• 12Feb

    Vegan Chocolate and Peanut Butter Mousse [Vegan, Gluten-Free]


    about 8


    • 2 ripe hass avocados
    • 1/3 cup organic agave syrup (or honey, coconut syrup, Stevia -D)
    • 1 tbsp vanilla extract (or vanilla powder -D)
    • 1/2 cup organic cocoa powder (D- cacao/carob)
    • 3 tbsp dark chocolate bits (D- cacao nibs)
    • 2 tbsp peanut butter (choose a brand that doesn’t use hydrogenated oil) (nut butter – almond, cashew, yum! -D)


    1. Mix all the ingredients in the food processor until smooth (around 2-3 minutes). Chill for around 2 hours.
  • 12Dec

    found on theawesomegreen.com

    Raw Chocolate Almond Butter Fudge Bars

    Vegan • Gluten free • 20 mins to make • Serves 6


    2 Bananas, ripe
    4 tbsp Cacao powder, raw
    1 cup Dates, pitted


    2 tbsp Agave nectar, raw

    Oils & Vinegars

    1 tbsp Coconut oil

    Nuts & Seeds

    1 1/2 cup Almonds, raw unsalted
    1/2 cup Cashews, raw
    1/2 cup Hazelnuts, raw
    Lindsey Wright

    Lindsey Wright • 8 days ago
    Raw Chocolate Fudge
  • 01Dec


    Almond Butter Holiday Cookies [Vegan]

    This Recipe is :

    Dairy FreeVegan


    10 – 15


    • ½ cup almond butter
    • ½ cup almond meal
    • ¼ cup coconut oil
    • ¼ cup coconut flour
    • 5 tablespoons date paste
    • 20 drops of pure liquid Stevia (or extra date paste)
    • 1 teaspoon of pure vanilla extract
    • 5 drops of almond extract (optional)
    • 1/8 teaspoon of Himalayan Crystal salt or sea salt


    1.  Warm up the coconut butter until it turns into liquid coconut oil. Remove the oil from the stove and let it cool down.
    2. Combine almond butter, almond meal, coconut oil, coconut flour, date pasta, Stevia, vanilla extract, almond extract and salt in the food processor. Mix until all the ingredients turn into a big cookie dough ball.
    3. Form the cookie dough into forms of your choice.
    4. Place the cookies onto a dehydrator tray lined with a Teflex sheet. Dehydrate at 115°F for 20 hours or more, until they are crispy on the outside and slightly soft on the inside.
  • 27Oct

    Homemade Pumpkin-Almond Butter Cups

    Makes 12 cups


    2/3 cup unsweetened cocoa powder
    1/3 cup coconut oil
    1 Tbsp. molasses

    ½ cup pumpkin puree
    1/3 cup agave
    ½ cup roasted almond butter
    ½ tsp. cinnamon
    ¼ tsp. nutmeg
    ¼ tsp. sea salt

    12 whole almonds


    1. Place paper liners in muffin tin.
    2. For filling, in medium-sized bowl, whisk together all filling ingredients.
    3. For chocolate, in medium-sized saucepan, heat coconut oil over low heat until melted. Whisk in remaining ingredients.
    4. To assemble, pour 2 tsp. chocolate into muffin liners. Spoon filling over chocolate, then pour on remaining chocolate. Use toothpick to lightly swirl chocolate and filling for a “spooky” look! Top with 1 almond per cup.
    5. Freeze cups for at least 3 hours (6 hours for them to be completely solid).
    6. Store in freezer for up to two months.
  • 23Oct

    http://www.onegreenplanet.org/vegan-food/curries-and-stir-fries-featuring-almond-butter/?utm_source=Green+Monster+Mailing+List&utm_campaign=cfc2503b50-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-cfc2503b50-106006397In curries, I lean towards the smooth and creamy almond butters. However, a chunky one will add crunch and adding almond or peanut pieces alongside the butter can even capture the true feel of a peanut curry. For more, check out these Facts About Almond Butter and try making your own.

