One Sweet One Smile by Noûs Nadis

It’s been a year and a half since I launched the Dates & Avocados project. During that time, I’ve had the great good fortune to express myself and my passions: testing and developing recipes, styling and photographing them – and sharing the whole process with you! Nothing makes me happier than to see you enjoy my work. To thank you for your support, I offer you this free e-book of my favorite recipes (plus a few new ones). I hope you’ll have fun with them – go on and get messy! Please feel free to share them with your friends and family. I look forward to hearing how they turn out for you. Just add your thoughts at the end of every recipe to be taken to my website where you'll be able to leave your comments at the end of the recipe page. Your feedback means the world to me!

Nourishing Raw Cakes & Tarts

1. Orange Chocolate Mousse Cake I made this cake for my dad when he came to Shanghai for a visit. Heâ&#x20AC;&#x2122;s a true choco-holic who also loves orange, so I knew that this cake would be a winner. Activated buckwheat makes a crunchy, nut-free crust for a mousse-like chocolate filling. Fresh orange juice and zest get a boost from a few drops of pure orange essential oil. The mint leaves add a decorative touch and a fresh, aromatic note.

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

1 cake o f 10 cm / 4 in c he s • 1/2 cup sprouted buckwheat groats • 1/4 cup gluten free oats • 1/2 cup dates, pit ted and chopped • 1 Tbsp cacao powder • 2 tsp cacao nibs • 2 tsp tahini • 1/4 tsp pure vanilla extract • Pinch of pink Himalayan salt

F O R THE FIL L IN G • 1 + 1/4 cup cashews, soaked for 6 hours • 1/2 cup cacao powder • 1/2 cup + 2 Tbsp fresh orange juice • 1/2 tsp orange zest • 2 drops orange essential oil • 1/4 cup maple syrup • 1/4 tsp pink Himalayan salt • 1/4 cup cacao but ter, melted

F O R THE C H OCO L AT E GAN ACH E • 1 Tbsp cacao powder • 1 Tbsp maple syrup • 1/2 Tbsp coconut oil, melted • Pinch of pink Himalayan salt

1. Blitz all the base ingredients in a food processor until the mixture comes together. 2. Press the mixture into the bot tom of a spring mold using the back of a spoon until it’s firm and even. Freeze while pre paring the chocolate filling. 3. Drain the cashews and place in the jar of your blender with the orange juice and zest, cacao powder, maple syrup and salt. 4. Blend until you have reached a smooth consistency. Add the orange essential oil (optional) and blend again. 5. Add the cacao but ter and blend at low speed until incorporated. 6. Pour the filling into the base, cover with plastic wrap and freeze for at least 3 hours until firm. 7. Reser ve the mixture you haven’t used to decorate the top of the cake later. Keep it in the fridge until ready to use. 8. Remove the cake from the mold at least 1 hour before ser ving. 9. Prepare the chocolate ganache whisking cacao powder, maple syrup and salt together in a small bowl until well combined. Add coconut oil and whisk again until you reach a shiny mixture. 10. Pour the ganache over the top of the cake. 11. Place the reser ved chocolate filling into a piping bag fit ted with an opened star nozzle and pipe in the center of the cake. 12. Garnish with fresh mint leaves and ground cherries.

DID IT MAKE YOU SMILE? Lucky you! This is one of my newly developed recipes that I'm exclusively releasing on this eBook. This means you are part of the first group of people to be able to try it out. I hope you enjoy it and will add your thoughts when I do release it on my website at some point.

2. Raw Lemon & Blueberry Slices My favorite treat to enjoy in summer time! Light and creamy, this raw vegan cheesecake is perfect to convince your skeptical non-vegan friends that raw cheesecakes are much better than traditional ones! I used nutritional yeast to give the lemon layer a cheesy flavor but you can skip it if it isnâ&#x20AC;&#x2122;t available.

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

• 1 cup ra w pecans

1. Process all t he base ingredients in a food processor until a dough is formed.

• 2 Tbsp cacao nibs • 6 Medjool dates • 1 tsp cashew but ter • 1 tsp vanilla extract • 1/2 tsp coconut oil, melted

2. L ine a 6" or 8" square mold with parchment paper a nd press the dough evenly until flat and firm. Place into the freezer for 30 min.

• Pinch of salt

3. To prepare t he lemon filling, first rinse and drain the cashews.

F O R THE L E MO N L AY ER

4. Blend all ingredients together in a highspeed blender until nice and creamy. Add melted c oconut oil at last and blend for a few seconds until incorporated.

• 1 cup cashews, soaked for at least 6h • 1/4 -1/2 cup almond mylk, homemade • 1/2 cup fresh lemon juice • 1 tsp lemon zest • 2 Tbsp maple syrup • 2 tsp nutritional yeast • 1/2 tsp vanilla extract • 3 Tbsp coconut oil, melted • Pinch of salt

F O R THE B L U E B E R R Y L AY ER • 1 cup cashews, soaked for at least 6h • 1/2 cup almond mylk, homemade • 1 cup wild blueberries, frozen • 2 Tbsp maple syrup • 1/2 tsp vanilla extract • 3 Tbsp coconut oil, melted • Pinch of salt

5. Pour the mixture over the base and freeze for 1-2 hours. 6. Once the first layer is set, prepare the blueberr y layer the same way. Pour over the mold and freeze again for 3h. 7. Remove the cake from the mold and wait 10 minutes until cut it into slices (use a warm knife and clean it bet ween cuts). 8. Place the slices in the fridge for 1h be fore ser ving. The ones that you are not consuming can be stored in the freezer. 9. Enjoy!

DID IT MAKE YOU SMILE? Have you had a chance to try this recipe? If you did, I would love to hear your experience. If not, then what do you think of it? Your opinion is of great value to me so I can keep providing more delicious goodness. ADD YOUR THOUGHTS

3. Coffee Maca Latte Tart Don’t those four words sound yummy? The idea of combining them in a raw dessert came to me as I sipped the most delicious latte I’d ever made. Maca is top on my list of superfoods. Its nutty taste, with a hint of butterscotch, is the secret to the tart’s wonderful flavor. If you’re a coffee lover (or even if you’re not) you must try this dessert, made sweet and delectable with coconut nectar.

