RawFoodBlog

http://www.mindbodygreen.com/0-9155/raw-recipe-chocolate-acai-energy-bars.html

Raw Recipe: Chocolate Acai Energy Bars

BY SIMONE DURAND
APRIL 26, 2013 7:13 AM EDT

As the seasons change and we progress into summer, most of us naturally get more active. We go out for hikes, walk the trails, and the kids try out new sports.

I like to be prepared when I’m on the go. The last thing I want to do is resort to a highly processed protein bar or pay $3 or $4 for a half-decent natural bar.

So I make a big stack of these and I’m set for a week or two. Packed with antioxidants, vitamins, minerals, fiber and omega-3s, no store-bought bar will come close. Best of all, they’ll stay fresh in the fridge for weeks. Oh, and did I mention they’re nut free? Any of you with nut allergies can indulge in these too.

Prep: 15min

Servings: 18-20 medallions

Ingredients:

• ·        1/2 cup pumpkin seeds
• ·        1/2 cup hemp seeds
• ·        1/2 cup sesame seeds
• ·        1 cup unsweetened coconut flakes
• ·        1 cup of pitted dates/prunes, soaked in a little water to soften if needed
• ·        1/2 cup raisins (optional if you like it sweeter)
• ·        1/4 cup extra virgin coconut oil
• ·        1/4 cup raw cacao
• ·        3 tbs acai powder
• ·        1 tbs cinnamon
• ·        pinch of Himalayan pink salt
• ·        pinch vanilla powder or extract

Instructions:

In a food processor start by adding the seeds one after the other, pulse till coarse. Add coconut flakes and rest of the dry ingredients. Mix well

Add the fruit and pulse till paste forms. It should be getting gooey now.

Melt the coconut oil and slowly pour in while the food processor is running, followed by the vanilla extract. A ball will start to form.

Scoop out on parchment paper and roll into a sausage shape. Wrap up and set in fridge for 30 minutes to harden. Cut into 1-inch slices.

Store in an airtight container in the fridge. You can slice them as you need or pre-slice and store them individually wrapped in cling wrap for an on-the-go snack.

http://www.rawfullytempting.com/2011/04/chocolate-silk-mousse-cake.html

his is by far the silkiest mousse cake I’ve ever prepared.
H  E  A  V  E  N  L  Y!
I loved it because unlike processed chocolate mousse, this had a lovely bittersweet flavor. Creamy and rich, but not too sweet. The consistency was fabulous!
Crust
1 cup walnuts
1/4  cup macadamia nuts
1/2  cup medjool dates, pitted and chopped
1 Tbsp cacao powder
pinch of vanilla bean powder or 1 drop Vanilla Medicine Flower Extract 

Chocolate Silk Mousse 
3  Tbsp melted cacao butter
3  Tbsp melted cacao paste
1  tsp melted coconut oil
1 cup cashews, soaked 2-4 hours
1/4  cup  macadamia nuts
1/4  cup filtered water (add more as needed to blend)
1/4 cup *Irish moss paste (optional – or 2 Tbsp ground chia and 1 Tbsp coconut oil)
1 avocado
3 Tbsp almond butter
1/2 cup maple syrup or your favorite sweetener
1/2 tsp chocolate extract or 2 drops *Medicine Flower Dark Chocolate Extract
1/2  tsp almond extract or 2 drops *Medicine Flower Almond Extract
1/4 cup plus 2 Tbsp cacao powder 
pinch sea salt
1  tsp sunflower lecithin (acts as an emulsifier – optional, but worth using)
1 Tbsp psyllium husk powder (add a SMALL amount more IF needed to thicken)
toppings of your choice: sifted cacao powder, grated cacao paste, grated cacao butter, cacao nibs, chocolate chips, chopped nuts, coconut, chocolate sauce, etc.

Crust 
Process nuts and add ingredients and continue to process until it starts to ball up. Stop machine and scrape sides of bowl with spatula. Lightly dust bottom of a 5 – 6″ spring form pan with cacao powder. Press crust, firmly into bottom of dish. (You may have extra crust. You can store in an airtight container and freeze for future use, or even make cookies out of them).

Mousse Preparation
Melt cacao butter, cacao paste and coconut oil. Place ingredients in a  medium metal bowl over hot water in a small metal bowl. Stir until melted.

In blender, mix nuts and water. Add Irish moss paste and avocado and blend until creamy. Add almond butter, sweeteners, extracts and cacao powder. Blend well.

Add melted ingredients sea salt and lecithin and blend. Add psyllium husk powder and blend until creamy. It should be getting quite thick and you may have to stop blender and stir with spatula.

Taste for sweetness and flavor. Adjust flavor as needed.

Assembly 
Pour mousse mixture over crust.  Smooth top of cake using a small offset spatula. Refrigerate for several hours to set. Top with your favorite toppings. (See suggested list above). For best results, ,let set overnight.

Remove from refrigerator and spring form pan about 1 hour prior to serving. You may top with fresh “whipped cream” as well.  

*How to Prepare Irish Moss Paste 
 Grab a handful of Sea moss. It doubles in size after soaking. Rinse really well. I put it right under running water and use a vegetable brush to gently scrub off lose sand or debris. Soak  in water and refrigerate 6 – 12 hours, rinse  and replace water twice.

Final rinse. Chop 1/2 cup of moss in small pieces. (Store remaining moss in water, refrigerated for up to 2 weeks- changing water daily). Blend 1/2 cup soaked and chopped Irish moss with 1 cup water. Blend well, and frequently scrape sides of blender. Make sure there are no small pieces… be patient.

(Ratio for paste is 1 part moss to 2 parts water). You only need 1/4 cup of Irish moss paste for this recipe. Store extra paste in the refrigerator for up to 10 days. (Try mixing a bit in your hand with your shampoo or with your shaving gel. You can apply it as it to your face for a great facial mask. It’s awesome!)

