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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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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