This is a fun twist on an old favorite.  I have been making this recipe for years and it always turns out perfectly. In fact, I’m pretty sure this was the first recipe I came up with “all by myself”.  :)

To make it gluten-free, I just subbed out a few different flours where I usually used all-purpose flour.  Feel free to re-glutenize it by subbing the 2 cups of AP flour back in, and leave out the xanthan gum.

Chocolate Avocado Banana Bread

Ingredients:

• 2 ripe bananas (medium sized)
• 1 ripe avocado (medium sized)
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 cup olive oil
• 1 tsp lemon juice
• 1 tsp salt
• 1 tbsp flaxseed meal mixed with 2 tbsp water… microwaved 3 times in 15 second intervals until gooey
• 1 cup buckwheat flour
• 1/2 cup brown rice flour
• 1/2 cup almond flour
• 1 tsp xanthan gum
• 1/4 cup cocoa powder

Directions:

Preheat oven to 350 degrees and grease and flour a loaf pan or use a silicon loaf pan.

Mash together bananas and avocado until smooth.  (I used a mixer set on high for this step).  Add in sugar, baking soda, baking powder, olive oil, lemon juice, salt and prepared flaxseed meal.  Mix well.

In separate bowl, mix together buckwheat flour, brown rice flour, almond flour, xanthan gum and cocoa powder.  Gradually add to other ingredients and mix well.  The batter will be thick and sticky.

Spread into prepared loaf pan and bake in preheated oven for about 40-50 minutes.  A knife inserted in the middle will come out clean when its done. *Take note that this bread will be dense and moist, rather than light and airy.

Serve with Earth Balance margarine slathered on top for an extra indulgent treat.

Okay, when I say this cake is super sticky… I mean it is super friggin’ sticky.  See how the cake kinda dips in the center?  I’m not exactly certain why this happened. :|

My guess is: incredibly moist (and heavy) cake with crispier ( therefore lighter) edges = cake that sinks in the middle.  But the taste and texture totally trump any weird looks this thing may get.

I still have a lot of gluten free cake making in my future, but at least now I can say I have mastered a flavorful, wet, gluten free cake that will stick to the bottom of your plate. Good start.

The clementine filling/topping adds an extra layer of super sticky that I find over the top perfect for this cake.

Super Sticky Clementine Cake

Ingredients:

• 2 cups Almond Milk
• 2 tsp vinegar
• 1 1/2 cups brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup almond flour
• 2 tsp xanthan gum
• 1 tsp baking soda
• 1 tsp baking powder
• 2/3 cup olive oil
• 1 tsp salt
• 2 cups granulated sugar
• juice and zest of one clementine
• 1 tbsp vanilla extract
• 1 tbsp vinegar

Directions:

Preheat oven to 350 degrees.  Grease and flour two 8 inch round cake pans. Don’t skimp on this step!

In large bowl, mix together almond milk and 2 tsp vinegar and let set for about 5 minutes, or until the milk begins to curdle.  In separate bowl, mix brown rice flour, tapioca flour, almond flour, xanthan gum, baking powder, baking soda and salt.

Once milk has curdled- add sugar, olive oil, zest, clementine juice and vanilla.  Slowly incorporate the dry flour mix into the wet ingredients.  Mix well until smooth.  Stir in 1 tbsp vinegar.

Evenly pour cake batter between the cake pans.  Bake in preheated oven for about 30 minutes.  The top will be firm, but sticky… sticky sticky sticky. :)

Let each cake cool on wire rack until completely cool.  Loosen sides of cake from pan by running a knife around the edge.  Once turned upside down, the cake will fall out (as long as you did a nice job greasing and flouring the pans).

Spread the clementine filling on top of the first cake.  Stack second cake on top of first cake and cover the top of that cake with the clementine mixture.

Sprinkle with confectioners sugar and serve.  Store in fridge.

To make filling:

Peel two clementines and put sections into food processor.  Add 1 cup confectioners sugar and blend until smooth.  Transfer to small saucepan.

In separate small bowl, mix together 1 tsp potato starch with 2 tsp cold water.  Mix well until completely dissolved.  Add to saucepan and cook over medium heat until thick like jam.  It will thicken a bit more upon cooling.

Fork needed on this one!  Enjoy…

As a child, did you ever love a food so much that you would risk the wrath of your huge and terrifying older brother to sneak the last one?

