Sweet Recipes

Pili Nut Fudge by Melissa Laycy

Preparation time: 30 minutes


20g Turmeric pili nuts
25g cacao butter
25g Coconut oil.
20g Chai Turmeric Nuzest Protein
2-4 drops of liquid stevia
1tbs Inulin powder
2tbs plant based milk (almond/coconut)


Add your butter, oil and milk to a pan and gently heat until everything is melted. Let the mixture cool for 5 minutes and in the meantime line a small brownie tray. Whisk in your protein powder and then roughly chop your Pili nuts and set aside.

Whisk in your inulin powder to the pan (if you do this too soon while the mixture is hot it will stick together like toffee). Add half of your chopped nuts to the fudge and give it a good stir, Pour your fudge into the tray and sprinkle the remaining nuts on top.

Let cool in the fridge, slice into fudgy squares when set! *Inulin is a prebiotic which means it's food for your good gut bacteria. Some people with a compromised microbiome may want to omit this ingredient until further down the road with their gut health journey.
Pili nuts taste like the love child of a woody brazil and a creamy macadamia! I've just discovered the company Raw & Wild who let me try out all their new flavours from cacao, chilli, salted and turmeric which are all so more-ish!

Raw Strawberry Cake - "Wild Love"

Preparation time: 30 minutes


half cup raw almonds
10g Pili nuts
2 soft dates, pitted
1 tbsp agave syrup
½ tbsp coconut oil

2 cookie cutters (15cm and 8cm ratio)
Blender (We used Nutri ninja)

1 cup raw & wild pili nuts

4 tbsp agave syrup

3tbsp coconut oil

3 tbsp lemon juice

¼ tsp salt

15 fresh strawberries


Use any toppings of choice. We used fresh strawberries, dried strawberries and dried rose petals, topped with raw chocolate.


Combine all ingredients for our crust and blend well together. Use a cookie cutter with some foil as a base to spread the crust. Put in the freezer for 20 minutes to set. In the meantime combine all ingredients for filling and blend until smooth creamy consistency. Take out the ring with crust from the freezer and fill it up with the freshly made cream, do the same for the second ring with foil as a base. Put both rings in the freezer for 1 hour or until the cream gets firm. Once the cream is thick and firm, take the rings out and put the smaller cream layer on top of the bigger one. Start decorating with your favourite ingredients. Goes well with fresh or dried strawberries, topped with raw chocolate. You may keep this cake in the fridge for 3-4 days. Be creative! Much love and romance!

Ginger Bread Cookies with Pili Nuts

Preparation time: 30 minutes

2.5 Cups Spelt Flour
60g Pili nuts (crushed)
1 ts Baking powder
A thumb size ginger (grated)
1ts Ginger Powder
2 ts Cinnamon
1/4 Black Pepper
1 ts Clove powder
1/2 Salt
1/2 cup Agave Syrup
5 Tbsp Carob Syrup or Molasses
1/2 Cup Vegan butter



1. Sift the flour with spices, salt, baking powder, and mix well together.
2. In a separate bowl add vegan butter, carob syrup, agave syrup, crushed pili nuts,
3. Add this mixture to the bowl with flour and spices and mix well forming the dough into a ball. If it feels too soft, add more flour. Use cling film to wrap it and put it in the fridge for at least 40 minutes.
4. Take out from the cling film wrapper. Roll out the dough and use the cookie cutter to cut shapes.
5. Once done start adding our cookies to the baking sheet with the lined baking paper.
6. Bake for about 8 minutes at 190°.

