Sweet raw sushi, kiwi coconut cashew sushi

Delicious and easy! Dehydrator needed!

2-3 Bananas

Dash Cinnamon

Dash Maca powder (optional)

1 cup raw Cashews

1/3 cup Coconut shreds

1 TBSP Greek honey

Fresh fruit- I used kiwis

1. Blend banana with a little bit of water, cinnamon and maca.

2. Dehydrate about 12-14 hours.

3. Grind cashews, coconut oil and a small spoon on honey.

3. Once banana turns into the consistency of a fruit roll up, top with cashew mixture and add fruit of choice.

4. Roll and cut into pieces. 

If you wish to be a little bit fancy, melt some chocolate as a dip for your sushi.

Pumpkin Butter Ravioli

For ravioli
1.5 cups GF flour blend
1 egg
1 TBSO coconut oil
1/4 + cup water

Filling
1/2 cup pumpkin butter (homemade here)

Garnish
Parmesan cheese
Olive oil

1. To make ravioli combine ingredients in a bowl and mix with hands until dough forms. Add water slowly so that you add just the right amount. You want to be able to roll your dough and for it not to stick on your fingers, however you don't want it crumbly.
2. Roll dough out on a sheet and roll as thin as possible. Make sure dough is still strong enough to hold a filling,
3. Cut into small squares and add a small spoon of pumpkin butter. Fold and crease with a fork to seal the edges.
4. Meanwhile boil water on the stove and begin adding ravioli a few at a time for about 2-3 minutes tops. The ravioli will float when they are ready.
5. Top with fresh olive oil and grated parmesan.

Pumpkin Pie Squares

1/3 cup pumpkin
1 TBSP tahini1 TBSP coconut oil
4 Medjool dates
maple syrup (optional)
dash of cinnamon
dash of sea salt

1. Combine in a blender and blend until smooth as silk.
2. Put in pan drizzled with coconut oil and freeze for 30 minutes, or refrigerate for 2 hours to set.

Enjoy!!

It is time for Pumpkin Fudge!

3/4 cup freshly cooked pumpkin, cooled

3 TBSP coconut butter (homemade recipe here)

1.5 TBSP coconut oil

1.5 TBSP maple syrup

Freshly grated cinnamon

Dash of sea salt

1. Place in your blender (Vita-mix is best) and blend until creamy. 

2. Place in a jar oiled with coconut oil and freeze for 20 minutes, or place in the fridge for 1 hour or so.

This fudge is like eating fluffy pillows!!

Homemade coconut butter

Coconut  butter is expensive. I attempted to make my own using coconut oil and shredded coconut and came up with a fairly nice batch, which I used in my Greek chocolate recipe. Turned out fantastic. You will need a good mixer to ensure the mixture gets creamy.

1 cup shredded coconut

1 TBSP coconut oil

1. Blend in a blender on medium power (Vita-mix preferred) for about 5 minutes, pulsing on high every 30 seconds. Refrigerate to set, about 1 hour.