No Sugar Chocolate Bark
Bars and cookies, Desserts, Vegan
INGREDIENTS 2T virgin coconut oil 2T raw coconut butter 1T cashew/almond butter 4T organic, fair-trade cocoa (I buy cocoa and nibs in bulk from cocoasupply.com but if you don’t want…
…aka Coriander and Rocket Pesto. Either way, it’s amazingly good. Peppery, tangy, fresh, and SO worth varying from the basil norm.
This is the first year I’ve tried growing veggies in our garden and it’s been SO fun! If you’ve never tried it, seriously, give it a go! I really don’t have a lot of space but I converted it all and we managed to grow a LOT for a tiny city garden!
INGREDIENTS
1.5 cups fresh cilantro leaves (not packed down just fairly loose)
1.5 cups fresh arugula leaves
1 cup raw cashews
1/3 cup olive oil
1-2 cloves garlic, minced
2 tbsp nutritional yeast
Juice of 1/2 lemon
1/2 cup water
Salt to taste
DIRECTIONS
Throw the cashews, garlic, nutritional yeast, salt, olive oil and lemon juice in a blender and pulse until it’s finely chopped and mixed. Them throw in the cilantro and arugula and pulse until it’s all incorporated then add the water (or more oil but I prefer water) until it’s the desired thickness.
Then use it to dip veggies, toss some homemade pasta into it for the best pesto pasta you’ll ever eat, or add extra olive oil to turn it into a pesto salad dressing for your favourite greens!
