Category: dessert

• 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.

To make the nice cream

• In a blender, combine the soaked and drained cashews with the melted coconut oil and water or milk and blend until thick and creamy. You may need to scrape the sides of the container or use a tamper to get the mixture to blend well. If needed add more liquid just to get the cashews to blend smooth. It should result in a thick cream.
• Then add the remaining nice cream ingredients and blend until it resembles soft serve.
• Line a food storage dish with plastic wrap and pour in the mixture. Use a spatula to spread evenly into the dish. Cover and freeze.
• It may be easier, if you don't have a high-speed blender, to make the cashew cream in a blender first, then transfer the mixture to a food processor and add the frozen bananas and remaining ingredients.

To make the brownie:

• Combine the dry ingredients in a mixing bowl., and whisk to remove any lumps.
• In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, use a spatula to combine well. the batter will be thick.
• line a 9x13 pan with parchment paper and pour in the batter, spreading it evenly to the edges of the pan.
• Place in a 350-degree preheated oven and bake for 13-15 minutes.
• Remove and allow to cool completely.

To assemble:

• Remove the nice cream from the freezer, allowing it to thaw lightly.
• Remove the brownies from the pan by flipping pan over and peeling the parchment paper. Cut the brownie in half so you have two 9x6.5 pieces.
• Spread nice cream over one side of the brownie to at least an inch thickness.
• Cover with remaining brownie and wrap in plastic and freeze for at least an hour.
• Remove and use a sharp knife to cut into desired sizes. rewrap in parchment or plastic and keep frozen until ready to eat.

• Preheat oven to 375°F.
• For crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the tahini. Cover and pulse until mixed.
• With processor running, slowly add 2 to 4 Tbsp. milk until mixture starts to cling together and is slightly moistened.
• Press onto the bottom and up the sides of 9-inch pie pan.
• For filling, combine the remaining 1 Tbsp. flaxseed meal with ¼ cup water; let stand 5 minutes.
• Add to food processor with pumpkin, ¾ cup milk, the dates, date syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth.
• Spread filling into crust.
• Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours.

For the filling

• Add berries to a blender and puree.
• To the puree, add the avocado, coconut cream and cacao powder and blend well, stopping and scraping down sides when needed.
• Next, add in the sweeteners, nut butter and aminos or salt. Blend well.
• Transfer mixture to a small bowl. Line a cookie sheet with parchment paper.
• Use a small scoop or tablespoon to portion the filling into small dollops on the parchment paper.
• Place cookie sheet in the freezer while you make the coating.

For the coating

• Melt the coconut oil and cacao butter in a bowl in a warm oven or over boiling water. Whisk to melt evenly.
• Add the liquid sweetener you're using along with the cacao powder and vanilla and whisk together until its shiny and smooth.

Assembly

• Remove filling from the freezer when its firm to the touch.
• You can dip the filling balls in the cacao coating, and place back on the parchment paper.
• To garnish each truffle, sprinkle with a pinch of berry powder. This is optional.
• Or you can drizzle the cacao coating over the filling, chill them to set the coating, turn them over and drizzle again to completely cover them in chocolate.
• Chill until ready to serve.