Malcolm Saunders presents this recipe is in line with Gabriel Cousens' Rainbow Green Live Food Cuisine Phase 1, which is low-glycemic.
Showing posts with label Raw Chocolate. Show all posts
Showing posts with label Raw Chocolate. Show all posts
Wednesday, May 19, 2010
Thursday, October 22, 2009
Little Fudge Cakes
Yummy goodness from David Wolfe and Shazzie's book Naked Chocolate. It is not heavy in cacao but still chocolaty. The kids even like it.
It is possible to make it without a food processor if you are gentle and kind to your blender and use a coffee/spice grinder to grind the almonds.
To prepare for this recipe, it is best to soak the almonds overnight and sprout them about 1/2 day and then put them to dry in the dehydrator until dry but you can use unsoaked dry almonds.
Little Fudge Cakes
Makes about 24 pieces
4 tsp raw tahini
2.5 C dry almonds
2 Tbs agave or yacon root syrup
5 dates stoned
2 tsp chocolate powder (raw cocao)
2 Tbs dried, finely shredded coconut
2 tsp coconut oil
pinch nutmeg and cinnamon
2 tsp flax and 2 tsp olive oils
1/4 tsp sea salt
Mill 2 C almonds into a flour using a vita-mix jug or coffee mill. Chop dates. Add all to food processor and blend until it sticks together and still has bits in it. Place in a shallow tray lined in plastic wrap with enough to cover the top. Cover the top and flatten it out. Cut into squares.
If you are using a blender, dice the dates, but in the blender with the tahini, agave, coconut oil, flax oil and olive oils. Blend stopping often to scrap it down. Remove this to the bowl of dry stuff and mix.
It is possible to make it without a food processor if you are gentle and kind to your blender and use a coffee/spice grinder to grind the almonds.
To prepare for this recipe, it is best to soak the almonds overnight and sprout them about 1/2 day and then put them to dry in the dehydrator until dry but you can use unsoaked dry almonds.
Little Fudge Cakes
Makes about 24 pieces
4 tsp raw tahini
2.5 C dry almonds
2 Tbs agave or yacon root syrup
5 dates stoned
2 tsp chocolate powder (raw cocao)
2 Tbs dried, finely shredded coconut
2 tsp coconut oil
pinch nutmeg and cinnamon
2 tsp flax and 2 tsp olive oils
1/4 tsp sea salt
Mill 2 C almonds into a flour using a vita-mix jug or coffee mill. Chop dates. Add all to food processor and blend until it sticks together and still has bits in it. Place in a shallow tray lined in plastic wrap with enough to cover the top. Cover the top and flatten it out. Cut into squares.
If you are using a blender, dice the dates, but in the blender with the tahini, agave, coconut oil, flax oil and olive oils. Blend stopping often to scrap it down. Remove this to the bowl of dry stuff and mix.
Sunday, September 13, 2009
Sesame Fudge Quick Fix
My husband needed cacao.. NOW! So I found and made this pronto. A nice quick chocolate fix. It is from the recipe collection at GoneRaw.com
Sesame Fudge
1/2cup white sesame seeds, hulled and ground
1/4cup cacao powder
3 Tbsp agave nectar
2 tsp coconut oil
Mix well. Spread into a square container or on a plate, smooth top. Eat right away, or chill in fridge until firm (1-2 hours)
Serving suggestions
* For spicy mexican fudge, add 1/2 tsp cinnamon, 1/2tsp cardamon and 1/4tsp cayenne
* Top a square of this chocolatey, calcium-rich treat with raspberry coulis and a dollop of whip cream
* Spread on a piece of banana bread for a delicious, nutrient-packed treat for the afternoon slumps
Sesame Fudge
1/2cup white sesame seeds, hulled and ground
1/4cup cacao powder
3 Tbsp agave nectar
2 tsp coconut oil
Mix well. Spread into a square container or on a plate, smooth top. Eat right away, or chill in fridge until firm (1-2 hours)
Serving suggestions
* For spicy mexican fudge, add 1/2 tsp cinnamon, 1/2tsp cardamon and 1/4tsp cayenne
* Top a square of this chocolatey, calcium-rich treat with raspberry coulis and a dollop of whip cream
* Spread on a piece of banana bread for a delicious, nutrient-packed treat for the afternoon slumps
Almond Blueberry Porridge (aka Purple Passion)
This is a great breakfast recipe from Living in the Raw by Rose Lee Calabro. It calls for 2 cups of coconut pulp. Well, I just wanted to use one coconut, a smallish one. It had nearly 3/4 cup of pulp, so I added 1 cup of soaked and sprouted oat groats to make up the room. I also didn't have fresh blueberries, so used frozen ones. I didn't garnish it and some sort of fruit garnish would have been a nice touch.
