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 | whole unprocessed cacao beans
cold pressed cacao butter
coconut milk
freeze dried
organic raspberries
maple syrup
fresh roasted
coffee beans and cardamom
| I do not think that Fred will give up his secret. But these candies are REALLY
good.
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 | ½ cup of Organic Cacao Butter
½ cup of Organic Cacao Powder
½ cup of Organic Turkish Figs
½ cup of Organic Goji Berries
½ cup of Organic Golden Hunza Raisins
1 t of Organic Mesquite Pod
1 T of Organic Agave Nectar
1 Organic Vanilla Bean
Pinch of Himalayan Salt
| Preparation:
Process everything except Goji berries in a food processor into the very fine mixture. Crush Goji berries. Form the chocolate bars in the way that Goji berries are the middle layer. Place in the freezer for an hour and then place chocolate in the fridge until the serving.
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 | ½ cup Organic Cacao Butter
½ cup Organic Cacao Powder
½ cup Organic Bahri Dates
Organic Lucama Fruit
1 tsp Organic Agave Nectar
Organic Vanilla Bean
Pinch of Himalayan Pink Salt
| Preparation:
Process all of the ingredients in a food processor. Form chocolate bars and place them in a freezer for an hour. After an hour remove the chocolate from the freezer and keep in a fridge until serving.
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 | 1 ½ cup almonds, soaked and drained
1 ½ cup cashews, soaked and drained
2 tangerines
1 mango
1 cup of agave nectar
1 ½ cup of water
| Preparation:
Peel and remove seed from tangerines.
Peel and remove the center of mango.
Mix all of the ingredients in a blender at high speed.
Put this mixture in the ice cream maker for 26 minutes.
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|
 | 5 apples peeled and grated
¾ cups agave nectar
¾ cups pecans soaked and drained
1 ¼ cups raisins
2 tbsp cinnamon
1 tsp vanilla
| Preparation:
Grind pecans in a food processor. Thoroughly combine with all
other ingredients.
With your hands form into small balls and flatten into cookies.
Dehydrate at 115*F for approx 24 hours.
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 | Frosting
1 ½ cups cashews, soaked
½ cup dates, soaked
¼ lemon juice
1 tablespoon vanilla extract
------------
Cake
3 cups sprouted almonds (2 days)
2 cups dates, soaked
2 cups raisins, soaked
5 cups carrot pulp (from juicing carrots)
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon ground cinnamon
½ tablespoon ground nutmeg
1 tablespoon ground cardamom
| Preparation:
Note: you need about 5 pounds of carrots to produce 5 cups of pulp
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 | 1 cup macadamia, shelled and soaked
¼ cup brazil nuts, soaked
½ lemon, juiced
2 tblsp agave honey ---------------
Chocolate Frosting
1 avocado, pitted and peeled
1 cup dates, soaked for 20 min
½ cup cocoa powder
| Preparation:
Cake: Soak nuts from 2 to 4 hours, strain the water out and put the nuts in
blender with lemon juice and agave honey. Blend. Form into a cake. Chocolate
Frosting: Combine all ingredients in a food processor and puree.
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|
 | 22 small or 11 large
organic fresh strawberries
3 tablespoons extra virgin
coconut oil
2 tablespoons raw cacao nibs
ground into powder, or cacao powder
4 teaspoons raw agave nectar
Pinch of Celtic sea salt
| Preparation:
(Makes 22 small ones or about 11 large ones) 1. Wash the strawberries just
before making recipe, and pat dry with a dish towel.
2. Remove and discard the leaves and a small part of the top of each berry by
making a small v-shaped cut at the top. The strawberries will then resemble
hearts. Set them aside while making the chocolate dip.
3. Place the raw cacao powder into a small bowl, and mix in the agave nectar
and sea salt.
4. Add the coconut oil (in liquid form) to the cacao-agave mixture and stir
until smooth. Note that coconut oil turns solid at 76 degrees F, so if it's
solid, run the jar under warm water until the solid turns to liquid. (If your
kitchen is on the cool side, you might want to turn up the heat or turn off the
air conditioning while making this recipe so that the oil and dip stay in
liquid form.)