Raw & Wild Summer Tarte Recipe

Topping Ingredients:


1/8 cup raw cacao powder

2 tbs melted coconut oil

1 tbs date syrup

1 banana

Preparation time: 1 hour

Base Ingredients:

1 cup Raw & Wild pili nuts
1 cup pitted dates
1 cup cashew nuts
1 ts virgin coconut oil
1 ts vanilla extract


Filling Ingredients:
 50g Raw Chocolate and Coconut Pili Nuts
50g Soaked Cashews
1.5 bananas
1/2 ts ground cinnamon
1 cup peanut butter
3/4 cup dates syrup
1/2 cup virgin coconut oil



Blend all ingredients until smooth. Take base out from the freezer and now it’s time to pour our mixture from the blender. Smooth out the top making it as even as possible. Put in the fridge or freezer to set. Our final touch is to decorate our cake with sliced bananas and make our chocolate topping by whisking together coconut powder, melted coconut oil and date syrup until smooth. Use quick movements of your hand going up and down to decorate your cake. Feel free to experiment, if you have some pili nuts left you can crush them to sprinkle on top. Your Raw & Wild Summer Cake is now ready to eat! Enjoy!

Raw Vegan Truffles


18-20 soft dates, pitted (soaked in water for 2 hours)
3 tablespoons raw cacao or carob powder
2 tbs coconut oil
70g Pili nuts 
optional ingredients:

2 tablespoons vegan protein powder

1 teaspoon pumpkin seed butter

sea salt to taste

vegan sprinkles, desiccated coconut

Preparation time: 1 hour


1. Blend dates, cacao, coconut oil and nuts in a high-speed blender or food processor until you have a smooth consistency. 
2. Scoop out the dough, start rolling into small balls and place on a plate. The mixture will be sticky and wet, lightly coat hands with coconut oil to make it easier to handle.
3. Roll balls into cacao, desiccated coconut, you can also try coating them with melted chocolate(we used a mix of raw cacao powder and coconut oil)
4. Place truffles in the refrigerator until they get firmed up. Enjoy!

Raw & Wild Smoothie 


70g Raw & Wild Pili Nuts
2 Bananas
2 apricots
1 ts Spirulina
100g Blueberries
100g Strawberries (cut in halves)
50g Raspberries 
50g Goji berries(soaked)
2 tbs Chia seeds 
2 Kiwi (cut in slices)
1 ts Date Syrup
1 tbs Pumpkin Seeds 

Preparation time: 20 minutes


Blend together the bananas, apricots, pili nuts, spirulina and date syrup until smooth. Transfer your smoothie into a bowl and start decorating with the remaining ingredients. Here comes the most fun part where you can allow your imagination to create the most
colourful scenarios to brighten up your morning with one of the most healthy and nutritious 
ingredients to be found. Be playful! Stay Healthy, Raw & Wild!

Raw & Wild Protein Bar Recipe

Preparation time: 30 minutes

50g Pili Nuts
2tbs Pili nut butter 
250g Jumbo Oats
Vegan Protein powder
7 Dates (soaked) 
50g Raisins
3 Tbs Coconut Oil (melted)
1 Tbs Raw Cacao Powder
75g Dark Vegan Chocolate
1 tbs agave/maple syrup


Blend oats to flour consistency and put aside. After this add pre-soaked dates, half amount of raisins, vegan protein powder, pili nuts, melted coconut oil, pili nut butter and syrup of your choice and blend until smooth. Once blended combine together with the oat flour, add remaining raisins and mix well together, if necessary feel free to add more oats or water to have a dough like consistency. Mix well and once finished put on baking tray using parchment paper. Start spreading your dough across the tray so it gets a square shape for our future bar slices. 


Melt the chocolate bar and add a little coconut oil so it doesn’t get burned. Once melted pour the coating on our dough. Wait until the temperature gets down and put in the fridge to set. 
Once the coating is set, let’s decorate it with some crushed pili nuts to add some colour and crunchy texture. Your raw & wild protein bars are ready! You can keep them in the fridge for 3-4 days or freeze them to prolong life shelf. Enjoy!

