Lavender Lemon Tea Cookies – on youtube -http://youtu.be/C6-E-vzLpAY
Lightly sweet cookies make wonderful tea-time snacks.They have the perfect combination of sweetness and lavender, with a hint of lemon The cashews are wonderful nuts for desserts. They are a great source of magnesium, which is not only great for your bones, but also helps to keep you calm and relaxed. Together with lavender these little cookie relieve nervous tension and taste delicious!
Makes 2 dozen
3 cups cashew flour (made from 2 c. cashews – grind into a flour)
1/2 cup almond flour
2 T. dried lavender
Juice of half a lemon
2 T. lemon zest
dash vanilla powder or extract
2 T. coconut oil, melted
2 T.raw coconut nectar, honey or agave
1/2 cup dried coconut
1. To make the cashew flour: Process cashews in your food processor or blender until it makes a fine flour. (~1 minute). Don’t over blend or you will get cashew butter. 1 cup of raw cashews makes aproximately 1 1/2 cups of flour.
2. Mix together cashew flour, almond flour, 1 T of the lavender, lemon juice, zest, vanilla, coconut oil and sweetener
3. Roll into balls and then in the coconut.
5. Chill to set.
Try it with lavender frosting, instead of rolling in coconut!
1/4 c. coconut oil
2 T dried culinary lavender flowers
1-2 T almond milk
2 tsp coconut syrup
This dessert is a nutty chocolate cake that’s layered with a walnut filling and a creamy frosting. The taste of coconut is in all three layers! Substitute almonds or hazelnuts for the Brazil nuts.
German Chocolate Cake
on youtube -www.youtube.com/watch?v=AoeBqIUjhUw
1 c. (soaked, sprouted) Brazil nuts
Grind these for about 30 seconds in the food processor. Slowly add:
1 c. soaked dates.
Stir in by hand:
1/3 c. cacao/carob power
1/4 c. coconut milk
dash vanilla powder or 1 tsp. vanilla extract.
Form into cake shape. Make 2-3 cake shapes if you’d like a layer cake. Use parchment paper if you’d like to flip it.For 1 cake, press into cake pan.
Freeze for 10 minutes while you’re making the frosting and filling.
1/2 c. walnuts
1/3 c. honey
dash teaspoon salt
1 c. coconut flakes
Grind the walnuts and stir in the rest of the ingredients by hand. Fold onto each layer.
1/3 c. soaked dates (reserve the date water to make the frosting more creamy, if needed.)
1 tsp. olive oil
1 T. carob/cacao powder
dash salt and vanilla
Cream in a personal blender. Put on top of cake.
¾ cup almonds
¼ teaspoon salt
¼ teaspoon cinnamon
3 dates, soaked for 10 minutes or more, with the water
1 tsp. almond butter
1 tablespoon coconut oil
1/4 cup coconut crystals or raw sugar of choice
1 tablespoon light coconut oil
½ teaspoon cinnamon
1/2 c. coconut oil
1/4 c. raw honey
1/4 c. lemon juice
some of the rind
* Process almonds, salt and cinnamon in food processor until finely ground.
* Add the dates, coconut oil and almond milk, blend ‘til combined.
* Press into a small glass dish
Add the frosting,
then the topping:
* Mix topping ingredients together in a small bowl.
* Sprinkle on top of cake.
Soak 1 c. cashews overnight. Drain and let dry the next day.
In food processor, blend:
1/4 tsp. vanilla powder
2 T. raw carob powder
2 T. coconut oil
pinch sea salt
Blend until forms a ball. Press into brownie pan. Spread with chocolate sauce. Pour cherry sauce over when you’re ready to serve. OMG.
1 heaping T. raw cacao powder
1 heaping T. raw coconut syrup
2 tiny drops olive oil
Stir, mash by hand. It looks like it won’t come together, but it will. Spread on top of brownies. Top with cherry sauce:
1 c. cherries
1/4 c. raw agave
Blend all in a small food processor or blender. Will keep for 3 days in the refrigerator or a couple weeks in the freezer.
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