Cook wheat. Separate from water. Ground wheat in a grinding machine. Ground nuts in the food processor. Add ground nuts and almonds. Leave raisins in water for about 15 minutes. Add raisins and rum. Put the nylon bag on your hand and make a compact mass. Pour into bowls for dessert.
Make a chocolate of 1 tbsp cocoa powder, 1 teaspoon of honey and 1 tbsp water. Pour the chocolate over the dessert.
Wash, peel and cut 5 apples. Place them in a food processor and mix few times. Make the crust with the spatula and place it in a dehydrator. Dehydrate for 8 to 10 hours. After 3-4 hours turn on the other side and continue drying.
The filling for strudel:
Soaked and pitted medjool dates mash with a fork. Mix medjool dates with ground poppy seeds. Put the nylon bag on your hand and make a compact mixture.
Place crust on a flat plate and put mixture with medjool dates and poppy seeds.
Close crust with maple syrup. Sprinkle strudel with maple syrup.
Cut strudel and serve.
* Optionally it can be sprinkled with cinnamon. I did not put cinnamon, just maple syrup, for simpler taste.
1tablespoonrice milk(or other plant-based milk of your choice)
In a food processor add raw almonds and finely ground coffee espresso extract.
Process the nut and finely ground coffee espresso extract. (I first ground almonds in an electric coffee grinder, so the almond becomes powder).
Add maple syrup and rice milk.
Blend for 5 minutes until smooth.
Transfer the nut butter to a small glass container and put in fridge.
This prepared butter can stand in the refrigerator for 7 days.
* If it is necessary, add another spoon of rice milk, or more. * If you want more butter, you can double the mass. * This almond butter can be consumed with a waffles for breakfast. * If you love raw vegan butter, then see page Sunflower Butter With Coriander & Cinnamon
INGREDIENTS: 200 grams of cashew nuts
100 grams of fresh strawberries
2 handsful of medjool dates
50 grams of walnuts
1 teaspoon maple syrup
1 fresh lemon rind
1 banana (for decoration)
a few strawberries (for decoration)
For the chocolate sauce:
3 tablespoons cocoa
3 tablespoons maple syrup / or other sweetener
1 tablespoon of coconut oil
a little bit of water
Mix and make the chocolate sauce.
Grind the cashews in a food processor for. Add strawberries, medjool dates, maple syrup, all grind together.
Pour into a wooden bowl, on top put slices cut bananas and strawberries, make two lines of chocolate with spoon, add walnuts and fresh lemon rind.
Eat with a wooden spoon or another.
~ Also this recipe can be made with walnuts, you can use walnuts instead cashew nuts.
~ This sweet dessert can be used as a topping for the cake, when poured over the bark of walnut cake and held some time in pan for the cake in the fridge.
For the crust:
• 3 large cups of almonds
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 10 fresh medjool dates (or more)
• 1/2 teaspoon sea salt
For the dressing:
• 1/4 large cup of coconut oil (melted)
• 3 cups of fresh, ripe strawberries
• 1/2 lemon juice
• 10 medjool dates
• 200 grams of cashews
• 2-3 ripe strawberries
~ In food processor grind the almonds and other ingredients for the crust.
With glass and nylon bag make the crust for cheesecake.
Leave for crust for cheesecake about 1 hour in refrigerator.
Separate 2-3 strawberries for decoration cheesecake. Mix the ingredients for the dressing in food processor. Of all the ingredients, add the strawberries at the end of the process.
Add strawberries at the end of the process
Pour over crust.
With a spatula align the mixture.
Decorate the cake with strawberries. Leave the cake in the fridge overnight.
1 frozen banana
2 medjool dates
1 tablespoon cocoa powder or carob
1 handful of goji berries
1 or 2 teaspoon ground hazelnuts
1 teaspoon coconut
handful of granola ~ homemade (Recipe for granola is at this link: GRANOLA )
Chocolate topping for dessert:
1 tablespoon cocoa powder
1 teaspoon coconut oil
1.5 tablespoon of maple syrup (or honey)
Grind a banana in a food processor, add cocoa powder and two dates (peeled, cleaned). Pour into a glass, add granola and pour chocolate topping. Sprinkle on chocolate topping goji berries, coconut and 1 teaspoon ground hazelnuts.