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

Posted on May 4, 2009 by


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



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


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


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


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



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!
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!)
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!