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 Harvest Tart

This is kind of like pumpkin pie. You could use pumpkin in place of the cashews and carrot juice... I've never tried that, but sure it would work! Enjoy!


HARVEST TART
2 cups almond flour (ground almonds)
2 tablespoons dates, pitted (soaked ½ hour if firm)
¾ cup maple syrup powder or raw agave nectar
¾ cup coconut butter
Pinch of salt

For the crust, mix in processor. Press into pie plate. Refrigerate until firm.

1 cup raw cashews, soaked 1 hour, drained
1 cup carrot juice
¾ cup raw agave nectar
¾ cup coconut butter
1 tablespoon vanilla extract or fresh seeds
1 tablespoon cinnamon
2 teaspoons ginger
½ teaspoons ground nutmeg
¼ teaspoon ground cloves
¾ teaspoon sea salt

Blend in high speed blender (or food processor) until completely smooth. Fill the prepared pie crust (while filling is still at room temp) Refrigerate 1 hour or more until it sets. (Extra filling can be eaten like pudding.)

Raw Cheesecake

2 cups cashews, finely chopped
½ cup Medjool Dates, pitted (soaked ½ hour if firm, drained)
¼ cup Dried Coconut
3 cups Cashews, soaked & drained or 1 jar prepared raw cashew butter
Fresh squeezed juice of 1 lemon
¾ cup raw agave nectar (or honey)
¾ cup Coconut Oil (gently warmed)
1 teaspoon Vanilla
1 pinch Sea Salt, optional
½ cup Water
Fresh berries (optional)

For the crust, mix in processor 2 c raw cashews, dates, dried coconut. Press into pie plate.

For the cheese, 3c cashew (soaked 1 hour,drained) OR add 1 jar raw cashew butter; Blend with 3/4 c lemon juice, 3/4 c agave, 3/4 c coconut oil, 1 tsp vanilla pinch salt to form a smooth consistency. Add water if necessary to turn over.
Pour mixture onto crust, remove air bubbles by tapping the pan on a table, place in freezer till firm. Serve frozen or defrost slightly in fridge. Top with fresh berries if desired.