This recipe is from Livekindly.com. It’s keto, vegan, raw, gluten-free! What?!? Yup! I made mine in a springform pan for easy release, then cut them up and froze 3/4 of them. They are so tasty!
For the base:
- 1 c raw organic cashews, soaked for an hour and drained
- 6 organic medjool dates (pitted)
- 1 c organic shredded coconut
- Sprinkle of Himalayan pink rock salt
For the caramel:
- 1/2 c organic tahini
- 1/2 c agave syrup
- 1/4 c organic coconut oil or coconut butter (liquefied)
- 1 tsp vanilla extract l
- Large pinch Salt
Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.
Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.
Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.
Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!
These are so good – they are considered raw since they are dehydrated!
- 3 c corn, of frozen thaw and rinse
- 1 1/2 c chopped red pepper
- 3/4 c ground golden flax meal
- 1 tbsp lime juice
- 1 tbsp chili powder
- 1/2 tsp salt
- 2 tsp ground cumin
Toss all ingredients in a food processor and pulse until almost smooth.
Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.
Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.
When dry and pliable, remove and use or refrigerate.
Makes 10 – 14 tortillas.
These are a healthy alternative to tortillas – so good! Keep them in the fridge and heat slightly when you are ready to eat them.
- 4 medium zucchinis
- 3 cups spinach
- 1/3 cup ground flax
- 1 tsp salt
- Pepper to taste
- Chop the zucchinis into large chunks and add them to a high speed blender. Blend until it is running smoothly through the blades.
- Add the spinach and blend again until smooth.
- Add the flax, salt, and pepper, and blend briefly to combine.
- Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
- Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
- Turn the dehydrator off and leave the wraps inside overnight. They should be soft.
I love a quick and easy lunch – Wraps are one of my favs – but they all have so many carbs!! These healthy wraps are perfect for a low carb healthy lunch!
In a high-speed blender, mix thawed spinach, water, flaxseed meal, apple, onion, garlic, and salt. Blend until silky smooth.
Makes 6 – 8.
Trying to kick sugar is hard! These little raw truffles make it so much easier!
- 1/4 c raw pistachios
- 1 c raw walnuts
- 14 medjool dates, pitted
- 1/2 c cocoa powder
- 2 tsp vanilla extract
- 1/8 tsp salt
Grind pistachios in a food processor into a fine dust, place on a plate.
Add remaining ingredients to the food processor, and pulse until fully combined and crumbly.
Use a small cookie scoop, scoop 1 tbsp mixture into a ball, roll in pistachio crumbs.
Place in a container and store in the fridge.
Makes about 30.
This is the perfect weeknight dish based on pantry staples and fresh herbs! You can use cauliflower gnocchi or regular. You can add cheese or not – it’s all up to you.
- 10 sun dried tomatoes
- 1 clove garlic
- 1/2 tsp crushed red pepper
- 6 tbsp olive oil
- 20 salt cured olives, pitted
- 2 tsp fresh thyme
- 1 tbsp rosemary
- 1 package gnocchi
Place all ingredients except gnocchi in a food processor and pulse until chunky and almost smooth.
Cook gnocchi according to package.
Toss with sauce and serve.
I just toss everything in the Vitamix for this one – why waste the fiber? So good!
- 1 green apple, cored
- 1/2 English cucumber
- 1 rib celery
- 1 c firmly packed spinach
- 1/2 lemon peeled
- 1/2 inch piece of ginger
- 1 c filtered water
Toss in the blender and process till smooth.
Serves 1 – 2.