raw almond butter and caramel apple cheesecake squares

raw almond butter and caramel apple cheesecake

so here we are! the final post that will bring it all together. i thought about spitting it up a little more but that just seemed mean ;). if you missed the first two components, check them out here and here.

before i get into that though i just have a couple things to say. recently davida wrote a post about the things a year of blogging has taught her and it got me thinking about the last two years. i started this blog because i needed an outlet. and what was the biggest thing i gained?

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raw vegan caramel

raw almond butter caramel apple cheesecake

last week through me for a little bit of a whirlwind. and in all the unexpected goings-on, i completely forgot to celebrate my little blog’s second anniversary! i can’t believe i have been writing for 2 years and i can’t believe the support i have received during that time. none of this would be possible without all of my wonderful readers, some who have been here since the beginning. thank you all of you for taking time out of your busy schedules to read, comment, try my recipes and most importantly connect with me over something i am truly passionate about. here’s to another 2 years, hopefully during which there will be some big changes going on!

this week will be devoted to building up to an apex recipe, one that is worthy of a celebration like a second anniversary. raw almond butter and caramel apple cheesecake squares. a mouthful- yes. but delicious? hells yes.

i decided to split up the components because each could stand on it’s own without the others. today we will start with a raw vegan caramel sauce.

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apple kale breakfast salad

Happy Canada Day to all of my fellow Canadians! Hope you are all enjoying a barbeque with a couple drinks in true Canadian fashion ;)


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photo credit: Cuppojoe via photopin cc

Today I bring you a recipe with a little pop of red that will help get this day of notoriously not-so-healthy eating off to a great start!


apple kale breakfast salad

Breakfast is probably my most favourite meal of the day and one of my favourites kinds of recipes to create. There’s just something about starting the day of right with a delicious meal that sets you up for the rest of the day. I often go to bed already excited for what I have planned!

The problem was that given my busy schedule, my breakfasts were getting boring. No time to plan combined with too little time in the morning, got me into a breakfast rut. I lost inspiration and even m beloved green smoothies were lack lustre. But then one morning when faced with a sparse fridge with only a little kale and an apple, magic happened.

And that magic was an apple and kale salad with almond butter dressing.


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The idea of a breakfast salad is nothing new. Gena has been doing them for ages and she actually recently posted one that looks amazing! But it was a new thing for me and I honestly didn’t expect to like it as much as I did. My heart was won over though with the combination of steamed kale, crisp apple, sweet almond butter and pumpkin seeds.

It’s an incredibly nourishing way to start your day as well. Tons of fiber, vitamin C, minerals, and healthy fats. It’s so filling too! When you blend all these ingredients up in a smoothie, they go down like nothing in 5 minutes flat. But when you actually have to chew each bite it fills you up wayyy more. I actually split this up into two breakfasts usually- before I leave the house and one a couple hours later. It comes together very quick too. Just need to steam the kale and assemble!

This recipe is more of a template than a real recipe. Feel free to play with it!

Here are a few of my favourite ways to change it up:

  • sauté the apple in a little coconut oil and cinnamon instead of enjoying raw
  • or try a different fruit like pears
  • top with a handful of your favourite granola
  • toss in some dried fruit
  • add some steamed squash or sweet potato or even some pre-cooked grain
  • change up the pumpkin seeds for other nuts
  • anything else you can think of!


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Apple Kale Breakfast Salad with Almond Butter Dressing (Vegan, Gluten-free, Sugar-free, Paleo, SCD)

Ingredients (1 huge salad)

  • 1/2 a bunch of kale, steamed till just bright green
  • 1 apple, chopped into bite sized pieces
  • 1/4 of an avocado, diced
  • 4 strawberries, sliced
  • small handful pumpkin seeds
  • sprinkle of coconut flakes

Dressing

  • 1 tbsp almond butter
  • pinch of cinnamon
  • pinch of sea salt
  • almond milk to thin to desired consistency

Ways to change it up!

