Tuesday, May 27, 2014

*Raw Vegan Coconut Banana Cream Pie*

Pie, pie....oh my.

Helloooo pie. 

Raw Vegan Coconut Banana....with cacao drizzle....Cream Pie. <3 

Oh yes, annnnd hellllllloo everyone as well. XO! 

So I was having a very wonderful conversation with my dear favorite foodie friend a.k.a. my lovely Tante' Lys,  the other day, and we were happening to talk about food. (Um, like duh lol) We are both whole food, gluten free, veggie heads whom have a passion for exploring, creating, discussing, sharing.....and eating beautiful whole, organic, sustainable, cruelty free, foods. (phew that was a mouthful hehe)

She had sent me a care package of foodie goodies, many wonderful things, but the one I used here, was Walnuts. Mmm... 

I had wanted to make something using the walnuts she sent...perhaps with some dates.....some young coconut that I had....perhaps a cookie, or a bar orrrrr.......Then she said PIE! <3 

OHHH, it was on! I mean how can you go wrong with pie?? What an awesome and lovely idea! SO, we both searched our brains and the internet for ideas. We BOTH, separately came across a recipe, thee same recipe, using walnuts and dates as the crust......and was a "Coconut Banana Cream Pie". I don't have the link where I found the recipes right now. BUT I will def link to it here, once I find it! I promise! I absolutely need and want to give inspiration credit to where it's due!! <3 I however changed her recipe a bit to make it my own. But I will find the link and share it soon. 

YEP. That was the pie I needed to make...create....play with...get my inspiration from......EAT!  

So, I got inspired and started creating my own version of "Coconut Banana Cream Pie".

NOTE: This pie does NOT taste like traditional cooked Coconut Pie....for it is not. It definitely has a very, natural, taste about it. If you want it to be more traditional tasting....perhaps instead of making it raw vegan by using fresh young coconuts.....you could make it just Vegan, by using canned coconut milk INSTEAD of the young coconuts. Which is still crazy healthy for you! It will give it a more coconuty flavor. :) I have talked about this idea below....see the 'Recipe' and the 'Notes' section. Perty please and thank ya! <3 

Here's what I did and the recipe!


For a small 8" tart pan.

  • 1 cup Walnuts (see Notes below)
  • 1/2 cup dried shredded Coconut (I use "Let's Do Organic Shredded Coconut)
  • 5 Medjool Dates, sticky ones please, and pitted. :)
  • 3/4 cup Raw Cashews, soaked in water for at least 1/2 hour, then drained
  • 1/4 cup Raw Extra Virgin Coconut OIL, softened. 
  • 4-5 Medjool Dates, pitted
  • 1/8 cup Lemon juice
  • 1 sm. Banana, ripe. (also 1 for slicing and topping the pie with)
  • 1 1/2 tsp Pure Vanilla
  • 1/2 cup Coconut Milk (SEE NOTES BELOW PLEASE)
  • 1/4 tsp Salt
  • OPTIONAL....3 TBS dried shredded Coconut flakes, (TOTALLY OPT)
  • 3/4 cup either Young Coconut Flesh OR canned Coconut Milk (Must see note! Really lol)
  • 1/8 tsp Lemon juice
  • 1-2 TBS liquid sweetener, (Agave, Date puree, Coconut Nectar etc...) or to taste
  • 1 TBS Raw Extra Virgin Coconut OIL, softened. 
  • pinch of salt
(To make Topping....blend all Topping ingredients in a good blender until whipped)


The first thing to do, is to create your crust.....walntus, dates and dried coconut. Take your lovely walnuts and blend them in a food processor til crumbly. Add in the dried coconut and then the Medjool dates. I find it easier if you chop your dates or mush them a little before putting them in the mix. This will help your food processor blend them without getting over taxed. 

Once, well blended. The pie crust should have a moist, somewhat sticky texture. You should be able to press it into a ball and have it stay that way. ;) 
Now, press it into a small 8" Tart pan. This may take you a moment to get it right....just make sure you get the crust even and in all the little nooks and crannies of the tart pan. 

Now onto that filling. 

Set the pie crust aside.....I like to set it in the fridge til I need it. 

