Total making time: 10 minutes

Makes: 2 cocktails

Ingredients:
2 cups of raspberries
3/4 cup of ice
1/4 cup water
4 large dates, pitted


Action:
1. In a blender like a VITAMIX blend all ingredients together until a slushy consistency! 

This recipe is a SUPER FOOD recipe, it is RAW, vegan, high in nutrients, dairy free, soy free, gluten free, refined sugar free, high in antioxidants, minerals and vitamins! Aids weight loss. Increases ENERGY!

+ ADD (BE Creative)
+ Raw Honey Or Maple Syrup if you want it sweeter.
+ Juice one apple and add that to the cocktail to make it sweeter and smoother.
+ 1/2 teaspoon of vanilla extract for a sweet vanilla taste!

This recipe was created by Liana Werner-Gray in New York 2013. 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Total making time: 10 minutes

Makes 2 cups

Ingredients: 
2 cups of coconut sugar
3/4 cup cacao powder
1/4 cup extra virgin coconut oil
1/4 cup almond milk
1/2 teaspoon of vanilla extract



Action:
1. In a mixing bowl, use electric mixer, cream the sugar with coconut oil until mixture is thick and well combined. 
2. Add the almond milk, cacao and vanilla and continue to mix until smooth. 
3. Dip with strawberries! Or frost TED cup cakes or cake!

This recipe was created by Liana Werner-Gray February 2013. 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Makes one large pie. Serves 12 slices.


Ingredients:
CRUST
2 cups cacao powder
2 cups of pecans or almonds
1 cup of raw honey (or 1 cup of maple syrup OR 1 cup of dates)
3 tablespoons of coconut oil
1 teaspoon vanilla extract

FILLING
1 cup cacao
1 1/2 cups pecans (alternative use walnuts)
1/2 cup water
1/2 cup of raw honey (or maple syrup - not raw)
1/2 cup coconut oil
1/2 teaspoon himalayan salt 
1 teaspoon vanilla  

Action:1. Make the crust: In a blender/Vitamix mix all ingredients. Press them into a tart/pie pan. 
2. Make the filling: In a blender/Vitamix mix all ingredients. Pour into the pie pan on top of the crust!
3. Place pecans on top of the pie see picture!
4. Set in the fridge for an hour, slice and serve!

This recipe is GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE, SOY FREE! 

This recipe created by Liana Werner-Gray 2013.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Makes 10-20

You need a muffin tin OR just mold the cheesecakes with your hand!

Ingredients:
For chocolate base:
1.5 cups of almonds
2 tablespoons of Cacao Powder
1/2 cup dates (add more if you need stickier consistency) 
1 tablespoon of Coconut Oil
dash of himalayan salt

For raspberry cheesecake:
1 cup of Raspberries (or use strawberries) 
1/2 cup Lemon juice
1 tablespoon of Vanilla extract
3/4 cup Maple Syrup or Honey
2 cups Cashews (soaked in water for 4 hours)
1 tablespoon of Coconut Oil

For chocolate icing:
1 Avocado
2 tablespoons of Cacao Powder (add more to make it darker chocolate)
2 tablespoons of Maple Syrup or Honey (add more to make it sweeter)

Action:
1. Line the muffin tray with parchment paper.
Chocolate Base:
2. In a blender mix all ingredients so you have a nice moist consistency. Press into a muffin tin to form the cheesecake base.
Raspberry Cheesecake:
3. In a blender mix all ingredients and pour into the muffin tin on top of the chocolate base.
Chocolate icing:
4. In a blender mix all ingredients and garnish on top of the cheesecake! 
5. Store in fridge and freezer and eat when set!

TIP
+ Replace the nuts with hemp seeds for nut allergies 
+ Use other nuts if desired like 

This recipe is GLUTEN FREE, VEGAN, REFINED SUGAR FREE, DAIRY FREE, SOY FREE.
This recipe provides the body with nutrients, including vitamin C and E. 

This recipe created by Liana Werner-Gray.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved