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Cocoa-Berry Blast Sundae

My ice cream recipe from last week was gone so quickly, I just had to create something new.

Heather Pace is still hosting the SweetlyRaw.com’s Vegan Ice Cream Sundae Challenge, so get your entries in quick! You have until Monday, August 13th – take advantage of the opportunity, and have some fun! The prizes are great, and it’s the perfect time to enjoy ice cream!!!

Well, I decided to submit another entry and enjoy some more delicious homemade raw vegan ice cream. Today’s creation came about because my husband was craving strawberry ice cream – well actually, Neapolitan ice cream. That’s the ice cream that has a brick of three flavors: vanilla, chocolate, and strawberry. I started out with the idea that I would make a raw version of  Neapolitan ice cream, but got bored with the idea of making a plain vanilla flavor. So, I whipped out the fresh blueberries and made a super-berry ice cream flavor, along with the strawberry flavor, and then a slightly different chocolate flavor as I combined cacao with carob and mesquite. What a great combination of flavors! To top them off, I made two sauces: a carob chocolate sauce and a strawberry chia sauce. Wow! That was the perfect accompaniment to the ice cream flavors.

Once again, this sundae was a hit with my family and friends. Since I couldn’t come up with a name for this recipe, I had a few of my co-workers come up with names and secretly vote on them. Then I gave my son the top 5 names in the order of votes and let him decide. The person who created the winning name got to have their own personal sundae from me. This made the experience even more fun for me!

Well, enough chit-chat, now for the recipe. Enjoy! And don’t forget to participate in the Vegan Ice Cream Sundae Challenge!!!

Cocoa-Berry Blast Sundae
Ice-Cream Base:
Ingredients.
4 cups cashews ground
1 cup raw agave nectar
1 cup coconut water
½ cup coconut oil
2 T non-alcoholic organic vanilla extract
2 tsp pink Himalayan salt

Preparation.
Combine all ingredients together in a high speed blender, excluding coconut oil, and mix well. Add the coconut oil and blend again until smooth. Divide into three parts and place in tightly sealed containers. Store in the refrigerator for at least 8 hours. Add flavorings and place in freezer for at least two hours until firm.

Coco-Carob Ice Cream:
Ingredients.
1/3 prepared Ice-Cream Base (prior to freezing)
2-3 full T cacao powder
2 full T carob powder
1 full T mesquite powder
½ cup coconut water

Preparation.
Place Ice-Cream Base in blender and remaining ingredients. Mix on high until super smooth. Pour into tightly sealed container and freeze until firm (about 2 hours).

Strawberry Ice Cream:
Ingredients.
1-1 ½ cups fresh strawberries (stemmed)
½ cup coconut water
drizzle raw agave nectar
1 cup sliced strawberries

Preparation.
Place Ice-Cream Base in blender, and add the first cup of strawberries, agave nectar, and coconut water. Blend on high until smooth. Place cup of sliced strawberries into a container. Pour ice cream mixture over strawberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).

Super-Berry Ice Cream:
Ingredients.
1-1 ½ cups fresh blueberries
½ cup coconut water
drizzle agave nectar
3 full T goji berries
2 full T cacao nibs
1 cup fresh blueberries

Preparation.
Place Ice-Cream Base in blender with first cup of blueberries, goji berries, cacao nibs, agave nectar, and coconut water. Blend until smooth with speckles. Place additional cup of blueberries into a container. Pour ice cream mixture over blueberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).

Strawberry Sauce:
Ingredients.
1 cup strawberries (stemmed)
½ cup dates (about 10 pitted dates soaked)
¼ cup raw agave nectar
1-2 T chia seeds

Preparation.
Place all ingredients into a high-speed blender and mix until smooth. Store in a sealed container in the refrigerator. The sauce should keep for up to 5 days.

Coco-Carob Sauce:
Ingredients.
1/3 cup to ½ cup raw cacao powder
¼ cup to 1/3 cup raw carob powder
2 T raw mesquite powder
1 cup maple syrup
1-2 T cold pressed olive oil
1-2 T raw agave nectar

Preparation.
Place all ingredients into a high-speed blender and mix until super smooth. Store in a tightly sealed container, in the pantry for up to two weeks.

