1 cup peanut butter
3 Tbps. raw honey
1 1/2 cups chocolate whey protein powder
1 c. oats
2-5 Tbsp. water
1 Tbsp of carab powder
1/2 c. walnuts, chopped
Vanilla Pecan Crust
¾ cup pecans
5 dates, pitted
1 vanilla bean pod (or 1tsp vanilla extract)
⅔ cup blanched almond ﬂour or almond meal
1/8 tsp salt
4 medium Granny Smith apples (approx. 1¾ pounds), peeled and sliced 1/8-inch thick
1 tbsp fresh lemon juice
2 tbsp arrowroot powder
¼ cup agave nectar
¾ tsp ground cinnamon
Preheat oven to 400 degrees. Place pecans and dates in food processor and pulse until coarsely ground. Slit vanilla bean pod lengthwise and scrape inside to remove vanilla beans; add to pecan mixture and pulse until well ground. Pulse in ﬂour, egg, and salt. Continue pulsing until mixture begins to form a ball. Lightly coat a 9-inch tart pan with oil or cooking spray. Using wet hands, presscrust onto bottom and up sides of tart pan; prick all over with a fork. Bake for 10-12 minutes, until crust is dry, ﬁrm and lightly brown. Cool completely.
Reduce oven temperature to 350 degrees. In a large bowl, toss together apple slices, lemon juice, arrowroot, agave, and cinnamon. Fan out apples on top of prebaked crust, forming a circle; then layer more apples over the ﬁrst circle and in the center. Pour accumulated juices over apples. Cover with
foil, place on a baking sheet and bake for 50 minutes, until apples are soft but still have some texture. Cool before serving.
4 egg whites
1/2 tsp. cream of tartar
1/2 cup of whole cane sugar (rapadura or sucanant)
1/2 tsp. cinnamon
1/4 tsp. pure stevia powder
1/4 tsp. nutmeg
1/4 tsp. cloves
dash of salt
2 cups unsweetened coconut flakes
Cranberry Pear Crisp
1½ cups almond ﬂour
¼ tsp sea salt
2 tbsp peanut or Extra Virgin Olive Oil
2 tbsp agave nectar
4 ripe, medium pears, peeled and cut lengthwise into 16 thin slices
2 cups fresh cranberries
½ tsp ground nutmeg
1 Tbsp arrowroot powder
1 tsp orange zest
¼ cup agave nectar
Preheat oven to 350 degrees. In a medium bowl, combine almond ﬂour, and sea salt. In a small bowl, combine oil and agave. Stir wet ingredients into dry; set aside. Place pears in a large bowl with cranberries, nutmeg, arrowroot, orange zest and agave; toss together until fruit is coated. Place pear mixture in a 3-quart or 8×8-inch glass baking dish. Sprinkle topping over fruit. Cover and bake for 45-60 minutes (uncover for the last 5 minutes), until pears and cranberries are soft and bubbly and topping is lightly browned.
Cut melon in half and scoop out seeds. With a melon baller, scoop out melon flesh and place melon balls in a mixing bowl. Save the melon rinds (the melon outer shell) to be used later as your serving bowls. Add about a dozen raspberries, blueberries, a half a dozen of sliced strawberries to the melon balls.
Toss gently – not too much so the fruits don’t get bruised. You can sprinkle with sugar but this is optional. When the fruits are ripe (especially at the heart of summer), this is delicious as is.
Fill up each half melon rind with fruit salad and serve on an individual dessert plate with a dessert fork. Place a mint leaf on top of your melon bowl, if desired.
Avocado Vanilla Pudding w/ Berries
1 large ripe avocado-chilled
1 tbsp. organic vanilla extract
2 Tbsp. raw agave nectar
1/2 tsp. sea salt
2/3 c. chilled purified water
berries of choice
Pit and peel avocado and blend in food processor. Add remaining ingredients except for fresh fruit, and blend until smooth. Top with berries and enjoy!
Creamy Cinnamon Pumpkin Pudding
2½ tbsp agar ﬂakes
½ cup raw cashews, almonds or pecans
¼ tsp sea salt
1¼ cups boiling water
1½ cups pumpkin puree
¼ cup agave nectar
1 tbsp ground cinnamon
¼ tsp ground cardamom
Place agar, cashews and salt in food processor and process into a ﬁne powder. Add boiling water and process on high speed. Add pumpkin and agave and process again until smooth. Blend in cinnamon and cardamom. Refrigerate until set, about 30 minutes.
1 (15 oz) canned black beans, rinsed and drained
1/4 cup unsweetened cocoa or carab powder
1 tsp ground coffee
2 whole eggs
3 tbsp whole wheat pastry flour
3/4 cup agave nectar or coconut nectar
1 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup walnuts, chopped
Preheat the oven to 350°F. Coat with coconut oil. a 8 x 8 x 2-inch baking dish. Combine the beans, cocoa powder, expresso powder, eggs , and flour in the bowl of a food processor or electric mixer. Process until the mixture is smooth, about 2 mintues, scraping down the bowl halfway through. Add the agave or coconut necter, butter and vanilla. Process until all of the ingredients are combined, about 1 minute. Fold in walnuts. Pour the batter into a prepared baking dish, and smooth the top with a spatula. Bake for 20 minutes, turning the dish halfway through the baking time. Turn down the temperature of the oven to 300°F and bake for another 5-8 minutes, until a toothpick inserted in the center comes out with a little bit of soft batter clinging to it. It should not come out clean, if it does: it’s overcooked.Let the bars cool completely at room temperature in the baking dish on a wire rack. Then put them in the fridge for at least 3 hours. When they’re cold, cut them into 12 squares and serve. Refrigerate any leftovers.