4 T melted cacao butter (it looks like white large rocks)
2 tsp pure vanilla extract
2 T melted coconut oil
Pinch sea salt
1 c soaked raw cashews
4 T brown rice syrup
Blend until very smooth. Place a cookie mold on a plate and pour batter into mold. Place in refrigerator for 1 hour. Remove mold and slather top with raspberry preserve. Place in refrigerator until ready to serve.
- This recipe works well with any shape, not just hearts! Top with your favorite fruit spread and adapt this decadent bites to your special occasion.
ABOUT THE AUTHOR:
Known for her attention to detail, challenging practices and poetic integration of yoga philosophy, Sara provides students with a rich experience for growth physically and mentally. There is always an aim for movement in class; be it a pinnacle pose, working a key action, or contemplating a specific theme. Check her out on yogavibes.com or in Chicago at yogaview. Sara has been a committed student to yoga since 1999. She holds teaching certifications since 2004 and continually studies under Noah Maze of YogaMaze and local Iyengar teachers. She’s a mother, a hiker, and a plant-based dynamo in the kitchen. Visit Sara at abalancedpractice.com