Cocoa-Berry Blast Sundae assembly:
Ingredients.
1 large scoop Coco-Carob Ice Cream
1 large scoop Strawberry Ice Cream
1 large scoop Super-Berry Ice Cream
2-3 T Strawberry Sauce
2-3 T Coco-Carob Sauce
1 T cacao nibs
1 T goji berries
¼ cup fresh blueberries
large dollop of your favorite vegan whip topping
1 cherry

Assembling the Sundae.
Place ice cream scoops into a serving dish drizzle sauces generously over ice cream. Top with nibs and berries. Add dollop of whip topping and finish with a cherry. This sundae is ready to enjoy! Bon a petit!

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Nutty Caramelote Fudge Sundae

This recipe includes sweet and salty flavors that appeal to each and every sense required to become fully indulged with a dessert. One bite into the sundae mix and your taste buds are on a wild journey through a sweet, rich caramel and chocolate wonderland. Once you bite into the crunchy layer of nuts, your taste buds are pulled back from the sweet sensation and are shocked with a salty twist. As you reach the end of your sundae journey, you bite into the last treasured layer of small brownies that finally fulfills every dessert craving you may have had.

I am so delighted with this recipe and how well received it was by my family and friends I decided to include it in the Sweetly Raw blog’s Vegan Ice Cream Sundae Challenge. You can learn more about this fun and rewarding challenge on Heather Pace’s blog, Sweetly Raw (http://www.sweetlyraw.com/).

Before you get started, make sure you check out my recipe for Raw Candied Almonds. The recipe is easy and super delicious, and great for snacking on. You’ll want to prepare this recipe to include with the Nutty Caramelote Fudge Sundae recipe that follows.

Although there are several parts to making this unique and indulgent sundae, the steps are easy and the ingredients are fairly basic. You don’t need an ice cream maker, and an everyday blender can work well if you currently don’t own a high-speed blender. The individual recipes can be enjoyed on their own or in combination with other recipes as well. The sauces go great with fresh cut fruit!

Here’s the recipe(s) for the sundae:

Vanilla Ice Cream Base
Ingredients.
4 c raw cashews ground
2 c coconut water
½ c raw agave nectar
1 T organic non-alcoholic vanilla extract
1 tsp Himalayan pink salt
¼ c coconut oil

Preparation.
Combine ground cashews, agave, vanilla, and coconut water in a high-speed blender. Blend on high until smooth. Add salt and coconut oil. Blend again. Poor into a tightly sealed container and refrigerate for at least 8 to 10 hours. Split ice cream base into two equal parts. (For this recipe, use one part for one type of ice cream flavor, and the other for the other ice cream flavor). Place in tightly sealed containers and freeze for at least 1 to 2 hours. Serve when set. Store in freezer.

Chocolate Fudge Sauce
Ingredients.
¾ c Grade B maple syrup (vegan) or raw honey (thicker fudge)
¼ c raw agave nectar
1 c raw cacao powder
12 tsp avocado oil

Preparation.
Place all ingredients into a high-speed blender, and blend until super smooth. Keep in a tightly closed container in the cupboard – do not chill. I used a jar.

Caramel-Praline Sauce
Ingredients.
16–20 pitted dates soaked and drained
1 c coconut water
½ T organic non-alcoholic vanilla extract
1 T raw lucuma powder
1 T coconut oil

Preparation.
Combine all the ingredients in a high-speed blender, except the coconut oil. Blend on high until smooth. Slowly add in the coconut oil as the blender is working, until well incorporated. Keep sauce in an air tight container in the refrigerator. It should stay good for at least 3 to 4 days.

Optional Add-in.
For a nuttier, saltier caramel-praline sauce stir in the following ingredient:
½ c prepared Raw Candied Almonds crushed
½ tsp Himalayan pink salt
drizzle raw agave nectar

Nutty Vanilla-Praline Swirl Ice Cream
Ingredients.
½ prepared Vanilla Ice Cream Base recipe
½ prepared Caramel-Praline Sauce with optional add-in recipe

Preparation.
Remove ice cream base from refrigerator and slowly poor in the prepared nutty Caramel-Praline Sauce. Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being careful not to mix it together. Tightly close container and shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Vanilla-Chocolate Fudge, Chip Swirl Ice Cream
Ingredients.
½ prepared Vanilla Ice Cream Base recipe
½ c prepared Chocolate Fudge Sauce recipe
1-2 T raw cacao nibs
¼ c vegan mini chocolate chips

