Category Archives: raw

Thursday, June 13, 2013

Raw Lemon Pie Macaroons: Coco-Roon Knock Offs (dairy free, grain free, Paleo, SCD, GAPS)

A few months ago some new raw food items made an appearance at my local Natural Foods Coop.  Ever hear of Coco-Roons? They are a tasty take on macaroons, incorporating almond flour with the shredded coconut.  They come in a variety of flavors and are super healthy, but the price tag…ouch!  So I decided to make these bad-boys at home.  The turn out was amazing. I hope you enjoy making these too.  
See HERE and HERE for my other raw homemade (store-brand knock-offs).  
Raw Lemon Pie Macaroons 
(Coco-Roon Knock-Offs)
SCD, Paleo, GAPS, dairy free, grain free, cane-sugar free

Ingredients:

-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob’s)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract 
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt

How To:
1.  In a food processor add the 2 cups of shredded coconut.  Blend for 30 seconds.  Then add in the almond flour.  Blend together for 10 seconds.
2.  With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily.  That’s okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens).  This is the dehydrator I use.   
5.  Dehydrate for at least 6 hours on 110 degrees.  These dry nicely on the outside (leaving no oily residue) and stay moist on the inside.  Makes about 12 macaroons.

Shared on: Raw Food Thursday, Wellness Weekend, Allergy-Friendly Lunchbox Love, Whole Food Fridays, Healthy Vegan Fridays, 
Posted by Amber at 4:55 am

Labels: cane sugar free, dessert, GAPS, grain free, Paleo, raw, SCD.

27 Comments

  • Heather @Gluten-Free Cat June 13, 2013 at 4:08 pm

    Oh Amber, these look soooooo delicious! I needed something lemony for this hot summer weather. What gorgeous pictures too. Love the yellow flowers!!! Hope you’re bringing these to RFT because they’ll be a HIT!

    xoxo,
    Heather

    Reply
    • Amber June 13, 2013 at 9:32 pm

      Thank Heather. They are! They are my new favorite. In making my own, I was able to control the lemon flavor and added much more than the store bought contains. So fun. Just shared over on RFT. Have a great weekend.

      –Amber

      Reply
  • Jen June 13, 2013 at 6:59 pm

    AM – SISTA FREN! I’ma want these right now! If one does not own a dehydrator, can one use the oven on a low temp? My oven’s lowest temp goes to 170F.

    Once I can do almond flour (I hope) I MUST have these. You know lemon is my favorite by now girl.

    Thanks for a great post and great, mouth-watering pics!

    Jen

    PS – I’ve pinned this to “Grain Free Gaga” on Pinterest…

    Reply
    • Amber June 13, 2013 at 9:36 pm

      I thought these would catch your eye, Jen. I know you likey the lemon. You will get to enjoy these on day soon. I can’t imagine how hard it is to see all these recipes you cannot eat. I’m so impressed with you!

      Reply
    • Amber June 13, 2013 at 9:42 pm

      Whoops, I forgot to address the dehydrator. I would bake these at 170 degrees for 1 hour and then do 15 minutes after that until you have a dry outside with soft inside – or to your texture preference. Girlfriend, you NEED to get a dehydrator. They are much fun!! :-)

      Reply
  • Megan Ancheta June 13, 2013 at 7:54 pm

    YUMMO Miss Amber!! These sound right up my alley! I wonder how they would do without the honey, but with more stevia? What do you think?

    I agree with Heather – love the gorgeous photos!
    Hugs!
    Megan

    Reply
    • Amber June 13, 2013 at 9:38 pm

      Hi Meg,

      I think stevia would be fine. Use lemon stevia if you have it. :-) Not sure how many drops. I would do 7 – 10 to start. Hope that helps girl.

      Reply
  • gfe--gluten free easily June 13, 2013 at 8:24 pm

    These look absolutely fabulous!! I, too, love the photos with the flowers. :-)

    xoxo,
    Shirley

    Reply
    • Amber June 13, 2013 at 9:39 pm

      Thanks sweet Shirley. :)

      Reply
  • Laura June 13, 2013 at 9:30 pm

    Ahh lemon treats-YES please! These babies look incredible Amber and perfect for a hot day like today. And yes your photos are gorgeous as always :)

    Reply
    • Amber October 1, 2013 at 1:47 am

      Lemon sisters! :-)

      Reply
  • Ricki June 14, 2013 at 2:28 am

    This is just the kind of cookie I love. Coconut, lemon, almond. . .what a great mix. Yum!

    Reply
    • Amber October 1, 2013 at 1:47 am

      It’s a great mix indeed, Ricki. Thanks. :-)

      Reply
  • Anonymous June 15, 2013 at 4:02 am

    What if you don’t have a dehydrater? Can the oven be used?

    Reply
  • Amber June 15, 2013 at 4:28 am

    Hi There,

    Please see above comment regarding oven use and temp times.

    Thank you.

    Reply
  • Gabby @ the veggie nook June 16, 2013 at 5:01 pm

    Oh wow, these look so melt-in-your-mouth delicious! I don’t think I’d be able to stop myself from eating 10!

    Reply
    • Amber October 1, 2013 at 1:53 am

      Thanks Gabby. They are quite addictive.

      Reply
  • Michelle June 17, 2013 at 5:03 pm

    Wow these were awesome! I just got a dehydrator and have been playing with recipes. These are my favorite! Super moist with a nice lemon flavor! Thanks for the tip!!

    Reply
    • Amber October 1, 2013 at 1:53 am

      Thanks so much, Michelle. Glad you like enjoy them as much as we do!

      Reply
  • Lisa Natcharian June 21, 2013 at 11:43 am

    Hi Amber! I featured your macaroons on Lunchbox Love today :) Now I just need to get a dehydrator so I can try them!

    Be well,
    Lisa

    Reply
    • Amber October 1, 2013 at 1:53 am

      Many Thanks Lisa!! Sorry I’m getting to you so late.

      Reply
  • mrs.koby88 June 26, 2013 at 5:04 pm

    I can’t wait to try these! Would coconut flour work as well?

    Reply
    • Amber October 1, 2013 at 1:55 am

      Coconut flour in place of the almond? Yes, I think that would work just fine. Coconut flour is used often in macaroons. Be sure to use less – about 1/2 cup.

      Reply
  • Anonymous June 26, 2013 at 10:08 pm

    I don’t think I could wait for these to be dehydrated. I’d eat them right out of the mixer.
    Lori

    Reply
    • Amber October 1, 2013 at 1:56 am

      Ha ha. I know what you mean. But the heat really makes them – love the texture it creates. :-)

      Reply
  • Anonymous October 1, 2013 at 1:00 am

    Awesome, do you have an alternative for the Apple Pie ones?

    Reply
    • Amber October 1, 2013 at 1:56 am

      Oooo, I have yet to try those! I’m on it. Check back in the near future. I’ve had my eye on those apples ones – just waiting for them to go on sale!! :- )

      Reply

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Monday, June 3, 2013

Cherry Amaretto Coconut Ice Cream (SCD, Paleo, dairy free, cane-sugar free)

Ever had that So Delicious Cherry Amaretto Coconut Ice Cream or Coconut Bliss Cherry Amaretto Ice Cream? I have, and they are pretty darn tasty.  But I don’t like all the other added ingredients (or the agave used to sweeten).  And speaking of ingredients, I was thinking about amaretto today.  What is it?  Oh okay, thanks again Wikipedia, it’s a liqueur.  No wonder I didn’t know this.  I am (err, was) a beer drinker.  Don’t know too much about those fancy liqueurs.  I looked at three popular ice cream brands that were “cherry amaretto” and you know what?  I did not see amaretto in any of the ingredients.  Hmmm.  I am not going to go through the trouble of buying a bottle of liqueur for an ice cream recipe if Haagen Dazs won’t.  I’m not a Mad Men character, what am I going to do with a bottle of amaretto liqueur anyway?  Okay, so almond flavoring will have to do.  And it did.  And it’s delicious.  And by golly, it tastes like this and this.  And can’t say for sure, but maybe even this.  So there you go with the amaretto info.  
And oh yes, yeah for cherry season!! 
Cherry Amaretto Coconut Ice Cream
dairy free, cane-sugar free 

Ingredients:
-2 cans full fat coconut milk this or this   
-2 1/2 cups fresh pitted sweet cherries (comes out to 13 ounces)
-1/3 cup honey (vegans use maple syrup, NOT SCD or Paleo)  
-1/2 teaspoon vanilla extract 
-1 teaspoon pure almond extract  

How To:
1.  Blend the above ingredients until smooth.
2.  Add the mixture into an ice cream maker and churn until thick.
3.  Transfer ice cream into a glass container and freeze for 4 to 6 hours.
4. Remove 5 to 10 minutes before serving to allow ice cream to soften a bit.

