Cherry Hibiscus Cookie Bar

For the full post on this recipe, visit my Blog page - HERE

3 cups coconut flakes, macaroon cut

1/2 cup brazil nuts (or other nut you like)

4 T raw honey (crystallized is best)

2 T lucuma powder

3/4 cup dried bing cherries

4-5 pitted dates

a few pinches sea salt

1 tsp vanilla bean powder

1 T hibiscus powder

Directions:

Process coconut flakes and brazil nuts in a food processor until broken down into a fine flour. Add cherries and dates and pulse until combined evenly, then add all remaining ingredients and pulse until breaking down into a loose dough. The mixture should stick together between your fingers easily, but not be sticky. If needed for consistency, add more raw honey or more cococnut flakes. Press mixture into a parchment lined pan, size depending on your desired thickness. I like a 8x12 or so size. Place another layer of parchment paper on top and press evenly with a short straight-sided glass, so you can compact the dough into bar shapes. Chill for 30 minutes to an hour, until firm, then you can cut into cookies! To cut you can pull out the parchment paper with the cookies and then cut into squares. Store chilled for best shelf-life. Enjoy!!!

Raw Caramel Apple Pie

For the full post on this recipe visit my Blog page - HERE

Crust:

3 cups almonds

3-4 T raw honey

2 T coconut oil

1/4 tsp sea salt

pinch cinnamon

2-3 heirloom apples

Caramel Filling:

1/4 cup fresh dates, pitted (or medjool dates, soaked and pitted)

2 T lucuma powder

2 T almond butter

2 T coconut oil

1/2 tsp cinnamon

pinch sea salt

1/4 cup pure water

Blend almonds in high power blender, into a flour or pulse in a food processor until broken down. Mix almonds, coconut oil, honey and sea salt by hand. Press into 3 mini tart/pie dish or into a medium size tart/pie dish. Set aside. Slice apples thin, with a mandoline or by hand. Be Careful! Arrage 2-3 layers of apple slices inside the crust and set aside. Blend dates, lucuma, almond butter, coconut oil, cinnamon, sea salt and water in a high power blender until smooth. Pour over apples and chill for 1 hour or more.

Strawberries & Cream w/ Crunchy Cacao Cookie

For my entire post on this recipe - visit my Blog page - HERE

Crunchy Cacao Cookie

1 cup cacao paste, melted over double boiler

3 T coconut oil

1 cup coconut flakes

1/4 cup chopped almonds

2 T lucuma powder

1/4 cup cane juice crystals or coconut sugar

1/2 tsp reishi extract powder

1 T ashitaba exract (optional)

1/2 tsp he shou wu extract (optional)

1/2 tsp camu camu powder

Melt the cacao paste chunks over a double boiler on low heat (1" water in pot, with glass bowl over top, not touching water) and add the coconut oil to melt as well. Mix all remaining ingredients together in a bowl then add the cacao paste mixture and evenly stir. Pour into a parchment paper lined dish (8x8" or 9x9") Set in freezer for about half an hour, or until set on top.

Strawberries & Cream

1 1/2 cups strawberries, diced, set aside

5 T grass-fed whey

1/4 cup coconut oil, melted

1/2 cup coconut water or pure water

3 T raw honey (light variety, like clover)

1 tsp vanilla bean powder

pinch sea salt

In a high power blender, add all ingredients except the strawberries. Make sure the coconut water is at room temp, so it doesnt separate the coconut oil. Blend until super creamy. Pour into bowl and mix the strawberries in. Pour over the top of the cacao cookie and freeze for at least 2-3 hours or until set. The cacao cookie layer is very hard when chilled, so make sure you have a strong knife and take the parchment with the bars out of the pan to cut. Cut into small pieces and enjoy! 

Whipped Berry & Chocolate Superfood Pie

Superfood Crust:

2 cups coconut flakes

½ cup walnuts

¼ cup brazil nuts

1 tsp ashwagandha

1 tsp cordyceps

1 tsp camu camu

1 tsp vanilla bean

a few pinches cinnamon

a few pinches Himalayan salt

2-3 T lucuma powder

2 tsp maca powder

Process all the nuts in a food processor to break down into a flour. Add all remaining ingredients and mix until combined and sticking together like a dough. Press into a glass pie pan and set aside.

Chocolate Layer:

¼ cup cacao paste, melted (or 4 T cacao powder with 2 T additional cacao butter)

3 T cacao butter, melted

3 T almond butter

1 T cane juice crystals

2 T raw honey

1 T mesquite powder

2 T lucuma powder

1 tsp maca powder

1 tsp he shou wu

1 tsp astragalus

a few pinches cinnamon

a pinch Himalayan salt

¾ cup pure water

Melt down the cacao paste over a double boiler, along with the cacao butter over low heat. Place all ingredients except the cacao mixture into a high power blender and mix on high until smooth and creamy. Add the cacao paste and butter to the blender and mix again until emulsified and creamy. Pour into pie crust and chill 30 minutes.

