Sweetheart Tea Cakes

Directions:
Place the ripe bananas, almond butter, salt, cinnamon, lemon juice, and maple syrup into a Vitamix. Blend until creamy smooth. Add the lecithin and the flax seed powder to the Vitamix and blend those evenly. Remove the mixture from the Vitamix and place it into a large mixing bowl. Place the dehydrated bananas, apricots, dates, and almonds into the bowl and hand mix until evenly blended. Take two mini cupcake pans with removable bottoms. Coat the inside of the pan lightly with coconut oil. Fill the pans with the batter. Place the pans in the dehydrator at 115 degrees for 8 hours. Remove them from the pans and place onto a dehydrator trays without teflex sheets. Dehydrate for another 16 hours. Remove the cakes from the dehydrator and let them sit out at room temperature before frosting them.

Chocolate Candy
Note: This is a tempered chocolate recipe.
Ingredients:
2 cups shaved organic cacao butter
¾ cups organic cacao powder
1/3 cup raw chopped cashews
2 tbsp. Sun Warrior Protein Powder
¼ tsp. Himalayan salt
¼ tsp. vanilla powder
½ cup xylitol powder

Supplies Needed:
Digital thermometer, a sheet of parchment paper, a squirt bottle, latex gloves, two clean spatulas, a stainless steel bowl, and two heart candy molds. Place the molds on a teflex sheet. Clear out a space in the refrigerator to fit the teflex sheet into. Place the molds on one end of the teflex sheet and a sheet of parchment paper on the other end. Make sure that all of the supplies are completely dried. Make sure that the Vitamix container is totally free of any moisture because the recipe will be ruined otherwise.

Directions:
Note: The xylitol powder is too gritty for chocolate and must be ground more. Take the xylitol powder and place it into the Vitamix dry blender. Blend until it is a very fine powder. Chop the cashews into fine pieces. Sliver the cacao butter by shaving it. Take all of the ingredients and place them into a Vitamix. Turn the Vitamix on medium to high setting. Use the tamper the whole time you are blending because the Vitamix will over heat if you no not help it with the tamper. About 1 minute into the blending, turn the Vitamix off and scrape down the sides of the container with a spatula. Turn the Vitamix back on and keep mixing with the tamper. Monitor the temperature until it reaches 42 degrees. Do not scrape the sides down once it becomes liquid because when the chocolate reaches 42 degrees, only the middle will be suitable for use. Take a large stainless steel bowl and a spatula. Pour the liquid part of the chocolate into the stainless steel bowl. Bring the temperature down to 31.5 degrees by stirring the chocolate continuously in the stainless bowl with a clean spatula. Carefully fill the squirt bottle up with chocolate. Swirl the chocolate onto the parchment paper in a band. Make a row of swirls that join together on the paper. Next, fill up the heart molds with chocolate from the squirt bottle. Place the teflex sheet into the refrigerator for 15 minutes.

Ganache Topping
Ingredients:
1 cup organic cacao powder
¾ cups organic maple syrup
½ cup organic melted coconut oil
¼ tsp. pink Himalayan salt

Directions:
Place the maple syrup, coconut oil, cacao powder, and salt into a Vitamix. Blend until creamy smooth. Place a very small amount of ganache into a squirt bottle and leave it at room temperature for future use. Pour the remaining ganache into a covered container and place into the refrigerator for 15 minutes. Take a Russian icing tip with a pastry bag. Russian tips are not numbered so refer to the photo to see which one to use. Take the topping out of the refrigerator and fill the pastry bag half full. Squeeze the topping onto the top of each cupcake. Move the tip up and down while the chocolate is falling onto the top of each one. The design will be different for each one. Take a decorative plate. Take the cakes and place them in the refrigerator for 1 hour to set up.

Take some apricots and place them on a chopping block. Take some toothpicks, a sharp paring knife, and some chocolate hearts. Place a slice of apricot on the chopping block. Leave the center intact and cut small slices from the center through the outer edge all the way around. Refer to the photo. Pinch the center of the apricot slice slightly together and spear the center of the apricot slice with the toothpick. Put on a pair of gloves to avoid dulling the surface of the chocolate. Take a chocolate heart and spear the bottom of the heart approximately 1/16” deep and 1/4” away from the bottom center of the heart. Do not go any deeper with the toothpick or the heart will crack apart. Refer to the photo if needed. Cut the toothpick down about ¼” on the bottom. Remove the decorative plate from the refrigerator. Insert the toothpick into the center top of the cake. Repeat the procedure for all of the cakes. Refer to the photo if needed. Take some chocolate from the parchment paper and use the large pieces for decoration. It will break apart into various sized pieces. Refer to the photo as needed. Take the squirt bottle with the ganache and put various dots of chocolate around the cakes on the plate. Take some hearts and place them around the plate and then place some of the larger chocolate pieces from the parchment band around the back of the plate. Refer to the photo as needed.

Will last 3 to 5 days in the refrigerator. Will last up to 1 month in the freezer