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

fo r 2 t ar ts o f 12 c m /4 , 75 i nc he s • 1 cup ra w Brazil nuts • 1/2 cup coconut flakes • 1/2 cup dates, pit ted and chopped • 1 Tbsp + 1 tsp raw cacao nibs • 1/4 tsp pure vanilla extract • 1/2 tsp coconut oil, melted • Pinch of pink Himalayan salt

F O R THE COFFE E F I LLI N G • 1 + 1/2 cup cashews, soaked for at least 6 hours • 1/4 cup espresso (around 4 shots) • 3 Tbsp + 1 tsp coconut nectar • 1/4 cup almond cream (*See notes) • 1 + 1/2 tsp maca powder • 3/4 tsp pure vanilla extract • 1/4 cacao but ter, melted • Pinch of pink Himalayan salt

1. To make the base, pulse the Brazil nuts and coconut flakes in a food processor until they break down into small pieces. 2. Add the chopped dates, vanilla, coconut oil, and salt and blend again until it sticks together into a dough. 3. Add cacao nibs last and pulse a few times until incorporated. 4. Press the dough evenly into t wo 12 cm (4,75 inches) tar t pans and freeze until set. 5. In the meantime prepare the cof fee filling blending all the ingredients together, except the cacao but ter, in a high-speed blender until ver y smooth and creamy. 6. Stream cacao but ter and blend until incorporated. Don’t overblend the mixture. 7. Pour the cof fee mixture into the t wo tar t molds, cover with plastic wrap and freeze for at least 2 hours or until set. 8. Store the cream lef tovers in a bowl and refrigerate until ready to decorate the tar t. 9. One hour before ser ving, remove the molds from the freezer. 10. Pipe the reser ved cof fee filling over the top using a closed star nozzle. Decorate with cof fee beans and with chocolate ganache (optional) * To prepare almond cream just blend 1 cup of soaked almonds with 2 cups of filtered water and strain the mixture through a nut milk bag.

4. th My 33 Bday Cake Iâ&#x20AC;&#x2122;m not thrilled about getting older, but turning 33 was a good excuse to make myself a beautiful birthday cake with a favorite summer flavor combo: matcha green tea and lemon. The base contains Brazil nuts, which help lower cholesterol and are a great source of selenium. Fresh, light and sweet, this cake would stand out at any celebration.

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

1 cake o f 15 c m / 6 in c he s • 1 + 1/2 cup macadamia nuts • 1/2 cup dates, pit ted and chopped • 2 Tbsp cacao nibs • 1 Tbsp cacao powder • 3/4 tsp pure vanilla extract • 1/4 tsp pink Himalayan salt

F O R THE M ATC H A F I LLI N G • 4 cups cashews, soaked for 6 hours • 3/4 cup water • 1/2 cup lemon juice • 1/4 cup + 2 Tbsp coconut nectar or maple syrup • 3 Tbsp matcha powder • 2 tsp pure vanilla extract • 1/4 tsp pink Himalayan salt • 1/2 cup coconut oil, melted

F O R THE L E MO N CR EA M • 1/2 cup cashews, soaked for 6 hours • 1/4 cup lemon juice • 1/4 tsp lemon zest • 1-2 Tbsp coconut nectar (depending on your sweet taste) • 1 tsp nutritional yeast (optional) • 1/4 tsp pure vanilla extract • 1/4 tsp pink Himalayan salt • 2 Tbsp coconut oil, melted

1. To make the base blend the macadamia nuts into small pieces. They become butter ver y easily so make sure you don’t overblend them. 2. Add the chopped dates and the rest of the ingredients and blend again until the mixture comes together. 3. Press the mixture into a spring mold using the back of a spoon until it’s firm and even. I normally line the bot tom with parchment paper to keep the base from sticking to the pan. Freeze while preparing the filling . 4. To prepare t he matcha cream, drain the cashews and blend them with the water, lemon juice, coconut nectar, vanilla, and salt. 5. Once you get a smooth consistency add the matcha powder and coconut oil and blend again until well combined. 6. Pour the filling into the base, cover, and freeze for at least 3 hours until firm. 7. Save some matcha cream to decorate the cake when ready to ser ve. 8. Remove the cake from the mold at least 1 hour before ser ving. 9. During this t ime prepare the lemon cream blending all the ingredients (except the coconut oil) in your high-speed blender until nice and creamy. 10. Stream coconut oil and blend for a few more seconds. 11. Spread the lemon cream on top of the cake using a spatula or the back of a spoon if you want to create waves.

PREPARATION

INST R UCTIONS 12. Dust about 1/3 of the cake with raspberr y powder (you can buy it or make it yourself dehydrating fresh raspberries and blending them into a powder). 13. Place the reser ved matcha filling into a pastr y bag and decorate a small por tion of the cake using a closed star tip. 14. Garnish with physalis (ground cherries) if you are lucky to find them in season but feel free to use your favorite berries. 15. Lef tovers will keep in the freezer up to 2 months.

5. Mini Choco Tarts Satisfy your cravings and maximize the chocolatey goodness with this simple yet delicious recipe. Tested and approved by the worldâ&#x20AC;&#x2122;s biggest sweet tooth: my dad!

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

Re ci p e fo r 6 t a r t s 4 " e ac h • 1 cup ra w almonds • 1/2 cup cashews • 6 Medjool dates, pit ted and chopped • 2 Tbsp raw cacao nibs • 2 Tbsp raw cacao powder • 2 tsp virgin coconut oil, melted • Pinch of salt

F O R THE FIL L IN G • 1 1/2 cup cashews, soaked for 6h • 1 1/4 cup almond milk, homemade • 1/2 cup raw cacao powder • 3 Medjool dates • 3/4 tsp vanilla extract • 1 Tbsp raw coconut sugar • 1 Tbsp v irgin coconut oil, melted • 1 Tbsp raw cacao but ter, melted • Pinch of salt

1. In a food processor, process the nuts and dates until broken down. 2. A dd the rest of the crust ingredients and process a few times until combined. 3. Line six 4 inches tar t pans with plastic wrap and press until you get an even layer. 4. Place into the freezer for 30 min until firm while preparing the filling. 5. Rinse and drain the cashews and blend them with all the ingredients (except coconut oil and cacao but ter) until nice and smooth. 6. Then stream melted coconut oil and cacao but ter into the mixture until incorporated. 7. Pour the filling over the crust and freeze. 8. Remove tar ts from freezer approx. 1h before ser ving. 9. Decorate with cacao nibs.

6. Maine Blueberry Cake This cake lives in a corner of my heart. I created it during my culinary journey in Maine, a land blessed with the worldâ&#x20AC;&#x2122;s most delicioust wild blueberries. The flavor combination of lemon and blueberries is one of my favorites, and this is by far my most popular cake on Instagram.

