Rawmazing Frozen Desserts
Rawmazing Frozen Desserts
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Rawmazing
Frozen Desserts
Easy Raw, Vegan and Gluten Free Frozen Dessert Recipes
by Susan Powers
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 combinations are carefully balanced to make the most of all the ingredients. Raw, vegan and glutenfree, 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 freezer 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
Contents
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!
Ice Pops
Drinks
Hearts:
1/3 cup lime juice (approx. 2 limes)
zest from 2 limes
1 cup cashews, soaked until soft
1/2 cup water
1/4 cup agave or desired sweetener
3 tablespoons coconut oil
Ganache:
1/2 cup cacao
1/2 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-
Crust:
1 cup almonds
1/2 cup cacao
3 tablespoons coconut oil, melted
Filling:
2 avocados
1/2 cup hazelnut butter*
1 cup hazelnut milk*
1/2 cup cacao
1/2 cup agave
Topping:
1/2 cup cacao
1/2 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 before serving.
* see page 52 for instructions on how to make hazelnut milk and hazelnut butter.
-11-
Topping:
2 cups strawberries
1 cup strawberries, thinly sliced
Filling:
1 cup cashews
1/3 cup water
1/4 cup agave
3 tablespoons coconut oil, melted
2 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 sugar
1/4 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 combined.
2. Firmly pat 1/4-inch crust onto the top of each frozen torte. Return to freezer and
freeze until set.
Serves 12
-13-
Tropical Torte
There is nothing better than a tropical dessert on a summer night, or any night. Pineapple, coconut, and bananas, topped with a spicy mango pure. Delish!
Crust:
1 cup pecans
2 tablespoons coconut oil, melted
2 tablespoons palm sugar
Mango Pure:
2 cups mango
1 tablespoon honey
1/8 teaspoon cayenne
Filling:
1 young coconut, flesh from
1/2 cup water
2 tablespoons coconut oil, melted
1 cup cashews, soaked until soft
2 cups fresh crushed pineapple
1 large banana, sliced
1 cup large flaked coconut
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 Bars
Chocolate 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 cashews
1/2 cup cacao
2 tablespoons coconut oil, melted
Topping:
Ganache (see page 9)
1/2 cup cashews, coarsly chopped
1/4 cup cacao
1 tablespoon agave
Filling:
1 cup young thai coconut flesh
1/2 cup water
1 cup raspberries
1 cup cashews, soaked until soft
1/3 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-
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-
-21-
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-
Serves 4-6
-27-
Makes 6 to 8 servings.
-29-
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.
1 cup water
2 lemons
1/4 cup agave
1/4 cup chia seeds
Serves 4-6
-35-
Mango Pure:
1 mango
1/4 cup water
1 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-
Nut Mixture:
1/2 cup macadamia nuts
1 teaspoon cinnamon
1 tablespoon cane sugar
Filling:
1 cup almond milk
1 banana
1 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-
Serves 6-8
-41-
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.
Makes 2 servings
-51-
Hazelnut Butter
2 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 remove nut-pulp.
-52-