Tag Archives: cashews

Raw “Tapioca” Pudding

Blog chia tapioca pudding

Ingredients

  • 1 cup (raw) cashews
  • 3 cups water
  • 2 tablespoons agave nectar or honey
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • pinch celtic sea salt
  • ¼ cup chia seeds
  1. Place the cashews and water in a blender and blend on high speed until smooth
  2. Blend in the agave, vanilla, almond extract and salt
  3. Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!) – or just whisk well in a bowl.
  4. Place in the refrigerator overnight
  5. Serve

Serves 4

Thanks Elana’s Pantry!

dit-elle-Esther

Raspberry Coconut Bonbons

Love the Dark Chocolate Covered Mint Ice Cream Hearts I posted on Tuesday? So did I! 🙂 But my kids were not too keen on the mint flavor and I don’t give them dark chocolate.. intentionally. 😉 So we made this into a fun kid project where they did the scooping and pouring and I did the blending. Both kids participated and were both very engaged in the process of measuring, stirring and “organizing” ingredients. I dipped half of the batch in chocolate for the grown-ups and left half as is for the kids. Happy kids, happy mommy! Blog paleo ice cream bon bons-5 Blog paleo ice cream bon bons-4 Blog paleo ice cream bon bons-3 Ingredients

  • 1/2 cup cashew nuts/pieces, soaked overnight in cold water
  • 1/2 cup virgin coconut oil, melted
  • 1/2 cup raspberries
  • 1-2 Tbsp agave syrup
  • 2 tablespoons coconut milk
  • 1 tsp vanilla
  • 1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat (optional)

Directions

  • Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the molds and place back into the freezer on a tray while melt the chocolate.
  • Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
  • Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.

dit-elle-Esther

Dark Chocolate Peppermint Bonbons

I made these for Valentine’s day, but let’s just say we had a classic “case of the missing Ice cream bonbons” so I had to make some more batches for photos! No complaints there! 🙂 These would be awesome for St. Patrick’s Day!

Blog paleo ice cream bon bons-7 Blog paleo ice cream bon bons-2 Blog paleo ice cream bon bons-1

Ingredients

  • 1/2 cup cashew nuts/pieces, soaked overnight in cold water
  • 1/2 cup virgin coconut oil, melted
  • 1/4 cup agave or maple syrup
  • 2 tablespoons milk (rice, almond, coconut)
  • a big handful fresh peppermint leaves (approx 1 cup loosely packed)
  • 1/4-1/2 teaspoon natural peppermint extract, to taste
  • 1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat

Directions

  • Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth with just little flecks of green throughout.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the moulds and place back into the freezer on a tray while melt the chocolate.
  • Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
  • Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.

Thanks for the inspiration MyDarlingLemonThyme.com

dit-elle-Esther

Frozen Raspberry Cashew Cream Cake

It reached 90 degrees last week and the forecast is for 80+ all week. Yay!!!! This is when Seattle seems the most gorgeous place to live – snow capped mountains in the east and west, lake Washington on one side, the sound (ocean) on the other, green and lush and blue sky covering it all. Anyway, who wants to bake or cook when it’s 90 degrees out? Not me! We’re a little helpless here when it gets above 90 as most houses do not have A/C. Need a cool dessert? This is a no bake, super easy, frosty treat! Oh, and paleo(ish)! 🙂

Blog frozen raspberry paleo tart Blog frozen raspberry paleo tart 3 Blog frozen raspberry paleo tart 4 Blog frozenraspberrypaleotart2 Blog frozen raspberry paleo tart 5

Ingredients

Directions

  • Place dates, walnuts, coconut and salt in the bowl of a food processor. Pulse until the mixture is fairly fine and uniform. When a small amount of the mixture is pinched between the fingers and sticks together, it is ready to form the crust. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform or pie pan, making sure the edges are well packed. Rinse the food processor well.
  • Place cashews, coconut oil, maple syrup, lemon juice, vanilla and lemon zest in the food processor. Blend until very smooth. If the mixture is too thick, add 1 to 2 tablespoons of water to help with the blending process.
  • Pour about 2/3 of the cashew mixture on top of the crust and smooth the surface. Add raspberries to the remaining filling and blend until smooth. Pour the raspberry mixture on top of the first layer.
  • Freeze cake until firm, 2 to 4 hours. Allow to warm up for 30 minutes before slicing. Garnish with fresh raspberries and serve.

Thanks PCC

dit-elle-Esther