Notes:
*I have made this ice cream two ways.  The first is the method in this post.  The second way is to leave 1 cup of the fresh cherries out of the blended mixture.  Finely chop the 1 cup of cherries and then add them into the ice cream maker in the last few minutes of churning.  At this time you can also add in 1 cup of cacao nibs, chocolate chunks, or finely chopped almonds.  
 Cherry Nutrition 
Other ways to enjoy the beloved cherry

In a smoothie
In a pie
In my belly!
_________________________________
Shared on: Allergy-Free Wednesdays, Healthy Vegan Fridays
Posted by Amber at 5:23 am

Labels: cane sugar free, dessert, ice cream, Paleo, raw, SCD, summer cuisine.

15 Comments

  • Gabby Ouimet June 3, 2013 at 4:02 pm

    I think companies called things “amaretto flavoured” just to make it sound fancy. Because really, it all just tastes like almond! Not that that’s a bad thing ;) This looks AMAZING! And your ingredients list is much nicer :)

    Reply
    • Amber June 3, 2013 at 6:02 pm

      I agree, Gabby. And yes, I always just assumed amaretto was an almond concentrate. Anyway, almond extract works just great for that deep almond flavor.

      Reply
  • Laura June 3, 2013 at 6:25 pm

    Looks out of this world good Amber…I adore cherries and well dairy-free ice cream of course :) Just shared on Facebook!

    Reply
  • Jen June 3, 2013 at 6:26 pm

    AM – You’re killing me!!! Please – no more yummy recipes until I’m OFF AIP! I adore cherries – and this ice looks amazing.

    Thanks for another inspiring post. If I was a nice mom, I’d make this for my kids even though I couldn’t have it.

    Too bad for them I’m a meanie….
    :)

    XO
    Jen

    Reply
  • Ricki June 4, 2013 at 12:12 am

    Amber, this sounds beyond delicious! I’m sure coconut nectar or agave would work, too, right? I’d even venture to guess that good ole stevia would be phenomenal. I LOVE fresh cherries, and this combination with almond sounds incredibly dreamy. Off to share on FB!! :D

    Reply
    • Amber June 4, 2013 at 2:38 am

      Thanks Ricki. I would use the coconut nectar and a few drops of stevia as vegan alternative to maple syrup. Thanks for sharing lovely lady. :-)

      Reply
  • GlutenFreeHappyTummy June 4, 2013 at 2:34 am

    oooh Amber! This is an irresistible combination of flavors! LOVE this!! weekend recipe for sure!

    Reply
    • Amber June 4, 2013 at 2:39 am

      Ice cream in some form will be made for sure around here this weekend. Weather calls for 103 degrees! Yikes. :-) Hope you’re staying cool in NYC.

      Reply
  • Heather @Gluten-Free Cat June 4, 2013 at 2:35 am

    Ooh, how delicious! Why oh why have I not purchased an ice cream maker yet??? I’m thinking I may just need to make a smoothie out of your list of ingredients though. YUMMY! And I love that cheesecake picture. Wow!!

    Heather

    Reply
    • Amber June 4, 2013 at 2:40 am

      My ice cream maker was a great purchase. I highly recommend!! And yes, pit some fresh cherries, freeze, and use them in a smoothie version. I bet that would taste fab (maybe use almond milk instead of coconut or half of each). :-)

      Reply
  • Cassidy Stauffer June 4, 2013 at 1:40 pm

    Oh WOW Amber!!! I can’t wait to make this, I’m buying cherries next time I’m at the store :) Thanks!

    Reply
  • Karen June 4, 2013 at 9:19 pm

    While my son wasn’t feeling well last week he asked me to buy ice cream… I had a weak moment and even after reading the ingredients I did… Not something I usually do. This recipe looks amazing and I will try it the next time he asks for ice cream! Thanks for sharing!! Karen@NourishWithKaren

    Reply
  • Heather Pace June 5, 2013 at 2:23 am

    This looks sooo good Amber! Im a huge amaretto fan, love the almond. Been craving ice cream lately… :)

    Reply
  • Sammy Hansen June 5, 2013 at 6:49 am

    This looks soo delicious I just love cherries :)
    Sammy@healthycaterpillar

    Reply
  • gfe--gluten free easily July 17, 2013 at 9:57 pm

    Just making my way back to check out this recipe! It’s awesome, Amber! I made a Chocolate Cherry Milkshake (gf/df/rsf) today. So good! I have some left for a little bit later. ;-)

    xoxo,
    Shirley

    Reply

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Wednesday, May 22, 2013

Raw Apple Cinnamon Cereal (nut free, grain free, dairy free, cane-sugar free, vegan) For Go Ahead Honey

Alrighty-then.  Here is it finally.  I shared my attempts at a nut-free raw cereal with you on Facebook a while back and it has taken me many tries to get this puppy share-worthy.  And I’m so excited to share!

First off let me say that making homemade cereal is driven by two forces.  First off, it’s part of my dedicated attempts to keep a low-waste green kitchen (see more about that here and here).  You see, cereal produces a lot of waste.  There’s that nasty plastic bag, then the cardboard box…and you don’t even get THAT much cereal.  What’s up with that!?  Secondly, and perhaps most obvious to us all, making homemade ANYTHING is preferred as there is total control over the ingredients (and it’s usually waaaay cheaper).  So ditching store-bought cereal is actually one of my latest omissions from my kitchen cupboard   And I have to say, I don’t miss the store bought stuff at all.  In reality, I don’t eat cereal very much (mainly because it all has stuff I can’t eat) but I love my homemade recipe.  The verdict, thumbs up all around from the family on mommy’s homemade cereal.  We enjoy it on yogurt too, which always makes a nice breakfast or snack.  Let me know if you give it a try.  And perhaps with some homemade dairy-free milk: almond, hemp, walnut, or macadamia (my fave is walnut).  
My lovely and supportive friend Shirley from Gluten Free Easily and All Gluten Free Desserts, All The TIme is hosting this month’s Go Ahead Honey.  And the theme: “When You’re Grain Free and Feeling Like A Nut, But Can’t Eat Tree Nuts or Peanuts!”
I’m SUPER pumped about this month’s theme, as I don’t personally eat a lot of tree nuts (can’t digest almonds worth a darn these days) and I’m DEATHLY allergic to peanuts.  So I knew this recipe would be perfect to bring to the party.  I can’t wait to check out all the other entries.  Make sure you follow my sweet friend Shirley on Facebook and subscribe to her blogs.  She is one lady you want to stay connected with!  Thanks for hosting, Shirley.
Raw Apple Cinnamon Cereal 
nut free, grain free, dairy free, cane-sugar free, vegan
Ingredients:
-2 cups organic raw sunflower seeds
-1 cup organic raw pumpkin seeds
-1 cup shredded coconut 
-1/4 cup raw hemp seeds
-3/4 cup coconut sugar
-2 cups peeled and small diced apples 
-3 tablespoons chia seeds (optional)
-1/4 cup unsweetened applesauce 
-1 teaspoon liquid stevia 
-2 to 3 tablespoons ground cinnamon (I used 2 T in this recipe)
-1 teaspoon ground chia 
-1 teaspoon psyllium husk
-1/4 teaspoon salt 

How To:
1.  In a large bowl add the sunflower seeds and pumpkin seeds and cover with filtered water (about 2 inches over) and soak for at least 8 hours.  I like to soak mine as long as I can, so I gave mine about 15 hours. 
2.  After they have soaked, drain and rinse (do not pat dry or try to dry the seeds, you need the moisture).
3.  To the drained seeds add all the ingredients except the applesauce and stevia.
4.  In a separate bowl (I used a 1-cup Pyrex) mix together the applesauce and stevia.  This will evenly distribute the stevia.
5.  Mix the applesauce with the seed mixture (your hands work best) and then evenly spread onto your dehydrator I spread the mixture onto these screens that come with the dehydrator. I do not use these fruit roll sheets. 
6.  I set my dehydrator on about 110 degrees, put in the laundry room and let it rock.  After about 18 hours I check for the crisp level.  I dehydrate longer until that perfectly crisp texture is achieved.  
7.  The final mixture will be very stiff and pop out in a sheet, very stiff and crisp.  Break into pieces and store in an air tight container.  This will keep for weeks.  But it never lasts that long.  
*
Here are the sunflower seeds and pumpkin seeds in the early sprouting stage after soaking for about 15 hours
(soak the seeds at least 8 hours)
Here are all the ingredients piled on the seeds
I like to mix the stevia with the applesauce so it’s evenly distributed 
Mixing everything together 
Here is a link to the dehydrator I use.  
It’s nothing fancy, but it gets the job done. 
Press the mixture evenly around… 
and make sure it’s not too thick.
You can see it makes A LOT.  
I dehydrate on 115 degrees for 18- 24 hours 
But the ultimate test for doneness is when it’s super-duper crispy! 
*
I’ve also made Lauren’s 5-Ingredient Healthy Cocoa Crispies (another great homemade cereal), and and if you like the CRUNCH factor in your cereal, this recipe is for you!!  Lauren’s recipe does NOT go soggy in milk (reminds me of grape-nuts).  It’s super delicious and I love how chocolaty it makes the milk.  This is a must try.  Here is my picture of her cereal.  
Shared on: Wellness Weekend, Raw Foods Thursday, Whole Food Fridays, Healthy Vegan Friday, Healthy 2nd Wednesday 
Posted by Amber at 4:25 pm

Labels: breakfast, cane sugar free, dairy free, grain free, raw, snacks.

