The juicy Honeycrisp apple is the sweetest of the bunch. Combine it (instead of berries) with tart, creamy Greek yogurt for a seasonal, satisfying breakfast.

Makes 4 servings

Ingredients
3 Honeycrisp apples, diced
3 cups nonfat plain Greek yogurt
3 cups nonfat plain Greek yogurt
1/2 cup NOW Real Food® Ground Flax Seeds*
1/4 cup NOW Real Food® Agave Nectar*
3/4 cup golden raisins

1. Set out 4 large wine or parfait glasses.
2. In each glass, layer 1/4 apple, 1/4 cup yogurt, 2 teaspoons ground flax seeds, 1 teaspoon agave nectar and 1 tablespoon raisins. Repeat all layers twice in each glass.

Per serving:
263 calories
4 g fat
0 g saturated fat
46 g carbohydrates
6 g fiber
13 g protein

References

NOW Foods (n.d.). Apple-Yogurt Parfaits Retrieved from http://www.nowfoods.com/Foods/Real-Food/Recipes/Desserts/080675.htm

fantastic and easy to make

Yeild: 12 Servings

Ingredients:
2 Tbsp Navitas Naturals Cacao Powder
2 Tbsp Navitas Naturals Sprouted Omega Blend
1 Tbsp Navitas Naturals Coconut Palm Sugar
3 large, pitted Medjool Dates
2 Tbsp Coconut Oil
pinch Sea Salt

Directions:
Place all ingredients into a food processer, and blend until they have formed a dough-like consistency. Transfer the mixture to a bowl. Roll into small balls – about a teaspoon at a time. Cover, and place the finished truffles in the refrigerator for 20-30 minutes to harden slightly. Will soften when kept at room temperature. Makes 1 dozen.

References
Julie Morris (n.d.). Antioxidant Truffles. Retrieved from http://navitasnaturals.com/recipes/9498/Antioxidant-Truffles.html

Even if you are not vegan, you will love this luscious pumpkin pie with a pecan cookie crust. Bake it a day ahead of serving, and chill it for the a classic pumpkin pie texture, or if you serve it the same day, it will be more like a pumpkin mousse pie. I also prefer to use sweet potatoes over pie pumpkin. Either way will be delicious. Serve plain, or topped with your favorite whipped cream or ice cream.

Yield: 6 servings (6 Servings)
Prep: 10 mins
Cook: 20 mins
Ready In: 30 mins

Ingredients:

• Pie Crust
• 3/4 cup Pecans
• 1 cup Spelt Flour
• 1/3 cup + 1 tbsp Nutiva Organic Extra Virgin Coconut Oil (melted)
• 1/4 cup Nutiva Organic Coconut Sugar
• 3 tbsp Water
• 1 tbsp Nutiva Organic Milled Chia Seed
• 1 tbsp Vanilla Extract
• 1/2 tsp Sea Salt
• Pie Filling
• 1 cup Water
• 1/2 cup Nutiva Organic Coconut Manna™
• 3 tbsp Nutiva Organic Chia Seeds
• 2 cups Pumpkin (cooked; can be substituted with cooked sweet potatoes)
• 1/3 cup Nutiva Organic Coconut Sugar
• 1 tbsp Vanilla Extract
• 2 tbsp Cinnamon
• 1 tsp Powdered Ginger
• 1/2 tsp Nutmeg
• 1/2 tsp Sea Salt
• 1/4 tsp Ground Cloves
• 1/4 cup Pecans

Steps:

1. Preheat oven to 375ºF.
2. Lightly oil a 9-inch deep dish pie pan on the bottom and up the sides with 1 tablespoon melted coconut oil.
3. To make the crust, place pecans in a food processor and grind to a meal. Transfer to a large mixing bowl along with the spelt flour, 1/3 cup melted coconut oil, coconut sugar, water, chia, vanilla and salt and mix well.
4. Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pie pan. Poke a few holes in the dough with a fork.
5. Bake for about 10 minutes, until it loses it shine.
6. While the pie crust is baking, put the water, coconut manna and chia seeds in a 2 cup measuring cup. It will thicken and become gelantinous.
7. Place all the filling ingredients but pecans in a food processor and puree until smooth. Adjust the spices, if desired.
8. Pour the filling into the baked pie crust; decorate with pecans and return to the oven and bake for 5-10 minutes, or until pie filling is slightly golden brown.
9. Remove from the oven and let it sit about an hour to cool. Serve warm, or at room temperature or chilled.

References

Leslie Cerier (n.d.). Pumpkin Pecan Pie. Retrieved from http://kitchen.nutiva.com/pumpkin-pecan-pie/