Raw Grasshopper Pie

This is a slight variation from my "good girl key lime pie". Same type of base and filling, just different flavors. When I was little we used to frequent a local restaurant which doubled as an ice cream parlor.....everything homemade and delicious! It was always a treat because not only did they have, in my opinion, the best mint chocolate chip ice cream ever,....but they made homemade grasshopper pie! For those of you who don't know...grasshopper pie is basically mint chocolate chip ice cream on top of an oreo crust....Yes....it's amazing! So, I set out to recreate a beloved memory of childhood....seems easy enough:) I am not a raw eater or a vegan...I do eat raw veggies, fruits, and nuts, and use a food dehydrator, but don't think that I'm one of those people who eats raw oats and flax oil for breakfast...(not that there's anything wrong with that), and says to fellow friends,"Oh this is sooooo amazing! Try it!!" as they nearly throw up in their mouths! I like a gluten free pancake, and turkey bacon, and eggs any day of the week! But, however, I do fully endorse healthy eating as a lifestyle, and coconut sugar infused desserts on the weekend:) So, with all that being said....yes, this is a raw dessert....does it taste like the real thing.....you be the judge. I am pretty stinkin sold! Again, I like food to taste like food, who doesn't? So don't think I'm deranged and it really taste like dirt.....it really is yummy!!!! If you love chocolate and mint....and more chocolate....give this a try!!!!!

For the crust
2c. raw almonds
4 medjool dates
2tbls. cocoa powder
2tbls. coconut oil
1/4-1/2tsp. peppermint extract(start small then add as needed)
Combine all ingredients in a food processor until it reaches a fine crumb consistency
Pour into a 5or 7 inch round pan...I used a 7. Press down until the whole pie pan is covered.
For the filling
1 ripe avacado
4tbls. coconut cream( this is just the cream skimmed off the top of coconut milk in the can)
1/2c. raw cashews(soaked in water for 1 hr.)
1/4-1/2tsp. peppermint extract(again start small add more slowly)
1/4c. xylitol
4-5packets stevia
2tbls.cocoa nibs or chocolate chips
Combine all ingredients, except chocolate chips, in food processor....make sure to drain the water off the cashews first. Let it run for about 5 minutes or until completely smooth. Once mixture is smooth and it's to your liking, add chocolate chips or nibs and pulse to combine. Pour mixture over the crust and freeze for 30 minutes if serving that day. You can store leftovers in the fridge, but my favorite consisitency is stored in the freezer....it does not freeze like ice...it will still be very pliable even overnight:) I topped mine with shaved chocolate and cocoa nibs.

Doughnuts!!! So good you could go nuts!

Ok excuse the Willy Wonka title, hahaa but I couldn't resist. When you think of doughnuts, you don't really think of them being a semi healthy option for breakfast....I mean...it's a doughnut, right? Wrong! This doughnut recipe is essentially a pancake!..And a protein packed one at that! Ok, allow me to explain. Basically this doughnut recipe came to me one day while I was assembling my pancake mixture..which contains mostly almonds and a little flax..I hadn't added the milk yet, and saw the dryer, more pliable dough and had a crazy idea. Cook em without the added milk, and roll them in powdered xylitol and cinnamon instead of my usual butter and honey pancake topping. What a glorious realization!!! These are easy and delicious! They taste sooooo good you would swear they were severely unhealthy! But they're not!!!! Enjoy!

Makes roughly 20 donut middles( If you want to make them like real doghnuts with the holes...good luck...my version is faster)
For the dough
2c. gluten free flour ( My blend is 1c. almond meal 1/2c. tapioca flour 1/2c. millet flour)Update: I have also subbed 2tbls. coconut flour in place of millet and it worked wonderfully!
1tsp. baking powder
1/2tsp. baking soda
1/2tsp. sea salt
1 packet stevia
1/4c. plain greek yogurt(omit or use some pumpkin or sweet potato puree if your dairy free)
1tbls. flax meal
2-3tbls. water
or 1 egg...nix the flax and water
Coconut oil

Combine flax meal and water together, or egg if using. Add in yogurt or veggie puree or neither if you prefer. Combine dry ingredients and add to flax/or egg mixture. Dough will be sticky. Coat your hands with coconut oil and pinch small pieces of dough off one by one and flatten into small discs with your palm. Or you can roll them into small rope shapes and they look like little french toast sticks!!! :) (my favorite) Heat a pan on medium high and add one tbls. coconut oil. When oil is heated, add the doughnut shapes. Cook on each side about 2-3 minutes, or until browned and cooked through.Immediately dip into cinnamon sugar mixture:)

Cinnamon "sugar" topping
1/4c. xylitol or coconut crystals ( pulse it in a coffee grinder to powder it)
1tbls. cinnamon
Mix together in a shallow bowl or a plate
Note: Ultimately, you use less oil, than you would to make pancakes, not to mention the butter and honey or syrup you put on after....so all in all, these are just as calorie/sugar friendly as pancakes if not better! Remember xylitol (made from birch not corn) and coconut crystals are very low glycemic. Even more so than honey:) So these may taste like they are a sinful treat, but they are packed with protein from the almonds and flax. Serve with a protein smoothie or some eggs and you're set!:)

Genevie's Butter Pecan Ice Cream

ICECREAM!!!!!!!!!!!!!!!!! Everybody loves it....not too many people will shun away from this delightful and happiness inducing treat! Unless, of course you're dairy intolerant, freaked out by soy, or just plain don't wanna pay $7 for a pint of coconut milk ice cream:/....which I'm sorry to say contains antifreeze:/ They all do...but that's another subject! The solution, is but a coconut milk can and an ice cream maker away! This is a pretty basic recipe that can be added to with any flavor under the sun....this one happens to be my second personal favorite...mint chocolate chip being the first:)

Serves 8-12
For the ice cream base
2 cans coconut milk( full fat...I like thai kitchen the best)
1c. almond milk
1/4c. xylitol or coconut crystals
4-6 packets stevia to taste( I use sweet leaf brand because it does not contain fillers like maltodextrin)
1tbls. vanilla or 2 real vanilla beans(middle scraped out, pods discarded)

For the pecans
1c. chopped raw pecans
2tbls. butter or coconut oil for dairy free
1tsp. sea salt
Melt butter in a pan, add pecans and sea salt. Cook until pecans are light brown toasted.
Add everything into an ice cream maker and voila!

Note: If you do not own an ice cream maker you can still mix everything together except the pecans...put the mixture in a freezer safe container, ice trays are ideal because the mixture just pops right out...then once it's almost frozen, pop it into a high speed blender and blend until smooth. Then add the chopped pecans after. This obviously won't yield the exact consistency of an ice cream maker, but it will get the job done:)