Rawmazing Frozen Desserts

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This book is sold subject to the condition that it shall not be transferred, resold, digitally shared, or circulated in any other way without the permission
of the author.

COPYRIGHT 2011 BY SUSAN POWERS

All rights reserved. No part of this book may be reproduced in any form
without written
permission from the author, except brief excerpts for the purpose of review.

Rawmazing
Frozen Desserts
Easy Raw, Vegan and Gluten Free Frozen Dessert Recipes

For more information please visit: www.Rawmazing.com

by Susan Powers

Welcome to Rawmazing
Frozen Raw Desserts
The summer heat inspired this book, but dont think these recipes are only for summer. They are
perfect, make-ahead recipes for your dinner parties, or simple, delicious desserts you can keep
in your freezer for your family at any time of the year.
I created these recipes to be simple yet fantastic, in the Rawmazing tradition. The flavor combinations are carefully balanced to make the most of all the ingredients. Raw, vegan and glutenfree, they will please even your pickiest non-raw food friends and family.
None of these desserts require an ice cream maker. Go ahead and jump in. You will have a freezer full of fabulous desserts in no time!
A few tips:
- When filling molds or pans with thicker fillings, drop the pans a few times to bring air
bubbles to the top.
-Always use the ripest fruit possible for the best taste. The riper the fruit, the more natural
sugar it has.
-Taste before sweetening. If you have wonderfully ripe fruit, you might be able to omit the
sweetener alltogether.
-You can substitute the sweeteners with sweetener of your choice. It shouldnt affect the
recipe but make sure you taste as the recipe will change. Do not go overboard with the
sweetener as it could cause the desserts not to freeze.
Have fun and enjoy these delicious recipes!
- Susan

Contents
ACKNOWLEDGEMENTS
This book is dedicated to two of my dear friends, Janet Goglia and
Heather Burns. Your amazing courage in the face of your battles with
breast cancer inspires my work daily.
Special thanks go to my daughters, Mia and Kaia. They truly inspire
me to live my best life every day. To my mother, Cora, whose support
has been beyond expected and truly appreciated. To Amy Oscar for her
hours of editing. It is a hard job!

Frozen Tortes and Bars

Lime Blackberry Bites..............................................................9

Triple Chocolate Hazelnut Torte.................................................11
Strawberry Lemon Basil Torte...................................................13
Tropical Torte............................................................................15
Raspberry Bars.......................................................................17

Granitas and Soft Serve

Apricot Honey Raspberry..........................................................21

Strawberry Watermelon Mint....................................................23
Lemon Thyme..........................................................................25
Coconut Lime Ginger................................................................27
Blueberry Watermelon .............................................................29
Cacao Banana Soft Serve.........................................................31

Ice Pops

Lemon Chia Frasca...................................................................35

Raspberry Mango.....................................................................37
Cinnamon Banana Macadamia.................................................39
Three Melon.............................................................................41
Kiwi Grape...............................................................................43

Drinks

Cherry Almond Shaved Ice.......................................................47

Maple Cinnamon Peach Shaved Ice.........................................49
Blood Orange Strawberry Shaved Ice.......................................51

Frozen Tortes and Bars

Frozen tortes and bars are a great answer to desserts year round. They are
perfect for entertaining as they can be made ahead and forgotten about
until just before serving.
You can use many different molds to make these desserts. The lime blackberry bites were made in a heart-shaped silicon cupcake pan. The strawberry lemon basil desserts were made in a cupcake tin. For the larger
tortes, I used a spring form pan. Any pan with a removable bottom would
work for them. You can try other shapes, even try a pop over pan!
Tip: If your tortes have frozen solid, let sit for 10 minutes to soften a bit
before serving.
Tip: When making frozen desserts, drop the pans a couple of times before
freezing to get rid of air bubbles.

Blackberry Lime Hearts

These little hearts are the perfect finish to any meal. Light and refreshing, with just a hint of
chocolate to make them a little decadent.