For the filling, in a food processor. Process your soaked cashews til crumbly. Add in your dates, once again, I recommend that you help them out a bit and chop them or mush them prior to putting them into the processor. 
Give the mix a little blend. Then continue adding the rest of the filling ingredients. Whirl, blend, mix, and blend again. You want it nice and creamy. (About the Coconut in the filling, please see Notes below.....I have some good tips for you)

(Below pic....Fresh Young Coconut Meat)

(Above pic, Fresh Young Coconut Meat) SEE NOTE BELOW)

  NOW, go grab your pie crust and spoon the filling into it. 

Here is where you could choose to do two things......you could either cover the pie as is now, and place it in the fridge to firm up THEN top with the banana slices along with the Topping later....OR you could choose to place the slices of banana on now and then pop it in the fridge to chill. NO MATTER. I choose to top it now with the banana slices...then put it in the fridge to chill overnight. The next day I topped it all with the 'Topping'. 

AFTER chilling the pie...(without the Topping) overnight. Then make the 'Topping' and top that baby with that lovely Cream Topping. 

(ACK! UPDATE!: I almost forgot to post how to do the 'Topping'. If you read this post before and noticed that I forgot to add the directions for the 'Topping'. SOO sorry about that lol! OOPS! Here ya go!)

FOR THE TOPPING!...Whip all the the 'Topping' ingredients together in a good blender until whipped and gorgeous. Taste and adjust flavorings....such as salt and sweetener. Then top the chilled pie with it. :)

I used a piping bag and a cute little piping tip. But you could do what ever your little heart desires. I then sprinkled some more dried coconut flakes on top, m'yep. 

OH and then.....I couldn't help myself. IF you wanna get really crazy.....how about you top it off with some raw cacao!?! Umm, yes please

(Above pic.....drizzled with a mix of raw cacao/coconut oil and agave)


  • About the Walnuts. I would recommend, giving your walnuts a 20 minute water soak and then a rinse before using them. Because walnuts tend to have a bitter taste. The soaking will help rinse away a little bit of that. ALSO....IF, you do rinse and drain them first, might I suggest that you dry them reeeeally well, or if you have a dehydrator, give them a little drying time before using them. That way when you use them for your crust they wont be to soggy or soft. BUT, honestly, if you don't want to do any of this, no biggie. Either just use the original dried walnuts, OR, change up the nut altogether and possibly go for....Pecans?? Oh, yeah, I'm pretty sure that would rock too. 

  • About the Coconut. Ahhh yes, thee ol' coconut tips. Let me say here, that Young Coconuts have a distinct flavor. Not quiet the deep sweet coconut flavor most people are used too. IF you want to keep this pie completely RAW then by all means, use the Young Coconut meat. HOWEVER, and might I suggest, that for you newbies, (I mean no disrespect here <3 ) That INSTEAD of using the raw fresh Young Coconut USE a can of GOOD Coconut Milk?? There is a GREAT trick to this: *If you are using a can of Coconut Milk.....place the whole unopened can in the fridge overnight. THEN the next day, open it up and only use the top cream. You see, when you place the can in the fridge, the cream separates from the 'water'. Leaving a luscious thick coconut cream on top. What what?!  

  • SOOO my final TIP.......if you are wanting that real distinct Coconuty flavor.....use a can of Coconut Milk and do the fridge trick, to scoop off the top cream. FOR BOTH the 'Filling' and the 'Top'. ALSO, THIS IS NOT TO REPLACE THE "COCONUT OIL".....just the "Coconut milk/meat" in the recipe. That is important. 

  • OK I lied.....ONE more, lol. You may also play around with the crust...perhaps add a couple TBS Raw Cacao Powder to the mix and  poof! You now have a Chocolate Crust! Ch'ah! ALSO, I'm thinking that you may also add some Coconut Extract to the Filling, for a more Coconuty Flavor.....hey, just saying. AND FINALLY.....no really, haha. May I also point out that you may, if you feel inclined.....to drizzle this lovely pie with Chocolate?? Yeah, that's what I thought. ;) XOXO!

And now.....I give you Pie! 

Pie......OH MY! <3!!

With that, I leave you with......*Happy and Healthy Eating my Beauties!*

Til Next Blog!
Keep on Raw'kin!

Wednesday, May 21, 2014

Updates....Recipe Creating...and more...

Hello! Bonjour! Salut!

Just a quick blog update to say hellllloooo and that I am in the process of doing some blog updates (as you can probably see haha) Sooo, thanks for being patient.