My husband also likes cacao, so I made the recipe, then poured out a small bowl of it then added a tablespoon of Wilderness Family Naturals Cacao Powder to the blender. I found I liked it best without the cacao. The cacao gave it a slight bitterness. I think it would be a great recipe to make and let sit an hour before eating, I think the flavors and texture will come together a bit more.
Is the cacao I used raw? It is labeled raw, but I think most of the "raw cacao" out there isn't truly raw by David Wolfe's definition. Truly raw cacao is NOT fermented. Almost all organic and raw cacaos are fermented. If you want to be sure you are getting raw cacao, I would get it from David Wolfe's Sunfood site or from the importer directly, Essential Living Foods.
I have dubbed this Purple Passion because of the fabulous color and also it satisfies some of the requirements for nutrients to replenish the sexual fluids, as per Sunfood Diet Success System by David Wolfe. I think the addition of soaked pumpkin seeds and olive oil would boost the passion-restoration part of this for men.
Almond Blueberry Porridge
1 cup almonds, soaked 12-48 hours
1 cup coconut water
2 cups young coconut pulp
1 cup fresh blueberries
1 teaspoon vanilla extract
Combine the almonds and coconut water in a blender or a food processor fitted with the S blade and process until smooth and creamy. Add the coconut pulp, 3/4 cup of the blueberries, and the vanilla and process until smooth. Serve with the remaining blueberries as a garnish.
My husband also likes cacao, so I made the recipe, then poured out a small bowl of it then added a tablespoon of Wilderness Family Naturals Cacao Powder to the blender. I found I liked it best without the cacao. The cacao gave it a slight bitterness. I think it would be a great recipe to make and let sit an hour before eating, I think the flavors and texture will come together a bit more.
Is the cacao I used raw? It is labeled raw, but I think most of the "raw cacao" out there isn't truly raw by David Wolfe's definition. Truly raw cacao is NOT fermented. Almost all organic and raw cacaos are fermented. If you want to be sure you are getting raw cacao, I would get it from David Wolfe's Sunfood site or from the importer directly, Essential Living Foods.
I have dubbed this Purple Passion because of the fabulous color and also it satisfies some of the requirements for nutrients to replenish the sexual fluids, as per Sunfood Diet Success System by David Wolfe. I think the addition of soaked pumpkin seeds and olive oil would boost the passion-restoration part of this for men.
Men can replace sexual fluids by specifically eating nuts, seeds, wild coconuts, coconut oil, cacao (raw chocolate), maca root, seaweeds, avocados, olives and bee pollen
Almond Blueberry Porridge
1 cup almonds, soaked 12-48 hours
1 cup coconut water
2 cups young coconut pulp
1 cup fresh blueberries
1 teaspoon vanilla extract
Combine the almonds and coconut water in a blender or a food processor fitted with the S blade and process until smooth and creamy. Add the coconut pulp, 3/4 cup of the blueberries, and the vanilla and process until smooth. Serve with the remaining blueberries as a garnish.
Thursday, August 27, 2009
Raw Chocolate-Coconut Macaroons
My husband was desiring raw cacao 'something' and I dug up this recipe. We made 'em and it was hard not to let them go in the dehydrator, but it was worth it. They are a bit crumbly until they have been in the dehydrator for some time. It took about a day. We actually went a bit too long and they are a bit hard. That's O.K., it just means you have to suck on them a bit!
