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This recipe comes from the Clean Team, whom I love so dearly! This recipe is time-consuming, but well worth it! Keep in mind that you’ll need to pre-soak the cashews for 4-6 hours before making this meal. If you’re a working mom/dad, this is a great Saturday or Sunday recipe. 🙂

Filling

3 tablespoons coconut oil
3 to 4 shallots, minced
1 cup sliced carrots
2 celery stalks, chopped
6 garlic cloves, minced and divided into two equal portions
2 to 3 boneless chicken breasts (about 1½ pounds), diced
1 cup green peas, fresh or frozen
2 cups chicken broth (may need more but start with this amount)
Sea salt and freshly ground black pepper to taste
½ red onion, minced
1½ cups raw cashews, soaked for 4 to 6 hours, then drained
½ teaspoon cayenne
Optional: 1 teaspoon smoked paprika

Crust

1½ cups blanched almond flour
½ cup raw sunflower seeds
1 tablespoon dried herbs, such as sage, rosemary, thyme, or chives (fresh herbs will work too; just use a bit more)
1 teaspoon garlic powder
½ teaspoon sea salt
1 tablespoon extra-virgin olive oil
1 tablespoon water

 

Directions for the filling

Heat 2 tablespoons of the coconut oil in a large skillet set over medium-high heat. Add the shallots and sauté them for 5 minutes, or until they are translucent. Then add the carrots, celery, and half the minced garlic, and continue to sauté until the carrots begin to soften, about 3 to 5 minutes.Add the chicken and cook until most of the pink hue is gone from the flesh. Add the peas and ½ cup of the chicken broth. Continue simmering until the vegetables are tender and the chicken is fully cooked. Salt and pepper to taste, and set aside.

In a medium skillet, heat the remaining tablespoon of coconut oil over medium-high heat. Add the red onion and sauté 5 to 8 minutes. Add the other half of the garlic and sauté for an additional 3 minutes. Remove from the heat. In a blender, purée the onion mixture, cashews, 1½ cups of the chicken broth, cayenne, and the optional paprika until smooth. Transfer the mixture back to the large skillet with the chicken and vegetables, and cook everything over medium heat until the mixture thickens, about 5 minutes. Add more broth if needed and stir frequently. Further salt and pepper to taste, then transfer everything to a lightly oiled deep baking dish.

Directions for the crust

Preheat the oven to 350°F. In a food processor combine the flour, sunflower seeds, herbs, garlic powder, salt, olive oil, and water, and pulse everything until well combined. Roll the dough out on a lightly floured (non-gluten flour) cutting board or on a sheet of parchment paper, which might be helpful in transferring the dough to the baking dish. Lay the dough over the top of the chicken mixture. Bake for 20 minutes or until golden brown. Serve warm.

This is a RAW recipe from Judita Wignall (2) to make your own chocolate. Use it for cooking, for dipping fresh fruit or anything else your little choc-o-holic heart desires.

Notes

Recipe yields: 2 cups
Prep time: 15 minutes
Chill time: 30 minutes
Additional Equipment Needed: None 

Ingredients

  • 1 c. cacao butter, shaved into small pieces
  • 1 c. cacao powder
  • 2-4 tblsp. agave nectar (the more you use, the sweeter it will be)
  • 2 tsp. alcohol-free vanilla extract
  • a pinch of sea salt (optional)

Directions

  1. Melt cacao butter in saucepan over very low heat. It should be warm, not hot and you should be able to touch the pan and the cacao butter without pain. Turn the heat on and off to regulate temperature, use a candy thermometer if necessary. Cacao butter should be between 95° and 98°F.
  2. Stir in the cacao poser, agave nectar, vanilla extract and salt and combine very well. Add in your favorite ingredients (nuts, etc.)
  3. Pour your mixture into chocolate molds and let set in the freezer for at least 30 minutes before removing.
This chocolate will keep in the refrigerator for at least 2 months. Sweet! Also, be cautious not to get any water or steam into your chocolate mixture, as it can cause it to curdle. If that occurs, melt additional cacao butter and stir in little by little until the mixture once again becomes smooth.