¼ cup ground flaxseeds
2 tbsp tahini
2 tbsp sesame seeds
6 large fresh medjool dates
2 tbsp dark cocoa powder or raw cacao
1 tbsp maca powder
2 tsp virgin coconut oil
1. Place the flaxseeds, tahini and sesame seeds in the bowl of a high-powered blender, such as the Vitamix, and process until well combined.
2. Add the rest of the ingredients.
3. Process until a ball forms. You might have to scrape down the sides.
4. Take the ball out and place on a plate.
5. Roll into smaller 1-inch balls.
Tip: Enjoy a couple Maca Choco Flax Balls right away! For those that are left over, store them in the freezer, because once flaxseeds are ground they begin to oxidize and have a tendency to go rancid. Freezing keeps them fresh until you are ready for more.
For the Filling:
6 large, ripe peaches
¼ cup unpasteurized honey
1 tbsp fresh lemon juice
1 tsp rice flour
½ tsp cinnamon
For the Topping:
1 cup all purpose gluten-free flour mix
¼ cup coconut sugar
2 tsp baking powder
½ tsp salt
¼ cup unsalted butter or virgin coconut oil
1 extra large egg
¼ cup milk, dairy or otherwise
1. Preheat oven to 350 degrees F.
2. For the filling, slice the peaches and combine with the other ingredients in a large bowl. Once combined put into a prepared casserole dish.
3. For the topping, mix together flour, sugar, baking powder and salt in separate bowl.
4. Melt butter in heavy bottomed pot.
5. Add the dry ingredients and gently mix in butter, egg and milk.
6. Pour over fruit and cook for 30-45 minutes until topping is golden brown.
Makes 12 Mini Cakes
Theses mini desserts turn out wonderfully, as individual cakes from lined muffin tins, and are festive enough to use in place of a traditional birthday cake. The recipe certainly looks like a lot of work, but really it is all about measuring and using a food processor.
For the Crust
1 cup, soft medjool dates, pitted
1 ¼ cups natural walnuts
Pinch of sea salt
For the Filling
1 ½ cups raw cashews, soaked overnight, drained and rinsed
¾ cup coconut milk
1 tbsp fresh lemon juice
¼ cup melted coconut oil
½ cup quality maple syrup
¼ cup pitted cherries, minced
1. Line muffin tins with festive wrappers or parchment paper circles.
2. Mix all of the crust ingredients together on a low setting in the food processor. It should be crumbly, but form into a ball.
3. Remove from food processor and press a heaping tablespoon into each muffin cup.
4. Take your soaking cashews and rinse well.
5. Do not shake the coconut milk can - skim the fatty part that has separated to the top and use this part first.
6. Add them and the rest of the ingredients, less the cherries, to the food processor.
7. Allow it to blend on high, until a very creamy consistency has been achieved.
8. Taste for sweetness.
9. Separate the filling into the 12 muffin cups.
10. Spoon the cherry mixture evenly onto the tops of the mini cakes.
11. Place in the freezer for at least 4 hours or overnight.
12. Remove 10 minutes before you need them and serve with some fresh cherries on the side.
This is based on Peggy Kotsopoulos' Chocolate Mousse recipe
2 cups canned pumpkin (yes…this is the secret ingredient!!)
1/3 cup cocoa powder
1/3 cup honey or maple syrup
1/2 cup coconut oil, melted
1/4 tsp cinnamon
1/2 tsp vanilla extract
fresh fruit: raspberries or strawberries
Directions (serves 4)
Combine all ingredients except berries in a bowl and mix well. Divide between 4 bowls and top with berries and fresh whipped cream.
1 1/2 cups whole wheat flour
1 cup quick oats
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup coconut sugar
1/2 cup coconut oil
1 large egg
3/4 tsp vanilla extract
1 1/2 cups shredded zucchini
1 cup chopped nuts/seeds (try a variety like walnuts, pumpkin seeds, sunflower seeds, sliced almonds, hemp seeds)
1 cup dark chocolate chips
Preheat oven to 350 F.
1. Beat coconut oil and sugar until well mixed. Add the egg and vanilla extract until well mixed. Add zucchini.
2. Combine dry ingredients in a separate bowl (flour, oats, cinnamon, baking soda) and add to the above mixture.
3. Mix in the nuts and chocolate chips.
4. Bake for 9 - 11 minutes or until lightly browned around the edges. Cool on a baking sheet for 2 minutes and then move to a wire rack to cool completely. Makes about 48 cookies.