Raspberry Rawcoroons

Deliciously nutty, slightly tangy, mildly sweet, these rawcoroons are the perfect dessert, mid day snack or even quick breakfast treat. It had been a while since I made rawcoroons. For some time there I was making them almost as soon as a batch ran out. It was one of my favorite treats to bring to parties, camping, potlucks, etc…. as they travel so well and are generally such a hit. In all honesty, I am surprised that this is only my 3rd rawcorron post. I have created so many flavors over the years! If you are interested in seeing my other two posts, I made a cacao one, and a lemon cashew one. Noticing that this is just my 3rd post, you can expect to be seeing me pulling out some old recipes and photographing them so I can share them with you here!

Ingredients:

• 2 cups shredded raw coconut, quickly pulsed in the blender to break them down a bit
• 2 cups ground raw almonds, ground in the blender to create almost a flour like quality but not so fine
• 1/2 cup freeze dried raspberry powder, ground in the blender
• 2 TBS lucuma powder
• 1/4 cup + 2 TBS coconut sugar
• 1/2 cup water
• 1/4 cup melted coconut oil

Steps:

• mix everything in a large bowl until very well combined. I like to mix all dry ingredients first then add the wet ones.
• scoop in ball shape and put on a dehydrator tray, on the mesh screen
• dehydrate at 105*F for about 10 hours or until crispy on the outside and slightly moist on the inside
• will save for at least a week on the shelf, even longer in the fridge

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Homemade Almond Milk and Pulp

I really love the taste of freshly made almond milk. Here is the most basic recipe to make your own at home. It’s cheaper than buying it in a box, and you are guaranteed freshness and premium quality of nutrients. Although it does take some thinking ahead for the soaking process. But once that is done, the whole process takes less than 10 minutes.

Ingredients:

• 1 cup raw organic almonds, soaked overnight
• 3 cups water

Steps

• blend together in a high speed blender
• over a bowl, pour mixture through a nut milk bag (a colander lined with cheese cloth will work fine)
• extract all the liquid by massaging the bag or squeezing the cloth
• you will be left with delicious almond milk in the bowl and almond pulp in the bag or cloth

This will give you about 3 cups of milk. The milk will stay good for a couple days in the fridge. You can add dates or cacao powder or anything you like to the milk to make it a delicious treat. The pulp can be dehydrated to become almond flour, or used to make some tasty raw deserts or spreads.