Whipped Berry Filling:

1 cup berries, mix blueberries and strawberries

3-4 T cacao butter, melted

3 T almond butter

2 T sprouted chia seeds (friendly fats HF)

1 T lucuma powder

1 T cane juice crystals

1 T raw honey

a pinch green leaf stevia powder

a pinch Himalayan salt

1 tsp vanilla bean powder

¼ cup banana flakes

¾ cup pure water

Melt down the cacao butter over a double boiler on low heat. Add all ingredients to a high power blender except the cacao butter and mix on high until creamy, then add the cacao butter to the blender and mix again until smooth and fluffy. Pour over the chocolate layer and chill for 3 hours or longer.

Cookies & Cream Elixir

Cookies and Cream Elixir 
 
Time: 10 minutes ¥ Serves 2-3
 
This herbal chocolate elixir really tastes like cookies and cream, and is high in minerals like magnesium, copper and selenium.  A tasty meal in a glass, great for a morning energy kick or post exercise refuel.
 
Mylk Base:
½ cup Truly Raw Cashews
8 Brazil nuts
4 soft medjool dates
Pinch real salt
4 cups Filtered water or tea, chilled if desired
 
Additions:
¼ cup Cacao beans
1 T cacao powder (optional)
3-4 T Clear agave
2 T Coconut oil
1 T Maca root
2 T Yacon root
1 tsp vanilla powder
1 tsp Shilajit
½ tsp Reishi extract
 
Blend base ingredients until creamy, and strain with a mesh bag over a glass bowl or pitcher.  Place all additional ingredients into the blender and then pour in nut milk base.  Blend on high until creamy and serve.
 
I want this elixir to be smooth, but to still retain small bits of cacao beans, like a cookie. This is why the cacao beans are not strained through a mesh bag.

Cherry Thimbleberry Ice Cream Bar

Cherry Thimbleberry Ice Cream Bar 
 
Time: 3 hours ¥ Makes 12 bars
 
A sweet treat full of fruity flavors to satisfy your summertime fresh food desires that is refreshing and nutritious.  Wild berries and seasonal cherries are the star of this dessert, with a complimentary light creaminess.  The crust can easily be doubled to make an ice cream sandwich for the hungry ones.
 
Pecan Fig Crust
1 ½ cup pecans
½ cup brazil nuts
4 soft dried figs
2 T mesquite pod meal
2 pinches Himalayan salt
 
Cherry Thimbleberry Cream
1 cup cherries, pitted
1 cup thimbleberries
3 T honey
3 T almond butter
¼ cup pecans
3 T coconut butter, melted
1 vanilla bean, deseeded
2 T lucuma powder
½ tsp reishi extract
½ tsp mucuna extract
½ tsp ashwaganda extract
1 tsp lemon juice
pinch of Himalayan salt
 
Pecan Fig Crust Directions: Blend brazil nuts in food processor or blender to make a flour.  Cut dried figs into quarters.  Place all ingredients in a food processor and mix until combined and crumbly, like a dough when pressed between your fingers.  Press firmly and evenly into square glass dish.
 
Cherry Thimbleberry Cream Directions:  The thimbleberries can be substituted with any berry you like, these are what I found growing wild in my area and have a tart berry jam flavor and texture.  Place soft or liquid ingredients into high power blender vessel first, then add all remaining ingredients and begin to blend on low speed slowly increasing speed.  Use a tamper if the mixture is thick.  Blend until smooth.  Pour over crust and decorate.  Place in freezer for 3 hours, then cut into desired size.  Eat immediately or place back in freezer to serve later.

Wild Berry Diviana Nectar Dessert

Diviana Nectar Recipe
How do you use Diviana Nectar? As a fabulous travel food on its own, Diviana Nectar has a full spectrum of nutrition. Easy adjuncts to this nectar are fresh fruit, blended with smoothies or raw milk, or on your favorite breakfast breads or in oatmeal. Here is a simple recipe you can use to liven up a sweet dessert treat. 

Wild Berry Diviana Nectar Dessert

Ingredients:
2 1/2 cups wild berries or blueberries
1/2 cup raw cream or fresh coconut milk
2 T Diviana Nectar, room temperature
1 cup almonds
1 cup walnuts
4-5 large dates
2 T raw butter or coconut oil
1/4 tsp real salt
squeeze of lemon juice

Directions:
1. Blend 1/2 cup berries with 1 T Diviana Nectar and raw cream or coconut milk until creamy or fluffy, about 20-30 seconds.
2. Mix remaining berries with the cream.
3. In a food processor pulse the almonds and walnuts until crumbly, then add dates, 1 T Diviana Nectar, raw butter or coconut oil, salt and lemon juice then pulse until combined and sticky.
4. To serve place berry cream mixture into tall glasses, and top with a small portion of the nut cookie mix, refrigerate if desired.

Note: make fresh coconut milk by juicing 1 mature coconut, or by blending 1/4 cup coconut butter with 1/4 cup coconut water.