27 Comments

  • Vicky May 22, 2013 at 4:55 pm

    Oh Amber this looks gorgeous! How I wish I had a dehydrator though I’m sure this would work slow baked in the oven like mine!

    I’ve pinned Lauren’s recipe a while back – so pleased you’ve made it and can recommend it. It looks yummy and VERY chocolatey!

    Well done for creating such a “tasty alternative” to the cereals out there, I’ll be trying this sometime in my oven! xo

    Reply
    • Amber May 22, 2013 at 10:09 pm

      Hi Vicki,

      Yes, I think we have similar convection ovens. I would set it at the lowest temp for 4 or 5 hours and see how it turns out. I think it would crisp up just fine. :-) We should start our own line of cereals my friend.

      Reply
    • Vicky May 22, 2013 at 11:55 pm

      Thank you for the tip Amber. Wouldn’t it be lovely to be able to buy cereals as healthy as these! I wonder if there would actually be a big enough demand – otherwise I wish we could!

      Reply
  • Sarah O. May 22, 2013 at 8:21 pm

    Looks good! Vicky, check your local thrift store. I recently scored a dehydrator for six bucks!

    Reply
    • Amber May 22, 2013 at 10:09 pm

      Great score, Sarah. Wow!!

      Reply
    • Vicky May 22, 2013 at 11:51 pm

      Wow! But I don’t think anyone in the UK will have had one long enough to give to a charity shop yet! But thanks for the suggestion!

      Reply
  • Lauren Goslin May 22, 2013 at 8:41 pm

    Yummy yum yum! Is that glue in your bowl? Hehe, I read once that cereal commercials use glue to make the cereal look more appetizing on film…and yours looks mighty tasty my dear!
    Thanks for the mention too! I’m so happy that you liked it! :-D

    Reply
    • Amber May 22, 2013 at 10:11 pm

      Ha ha, yes, walnut glue.

      I am really enjoying your cereal, Lauren. You, me and AND Vicky should make our own line of cereals. Between the three of us, I am all set with homemade cereal for days. :-)

      Reply
  • Heather @Gluten-Free Cat May 22, 2013 at 9:17 pm

    Amber! WOW! I just love this cereal! Apples and crunchy protein would be such a delicious way to start the day. Of all of the raw things I’ve made I’ve only made buckwheaties for cereal. I can not WAIT to try your recipe! Sure hoping you’re bringing this to Raw Foods Thursdays tomorrow! :)

    Heather

    Reply
    • Amber May 22, 2013 at 10:12 pm

      Thanks Heather. And you bet I will be sharing this tomorrow for RFT. See you then. :-)

      Reply
    • Heather @Gluten-Free Cat May 30, 2013 at 12:32 am

      I’m so glad that you did, Amber! I’m going to feature it tomorrow at RFT! Such a wonderful raw recipe!!

      Reply
  • gfe--gluten free easily May 23, 2013 at 1:21 am

    Amber, this cereal looks and sounds totally AMAZING!!! I think it’s worth buying a dehydrator (sadly, Son took his back when he moved to NYC). I am a cereal lover from way back, but can’t eat any of the ready-made “gf” cereals. (I’ve either reacted to ones that should be safe or I can’t have them due to other ingredients.) But this cereal was made for me! :-)

    Many, many thanks for all the super sweet words, too! You are the best! I so appreciate you and all you do for our gf community! :-)

    xo,
    Shirley

    Reply
    • Amber May 23, 2013 at 3:24 am

      Thanks so much, Shirley. And thanks again for hosting. I really think this theme is going to be incredibly beneficial to many folks out there staying clear of nuts. With grain-free diets becoming so popular, it’s hard to escape nut-based recipes. Personally, I do not react the same way with seeds. They are just way easier for me to digest. Plus I know that some people are so allergic to ANY tree nut. So thanks again and I am very excited to see all the recipes. I bet there will be a ton of submissions. :-)

      Reply
  • Ricki May 23, 2013 at 1:26 am

    Incredible. I HAVE to make this!! Pinning RIGHT NOW. :D

    Reply
    • Amber May 23, 2013 at 3:20 am

      Thanks Ricki. I thought this cereal might catch your eye! :-) I’ll be sharing this week on WW for sure.

      Reply
  • Laura May 23, 2013 at 4:35 am

    You are on a roll lady…your recipes are blowing me away and making me put them on my must make list which keeps getting longer and longer! I have the same dehydrator, but haven’t ventured back to homemade cereal for years. I need to change that as I know my kids will love eating it and making it with me!

    Reply
    • Amber May 23, 2013 at 5:26 pm

      Thank you my friend. I hope things are well for you and you’re all ready for summer!! I am very excited about swimming, long leisurely play dates, traveling, etc. Any big plans for you this summer?

      Reply
  • Dawn May 23, 2013 at 12:11 pm

    Amber, I have been working on a nut and grain-free cereal for myself to eat. This one will do the trick- thank goodness because I have been failing on my experiments!
    Love, Dawn

    Reply
    • Amber May 23, 2013 at 5:27 pm

      Thanks Dawn. :-) And thanks for stopping by.

      Reply
  • Gabby Ouimet May 23, 2013 at 9:09 pm

    I am in love with this cereal Amber! I am off grains and over eating nuts as a result! I need more variety in my life and this is such a great way to get more seeds in! Thank you dear! xoxo

    Reply
    • Amber May 24, 2013 at 5:20 am

      Thanks so much, Gabby. Yes, I’ve been there with the nut overload. It was causing absolute havoc on my body! Seeds are rocken’ for me right now. I’m all for it. :-)

      Reply
  • Veronica @ Veggie V's Vegan Adventure May 24, 2013 at 2:24 am

    Yum! This is a definite must-try!

    Reply
    • Amber May 24, 2013 at 5:22 am

      I hope you enjoy it. :-)

      Reply
  • France@beyondthepeel May 25, 2013 at 12:16 am

    I don’t have a dehydrator but I’m going to try this in my oven on real low. I get apples on friday!

    Reply
    • Amber June 13, 2013 at 4:15 am

      Thanks, France! Apple are super fun to dehydrate! Hope you’re well.

      Reply
  • Anonymous May 31, 2013 at 11:25 am

    This was my first go at making granola in the dehydrator and it turned out so well. We loved the apple and cinnamon flavour. I will definitely make this again.

    Reply
    • Amber June 13, 2013 at 4:16 am

      Thank you so much for the feedback. So glad the recipe turned out well for you. It’s one of our favorites too. Take care. :-)

      Reply

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Saturday, May 11, 2013

Mini Strawberry "Cheesecakes" ~ Inspired by Chef Amber Shea

Last week on Facebook I shared a recipe by Chef Amber Shea: Cinnamon Swirl Caramel Cheesecake Bars.  These totally blew my mind.  I kid you not, these babies taste like REAL cheesecake…and the texture is spot on.  Needless to say, I have been obsessed with the recipe. So for a family gathering over the weekend, I turned the bars into little mini strawberry “cheesecakes.” I kept most all ingredients the same with the addition of strawberries to the topping (instead of maple syrup and cinnamon).  Amber’s recipe is so very versatile.  You can have fun with it and add in your favorite flavors.  The possibilities are endless.  I urge you to try Amber’s version first, as it’s just delicious!  Thank you Amber for such an amazing, healthy recipe.  
Mini Strawberry “Cheesecakes”
Inspired by and based on: 
Cinnamon Swirl Caramel Cheesecake Bars 
(By Chef Amber Shea)

Ingredients:

For the crust
-1 1/2 cups almond flour or sunflower seed flour* 
-1/4 teaspoon sea salt
-3 tablespoons maple syrup or honey
-2 tablespoons melted coconut oil

For the filling:
-1 cup raw cashews soaked for 2 – 3 hours, drained & rinsed
-1 6-oz container plain coconut milk yogurt or plain Greek almond milk yogurt  
-1/4 cup honey (vegans, use coconut nectar or maple syrup)
-2 tablespoons lemon juice
-1/4 teaspoon of sea salt
-1/2 cup melted coconut oil
-4 large ripe strawberries 
-1 tablespoon honey (vegans, use maple syrup, coconut sugar, or coconut nectar) 

Instructions:
1.  Fill a regular sized muffin tin with muffin cups.  
2.  To make the crust, combine the almond flour and salt in a large bowl.  Add in the maple syrup and coconut oil. Using a pastry cutter or large fork, cut/stir the mixture together until it is crumble but just starting to clump together. 
3.  Press down the mixture in the muffin cups, make the crust as thick as you want.  Just make sure there is an equal amount in each cup.  
4.  To make the filling, in a high speed blender (I used a Vitamix, or you can use a food processor as Amber suggests), combine the soaked and drained cashews, yogurt, honey, lemon juice, and salt.  Blend to combine.  With the blender running on low speed, pour in the coconut oil in a thin stream, then blend on high until the mixture is completely smooth.  
5. Pour the mixture into the muffin cups all in equal amounts, leaving about 1/2 cup of the mixture in the blender.
6.  To the blender add in 4 large ripe strawberries and blend together with the mixture until smooth.  Top off the muffin cups with this strawberry mixture.  
7.  Place the muffin tin in the dehydrator or 4 hours at 105 degrees.  OR as Amber suggests (and what I do) is leave out on the countertop for 5 to 8 hours.  Then transfer to fridge for at least 4 hours before serving.  I like to leave out at room temp for about 10 minutes before serving. 

