Whole Life Magazine

December 2013/January 2014

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Page 22 of 43

CHOCOLATE DATE NUT TRUFFLES Chef Instructor Jessica Hilton, New School of Cooking 1 c walnuts 1 c dates, pitted ¾ c cocoa, divided ¼ c shredded coconut (optional) Combines dates with just enough water to cover and bring to a boil. Simmer 15 minutes until dates are soft. Strain the dates, reserving the liquid. Chop walnuts in a food processor to a flour-like consistency. In a large bowl, combine dates and nuts, and coconut if using. Add about ½ cup cocoa and stir until you have a stiff paste. Add reserved date liquid, if needed to adjust consistency. Using a small ice cream scoop, scoop balls of dough and drop into reserved bowl of cocoa. Roll to coat in the cocoa and refrigerate until firm. Place prepared pecans in food processor and pulse into small crumbs. Mix pecans and all remaining ingredients together well by hand. Press into plastic-lined 9-inch tart pan to desired thickness. Dehydrate 48 hours. Chill crust in freezer for 15–30 minutes before filling. (If not using all the crust mixture, store extra in containers in the freezer.) Filling ½ c cashews, soaked 4-6 hours ½ c maple syrup ¼ c agave ½ c coconut oil ½ cup and 2 tbsp carrot juice ½ tsp vanilla extract ¼ tsp salt ¼ vanilla bean, scraped 1½ tsp cinnamon 1½ tsp nutmeg ½ tbsp chopped fresh thyme Blend all ingredients except thyme in the blender until very smooth. Stir in thyme. Fill candied tart crust and chill in freezer overnight. Remove pie from tart pan, cut into 12 even slices, and wrap the entire pie in plastic wrap. *If you don't have a dehydrator, you can set the oven on the lowest setting and prop open the oven door to create the same results (in raw food prep, nothing is heated above 115°). POMEGRANATE GRANITA Ariane Resnik, Ariane Cooks Catering 32 oz pomegranate juice (preferably fresh; bottled is okay, but not a blend) ⅔ c coconut sugar PUMPKIN PIE WITH THYME Matthew Kenney, M.A.K.E. Crust 2¼ c pecans, soaked overnight and dehydrated* at 118° for 24 hours 2 tbsp maple syrup 1 tbsp coconut oil 1 tbsp date paste 1 pinch sea salt dish and place in freezer. Fluff/stir with a fork once an hour for several hours, until mixture has progressed from slush to a firm, chunky iced texture. To serve: Scoop into festive glasses, layering with fresh pomegranate seeds (optional). Garnish with a twist and slice of clementine. Visit www.wholelifemagazine.com for more recipes, including: • Classic (Vegan) Baked Tofu Cheesecake • Raw Apple Pie • Vegan Cranberry Hibiscus Crumble • Raw Chocolate Chip Cookies made with Raw Chocolate Chips • Maple Bourbon Pecan Pie … and simple Basic Pie Dough, as well as where to buy these dreamy delights. In a small pot, boil down pomegranate juice with coconut sugar over medium heat until volume is reduced by 1/3. Let cool completely. Pour mixture into a baking december/january 2013 -'14 WLT-DEC-JAN-11-24-10pm.indd 23 23 11/24/13 10:34 PM

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