Ingredients 1/2 cup pecans 1/2 cup cashews 1/2 cup dates,
pitted pinch of salt 2 tsp vanilla extract.
Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates —
pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract
pinch of salt 1.
Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates —
pitted, more if needed 1 teaspoon vanilla extract
pinch of sea
salt
1/2 cup
of almonds 1/2 cup
of walnuts 1/2 cup
of cashews 1 tbl maple syrup or 1
pitted Medjool dat 1 tbl
of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp
of ground cinnamon 1
pinch of salt (I used pink Himalayan) 3 cups
of purified water
MAKE THE DRESSING:
Pit and peel avocado, add water, olive oil, lime juice, cumin, a
pinch of salt and freshly ground black pepper and process with an immersion blender until smooth.
For the dressing,
pit and peel avocado, add a
pinch of cumin,
salt, black pepper, lime juice, extra virgin olive oil and water and process with an immersion blender until smooth.
Nocciolata Cups Cup Crust 1/4 cup
of pecans 1/4 cup
of almonds 1/2 cup
of dates, soaked in warm water for 5 minutes,
pitted a
pinch each
of sea
salt & cinnamon
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8
pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea
salt a
pinch of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon
pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh
pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates,
pitted 3/4 cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping
pinch himalayan pink
salt (optional)
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour
pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and
pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
1 cup almonds, soaked overnight 2 dates,
pitted pinch of sea
salt 4 cups filtered water 1/4 tsp vanilla extract or seeds from half a vanilla bean
1 cup cashews, soaked overnight 2 dates,
pitted 4 cups filtered water
pinch of sea
salt 1/4 tsp.
For the Avocado Sauce: 1 large avocado, peeled and
pitted 1/2 cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar
pinch of salt and pepper
100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao Powder 1 tbsp coconut milk (use the fat on top) 2 tbsp maple syrup (or sweetener
of choice) 6 shredded wheat 8 medjool dates,
pitted 1/3 cup water 1
pinch salt (generous)
1 tablespoon chia seeds, whole 1 tablespoon raw coconut butter 2 tablespoons raw cacao powder 1 fresh medjool date,
pitted pinch of pink
salt pinch of ground cinnamon
pinch of vanilla bean seeds 1 cup plant milk (I use homemade hemp milk) 2 to 3 ice cubes
Just peel and
pit an avocado, mash it with the Smood, and add some lime juice and a
pinch of salt.
1 cup
of nuts (I mixed walnuts, Macadamias and pistachios) 1 cup
of pitted Medjool dates
Pinch of sea
salt
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup
pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary
Pinch of red pepper flakes 1/2 teaspoon kosher
salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
for the bites: 1 cup
of almonds 1 banana 1 date,
pitted and diced 1 tablespoon
of cacao powder 1/2 cup + 1 tablespoon
of almond butter a
pinch of salt
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and
pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher
salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple
pinches of salt and a 1/4 teaspoon black pepper.
Cherry ice cream with white chocolate from here 1 1/2 cups
pitted ripe sweet cherries (from about 3/4 lb / 340g cherries) 3/4 cup (180 ml) milk 1 3/4 cups (420 ml) heavy cream 1/2 cup (100g) sugar
pinch of salt 1 teaspoon lemon juice 2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4 ounces) white chocolate, melted Put cherries, milk, 1 cup (240 ml)
of the cream, sugar, and
salt into a medium saucepan.
Pin It Serves: 1 cheesecake Ingredients: Base: 100 g almonds 75 g oats
Pinch of salt 150 g dates,
pitted 2 Tbsp coconut oil, melted 2 Tbsp maple syrup Caramel Cheesecake Layer: 200 g cashews 400 g coconut milk, full... Continue Reading →
10 oz
pitted medjool dates (approximately 1 cup, condensed) 1/2 cup almonds 1 tbsp cocoa powder 1 tsp cinnamon
pinch of sea
salt 2 oz almond paste (canned or use recipe below) cocoa powder, coconut & ground pistachios, for rolling
Ingredients: 2 packed cups
pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (optional)
Pinch of sea
salt
Crust 1 cup rolled oats 1 cup raw almonds
Pinch of fine sea
salt 6 medjool dates,
pitted 2 - 3 tablespoons non-dairy milk
10 dates (soaked in warm water for a few minutes,
pitted) 1 tbsp cocoa powder 1 tbsp
of almond butter 1 tsp
of coconut milk 1/4 tsp
of lacuma powder (optional) a
pinch of salt
3/4 cup organic pecans or walnuts 2 - 3 tablespoons organic nut butter
of choice (we like cashew butter) 1 tablespoon melted organic coconut oil 2 cups
pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit
of sweetener if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon
pinch of salt 1/3 cup organic shredded coconut (optional)
1/2 cup desiccated coconut 1/2 cup raw brazil nuts