Notes:
*To make sunflower seed flour, simply add about 2 cups raw sunflower seeds to a food processor and blend until well ground and BEFORE it turns into sunflower seed butter.  I used sunflower seed flour as the base, as almond flour is difficult for me to digest.  But I’ve made this recipe with almond flour too, and I actually prefer the taste of the almond flour.  So I would go with the almond flour if you can digest it.  
 
This is how I served the little cheesecakes!  I blended up about 8 strawberries with 1 tablespoon of honey and drizzled over the top.  I finished with fresh blueberries.  EVERYONE was raving about these puppies.  I hope you try them soon.  
Shared on: Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, My Meatless Monday, On The Menu Monday, Mealtime Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Pure Ella Potluck Party Friday
Posted by Amber at 4:07 am

Labels: allergy-friendly, cane sugar free, dairy free, dessert, gluten free, raw.

14 Comments

  • gfe--gluten free easily May 11, 2013 at 6:46 pm

    Those are gorgeous, Amber!! I’d say that’s a wonderful Amber-Amber collaboration! ;-)

    Happy Mother’s Day! xoxoxo,
    Shirley

    Reply
  • Vicky May 11, 2013 at 6:47 pm

    These look delicious and they’re presented so beautifully!

    Reply
  • Lauren May 11, 2013 at 10:19 pm

    Beautiful Amber! :-D I have a kind of love/hate relationship with cashews (or at least my stomach does), but I would totally risk it for these!

    Reply
  • Laura May 12, 2013 at 12:09 am

    Happy Mother’s Day Amber! This looks like the perfect treat for the day!

    Reply
  • Tessa Domestic Diva May 12, 2013 at 12:21 am

    Mmmm, these look to die for…just love the culturing effect!, wonder if it helps make the cashews easier to digest?! Regardless, this is a must try for me! Wish I could make almond flour more digest able too!

    Reply
  • Gabby Ouimet May 12, 2013 at 4:18 am

    I have been eyeing that recipe since she posted it and this is just another confirmation that I need to try it! Love your variation :)

    Reply
  • Steph May 12, 2013 at 2:11 pm

    Mmm…these cheesecakes look absolutely delicious, I really like the look of the dripping strawberry honey sauce, it makes the cakes even more irresistible

    Reply
  • France@beyondthepeel May 12, 2013 at 5:49 pm

    Those look wonderful. I’m looking forward to trying it. I don’t have any “yogurt”, what do you suggest instead? Extra soaked cashews?

    Reply
  • Chef Amber Shea May 14, 2013 at 3:36 pm

    Ahh, your little cheesecakelets are just BEAUTIFUL! Sorry I’m so behind on my feed reader, or I would’ve commented days ago. I LOVE your strawberry variation – I am going to have to try it myself as soon as I get my hands on some seasonal local strawbs!
    I agree with GFE – excellent Amber-Amber collaboration here ;)
    Happy belated Mothers Day, Amber!

    Reply
  • Heather Pace May 15, 2013 at 2:35 am

    Oh my goodness these look absolutely glorious Amber and perfect for Spring!

    Reply
  • momphotographer May 20, 2013 at 3:26 pm

    they look so cute. the recipe sounds fantastic. I especially love ingredients for the crust!!!

    Reply
  • Tessa Domestic Diva May 21, 2013 at 3:24 am

    featuring you this week!

    Reply
  • Heather May 22, 2013 at 2:26 pm

    These sound wonderful and easy to make. Thanks for sharing.

    Reply
  • Heather @Gluten-Free Cat May 23, 2013 at 9:33 pm

    These little babies are just gorgeous! Perfect for a brunch, a birthday party, or heck…right now!

    Reply

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Thursday, March 21, 2013

Raw Peach Hemp Protein Power Smoothie (dairy free, cane-sugar free, protein rich)

Here’s the deal with me and smoothies.  I love them, but for me to really enjoy a smoothie, it has be just the right texture.  I pass on the super icy watered down smoothies (remember those Slurpees – yeah you do, I drank them like crazy too back in the day).   Anyway, my preference?  I adore a thick, creamy (yes cold, but not icy) smoothie that’s not too sweet with some earthy flavor to it (ha, how’s that for high maintenance).  You know I love putting ginger in smoothies – see here and here, but I also love the earthy flavor of hemp.  That being said, I am also the type of gal who loves her tea bitter and straight up, so there you go.  I recently purchased some raw hemp protein powder.  Hemp is not SCD legal, but folks with Crohn’s disease require extra protein (and hemp does not bother me at all).  I’ve made this smoothie every morning so far this week, and let me tell you, I’m not the type that is easily satisfied on a smoothie alone, but this is super filling.  So great for those last minute mornings when we are rushing out of the house and I didn’t have time to fix breakfast, and I won’t be home for an hour, and my stomach is rumbling for SOMETHING, and I know I will be a crazy irritable tired mom if I don’t have something to kick start my body!   And really, I want to come out the gate running; kick-ass something like this: 
And I try to avoid feeling like this:
You with me on that?
Raw Peach Hemp Protein Power Smoothie

Ingredients:
-1 cup dairy free milk (I use a combo of 1/2 cup full fat coconut milk and 1/2 cup water)
-6 ounces ripe banana (1 medium)
-6 ounces of frozen peaches (roughly 1 1/2 cups)
-2 tablespoons raw lucuma power 
-2 tablespoons raw hemp protein powder 

How To:
1.  Add everything to a blender and blend until well incorporated (until the frozen peaches run smooth in the mixture).

Notes:
*I purchase both the lucuma and hemp powder at my local Natural Foods Coop, but you can also find them on-line.  
*I highly recommend making this smoothie with coconut milk (1/2 cup full fat coconut milk and 1/2 cup filtered water) – it helps create that rich, creamy texture.  Love!    
Shared on: Raw Foods Thursdays, Wellness Weekend 
Posted by Amber at 5:52 pm

Labels: cane sugar free, dairy free, raw, smoothie.

7 Comments

  • Gabriela @ Living a Renaissance Life March 21, 2013 at 7:14 pm

    Heh I love those pictures! Don’tcha hate the days when you feel like that poor kid – comatose and lethargic – an in the morning no less so you know that it’ll only get worse later… Yup, I’m all for kick-butt smoothies! ;)

    Reply
  • Laura March 21, 2013 at 8:56 pm

    Love me some hemp in smoothies-this drink is rocking Amber! And yes, I am sooo that Mom that is irritable if I don’t keep my tummy full and happy :)

    Reply
  • Sarena Shasteen - The Non-Dairy Queen March 22, 2013 at 11:20 pm

    Haha, that is so me…that last graphic. I love foods that make me feel like a kick ass! This sounds so good! I can’t wait for peach season to get here. I’m ready for summer foods and smoothies are the top of my list this year!

    Reply
  • Megan A March 23, 2013 at 5:35 am

    I love peach and hemp, sounds like a winning combo to me! You have such a great sense of humor, Amber. And I totally get the need for ass-kicking foods… especially early in the morning!
    Hugs,
    Megan

    Reply
  • Miachel @ Spiced Curiosity March 27, 2013 at 5:27 pm

    Sounds crazy tasty.
    What is Lucuma Powder? How does it taste?

    Reply
  • Heather @Gluten-Free Cat March 27, 2013 at 10:23 pm

    Oh, Slurpees! What were our mothers thinking??? ;)

    I just had a hemp smoothie this morning, but I use hemp seeds. I’ve never heard of hemp powder. Do you have any insight on the difference between the two? Obviously one is a seed and one is a powder, but nutritionally or usage?

    Peach and banana sound so tropical! I’m going to try this tomorrow with the seeds because I don’t have the powder. Thanks for sharing it at Raw Foods Thursdays! (Now go kick some A$$!)

    Reply
  • France@beyondthepeel May 14, 2013 at 8:08 pm

    I love using coconut milk in my smoothies! You are so right. It really does add a creaminess like nothing else. I need to get my hands on some lucuma. I’ve been meaning to try it.

