Sheryl Crow’s Decadent Raw Vegan Chocolate Mousse
2 large ripe avocados
1/2 cup organic unsweetened cocoa powder
1/2 cup agave nectar, plus more to taste
1 1/2 tsp pure vanilla extract
1 1/2 tsp almond extract
1/2 pint fresh raspberries, or whatever berry you have on hand
1. Cut a ripe avocado in half. Use a big knife to grab the pit and turn to remove. Spoon out the meat of the avocado and then blend to break it down a bit.
2. Add in cocoa powder, agave nectar, vanilla extract, and almond extract and blend for 1 to 2 minutes, making sure every part is included.
3. Refrigerate overnight and serve in martini glasses with garnish.
Cranberry - Apple Tart
3/4 cup almonds (soaked overnight)
3 Tbsp shredded coconut
11 medjool dates (soaked if dry)
pinch sea salt
5 1/2 cups apples (total) - (see Filling Preparation)
2 cups apple (processed like applesauce)
1 1/2 cups apple (processed fine slivers)
1 1/2 cups apple (sliced thin, and chopped)
3/4 cup cranberries (fresh or frozen)
6 Tbp Irish moss paste
1 1/2 tsp cinnamon
1 tsp vanilla extract (3 drops *Medicine Flower Vanilla Extract)
2 Tbs lime or lemon juice
5 Tbs honey (or agave)
1 dash of nutmeg, to taste
2 Tbs date sugar (or your favorite powder sweetener)
1/4 cup raisins, optional
1/4 to 1/2 cup walnuts, chopped
1 pinch sea salt
2 Tbs walnuts, halved or chopped for garnish
1/2 apple, very thinly sliced (dipped in lemon juice) (optional)
1 dash cinnamon
1 Tbs date sugar (or your favorite powder sweetener)
In food processor, process nuts. Add dates and salt, and process. Add shredded coconut and continue to process. Use spatula to scrape from sides and process until mixture starts to ball up and sticks together.
Coat a 9 inch removable bottom (fluted tart pan, or pie plate) with a bit of coconut oil and press crust mixture into pan and up along sides.
In food processor,. mix 2 cups apples and 1/2 cup cranberries along with Irish moss paste until applesauce consistency. Add 1 1/2 cups apples and 1/4 cup cranberries. Pulse to very fine chunks.
Transfer mixture to a bowl and stir in remaining ingredients. (1 1/2 cups thinly sliced and chopped apples, cinnamon, vanilla, lime, honey, nutmeg, date sugar, raisins, walnuts, sea salt). Spoon mixture into crust.
Garnish with very thin slices of apples dipped in lemon juice. Sprinkle with cinnamon and date sugar or top with walnuts and whole cranberries (for color). Refrigerate several hours to set.
Serve as is.
These scrumptious muffins are awesome this time of year. They can be frozen and popped in the dehydrator to warm as needed. The mixture can also be made into a lovely cranberry nut bread and served with a drizzle of raw honey.
Cranberry Nut Muffins
1/2 cup sunflower seeds (soaked 2 to 4 hours)
3 Tbsp ground chia
2 Tbsp ground flax
pinch of sea salt
1 apple, chopped
1 cup fresh or frozen cranberries (divided
1/4 cup raisins (divided)
1/2 cup, chopped walnuts
1/4 cup maple syrup or agave
1 tsp lemon juice
1 tsp vanilla extract(3 drops Medicine Flower vanilla extract)
1/2 cup sprouted oat flour (or use almond flour)
1/2 cup almond flour
1/4 cup water, if needed to blend.
In a food processor, mix ingredients with half the cranberries and raisins, until you have a well blended batter. Add remaining raisins, and cranberries, and pulse process to leave chunks in batter. Add chopped walnuts and mix together. Taste for sweetness.
Option 1 - On top of a non-stick dehydrator sheet, or parchment paper, spoon about 3 Tbsp of batter into a round cookie cutter mold and press into the shape. Slide cookie cutter up, and use a dull knife to re-shape muffin, forming a little mound on top. Muffins should be about 1 to 1.5 inches high. Sprinkle with cinnamon and date sugar (optional).
Option 2 - See pic to left: press plastic wrap into a mini-muffin tin. Dehydrate for several hours. Release muffin by pulling out plastic wrap. Flip muffin and continue to dehydrate as below.
Option 3 - Spoon into mini muffin cups and freeze several hours. Scoop out muffin, shape, and pop into silicone or paper muffin cups. Follow dehydration directions below.
Option 4 - Create a bread: Spread mixture onto a non-stick dehydrator sheet about 1/4 inch thick. Dehydrate at 145 degrees F for 1.5 hours. Dehydrate at 110 degrees. After a few hours, flip over onto mesh dehydrator sheet and continue to dehydrate until firm on outside and chewy on the inside.
Dehydrate at 145 degrees for 1.5 hours. The muffins will never reach that temperature, but it’s important to eliminate excess moisture and avoid fermentation.
Dehydrate at 115 degrees F for 1 to 2 hours. Flip muffins over. Dehydrate several hours at 115 degrees. Flip again and dehydrate until done.
Using a toothpick, poke about 5 holes into muffin top and sides. Continue to dehydrate another 8-10 hours at 110 degrees, (depending upon how thick), flipping muffins over every few hours. Poke more holes on bottom if needed. A shortcut would be to cut muffin in half and dehydrate.
Serve as is, or drizzle with honey, cashew cream cheese, or fruit “syrup.” To quicken the dehydration process, you can slice muffins in half.
Granny Smith Apple Pancakes
2 Granny Smith apple cored and very thinly sliced
Ingredients for Pancake Batter:
1/2 cup cashews - (soaked 2 hours)
3/4 cup water (as needed to blend)
1/4 cup almond flour
2 drops Medicine Flower Vanilla Extract (or less than 1 tsp liquid extract)
2 Tbsp maple syrup (*YFS)
2 Tbsp ground flax seed (golden)
Ingredients for Garnish:
1 tsp cinnamon
maple syrup (*YFS)), to taste
1. Blend cashews and water until creamy. Add remaining ingredients, except for apples and cinnamon.
2. Mixture should be pour-able and thick like pancake batter.
3. Dip sliced apples into batter, covering both sides and spread on a non stick dehydrator tray. Sprinkle with ground cinnamon.
4. Dehydrate at 110 degrees F for 3-4 hours, Flip slices over and sprinkle with cinnamon.
5. Dehydrate another 6 to 8 hours until dry on outside, but moist on inside.
6. Serve with a drizzle of maple syrup.