PKD Recipes

Ingredients
3 frozen peeled bananas
1 Tbsp raw almond butter
1 Tbsp raw carob powder
1 C blackberries
4 soft dates
⅓ C water
2 Tbsp chia seeds

Preparation
In a high speed blender add dates, berries, and water until smooth. Mix in the chia seeds and put aside for a short time, allowing it to set for an hour until it thickens. Cut the frozen bananas into chunks with almond butter, carob powder and mix until creamy. Put in a high speed blender and blend until it is like soft serve ice cream. Put this is a bowl with your previously prepared jam and enjoy.

Ingredients
3 C coconut milk or 2 cans full fat
¾ C cashews
½ C maple syrup
¼ C lemon juice
1 ½ Tbsp Vanilla Powder
½ tsp Himalayan salt

Preparation
Soak cashews for 2-4 hours before making the ice cream. Pour out the water from the bowl and pat them dry with a towel. Then proceed with the recipe. Keep in mind a high powered blender gives the best, creamiest results.

Add all of the ingredients to a high powered blender and blend on high until very smooth and creamy, about a minute or two. Taste and add any more sweetener or vanilla, if desired. Pour into your ice cream maker and let it do it’s magic. Mine took about 30 minutes.

Place in the freezer to firm up for a couple of hours or so. If it completely freezes overnight, just take it out a few minutes before to soften some before serving.

Ingredients Caramel Sauce
¼ C melted Earth Balance Margarine or
¼ C coconut butter (not oil)
4 Tbsp maple syrup
½ tsp vanilla powder

Preparation
To make the caramel sauce, melt some of the Earth Balance margarine and be sure it measures out ¼ cup. Add the syrup and vanilla mix with a fork. Add any water if desired, to reach a desired consistency. Pour over the ice cream.
This should be eaten within the next few days.

Ingredients
2 C roasted unsalted cashews soaked
2 C vanilla almond milk
½ C maple syrup

Preparation
Cover cashews with water and soak overnight. Drain water from cashews and place in high powered blender. Process cashews with 1 cup almond milk on low to medium speed for a few minutes; gradually increasing to high speed until a frothy smooth mixture forms. Add remaining milk and syrup and process until combined.
Pour mix into ice cream maker and churn until soft serve ice cream forms.

Ingredients
2 Frozen bananas
½ C Carob powder
1 C Almond milk
½ C Carob chips

Preparation
Place first three ingredients in high speed blender. Blend until smooth. Add carob chips and pour into freezer safe container and freeze until solid.

Shopping List
Stainless bowl
2 avocados
1 can full-fat coconut milk
3 bananas
¼ tsp nutmeg
6 tbsp tupelo honey
2 vanilla beans
1 C. Almond milk
Juice from 4 limes
1 small watermelon
Himalayan salt
½ C. carob chips (optional seeds)

Avocado Ice Cream-First Layer
2 avocados
3 bananas frozen
3 tbsp tupelo honey (optional)
1 vanilla bean
¼ tsp nutmeg

Add the cut up avocados to the banana ice cream, puree until smooth and creamy in a high speed food processor. If using a BlendTec use the twister jar follow the directions for banana ice cream adding 2 avocados to the bananas. Line a metal bowl with parchment paper. Pour in the avocado ice cream. Let set in freezer.

Vanilla Ice Cream-Second Layer
One can full-fat coconut milk, chilled overnight in the fridge
1 C. almond milk
1 vanilla bean
3 Tbsp tupelo honey (adjust, taste for sweetness)
¼ tsp Himalayan salt

Open the can of coconut milk. Scoop off the creamy top fatty layer into stainless steel bowl. (The remainder should be put aside to be used in another recipe.) Add the almond milk, scraped vanilla bean, tupelo honey, Himalayan salt. Blend well. Be sure it is cold then add to an ice cream machine. Once chilled add the vanilla ice cream layer to the frozen bombe. Freeze.

Watermelon Sorbet-Final Layer
4-6 C. frozen watermelon cut small
2-4 limes juiced, use 2 then add more
3 Tbsp tupelo honey (optional)

Add all ingredients to high speed blender. If using a BlendTec use the twister jar. Add more lime juice (from 2 more limes) if needed. Drizzle the tupelo honey over the top if required. If desired, once the watermelon sorbet is completed, stir in carob chips for seeds. Without the addition of carob chips then one has made a seedless variety of watermelon sorbet. Once your bombe is well chilled, add the watermelon sorbet to the already frozen bombe and freeze.