Hearts:
1/3 cup lime juice (approx. 2 limes)
zest from 2 limes
1 cup cashews, soaked until soft
1/2 cup water
1/4 cup agave or desired sweetener
3 tablespoons coconut oil
Ganache:
1/2 cup cacao
1/2 cup agave
1/4 cup coconut oil, melted
1. Blend all heart ingredients until smooth.
2. Place a layer of berries in the bottom of your mold. Fill with lime mixture almost to
the top. They will expand a little with freezing.
2. Drop the pan a few times to get the air bubbles out.
3. Freeze until solid.
4. Un-mold and top with ganache.
Ganache:
To make ganache, whisk all ingredients together. You will have extra
ganache but it stores well.
Makes 12 small hearts.
-9-

Triple Chocolate Hazelnut Frozen Torte

No one will ever guess that this decadent tart is made from healthy ingredients. The crunchy
crust, creamy filling and gooey topping will please even the pickiest palate.

Crust:
1 cup almonds
1/2 cup cacao
3 tablespoons coconut oil, melted

Filling:
2 avocados
1/2 cup hazelnut butter*
1 cup hazelnut milk*
1/2 cup cacao
1/2 cup agave

Topping:
1/2 cup cacao
1/2 cup agave
1/4 cup coconut oil, melted
Crust:
1. Place all ingredients in food processor. Pulse until coarse chopped texture is
achieved.
2. Pat into the bottom of an 8 spring form pan.
Filling:
1. Blend all filling ingredients until smooth.
2. Pour over crust, place in freezer and freeze for at least 3 hours or until hard.
Topping:
1. Whisk all ingredients together.
2. Pour over filling. Place in freezer and freeze until solid.
Note: If torte is frozen solid, let sit at room temperature to soften for 10 minutes before serving.
* see page 52 for instructions on how to make hazelnut milk and hazelnut butter.
-11-

Strawberry Lemon Basil Tortes

Strawberry, lemons and basil. Three of my favorite flavors come together to make one of my all
time favorite desserts. The creamy lemon filling is beautifully complemented by the tasty strawberries and crunchy crust.

Topping:
2 cups strawberries
1 cup strawberries, thinly sliced

Filling:
1 cup cashews
1/3 cup water
1/4 cup agave
3 tablespoons coconut oil, melted
2 tablespoons chopped fresh basil
2 lemons, juice and zest from
(approx. 1/2 cup juice 3 tablespoons zest)

Crust:
1 cup almonds
2 tablespoons coconut sugar
1/4 cup coconut oil, melted

Topping:
1. Pure 2 cups strawberries in the food processor. Set aside.
2. In molds, place sliced strawberries and then top with 1/4-inch of pure. Freeze.
Filling:
1. Place cashews, water, agave, and lemon juice in food processor or high speed
blender. Process until smooth.
2. Stir in lemon zest and chopped basil.
3. Fill molds to the 2/3-inch mark with filling. Freeze.
Crust:
1. Place all ingredients in food processor. Pulse until finely chopped and well combined.
2. Firmly pat 1/4-inch crust onto the top of each frozen torte. Return to freezer and
freeze until set.

Serves 12
-13-

Tropical Torte
There is nothing better than a tropical dessert on a summer night, or any night. Pineapple, coconut, and bananas, topped with a spicy mango pure. Delish!

Crust:
1 cup pecans
2 tablespoons coconut oil, melted
2 tablespoons palm sugar
Mango Pure:
2 cups mango
1 tablespoon honey
1/8 teaspoon cayenne

Filling:
1 young coconut, flesh from
1/2 cup water
2 tablespoons coconut oil, melted
1 cup cashews, soaked until soft
2 cups fresh crushed pineapple
1 large banana, sliced
1 cup large flaked coconut

Crust:
1. Place all ingredients in food processor. Process until finely chopped.
2. Pat crust into the bottom of an 8-inch spring form pan.
Filling:
1. Place coconut flesh, water, coconut oil and cashews into high-speed blender or
food processor. Process until smooth. Remove to bowl.
2. Stir in crushed pineapple and banana slices.
3. Top with large, flaked coconut.
Mango Puree:
1. Place all ingredients in blender or food processor and blend until smooth. Pour
over frozen tort. You can substitute the honey with agave if you are vegan.
Tip: If you dont like spice, omit the cayenne. But honestly, it really makes this torte!
Serves 8
-15-

Raspberry Bars
Chocolate and raspberries are a decadent combination that is always a winner. I love the crunchy
crust combined with the smooth, creamy filling. The topping adds more crunch and silky
ganache.

