Favoreats
Favoreats LLC
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INGREDIENTS
9 oz
unsweetened chocolate, cubed
1/2 cup
virgin coconut oil
3
eggs
1/2 cup
unprocessed, honey
1 tsp
pure vanilla extract
sea salt
PREPARATION
1
. Preheat oven to 275˚F/140˚C.
2
. Microwave chocolate and coconut oil in 30-second intervals, stirring in between, until melted. Let cool to room temperature.
3
. In a separate bowl, add eggs, honey, vanilla, and salt. With a hand-mixer, beat for 3-5 minutes, or until frothy.
4
. Add half of the chocolate mixture to the egg mixture. Fold until incorporated. Add remaining half and repeat.
5
. Divide mixture evenly among lightly greased 4-inch ramekins.
6
. Place ramekins onto a baking tray. Place tray onto the top oven rack. Fill the bottom of the baking tray with an inch of water. Bake for 20 minutes, or until the center of the torte is set and no longer jiggly.
7
. Let cool before serving.
8
. Garnish to your liking.
9
. Enjoy!
INGREDIENTS
Filling
2 cups
raw cashews
2 cups
strawberries, hulled
1
ripe banana
1/4 cup
raw honey
1/4 cup
virgin coconut oil
1
lemon, juiced
1 tsp
vanilla extract
Crust
1 1/2 cups
almonds
1/2 cup
medjool dates, pitted
1/4 cup
unsweetened shredded coconut
1/2 tsp
pure vanilla extract
salt
PREPARATION
1
. In a medium-size bowl filled with water, add cashews. Refrigerate overnight. Discard cashew water.
2
. In the bowl of a food processor, place cashews, strawberries, banana, honey, coconut oil, lemon juice, and vanilla extract. Process until smooth. Set aside.
3
. In the bowl of a food processor, place almonds, dates, coconut, vanilla, and salt. Pulse until mixture resembles a coarse crumble.
4
. Divide the crust mixture evenly among lightly greased ramekins. Press the mixture into the bottom and sides of the ramekins.
5
. Evenly divide strawberry filling among the ramekins. Refrigerate for 1 hour.
6
. Garnish to your liking.
7
. Enjoy!
INGREDIENTS
1 cup
almond flour
1/2 cup
sliced almonds
1/4 cup
virgin coconut oil, melted
2 tbsp
unprocessed, organic maple syrup
1/2 tsp
additive-free cinnamon
nutmeg
sea salt
24 oz
fresh blueberries
1
lemon, juiced
PREPARATION
1
. Preheat oven to 375˚F/190˚C.
2
. In a medium-size bowl, combine almond flour, sliced almonds, coconut oil, maple syrup, cinnamon, nutmeg, and salt. Set aside.
3
. Divide the blueberries evenly among ramekins. Squeeze the lemon juice over the blueberries.
4
. Sprinkle the almond mixture over the blueberries.
5
. Bake for 30-35 minutes, or until browned.
6
. Let cool before serving.
7
. Garnish to your liking.
8
. Enjoy!
INGREDIENTS
6 oz
unsweetened chocolate, cubed
12 oz
additive/BPA-free organic coconut cream, refrigerated overnight
4 oz
all natural coconut milk
1/3 cup
unprocessed organic honey
1 tsp
pure vanilla extract