  • sauté the apple in a little coconut oil and cinnamon instead of enjoying raw
  • or try a different fruit like pears
  • top with a handful of your favourite granola
  • toss in some dried fruit
  • add some steamed squash or sweet potato or even some pre-cooked grain
  • change up the pumpkin seeds for other nuts
  • anything else you can think of!


Instructions


First steam your kale. Prep other ingredients while you're waiting. Then mix up your dressing and assemble. Eat to your heart's content :)


apple kale breakfast salad


Have you guys every eaten a salad for breakfast?


Since going vegan, I have found myself eating a lot of “weird things” for breakfast. Like leftovers from lunch or dinner (soups, curries, quinoa pilafs, etc.). Even salads, but they were always “lunch style" salads. This one felt like breakfast in every way!

banana, ab & j cups

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Life is full of tough decisions.

saving or spending? buy or rent?

school or work? exercise or sleep in?

superman or batman?

healthy or indulgent? PB & J or PB & banana?

Good news is, I can help with those last 2. Because I have a treat for you that is not only healthy AND indulgent, but it also combines the 2 greatest sandwiches ever created!

I firmly believe that when it comes to nutrition and taste, one should never have to sacrifice either. The trick is simply knowing how to marry both worlds. Being healthy shouldn’t feel like a chore or depriving. It should be fun and exciting!

Enter in some of my absolutely favourite ingredients that help bridge the gap between health and taste. Natural nut butters and coconut oil.

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Both are packed full of healthy fats so they are nourishing to your body (better skin, higher metabolism, balanced hormones) but also taste rich and decadent. Almond butter is packed with fat soluble vitamins and minerals like calcium, and coconut oil has incredible antimicrobial properties. So you are doing both your body and taste buds a favour by eating them!

I’m really excited about these treats too because they combine 2 sandwiches that whenever I would eat them, make me feel like a kid again. Peanut butter and jam and peanut butter and banana. Both extremely delicious and soul-satisfying. And that’s why I always want them both! So why not combine them? I opted to use almond butter since its a more nutritious option.

These are adapted from my recipe for frozen tahini banana cups which are another awesome variation on this idea. Check them out if you haven’t yet!

Raw, Gluten-Free, Refined Sugar-Free, Grain-Free, Paleo, SCD-Friendly and of course Vegan, these are an easy choice. So make them and save your brain power for debating the more important issues in life.

To be or not to be…Oh screw it, I have treats ;)

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Banana, AB & J Cups (Vegan, Gluten-free, Sugar-free, Paleo, SCD)

Feel free to use any nut butter you want, or try sunflower seed butter for a nut-free option!

Ingredients (14 mini cups)

  • 1/4 cup + 2 tbsp almond butter
  • 1/4 cup + 2 tbsp coconut oil
  • 1 tbsp liquid sweetener
  • pinch salt
  • 1 banana, sliced thinly
  • ~12 or so raspberries, mashed

Instructions

Over low heat, melt the coconut oil. Add the almond butter to it so it softens and mix well. Add your sweetener of choice and the pinch of salt and mix.

Line up your muffin cups. Put a spoonful of the almond butter and coconut oil mixture into the bottom of the cups. Put in the fridge to harden.

Once hard, remove and place one small scoop of mashed raspberries and on top, one thin slice of banana. Try and make this as flat as possible. Put another scoop of the almond butter mixture over top so it covers the banana and spreads all the way to the sides of the cups. Put back in the fridge to harden.

Store in the fridge or freezer and take out only right before you're going to eat them. I liked these ones in the fridge, but if you freeze them the banana takes on an almost ice cream-like texture which is delicious too!

I'm sharing this on Allergy-Free Wednesdays

Enjoy and I’ll be back tomorrow with a guest post! Have a great Tuesday :)

 

 

“peanut butter” & caramel-filled chocolate eggs

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Even though I’m not spending Easter with family this year, that does not mean I won’t be eating chocolate.