INGREDIENTS

PREPARATION

F O R THE C R U ST

INST R UCTIONS

• 1/2 cup raw hazelnuts • 6 dates, pit ted and chopped • 1/2 tsp vanilla extract • 1/2 tsp unrefined coconut oil, melted • Pinch of salt

1. In a food processor pulse the hazelnuts until par tially broken.

F O R THE FIL L IN G • 1 1/2 cup cashews, soaked • 1/2 cup almond milk, homemade • 1/4 cup + 2 tsp lemon juice • 1 tsp lemon zest • 1 Tbsp + 1 tsp coconut nectar • 1 tsp nutritional yeast • 1/2 tsp vanilla extract • 1/4 tsp salt • 3 Tbsp unrefined coconut oil, melted • Blueberr ies (as many as you want!)

2. A dd the chopped dates, vanilla, coconut oil, and salt and process until a sticky dough is formed. 3. Press into a 6 inches spring mold and form an even layer. 4. Place into the freezer for 30 min until it firms up. 5. To prepare t he filling, first rinse and drain the cashews. 6. Blend all ingredients together (except coconut oil and blueberries) in a highspeed blender until nice and smooth. 7. Add the coconut oil and blend again at slow speed just for a few seconds until well incorporated. 8. Pour the cream over the base and disperse as many blueberries as you want throughout the filling (I used 1 cup). 9. Place the cake into the freezer for at least 3 hours. 10. One hour before ser ving, remove the cheesecake from the mold and place into the refrigerator. 11. Garnish the top of the cake with a huge blueber r y mountain and enjoy!

7. Lavender & Chocolate Cake This cake was made for one of my favorite chefs in the world, my talented friend Maddy Rae Gaylord. She was my partner in crime during my culinary journey at Matthew Kenney. Here’s what she has to say about this dessert:

“It's amazing when food tastes great... but it’s even more impressive when a dish makes you feel emotional. That's how I felt while eating this chocolate lavender cake. It is perfection. From the airy, creamy mousse-like consistency to the nutty, chocolatey, crunchy crust. Not to mention the simply beautiful cacao ganache poured so elegantly over the top, to add just that last little bit of heaven. This cake is like a big warm hug! For me it is an expression of pure love.”

INGREDIENTS

PREPARATION

F O R THE C R U ST

INST R UCTIONS

• 1/2 cup almonds • 1 Tbsp cacao nibs • 1 tsp coconut nectar • 1 tsp cashew but ter • 1 tsp coconut oil • 1/4 tsp vanilla extract • Pinch of salt

1. In a food processor pulse the almonds until broken down into small pieces. 2. Add the cacao nibs, coconut nectar, cashew but ter, coconut oil, vanilla extract, and salt and pulse until the mixture comes together. 3. Press into a 4 inches spring mold using your fingers to form an even layer.

F O R THE FIL L IN G • 1/2 cup cashews, soaked • 1/4 cup lavender tea • 3 Tbsp cacao powder • 2 Tbsp maple syrup • 1/4 tsp vanilla extract • 2 Tbsp coconut oil • Pinch of salt

F O R THE C H OCO L AT E • 3 Tbsp cacao powder • 3 Tbsp maple syrup • 1 1/2 Tbsp coconut oil

4. Place into the freezer for 30 min until it firms up. 5. In the meantime prepare the lavender tea. I've used fresh lavender but you can use dried flowers instead. You will need 1/4 cup of tea. 6. Rinse the pre -soaked cashews and drain them. 7. Blend all the filling ingredients together (except coconut oil) in a high-speed blender until ver y nice and smooth. 8. Stream the coconut oil into the mixture. 9. Pour the cream over the crust and place again into the freezer for at least 3 hours. 10. To prepare the chocolate, whisk the cacao powder and the maple syrup together. Then add the coconut oil (pre viously melted over a bain-marie) and keep whisking until well incorporated. 11. Remove the cheesecake from the mold and pour the chocolate sauce over the top. 12. The cake is best eaten within 30 minutes of removing from the freezer.

Succulent Raw Cupcakes

1. Ruby Dream Cupcake During a recent visit to Barcelona I was lucky enough to get a huge box of the sweetest strawberries, directly from a farmer. As you know, nothing can beat the flavor of local, seasonal fruit. This cupcake is a gem! If you have a dehydrator, I totally recommend that you dry some slices to add a crunchy and delectable touch to this creamy dessert.

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

Re ci p e fo r 6 cu p ca ke s • 1 cup almonds • 8 sof t dates, chopped • 2 Tbsp cacao nibs • 2 Tbsp cacao powder • 1 vanilla bean, seeded • 1 tsp raw coconut oil, melted

1. To make the base, place the almonds in a food processor and blend into small pieces. 2. S crape the seeds of the vanilla bean, add the rest of the ingredients and process a few times until combined and sticky.

• Pinch of pink Himalayan salt

3. Scoop the dough into silicone cupcake molds and firmly press down using your fingers or a s poon.

F O R THE ST R AW BER R Y CREAM

4. Let sit in the freezer while preparing the strawberr y filling.

• 2 + 1/2 cup cashews, soaked for 6h • 4 cups fresh organic strawberries, chopped • 1/4 cup maple syrup • 1/4 cup lemon juice • 1 vanilla bean, seeded • 1/2 cup raw coconut but ter, melted • 1/4 tsp pink Himalayan salt

5. Drain and rinse the cashews and place in the jar of your blender. Add the rest of the ingredients and blend until you reach a ver y smooth consistency (stream coconut oil at last). 6. Pour the mixture over the bases, re ser ving some for the toppings. Tap a few times, cover with plastic wrap, and set in the freezer for at least 3 hours. 7. About 1h before ser ving, pop the cupcakes out of their molds and let sit in the refrigerator. 8. Pipe the strawberr y cream over the top, using a star-shaped piping tip and decorate with dehydrated strawberr y slices. * To dehydrate strawberries, slice them ver y thin and let dehydrate at 118F overnight until crispy.

2. Papa Smurf Cupcake Itâ&#x20AC;&#x2122;s quite obvious what inspired me to create this little guy: I had so much fun developing the recipe! It was like traveling back to my childhood. Donâ&#x20AC;&#x2122;t be afraid of the color, this delicate white chocolate and blue matcha cupcake will blow your mind. I topped it with raspberry dust for an extra hit of flavor.