Raw & Wild Berry & Pili Nut Cake

Preparation time: 30 minutes

Base ingredients:
70g of Activated pili nuts
70g of walnuts
50 g of desiccated coconut
160 g pitted dates (pre-soaked)
1 teaspoon of almond extract
Pinch of salt


Cream Ingredients:
70g of pili nuts
1 tbsp of vanilla extract1

/4 cup of coconut oil, melted1 lemon juiced

4 Tbs of maple or agave syrup 

1 can of coconut milk (the creamy stuff at the top of a can)

1/2 cup blueberries (set some aside for the filling)
1/2 cup raspberries 


Step 1:
Use a food processor to blend the nuts, coconut, dates,

Press the dough into the base of the cake pan and smooth it out with your fingers.
Place in the freezer for around 20-30 minutes.


Step 2: Add pili nuts, vanilla extract, melted coconut oil, lemon juice, and coconut milk, blueberries, raspberries maple syrup and blend on until you have a smooth consistency.

Step 3: Pour over the cream of your cake and add few blueberries into the cheesecake. Then pop it back in the freezer for about 2 hours to set. Take the cake out to defrost slightly about 20-30 minutes before you’re going to serve it.

Spread the top with the jam of your choice (We used home-made raspberry jam). Decorate the finished cake with strawberries or any other berry of your choice. Enjoy :) 

Pili Nut & Black Seed Raw Chocolate (Easter Edition)


1/2 cup raw cacao butter
1 Tbs Raw Coconut Oil
20g Pili Nuts
3 Tbs Black Seeds
5 Tbs Raw Cacao
1.5 Ts Green Stevia powder
Honey or agave syrup to taste
Silicone or ice mould

Preparation time: 30 minutes


Put the cacao butter and coconut oil to steam. Once dissolved and cooled add blended black seeds, cacao, stevia and honey. Mix well and pour into silicone or ice mould. Lastly decorate with crushed pili nuts and freeze until it gets solid. Take out from the mould and your raw chocolate is ready to served. Enjoy!

Winter Sunshine Love No Bake Dessert


50g Pili Nuts (We used turmeric & ginger)
6 dates (pitted)
50g poppy seeds
70g oats

Cream Filling:
300 ml Condensed Coconut Milk
2 bananas
Zest of 1 lemon
1 drop of vanilla extract
2tbs filtered/spring water
3tbs extra virgin coconut oil

Preparation time: 30 minutes


Blend all ingredients together until your cream is smooth. Once ready pour it into your mould form or a cake pan.
Your next step will be to put your dessert in the freezer for few hours until it gets solid. The topping is optional; however, it will always look nicer with a splash of creative magic on top. Our idea was simply to use the remaining ingredients such sprinkling poppy seeds and adding some pili nuts, however, you can always experiment and boost your imagination. If you feel like you want to eat it as an ice-cream you can, otherwise wait around 20-30 minutes or until it gets slightly warmer. Best eaten fresh.

Raw & Wild Protein Energy Balls

Preparation time: 30 minutes


 70g Activated Pili Nuts
8-10 Dates
1 tbs tahini 
3 tbs plant-based protein
1 tbs extra virgin coconut oil
2tbs Raw Cacao Powder or Matcha Powder (or both) 

In food processor/blender crush pili nuts and protein powder together, after add dates, coconut oil, and tahini. Once you get a dough like consistency take it out and separate into halves
so you can then make 2 flavours, use one batch to mix with the cacao powder and second with matcha. Feel free to experiment and if you make it yourself, we'd be very happy to hear how you made it.

Raw Witch Fingers With Pili Nut Nails 

Preparation time: 1.5 hours

Dough Ingredients:

 1 cup raw chocolate & coconut activated pili Nuts
1 cup desiccated coconut
1 cup coconut flour
1/2 cup raw cacao powder
3/4 cup date paste (soak a cup of medjool dates in water overnight then blend)
1 teaspoon almond extract
1 tablespoon tahini
1 teaspoon warmed cacao butter or coconut oil.

Instructions to make dough:
Blend all ingredients in a food processor going from hard to soft ingredients. 
Once blended, see if the consistency is good to mould our dough, add more coconut flour if needed.
Once moulded, put in the fridge until it gets a little harder to add the frosting.

