Raw Caramel Dip

Raw Caramel Dip
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Raw Caramel Dip
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Ingredients
Servings:
Instructions
  1. Place the cashews into a small bowl and cover with water. Let soak at room temp for about 2 to 3 hours. Place the pitted dates into a separate small bowl and cover with water. Let soak for about 2 to 3 hours.
  2. To make the dip, drain and rinse the cashews then place them into a blender or Vita-Mix along with the dates (save the water), maple syrup, vanilla, and salt. Add about 6 to 8 tablespoons of the date soaking water and blend. Blend until ultra smooth, scraping down the sides if needed.
  3. Scoop out into small bowls and serve with sliced fresh apples. Source: www.NourishingMeals.com
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Carob Apple Cake

Carob Apple Cake
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Carob Apple Cake
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Ingredients
Servings:
Instructions
  1. Soak raisins in water for a few hours. For a treat use fruit juice, rum, sherry or brandy. Place sunflower seeds in a blender and grind to powder (meal). Mix carob powder, 1½ cups of shredded coconut, sunflower meal, and raisins.
  2. Peel apples and grate coarsely in a food processor. Mix in half the apple. Add the rest slowly while stirring until a thick consistency is obtained. You should be able to form into soft balls that hold together.
  3. Place a thin layer of shredded coconut at the bottom of a large pyrex dish. Pour the mix on top and press to make a 1 inch thick layer or, alternatively, roll into balls and roll them in coconut.
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Poached Pears

Poached Pears
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Poached Pears
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Ingredients
Servings:
Instructions
  1. In large saucepan heat juice, water, sugar and cinnamon over medium heat until sugar dissolves, about 5 minutes. Add pears. Cook, turning pears frequently, until tender, about 15 minutes. Using slotted spoon, transfer pears to cutting board. Reserve poaching liquid. Using sharp paring knife, slice each pear into fan shape while still keeping pear and stem intact. Place pears on 4 individual serving plates. Press down gently to fan the pear out. Cook poaching liquid over medium-high heat until slightly thickened and syrupy, about 5 minutes. Remove cinnamon stick. Spoon syrup over pears. Sprinkle with almonds.
  2. Serve chilled or warm.
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Coconut Whipped Cream

Coconut Whipped Cream
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Coconut Whipped Cream
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Ingredients
Servings:
Instructions
  1. Keep the cans of coconut milk in the fridge until you are ready to use, or chill in the fridge for a minimum of 4 hours. Chill a stainless steel or glass bowl with beaters in the freezer.
  2. Carefully open the cans of coconut milk and remove the solidified part with a rubber spatula, (save the liquid part for smoothies later). Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy.
  3. Gradually beat in the powdered sugar and coconut flour, 1 Tbsp at a time, until desired consistency is reached. Add vanilla and serve immediately.
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Chocolate Truffle Pie with Raspberry Coulis

Chocolate Truffle Pie with Raspberry Coulis
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Chocolate Truffle Pie with Raspberry Coulis
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Ingredients
Raspberry Coulis
Servings:
Instructions
Crust
  1. Place Brazil nuts into food processor and pulse until finely ground. Add remaining ingredients for crust and pulse until thoroughly ground and mixed.
  2. Press crust into the bottom of a 9-inch spring-form cake pan. Place into refrigerator to chill.
Filling
  1. Place all ingredients for filling into food processor and process until smooth and creamy.
  2. Pour chocolate filling into the spring-form cake pan. Spread out evenly with a rubber spatula and place back into the refrigerator to chill. Chill for 3 to 4 hours.
Raspberry Coulis
  1. Place the water and arrowroot into a small saucepan and stir to dissolve the arrowroot.
  2. Add the agave nectar and raspberries and heat over medium heat, whisking until the sauce becomes thick and translucent and the raspberries are well mixed.
  3. Turn off heat and stir in vanilla. Let cool to room temperature before serving.
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Mango-Coconut Pudding