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

• 1/2 cup macadamia nuts • 1/4 cup shredded coconut • 1/4 tsp vanilla extract • 1 Tbsp maple syrup • 1 tsp raw cashew but ter • 1/4 tsp coconut oil, melted

1. Process base ingredients until a loose dough forms. 2. S coop doug h into your muf fin or cheesecake pan and firmly press down with fingers (I used silicone moulds). 3. Let sit in the freezer until firm up. 4. To prepare filling, add drained & rinsed cashews, coconut milk, maple syrup, vanilla extract, and salt to your blender and blend until ver y smooth. 5. Add blue matcha powder and blend again. 6. Stream melted cacao but ter (make sure it’s at room temperature). 7. Pour filling over bases (save some in a bowl, adding more matcha until you get the color you like, and refrigerate until used for decoration). 8. Tap a few times, cover with plastic wrap, and freeze for at least 3h. 9. Remove from moulds and let defrost for 1h in the refrigerator. 10. Dust with raspberr y powder (**instructions below) and pipe reser ved filling as desired. * To prepare your own coconut milk blend 1 cup shredded coconut with 1 + 1/2 cup water and stra in mixture through a nut milk bag.

F O R THE FIL L IN G • 3 cups cashews, soaked for 6h • 1 cup coconut milk (I used homemade)* • 3 Tbsp maple syrup • 1/2 cup raw cacao but ter, melted • 2 tsp blue matcha powder • 1 tsp pure vanilla extract • 1/4 tsp salt

** RASPBERRY POWDER (optional): 1. Blend 1 cup of fresh raspberries and spread mixture in a thin layer over a teflex or non-stick sheet. 2. Dehydrate at 118F for 24h or until completely dr y and crispy. 3. Blend or grind until powdered. 4. Store in an air tight container.

3. Lime Cloud Cupcake Will you believe me if I tell you that this superstar cupcake was a total improv? I just used what I had in my fridge: a huge sweet mango, a box of limes and one perfect avocado. The frosting is key to this baby. Be sure to work it to a thick, creamy consistency, then pipe it into a beautiful lime swirl (I used a close star nozzle). The decoration is fresh lemon thyme I was lucky enough to find in the market. Even the tiniest details count!

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

Re ci p e fo r 6 cu p ca ke s • 1 cup ra w almonds • 1/2 cup dates, chopped • 2 Tbsp cacao nibs • 2 tsp cashew but ter • 1/2 tsp vanilla extract • Pinch of pink Himalayan salt

F O R THE M A N G O CREAM • 3 cup cashews, soaked for 6h • Flesh of 2 big ripe mangoes • 10 sof t dates, peeled & chopped • 2 Tbsp maple syrup (if necessar y) • 1/2 tsp vanilla extract • 1 tsp lime juice • 2 Tbsp cashew but ter • 1/4 cups + 2 Tbsp coconut oil, melted

1. To make the base, pulse the almonds in a food processor until broken down. 2. A dd the rest of the ingredients and process a few times until it forms a sticky dough. 3. Scoop into your muf fin or cheesecake pan and firmly press down with fingers (I highly recommend to use silicone molds). 4. Let sit in the freezer while preparing the mango and lime fillings. 5. For the mango cream, add the drained and rinsed cashews and the rest of the ingredients to your high-speed blender and blend until ver y smooth and no lumps re main. Add the coconut oil at last. 6. Pour the mango filling over the bases. Tap a few tim es, cover with plastic wrap, and freeze for at least 3 hours.

• 1/4 tsp pink Himalayan salt

7. Prepare lime filling the same way and set in fridge until firm.

F O R THE L IM E CREAM

8. When ready to ser ve, remove cupcakes from molds and let defrost for 1 hour in the refrigerator.

• 1 + 1/2 cup cashews, soaked for 6h

9. Pipe the lime cream using a star tip and decorate with lime thyme leaves.

• 1/2 cup + 2 tsp lime juice • 1 tsp lime zest • 1 avocado (about 1 cup) • 2 Tbsp maple syrup • 2 Tbsp almond milk • 1/4 cup + 2 Tbsp coconut but ter, melted • Pinch of pink Himalayan salt

4. Forest Fairytale Cupcake I gave this cake its “fantastical” name after reading the comments on Instagram. Isn’t it amazing how a picture can evoke so many different feelings and emotions? The exotic mix of mango, passionfruit, coconut and matcha makes the cupcake so delicious! The pretty little blossoms are sweet alyssum, a favorite of mine.

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

Re ci p e fo r 6 cu p ca ke s • 1/2 cup raw Brazil nuts • 1/4 cup gluten free rolled oats • 5 sof t dates, pit ted and chopped • 1 Tbsp raw cacao nibs • 1/4 tsp vanilla extract • 1/2 tsp raw cashew but ter • Pinch of pink Himalayan salt

F O R THE M A N G O F I LLI N G • 1 cup cashews, soaked for 6 hours • 2 cup mango flesh, cubed (about 2 me dium ripe mangoes) • 3 passion fruit • 1/2 cup coconut cream (preferably home made) • 2 Tbsp raw Linden Honey • 1 tsp pure vanilla extract • Pinch pink Himalayan salt • 1/2 cup raw coconut but ter, melted

F O R THE M ATC H A F ROSTI N G • 1 cup cashews, soaked for 6 hours • 1 cup coconut cream • 2 Tbsp maple syrup • 2 Tbsp fresh lemon juice • 2 Tbsp cashew but ter • 1 Tbsp + 1 tsp matcha powder • 1 vanilla bean, seeded • 1/2 tsp pure vanilla extract • 1/2 cup raw coconut but ter, melted • Pinch pink Himalayan salt

1. To make the base of the cupcakes, put the Brazil nuts in a food processor and blend for a few seconds until chopped into small pieces. 2. Add the dates and remaining ingre dients and process until a loose dough forms. 3. Press the dough into your molds (I used cupcake silicone molds) and firmly press down with the back of a spoon. Let sit in the freezer while making the fillings. 4. Rinse and drain the soaked cashews and place all the mango filling ingredients in the jar of a high-speed blender. Blend until you reach a smooth consistency. 5. Pour the mixture over the bases, tap a few times, cover and let set in the freezer for at least 3h. 6. Prepare the matcha frosting the same way and store refrigerated in an air tight container until ready to use. 7. One hour before ser ving, pop the cupcakes out of the molds and dust with matcha powder. 8. Place the matcha frosting in a pastr y bag fit ted with a closed star piping tip and build up the swirls over the cakes. 9. Enjoy!

Tempting Raw Bites & Chocolates

1. The Creamiest Raw Truf f les Truffles. They are my weakness. When I traveled in Belgium with my dad, I stopped at every single chocolaterie to buy more! Traditionally truffles contain butter, cream, refined sugarâ&#x20AC;Śbut not these. It took me a few tries, but I developed a recipe for creamy and delicate raw truffles that literally melt in your mouth. Great taste, with no guilt!

