3 years ago
Raw Chocolate-Banana Shake

By Sarma Melngailis, via Tracy Anderson’s website.

Chocolate Banana Shake
Serves 2 to 4
Use either organic cocoa powder or raw carob powder in this shake (or a combination of both.) Carob powder comes from the pods of carob trees that grow in the Mediterranean. Carob does not contain any of the stimulants found in cocoa and it’s high in calcium. We feel carob is hugely underappreciated, but try it in this shake and you might just prefer it to chocolate.

3 cups frozen diced bananas
2 cups Brazil nut or almond milk
¼ cup agave nectar or 2 packets Stevia
1 teaspoon vanilla extract
2 heaping tablespoons organic cocoa powder or carob powder
Pinch of sea salt

In a blender, puree all ingredients until smooth and creamy.

(Source: tracyandersonmethod.com)

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Chocolate-Avocado Pudding

By Sarma Melngailis, via Tracy Anderson’s website.

Chocolate-Avocado Pudding
Serves 4
This rich, thick pudding is full of good ingredients and easy to make, especially if you have a jar of sprouted pecan butter on hand. If you don’t, the preparation will include just one extra step. Dark agave nectar gives the pudding a richer flavor, but regular agave is fine. You can also use a combination of maple syrup and agave nectar, or even all maple if you like its rich flavor.
As a child I hated avocados; now I love them. However, if someone had made this pudding for me back then, I would have eagerly spooned it down none the wiser. And as everyone knows by now, avocados are full of good fats. They also have more digestible protein than some meat, and with more potassium than bananas, they’re a great food for athletes, as well as active kids, who can benefit from potassium-rich foods to help heal sore muscles.
1 cup sprouted, preferably dehydrated, pecans
1 cup dark agave nectar (page 44)
1 1/4 cups filtered water
1/4 cup plus 2 tablespoons cocoa powder
3/4 teaspoon sea salt
2 tablespoons coconut butter/oil, warmed to liquefy
2 medium avocados
To make the pecan butter, place the pecans in a food processor and process until smooth, scraping down the sides as needed for a uniform texture. A small amount of coconut butter/oil can be added to help grind the nuts into a smooth paste; this will make the pudding a little bit firmer.
Place the pecan butter, agave nectar, water, cocoa powder, and salt in a high-speed blender and blend until smooth. While the blender is running, slowly add the coconut butter/oil. Add the avocado and blend until smooth.
Serve immediately or chill to set.

(Source: tracyandersonmethod.com)

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3 years ago
Raw Chocolate Cherry Brownies

From Kristen Suzanne.

Raw Vegan Dessert: Cherry Chocolate Brownies

Aahhh! Here it is. I found the recipe - thank goodness. I was so elated that I found it that I had to make another batch on Saturday afternoon. Yum!!!

We went to a birthday party that night and I used a little round cookie cutter to cut mini Cherry Chocolate Brownie Bites. Then, I put them in a little plastic bag from a craft store (I use bags like that for Raw goodie-gift-giving), tied a little ribbon around the top and gave them to the birthday guy. He was so excited that he immediately started sharing them around the table.


Confession: Later that night after we arrived home, I ate half of the 8X8 glass-baking dish worth of them. Goodness, they’re so freakin’ good.

Cherry Chocolate Brownies

Yield 8X8 glass baking dish


1 1/2 cups dehydrated almond pulp, ground

1 1/2 tablespoons Navitas Naturals lucuma powder

3 tablespoons raw chocolate powder
dash Himalayan crystal salt
1/4 cup Manitoba Harvest hemp seeds

1 1/2 teaspoons cherry extract

1/4 cup raw agave nectar

3 tablespoons extra virgin coconut oil

3/4 cup dried cherries, packed


Using your food processor, fitted with the “S” blade, pulse to briefly mix the ground almond pulp with the lucuma, chocolate, salt, and hemp seeds. Add the remaining ingredients and process until the mixture sticks together when gently pressed between two of your fingers. Press the delicious mixture firmly into a glass 8X8 dish. Cut into squares (or whatever shapes you’d like) and serve plain or topped with Raw vegan ice cream for extra indulgence.
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3 years ago
Raw Chocolate Fig Truffles

From Food Doodles.

These obviously aren’t your average truffles, but as far as vegan truffles go these are amazingly good for you and super tasty.  There’s no added sugars or fats, just healthy whole foods.  These are the kind of snack I don’t mind my son snacking on before lunch time, even though they’re chocolate-y.  They travel well, they taste good cold from the fridge or at room temperature, you can make them whatever size or shape you want, and they don’t cost a fortune to make.  They’re filling and satisfying and perfectly sweet, but don’t make you crash 20 minutes later – unlike that cupcake masquerading as a muffin a lot of people like to snack on.  What more can you ask for from a snack?

