2¼ cups full-fat coconut milk
2½ teaspoons unflavored gelatin powder
½ cup maple syrup
zest of 1 lemon
½ teaspoon ground cardamom
1 teaspoon alcohol-free, gluten-free pure vanilla extract
1/8 teaspoon sea salt
½ cup fresh or frozen raspberries
Step 1: Place ¼ cup of the coconut milk in a medium heatproof bowl. Sprinkle the gelatin over it and set it aside to bloom for 5 minutes.
Step 2: Heat the remaining 2 cups coconut milk with the maple syrup, lemon zest, cardamom, vanilla, and sea salt in a saucepan over medium-high heat for five minutes. Whisk the softened gelatin into the saucepan and continue whisking until all of it is dissolved.
Step 3: Allow the mixture to chill for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the liquid. Place the pops in the freezer to set for a minimum of 4 hours.
For the crust
4 cups raw pecan or walnut pieces
1 cup raw agave nectar
2 Tbsp cinnamon
2 tsp sea salt
For the filling
8 cups of avocado
11/2 cup raw agave nectar
1 cup raw cacao powder
2 Tbsp cinnamon
2 tsp nutmeg
2 tsp sea salt
3 cups water
1. In a food processor process the nut crust until a dough ball forms.
2. Press the crust into the bottom of a 10-inch cheese cake pan evenly.
3. In a high-speed blender combine all the filling ingredients and blend until rich and cream.
4. Pour the filling into the pan evenly over the crust.
5. Freeze the pie for 8 hours.
6.Remove from the freezer and let thaw for 7minutes.
7. Cut into slices and serve.
For the crust
1 cup raw chopped walnuts
1/2 cup raw almonds
1/2 cup gluten-free quick cook oats
6 soft pitted dates
2 tbsp coconut flakes
2 tbsp maple syrup or agave syrup
2 tbsp melted coconut oil.
Mixed fruit, strawberries, raspberries, blueberries
Process until you get a nice, sticky crumb and push into a pie plate. Allow to freeze for about an hour or until firm. Top with your favorite coconut yogurt and freeze again for an hour. Finish with your mix of freshly washed fruit and start calling every one of your favorite sweet tarts to have a bite.
If you’d looking for some fun new recipes check out Mareya’s new book, Eat Like You Give a Fork: The Real Dish on Eating to Thrive.
1 1/2 cups raw almond butter (roughly 1 jar)
1/2 cup raw honey or agave
1 tsp cinnamon
1/2 tsp sea salt
Coconut to coat
1. Process all ingredients, save coconut, in a food processor with the blade attachment in place/ alternatively process by hand mixing in a bowl.
2. Section into 1 tbsp bites and roll in coconut.
3. Refrigerate and enjoy!
This recipe is a favorite of our Group Coaching Program at RISE from Chef Jenny, our nutritionist.
Toffee Bars with Goji Berries
Makes 12-16 Bars
For the bar base:
For the topping:
In a basic food processor with the s-blade in place process the nuts from the base into a basic meal. Add in the cacao and spices and pulse until well combined. Then add the desired sweetener while the machine is in operation. A crust or dough ball should begin to form. Turn off food processor once dough ball is formed. Line a dehydration tray with a mesh screen and a nonstick drying sheet of your choice. Then transfer dough ingredients onto the dehydration tray and press out evenly to cover the tray. Then in a mid-sized bowl whisk together the cacao, sweetener of choice, and sea salt...
With the holidays fast approaching we wanted to send you a little gift to sweeten up the season!
We’ve gathered some of our favorite recipes from a few of our RISE Experts as a gift to you! It's the perfect time of year to celebrate with these amazingly delicious desserts.
And there’s no reason enjoying the sweeter side of life can’t be part of a healthy whole-food diet. The key is choosing high quality ingredients that promise to satisfy your sweet tooth while fueling your body.
So this holiday season, go ahead and celebrate with these guilt-free and delicious holiday favorite desserts. Whether you're craving Chocolate Fudge Brownies, Pumpkin Parfaits, No-Bake Cookies, A Berry Bliss or Apple Cinnamon Crisps, we’ve got you covered with the RISE Holiday Recipe Guide.
Feel free to share with your friends and family…and enjoy!
These oatmeal crunchies are super easy to make. Kid-approved snack! Using Justine Cinnamon Almond Butter is the key ingredient. If you only have regular almond butter, that will work too.
1 cup old-fashioned oats gluten-free
1 cup shredded unsweetened coconut
1⁄4 cup almond meal
3/4 cup creamy almond butter
(I used Justine’s cinnamon almond butter)
1⁄2 cup agave
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chocolate chips melted
For the bars:
1. In a small bowl, mix oats, coconut, cinnamon, and almond meal. Set aside.
2. In a small pot, over medium heat melt almond butter and agave until smooth.
3. Add the vanilla and stir until combined.
4. Add the dry ingredients and mix well.
5. Line 8x8 pan with wax paper. Spread and press into an 8x8 pan and set aside.
For the topping
1. Melt chocolate chips in 15-second increments until smooth. 2. Drizzle on top of oatmeal crunchies
3. Let sit at room temperature...