Preparation.
Remove ice cream base from refrigerator and slowly poor in the prepared Chocolate Fudge sauce. Add the cacao nibs and mini chocolate chips. Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being careful not to mix it together. Tightly close container and shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Chocolate Fudge Brownie
Ingredients.
1 c raw almond meal
¼ c raw coconut flour
1 c raw almonds
1 c raw cacao powder
½ c and 2 T Grade B maple syrup
¼ c coconut oil
1 tsp Himalayan pink salt

Preparation.
Combine almond meal, coconut flour, and raw almonds, and raw cacao powder in a food processor. Process until it’s the consistency of a fine flour with very little crumbs. Add the maple syrup and the salt. Process until smooth. Slowly add in the coconut oil while the processor is mixing. Process until smooth. Remove from mixer.

Line a cake pan (preferably glass) with wax paper or saran wrap (lightly grease with coconut oil if wax paper or saran wrap is not available). Pour brownie mixture into pan. Using your hands carefully press down on mixture and evenly spread it through out the pan. Cover pan and place in the freezer for about 1 hour or until firm.

Remove from freezer and from pan and place on a cutting board. Cut cake into brownie size pieces. Place in air-tight covered container and keep in the refrigerator to store. Brownies should stay good for up to 1 week (or longer if kept in the freezer).

Nutty Caramelote Fudge Sundae
Assembling the Sundae.
Place 1 to 2 chocolate fudge brownies in a serving dish, bowl, or glass. Place 1 to 2 scoops of the Nutty Vanilla-Praline Swirl Ice Cream, and cover with some of the Caramel-Praline Sauce with optional nutty add-in. Place 1 to 2 scoops of the Vanilla-Chocolate Fudge, Chip Swirl Ice Cream, and cover with some of the Chocolate Fudge Sauce. Add a dollop of your favorite non-dairy vegan topping, sprinkle some of the Raw Candied Almonds over top, and top it off with a sweet red cherry! Now that’s a sundae!

I hope you enjoy this recipe as much as my family and I did. Feel free to share it with others! Let me know what you thought of it or how you changed it up. Just leave your comments at the end of the post.

Peace!=)
– Debbie

Fresh Fig Squares

A dear friend of mine from work, and his wife, always provide me with delicious and super fresh produce straight from their garden. I am so spoiled. They bring me everything from artichokes, eggplant, herbs, chard, collards, peppers – and now figs!

I love fresh raw figs! I usually buy them this time of year, but they can be a bit pricey and don’t store well if you don’t eat them right away. The figs my friend gave me really rawked! I used them up so quickly I forgot to take a picture of them. So the pictures of the fresh figs you see are not mine – sorry. (Link from the pictures to see where I found them at.)

So here’s a little information about the figs and just how great they really are. Figs are considered one of the world’s oldest known foods. Long before sugarcane was used, figs were the sweetener of choice and used in many dishes for that reason. Figs are great fresh and dried. Figs are high in fiber and a great source of potassium. They are a natural rich source of phyto-nutrients, anti-oxidants, and vitamins. Figs are super delicious and sweet, and low in calories. It’s the perfect healthy snack for all. The nutritional benefits are unlimited!

Now that you are informed with your taste buds salivating for some delicious fresh figs, I have got a great recipe for you to try. It’s a great treat that I know you will enjoy. Try it out for yourself and let me know what you think. The recipe follows. Enjoy!

Fresh Fig Squares
Sweet and healthy totally raw treats

Base (square cookie sandwich base)
Ingredients.
3 c raw almond meal
1 c coconut flour
¼ c Lucuma powder
1 tsp Himalayan pink salt
½ tsp ground cinnamon
1 tsp non-alcoholic vanilla extract
¼ c raw agave nectar (use up to 1/3 cup if needed)
1 c pitted Medjool dates (about 20-25 dates)

Preparation.
Combine all the dry ingredients in a food processor and process to mix. Add the vanilla and agave and process again until well combined. Add Medjool dates and process until a dough forms. Remove dough from processor and break into two equal parts. Roll each part into dough balls. Using a rolling pin, roll out the dough into a well-shaped square that could fit on a dehydrator tray. Add almond meal as needed to keep dough consistency. Place dough sheets aside. Prepare fig mix as directed.

Tip: I place the dough in separate plastic storage bags and then use the rolling pin to spread them out. This helps get the perfect shape and keeps the dough from sticking to the roller. I cut the bag sides out to remove the dough square when ready.

