Raw Recipes


No-Bake Macaroons

(Makes 3-4 dozen)
5 cups Raw Organic Small Flake Coconut *
1 cup Raw Organic Almond Meal *
½ cup Sprouted OrganicAlmond Butter *
1 cup honey
Organic Vanilla Extract to taste *
cocolate sauce to dip or drizzle

Mix all ingredients together in a bowl, adding just enough water until the mixture sticks together and you can form a ball.

Use a small ice cream scoop or teaspoon to form balls. Press onto a baking sheet (bottom of macaroons should be flat).

Dip in chocolate if desired and enjoy!


Raw Organic Small Flake Coconut

Raw Organic Almond Meal

Sprouted Organic Almond Butter

Organic Vanilla Extract

Coconut Porridge With Cinnamon, Raisins & Walnuts

Creamy and flavorful, this breakfast is healthy comfort food at it’s best. To create this look, slightly pack the prepared porridge into a tall 3-inch wide cutter or ring mold and then add chopped walnuts on top. Drizzle the plate with honey, and then carefully remove the cutter to retain the shape of the porridge. Sprinkle entire plate with extra cinnamon and enjoy!


2 cups coconut water or water

2 cups Raw Sprouted Living Oats

½ cup raw finely Raw Organic Small Flake Coconut

½ tsp ground cinnamon

2 Tbsp raw coconut crystals or other sweetener to taste

1 tsp organic vanilla extract

1/3 cup sun-dried rasins

¼ tsp sea salt

raw honey or other sweetener for drizzling around plate

½ cup raw unsalted sprouted organic walnuts

Add all ingredients except walnuts and drizzling honey to a mixing bowl and stir well. Cover and soak covered overnight in refrigerator for 6-8 hours. When ready, stir again and serve immediately with garnish of choice or store refrigerated up to 3 days. Yields about 3 cups.


Check out Instinctively Raw, a free e-cook book for more delicious recipes!

Zesty Cheese Dip

½ cup Sprouted Organic Sunflower Seed Butter *
½ cup nutritional yeast
¼ cup sun-dried tomatoes soaked for one hour and drained
1 clove garlic peeled
2 - 3 tablespoons lemon juice
4 tablespoons filtered water
1 teaspoon oregano or Italian seasoning mix

Combine all ingredients in a blender and blend until smooth, adding a little water if needed. Salt to taste. Keep refrigerated in a covered container until ready to use.


Sprouted Organic Sunflower Seed Butter

Vanilla Flan

1 ½ cup Sprouted Organic Cashew Butter *
½ cup Raw Organic Large Flake Coconut *
½ tablespoon Organic Vanilla Extract *
¼ teaspoon Sea Salt *
¼ cup Agave *
¼ cup Organic Coconut Oil *

Place all ingredients in blender and blend until smooth. Pour into ramekins. Freeze 1 to 2 hours before serving. Refrigerate overnight. Yields four regular size flans.


Sprouted Organic Cashew Butter

Raw Organic Large Flake Coconut

Organic Vanilla Extract

Sea Salt


Organic Coconut Oil

Banana Pudding

1 ripe banana
½ cup Greek yogurt
2 tablespoons of your favorite sprouted organic nut butter
(almond, pecan, and walnut work especially well in this recipe)*

Mash and mix all ingredients together until smooth and creamy, or pulse briefly in a blender. Enjoy!


Sprouted Organic Almond Butter

Sprouted Organic Pecan Butter

Sprouted Organic Walnut Butter

Cashew - Macadamia Nut Hummus

Cashew-Macadamia Nut Hummus

From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012.  Used by permission.


This nut-based raw hummus is thicker and richer than a typical zucchini version. It’s also my personal favorite!


3/4 cup cashews, soaked 2 to 4 hours and drained
1/2 cup macadamia nuts, soaked 2 to 4 hours and drained
1/4 cup tahini 
tablespoons lemon juice
tablespoon olive oil
1/2 teaspoon sea salt
1/2 small clove garlic, peeled

3/4 to 1 cup filtered water, as needed to thin


Combine all ingredients, including 3/4 cup water, in a high-speed blender and blend until smooth. Add additional water, 2 tablespoons at a time, as needed to thin. Transfer to a small bowl or container and refrigerate for at least one hour before serving.