    Four tablespoons will usually suffice for a two-person sized curry with relatively large portion sizes, but try working with more or less to-taste. Fresh ground nut butters with no additives are a specialty of many health food stores and even local groceries and will definitely taste the best. If using store-bought almond butter, check the label to make sure no sugar is sneaking into your food without you knowing it, and make sure to use less salt if the butter is already salted.

    1. Thai

    Heat coconut milk, and then add almond butter and stir until dissolved.  Thai curries shine with bamboo shoots, thinly sliced carrot sticks, fried or steamed tofu, and mushrooms. After the veggies have begun to soften, add lime juice, paprika, basil and shallots. For more inspiration, also try Purple Cauliflower Thai Green Coconut Curry With Carrot Noodles and learn How to Cook Veggies Thai Style.

    Next, Add Lemongrass

    A more time-consuming but worthwhile endeavor is to steep lemongrass in light, unsweetened coconut milk and strain well before adding almond butter. This aids in cooking the vegetables to pure satisfaction. I typically go for either lime juice or lemon grass, although some recipes do call for both.

    2. Chocolate and Almonds

    Unsweetened cocoa powder or better yet raw cacao powder, mixes well with traditional curry spices and nut butter. Try cumin, garam masala, curry powder or whole curry leaves, turmeric, garlic and chili in place of a curry mix.

    This works especially well with lentils, rice and vegetables, but also pairs well with broccoli and tofu. Cocoa can also work with other spicing options, like the Ethiopian berbere.

    3. Cayenne and Cinnamon

    Sweet and spicy, this works for most vegetables, tofu, tempeh or beans. Sautee ingredients first if desired and add water or broth and stir in almond butter until well-blended. Cayenne and cinnamon will be the highlights, but this can also be excellent with nutmeg, ground black pepper and paprika.

    4. Ethiopian Spices with a Twist

    This is also a sweet and spicy option, but with more flavor notes. Berbere is a popular Ethiopian chili spice blend generally made with fenugreek, cloves, cardamom, nutmeg, coriander, paprika and ginger. If not using a blend, I recommend subbing fresh onion, garlic and chilies for the powdered options. Tofu or lentils with your favorite vegetables in this combination of flavors makes for a special treat. Mix almond butter, spices, onions, garlic and chilies into hot water or broth before adding the vegetables, but cook the beans first before adding almond butter, spices and veggies if you choose to use beans. Also try these other fun Ethiopian spices.

    5. Bay and Hing with Chickpeas

    Often also referred to as asafetida, one of my favorite spices tastes a bit like garlic. If searching for a comparison, it is usually sold cut with flour. The best taste is released by toasting lightly with oil or water, along with red pepper flakes or sliced chili peppers and ginger, turmeric and cumin, before adding the other ingredients. Be careful, because too much hing becomes bitter quickly.

    Cook chickpeas with peas, potatoes, tomatoes, carrots, or any other desired vegetables and add a bay leaf or three and a splash of lemon juice to the pot. Bay works best when it soaks in liquid, but make sure to remove before serving, because while edible, the leaves themselves aren’t exactly delicious. This is an alternative to more typical curry mixes, although these are still relatively common Indian spices.

    As you can see, with almond butter this definitely isn’t traditional anymore and should provide a pleasant change of pace.

  • 16Oct

    I don’t use wine but this sounds amazing:

    mashed potatoes or soup, or smeared onto grilled vegetable kabobs.

    White Wine Garlic Butter [Vegan]

    This Recipe is :

    Dairy FreeVegan

    • 1 1/2 cups roasted garlic cloves (about 80)
    • 2 Tbsp. raw tahini
    • 1 Tbsp. dry white wine
    • pinch ground black pepper
    • pinch dried thyme and/or rosemary if garlic cloves aren’t seasoned


    1. Place all ingredients in the bowl of a food processor and process until smooth.
    2. Add a small quantity of water (or white wine) to reach the desired consistency.
  • 11Jul


    Like this:

    If you love peanut butter cups, wait to try these chocolate mousse cups. Their sweet and soft filling complements the dark and decadent chocolate perfectly. They are dairy, gluten and soy-free, as well as raw vegan.

