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RAW Ice Cream Bon Bons

Prepare Raw Vanilla Ice Cream recipe and freeze in shallow plastic container.

Ingredients for Raw Ice Cream

• 3 pastured egg yolks
• ½ c Grade B maple syrup
• 1 Tbsp. vanilla extract
• 1 Tbsp. arrowroot
• 3 cups raw organic heavy cream

Whisk together all ingredients and add them to your prepared ice cream maker. Turn on ice cream maker and the best ice cream of your life will be ready in about 20 minutes!

Makes 1 quart

Chocolate coating

Ingredients

• 6 oz. enjoy life mega chunks
• 1Tbsp. coconut oil
• ½ cup chopped almonds

Directions

Using a melon baller, scoop frozen raw ice cream into balls. Freeze for 15 minutes. Melt mega chunks in your double boiler and stir in coconut oil until blended.

Remove frozen ice cream balls from freezer and coat with melted chocolate using a spoon; place on cookie sheet covered with parchment paper; sprinkle crushed almonds lightly over chocolate. Repeat until all balls are coated with chocolate and almonds.

Freeze another 30 minutes and serve.

RAW Vanilla Ice Cream

Raw Ice Cream

Ice cream is best when homemade, since you can use a great deal less sweetener and omit all the additives contained in commercially made ice cream. High quality homemade ice cream is made using raw organic cream, yolks from pastured eggs, and unrefined sugar. Get creative by adding your favorite berries or chocolate to the basic recipe.

Ingredients

• 3 pastured egg yolks
• ½ c Grade B maple syrup
• 1 Tbsp. vanilla extract
• 1 Tbsp. arrowroot
• 3 cups raw organic heavy cream

Whisk together all ingredients and add them to your prepared ice cream maker. Turn on ice cream maker and the best ice cream of your life will be ready in about 20 minutes! Eat right away or freeze in shallow plastic container.

Makes 1 quart.

Raw Chocolate Chip Peanut Butter Balls

Ingredients

• 1 cup pitted Medjool dates (about 5 to 6 dates)
• ½ cup sunflower OR pumpkin seeds
• ½ cup shredded coconut
• ½ cup creamy organic peanut butter
• ¼ cup Enjoy Life mini chips
• ½ tsp. Celtic Sea Salt

Directions

1. Process dates in food processor until finely chopped.
2. Add sunflower seeds, coconut, salt, and peanut butter and pulse until dough forms.
3. Add the chocolate chips and pulse to combine.
4. Add 1 TBSP of water until dough starts to form.
5. Roll into 1 inch balls using your hands, and place in freezer on parchment paper until set; Store in freezer until ready to eat. Enjoy!

Memere’s Blueberry Cake

Ingredients

• 1 ½ Cups Einkorn flour
• 1 Cup plain whole milk yogurt
• 1 tsp. Celtic sea salt
• 1 Tbsp. baking soda
• 1 pastured egg
• 1 ½ tsp. vanilla extract
• 1/3 cup grade B maple syrup
• 1 Cup fresh organic blueberries

Mix Einkorn flour and yogurt together in a glass bowl until blended into a sticky dough. Cover with a towel and place in a warm location on your counter for 24 hours. (Yes, 24 hours!)

When ready to bake, line loaf pan (we use stoneware) with parchment paper and oil liberally with coconut oil. Preheat your oven to 325 degrees Fahrenheit.

Uncover your dough and add all remaining ingredients except the blueberries. Mix thoroughly with a wooden spoon and then pour batter into prepared pan. Lastly, place blueberries on top (as they will settle to the bottom during the baking process) and bake in 325 degree oven for 50 to 60 minutes until toothpick tester comes out clean.

Allow cake to cool for 10 to 15 minutes if you can stand the wait.

Slice and serve warm with vanilla ice cream…or with a thick layer of Kerry Gold butter and a bit of raspberry jam. Enjoy!

Chia Seed Pudding

Chia seeds are high in omega 3 fatty acids. They absorb liquid and take on the flavor of other ingredients mixed with them. When chia seed pudding is served cold, it is a bit gelatinous so remove it from the fridge about 15 minutes before serving.

