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This is Linda. She's one of my oldest and dearest friends. We've known each other since First Grade! This photo dates back to 2017 when I made this yummy plant based cake for her as I knew she didn't eat flour or dairy. Chef AJ out of California has written a book, Unprocessed, where I found this delicious recipe. You do need a food processor to make it, but boy, is it good!
1 c. Raw cashews or macadamia nuts
1 c. Unsweetened dried coconut
2 c. Pitted dates
1 T. Alcohol-free vanilla (I use regular vanilla)
In a food processor fitted with the "S" blade, process the nuts into a powder. Add coconut and process again. Add enough dates until mixture holds together when formed into a ball. Add vanilla and process again. Press mixture evenly onto the bottom of a fluted tart pan.
2 Large ripe avaocados
1/3 c. Raw cacao powder or carob powder
1 c. Date paste (or to taste)
1 T Alcohol-free vanilla
Sliced ripe bananas and strawberries
In a food processor fitted with the "S" blade, process first 4 ingredients until smooth. Spread half the filling on the crust and place sliced bananas on top. Layer the other half of the filling on the bananas and place the sliced strawberries on top. Chill and serve with Raspberry Coulis.
Ingredients (Raspberry Coulis)
1 Bag frozen raspberries, defrosted
Date paste to taste
Instructions (Raspberry Coulis)
Puree defrosted fruit and date paste in the blender until smooth. Add more date paste until desired sweetness is reached. You can also add a teaspoon of vanilla extract, a dash or almond extract and a little lemon juice, if desired. Pour into a squeeze bottle and serve over any dessert or use in smoothies.
Note: Other frozen fruits like cherries or strawberries are equally delicious. And you can use fresh fruit.