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The Real Food Academy
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It's hot. You want a dessert that is raw, guilt free and will cool you down. Need to say no more! Make this recipe and keep it in your freezer for up to a month. Surprise friends and family by bringing this fabulous cheesecake to your next gathering, they'll love you! Try using organic ingredients for extra nutrition! If you are looking for a winning recipe here it is! These cookies are a hit among kids and adults, make sure you measure the amount of mix for each cookie with a ice cream scooper so all of them cook evenly. Store them in a jar, the'll keep fresh for a longer period of time. This recipe takes a little bit of time to make but it's worth the wait! You can also make extra tarts, seal the in bags and freeze them for later use. Let your palate and imagination guide you and add your favorite fruits to the recipe. My recommendation is always to buy local, seasonal & organic fruits. Basically, you avoid unknown chemicals and most important, the fruit is at its best when in season. These babies were the surprise of the weekend. At The Real Food Academy our Chef Maria is an expert in changing the ingredients on dishes and this one is a hit! Parents and kids were asking us for this recipe and now here it is!!! If you can't get your kids to have a hearty breakfast, don't worry. Make them a Breakfast Ice Cream packed with Super Foods! They will be jumping with good energy that will last all day! This powerful breakfast-dessert can be for the entire family. [recipe notes] When making it for adults, you can add your favorite powders, protein, maca, spirulina, super green food, etc. Easy to make, this gluten free recipe will have your guest guessing the secret ingredient-black beans! Rich in protein, the beans substitute the flour creating a gluten free delicacy for everyone. pastry-tart When you look at the ingredients in this recipe, you won't feel guilty about having more than one! Remember, at the Real Food Academy, "We Don't Change the Dish, We Change the Ingredients" I made this one at a kids event for 2 to 5 year old's thinking it would be and great hit.  Well it definitely was.  But you know who freaked out more than the kids?....That's right, the Mom's and Dad's!  The nice part about this dessert is that the base is made from avocado.  We all know how good avocado is for us, right?  Oh, and don't worry, I have not yet met the person who will even believe there is avocado in this dish, never mind the entire base!  Another one that's simple to make.  Enjoy!  Chef Maria

Ingredients

2 cups avocados (about 2) ½ cup + maple syrup 2-4 tbsp organic sugar 2 tbsp coconut oil (Barlean’s) 2 tsp vanilla extract 1 tsp balsamic vinegar ½ tsp Shoyu or salt to taste

 Instructions

1/4 cup pure raw cocoa powder – make sure it is unsweetened. If you want you can use Dark Cacao powder that is slightly roasted. It is less costly and taste great. Make sure it is unsweetened. One pint fresh Raspberries or other tart fruit Handful – mint leaves or use for garnish In a food processor, blend the avocados, maple syrup, sugar, coconut oil, vanilla, balsamic and shoyu until smooth and creamy. Note: if the coconut oil is hard, heat slightly, just enough to soften so it will mix easily/ Add cocoa powder slowly and blend until smooth (sifting as you add will alleviate possibility of lumps). Serve raspberries on top of Mousse as you desire and garnish with mint. Great in champagne classes or anyway at all. Store in fridge up to one week in airtight container. You can also freeze it up to a month.

Ingredients

  • 1 cup frozen banana
  • 1 ½ cups frozen peaches
  • 1 2/3 cups fresh peaches
  • 4 tbsp coconut cream
  • 1 tbsp almond butter

Directions

Chop up the fruit and freeze overnight. In a food processor add the banana , frozen peaches, coconut cream and almond butter, then process until smooth.  Wipe down the sides as necessary.  Set aside in a container, add the fresh peaches to the food processor and process into a puree. Swirl through the banana mixture and set in the freezer.  Soften for 5 to 10 minutes before serving.  OK, I know.....  your kids loves Pop Tarts!  So did I when I was a kid. We all know that if your kids love Pop Tarts your kids is going to eat Pop Parts. Right? My question to you is; have you ever looked at the ingredients in Kellogg s  Pop Tarts? You don't have to be a scientist to compare the ingredients below to the ingredients in the Kellogg s product to know which one is more health for your child.  At the Real Food Academy we say "We Don't Change the Dish, We Change The Ingredients" and this recipe is a perfect example why!