Crust:
1 cup cashews
1/2 cup cacao
2 tablespoons coconut oil, melted

Topping:
Ganache (see page 9)
1/2 cup cashews, coarsly chopped
1/4 cup cacao
1 tablespoon agave

Filling:
1 cup young thai coconut flesh
1/2 cup water
1 cup raspberries
1 cup cashews, soaked until soft
1/3 cup cane sugar
1 tablespoon agave (optional)
1 cup raspberries

Crust:
1. Combine all ingredients for crust in food processor. Process until finely chopped.
2. Press into bottom of 8-inch by 8-inch pan. (I prefer glass for frozen desserts)
Filling:
1. Blend all ingredients except 1 cup raspberries until smooth.
2. Stir in remaining cup of raspberries. Freeze.
Topping:
1. Pour a thin layer of ganache on the top of the bars.
2. Stir together cashews, cacao, and agave. Sprinkle over the top of the ganache.
Makes 16, 2-inch square bars.
-17-

Granitas and Soft Serve

Granita, originally from Sicily, is a wonderful alternative to ice cream, especially if you
dont have an ice cream maker!
Made from a base of water, sweetener and fruit, granitas are refreshing, tasty and a
perfect easy summer treat. The addition of spices and nut milks create flavorful
combinations.
Once your granita is done, it will keep its fluffy texture. While making, if you forget to
scrape and it freezes hard, you can just thaw and start over.

Granita technique:
Pour liquid into cake pan. Glass works the best. Place in freezer and set timer for 20
minutes. Remove from freezer and scrape the ice chunks to the
center with a fork, breaking up any larger chunks. Repeat this procedure until you get
a light, fluffy granita.
Tip: I store my granitas in glass containers with plastic lids in the freezer.

-19-

Apricot Honey Raspberry Granita

This refreshing apricot granita carries a depth of flavor that is delightful to the
palate. Starting with ripe apricots, the addition of honey balances out the tartness and
the almond extract adds another layer of flavor. The fresh raspberries complete the
granita giving it a beautiful freshness that adds to the rest of the ingredients.

8 apricot halves, pits removed

3 tablespoons raw honey
1 cup filtered water
1/2 teaspoon almond extract, if desired
1 cup fresh raspberries
1. In high-speed blender or food processor, pure all ingredients except
raspberries.
2. Pour mixture into pan. Freeze, scraping mixture to make a fluffy granita,
every 20 minutes (see page 19).
3. After mixture is done, mix in raspberries and freeze another 30 minutes.
Serves 4-6

-21-

Strawberry Watermelon Mint Granita

Strawberries and watermelon make a great combination especially with the addition of bright,
crisp mint!

2 cups strawberries
2 cups watermelon
1/2 cup almond milk*
2 tablespoons finely chopped mint
*Almond Milk
1 cup almonds, soaked overnight, rinsed
3 cups water
*To make the almond milk, place water and nuts in blender and blend until smooth.
Strain through nut-milk bag or layers of cheese cloth to separate liquid from ground
nuts.
1. Combine all ingredients except mint. Blend until smooth.
2. Stir in mint.
3. Freeze according to granita instructions on page 19.

Serves 10-12
-23-

Lemon Ginger Thyme Granita

I gained my love of all things lemon from my father. Anything with lemon was number one on his
list. When you combine lemon with thyme, the two sing together. So refreshing for a hot summer
night.

4 lemons, juice and zest from

2 cups Brazil nut milk
1/4 cup agave
1 tablespoon fresh thyme leaves
1/2 teaspoon fresh grated ginger

Brazil Nut Milk

1 1/2 cups Brazil nuts
4 cups water
1. Combine lemon juice, zest, nut milk, agave, and ginger. Blend until smooth.
2. By hand, stir in thyme leaves.
3. Freeze according to granita instructions on page 19.
Brazil Nut Milk:
1. Place Brazil nuts and water in high speed blender. Blend well. Pour through nutmilk bag to strain.
Serves 6-8
-25-

Coconut Lime Ginger Granita

Put the lime in the coconut....and you have a super tasty, refreshing granita! Add in a little ginger
and it becomes irresistible.

