CrustCrust: In a bowl, thoroughly blend the date/coconut rolls and muesli. Transfer mixture to pie plate, pressing down to make pie crust.
10 date/coconut rolls (remove almonds)
1 1/2 cups Familia, original swiss baby muesli, no added sugar (found in supermarkets)
10 ounces frozen blueberries
10 pitted dates, chopped
1 Haas avocado
1 teaspoon unsweetened shredded coconut
Filling: In a high powered blender, blend all filling ingredients, except for coconut, until smooth. Pour into the pie crust. Sprinkle with coconut. Cover and freeze for at least 3 hours before serving.
Easy No-Bake Thumbprint Cookies
3 1/2 cups rolled oatsGrind oats slightly in a high-powered blender. Pour into a bowl and mix with dates, soy milk, almond butter, and coconut. Form into balls and press down in middle with thumb and place a small amount of fruit preserves in the indentation or roll in reserved coconut. Refrigerate before eating.
8 medjool dates, pitted and chopped
1 1/3 cups unsweetened soy milk
1 1/2 cups raw almond butter
3/4 cup coconut, reserving 1/4 cup (optional)
100% all-fruit preserves
Healthy Chocolate Cake
CakeCake: Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a small bowl. Set aside. In blender or food processor, puree 3 cups of the dates, pineapple, banana, and applesauce. Slice remaining 1/2 cup dates into 1/2 inch thick pieces. In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well. Spread in a 9.5" X 13.5" nonstick baking pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
1 2/3 cups whole wheat pastry flour
1 teaspoon baking powder
3 teaspoons baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks in own juice, drained
1 cup unsweetened applesauce
1 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini
3 tablespoons Dr. Fuhrman's Cocoa Powder or other natural cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 teaspoons vanilla extract
Chocolate Nut Icing:
1 cup raw macadamia nuts or raw cashews, unsalted
1 cup vanilla soy milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Icing: Using a high powered blender*, combine all icing ingredients until smooth and creamy. Place a dollop over warm cake and serve. If desired, you may spread on cooled cake instead.