Fig Paste Filling
Ingredients.
2 lbs freshly picked figs (stemmed)
1 T raw honey
1 tsp ground cinnamon
1 tsp Himalayan pink salt
½ tsp ground ginger
1 tsp non-alcoholic vanilla extract
1 T cold pressed coconut oil
¼ c chia seeds (use up to 1/3 cup if needed)

Preparation.
Wash fresh figs and place in the food processor. Process until figs are broken down. Add remaining ingredients except the coconut oil and chia seeds. Process until very well combined. Add the coconut oil and process until mixed. The consistency of the mixture should be that of a paste. Remove the fig mixture and place in a mixing bowl. Add the chia seeds and fold into the paste mixing well. (Chia seeds should be well incorporated and not bunched up to areas of the mix). Set aside for about 5 minutes.

Assembling the fig squares.
If you plan to dehydrate the squares, place one dough square on a dehydrator sheet onto a dehydrator tray. Spread entire fig paste mixture over the dough square, reaching every corner, and spreading evenly. It will be thick, but that’s what you want. Place the other dough square over top of the fig mixture – it should be like a giant sandwich. Trim of edges to make a clean thick giant squared off sandwich. Using a sharp clean knife, score into bite-size squares. Dehydrate for about 2 hours, then flip over to a mesh tray and dehydrate an additional 2 hours. Break apart squares and serve. You can leave fig squares out on the counter wrapped for up to a day, but store in the fridge for up to 3 days. The longer you dehydrate the squares the longer it can be stored. However, it may not be as moist and sweet.

Should you choose not to dehydrate, prepare the fig squares on a large flat surface or cutting board, and place cut squares on a tray to freeze for up to one hour, or refrigerate for several hours before serving. These squares will do best if eaten within 24 to 48 hours from time of prepping.

Serving suggestions:
1) Drizzle raw chocolate or carob sauce on top.
2) Serve with raw ice cream.
3) Spread raw coconut butter, or sweet hemp butter on top.

Raw Pecan Date Pie

This Thanksgiving I chose to prepare the food that the family wanted, and only add a few raw treats. I prepared my favorite Cranberry Orange Relish, and then some delicious vegan and vegetarian dishes to compliment my family’s “turkey”, and the “tofurkey”. For the dessert I decided to do a raw pecan pie with a creamy base of date paste.  This recipe is so easy and delicious, I know you will enjoy it!

Raw Pecan Date Pie.

Crust.
Ingredients:
1 cup raw cashews
1 cup raw Brazil nuts
1/2 cup raw pecans
1/4 cup raw cacao nibs (optional)
3 T raw cacao powder
1 cup pitted dates
1 tsp organic non-alcoholic vanilla
dash Himalayan salt

Preparation:
Combine all ingredients in a food processor (one at a time), and blend until crumbly and sticky. Press into a pie pan, and evenly cover the entire pan. Cover with saran wrap and place in the freezer until filling is prepared.

Pecan Date Filling.
Ingredients:
1 lb. pitted Medjool Dates
1/2 cup agave nectar, maple or raw honey
3 T lucuma powder
1 T coconut flour
1 1/2 tsp organic non-alcoholic vanilla extract
2-3 T raw coconut oil
purified water (enough to cover dates in a bowl)
3-4 cups raw pecans (whole and crushed)

Preparation:
Soak dates in purified water inside a covered bowl or jar in the refrigerator overnight. (I actually soaked my dates for two days). Drain dates, but reserve the date water. Place dates in high-speed blender and add all ingredients except for pecans. Blend until super thick and creamy, using the date water to create the desired consistency wanted.

Layer pie crust with crushed and whole pecans. Pour date paste over the pecan layer. Evenly spread the date paste. Evenly pour remaining pecans on top. Cover with saran wrap and keep in the freezer for at least two hours before serving.

Note: this pie will stay somewhat creamy even when stored in the freezer. It’s best to store this pie in the freezer. Serve with a dollop of whipped cashew cream or raw ice cream. =)

Sorry the picture isn’t that great. We forgot to take photos before digging into the pie! =)

Banana-Yam Pancakes, Wraps, and Cannolis

Recently a friend of mine told me about the local Gilbert Farmer’s Market. I couldn’t believe I had not known about it before. After all, I only live about 10 minutes away. This market is fabulous! The produce is super fresh, beautiful, and very reasonably priced. I stocked up the very first day I went. I purchased wonderfully tasting Swiss chard for wraps, curly kale to make chips, baby carrots, cucumbers, Heirloom tomatoes and vine tomatoes, lemons, parsley, and of course, delicious and super-huge sweet potatoes and yams.  I felt like I was in heaven!

