In a food processor, pulse the almond meal, ground coconut, flax meal, cacao powder, vanilla powder, cinnamon and salt to combine.
Add the maple syrup, chopped dates and Irish moss and process until the mixture forms into sticky dough. Put the mixture in the fridge for about 20 minutes to allow it to firm up.
Remove the dough from the fridge and roll small balls with your hands, about 1 tablespoon each. Place the balls on a dehydrator tray and dehydrate overnight. The balls should be slightly firm on the outside and no longer sticky.
Dip the balls in the chocolate glaze and place on a cookie sheet covered with parchment paper. Refrigerate for about an hour to dry. Store rawbits in a covered container in the fridge.
Whisk together all ingredients in a small bowl. Keep at room temperature until ready to use.
Pistachio Honey Bites
This yummy recipe uses Pistachios, ground into a paste. Cardamom offers the sweet spice reminiscent of Arabian coffees, soft sweet breads and dark spice cookies of the northern European tradition. Cardamom has a warm, lemony flavor that goes well with many of the cinnamon-ginger-clove combinations we enjoy this time of year.
1 c. pistachios, ground into a paste
3 T coconut butter
3 T raw honey
2 cardamom pods, seeds only, ground (or 1/8 tsp cardamom powder), or 2 drops Cardamon Essential Oil
1/8 tsp. ginger
1/8 tsp. cloves
1 pinch vanilla powder
2 pinches Himalayan salt
1. Grind the pistachios into a paste.
2 Add the rest of the ingredients in a food processor and blend until combined fully.
2) Roll into tiny balls, mold into squares or other shapes.
On youtube – http://www.youtube.com/watch?v=imoRvT-jsMA
This recipe sweeps me off my feet!They’re so insanely decadent they’ll make you swoon, yet so powerfully good for you. The recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.
1/4 c. cacao butter with:
1/2 c. raw honey
1/2 c. cacao powder
2 T. coconut oil
6 drops peppermint oil
pinch vanilla powder
In a food processor:
3 c. shredded coconut
1/2 c. coconut flour
1/2 c. mesquite flour
3 T. water,coconut water or coconut cream as needed
Melt the cacao butter with the oils, salt, vanilla, then add the powders.
In a food process, process the coconut and flours to a fine meal.
Add the liquid ingredients to the dry. Process until it forms a ball. I added about 3 T. coconut cream or water to help it hold together. Dehydrate at 105 degrees 18-24 hours as desired. Chill. Or eat them now, warm out of the dehydrator.
Variations: roll in cinnamon, coconut crystals, banana sugar. Add orange essential oil, take out the peppermint oil, add vanilla; top with an almond, a dollop of whipped cashew cream, or strawberry chia jam.Chill, instead of putting in the dehydrator.
Here’s this morning’s raw carob-coconut-crystal truffle recipe:
These will definitely get me off chocolate. They taste like brown sugar. Be very careful adding the water at the end if you use it. It completely changes the texture because (I guess) the crystals dissolve a little.
3/4 cup raw carob powder
3/4 cup raw coconut crystals
1 cup raw almond butter
1 1/2 Tbsp vanilla extract
1 Tbsp raw bee pollen
1 Tbsp coconut oil or sprinkle carefully with water
Roll into small truffle balls and refrigerate if there are any left by the time you finish rolling them.
Recently, a local raw friend told me about a woman who places bulk orders and asked if I wanted to order anything fancy; I purchased some goji berries, really raw cashews and 1lb of raw cocoa butter. What would you do with 1lb of raw cocoa butter? Make truffles of course!
For the nougat
1/4 cup agave
1 cup pecans
1/2 cup cashews
For the dark chocolate
1 cup raw cocoa butter
1 cup raw cocoa powder
1/4 cup agave
1 tsp vanilla
Start by putting your raw cocoa butter into the dehydrator. It melts at 90 degrees, so setting to 100 degrees will get you there quicker.
Next, process the cashews and pecans together in the food processor until you have a fine meal. Continue to process while adding in the agave and next thing you know, you have a ball of heavenly nougat. Pinch off small pieces of nougat and form into tiny balls to become the center of your truffles. Put these into the freezer to firm up and chill out.
Now that your raw cocoa butter is melted, slowly stir all of the chocolate ingredients together by hand.
Next, fill your chocolate truffle molds about one-third. Place into the freezer to firmly set. Now place your frozen nougat balls into the center of each mold. Slowly pour the chocolate into the molds so that you surround the nougat and top off each mold. Be sure to tap your mold gently to release any air bubbles that might have formed. Place the molds back into the freezer to set.
After about 10 minutes, the truffles should have pulled away from the sides of the molds. If your molds are clear, the tops of the truffles will appear hazy. Turn the molds over and give them a shake and a twist to knock the chocolates out. I suggest doing this over a towel, so the truffles have a soft place to land.
The truffle molds can be found at any craft mega-store for about $1.99 each; they are plastic and have about 12 pieces per mold. Be careful! Raw chocolate is known to get you high and keep you up all night!
About 3 dozen truffles, depending on your molds.
From Live Food Factor
Chocolate Acai Berry Truffles
1 cup raw powdered cacao
1 cup acai berry powder
½ cup white cacao butter
¼ cup raw coconut butter (use raw coconut oil if butter is not available)
11/2 cup raw goji berries
1 cup raw chopped walnuts
½ cup water
3/8 cup raw yacon root syrup
2 T raw unheated honey (optional)
1 packet stevia ( ¾ tsp.)
Blend everything except berries and nuts until very creamy. Stir in chopped nuts and goji berries. Drop by teaspoonfuls into candy cups. (These are like cupcake papers, but smaller, and you can find them at Michael’s art stores or shops that sell kitchenware.) Or you can drop on a pan that you can put in the freezer. The cacao butter makes the chocolates firm, like the kind you buy in the store. The cacao butter and coconut butter keep it firm so it won’t melt outside of the refrigerator or freezer. If you use coconut oil it won’t be as firm during the summer months outside of the refrigerator or freezer.
How does this burn fat? The acai berry and cacao have monounsaturated fats, which help burn belly fat. So do the walnuts, which are also rich in omega 3s (which help burn fat). The yacon root syrup is so low on the glycemic level that it doesn’t affect the blood sugar. It is also very low in calories. The coconut has been proven in studies to help burn fat.
Makes about 30 little chocolates.
Grate 1 c. cacao butter
Melt in dehydrator at 104 degrees with 4 T. raw honey.
1 c. cashews – grind in food processor
1 vanilla bean or vanilla powder/extract
Grind cashews first, then add the cacao butter, vanilla and honey by hand. Pour into molds, (ice cube trays work),or into a brownie pan to cut into squares when chilled. Chill or freeze for at least 10 minutes.
1 1/2 T. mesquite powder (you could use lucuma powder, instead if you like)
Grind cashews in the food processor with the “S” blade, until they’re like breadcrumbs. Add the rest. Process again until mixture forms a ball. Roll into small balls. You could also roll them again in more mesquite, coconut, or dehydrated buckwheat.
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