The other day my husband and I were reminiscing about childhood junkfood favorites, and I remembered how much I desperately loved Little Debbie Star Crunches.  I had a sick obsession with these things.  This most likely caused me to block all thoughts of them from my memory after I went vegan. Once my memory was triggered, though, I became dead set on the idea of making them myself.  I needed a way to once again enjoy the taste/texture of the individually wrapped treats that I used to stash everywhere: lunchbox, pocket, fridge, freezer, bookbag, dresser drawer.  It was kinda out of control.

I loved them primarily because of their gooey and crispy and hard to explain texture… which oddly enough gave them most of their flavor.  I think sans the strange texture of a Star Crunch, we would be left with pretty much just  “sweet”.

To recreate these things I needed a great filler, because the crispy rice and chocolate part is easy.  The answer was the Medjool date!  Dates are absolutely magical… I am super happy to have discovered the many uses of them.

These cookies are definitely close enough to an actual Star Crunch to satisfy my craving… without the long list of creepy ingredients and eternal shelf life.

Vegan Star Crunch

makes about 8

Ingredients:

• 7 medjool dates
• some confectioners sugar for dusting
• 2 cups of vegan chocolate chips
• 3 tbsp non dairy milk
• 2 tbsp agave or brown rice syrup (optional)
• about 2 cups crispy rice cereal- I used “Koala Crisp” for mine

Directions:

De-pit dates and mix in food processor until smooth.  Grab sections of pureed dates and roll into small balls, about an inch and a half across. Dust lightly with confectioners sugar if they stick to your hand.  This should make about 8 balls.

Next, cover a plate with crispy rice cereal.  Place one disk of date into the cereal and cover thoroughly with crispy rice while simultaneously flattening with you palm.  You’ll probably crush a few crispies… more if you press too hard.

Once they are flattened and covered with crispy rice they should look like this:

They will be pretty floppy in this stage, so be careful handling them. Let these rest a bit while you make your chocolate coating.

Using a double boiler combine chocolate, agave and non-dairy milk and stir over medium low heat until smooth.  Now, this is the tricky (or maybe I mean messy) part: the goal here is to cover the cookies with a thin layer of chocolate- enough to coat well.  I went a little overboard with mine, and I really wish I hadn’t.  I applied mine by simply using a butter knife and spreading a thin layer on the bottom, and then flipping it over in my hand and spreading a thicker layer on the top.

Once pretty well covered, just place the star crunch on wax paper, wire rack or a silicon mat and then stick in fridge until firm.

As usual… if you can’t wait that long, a quick trip in the freezer should firm them up nicely too.  These will not get solid like a candy bar– they will remain just a tad softer once they hit room temperature.

Store in cool place and keep out of the sun!  They could get melty. :)

Broccoli Salad with Creamy Mustard Dressing

The Blissful Chef: Cooking with the Seasons~ Spring Edition e-Cookbook is out!  I recommend it to everyone - whether you are an established vegan chef or complete cooking novice.  Author Christy Morgan eloquently describes her philosophy as  “macrobiotic, vegan, raw fusion”.

Sounds tasty and swanky!  Who couldn’t use a little more of that in their life?

I loved cooking and eating every single one of her recipes I have tried so far.  I will happily be making the rest of them very, very soon.

Most of the recipes are already gluten free- so I didn’t have to worry about subbing anything.  The prep and cooking time was fast, and the results were an explosion of flavors that my tongue had never before experienced.  Perfect!

This woman can cook!  And her recipes are simple, delicious, colorful, and dare I say… good for you.

Here’s a peek at the foods from the cookbook  that my husband, son and I have all been enjoying devouring.  My faves are definitely the Basil Pecan Pesto and the Curry Coconut Lentils, but I was also licking the dressing from the Broccoli Salad straight from the bowl.  I know, classy.

If you would like to purchase This wonderful cookbook , please visit:

http://www.vivalagreens.com/theblissfulchef/?page_id=595

Soba Noodles with Basil Pecan Pesto

Curry Coconut Lentils

Veggie Cabbage Roll-Ups

A little unconventional maybe– but pretty delicious for a last minute pantry raid.  What I like best about these cookies is their texture– they are thin and chewy and crispy all at once.  The flavor is, well, flavorful!

Since Garam Masala varies— I cannot guarantee that your cookies will taste just like my photo. :)  Mine was a blend of coriander, cardamom, black cumin, cinnamon, celery, black pepper, allspice, cloves and anise.  Each one of those spices had a special place in these cookies.  A touch of cocoa really tops them off.  Spicy, sweet and kind of chocolatey- could you really ask for anything more?

