Ingredients

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



Directions

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. 

Ingredients

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

Directions

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.


Ingredients

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

Directions

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.