On a midsummer night that calls for a light, magical dessert, forego the traditional fruit salad for this bewitchingly beautiful treat. All it takes is a crisp watermelon cut into a lovely moon, topped with superfood-infused yogurt, a handful of berries, and walnuts for some added crunch! On top of being simply swoon-worthy, this luscious pie is also abundant in antioxidants, probiotics, and omega-3s...which means that summer dreams should definitely be made of watermelon pizza.

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I've been REALLY craving something sweet the past few nights but not wanting to feel like absolute crap the next day because of that said sweet craving. These are delightful tasting, clean + actually give you ENERGY versus a tummy ache! The cacao can easily be swapped for carob and pumpkin for sweet potato. Gluten-free flours are optional. Have some fun + get creative! Be sure to share the love! 

{PIN THIS}

{GATHER}

• 18oz organic pureed pumpkin (or you could use sweet potatoes! I would use 2-3 medium-large)
• 2/3 C ground almonds
• 1/2 C brown rice flour (I used 1/4 C brown rice and 1/4 C buckwheat flour)
• 14-15 medjool dates
• 4 T Cacao Magic
• 3 T pure maple syrup
• 2 pinches pink sea salt

{DO THIS}

1. listen to Sigur Ros (just so we're on the same page)
2. if you're using sweet potatoes or a whole pumpkin, cut into chunks and place into a steamer for about 20 min until they are soft. Once they are perfectly soft and falling apart, remove them and add to a food processor (or insert boxed/canned here) with the pitted dates.  
3. Add remaining ingredients into a bowl, before mixing in the sweet potato/date combo. Stir well.                        
4. Place into a lined baking dish and cook for about 20 minutes, until you can pierce the borwnie cake with a fork bringing it out dry.                                       
5. Remove the tray and allow it to cool for 10 min, this is really vital as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares.     
6. Then enjoy with a glass of almond mylk (or wine, ahem) + share your pics! remember to tag @philosophiemama so we can see your gorgeous photos! xx                 

My husband is from Israel. Kids in Israel used to take pods straight from a tree and chew on them for the sweetness. For years he searched for this mystery "haroov" from his childhood.

Low and behold, it turns out it was carob from a carob tree!

We love this sweet raw, vegan, carob truffle. Made with hemp butter, agave and rolled in coconut, we're sure you'll love it, too!

fudge- it ball truffles

• 3/4 cup organic raw, unsalted tahini
• 1/4 cup unsweetened almond milk
• 2 tablespoons light agave nectar
• 1 teaspoon organic vanilla
• 1/2 teaspoon cinnamon
• 4 packets or 2 teaspoons Stevia Plus Powder
• 1/2 cup raw carob powder
• 1/2 cup unsweetened coconut
  

In a medium mixing bowl, place tahini, almond milk, agave, vanilla, and cinnamon.  With a flat spatula, mix until smooth.  Add stevia powder and mix until powder is distributed evenly.  Using a tablespoon at a time, add carob powder to mixture.  Using spatula, work carob powder into mixture with a folding and pressing action against the bowl.  Continue this process until all the carob powder is used.

The batter will look and feel shiny and hard like a fudge.  If the batter is too sticky to roll, add a bit more carob to get the texture of a non-sticky fudge.

Scoop out a tablespoon of the fudge batter and roll into a ball.  Roll ball in unsweetened coconut and serve in mini-cupcake papers.

Yield: 24ish truffles.