2 cups One Degree
Organics Sprouted Spelt Flour 1/3 cup One Degree
Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup
+ 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup
raspberries Coarse sugar for sprinkling
Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water
+ one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried
organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries,
raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.
1 tub dark Chocolate CoconutBliss Ice Cream 3 cups fresh
raspberries + 1/2 cup for decorating top of cake 2 packages chocolate wafer cookies (preferably
organic with good quality ingredients.