing Easy Raw Food

Rawmazing Desserts

Rawmazing Transitional Recipes

Rawmazing Holiday Recipes

Hazelnut Butter2 C Hazelnuts

2 T Olive Oil

Process in food processor. Please see Almond Butter Recipe for great pictures and instructions for nut butters.

Hazelnut Milk

1 cup hazelnuts

3 cups water

Blend until smooth. Strain through cheesecloth or nutmilk bag to re-move nut-pulp.

See http://www.rawmazing.com/raw-recipe-almond-butter/ for great instructions on making nut butters.

-52-