Double Chocolate Ice Cream with Fudge Sauce

As far as decadent goes this takes the cake. YUM. This is not entirely raw so if you are a very strict raw foodist you may wish to omit this recipe. However; this is gluten and sugar free goodness with lots of rawness. Mmmmm!

For the ice cream; you will need...

240 Ml (1 cup) Corn Flour
60 Ml (1/4 Cup) Cacao Powder
60 Ml (1/4 Cup) Rice Milk (or breast milk or almond milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Organic, Local Honey
3-4 Dried, Pitted Dates
1/2 of A Sun Dried Vanilla Bean Pod (I am sure you could substitute with a teaspoon or so of vanilla extract if needed)
6-8 Pecans (OPTIONAL, if you have nut allergies avoid this)

Blend all dry ingredients (incl dates & vanilla) except the pecans in a food processor until well mixed. Now transfer to a bowl and stir in the liquid ingredients...or you may do as I did and do it in the food processor BUT be forewarned it will require plenty of stirring and creates a hard to clean food processor if you do it this way. Now chop some pecans, stir them in, and let freeze for an hour (create your fudge sauce in the mean time).

Fudge sauce:

240 Ml (1 Cup) Dates
120 Ml (1/2 Cup) Rice Milk
80 Ml (1/3 Cup) Cacao Powder
60 Ml (1/4 Cup) Water
4 Tbsp (Virgin, Cold-Pressed) Coconut Oil (AKA Coconut Butter)
1-3 Tbsp (depending how sweet you want it) Maple Syrup or Honey ect
1 Tbsp Cornflour or Arrowroot, to thicken
1-2 Cashews, optional, to thicken

Everything goes on a blender at high speed-you will need t scrape the sides a few times, and give this at least a few minutes of nonstop high speed blending to really get the consistency right. This fudge sauce tastes just like the real thing.

After the ice cream has frozen for about an hour, drizzle in fudge sauce and serve. Serves 2-3 (or 1 if you love chocolate, ha ha) you will probably find you have some fudge sauce left over, feel free to refridgerate this and use as a dip for fruits or a frosting for something else.

Frosted Honey Butter Cakes...mmm

Delicious! This is easily one of our new favourites, my husband the honey bear just LOVES it.

1 Cup Pitted Dried Dates
1/2 Cup Cashews
1/2 Cup Brazil Nuts
1 Tablespoon Honey
1 Tablespoon Desiccated Coconut
A couple pinches of Fleur De Sel (or sea salt)
1/4 Teaspoon Allspice
Dash of Cinnamon
Dash of Nutmeg

Process in a food processor, starting with the nuts and salt (you want the salt to mix in evenly, this is integral-and add them in slowly. Slowly add in the dates, then everything else. Use measuring cups (of any size you like) to form round cakes. Frost (if you want):

180 Ml (3/4 Cup) Dates (dried & pitted)
60 Ml  (1/4 Cup) Dried Mangoes
120 Ml (1/2 Cup) Rice Milk
60 Ml (1/4 Cup) Water
60 Ml (1/4 Cup) raw Carob Powder
4 Tbsp Virgin Coconut Oil
1/2 Tsp Honey or Agave Nectar

Blend on high speed in your blender for several minutes, poking at the top of the mixture with a spatula repeatedly to make air pockets so that the entire mixture gets down to the blades. This takes a while to blend thoroughly but it is very worth it. Once it has a smooth, velvety consistency, frost those cakes...and enjoy! This also would taste great with bananas or strawberries. Mmmm.

All Hallows' Eve Special-Pumpkin Pie! Yum...

Wow, this turned out so, so good. Minus the filling being a bit more sloppy than the baked kind, it's pretty spot-on I'd say. This makes A LOT of pie, so half this recipe if need be, but serve it in a small pie pan if you're gonna do so. It will keep well in the fridge or freezer with some tin foil over it though.

For a Basic Pie Crust, you do something similar to my (un)cookies. This is really easy and doesn't take much work.
1 1/2 cups Cashews
2 Cups Dried, Pitted Dates
1/2 tsp Cinnamon

Pulse this in your blender/food processor until it's blended up nicely. It's gonna be chunky, but you want it to be well mixed. It won't take more than a minute'r two.

Now take this, and press it with the back of a spoon and your fingers into a large pie pan. The crust is sticky so this part is a little difficult, but it's not that bad. Stick it in the fridge while you make the filling.

Filling:
(I halved this and did each half at a time since I only have a cheap blender. If you have a food processor you can do this all at once and save yourself a lot of time, however.)

Approximately 1420 ml/6 Cups chopped pumpkin (small pieces)
240 ml/1 cup Ground Almonds
2 Tbsp Desiccated Coconut
4 Tbsp Maple Syrup
2 1/2 Tbsp Organic, Local Honey (Otherwise the Bees are treated in a manner that is very cruel and grotesque...eugh...)
2 Tbsp Provamel (or other rice milk/milk substitute)
1 1/2 Tsp Allspice
1 Tsp Cinnamon

This is tough work in a cheap blender, and might take some time, but pulse, stir, pulse, stir, ect until you get it well blended.

Topped With A Walnut, Just Because I Thought It Was Cute.

Fill your pie crust with your filling and smooth out the top with the back of a spoon. Refrigerate for 30 min to an hour and serve. Yum, yum, yum!