Real Raw Housewife: Happy Halloween

HAPPY HALLOWEEN

Check out the FABULOUS Russell James at: Russell James The Raw Chef and get your free recipe's.

Halloween Cookies

For the cookie biscuit
1 cup walnuts*
1 cup pecans*
1 cup brazil nuts
1 cup raw oats
15 dried soft apricots, soaked 2hrs+ and diced
3/4 cup lucuma
1/2 cup raisins
Pinch salt
2 tsp mixed spice**
2 tsp orange juice

*I like to soak the nuts for 4 hours, then dehydrate them, before using in the recipe, to make them lighter and easier to digest.

**Mixed spice varies, depending on country and brand. If you have pumpkin spice, use that. Or you can use the following recipe to make your own mixed spice:
1 tbsp cinnamon, ground
1 tsp coriander, ground
1 tsp nutmeg, ground
1/2 tsp ginger, ground
1/4 tsp allspice, ground
1/4 tsp cloves, ground

Grind the nuts in a food processor until a flour forms.
Blend the oats into a flour in a high-speed blender.
With the ground nuts in the processor, add the oat flour and start to process again, adding a few apricots at a time until the mixture binds together. If it’s not binding you can add some of the apricot soak water too.

Roll out the mixture on a flat surface to the desired thickness. If mixture sticks, mill some more oats to dust the rolling pin and rolling surface with.
Using a cookie cutter, cut the cookies from the rolled out dough.
You will need to re-form and re-roll the left-over dough to get the most from it.
Dehydrate cookies on a mesh sheet for 10 to 12 hours at 115 degrees F.

Green Icing
1/2 cup chopped cacao butter, melted
1 cup cashews
1/2 cup spinach juice
2 tablespoons xylitol
Pinch salt

Orange Icing
1/2 cup chopped cacao butter, melted
1 cup cashews
1/2 cup carrot juice
2 tablespoons xylitol
Pinch salt

Blend all ingredients except the cacao butter in a Vita-Mix or other high-speed blender until smooth.
Add the cacao butter and blend again just long enough to mix it in.
Transfer mixture to a piping bag and leave in the fridge long enough for it to set a little. Decorate cookies.
Place cookies in the fridge to let the icing set.

PUMPKIN PIE CHEESECAKE

Makes one 7” cheesecake

Crust
1/4 cup coconut flour
1/2 cup pecans
1/4 cup oat flour
2 tbsp coconut sugar
1/2 tsp lemon juice
3 tbsp coconut oil

Grind all ingredients in a food processor.
Press into the cheesecake mould or moulds.

Filling
1 3/4 cups cultured cashews
1 cup diced pumpkin flesh
3/4 cup carrot juice
1/4 cup honey or coconut nectar
1 tbsp lemon juice
2 tsp lecithin
Pinch salt
1 vanilla pod scrapings
1/2 cup melted coconut butter
1 tsp mixed spice*

*If you can’t get mixed spice, use pumpkin spice or refer to mixed spice recipe here.

Blend all ingredients in a high-speed blender until smooth.
Pour over base.
Set in fridge and allow to set for 4+ hours, preferably overnight.
Serve with a scoop of vanilla ice-cream.

*UPDATE*

I had to come back to post pictures of our Halloween Grandbabies. We have 4 Grandchildren but the youngest, Jaydon was asleep in his buggy. Here are picture's of 3 of our Grandbabies.