Raw Maple Almond Thumbprint Cookies

These have been a staple basic cookie for years now, but that last week or so we've been adding extra "fillings" and they've turned out delicious! This last Strawberry one takes on the shortbread and jelly desserts commonly found in Europe.
Basic Raw Maple Almond Cookie
3 C Almonds, blend to a flour and transfer to a mixing bowl
add
1/4 C Pure Maple Syrup
1/8 C Agave
1/4 tsp Sea Salt
1 tsp Vanilla
Mix well. Fill a Tablespoon with packed dough and pat it into your hand until it comes out. Turn it with the round side up, and press a 1/2 tsp. spoon into the middle of the cookie, cupping your hand around it to have a smooth indent.
Dehydrate 4-5 hours.
For the Strawberry Filling
7 frozen, thawed Strawberries
1/4 C Pure Maple Syrup
1/8 C Psyllium Husk (powder, used as a thickener. Turns things gelatinous)
Blend thawed strawberries, syrup, and Psyllium Husk until smooth.
Pour about 1/2 tsp. filling into each indent. Continue dehydrating for an hour. The filling will thicken and be dry to touch the top, but soft and sweet when bitten into. Yum.
Another great option we've loved is filling the cookies with Raw Chocolate Sauce. (Do not dehydrate with chocolate sauce, as it will just melt.)
Also great just sprinkled with Cinnamon.

Raw Christmas Punch

This red juice is perfect to serve at Christmas or Valentines..or anytime you need a punch. Try serving it in a punch bowl with floating orange slices for garnish.
2 1/2 C fresh or frozen Cranberries
2 C water
Blend on high. Strain through a nylon or however you strain your almond milk. This takes the bitterness out.
Pour into a pitcher.
Add.
1 Orange, juiced
1 Gala Apple, juiced
1 C Water
1/2 C Agave
Stir and serve

Raw Christmas Chocolate Coconut Brownies

 These are so simple and delicious. A favorite family night treat and Raw Christmas Dessert!
For the Raw Chocolate Brownie
1 C Almonds
2 C Walnuts
1 C Unsweetened Shredded Coconut
1/2 tsp Sea Salt
1/2 C Raw Cocoa Powder
1 C Medjool Dates, abt 7-8
1/2 C Agave
 Process almonds, walnuts, coconut, dates, salt and cocoa. When it is in little pieces slowly add in the agave while the machine is running. It will start to clump up, then it is done. Don't over process or it will get really oily. It will be slightly oily. Transfer dough to an 8x8, plastic wrap lined dish. Press down into dish with a big spoon.
Top with Coconut Nut Topping
1/3 C Almonds
1/3 C Walnuts
Process into a chunky powder. Transfer to a bowl.
Stir in
1/2 C Shredded Coconut 
1-2 T Agave
1 T Melted Coconut Oil
dash of cinnamon (opt.)
dash of sea salt
Spread over brownies. Chill in freezer about an hour. Take out and cut into 1x2 inch brownies.
Enjoy with a smile.:)
*For a Raw Chocolate Mint Brownie add 1 tsp Pure Peppermint Extract to Brownie mix.

Raw Stuffing and Cranberry Sauce

This is a raw version of stuffing, with a Sprouted Buckwheat base for that thicker texture, like grain. Topping it with a sweet Raw Cranberry Sauce.

Raw "Stuffing"
3 C Sprouted Buckwheat, sprout by soaking it in water 20-30 minutes. When it feels soft it's ready. Drain and add:
1 C Diced Celery
2-3 Vine Tomatoes, chopped
1 C Raisins
1/2 C Red Onion (could use white)
1 Gala Apple, chopped
1/2 C Raw Sunflower Seeds
1/4 C Raw Pumpkin Seeds
1-2 T Cilantro
1 tsp Poultry Seasoning
(you can make your own with 1/4 tsps of rosemary, thyme, sage, 1/8tsp pepper,1/8  tsp nutmeg)
1/8 tsp Black Pepper
1/4 tsp sea salt
Mix with a spoon.
It really has that stuffing flavor. To me stuffing has always been a little bland, but with the cranberry sauce I can eat bowls full!

Raw Cranberry Sauce
3 C Raw Cranberries
1  Gala Apple, chopped
3/4 C Fresh Pineapple
1 Orange, juiced
7-8 Medjool Dates, soaked if they are not soft.
Put all in blender or food processor and pulse or blend on low until everything is chopped into very fine pieces. Slightly chunky.Taste and add more dates if it has any bitterness from the cranberries.
Pour into a bowl and take spoonfuls to top the stuffing.