When fully frozen and cut, it should resemble the photo.

Ingredients
1 Tbsp unsweetened carob powder
⅓ powdered coconut sugar
(or if you like your dessert less sweet try
1 Banana)
½ C. plant milk
1 tsp vanilla
¼ C. ground chia seeds
2 Tbsp almond butter (optional)
¼ C. fresh raw cherries in season (optional)
Sprinkle top with sliced almonds (optional)

Preparation
To get the smooth consistency of a mousse, powder the coconut sugar and grind the chia seeds in a coffee grinder. Mix all recipe ingredients together using a high speed blender. If you choose to add the almond butter add 1 extra Tbsp of sweetener. Place in ramekins and put in fridge to solidify– about 4 hours. Serve with fresh raw cherries when available or place sliced almonds on top.

Frozen Cherry Compote
1 cup frozen cherries pitted
1 tablespoon tupelo honey

Pureé in a high speed blender. Serve carob mousse with a side of cherry compote.

Ingredients
2 frozen bananas peeled and cut into four pieces

Preparation
Using a Blendtec blender, get the twister jar. Peel and quarter bananas; freeze until solid.

Add the frozen banana pieces that have been cut into four to the Twister jar and place Twister lid on jar. Hold Twister lid and with other hand, select Speed Up to Speed 7 and blend until smooth. Turn Twister lid counter-clockwise during blending.

Try substituting some of the frozen banana with another frozen fruit, such as raspberries, pineapple, or mango.
The taste for me is smooth and creamy like ice cream. I tried it one day and my husband did not like the taste. I enjoyed it immensely.

Ingredients
1½ C. almonds soaked
½ C. walnuts soaked
1½ C. pitted dates
½ tsp almond non alcoholic extract
½ cup dried cherries

Preparation
Grind ½ cup almonds into a powder in a food processor; set aside. Place the remaining 1 cup almonds and walnuts in the food processor and process until coarsely chopped. Add the dates and almond extract and process until the mixture sticks together. Remove the mixture to a mixing bowl. Add the dried cherries and mix. Form the dough into 2-inch round balls and flatten each ball slightly with the palm of your hand. Roll each cookie in the almond powder that you set aside. Add a cherry to the top of each cookie. Store refrigerated or frozen in a sealed container.

Ingredients
⅓ C. pecans
⅓ C. almonds
1 C. medjool dates, pitted
1 C. carob powder

Icing
⅓ C. carob powder
1 avocado
2 Tbsp Tupelo honey
2 tsp vanilla extract
pinch Himalayan salt
½ tsp ground cinnamon

Preparation
Combine pecans, almonds, dates, and the carob powder in a food processor and process until the mixture is finely chopped and well combined. Pat this into an 8 inch square pan lined with parchment paper.
Clean the food processor to make the icing. Scoop in your avocado, honey, the carob powder, vanilla, pinch of salt, and cinnamon. Process until smooth, thick, and luscious. Adjust to taste with more honey or carob. Spread the icing over the brownie base, then put in the freezer for about an hour to set before cutting into squares. Store in the freezer, but try to take each brownie out of the freezer for about 15 minutes before you eat it. The flavors come through best when the brownie (and icing) have been able to thaw a bit.

Ingredients
2 C. Frozen Pineapple Chunks
3 Tbsp Cilantro
2 Tbsp Fresh Lime Juice
½ Banana
2 Tbsp Tupelo honey
1 C. Coconut Water

Preparation
Add all ingredients to a High Speed Blender secure lid. Select Smoothies setting. Pour into ice popsicle mold and freeze for 8 hours.

Ingredients
1 C. vanilla almond yogurt
½ C. orange juice
3 Tbsp tupelo honey
2 C. frozen pineapple chunks
Fresh pineapple for garnish

Preparation
Blend in a high speed blender. Secure lid, select frozen yogurt, and serve. If desired top with fresh pineapple. Can later be frozen.

Ingredients
¾ C. vanilla almond yogurt
1 medium mango, seeded, peeled, cut up
¼ C. tupelo honey
2 tsp almond extract
2 C. frozen mango

Preparation
Add first four ingredients in order listed to a high speed blender and secure lid. Press Pulse 6-8 times to blend fresh mango. Add frozen mango, secure lid, select frozen yogurt and serve.