When I got home I realized I purchased way too much stuff, and began thinking of things to make that would last. Obviously I made kale chips – and they went the first two days. I also prepped all my chard so it was ready to use for wraps – and what great wraps it made! Finally, I decided to make raw pancakes using the sweet potatoes and yams. I had so much of it, I decided to make wraps too. The results were absolutely delicious! I was so excited about what I made, that I created cannolis with the last of the pancake discs. This lead to making some delicious Sweet Cream, and eventually that turned into delicious Mocha Ice Cream. But first for the Banana-Yam Pancakes…

Banana-Yam Pancakes, Wraps, and Cannolis.
Ingredients:
Extra large sweet potato/yam (peeled and chopped)
2-3 small/med bananas (peeled and chopped)
1 cup Brazil nuts (ground to a powder)
½ cup flax seeds (ground to a powder)
¼ cup raw pecan butter
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp non-alcoholic vanilla extract
2 T raw agave nectar or raw honey
Dash of sea salt
½ cup to 1 cup raw orange juice (as needed for consistency)

Preparation:
Combine all ingredients in a food processor or high-speed blender. Mix until pancake-like consistency, adding orange juice as needed. Take large spoonfuls or serving spoons of batter and shape discs or squares for pancakes and wraps on teflax paper on dehydrator trays. Dehydrate for 8-12 hours depending upon desired consistency.

To make cannolis check pancake discs after 5-6 hours. As soon as batter is no longer wet and slightly pliable, shape into empty cannolis. Use paper towels, or paper dowels to keep cannoli shape from collapsing. Dry until firm, but not hard. Stuff with Sweet Cream and sprinkle semi-sweet chocolate chips over the cream. Place in refrigerator for about one hour, and serve.

For wraps, remove wrap shape once the wrap is firm, but still pliable. Fill with your favorite veggies, greens, and other yummies. Roll-up the wrap and eat.

For pancakes, remove pancake discs after a few hours, when pancakes are dry but very pliable and warm. Spread coconut butter, and drizzle maple syrup over it. Top with fresh blueberries or banana slices.

Pumpkin Empanadas and Pumpkin Ice Cream (In the Raw)

I love the Fall and all the festive Fall treats. Pumpkin pie is probably one of my all time favorites! Actually, anything pumpkin is great in my book. Recently a friend from work introduced me to a delicious Mexican pastry called a pumpkin empanada. It’s basically pumpkin pie filling inside a pastry in the shape of an empanada. The difference is it’s not as sweet, but oh so perfect to taste. Well, being the raw food adventurer I am, I decided to create my own raw version of the empanada with a twist. The twist being that I made my own pumpkin pulp instead of using raw pumpkin. I find raw pumpkin hard on my stomach. I also find that using alternatives to pumpkin just isn’t the same. And truthfully, I don’t feel that combining a little “cooked” pumpkin pulp is going to hurt. I don’t feel that the pulp was over-cooked, so a lot of the nutrients are still there.


After making the empanadas – which were a big hit by the way, I used the leftover filling mix to make pumpkin ice cream.

I really think you will enjoy this recipe. Here it is:

Pastry.
Ingredients:
1 cup coconut flour
2 cups Super Sprouted flour
½ cup coconut oil
½ cup ground flax seed
¼ cup raw honey (lightly melted)
¼ cup raw agave nectar
1 cup soaked dates w/water (1/4 -1/3 cup date water)
1 ½ tsp pumpkin spice
dash pink Himalayan salt
1 cup water (+/-)

Preparation:
Add soaked dates with water to a high-speed blender and mix well until a gooey paste is formed. Remove and set aside. Mix coconut and sprouted flour, as well as the spices and salt, in a large mixing bowl. Add flax seed and coconut oil and mix well. Add date paste, melted honey, and agave and mix well. Add water as needed to form a dough ball. Roll out dough and cut-out medium to large circles (the size of a large cookie). Make enough to either sandwich the filling, or fold over the filling. Keep in mind, it’s easier to sandwich the filling then fold over.
Tip: Suggest freezing rolled dough until filling is made.

