Raw Creamy Cashew Dip

     DO NOT MAKE THIS DIP. YOU WILL AUTOMATICALLY BECOME A DIP CONNOISSEUR AND NOTHING ELSE WILL COMPARE. Just kidding. I just really, really, like this dip. I love this recipe because it is raw vegan, and gives those who do not eat dairy a great option for a creamy dip! I will definitely be making this over and over again!

It goes perfect with veggies, and i'm sure it would taste great in wraps too!

Yep, i'm in love.

Ingredients:

• 3/4 cup cashews
• 1/3 cup water
• 4 tsp lemon juice
• 2 tsp apple cider vinegar 
• 1/2 tsp minced garlic
• 1 tbsp avocado oil (or olive)
• 1/2 tsp dried onion flakes
• 1/4 tsp sea salt
• 2 drops agave or honey
• 1/2 tsp dried dill
• 1/4 tsp dried oregano 
• 1/4 tsp dried basil

Steps:

• Blend all the ingredients together in a food processor, let sit for a few minutes to allow the flavors to blend!
• ENJOY!

Chocolate Pecan Tart

Ok folks! This is the one you have been requesting! My parents went out to a restaurant in Toronto and had pecan pie on chocolate crust... I was drooling just hearing about it. How could I not be inspired to make this! These raw bar desserts are my absolute favourite... you can be expecting more to come!

NOTE: I did make this base walnut free, but if you loved the base of the raw twix, click here, for the recipe.

Ingredients:

BASE:

• 1/2 cup raw almonds
• 1/2 cup raw pecans
• 1/4 cup raw cocoa powder
• 2 tbsp agave
• 1/2 tsp vanilla extract
• 2 tbsp melted coconut oil
• **Blend this together in a food processor until a dough is formed, and line and 8x8 pan. When you have lined it pop it in the freezer!**

PECAN FILLING:

• 1 and a 1/4 cup medjool dates (these need to have soaked at room temperature for at least an hour)
• **Drain the dates but keep the date water for later**
• 1/2 cup pecans
• 1/4 cup coconut oil
• 2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice (I found this is my local superstore, I never even knew it existed before! It's amazing!)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch sea salt
• 1/8 cup agave
• **add all these ingredients together in a food processor, including a splash of the date water to make it creamier**
• **spread it over the crust layer and let it chill in the fridge for at least 4 hours. You can either store it in the freezer or fridge.**

CHOCOLATE LAYER:

• 3 tbsp agave
• 6 tbsp cocoa powder
• 3 tbsp MELTED coconut oil
• **Add this on top of hardened pecan filling! You can cut them into squares now or after they are frozen. Let them freeze for at least 4 hours.**

ENJOYYYYY