Garam Masala Cookies

makes about 24 cookies

Ingredients:

• 1 1/2 cups Granulated sugar
• 1 cup cold Vegan margarine- I used Earth Balance
• 2 tsp Baking powder
• 1 tsp Vanilla extract
• 2 tbsp Vinegar
• 1 tsp Xanthan gum
• 2 tsp Garam masala
• 1/4 cup Almond flour
• 1 cup Buckwheat flour
• 1/2 cup Sweet white rice flour
• Some cocoa powder for sprinkling on top of cookies

Directions:

Preheat oven to 375 degrees.  Cream together margarine and sugar.  Add vanilla extract and baking powder, Garam Masala, and then stir in xanthan gum.  Add vinegar and then gradually mix in all of the flours a little at a time until blended.

Using a tablespoon, scoop out round balls onto an ungreased cookie sheet and bake in preheated oven for about 10 minutes… or until the cookies have flattened.  Make sure the cookies are round when they go on the sheet… they will flatten out on their own, and if too flat before baking, they may burn!

While they are still warm, sprinkle  a touch of cocoa powder on each cookie.

Let cool completely before serving.  Enjoy!!

When I woke up this morning, it was beautiful and sunny and the birds were singing. Yay!

There was still two feet of snow on the ground… but the sun gave me a much needed  burst of energy.   So, rather than the usual bowl of cereal my son is honored with in the morning, I made him these muffins.  He was thrilled to have anything other than cereal and ate 4 of them!  I’m not super good in the kitchen before I have had a ton of coffee… but these turned out really well.

One tip- use silicon muffin pans, grease and flour your pan, or use some really good muffin liners.  I used craptastic paper liners this morning and they sorta stuck- just a little bit. :(

Given that it was so early… I’m lucky to have remembered to line the cups at all.  The muffins were delicious, though.  They were a tad tangy and slightly sweet.  And full of crumble topping!  Oh, how I love crumble topping. <3

Blackberry Cobbler Muffins

Ingredients:

Muffins:

• 1 cup Teff flour
• 1 cup Buckwheat flour
• 1/2 cup Sweet white rice flour
• 1/2 cup Almond flour
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1/2 cup Granulated Sugar
• 1/2 cup Olive oil
• 2 cups Non-dairy milk ( I used almond)
• about 36 blackberries

Crumble Topping:

• 1 cup Buckwheat flour
• 1/2 cup Granulated sugar
• 3 rounded tbsp Earth Balance margarine

Directions:

Preheat oven to 400 degrees.  Line, or grease and “flour”  12 muffin cups (using a touch of rice flour or buckwheat etc.).

Grab two bowls. Mix all dry ingredients for muffins together in one bowl.  Now, pour in almond milk and olive oil.  Stir until well mixed.  Using a measuring cup, pour 1/4 cup batter into each cup of the lined muffin pan.  Top with two to three blackberries each.

In the second bowl, mix together ingredients for crumble topping.  Use your hands to blend the mixture together until it turns into little crumbles.

Using a spoon, sprinkle on a good amount of crumble on top of the muffins.

Bake for about 20 minutes in preheated oven, or until knife inserted into center of muffin comes out clean.  It shouldn’t have any batter stuck to it… a smooshed blackberry is fine, though.  Let cool a bit before eating.

I think the vegan community is amazing- everyone involved is making a huge impact in their own special way. I love how vegans ultimately find common ground by simply refusing to participate in the exploitation of non-human animals.  As most of us know, the choice to go vegan is no “trend”…  it is holding on strong, and will only continue to grow.  Which is awesome!

So, I wanted to share with you a person who is doing her part and spreading some vegan love: The Blissful Chef ~Christy Morgan.

She runs Viva la Greens, a fantastic spot in Los Angeles which offers personal chef services, ( for all of you lucky L.A. dwellers), consulting, private and group cooking classes.  Christy has a blog where she covers everything “green”.  There you will also find some pretty amazing looking recipes and fun videos.

Along with making a big impact on people’s lives, she also used to make meals for Alicia Silverstone, who has become quite a vegan mentor.  How fun is that?!  I think it is wonderful that there are so many influential and compassionate people out there choosing to educate others about veganism.

To let you guys get to know a little bit about “The Blissful Chef”, here’s a list of a few questions I had the pleasure of asking Christy.  She’s such a sweetie- if you haven’t had a chance to check out her blog- please do so!

She also has an e-cookbook coming out soon!!  I’ll review that little gem next week and give one away… so be sure to check back!