pinch pink Himalayan
salt 5 medjool dates,
pitted zest
of 1 organic lemon (see note above) 1 Tbsp coconut oil, gently melted (see note below)
1 cup raw almonds 1/2 cup raw cashews 1 1/2 cups raw walnuts 12 - 14 medjool dates,
pitted and divided 1/2 cup raw nut milk (or water) 1 vanilla bean, split and scraped 1/2 tsp ground cardamom
Pinch of fine sea
salt 2 - 3 nectarines, halved,
pitted and sliced
Crust 1 cup raw pecans 1/2 cup unsweetened shredded coconut Small
pinch of Himalayan
salt 4 medjool dates,
pitted and soaked 20 minutes
4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened almond milk 2 fresh dates,
pitted 1 teaspoon vanilla extract 2 tablespoons raw cacao powder 2 tablespoons peanut butter, plus extra for serving
pinch of sea
salt fresh berries, for serving
Crust 3/4 cup thick rolled oats 3/4 cup raw pecans
Pinch of fine sea
salt 1/2 teaspoon vanilla bean powder, optional 2 - 3 medjool dates,
pitted 1 tablespoon raw almond milk
4 garlic cloves, halved 1 pound
of greens, such as Swiss chard, arugula, spinach 1 cup packed flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise,
pitted and roughly chopped 1/2 teaspoon ground cumin
Pinch of cayenne
Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste
115g
pitted dates 85 ml boiling water 90g wholemeal self - raising flour 1 tsp bicarbonate soda 1 whisked egg 1 tsp vanilla extract 42g fat free yoghurt 70g coconut sugar (I use TheGroovyFood Company) 50 ml almond milk
Pinch salt (Butter and sprinkle
of flour for greasing tins)
-- 70 % Dark chocolate, 2 bars (I used Green & Black's brand
of fair trade & organic chocolate)-- Natural almonds, 1/2 cup (dry toasted)--
Pitted dates, about 3 cups (400 grams)-- Orange, zest from 1 medium fruit (wash the skin well)-- Pistachios, 1/2 cup — Sea
salt, a tiny
pinch
mega milk 3/4 cup plant milk
pinch of vanilla seeds
pinch of pink
salt few dashes
of ground cinnamon 1 tablespoon chia seeds 1 handful
of pitted cherries / berries (optional)
3 Cups Roasted Winter Squash (about 2 - 3 pounds
of squash before roasting) 3/4 Pound
Pitted Dates 1 Teaspoon Ground Ginger 1 Teaspoon Ground Cinnamon 1 Teaspoon Vanilla 1/2 Teaspoon Ground Nutmeg 1
Pinch Sea
Salt 4 Eggs 1/2 Cup Cream
1 1/2 cups (215g) raw almonds 1/3 cup (25g) cacao powder
Pinch of fine sea
salt 8 - 10 (150g) medjool dates,
pitted 1/4 cup (55g) raw tahini 3 - 4 tablespoons (42 - 56g) raw vanilla almond milk (ooooldie!)
Salted caramel 3 - 4 medjool dates,
pitted and soaked 15 minutes 1/3 cup warm water Small
pinch of Himalayan
salt
1 1/2 cups cashews 1 1/2 cups almonds 14 - 16 medjool dates,
pitted 3/4 cup raw nut milk 1 tsp lemon juice
Pinch of sea
salt 1 cup chopped strawberries 1 1/4 cups blueberries 1/4 cup shredded coconut, optional
Banana cream 1 cup raw cashews, soaked overnight 2 small ripe bananas 2 medjool dates,
pitted and soaked 15 minutes 1/4 cup raw almond milk 1 tsp pure lemon juice
Pinch of fine Himalayan
salt
To the bowl
of a high powered blender, combine the ingredients: coconut cream, Pacific Foods Organic Almond Original Non-Diary Beverage, fresh banana, cashew butter, vanilla bean powder or extract, 1 heaping cup
pitted sweet cherries, almond extract, 3
pitted medjool dates, tiny
pinch sea
salt and (optional) dragonfruit powder.
2 cups (245g) raw cashews 1 cup (90g) rolled oats
Pinch of fine sea
salt 12 - 14 (210g) medjool dates,
pitted 4 - 6 tablespoons (56 - 84g) Califia Farms unsweetened almondmilk 2 ounces unsweetened chocolate, roughly chopped
Homemade Strawberry Almond Milk: 1 cup raw almonds filtered water maple syrup, 1
pitted date, drops
of stevia, (or to taste) generous
pinch of sea
salt 15 ripe strawberries, hulled teaspoon almond or vanilla extract
1/4 cup (35g) sunflower seeds 1/2 cup (60g) desiccated coconut 1/2 cup (85g) almonds
pinch pink Himalayan
salt 5 (75g) medjool dates,
pitted zest
of 1 organic lemon (if can't get organic can leave this out) 1 Tbsp coconut oil, gently melted (see note below)
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces
of organic orange zest
Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates,
pitted and chopped
1 1/2 cups almonds (substitute walnuts or pecans) 1/2 cup pumpkin seeds
Pinch sea
salt 1 cup
pitted Medjool dates 2 - 3 Tablespoons fresh lemon juice 1 teaspoon vanilla powder (or vanilla extract) Zest
of 1 lemon 1 cup coconut butter, softened Shredded, unsweetened coconut for garnish
1 cup raw cashews, soaked overnight 3 1/2 cups filtered water 1/4 teaspoon ground vanilla bean, or 1 teaspoon vanilla extract 2 medjool dates,
pitted pinch of pink
salt
2 tbsp extra virgin olive oil 1 - 2 eggplants (880 g), cubed 1 - 2 red bell peppers (170 g), seeded and cubed 2 tsp dried oregano 1 fat
pinch of himalayan
salt 1
pinch of black pepper 2 garlic cloves, grated 1 shallot, finely chopped 1 small bunch
of Italian parsley, finely chopped 1 small bunch
of basil, finely chopped — see notes 2 - 4 ripe tomatoes (600 g), cubed 1 handful
pitted green olives (70 g), chopped 4 tbsp capers (30 g) 1 tbsp aged balsamic vinegar