Pumpkin Filling.
Ingredients:
1 ½ cups raw cashews
½ cups raw hazelnuts
1 ½ – 2 cups purified water
1 ½ – 2 cups pumpkin puree* (fresh – not canned)
3 tsp or more pumpkin spice
1 tsp vanilla extract
¼ cup Grade B maple syrup
6 drops English Toffee flavored SweetLeaf Stevia
3 T raw honey
1 tsp ground cinnamon
1 T coconut oil

Preparation:
Combine nuts and water into a high-speed blender and mix on high until smooth, add remaining ingredients one at a time while blending, except for the coconut oil. Blend on high until mixture is thick and creamy. Add coconut oil and blend again.

Assembly:
Place a heaping dollop of the filling into the center of the dough cut-outs if using the sandwich technique; or, place dollop to once side, leaving space near the edges if folding the dough over. Carefully sandwich or fold over dough, making sure not to press down on the filling. Press around the edges securing the dough. Score with a fork around the edges.

Suggested Serving:
Place in dehydrator for 4-6 hours flipping over half way. Serve warm, chilled or at room temperature. When dehydrated the empanadas well store longer.
Instead of dehydrating, try freezing or refrigerating the finished empanadas to set, then serve.


Use remaining pumpkin filling to make pumpkin ice cream. Place remaining pumpkin filling into a container and mix well. Cover and place in the freezer for at least 4 hours, occasionally stirring the mixture. The ice cream should be creamy and easy to serve. Enjoy!


*Pumpkin Puree.
Ingredients:
1-2 fresh pie pumpkins or sugar pumpkins

Preparation:
Slice pumpkins in half. Place open side of halves down on a cookie sheet or baking dish, add a little water to the bottom to create steam. Place in an oven at 350 degrees F. Let pumpkin bake for about 45 minutes to an hour. Remove from oven and cool. Scrape out seeds (wash and add to dehydrator for a delicious, nutty treat). Scoop out pumpkin and place in high-speed blender. Mix on high until smooth and pulpy. Pumpkin pulp is ready to use.

 

Carmel Apple Crumble Pie

I love the Fall, especially in Arizona. The temperature is just right, not too hot and not too cold. The Fall season brings great Fall treats, such as delicious pumpkins, squashes, dark greens, and delicious apples of all varieties. Nothing better than delicious Fall harvest pies!

Well, I’ve been craving apples and caramel. So I decided to create a raw version of an apple crumble pie, but with caramel (made from dates of course). This pie was such a hit, I will definitely make it again real soon!

Although you can use any variety of apple you desire, I actually decided on Rome apples, a Granny Smith, and a Bartlett Pear. The pear added a nice touch to the flavors of the sweet and tart apples. Perfect for a nutty, caramel flavored dish. Enjoy!

Crust.
Ingredients:
1 cup raw pecans
1 cup raw walnuts
1 cup raw Brazil nuts
1 T coconut butter
1 tsp pink Himalayan salt
1 tsp ground cinnamon
1 ½ cups Raisins
1 tsp vanilla extract

Preparation:
Ground nuts in food processor until crumbly. Add remaining ingredients and mix well, until dough forms. Remove from food processor and press into the bottom and sides of a pie pan. Cover with saran wrap and freeze until filling is ready.

Filling.
Carmel Sauce Ingredients:
1 cup pitted Medjool dates soaked (retain water)
¼ cup Grade B maple syrup
¼ cup raw agave nectar
2 tsp ground cinnamon
1 tsp pink Himalayan salt
¼ cup psyllium husk
1 T coconut oil
1 T raw almond meal (finely ground almonds)
¼ cup chopped raw pecan pieces

Apple Ingredients:
3 Rome apples (peeled, cored, sliced)
1 Granny Smith apple (peeled, cored, sliced)
1 Bartlett pear (peeled, cored, sliced)
juice of 1 lemon

Preparation:
Place sliced apples and pear in a bowl and add the lemon juice. Combine well and set aside. Combine all Carmel Sauce ingredients including date water into a food processor or high-speed blender (exclude coconut oil, almond meal, and chopped pecan pieces) and mix until smooth. Add coconut oil and blend again. Pour over apples and pears and combine well. Add almond meal and pecan pieces. Fold in and combine well. Pour into chilled pie crust. Recover with saran wrap and return to freezer until set. Usually takes about 4-6 hours. Let stand at room temperature for about 3-5 minutes before serving.

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