Chocolate Nut Bar

Cocoa layer:




1/2    cup walnuts
1/2    cup almonds
1/2    cup macadamia nuts
1       cup unsweetened cocoa powder

1/4    cup sesame seeds

1/3    cup date syrup  

2       tablespoons coconut butter
Stevia powder to taste (optional)

• Mix all the ingredients in a food processor until mixture is smooth.

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Seed layer is also mostly grainless granola :

1/2   cup walnuts

1/2   cup cashews

1/3   cup coconut flakes

1/4   cup pumpkin seeds

1/4   cup sunflower seeds

2      tablespoons date or coconut syrup or honey

1/2   cup plus 1 tablespoon coconut milk

Zest of 1 lemon or orange

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds and sunflower seeds in a food processor bowl. Pulse until the mixture resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator.

• Line an 8x8 inches glass container with a lid with plastic wrap. 

• Spread cocoa layer at the bottom; carefully spread the seed layer on top of the cocoa layer. Place in the freezer for several hours. Use the plastic wrap to un mold.

• Cut into desired sizes.

Tip: decorate the top with coconut flakes and cocoa nibs.

Strawberry Ice Cream

1             cup raw or organic milk
1             cup raw or organic cream
10-12      medium strawberries
1/2          teaspoon pure vanilla powder
1/3-1/2   cup xylitol

• Mix all the ingredients in a blender. Transfer the mixture to your ice cream maker bowl.

• Follow your ice cream maker instructions.

Nut Cake

Wet ingredients:


3          large dates pitted and cut into 
            small pieces
5-6       small dried figs
1/3       cup shelled pistachios chopped
1/3       cup walnuts chopped
1/2       cup coconut milk
3          drops of coffee extract (optional)

• Cut the hard part of the fig's tips and chop them into small pieces. Soak  figs, dates, pistachios, walnuts and coffee drops (optional) in coconut milk inside a tightly sealed container.   Refrigerate for at least several hours.

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Dry ingredients:






1      large date pitted
2      tablespoons coconut flour
2      tablespoons coconut flakes
1      teaspoon unsweetened cocoa 
        powder
1/3   cup walnuts
1      tablespoon xylitol
pinch of cardamom powder (optional)

• Mix date, coconut flour, coconut flakes, cocoa powder, cardamom powder, walnuts, and xylitol in a food processor until the mixture resembles a powdery substance.  Pour dry ingredients into a mixing bowl.

• Remove the wet ingredients from the fridge, put them in the food processor, and mix well.

• Line a small (about 4x4x3 inches) glass container with a plastic wrap.  Place a 1/4 of an inch layer of dry ingredients in bottom of container.  Top with a layer of wet ingredients.  Alternate thin layers of dry and wet ingredients until all are used.  Place the glass container in the freezer for at least 3-4 hours. 

•  Let it thaw 30 minutes before serving.   Use the plastic wrap to un mold.

Amaranth Millet Chocolaté Bar

Dry ingredients:


1/4          cup whole millet
1/4          cup stone ground amaranth flour
1/4          cup coconut flour
1/2          cup ground walnuts
1/2          cup ground hazelnuts
1/2           teaspoon stevia powder




Rest of the ingredients: 




2              ounces of unsweetened (99 %) 
                dark chocolate
1/4           cup xylitol
1/4           teaspoon cardamom powder
1/4           teaspoon pure vanilla powder
1/2           teaspoon grated fresh ginger
3              organic free range eggs
3/4           cup raw or organic whole milk
1/8-1/4    cup date syrup 

• Preheat the oven to 400 degrees.

• Cover the bottom of a 9-inch glass pie dish or square baking dish with parchment paper and lightly grease with oil or butter.

• Mix dry ingredients in a medium bowl.

• Put chocolate, xylitol, cardamom, ginger and vanilla powder in a small pan (bowl). Melt the chocolate mixture by placing it on top of a steaming pot (double boiler). Mix well.