Been playing around with the color theme and the text....Green/Sage and burgundy?? Green/Sage and Lilac?? Ohhh the color ideas are endless, haha. I've been thinking about other little fixer uppers that I can do too. Still brainstorming. ;)

Also, have been working on editing tons of new foodie recipe pics for ya! Will be posting more recipes in the next day or so. (yaaay!)

SO until then, my lovely fellow foodies and Raw'kers....Keep on raw'kin and I hope your kitchen adventures are sweet!......and savory. ;)

*Happy and Healthy Eating!*

Peace, love....and cyber hugs!

Monday, May 12, 2014

*Raw Vegan Chocolate Ice Cream*

Goooood Afternoon my friends!

I thought I would share this OH SO easy and waaaay delicious Ice Cream recipe. Seriously, easy. I made it the other day.....and ate it for breakfast. :)

Ice cream for breakfast you ask??.......Whhhhy yes! Of course! Especially since it's made with whole, beautiful, raw vegan foods. Mmm!

Take a looksee!

And I have to tell you....the texture was JUST like dairy ice cream! No kidding! And wait for it....the base of this ice cream.....frozen bananas. M'yep.

Now, there are probably a zillion different ways to make Raw Vegan Ice Creams.....I have seen some use a mix frozen bananas and nuts, like cashews. Or, perhaps a mix of nuts and  young coconuts. This one however, like I said , easy and simple and only using frozen bananas as the base. I hope to play around with all types of ice creams this Summer....and when I do, of course I will share and blog them to you all! xo!

Here's the recipe and what I did:

  • 2-4 Bananas, sliced into coins and frozen overnight
  • 2-4 TBS Raw Cacao Powder (to taste)
  • Wee pinch of salt (opt, but adds a depth of flavor)
  • Splash of Pure Vanilla

(OPT ideas and ingredients??.......perhaps some fresh mint, some raw cacao nibs, skip the cacao powder and just make plain vanilla ice cream, whirl up some fruit in there once the 'ice cream' is made, add some chopped cherries in with the chocolate version....I can go on and on...and on, haha. But I think you get the idea. )

Once the bananas were frozen I put them in a food processor and whirled em up. NOTE, this might take some finesse. I have a really old horrible processor and my motor is sensitive to overheating....stupid thing. I MUST get a new one, one of these days.

Then if you are doing the Chocolate version.....add in 2-4 TBS raw Cacao powder. This is to taste....depends on your chocolate taste buds. ;)

(See my boo boo finger?...yeah that was when I chopped my finger off the other week....yeah not pretty.)

(Ahhh my poor 'Little Mr.BooBoo" )

ANYWAY.........{{GRIN}}....on with the recipe......

THEN.....once you add the choc powder to the frozen bananas, add in that wee pinch of salt and a splash or two of vanilla. Yum!

WHIRL it allllllllll up. And eventually it will come together and make Ice Cream! How crazy! So at this point, give it a taste and adjust flavor to your liking. :)

You may now, scoop out that baby and eat it right away. Or you may put it in a glass bowl with lid and store it in the freezer. It will firm up nicely.

OR......like I said......just eat it now. Like I did. :)

All gone!

So if you are asking yourself if you should make this.....or eat ice cream for breakfast.....the answer is.............yes! XOXO!!

Raw Vegan Ice Cream for breakfast?.....Yep, it's a good thing. <3! 

Alright, my beautiful people, enjoy! I hope to make and share many other ice cream creations with you guys soon! I'm thinking, something with fresh Summer cherries.....once Summer cherries get here. {{GRIN}} 

*Wishing you Happy and Healthy Eating!........and much kitchen madness!*

Love, Peace and Cyber Hugs!

Monday, April 21, 2014

*Raw Vegan Zucchini with Cumin Lemon Cream*

*Creamy Cumin, Lemon Zucchini....and some dehydrated Strawberries toooo.......*

Hello helloooo and hellllllo again!

Thanks for being patient, I was a wee bit gimpy from when I cut my finger, (d'oh!) which made it kinda hard to type. But it's feeling better, although I only have half a finger nail and I'm still all bandaged up. :) But I seem to be hitting the keyboard alright, so that's good. At least I'm not typing like..."Dkafklj ofjadoijmv....etc..etc.." OR something like that ;)

Anyways....oh man, am I ever behind on blogging lol. I have so many food pics and recipes to share with you guys, I don't know where to begin haha. ;)

How about we start off with what I made for lunch today?

