Crust:
1.5 cups raw almonds
5-6 moist medjool dates, pitted & chopped
¼ teaspoon vanilla
1/8 teaspoon sea salt
Olive oil or coconut oil

Filling:
1 cup raw cashews
1/8 cup extra virgin coconut oil
¼ cup freeze dried Acai powder
½ cup full-fat coconut milk
½ cup frozen wild blueberries, thawed
5-6 moist medjool dates, pitted & chopped
2 tablespoons lemon juice, fresh squeezed

1 pint fresh blueberries, garnish

Crust:
In a food processor, pulse whole almonds until they are coarsely ground. Add dates, vanilla and sea salt and process until fully combined. Use the oil to fully coat a spring-form pan. Press the almond mixture into the pan. Use a flat-bottomed bowl to evenly distribute the crust and work it up the sides. Use your fingers to pinch the edges of the sides to make it pretty and hold together. Set aside while making the filling.

Filling:
In a food processor with the S-blade attachment, combine cashews, coconut oil, Acai powder, coconut milk, blueberries, dates, and lemon juice. Process until completely smooth, about 5 minutes. Pour into the nut crust and use a rubber spatula to smooth it out. Carefully arrange fresh blueberries in a circular pattern and gently press to set. Place in the freezer for 30-45 minutes to set. Remove from the spring-form pan before slicing.

The Amazon superfruit Acai berry is loaded with antioxidants such as polyphenols and flavanoids as well as healthy mono & polyunsaturated fats and vitamin C. We all know blueberries are an excellent low-glycemic and antioxidant rich fruit, so pair the two for a super-healthy super-fruit dessert or conveinient snack, in the form of Wild Thyme Kitchen’s Superfood Bar in Acai Blueberry Cacao flavor!

Frozen wild blueberries:

Freeze-dried acai powder www.navitasnaturals.com

Serves 2

1 cup raw cashews
1/2 cup fresh squeezed lemon juice
1/4-1/2 cup raw agave nectar or raw honey
1/4 cup extra virgin coconut oil

Place the above ingredients in a high-speed blender and process until smooth. Place in the freezer for 30-45 minutes and serve with fresh strawberries. This dessert is super-fast and fresh, it can also be used as a frosting or vegan yogurt.

Crust:
1.5 cups raw almonds
5-6 pitted dates
1/4 teaspoon vanilla extract
1/8 teaspoon sea salt

Combine above ingredients in a food processor using the S-blade. It helps to stream the vanilla in while the motor is running. When the mixture begins to ball-up on the sides it is ready. Transfer to a spring-form pan. Use a flat bottom bowl to press the crust evenly into the pan. Work the crust up the sides and use your fingers to pinch the top of the crust to make it pretty. Set aside.

Filling:
2 cups raw cashews, soaked 1 hour and drained
4 cups fresh pineapple, chopped
3/4 cup raw honey
1/3 cup lemon juice, fresh squeezed
1 tablespoon vanilla extract
1 teaspoon natural yellow food coloring, optional
1/4 teaspoon sea salt
1 cup extra virgin coconut oil

Place above ingredients in a high-speed blender and process until smooth, about 3-5 minutes. Scrape the sides down with a spatula. Pour half of the mixture onto the crust and refrigerate for 1-2 hours or until the filling has set. The whole pie should be able to be removed from the spring-form pan and hold its shape. This is such a delicious and healthy spring dessert. For the second half of the filling you can make another crust (see above) or use it as a vegan yogurt with fruit for breakfast.

Superfood Snowballs
Makes 22 balls

1 cup pitted dates, chopped
½ cup raw pumpkins seeds
1/8 cup hemp seeds
1/8 cup chia seeds
1/8 cup raw cacao powder
¼ cup cashew or almond butter
½ teaspoon maca root powder
1 tablespoon mesquite powder
1 tablespoon vanilla extract
2 tablespoons virgin coconut oil
1/8 cup maple syrup
½ cup almond or hazelnut flour
½ cup unsweetened shredded coconut, for coating

In a food processor, combine above ingredients, except coconut. Blend until well combined and scrape edges down if needed. Spread coconut onto a plate and place “batter” into a medium sized bowl. Use a tablespoon as a guide and create balls by rolling one tablespoons worth between your palms. Then press into shredded coconut and gently roll to coat and set aside on a clean plate. Repeat process until finished. Place the plate, covered in the refrigerator or freezer for 30 minutes before storing or freezing. These delicious, coconut crusted truffle-like snacks are great for biking, hiking or skiing as well as an addictive yet healthy sweet-treat.

2 cups fresh raspberries
2 cups raw cashews
½ cup full-fat coconut milk
2 tablespoons lime juice, fresh squeezed
2 tablespoons raw agave nectar
Pinch of sea salt

Combine the above ingredients in a high-speed blender and process until smooth. The cashews should be completely creamy. Pour the mousse into six small ramekins, cover with plastic wrap and place in the refrigerator for about 1 hour or until chilled. Garnish with fresh raspberries, edible flowers or a sprig of mint. This creamy flavorful dessert is quick, healthy and a perfect treat for summer gatherings.