INGREDIENTS

PREPARATION

F O R THE T R U FFL E S

INST R UCTIONS

Re ci p e fo r a p p ro x . 2 0 t ru f f l e s • 3/4 cup raw cashew but ter • 1/4 cup + 2 Tbsp cacao but ter, melted • 1/4 cup + 2 Tbsp cacao powder • 1/4 cup + 1 Tbsp maple syrup • 1/4 cup filtered water • 1/2 tsp pure vanilla extract • 1/8 tsp pink Himalayan salt

1. Blend cashe w but ter, water, maple syrup, vanilla extract, and salt in a high speed blender until you get a nice and smooth paste. Make sure all the ingredients are at room temperature. 2. Stream in melted cacao but ter and add cacao powder at last. Don’t overblend. 3. Pour the bat ter into a bowl and refrigerate until firm (at least 1 hour). 4. Roll the mixture into 1-inch (2,5 cm) balls. If the d ough becomes too sof t and sticky place it again in the refrigerator for a few minutes. 5. Roll each ball into the topping of your choice. I have used cacao nibs and puf fed quinoa but other options for you to play are cacao powder, chopped nuts, bee pollen, etc. 6. They keep refrigerated in an air tight container for a few weeks but they will disappear in just a few days :)

2. Matcha & White Choco Cups Since my trip to Japan, I’ve been obsessed with matcha and the magnificent desserts made with this magic powder. After many experiments, I find that its bitterness pairs perfectly with the sweetness of white chocolate and berries. In this recipe, I’ve used fresh raspberries and chia seeds to create a thick, sweet jam, but feel free to use any other berry that’s in season.

INGREDIENTS

PREPARATION

F O R THE C U PS

INST R UCTIONS

yi el d s 16 m in i c u p s

• 1 + 1/4 cup raw cacao but ter, melted • 1/4 cup + 2 Tbsp raw cashew but ter • 1/4 cup maple syrup • 1/2 tsp vanilla extract • 1 tsp matcha poder • Pinch of salt

1. Process the jam ingredients together and allow to set in the fridge about one hour. 2. B lend the cacao but ter, cashew but ter, vanilla, maple, and matcha powder until you get a smooth mixture. Make sure all ingredients are at room temperature and don’t over blend them.

F O R THE R AS P B E R R Y JA M

3. Pour half of the mixture into the muf fin cups and place them in the fridge for 10 minutes.

• 1/2 cup organic fresh raspberries • 1 + 1/2 Tbsp chia seeds • 1/4 tsp vanilla extract • 1/2 tsp lemon juice • 1 Tbsp maple syrup • Pinch of salt

4. Add 1 tsp of raspberr y jam in the center and fill the cups up with the rest of the chocolate. 5. Let rest in the fridge for another hour until harden. 6. Enjoy!

3. Date Caramel Cups Scientific studies show that chocolate makes us happier. Iâ&#x20AC;&#x2122;ll second that! And youâ&#x20AC;&#x2122;ll believe it too, when you taste these perfectly sized little cups, with their combination of crunchy, tempered raw chocolate and creamy date caramel. Happiness in a single bite!

INGREDIENTS

PREPARATION

F O R THE CA R A MEL F I LLI N G

INST R UCTIONS

• 1/2 cup cashews, soaked for 6h • 1 cup dates, chopped • 1/4 cup almond mylk • 1 Tbsp water • 1/2 tsp pure vanilla extract • 1 + 1/2 tsp cashew but ter • 1/4 cup raw virgin coconut oil, melted • Pinch of salt

F O R THE C H OCO L AT E • 1 cup ra w cacao paste or powder (I used paste) • 1 cup cacao but ter • 1/4 cup maple syrup, not cold • 1 tsp pure vanilla extract • Pinch of salt

1. To prepare t he caramel filling blend all ingredients (except coconut oil) in a high speed blender until completely smooth. 2. S tream the melted coconut oil until combined. 3. Let set in the fridge for at least 2h to harden. 4. For the chocolate shells, melt cacao but ter and paste (or powder) in a dr y bowl over hot water at low heat (chocolate should not exceed 118F if you want to keep it raw) stirring until completely melted. 5. Then add the maple syrup (should be at room temperature) gradually, stirring constantly. 6. Add the salt and vanilla extract and stir for a few more seconds. 7. Let the chocolate cool down (below 90F approx) 8. Line a mini muf fin tin with paper liners and pour the chocolate into the molds (around 1 tsp) 9. Let set in the fridge for 15 minutes to harden. 10. Fill a pipping bag with the caramel and pipe it in the center of each chocolate layer. 11. Pour more chocolate until complete ly covered, sprinkle some cacao nibs on top, and refrigerate again until the cups have completely hardened. 12. Can be stored in the fridge up to 4-5 days. 13. Enjoy them chilled!

DID THIS MAKE YOU SMILE? Have you had a chance to try this recipe? If you did, I would love to hear your experience. If not, then what do you think of it? Your opinion is of great value to me so I can keep providing more delicious goodness. ADD YOUR THOUGHTS

Blissful Raw Biscuits & Cookies

1. Eclipse Cookies Coated in raw, tempered chocolate, these beauties are my favorite biscuits. They remind me of my last month in Houston, where I developed this recipe. I made many, many attempts until I achieved the creamiest and most delicious raw caramel. Donâ&#x20AC;&#x2122;t be shy when adding a generous pinch of salt: well-salted caramel is pure heaven!

INGREDIENTS

PREPARATION

F O R THE CO O K IES

INST R UCTIONS

• 1 cup ra w pecans • 1 cup ra w walnuts • 3/4 cup sof t dates, chopped • 1 tsp walnut but ter* • 2 Tbsp cacao nibs • 1/2 tsp vanilla extract • 1/4 tsp pink Himalayan salt

1. To make the cookies, combine the pe cans and walnuts in a food processor and blend until broken down into small pieces.

F O R THE CA R A MEL F I LLI N G

3. Place the dough bet ween t wo sheets of parchment paper and press with a rolling pin until you get the thickness you like (mine are 3 mm thick).

• 1/2 cup cashews, soaked for 6h • 1 cup sof t dates, chopped • 1/4 cup almond milk • 1 Tbsp water • 1/2 tsp pure vanilla extract • 1 + 1/2 tsp cashew but ter • 1/4 cup raw virgin coconut oil, melted • 1/2 tsp pink Himalayan salt

F O R THE C H OCO L AT E COATI N G • 1 cup ra w cacao paste or powder (paste is recommended) • 1 cup cacao but ter • 1/4 cup maple syrup, not cold • 1 tsp pure vanilla extract • Pinch of salt

2. A dd the rem aining ingredients and process until you get a sticky dough (I like to find small chunks of cacao nibs, so I add them at last).