1 young Thai coconut, water and flesh from

1 lime, juice and zest
1 1/2 teaspoons ginger
2 tablespoons agave
1. Blend all ingredients together until smooth.
2. Make according to granita instructions on page 19.

Serves 4-6
-27-

Watermelon Blueberry Granita

Allspice might seem a strange addition, but it loves blueberries and watermelon. It gives this
granita a depth of flavor that is delightful.

8 cups cubed watermelon (about 1/2 medium watermelon)

1 pint of blueberries
1 lemon, juice from
1 teaspoon allspice
2 tablespoons agave

1. Blend all ingredients until smooth.

2. Make according to granita instructions on page 19.

Makes 6 to 8 servings.
-29-

Banana Cacao Soft Serve

Whenever I have bananas that are getting a little too ripe, I always cut them up into oneinch pieces and throw them into my banana container in the freezer. Frozen bananas
make the most amazing soft serve ice-cream. A quick trip through the food processor
and instant, healthy dessert!

3 cups bananas, sliced into one-inch segments, frozen

3/4 cup almond, brazil or other nut-milk
1/4 cup cacao
2 tablespoons agave or sweetener of choice
1. Place bananas and nut-milk in the food processor. Process until smooth,
occasionally stopping to scrape down sides.
2. Stir in cacao and agave (or alternative sweetener).
3. Serve.
Note: To make banana soft serve, omit cacao and sweetener.
If the soft serve gets a little too soft, place in freezer for 10 minutes before
serving.

Serves 4-6
-31-

Ice Pops
We are a bit addicted to popsicles at my house. If you look at the ingredients in
most pops, they are filled with artificial ingredients and tons of sugar. Even the
more pure varieties have way too much sweetener in them.
These pops depend on pure nutrient packed fruit as their base. So simple to
make, whip some up for little and big kids alike.
Tip: If your fruit is very ripe, the amount of sweetener you need will decrease.
Taste the mixture before putting in any sweetener. Some will not need any
extra at all!
Tip: If you add extra sweetener, do so carefully. Too much sweetener will keep
the pops from freezing.
I have not included servings for this part because it will completely depend on
the size of your molds.

Chia Frasca Ice Pops

Chia Frasca is a beloved drink in Mexico. It is a combination of lemon, water and super nutritious
chia seeds. Chia seeds are packed with protein, omega 3s and fiber. Considered a super food,
they give a fun, textural element to these pops.

1 cup water
2 lemons
1/4 cup agave
1/4 cup chia seeds

1. Mix all ingredients together in bowl.

2. Let sit for 20 minutes to let chia bloom
3. Fill ice pop molds to 1/4-inch from top. Freeze.

Serves 4-6
-35-

Raspberry Mango Ice Pops

Raspberry and mango love to hang out together. These simple bars turn into something special
when the two flavors are combined. They are beautiful and tasty!

Mango Pure:
1 mango
1/4 cup water
1 tablespoon honey*
Raspberry Pure:
1 cup raspberries
1 tablespoon honey*
1. Make pures separately in blender by blending ingredients for each
pure separately.
2. Fill ice pop mold 1/3 full with mango pure. Freeze for 20 minutes.
3. Fill 2/3 full with raspberry pure. Freeze 20 minutes.
4. Fill with mango pure to 1/4 inch from top. Finish freezing.

* You can omit the honey but it gives a nice depth to the pops. If you are vegan, you
can use the sweetener of your choice.

Serves 4-6
-37-

Cinnamon Banana Macadamia Pops

Who says ice pops cant have nuts in them? With the addition of macadamia nuts and chunks of
banana, these ice pops are smooth, creamy and crunchy all in one bite!

Nut Mixture:
1/2 cup macadamia nuts
1 teaspoon cinnamon
1 tablespoon cane sugar
Filling:
1 cup almond milk
1 banana
1 tablespoon cane sugar
1 fresh banana
1. Make nut mixture: pulse macadamia nuts, cinnamon and cane sugar in food
processor until roughly chopped. Set aside.
2. Blend together 1 banana, cane sugar and almond milk until smooth.
3. Spoon two teaspoons nut mixture into top of mold.
4. Pour almond-banana mixture to 1/3 full.
5. Add 1 tablespoon chopped fresh banana.
6. Place in freezer for 1/2 hour. (you will want to add sticks after 15 minutes)
7. Remove from freezer and repeat steps 3-5.
8. Freeze until firm.

