Raw Desserts

I ordered Ani's Raw Food Desserts by Ani Phyo some time ago and have just started making some raw desserts out of it. So far so good. This first one I made on Sunday for a treat. It was good but I think I will add more agave next time. Ani's was made with pineapple so that may be why mine, with peaches, was not as sweet as hers probably is. I tweaked both these raw desserts so I think I am able to post them with no problem as I didn't stick to the exact recipe.

Peach Icebox Cake

Crust:
2 c cashews
seeds from one vanilla bean
3 T agave nectar
Filling:
1 1/2 C cashews
1/3 c agave
1/4 c coconut oil
water as needed
3 cups sliced peaches

To make the crust combine the nuts and vanilla in a food processor and process until it is crumbly then add the agave until combined. Press into a medium sized tart pan.
To make the filling put all ingredients, except peaches, in a blender and blend until smooth. Spoon mixture with peaches until combined and put over crust. Freeze for about 2 hours.
You can keep this in the freezer or fridge.


Then today, the stress of finances and living got to me and I desperately wanted chocolate but did not want to use one of my 52 days for it. So I leafed through the book again and found Lavender Chocolate Bars. These I changed A LOT, but they were just what I needed to soothe my stressed out craziness. How does that work anyway?


Almond Chocolate Bars

1 C coconut oil
4 heaping T agave nectar
1/2 C cocoa powder
1/4 C Adam's peanut butter
1 C sliced almonds
1 C raisins
abt 1/4 c more sliced almonds

Blend oil and agave until smooth. Add cocoa powder and peanut butter and blend again. In a mixing bowl put the 1 C almonds and raisins and pour the chocolate mixture over it. Stir to mix. In a 8X8 pan lined with foil spread the mixture. Top with 1/4 c sliced almonds and freeze just until set.
Cut into bars and let the stress melt away!