4. Using a 3 cm round cookie cut ter cut out the cookies. Press the scraps of dough back into a new layer to cut more cookies. 5. Dehydrate the cookies for 12 hours at 115F. If you don’t have a dehydrator just freeze or refrigerate them for a few hours until set. 6. To prepare the caramel filling blend all ingredients (except coconut oil) in a high speed blender until completely smooth. 7. Stream melted coconut oil until combined. 8. Let set in the fridge for at least 2 hours to harden. 9. Fill a pipping bag with the caramel, pipe it in the center of half of the cookies, and cover them with the other half.

PREPARATION

INST R UCTIONS 10. Reser ve the biscuits in the fridge while preparing the chocolate sauce. 11. To make the chocolate, melt the cacao but ter and paste (or powder) in a dr y bowl over hot water at low heat (chocolate should not exceed 115F/46ยบC if you want to keep it raw) stirring occasionally. 12. Once melted, remove it from heat and add maple syrup gradually (should be at room temperature), stirring constantly. 13. Add the sa lt and vanilla extract and stir for a few more seconds. 14. Let the chocolate cool down (below 90F/32ยบC). 15. Dip de biscuits into the chocolate and let them set on a tray. I like to cover them 2 times to get a thicker chocolate shell. 16. Keep them refrigerated in an air tight container up to 4 days.

2. Rainbow Cookies A raw, healthy, and colorful version of the classic storebought cream cookie. With this recipe you can create 5 different flavors. It may seem like a lot of work, but I promise, it will be worth the effort. Perfect to share with friends, youâ&#x20AC;&#x2122;ll find it difficult to stop at just one!

INGREDIENTS

PREPARATION

F O R THE CO O K IES

INST R UCTIONS

• 2 cup ra w pecans • 1 cup ra w almonds • 1 cup sh redded coconut • 2 cup sof t dates, chopped • 1/4 cup cacao powder • 2 Tbsp cacao nibs • 1 tsp vanilla extract • 1/2 tsp salt

1. In a food processor, combine pecans & almonds and process until broken down.

F O R THE FIL L IN G S

2. Add remaining ingredients & process until you get a dough (I like to find small chunks of cacao nibs, so I add them at last). 3. Place the dough bet ween t wo sheets of parchment paper & press with a rolling pin until you get the thickness you like (I didn’t have a rolling pin so I used a bot tle).

• 2 cup cashews, soaked • 1 cup coconut milk (see NOTE in comments) • 3/4 cup dates, chopped • 1/4 cup raw cashew but ter • 3/4 tsp pure vanilla extract • 2 tsp fresh lemon juice • 1/2 tsp salt • 1/2 cup unrefined coconut oil, melted

5. Dehydrate the cookies for 12h at 115F. I love how they come out but if you don’t have a dehydrator no worries, just re frigerate them until set (they will still be delicious!).

F O R THE CO O K IES

6. Prepare fillings by draining cashews & blending all ingredients (except coconut oil) until nice & smooth.

• 2 cup ra w pecans • 1 cup ra w almonds • 1 cup sh redded coconut • 2 cup sof t dates, chopped • 1/4 cup cacao powder • 2 Tbsp cacao nibs • 1 tsp vanilla extract • 1/2 tsp salt

4. Cut round cookies using a cut ter. Press the scraps of dough back into a new lay er and cut more cookies.

7. Stream coconut oil until incorporated. 8. Divide the mixture bet ween 5 bowls and add each new ingredient. 9. Blend again each one (you’ll need to clean the jar each time). 10. Refrigerate each filling in an air tight container for a few hours until set.

INGREDIENTS

PREPARATION

F O R THE CO LOR S

INST R UCTIONS

• PITAYA : 1Tbsp pitaya purée + 1 Tbsp cashew but ter • BLUEBERRY : 1/4 cup frozen blueberries + 1 Tbsp coconut oil • MANGO : Flesh 1/2 mango + 1 Tbsp cashew but ter • L IME : 2 tsp lime juice + 1/4 tsp lime zest + 1/4 ripe avocado • MATCHA : 1 tsp matcha powder

11. Fill 5 pastr y bags with the mixtures & pipe up your cookies (spread fillings if you don’t have pastr y bags). 12. Keep them refrigerated in an air tight container up to 4 days.

Goddess Parfaits, Bowls & Nice Creams

1. Black & White Parfait Back to black! Charcoal is known for its adsorption properties, and is said to aid in the elimination of toxins. Plus, the color is really cool. In this recipe, charcoal is used as a natural, healthy food dye (it has no discernible flavor). Iâ&#x20AC;&#x2122;ve layered black chia pudding with unsweetened coconut yogurt to create a stunning black-and-white parfait. A topping of cherries and basil adds fresh color and flavor.

INGREDIENTS

PREPARATION

F O R THE PU D D IN G

INST R UCTIONS

• 1 cup almond milk • 1 ripe banana • 1 + 1/2 tsp black charcoal • 2-3 tsp raw coconut sugar (depending on your sweet taste) • 1/2 tsp maca powder • 1/4 tsp pure vanilla extract • Pinch of salt • 1/3 cup chia seeds

1. Blend all the ingredients together (except the chia seeds) 2. Pour over a bowl and combine with the chia seeds using a spoon or a whisk. 3. Place in the fridge for at least 1-2 hours. 4. Layer a cup or jar with the chia pudding and unsweetened coconut yogur t, and top with cherries and basil leaves. 5. Enjoy!

2. My No -Tiramisu (better than tiramisu) I learned to make traditional tiramisu in pastry school. But a raw vegan version? That was a challenge! After many requests, I put my imagination to work and came up with this dessert. The Brazil nut base is topped with a coffee-mocha layer and finished with a creamy vanilla-bean mousse. I find this take even more luscious than the original â&#x20AC;&#x201C; what do you think?

