Dessert

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Peach & Blueberry Cobbler

Filling:

2 cups blueberries, divided

2 cups sliced peaches, divided

3 tablespoons Raw agave nectar

1 tablespoon melted coconut oil

1 tsp ground cinnamon

pinch fine sea salt

Crust:

2 cups walnut halves or pieces

2 tsp ground flax seeds

4 pitted Medjool dates, chopped

2 tablespoons melted coconut oil

1 tsp ground cinnamon

pinch fine sea salt

1. Filling: In a food processor process 1 cup blueberries. 1 cup peaches, agave nectar, coconut oil, cinnamon, & salt until smooth.

2. Transfer to a bowl and stir in remaining blueberries and peaches. Cover and refrigerate for 30 min.

3. Crust: In a food processor  process walnuts, flax seeds, and dates until mixture is crumbly and sticking together. Add coconut oil, cinnamon, and salt and process until well mixed.

4. Assembly: Divide filling equally among four bowls each with one quarter of the crust mixture. Serve immediately or cover and refrigerate up to 3 days.

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  Coconut Cream Pie

For the Crust:

1/4 Cup Macadamia Nuts

1/4 Cup Almonds

1/2 Cup Shredded Dry Coconut

Pinch of Salt

1 tsp Coconut Oil

2 TB Agave Nectar

For the Filling:

1 Young Coconut Meat

1/2 Cup water Coconut water

2 to 4 TB Agave Nectar

2 tsp Coconut Oil

1/8 tsp turmeric

1 to 2 bananas, sliced in 1/2" slices

How to Prepare Crust:

Step 1 Blend first 5 ingredients in a food processor

Step 2 Add more agave if needed to make crust sticky

Step 3 Line pie pan with saran wrap and press crust on top

Step 4 Place in freezer while making the filling

 

How to Prepare Filling:

Step 1 Blend the rest of the ingredients, except banana slices, in a blender until smooth.

Poor filling over bananas and decorate with walnuts.

Place in freezer to firm for two hours or in fridge over night.

Remove from tart pan and serve.

 

Quick strawberry mango chocolate cake

 

Place in a food processor using the “S” blade.

 

2   cups    the soaked and dried raw pecans.

2   cups    Coconut Flakes

3/4  cup    Raw Cocoa Powder

8              pitted Dates

1    tbsp    alcohol fee Vanilla Extract.

1 ½   tsp   Celtic Sea Salt

 

Bled until mixture begins to stick together and clump. You should be able to squeeze mixture in your fists and it will hold its form. Remove from processor and now press into a  pan till firm and holds shape making a cake. Place cake in refrigerator while you prepare the rest of the elements. Hint: Lining pan with plastic wrap can make removal much easier.

 

For Icing

 

Combine in a blender:

Soak dried mango over night or use fresh mango

 

2             whole mango

¼    tsp    Celtic Sea Salt

1     tsp    Vanilla Extract

1     tsp     Juice of a fresh lemon.

Blend until smooth and creamy.

Dice 6 medium strawberries.

 

 

Chocolate Mousse

3 avocados

1 tsp organic raw vanilla

1/4 tsp salt

3/4 cup raw cacao powder

1/2 cup raw agave or

10 pitted medjool dates, soaked

1/2 cup water

Blend in food processor

 

 

 

Island Lime Pie

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Crust

1/2 almonds nuts

1 cup shredded coconut

4 dates

1/2 vanilla

1/4 sea salt

Mix together in a food processor until it sticks together.

Avocado Mousse

Flesh of 2 to 3 avocados

3/4 freshly squeezed lime or lemon juice

1/2 coconut butter

1/2 agave nectar

1/2 tsp vanilla

add lime zest for the lime

Makes 12 portions

1. Line the bottom and sides of a 9 inch pie plate with crust.

2. Avocado mousse: in bender, combine all ingredients and blend to a smooth cream of even consistency.

Put into fridge to set or freezer. It will keep 10 days in the refrigerator in an airtight container or for up to four months and freezer.

 

Macaroons

2 cups dried coconut , unsweetened

1/2 cup almond flour

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cup agave nectar

Pinch Himalayan salt

 

Mix coconut and flour in a food processor till mixed then add coconut oil ,maple syrup , agave and salt till well combined.

Then dehydrate at 145° for 45 min, reduce heat and finished dehydrating 3 to 5 more hours at hundred 115° degrees.

 

Creamy Cheesecake

This recipe you need a high powered blender

9- inch springform pan or silicone  cupcake  pan

 

Filling

4 cups raw cashews, soaked ( 1 hour)

1 cup water

1 cup agave nectar or maple syrup

1 cup melted coconut oil

1 tbsp raw vanilla extract

2 tsp freshly lemon juice

 

Crust

2 cups raw pecans or almonds

1/4 chopped pitted soft dates

1/2 fine salt

 

1. Filling: In a high-powered blender, combine soaked cashews, water, agave nectar, coconut oil, vanilla and lemon juice. Blend at high speed until smooth and creamy. Set aside.

 

2. Crust: In a food processor, pulse pecans, dates and salt until smooth (no large pieces should remain). Press bottom of pan, ensuring that there are no gaps.

 

3. Assembly: Pour filling over crust and freeze for at least 2 hours or until firm in the center. This dessert can be made ahead and kept in the freezer for up to 1 month.

 

4. When you are ready to serve, remove from freezer and set aside to thaw for 15 to 20 minutes. Remove pan sides and slice. Serve immediately or cover and refrigerate for up to 1 week.

 

Variation

Blueberry Cheesecake: Before processing filling in Step 1, set aside 1 cup (250 mL) of the soaked cashews and 1/4 cup (60 mL) of the agave nectar. Add to blender along with 1/2 cup (125 mL)   blueberries. Blend until smooth. Cover and refrigerate. When cake is frozen, spread mixture evenly over the top. Freeze for 3 hours, until top is frozen. Proceed to Step 4.