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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Pecan Truffles

Pecan Truffles
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Pecan Truffles
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Ingredients
Servings:
Instructions
  1. Place the pecans, cinnamon, and sea salt into a food processor fitted with the "s" blade. Process until nuts are very finely ground.
  2. Then add the pitted dates and coconut oil. Process again until well mixed. Check to see if you can form a truffle by rolling some of the mixture in your hands. If it falls apart then add the maple syrup and process again.
  3. Scoop out the mixture by the large spoonful and roll into balls. Then roll in shredded unsweetened coconut. Store in the fridge for up to 10 days.
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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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Avocado Fig Fudgesicles

Avocado Fig Fudgesicles
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Avocado Fig Fudgesicles
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Ingredients
Servings:
Instructions
  1. Place all ingredients into blender and add 1 Tbsp of water at a time, blending until smooth. Pour into BPA free popsicle molds and freeze for at least 6 hours. Run under hot water to release. Source: The Whole Foods Nutrition cookbook
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