Chocolate Fig Truffles

3/4 C almonds

1/2 C dates

1/2 C dried figs

1 tsp vanilla

Pinch sea salt

2-3 tbsp unsweetened cocoa powder(or raw cacao for an added boost of antioxidants)

Blend the almonds till they become a fairly fine meal – but not quite till they turn into butter.  Remove from your food processor and add the dates and figs.  Blend till there are no large chunks of fruit left.  Add all the other ingredients to the food processor including the previously ground almonds and blend.  Before it forms a dough stop the processor and taste a little and add more cocoa if desired, then continue to blend till a dough forms.  Scoop and roll into balls, press into cookie cutters for fun shapes, or press into a loaf pan and slice into bars.  You can also press whole or roughly chopped almonds into them for a change of texture or roll them in cocoa powder to cut the sweetness.  These can be stored in an airtight container at room temperature but we prefer to eat them straight from the fridge.

(Source: fooddoodles.wordpress.com)

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3 years ago
The Legally Raw Bar

From the Daily Raw Cafe.

I love challenges. My pal Bob of Legally Raw gave me a challenge. Make a raw Milky Way candy bar. Well, here you go Bob, the raw food recipe for the candy bar. Enjoy.
Viva Raw Foods!

Terilynn

The Legally Raw Bar
NOUGAT FILLING
1 cup almonds, unsoaked
1 cup cashews, unsoaked
3 tablespoons honey
1 tablespoon water, or more if needed

CARAMEL
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water

MILK CHOCOLATE
1 cup cocoa powder
1 cup maple syrup*
½ cup coconut oil
¼ cup water

1 Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.

2 In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder.

3 Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency.

4 Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.

5 To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.

6 Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.

7 In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.

8 Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard. Yield: 15-20 candy pieces

*not a raw product

(Source: thedailyrawcafe.com)

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3 years ago
Raw Girl Scout Cookies - “Thin Mints”

And here’s recipe 5 of 5. Again, click through to the original for discussion of the “chocotastrophe” and Rawdorable’s raw chocolate recipe.



Thin Mints
1 cup almond meal
1/4 cup coconut flakes, ground into a powder
1/4 cup cocoa powder
2 Tbsp. agave nectar
2 soft pitted dates
1 tsp. peppermint extract
dash of sea salt
*melted raw chocolate for dipping (if you skipped to this recipe, go back and read the actual post)

In a food processor, combine almond meal, ground coconut and cocoa powder. Add the agave, dates, extract and sea salt, and process to create a ball of dough.

Flatten the dough into a sheet, and cut out cookie-sized circles. “Bake” the cookies in your dehydrator, flipping once, until crisp.

Then, dip the cookies in the melted raw chocolate and allow to set in the freezer.

(Source: rawdorable.blogspot.com)

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3 years ago
Raw Blonde Fruitcake

From Adirondack Raw Food Connection.

snowdrop’s blonde fruitcake recipe

i absolutely looove this recipe
i hope you do too.
it was created for my book ‘raw delights’ but i just had to share it with my loyal readers.
here is the recipe:


snowdrop’s blonde fruitcake recipe


cake
Soak 1 hr:
¾ c dates (packed)
½ lemon juiced
½ orange juiced
2 t almond extract
pinch sea salt

grind, sift, & set aside in bowl:
1 c almonds
1 c dry coconut shreds
½ c cashews
(to make a dark spiced fruitcake add your spices to the dry ground nut sifting)
1 T cinn
1 T cocoa pwd
½ t nutmeg
2 star anise ground
1 t ginger pwd



fruit filling 1
combine in any ratio to equal ¾ cup total
your choice of the following dry fruits:
raisins, cherries apricots, pineapple, cranberry, currants
in similar size cuts
soak 1 hr in ¼ c of fruit juice of your choice (or brandy, rum…)
in the dehydrator 1 hr

fruit filling 2
1” fresh ginger root sliced & slivered
1 T lemon zest
1 T orange zest
2 T agave

put in bowl in dehydrator 1 hr


candied nuts

1/3 c walnut halves
1/3 c pecan halves
2 T maple syrup
½ t cinnamon
pinch sea salt

toss in small bowl put on teflex sheet in dehydrator for 1 hr

lets put it together!

cake:
after the hour of soaking, take the ginger bowl & just drain the juices into the dates (set ginger citrus zest aside)…take the date mixture and blend into a smooth puree.
pour into the ground nut mixture and stir lightly till combined. set cake batter aside.

fruit & nuts:
drain the fruit and put onto cake ‘batter’, also add the ginger citrus zest, …set aside the nicest dozen pecan halves for the garnish and break up the rest of the nuts into the cake batter into small enough pieces. (remember, if the nut pieces are too big… the knife will have trouble slicing the cake neatly… ask me how I know…)

cake:
stir the additions lightly till combined then press into your 5-6” cake mold. (Use plastic wrap lining to make sure you can get it back out again.)
plate your cake and decorate with icing if desires & pecan halves.

icing:
i used ground coconut & lemon zest powder with a little agave and enough water & 1 T coconut oil to make it workable… it’s not a recipe that is perfected yet, but it worked well enough for tonite.