Ingredients
4 C. walnuts soaked
1 C. pitted, packed dates
⅔ C. carob powder
2 tsp vanilla non alcoholic extract
1 ½ Tbsp water
¼ C. dried cherries
¼ C. carob chips (omit)

Prepare
Place the walnuts in a food process and process until ground. Add the dates and process until the mixture begins to stick together.  Add the cocoa or carob powder and vanilla extract and process. Add the water and process briefly. Add the dried cherries, carob and pulse only to mix. Press the mixture firmly into a parchment lined cake pan. Chill for at least 30 minutes before serving. Carob cake will keep for two weeks in the refrigerator

To serve
Dust the top of the cake with additional finely chopped nuts, fresh fruit, cherries, berries. To make a whipped topping, blend ½ C. water, 1 C. soaked cashews, and ¼ C. Tupelo honey.

Ingredients

1½ C. coconut oil
¼ C. Hemp Seed Butter
4 Tbsp Tupelo honey
1 Tbsp vanilla extract
2 tsp cinnamon
¾ C. roasted carob powder
¼ C. ground walnuts
¼ C. Shelled Hemp Seeds
¼ C. chopped almonds

Preparation:
To melt coconut oil, scoop out measured amount and heat slightly on stovetop.  In a medium bowl, place melted coconut oil and almond butter. Stir until both are blended.  Next, whisk in honey and vanilla extract. Add in cinnamon and stir until it blends evenly. Next, slowly stir in carob powder one tablespoon at a time.  The mixture should still be slightly runny. Add hemp seeds and ground walnuts and chopped almonds.  The mixture should still run off the spoon very slowly.

Spoon into mini cupcake trays lined with paper liners. Pour in mixture half way. Chill in freezer for 15 minutes. When the candies are set, pop out and store in a freezer safe container.  Keep frozen.  Yield: 50 candies. If you are feeling creative, you might poke a raw walnut in the top.

Crust Ingredients
1 ½ C. almonds (soaked 2 hours)
4 medjool dates
2 Tbsp coconut oil
⅓ C. dried shredded unsweetened coconut

Preparation
Process in food processor. Before pressing the crust into the bottom of the springform pan (or pie plate), sprinkle dried, shredded, unsweetened coconut on the bottom of the pan. Then, press in the crust. This helps prevents the crust from sticking to the pan, making each slice beautiful and easy to serve.  Try a second glass plate to help press the crust.

Cheesecake filling Ingredients
3 C. cashews soaked overnight
¾ C. coconut oil
¾ C. tupelo honey
Juice and zest from Meyer lemon
dash Himalayan pink salt

Preparation
Blend ingredients in high speed blender. Pour mixture on top of crust. Tap pan to remove any bubbles.

Blackberry Sauce Ingredients
2 C. blackberries
½ C. dates or tupelo honey

Preparation
Blend in a high speed blender. Pour sauce over and freeze together or serve sauce separately.

Ingredients
1½ C. raw soaked almonds
for a crisper crust soak the nuts then dehydrate
1 C. dates
¼ tsp cinnamon
1 tsp virgin coconut oil
1 vanilla bean scraped

Preparation
Process almonds in a food processor until a coarse almond flour is formed. Add dates, coconut oil and cinnamon to the food processor and process until the mixture forms dough. Press the dough into a pie pan.

Ingredients

7 small fuji apples
½ lemon juiced
¾ tsp cinnamon
1 C. chopped dates
1 tsp lemon zest
1 raw pie crust (recipe below*)

Preparation
Slice 5 apples in a food processor. Pour the lemon juice and sprinkle with cinnamon. Dehydrate on low for a few hours or put this in an oven at the lowest possible setting for an hour.

In a blender add 2 additional fuji apples, chopped dates, cinnamon and lemon zest to make an applesauce. Mix the applesauce and the dehydrated apples in a bowl. Pour the mixture into a basic raw crust. Refrigerate for two hours.

*Basic Raw Crust
Ingredients
1 ½ C. raw soaked almonds
for a crisper crust soak the nuts then dehydrate
1 C. dates
¼ tsp cinnamon
1 tsp virgin coconut oil
1 vanilla bean seeds scooped out

Preparation
Process almonds in a food processor until a coarse almond flour is formed. Add dates, coconut oil and cinnamon to the food processor and process until the mixture forms dough. Press the dough into a pie pan.