Carob Candy

1 cup nut butter (to make walnut butter, blend 1 cup walnuts, a pinch of salt, 1 cup dried coconut and 1/4th cup of Brazil nuts or cashews. Use the tamper and blend on high until smooth.)

1/2 cup honey

1/2 cup finely powdered dried coconut (use a blender)

1/4 cup carob powder

1/2 teaspoon salt

Mix all of these together, make small balls and roll in coconut powder. Place in the freezer for at least 1/2 hour. These can be kept in the freezer for weeks for later use.

Apple Crisp

Fill a pan 8″ x 14″ with cut raw apples.

Mix and slightly heat the following and pour over the apples:

1/4 cup honey

2 T. fresh lemon juice

Pinch of salt

Topping:

1/3 cup honey, chopped dates or other sweetener

1/4 cup water

1 T. vanilla

Heat in a sauce pan the above 3 ingredients.

Mix the following in a bowl

2 1/2 cups quick oat

1/2 cup flour (spelt, rice, whole wheat etc.)

1/4 t. salt

1 cup finely ground coconut

1/3 cup chopped nuts (optional)

Mix all dry ingredients and then pour the honey, water and vanilla mixture over the dry ingredients and mix together, then place the topping over the apples. Bake uncovered at 350 for about 45 minutes to an hour. Place the crisp on the bottom shelf, place aluminum foil on the top shelf above the crisp to protect the topping from burning.

Vegan Pumpkin Pie (yields 2 pies)

Blend the following 3 ingredients very smooth.

2 C water from cooking the pumpkin

1/2 C Cashews or almonds

1/4 C dried shredded coconut

After blending these, add to the blender and blend smooth the following:

¼ C arrowroot powder or non GMO corn starch

3 ¼ C cooked pumpkin or winter squash (butternut is great and you can use the skins also)

½ C honey

½ C Sucanat, muscovado sugar or coconut palm sugar

1 Tbs. Vanilla (optional)

1 ½ T Molasses (optional)

½ tsp. salt

Pour into pie shell and bake at 425 for 15 minutes, then at 250 for 1 /1/4 hours. Will be nice and firm when cooled.

Oil Free Pie Shell (Makes 2 pie shells)

Finley grind in a blender or nut grinder (coffee mill) the following:

1 C. Almonds, Cashews or Pecans

1 C. Minute or old fashioned oats

Place all in a bowl and add:

1 C. flour: whole wheat or rice

2/3 t. salt

Add enough water to make a stiff dough and roll out on wax paper then transfer to a pie shell.

Bake the pie shell at 350 for about 20 minutes.

Lite Version: CAROB FUDGE TOPPING (Diabetic Friendly)

1/3 Cup Chia Seed

1 1/2 Cup Water

Blend these top two ingredients until smooth. Then add to the blender the following:

1 – 1 1/2  Cup Water More or les according to desired consistency

3/4 Cup Whole Pitted Dates

1/4 Cup Honey (leave this out if you are diabetic and add 12 drops of liquid stevia)

1/2 teaspoon Salt

1/2 Cup Walnuts or almonds

Blend all the above together.

When this is blended smooth add:

1/4 Cup Carob or more to taste

Carob Topping for Banana Ice Cream

1/2 cup cashews

1/8 cup peanut butter

1 cup soy or almond milk

1/4 cup honey

1/8 cup carob powder

Blend until very smooth.

Tahini Cookies

Tapioca Pudding

3 cup water

1/2 cup plus 3 tablespoons small tapioca pearls (not instant tapioca)

1 t. vanilla

2/3 cup honey

One 13.5-ounce can coconut milk

1 generous pinch salt

Bring the water to a boil in a medium saucepan. Gradually stir in the tapioca, reduce heat and simmer gently, stirring frequently (especially on the bottom of the pan), until the tapioca have begun to soften and have tiny white dots in the center of each pearl, 10 minutes. Add vanilla, honey, coconut milk, and salt to pan, continue to cook over low, stirring frequently, until the tapioca are tender, about 10 to 15 minutes. Add bite sized pineapple and banana. Transfer to a large metal bowl and chill until cool and thickened, 30 minutes.