4 Medium sized frozen bananas cut into 1” pieces 1 c Frozen cherries ½ tsp Vanilla 1 T-1/4 c Unsweetened almond milk as needed 2 tbsp Mini carob chips
In blender cream fruit and vanilla with just enough milk to make smooth.
Pulse in carob chips and serve immediately.
Serves 4
Granola Pie Crust
2 ½ c granola blended fine
Pour into bowl and add just enough water so granola can be pressed into a pie pan.
Bake at 350 degrees for about 7-10 minutes if using for a non- bake pie.
Makes 1 crust.
Peanut Butter Pie
1 lb Silken tofu ¾ c Peanut butter ½ c Honey ¼ c Water 2 tsp Vanilla 1/8 tsp Salt
Blend until very smooth. Pour into a baked Granola Pie Crust
Top with some carob chips and place in freezer until frozen.
Thaw about 10 minutes before serving.
Blueberry Cheesecake
2 ¼ c Extra firm silken tofu 1- 20 oz. can Pineapple chunks, well drained 1 ¾ c Banana chunks ¼ c Honey 1 ¾ tsp Vanilla ½ tsp Salt
Blend until creamy. Pour into 2 granola or crumb crusts.
Refrigerate.
Blueberry Glaze
Blend: 2 c Blueberries (will need 2 cups more for later) ¼ c Honey 3 T Cornstarch 1/8 tsp Salt ½ c Water
Pour into saucepan and cook over medium heat until thickened. Stir constantly.
Remove from heat and add 2 additional cups of blueberries.
Allow to cool then spoon over pies. Chill, then serve.
Makes 2 pies.
Pumpkin Cookies
½ c Pumpkin ½ c Peanut butter ¼ c Honey 1 tsp Vanilla 1 ¼ c Oats 2 tsp Pumpkin pie spice ½ tsp Baking soda
Mix wet ingredients first then add dry ingredients.
Place by spoonful or scoop onto cookie sheet and flatten.
Bake at 350 degrees for 13-15 minutes.
Chocolate Peanut Butter Cookies
½ c Banana ½ c Peanut butter ¼ c Honey Stevia x 15+ shakes 1 T Vanilla 2 T Water 1 ¼ Oats ½ tsp Baking soda ⅓ c Cocoa
Mix wet ingredients first then add dry ingredients.
Place by spoonful or scoop onto cookie sheet and flatten.
Bake at 350 degrees for 13-15 minutes.
Chocolate Pudding Pie
Pie Crust 1 1/2 c Dates, pitted 2 c Oats Water Peanut butter
Pie filling 4 Medium avocados, peeled and pitted 1 c Cacao powder 3 T Honey (plus more to taste) 2 T Vanilla extract Stevia to taste
Blend dates and oats with a small amount of water until well blended.
Press into pie plate, cookie sheet or muffin cups by moistening fingers with water to avoid sticking to fingers and/or rolling pin. Be patient! This does work, but takes some doing to spread it out.
Poke with fork.
Bake at 350 degrees for 5-10 minutes, depending on size of pies.
Once cooled, spread layer of peanut butter (or other nut butter of choice) all over crust, then fill with chocolate pudding.
Refrigerate or freeze until ready to devour (if you can wait that long). When ready to serve, add banana slices or fresh berries to make it extra delicious.
Salted Caramel Dip
2 c Dates, soft pitted 1/4 c Almond milk (or other milk alternative or just water) 1 tsp Lemon juice, fresh 1/4 tsp Sea or himalayan salt 1 T Vanilla extract
Combine ingredients and blend in high powered blender until smooth. Refrigerate for up to a week. Freezes well.
Dark Chocolate, Caramel & Peanut Clusters
4 oz 100% Organic Cacao Unsweetened Chocolate Stevia to taste Himalayan or sea salt Raw peanuts Recipe Salted Caramel Dip
Melt together cacao unsweetened chocolate and stevia.
Drop quarter-sized amounts about 1 inch apart onto parchment paper or silicone baking sheet.
Lightly sprinkle with Himalayan or sea salt.
Dollop about ½ tsp caramel on top of chocolate.
Pile with peanuts and form into mound with hands.
Drizzle with remaining chocolate.
Refrigerate or freeze to firm, then place in container.
Freeze until ready to eat, as they do melt quickly.
Homework
Watch this two-part series on depression with Dr Neil Nedley