*Raw Vegan Zucchini with Cumin Lemon Cream*

I was searching through some cookbooks today....(something I almost always do, yes it tis true, I am a major vegan cookbook'o'holic.) And I came across a recipe for "Zucchini with Cumin Cream"...using dairy cream! Uhhh...yuck and no thanks, lol. But the recipe sounded really good. Zucchini....with cumin and lemon zest.....and a creamy sauce. Sooo that "Convert old recipe to new awesome raw vegan recipe" was on!!

Here's my recipe and how I did everything. 


  • 2-3 Large Zucchinis, cut on angle
  • 1/4 cup Raw Brazil nuts, soaked 20 min. 
  • 1/4 cup Raw Cashews, soaked 20 min.
  • Zest of one lemon
  • Juice of one lemon
  • 1 tsp Cumin, powder
  • Salt and Pepper to taste. 
  • 1/2 cup warm water
  • Turmeric, for sprinkling on top (OPT)
Soak your nuts (in same bowl if you want) in warm water for about 20 minutes. Meanwhile, wash and chop your Zucchini into angled slices. Place on plate and lightly sprinkle with salt.....lightly please! 

When the nuts are soaked, drain and place them along with 1/2 warm water, the juice of the lemon and the tsp Cumin, and salt/pepper to taste, in blender. (save the Lemon zest and Turmeric for garnishing later) 

Blend well, until creamy. If you have a Vitamix, blend until the nut cream sauce is warmed up. 

Place cut Zucchini into a bowl and pour warmed nut sauce on top. Coat evenly. 

Place coated Zucchini onto a dish that will fit into your dehydrator (I use a glass pyrex pie dish)
Place the dish into the dehydrator and dry 115 until soft and warmed through, say an hour or so. *SEE NOTES BELOW. 

You may also dry at the highest temp setting, which I think is 135 until warm, DON'T WORRY, the dish will still be raw, we are just gently warming it....more quickly. 

When done, take out of the dehydrator and top with lots of lemon zest, and a wee sprinkle of Turmeric. 

Nosh and Enjoy!


  • IF you do not have a dehydrator.....why yes, you may put that bad boy into your oven, set at the lowest temp and with the door slightly open. Checking often to see how it going. You want the Zucchini to slightly soften and the cream sauce to tighten up a bit.
  • OR.....if you do not want to warm it through...by ALL means, just pour the sauce on the raw zukes and eat up! It will still taste good....not the same, but still good. :) I highly recommend drying it and warming it up a bit. SO much better that way. 
  • When I want something warmed up, I usually turn my dehydrator on the highest temp 135 and 'warm' my foods up for a bit that way. HOWEVER, I only do this if I just want to quickly warm something up, I DO NOT keep the temp at 135 if I am actually dehydrating for longs bouts of time. When dehydrating normally.....I never go above 115 degrees.....ever. 

So there ya go my lovelies, one more recipe creation for ya. I hope you enjoy! 

Alright, I'm off to experiment with new recipes....and munch of some Strawberries. Did I tell you that I got strawberries.....no? Well, I did, and they are taaaaasty. Nom nom nom. <3 I even dehydrated some last night! 

Ooooo, I should share a pic with you.....here ya go!! Like chewy, crispy, berry jerky haha! 

Perfect little nibbles. 

*Love, peace......and strawberry smooches to you all!

Til next blog!

*Shauna....and her little strawberries tooo*

Thursday, April 17, 2014

Chop chop...there goes a finger.....


Yesterday.....while chopping lovely Jalepenos with my lovely new knives............I stupidly decided to chop off the tip of my finger and nail. Yeah, not so lovely haha.

OMG! Ouch!

Soo, I am here to tell you, besides (ouch)...that typing is a real pain in the.....well, finger. ;) SOO, I'm going to take a week off of blogging for Medical leave hehe. I'll take this time 'off' to do some recipe organizing etc....

No worries my friends, this little gimpy girl will be back soooon. Promise. (Unless I chop off another digit......oh my gosh...just saying that, gave me the shivers)

I would post pictures, but I'm pretty sure no one wants to see that creepiness. {{eeeew}}

Alright my foodies.....me and my bandaged finger are outa here.

I'll be back soooooon!

LOVE, Hugs and Kitchen Madness to you ALL!

Til next blog!


Friday, March 28, 2014

*Raw Vegan Stuffed Chilies with Mole'*

*Raw Vegan Stuffed Chilies with Mole'*

"Mole' mole'"..............

Goooood morning again!

