What a sweet, sweet raw week it was! Thank you so much for your support of Raw Foods Thursdays. We are building and growing with 11 entries last week! Woo hoo! Double digits! Keep spreading the word so we can all learn from each other. This weekly event has been such an inspiration to me. I love learning about new bloggers and their delicious raw recipes. Just look at the sweet things that were linked up last week.
Janet from The Taste Space shared this incredible recipe for Chocolate Banana Crepes with Almond-Coconut Cream and Cherries.
Look complicated? I know! But just a few ingredients pureed in the food processor and then dehydrated in rounds can make these gorgeous crepes!
And if that isn’t enough to tickle your taste buds, Ricki of Diet, Dessert & Dogs shared her Raw Gingersnap Cookie Bon Bons.
I’ve made raw cookies before, but Bon Bons? Wow! Can’t wait to roll these little babies out!
Here’s another cookie recipe that just goes to prove that raw does not have to mean complicated.
Sonja of Practical Stewardship created these THREE Ingredient Lara Bar Balls.
And lastly, check out these Frozen Fruit Pops by Laura at Grain-Free Fabulous.
Now that’s just pure raw deliciousness! Thanks so much for your submissions! With that kind of inspiration, I decided to share one of my own raw cookie recipes this week.
What do you have to share?
Here’s how you can participate:
- Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
- Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
- You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
- Be sure to leave a comment letting us know who you are and what you’re sharing.
- Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!
What are Raw Foods Meals?
- Plant-based meals that are not cooked. Dehydrators may be used no higher than 118 degrees. (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
- Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.
What isn’t raw?
- Anything cooked above 118.
- Anything processed. If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
Thanks so much for highlighting my bon bons (hmm, sounds vaguely racy!)!
All the recipes sound fabulous. I’m off to see what I can share this week. 
Racy! You are hilarious, Ricki! Hey, if you have bon bons, you must flaunt them!
I would like one of everything, please!
Oh to have a raw foods restaurant in town so we could say that very thing, Debi!
Great links from last week! This week I’m sharing my raw “baked” fettucine alfredo! Hope you like it!
Oh, I can’t wait to try it, Gabby!
Thanks for featuring my fruit pops! They all look great! I may just need to have a raw “baking” session this weekend.
You and me both, Laura!!
Those Lara Bar balls were awesome…. or at least I am pretty sure then would have been???? You see, when I was rolling them I HAD to eat one right then, right? I saw no need to wait. That just calls for more willpower than I have. So anyway, in my mouth they go and…. my mouth starts burning. Sigh! Looks like some pieces of scotch bonnets were stuck up in the blade from my prior weeks canning session (green tomato salsa). Argh! But I did want to send a thanks for posting this…I will make again, sans the extreme heat
. from what I could tell they were great — I did add the cocoa, yum. Great for a quick snack, and healthy too. Thanks!
Deb, that’s a hilarious story!! I’m a huge fan of sweet and heat, so maybe I’d like your version!