Recipes

Dark Chocolate Peanut Butter Tarts

Chocolate Peanut Butter Tart
Makes about 4-5 5-inch tarts

Top Layer Chocolate Filling:
1 Cup Young Coconut Meat
1/4 Cup Virgin Coconut Oil

2/3 Cup Maple Syrup
1/2 Cup Agave Nectar
8 oz Dark organic Bittersweet Chocolate
1/4 Tsp. Sea Salt
2 TB Vanilla Extract

Peanut Butter Layer:
1 Cup Natural Peanut Butter
1 TB Coconut Oil
1/4 Cup Agave Nectar
1/4 Tsp. Sea Salt

Crust:
1 Cup Almonds
1/2 Cup Cocoa Powder
1/4 Cup Coconut Oil
1/4 Cup Raw Sucanat Sugar
2 TB Maple Syrup
2 TB Cacao Nibs
2 Tsp. Vanilla Extract
1/8 Tsp. Sea Salt

To make the crust, place the almonds in a food processor and process until coarsely ground. It’s ok if there are bits of almonds not broken down, this will add extra crunch and texture to the crust. Next add the cocoa powder, sugar and salt and process to combine lightly. Then add the rest of the ingredients and pulse several times until incorporated and slightly damp. Line your tart pans with saran wrap and then on top of it, gently press the crust mixture into the bottom and sides. Place them in the freezer while you prepare the fillings.

To make the chocolate filling, scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white). Add the coconut meat along with the rest of the ingredients to a high speed blender. One of the best coconut oils is Virgin De Coco Creme. If you can’t find it, get a virgin centrifugal coconut oil with a very light scent to almost no scent. To melt the chocolate, place it chopped over a double broiler or make your own double broiler using 2 pots, the bottom one with boiling water, and the top one with the chocolate in it. Blend everything on high speed until smooth and creamy. Set aside to cool.

To make the peanut butter filling, in a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon. Take out your crusts from the freezer and start spreading….

On the bottom of crust spread a layer of Peanut Butter. Then pour the chocolate mixture on top. Place these back in the freezer to set. You can garnish them however you like. I like a lot of chocolate, so I garnished mine with chocolate shavings and chocolate sauce.

from: The G Living Network

Rich Chocolate Dream Cake

If you dream of a rich, dense, smooth and creamy chocolate cake that you can only eat a few bites of at a time, and yet is still surprisingly healthy, this one is for you.

Crust:
1 Cup Almonds
1/4 Cup Cocoa Powder
2 TB Agave Nectar
1 Tsp Coconut Butter
2 Tsp. Vanilla Extract
1/4 Tsp. Sea Salt





:

Filling

5 oz Bittersweet Organic Chocolate
1/4 Cup Cocoa Powder
2 Cups Coconut Meat
1/2 Cup CashewButter
1/4 Cup Coconut Butter
1/2 Cup Maple Syrup
1/4 Cup Agave Nectar
2 TB Vanilla Extract

For the crust:
In a food processor, grind the almonds and cocoa powder together until fine. Do not over-process. Then add in the sea salt, vanilla, coconut butter and agave and pulse a few times. Press into bottom of 7″ Springform Pan. Set in the freezer.

For the Filling:
Melt the chocolate and add everything to a high speed blender until smooth. Pour into pan and set in the fridge or freezer until firm. from The GLiving Network

Marbled Chocolate & Orange Tavoletta

I haven't tried this recipe yet and I'm not sure if I can wait! I might try it this weekend... and invite a few people over. If you are like me, I'm sure this one will be a keeper.

Russell James just started his blog...check this one out:  Fresh Perspective on Food & Fulfillment

Marbled Chocolate & Orange Tavoletta from Russell James

For the crust
¾ c carob powder
1 c almonds
½ c dates
4 Tblsp coco butter
2 tsp vanilla extract
2 tsp cinnamon
¼ tsp salt

1. Process nuts, cinnamon, salt and carob powder into small crumbs.
2. Add dates, coco butter and vanilla extract and process again.
3. Press into the bottom of 9" square pan and place in fridge whilst working on filling.

Note:  Before making this chocolate you should place the grated cacao butter in the dehydrator at 125° F to melt. Alternatively, you can melt it in a bowl over another bowl of hot water.

For the marbling
1 c cashews
1 Tblsp agave
¼ c coco butter
½ c water
5 Tblsp melted cacao butter

Mix all ingredients in a high power blender until completely smooth.

For the filling:
2 c cashews
1 c orange juice
1 Tblsp orange zest
2 c cacao powder
1½ c grated cacao butter
2 Tblsp vanilla
1 c agave nectar

1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a vita-mix until smooth.
3. Add cacao butter and cacao powder, and blend again.
4. Pour chocolate mixture onto base and use a spatula to achieve a level surface.
5. Drizzle the marbling mixture over the top in lines, using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.

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Raspberry Pudding

• 1/2 cup raspberries
• 3-4 tbsp ground flax seed
• 1 tsp flaxseed oil
• 2 figs or 1 tbsp of maple syrup

Blend in the blender to release hormones from raspberry, flax seeds and figs.

Banana Mango Pudding

This creamy dish is sweet and sensuous.  Enjoy a dessert that makes you feel both beautiful and healthy.

