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.

Quick Mmm...editerranean Pizza

Okay, it's quick depending on your point of view. I had the crusts prepared ahead of time, so it took about 5 minutes to make once I was ready to eat it. You can keep the crusts in the fridge for a few days (and dehydrate them for 2-4 hours just before you eat them) or keep them in the freezer (thaw then dehydrate, just so they firm up.)

Crust:
1 yellow squash
1/2 cup walnuts
1/4 teaspoon sea salt
1/4 cup olive oil
1/2 cup ground flax seeds

Blend all in food processor until smooth. Spread on teflex dehydrator sheet and dry 12 hours. Flip onto mesh screen with wet side up and dehydrate another 8 hours or until crisp.

Rich Cheese Spread:
1/4 cup almond butter
juice of 1/2 lemon
pinch of sea salt
2 teaspoons tahini
1 garlic clove, minced or pressed

Mix all until combined. Check seasoning. (Add a little nutritional yeast for a cheesier flavor; consider some fresh herbs, such as basil, chives, or oregano.)
Spread evenly onto prepared crusts. Top with thinly sliced veggies including:

spinach leaves
cucumber
tomato
fennel
red onion
green olives

Asian Slaw

1 teaspoon sesame oil
1 rounded Tablespoon peanut butter or almond butter
1 rounded Tablespoon almond butter
1 teaspoon raw agave nectar, or to taste
1 Tablespoon braggs, or other soy sauce
1/2 teaspoon hot sauce, or to taste
2 Tablespoons sesame seeds
2 carrots, grated
1/2 head wilted napa cabbage, shredded
1 cup shredded red cabbage

To wilt napa cabbage: leave at room temp for 6-48 hours until slightly wilted. It will depend on how fresh the cabbage is when you buy it. This is not a critical step, but affects the texture.

Mix all ingredients except veggies until combined.
Mix all ingredients until well combined. Check for seasoning. Toss in veggies.

Adding garlic to this would make a more traditional satay type sauce, but I was in the mood for something lighter, as it was breakfast that day.

Maple-Cacoa Fudge Roll Up

meat of 1 young coconut
2 tablespoons maple syrup (or agave)
2 tablespoons almond butter
1/2 tablespoon raw cacoa powder
dash of sea salt

Blend coconut meat in Vitamix until smooth. (You may want to make more than one or two of these.) Pour evenly on teflex lined dehydrator sheet. Dehydrate until dry, but pliable.

Mix maple syrup, almond butter, cocoa and salt until combined. Spread onto coconut meat wrapper and roll up. Stick some banana or strawberries in there if you like. Eat!