Here’s what you need

• 1 cup peanut butter or allergy-friendly alternative (230g) 
• 3 medium bananas (300g) 
• 2 tsp pure vanilla extract
• 1/8 tsp salt, plus pinch more if using unsalted pb
• 1/4 cup virgin coconut oil, melted (Can sub with 1/4 cup extra pb; the texture will just change) (50g)
• stevia extract to taste, or 3-4 tbsp powdered sugar, or pure maple syrup

​Here’s what you do
​
Blend everything together very, very well. (I used a Vita-mix for this.) Pour into a prepared pie crust or springform pan–this pie can easily be crustless!–and freeze until firm. (If not using the coconut oil, just chill in the fridge instead.) Pie should be kept cold; I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back! If you want a deeper-dish pie, use: 1 1/2 c peanut butter, 4 1/2 bananas, 1 tbsp vanilla, a little over 1/8 tsp salt, 1/4c plus 2 tbsp coconut oil, and stevia to taste or 5 tbsp powdered sugar.

Total Time: 10m
Yield: 1 pie

Crust:

• 1 1/2 C Walnuts
• 1 C Macadamias
• 5 Dates (soaked until soft)
• 2 T Coconut oil

Pulse walnuts and macadamias in food processor until coarsely chopped. Chop dates and add to food processor with coconut oil. Process until well blended. Press into tart shells two 4 inch tart shells. Crust should be 1/4″ thick all around.

My friend, award-winning celebrity raw food chef, Chef BeLive, shared this customized recipe he made for a private client. Being the gracious person that he is, he shared it on his Facebook page. This was one of many carrot based recipes he created for them and this is the one I’m sharing with you at this time…..

Here’s what you need:

* High powered blender or food processor 

* Springform pie pan 

Here’s what you do:

Spread 2 TBS coconut evenly in the pie pan.

Crust:

(In Food Processor)

1 cup soaked almonds

1/4 teaspoon good salt (Himalayan, Celtic, Sea)

2 TBS chopped carrots

1/4 tsp cinnamon

1/4 cup soaked dater or 3 Tbs coconut palm sugar or 2 TBS agave

1/2 tsp ground vanilla or extract

Pulse it (on and off) until it is a crumby and place evenly inside springform pie pan and set aside.

Filling:

4 1/2 cups soaked truly raw cashews

1/2 cup soaked macadamia nuts

1 1/2 cup cold pressed coconut oil

1 cup chopped carrots

1/2 cup raw coconut syrup or agave

1/4 teaspoon good salt (Himalayan, Celtic, Sea)

3/4 tsp cinnamon

1/4 tsp ground vanilla or extract

2 TBS lime juice

Blend extremely well until it’s really creamy then pour in onto crust evenly.

Topping:

1/2 cup chopped carrots

1/4 teaspoon good salt (Himalayan, Celtic, Sea)

1/2 cup coconut syrup or agave

1/4 tsp ground vanilla or extract

Add toping onto the top of cheesecake and create designs if so desired, then place it in the freezer for 4-5 hours to set. When sharing, I highly suggest adding the topping sauce to every piece that gets served.

 Here’s what you need:
Base
½ cup Medjool dates
1 ½ cups almonds
1 tsp vanilla essence

Caramel
½ cup tahini
½ cup maple syrup
¼ cup coconut oil
1 tsp vanilla essence
Large pinch Himalayan salt

Chocolate topping
3-4 tbsp raw cacao
1 tsp carob powder
3-4 tbsp coconut sugar or agave syrup
½ cup coconut oil
Here’s what you do:
Grind dates and almonds in blender. 
Add vanilla until sticky and then press into rectangular dish greased in coconut oil. 
Blend caramel ingredients together and pour over biscuit base.
Set in the freezer for 20 minutes. 

While slice is setting, melt coconut oil for chocolate crunch topping.
Add all other ingredients and stir well. 
Let cool for 5 minutes and then pour topping over slice.
Place back in freezer to set again. 
Cut into small squares to serve. Makes 15.

This recipe is compliments of my wonderful friend, Carol Eastburg.

Here’s what you need:
1 C. rolled oats
2/3 C. chopped pecans
1/2 C. sprouted sunflower seeds
1/4 C. sprouted sesame seeds
1/4 C. carob powder
1/2 C. raw honey

Here’s what you do:
Combine first four ingredients in a bowl and set aside.

Pour honey into a deep, submersible container. I use a two-cup wet  measuring glass, which I’ve pre-heated with very hot water. I “hook” the  measuring cup handle so the cup is hanging inside a bowl with boiling water. (Having the honey warmed makes it easier to combine the dry ingredients – something I figured out during the trial batch!)

Put the carob powder in with the honey and mix well. A small whisk works beautifully.

Transfer the honey mixture into a large metal bowl and if you need to warm it again, place bottom of the bowl in a sink full of boiling hot water (careful not to get any water in the mixture).

Pour the dry ingredients into the metal bowl and use a spoon and/or a hand to make sure it is combined thoroughly.

Pour the mixture out onto a piece of wax paper and press it down and out until it’s about half an inch thick. Place a piece of wax paper on top and use a rolling pin to roll out to a consistent thickness. Make it as close to a square or rectangle as you can (use a flat edge (knife or whatever utensil will do the job) get the edges straight/even.

Place in the freezer while you clean up. Take out of the freezer and cut into desired size pieces.

Place in an airtight container separate by sheets of wax paper or parchment paper and refrigerate what’s left.  😉

*Flavoring options:
         Cayenne pepper
         Cherry
         Cinnamon (ground)
         Peppermint oil
         Orange oil
         Strawberry
         Your favorite flavor

*Add to honey/carob mixture before adding dry ingredients