Mango-Coconut Pudding
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Mango-Coconut Pudding
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Ingredients
Pudding
Topping
Servings:
Instructions
  1. Place the kudzu and water in a 3-quart saucepan. Whisk together so that the kudzu dissolves. The kudzu needs to be dissolved before heating so whisk again just before adding the remaining ingredients.
  2. In a blender, add the mango, coconut milk, and sweetener. Blend on high until very smooth and creamy.
  3. Pour into the saucepan with the dissolved kudzu. Turn heat to med-high. Whisk constantly until it boils then reduce heat to low and simmer while whisking for about 6 to 10 minutes. You'll notice the color change from a creamy yellow to an egg-yolk yellow indicating that it is about ready to be removed from the heat. Whisk in vanilla and remove from heat.
  4. Pour or ladle into six small bowls and place into the refrigerator to set. Chill for 1 to 2 hours.
  5. Top with diced fresh mango and shredded coconut. Serve and enjoy! Source: www.NourishingMeals.com
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Layered Blueberry Cashew Pudding Treats

Layered Blueberry Cashew Pudding Treats
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Blueberries, cherries, and strawberries all work well for the filling. Kudzu is a white powdery substance that comes in white chunks. It can be found in the Asian section of your natural health food store or in the bulk spice section. It is very soothing and healing to the intestines.
Layered Blueberry Cashew Pudding Treats
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Blueberries, cherries, and strawberries all work well for the filling. Kudzu is a white powdery substance that comes in white chunks. It can be found in the Asian section of your natural health food store or in the bulk spice section. It is very soothing and healing to the intestines.
Ingredients
Blueberry Pudding
Cashew Cream:
Servings:
Instructions
Blueberry Pudding
  1. Place the kudzu and water into a saucepan (2 to 3 quart) and stir with a small wire whisk to dissolve. Place the remaining filling ingredients into a blender and blend until smooth. Pour blueberry-juice mixture into the kudzu and whisk together. Turn heat to medium-high and bring to a fast simmer, immediately turn heat down and simmer, whisking continuously, until thickened and a dark blueish-purple, about 10 mins.
Cashew Cream
  1. To make the cashew cream, place all ingredients into a high-powered blender and blend until smooth and creamy.
Fruit
  1. Pour the blueberry pudding into small glasses and chill for at least an hour before adding the cashew cream. When ready, add dollops of the cream to each cup. Chill and then add your fruit no more than 3 hours before serving. Source: www.nourishingmeals.com
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Raw lemon cheesecake

Raw lemon cheesecake
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Raw lemon cheesecake
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Ingredients
Crust:
  • 1/2 cup almond meal ground almonds in coffee grinder
  • 1/2 cup pecan meal ground pecans in coffee grinder
  • 1/2 cup pitted dates soaked in a small bowl of boiling water for about 10 minutes
Filling:
Topping: Raspberry coulis
Servings:
Instructions
Filling:
  1. Combine crust ingredients in a food processor into it forms a sticky mass, Press into the bottom of a pie pan. The crust should reach at least ½ way up the side of the pan.
  2. Combine filling ingredients in a high-speed blender or food processor and blend until very smooth. Refrigerate 1 to 2 hours to firm up filling.
Topping: Raspberry coulis
  1. Place the water and arrowroot into a small saucepan and stir to dissolve the arrowroot. Add the agave nectar and raspberries and heat over medium heat, whisking until the sauce becomes thick and translucent and the raspberries are well mixed. Turn off heat and stir in vanilla. Let cool to room temperature before serving.
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Apple Crisp with Coconut Dream Ice Cream

Apple Crisp with Coconut Dream Ice Cream
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Apple Crisp with Coconut Dream Ice Cream
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Ingredients
Filling:
Topping:
Servings:
Instructions
Preheat
  1. Preheat oven to 375 degrees
Filling
  1. Place all ingredients for the filling into a 7x11-inch baking pan. Gently stir together with a large spoon.
Topping
  1. In a small mixing bowl, stir together the quinoa flakes, brown rice flour, agave, cinnamon, and sea salt. Add oil and vanilla and stir together with a fork. Using your hands, crumble the topping evenly over the filling.
  2. Bake for about 40 minutes or until the juices are bubbling up and the topping is lightly browned.
Recipe Notes

Top with Larry and Luna's Coconut Dream (Vanilla Bean flavour) organic dairy free, agave sweetened coconut milk ice-cream (tastes like the real deal!)

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