Grapes, Peaches, and Nectarines

I'm back on the sweet things again -  but in moderation! In fact, my desire for sweet things has diminished quite a bit. My body was definitely re-set from my sugar cleanse. I've been back at it in the kitchie again making yummy things.

A friend recently gave me a bunch of gorgeous concord grapes from her vines. To reap their juicy rewards, I blended them on a low speed in the blender and then drained the juice with a strainer. I was inspired to make squares with a chewy bottom, creamy grape filling, and whipped cream topping. I garnished with dried figs and served them with grape jelly. Yum!

Concord Grape Cream Squares

Crust

3/4 cup cashews or almonds
1/3 cup shredded coconut
1/4 cup ground oat groats
1 tablespoon ground yellow flaxseed
1 tablespoon + 1 teaspoon liquid sweetener
1 tablespoon melted coconut oil
Pinch of salt
1-2 teaspoons water, as needed

Grind the almonds in a food processor.
Add the remaining ingredients except the coconut oil and water. Grind to combine.
Add the oil and blend again.
Add the water and pulse together until the dough will hold together when pressed in your hand.
Press the dough into the bottom of a small pan (I used approx 4x6"). You could double and use an 8x8" pan.

Filling

0.7oz soaked irish moss*
1 cup concorde grape juice
1/2 cup cashews
4 drops stevia
1 1/2 tablespoons liquid sweetener
2 teaspoons lemon juice
1/3 cup melted coconut oil

Chop the irish moss. Blend in a high speed blender with the grape juice until completely smooth and slightly warm.
Add the remaining ingredients except the oil and blend until smooth.
Add the oil and blend again to combine.
Pour the filling over the crust.
Chill in the fridge or freezer until firm, 6-12 hours.

*Soak in enough cold water to cover for at least 6 hours.

About a month ago, the abundance of ripe Ontario peaches inspired me to make a Peach Cake. Also with irish moss (you can see that I just can't get enough), they add a nice lightness to the dessert. I set the filling on a coconut almond crust and topped it with more peaches and fresh cherries. This recipe yields a 6" cake in a spring form pan. I didn't do any measurements for the crust but it's a basic date nut crust with the addition of coconut.

Summer Peach Cream Cake

Crust

Almonds, ground
Dates
Shredded coconut
Vanilla

Grind ingredients together in a food processor. Add 1-2 teaspoons of water if needed to press the mixture together.
Press into the bottom of a 6" spring form pan.

Filling

1/2 cup irish moss gel
2 cups diced peaches (no need to peel)
3 tablespoons maple syrup
8 drops stevia
1/3 cup cashews
2 tablespoons lemon juice
2 tablespoons melted coconut oil
1/2 teaspoon psyllium
2 drops peach medicine flower essence (optional)

Blend all the ingredients except the oil and psyllium until completely smooth and creamy.
Add those two ingredients and blend again to incorporate.
Pour the filling over the crust.
Chill in the fridge for at least 6-8 hours, or up to 12 hours.

Juicy ripe nectarines acted both as the highlight and garnish of a summer time batch of Vanilla Mousse. I made my favorite, cinnamon marshmallow mousse without the cinnamon and added extra vanilla. I love this stuff. I sprinkled a layer of blueberries into the ramekins before pouring the blended mousse mixture on top.

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9 Comments
  1. October 5, 2011 at 10:34
    Reply

    These raw desserts look amazing! I just made a raw cheesecake with peanut/date crust- very delicous! I will have to steal some if your recipes though!!! :)

  2. October 5, 2011 at 15:43
    Reply

    of all these sweet goodies, YOU are the sweetest!<br />So good to see you so happy and making the amazing treats you are so gifted at making!<br />love you and miss you very much<br />Auntie Deb xoxooxox

  3. October 5, 2011 at 21:01
    Reply

    Love the peaches...fruit is the best thing in the world. Always will be.

  4. October 6, 2011 at 02:35
    Reply

    Concord Grape Cream Squares yes please!! those look heavenly. love the bright purple shining through, so beautiful!!

  5. October 6, 2011 at 21:59
    Reply

    That grape layer looks especially unusual and wonderful--I love concord grapes! I just made an orange mousse yesterday, similar to your peach one, lots of irish moss--so light and yummy...

  6. December 16, 2011 at 05:41
    Reply

    What did you use for the whipped topping. I'm looking to make this for my wedding anniversary for my non raw loving husband. Want to knock his socks off. Thanks.

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