But not just any chocolate. I’m talking “peanut-butter” and caramel-filled chocolate eggs that would rival any silly Cadbury/Reese/Nestle/Hershey confection.

Guys I am really proud of these.

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I decided to go with almonds instead of peanuts in the filling because they are more nutritious (and paleo!) but when combined with the other ingredients, this almond filling really takes on a peanut taste. The medjool dates add a caramelly flavour and the coconut flour gives the filling a nougaty-texture. Best part? This also uses almond pulp leftover from making almond milk! Waste not, want not! If you don’t have almond pulp though don’t worry, almond meal or any ground nut should do the trick.

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And let’s not forget the coating. I decided to make my own chocolate shell from my usual cacao powder and coconut oil. I used slightly different ratios than I usually do, but the results are still delicious.

The result? A slightly misshapen (I’m lazy and no culinary genius) but entirely vegan, gluten-free, refined sugar-free, grain-free, raw, paleo, and maybe even other diet-friendly treats that will delight adults and children alike!

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Sometimes I think it’s funny I didn’t like nut butters when I was little…clearly I have a love affair with it now ;)

“Peanut Butter” & Caramel-Filled Chocolate Eggs (Vegan, Gluten-free, Sugar-free, Paleo, Raw)

Ingredients (16 eggs)

Filling

  • 6 medjool dates, pitted
  • 3 tbsp almond butter
  • 3 tbsp coconut flour
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1/8-1/4 tsp salt
  • 1/4 cup + 2 tbsp almond pulp (dry) or almond meal

Chocolate Coating

  • 1/4 cup coconut oil
  • 1/2 cup cacao powder
  • 2 tbsp coconut syrup/maple syrup

Instructions

Add all filling ingredients to the bowl of a food processor and process until smooth. Then add the almond meal and process again until a smooth consistency is reached. Put the filling in the fridge to firm up a little while you make the chocolate.

In a small bowl over low heat, melt the coconut oil. Whisk in the the cacao once melted and add in the coconut syrup. Remove from the heat.

Take the filling out of the fridge and shape into egg-shaped balls. Using 2 forks, dip each "egg" into the chocolate, ensuring all sides are coated. Place onto a parchment paper-lined sheet and continue until all eggs are coated.

Put the eggs in the fridge for about 40 minutes to get firm. Store in the fridge until ready to eat!

I'm sharing these on Raw Foods Thursday & Wellness Weekends!

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Whether you celebrate Easter, Passover or nothing at all, I hope you all have/had a wonderful holiday! See you tomorrow for Healthy Vegan Friday!

“peanut butter” & caramel-filled chocolate eggs

PicMonkey Collage

Even though I’m not spending Easter with family this year, that does not mean I won’t be eating chocolate.

But not just any chocolate. I’m talking “peanut-butter” and caramel-filled chocolate eggs that would rival any silly Cadbury/Reese/Nestle/Hershey confection.

Guys I am really proud of these.

IMG_26952

I decided to go with almonds instead of peanuts in the filling because they are more nutritious (and paleo!) but when combined with the other ingredients, this almond filling really takes on a peanut taste. The medjool dates add a caramelly flavour and the coconut flour gives the filling a nougaty-texture. Best part? This also uses almond pulp leftover from making almond milk! Waste not, want not! If you don’t have almond pulp though don’t worry, almond meal or any ground nut should do the trick.

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And let’s not forget the coating. I decided to make my own chocolate shell from my usual cacao powder and coconut oil. I used slightly different ratios than I usually do, but the results are still delicious.

The result? A slightly misshapen (I’m lazy and no culinary genius) but entirely vegan, gluten-free, refined sugar-free, grain-free, raw, paleo, and maybe even other diet-friendly treats that will delight adults and children alike!

