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Raw Food Recipes: New Vegan “Egg” Salad and Chocolate Easter Eggs

By Ritamarie Loscalzo


I made changes to a couple of my gluten-free raw foods recipes on Easter and I thought I would share the recipes and the results.  The changes resulted from using the ingredients I had on hand then realizing I needed to double it mid way through.  The “No Egg”  Salad upgrade was a big hit with my son and at a party I brought it to.   The Fudge Brownie recipe I converted to Chocolate Easter Eggs wowed some of the more health conscious party-goers, especially when I told them the “secret”  ingredient was kale!

Here are the updates.  My 17 year old son will be having a “No-Egg”  Salad Sandwich for his after school snack today.  If I had some raw bread already made, I’d offer it to him on that.  Instead, he’ll have it on sprouted whole grain or gluten-free millet bread, piled high with lettuce and cucumbers.


“No Egg” Salad Version 2.0


  • ½  cup dry sunflower seeds (I used the Go Raw brand Sprouted and salted ones)
  • 1/2 cup dry Brazil nuts
  • 1/2 cup macadamia nuts
  • salt to taste (the sunflower seeds are already salted)
  • ¼  teaspoon powdered kelp
  • 1 teaspoon turmeric
  • ½  cup filtered water
  • 2 tablespoons lemon juice
  • 2 stalks celery
  • 2 tablespoons dried dill
  • 1 teaspoon onion powder
  • 2 stalks celery, finely diced


  1. Place all ingredients except diced celery (note add the first 2 stalks celery to the blend)
  2. Process until smooth but not creamy.
  3. Stir in diced celery

Macadamia Mayonnaise (optional – it tasted great either way.  The mayonnaise made it creamier)

  • 1/2 cup macadamia nuts
  • 1/4 cup lemon juice
  • 1/4 cup water

Colorful Chocolate Fudge  Easter Eggs

Adapted from the recipe for Superfood Brownies from Dessert, Making it Rich without Oil by Dr. Ritamarie Loscalzo and Chef Karen Osborne


  • 3 cups de-stemmed Kale, lightly packed
  • 1/8 – 1/4 teaspoon salt
  • 2 cups walnuts
  • 1 cup almonds, soaked and dehydrated
  • 1 tablespoon ground vanilla beans
  • 1  cup pitted dates
  • 1/3 cup carob powder
  • 1/3 cup raw chocolate powder
  • 1/4 teaspoon almond extract
  • 1 cup finely ground dried coconut
  • Extra coconut and chocolate powder for decoration
  • a few drops beet or carrot juice or natural food coloring to color coconut for topping (optional)


  1. Process the kale and salt in a food processor until chopped
  2. Remove the kale to a bowl and set aside.
  3. Process the walnuts, almonds and vanilla until finely ground being careful not to over process into a nut butter.
  4. Add the dates and kale and process until the mixture begins to stick together.
  5. Add the carob and cacao powder and process until it is incorporated.
  6. Add coconut and process until dough begins to hold together
  7. Shape with hands into Easter eggs of desired size.
  8. Roll in coconut flakes that have been colored by a few drops of various colored vegetable juices.  Freeze dried berries can be ground into a powder and mixed with coconut for color.
  9. Chill until ready to eat.

We have leftovers that I plan to savor over the next couple of days!

For additional free gluten free whole foods recipes, visit Green Food Magic

For additional gluten0free, oil free, sugar free dairy free raw desserts, check out Dessert:  Making it Rich without Oil


Love, Health and Joy,


Dr. Ritamarie


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