4 cups of coconut milk
8 oz package of mushrooms
3 tbsp of coconut oil
Sea salt and black pepper to taste
1/2 tsp of cayenne pepper
Fresh parsley (optional/for decoration)
First add coconut milk into a cooking pan and set to medium heat. While coconut milk is warming up, add coconut oil and chopped onion into a frying pan and cook for about 5 to 10 minutes on medium heat. After onion gets a little golden, add sliced mushrooms and cook for an additional 5 to 10 minutes. Add sea salt, black pepper and cayenne pepper to onion mushroom mixture, and mix well, then transfer to a boiling coconut milk. Boil soup for 1-2 minutes and turn off the stove. Before serving add fresh chopped parsley. Enjoy.
9″ baking pan with removable bottom
Sliced almonds for decoration
4 cups of walnuts
1 1/2 cup of dates
1/4 cup of raw cocoa powder
3 large ripe bananas
1 1/2 cup of peanut butter
1/2 cup of coconut milk
Chocolate for decoration:
2/3 cup of almond milk
1/2 tbsp of chia seeds
2 tbsp of raw cocoa powder
1/2 tbsp of coconut oil
Put all ingredients for the crust into food processor and process evenly. Pour crumbs into pan and distribute evenly onto the bottom and sides of pan. Crust height should not exceed 2″.
Next, place all ingredients for filling into the blender and blend until smooth. Pour the filling into the crust and spread evenly.
Place all ingredients for chocolate into the blender and blend until smooth. To create swirl design, pour a little bit of chocolate on the top of the filling in 3 or 4 places . Using a chop stick, swirl around back and forth from light to dark until you are satisfied with the design. Let your cake chill in the freezer for about 1/2 to 1 hour.
After cake firms, carefully take off the side of the pan and use the remaining chocolate as a spread to be used on the side of the cake for decorating with almonds.