Treats

 Chewy Coconut Double Chocolate Almond Butter Cookies
adapted from Clean Eating Magazine

1 egg
1 tsp vanilla extract
1/2 cup sucanat (can substitute light brown sugar)
1/4 tsp kosher salt
1/2 tsp baking soda
1 cup chocolate almond butter (I used Justin's, but I'm sure others would work, or you could probably make your own)
1/2 cup shredded coconut
3 ounces dark chocolate, roughly chopped

1. Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Whisk together egg and vanilla until foamy. Add sugar, salt and baking soda, whisking until light and fluffy. Whisk in almond butter (this may take a little time, since the batter gets pretty thick). Stir in coconut and chocolate.
3. Drop batter by teaspoonfuls onto the prepared baking sheet. Bake for 10-12 minutes until edges are set. Allow to cool on baking sheet for at least 5 minutes, then cool completely on a cooling rack. Yields approximately 15-18 cookies.

 

The Raw Brownie
Ingredients:
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

So that’s it. I just changed your life. Go and make The Raw Brownie and maybe get back to me to let me know how it turned out…but just so we got things straight, do not send me any marriage proposals, I am already taken.
Flowers will do just fine, thank you.

http://mynewroots.blogspot.com/2011/04/raw-brownie.html
 

 Raw Cashew Dreamcake
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)

Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).

http://mynewroots.blogspot.com/2011/01/raw-cashew-dreamcake.html

 

Raw Salted Caramel Apple Dip
Makes 2 cups

Ingredients:
2 cups pitted Medjool dates
¼ cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower)
4 tsp. fresh lemon juice
½ tsp. sea salt (or more to taste)
1 vanilla bean, seeds scraped
soaking water as needed

Directions:
1. Soak dates for at least 4 hours in water.
2. Drain dates, reserving the soak water.
3. Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water).
4. Store in an airtight glass container in the fridge for up to a week. 

 

Chocolate Cookies

http://melloneeskitchen.blogspot.com/search/label/chocolate%20chip%20cookies

1/4 c coconut oil
1/2 c. mashed beans (I like pinto cooked with some cinnamon and vanilla, but I use fat free, spice free refried beans in a pinch)
1 c. demerra sugar (I blend mine until it is powdery fine because the kids don't like the texture)
1 tsp vanilla
1 egg
1/4 c. hot water
1 1/2 T. ground flax seed
1 c. whole wheat flour
1/2 c. white flour
1/2. cocoa
1 tsp baking soda
3/4 c. semi-sweet/dark chocolate chips.
In small bowl or cup, mix very hot water with ground flax.  Set aside.
Mix coconut oil, beans, sugar and vanilla.  Add egg and mix.  Add flax mixture and mix.
Add all dry ingredients and chocolate chips and mix well.
Roll in balls, then flatten with wet fingers.
Bake about 13 min. at 350. 

Pink Grapefruit Sorbet  ---- from the Feel Good cook book

On a recent trip to Sonoma Valley where I grew up, my sisters and I discovered Screamin’ Mimi’s Ice Cream Shop in Sebastapol, California where the pink grapefruit sorbet jumped right off the menu and into our hands.  When I returned home, I began working to add it to my Good Foods Recipes right away.  If you like pink grapefruit, this dessert delivers!
1 (12 ounce) can 100% pink grapefruit juice concentrate
2 quarts rice milk
1 pink grapefuit, sections scooped out of skin or peeled
1 cup xylitol
½ teaspoon guar gum (optional)
Combine in blender. Blend on high for 30 seconds then freeze in rotary ice cream freezer according to directions.  The flavor is best right when sorbet comes out of the rotary freezer.  Or if frozen solid, let it sit out for 15-20 minutes to soften before serving.

Tips for Fabulous Old Fashioned Ice Creams:

• Whipping air into the liquid base of your ice cream using a blender just before freezing, will render a lighter, creamier frozen treat.
• *Guar gum is a plant extractive that serves as a stabilizer and binding agent. It prevents ice cream from icing up in the freezer and also causes the ice cream to be softer to scoop even while still  frozen. Buy it in powder form at a natural foods store. It's optional, but it goes a long way. I consider the minor expense well worth it.
•  Do not skimp on the rock salt! Instead of purchasing it in tiny expensive boxes, get a big bag inexpensive bag of water softener salt (granular, not pellets) and 'pour it on'. Your motor will last longer and the ice cream will freeze faster by using 1-2 cups of rock salt per batch.