1. Grate carrots either by hand or in a food processor with a grating attachment. Place into a huge bowl and set aside.

2. Process pecans in an empty food processor. Process into a fine meal.

3. Add dates to pecans in food processor and process again until well mixed. Add coconut and process again.

4. Remove mixture from food processor and add mixture to the big bowl that contains the carrots.

5. Add all remaining ingredients to the big bowl and stir until very well mixed.

6. Line three dehydrator trays with parchment paper.

7. Take raw carrot cake batter and with your hands shape into individual small slices of cake about ¾ of an inch thick, 3 inches wide and 5 inches long, like a hashbrown shape or into little circles like the photo. Plop slices/rounds of individual-sized cake portions onto parchment paper. (Do not make a big loaf, it will not dehydrate properly. You must shape individual slices!)

8. Dehydrate on high for 1.5 hours. Reduce heat and dehydrate for another 10 hours or until your desired consistency is reached. I like them to be crisp on the outside, mostly dry but still a bit moist on the inside. Store in refrigerator when ready.

When you're ready to eat, just spread some refrigerated raw cream cheese icing onto a slice of this raw carrot cake recipe and eat immediately. And smile!

1. Add all 8 bananas to your highs-speed blender. Pour in 1/2 cup water.

2. Blend on high until very nicely mixed. It will look like a nice, thick smoothie.

3. Most likely your dehydrator tray has little holes in it, thus you'll need to either use teflex sheets or parchment paper to line your dehydrator trays. (Do not ever use "wax paper" because the food will stick to it and it'll be a huge disaster.) Pour 1/4 of the recipe on 1 of 4 lined dehydrator trays. The batter should be spread out quite thinly, and be sure to spread out the "batter" thoroughly so that each tray is one big crepe. It's easy, don't worry.

4. Dehydrate your raw crepes until they are a lot less liquidy and totally pliable. Dehydration time for this raw crepe recipe varies depending on a gajillion factors, like humidity and temperature. However, to give you some indication, today I dehydrated my raw crepes for 1 hour at 125 degrees, then I lowered to 105 for another 8 hours or so.

5. Watch them closely, because you'll want them to be pliable so that you can roll them up! Do not overdry. If you overdry they'll still taste good, but you won't be able to roll them and they'll be kind of crispy and brittle. In order to test them, just try peeling them off the parchment paper or teflex sheet.

6. Serve with whatever you like to top your crepes with, for example, you can place a line of fruit dip and top with fresh raspberries, then roll up crepe-style and eat with a knife and fork. Perfect for a gourmet raw breakfast! Pretty sweet though so brace yourself for a sugary breaky!

This recipe should fill 4 regular dehydryator trays. Thus, it will make 8 crepes. (Just make 4 big crepes and then cut each crepe in half once it's done.)

1. Get out a large mixing bowl. Place raisins, pecans and sesame seeds in bowl. Set aside for later.

2. Place water, peeled bananas, vanilla, cinnamon and sea salt into your high speed blender. Once blending, add chopped carrots and dates. Mixture will be pretty thick. Try to avoid adding any extra water (besides the initial quarter cup). Blend until nicely combined and smooth, like a smoothie.

3. Try to do this step quickly: Add chia seeds to blender mixture and blend well. Since the mixture is already quite thick, your chia seeds might get stuck at the top of the mixture. If so, turn blender off and create an air pocket down the side of the mixture. Also, use your Vitamix tamper (big tool for mixing, like a big spoon) if you have one. Start blender on low again and increase speed. (Remember that chia seeds will thicken the mixture even more so work fast!)

3. Once your mixture seems as smooth as you can get it, find the mixing bowl that you set aside in step 1. Now, pour/spoon blender mixture on top of rasins, pecans and sesame seeds. Mix with a spoon. This should now resemble regular, Standard American Diet (SAD) banana bread batter.

4. Line two dehydrator trays with parchment paper or teflex sheets. (Do not use wax paper! It'll stick and be a disaster!)

5. Pour half of raw banana bread batter onto each tray. Smooth batter out with the back of a spoon (or with a palette knife/cracker spreader). Batter should be a 1/4 of an inch thick or a bit less. The thinner the batter is the better it will dehydrate, although you don't want it too thin because you want some moistness in the middle like "raw banana bread slices" not like dried out "banana crackers or cookies" if you know what I mean!

