Chocolate Cherries Ice Cream

Courtesy of Beautiful Living Food in Vermont http://beautifullivingfood.blogspot.com/

Ingredients:

• 1 cup of cashew pieces. (soak them for 4 or 5 hours)


• 1/4 cup of packed, pitted dates cut in half. (soak for 30 minutes )


• 1/2 cup of reserve water from soaking the dates


• 1 1/4 cups of pitted and coarsely chopped fresh cherries


• 1 cup of firm young Thai coconut meat (I used one large coconut)


• 1 cup of coconut water


• 1/2 cup and 1 tablespoon of agave syrup


• 1 scraped vanilla bean


• 1 tablespoon of vanilla extract (or 2 vanilla beans)


• 2 pinches of sea salt


• 1 tablespoon of coconut oil


• 1 capful of cherry extract (Boyajian brand)


• 2-3 tablespoons of raw cacao powder

Add all the ingredients into the Vitamix and blend until smooth. Pour into a container and chill in the fridge until nice and cold (several hours or overnight).

Pour the mixture into the ice cream maker (according to the manufacturer’s directions). It takes about 30 minutes to reach a nice soft serve consistency. Stick ice cream into the freezer for a couple hours for a firmer texture that you can scoop with an ice cream scooper.

Peach Pie

Courtesy of Gone Raw http://goneraw.com/
Servings: 6

Ingredients:

• 2 cups ground almonds
• 1 cup coconut flakes
• About 8 dates, soaked
• 2 cups dried apricots, soaked
• 1 banana
• 1 lemon
• Vanilla
• 3 tablespoons psyllium husks
• 4 - 5 peaches
• Mint (peppermint) leaves for decoration

Preparation:

1. For the crust: Blend the soaked dates without the water. Mix the ground almonds and the coconut flakes. Add the date paste to the almond-coconut "flour" and mix it with your hands to form a dough. Press dough into pie pan. Set aside, this allows the dough to get firm.
2. For the apricot layer: Blend the soaked apricots (without the water) with the banana, juice from about ½ lemon, and some vanilla. Stir in the psyllium husks. Set aside.
3. Topping: Peel the peaches and cut into slices. Sprinkle with juice from ½ lemon.
4. Assembly: Pour apricot puree evenly onto the crust. Put peach slices above. Decorate with mint leaves.
   

Notes:

* Can use any kind of nuts instead of the coconut flakes

* Can make the crust the day before, so that it gets firmer during the night

* It tastes good with cashew-coconut cream (you can see in on the picture)

Cashew Coconut Cream

Ingredients:

• 1-2 cups cashews (soaked)
• 2 young coconut (only the meat)
• 2 tablespoons agave
• ½ vanilla bean
• Some coconut oil
  

Preparation:

Blend the soaked cashews. Add the meat of the young coconuts and blend. Add some agave nectar, so that it gets sweeter but does not change colour! Add vanilla from about ½ vanilla bean. In order to get a firm consistency, add some (about 2 tablespoons) melted coconut oil. Put in fridge for at least one hour.

Notes:

- If it stays too liquid, you can add more coconut oil and put it into the fridge for a few more hours.

Rhubarb and Orange Crumble

Courtesy of Supreme Master Television http://www.suprememastertv.com/bbs/board.php?bo_table=vege&wr_id=571&goto_url=&url=link2_0&sca=&page=17#v

INGREDIENTS:

Rhubarb and Orange Crumble

Filling

• 2 pounds of rhubarb (or apple or plum), cut into 1 inch pieces
• 4 ounces of sugar
• Rind and juice of an orange
• 4 tablespoons water

Topping

• 8 ounces flour
• 4 ounces butter
• 4 ounces coconut
• 4 ounces sugar

Garnish (optional)

• Orange slices
• Mint leaves
• Vegan forest yogurt (or any flavor)

PREPARATION: Rhubarb and Orange Crumble Filling: Put rhubarb into a pot, boil them for 10 – 15 minutes until they are soft. If it’s a bit dry, add at least 4 tablespoons of water to it. Put it on the heat first to keep it warm. Add brown sugar, orange pieces, the juice of the orange. If like it sweeter, add a little bit more sugar. Mix well. Put this into the bowl. Set aside. Preheat oven to 180 degrees. Topping: Put flour into a bowl Add 4 ounces of butter. Chop the butter small, mix it around. Use hand to mix the flour and the butter together until they look like bread crumbs. Add in sugar and coconuts. Mix everything together. Baking: Add topping on top of rhubarb. Bake it in the oven for 25 or 30 minutes. The topping will be nice and brown when it is done. Garnish: Place Rhubarb Crumble on a plate. Decorate besides it some with some oranges and some mint leaves, and fruit of the forest vegan yogurt, use anything as liked.