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Raw Date Squares!

Date Bars

OMGoodness, I simply must give these away to the neighbors before they are devoured.

Yep, they’re that good.

For the crust & topping…

1c of unsweetened, shredded coconut
1/2c (plus 1/4c for after processing) of GF oats
1/2c of pecans or walnuts
1/4c of soaked, pitted dates
1/4c of coconut oil

Process all of the above in your food processor, except for the extra quarter cup of oats…once everything is well combined, transfer the mixture to a bowl and stir in the remaining oats.

Take half of that mixture and press it into a parchment lined loaf pan.

For the date filling…

1c of soaked dates
1 heaping tablespoon of coconut oil

Strain the soaked dates to remove all of the excess liquid…no need to squeeze them though.

Place them into your food processor with the coconut oil and process until smooth.

Spread over the top of your crust and then cover with the remaining coconut/oat mixture.

Press firmly so that it all comes together and place in the fridge for at least four hours.

Absolutely delish!

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Raw Chocolate Tart!

Chocolate Tart

It’s be soooo long since I have posted on here… no excuse.

Hopefully this makes up for it.  🙂

There aren’t a whole lot of words to describe how wonderful this is.

Very simple, nutritious ingredients and you have yourself one decadent dessert.

For the crust…

1c of pecans
1/2c (or 10) soaked, pitted dates
1/2c of raw cacao powder
1tbsp of coconut oil
a pinch of ground clove

Process in your food processor until well combined and press into the bottom of a parchment lined eight inch tart pan.

For the filling…

1 can of coconut milk – solid part only
1/2c of coconut oil
1/2c of raw cacao powder
1tbsp of coconut nectar
a pinch of ground cloves

Process in your food process until smooth and creamy and then pour over top of the base.

Place it into the freezer for thirty minutes and voila!

Decorate with cacao nibs, coconut flakes or the fruit of your choice.

I got twenty pieces out of this one. Be sure to store in the fridge.

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Raw Banana Cream Pie

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For the crust…

  • 3/4c of shredded coconut
  • 1/2c of dates (soaked)
  • 1/2c of walnuts
  • 1/4c of buckwheat

Place all of the above into your food processor and process until well combined.

This time we made individual pies using silicon muffins cups, but you could also make one larger pie by using a tart pan.

Press a generous tablespoon of the mixture into the cups and set aside.

For the banana cream…

  • 2 smallish ripe bananas
  • 1/2c of brazil nuts
  • 1/2c of coconut oil
  • 2tbsp of coconut nectar
  • a pinch of vanilla

Process all of these ingredients in your food processor until smooth.

Scoop the filling onto the crust and place the pies into the freezer for at least an hour.

Enjoy!

Store in the fridge or freezer.

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Carrot Cake!

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Healthy & SO delicious!  And almost raw…   🙂

I made these today with one of my favorite, beautiful peeps and let me tell you… they were fabulous!

Not too sweet, but rich and creamy and full of goodness!

For the ‘cake’…

1c of quinoa flakes
1/2c of soaked prunes
4 or 5 grated carrots (squeeze all the liquid out!)
1/3c of unsweetened coconut
1/4c of brazil nuts
a pinch of vanilla powder
a pinch of cinnamon
2tbsp of fresh orange juice
1tbsp of orange zest
1tsp freshly grated ginger

Process all of the above in your food processor until well combined.

Press the mixture into six silicon cupcake cups and place them into the freezer for about an hour.

While they’re in the freezer…

Cashew cream…

1.5c of soaked raw cashews
1/3c of soaked prunes
2/3c of freshly squeezed orange juice

Process all of the above in your food processor until creamy.

Remove the cake from the freezer and place a generous dollop of cream on top!

Voila!

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Apricot Bars!

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Aaaapricot Bars!

I may have stumble upon a new favorite.

We used to buy apricot logs from the grocery store on occasion, but it was definitely a love/hate relationship.

They were so tasty but the list of ingredients weren’t on my list of favorite things to put into my five year old’s body.

These ones…four ingredients. That’s it.

Into your food processor…

1/2c brazil nuts (process first)
1c of dried, organic apricots
1c of unsweetened shredded coconut
2tbsp of coconut oil

Process the nuts first until they resemble crumbs. Add in the rest and process until well combined.

Press the mixture into a parchment lined loaf pan and into the freezer they go.

Now, you can probably get away with no coconut oil, but I was too excited I had to share. They are SO good!

Store in the freezer – or the fridge. Enjoy!

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