3 c. SOY MILK (58) 1/2 c. honey 1/2 c. raw cashews 1/4 tsp. salt 1/3 c. cornstarch 2 tsp. vanilla 1/3 c. pitted dates 2-3 sliced bananas LIQUEFY all ...

15 oz. can pumpkin 1/2 c. raw cashews + 3/4 c. water 1/2 c. dates 1/3 c. maple syrup or 1/4 c. honey 1/8 tsp. salt 1 tsp. vanilla 1 tsp. maple ...

Tastes better than Cracker Jacks, and the surprise is that it?s a light, healthy dessert! 1/2 c. unpopped popcorn 1/3 c. molasses (not ...

2 c. water 1 c. honey** 2 c. cashews* 2 tsp. tahini 1 tbsp. vanilla 1 tbsp. coffee sub. (Roma, Potsum or Pero) 1 tsp. salt 3/4 c. carob powder 5c. ...

1 c. coconut 1 tsp. vanilla 1 c. carob powder pinch of salt 1 c. ground granola 2 tbsp. peanut butter 1/2 c. honey 2 tbsp. chopped nuts Water as ...

CREAM TOGETHER: MIX SEPARATELY: 1/2 c. honey 3 tbsp. carob powder 3/4 c. SOY MILK (58) or water 1/2 tsp. salt 1/2 tsp. vanilla 1 1/2 c. rolled ...

Mix in a large bowl: 1 c. Sucanat sugar 2/3 c. carob powder 1 1/2 c. whole wheat flour 2 tbsp. Ener-G Egg Replacer (dry) 1 1/2 tbsp. Ener-G Baking ...

HEAT in a saucepan 5 minutes or until thick: 1/4 c. water 1/3 c. carob powder REMOVE from heat. ADD and CREAM TOGETHER with electric mixer or in ...

3/4 c. boiling water 1/8 tsp. salt 1/2 c. dates 1/2 tsp. vanilla 2 tbsp. carob powder 1 c. hot cooked millet 1 tbsp. peanut butter 1 tbsp. ...

Follow recipe for CAROB FUDGE FROSTING (27), adding water until desired ...