Hey folks!

Happy Wednesday to you!  As I promised last week, I have some more raw desserts to share with you from NataliaKW!  She was so gracious in allowing me to share her divine dessert recipes with you! 

Let's check out some more of her raw desserts!

Dark Chocolate Ginger Brownies

makes one dozen

For the Brownie

  cups Brazil nuts, walnuts or pecans

¾ cup raw cacao powder

½ cup shredded coconut

1 teaspoon grated fresh ginger

1 teaspoon vanilla extract or seeds from 1 vanilla bean

pinch of Himalayan salt

1 cup pitted dates, well packed

2 tablespoons cold pressed coconut oil

Place the Brazil nuts in a food processor and chop finely.  Add the cacao powder, coconut, ginger, vanilla and salt and process again to combine.  Separate the dates and add to the food processor along with the coconut oil.  Pulse to gently begin to combine the dates.  After a few pulses, run the food processor until all ingredients are well combined and a sticky dough has formed.  Scrape into an 8 baking pan and press the dough in firmly.

For the Ginger Candy Topping

3 tablespoons raw agave nectar

½ teaspoon grated fresh ginger

1 cup finely chopped raw walnuts or pecans

¼ cup cacao nibs

Place the agave and ginger in a small bowl and whisk together.  Add in the nuts and cacao nibs and mix well.  Spread the topping over the brownie and press with a spatula to set.  Place the entire tray in the freezer for 1 hour to firm.  Cut into 12 pieces and serve.

Sweet Potato Pie

serves 8-10

For the Crust

1 cup walnuts

3 tablespoons raw agave

1 tablespoon raw coconut oil

3/4 teaspoon cinnamon

1/8 teaspoon nutmeg

pinch of salt

Place the walnuts in your food processor fit with the S-blade.  Process to finely chop.  Add all remaining ingredients and process until sticky.  Press into the bottom of a 9 spring form pan.  Place in the freezer to set.

For the Sweet Potato Filling

¾ cup coconut butter (not oil! I love Artisana brand available at most Whole Foods)

¾ cup water

½ cup raw agave

1 tablespoon cinnamon

1 teaspoon vanilla extract or ½ vanilla bean

½ teaspoon grated fresh ginger

¼ teaspoon nutmeg

3 cups peeled and chopped sweet potato

Place all ingredients except for the sweet potato in a high-speed blender and blend until well combined.  Add the sweet potato and blend again until very smooth.  Pour over the crust.

For the Candied Walnut Topping

1 cup walnuts, roughly chopped

2 tablespoons raw agave

1/2 teaspoon cinnamon

pinch of salt

In a medium bowl, toss all ingredients together until the walnuts are evenly coated.   Sprinkle evenly over the top of the pie.  Place the entire pie in the freezer for 3-4 hours until set.  Cut into 8-10 slices when fully frozen.  Thaw 30 minutes before serving.

Deelicious..thanks again Natalia!