Friday, February 1, 2013

Raw Turtle Cheesecake & Peppermint Patties

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

                       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 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

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.


 One night not long ago I was craving peppermint this is what I did and it worked out quite deliciously 

(approx. measures...I just eyeballed it)
1/8 c. unsweetened flaked coconut & blend into a powder
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.


No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...