Bliss Balls

Ingredients:

½ cup raw almond butter
½ cup raw tahini
¼ cup pine nuts or hemp seeds, unsoaked

1 teaspoon vanilla extract or 1 soaked vanilla bean
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon fresh ground ginger

Combine all ingredients in a large mixing bowl.  Form into balls and roll in carob powder or hemp seeds.  Makes about 1 dozen.

 
Blueberry Cream Pie

Ingredients:

Crust:
2 cups pecans, soaked
½ cup raisins, soaked
1 Tbsp. cinnamon 

Process all ingredients in a food processor with the “S” blade until they form a ball.  Form crust in a 9-inch glass pie pan and dehydrate for 1-2 hours at 145 degrees F.  Serves 6 – 8 

Filling:
2 cups blueberries
1 ½ cups coconut pulp
2 Tbsp. coconut butter
½ teaspoon cinnamon

Process all ingredients in a blender until smooth.  Pour filling into pie pan and chill for one hour before serving.  Garnish with blueberries and cinnamon.
 

 
Carob Fudge 

Ingredients:
1 cup raw carob powder
½ cup almonds, chopped and soaked
½ cup coconut oil
½ teaspoon vanilla
2 dried apricots, soaked

Blend in a food processor with the “S” blade.  Spread batter ½ inch thick in 4 X 7-inch glass pan.  Refrigerate until coconut butter sets the batter into a fudge-like consistency.  Cut into 20 squares.  Makes 20 squares