Ooo, I've got another recipe for ya! This is another dish I made using my birthday haul of Raw Macadamia nuts I mentioned in my previous posts. (yum!) It is an Anaheim chili stuffed with nut cheese, (I used Mac cheese) and then topped of with an earthy, spicy Mole'.....ish sauce. ;) I don't reeeeally want to call it a 'Mole' just because I know traditional Mole sauces take like 3 days or something and has a zillion awesome ingredients, including tons of chili peppers, Mexican chocolate and spices. 

So let's just say this sauce.....is Mole' inspired. ;) 

AND.....fyi, For all of you who are not full raw or for that matter even Vegetarians. Dare I say, this sauce would be great warmed up....cooked even....with your 'food' of choice. My non- raw vegan hubby really enjoyed the sauce and used it when he was grilling......"his" food. ;) 

To begin you will need:

(Full Recipe will be posted below)

Some beautiful Anaheim chilies....OR you could do any other chili you like. Mind you the heat level will change when using other peppers. ;)

Once you wash and dry these beauties, cut them open, carefully down the middle, NOT going all the way through to the other side. Just make a pocket, and carefully remove some of the seeds.

Set aside the chili and lets get started on the Mole Mole sauce, and the Mac Cheese......(the recipe can be found in my other post about "Raw Vegan Almond Cream Cheese"....I just used raw Mac nuts instead of the almonds.....simple. OR if you don't have Macadamia nuts....then by ALL means, use almonds, or any other nut, seed of your choice. See, once again...noooo biggie.

Here's the link Raw Vegan Almond Cream Cheese

For the Mole sauce: 

  • Ancho chilies, dried (we will be soaking them)
  • Smoked Onions, (we will be soaking them. Also see *TIP* below for more tip info)
  • Raw Cacoa powder
  • Spices, such as Cumin, Cinnamon, Chili powder, Cayenne....
  • Medjool Dates (pitted and soaked...it will all be in the recipe)
  • Sun Dried Tomatoes, (yep we'll be soaking these too)
  • Olive Oil
  • Almonds
  • Lemon or Lime juice
*TIP*: IF you do not have smoked onions....well, nooo biggie! Just swap it out and use onion powder and smoked paprika to taste. Easy peasy. Done and done. :)


*RAW VEGAN MOLE' (inspired) SAUCE*

  • 2 Medjool Dates, pitted
  • 1/4 cup Sun Dried Tomatoes 
  • Palm full of Smoked Onions (OR Onion powder and Smoked Paprika to taste)
  • 1/4 cup Almonds
  • 2 med Ancho chilies, dried
  • 1/2 Lemon or Lime, juice
  • 1 TBS Raw Cacoa powder
  • 1 TBS Chili powder
  • Cayenne to taste
  • Salt and pepper to taste
  • Pinch of Cinnamon and Cumin (or to taste
(Soak the dry ingredients in enough water to cover. Then blend ALL in a good blender) More recipe how to below with the pictures. 

(ABOVE: Gorgeous dried Ancho Chilies that I got from 'Tierra Vegetable' in NorCal. Here is the link! Tierra Vegetables)

(ABOVE: OMG, love these! "Smoked Sweet Onions" from Tierra Vegetables in NorCal) 

We will be soaking all the dried ingredients together in enough water to cover, for about an hour or so. OR until somewhat softened. 

Place all the dried ingredients into a bowl or other container, I put them all in my 2 cup measuring glass......the Anchos, the sun dried tomatoes, the dates (pitted) and the smoked onions. And then I covered them with enough water to cover....maybe a tad bit more. It's all cool ;)

ONCE soaked for a bit, I then took the soaked goodies and put them and some of the soak water, along with the rest of the recipe ingredients into a blender and whirrrrrrled it up til it was nice and smooth. 

*NOTE: I used my Vitamix blender, which is a high speed, high power blender, which also has the ability to heat up your food if you let it blend for a couple of minutes. (Sweeeeet) I'm pretty sure you could use another blender, just keep blending until your Mole is nice and smooooooth.

(Hellllllllo beautiful. 'Mole sauce")

Once, your Mole is done. I then, took the cut Anaheim chili from earlier and stuffed it with raw Macadamia cheese. (I've posted a recipe a lonnnnng time ago on "Almond Cheese". I basically used that recipe, but used raw mac nuts instead of the almonds, and then stirred in some Nutritional yeast later. Mmm, soo yummy and cheesy tasting!) Here's the link to my post on....
Raw Vegan Almond Cheeze

Now, that you have stuffed that gorg little pepper. I topped it off with some of that Mole sauce and then I dehydrated it for a few hours to get warm and soft. 

