Try one or all of these delicious desserts for a sweet spring treat.
Lemon Ice Yield: 2 servings
Water of one young coconut 2 lemon, juiced 5 drops liquid stevia extract
Blend or stir together all ingredients. Pour this mixture into an ice cream machine and freeze or pour into popsicle molds and freeze. Serve with fresh raspberries for a refreshing treat.
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Banana Cream Pie Yield: 1 pie
3 cups walnuts, soaked & dehydrated (read note) 1/4 cup dates, pitted & soaked 1/2 teaspoon Braggs liquid aminos or pinch sea salt (optional)
2 cups young coconut meat* 3 medium ripe bananas, broken in a few pieces 2/3 cup macadamia nuts, soaked (read note) 10 dates, pitted & soaked 2 Tablespoons Psyllium husks powder 1/2 cup young coconut water 2 Tablespoons alcohol–free vanilla extract or 1/2 vanilla bean
4 ripe bananas, sliced
For the crust: Using a food processor, finely grind the walnuts to a crumble. Add the 1/4 cup dates and Braggs or sea salt and process until combined. The mixture should be slightly sticky. Press the dough into a pie plate. Dehydrate overnight if a crunchy crust is desired.
For the filling: In a strong blender, combine the coconut meat, three bananas, macadamia nuts, ten dates, psyllium, coconut water, and vanilla. Blend until very smooth and creamy. Stir in the sliced bananas and spread this filling evenly over the crust. For a nice finish, decorate the top of the pie with sliced bananas tossed in lemon juice (to slow browning) or other sliced fresh fruit. Chill and serve.
*Also known as “spoon meat.” Young coconuts (green coconuts) can be found on trees all over the sub–tropics, especially South Florida. You can also use the shaved white Thai coconuts. You may find them in local markets or they are available fresh from www.greencoconuts.com. If you cannot get coconuts, you may use 1 1/4 cup of pine or macadamia nuts, soaked.
Amaretti Stuffed Peaches Yield: 8 servings
4 peaches, halved & pitted 2 1/2 cups soaking water from dried fruit or water 1 teaspoon alcohol–free vanilla extract 1 teaspoon orange zest 3–4 amaretti cookies (see following recipe)
Marinate the halved peaches overnight in a mixture of the following: soaking water, vanilla, butterscotch flavor, and orange zest. Put the peaches and their marinating syrup (separately) in the dehydrator and leave overnight.
Break apart the amaretti and pulse to chop more in a food processor. Place a small amount of the crumble amaretti in each peach half and drizzle with the syrup from marinating.
Amaretti Yield: 20 cookies
4 cups almond meal 1 cup almonds, soaked & dehydrated (read note) 1 teaspoon Psyllium husks powder 2 star anise, ground 10 dates, pitted & soaked 10 dried apricots, soaked in water 1 teaspoon alcohol–free almond extract 1 cup soaking water from apricots
In a food processor, combine the almond meal, almonds, psyllium powder, and ground anise. Process until a very fine powder is achieved. In a blender, combine the remaining ingredients. Blend until very smooth. With the food processor running, gradually add the blended mixture.
Scrape down the sides of the processor bowl if necessary to mix. Process well until a slightly sticky dough is formed. Place this mixture in a bowl. Mix well by hand to ensure even mixing. Form the dough into cookie shapes and dehydrate overnight.
Carob Mint Truffles Yield: 13 Truffles
1 cup almonds, soaked & dehydrated (read note) 1/2 cup pine nuts, soaked & dehydrated (read note) 1/2 cup dates, pitted 1 vanilla bean or 2 teaspoons vanilla flavor 2 Tablespoons raw carob powder 1–2 Tablespoon(s) water, if necessary to mix 1/8 teaspoon mint extract 1/8 teaspoon salt substitute of your choice
In a bowl, combine all ingredients. To use the vanilla bean, use a knife to slice it lengthwise in half and scrape the minute seeds out using the back of the knife.
In a food processor, process the mixture until it is completely chopped and slightly sticky. Add water only if necessary to bring the mixture together. It should be sticky when pressed together. Form this mixture into balls and refrigerate or freeze. The balls can be rolled in chopped nuts, any powdered spices, and/or shredded coconut if desired.
Note: All nuts and seeds are soaked for 8–10 hours in order to germinate and eliminate enzyme inhibitors. Dehydration is used at temperatures below 115° F in order to changes textures, intensify flavors, and add creativity to a raw/living foods diet without deactivating enzymes.
Photo credit: Dates: ©iStockphoto.com/CuneytSelcuk