And, at the end of the post, I have included my all time favorite salad recipe for you guys… because, well, that’s what I do.  :)

Now onto The Blissful Chef!

What are some of your favorite foods that have been introduced to you since you went vegan/macrobiotic?
Going to macrobiotic culinary school expanded my knowledge of  food, my taste buds, and the foods I ate.  I was exposed to so many wonderful things I had never heard of, like burdock, lotus root, kabocha, and daikon.  I also began to eat things I had seen in the store but didn’t know what to do with- like parsnips and sea vegetables.

What is one of the most requested dishes or recipes you receive at Viva la Greens, either for a meal delivery or through consultation/classes?
Everyone goes nuts for my Un-Tuna Salad made from chickpeas.  I’ve had people tell me they would invest if I start selling it in grocery stores.

Since macrobiotic cooking often incorporates sea-vegetables, what do you recommend as a great way to introduce people to sea veggies aside from the typical sushi roll?
Sea veggies really have an acquired taste. I have to sneak them into things because I honestly don’t like many of them. The best way to do that is throw wakame into soups, buy dulse and kelp flakes to sprinkle of grains, salads, and beans, and I like to sneak hijiki in my tofu quiche, or make a pate/dip from it (two recipes are featured in my eCookbook). Nori is great too as a snack or I cut them into thin strips and throw them in salads.

Do you have a go-to meal/dish you make at least once a week?
Whole grains are a huge staple of mine. My favorite is Lundberg “Golden Rose” Medium-grain Brown Rice or Quinoa. I also love making a un-macrobiotic power smoothie after I work out made with rice milk, hemp protein, VitaMineral greens, UDO’s DHA oil, frozen bananas, and raw cacoa.

What has been your most memorable cooking experience?
It is hard to choose just one, but my favorite experiences in general is when I’m cooking with a group of people, like when I volunteer in the kitchen at French Meadows (a macrobiotic summer camp in N. Cali) or cooking with my friends. It’s so great to share that energy together in the kitchen then sit down to eat with one another.

Favorite way to use tofu?
I love making quiche and tofu scramble, which people go crazy for when I make it. But, tofu is so versatile and can be used in so many ways it’s hard to choose just one. I love using silken tofu to make creamy dressings or cheesecakes.

What is, in your opinion, the best part about teaching people veganism/macrobiotic cooking?
I inspire and empower others to take charge of their health and happiness through an understanding of how food affects everything in our life. This is the reason why I love teaching. I get to really make a difference in peoples’ lives.

Who in your life has influenced your cooking the most?
I would say my macrobiotic teachers are my biggest influence. They help guide me and make sure I take care of myself. Next, I would say my clients and my friends. They help me be the best I can be.

What is your best tip for a novice cook?
Invest in a good knife and learn knife techniques. Take cooking classes to build your skills. Having the proper knife and be able to use it well saves so much time in the kitchen. My favorite is NHS or MAC. They are Japanese style vegetable knives you can find online. After many years as a chef this is my favorite style of knife.

And, if you happen to live in Los Angeles, Christy has a “Basics” cooking class series coming up  soon that will teach you everything you need to know about the plant-based diet and how to cook wholesome delicious meals.  This class is for those of us new to macrobiotic cooking or even just looking to improve our cooking skills. Vegan and macrobiotic elements will be taught in this class setting  a good foundation of what eating, living, and cooking healthy really means. For  proper knife techniques, Class 1 is essential and will make prepping a meal quick and easy. Each class is 3 hours and hands-on so you get real experience.

Basics of Eating and Cooking a Plant-based Diet

Class 1 – Saturday February 27th, 10 am – 1pm
Knife Techniques & Overview of Whole Foods (Macrobiotic) Diet

Class 2 – Saturday March 13th, 11 am – 2 pm
Soups & Vegetables

(Christy apologizes for the big gap in classes. She is going to the Holistic Holiday at Sea Cruise, the only vegan macrobiotic cruise. You can still sign-up! )

Class 3 – Saturday April 3rd, 10 am – 1pm
Whole Grains & Sea Vegetables

Class 4 – Saturday April 10th, 11 am – 2 pm
Plant-based Proteins

Each class is $50. Sign up for all 4 classes and save $15 (Only $185 for 4 class series!). You won’t find a better deal in town! New Location in West LA!! If you want to get on board, hurry up- class size is limited!

Thank you so much Christy! — Now onto my salad recipe:

Wilted Kale and Mustard Greens Salad

I eat this salad at least twice a week– I would eat it every single day if I could.  It is quick and super-duper filling.  Seriously… it leaves me stuffed every time I eat it.

