Costco offers fresh and frozen produce and
dry ingredients, as well as food processors,
to help you create the perfect raw dessert.
ORANGE CHOCOLATE “CHEESE” CAKE
65 g (½ cup) almonds
65 g (½ cup) pecans
4 Medjool dates, soaked in a little bit
of water until soft
25 g (¼ cup) cacao powder
2 to 4 oranges, depending on size
240 g ( 2 cups) cashews, soaked in water until soft
(about 4 hours), then rinsed and drained
250 ml ( 1¼ cups) coconut oil
225 ml ( 1 cup) fresh orange juice
200 ml (2/3 cup) raw agave nectar or maple syrup
150 g ( 1 tablespoon) grated fresh ginger
SUGAR BISCUITS WITH
75 g ( 1 cup) shredded coconut
120 g ( 1 cup) cashews
45 ml ( 3 tablespoons) agave nectar
7 ml ( 1½ teaspoons) vanilla extract
2 pinches salt
7 ml ( 1½ teaspoons) warm water
45 ml ( 3 tablespoons) melted coconut oil
45 ml ( 3 tablespoons) melted coconut butter
90 ml (¼ cup plus 2 tablespoons)
melted coconut butter
75 ml (¼ cup plus 1 teaspoon) lemon juice
22 ml ( 1½ tablespoons) agave nectar
5 g ( 1 teaspoon) packed lemon zest
1 or 2 small pinches of turmeric (see note)
Prepare the biscuits: grind the coconut and cashews
into flour in a food processor. Add the remaining
ingredients and process into dough. Chill the dough
in the fridge for 10 to 15 minutes.
Roll the dough between 2 pieces of parchment paper
and then cut biscuits using a 3.75 cm ( 1½-inch)
round biscuit cutter. Carefully transfer the biscuits to
a parchment-paper-lined tray using an offset spatula;
the dough will be slightly soft. Chill biscuits in the
fridge for at least 2 hours, or until firm.
Prepare the frosting: whisk together all of the
ingredients in a small bowl. The frosting will thicken
slightly as you whisk and the coconut butter cools.
Spread the frosting on the biscuits using a mini offset
spatula or butter knife. Chill in the fridge. Makes 12
to 15 biscuits.
Note: don’t use too much turmeric in the frosting,
as it has a strong flavour. Use just enough to get a soft
Biscuit and sandwich recipes adapted from Sweetly Raw
Desserts, by Heather Pace (Quarry Books, 2015).
Prepare the crust: line a 17. 5 cm (7-inch) spring-form pan with parchment paper. Set aside.
Process the almonds and pecans in a food processor until finely chopped. Add the dates and cacao powder.
Process until well blended. The mixture should stick together when you pinch it.
Press 2/3 of the mixture into the bottom of the spring-form pan. Be sure to press it in well. Set the remaining
1/3 mixture aside to use for filling layer (see chef's note below) or to sprinkle on top.
Prepare the filling: zest the oranges until you have 100 g (½ cup) of zest. Juice the oranges until you have
225 ml ( 1 cup) of juice. In a high-speed blender, combine the cashews, coconut oil, orange juice and raw agave
nectar or maple syrup. Blend until smooth. Add the zest and ginger. Pulse to just combine.
Pour the filling over the crust and refrigerate overnight. Before serving, sprinkle with the remaining nut mixture
and garnish with additional strips of orange zest, if desired. Makes 10 to 12 servings.
Chef’s note: if you want to use the crust as a layer (like photo at left), pour half the filling mixture into the pan
and place it in the freezer for a bit to let it set up (do not freeze). Sprinkle crust over bottom layer, then carefully
pour in the remaining filling mixture.
Courtesy of Susan Powers, adapted from Rawmazing Desserts (Skyhorse Publishing, 2013).
RASPBERRY-VANILLA “ICE CREAM” SANDWICHES
RASPBERRY-VANILLA “ICE CREAM”
240 g ( 2 cups) cashews
500 ml ( 2 cups) water
125 ml (½ cup) maple syrup
23 ml ( 1½ tablespoons) vanilla extract
Seeds of 1 vanilla bean
2 pinches Himalayan salt
40 ml ( 2½ tablespoons) melted coconut oil
7 g ( 1½ teaspoons) ground cardamom
250 g ( 2 cups) raspberries, lightly mashed
260 g ( 2 cups) almonds
90 g ( 1 cup) Medjool dates
125 g (11/3 cups) raisins
50 g (½ cup) cacao powder
5 ml ( 1 teaspoon) vanilla extract
100 g (2/3 cup) walnuts
2 pinches Himalayan salt
7 ml ( 1½ teaspoons) water
Prepare the “ice cream”: in a high-speed blender, blend the cashews, water, maple syrup, vanilla extract
and scraped insides of the vanilla bean until completely smooth. Add the salt and coconut oil and blend to
incorporate. Chill the liquid in the fridge for 8 to 12 hours. Process the chilled, thick cream in an ice cream
maker according to the manufacturer’s instructions.
Prepare the brownies: grind the almonds into flour in a food processor. Add the dates and raisins. Process
until they are completely broken down. Add the remaining ingredients and process to combine. Press half of
the dough into a 20 cm (8-inch) square pan. Set aside remaining dough and refrigerate until ready to use.
Assemble the sandwiches: once the “ice cream” has finished churning (the consistency will be like soft-serve ice
cream), mix in the cardamom. Then, gently mix in the raspberries, taking care not to overmix or the berries’
colour will bleed. Spread the ice cream evenly over the brownie, working quickly to prevent melting. Immediately
transfer to the freezer until frozen, for at least 6 hours. Once frozen, firmly press the other half of the brownie
dough on top. Cut into 4 cm x 6 cm ( 1½ x 2½–inch) bars. Store in freezer until ready to enjoy. Makes 15 servings.