Adapted from a recipe by Rita L on RecipeZaar.

You can substitute agave nectar for the honey, if you wish.

This recipe originally called for tequila to be mixed with the lime-juice, but it is just as good without. It’s a good dish to serve at a party, and kids seem to like it too.

For the chili powder, I left the amount blank, because it really depends on the type you are using and your personal “spicy” preference. I use chipotle chili powder (not technically raw), and usually put around 1/2 tsp.

Someone else deserves the credit for this recipe, but I can’t remember where I jotted it down from. All I know is that it is a really tasty and decadent recipe to whip up when you are craving something sweet. At some point, I plan to try experimenting with this for a raw version of cookie dough ice cream – yum!

PLEASE NOTE: I included this recipe in the Kids category, but children under 1 year should not be served honey. Also, some children can have adverse reactions to sesame and cacao, so please use caution.

This recipe was adapted from one posted by FreedomB in the forums on www.raw-pleasure.com.au. She used blackberries, but I use any berry that is in season, or frozen berries if I am really desperate.

This can be served in bowls as pudding, used as a icing for a raw cake, as a filling in a prepared crust, or frozen as a sorbet.

PLEASE NOTE: I included this in the Kids category, but children under one year should not be served berries.

This is from a Vegetarian Times recipe. They served it with fettucine noodles and described it as having “the texture of an Alfredo sauce”.
I serve it over julienned veggies – carrots, parsnips, zucchini, peppers, cucumber, etc. – softened with salt and oil or use it as a guacamole-type dip for veggie sticks.
It’s really refreshing and we enjoy it as a summer salad. I hope you enjoy it too.