Un-Cooked Recipes

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raw chocolate brownie

Raw Brownies

Ingredients (for 16 brownies):
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1/2 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan. Place in fridge until ready to serve (it is also easier to cut these when they are cold). Store in an airtight container.

Raw Chocolate topping


  • ½ cup Raw cacao powder
  • ½ cup Coconut oil (to melt, place in a jug of hot water)
  • 4 Tbsp Maple syrup
  • 2 tsp vanilla essence
  • Pinch of salt

Whisk all ingredients together and pour over the brownies, place in fridge to harden.


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Fattoush Salad

Ingredients (for 4):
1 medium cucumber, with skin
1.5 cups chopped tomatoes (I used a combination of cherry, plum, and grape tomatoes)
1 red pepper
1/2 large red onion
2 spring onions
1/2 cup chopped flat-leaf parsley
1/2 cup chopped mint
raw flax crackers to serve

1. Wash, prepare, and chop all veggies into bite-sized pieces. Wash, spin-dry herbs and chop. Place in a large bowl.
2. Pour dressing over salad, stir, and let stand for at least 30 minutes at room temperature to allow the flavours to meld.
3. Right before serving, sprinkle generously with za’atar, crumble raw flax crackers and fold into salad. Optional: add some freshly chopped chilli for some heat. Enjoy.

Fattoush Salad Dressing

¼ cup extra virgin cold-pressed olive oil
¼ cup freshly squeezed lemon juice
zest of 1 lemon (organic, un-waxed if possible!)
1 tsp maple syrup
2 – 4 cloves garlic, minced
a couple pinches of sea salt
a pinch of black pepper

1. Put all ingredients in a jar with a light-fitting lid and shake.

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Raw Flaxseed Crackers


  • 1 scant cup (150g) golden flaxseed (linseed)
  • 4 Tbsp (40ml) golden flaxseed meal (linseed meal)
  • 3/4 cup (190ml) water
  • 3 tsp (15ml) tamari (or soy sauce)
  • 3 tsp (15 ml) maple syrup
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder


  1. Mix the flaxseed and flaxseed meal in a bowl.
  2. Combine the water, tamari, agave, and onion and garlic powder in a jug and mix until everything is thoroughly mixed.
  3. Pour the water mix over the flaxseed mix and stir thoroughly.
  4. Leave to sit for 10 to 15 minutes, stirring regularly, until the mix becomes thickened, but not too stiff.
  5. Spread mix thinly over one dehydrator tray and score lightly with a spatula.
  6. Dry for 12-36 hours at 40-45°C, flipping crackers once after 5-6 hours (optional).
  7. Break crackers along score lines and store in an airtight container.


Courgetti with creamy avocado pesto sauce

Ingredients (for 2):
1 courgette

For the Sauce:

  • 1 ripe avocado
  • 1/2 bunch fresh basil leaves
  • 1 clove garlic
  • 1 Tbsp pine nuts
  • 1/2 Tbsp lemon juice
  • 1 pinch sea salt
  • 1 Tbsp olive oil
  • Black pepper, to taste


  1. Spiralize your courgette.
  2. In a food processor, add avocado, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Add zucchini noodles to a large bowl and toss with avocado pesto. Leave the mixture for 10 minutes for the flavours to develop. Season with cracked pepper, serve and enjoy!