    Reply

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Wednesday, March 13, 2013

Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)

This pie is 100% inspired by Gabby’s No-Bake Pumpkin Mousse Cake.  Gabby is the author of The Veggie Nook and creates some incredibly delicious recipes.  I’ve made her aforementioned mousse cake like, oh, 7 or 8 times!!  It’s delicious and every single time I make it, family and friends rave about it (and they are all traditional eaters).  Her recipe got me thinking about making something of my own with the banana (which is an ingredient in the mousse cake).  My family happens to love bananas and I thought a banana “cream” pie loaded with coconut oil sounded like a fun and tasty challenge.  I’ve tested this recipe many times and feel confident sharing it with you today.  It’s very rich (in my opinion), but what a delightful treat for those on the SCD or following a primal OR raw diet.  If you follow the SCD, omit the chocolate sauce, as it’s illegal.  A nice alternative could be a white chocolate sauce (raw cocoa butter, honey, vanilla and coconut oil) – this would make a lovely drizzle.  I hope you enjoy this dessert as much as we do.  And thank you, Gabby, for the inspiration.  
Raw Banana Coconut Cream Pie with Raw Paleo Chocolate Sauce
(inspired by Gabby @ The Veggie Nook)


Ingredients and directions for everything:

Crust


Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract 

How To:
1.  Add the dates, pecans, and vanilla to a food processor and blend for 1 minute.  Mixture should be thoroughly incorporated.  
2.  Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom.  Or you can skip the paper…it’s entirely up to you.
3.  Place the crust in the fridge while making the banana cream pie mixture.
Raw Coconut Banana Cream Filling


Ingredients:
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:
1.  In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla.  Start to blend on low, then increase the speed to high, using your tamper as needed.
2.  With the blender running, drizzle in the coconut oil.  I blend until the mixture is creamy (no detectable grit or chunks).
3.  Poor the mixture onto the refrigerated crust.  Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping


Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract 

How To:
1.  Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2.  To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated.  It’s okay if you have tiny specks of coconut fat in the mixture.  
3.  Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1.  After you top with the coconut whipped cream, top with ground pecans.
2.  Place the pie in the freezer and allow to set for 2 – 4 hours.  When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.  
3.  When ready to serve, remove the spring form, cut and serve. 
4.  Drizzle with chocolate sauce.  

Raw Paleo Chocolate Sauce


Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1.  Place all the above ingredients into a 1 cup glass Pyrex.  
2.  Place the glass Pyrex into a pan of very hot water and mix around until everything is melted.  Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water.  Mix constantly until melted, then immediately remove from water.  Do not let the oil heat over 110 degree.  I melt the chocolate the same way.  It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees.  Perfect raw chocolate sauce baby!! 
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always.  Then you have some on hand when you need it.  When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe.  It’s really the best sub here and tastes fabulous!  I recommend grade B.

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday,  Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Friday,
Raw Foods Thursday,  Pennywise Platter Thursdays,  Wellness Weekend, Pure Ella Potluck Party
Posted by Amber at 6:43 pm

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, raw, SCD.

14 Comments

  • Vicky March 13, 2013 at 7:52 pm

    Looks so lovely! Wonderful recipe Amber, you certainly know how to make my mouth water!

    Reply
    • Amber March 14, 2013 at 12:06 am

      Thanks, Vicky. Ha ha, likewise friend. :-)

      Reply
  • christine March 13, 2013 at 11:51 pm

    wow, that looks so heavenly – and I can make it vegan, yummy:0

    Reply
    • Amber March 14, 2013 at 12:06 am

      Yes indeed. This is awesome with maple syrup.

      Reply
  • Megan A March 14, 2013 at 5:23 am

    Oh Amber… you’re brilliant! My favorite pie of all time is my mom’s banana cream pie. I haven’t had it in years… YEARS!!! As soon as I’m able to get some cashews, this is on my hit list. I can’t wait! :)
    xo,
    Megan

    Reply
  • Cassidy Stauffer March 14, 2013 at 1:19 pm

    This looks beautiful Amber! Sooo many recipes of yours to make!

    Reply
  • Heather @Gluten-Free Cat March 14, 2013 at 2:51 pm

    Are you kidding me? This is amazing!!!! Not only am I tweeting, facebooking, pinning this. But I’m printing it to make as soon as possible! And you are so right. Gabby is such an inspiration! WOW!

    Reply
  • Laura March 14, 2013 at 10:23 pm

    Jaw dropping good Amber! My mouth is watering just looking at this pie…your recipes are out of this world!

    Reply
  • Anna @ Your Healthy Place March 15, 2013 at 3:43 pm

    Wow, those are some very tempting pictures! That sounds amazing…I’m drooling :)

    Reply
  • Gabby @ the veggie nook March 17, 2013 at 5:53 pm

    This looks so amazing Amber!!! I’m so glad you have been enjoying my cake and have found inspiration to create your own from it!

    And just so you know, you are such an inspiration to me as well :)

    xoxo

    Reply
  • France@beyondthepeel March 21, 2013 at 1:01 am

    That looks ridonculously good! I bookmarked this for my tower adventures.

    Reply
  • gfe--gluten free easily March 26, 2013 at 3:18 am

    Oh, yum, we love banana cream pie! Awesome, Amber!

    xo,
    Shirley

    Reply
  • Anonymous June 14, 2013 at 10:21 am

    This looks great and I really look forward to trying it. I have made a similar recipe that I really enjoyed http://glutenfreegus.com/2013/06/10/blueberry-banana-cream-pie-healthy-delicious-decadent/ but I am always looking for new recipes to try.

    Keep up the good work!

    Reply
  • Anonymous July 28, 2013 at 7:30 pm

    Made IT! Perfect! Love IT!!

    Reply

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Thursday, October 11, 2012

Raw Strawberry "Cheese" Cake (Method #2) – SCD Friendly

In August I shared a raw cherry “cheese” cake.  In this recipe cashew butter was used to make the filling.  In this next version, the cashews are soaked.  The final verdict for me between these two recipes?  I prefer the soaked cashew method. The filling really mimics traditional cheese cake.  It was light and creamy.  But again, I haven’t had real cheese cake in years, so my memory of this dessert is a little foggy, but I can tell you that I prefer this method over the use of cashew butter.  My children and husband loved them both equally.  But I happen to live with three hopeless dessert/sweet fanatics, so they will eat anything I put in front of them that resembles cake.  Good for me, right.  Let me know if you get around to making any raw “cheese” cakes.  I really enjoy them and look forward to experimenting with different ingredients.  Yes, pumpkin is definitely on the list.  

Raw Strawberry “Cheese” Cake
Inspired by nearly all the raw “cheese” cakes from Heather @ Sweetly Raw   

Ingredients:
Crust
-1 cup pitted and chopped dates (make sure they are soft and at room temp)
-2 teaspoons coconut oil 

Filling
-2 cups raw cashews soaked 4 – 6 hours
-1/3 cup honey (vegans use maple syrup or 30+ drops of vanilla or plain stevia) and add more if you’re a sweet tooth. 
-1/2 cup coconut oil (liquid state) – I use Tropical Traditions Golden Label Virgin 
-1 tablespoon vanilla 
Strawberry Sauce
-8 ounces fresh strawberries (frozen then thawed for off season) 
-1 tablespoon honey (vegans use maple syrup or 7 drops plain or flavored stevia)
-1 teaspoon liquid coconut oil 

How To:

1.  For crust: in a food processor pulse walnuts a few times, add in dates and coconut oil.  Blend until well incorporated.  I used an 8 inch spring form pan.  You can put some wax or parchment paper down on the bottom if you wish.  Press walnut and date crust mixture into pan.  

2. For the strawberry sauce: in a blender (food processor or high speed) blend the strawberries and honey until smooth.   

3.  For the filling: in a food processor, add cashews, honey and vanilla and start blending, drizzle in coconut oil.  You can make this in a food processor or high speed blender, just take note that a high speed blender will yield a smoother texture.  Add mixture to the crust and smooth out.  Then top with about 1/2 of the strawberry sauce.  
4.  After assembly, place in freezer for at least 4 hours, then you can remove from spring form pan and transfer to fridge.  The cake will get soft in the fridge, so keep it in the freezer if you want a very firm cake.  I liked it on the softer side so I stored it in the fridge.  
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Meatless Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Allergy-Free Wednesdays, Raw Foods Thursdays,  Keep It Real Thursdays, Wellness Weekend, GAPS Friendly Friday, Whole Foods Friday, 
Posted by Amber at 3:37 am

Labels: dessert, raw, SCD, summer treats.

16 Comments

  • Jen October 11, 2012 at 1:33 pm

    Oh Amber. How do you keep up with my cravings? This looks so delicious and your pictures are wonderful! I tried a key lime pie very similar to this recipe about a month ago but haven’t gotten around to posting it yet. Amazing how soaked cashews really taste creamy and pie/cheesecake-like.

    Thanks for another winner!

    Jen

    Reply
  • Heather Pace October 11, 2012 at 2:41 pm

    Amber this looks gorgeous! Thanks for the shout out ;) Your stuff always looks fantastic. I think that raw cheesecake beats a cooked one any day! :D

    Reply
  • Vicky October 11, 2012 at 7:33 pm

    Oh this is lovely! Fabulous Amber!

    Reply
  • Cassidy Stauffer October 11, 2012 at 7:41 pm

    This looks sooo good and your pictures are amazing! I just made a pumpkin cheesecake using raw cashews. It’s in the freezer right now and I can’t wait to see how it turns out! If it turns out the way I’m hoping, I’ll post it in the next week or two :)

    Reply
  • Laura October 11, 2012 at 8:20 pm

    Can I bite into one of those pieces right now?! Gorgeous pictures Amber and a divine dessert. My Strawberry crazy daughter will go nuts for this cake-and she won’t even know how good it is for her!

