Raw Tootsie Cubes

1/2 cup raw almond butter
1 heaping Tablespoon raw coconut butter
1 Tablespoon virgin coconut oil
1/4 cup raw cocoa powder
1/4 cup maple syrup or raw agave nectar
1/4 cup raw agave nectar
1/2 teaspoon sea salt
1 teaspoon vanilla extract

Blend all in food processor until smooth and combined. It will stick to itself and climb up the walls, as a bread dough does. Press into candy molds or ice cube tray. Oils may separate. Freeze 1/2 hour until chewy.

Morning Blueberry Smoothie

I've been making many smooties in the morning to get a great start. I throw in whatever I have in handy. This particular morning I made one based off of my Quick Raw Vanilla Shake recipe.

Ingredients
1 tablespoon vanilla
1 teaspoon sea salt
1 cup ice (plus more if you'd like)
1 cup water
3 tablespoons raw agave nectar
½ avocado

Preparation
Blend all in Vitamix until smooth. (You may wish to use a little less salt, and a little less agave if you don’t want it as sweet.)

For the blueberrysmootie, I then added 1/2 cup fresh blueberries to the blender. I also like to add suppliments if I'm feeling the need for them. This particular day I added spirulina and apple pectin (I capsule each.) Blend to desired texture.

Raw Agave Nectar Flan

1 cup macadamias, soaked and drained
meat of 1 fresh young coconut
1/4-1/2 cup young coconut water
1/4 teaspoon sea salt, or to taste
1 cup raw irish moss, soaked and drained

Line the bottom of a container with plastic wrap (or wax paper, parchment, teflex, etc.) Blend all ingredients in Vita-mix until compeltely smooth. Stir in by hand:

1 teaspoon vanilla extract
1/2 vanilla bean scraped

Pour in lined container and chill 2 hours or until set. Carefully flip onto plate, removing plastic or paper. Drizzle with agave nectar, maple syrup or agave caramel sauce.

Raw Bar-B-Que Crisps

THESE ARE THE BEST!
I've adapted this recipe (to make it a little easier) from Matthew Kenney:

Raw Bar-B-Que Crisps:

Soak 2 hours:
1 1/2 cups sun dried tomatoes in filtered water to cover (reserve water)
2 chipotle chilies in filtered water to cover (reserve water)

Blend 2 cups gluten-free oat groats in high speed blender until powdered. Set aside.

Perpare Sauce in high speed blender until smooth:
Soaked sun dried tomatoes + 1/2 cup soaking water
Soaked chipotle chilies + 1/4 - 1/2 cup soaking water
1/3 cup maple syrup (or raw agave)
1/4 cup apple cider vinegar
1 medium shallot
2 garlic cloves
4 teaspoons chili powder
1 teaspoon braggs (or nama shoyu)
a pinch of sea salt to taste (these will get saltier upon dehydrating)

Reserve 1/2 cup sauce for basting. Add remaining sauce to oat flour. Stir in:
1 cup almond flour (process dry in high speed blender)
2 teaspoons sea salt
1 cup flax meal (grind flax seeds in coffee/spice grinder)
2 tablespoons nutritional yeast
2 tablespoons olive oil

Mix together until well combined. Mixture will be thick and dry. Spread thinnly and evenly on teflex dehydrator sheet. Brush dough with reserved sauce.

Cut with pizza cutter into even squares. Dehydrate 1 day. Then sprinkle/brush with:
1 tablespoon sea salt
2 tablespoons maple syrup (or raw agave)
2 tablespoons chili powder
1 teaspoon chipotle chili powder (optional) for desired heat

Dehydrate an additional day or two until mostly crisp and dry.

Quick Raw Vanilla Shake

Adapted from Carol Alts Raw 50. This awesome vanilla base is great for any malt/shake fruits! This is like a traditional "junky" shake, maybe a little less creamy. It has a slight green tint if you don't add any fruits. Try it out and let me know what you think. (It's so easy and tasty.) Stir in fresh blueberries, strawberries, raspberries, bananas, or your favorite fruit as an alternative! Awesome!

Ingredients
1 tablespoon vanilla
1 teaspoon sea salt
1 cup ice (plus more if you'd like)
1 cup water
3 tablespoons raw agave nectar
½ avocado

Preparation
Blend all in Vitamix until smooth. (You may wish to use a little less salt, and a little less agave if you don’t want it as sweet.)