• Beat the eggs until pale yellow with a mixer.  Lower the speed and while the machine is still running gradually  add milk and melted chocolate mixture. Mix in  the dry ingredients at the end.

• Transfer the batter to the prepared dish.   Fill a larger baking tray with water and place the dish contained with the  batter inside the tray. Put both dishes in the oven and bake for 40 minutes.

• Remove the baked batter from the oven. Poke the surface of the cake with a fork a few times and pour the date syrup all over the top while it is still hot and steamy. Wait until all the syrup is absorbed. Cut into desired shape.

Melon and Hemp Nut Ice Cream

1              cup almond, organic or raw milk
1              cup raw cream or coconut milk
1              cup  melon cut into small pieces
1/3-1/2    cup hemp nuts
1              tablespoon xylitol
1              tablespoon  raw honey
3              organic free range eggs
1              scoop whey Perfect Protein Powder (chocolate or vanilla)

• Puree all the ingredients except for Protein Powder in Vita-Mix or a high speed blender. 

• Add Protein Powder and slowly mix it into the cream mixture. Less than 10 seconds for Vita-Mix.

• Follow your ice cream maker instructions.

Cheese Cake Ice Cream

Topping (make the topping in advance)

2/3    cup walnuts

1/3    cup almond meal

1       tablespoon date syrup

1       tablespoon xylitol

1/4    teaspoon vanilla powder

2       tablespoons coconut oil

1       tablespoon coconut flour

• Combine all the ingredients in a food processor. The mixture should resemble a paste and  be easily removed from the bowl. 

• Set aside 1/3 of a cup to be mixed with the ice cream later.

• Make a thin  layer (1/4 of an inch) with the reminder of the topping on the bottom of a dish that you want to transfer the ice cream into later. 

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8     ounces of cream cheese
1     cup organic or raw whole milk
1     cup organic or raw cream
2     organic free range eggs
1/3  cup xylitol
Zest of 1 lemon
Juice of one lemon 
1     teaspoon vanilla 

• Combine cream cheese, milk and cream in a blender until well mixed.

• Put eggs, xylitol, lemon juice, lemon zest and vanilla in a bowl or a small sauce pan. Place the bowl or the sauce pan on top of a steaming pan (double boiler) and whisk the egg mixture for about 10 minutes until it is smooth and thickens into the consistency of gravy.

• Remove from the stove, let it cool down for a couple of minutes. Gradually lighten the egg mixture with the cream and milk mixture.

• Pour the batter into an ice cream maker bowl and follow its instructions.

• Right before the ice cream is done sprinkle 1/3 cup of the topping that you have made ready in advance into the ice cream maker bowl while it is still spinning.

• Spoon the ice cream on top of the layer of topping in the 8x8 inches dish.

• Put in freezer.

• To serve, invert on a serving platter. 

Camomile Saffron Ice Cream

2           tablespoons dried camomile flower
Pinch of Saffron threads
1/2        cup xylitol 
1           cup raw or organic milk
1           cup raw or organic heavy cream
Raw Honey as needed

• Steep  camomile and saffron in 1/2 cup boiling water for 10-15 minutes.

• Pass the camomile mixture through a small sieve to make tea.

• Dissolve xylitol in camomile tea. Let it cool to room temperature.

• Mix milk, cream and camomile tea together. Add honey according to your taste if desired. 

• Pour in ice cream maker bowl and follow the instructions for the unit.

Chocolate Mousse

2/3  cup raw or organic cream

10   drops stevia liquid

2     tablespoons xylitol

1     cup raw or organic milk, or coconut milk

1     tablespoon cocoa powder

1     teaspoon agar agar 

Chopped nuts and cut fruits as desired (optional)

• Put cream in a mixing bowl. Turn the mixer on slow speed and gradually add stevia drops, then xylitol. Set at a higher speed and beat the cream until it forms soft peaks.

• Put milk, cocoa powder and agar agar in a small sauce pan and heat on low. Stir occasionally  until agar agar is dissolved. You can always use a blender to speed up the process.

•  Let the mixture cool down (5-10 minutes.)