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Sometimes I think it’s funny I didn’t like nut butters when I was little…clearly I have a love affair with it now ;)

“Peanut Butter” & Caramel-Filled Chocolate Eggs (Vegan, Gluten-free, Sugar-free, Paleo, Raw)

Ingredients (16 eggs)

Filling

  • 6 medjool dates, pitted
  • 3 tbsp almond butter
  • 3 tbsp coconut flour
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1/8-1/4 tsp salt
  • 1/4 cup + 2 tbsp almond pulp (dry) or almond meal

Chocolate Coating

  • 1/4 cup coconut oil
  • 1/2 cup cacao powder
  • 2 tbsp coconut syrup/maple syrup

Instructions

Add all filling ingredients to the bowl of a food processor and process until smooth. Then add the almond meal and process again until a smooth consistency is reached. Put the filling in the fridge to firm up a little while you make the chocolate.

In a small bowl over low heat, melt the coconut oil. Whisk in the the cacao once melted and add in the coconut syrup. Remove from the heat.

Take the filling out of the fridge and shape into egg-shaped balls. Using 2 forks, dip each "egg" into the chocolate, ensuring all sides are coated. Place onto a parchment paper-lined sheet and continue until all eggs are coated.

Put the eggs in the fridge for about 40 minutes to get firm. Store in the fridge until ready to eat!

I'm sharing these on Raw Foods Thursday & Wellness Weekends!

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Whether you celebrate Easter, Passover or nothing at all, I hope you all have/had a wonderful holiday! See you tomorrow for Healthy Vegan Friday!

sugar-free carob almond butter cups

what’s the best cure for the monday blues?

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delicious desserts! how do carob almond butter cups sound?

ok well maybe they aren’t the best cure, but they certainly do help don’t they? rich sweet carob with a creamy almond butter filling. and even better- these are totally guilt-free! why is that do you ask? there is absolutely no added sugar or sweetener of any kind in these!

i used this recipe of mine for raw almond butter cups to start, but tweaked the ingredients to make it completely free of sugar and sweetener. the result was a surprisingly delicious sweet that totally fit in with the guidelines for my sugar-free challenge!

what’s the secret? naturally sweet carob stands in for the cacao, meaning that to make the “chocolate” base, all you need is carob and coconut oil! the filling uses naturally sweet almond butter with a little vanilla and my secret ingredient, nooch (or nutritional yeast if we’re speaking all proper-like) to make the filling.

despite the fact that these have no bad ingredients in them, they are also packed with loads of goodness! carob is commonly used as a chocolate substitute and it comes with loads of health benefits of it’s own!

  • it improves digestions
  • has no caffeine
  • acts as an antioxidant
  • can be used to help allergies and asthma
  • and is super rich in calcium, phosphorus and magnesium- great for bones!

plus, combine this with calcium-rich almond butter and these pack and huge punch of nutrition for your bones! forget those processed chocolate calcium treats (that probably don’t do too much anyway) and have one of these! your body will thank you :)

and in case you still need a reason to make these, i brought a few over to janet’s for her and rob to try out and they were very well received! thanks again you guys for a lovely evening and the delicious dinner, i’m glad you liked my small contribution!

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step aside reese’s peanut butter cups, you’re no longer needed ;)

sugar-free carob almond butter cups (vegan, gluten-free, sugar-free)

delicious chocolatey treats that are high in calcium and are completely guilt-free. no added sugars or sweeteners, but complete deliciousness!

ingredients (8 cups)

"chocolate"

  • 6 tbsp coconut oil, melted
  • 2/3 cup carob powder, sifted
  • 1/8 tsp vanilla bean powder

filling

  • 1/4 cup raw almond butter
  • 1/4 + 1/8 tsp nutritional yeast
  • 1/8 tsp vanilla bean powder

instructions

melt the coconut oil in a bowl, remove from heat and whisk in the sifted carob powder and vanilla. continue mixing until everything is combined.

spoon about half the mixture in to the bottom of 8 muffin liners. for complete instructions on making the cups, see this post. put them in the fridge to harden while you make the filling.

mix together the filling ingredients and put into the hardened muffin liners. you want to try and spread the filling out as flat as possible so it's easier to cover with the rest of the carob.

spoon the other half of the carob mixture on top, making sure to spread out all the way to the sides of the cups. put back in the fridge to harden. store in the fridge until ready to eat, since these get quite melty at room temperature!

