Be prepared for all your friends and family this holiday with try some new plant strong, drool inducing dishes! I made this Shepards pie for Thanksgiving and spent some big bucks on fancy mushrooms (I used 2 porcini and about a pound of maitakes) and 8 gorgeous golden potatoes instead of russets to make it extra special. It was out of SIGHT and awesomely easy! Check back with us all month long as we plan to fill your inbox with recipes that will leave you feeling satiated and filled with positive energy.
🙂 To your health, Coach M
These raw cheezecake cups are simple – they were and a big hit with the whole family!
Raw Razzberry Cheezecake cups
Makes 12 servings – you’ll need a muffin tin, a blender and/or food processor.
In a vitamix or the like:
1 Cup ground almonds
10 medjool dates – pitted
2 T Raw Cacao powder
Blend and pack into the base of the cups
In a food processor:
2 C Raw cashews (soak overnight if you can, I didn’t!)
4T Coconut Oil
4T Maple syrup
3T Fresh lemon juice
Blend until smooth – it takes a while – it will be sticky.
Spoon 1/2 of the mixture on top of the little crusts – keep the rest in the food processor.
Add 6oz fresh raspberries to the remaining 1/2 of the Cashew middle & blend until mixed.
Spoon the pretty pink raspberry cashew blend onto the first layer of lemon cashew creme.
Option to add a hazelnut to the top. Freeze for 4-6 hours.
“Optional Cacao Sauce”
Melt 4T Coconut Oil
4T Raw cacao powder
4T maple syrup
Melt on low heat and continue to whisk till smooth.
Pour the hot syrup onto the cheesecake and serve immediately.
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