Instructions for frosting:
Blend all ingredients together, therefore using a pipe bag swirl onto our raw cooled muffins. 
Decorate with pili nuts and desiccated coconut. 
Your Raw & Wild Christmas Cupcakes are ready to eat!


Frosting Ingredients:

1 cup soft medjool dates (soaked overnight)
1/4 cup cacao powder
1/4 cup coconut oil
1/2 cup water (left from soaked dates)
1 teaspoon maca powder 

Raw Witch Fingers With Pili Nut Nails 

Preparation time: 30 minutes


 2 tbs raw strawberry Jam

½ cup rolled oats

½ tsp ginger powder

½ tsp cinnamon

1 cup black sesame seeds

½ cup Pili Nuts½ tsp Himalayan salt

20 pitted dates

About 20 pili nuts (to use as nails)

Raw Matcha Chocolate with Pili Nuts & Goji Berries.

1. Use a food processor to blend together all ingredients apart from jam and the 20 pili nuts to be used as nails once we form our fingers. You should blend it well together until you get a dough like consistency that is not too moist.
2. Start rolling finger-like rolls (make around 12-16). Press down with your thumb on the edge of each one to make a place for our pili nails. Apply some of the raw jam to imitate blood.
3. Form finger joints and use something sharp to draw 3-4 stripes on mid joint bone.
4. Lastly, put a pili nut on each finger slightly pushing it into the dough. Your Halloween Witch fingers are ready to eat and be scary :)

Preparation time: 30 minutes

Silicone Mould of any shape (we used hearts)
Pot to boil the water
Glass or a pan that fits inside the pot



12g cacao butter
3 tbsp extra virgin coconut oil
2 tsp Matcha powder (We used Kanuka)
1 tsp raw cacao powder 
2.5 tbsp maple syrup
Pinch Himalayan pink salt
Vanilla extract to sweeten (a pinch)
1 tsp organic lemon zest
Original Pili nuts, Pumpkin Seeds and goji berries.

Bring a pot with water to boil
Add cacao butter to a glass bowl and place inside a boiling pot. (Sauna effect)
Melt the cacao butter and add the coconut oil.
Allow to melt and stir using a wooden spatula.
Add Matcha and cacao and stir well together.
Add Himalayan salt, almond extract, and agave nectar and stir everything together.
Remove bowl from the heat and continue to stir slowly.
Add lemon zest and continue to stir to distribute it evenly.
Pour the chocolate in the silicone mould and add pili nuts, gojis and seeds of your choice.
Place in the fridge and allow it to harden (around 2 hours)
After about 2 hours your delicious and creamy chocolates should be ready to enjoy :) 

Raw Chocolate & tofu Pili Nut Mousse

Preparation time: 30 minutes

This recipe is for rawlicious Mouthwatering Raw vegan Dessert to satisfy your chocolate cravings.



300 grams of silken organic tofu
1 snack pack of Raw Chocolate and Coconut Pili Nuts (22g)
1 tbsp of vanilla
1 or 2 tbsp of agave syrup

Combine tofu with agave syrup and blend together.
Once blended add the remaining ingredients to blend again.
Divide into individual servings and chill in the refrigerator for 30 minutes.

Voilà! Your Mouthwatering dessert is ready!

Creamy Pili Nut Ice-Blocks from Tanya

Preparation time: 1 hour

Raw & Wild's friend Tanya - is the owner of high-end Raw Food Cafe and an inspiration for many in the food community shared something really exciting with us. The healthiest and most nutrient dense Pili nut ice cream that kids will really enjoy. It's easy to make in any blender and any ice block mould.



