Grammy’s CRAWnberry Jello Mold – Raw Living Cuisine


by: Rawfully Tempting

Thanksgiving has always been one of my favorite holidays. In memory of my Mom, who passed recently,I created this raw version of her FAMOUS Cranberry Jello Mold. It really was an outrageously delicious dish, however, loaded with lots of serious junk, including artificial coloring and flavoring, not to mention SUGAR and MAYONNAISE!!!. This turned out delicious and contains some of the key elements that made Grammy's dish so scrumptious!


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serves: 8

1/4 cup Cashew Cream (optional) - cashews (soaked 2 hours) and 6 Tbsp water (add more water if needed)

1 1/4 cups fresh or frozen cranberries

2 cups apples, peeled, cored and diced

2 tbs lemon juice

3/4 cup Irish moss paste

1/8 tsp sea salt

2 tbs honey

2 tbs agave (your fav sweetener)

4 dates, pitted and roughly chopped

1/2 cup walnuts, chopped

2 tsp melted coconut oil

Nutrition Facts
Grammy’s CRAWnberry Jello Mold – Raw Living Cuisine

Servings Per Recipe: 8

Amount per Serving

Calories: 181

  • Total Fat: 10 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 44.6 mg
  • Total Carbs: 23.8 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 16.2 g
  • Protein: 3 g

how is this calculated?

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1.  Optional: Blend cashews and water in a high speed blender to create a cashew cream. Pour through nut milk bag or cheese cloth. Set aside cream. (Save pulp for crackers or breads). You can make this recipe without the cream as well.

2.  Blend 1 cup cranberries, 1 cup apples, and 2 Tbsp lemon juice, until creamy.

3.  Add 1/4 cup cashew cream and blend well. (Use any leftover cream in a smoothie or mix with fruit for a lovely beverage).

4.  Add and blend remaining ingredients, except for 1/4 cup cranberries, 1 cup chopped apples, and walnuts.

5.  Add 1/4 cup cranberries and pulse blend, leaving cranberry slivers. Photo above was taken prior to this step. Will add more color and texture.

6.  Transfer mixture to a glass bowl. Stir in walnuts and 1 cup (or more) chopped apples.

7.  Taste for sweetness and adjust per taste. Refrigerate several hours or overnight and serve.

8.  Option: depending upon how solid your Irish moss paste it, you might be able to shape this into a jello mold? Otherwise serve as is.

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