2 containers organic raspberries
1 c. raw cashews, soaked for at least 2 hours
¼ c. raw blue agave nectar or Grade B maple syrup
meat of 1 young thai coconut (if you cannot find this where you live, leave out and use less liquid)
1/4 c. dates, soaked for 2 hours and pitted
water from 1 young thai coconut or coconut water from a tetra pak (about 1 to 1-1/2 c. depending on pref. thickness)
1 tsp vanilla extract
1 tbs lemon juice
Place all ingredients in blender and blend until smooth! Pour into small cups and top with pistachio topping and refrigerate for about an hour so mixture gels a bit more
1 c. pistachios, raw or dry roasted without salt
½ cup dates, pitted
¼ c. raw shredded coconut
dash sea salt
2 tbs agave nectar
Place all ingredients except agave in a food processor with s-blade. Process until all combined and with motor running pour in agave. Topping should still be chunky and not smooth, but held together.
1 c. raw cashews, soaked for at least 2 hours
¼ c. raw blue agave nectar or Grade B maple syrup
meat of 1 young thai coconut (if you cannot find this where you live, leave out and use less liquid)
1/4 c. dates, soaked for 2 hours and pitted
water from 1 young thai coconut or coconut water from a tetra pak (about 1 to 1-1/2 c. depending on pref. thickness)
1 tsp vanilla extract
1 tbs lemon juice
Place all ingredients in blender and blend until smooth! Pour into small cups and top with pistachio topping and refrigerate for about an hour so mixture gels a bit more
1 c. pistachios, raw or dry roasted without salt
½ cup dates, pitted
¼ c. raw shredded coconut
dash sea salt
2 tbs agave nectar
Place all ingredients except agave in a food processor with s-blade. Process until all combined and with motor running pour in agave. Topping should still be chunky and not smooth, but held together.
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