Golden Lotus: Free Raw Vegan Recipes

Prepare the cream first. Both breakfast recipes use it.

Fresh coconut-cashew cream

Makes about 1 1/2 cups. Active time: 10 minutes, plus soaking.

• 150 g tender fresh young-coconut meat
• 70 g truly raw cashews (about 1/2 cup), weighed dry
• 75-100 ml fresh coconut water (5 tbsp to a scant 1/2 cup)
• 1/4 tsp verified raw, unsweetened vanilla-bean powder

1. Soak cashews in cold drinking water in the refrigerator for 4 hours. Drain, rinse and discard the soaking water.
2. Blend with the coconut meat, vanilla and 75 ml coconut water. Add the remaining water a teaspoon at a time only as needed. Aim for a smooth cream that coats a spoon.
3. Chill covered for at least 1 hour. It should be thick enough to streak the inside of a glass. Use within 2 days, or freeze small portions for later blending.

Raw sprouted buckwheat crunch

Makes about 1 1/2 cups. Active time: 10 minutes.

• 90 g ready-to-eat sprouted, low-temperature-dried buckwheat groats
• 35 g truly raw cashews, finely chopped
• 20 g raw, unsweetened coconut flakes
• 40 g soft raw dates, pitted and very finely minced
• 1/4 tsp raw ground cinnamon

Rub the minced dates into the cashews and coconut with clean fingers, forming small clusters. Fold in the crunchy groats and cinnamon. Keep chilled and use within 2 days. Add just before serving so the groats stay crisp.

Cashews throughout: The Raw Food World Jumbo "Colossal" Truly Raw Indonesian Cashews. All nut weights are measured before soaking. Soaking softens them; it does not establish that they have sprouted. Use ready-to-eat sprouted buckwheat, not hard unsprouted groats or toasted kasha.

Makes 2 bowls | 15 minutes, plus freezing the fruit

The thick berry base

• 200 g ripe strawberries, hulled and frozen at home
• 150 g red-fleshed pitaya, peeled, cubed and frozen at home
• 120 g ripe banana, peeled, sliced and frozen at home
• 60 g fresh coconut-cashew cream (shared preparation below)
• 30-60 ml fresh coconut water (2-4 tbsp)

Toppings for both bowls

• 100 g fresh strawberries, sliced; 60 g blueberries
• 1 small ripe banana, sliced
• 4 tbsp raw sprouted buckwheat crunch (shared preparation below)
• 2 tbsp raw coconut flakes; 2 tsp raw dried goji berries
• 2 tsp verified raw, unroasted cacao nibs
• 2 tbsp truly raw cashew butter, loosened with 1-2 tsp cool water
• 2 tbsp fresh coconut-cashew cream
• 1/2 tsp Golden Lotus Pollen total (1/4 tsp per bowl)

1. Let the frozen fruit sit for 3-5 minutes. Blend with the cream and 30 ml coconut water, using a tamper designed for your blender. Add more water only if needed; the base should hold soft peaks.
2. Divide between two chilled bowls. Arrange strawberries, banana and blueberries in generous bands. Add the crunch, coconut, goji berries and cacao nibs.
3. Spoon the cream over one side and drizzle with the cashew butter. Dust each bowl with 1/4 tsp pollen immediately before serving.

Flavor and styling: use fragrant, ripe strawberries and a very ripe banana. Keep the cacao nibs to the measured amount so they add crunch without making the bowl bitter. This formula uses fresh red pitaya for the pictured pink base. Make the cashew butter from verified raw nuts, or use a supplier-confirmed raw butter.

Makes 2 small smoothies | 10 minutes

Ingredients

• 300 g ripe strawberries, hulled and frozen at home
• 100 g red-fleshed pitaya, peeled and chilled
• 100 g ripe banana, peeled and chilled
• 150 ml fresh coconut water (about 2/3 cup)
• 90 g fresh coconut-cashew cream (shared preparation below), divided
• 1/4 tsp verified raw vanilla-bean powder
• 1/2 tsp Golden Lotus Pollen total (1/4 tsp per glass)
• Optional: 10-20 g soft raw dates, pitted, only if the berries are tart

1. Chill two glasses. Reserve 2 tbsp of the coconut-cashew cream. Spread it in thick streaks inside the glasses using the back of a spoon.
2. Blend the remaining cream with the strawberries, pitaya, banana, coconut water and vanilla. Taste before adding dates; ripe fruit may be sweet enough. If using dates, blend until no pieces remain.
3. Pour slowly into the glasses to preserve the cream streaks. Sprinkle 1/4 tsp pollen onto each smoothie and serve immediately.

Keep the flavor clear

Strawberry leads, coconut softens its tartness, and a little vanilla rounds out the fruit. The pitaya brings color without competing with the berries. Add coconut water in small amounts if a thinner drinking texture is needed.

Serving the bowl and smoothie together: each recipe uses 1/4 tsp pollen per person. One bowl plus one smoothie therefore totals 1/2 tsp. Follow your current product label and count any pollen used in other dishes that day.

Raw ingredient detail

Use fresh coconut meat and water, verified raw vanilla powder, and whole fruit. Freeze your own fruit or choose a supplier-verified raw product.