    Raw Vegan, Gluten-Free, and Soy-Free Chocolate Mousse Cups

    For the filling
    • 1/2 cup coconut butter
    • 1/2 cup coconut oil
    • 1/2 cup cocao powder
    • 1/4 cup agave syrup
    • 1/4 cup coconut milk
    • 1/4 cup cashew butter
    • 1 teaspoon vanilla extract
    • pinch of salt
    For the chocolate
    • 5 tablespoons coconut oil
    • 5 tablespoons cacao powder
    • 4 tablespoons agave syrup


    1. Melt the coconut oil needed for the chocolate and the and filling.
    2. In a blender, place all the filling ingredients except the coconut oil. Once the ingredients are well combined, add the coconut oil and blend low speed until well incorporated.  Preserve the mixture in the freezer for about 10 min.
    3. In a bowl, mix 5 tablespoons of melted coconut oil with 5 tablespoons of cacao powder and 4 tablespoons of agave.
    4. Pour a little bit of chocolate in the bottom of each cupcake mold and preserve them in the freezer for about 5 min.
    5. When the chocolate has solidified, put a tablespoon of the filling in the center of each mold (don’t let it touch the sides or the chocolate will not cover them completely). Then pour the rest of the chocolate into each mold making sure it covers all of the filling and touches the sides. Chill for a couple hours until they’re hard and you can take them out of the molds.
  • 17Feb

    Soak 1/4 c. sesame seeds in water.
    In blender, combine:
    1/4 cup raw sesame seeds
    Starting off with 1/8 cup water, add a little at a time, pulsing constantly until desired consistency. You can add sesame oil, or olive oil instead of water.

    Keeps in the refrigerator for about 5 days or more.

    Now use it to make your own salad dressing or hummus!

  • 08Nov

    Spiced Sunflower Seed Butter

    Prep Time: 10 mins

    Serves: 8 oz


    2 cups raw sunflower seeds, shelled and unsalted

    1 – 3 tbsp coconut oil

    1 tsp. cinnamon

    1/4 tsp. nutmeg

    1/8 tsp. cloves

    Stevia, to taste. Start with one Tab. powdered, or 3 drops liquid.

    Grind all together in a food processor or high-speed blender. Add stevia, to taste ( for those who do not suffer from candida issues, I highly recommend using raw honey to sweeten this recipe instead of stevia!) Keep refrigerated.

  • 20Jul

    Raw Almond Butter Cups


    Yield: 1 dozen mini cups

    for the base:

    • 3/4 cup raw almonds, ground into a meal
    • 1/4 cup rolled oats, ground into a flour
    • 2 tablespoons raw almond butter (or nut butter of choice)
    • 1.5 tablespoons coconut oil, warmed if necessary
    • 1.5 tablespoons pure maple syrup (or agave nectar)
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon pure vanilla extract
    • pinch of fine grain sea salt, to taste


    for the topping:

    • 3 tablespoons coconut oil
    • 3 tablespoons pure maple syrup (or 2 tbsp agave nectar) – D – (honey or coconut nectar)
    • 2 tablespoons cocoa powder (D – cacao/carob powder)
    • pinch of fine grain sea salt, to taste


    • 1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
    • 2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
    • 3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
    • 4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
    • 5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.
    • Notes: If looking for an oat-free option, you might be able to substitute the 1/4 cup of oats for more almond meal. My guess is that you’d need to add another 1/3-1/2 cup almonds to avoid the dough becoming too sticky.

    Read more: http://ohsheglows.com/2013/07/19/raw-almond-butter-cups/#ixzz2ZdEENEwx