• 25Apr

    Chocolate Covered Cherry Green Smoothie

    This antioxidant-packed green smoothie is a healthy indulgence that will satisfy any sweet tooth.


    Serves 2


    • 2 cups spinach, fresh
    • 2 cups almond milk, unsweetened
    • 2 cups cherries, pitted
    • 2 bananas
    • 1 tsp cinnamon
    • 3 tbs cacao powder


    Blend spinach and almond milk until smooth. Next, add the remaining fruits and blend again.

  • 21Oct

    Raw Chocolate/Carob Covered Raisins
    on youtube-http://www.youtube.com/watch?v=ammqxmKMs9c

    2/3 c. cacao butter, shaved and melted, or coconut oil
    1/2 c. cacao powder
    2 T. raw agave or raw honey
    1 heaping T. mesquite powder (or lucuma powder) – both are optional
    2 c. raisins – I used Thompson’s giant raisins
    dash salt
    pinch vanilla powder or 1/2 tsp. vanilla extract
    Melt the cacao butter or coconut oil in your dehydrator, or a double boiler, or over a bowl of hot water.
    Mix in the other ingredients by hand. Pour in raisins, 1/2 c. at a time. Use a slotted spoon to transfer raisins
    to a wax paper-coated cookie sheet. Freeze for 10 minutes.
    Other options:
    orange, (yum!) extract or juice,peppermint
    -Use dried cranberries, dried raspberries or other dried fruit, instead of raisins

  • 05Jun

    Vanilla Fudge – Covered Cherries – White Chocolate
    on youtube -http://www.youtube.com/watch?v=oA3aX3CFhJg

    Over a double boiler, melt:
    2 C. cacao butter
    3/4 c. raw honey
    2 c. cashew or macadamia nut butter
    Mix by hand. Or put in a personal blender with
    4 T. mesquite or lucuma powder
    2 pinches vanilla powder or extract.
    4 T. goji berries, if desired
    4 pinches orange peel
    6 T. cacao nibs.
    Take a fudge brownie pan, or ice cube trays and oil with olive oil. Olive oil makes the best coating to be able to get the fudge out without sticking. Put a cherry in each ice cube section, or stir them into the batter.
    Freeze for 10 or more minutes! Delicious!

  • 04Sep

    Raw Chocolate Nut Butter Cups and Chocolate Covered Strawberries
    To see the video of these candies, go to:

    Equal amounts coconut oil, shredded cacao butter, raw honey
    (about 3/4 cup today)
    1/4 c. raw cacao powder – mix with carob, if desired
    pinch of himalayan crystal salt
    pinch of vanilla powder, cayenne powder or 3 drops peppermint oil/extract
    Melt all over a double boiler, stirring constantly until creamy. Pour a quarter of the way into cupcake papers. Chill for 10 minutes. Pour a dollop of nut butter, jelly or cream onto each chocolate. Cover with more chocolate sauce. Chill or freeze for 10 minutes.
    For the strawberries, wash the strawberries and pat dry. Swirl in chocolate. Chill, do not freeze, for 10 minutes.


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