OOO, it's starting to look like a stuffed pepper! lol! 

Once it was all soft and warm. I put it on a plate with more Mole sauce, topped it with Cilantro and crumbled nut cheeze and ate that puppy. OH my pretty darn good! 

*TIP* The pepper itself remained crunchy and crispy, even after dehydrating, IF you do not like this, you could possibly marinate you pepper before hand in.....hmmm, maybe some EV Olive oil....OR give it a light steam before stuffing it. Just saying. :)

(Annnnd, I ate it. Lol)

Like I said, this sauce could even be put with cooked food and can be EASILY warmed up etc...

Raw Vegan isn't law. If your still tinkering with the idea, go at your own awesome pace. If you want to heat it up, by all means, do what feels good to you! But, it's pretty freaking awesome jusssst the way it tis. {{Grin}}

Enjoy my friends! 

*Happy and Healthy Eating to you All!*

Wishing you all good health, laughter and lots of awesome kitchen madness!

Til next blog!


Thursday, March 27, 2014

Raw Vegan Macadamia Cheddary Cheeze

*Macadamia Cheddary Cheeze*

Cheeze?....or Cheese?....Well since it is not 'dairy' cheese or fermented like cheese, I'm going with 'Cheeze', lol.
Hellooo again Everyone! :)

Thought I would share a recipe with you that I made the other day. I think I mentioned it in my previous post and showed a cute pic of my sweet kitty 'Five' smelling them lol. (I'll post it again below, cause, well, she's cute, haha)

(Question??....does anyone know if Macadamia nuts are poisonous to cats?? I know Mac nuts ARE poisonous to dogs and should NEVER be given to them. Hmm, I just don't know about kitties. So with me not knowing, trust me! I will never or have ever given a Mac nut to my precious kitty babies....'Five' kitty is just sniffing them in the pic. lol)

Ooo, hold on, let me get a sip of my morning smoothie..................ok, thanks. :) 

What is todays smoothie you ask??......a simple Blueberry, Banana, Almond, Brown rice protein one, with some cinnamon, turmeric, vanilla and a dash of cayenne. Woooo baby, it's tasty and spicy. Just what I needed to wake my little butt up on this still very cold Cleveland day. (Booo Cleveland, bring back the sun!)

Ok FINE, since that probably wont happen today, lol. Let me get right to the recipe. :) 

Here it tis my lovelies!


  • 1 1/2 cups Red Bell Pepper, chopped (I used 1 whole large one)
  • 3 TBS Lemon juice
  • 1 1/2 tsp Salt (I used Kosher)
  • 1 1/2 cups Raw Macadamia Nuts (rinsed and drained)
  • 1 TBS Nutritional Yeast (NOT raw, but tasty and adds Vit.B12) 


In food processor, chop up the Mac nuts until they are ground, slightly chunky. 

In a blender, blend the red pepper, lemon juice, salt and nutritional yeast. 

(Above: Nutritional Yeast full of Vit.B12)

NOW, pour the blender mix into the food processor, with the Mac nuts in it. And blend until well combined and still a bit chunky. You do not want soup. ;) 

(For the pic below, I poured mine into a bowl with the ground Macs, just to show a better pic. NOTE: you could just do this and mix the two mixes together and stir by hand. As long as everything is ground and blended together. )

Spread this mix onto a dehydrator sheet, and dehydrate 115'f for 4-6 hours or overnight. 

Then once the top has dried, flip it over and dry the other side for another couple hours, or until completely dry. 

(Flip Trick" I put another dehydrator tray and mesh screen on top of the tray to be flipped and gently, while holding the two together, flip them both. Then I gently remove the top tray. Voila')

Once it is dried. Break off into little/med chunks and pieces. Store in a a sealed zip bag in the fridge. 

They taste zippy, and oddly, kinda like mild cheddary'ish cheese....yes 'cheddary'ish' is  word. Haha. :)

(Above: After drying and breaking into chunks....yum)


Hope you enjoy this recipe! This was the first time making it and trying it myself. I think it turned out pretty darn good. Let me know what you guys think. :)

I will try to get some more recipe blogging done soon. 

Enjoy your day my friends! 

*Til Next Blog!*

*Happy and Healthy Eating my Raw'kers!*