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

• 1/2 cup raw Brazil nuts • 1/4 cup coconut flakes • 1/4 cup dates, pit ted and chopped • 2 tsp raw cacao nibs • 1/4 tsp coconut oil melted • 1/8 tsp pure vanilla extract • Pinch of pink Himalayan salt

1. Place the Brazil nuts and coconut flakes in a food processor and process until broken down.

F O R THE COFFE E & MO C H A L AYE R S • 3/4 cup cashews, soaked for at least 6 hours • 2 Tbsp espresso • 1 Tbsp + 2 tsp coconut nectar • 2 Tbsp almond cream (*see notes) • 1/2 tsp pure vanilla extract • 3/4 tsp maca powder • 1 + 1/2 Tbsp cacao but ter, melted • Pinch of pink Himalayan salt • + 1 Tbsp cacao powder

F O R THE VA N IL L A L AY ER • 1 cup cashews, soaked for at least 6 hours • 1/4 cup + 2 Tbsp almond cream (*see notes) • 2 Tbsp maple syrup • Seeds of 1 vanilla bean • 1 tsp pure vanilla extract • 1 tsp lemon juice • 3 Tbsp coconut oil, melted • Pinch of pink Himalayan salt

2. Add the chopped dates, cacao nibs, coconut oil, vanilla extract, and salt and process again until the mixture is well combined and sticky. You will see the oils coming out and that’s exactly what we’re looking for. 3. Place 2-3 Tbsp of the mixture into the bot tom of 3 glasses and press down with the back of a spoon. Store in the fridge while preparing the cream layers. 4. To make the cof fee cream, rinse and drain the cashews and blend in a highspeed blender with the rest of the ingre dients (except for the cacao but ter) until you achieve a smooth consistency. 5. Stream in the cacao but ter last. Make sure not to overblend the mixture. 6. Pour the cof fee layer over the base (about 1/3 of the glass) and refrigerate. Save some of the cream in a bowl to decorate the tiramisu when ready to ser ve. 7. To prepare the mocha cream, add 1 Tbsp of cacao powder to the remaining cof fee cream and blend until incorporated. Taste it and add extra coconut nectar if you need it . 8. Pour over the cof fee layer and refrigerate while preparing the vanilla cream.

PREPARATION

INST R UCTIONS 9. Prepare the vanilla cream the same way. If you donâ&#x20AC;&#x2122;t have vanilla pod add an extra teaspoon of vanilla extract, but the seeds of vanilla make a huge dif ference in flavor and aroma so I totally recommend you to get some. 10. Pour the vanilla cream over the mocha layer an refrigerate until ready to ser ve (at least 2 hours). Save some cream to decorate the tiramisu. 11. When read y to ser ve, dust the top and rims of the jars with cacao powder and pipe the reser ved cof fee or vanilla cream using a star nozzle. 12. Decorate with cof fee beans and enjoy! *To prepare almond cream blend 2 cups of soaked almonds with 1 cup of filtered water and strain the mixture through a nut milk bag.

DID IT MAKE YOU SMILE? Lucky you! This is one of my newly developed recipes that I'm exclusively releasing on this eBook. This means you are part of the first group of people to try it out. I hope you enjoy it and will add your thoughts when I do release it on my website.

3. Matcha & Kiwi Chia Plate Chia puddings are often layered in jars and topped with fresh fruit, but I wanted my parfait to be presented on a plate, for sharing. I choose sweet and sour flavors, like passionfruit and four types of kiwi: green, gold, red and berry-shaped. Seeds from the fruits add a pleasant crunch that contrasts nicely with the puddingâ&#x20AC;&#x2122;s soft texture.

INGREDIENTS

PREPARATION

F O R THE PL AT E

INST R UCTIONS

• 1 cup macadamia milk (or nut milk of your choice) • 2 tsp matcha powder • 2 tsp coconut nectar • 1/2 tsp vanilla extract • Pinch of pink Himalayan salt • 1/3 cup black chia seeds • Kiwis and passion fruit to garnish

1. To prepare macadamia milk blend 1 cup of macadamia nuts (pre soaked overnight) with 3 cups of filtered water and a pinch of salt. Strain the mixture through a nut milk bag and pour into a glass jar. It will last in the refrigerator up to 3 days. 2. Blend together macadamia milk, matcha powder, coconut nectar, vanilla, and salt. 3. Pour over chia seeds and whisk together until well combined. 4. Set in the fridge for at least 1 hour. 5. Before ser ving stir well and adjust the consistency adding a lit tle bit more of macadamia milk if needed. 6. Place chia pudding in a shallow plate and top with kiwi slices and passion fruit. 7. Enjoy!

Brownies & Other Wholesome Raw Treats

1. Raw Brownie Slices Rich, extra-chocolatey, and simple to make, raw brownies are always a winner. I love to use pecans to add a rich, buttery flavor that combines perfectly with the natural sweetness of dates. Buy the softest dates you can find, and donâ&#x20AC;&#x2122;t forget to save some slices for tomorrowâ&#x20AC;&#x2122;s breakfast!

INGREDIENTS

PREPARATION

F O R THE B R OW NIE

INST R UCTIONS

• 1 1/2 cup walnuts • 1 cup sof t medjool dates, chopped • 1 Tbsp + 2 tsp cacao pow der • 1 Tbsp cacao nibs • 1 vanilla bean • 1/4 tsp salt

1. Combine brownie ingredients in a food processor and process until a sticky and smooth dough forms.

F O R THE FR O ST ING • 1/2 cup cashews, soaked for 6h • 1/2 cup almond mylk • 1/4 cup cacao powder • 4 dates • 1/2 tsp vanilla extract • 1 Tbsp coconut sugar • 1 1/2 Tbsp coconut oil, melted • Pinch of salt

2. Fold in some extra chopped walnuts and cacao nibs to get a crunchy consistency. 3. Transfer to a 8" baking pan (lined with parchment paper or greased with coconut oil). 4. Press the dough down using a spatula or the back of a spoon until flat and firm. 5. Let rest in the fridge while preparing the frosting. 6. Combine the frosting ingredients (except for the coconut oil) and blend until nice and creamy. 7. Stream the coconut oil into the mixture. 8. Using an of fset spatula spread the frosting evenly over the brownie. 9. Cut into slices and garnish with cacao nibs.

2. Ultimate Matcha & Chocolate Brownies I love a rich and gooey raw brownie, especially with a cup of almond matcha latte. So I thought: why not combine them in one delectable dessert? I used homemade almond milk and raw cacao butter to make a thick, creamy â&#x20AC;&#x153;latteâ&#x20AC;? frosting, which pairs beautifully with the slightly bitter, earthy notes of matcha tea.