Ingredients For Pastry Dough:

  • 1 Cup Whole Wheat Flour
  • 1 Cup White Flour
  • 2 Tbsp Baking Stevia
  • 1/2 Tsp Salt
  • 1/4 Cup Plain Chobani
  • 1/4 Unsalted Butter Diced at Refrigerator Temp.
  • 3 Tbsp Skim Milk

Directions:

  1. In a mixer combine flours, Stevia, and salt.
  2. Slowly add in milk and Chobani
  3. Beat in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
After all the fillings are prepared take the dough out of the refrigerator and roll out into a thin crust. Cut into 2x2in squares. Before you stack the dough make sure to sprinkle with flour to prevent sticking. After all the Pop-tarts are assembled make sure to write down on a piece of paper the flavors and their placements. It makes frosting much easier! Bake the Pop-tarts 13-18 minutes at 350 degrees.

 Ingredients For Fillings:

  1. Blueberry Cobbler : 1 Tbsp Fresh Blueberries, 1 Tsp Brown Sugar
  2. Sweet Peach: 1 Tbsp Peaches Diced, 1 Tsp Brown Sugar (You can use any fruit)
  3. Blackberry Jam - Sugar Free Smuckers Jam (Use any flavor)
  4. Banana Cinnamon- 1 Tbsp Thin Banana Slices, Sprinkle Cinnamon
  5. Apple Pie Oats- 1 Tbsp Quick Oats, 1/2 Tbsp Green Apple Diced, 1/8 Tsp Cinnamon
  6. Cherry Cream- 1 Tbsp Fresh Cherries Diced, 1/2 Tbsp Fat Free Cream Cheese, 1 Tsp Stevia
  7. Coconut Almond Cream- 1 Tbsp Shredded Coconut, 1/2 Tbsp Fat Free Cream Cheese, 1/2 Tbsp Sliced Almonds
  8. Sweet Green Apple- 1 Tbsp Green Apple Dices, 1 Tsp Brown Sugar
 

Ingredients For Icing on the top:

  • 2 (1 ounce) boxes sugar-free instant pudding mix (any flavor)
  • 1 cup skim milk
  • 3 cups heavy whipping cream

Instructions for Icing:

Put all ingredients in a mixing bowl. Using electric mixer at low speed, mix til pudding is dissolved. Increase speed and whip until it is spreading consistency.   This dessert is. gluten-free, grain-free. refined sugar-free and vegan! This dessert is not as simple to make as some of our others but I promise you it will be worth it. You will swear this dish is loaded with cream but there's not even one drop!  This is honestly one of my all time favorites.  Please leave your comments below and let us all know how it came out.  Chef Maria

Ingredients:

Carrot Cake

2 1/2 cup shredded carrots (about 3-4 large carrots) 1 cup raw walnuts 1 cup pitted dates 1/2 cup unsweetened shredded coconut 3/4 tsp cinnamon 1/2 tsp nutmeg pinch of salt

Cashew Cream Frosting 

1 cup raw cashews, soaked overnight 1/4 cup water 3 tbsp raw agave nectar 1 tsp vanilla juice of 1/2 lemon pinch of salt 1/3 cup coconut oil, melted *walnuts and extra cinnamon for finish

Directions:

Line a 9” spring-form pan, 8×8 square pan, or equivalent sized loaf pan with parchment paper so that the edges hang over the sides of the pan. By hand or in a food processor with the grating attachment, shred carrots. Place in large bowl and set aside. With the blade attachment, blend together walnuts and dates until mostly smooth, with a few smaller chunks. Add coconut, spices, and salt and blend together. Add carrots and blend until well combined, scraping down the sides often. Scoop cake into prepared pan, smooth top, and chill. To make cashew cream, drain and rinse soaked cashews in clean water. In a food processor or blender combine cashews, water, agave nectar, vanilla, salt, and lemon juice. Blend VERY WELL, scraping down the sides often, until VERY SMOOTH. Depending on the strength of your blender this make take up to 10 minutes. Add melted coconut oil and blend to combine. Spoon onto chilled cake and smooth the top. Freeze for 2 hours. Pull from freezer and remove cake from pan by pulling up the sides of the parchment paper. Let thaw 10 minutes. With a hot, sharp knife cut cake into (approximately) 1 x 2 inch pieces. Decorate with walnuts and dust with cinnamon. Let thaw an additional 15 minutes before serving or return to freezer, thawing 25 minutes before eating.

Yield:

About (15)1 x 2 inch bites  
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
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