6. Dehydrate on high for 1.5 hours. Reduce temperature to 105 degrees and dehydrate your banana bread for another couple of hours. Once it seems to be holding together and drying out, score lines into the crackers with a knife so that you can more easily break them up later.

7. Keep dehydrating. At some point once they appear to be holding together very well you’ll want to remove the parchment paper, flip them over and finish dehydrating them. (You want to remove the parchment paper so that the air can flow around better without being blocked by the parchment paper.)

8. One you've flipped over your banana bread slices, keep monitoring based on how dry/moist you want your banana bread slices to be. Dehydrator times and temperatures can vary greatly so I urge you to check this raw banana bread recipe quite frequently. Don't be afraid to taste test, especially if you are new to dehydrating.

9. Once your banana bread is done, remove from dehydrator.  Eat some right away, and let the others cool. If you want some extra excitement for your banana bread, you can top it with a cream-cheese like spread made from cashews. Enjoy this raw banana bread recipe!

1. After soaking and draining almonds and dates, process semi-wet almonds and dates in your food processor. This won't be very fun. Be sure to scrape the sides. You don't need them to be totally processed, just process well enough--similar to how you'd process to make a raw pie crust. You should smallish chunks of dates and raisins.

2. Transfer almond/date mixture into a big mixing bowl.

3. Add everything else to the big mixing bowl and just mix with a spoon or even your hands.

4. Spread granola bars into two glass dishes. (This is a big recipe, so you'll probably want to put it into two separate dishes or else it'll be really thick in one dish.)

5. These raw granola bars can be eaten as is--undehydrated (taste more like brownies then) or you can cut and dehydrate these raw granola bars to make a more traditional crunchy granola bar. Perhaps leave one dish moist and dehydrate the other! Best of both worlds :)

1. Soak your cashews in water for at least twenty minutes, then rinse cleanly. (Of course, the purpose of soaking is to remove the enzyme inhibitors and it also removes any strange flavours, so do soak. Discard any excess water and pat cashews dry.)

2. Throw the strawberries in the blender. I have used frozen (thawed) strawberries for this recipe, and it works just fine, although fresh is always better. Add the cashews and blend until very very smooth.

3. Taste your cashew-strawberry "dough." Add a little sweetener if you like, or simply omit the sweetener for a more natural taste. Of course, re-blend in your blender for a few seconds if you've added sweetener. In my opinion, these raw strawberry cookies are good either way--sweetened or not.

4. Once your dough is a nice, smooth puddling-like consistency, simple drop/spread the dough on dehydrator sheets and dehydrate. I don't have Teflex sheets, I put the cookied dough on parchment paper 'til the cookies firm up, then I remove the parchment paper after the first couple of hours and dehydrate them straight on the racks from then on.

The length of time these raw cookies will take in the dehydrator will depend on a variety of factors. I always start dehydrating at about 115 for the first hour, then lower to 105 for the remaining hours. Probably ten hours will do. Keep checking on them and don't overdry. I actually like these vegan delights while they're still moist. They remind me of pudding skins, lol.

5. If you're going to keep these raw strawberry cookies in your pantry for a long time make sure they're totally dry (cannot be squeezed) otherwise they may go bad.

1. Soak almonds overnight. You've gotta do it because the almonds need to be soft. Drain and rinse.

2. Soak cashews for an hour. Drain and rinse.

3. Soak dates for about an hour. Drain and rinse. (Note: Date soak water is sweet! Throw it in your next green smoothie or something. I never throw it away.)

4. Process almonds and cashews in a food processor until they (almost) resemble flour. Add dates, agave nectar, coconut butter and vanilla. Process until well mixed and doughlike.

5. Add the cocoa powder and sea salt and process again.

6. Form cookies. Dehydrate for ten hours or even up to a full day if you want them to be crispy. I like them quite soft, myself.

1. Process the cashews in a food processer until they resemble coarse flour.

2. Add the coconut and process again until very well mixed.

3. Add the lemon and the sweetener. Process again until resembling dough. (If it's a bit too wet, add more coconut. If it's a bit dry, add a tiny bit of water.)

4. Shape into cookies and dehydrate for 8 hours for a nice, moist cookie. Eat right away and refrigerate leftovers. Dehydrate for longer if you want to store them for a longer shelf life.