Desserts
Deliciously Satisfying
Apple Cinnamon Raisin Cookies
This easy recipe is a favorite with kids. It is simple enough for youngsters to make themselves, using only 5 easy ingredients and preparing them with a food processor and a dehydrator. If a dehydrator is not available, you can bake until crisp on the outside (Yum!)
4 Apples - peeled
1 cup Brazil Nuts
(preferably soaked in filtered water overnight, about 8hrs)
1 Banana (Ripe)
2 tsp Cinnamon
Raisins (optional but highly recommended)
Add all ingredients to a food processor (except raisins). Process until all ingredients are blended together; a little water may be added to assist in the process. Transfer mixture to mixing bowl, add raisins to taste, and some extra cinnamon if desired. Spoon completed mix onto dehydrator sheets and dehydrate for 12-24 hrs @ 110 F. If baking, warm oven to 300 degrees, and bake about 20 minutes, or until slightly crisp.
Almond Pie Crust
Try this simple alternative for an all-natural, wheat-free pie crust.
1 1/4 Cup almonds
1 Cup date pieces
1/2 teaspoon vanilla
Dash of cinnamon
Pinch Himalayan Crystal Salt
Use Food processor to chop Almonds into a coarse flour texture. In large bowl, mix dates, chopped Pecans, vanilla, and salt, kneading with hands. Press into Pie Pan. Keep refrigerated until ready to fill.
Chocolate Ice Cream
2 cups young coconut meat
2 cups almond milk
1 cup Organic Raw Chocolate Nibs (powdered)
2 tbs. carob powder (optional)
1 cup Organic Raw Agave Nectar
3 tbs. coconut oil
1 tsp. of sea salt or to taste
Blend everything until smooth and strain through a sieve. Transfer this mixture into an ice cream maker and follow the manufactures directions OR pour the mixture in ice trays, freeze thoroughly, and then put through the champion juicer or high- powered food processor.
Strawberry Jam
1 Cup (8oz) organic strawberries - sliced
1 Cup organic dried apricots or figs – soaked until soft and chopped
1 tsp Chia seeds (ask for them at your natural foods store or Hispanic store)
Blend strawberries and soaked apricots together in blender or small food processor until smooth. Do not add water. When smooth, transfer to a bowl and gently mix in chia seeds. Chill in refrigerator for about 2 hours before serving.
Keeps well refrigerated in airtight container for about a week.
Easy Walnut Fudge
2 Cups Walnuts
1/2 Cup ground Raw Chocolate Nibs or Dark Chocolate Powder
1/2 Cup soft dates
2 tablespoons honey or Agave nectar
1 tsp cinnamon
Grind walnuts in a food processor until fine (do not over process). Add remaining ingredients, and process until smooth; press mixture into baking dish lined with parchment paper and keep in refrigerator until ready to eat!
Coconut Cream
2 cups young (soft) coconut meat
1 tsp. coconut oil
5-8 soaked dates
1/2 tsp. cinnamon
Blend everything till smooth and thick, adding water as needed to blend. Chill until ready to use.
Lemon Cream:
1 1/2 cups macadamia nuts (soaked over 8 hours)
1/2 cup honey
1 lemon juiced, and a pinch fresh lemon zest
Process in blender until smooth, adding water as needed.
Easy No-bake Apple Pie
Crust
2 cups Dates, pitted
2 cups Almonds (Soaked if preferred)
1/2 tsp. of Vanilla
1 tsp. HC Salt (Optional)
Use Food processor to chop Almonds into small pieces. Use some of this powder to flour the bottom of the pie pan. In large bowl, mix dates, chopped almonds vanilla and HC salt. Press into Pan.
Filing
1/2 cup pitted Dates
4 cups of peeled Apple Pieces
1 Peeled Apple
3 tbsp. Cinnamon
1 tsp. Nutmeg
1 Cup of Raisins
Juice of Lemon (Optional)
Blends dates and Peeled apple, add splash of water if needed, to make thick syrup. In a large bowl, mix pieces of apples with date mixture, cinnamon, nutmeg, raisins. Spoon into pie-crust and serve. Keep refrigerated.
Coconut Ice Cream – non dairy
1 1/2 Cup coconut milk (blend 1 cup firm coconut meat with 2 cups water, strain through nut milk bag)
1 Cup soft young coconut meat
1 Cup Cashews or macadamia nuts – soaked 4 hours
2 Tbs Cold-pressed coconut oil
1/2 cup agave nectar
1/2 cup soaked dates –deseeded and chopped
1 Tbs pure vanilla extract
2 pinches of Himalayan Crystal salt
How to: Blend everything till smooth. Pour batter in ice cube trays and freeze until frozen. Using a Champion juicer with the blank attachment, feed the frozen ice cream cubes through juicer. Alternatively, pour unfrozen mixture into ice cream maker.
Vanilla Cashew Cream
A delightful dairy-free cream topping for your desserts.
1 Cup raw cashews
3/4 cup water
1/8 tsp finely grated lemon zest
1 1/2 tsp pure vanilla extract
3 Tbs Agave Nectar
Soak cashews in the water for at least an hour or more. Blend all ingredients in the food processor until smooth and creamy.
