Raw Raspberry Ice Cream

Raw Raspberry Ice Cream

A delicious treat that it guilt free, with out sugar, lactose free, gluten free and chemicals free. The texture is very creamy and the flavor is like a raspberry cheesecake

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Raw Raspberry Ice Cream
Raw Raspberry Ice Cream
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Instructions
  1. Fully Raw Raspberry ice cream
  2. 45 g cashew nuts (activated)
  3. 1- 2 seedless date
  4. 45 g raspberries
  5. 70 grams young coconut meat
  6. 1 tsp lemon zest (peel of lemon)
  7. Keep all the ingredients in the freezer during the night except the dates and lemon zest.
  8. Put all the ingredients in a food processor and blend it for few minutes.
  9. The texture will be between cream cheese and ice cream.
  10. The flavor is like a raspberry cheesecake but a healthy version.
  11. To activate the cashew nuts keep them in water over night.
  12. Then they will become soft and when you blend it they will get a creamy texture (I don't have time to do this all the time so after I clean them and dry, then I keep them in the freezer).
  13. If the dates that u use are hard keep them in hot water for 15 min. to be soft.
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Chocolate Caramel Custard Cups

Chocolate Caramel Custard Cups
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Chocolate Caramel Custard Cups
These deliciously decadent chocolate caramel custard cups are the perfect after dinner treat. Delicious homemade custard atop a chocolate cake cup and topped off with a date caramel topping. To die for!
Chocolate Caramel Custard Cups
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Chocolate Caramel Custard Cups
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Instructions
Chocolate caramel custard cups - makes 3-4 single servings
  1. Chocolate cup
  2. 3/4 cup whole wheat flour
  3. Heaping 1/2 cup baked sweet potato or pumpkin purée
  4. 1/4 cup baking cocoa
  5. 1 tsp vanilla extract
  6. 1 tsp baking powder
  7. 1 tsp pure maple syrup
  8. 1 tbsp olive oil
Custard filling
  1. 3 eggs
  2. 1 cup almond milk
  3. 1 tsp vanilla extract
  4. 1 tbsp coconut sugar
Caramel topping
  1. 1/3-1/2 cup date caramel
  2. optional musclegg chocolate caramel egg whites
Recipe Notes

Preheat oven to 350 degrees f. OiL 3-4 small ramekins. Set aside. Fill a large 9x13in glass pan with 1 inch water. Set aside. Get out two bowls. In one bowl, combine ingredients to make your custard filling. Set aside. In the other bowl, combine ingredients to make your chocolate cups. Mix well with hands until mixture is easily manageable. Separate Dough into 3-4 equal portions. Press into the bottom of your ramekins. Pour custard filling over the chocolate layer. Place ramekins in the 9x13in glass pan. Bake ~50-60min or until tops are cooked. Let cool then top with date caramel topping and muscle egg egg whites and enjoy.

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Super Quick Brownies

Super Quick Brownies
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Super Quick Brownies
Brownie in under 5 minutes? Yes please. You will love the rich taste of it.
Super Quick Brownies
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Super Quick Brownies
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Instructions
  1. Do you guys want quick brownie bites? Like super quick? With just 2 ingredients and with rich taste? Here you go:
  2. soft medjool dates (from #costco) and cocoa powder.
  3. Thats it! I mashed 6 dates with a fork and added 2 tbsp of cocoa powder.
  4. Mixed it all with a spoon.
  5. That easy! If your dates aren't that soft then soak them in the hot water for 5 min and blend them with cocoa powder.
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Healthy Pumpkin Pie

Healthy Pumpkin Pie
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Healthy Pumpkin Pie
This is a super healthy, raw and vegan pie that will satisfy your taste buds and will be healthy for you.
Healthy Pumpkin Pie
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Healthy Pumpkin Pie
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Instructions
  1. Blend any nuts ( I used walnuts) about 1/2 cup with 4 dates.
  2. Then transfer into a bowl and add about 1/4 cup of honey to create a sticky mass.
Healthy Pumpkin Pie
  1. 1,5 cup shredded RAW butternut squash or pumpkin
  2. 5 -8 dates (desired sweetness)
  3. 1/5 cup light coconut milk
  4. 1/4 cup honey
  5. Cinnamon
  6. 2 shakes of turmeric (optional)
  7. Pumpkin pie spice
  8. Vanilla essence.
Recipe Notes

Blend away! I used a small round baking dish which I lined with parchment paper so I can later easily remove the slice. Press the batter onto the bottom and side of the dish and pour the filling in. Leave in the fridge to set for min of 3-4 hrs before you cut. Whip cream on top is optional.

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