I'm sharing these on Allergy-Free Wednesday and Wellness Weekends!

 

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hope these help make life just a little sweeter for you all. have a lovely week!

almond butter and quinoa fruit salad

i’m so excited it’s finally here! the second virtual vegan potluck! i had so much time participating last time so of course i jumped at the opportunity to join in again. for those of you who don’t know, the virtual vegan potluck is a twice-yearly, plant-based food party for vegan and vegan-friendly food bloggers. bringing 105 vegan food bloggers together to share a virtual potluck, linked by a blog circle – and our love of cooking, eating and sharing. participating bloggers will post recipes – from appetizers to desserts – and photos on the day of the event. non-vegans welcome as long as they prepare a cruelty- and animal-free dish.  this time around it was organized by the lovely annie, somer and jason so thanks so much guys for putting so much hard work and dedication into this event!

this potluck acts as a sort of chain where there is a beginning and an end, starting with appetizers and finishing with desserts. if this is your first stop make sure to scroll to the end of the post to find links to the post before mine and the one that follows! if you want to go to the beginning and follow it on through, go to vegan blogger’s unite, the host site!

now, when i was trying to figure out what to bring, my initial thoughts were a dessert. i mean, they are my absolute favourite thing to make. but i brought a dessert last time- come on gabby branch out a bit! so i opted to sign up for a salad, with no real idea what it was going to be. slowly the potluck started creeping closer and closer and i still had no idea what i was doing. i eat salads everyday and yet putting together a well-composed and thought out salad was just not happening. then i got an idea, and while it’s a bit of a cheat, i hope my fellow potluckers and visitors don’t mind ;)

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you see, ever since i made my quinoa pilaf with flax citrus dressing and chocolate chunks, i’ve been obsessed with adding sweet components to salads. then i got an idea for an almond butter dressing and from there the whole idea morphed into what i like to think of as a more substantial fruit salad. or more specifically a “gluten-free nut butter, jam and banana sandwich quinoa salad”. i know it’s a mouthful but it’s so delicious i swear you won’t mind! it tastes just like those sandwiches we had as kids with gooey nut butter, sweet jam and sliced banana, maybe even a little honey drizzled on top. epic yes? there’s no honey here, but it tastes like there is thanks to a lovely little product called bee free honee!

this would be a great salad to bring to a potluck for a few reasons:

  1. it can be made ahead of time
  2. it is delicious cold and room-temperature
  3. it makes a lovely sweet side dish to other main meal components
  4. it is more substantial than a regular fruit salad
  5. leftovers can double as dessert or breakfast
  6. it’s delicious!

so i hope you don’t mind my little cheat! not your typical salad, but still delicious. and without further ado here’s the recipe for my nut butter, jam and banana sandwich quinoa salad

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nut butter, jam and banana sandwich quinoa salad (vegan, gluten-free, refined sugar-free)

ingredients (6 servings)

dressing

  • 1/4 cup almond milk
  • 2 tbsp almond butter (I used raw)
  • 1 tbsp honee
  • pinch sea salt

salad

  • 1 cup dry quinoa
  • 1 3/4 cup water
  • 1 1/2 cups hulled and quartered strawberries
  • 1 1/2 bananas, sliced thin
  • squeeze lemon juice

instructions

first you'll want to cook your quinoa. heat a saucepan over medium low heat. rinse your quinoa, then add it to the saucepan to dry toast it. this will give it a lovely nutty taste. stir it continuously while it toasts until it starts to smell nutty and most of the water from the rinsing has evaporated. when it's all toasty, add your 1 3/4 cup water. bring to a boil, then reduce heat, cover and simmer until the water is absorbed, about 15 minutes. when it's done, set it aside to cool.

next chop all your fruit and place in a large bowl. squeeze some lemon juice over top, about 1/2 a small lemon and set aside.

next make the dressing. blend all dressing ingredients in a blender until combined.

when the quinoa is cooled add it to the bowl with the fruit, then toss with the dressing. serve cold or at room temperature.