• Gradually mix cream and milk mixture together. Make sure that you get a smooth and uniform mixture.  Now would be a good time to add chopped nuts and cut friuts into the mousse before it becomes gelatinized.  Transfer to a dish and refrigerate. 

Tip: In order to have a white color layer, omit cocoa powder and make another mousse layer on top of the first one after the first layer has been gelatinized.  

Hazelnut Mini Chocolate Cake

 

 

4-5           dates soaked in water

Handful of cashews

1               cup raw hazelnuts
1/4            cup cocoa nibs
3-4            tablespoons cream cheese

2               organic free-range eggs
1/2            banana
1/3            cup quinoa flour
1               tablespoon unsweetened cocoa 
                 powder
4-5            tablespoons tahini
1/2            teaspoon vanilla powder
1/2            teaspoon baking soda
1/4-1/2     cup fig sauce
1               teaspoon orange zest
or 1/2        teaspoon organic orange flavor

• Preheat the oven to 350 degrees.

• Grease the bottom of a mini muffin or a small silicon-baking mold pan.

• Mix soaked dates and cashews in a food processor until you get a paste consistency.

• Grind hazelnut and cocoa nibs in Vita-Mix or a high speed blender until soft and creamy.

• Mix hazelnut and cocoa mixture with the rest of the ingredients except for the date paste in a mixer and incorporate well.

• Fill half of the muffin pans with the batter and spoon date cashew paste on top then fill the rest of the cups with the batter.

• Bake in the oven for 30 minutes. 

Tip : You can insert a macadamia nut inside each mini cake before you spoon the date paste. Keep in a tight container and refrigerate.

Raspberry Meringue cookies

 


1/2       cup pistachios

1/2       cup walnuts
1/2       cup hazelnuts

1/2       cup xylitol

3/4       teaspoon stevia powder

1/2-1    teaspoon vanilla powder

Pinch of sea salt

1          teaspoon aluminum free baking

            powder

4          organic free-range egg whites

Heavy cream as needed

Raspberries as needed

• Preheat oven to 200 degrees.

• Spread  nuts on a piece of parchment paper and toast for 8 minutes. Remove from the oven.

• Raise the oven temperature to 350 degrees.

• Grease a piece of parchment paper and dust with flours.

• Beat the egg whites until fluffy.

• Grind nuts along with xylitol, stevia, vanilla, sea salt and baking powder, in a food processor until they resemble a coarse sand. 

• Fold nut mixture into the egg whites. 

• Spoon the batter (about 2 tablespoons for each meringue) on the parchment paper.  

• Transfer to the oven and bake for 10 minutes. Lower oven temperature to 300 degrees and bake for another 8-10 minutes.  Remove from oven and let them cool down to room temperature.

• Whip the cream until firm. Spread the whipped cream over each cookie and top with a few raspberries.

Chocolate Pistachio Bar

1/3        cup cacao butter (grated)
1/3        cup coconut butter 
1/4        cup walnut oil                                     

1/3        cup unsweetened cocoa powder 
scant 1/3 cup  date syrup

1           teaspoon vanilla extract 
1           cup pistachios shelled                                                              
                           

• Mix cacao butter, coconut butter and walnut oil in a bowl and place it on top of a slightly steaming pan ( double boiler). The mixture only needs a small amount of steam to melt. 

• After you get a smooth  and uniform mixture add vanilla, date syrup and cocoa powder. Mix well.

• Add pistachios, mix again for a few seconds and remove from the heat. 

• The mixture should still be creamy with the pistachios in it. (If  the chocolate seizes, just add a little bit of water and mix very well again to get back to the desired consistency). 

• Transfer to a silicon chocolate mold or any dish suitable for freezer. In  case you use a dish other than a silicon chocolate mold make sure you place  parchment paper on the bottom of the dish so that you can unmold the bars easily after they have set.

• Place in the freezer for at least 30 minutes (or 1-2 hours in the fridge).  Once set, unmold and cut into smaller pieces. Keep refrigerated.