Add Irish moss paste to puddings, sauces, salad dressings, etc.

raw chocolate mousse…

http://rawtransformations.blogspot.com/2008/11/raw-chocolate-mousse.html

Finally got around to using that Irish Moss in my cupboard and made some delicious Raw Chocolate Mousse from the Cafe Gratitude Cookbook, ‘I Am Grateful.’. It was delectable and delightful. My temporary roommates are all now cacao-addicted. Here’s the recipe:

1 oz. Irish Moss
1/2 cup water
4 cups almond milk (better if you make your own, though you can get some store bought)
1/2 cup date paste (you can make your own by blending pitted dates)
3/4 cup agave
pinch of salt
splash of vanilla
3/4 cup raw cacao powder
3 TB lecithin
1 cup coconut butter

Directions:

Blend soaked Irish moss and water extremely well.(One of the reasons why a Vita-mix or other high speed blender is ideal.)
Add all the other ingredients, except the lecithin and coconut butter.
Keep blending until the mixture is smooth.
Add lecithin and butter and blend another 30-40 seconds.
Pour the mousse into cups and decorate with flower or cacao nibs.

http://www.terawarner.com/blog/2011/09/raw-food-recipe-cheery-chocolate-cherry-ice-cream/

Raw Chocolate Cherry Ice Cream

- by Danielle Felip

This raw chocolate cherry ice cream recipe is not only simple and easy to make — it’s also nutritious, very low in fat, AND decadently delicious! With this raw ice cream recipe, you’ll be able to taste the goodness of summer any time of the year.

Ingredients:

• 2 frozen bananas

• 1 cup cherries
• 2 tbsp raw cacao
• 1 tbsp agave nectar
  or maple syrup

Directions:

1. Place ingredients in food processor or blender and blend until smooth.

2. Serve immediately for “soft serve” style ice cream
OR freeze for 1 hour for firmer consistency.

3. Top with additional raw cacao nibs, chopped cherries and silvered almonds!

Enjoy, guilt-free!

I’ve been adding almond meal to my chups and it’s INCREDIBLE. It’s closer to the hail mary now. Oh man. They’re so good.

love you

r

Can i have your newest recipe? Please!!! -D

R-

Yeah. It’s really the same as what you do.

OMG, I’m eating them right now and they are out of this world! At least as good – I think, better, than the Hail Merry’s.
I made the chocolate without the almond meal, took half the chocolate and added it to the almond meal,
then saved the other half to pour in the middle of each one., after freezing.
So its got the almond meal crust and the chocolate center. Woweee!
Thanks, R!
I love you! i love Everyone!

D- So my recipe went like this:

Melt in a double boiler:

Pecan halves are completely covered in chocolate. An extra-crisp nut with a spark of salt makes a perfect afternoon snack or food gift. This candy keeps well, so feel free to double the recipe. It also makes a great gift!

Ingredients:
1 c. pecans, set aside
1/4 c.coconut oil, melted
1 /4 c. raw cacao powder/carob
1/4 c. coconut nectar, honey or sweetener of choice
dash of vanilla powder
dash of salt
Instructions: Melt all ingredients except pecans, gently over a double boiler, and whisk until creamy. Then add the pecans. Use a slotted spoon to remove the nuts from the chocolate, and lay on parchment paper-lined cookie sheets. Salt again. Chill/freeze 10 minutes or more.
For more free healthy recipes, cooking tips and tutorials go to http://www.favehealthyrecipes.com/Dessert

Chocolate Ice Cream

Carob powder and  finely ground cacao nibs on top would be great!

Ingredients:

• 1 3/4 cup cashews or pieces
• 1 3/4 cups purified water
• 1 banana
• 3/4 cup raw honey
• dash vanilla powder
• 1/4 tsp almond flavor
• 1/3 c. cacao powder

Directions:

1. Combine all ingredients in a blender.
2. Pour into an ice cream maker and freeze according to instructions. Or just put it into an airtight container and freeze. You may want to blend again, but its amazing.

On youtube-http://youtu.be/mRK29VYX6yg

With a prep time of less than 5 minutes, you’re going to love serving up this warm fondue to celebrate your fresh fruits! This wonderful and easy to make fondue mix  can be used in a traditional fondue set or just to coat fruit in delicious and luxurious raw chocolate. For this recipe, I mixed cacao and carob powder to reduce the overall fat content. You can use either all cacao or carob powder depending on your preference.

Fondue:

Ingredients:

2 T coconut oil or almond butter

1 /4 c. raw cacao powder/carob

1/4 c. coconut nectar, honey or sweetener of choice

dash of vanilla powder

dash of salt

Instructions: Melt gently over a double boiler, and pour into fondue pot. Add cinnamon, orange or peppermint Stevia, or a dash of cayenne! Use strawberries, kiwi, bananas, berries, ginger or orange slices to dip!

On youtube-

Raw Cookie-Go-To-Go Bars

DOUBLE IT!

They’re pretty much everything you could ever want in a bite—nuts, dates and lots and lots of chocolate! On today’s to-do list: make more cookie dough bars. I’ve already eaten them all! So few ingredients and so simple to make. Put them in your lunchboxes, and your family’s!

• 1/4 c. raw chocolate pieces* or cacao nibs
• 1/3 c. pitted dates, soaked at least 10 minutes. (Reserve the water, in case you need more liquid)
• pinch of vanilla powder
• 1/4 c. nuts – almonds, cashews or walnuts
• tiny pinch of salt (can be omitted)

Blend the dates, nut, salt, and vanilla in a food processor .Stir in the chocolate pieces by hand. Press into baggies, flatten with your hand, shape and chill! Makes 4 bars.