(Source: adkrawfood.blogspot.com)

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Raw Pumpkin Uncheesecake

Originally by Melissa Mango, as adapted by a poster on Raw Food Talk.

Punkin’ patch cheesecake ~ by Chef Melissa Mango of Terra Bella Cafe Redondo Beach, CA

crust:
3 c Raw pecans
1/3 c gold raisins
Pinch of salt

Process in food processor till crumbly, then press into 8? spring form pan.

Filling:
1 c cashews
2 c young Thai coconut meat
2 c carrot juice
1 1/2 c soft pitted dates
1 TB vanilla
2 TB pumpkin pie spice
3/4 tsp salt
3/4 c coconut oil melted

Blend well. Pour over crust. Freeze for 3-5 hrs, then place in fridge.
Serve cheesecake drizzled with chocolate sauce

Chocolate Sauce
1/2 c agave
2 soft pitted dates
4 TB cocoa powder

Blend well. Store in glass.

Recipe variation: Cranberry coulis is excellent drizzled over halved Pecans garnished on the cheesecake. A sprig of mint or misteltoe as a garnish is a beautiful touch for the holidays.

Cranberry Coulis
1 c fresh cranberries
1/2 c soft pitted dates

Blend on low speed, slowly add a little pure water to help turn.
Blend well, strain and store in glass.

(Source: rawfoodtalk.com)

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3 years ago
Raw Hazelnut Biscotti

From Rawfully Tempting.

Hazelnut Biscotti
Dry Ingredients
1 1/2  cups almond flour, fine
1  Tbsp golden flax seed, ground
3  Tbsp sunflower seeds, finely ground
1 Tbsp hemp seeds
1  Tbsp cacao powder
1/4 cup hazelnuts, coarsely chopped
1/4 cup walnuts or almonds, coarsely chopped
1  Tbsp raw cacao nibs, coarsely ground
1  tsp sea salt

Wet Ingredients
4  medjool dates, pitted and soaked
1/4  cup raisins
1/4  cup goji berries
3  Tbsp yacon or maple syrup
3  Tbsp raw honey or agave (add more depending on taste)
1  Tbsp cacao butter, melted
2  Tbsp almond or hazelnut mylk (or water)
1/8  tsp olive oil (+ 1/8 tsp walnut oil - use olive oil if  unavailable)
4  drops Medicine Flower Hazelnut Extract (or 1 tsp liquid almond extract)

How to Make Almond Flour: Soak 2 cups of almonds overnight. Rinse, drain and dehydrate the almonds until dry, about 12-24 hours. Process in a food processor until a fine consistency.

Preparation
Place all of the dry ingredients in a large mixing bowl.

Process wet ingredients until smooth. Stir into the dry mixture and form a dough.

On a non-stick dehydrator sheet shape dough into a long rectangle,with a slight mound in the center,and dehydrate at 110 degrees for 3-4 hours.



Remove from dehydrator and cut into 3/4 ” slices and place on mesh dehydrator sheet and dehydrate for another 12  -  48 hours depending on humidity and personal preference. (flip ever few hours onto alternate sides for better dehydrating)



I tried to recreate real biscotti and dehydrated mine for 48 hours. The biscotti will be crisp on the outside, but somewhat moist and chewy on the inside. Seriously Yummy.

(Source: rawfullytempting.com)

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3 years ago
Raw Spiced Hot Chocolate

From Karen Knowler’s blog.

Spiced Hot Chocolate

This chocolaty drink/treat, created by raw teacher Nina Dench, is delicious served either hot or cold.
Serves 2-3.

Equipment
Blender, nut milk bag

Ingredients
* 1 cup pecan nuts
* 3 cups water
* ¼ cup agave syrup
* ¼ cacao powder
* Tablespoon vanilla extract
* ½ teaspoon cinnamon
* ½ teaspoon nutmeg
* Pinch of cayenne pepper

Directions

  1. Blend until well combined.
  2. Strain.
  3. To ‘heat’ return to blender.
  4. Blend on high for 5 minutes.
  5. Pour into cup.
  6. Mix together a little cacao powder and stevia or xylitol.
  7. Sprinkle on top of chocolate froth!

(Source: karenknowler.typepad.com)

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