Blueberry “Pie” – except I made it with raspberries – recipe courtesy of Dani Little
- 2 C almonds
- 1-2 C dates
- 2 ripe bananas
- 3 C blueberries (I used 1 C raspberries)
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
- 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
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