Here are the recipes we talked about on the show.
Super Easy Ice Cream, Fudge Pops, or Pudding
This recipe is mostly raw, dairy free, gluten free, guilt free and full of superfoods and nutrition.
2 can coconut milk
¾ cup agave or raw honey
1 T vanilla
¾ tsp salt
¼ cup raw virgin coconut oil
¾ cup raw cacao powder
For Ice Cream:
Put all ingredients into a blender, and blend until smooth, chill overnight, and then put in icecream maker and freeze according to manufacturer instructions. Serve plain, or top with berries, coconut milk, or coconut shreds.
For Fudge Pops
If you prefer fudge pops instead, after you have blended the ingredients, pour into popsicle molds and freeze.
If you would like chocolate pudding, blend all ingredients above, adding 1 cup of soaked cashews and blend until smooth. Refrigerate until firm.
Slice of Heaven
This recipe is pretty advanced. It takes time and lots of ingredients, but it is well worth the effort.
I think it would be an insult to call this dessert by a name as common as “pie”, so I’ll call it “Slice of Heaven” which seems more appropriate. Keep in mind, most of these ingredients are superfoods, which means they are packed with nutrition. Superfoods have very high concentrations of anti-oxidants, vitamins, minerals, phytochemicals and healthy fats as compared with similar amounts of regular fruits, vegetables and nuts. This means that one Slice of Heaven has more nutrition in it than most dinners you eat. In addition, only whole foods, healthy fats and natural sweeteners are used so you can indulge 100% guilt free. The best part is when you finish your last bite, you feel fabulous and energized because you have just filled yourself with healthy, wholesome food. Oh, don’t forget, when preparing a Slice of Heaven, only use RAW, fresh, organic ingredients. All the healthy benefits are gone if you substitute Hershey’s for Raw cocoa powder etc.
This recipe was inspired by “Raw Food Real World by Matthew Kenney and Sarma Melngailis.
3/4 cup raw cocoa powder
3/4 cup almond flour (pulse raw almonds in blender until powdered)
1/2 cup maple syrup (unprocessed, Grade B is higher in mineral content)
1/4 cup coconut butter (extra virgin, cold pressed from fresh coconuts. Not refined)
pinch of sea salt
Mix all ingredients together with hands or a wooden spoon until well blended. The dough should resemble the texture of graham cracker crust (if you press it down it sticks together). Adjust amounts a little to make it the right texture. More almond flour if it is too sticky or more oil and syrup if it is too dry.
2 1/4 cups Raw Cocoa powder
2 1/4 cups pure maple syrup
Blend until smooth and not grainy.
1 cup raw cashews (soaked 4 hours or more)
1 cup baby coconut meat
1/2 cup filtered water
1/2 cup agave nectar
1/2 cup coconut butter (unprocessed, extra virgin, cold pressed)
2 tablespoons vanilla extract
caviar of one vanilla bean (or 1 extra teaspoon vanilla extract)
1/4 teaspoon salt
Mix together in high powered blender until completely smooth.
1 cup fresh or frozen raspberries
1/3 cup agave nectar
Blend in blender until smooth
Fresh raspberries, cocoa nibs, mint leaves and other fresh berries if desired.
Start with a glass pie plate lined with waxed paper or 9 inch tart pan with removable bottom. Press the crust mixture into bottom and along sides of the pie plate to form the crust. Pour chocolate filling on the crust and smooth evenly. Place pie in freezer for 1 hour until the chocolate layer is firm. Smooth the vanilla layer on top of the chocolate layer and put in freezer again until the vanilla layer is frozen. The pie will keep for several weeks in the freezer if properly covered. I like to make the whole recipe and then I have an instant dessert any time I want it. When ready to serve, pour raspberry sauce over the top of each slice, top with berries, cocoa nibs and mint leaves and enjoy.