Raw Carmel Dip for Apples and Deserts

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I would love to take credit for this amazing (and simple! and nutritious!!!) desert, but I can’t. It comes from one of my favorite sites: Whole Life Nutrition Kitchen. The author of this site is truly brilliant and I devour almost every recipe I’ve made from the site; they’re all delicious. Kids and adults alike swarm around this desert until every last apple slice has been dipped and every sticky finger has been licked clean.

1 cup raw cashews
1 cup medjool dates, pitted (about 8-10)
1/4 cup real maple syrup
2 tsp vanilla extract
pinch of sea salt
date water as needed

1) Place cashews and dates in their own separate bowls, cover with water and let soak for 2-3 hours.

2) Drain and rinse cashews and place in blender or food processor with dates, vanilla, maple syrup, and salt. Add 6-8 tbsp date soaking water and blend mixture until smooth.

3) Serve with apple slices or drizzle over yoghurt, granola, or whatever you have a hankering for!

Cashew Pudding with Rhubarb compote

Cashew Pudding with Rhubarb compote

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This recipe is an all time favorite during rhubarb season. The nutty sweetness of the cashews blends deliciously with the tartness of the rhubarb. Serve for Tuesday night dinner or at a dinner party to guests, everyone will be licking their bowls.

Serves 6

The Pudding
1 cup cashews
3 cups boiling water
6 tbsp arrowroot powder
3 tbsp honey
2 tsp vanilla

Rhubarb compote
4 cups chopped rhubarb
1/2 cup water
1/4 cup honey

1. Grind the cashews in the blender. Add the boiling water until creamy. This makes about 3 1/2 cups of cashew milk.
2. Pour 1 cup of cashew milk into a boil and mix in the arrowroot powder until it is quite smooth.
3. Pour this mixture and the rest of the cashew milk into a saucepan. Add the honey and vanilla.
4. Heat over low to medium heat until thickened, stirring all the while so it doesn’t boil.
5. Pour into individual serving dishes, the pudding will continue to thicken as it cools.
6. To make the compote, put the chopped rhubarb and water in a saucepan over medium heat until the rhubarb is quite soft. Keep watching and stirring it as it doesn’t take long to cook. Add the honey and stir to combine.
7. Spoon a bit of compote over each pudding, serve warm or cold and enjoy.

 

Chocolate Avocado Pudding

Chocolate Avocado Pudding

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This pudding knocks everybody’s socks off. Kids and adults fight for the last spoonful, and nobody realizes they’re also lapping up B vitamins, fiber, as well as vitamins C, E, and K.  Ti’s smooth, chocolatey, and everything a good pudding should be. For those of us living in British Columbia (or similar cold winter climates) this recipe is best for the summer months because tropical fruits such as avocados cool our bodies down, when we need to conserve that warmth.

Serves 2-3

2 large or 3 small avocados
1/4 cup cocoa powder (use a gluten free brand such as Dragoba if you are sensitive to gluten)
1/4-1/3 cup honey
1/2 tsp vanilla extract
dash of cinnamon

Place all ingredients in blender and blend until smooth and creamy. Add more sweetener if needed, and enjoy.