posted May 23, 2012 09:32 PM            

268 calories, 20.5 grams sugar, 17.3 grams fat, 27.4 grams carbohydrates, 6.7 grams protein


Though it’s delicious year-round, this fruity pie makes a scrumptious dessert in the summer, when fruits like sweet peaches and strawberries are at their peak. You can also serve this treat cobbler-style!

“If I have leftovers of this pie, which is rarely, I will scoop out the fruit filling into dishes,” Stowers says “Put little balls of the leftover crust into the dehydrator overnight at 115 degrees and serve warmed cobbler for breakfast!”


Ingredients:

For basic nut crust:

3/4 c. raw almonds

1 c. raw walnuts

10 medjool dates (1 c. pitted and packed down)

Pinch of salt


For pie filling:

2 c. summer peaches for blending

3 tbsp. lemon juice

1-2 tbsp. fresh ginger

2 tbsp. coconut oil

1 tbsp. raw honey


Directions:

For basic nut crust:

Process ingredients in a food processor using the “S” blade until ingredients stick together. Don’t over process or you will make nut butter. Press into pie plate. Chill while preparing your pie filling.


For pie filling:

Blend in your blender these first ingredients to a puree: 3 c. summer peaches for adding to your puree, 1 summer peach for decorating your peach pie, 1 c. summer strawberries for more decorating. Add 3 c. chopped peaches to your puree and chill for 6 hours. Decorate with your remaining peaches and strawberries. To make and serve this pie in the same day is best. After a fruit pie sits overnight, the crust will become too mushy to enjoy.

posted May 23, 2012 09:35 PM            

231 calories, 14.4 grams sugar, 14.4 grams fat, 22.3 grams carbohydrates, 7.1 grams protein

Indulge in a decadent cake that’s light in calories yet dense in chocolate-y texture! Raw cacao powder lends this rich dessert its addictive flavor, but it’s also packed with nutritional benefits.

“By weight, cacao has more antioxidants than red wine, green tea, acai, pomegranates, and blueberries combined,” Stowers says. “Phenylethylamine (PEA) is a chemical produced in our body when we fall in love. It increases focus, alertness, and serves as a natural appetite suppressant. We can produce this chemical at will by eating raw cacao.”

Ingredients:
1 1/2 c. raw walnuts
1 c. pitted medjool dates
1/3 c. raw cacao powder
1 tsp. vanilla
1 pinch salt

Directions:
Process in the food processor with the “S” blade until mixture sticks together. You can add a tiny amount of water if needed to moisten your mixture. Don’t overprocess or you will make nut butter. Pat mixture into an 8 in. round cake pan.

posted May 25, 2012 05:36 AM            

------------------

quote:

---

Remember, love can conquer the influences of the planets....It can even eliminate karma.

---

posted May 27, 2012 11:06 AM            

If you have a LindaCon, maybe we can invite a raw chef to teach us some tricks!

posted May 27, 2012 03:08 PM            

I want a piece of that chocolate peace pie.

_____

Just saw this...

Sassy Water

not a dessert, but looks tasty nonetheless...

Nice summer drink!

the recipe wasnt included on Pintrest, but I found one here:
http://www.food.com/recipe/sassy-water-368368

posted May 27, 2012 06:10 PM            

it could be a dessert.......dessert drink...

posted May 28, 2012 04:07 AM            

Coconut Yogurt Vegan & Raw Parfait

Nutritious raw vegan breakfast parfait with Greek style coconut yogurt.
Ingredients
2 400ml organic, BPA-free coconut milk cans
1 Tbsp powdered probiotics
1 cup steel cut oats, soaked overnight
1/2 cup cubed fresh mango
1/2 cup goji berries, soaked for 20 minutes
1/4 cup green apple, cubed
raw pistachios and pumpkin seeds for garnish
Instructions
The coconut yogurt:
Place the coconut milk cans in the refrigerator for at least one hour.
For a thicker, Greek style yogurt consistency, scoop the cream out of the cans and transfer into a jar or any other container, leaving the coconut water out (you can use the water for smoothies, soups , etc. up to one day later if you refrigerate it).
Add the powdered probiotics to the coconut cream and stir well. Cover the container loosely.
Heat your oven to 85˚F (30˚C). Turn the oven off and put the coconut cream contained inside. Leave for 12 hours.
Put the contained in the fridge and leave for another one hour minimum. You can also eat it right away but it will be too soft to make a parfait with.
Assembling the parfait:

Add the chilled coconut yogurt, soaked steel cut oats, mango cubes, apple cubed and goji berries in layers.
Garnish with pistachios and pumpkin seeds.
Serve for breakfast or as a snack during the day.

http://www.spelonca.com/2012/05/23/offering-fates-vegan-raw-yogurt-parfait/

posted May 28, 2012 07:34 AM            

------------------

quote:

---

Remember, love can conquer the influences of the planets....It can even eliminate karma.

---

posted May 28, 2012 10:58 AM            

Pistachios!