Disease Proof

Almond Fudge

1/2 cup dates, pitted
1/4 cup plain soy milk
1 cup raw almond butter
1/2 cup raw cocoa powder
1/2 cup unsweetened shredded coconut
1 teaspoon vanilla extract

In a food processor, chop dates and raisins until very fine. Mix the remaining ingredients with the dates and raisins. Press into an 8" X 8" glass baking dish and refrigerate. Serves 8.

Wild Apple Crunch

6 apples, peeled and sliced
3/4 cup chopped walnuts
8 dates, chopped
1 cup currants or raisins
3/4 cup water
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
juice of 1 orange

Preheat oven to 375 degrees. Combine all ingredients except the orange juice. Place in a baking pan and sprinkle the juice of the orange on top. Cover and bake at 375 degrees for about one hour until all ingredients are soft, stirring occasionally. Note: You can also simmer this for 30 minutes on top of the stove in a covered pot, stirring occasionally. Serves 8.

Mango Pudding

1/4 cup slivered almonds
2 ripe mangoes, peeled & cut into pieces
1 banana
1 tablespoon date sugar
1/8 cup coconut, unsweetened shredded
1/2 teaspoon vanilla
1/4 cup currants (optional)
1/8 teaspoon cinnamon (optional)

Grind almonds in a Vita-Mix or other powerful blender until finely chopped. Add mangoes and rest of ingredients, except currants and cinnamon, and blend until smooth and creamy. Place in a bowl, add currants if desired, and stir. Sprinkle with cinnamon, if desired. Chill for at least 2 hours before serving. Serves 2.