• 4 ripe bananas
• 4 dates, pitted
• 2 ripe mangos
• 1/2 cup pine nuts, soaked overnight, then rinsed
• Sliced strawberries

Combine all the ingredients except the strawberries in a blender or food processor and blend.  Garnish with slices of stawberries.  Makes 4 servings.

Source: Sex, Love & Health, Brigitte Mars

Fudge Balls

These are amazingly fudgey.  Rich enough to satisfy the most passionate chocoholic!

• 2 cups dates, pitted and soaked
• 2 cups almond butter
• 1/2 cup carob powder

In a food processor, blend the dates to a smooth paste.  Add the remaining ingredients and process until smooth.  Remove from processor and form into round balls.

Note: These will keep for a long time in the refrigerator.

Source: Living on Live Food, Alissa Cohen

Almond Cookies

• 1/2 cup raw almonds, unsoaked
• 1/4 cup raw walnuts, unsoaked
• dash salt
• 3/4 cup pitted medjool dates, unsoaked
• 1/4 tsp almond extract
• 1/4 cup raisins or dried cherries, unsoaked (optional)
• 1/4 cup ground almonds

Place the almonds, walnuts and salt in a food processor fitted with the S blade and process until coarsely chopped.  Add the dates and almond extract and process until the mixture begins to stick together.  Don't overprocess; you should still see chunks of almonds and walnuts.  Add the raisins, if desired, and pulse briefly, just to mix.  Remove from the food processor and place in a small mixing bowl.

Scoop about 1 tbsp of the almond mixture into your hand and squeeze firmly until it sticks together.  Roll into a 1" ball and flatten slightly to make a cookie.  Repeat until you have used up all the almond mixture.  Roll each cookie in the ground almonds and place on a plate.  Chill at least 2 hours before serving.  Stored in a sealed container, Almond Cookies will keep for up to one month in the refrigerator or three months in the freezer.  Yield: 12 cookies

Variations:

• For Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips.  Although these cookies aren't totally raw, they are still much healthier than the traditional version.
• For Schoolboy Cookies: Omit the raisins and press a small square of dark chocolate onto the top of each cookie.
• For Lemon or Orange Cookies: Replace the almond extract with 1 tsp lemon or orange zest.

Source: Raw Food Made Easy, Jennifer Cornbleet

Fruit Sorbet

2 cups frozen fruit of choice … (cantelope, honeydew, bananas, mangoes, pineapples … anything sweet).

Using a champion Juicer:

1. Place the blank plate in the juicer.
2. Push the fruit through until the soft serve comes out the end of the juicer.
3. Enjoy!

Using a food processor:

1. Cut the fruit into small chunks or shred using the shredding blade on your food processor.
2. Place the fruit in the food processor bowl with the S blade in place.
3. Puree until soft and smooth like a soft serve.
4. Add a tiny bit of water if necessary to get the blade to move properly.

Source: www.purejoyplanet.com

Neat Balls

Neat Balls are great just out of the dehydrator, or they can be made in advance, dehydrated, refrigerated for a day or two then touched up in the dehydrator for an hour or two to restore crispness and warmth. If you do not yet own a dehydrator, they can also be lightly warmed in an oven at the lowest temperature with the door partially open (this may destroy some enzymes). A nine tray dehydrator can make enough for a crowd. The dehydrator will have to run longer with that much, so the temperature should be set a bit higher than usual. Make burgers instead of balls by flattening them for a great main course.

• 3 tbsp flax seeds, ground
• 6 tbsp water
• 1 cup carrot pulp
• 1 cup sunflower seeds, ground
• 1/2 cup finely minced celery
• 6 tbsp finely minced onion (or more to taste)
• 2 tbsp finely minced parsley
• 2 tbsp finely minced red pepper
• 2 tsp liquid amino's Bragg or Nama Shoyu
  

Use an electric coffee grinder to finely grind the flax seeds and the sunflower seeds. The carrot pulp is what is left over after you juice carrots. If you don't own a juicer yet, ask for carrot pulp at a juice bar.

In a blender, blend the ground flax seed and water, immediately pour mixture into a bowl and set aside. Rinse the blender container out immediately. In a medium sized bowl, thoroughly stir together carrot pulp, ground sunflower seeds, celery, onion, parsley, red pepper and liquid aminos. Add the flax seed mixture and mix thoroughly. Add more water if necessary to make the consistency to form patties. Form into six 1/2 inch thick patties. Dehydrate for 4-8 hours, or leave in sun until warm, or place in warm oven for 10-15 minutes. Makes 6 balls or patties.
Source: The Raw Gourmet by Nomi Shannon & Brian Clemment

Hemp Butterscotch Balls

• 20 pitted honey dates
• 1 cup powdered cashews
• 2-3 tbsp coconut butter
• 1/2 cup hemp seeds
• Pinch or two of Celtic sea salt

Throw dates, vanilla and Celtic sea salt into food processor and mix thoroughly to a paste.  Blend in cashew powder.  Add liquefied coconut butter.  Roll into small 1 inch round balls and cover with hemp seeds.  Place in the freezer until ready to serve.

Absolutely decadent!