Banana Carob Pudding
6 ripe bananas
1 cup raw carob powder
1 vanilla bean, seeds scooped out (or 1 teaspoon non alcoholic
vanilla extract)
1/2 teaspoon cinnamon
pinch cayenne pepper (optional)
1. Process the bananas, carob powder, and vanilla in the food
processor.
2. Put in fridge and chill for at least one hour.
Coconut Truffles
2 cups walnuts (soaked for 3 hours and drained)
1 cup pitted Medjool dates
1 tablespoon raw almond butter
1 teaspoon cinnamon
Shredded coconut (garnish)
1. In a food processor, blend walnuts until finely chopped.
2. While food processor is running, add dates one at a time until a
sticky ball forms.
3. Open lid of food processor and add almond butter and cinnamon.
Process until mixed. Form into small balls and roll in shredded
coconut.
Raw Coconut Fudge
6 1/4 cups walnuts
1 1/4 cups agave nectar
1 cup raw cacao powder
4 cups shredded coconut
1. In a food processor, finely grind the walnuts until they’re the consistency of peanut butter.
2. In a mixing bowl, thoroughly mix walnut-butter with agave, cacao powder, and coconut – you can mix by hand if you like!
3. Once the texture is perfectly even, firmly press the mixture into a shallow glass pan or plastic tray.
4. Freeze or refrigerate for about 1 hour before scoring and serving!.