    Reply
  • Sarena Shasteen - The Non-Dairy Queen October 11, 2012 at 9:09 pm

    Wow Amber! This looks incredibly creamy thick and delicious! Perfect cheesecake texture! Soaked cashews really are perfect for dairy free treats!

    Reply
  • Gabby @ the veggie nook October 12, 2012 at 12:48 pm

    Wow, I just want to face plant into that cheesecake! It looks just like the real thing and that sauce just makes it look irresistible! Nice one Amber :)

    Reply
  • France@beyondthepeel October 13, 2012 at 6:54 pm

    I just love the simplicity of this Amber. It’s gorgeous too, but with so few ingredients, it’s easy enough to whip up. I look forward to trying this out. And I eat cheese, but why would you when it could be yummy cashews instead. Yum.

    Reply
  • glutenfreehappytummy.com October 14, 2012 at 1:54 am

    oh my gosh what a delicious pie! i love the strawberry sauce! yum:)

    Reply
  • Heather @Gluten-Free Cat October 14, 2012 at 4:45 pm

    Oh Amber, I am so glad that you shared these gorgeous pictures with us! I love every one of them! (And, yes, Heather of Sweetly Raw is such an inspiration!!) Cheesecake must be in the air this month! Thanks for sharing this with Raw Foods Thursdays!

    Reply
  • glutenfreehappytummy.com October 19, 2012 at 5:26 pm

    oh my gosh, you’ve seriously got me drooling Amber! I’m going to have to try this asap before strawberries are gone for the season!

    Reply
  • mary_smith October 23, 2012 at 12:29 am

    This is fantastic! I’m off sweets for a few weeks but this is definitely at the top of my list.

    Reply
  • Jessica October 26, 2012 at 8:04 pm

    Wow, this looks great! I have been getting into making raw desserts like this, so I will have to try it. Thank you so much for sharing this on Meatless Monday :)

    Reply
  • Elizabeth October 27, 2012 at 1:30 pm

    Yum–I will try making this crustless to cut down on the fats.
    Beautiful!!
    Peace and Raw Health,
    Elizabeth

    Reply
  • Kenzie October 31, 2012 at 4:34 am

    I made this with mangoes instead of strawberries and it was delicious!!!! Love the crust and cashew filling!!

    Reply
    • Amber October 31, 2012 at 11:45 pm

      Oh my goodness…mango sounds amazing! What a great idea. Love it. Thanks or sharing. :-)

      Happy Halloween.

      Reply

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Thursday, August 30, 2012

Raw Cherry "Cheese" Cake (Method #1) – SCD Friendly)

I haven’t had real cheese cake in years.  I don’t even really remember what it tastes like, well, maybe a little.  I do remember that I LOVED it, and miss it.  So ever since I found this recipe I’ve been sort of obsessed with this tasty alternative to the tasty (but super unhealthy) traditional version.  I also recently came cross this site, which is FULL of amazing raw “cheese” cake recipes.  There appears to be two basic ways to use the cashews in a raw “cheese” cake (okay, enough with the quotations…we get it Amber, it’s not REAL cheese).  So the two ways are to use raw unsoaked cashews or raw soaked cashews.  I am very curious about these two methods, so decided to try them both.  I started with the unsoaked cashew method (basically, cashew butter like the first recipe mentioned) next I will try raw soaked cashews.  I will be sure to test these two methods and cakes extensively on my husband and children.  So far I’m loving the texture of the raw unsoaked cashews…but we will see how the other method measures up – stay tuned.    
Raw Cherry “Cheese” Cake
Recipe slighted adapted from The Detoxinista  

Ingredients:
Crust
-2 cups raw walnuts (soak and dry for optimal digestion)
-1 cup pitted and chopped dates (make sure they are soft and at room temp)
-2 teaspoons coconut oil 

Filling
-8 ounces cashew butter
-1/4 cup honey (vegans use maple syrup or 30 drops of vanilla, lemon or plain stevia). 
-5 to 6 tablespoons freshly squeezed lemon juice
-1/2 teaspoon vanilla 
-1/2 teaspoon lemon flavor (optional) 
Cherry Sauce
-1 cup pitted cherries
-1 tablespoon honey (vegans use maple syrup or 7 drops plain or flavored stevia)

How To:

1.  For crust, in a food processor pulse walnuts a few times, add in dates and coconut oil.  Blend until well incorporated.  I used an 8 inch spring form pan.  You can put some wax or parchment paper down on the bottom if you wish.  Press walnut and date crust mixture into pan.  

2.  For the filling, in a blender or food processor, blend cashew butter, lemon juice, honey and vanilla (and optional lemon flavor).  Blend until creamy.  Add to the crust and smooth out.  Then smooth some cherry sauce on top of the cashew butter mixture. 

3. For the cherry sauce: in a blender (I used a Vitamix) blend the cherries and honey until a smooth sauce forms.  

4.  After assembly, place in freeze for a couple of hours, then transfer to fridge.
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Raw Foods Thursdays, Wellness Weekend, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday, Sweet Saturday, 

Posted by Amber at 10:59 pm

Labels: dessert, raw, SCD.

34 Comments

  • Amber Shea @Almost Vegan August 30, 2012 at 11:19 pm

    Amber this looks DELICIOUS! I love the thickness of the crust. :) I’ve actually never tried something like this with cashew butter – cool idea! My go-to New York Cheesecake recipe (which’ll appear in my next book!) uses soaked cashews + melted coconut oil. It sets up like a dream in the fridge. I think I’ll make a cherry sauce for it next time! :)

    Reply
    • Amber November 2, 2012 at 3:51 am

      Thanks Amber! :-)

      Reply
  • Megan @ Allergy Free Alaska August 30, 2012 at 11:28 pm

    I’ve died and gone to heaven! YUM – you’ve outdone yourself my dear!
    xo
    Megan

    Reply
    • Amber November 2, 2012 at 3:51 am

      It’s so fun to experiment with alternative ingredients. :-) Thanks sweet Megan.

      Reply
  • Kammie @ Sensual Appeal August 30, 2012 at 11:36 pm

    Sweetly Raw has some awesome recipes but I haven’t made any from there before. This cheesecake looks awesome. I’ve seen people using cashews as the cream base for a lot of recipes but I haven’t done that before either. One day, one day.

    Reply
    • Amber November 2, 2012 at 3:52 am

      Agreed, I love that girl! You should definitely try cashews for cream based dishes. It’s magical.

      Reply
  • Gabby @ the veggie nook August 31, 2012 at 1:55 am

    This looks simply stunning Amber! I too miss cheesecake, but not the icky feeling in the stomach it left me with. I love raw cheesecake so much more because of that! I have never tried using unsoaked cashews before, only soaked. I’ll have to give that a try!

    I love the cherry topping. Simply gorgeous :)

    Reply
    • Amber November 2, 2012 at 3:53 am

      Thanks sweet Gabby. :-)

      Reply
  • Ricki August 31, 2012 at 2:03 am

    What a perfect end-of-summer treat! I think I love raw cheesecakes better than baked ones! Thanks for sharing at Wellness Weekend this week, Amber! :)

    Reply
    • Amber November 2, 2012 at 3:53 am

      My pleasure, Ricki!

      Reply
  • Ina August 31, 2012 at 12:14 pm

    Yummm, I love everything about this recipe! I must try making a nut crust for pies or cheese cake. The cherry topping sounds wonderful too!

    Reply
    • Amber November 2, 2012 at 3:53 am

      Thanks so much Ina.

      Reply
  • Lauren @ Empowered Sustenance August 31, 2012 at 7:01 pm

    This looks so luscious! Such a beautiful treat!

    Reply
    • Amber November 2, 2012 at 3:54 am

      I thought you might like this one, Lauren. Thanks!

      Reply
  • Shirley @ gfe August 31, 2012 at 7:10 pm

    Another stunning and healthy dessert from you, Amber! You totally amaze me! Thanks for all you do in creating these awesome recipes. :-)

    xo,
    Shirley

    Reply
    • Amber November 2, 2012 at 3:54 am

      Thanks so much, Shirley. Right back atcha lady. :-)

      Reply
  • ella@lifeologia August 31, 2012 at 9:30 pm

    Yum! Looks sooooo good ;D
    I have not done a cherry version – can’t wait to make this ;)
    xo

    Reply
    • Amber November 2, 2012 at 3:55 am

      I do think you’ll love it, Ella. Hope you’re well.

      Reply
  • glutenfreehappytummy.com September 1, 2012 at 6:24 pm

    oh my gosh Amber, that is absolutely GORGEOUS!!! wow. and what a cool fork! This is cheesecake factory worthy:)

    Reply
    • Amber November 2, 2012 at 3:55 am

      Thanks Caralyn. World Market sells these cool little forks. I LOVE that store.

      Reply
  • Laura September 1, 2012 at 9:27 pm

    Amazing friend! I am crazy for any cherry desserts and I too miss real cheesecake. This looks out of this world good my dear.

