Raw Chocolate Mint Pie

We are taking our creamy chocolate pie to new heights with this fresh minty addition.

For the crust:
* 1 C Almonds
* 1 C Shredded Coconut
* 1/4 tsp Sea Salt
* 10 Medjool date, pitted
* 1 T Cocoa
 Blend together until it starts to stick together. Transfer mixture to a spring-form pan and press into the bottom.

For the Pie
Rinse out the blender and add:
* 4 Avocados
* 1 C Agave
*1/3 C Coconut Oil
* 1/4 C Pure Maple Syrup
* 1/2 T Pure Vanilla
* dash of sea salt
Blend together until completely creamy. You may need to stop a few times to scrape down the sides.
Take out one cup of the mixture and set it aside in a bowl.
Add 1/3 C Cocoa to the blended mixture and blend until it is all creamy chocolate.
Pour that on top of your crust.

Take the 1 C in a bowl and add 1 drop of DoTerra Peppermint Essential Oil, and mix together.
Add the cup to the top of your chocolate pie and swirl it together. Freeze until ready to eat. At least an hour or more.
Enjoy.

Kale Guacamole Dip

 It may sound weird to add kale to the already wonderful guacamole, but it was SO delicious, with absolutely no bitter taste of kale. I have had a new found love for kale lately and this recipe is a great way to incorporate the highly nutritious kale. Actually I could eat it by itself, it's that good!
This can be served as a veggie dip or with raw taco salad. Both are great.

You need:
* Food Processor
* 3 Avocados
* 1 Roma tomato, sliced in half
* 1/4 Red bell pepper, cut in half
* 1 large piece of garlic, pressed
* 1/2 tsp sea salt
* 1/2 lime, juiced
* 1-2 big stalks of kale, wash and keep just the leaves

Put everything except the kale in the food processor and pulse until slightly chunky.
Tear kale into small pieces and add to food processor. Pulse until well incorporated and there are only small pieces of kale. The mixture should still be slightly chunky. Scoop out into a bowl.

Serve with carrots, cucumbers, celery, and peppers. (The picture shown is 1/2 the batch.)

Raw Mac n' Cheese

 I grew up loving Macaroni and Cheese. I mean, it was the first food I learned to make on the stove at age 7. My four sisters and I pretty much split a box or two every Sunday for lunch. So when switching over to raw and vegan I had those memories of the creamy cheesy noodles. My hubby was more of Ramen noodle lover, but I liked the cheese. I imagine if we still ate it our own kids would probably follow suit.  However, today we decided to combine what I had previously made, but never posted, as a Raw "Nacho Cheese" (and of course you can use it as one), to warm spiralized zucchini, added a dash of salt and pepper and what came out? A delicious creamy cheesy dish that everyone loved and it will definitely be added to our regular lunch menu!

What you need:
- 1 or more Zuchinni, spiralized (or you could use a potato peeler and peel them into long strips) into a bowl and soaked in warm water.
- 1 batch of Raw "Nacho Cheese"

 Raw "Nacho Cheese"
In the blender add:
1 C Warm water
1/2 Red Bell Pepper, no seeds
1 1/4 C soaked raw cashews
1/2 Lemon, juiced
2 T Nutritional Yeast
2 tsp Chilli Powder
1/2 tsp Sea Salt, adjust to your liking

Blend on high, or press the soup button if you have a Blendtec Blender or one with a similar setting. This will blend and warm the sauce.

Drain the Zuchinni and add in as much sauce as you like. Sprinkle with salt and pepper and enjoy! Store the remaining sauce in an airtight container in the refrigerator. Lasts about a week.
*This would also be great with little pieces of broccoli!