Blueberry “Pie” – except I made it with raspberries – recipe courtesy of Dani Little

Ingredients:

• 2 C almonds
• 1-2 C dates
• 2 ripe bananas
• 3 C blueberries (I used 1 C raspberries)

Method:

Process the almonds and 1/2 of the dates in a food processor. (This is the crust … it should hold together when you pinch it between your fingers).  Press down firmly in pan or ramekins.

Process the rest of the dates with the bananas; pour over crust.  Sprinkle blueberries on top.  Refrigerate.  It’s great for dessert or even breakfast. 

Cocoa-Oat Truffles – courtesy of Whole Foods Health Starts Here

Combine cocoa, oats, dates, almond butter and spices to make these naturally suite treats.

Makes about 20 truffles

Ingredients

• 1 C rolled oats
• 1 C finely chpoped pitted dates
• 1/4 C unsweetened cocoa powder divided (I used cacao powder, not as sweet a little bitter)
• 1/2 C almond butter
• 2 t pure vanilla extract
• pinch ground nutmeg
• pinch ground cinnamon

Method

Place oats in a bowl of a food processor and process until finely ground.  Add dates, 2 tablespoons cocoa, almond butter, vanilla, nutmeg and cinnamon and process until finely ground and sticking together.  Place remaining cocoa powder in a shallow bowl.  Roll truffle mixture into balls about 2 teaspoons each, pressing firmly for mixture to stick together.  Roll truffles in cocoa powder and chill until ready to serve.

Dairy free, low sodium, vegan and wheat free