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Crunchy Almond Pulp Crusts

1/2 cup almond pulp
1/3 cup ground oat groats
2 tablespoons maple syrup
1 tablespoon ground yellow flax
1 medjool date, minced
1/2 teaspoon vanilla extract
1 tablespoon melted cacao butter
Pinch of salt



Mix all but the cacao butter in a food processor until smooth.
Add the butter and zap to combine.
Press the dough into mini tart pans with removable bottoms, lined with seran wrap (I tried it both ways and actually it was fine without the seran but if it seems a little sticky, use the wrap).
Dehydrate at 145F for 2 hours.
Lower the temperature to 115F and continue to dehydrate for 8 hours, or until you can remove the crust from the pan.
Set on the mesh screen and dehydrate another 4-6 more hours or until dry and crunchy.










Mango or Strawberry Cheesecake

Crust*

1 cup almonds
1/4 cup pitted, packed dates
Pinch salt
1 teaspoon water

In a food processor grind the almonds.
Chop the dates and add to the almonds with the salt. Grind again into crumbs.
Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.
Press into the bottom of a spring form pan, mini pans, or small silicone muffin cups.
Set aside.

Filling

2 cups chopped mango or strawberries
3/4 cup cashews
3 tablespoons liquid sweetener
2 tablespoons lemon juice
4 drops vanilla stevia
3 tablespoons coconut oil

Blend all but the coconut oil until smooth and creamy in a blender.
Add the oil and blend to incorporate.
Pour the filling over the crust.
Chill in the fridge or freezer until firm.






Chocolate Chip Cookies

2 cups lightly packed almond pulp*
1/2 cup ground oat groats
1/2 cup + 2 tablespoons maple syrup
1/3 cup ground yellow flax
4 tablespoons water
1 tablespoon pure vanilla extract
1/4 teaspoon himalayan salt
Cacao nibs

Combine all ingredients except the cacao nibs together in a food processor.
Briefly pulse in the nibs.
Arrange spoonfuls of dough on a teflex sheet. Dehydrate at 145F for 2 hours. Turn the temperature down to 115F and continue dehydrating for 6-10 hours depending on how soft you like the cookies on the inside.