Blackberry Crisp ( learnrawfood.com )

4 cups fresh or thawed and drained frozen blackberries

3/4 cup pitted medjool dates, soaked in water for 10 minutes and drained

1 tablespoon freshly squeezed lemon juice

2 cups Crumble Topping

Put 1 1/2 cups of the blackberries along with the dates and lemon juice in a food processor fitted with the S blade and process until smooth. Transfer to a medium bowl, add the remaining 2 1/2 cups of blackberries, and stir gently until well combined.

To assemble the crisp, press 1/2 cup of the topping into an even layer in an 8-inch square glass baking dish. Spread the blackberry filling on top using a rubber spatula. With your hands, knead pieces of the remaining 1 1/2 cups of the topping until they stick together. Lay these pieces of topping on the filling to form a cobbled appearance, allowing some of the filling to peek through. Refrigerate for at least 1 hour before serving. Serve chilled, at room temperature, or warm (see warming option). Covered with plastic wrap and stored in the refrigerator, Blackberry Crisp will keep for 3 days.

Warming Option: Preheat the oven to 200 degrees F. Turn off the oven, insert the crisp, and warm for 15 minutes. Alternatively, heat for 30 minutes in a food dehydrator set at 105 degrees F.

Blueberry or Cherry Crisp: Replace the blackberries with 4 cups of fresh or thawed and drained frozen blueberries or pitted cherries.

Peach Crisp: Replace the blackberries with 4 cups of fresh or thawed frozen peach slices. Add 1/8 teaspoon of ground nutmeg to the filling if desired.

Raw Crumble Topping (learnrawfood.com )

2 cups raw walnuts or pecans, unsoaked

1⁄2 cup unsweetened shredded dried coconut

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon ground nutmeg

1⁄4 teaspoon salt

1⁄2 cup raisins, unsoaked

8 pitted medjool dates, unsoaked

1⁄4 cup whole cane sugar, coconut sugar, or maple sugar (optional, for a sweeter topping)

Place the walnuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the raisins and dates and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t over process. Add the optional whole cane sugar and process briefly. Stored in a sealed container, Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

Raw Hazelnut & Chai Brownies ( Green Kitchen Stories )

Makes 12 brownies

2 cups (5 dl) fresh medjool dates, pitted

4 tbsp extra virgin coconut oil, room temperature

2 tbsp maple syrup

6 tbsp raw cacao powder

1/2 tsp ground vanilla or vanilla extract

3 chai tea bags, (or your favorite tea blend) cut them open

2 tbsp ground flax seeds, chia, psyllium or hemp

1 pinch sea salt

1/2 cup (1,2 dl) raw hazelnut, coarsely chopped (or nuts and seeds of choice)

Place all ingredients, except the hazelnuts, in a food processor or a high speed blender. Mix until smooth, you probably have to scrape the mixture down with a spoon a couple of times. Add the chopped hazelnuts and knead the ‘dough’ by hand. Cover  a brownie tin with plastic wrap and press down the dough to about 1/2 inch (1,25 cm) high. Rub a bit of coconut oil on your hands to prevent the dough from sticking. Put the cake in the fridge and let it set for a least half an hour. Cut in brownie-size pieces, dust with cacao powder and sprinkle with hazelnuts.

Blueberry pie (learnrawfood.com )

3 cups Almond Crust

4 cups fresh or thawed and drained frozen blueberries

3/4 cup pitted Medjool dates, soaked in water for 10 minutes and drained

1 tablespoon freshly squeezed lemon juice

Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan's sides, shaping it so that its edges are flush with the rim. Put the crust in the freezer for 15 minutes.

Put 1 1/2 cups of the blueberries along with the dates and lemon juice in a blender and process until smooth. Transfer to a medium bowl, add the remaining blueberries, and stir gently until well-combined.

Remove the crust from the freezer. Add the blueberry filling and press down with a rubber spatula. Refrigerate for at least 1 hour before serving. It will keep in the refrigerator for 3 days.

Blackberry or Cherry Pie: Replace the blueberries with 4 cups of fresh or thawed and drained frozen blackberries or pitted cherries.

Almond Crust (learnrawfood.com )

2 1⁄4 cups Almond Flour

3⁄4 cup pitted medjool dates, unsoaked

1⁄4 teaspoon salt

Place all the ingredients in a food processor fitted with the S blade and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t over process. Stored in a sealed container, Almond Crust will keep for one month in the refrigerator or three months in the freezer.

Mock Sour Cream and Chive Dip – Ranch Dip (learnrawfood.com )

1 cup soaked raw cashews

1/2 cup water

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

2 tablespoons minced fresh chives or green onions

1 tablespoon minced fresh basil, or 1 teaspoon dried

1 tablespoon minced fresh dill, or 1 teaspoon dried dill weed

Put the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth. Stop occasionally to scrape down the blender jar with a rubber spatula. Add the chives, basil, and dill and pulse briefly to mix. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Mock Sour Cream and Chive Dip will keep for 5 days.

Olive Tapenade (learnrawfood.com )

1 cup pitted black or green olives

2 tablespoons capers

4 teaspoons extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

1 1/2 teaspoons minced fresh basil, or 1/2 teaspoon dried

1 teaspoon crushed garlic

Dash ground pepper

Put all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Olive Tapenade will keep for 5 days.

Sun-Dried Tomato Tapenade: Replace the olives with soaked or oil-packed sun-dried tomatoes. Omit the capers.