Ingredients (makes one large salad)

• 4-6 leaves kale, any variety
• 4-6 leaves mustard greens
• 1 tsp agave
• 1 tsp salt
• 2 tbsp -1/4 cup grapefruit juice… freshly squeezed
• 1/2 cup walnuts
• 1/2 ripe avocado
• 1 large portobello mushroom cap
• a few Cherry tomatoes

Directions:

First rinse Kale and mustard greens well and then pat dry.  Cut leaves into small strips, using a proper chiffonade method, or just do like I do: roll the leaves up and chop away!  Place chopped leaves into a large bowl.

Next, take grapefruit juice, salt and agave and massage into leaves until they become wilty.  I like to really get my hands in there and make sure the grapefruit juice, salt and agave have thoroughly covered each piece.

Set leaves aside.  Now, saute the portobello cap (whole), over medium heat in a tiny bit of water, until soft all the way through.  Salt lightly.

On cutting  board, slice up mushroom cap, avocado, and cherry tomatoes.  Place on top of greens inside bowl.

Using a food processor, chop up the walnuts into tiny crumbles:

Sprinkle on top of salad and enjoy!

If you haven’t yet heard the heartwarming tale of Dorothy and Chico, you are in for a treat. I simply couldn’t resist sharing this story of these two love-birds (erhm, ungulates). All you need is love….right?  Read on and warm up your heart: <3

Hello, I Love You

by Farm Sanctuary National Shelter Director Susie Coston

It’s that magical moment. You’re at a gathering, the same old scene. You’re hanging out, maybe munching on some food, not expecting to be noticed. Then you look up, and there she is. You’ve seen her before, in passing, but something has changed. Your eyes lock across the room. You walk toward each other through the crowd. You converge. The chemistry is perfect. She’s the one. It’s love.

It’s the sheep barn at Farm Sanctuary’s New York Shelter. This is where a sheep named Chico and a goat named Dorothy (pictured above) fell for each other. We’ve seen our share of special bonds at the shelter. Steers Larry and Kevin have stood by each other for 16 years. Bing and Bessie, two geese, have been loyal companions for 24 years. Friendships thrive here. Free from fear, stress and deprivation, which can stifle an animal’s personality, our residents are able to express their natures and, well, follow their hearts.

As in human relationships, sometimes those hearts lead their owners in surprising directions. Though our sheep and goats get along fine with each other, we rarely see any particular interest between members of the two species. Dorothy and Chico weren’t rescued together, and they live in a herd of more than 100 sheep and goats. People who have not spent time caring for these animals have a hard time telling them apart, especially all the sheep. But Dorothy recognizes Chico from the other end of the barn. They seek each other out, and when they meet, they exchange adoring greetings by rubbing their heads against each other. They spend hours each day grooming, playing and snuggling together. We don’t know how it happened, but these two are obviously smitten.

Visit here for more tales from Farm Sanctuary.

Feeling extra sweet?  You could send a special valentine to a resident at Farm Sanctuary!

I just couldn’t resist the kitschy-ness of including a post about aphrodisiac foods right before Valentines Day.  So, I did some research googling, and found some pretty interesting “facts” about foods from various unreliable sources on the internet. :)

I thought it would be fun to include a simple list of foods that will spice up your life– that, when blended together, make a mighty tasty smoothie.  Whether you are single or attached (or just don’t give a damn)…this smoothie will provide you with a good dose of spunk. <3

Super Seductive Smoothie:

makes about two 16 oz smoothies

Ingredients:

• 2 large ripe and frozen bananas
• 1 ripe avocado
• 1/2 cup cocoa powder
• 1/2 -1 tsp chili pepper paste ( 1 tsp=pretty darn spicy)
• 1 tsp cardamom
• 1 1/2 -2 cups coconut water ( I like ‘em super duper thick, so I used 1 1/2 cups– feel free to add as much liquid as you want)
• 1 1/2 tbsp vanilla extract or 1 tsp vanilla beans
• 2 Medjool dates or a squeeze of agave (optional if you like your smoothie extra sweet)

Directions:

Blend all ingredients together in blender until very smooth.  Since the actual size of fruit used may vary… adjust amounts to suit your taste and texture.

Pour into glasses and enjoy!

The Aphrodisiac Claims:

Banana:

Bananas are full of Potassium and B Vitamins- which are said to increase the production of sex hormones.

