On youtube -
Ingredients:
1 c. strawberries
1 c. raw cacao powder
1 c. sprouted hazelnuts (soaked one day, sprouted one day)
1/2 c. Cacao Bliss , melted cacao butter or coconut oil
1/4 c. raw agave syrup,coconut syrup or honey
dash salt
Process all together in the food processor until it forms a ball. Chill in a small rectangular pan or cupcake papers. Deliciously rich and creamy!
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.
Add:
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!
On youtube:
Soak 2 c. dates in
1 c. lemon juice
Process with 1 1/2 c. walnuts
1 T. lemon peel
Press in pie pan. Sprinkle with 1/8 c. sesame seeds.
on youtube-
* 2 cups cashews soaked, or macadamia nuts
* 2 cups of cacao butter melted
* 3/4 cup of raw honey or agave
* 4 tablespoons of mesquite powder
* 2 pinches vanilla powder
* 4 tablespoons of goji berries
* 6 tablespoons of cacao nibs
*2 pinches salt
steps
* Place your cashews, melted cacao butter, agave, mesquite and vanilla in your food processor and blend on high speed until very smooth.
* Pour into a dish, and stir in your goji berries and cacao nibs.
* Oil a fudge/brownie pan with olive oil, lightly.
* Put the dish in the freezer or fridge to set. You can leave it a few hours or overnight
* Slice into cubes and arrange on a dish
* This is a super delicious recipe!
* If you don’t have a high speed blender such as a Vita-mix, you can blend your cashews and vanilla, then add your cacao butter then and mix it very well.
Dagan’s
1 c. cacao powder
1 c. carob powder
1 T. cinnamon
1 c. cashew butter
1 c. coconut oil
1 c. vanilla agave, (D’s addition – use honey or other sweetener)
Mix by hand.
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Raw Fudge
1 c. nut butter
1/2 c. carob powder
1/4 c. coconut oil
pinch vanilla powder
pinch sea salt
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Raw Snickers
BeeRawAu | November 29, 2009 | 24 likes, 3 dislikes
Best to use only raw and organic ingredients of the highest quality.
INGREDIENTS
1 cup melted raw cacao butter
1 cup raw cashews
1 cup raw honey
1 cup raw cacao powder
1 cup coconut palm sugar
1 cup raw pecans or cashews, loosely chopped
1/2 teaspoon pink Himalayan rock salt
1 Vanilla bean
METHOD
- Cut up chunks of raw cacao butter approximately one cup.
- Measure out 1 cup of raw honey into the blender
- Add 1 cup of raw cashews (I stir them around in the blender)
- Blend until creamy and smooth
- Put the chunks of cacao butter in a saucepan
- Measure 1 cup of sugar, 1 cup of cacao into a bowl
- Roughly chop 1 cup of pecans and add to the bowl
- Add 1/2 tsp of pink Himalayan crystal salt
- Cut the vanilla bean lengthways and scrape out the vanilla beans and add to the bowl ( or use 1 tsp. vanilla powder – D)
- Add the Cashew and honey mixture to the bowl as well and loosely mix all ingredients
- Melt the cacao butter on the lowest temperature on the stove, Once it has started to melt remove it from the heat to ‘avoid’ cooking it, you dont want it to get warmer than 44 C
It should always be luke warm.
- Add the melted cacao to the bowl of dry ingredients, mixing well.
- pour into a glass pyrex dish
- Set in the freezer for half an hour or until set.
- Remove from the fridge and cut into pieces, garnish with blueberries and a sprinkle of coconut palm sugar.
Extra: If you like it hot you can add a little cayenne pepper for a chilli chocolate flavour.
Recipe adapted from Angela Leeds website
http://www.live-green-smoothie-diet.com/
subscribe for delicious recipes.
Ingredients from:
http://www.conscious-choice.com
Truly raw cashews
http://www.powersuperfoods.com.au/
Raw cacao butter
Cacao powder
Coconut palm sugar
Alfalfa house Food co-op
http://www.alfalfahouse.org/
Pecans
Vanilla bean
About Life
http://www.aboutlife.com.au/
Pink Himalayan rock salt
Raw honey
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1/2 c. Raw carob powder mixed with
1/2 c. water
1 c, Date puree – 1 c.dates covered with water and soaked 10 minutes to overnight, then blended
3/4 c. raw almond butter
~1 c. coconut
~1/2 c. almond milk
Stir by hand or the food processor until creamy. Press into a glass pan. Chill or freeze overnight. Cut into pieces.
1/2 c. raw walnuts
1 1/2 c. pine nuts, soaked several hours
1 c. organic raisins or GOJI BERRIES – submitted by Rachel
6 T. raw carob
1 T. coconut oil
2 T. lemon juice
1/2 c. pecans, crushed for decoration
Combine all in food processor, except for the pecans. Mix until it forms a dough and press dough into 8 inch glass dish. Smooth and sprinkle with pecans. Chill for at least 2 hours to become firm. Cut into squares and serve.
To see how to make raw carob/coconut fudge go to:
Ingredients:
3 cups raw walnuts, ground in food processor
1/2 c. raw carob
2 cups raw coconut
3/8 c. melted honey + 2 heaping tablespoons lucuma powder (or use raw agave)
Mix the walnuts first, then add the rest and press into a glass pan or form into balls. Chill.
1 cup melted Coconut Oil
¼ cup Cacao Butter
1 cup Cacao Powder
¼ cup raw Tahini – 1/4 c. sesame seeds, soaked 40 minutes, then blended with just a little water (no oil)
¼ cup raw Almond Butter
3 T(or to taste ) Raw Honey
1/8 tsp. cayenne
Pinch of sea salt
Melt the coconut oil in a glass bowl with the honey and grated cacao butter in the dehydrator set at 100-105 degrees until melted. Stir in the cacao powder. You can soften the nut butters in the same hot water and then fork blend them into the mix. Mix all the ingredients well. Pour into molds and chill for 5 minutes. At this time you can take them out, roll into balls, and then in more cacao powder or lucuma powder, if you don’t have molds. Ecstatically wonderful.
1 c. cacao butter or Cacao Bliss
2 c. raisins, not soaked
1 c. cashews
1/2 c. hemp seed
1/2 c. raw carob
1 T. crushed cacao nibs
Juice of 1 orange, plus a little of the peel
1 -2 T. raw agave
2 drops rose oil essence
Mix all in the food processor until it starts to form a ball. Press onto a cake plate and chill for at least 2 hours. This makes an incredibly creamy fudge-like cake. Surround with orange slices and rose petals, if you like.
