Cacao Fudge Cookies

2 cups walnuts or pecans

1 cup coconut flakes

4 T raw honey

4-5 medjool dates, pitted

1/3 cup cacao powder

1/4 cup cacao paste (optional), melted

2 T maca powder

2 T mesquite pod meal

¼ tsp Himalayan salt

1 tsp vanilla powder

1 tsp cinnamon

Place walnuts and coconut flakes in a food processor and mix until combined and a flour is formed.  Add remaining ingredients and process until combined and sticking together like a dough.  Roll into 1” balls and dip into sifted cacao powder (about ¼ cup extra is needed).  Store in fridge for optimum freshness.

Orange Chia Pudding

½ cup chia seeds

2-3 oranges (¾ cup juice)

¾ cup almond mylk (or 2T almond butter plus 3/4 cup water)

1-2 T raw honey or agave

1 T coconut butter, softened

(note: make almond mylk by blending 2 cups pure water with ¼ cup almonds and strain with a nut mylk bag)

Juice oranges.  Blend oranges, almond mylk, coconut butter and raw honey in blender and add to chia seeds in a bowl or jar, set aside 30 mintues or until liquid is fully absorbed by seeds. 

Blueberry Cream:

1 ½ cups blueberries

½ cup cashews, soaked 30 minutes or more

1/2 cup coconut water or pure water

3 T raw honey or agave

3 T coconut butter or oil, softened

1 T maca powder

2 T lucuma powder

½ tsp vanilla powder

couple pinches Himalayan salt

Blend all ingredients in high power blender until smooth, layer alternately with chia pudding in a tal

Cacao Caramel Strawberry Layer Bars

Raw, gluten-free, dairy-free

Cacao Crust

2 cups pecans

5-6 medjool dates, pitted

3 T cacao powder

1-2 T raw honey

1 T maca powder

1/2 tsp vanilla powder

2 pinches Himalayan salt

Place all crust ingredients in a food processor and mix until a dough forms, and press into a glass dish lined with parchment/natural wax paper.  Set aside.

Caramel Layer

2 T pecan butter

1/2 cup pecans

2 medjool dates, pitted

3 T raw honey

2-3 T coconut oil

2 T lucuma powder

1/2 tsp Himalayan salt

Place all ingredients in a food processor and mix until combined and sticky, like a caramel.  Spread evenly over cacao crust with your hands.  Set aside.

Strawberry Jam

1 cup frozen strawberries, thawed and strained

4 medjool dates, pitted

1 T lucuma powder

1/2 tsp maca powder

Place thawed & strained strawberries in food processor with all strawberry jam ingredients and pulse until dates are broken down.  Spread over caramel layer.

Chill 1 hour or longer and serve.

Lucuma Lemon Zest Cookies

Ingredients:

1 cup coconut flakes

1/2 cup brazil nuts

1/2 cup coconut butter

1/4 cup lucuma powder

2 tsp maca powder

3 T raw honey

1 tsp vanilla powder

1 tsp lemon zest

2 pinches himalayan salt

fresh grated nutmeg

Place coconut flakes and brazil nuts in a food processor and pulse until a flour forms.  Mix in all remaining ingredients until a dough is formed.  Roll into teaspoon sized balls and set aside.

for rolling:

3 T lucuma powder, sifted

1/2 tsp cinnamon

Roll all cookies in this mixture, then chill until ready to serve.

Diviana Nectar Chai Elixir recipe video.  

Ingredients:

1-2 T Diviana Nectar

1-2 T Coconut Butter

4 cups warm tea (horsetail, nettle, rosehips, cardamom, vanilla)

Steep tea 8-10 minutes on low heat.  Blend all ingredients in high power blender until creamy.

Coconut Black Sesame Crust: 

2 1/2 to 3 cups coconut flakes

½ cup walnuts

1 T black sesame seeds

1 tsp maca 

1 T mesquite pod meal

1 T palm sugar (optional)

2 T raw honey

½ tsp spice blend (cinnamon, nutmeg, allspice, clove)

½ tsp reishi extract

2 pinches Himalayan Salt

Directions:

1. Place coconut flakes into food processor or dry blender and pulse or blend until a flour is formed. Place all remaining crust ingredients into food processor and mix until combined and sticking together between your fingers easily. Press into glass pie plate.

Persimmon Cream:

2 fuyu persimmons
1/3 cup coconut butter, melted
1 cup raw cashews, or pecans
1 cup almond milk or other favorite raw milk
1 passion fruit, juice and seeds (or 2 T lemon juice)
3 T raw honey
1 T lucuma powder
1 tsp mesquite pod meal
1 tsp ashwaganda extract
1 tsp vanilla powder
1-2 tsp spice blend (cinnamon, nutmeg, allspice, clove)
pinch Himalayan Salt
2 soft medjool dates (optional, for more rich caramel sweetness)

1 whole fuyu persimmon for decorating

Optional:
Fresh Lavender flowers, whole

2. Melt coconut butter. Place chopped persimmons and remaining filling ingredients into high power blender and mix until smooth and creamy. Fold in 1 tsp lavender flowers if desired. Pour into pie crust and chill two hours or longer. 

3. Decorate your mandala pie with sliced persimmons, goji berries and edible flowers like lavender or calendula.

A great additional component to this pie would be some raw caramel. Just take some pitted dates, honey, Himalayan or sea salt, and vanilla place it into a food processor and create your own fresh caramel to your desired consistency then place a little dollop on each slice of pie when ready to serve