Graham Cracker Crust

• 1 1/2 cups raw walnuts
• 1 1/2 cups shredded dried coconut
• 1/2 cup Raw Cane sugar
• 1/2 cup raisins
• 6 medjool dates, pitted
• pinch of sea salt

Place the walnuts, coconut and raw sugar in processor fitted with an s-blade and process until finely ground. Add raisins, dates and salt and process until it begins to stick together. Do not over-process. Transfer crust mixture into a 9X12 baking pan lined with parchment paper. Spread evenly and press down with hands to compact.

Pumpkin filling

• 2 cups raw pumpkin, diced small
• 1 cup raw cashews soaked
• 1 1/4 cup coconut milk
• 1/2 cup raw agave nectar
• 1/4 cup medjool dates, pitted and packed
• 2 teaspoons vanilla powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon tumeric powder
• 1/8 teaspoon sea salt
• 1 tablespoon Lecithin powder
• 1/2 cup coconut oil, melted in hot bath

Place pumpkin, cashews, coconut milk and agave nectar in high speed blender and blend until creamy. Add dates and spices and continue blending until incorporated and smooth. Add lecithin and coconut oil until completely incorporated and pour evenly over graham cracker crust. Using a spatula, spread evenly. Cover lightly and place in refrigerator on a flat surface for at least 2 hours.

Turtle topping (caramel and nuts)

• 2 tablespoons lucuma powder
• 2 tablespoons maple syrup
• 2 tablespoons raw pecan pieces

In a small bowl, mix lucuma powder and maple syrup together with a spoon until a creamy caramel is made. Drizzle over firmed pumpkin squares and decorate with pecan pieces. Cut into squares and serve with raw cashew whipped cream if desired.

My garden is bursting with fall strawberries, and I love chia tapioca, it is so satisfying and delicious.

Ingredients:

• 2 cups coconut milk
• 1 cup almond milk
• 1 cup fresh organic strawberries, approximately 12-14
• 1 1/2 tablespoons raw agave nectar (or sweetener of choice)
• 1/2 cup Chia seeds

To prepare fresh coconut milk:

• 3/4 cup coconut meat
• 1 cup coconut water

Directions:

Place the water and coconut meat in high-speed blender, blend until smooth and creamy.

Place the coconut milk, almond milk, strawberries, and agave in a blender, blend till smooth. Then pour the mixture in a glass bowl and stir or whisk in the chia seeds. Cover and place in refrigerator for at least 30 minutes , until set.

Garnish with fresh strawberries.

Will last in refrigerator for up to 3 days. Makes 6 servings.

• 6 small to medium apples  (Fuji or Granny Smith)
• 1 cup Maple Syrup
• 1 cup Lucuma Powder
• 1/4 teaspoon sea salt
• 3 tablespoons coconut oil, melted

Optional:

• 1 cup raw pecans , chopped
• *Popsicle sticks or Craft Sticks

In medium mixing bowl, whisk together maple syrup, Lucuma powder, salt and coconut oil until a thick, creamy sauce is formed. This is a raw version of caramel sauce and can be used in many desserts.

Choose an apple, press a craft stick into the center, pressing through the core halfway.  Holding the stick, dip the apple into the raw caramel sauce and turn slowly to coat the apple. Use a spatula to spread sauce evenly around apple and to remove excess.

If you like, finish by coating with chopped pecans. Place chopped pecans in flat bowl or plate.  Hold stick and roll caramel-coated apple in the pecans until well covered with nuts.

Ingredients

• 1 apple, cored, peeled, and chopped
• 1 pint raspberries
• 2 Medjool dates, pitted

Directions

Place all ingredients in processor or blender. Process until smooth.

Ingredients

• 1 fresh summer peach, halved and sliced thinly
• 1/2  teaspoon agave
• 1/4 teaspoon cinnamon

Mix together in bowl  and set aside to let juices fuse.

Cobbler:

• 1/4 cup raw cashews
• 1 Medjool date, pitted and chopped
• 1/4 teaspoon vanilla powder
• pinch of salt

Place ingredients in processor fitted with an S blade and process until dates and cashew begin to stick together, approximately 1 minute.

Place peaches in serving dish, ramekin, or ring mold, laying down the layers of peaches one on top of another.  Crumble nut and date mixture on top of peaches, lightly pressing mixture with fingers  to form a firm topping.  Compress lightly, and serve.  If using ring mold, compress mixture down slightly and gently remove ring mold.

A fun and patriotic dessert that will set off fireworks in your mouth!

• 2 pints fresh blueberries
• 2 pints fresh raspberries
• 2 teaspoons agave nectar

Blueberry Syrup

Place 1 pint of blueberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove skins and seeds. Syrup will be a bluish/purple.

Raspberry syrup

Place 1 pint of raspberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove seeds. Syrup will be a bright red.
For decorating ease, place syrups in squirt bottles.

Coconut sheets

• 1 ½ cups organic fine shredded coconut
• 2 Tablespoons Agave
• 2 Tablespoons Coconut Butter, softened in hot water bath

Place coconut, butter and agave in food processor fitted with S-blade and process until mixture begins to stick together. Remove blade and macaroon mixture, placing on a sheet of wax paper laying over a small, transferable cutting board. Layer another piece of wax paper on top of mixture and gently press with palm of hands. With rolling pin, begin to roll out a 12×12 inch square coconut sheet about ¼ inch. Place cutting board into refrigerator or freezer until firm (appx 15 min). Remove, and cut into 9- 3” X 3” squares.

Place one square on “white” serving plate, layer with blueberries, place another square atop of blueberries and layer with raspberries, and then top with one more square. Drizzle and decorate with fresh blueberry and raspberry syrup.
Makes 3 servings

Prepare in a tart mold for an elegant looking dessert.

Ingredients

• 1 cup fresh cherries, pitted and sliced
• 2 apricots (seeded and thinly sliced)
• 1 /4 teaspoon cinnamon
• 1/2 teaspoon agave

Directions

Toss sliced cherries and apricots, agave and cinnamon together in a bowl and let sit to infuse flavors while preparing the topping.

Crisp Ingredients

• 1/4 cup raw pecans
• 1 Medjool date, pitted and chopped
• 1/8 teaspoon cinnamon
• 1/8 teaspoon vanilla powder
• 1/8 teaspoon sea salt

Directions:

Place all ingredients in a processor fitted with an s-blade. Pulse until pecans and dates are broken down. Place sliced cherries and apricots in serving dish of choice. Crumble pecan-date mixture on top of cherries and apricots, then press lightly to form a crusty top. Enjoy as is or serve with your favorite non-dairy frozen dessert.

Available as a Step-by-Step Instructional Video

• 1 pint fresh organic strawberries

Fondue

• ¼ cup raw cacao powder
• ¼ cup agave nectar
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil

Directions: Beat together by hand or in blender.

• 1 green apple, cored
• 1 tablespoon lucuma powder
• 1 tablespoon pure maple syrup
• 3-5 raw pecan halves, grated

Thinly slice or dice the apple. In a medium bowl, mix together lucuma powder and maple syrup until a creamy caramel sauce is made. Add the sliced apple to the caramel sauce and toss to coat. Spoon apple mixture into a small dessert dish, or tart mold, and press down gently. Grate pecans with a cheese grater directly over the apples for a crusted topping. If using a tart mold to make free standing tarts, gently remove before serving.

Serves 1