INGREDIENTS

PREPARATION

F O R THE B R OW NIES

INST R UCTIONS

• 2 cups raw walnuts • 2 cups raw pecans • 2 cups sof t dates, pit ted and chopped • 1/2 cup cacao powder • 2 Tbsp cacao nibs • 2 tsp pure vanilla extract • 2 tsp unrefined coconut oil, liquified • 1/4 tsp salt

1. Blitz the nuts in a food processor until broken down into small pieces.

F O R THE M ATC H A F ROSTI N G • 3/4 cup cashews, soaked for 6h • 1 Tbsp raw cashew but ter • 3 Tbsp almond milk • 2 tsp matcha powder • 2 Tbsp maple syrup • 2 Tbsp cacao but ter, melted • 1/4 tsp pure vanilla extract • Pinch of salt

2. Add the dates, cacao powder, vanilla extract, salt, and coconut oil and blend until a sticky dough forms. 3. Fold in the cacao nibs and massage all ingredients together in a bowl. 4. Transfer to a 8" baking pan lined with parchment paper and press the dough down using the back of a spoon until flat and firm. 5. Let rest in the fridge while preparing the matcha frosting. 6. Blend the cashews with the rest of the ingredients until you get a smooth consistency. Add the melted cacao but ter at last. 7. Spread the frosting evenly over the brownie and let rest in the refrigerator for at least t wo hours to harden. 8. Remove the brownie from the mold, cut into squares, and dust with extra matcha powder. 9. Lef tovers will last refrigerated in an airtight container for 3 days.

I Also Love Savory Food...

1. Salmorejo Ask me to name my favorite summer dish, and Iâ&#x20AC;&#x2122;ll tell you: Salmorejo! Originally from the south of Spain, salmorejo is similar to gazpacho, but (in my opinion) yummier, with a thicker, creamy consistency. My dad always whips up a huge batch for me when I visit him in Barcelona. Enjoy it for lunch or dinner, but always serve it well chilled.

INGREDIENTS

PREPARATION

F O R THE S A L M O R EJ O

INST R UCTIONS

• 4 cups heirloom tomatoes, chopped • 1/4 cup extra virgin olive oil • 2 tsp apple cider vinegar • 1/4 tsp minced garlic • 1/2 tsp Pink Himalayan salt • 1/4 tsp fresh ground black pepper • 2 slices of day -old bread (I used buckwheat sourdough)

1. Soak the bread in water for 10min and then squeeze the excess of liquid (you can add more bread at the end if you want to reach a thicker and creamier consistency) 2. Add all the ingredients (except the olive oil) in your blender and purée until ver y smooth. 3. With the blender running, gradually add the olive oil t o emulsif y. 4. Taste and add more salt or pepper if needed. 5. Chill in the refrigerator for at least 2 hours (preferably overnight) 6. Pour into bowls, garnish with sea salt flakes, and drizzle with extra virgin olive oil.

2. Purple Sweet Potato Soup Nothing beats the warmth and creaminess of a comforting soup. I love soup all year round! Satisfy your appetite with this rich, nutritious potato soup enhanced with the natural sweet flavor of coconut cream. The cute green leaves on top are called nasturtiums; ever since I discovered them, Iâ&#x20AC;&#x2122;ve been pretty obsessed.

INGREDIENTS

PREPARATION

F O R THE PL AT E

INST R UCTIONS

• 2 purple sweet potato, chopped • 2 purple carrots, chopped • 1 big red onion, chopped • 1/4 cup purple cabbage, chopped • 2 garlic cloves • 1/2 cup water • 1/2 cup coconut milk • 1 tsp coconut oil • Salt and black pepper to taste

1. In a saucepan heat coconut oil. Stir in onion and garlic and cook for a few minutes. 2. Add chopped carrots, sweet potato, and cabbage and cook for 10 more minutes. 3. Add water, cover, lower heat and cook until the vegetables are sof t. 4. Stir in coconut milk, salt, and black pepper. 5. Transfer to your blender and mix until ver y smooth. 6. Decorate with whipped coconut cream and hemp seeds (I also used nastur tiums because I love them!)

3. Cheesy Kale Chips I tried kale chips for the first time when I moved to the U.S. where they were a trendy new snack. I adored them, but not enough to spend more than five dollars for a tiny batch that was gone in under five minutes! So I learned to make them myself. After trying several different recipes, I found this one to be superior to most store-bought chips (true for most homemade snacks, right?) not to mention much cheaper! I promise you, these chips are so crunchy and addictive youâ&#x20AC;&#x2122;ll never want to dig into potato chips again!

INGREDIENTS

PREPARATION

F O R THE C H IPS

INST R UCTIONS

• 1 large bunch of green organic kale • 1 cup cashews, soaked for 6h • 1/2 yellow bell pepper, seeded and chopped • 1 Tbsp lemon juice • 1 Tbsp nutritional yeast • 1 date, pit ted • 1/2 tsp salt • 1/4 tsp lemon zest

1. Remove the ribs from the kale, rinse and dr y the leave s and set them aside in a bowl. 2. Rinse the cashews and blend them together with the bell pepper, lemon juice and zest, nutritional yeast, chopped date, and salt until you get a smooth mixture. 3. Massage it onto the kale leaves until completely coated. 4. Spread the kale over a teflex sheet and dehydrate at 118F overnight. Transfer the chips to a mess sheet and dehydrate them for a few more hours until ver y crisp. *If you don't have a dehydrator bake them set ting your oven at the lowest temperature possible to keep all the nutrients. 5. Store kale chips in an air tight container.

4. "Cold" Eggplant Despite the name, this dish meant to be eaten warm. Confusing? Maybe, but “cold” is what the Chinese call it! Made with just a few ingredients, it’s a comforting appetizer, as simple as it is delicious. You’ll need two long purple eggplants, sesame oil, tamari and chives. I know you’ll love it, too!

INGREDIENTS

PREPARATION

F O R THE B AS E

INST R UCTIONS

• 2 long purple Chinese eggplants • 2 tsp sesame oil • 1 Tbsp tamari sauce • 1 tsp chives, finely chopped • Freshly ground black pepper

1. Cut the t wo ends of the eggplants and slice them into sections around 6 cm long. 2. Bring a pot of hot water to a boil and add the sliced eggplants. 3. Cook until sof tened, about 8 minutes (they are ready when you can easily inser t a chopstick inside) 4. Meanwhile make the dressing by mixing the tamari sauce with sesame oil, black pepper, and the chopped chives. Set aside. 5. Transfer the cooked pieces to a plate lined with a paper towel to remove the excess of water. Then place them in a ser ving bowl. 6. Pour the sauce over the eggplant and ser ve them immediately. Garnish with extra chopped chives and/or sesame seeds if desired. 7. Grab your chopsticks and enjoy!

I hope you’ve enjoyed reading (and using!) this e-book as much as I loved creating it. My wish is to make everyone who tries my recipes break out in a huge smile – because after all, “One sweet = One smile” ... that’s what Dates & Avocados is all about. Love, Lore