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thanks for stopping by everyone and i hope you enjoyed my dish!

in case you’re interested, here was my last virtual vegan potluck dish: raw strawberry cream cake!

now to go to the dish after mine in the chain over at keepin’ it kind click here:

Go Forward

to go to the one before mine at cadry’s kitchen click here:

Go Back

or to go back to the beginning head over to vegan bloggers unite!

and be sure to come back here tomorrow for healthy vegan friday!

homemade raw, vegan chocolate in only 3 or 4 ingredients!

Yes that’s right, vegan, healthy, raw, antioxidant rich CHOCOLATE (that still tastes decadent). Is it normal (read: healthy) to be in love with a food so much? Let’s not answer that ;) I seriously can’t believe I haven’t been making this forever! No more will I forgo making a recipe because I am out of baking chocolate/chocolate chips. Or become moody because all I want is a piece of chocolate and there is none to be found. Because this is just so easy and healthful that as long as you have 3 basic pantry ingredients, you can make it!

The Ingredients

Cacao:

  • high in antioxidants which protects the cells from toxins and promotes health in so many ways such as improving circulation and reducing cardiovascular risk and repairing and resisting damage done by free radicals, reducing cancers
  • increases serotonin and other neurotransmitters- promotes a positive outlook and just makes us feel good!
  • rich in minerals like magnesium (deficiencies linked to heart disease, diabetes and joint problems), sulfur (a beauty mineral- helps detoxify your system and promotes healthy skin!), calcium, iron, copper, manganese and potassium

Coconut oil:

  • yes it is composed of mostly saturated fats BUT much of the fatty acids come from lauric acid might is a medium chain fatty acid that is claimed to help combat both viruses and bacteria
  • lauric acid also helps prevent heart problems like high cholesterol and blood pressure through it’s promotion of “good” cholesterol (HDL) and reduction of “bad” cholesterol (LDL). Also reduces injury to arteries!
  • promotes weight loss by increasing metabolism- the fatty acids are super easily absorbed so can be burned instead of being stored.  It also supports our organs, such as the pancreas allowing us to burn more energy.
  • improves digestions and helps with digestive related problems such as IBS. Also improves absorption of vitamins and minerals! (I can personally attest to this benefit)

I could go on and on about these two stellar ingredients, but basically they act as major health, beauty and mental boosters. They make you look good and feel good from the inside out!

but I remember eating healthy, vegan, raw chocolate :)

I’ve made this a few times now, using slightly different recipes every time and while I have a favourite, they are all awesome and I suspect they are widely open to interpretation. I stuck to the basic chocolate flavour for now but I seriously can’t wait to start incorporating other flavours and textures by adding flavour extracts like peppermint or orange and other add-ins like almonds and goji berries. I serisously have so many ideas of what to do with this I am bursting! I’m going to share with you 2 recipes that I used over the course of my chocolate-making adventure and highlight how they differ and my impressions on the applications they would be best for and finish off with a recipe that includes one of the chocolates.  But I mean, just take the basic recipe and go with it! It’s so easy, it’s almost impossible to mess up! Although it has to be said that I actually did mess up once because of a stupid mistake. BUT don’t worry. None of you will make it because you can learn from my example. Do as I say, not as I do (except DO make this because it is amazing).

