Crepes
Crepe Shells:
5-6 RIPE bananas
Filling:
1cup macadamia nuts
1 cup cashews
1 large lemon, juiced
4 Tbsp raw honey
2 tsp Bragg Liquid Aminos
1 tsp vanilla
2 tsp water
Strawberry Sauce:
1 1/2 cups strawberries
1 -2 Tbsp raw honey
Crepe Shells:
5-6 RIPE bananas
Filling:
1cup macadamia nuts
1 cup cashews
1 large lemon, juiced
4 Tbsp raw honey
2 tsp Bragg Liquid Aminos
1 tsp vanilla
2 tsp water
Strawberry Sauce:
1 1/2 cups strawberries
1 -2 Tbsp raw honey
For the crepe shells:
Place bananas into a food processor and blend until smooth. Remove and spread about 1/8 think onto a Teflex sheet on top of a dehydrator screen. Dehydrate for 14 hours or fewer. Begin checking the bananas a few hours before to make sure they are formed, solid but pliable...not getting crispy. Remove form the dehydrator and slice into strips, about 4" x 2".
For the filling:
Place filing ingredients in a food processor and blend unti smooth.
For strawberry sauce:
Combine strawberries and honey in a food processor and blend until smooth.
To Assemble:
Pour strawberry sauce onto plate in a thin layer so as to cover bottom of plate. Pace scoops of fiing onto banana fruit leather strips and roll up. Place on plate with enough room in between so each crepe is not touching. Pour strawberry sauce over the rolled up crepes. Allow the crepes to sit for a couple of hours with the strawberry sauce on top. the sauce will soften the banana leather and make it more "crepe like" instead of firm and chewy.
Key Lime Tarts
Crust:
1 1/2 cupx macadamia nuts
1 cup saft dates, pitted & soaked
1 ripe banana
Filling:
3 whole large limes
2 cups dates, pitted and soaked
2 avocados
Crust:
1 1/2 cupx macadamia nuts
1 cup saft dates, pitted & soaked
1 ripe banana
Filling:
3 whole large limes
2 cups dates, pitted and soaked
2 avocados
For crust:
In a food processor, blend the macadamia nuts until well ground. Add in the banana and blend until smooth. Add dates, blending until amooth. Pat down this crust mixture into little tart pans to form a crust.
For filling:
In a food processor, blend all filling ingredients until smooth and creamy. Pour into tart crusts. Place into freezer to set and before serving allow them to unthaw slightly.
Holiday Bourbon Balls
It's the holidays....why not live a little?!
2 cups hazelnuts, soaked and dried
3 cups Medjool dates
1 cup raw cocoa powder
1 tsp pure vanilla extract
2 tsp (or more) bourbon
Pinch of Celtic sea salt
1/4 cup cacao nibs
shedded coconut (optional)
It's the holidays....why not live a little?!
2 cups hazelnuts, soaked and dried
3 cups Medjool dates
1 cup raw cocoa powder
1 tsp pure vanilla extract
2 tsp (or more) bourbon
Pinch of Celtic sea salt
1/4 cup cacao nibs
shedded coconut (optional)
Place all ingredients, except coconut or nibs, into a food processor with an S blade. Process until finely ground. Remove mixture and fold in cacao nibs Kneed dough until a smooth ball forms. Portion and roll into small ball truffles. Dredge in coconut, if desired and refrigerate until firm.
Raw Pumpkin CheesecakeSince I've already posted about this delicious dessert by Rachel Fracassa in an earlier post and it's also featured on We Like It Raw, I thought you could just go check it out there. ENJOY!!