    Reply
    • Amber November 2, 2012 at 3:56 am

      Thank you Laura.

      Reply
  • France@beyondthepeel September 2, 2012 at 4:55 pm

    That’s fantastic. SO yummy and no cheese!

    Reply
    • Amber November 2, 2012 at 3:56 am

      No cheese, no problem. Love it every time.

      Reply
  • Heather @Gluten-Free Cat September 3, 2012 at 12:57 am

    I love this recipe!!!! My friend Diane makes a delicious raw cheese cake, but she’s never shared her recipe. I can’t wait to try yours! Thanks so much for sharing it at Raw Foods Thursdays! xoxo

    Reply
    • Amber November 2, 2012 at 3:56 am

      Thanks Heather. Glad to share on your awesome link party. Just love your theme.

      Reply
  • Cindy DG September 7, 2012 at 12:28 pm

    This looks amazing! I love cheesecake and would love to make it this week! :) We’d love to have you share any of your awesome recipes at our Gluten Free Fridays! : ) http://vegetarianmamma.com/glutenfree-fridays-recipe-party-4/
    Cindy

    Reply
    • Amber November 2, 2012 at 3:57 am

      I will try to get over there. Thanks for the invitation.

      Reply
  • Jessica September 22, 2012 at 4:24 pm

    OK- THIS I am making! I’ll let you know how it goes! Thanks for linking up!

    Reply
    • Amber November 2, 2012 at 3:57 am

      Great, look forward to it. Thanks Jessica.

      Reply
  • April S. September 24, 2012 at 3:42 pm

    Beautiful! Great recipe. You might convince me to become vegan with that one! Thanks for linking up to Sweet Saturday!

    Reply
    • Amber November 2, 2012 at 3:58 am

      Ha ha. Thank you April.

      Reply
  • JC Marc November 2, 2012 at 1:20 am

    This is delicious and beautiful. Loved the crust and will be making this again and again. Thank you for sharing.

    Reply
    • Amber November 2, 2012 at 3:59 am

      Thanks for dropping a note! Glad to hear you enjoyed the recipe. Have your tried the second version with soaked cashews? It’s my favorite of the two.

      Reply

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Tuesday, August 14, 2012

Creamy Chilled Mint Avocado Soup With a Puckery Kiss of Lime (SCD, raw, vegan)

The searing heat wave that was plaguing the East Coast and Mid West has now made its way to Northern California.  We’ve had a very mild summer and we’ve thoroughly enjoyed it, but it’s always a shocker when those triple digits hit (and for multiple days).  Turning on the oven is out of the question (unless it’s very early in the morning).  So I’ve tried to be creative with meals and do most of my cooking before it gets too hot.  I’ve made this avocado soup four or five times in the last couple of weeks.  I happen to adore avocados, so this dish is a delight.  I’ve experimented with several different ingredients (adding cucumber, omitting the mint, playing with various measurements of lime), and this recipe is my favorite.  I LOVE strong flavors.  My palate is quite needy in this way.  Tart is one of my favorites.  So, I add more lime than you might see in some avocado soup recipes.  This recipe is slightly adapted from Joy the Baker.  As you can see she adds more liquid, less lime, and other ingredients (including corn and bacon).  I wanted to keep this soup raw, SCD and vegan.  I love the complex flavor combination of the mint and lime, offset by the creamy avocado.  My favorite topping is creamed beet “cheese” sauce (cashew based).  The sweet beets are PERFECT against this tart dish.  Let me know if you try this recipe – what you add, what you omit.  I always appreciate variations. 

Creamy Chilled Mint Avocado Soup with a Puckery Kiss of Lime (vegan, raw, SCD)

Ingredients:
-2 fresh, ripe avocados 
-1 1/4 cup filtered water (or veggie stock) 
-2 to 4 tablespoons lime juice (I use 4) 
-1/2 teaspoon salt (or to taste)
-3 tablespoons cashew cream (see below in notes)
-1 to 3 teaspoons fresh mint, chopped (I use 3, which is 1 Tbs) 
-Optional: 1/2 peeled cucumber (surprisingly, I don’t care the cucumber in this soup), roasted red pepper, bacon, vegan yogurt, parsley.  The options are endless really.  

How To:
1.  In a food processor mix avocado, water, lime juice, salt, cashew cream, and mint until creamy and well incorporated.  
2.  Transfer to refrigerator until chilled.  
3.  Serves 4 as antipasto, or 2 large meal servings.

Notes:
*To make the cashew cream, soak 1/2 cup cashews in filtered water for 4 – 6 hours.  Drain cashews and blend with 1/3 – 1/2 cup filtered water (you want a thick, creamy texture).  After you add this 3 tablespoons of cashew cream to the soup, from here you an add in 1/4 teaspoon salt, 2 tablespoons lemon juice, 1/2 cup roasted beets and make a delicious cashew “cheese” beet spread on pizza crust or as a topping on the soup.  
For garnish: prepared black beans or garden fresh tomatoes 

Super easy creamed beet “cheese” sauce with Caralyn’s SCD/dairy free Cauliflower Pizza Crust 

Shared on: Allergy-Free Wednesdays,  Keep It Real Thursdays, Raw Foods Thursday , Wellness Weekend, Fight Back Friday, Fresh Bites Friday.Freaky Friday, Lifeologia Summerizing Party, Friday Food, Allergy-Friendly Fridays, Whole Foods Friday, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays,

Posted by Amber at 5:59 pm

Labels: raw, SCD, sides, summer cuisine, vegan, vegetarian.

17 Comments

  • Lauren @ Empowered Sustenance August 14, 2012 at 7:57 pm

    Avocado soup seems like a strange concept… but it looks delicious! I am definitely going to try this recipe this week, as I have some avocados ripening and some broth cooking in my crockpot.

    Reply
  • Gabby @ the veggie nook August 14, 2012 at 10:09 pm

    These bowls are so gorgeous Amber! I have been loving avocado lately, so creamy and versatile! I love how mint and lime go together, so I bet this would become a favourite of mine :)

    Reply
    • Amber August 15, 2012 at 10:08 pm

      Hi Gabby, oh me too! Something about summer makes me crave avocados everyday. I put them in smoothies, puddings, and they are just delicious as a soup. I hope you’ll try this recipe. I have a feeling you will love it. :-)

      Reply
  • Sarena Shasteen - The Non-Dairy Queen August 15, 2012 at 1:52 am

    Wow, the colors of that soup are just amazing! I bet it was incredibly refreshing too! YUM!

    Reply
    • Amber August 15, 2012 at 10:09 pm

      Thank you lovely lady. Yes, this soup is incredibly refreshing. Just perfect for our ridiculously hot summers. :-)

      Reply
  • glutenfreehappytummy.com August 15, 2012 at 2:03 am

    Wow Amber that soup is gorgeous! it looks wonderfully rich and creamy! I’ve never had avocado and mint together before, but it sounds really delightful! And yay cauli pizza crust!! I’m glad you enjoyed it:) It always makes me so happy when I find out someone liked it! haha I hope it cools down soon! Have a great night!

    Reply
    • Amber August 15, 2012 at 10:14 pm

      Thanks Caralyn. If I know you (and I think I do by now) you will LOVE this soup. And thank you for your great cauliflower crust recipe. It’s delicious. :-)

      Reply
  • kellie@foodtoglow August 15, 2012 at 7:04 am

    Even though today we have started the day with fog, this super summery soup really appeals. I’ve never made cashew cream but I think today’s the day. I have a big bag a patient gave me so thanks for helping me make a dent in it :D

    Reply
    • Amber August 15, 2012 at 10:15 pm

      Thanks Kellie. Oh, you will love cashew cream. I use it in place of yogurt, cream and dairy in so many recipes (including soups and smoothies). Let me know how you like it.

      Reply
  • lauren @ Empowered Sustenance August 15, 2012 at 7:25 pm

    Made it this morning and ate it for lunch! It is so delicious! I didn’t have any of the toppings you suggested, so I used some chopped kalamata olives. I’m going to eat it for dinner tonight with some baked salmon.

    Reply
    • Amber August 15, 2012 at 10:16 pm

      I thought you would like this recipe, Lauren. We have such similar tastes in food and recipes. Thanks for the feedback. The olives sounds super good! And love that you are pairing this with baked salmon. What a super heart healthy meal. :-)

      Reply
  • momphotographer August 16, 2012 at 6:31 am

    this sounds like perfect dish for those hot days…, so refreshing!

    Reply
    • Amber August 18, 2012 at 4:11 am

      I can’t agree more! :-)

      Reply
  • Laura August 16, 2012 at 6:39 am

    Chilled mint soup with avocado…yes please! It’s been in the triple digits here in Utah and this soup sounds perfect for tomorrow’s forecast.

    Reply
    • Amber August 18, 2012 at 4:14 am

      Oh boy, you poor thing. It’s hard to deal with. It makes me feel crazy. The house we are renting isn’t insulated (and the air doesn’t work very well) and so it never drops below 83 degrees in the house when it gets really hot out, so honestly, I can’t use the oven. I love this dish, something different and it’s surprisingly filling.

