It is DAY 28 of "Raw Food Recipes with Excalibur" and I am delighted to feature the GORGEOUS Christy Smith from Whole To Healthy. Excalibur introduced me to Christy, and I immediately fell in love with her warmth, enthusiasm, and humility. This lovely lady was nervous about her recipe being featured, and then delivers this INCREDIBLE SHOW STOPPING raw vegan dessert. HA! I served her raw vegan pumpkin layer cake to my dinner guests last week, and after one bite of what I promised would be Piggy HEEEEVEN they were all scrambling for note books to scribble down the recipe. Do NOT be put off by the apparent fiddly work. This dessert is a game changer. YUMMO!  

Delicious sweet morsels of pleasure are Christy's specialty! Like me, Christy is not a formally trained chef. She too, has been through the home school of "trial and error", teaching herself to create simple desserts out of whatever is on hand. As a busy wife, mother, and owner of DipSticks Pretzels, this woman knows how to twirl a treat! Christy's company tag line is: "Funny Name...Seriously Good...." I feel like that is understating the power of the pretzel! I am going to warn you, that one bite of her gourmet dipped pretzels, and you might decide to coat-check your colon for life and opt for "death by dipsticks!" These pretzels are flippin dippin SENSATIONAL.

But Christy understands the value of whole foods too. As a participant, and then employee, of MPS Weight Loss and Wellness, she helped clients lose weight, increase energy, and eliminate many (if not all!) medications....simply by changing their diet. In her role as a Certified Nutrition Therapist at Whole To Healthy, Christy assists people on their health journey, focusing on a clean diet that eliminates as many pre-packaged foods as possible. Christy is currently completeing a Masters in Nutrition Therapy from the Nutrition Therapy Institute in Denver Colorado.

You can book a session with Christy through her website. She is available for skype and group sessions too. You can also find delicious recipes and interesting posts on Christy's blog. I LOVE Christy's writing. It is absolutely hilarious! Be sure to read her original recipe post, where she shares her experiences whilst developing this pumpkin layer cake recipe. It is a great read :)

What I LOVE about this post is the honesty. I feel like we all go through the successes and failures, and the trial and error process that is the very nature of recipe development. I find it encouraging and extremely helpful to learn from the mistakes of others when they are humble and honest enough to share. For those of you who are intimidated by creating raw recipes, this post inspires confidence, that a lady with hardly any dehydrator experience, and not a specialist in raw desserts came up with this astonishing creation. 

I am not going to lie to you. This dessert is ALL about the FUN...with a capital F. This dessert is decadent and delectable, and with every twist and turn of flavours makes no apologies for the sugar content! LOL! This was the ultimate yearly sweet treat for me, and I enjoyed every single sinful bite! HA!

Thanks Christy, for so tirelessly working to create this masterpiece, and graciously sharing it here as part of this event. You are RAWMAZING...

Photo taken by Melissa Hitzemann of Whirlygig Photography
Check out Christy's original recipe post
Learn about Christy Smith at Whole To Healthy & Dipsticks Pretzels
Follow Christy on Facebook and Twitter

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Raw Sweet Pumpkin Layer Cake from Whole To Healthy