Serves 4-6
-39-

3 Melon Ice Pops

I love all melons in the summer. These ice pops combine 3 different melons for
a beautiful color and flavor experience.

2 cups watermelon, cubed

2 cups musk melon, cubed
2 cups honeydew melon, cubed
agave or sweetener, to taste

1. In separate batches, pure the watermelon, musk melon and

honeydew melon and set aside. Sweeten to taste if
desired.
2. Start with the watermelon pure and fill the mold 1/3 cup full.
Freeze.
3. Repeat with the remaining two melon pures, freezing after each
addition.

Serves 6-8
-41-

Kiwi Grape Pops

When my girls were little, one of their favorite treats was frozen grapes. When
you take the grapes and drop them in a wonderful, tangy kiwi pure, it just
makes them all that better!

4 kiwis
1/2 cup water
1/2 lemon, juice from
2 tablespoons agave
1 cup grapes, sliced in half
1. Place all ingredients except grapes in blender. Blend until smooth.
2. Pour into ice pop molds and fill 2/3 full.
3. Drop grapes into individual molds. You may have to push them
down in the mixture to start.
4. Top off with pure to 1/4-inch from top.
5. Freeze!

Makes 4 to 6 pops.
-43-

Shaved Ice
I love shaved ice drinks in the summer. They are a great way
to enjoy fruit in a whole new way.
There are a few ways to make shaved ice. You can get a
shaved ice machine but I just throw ice cubes in my food
processor and process until I have a batch of crushed ice.
Normally you dont want to do more than two to three cups
of ice at a time.

Cherry Almond Shaved Ice

The classic combination of almonds and cherries come together in this delightful
shaved ice drink. Tasty and beautiful, too!

1 cup cherries, pitted

2 cups almond milk
1 teaspoon almond extract
1 tablespoon agave
shaved ice
1. Place pitted cherries in blender or food processor. Pure until smooth.
2. Stir almond extract and agave into almond milk.
3. Place shaved ice in glass. Fill half way with almond milk mixture then
top with cherry pure. Top with additional whole cherry if desired.

Makes two servings.

-47-

Cinnamon Maple Peach

Shaved Ice
Simply one of the most refreshing summer drinks that I have ever had. Maple syrup and
cinnamon combine to complement the silky sweet peachces.

2 cups brazil nut milk (see page 27)

2 peaches
1 tablespoon maple syrup
1 teaspoon cinnamon
shaved ice
1. Blend peaches, maple syrup and cinnamon until smooth.
2. Fill glass with shaved ice.
3. Fill half way with brazil nut milk
4. Top off with blended peach mixture.

Makes two servings.

-49-

Blood Orange Strawberry Shaved Ice

Blood oranges have a beautiful red flesh. They are a little more mild in taste, but stunning
in color. Orange and strawberry is always a winner and very refreshing in this shaved ice
drink. If you cant find blood oranges, regular oranges will go.

2 blood oranges, peeled

1 cup strawberries
1 cup nut milk of choice
shaved ice

1. Blend oranges, strawberries and sugar together.

2. Fill glass with shaved ice.
3. Pour nut milk in to half full.
4. Top with orange-strawberry pure.

Makes 2 servings
-51-

Hazelnut Butter
2 C Hazelnuts

Thanks so much for purchasing Rawmazing Frozen Desserts. If

you have any questions, you can contact me at
Susan@Rawmazing.com

2 T Olive Oil
Process in food processor. Please see Almond Butter Recipe for great
pictures and instructions for nut butters.

For more delicious raw food recipes, please visit

www.Rawmazing.com

Hazelnut Milk
1 cup hazelnuts
3 cups water
Blend until smooth. Strain through cheesecloth or nutmilk bag to remove nut-pulp.

Other books by Susan Powers:

Rawmazing Easy Raw Food
Rawmazing Desserts
Rawmazing Transitional Recipes

See http://www.rawmazing.com/raw-recipe-almond-butter/ for great

instructions on making nut butters.

-52-

Rawmazing Holiday Recipes