Plant Paradox recipes

Crust: 1 c. whole raw pecans 3/4 c. grated unsweetened coconut 4 t. coconut oil melted 8 soft medjool dates 1/2 t. vanilla extract pinch of sea salt filling: 1 c. unsweetened coconut milk 1 c. coconut butter, softened in a double broiler 2 1/2 T. coconut palm sugar 1 c. frozen raspberries For the topping: 1 pint fresh raspberries ground cinnamon for dusting first make the crust.  in a food processor combine all the ingredients and blend until forming a ball.  divide the mix into 4 portions and press into four tart pans.  place pan in the fridge to set. place all ingredients for filling in a blender and blend on high until smooth.  then pour the filling into the tart shells.  top each with some fresh berries and sprinkle with cinnamon.  place them back into the fridge to set further.

5 med red apples, thinly sliced ground cinnamon to taste 1 c. almond flour 3 T. coconut oil 1/2 c. crushed walnuts pinch of ground nutmeg layer the apples in a baking dish and generously sprinkle them with the cinnamon in a small bowl, combine the almond flour, coconut oil, walnuts and nutmeg.  then sprinkle the mixture over the apples. bake for 20 min.  serve warm.

serves 4 10 dates soaked in warm water until soft then strained and liquid reserved 1 T. ginger juice juice of 1 lemon pinch of sea salt 1/4 c. lucuma powder 1 to 2 T. coconut nectar or maple syrup 4 pears cut into quarters and cored 1/4 c. shredded unsweetened coconut freshly grated nutmeg to taste 350 in a blender puree strained dates with the ginger juice, lemon juice, salt and lucuma.  add the coconut nectar then blend again until smooth.  use reserved date liquid to reach a desired consistency if needed. set the pears in an oiled baking dish.  drizzle with the sauce then bake until they are tender about 20 to 30 min.  remove from oven and let cool slightly spoon 1/4 c. of sauce onto serving dish.  set the pears in the sauce and sprinkle them with coconut and grate a bit of nutmeg over each plate.

INGREDIENTS Crust 1 cup dates 1/2 cup raisins 1 1/2 cup raw, unsalted almonds Filling 4 cups raw, unsalted cashews 2 cups dates 1 cup cocoa powder 1 1/2 cups water 1 cup unsweetened soymilk INSTRUCTIONS Mix crust ingredients in a food processor until mixture starts sticking together. Press into a cheesecake pan. Mix filling ingredients in a blender and then pour over the crust. Place in freezer for at least a couple hours or until firm.

2 T. raw honey 1/4 t. peppermint extract 1 c. dairy free chocolate or dark chocolate sea salt in a small bowl stir together the honey and peppermint until combined.  arrange mini cupcake liners on a large plate.  Melt the chocolate.  fill each bottom of each cup with 1 t of the melted chocoalte, a small dollop of the honey mix and another teaspoon of chocolate.  sprinkle a little sea salt on top of each cup.  freeze for an hour and keep them frozen until read to serve.  you can swap out the peppermint, for rose, almond, anise, or any other oil