Desserts
LEMON & FIG CHEESECAKE
[ makes 8-12 servings ]
Crust ingredients:
1 cup pecans
1 cup raisins
Cheesecake ingredients:
2 cups cashews
1/3 cup melted coconut oil
1 cup dried figs
Juice of 1 lemon
1/2 cup water, as needed
1/4 cup maple syrup
Topping:
Fresh sliced figs
To make the crust: process the pecans into a rough flour in your food processor. Add the raisins and process until everything begins to stick together. Press into the bottom a small spring form pan.
To make the cheesecake: blend all the ingredients until smooth, adding the coconut oil last and making sure it all combines completely. The mixture should be very thick and creamy. Scoop onto your crust and spread evenly. Put in the fridge, covered for 1-2 days so the flavours can develop. Garnish with the fresh figs and enjoy with ones you love!
CHOCOLATE PUDDING TART WITH COCONUT CREAM & GOJI BERRIES
Crust:
1 cup walnuts
1 cup dates
Chocolate pudding:
1 avocado
2 tablespoons coconut oil
2 tablespoons coconut nectar (or date paste)
2 tablespoons cacao powder
1 teaspoon vanilla extract
Pinch of Himalayan salt
1/4 cup nut milk, as needed
Coconut cream:
See this recipe
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To make the crust: pulse the walnuts into powder then add the dates until it all begins to stick together. Press into a lined tart tin (mine was about 8 inches) and put in the fridge.
To make the chocolate pudding: blend all the ingredients together in your food processor until smooth and thick... it should taste a-freaking-mazing. Spread evenly into your crust.
Make the coconut cream, spread it on top of the pudding layer, and put back in the fridge overnight. Serve with goji berries, coconut flakes and cacao nibs.
fruit tart with caramel almond filling:
Crust:
2 cups walnuts
2 cups raisins
Filling (optional but recommended):
1/4 cup almond butter
1/4 cup melted coconut oil
1/4 cup maple syrup or 1/2 cup date paste
1/2 teaspoon cinnamon
Water, if needed
Topping:
3 cups frozen berries (or however much you want)
1/2 cup goji berries
To make the crust: pulse the walnuts in your food processor until they become a rough flour. Add the raisins and process until it stick together, forming a rough dough. Press into a tart tin. Put in the fridge and let it set for about 2 hours (this is preferable but not absolutely necessary).
To make the filling: blend all the ingredients until smooth. Spread gently into the bottom of your tart crust and then let it harden in the fridge for 30-60 minutes. Now top the tart off with all the berries, slice and serve!