Tonight I made raw pecan snickerdoodles. They are chewy, moist, and have a nice balance of sweet, cinnamon, and salt, like any good snickerdoodle should. I didn't cover mine in a dusting of cinnamon and cocoa powder, but you could if you'd like.
Raw Pecan Snickerdoodles
1.5 cup pecans
.5 cup sunflower seeds
1 cup unsweetened dried coconut flakes
2 tbs flax seeds
10 pitted mejool dates
1 tbs cinnamon
1 tsp salt
In food processor combine and process everything except dates. When pecans are finely chopped, add dates. Unbake in the freezer for 10-15 minutes.
For Christmas I made three types of truffle balls: gingerbread, coconut cacao, and dark orange chocolate. The first two were raw, and the dark orange chocolate paired some chocolate chips I wanted to use up with some fresh orange zest and juice. These were fresh from the freezer, so please excuse the frost on the picture.
I've already made my Thanksgiving dinner post and showed a picture of my cranberry cake with coconut icing. I promised that I'd share the details with a few people from livejournal- and figured this would be the best place for the recipe. The recipe is actually a perfect base for any fruit and nut cake. It can be gluten-free simply by using GF flour (I love Bob's Red Mill All Purpose GF Flour), and it easily adapts to whatever sweetener you like without compromising the constitution of the cake. Use this base with carrots, ginger, nutmeg, and cinnamon and you have the perfect carrot cake...
3 cups flour
1 cup applesauce
1 cup drained crushed pineapple
2 cup cranberries (or carrots or whatever base you're using)
1/2 cup coconut oil
1 cup sugar, or 3/4 cup agave nectar (or skip this if you're not looking for a crazy sweet dessert)
2 tsp baking soda
2 tsp baking powder
1- 1.5 cup of nuts (walnuts or pecans)
Bake at 350 for 35-40 minutes. (If using two 8 inch round cake pans.) This base is so easy to work with that you can't really mess it up. Good luck and happy baking!