Our kids are too hip on coconut (yet!) but they like these. We had to pare the recipe down to the amount of coconut we had on hand.
Raw Coconut-Chocolate Macaroons
2 Cups coconut, dried
1 Cup Raw Cocoa
1/2 Cup Agave (we use dark most of the time)
1/6 C coconut Oil (warmed so it is liquid)
Pinch Himalayan Sea Salt
Dash Cinnamon
Mix in a bowl. Form into balls. Put on dehydrator screen. Flatten them if you want. Put in the dehydrator. [We needed about a day with the Ronco. But others are saying only 3 hours. Ours were not together in 3 hours.]
Our kids are too hip on coconut (yet!) but they like these. We had to pare the recipe down to the amount of coconut we had on hand.
Raw Coconut-Chocolate Macaroons
2 Cups coconut, dried
1 Cup Raw Cocoa
1/2 Cup Agave (we use dark most of the time)
1/6 C coconut Oil (warmed so it is liquid)
Pinch Himalayan Sea Salt
Dash Cinnamon
Mix in a bowl. Form into balls. Put on dehydrator screen. Flatten them if you want. Put in the dehydrator. [We needed about a day with the Ronco. But others are saying only 3 hours. Ours were not together in 3 hours.]
The Quest for Raw Chocolate Mousse
My first taste of Raw Chocolate Mousse was at a friend's wedding 2 weeks ago. The mousse was catered by Julie of Thrive Restaurant in Seattle. It was WAY yummy with a fudgy texture! Julie teaches raw dessert classes and I will have to attend one.
In the meantime, I search for the perfect Chocolate Mousse. This is my first attempt. .I found it on the Purely Delicious magazine website. It does not have the fudgy texture, but it is very rich and pudding-like. One of my son's SAD friends even liked it. (We later told his mom he had mousse with avocado and no cream, eggs, milk etc and she asked for the recipe!)
I used an alcohol-based vanilla, and don't recommend that as we could taste it. I would use less vanilla next time. I was also able to make it with a regular blender.
Raw Vegan Chocolate Mousse
This is the most amazing stuff. It taste SO much better than the "real" thing. I use it for icing too. Usually, my children just lick it off and leave the cake. Oh, it makes a wonderful chocolate pie as well - just double the recipe.
Makes about 2 cups
2 small ripe avocados
1/2 -3/4 C blue agave nectar
1/4 C raw cocao powder (or carob if you prefer)
2 T coconut butter or oil
1 T alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)
Preparation:
Place everything in a VitaMix or high-powered blender or food processor and blend (on high) until very smooth. You may need your temper to move the contents a little so the motor doesn't bog down on you. Most VitaMix blenders come with one.
Keep stored in an air-tight container in the fridge - that is, if it lasts long enough to make it to the fridge.
Recipe provided by Purely Delicious Magazine - www.PurelyDelicious.net
In the meantime, I search for the perfect Chocolate Mousse. This is my first attempt. .I found it on the Purely Delicious magazine website. It does not have the fudgy texture, but it is very rich and pudding-like. One of my son's SAD friends even liked it. (We later told his mom he had mousse with avocado and no cream, eggs, milk etc and she asked for the recipe!)
I used an alcohol-based vanilla, and don't recommend that as we could taste it. I would use less vanilla next time. I was also able to make it with a regular blender.
Raw Vegan Chocolate Mousse
This is the most amazing stuff. It taste SO much better than the "real" thing. I use it for icing too. Usually, my children just lick it off and leave the cake. Oh, it makes a wonderful chocolate pie as well - just double the recipe.
Makes about 2 cups
2 small ripe avocados
1/2 -3/4 C blue agave nectar
1/4 C raw cocao powder (or carob if you prefer)
2 T coconut butter or oil
1 T alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)
Preparation:
Place everything in a VitaMix or high-powered blender or food processor and blend (on high) until very smooth. You may need your temper to move the contents a little so the motor doesn't bog down on you. Most VitaMix blenders come with one.
Keep stored in an air-tight container in the fridge - that is, if it lasts long enough to make it to the fridge.
Recipe provided by Purely Delicious Magazine - www.PurelyDelicious.net