Chocolate:

Chocolate is said to contain Serotonin and Phenylethylamine, chemicals that are naturally found in the brain that induce “good-feelings”.

~This must be the cause for  my “addict- like reasoning” I experience when *ahem* eating an entire bag of chocolate chips.  :|

Avocado:

This one is great… the word avocado itself is apparently derived from “ahuacatl” in the Nahuatl language which simply translates to “testicle.”   I guess this is what makes it an aphrodisiac?

Well, I certainly wasn’t going to pass up the opportunity to put an avocado in this smoothie… so aphrodisiac it is.

Cardamom:

In my humble opinion, Cardamom is definitely the sexiest spice on the planet.  Hands down.

It is highly aromatic and full of cineole, which is said to increase blood flow in areas where it is applied. (refrain from giggling)

Vanilla:

Vanilla apparently has the ability to soothe emotional tension with its sweet, lingering fragrance.  It is also said to increase energy levels,  improve circulation, as well as produce a euphoric effect on your brain.

Chili Peppers:

Eating chili peppers will produce physiological responses in our bodies that may remind us of the feeling of falling in love: they increase our heart rate,  improve our circulation and (as most of us know) can really bring on the heat.  This is caused by capsaicin, a chemical which stimulates our nerve endings which, in turn, raises our pulse and causes us to sweat.  Like chocolate, this stuff is also said to contain endorphins.

Coconut Water:

Coconut water, particularly from the young coconut is said to increase circulation, raise metabolism, and is chock full of electrolytes. It also is said to improve intestinal health, stop fatigue, fight viruses, prevent hypertension, ease stomach pain, help control diabetes and reduce one’s risk of cancer.

I’m guessing none of those canned energy concoctions can even compete with that.

Enjoy your smoothie…

Cheers!

Disclaimer:

I have no idea about the accuracy of the statements above–I  just know about the deliciousness of this smoothie.  :)

Okay, this pie does not actually contain ice cream.  But, when the creamy mousse and cashew cream layers are frozen, they sure could pass for ice cream.  It is rich with flavor and kind of  indulgent as far as ingredients go.  But, Valentine’s day is coming up, right?  So why not splurge on yourself… or a loved one.  This dreamy treat  is full of chocolate, dates, almond flour, cashews… and there’s some tofu in there too.

The freezing process is a little time consuming, but the prep couldn’t be easier.  It mainly involves using a just food processor and a spatula.  The three layers frozen together sort of  resemble an “ice-cream cake” in taste and texture.  Yet, unlike a certain non-vegan name brand ice cream cake that I used to go crazy over- this one’s full of good stuff.   So,  refusing a second slice seems almost silly. :)

Chocolate Cashew Ice Cream Pie

Ingredients:

Crust

• 9 Medjool Dates (medium sized)
• 1 1/4 cup almond flour
• 1/2 cup cocoa powder
• 2 tbsp agave

Filling

• 1 cup chocolate chips
• 2 pkgs extra firm silken tofu (drained)
• 4 Medjool dates
• 1 1/2 tsp almond extract
• 1 tbsp agave
• 1/2 tsp sea salt

Cashew Topping

• 2 cups cashews, soaked for at least 4 hours
• 1/2 cup coconut oil- warmed just until liquidy
• 1/2 cup almond milk
• 1/4 cup agave or granulated sugar
• juice of 1 Meyer lemon or just a simple plain lemon would work here

Directions:

In food processor, combine ingredients for crust: dates, almond flour, cocoa powder and agave.  Mix until crumbly.  Press down into bottom of spring-form pan.

Next, rinse out and dry food processor.  Place the 4 dates from the “filling” into processor and mix until a paste is formed.

Melt chocolate chips either over double boiler or in microwave in 30 second intervals, stirring each time.  Melt until smooth.

In food processor, combine date paste, melted chocolate chips, tofu, agave, salt and almond extract.  Mix until super smooth.  This part seemed to take forever. :|

Spread tofu mixture evenly on top of crust in spring-form pan.

Cover lightly (not touching the filling) with parchment paper and freeze at least 1 hour.  Once this layer is firm, go ahead and make the third layer, but leave the pan in the freezer.

To make third layer, combine all of the “cashew topping”  ingredients into the food processor, and blend until super smooth.  Spread evenly on top of chocolate layer and return to freezer.

Leave in freezer at least 3 hours. (This pie retains its texture best if your freezer is set on a lower setting-rather than something like a  “deep freeze”). Cut with sharp knife and serve frozen, or ever so slightly thawed.

I dusted mine with a little cocoa powder before devouring.