2 x Ripe Mangos, peeled and de-stoned
1 x 70g pack Original Pili Nuts (buy at Tanya's, Whole Foods UK, Planet Organic, etc)
300ml x Organic Apple Juice
3 tablespoons x Udo's Choice Oil Blend 
Optional (advised for fussy kids) 

60g Maple Syrup


If you don't have a high-powered blender, soak the pili nuts in water for 4-6 hours, otherwise, use straight out of packet. - Transfer all the ingredients into your blender and blend till creamy. 
Note: if using maple syrup, it is likely to taste too sweet, but don't worry because sweetness dulls once frozen. Transfer into ice 
block moulds, insert a wooden stick and transfer to the freezer for a minimum of 4 hours. We were in NZ at this time and didn't have our ice lolly moulds handy, so I found this baking tray and folded some tin foil inside to the point which held the right amount of mixture,
so that the sticks had plenty of support.

In the second picture, Lake is 1, her cousin Stanley is [almost] 4 and cousin Theo is 2,5. At this age, Lake hasn't had anything sweet apart from fruits, so she was super into the ice-block and ate up the entire thing! For the boys, I wish I added the optional maple syrup, they would've finished more than 1/3 and got all those amazing nutrients into them. You know your kiddies and their fussiness best, so keep that in mind when contemplating the additional maple syrup- the overall sweetness of anything will always dull when food freezes.

Delicious Raw Fantasy Tart

Preparation time: 1 hour

- 70g Original Pili Nuts
- 10 Pitted Dates
- 1 Cup of Coconut Water
- 2 Cups of Raw Cacao
- 3 Bananas (Blended with coconut water)
- 1 ts Turmeric powder
- 2 ts Stevia (or another sweetener of your taste)
- 1 Cup of Coconut Oil


Additional Ingredients:

Can be substituted to your own imagination) We used a handful of Raspberries, Raw Chocolate and Coconut Pili Nuts, Homemade Coconut Yoghurt, Peanut butter.



Layer 1 (The Base)

To make the base use your blender or preferably food processor to crush nuts and dates, once blended spread the dough across your cake-pan


Layer 2 (Turmeric Cream)
Blend together 2 bananas, stevia and turmeric spread on top of the base

Layer 3 (Chocolate Filling)
In a large bowl mix together raw cacao powder and coconut oil, pour in 1 blended banana, if needed add a little bit of water, sweetener of your taste and whisk well together. At this stage, we are going to put it in the freezer for about 2-3 hours, once taken out let's move to next step.

Layer 4 (Touch of Fantasy)
This is our favorite layer as that's where your imagination can reach the Himalayas, it's a perfect playground for some experimentation. Basically, you can use a different kind of toppings, in our case we've used some homemade coconut yogurt, peanut butter, cacao powder to sprinkle, some raspberries and few raw chocolate pili nuts to make it look even more glorious.

Vanilla Maple Pili Nut milk
Chia Seed Pudding

Preparation time: 30 minutes


55g Chia Seeds

320ml Water

6 tbsp (or less) Maple Syrup

35g Plain Pili nuts

½ tsp vanilla extract

1 pinch Sea salt



1. Place all ingredients (except chia seeds) into a blender and blend to a smooth consistency. 2. Whisk in chia seeds. 3. Pour mixture into a bowl, jar or glass container and place in the fridge for at least 4 hours or overnight to let it gel. 4. When set, top with fruits/nuts & pili nuts of choice.

How to make pili nut milk

Raw Cacao Pili Nut Chia Seed Pudding 

Preparation time: 30 minutes

55g Chia Seeds
320ml Water
6 tbsp (or less) Maple Syrup
35g Plain Pili nuts
1 ½ Tbsp Raw Cacao powder

½ tsp vanilla extract (optional)
1 pinch Sea salt


1. Place all ingredients (except chia seeds) into a blender and blend toa smooth consistency.
2. Wisk in chia seeds.
3.Pour mixture into a bowl, jar or glass container and place in the fridge for at least 4 hours or
overnight to let it gel.
4.. When set, top with fruits and pili nuts of choice.