6 servings | 20 minutes active + soaking, chilling and freezing

Ice cream

• 140 g truly raw cashews (about 1 cup), weighed dry
• 200 g tender fresh young-coconut meat
• 160 g soft raw dates, pitted (weigh rather than count)
• 180 ml fresh coconut water (3/4 cup)
• 28 g raw, cold-extracted virgin coconut oil (2 tbsp), gently softened
• 1 tsp verified raw vanilla-bean powder

To serve all six portions

• 450 g Malaysian Musang King durian flesh, fresh or previously frozen
• 1 1/2 tsp Golden Lotus Pollen total (1/4 tsp per dessert plate)

1. Soak cashews for 4 hours in the refrigerator; drain and rinse. Soften firm dates separately in the measured coconut water; keep that water for blending.
2. Blend the ice-cream ingredients until silky, staying below 104 F / 40 C. Chill the base for at least 4 hours.
3. Machine: churn per its instructions; freeze covered for 2-4 hours. Temper for 10-20 minutes before scooping.
4. No machine: freeze the base in small silicone cubes. Soften for 5-10 minutes; pulse in a processor rated for frozen foods until creamy. Freeze for 30-60 minutes to firm.
5. Thaw frozen durian covered in the refrigerator per its package. Remove seeds, keeping the lobes intact. Plate 75 g separately beside each ice-cream portion. Divide each serving's 1/4 tsp pollen between both dishes.

Texture: dates help soften the freeze; reducing them makes the base harder. Expect a firm overnight freeze, a light caramel flavor and beige color. Serve three small scoops per person. Keep airtight in the freezer; best quality within 2 weeks.

One deep 6-inch / 15-cm pie, 8 small slices. Use a springform pan at least 3 inches / 7.5 cm deep.

Macadamia-buckwheat crust

• 100 g truly raw macadamias (about 3/4 cup)
• 60 g ready-to-eat sprouted, low-temperature-dried buckwheat groats
• 35 g raw, finely shredded unsweetened coconut
• 90 g soft raw dates, pitted
• 1/4 tsp raw ground cinnamon

Vanilla-coconut filling

• 210 g truly raw cashews (about 1 1/2 cups), weighed dry
• 250 g tender fresh young-coconut meat
• 140 g soft raw dates, pitted
• 75 ml fresh coconut water (5 tbsp)
• 64 g raw coconut butter (about 1/4 cup)
• 56 g raw, cold-extracted virgin coconut oil (1/4 cup)
• 1 tsp verified raw vanilla-bean powder
• 1 tsp raw ground cinnamon + 1/4 tsp raw ground cardamom, for the ribbon

Piped coconut-cashew custard

• 150 g tender fresh young-coconut meat
• 35 g truly raw cashews (about 1/4 cup), weighed dry
• 30 g soft raw dates, pitted
• 32 g raw coconut butter (2 tbsp)
• 30 ml fresh coconut water (2 tbsp)
• 1/4 tsp verified raw vanilla-bean powder

Finish

• 2 tbsp chopped raw macadamias; 1 tbsp chopped raw cashews
• 1 tbsp sprouted dried buckwheat; 1 tbsp raw coconut flakes
• 2 tsp Golden Lotus Pollen total (1/4 tsp per slice)

Method

About 40 minutes active | Start the day before serving

1. Prepare. Refrigerate filling and custard cashews in separate bowls of water for 4 hours. Drain and rinse. Line the pan base. Soften coconut butter and oil over warm water, keeping ingredients below 104 F / 40 C.
2. Crust. Pulse macadamias, coconut and cinnamon into crumbs. Pulse in dates until the mixture clumps when squeezed. Fold in buckwheat. Add 1 tsp cool water only if needed. Press firmly into the pan base; chill.
3. Filling. Blend drained filling cashews with coconut meat, dates, coconut water and vanilla until silky. Blend in softened coconut butter and oil. Pause to cool the mixture if needed.
4. Ribbon. Stir cinnamon and cardamom into 1/2 cup filling. Spread half the plain filling over the crust. Dot with the spiced mixture; swirl once or twice with a skewer. Cover with the remaining plain filling.
5. Set. Freeze covered for at least 6 hours, preferably overnight. Refrigerate for 2-4 hours before serving, or until the center yields to a knife while the sides hold their shape.
6. Custard. Blend all custard ingredients, using its drained cashews, until smooth. Refrigerate for 3-4 hours, until thick enough to hold a spoon trail. Briefly whip with a hand mixer and pipe rosettes onto the chilled pie.
7. Finish. Add nuts, buckwheat and coconut. Cut with a clean, dry knife, wiping between slices. Sprinkle 1/4 tsp pollen onto each plated slice.

The topping is a dense raw custard with a little aeration. If too loose to pipe, chill in 15-minute increments; if too firm, briefly soften and whisk. Use refrigerated pie within 3 days, or freeze slices for up to 2 weeks for best quality.

A few details protect the recipe you actually want to make.

Sweetener: use soft dates confirmed unheated or dried at low temperature, without syrup coatings. Raw dates are the only added sweetener in this collection. All recipes are vegan as written; naturally occurring fruit sugars remain.

Raw means sourcing as well as preparation: use verified raw cashews, macadamias, coconut butter, coconut oil, cacao nibs, coconut flakes, goji berries, spices and vanilla. For this collection, keep blending and gentle softening below 104 F / 40 C. A raw label alone does not document every processing temperature; confirm strict specifications with the supplier.

Coconut: use tender, opaque young-coconut flesh. Mature flesh is too fibrous; jelly-like flesh makes looser creams. Coconut butter is ground whole coconut; oil is extracted fat. They are not interchangeable.

Handling: wash produce, use clean equipment and keep soaked nuts, creams and thawing durian refrigerated at 40 F / 4 C or colder. Sprouting and low-temperature drying are not kill steps. People at higher risk of foodborne illness should avoid raw sprouts. These recipes contain tree nuts and pollen; follow the pollen package's allergy advice.

Pollen: the current product page lists 1/2 tsp once or twice daily; follow your current package if it differs. Each individual serving here uses 1/4 tsp. Measure the total if serving multiple recipes together. The images’ heavy golden dusting is artistic styling.