Thank you for attending our demo last week at Breathe's 1 Year Anniversary!  Here are the recipes you asked for!

Flourless Chocolate Cake

• 1+1/2 cups raw walnuts, unsoaked
• Dash salt
• 12 pitted medjool dates, unsoaked
• 1/3 cup unsweetened cocoa or carob powder
• 1/2 teaspoon vanilla extract
• 2 teaspoons water
• 1/2 cup fresh raspberries for garnish (optional)

Blend walnuts and salt in a food processor until finely ground. Add dates, cocoa powder and vanilla, process until mixture begins to stick together. Add the water and process briefly.

Transfer to a serving plate and form into a 5-inch round cake. Chill for 2 hours. Decorate the cake and plate with fresh raspberries before serving, if desired. Covered with plastic wrap, Cake will keep for three days in refrigerator or two weeks in freezer. Yields one 5-inch cake, increase amounts for more.

Frosting

• 1 cup dates
• 1/4 cup raw cacao (cocoa) powder
• 1/4 cup cold-pressed coconut oil (also known as coconut butter)
• 3/4 cup water (or a tiny bit more if needed – try to keep at 3/4 cup or so though)

Frost and refridgerate.

Kale Salad

• 2 head greens
• 1 red onion
• Bunch Cherry tomatoes
• 1/4 c. Sunflower seeds or other seeds
• 1-2 Avocado
• 1/4 Olive oil
• 2 Lemons
• 1/4 c. Nutritional yeast
• 1/2 tsp. Salt
• Pinch of Cayenne

Blend everything except kale, onion, tomato and seeds.  Tear or cute washed kale into bite-sized pieces.  Pour dressing onto kale and massage for 5 min.  Marinate for 1 hour and add other ingrediants.

Raw food eggnog recipe

• 5 ripe bananas
• 1 cup cold water/almond milk
• 1 tablespoon sweetner of choice
• 1 tablespoon coconut oil or coconut butter
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon allspice
• salt

Blend and enjoy!