Makes 1 pie

Crust:
1 package whole wheat graham crackers
1 stick of organic butter
1 cup toasted pecans
1/2 cup Sucanat
Zest of nutmeg, to taste

Preheat oven to 350* F. Place the above ingredients in a food processor, and blend until it is moist, crumbly and fully combined. Place crumb mixture in a round pie pan and use a round bottom bowl to press the bottom flat and work the mixture up the sides of the pan evenly. Bake for 20 minutes, remove and allow to cool while making the filling.

Filling:
3 medium sized ripe avocados, pitted & peeled
1 cup unsweetened full fat coconut milk
1 cup fresh squeezed key lime juice
3 tablespoons raw agave nectar
1 teaspoon key lime zest
Pinch of sea salt
1 cup fresh raspberries

Combine above ingredients in a high speed blender and blend until smooth. About 3 minutes. Pour the filling into the pie crust and refrigerate until it is cold and filling has set. Add extra lime zest and fresh flowers if desired. Avocado’s are a great source of healthy fats and make a perfectly creamy & green filling for this amazingly simple pie.

sugar & dairy free pudding

Serves 2

1 ripe avocado, pitted
1 cup coconut milk
8 pitted dates
1 tablespoon vanilla extract
2 tablespoons raw agave nectar or maple syrup
2 tablespoons raw cacao powder

Add above ingredients to a high powered blender or food processor and blend until creamy. Separate into two separate serving bowl, cover & chill for 30 minutes to 1 hour. This is the most amazing, creamy, decadant pudding ever!

Peaches N' Maple-Nut Cream

Serves 6

6 small ripe peaches, halved & pitted
1 cup whipping cream
1 ½ tablespoon maple syrup
1 tablespoon vanilla extract
Fresh grated nutmeg

In a large glass mixing bowl; combine whipping cream, maple syrup, vanilla, and fresh grated nutmeg. Use a handheld mixer on high speed, whip the cream for 3-5 minutes or until it forms soft peaks. Arrange the halved peaches on a small platter and fill with a dollop of maple-nut cream; serve chilled. This is so simple & fresh yet the maple-nut cream is a divine crowd pleaser. If there are only large ripe peaches available then slice them & divide them between 6 small glass bowl and top with maple-nut cream. If you do not have fresh nutmeg or a fine grater use pre-ground nutmeg or try cinnamon.

What you'll need

Raw cacao powder is a natural source of antioxidants, (723% more antioxidants than typical dark chocolate-according to David Wolfe), amino acid tryptophan (promotes relaxation), phenylethylamine or PEA (stimulates feeling of being in love), fiber, magnesium.

Maca root powder is known for its ability to promote strength and stamina as well as booste the libido. It is also an adaptogen, which helps to regulate body systems.

Lecithin granules are an excellent source of choline and inositol. Choline supports liver, cardiovascular, as well as memory function.

Agave Nectar ia a natural fructose based sweetner which won’t spike your blood sugar.

Macolate milk for stamina, endurance & vitality

Serves 2

2 cups hemp milk
2 teaspoons maca root powder
2 teaspoons lecithin
3 tablespoons raw cacao powder
3 tablespoons agave nectar
1/2 tablespoon vanilla extract
1-2 cups ice

Place above ingredients in a blender, and whiz the sun-of-a-gun until it looks like chocolate milk. Drink up…. Yum…. Zoom!

For more info on superfoods visit: www.sunfood.com

Preheat oven to 350 F. Use a juicer to make carrot and ginger juice. Use the fibrous carrot “waste” as the shredded carrot. In a large mixing bowl, place flour, sucanat, baking powder, baking soda, cinnamon, and salt; combine well. In a small bowl, combine carrot and ginger juice with water, vinegar, vanilla, and oil; whisk well. Add carrot juice to flour mixture, stir until well combined. Gently fold in shredded carrot and dried cherries. Pour into a large well oiled cake pan. (I like my heart shaped bunt pan) Bake 1 hour, or until a toothpick comes out clean. Remove from oven and allow to cool. If a bunt pan was used, gently turn cake over on a decorative platter and gently tap until the cake releases.

Spiced Ginger-Coriander Frosting:
1/2 cup coconut oil
1/2 cup raw slivered almonds
1/4 cup maple syrup
1 teaspoon vanilla extract
2 teaspoons fresh ginger, minced
1/2 teaspoon ground coriander
1/2 teaspoon turmeric, for color
Saffron threads optional for garnish
Fresh flowers optional for garnish

Place above ingredients in a food processor, and blend until smooth. Transfer to a pourable container, and carefully drizzle over the top of the cake. Sprinkle saffron threads over the top lightly for an exotic look. Just before serving place fresh flowers in the center or off to the side. (Be sure the flowers are bug free, found that one out the hard way!)