ENERGY SWEETS & TREATS FROM OUR EAT PURE THRIVE WORKSHOP

here are a few of our favorite recipes that we have tried, tweaked and enjoyed with our own families:)

RAW CACAO ENERGY TREATS

INGREDIENTS

1/3 cup coconut oil, melted

½ cup raw cacao powder

1/3 cup raw, agave or coconut nectar or maple syrup

2 tbsp chia seeds

½ cup pumpkin seeds

½ cup sunflower seeds

1 cup raw, rolled oats

½ cup unsweetened coconut

½ cup raisins

sea salt

PREPARATION

Wisk together first 3 ingredients. Stir in remaining ingredients. Form into golf size balls pressing together firmly. Place on parchment paper and chill until firm.

Makes 12-15 treats

HOMEMADE GRANOLA WITH DRIED FRUIT

INGREDIENTS

3 cups rolled oats

1 cup slivered almonds

1 cup cashews

¾ cup shredded coconut

¼ cup sunflower seeds

¼ cup pumpkin seeds

1 tbsp sesame seeds

1 tbsp whole flax seeds

½ tsp cinnamon

¼ tsp nutmeg

½ cup maple syrup

¼ cup canola or safflower oil

½ tsp sea salt

½ cup raisins

½ cup dried cranberries

½ cup goji berries

2 egg whites beaten

PREPARATION

Preheat oven to 250 degrees. In a large bowl, combine all dry ingredients except for fruit, spices & salt. In a separate medium bowl, combine wet ingredients plus spices & salt. Combine mixture and egg whites and stir thoroughly. Pour onto 2 sheet pans. Cook 45-60 minutes stirring every 15 minutes to achieve an even color. Remove from oven and transfer to a large bowl. Let cool then add dried fruit.

PEACH SHERBERT –

INGREDIENTS

1 cup soy milk or almond milk

¼ -1/2 cup sugar or agave syrup

½ tsp vanilla extract

1 pound frozen unsweetened peaches

PREPARATION

Put in high speed blender and blend until thick consistency

Serve immediately

Makes 3 ½ CUPS

CHOCOLATE MACAROONS –

INGREDIENTS

3 cups dried, unsweetened coconut flakes

1 ½ cups cocoa powder or carob powder

1 cup maple syrup

1/3 cup coconut butter or coconut oil

1 tablespoon vanilla extract

½ tsp sea salt

PREPARATION

In a large bowl combine all ingredients, stir well to combined

Scoop or spoon small rounds onto a dehydrator screen – dehydrate at 115 degrees for 12-24 hours

OR bake at 200 or 250 degrees for 15 minutes

Makes 24-36

PUMPKIN PUDDING

INGREDIENTS

½ cup arrowroot powder (thickener like cornstarch – but digests better and is gluten free)

4 cups Vanilla Soy Milk

3 cups canned pumpkin puree

½ cup maple syrup

1 tsp. ground cinnamon

½ tsp sea salt

PREPARATION

Preheat oven to 350 degrees

In a large mixing bowl, dissolve arrowroot powder in soy milk. Add the pumpkin puree, maple syrup, cinnamon, and salt and mix well to combine. Transfer to a large greased glass pan or ceramic baking dish and bake for 1 hour or lightly brown and bubbly.

Let cool for an hour before serving – if pudding has skin on top remove before serving. Garnish with

SERVES 6-8

VANILLA CASHEW CREAM

Dairy Free - Replaces whipped cream without sacrificing flavor or richness – put it over berries or fruit crumble

INGREDIENTS

1 cup cashews (soaked for 8-12 hours)

¼ cup plus 2 tablespoons water

¼ cup light agave syrup or maple syrup

1 vanilla bean (seeds only) or 2 tsp vanilla extract

PREPARATION

Place cashews, water and agave syrup in a blender and process until very smooth. Add the vanilla beans and process until well combined. Chill in fridge at least one hour before serving.

Will last in fridge for 5 days

SERVES 2