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.
2 C Cashews (Soaked at least 2 hours, then rinsed thoroughly)
1 C Young Coconut Flesh
1/4 C Coconut Water (from fresh coconut)
1/4 C Coconut oil
1 t. lemon juice
1/4 C Agave or coconut nectar*
1 Vanilla Bean
2 Bananas, chopped roughly
Process cashews, young coconut flesh and coconut water in food processor or high speed blender until well blended. Add 1 t. lemon juice, 1/4 C agave (or coconut nectar), 1/4 coconut oil and bananas and continue to process until light, fluffy and very well processed. Transfer to bowl, refrigerate for 30 minutes. Remove from refrigerator, spoon into crusts and sprinkle with left over crust mixture and dried coconut. Top with melted raw chocolate.
1 C Raw Cacao Butter
1 t. Vanilla
3 T Coconut Oil
2 T Agave or coconut nectar*
7 oz. Cacao Powder
Melt cacao butter and coconut oil in dehydrator or over hot water. In food processor, combine melted cacao butter, coconut oil and vanilla. Remove 1/2 mixture and set aside. Add 1/2 cacao powder and combine. Add coconut oil that was set aside and combine. Add remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.
* you may need a little more coconut nectar as its not as sweet as agave.
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