Yield: about 2 cups

Per serving (about 1/4 cup): 193 calories, 17.5g fat (3g sat), 7.6g carbs, 2g fiber, 4.5g protein


You can purchase Amber's book "Practically Raw" here!


Suggested Blue Mountain Organics Products

Sprouted Organic Cashews

Sprouted Organic Macadamia Nuts

Sprouted Organic Tahini Sesame Seed Butter

Sea Salt

Almond Butter-Banana Ice Cream

Almond Butter-Banana Ice Cream

From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012.  Used by permission.


I’m not much of a sandwich person, but one sammy I do love is almond butter with sliced bananas. This is my “ice creamed” interpretation of that snack. The miracle of “banana soft-serve” is that you can have homemade raw ice cream in mere minutes!


 4 frozen very ripe bananas, broken into chunks

1/2 cup almond butter -

2 tablespoons agave

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Pinch of sea salt


 Combine all ingredients in a food processor and blend until smooth and creamy.


This ice cream is best served immediately, but you can freeze leftovers in an ice cube tray, transferring the cubes to a zip-top bag when frozen solid. To prepare the leftover ice cream, place the frozen ice cream cubes in a food processor, let sit for 5 to 10 minutes to soften just slightly, and pulse or process until smooth and creamy.


Yield: 4 servings

Per serving: 235 calories, 9.8g fat (1g sat), 37.5g carbs, 4g fiber, 3.6g protein



Sprouted Organic Almond butter or Sprouted Organic Cashew butter

Agave: coconut nectar, any other liquid sweetener, or stevia to taste


Suggested Blue Mountain Organics Products

Sprouted Organic Almond Butter


Organic Vanilla Extract

Sprouted Organic Cashew Butter


Berries and Cream Crepes

4 bananas
1 tablespoon lemon juice
½ teaspoon cinnamon *
2 cups cashews, soaked 2 hours *
½ cup water
¼ cup agave
½ vanilla bean, scraped
2 cups fresh or frozen raspberries, thawed
2 tablespoons agave *
2 cups quartered strawberries
2 cups blueberries


1. Pace all ingredients in a food processor and blend until smooth.

2. Pour batter 1/3 a cup at a time onto a nonstick dehydrator sheet.

3. Use a small offset spatula to form into 6-inch disks. Makes about 6 to 8 crepes.

4. Dry at 110deg F for 6 hours or until dry but still pliable.

5. No need to transfer to a mesh screen as long as you can peel the crepes from the nonstick sheet without sticking.


1. Process the cashews, water, agave, and vanilla in a high-power blender until smooth. Add more water if too thick, 1 tablespoon at a time.

2. Chill at least 2 hours to firm.

Sauce: Place all ingredients in a food processor and blend until smooth.

Additional Filling: To assemble, spread cream in the center of each crepe. Add fruit and fold sides toward center, like a cannoli. Drizzle the raspberry sauce over the crepes. Top with additional fruit and serve.

Stored separately, crepes and cream will keep for one week in the refrigerator.


Sprouted Organic Cashews


Cocoa Coconut Love Drops

(by Judith Toscano, at The Wellness Cottage)

1 ½ cups sprouted organic pecans *
¾ cup raw chia flour
3 tablespoons raw organic peruvian cacao powder *
pinch of sea salt *
dash of cayenne
½ cup finely chopped organic medjool dates *
¼ cup maple syrup
¼ cup organic coconut oil *
½ cup dried raw coconut flakes *

Using a 6 cup food processor, process the pecans by grinding them to a flour-like consistency. Into the food processor, pour the chia flour, the cacao powder, the salt and the cayenne, and process these together until all dry ingredients are evenly distributed.

Add the finely chopped dates, the coconut oil and the maple syrup, process until mixture melds together. When the mixture holds together off the sides of the processor it is melded together.

Scoop the cocoa dough and drop into the dried coconut flakes, gently roll to coat the cocoa dough, place in paper liners & serve up the love!


Sprouted Organic Pecans

Raw Organic Peruvian Cacao Powder

Sea Salt

Organic Medjool Dates

Organic Coconut Oil

Raw Organic Small Flake Coconut