Rawlicious Piliramisu

Preparation time - 30 mins




For the layering:

2 cups of pili nuts

1 cup of dates

½ cup of coffee extract

Pinch of Himalayan salt

¼ ts of vanilla extract

1 tbsp of raw cacao powder

For the cream:

1 cup of pili nuts

1 tbsp of maple syrup

½ cup of coconut oil

½ cup of vegan coconut milk

A pinch of Himalayan salt

1 tbsp of vanilla extract

1 tbsp of cacao powder

 For the garnishing:

Finely powdered raw cacao



For the layering:

   1. Put the pili nuts in a food processor and process them until you get a fine mixture.

   2. Now add the dates, coffee extract, raw cacao powder, himalayan salt and vanilla extract in the mixture. Process it with the fine pili nut mixture that we prepared earlier. Once the mixture becomes smooth, keep it aside.

   3. Now create a layer of the mixture in a flat pan and keep it in the freezer.


For the cream:

   1: Take a blender and blend the pili nuts to a paste. Now, add the vegan coconut milk, maple

syrup, raw cacao powder, the vanilla extract, and blend it. Check if the mixture is smooth enough.

   2. Once the mixture is ready, keep it aside for some time. As soon as the cream is ready, create a layer of cream over the base layer. Alternatively, you can add more layers to your tiramisu. For this recipe you can try adding three layers. Once you are done with the dish, keep it in the freezer for an hour. And then you can garnish it with some finely powdered raw cacao.

Raw Chocolate & Carob Pili Nut Energy Balls

Preparation time - 30 mins + 1 hour to set




200g of Raw & Wild Turmeric and Ginger Activated Pili Nuts

200g of dates

1 ts of raw carob powder

1 ts of raw cacao powder

50g of oats



Put the Pili nuts and oats in a food processor and blend until they form a paste. Then pit the dates and add them to the food processor along with the raw cacao and carob. Blend until it becomes a sticky consistency. Roll the mixture into 10 equal sized balls and place in the fridge for an hour to set.

Pili Nut Butter - Raw Chocolate | Maca & Turmeric

Preparation time - 15 mins




Raw Chocolate Butter:


100g of Raw & Wild himalayan pink salt pili nuts

50g pumpkin seeds

50g sunflower Seeds

2 tbsp of raw chocolate powder

1 tbsp of medjool date syrup (if you would like it sweetened)

Maca & Turmeric Butter:


100g of Raw & Wild himalayan pink salt pili Nuts

2 ts of maca powder

1 ts of turmeric powder

100g sunflower seeds 

1 tbsp of medjool date syrup (if you would like it sweetened)


1. Place Raw & Wild himalayan pink salt pili nuts and seeds (according to the recipe) into your food processor.
2. Food process your pili nuts and seeds mixture for five minutes, stopping every 1 minute to scrape down the sides. 
3. Continue processing nuts until they turn to butter. Then add raw chocolate or maca and turmeric, depending on what butter you choose to make.
4. After approximately 10 minutes of food processing your pili butter is ready.
5. If you would like to sweeten your butter add 1 table spoon of medjool date syrup.

Raw Gingerbread Pili Nut Bites

Preparation time - 15 mins



makes about 12 bites


1/2 cup (70g) plain pili nuts

1/3 cup (35g) oats

1 cup (200g) dates

1/2 cup (70g) sultanas

2 tbsp peanut butter

1 tbsp chia seeds

2 tsp hemp protein powder

3 tsp ground ginger

1/2 tsp cinnamon

1/2tsp mixed spice

1/2 tsp vanilla extract

pinch salt


  1. Add all of the ingredients into a high-powered blender/food processor, and blend everything together for a few minutes, until everything has broken down and combined into a gooey/cookie dough consistency.

  2. When this is done, remove the mixture from the blender, and place it into a bowl. Take a spoonful of the mixture, and press it into a ball shape. Then, pour some ground ginger into a bowl, and roll the ball in the ginger to lightly coat it. Repeat this process with the remaining mixture, until it has all been used up. It should make about 12 bites.

  3. Lastly, serve, or set the bites aside in an airtight container to save for later.

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