5. Dip each strawberry into the chocolate mixture, then put each berry into a
mini-muffin-cup and place immediately in refrigerator. The cool air will cause
the chocolate dipping sauce to turn solid in just a few minutes, at which point
the strawberries will be ready to serve.
6. Keep the chocolate-covered strawberries in the refrigerator until just
before serving. You can serve them on a platter of ice (in their min-muffin
cups) to make sure the chocolate doesn't melt.
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|
 | 1 ½ jicama
1 apple
2 C almonds
¼ C agave
1 tsp vanilla
½ C lemon juice
½ C poppy seeds
½ C chia seeds
| Preparation:
Looks like everything was mixed up in a food processor.
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 | 2 cups almonds, dry
1 cup pecans, dry
1 ½ dates, soaked pitted
(reserve 6 for cream)
2 tsp. carob powder
Juice of 1 orange ( ½ to ¾ cup)
¾ to 1 tsp nutmeg (preferably fresh grated)
5 frozen bananas
(thinly sliced if you are using
a food processor)
1 to 2 tsp orange zest
1 large ripe mango
Maple syrup to taste
| Preparation time: 40 minutes
1. In a food processor, grind almonds and pecans (reserve 8 to 10 for
decorating). Add dates (reserve 6 for cream.) and process until chopped
medium-fine. Add carob, orange juice and nutmeg and process in pulses until
dough-like but still slightly chunky. Add water or orange juice if necessary to
get desired result. Place in a loose-based round cake tin (cover the base with
cling wrap and the sides with foil, if desired, for easier removal)
2. The cream can be made in a homogenizing juicer or a food processor. For the
juicer method, use the blank plate and process frozen bananas, mango meat and
remaining dates. Mix in orange peel. Taste and add a little maple syrup. If
desired. In a food processor, process all of the above ingredients, scraping
down the sides to make sure the mixture is fluffy and creamy.
3. Place this on top of the cake mixture in the tin, smoothing out with a
spatula, and decorating with pecans and a sprinkle of nutmeg. Return to the
freezer for at least 1 hour. Take it out and remove from tin approximately 10
to 15 minutes before serving. Serves 8-12
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|
 | Dip
Heart of Dragon Fruit
Strawberries
Agave Nectar
Sunflower seeds
Rose petals
| Here comes our best friend - blender!
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 | 1 C Dates
1/2 Almonds, soaked
1/2 C Coconut Flakes
Love
| Preparation:
Mix dates and almonds in a blender and form thick fingers. Roll them in coconut flakes. |
|
 | 3 cups raw walnuts
1/8 tsp salt
16 pitted dates
2/3 cup cocoa powder
(or raw cacao powder)
1 tsp vanilla extract
2 tsp water
Fudge Frosting:
3/4 cup maple syrup
3/4 cup cocoa powder
1/3 cup virgin coconut oil, melted
Big pinch salt
| Preparation:
Process walnuts and salt in food processor until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until the powder is incorporated. Add water and process briefly.
Line a inch cake pan with parchment or wax paper. Fill with chocolate mixure, a spring form pan works well too.
Meanwhile place all fudge frosting ingredients in a blender and process until smooth. Spread evenly over the cake and refrigerate a couple of hours. |
|
 | 2 cups cashews, soaked in water for about 4 hours
¾ cups raisins
¼ - ½ cup agave nectar
¼ cup raw honey
2 cups dried shredded coconut
¼ tsp. vanilla
3 Tablespoons raw cacao powder
Dash of cinnamon
Dash of sea salt
| This recipe is designed for the true chocolate lover – makes about 4 dozen.
Drain and rinse cashews. Place all ingredients in a food processor and blend until smooth. Spoon out (about 1 1/2T each) onto mesh dehydrator sheets. I use an icing piping gun to make the shapes of little “stars”, but you can use a simple spoon if you prefer. |
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 | 25 mejool dates
¼ C water
2 C almonds
2 C raw oat (ground)
½ C maple sugar
¼ C agave nectar
1/4 C and 2 T coconut oil
½ t vanilla
½ t salt
| Process everything in the mixer and form little squares. Refrigerate. |
|
 | 2-3 very ripe bananas
2-3 T of almond butter
dash of cinnamon
1 T honey
1.5 handfuls of raw cacao beans
some water
| Blend well to a fine liquid and store in the cold, enjoy |
