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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whole Roasted Chicken, Mashed Yams & Gluten Free Gravy

whole Roasted Chicken, Mashed Yams & Gluten Free Gravy
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whole Roasted Chicken, Mashed Yams & Gluten Free Gravy
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Ingredients
Roasted Chicken
Mashed Yams
  • 5 to 10 large yams scrubbed well
Gluten Free Gravy
Servings:
Instructions
Roasted Chicken
  1. Put the rosemary sprigs and Herbamare into the cavity of the chicken. Stuff the garlic gloves under the skin of the breasts.
  2. Mix the tobasco with the Veganase and rub over the whole chicken.
  3. Cook at 325˚F for 2 ½ to 3 hours (1/2 hour for every pound).
Mashed Yams
  1. Dice the yams, leaving the skins on, and boil until tender, 30-45 mins,
  2. drain, add 2 Tbsp Earth Balance spread, ¼ cup homemade almond milk and 1 tsp Herbamare. Mash together.
Gluten Free Gravy
  1. Wisk the Arrowroot together with the cold water until a paste is formed. Add to the cooking juices and heat in a saucepan, stirring continuously and patiently until the sauce thickens, at least 5 minutes. The more cooking juices you use, the thinner your gravy will be.
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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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