Ingredients

• 1 ½ Cups whole organic raw milk OR organic coconut milk for dairy free!
• 3 to 4 Tbsps. Grade B maple syrup
• 1 Tbsp. vanilla extract
• ½ tsp. almond extract (optional)
• 1/3 Cup Chia seeds

Directions

Add wet ingredients to a pint size mason jar and mix together. Add chia seeds, then cover and shake vigorously until mixed. Shake jar twice more over a 20 minute period, as the chia seeds tend to clump together (tip from Sara!!). Then divide mixture evenly between 4 serving glasses and refrigerate until ready to serve. Garnish with berries, whipped cream, or chocolate shavings!

Paleo Pumkin Custard

Ingredients

• 1 ¼ cups organic coconut milk
• 4 large pastured eggs
• ½ cup grade B maple syrup
• ¾ cup canned pumpkin pu
• ree 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp vanilla extract
• ¼ tsp Celtic Sea Salt
• ½ cup toasted coconut flakes (bake raw flakes in a single layer on cookie sheet at 300F
  for 5 minutes until golden brown)

Directions

1. Preheat oven to 325F and boil a full kettle of water
2. Prepare two 9 X 13 glass baking dishes by placing a small kitchen towel in the base of each.
3. Heat coconut milk in a small saucepan until steaming but not boiling.
4. Crack eggs into a large bowl; add maple syrup and whisk together.
5. Slowly, bit by bit, add the warm coconut milk whisking vigorously
6. Add in the pumpkin, salt, spices and mix well.
7. Divide ramekins into the two baking dishes and distribute the custard evenly with a ladle.
8. Fill the glass dish with boiling water until it reaches half way up the ramekins and carefully place in the oven.
9. Cook for about 30 minutes until the custard is firm, to test if it is done insert a knife and you want it to come out clean.
10. Transfer to wire racks and allow it to cool for about an hour, you can top it off with some toasted coconut and or berries!

Pumpkin Chiffon Pie

Ingredients for the pie crust

• 2 ½ cups almond meal OR ground pecans
• ½ tsp sea salt
• ½ tsp baking soda
• ½ cup coconut oil
• 2 Tbsp. grade B maple syrup
• 1 tsp vanilla

Directions

1. Preheat oven to 325°F.
2. In a medium sized bowl, combine dry ingredients.
3. In a small bowl, combine wet ingredients (melt the coconut oil before mixing it into the batter)
4. Stir wet ingredients into dry.
5. Pat the dough into a 9-inch glass pie dish, and bake for 10–15 minutes, or until golden.
6. Remove from oven to cool.

Ingredients for the pie

• 1/2 cup almond milk
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 16 oz Pumpkin Puree
• 2/3 cup Grade B maple syrup
• 3 Pastured Eggs, separated
• 1 Tbsp Great Lakes Beef unflavored gelatin
• 1/2 cup organic Heavy Whipping Cream, or coconut cream (for dairy free)

Directions

1. Make almond flour pie crust in a 9-inch pie pan.
2. In a saucepan combine pumpkin puree, maple syrup, salt, Pumpkin Pie Spice,
   egg yolks, and almond milk.
3. Whisk thoroughly to combine over medium heat.
4. Once the mixture begins to steam, whisk in the gelatin a little bit at a time to
   prevent clumping.
5. Bring the mixture to a low boil while whisking, then remove from heat, and allow to cool.
6. Once the pan is cool enough, put the filling in the fridge to chill until it is completely cool, and slightly set.
7. If the filling sets too much, allow it to come up in temperature slightly which will allow the gelatin to soften enough to fold the egg whites in, and beat with a hand mixer on high for 20-30 seconds to smooth out the mixture.
8. Beat egg whites until stiff peaks have formed. Gently fold the egg whites into the filling mixture.
9. Pour filling into pie crust and smooth the top with an offset spatula.
10. Cover pie with plastic wrap and chill in the fridge until set.
11. An optional topping is to whip heavy cream or dairy free coconut cream and sprinkle with cinnamon.