The health and safety of our guests is our top concern. All classes are currently suspended. The first hour of shopping each weekday is reserved for our more vulnerable guests—such as the elderly and those with underlying health conditions. As a safety precaution, Mazopiya will no longer be accepting any returns on products purchased from the store. We request that the use of reusable bags be temporarily discontinued.
1heaping cuppacked dates(pitted, Deglet Nour, or medjool)
1 ½cupsrolled oats
1cuproasted, unsalted almonds, loosely chopped
¼cupmaple syrup, agave nectar, or honey
¼cupcup creamy, salted natural peanut butter or almond butter
*Optional: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Process dates in food processor for about 1 minute until a dough-like consistency is formed. In a large mixing bowl, combine processed dates, oats, and almonds and set aside. Warm maple syrup, agave nectar, or honey with peanut or almond butter in small saucepan over low heat. Stir into oat mixture, breaking up dates to disperse throughout. Mix in optional ingredients, if desired. Once thoroughly mixed, transfer to 8 x 8 in. baking dish lined with plastic wrap or parchment paper. Press down firmly until uniformly flattened. Cover with parchment or plastic wrap and place in fridge or freezer for 15-20 minutes. Remove bars from pan and store in airtight container for up to a few days.
Optional: toast your oats—and almonds, if raw—at 350 degrees for 10-15 minutes or until slightly golden brown.
Peel, stone, and cube 1/2 melon. Puree with 2 tablespoons lime juice. Spoon into an ice-cube tray to fill halfway up, then freeze until solid. Mix 400 ml coconut milk and 2 tablespoons icing sugar. Pour over the melon and freeze again. Or make into popsicles!
Peach and Lavender
Stone and cube 4 peaches. Quickly soak in boiling water, then puree with juice of 1 lime. Stir in lavender buds and spoon into an ice-cube tray, then freeze until solid.
Peel and cube 1 cucumber. Puree in your blender with 2 tablespoons lime juice, filter, and discard the remaining pulp, then fill an ice-cube tray and freeze until solid.
Heat coconut oil in pan. Add apples and cook until soft. Add vanilla, cinnamon and sprinkle with coconut
palm sugar. Toss until well coated and serve over vanilla bean ice cream. Top with toasted pecans.
Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat. Whisk the chocolate mixture in a bowl with palm sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Add the espresso. Stir in the flour and salt until just combined. Pour into a 9-inch square baking dish that has been sprayed with non-stick spray and bake for 25 minutes. Serve with vanilla ice cream or gelato.
Place all ingredients in a high-speed blender. Blend until creamy. Refrigerate until chilled. Layer in a parfait dish alternating custard and fresh fruit. Top with nuts or shredded coconut or topping of your choice.
Whisk dry ingredients and set aside. Melt chocolate and add espresso and mix well. Add melted butter and vanilla and mix well. Add agave and stir until well-blended. Add egg and mix well. Combine wet with dry ingredients until well-blended. Fold in chips and cacao nibs. Drop by tablespoons on greased cookie sheet and top with smoked sea salt (optional). Bake at 350 degrees for 10 minutes.
This gluten-free cookie recipe is courtesy of Carla Cohen (class instructor).
Gently simmer pears in a medium pot with the apple juice, honey, vanilla scrapings, and pepper. Simmer for about 8 minutes, or until tender. Remove pears and arrange on a platter. Boil down the liquid until syrupy. Spoon the syrup over the pears. Sauté the vanilla slivers in the hot butter until highly aromatic. Spoon over the pears and serve. Pears can be stored in the unreduced syrup overnight, and the dish finished the following day.