2 cups of raw almonds
5 tbsp of honey
1 tbsp of cacao powder
1 tbsp of carob powder
1/2 tsp of sea salt
For chocolate layer:
2 tbsp of coconut oil
1 tbsp of maple syrup
2 1/2 tbsp of cacao powder
First process almonds in a food processor until consistency is similar to flour, and then add the remaining ingredients in the base category and process until everything is combined. Place mixture in a deep baking sheet that is about 9″ by 9″ and lined with wax or parchment paper and press down using fingers. Let cool in a freezer while making the chocolate layer. Next, mix maple syrup and cacao powder with melted coconut using a spoon until everything is combined and very smooth. Pour everything on top of the almond honey mixture and let cool in the freezer for about 30 to 60 minutes. Finaly, cut into squares after the dessert has cooled and enjoy.
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.
1 cup of almond milk
1 tbsp of raw cacao powder
2 tbsp of maple syrup (or to taste)
1/4 tsp of coconut oil (optional)
Add all ingredients to a high speed blender and blend until warm to your liking. Pour into a nice cup and enjoy!
If you don’t have a high speed blender, simply warm up almond milk and add the remaining ingredients. Mix and enjoy!
2 cups water
2 tbsp of whole sesame seeds
1 tbsp of coconut oil
1/4 tsp of nutmeg
1/2 tsp of cinnamon
1 tsp of vanilla (optional)
Soak sesame seeds in water overnight or at least 4 hours before making drink. In the morning rinse sesame seeds well with cold water, then blend all ingredients together in a high speed blender until drink is warm to your taste. Serve immediately.
2 1/2 cup of walnuts 1/2 cup of shredded coconut 1 1/2 cup of dates 1/3 cup of raw cacao powder
2 cups of fresh raspberries 3 cups of soaked cashews 3/4 cup of coconut oil1 tsp vanilla 1 cup of maple syrup(1 cup of raspberries for decoration)
For the crust, process all ingredients in the food processor and then press the mixture to the bottom of the baking pan. Next, rinse the cashews and place them with all other ingredients for the white filling in the blender and blend until smooth.Pour the raspberry cream filling on top of the crust. Next, decorate with fresh raspberries and freeze the cake for at least 4 hours before serving. Prior to serving, remove cake and run a knife between the sides of the pan and cake to remove the side of the pan. Carefully transfer the cake from bottom of the pan to a cake plate if desired. Serve immediately and store leftovers in the freezer. Enjoy.