Raw Avocado Pudding

1/2 C pitted Mejdool Dates, soaked

1/2 C Agave Nector

1 tsp Vanilla Extract

3 Ripe Avocados

1/2 C plus 4 T unsweetened Cocoa

1/2 C Water

Place the dates, maple syrup, and vanilla in a food processor and process until smooth. Add the avocados and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a spatula. Add the water and process briefly.

Serve chilled or at room temperature. The pudding will keep for up to three days in the refrigerator. Enjoy!

Lemon Custard Banana Pie

For Sweet Walnut Crust:

1 c walnuts

3/4 c chopped apricots

1/4 (2-3) chopped dates, or raisins

1/3 c agave

Place the first three ingredients in the food processor and process into a moist meal. While the processor is running slowly pour in the agave until the mixture turns into a ball. Press sweet crust into 9-inch pie dish to form pie crust. Set aside.

For Filling (Lemon Curd)

from Raw for Dessert by Jennifer Cornbleet, pg 21

1 1/2 c young coconut meat

3/4 c fresh squeezed lemon juice

3/4 c agave (this is a ton!! of agave and it leaves a weird after taste. I would suggest reducing this amount and/or splitting with maple syrup, honey, stevia... I don't know, it was just overwhelming in agave taste)

1/4 tsp salt

1/8 tsp tumeric

2 T coconut oil

(the recipe also calls for soy lecithin powder as a thickener. I don't use soy anything, so I increased the cocount oil just a bit - it has the same effect when chilled)

Blend and chill

For Topping:

Cut bananas into 1/2 inch rounds

Assembly

Pour the cream filling into the sweet piecrust. Top with sliced bananas in a circular pattern for a pretty presentation. Serve at room temperature or chilled.

Tahitian Vanilla Creme Parfait with Tropical Fruit Compote

Serves 6

½ c cashews soaked 10-12 hours
2 c young coconut meat
½ - ¼ c coconut water
1/4 c dates pitted (optional)
1 ½ t vanilla bean (1 bean)
2 T mesquite meal (or substitute with cacao powder)
½ t Celtic salt
2 c choice of fresh fruit sliced or diced thin tossed with 2 T orange juice and t cinnamon

In high-speed blender, blend the cashews, coconut, date, vanilla, mesquite and salt until smooth..
Continue by layering the crème and the sliced fruit in a parfait glass.
Garnish with fresh fruit and mint sprig for color.
Chill before serving.

Banana Soft Serve

2-3 bananas, sliced and frozen

Place frozen bananas in food processor. Process for at least a minute until mixture becomes smooth and creamy.

If you’re really feeling decadent, make some raw chocolate “syrup” by combining 2 tablespoons of agave nectar with 1 tablespoon raw or dark cocoa powder.

We discovered that ripe bananas will taste better than green bananas!

Delectable Cherry Vanilla Tarts

from barefootandfrolicking.blogspot.com

Tart Shell:
2 cups nuts (I used almonds)
1 cups dates, pitted
1 tbsp cold water

Whipped Cream Filling:
1 cup cashews
1 tbsp. pure vanilla extract
1/4 cup agave syrup (or maple syrup)
1 tbsp water
a few pitted cherries (optional - for a pink cream filling!)

Garnish:
1 cup fresh cherries with stems intact (or 6-12, depending on number of tarts)
fresh mint leaves (we used strawberries/no mint leaves)

Line either a small muffin tin or tartlet tins with plastic wrap and set aside. Grind the nuts and dates together in a food processor, adding water to thicken. Press 1-2 tablespoons worth of the mixture in each of the tart forms to make an even crust. Put the tart forms in the fridge or freezer to harden for at least 30 minutes.

Place cashews in a blender, adding water, sweetener, cherries, and vanilla extract and blend to a smooth consistency. Put aside in a bowl. Remove the tart forms from the freezer, take them carefully out of the tart form and remove the plastic wrap.

Fill each of the tarts with some of the cashew cream and set in the refrigerator to chill and harden. Arrange the cherries on top of each of the tarts. Use a few fresh mint leaves as garnish. Will keep 2 days in the fridge.