      Reply
  • France@beyondthepeel August 17, 2012 at 12:07 am

    I love chilled avocado soup. This ones my favorite but I’mm have to try yours out too! The beet cream sauce looks so gorgeous against the green.

    Reply
    • Amber August 18, 2012 at 4:14 am

      I thought this recipe might catch your eye, France.

      Reply

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Monday, July 16, 2012

Raw Mexican Chocolate Ice Cream (vegan, dairy free, cane-sugar free)

Since reviewing their products, I’ve been dreaming about Blue Mountain Organics’ cashew based ice creams.  They are so creamy and flavorful.  Such a healthy summer treat.  So last week, I finally got around to making my own cashew based ice cream.  I’m quite used to making coconut milk based ice creams, so I wasn’t sure how this was going to turn out.  But it did, and deliciously so.  What we have here is a raw, vegan, dairy free, cane-sugar free, chocolate ice cream that’s so creamy it feels like velvet in your mouth.  It goes without saying that my chocoholic husband proclaimed this as his new favorite dessert.  Good, because it’s super easy to make and super good for you. Knock yourself out my dear. 

Ingredients: 
-2 cups cashews (soaked for up to 6 hours)
-2 tablespoons coconut oil
-1/4 cup raw cacao (or more for you chocoholics) 
-1/3 cup grade B maple syrup (or to your sweetness, you could also add in a few drops of liquid stevia if you’re a super sweet tooth)
-1 tablespoon vanilla
-1/4 cup dates (about 4) seeded and soaked in 1 cup filtered water for at least 2 hours (I soak mine for 4)
-1 cup date water + 1/2 cup filtered water
-1/4 teaspoon coffee flavor
-1 teaspoon cinnamon
-Dash of cayenne (optional) 

How To:
1.  To a blender add drained cashews, coconut oil, cacao, maple syrup, vanilla, dates with date water plus an extra 1/2 cup water, coffee flavor, and cinnamon.  Blend until incorporated (if mixture gets warm from blending, wait until it has cooled before adding it to ice cream maker).
2.  Add to ice cream maker and churn until thick.
3.  Transfer to glass container and store in freezer for at least four hours.
4.  Remove from freezer 20 minutes before serving.

Notes:
*I use this ice cream maker and it works great, and it’s a perfect middle ground size.  

Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Scratch Cookin’ Tuesdays, Recipe Lunchbox Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Raw Foods Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, 

Posted by Amber at 9:48 pm

Labels: cane sugar free, dairy free, dessert, ice cream, raw, summer treats, vegan.

29 Comments

  • Vicky July 16, 2012 at 10:01 pm

    Looks lush Amber!

    I would make some but my lovely daughter doesn’t care for the texture of cashew based creams :( That said it would all be for me wouldn’t it!

    Reply
    • Amber July 17, 2012 at 7:43 pm

      Oh wow, that’s interesting. I have found that people are very particular about textures. The creamier the the better for me though. :-)

      Reply
  • Maggie July 16, 2012 at 10:51 pm

    Oh my goodness Amber!
    I bet this is so delicious – the maple syrup and the dates must be divine! Do you use the coconut oil to help the cashews harden a little?
    I’d love to make a cashew based ice cream – I’ve had them at raw food restaurants, but never made them either. I really wish my ice cream canister was in the freezer :)

    Reply
    • Amber July 16, 2012 at 11:07 pm

      Hi Maggie,

      It is super delicious. You should totally try a cashew based ice cream. I really think you’ll love it. My husband prefers the texture over coconut milk based.

      So my thought with the coconut oil was to: (1) impart a little flavor, and (2) for the nutrition factor. The cashews harden up pretty well on their own and I’m sure this recipe would be fine with no coconut oil at all. :-)

      XO,
      –Am

      Reply
  • glutenfreehappytummy.com July 17, 2012 at 1:41 am

    oh Amber, you’ve done it again! this sounds fantastic! i’ll take 2 scoops please! :) it looks so creamy and wonderful! i hope your week is off to a great start!

    Reply
    • Amber July 17, 2012 at 7:41 pm

      Thanks sweet Caralyn.

      Reply
  • Milan July 17, 2012 at 6:52 pm

    This looks so amazingly good Amber! I have been craving ice cream this whole summer and a vegan friendly would be super! Have a beautiful day.

    Reply
  • kellcia July 17, 2012 at 7:33 pm

    would love to add some of your pages to my pin interest page, please add a button!!!!! :) love your site

    Reply
  • Amber July 17, 2012 at 7:41 pm

    Hi There Kellcia,

    Thanks! I know…I’m so behind with the Pinterest. So I am in the process of moving over to WordPress and will have all the updated, cool kid buttons very soon. :-)

    I have do have a Pinterest account, however. Here it is if you’re interested:
    http://pinterest.com/amberattta/

    Reply
  • Lauren @ Empowered Sustenance July 17, 2012 at 10:07 pm

    This looks so luscious and creamy! I have never made ice cream with cashew cream–this is so creative. Now that it has reached triple digits in my town I need a good ice cream recipe. I look forward to trying this!

    Reply
    • Amber July 18, 2012 at 4:31 am

      Thanks Lauren.

      I hear ya with the triple digits. I was like 106 last week. Melt. All we wanted were smoothies and ice cream. :-) Hope you’re staying cool.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen July 18, 2012 at 1:45 am

    I have yet to try cashews as the base for my dairy free ice creams. I really need to do that. This looks incredibly creamy, cold and delicious!

    Reply
  • Heba @ My Life in a Pyramid July 18, 2012 at 1:51 am

    Oh man, this looks so amazing. I am a huge fan of dark chocolate, and I love that this uses cashews for a change. I’m def planning to try this once I invest in an ice cream maker! :)

    Reply
  • Carole July 18, 2012 at 2:41 am

    Super post. Isn’t it a great idea to collect lunch recipes in the Recipe Box linky party? My link was the bacon and scrambled egg rolls. Have a lovely week.

    Reply
  • Laura July 18, 2012 at 3:04 am

    I’m crazy about cashew based ice creams and I sure love anything with chocolate in it :) This ice cream is right up my alley and I could totally go for a huge bowl of this decadent dessert right now.

    Reply
    • Amber July 18, 2012 at 4:30 am

      Hey Laura,

      I thought this might catch your eye. :-)

      Reply
  • Farty Girl July 18, 2012 at 3:13 am

    this looks amazing! the texture is PERFECT. you must have one hell of a blender!!!

    the blue mountain brand IS delicious. but i bet this one is just as good. :-)

    Reply
    • Amber July 18, 2012 at 4:29 am

      Hi FG,

      Thanks! Vitamix baby. Love it. I think any blender would work though. If you soak cashews, they blend really nice. And I have to say, my version tastes a lot like Blue Mountain’s. Slurp.

      Reply
  • Minnie(@thelady8home) July 18, 2012 at 11:17 am

    OMG that looks so devinely exotic! Icecreams are my fav. Thank you so much for sharing this new one.

    Reply
  • gfe--gluten free easily July 20, 2012 at 12:41 pm

    I love how you look at products and recipes and re-create them! I want this for breakfast, Amber! Beautiful rich and creamy ice cream!

    xo,
    Shirley

    Reply
  • Winnie August 16, 2012 at 1:08 pm

    What a great ice cream
    I’ve made a frozen strawberry-pie a few months ago and used cashews in the same way. We love it, so I have no doubt that this ice cream tastes great

    Reply
  • Miz Helen August 19, 2012 at 10:01 pm

    Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • hermes bag outlet January 1, 2013 at 2:39 am

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  • pink cocktail January 18, 2013 at 9:18 am

    look very delicious, love it.

    Reply
  • Dana Visak February 15, 2013 at 6:52 pm

    Hi Amber ~ This looks and sounds heavenly and I will for sure make once I get an ice cream maker (I know, it’s hard to believe I don’t have one). Since you make ice creams all the time, can you suggest a good quality ice cream maker? Is the one you use still available. I don’t even know what to look for when searching for a good one—besides size. I know I don’t need anything too large since we’re only two people in our household.

    Also, it is inferred in the instructions that the cashews are soaked but there is no mention of how long (?). Would an hr. be enough time or should it be more? Thanks so much for ALL your great recipes!—and your time perfecting them. :)

    Reply
    • Amber February 15, 2013 at 8:38 pm

      Hi Dana,

      Thanks for your questions. And thank you for noticing my omission about the cashews. I’ve updated the post with cashew soaking time, as well as the ice cream maker I use (information found in the notes section).

      Thanks again and let me know how it turns out for you. Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Dana Visak February 19, 2013 at 5:20 pm

    Perfect!—and thank you!!! :)

    Reply
  • Amanda Evans December 27, 2014 at 2:45 pm

    Hi there, any tips on making this without an icecream maker? Looks delish! Thanks :)

    Reply
    • Amber December 29, 2014 at 10:05 am

      My friend, Ricki Heller: http://www.rickiheller.com/ has a great technique for making ice cream without an ice cream maker! Check out her site.

      Reply

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