Saturday, March 26, 2011


You need a food processor and blender. You might be able to get away with just a blender.



1 1/2 cup of your favorite nuts (I like almonds, cashews or macadamia).
3/4 cup dates
1 tbsp of honey or agave
pinch of salt

Put in food processor until all ground up and fine. Put in pie pan,smash it all down with hands, put in freezer until next step.


4 mango's
2/3 cup coconut oil (melted)

Put in blender until creamy. Pour filling over crust. Stick in reezer until firm. Then eat!

I made this once using fresh pineapple and strawberries instead of mango. You could do any fruit you want. Good luck and let me know how you like this.

You could also just make the filling, put it in your freezer and eat as an ice cream or put in your fridge and eat as pudding. There is so much you can do with this simple recipe:)


  1. So GLAD to see you posting Em!!! I got stocked up on raw nuts this weekend to try all of your yummy raw treats with. CAN'T WAIT!!

  2. Oh, and a there any significant difference between deglet noor dates and medjool? (Feel free to laugh if I spelled those wrong.) I've seen them both listed in different recipes, but I've only been able to find deglet dates here in Vernal.

  3. One more silly question....what's the difference between cacao and carob powder? Totally different? Can you use either?

  4. date? hmmmmmm! not sure. I use both. Medjool dates seem to be much larger than deglet but I think they both taste awesome. Just use what feels good in your body and what you can get your hands on.

    Carob and cacao are very different. I love both. I love mixing them in recipes. When you m ix them the carob is a little more prominent in taste. Have you ever had carob? I would try it out for yourself. My brother does not like it but I on the other hand could eat it all day long. So,you can use either it just depends if you want a chocolate or carob taste. Let me know how you like it.

  5. I need to buy dates or I am never going to be able to try any of these delicious treats! I saw some at Sam's today for what seemed like a decent price, but alas... not this week :) BUUUUTTTTT... we used up the very last of our cow milk today and don't plan on buying more. Ever. Again. Also... I had two darling canisters that used to house our brown and white sugar... not anymore. They now hold dried apricots and raw almonds. If I can at ALL pull it off I don't plan to buy white or brown sugar again ever either. I bought demerara sugar today... it seems to be a good deal... have any of you ever used it? Here's some little blips I found about it online. The thing that I really loved was the price. I bought it at Walmart for not much more than brown sugar. (This has me wondering if I am lucky or if I got duped. If you have any insights please let me know!)

    Okay here's the blips:

    Demerara sugar, popular in Britain, and turbinado sugar—both of which are often referred to as “raw sugar” in the United States—are very similar to one another in color and texture. To make them, the molasses-rich crystals are spun in a centrifuge to dry them, as well as to remove excess plant material, leaving a coarse granule that’s lighter brown or tan in color. Edouard Rollet, cofounder of Alter Eco, a fair-trade food imports company that sells sugars, describes Demerara as having a mild molasses flavor.

    Natural brown sugar is brown sugar made by partially refining sugar cane extract, whereas most brown sugar is made by adding molasses to fully refined sugar.

    Demerara Sugar is processed the natural way--completely free from any harmful chemicals such as phosphoric acid, formic acid, sulphur dioxide, preservatives, or any flocculants, surfactants, bleaching agents or viscosity modifiers.
    Demerara Sugar has 11 calories/ 4 grams (1tsp). It is also nutritionally rich & retains all natural mineral & vitamin content present inherent in sugarcane juice.

  6. I guess it undergoes SOME processing... but so does agave. It HAS to be better than white/brown sugar don't you think?