I made the desserts on Monday. I woke up and taught my classes, came home took a nap and got to working on the desserts: Raw blueberry banana cream pie and Raw almond freezer fudge. YUM! My first guest came at 6 and I was totally done in the kitchen with all the appetizers already on the table. I'll say it once more, I didn't spend the party cooking I spent it with my friends.
These desserts didn't take to long, in fact the pie takes about 15 minutes to put together and leaving out the freezing time the fudge only takes 10.
The pie recipe is here. I almost doubled the recipe and took time to make it pretty for my guests. I added a little extra to the crust so it filled the whole pie dish, I crammed 1 and a 1/2 sliced bananas for the bottom layer. I used most of the blueberries and 1 and a 1/2 bananas for the filling. Less blueberries on top, added whole almonds, and shredded coconut for decoration. I used the same method just pumped up the amounts for the party. Pop the pie in the fridge and it will wait until you're ready. You don't want to make the pie the day before, the 'crust' will get soggy, but you could make the fudge days in advance.
Pretty, raw, healthy, easy, yummy!I started by making the freezer fudge, since it needed time to freeze before I could make it pretty for the party, I made the pie while it chilled out. When I was done with the pie and the cleaning the fudge was nice and firm. Here's the freezer fudge:
The plate didn't even hit the table before half were gone.
This recipe makes about 4x the amount that made it into the picture! There was a whole separate tray full of these little guys.
2 cup raw almond butter (I like chunky)
1/2 cup 100% pure maple syrup grade B
1 tbs virgin coconut oil, melted
2 tsp pure vanilla extract
½ tsp pink salt
about 40 whole raw soaked almonds
Place all ingredients, except almonds, in food processor and process until smooth. Add almonds and pulse until just mixed. Place mixture in an 8-in glass Pyrex or freezer safe pan and place in freezer until slightly firm. Remove, cut into small pieces or form into round balls and press whole almond onto top. Store in freezer on sheets of waxed paper.
❧ This recipe is from Sue Ansari RN, MICancerCoach. She is a Raw Food Chef and Instructor and her sites are www.cancer-proofyourlife.com www.gogreencleanse.com
❧ This recipe is from Sue Ansari RN, MICancerCoach. She is a Raw Food Chef and Instructor and her sites are www.cancer-proofyourlife.com www.gogreencleanse.com
I modified it slightly, using less maple syrup, and eliminating the extra almonds. I place the fudge in the freezer and just scooped it out with my hands to make the little individual balls. I have to admit it was the party favorite! Everyone had some, and then some more, and most took one or two for the road. They were amazing and I will certainly make them again!
A little tip, they soften and get sticky quickly so only take out as many as you're gonna eat and pop the extras back in the freezer. If you have an apt with the dining table in the kitchen that's not really a big deal, all I had to do when people wanted more was stand up and there's the freezer.
❧ This is the only thing I made this month with maple syrup. I'll total my sugar tomorrow with the sum up.
A little tip, they soften and get sticky quickly so only take out as many as you're gonna eat and pop the extras back in the freezer. If you have an apt with the dining table in the kitchen that's not really a big deal, all I had to do when people wanted more was stand up and there's the freezer.
❧ This is the only thing I made this month with maple syrup. I'll total my sugar tomorrow with the sum up.
That's it for today. I'll sum up the cleanse tomorrow along with what I decide to break my cleanse with! See you tomorrow :)
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