  • Pumpkin Nut Cakes
  • ½ cup raw pumpkin seeds, soaked 4-6 hours
  • ½ cup raw walnuts
  • ½ cup raw pecans
  • 2 medjool dates
  • ½ tsp pumpkin pie spice
  • ¼ tsp Celtic sea salt
  1. Pulse your ingredients in the food processor until the mixture holds together when pressed against the side of the bowl. 
  2. Dump out onto waxed paper and flatten/roll out to about ¼” thick.
  3. At this point you could cut them into circles with a cookie cutter.
  4. Place on teflex sheets in your Excalibur dehydrator at 115 for 6 hours, flipping half way through. You can also place them on the regular dehydrator screens after 3 hours for a drier texture. These can be dehydrated for longer, depending on what texture you want. The longer they are in the dehydrator, the crunchier they become.
  5. These cakes store very well. You could make them days ahead, or even freeze them for a future event.
  • Caramel Cashew Cream
  • 1 cup raw cashews (soaking not necessary)
  • ¼ cup date paste
  • 1 Tbsp maple syrup or raw agave
  • 2 tsp maca powder
  • 2-3 Tbsp filtered water, until desired consistency
  1. Blend all the ingredients in your Vitamix or high speed blender until smooth, but still thick.
  2. You can always add more spices or sweetener to this until it suits your taste buds.
  3. This can be stored in the refrigerator for 3-4 days before use.
  • Chocolate Ganache
  • 1 cup raw cacao powder (or other cocoa powder)
  • 1 cup maple syrup or raw agave
  • ½ cup coconut oil
  1. Mix all the ingredients in the food processor until blended. The mixture will harden once it is refrigerated.
  2. To drizzle on the dessert, put some aside in a squeeze bottle and refrigerate the rest. You can also use a spoon.
  3. You may need to take your ganache out of the refrigerator a few minutes to soften before it can be piped.
  4. This can be stored in the refrigerator for weeks, if it lasts that long!  I can eat it with a spoon!
  • Salted Carmel Drizzle
  • 2 Tbsp date paste
  • 1 tsp maca powder
  • 1 tsp non alcoholic vanilla extract
  • ¼ tsp Celtic salt
  • 1 tsp raw agave
  1. Stir the ingredients together in bowl, and use a spoon or squeeze bottle to drizzle on dessert.
  2. This really adds a little something special to the final dessert, and it’s super quick and easy to throw together. 
  3. This can be made a few days ahead of time and stored in the refrigerator.
  4. Candied Walnuts, Pecans and Pumpkin Seeds
  5. You can use any amount of nuts you like.
  6. Just place desired nuts and seeds in a bowl and put just enough sweetener (maple syrup, raw agave, raw honey) to make sure all the nuts are covered.
  7. You can also add ½ tsp of pumpkin pie spice and ¼ tsp salt too.
  8. Maple syrup and honey seem to work better than agave, in my experience. 
  9. Dehydrate on 115 for 8-12 hours, or until they are dry and no longer sticky to the touch.
  10. These candied nuts/seeds are great to have on hand to use in salads with some dried cranberries! They can be stored in an airtight container or zip lock bag for weeks.
  11. Assemble:
  12. Drizzle the unrefrigerated ganache and the salted caramel onto a plate.
  13. Place one pumpkin cake, then piped ganache, then candied nuts, then pipe the caramel cashew cream.
  14. Repeat this process with another layer.
  15. You could also not cut the pumpkin cake and make one large cake. Then you could just spread on the ganache and cashew cream, and top with a sprinkling of nuts, and drizzle.
  16. You really can’t go wrong no matter how you arrange these yummy layers! ENJOY!

Photo taken by Melissa Hitzemann of Whirlygig Photography
Check out Christy's original recipe post
Learn about Christy Smith at Whole To Healthy & Dipsticks Pretzels
Follow Christy on Facebook and Twitter


selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.

Oh my gosh, you made me cry. Thank you so, so much for even considering me for this!  I love the Excalibur company and had great fun learning the ins and outs of using my dehydrator, and of course loved creating the recipe. Somehow even in a health context, I end up making a crazy dessert!  So glad you enjoyed it!  <3


LOL! This recipe is a TRIUMPH! ThankYOU for participating in this event and generously sharing this FABULOUS recipe.
I am so thrilled that we are connected now, and look forward to cheering you on in everything you do! xx

Wow. This is truly impressive! You had me at caramel cashew cream. Can’t wait to get this into my dehydrator!


Thank you, Amber!  I hope you enjoy it!

Amber, you are going to DIE when you taste this. AH-MAAAAAZING….....

You cannot imagine how much I want to make this… every component looks to die for! Thank you for sharing your artistry. Oink oink!


Stephanie - this recipe is TO DIE FOR!
ENJOY and make some more! LOL!

I just wanted to thank you for all the Dehydrator recipes. It seems like the only thing I do with my 9 tier Excalibur is make yogurt. The books I have on the subject are less than helpful, like slice and dehydrate until done. Yeah, thanks. Uh huh.
Now hand over the Vitamix 950 and no one will get hurt!  :-)


LOL! I laughed SO hard when I read your blender joke. HA HA HA!
You are SO welcome. These recipes are just AMAZING, and really showcased all of the amazing things you can make in the Excalibur dehydrator. I am so grateful for the generosity of all of these amazing chefs and raw coaches, who so graciously shared their recipes for this event. ENJOY!
Please post comments on the recipes you make. I would LOVE to get your feedback.

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