(For all ingredients, please use organic versions if available)
Caramel Fakiatto (Serves 2)
8 ounces unsweetened
almond milk
2 tablespoons cacao powder
1 frozen banana
Dates or date paste to taste
8–12 ice cubes
½ teaspoon Watkins caramel extract

Orange Chocolate Mousse
16 ounces pitted dates
soaked in 16 ounces orange juice
12 ounces walnuts
½ cup raw cacao powder
½ cup unsweetened
Coconut
1 tablespoon
alcohol-free vanilla extract
1 teaspoon orange extract (optional)


Basic Healthy Pie Crust
2 cups raw nuts
2 cups pitted dates
¼ cup raw cacao powder
1 tablespoon alcohol-free vanilla extract

Raspberry Coulis
1 bag frozen raspberries, defrosted (or cherries or strawberries)
Dates or date paste (optional)
1 teaspoon - 1 tablespoon alcohol-free vanilla extract (optional)
½ teaspoon almond extract (option)
Lemon juice (optional)




Raspberry Coulis

1. Take a bag of organic frozen raspberries and let them defrost on the counter overnight.
2. Put them in a blender.
3. Add in some dated that have been soaked in water or almond milk, or orange juice.
4. Add a little bit of almond extract, optional.
5. Add in a tablespoon of vanilla.
6. Turn the blender on.
7. Put the sauce in a squeeze bottle.
8. This sauce can be served over a chocolate mousse torte, non dairy vegan ice cream, just eat it straight from the bottle, or throw it in smoothies.

Caramel Fakiatto (Serves 2)

1. Put in the blender 2 cups of almond milk, 4 tablespoons of raw cacao powder, and some dates as many as preference.
2. Add 2 frozen bananas.
3. Add 2 capfuls caramel extract.
4. Add in the ice cubes.
5. Turn the blender on.
6. Pour them in a glass and garnish it with a few of raw cacao nibs.