EAT THIS!! SUPERB DESSERTS in time for Mother’s Day!!

Posted on May 4, 2009 by

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These are easy, care free desserts that will blow your mind (and your sweet tooth!) as well as nourish your body!

SHEILA’S ALMOND JOY

Ingredients:

1 tsp – agave nectar
10 gram – raw almonds, chopped
10 gram – cacao nibs, raw
2 tbsp – shredded coconut

Instructions:

Dump all ingredients into a bowl, stir, and eat!  Serves 1.

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Ingredients (for both cupcakes and frosting)

0.66 cup – agave nectar
0.25 tsp – baking soda
6 ounce – chocolate chips (we prefer Dagoba)
0.5 cup – coconut flour
6  eggs
1 cup – grapeseed oil
2 tbsp – vanilla extract

Directions:

In a medium bowl, combine coconut flour, and baking soda 2. In a small bowl, blend together eggs, .5 cup grapeseed oil, .5 cup agave and 1 TB vanilla 3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth 4. Pour batter into well oiled muffin tins 5. Bake at 350° for 20 minutes 6. Cool completely 7. Top with chocolate frosting: CHOCOLATE FROSTING: In a small saucepan over very low heat, melt chocolate and .5 cup grapeseed oil 2. Stir in 2 TBS agave, 1 TBS vanilla 3. Place frosting in freezer for 15 minutes to chill and thicken 4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy and spread on cupcakes

SNICKER SNACKERS

Ingredients:

1/3 cup – agave nectar
0.5 cup – almond butter
0.5 cup – carob powder
0.25 cup – shredded coconut
0.25 cup – flax seeds
0.5 cup – sunflower seeds
0.5 cup – raw walnuts
Directions: Grind flax seeds first and crush the walnuts. Then put all ingredients in a food processor until well blended and roll into bite sized balls.
PEAR TORTE (a personal favorite of Sheri Lynn’s)
This is a beautiful presentation as well as impressively delicious!
Ingredients:
5 tbsp – agar agar
2 CUP – apple juice
2 tsp – Braggs Liquid Aminos
1 TBS – cinnamon
8 date, pitted – dates (preferably medjool)
2 TBS – ginger root, grated fine
2 tbsp – kudzu root starch
2 cup – raw walnuts
8 small – pears (apples work well too!)
Directions:
To make the crust, soak the walnuts for one hour, then drain. In food processor, place soaked walnuts, 1/2 cup pitted dates, 1 tsp. cinnamon, and 1 tsp. Braggs Amino Acids; blend until mealy. (Optional: add 1 tsp. orange or lemon zest before processing.) Press into the bottom of a springform pan. Layer 4 cups of sliced pears onto the crust. To make the filling, dissolve 5 Tbs. agar-agar by stirring it into the apple juice and heat to boiling, then simmer about 5 minutes. Add 2 cups of chopped pears and heat to a simmer, then add 2 Tbs. kudzu. Stir until thickened. Puree in a blender or food processor. Pour over the sliced pears in the crust, and refrigerate until firm.
Posted in: Eat This!