RASPBERRY DREAM CAKE
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they
are to your desired fineness (process a finer crust longer than a chunky one). Test the
crust by spooning out a small amount of mixture and rolling it in your hands. If the
ingredients hold together, your crust is perfect. Scoop out crust mixture in small
stainless steel forms, and press firmly, making sure that the edges are well packed
and that the base is relatively even throughout. Rinse food processor well.
Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey or agave nectar.
1 cup raspberries
Filling:
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own place all filling ingredients
(except raspberries) and blend on high until very smooth (this make take a couple minutes).
If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust
inside the and smooth with a spatula. Add the raspberries to the remaining filling and blend
on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under
hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer ( what leftovers? )
CHOCOLATE ORANGE RAW PUDDING
Ingredients (time 3 minutes)
flesh of 1 orange
zest of 1 orange
1 avocado
1/2 banana
1/2 teaspoon vanilla extract
1 tablespoon unsweetened dark cocoa powder
3 tablespoons maple syrup or honey
pinch of salt
Combine all ingredients in a food processor and process until smooth, and fill halved hollowed out oranges.
AVOCOMI
avocado | coco | mint - icious
MINT LAYER
3 Hass avocado
1/2 c. honey
6 T. coconut melted
1 1/2 c. shredded coconut
two drops of peppermint essential oil
dash of salt
Line a baking dish with foil. Place all ingredients in high powered blender. Blend until smooth.
Smooth mixture into prepared dish and stick in the freezer.
CHOCOLATE LAYER INGREDIENTS
1/2 c. coconut oil
4 T. honey
1/4 c. raw cocoa powder
1/4 t. vanilla extract
dash of salt
In small saucepan, melt coconut oil and honey over low heat.
Remove from heat and stir in remaining ingredients.
Pour over chilled bottom layer and return to the freezer for
about 15 minutes, or until the chocolate layer is hardened.
Remove from foil and cut into bars. Store covered in the freezer.