I really enjoy Sarma Melngailis’ book Living Raw Food. I love her outlook on food. She is not strict raw herself and neither are her chefs in her restaurant – yet her mission is to introduce people to raw food and hope that they enjoy it. I was lucky enough to eat at Pure Foods and Wine for my last birthday and delighted in her raw Peppermint-Cacao Ice Cream (the recipe is in her book). It was the most delicious chocolate mint ice cream I have ever eaten – raw or otherwise. For the next month after that, I enjoyed my own quick version at home: cashew butter, coconut oil, raw chocolate, honey, mint leaves, sea salt and a little water. Yum.
I recently tried her Coconut Snowballs. They taste like a mix of marzipan and/or condensed milk – and therefore, a hit with kids as well. I love raw sweets because they are nutritious and satisfy your sweet tooth at the same time. I have adapted the recipe as we prefer to use honey instead of agave syrup, because honey in its raw form is high in enzymes, contains minerals and helps our immune system. Agave syrup, like maple syrup, is a cooked sweetener, which despite its preparation is consumed by a lot of raw foodies. Raw local honey is a better option, in my opinion.
Process until finely ground in food processor:
2 cups Brazil nuts, soaked overnight and drained
Add and process until you have a thick sticky dough:
2 cups shredded coconut
1 cup local raw honey
1/4 cup raw coconut oil
2 tsp vanilla extract (without alcohol)
1/4 tsp sea salt
Form into balls and dip and roll in more shredded coconut. We have stored these in the freezer and we simply take it out as we wish.