Raw Nut Fudge or Nut-Cocoa Spread

1 cup raw organic pecans halves or pieces, or raw cashews, or raw nut or seed of choice
2 tablespoons oil of choice, such as pure olive oil or extra virgin coconut oil
pinch of sea salt
4 tablespoons organic 100% pure soy-free cocoa powder
1/4 cup honey of choice, or liquid sweetener of choice (such as Lundberg Brown rice syrup, Grade B Maple syrup, agave nectar)

1. Place raw nuts or seeds of choice into food processor; process until very smooth; add oil gradually until butter is smooth.
2. Add sea salt, cocoa powder, and honey; process to combine.
3. Scoop out into parchment lined dish and place in refrigerator to cool; or place in glass jar with tight-fitting lid - refrigerate and use as spread on toast.

Servings: about 2 cups

Root Beer Dream

Creamy, lovely, flavorful and awesome on a summer day!

36 fluid ounces (3 bottles) gluten-free Root Beer (Virgil's)
1 cup water
2/3 cup pure cane sugar (not white granulated sugar)
2/3 cup DariFree powder (Vance's)

2 tablespoons pure olive oil

1. Pour root beer into large saucepan, add water; place saucepan over medium-high heat; bring mixture to a slow boil.
2. Stir in cane sugar and DariFree powder; boil 5 minutes.
3. Pour mixture off into glass container to cool completely; refrigerate until cooled through, at least 6 hours, best if overnight.
4. Add olive oil, stir to combine.
5. Pour mixture into prepared ice cream maker and process according to manufacturer's instructions.

Servings: 4 cups
Prep time: 20 minutes, 12 hours, 30 minutes
Equipment: Electric Ice Cream Maker