Category: dessert

• Soak the dates to soften if they are older or really hard. Roughly chop the dates to make it easier for them to break down.
• Add the dates, milk, nut butter, vanilla and applesauce or banana to a food processor and process until it forms a paste.
• Scrape the sides and add the remaining ingredients except for the chocolate chips. Process until you reach a smooth dough consistency. Stir in the chocolate chips.
• Pour into a parchment lined 8-inch round or square pan, smooth the top and bake at 350 for 30-35 minutes. Let cool for 15 minutes before cutting and serving.

• Pour orange juice or cider into a flat dish and slice pears into the juice. Let marinate while you prepare the crust.
• Prepare the crust by processing the almonds in a food processor until finely ground. Add the walnuts, dates and spices. Pulse on and off until it forms a sticky crumble, but not until it forms a ball. Press into a parchment lined square pan or a round spring form pan.
• Prepare the cranberry compote: Add cranberries and orange pieces to a food processor and pulse to chop and combine. Add in remaining ingredients, except orange juice, and blend into a chunky compote. If it's too thick add some of the OJ. It will thicken slightly as the chia absorbs the moisture. Chill for 15 minutes.
• Take the pears out of the juice and layer them evenly over the crust. You should have about three to four layers. Scoop the cranberry mixture on top and spread evenly. Cover and chill in the refrigerator for 2 hours or overnight.

Prepare crust:

• Place the cashews and coconut in a food processor fitted with S blade and blend into a coarse meal.
• Add the maple syrup and vanilla and pulse until it begins to clump together.
• Transfer to a removable bottom tart pan or spring form pan. Press evenly into pan. Place in the refrigerator to set while you make the filling.

Prepare the filling:

• Combine the cashews, milk, maple syrup, lemon juice, zest and turmeric in the blender and blend on high until smooth and creamy.
• Scrape the sides and add the coconut oil and blend again until the oil is completely incorporated and creamy.
• Pour this into the chilled crust. Let chill for at least two hours before serving.
• It is lovely when served topped with fresh berries. Enjoy!

Prepare brownie:

• Place walnuts in a food processor and pulse to break down into a rough meal.
• Add cacao powder, salt, peppermint and pulse to mix. Then add the dates and blend until crumbly. Add the water and pulse until the mixture starts to stick together.
• Line a square pan with parchment paper with the paper extending up two sides for pulling the bars out of the pan.
• Pour brownie mixture into pan and use hands or spatula to press into an even layer.

Prepare the mint layer:

• Place the coconut in the food processor and blend until it reaches a fine meal texture. Then add the maple syrup, peppermint and spirulina, if using. Blend until it becomes sticky. Pour and press evenly over the brownie layer.

Prepare ganache:

• Melt the coconut oil, add maple syrup and cacao powder and whisk until smooth and shiny. Pour over coconut layer and chill for an hour.
• Cut and enjoy. Keep refrigerated for a week or freeze for up to 3 months.

Prepare the Mousse:

• Drain the dates and add to a blender with the coconut cream, maple syrup and vanilla. Puree to break down the dates.
• Add the remaining ingredients for the mousse, pumpkin, spices and coconut oil and blend until smooth. Pour into serving dishes and chill for 30 minutes or longer. You can also pour this into a raw nut/seed crust or prebaked pie crust.

Prepare the Cream:

• In a food processor, combine coconut cream, maple syrup, vanilla and salt, whip until combined well. Freeze for 20 minutes until slightly stiff and serve over mousse.

• Soak cashews in warm water enough to cover for an hour. Strain and rinse.
• Place rhubarb, strawberries and honey in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest.
• Combine cashews, 1/2 cup water and bananas in a blender. Blend very well until smooth and creamy. Add more water to reach desired thickness.
• Divide the stewed strawberry rhubarb between four serving glasses or jars and spoon the cashew banana cream over top. Garnish with extra fruit or nuts. Enjoy!

• Toast the nuts in a 300 degree oven for 5 minutes. Separate the 15 whole hazelnuts and set aside.
• Combine the topping ingredients, hazelnuts and nibs, in a food processor and pulse to break down into a coarse meal. Set aside in a flat dish.
• Combine the hazelnuts, cashews and oats in the food processor and blend into a fine meal. Add the cacao powder, dates, vanilla and salt and pulse to combine until the dates are incorporated and the mixture in sticky and crumbly.
• Add the water and pulse to combine, the mixture should become fudgy and stick together.
• Scoop with a spoon, press a whole hazelnut into center and roll into a ball, roll the ball in the topping mixture and set on a plate. Repeat with all the dough and chill to set.
• Balls will keep at room temp for a day or two, then store in refrigerator for up to a week. Freeze for a month.
• Enjoy!

• Combine flour, sugar and baking soda in a medium mixing bowl and whisk.
• Add wet ingredients to the bowl, mixing thoroughly to form a dough.
• Roll into small balls of equal size, about 1 tablespoon.
• For chewy cookies, refrigerate for 30 minutes. You can freeze the dough at this point and save for future cookie baking.
• Bake at 350 degrees for 8 minutes. The cookies will look under done but will firm up while cooling. Let cool for 10 minutes.
• Melt chocolate chips and use a fork to splatter chocolate over cookies.

To make the cake:

• Prepare the cake pan: separate the bottom from the ring of the spring form pan. Tear a sheet of parchment paper that extends a few inches beyone the diameter of the base. Cover the base with parchment, place the side ring over the paper and attach, folding the paper under the pan.
• Shred the carrots using a food processor with the shredding disc blade.
• Change the processor blade to the S blade and add the coconut flour and flax to the carrots and pulse a couple times. Pour into a large mixing bowl.
• Add remaining dry ingredients to the processor and pulse several times to combine and roughly chop the walnuts. Pour the mixture into the mixing bowl and toss with the carrot mixture.
• In a blender, combine the dates and water and blend on low until the dates are blended
• Add remaining wet ingredients to the blender and blend until smooth.
• Pour mixture over the dry ingredients and use a spatula to fold together making sure to evenly mix.

To make the frosting:

• Add all the frosting ingredients except the melted coconut oil to a high speed blender. Blend starting on low and increase to high for a minute or two until the mixture is completely smooth.
• Stop and add the coconut oil, and blend again until the oil is incorporated. Stop to scrape the sides and blend again.

To assemble:

• Scoop 5 loose cups of the cake mixture into the pan, spread evenly and then using the palm of your hand or flat spatula, press the mixture firmly and evenly into the pan. You should have about the same amount left in the bowl.
• Pour half of the frosting over the cake and spread evenly with a spatula. Place in the freezer for an hour.
• Remove from freezer and scoop the remaining cake mixture ove rthe frosting and press down evenly.
• Pour remaining frosting over cake and spread evenly. Sprinkle with unsweetened shredded coconut if desired or try Bang coconut chips. Chill in the refrigerator for at least two hours before cutting and serving.