VEGETARIANISM : THE NOBLE WAY OF LIVING Raspberry Coulis and Caramel Fakiatto with Raw Food Pastry Chef AJ

VEGETARIANISM : THE NOBLE WAY OF LIVING


Raspberry Coulis and Caramel Fakiatto with Raw Food Pastry Chef AJ

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Ingredients

(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)

Contact Chef AJ to wow your tastebuds with fantastic vegan ideas and recipes:
www.AJsRockinFoods.com & chefaj@att.net

Directions

Raspberry Coulis

Take a bag of organic frozen raspberries and let them defrost on the counter overnight.
Put them in a blender.
Add in some dated that have been soaked in water or almond milk, or orange juice.
Add a little bit of almond extract, optional.
Add in a tablespoon of vanilla.
Turn the blender on.
Put the sauce in a squeeze bottle.
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)

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

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