Tag Archives: chocolate free

Low glycemic raw Mulberry Shortbread Cookies

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raw and low glycemic Mulberry Shortbread Cookies served on a plate

Ingredients:

16oz cups DIVINE ORGANICS raw cashews
7oz cup DIVINE ORGANICS White Mulberries
½ teaspoon ROYAL HIMALAYAN Crystal salt
2 tablespoon DIVINE ORGANICS Lucuma powder
1 teaspoon DIVINE ORGANICS Raw ground Vanilla
2 tablespoons DIVINE ORGANICS Coconut Crystals
¼ cup DIVINE ORGANICS Raw Virgin Coconut oil melted

Place raw cashews in food processor fitted with s-blade and process until a fine meal.  Vincent van Gogh, Mulberry treeAdd mulberries and continue to process to a fine meal.  Add remaining dry ingredients and pulse to mix and then slowly drizzle melted coconut oil into meal until dough forms and sticks together.

Place dough into 9” springform pan and press evenly and gently down to mold.  Remove from springform pan and cut into triangles.

Place in refrigerator to cool and to harden the coconut oil then serve and enjoy!

Watch the video/click here

(picture: Vincent van Gogh – Mulberry tree)

Mexican Chocolate Tart

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This divinely raw tart is uncooked created gluten-free and without dairy, eggs or wheat and is made solely with most of DIVINE ORGANICS SUPERFOODS. The crust is rich, flakey and delicate and the mousse made of Pili Nuts, Coconut oil and Maple Syrup, create a magical taste of a rich dark chocolate middle where no chocolate has actually been used. With just a hint of Cinnamon, this makes a south of the border treat that everyone will love and is quite easy to make . Thank you Diana Stobo for sharing your creativity!

a slice of Mexican Raw Chocolate Tart

Cacao Graham Cracker Crust

1 1/4 cups raw walnuts
1 cup DIVINE ORGANICS Coconut Crystals
¾ cup DIVINE ORGANICS Raw Cacao Nibs
1 cup raisins/cranberries
1/8 teaspoon ROYAL HIMALAYAN Pink Crystal Salt

Place all ingredients in processor fitted with an s-blade and process until all is finely ground and begins to stick together. Do not over-process. Transfer crust mixture into a 9” round or rectangular tart pan. Spread evenly and press down with hands to compact and bring the crust up the sides.

 

Filling:

2 cups DIVINE ORGANICS Polynesian Pili Nuts
½ cup DIVINE ORGANICS Virgin Organic Coconut Oil
½ cup Maple syrup
1 teaspoon Cinnamon

Place all ingredients into a high-speed blender and blend on high until creamy and smooth.  You may need to use a plunger to get best consistency. Once the consistency is smooth, spread filling evenly over crust and for best results, place in refrigerator for 20 minutes to set.

If you want to read more about Pili Nuts please visit our blog and click HERE.

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