TURTLE CHEESECAKE
In food processor~
1 c. soaked and dried raw hazelnuts (or just use raw)
1 c. pitted medjool dates
pinch of salt
blend until sticky and press on bottom of a springform pan
Filling
1 1/2 c. raw cashews~soaked for a couple hours and drained
1/3 c. lemon juice
1/3 c. extra virgin coconut oil~melted
(set in dehyrator if needed)
1/3 c. raw honey or raw agave
1 t. vanilla extract
2 twist o Himalyan Salt
Place all ingredients in the food processor and process until smooth and creamy..you may need to scrape the sides down
After blending in the food processor I generally put the filling in the vita mix to get it extra smooth & creamy
Topping
crushed pecans
Mix cacao powder, agave or stevia to taste and a bit of coconut oil ~drizzle over pecans
after assembly~cover and place in freezer until ready to eat. Then sit out for a couple minutes before slicing.
RAW PEPPERMINT PATTIES
One night not long ago I was craving peppermint patties...so this is what I did and it worked out quite deliciously
IN MAGIC BULLET PLACE
(approx. measures...I just eyeballed it)
1/8 c. unsweetened flaked coconut & blend into a powder
add:
2 T. coconut butter
10-15 drops of peppermint essential oil to desired strength
blend until smooth
shape into mounds
place in magic bullet (no need to wash it)
2 heaping T. raw cacao
liquid stevia or agave
1 t. vanilla extract
liquefied coconut oil to blend...don't make it too thin. I usually have to ladle it out and spread on the mounds of peppermint.
place in the freezer or fridge until set.
You could make these much prettier by spread the cacao mixture all over one side, freeze and turn over and cover the bottoms and freeze again.
Enjoy!
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