Procedure: The procedure for both recipes is the same. First, melt the coconut oil over a low heat. REMOVE from the heat as soon as it’s melted. Do not leave it on the heat and proceed with the next few steps. If you do, you will be left with chocolate with a funky texture. I think in the chocolate world this has something to do with improper tempering of the chocolate. Basically heating it too much making it get kind of pasty and chunky. It still tasted good but definitely not visually appealing and doesn’t have as nice of a mouth-feel. After taking it off the heat sift in the cacao powder and whisk until completely combined. Then add in the sweetener of choice. And that’s it! You are ready to do whatever you please! Drizzle it over fruit, pour it into molds or just spread it on a baking sheet and make bars. To get the chocolate to set, put it in the fridge for 10-15 min. One thing to be careful of, is this chocolate gets melty pretty fast, so you should store it in the fridge and be prepared to have a little chocolate left on your fingers after eating it. A little mess never hurt anyone :) Note: I used agave and stevia as my sweeteners in these recipes, but feel free to play around: maple syrup (not raw though) and coconut nectar could be used and honey for the non-vegans! Experiment and see what tastes you like the best! **Updated 2014: I no longer use agave in my kitchen. I would now use maple syrup, coconut nectar or raw honey in these. I have updated the recipes below to reflect that!

Raw Chocolate Recipe #1 (Gluten-free, Raw, Refined Sugar-Free)

  • 1/4 cup coconut oil, melted
  • 2/3 cup cacao powder
  • 2 tbsp raw honey/coconut nectar/maple syrup
  • 5 drops stevia
I used this recipe to make chocolate in molds like shells. Little bites of heaven! This chocolate is not as thick as the next recipe, making it easier to get into all the little crevices.

This one was sweeter than the others, probably really good for people who tend to be into milk chocolate. I found I could detect the stevia in it, which I didn’t mind but I think it definitely lended to the intense sweetness. Really nice in small doses for those sweet cravings. If you love sweet chocolate, this one is for you. *And for all the Canadian’s out there, these chocolate loonies taste wayyyy better than the cheap ones you buy in the store.

Raw Chocolate Recipe #2 (Vegan, Gluten-Free, Raw, Refined Sugar-Free)

  • 1/4 cup coconut oil, melted
  • 2/3 cup cacao powder
  • 4 tbsp raw honey/coconut nectar/maple syrup
This is thicker than the other recipes because of the additional syrup (agave) so for this one I spread it out on a baking sheet covered with parchment paper. Put it in the fridge then cut it into chunks. Perfect for topping off fruit bowls, oats, or just popping in your mouth when no one’s looking….

This one is still sweet, but more of a chocolately taste.  This would be great to make bars with maybe chopped up nuts and dried fruit. Or some peppermint extract and cacao nibs. The possibilities are endless.. I was also ridiculously happy with the way I used this chocolate. Raw Almond Butter Cups. Step aside Reese’s there’s a new cup in town

Raw Almond Butter Cups (Vegan, Gluten-Free, Raw, Refined-Sugar Free)

  • 1 recipe of Raw Chocolate (I used #3, but any will work!)
  • 1/4 cup raw almond butter
  • 1/4 + 1/8 tsp nutritional yeast (trust me here. It helps give the filling a “Reese’s taste”)
  • 8 drops vanilla creme stevia (or some agave to taste)
  • pinch of salt

First, you need some muffin liners. I made 4 normal sized ones and 6 min sized. Fill the bottoms of each liner with chocolate making sure the bottom and sides are covered. Should look like this: Put them in the freezer to harden for 10 min and while you wait, mix up the filling. When the chocolate has set, take out of the freezer and put some of the almond butter in the center of the cups. I used about 1 1/2 tsp of the filling for the larger ones and 3/4 tsp for the small. Like so: Next spoon in more chocolate on top of the almond butter and spread it out to the sides of the cups, completely covering the almond butter. Make sure there are no gaps or there will be almond butter peaking through the finished products! Return to the freezer for another 10 min or so until the chocolate has set. Then take them out and try not to eat every single one. It’s tough, believe me! I had a little chocolate left over so I decided to dip some strawberries in.

And just in time for St. Patrick’s Day:

A little pot of gold with chocolate money :)

Wishing you all a wonderful, chocolate-filled day!

I am submitting this recipe to Wellness Weekends, Slightly Indulgent Tuesdays, Allergy Friendly Fridays and Allergy Free Wednesdays!