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Raw Chewy Fudge Sticks,Nutty Ginger Bites & Pink Coconut Covered Cranberry Truffles!

Chewy Fudge Sticks, Nutty Ginger Bites & Pink Coconut Covered Cranberry Truffles!

My, my, my, my, my – how is that for a mouthful of sweets! I can’t wait for you to sink your teeth into these chewy delectable raw treats!

These fudge sticks and truffles are so easy to make and a great alternative for when that sweet tooth strikes!

Chewy Fudge Sticks
1 cup cacao or carob
1/2 cup maple syrup (grade B)
1/2 cup coconut oil (melted)
1 tsp vanilla

Blend well in a high-powered blender .

Take an ice-cube mold (the ones shaped for water bottles) and press in some fruits, nuts and or grated fine coconut into each individual mold. Spoon in the cacao mixture and press firmly. Put into freezer to harden. Remove from freezer and mold when ready to consume!

* I mixed the coconut with some cranberry powder to get the pink color in both the fudge sticks and truffles!

Here’s where you will find the “Nutty Ginger Bites” recipe and the recipe for the “Pink Coconut Covered Cranberry Truffles”? - well you will have to wait as I am still perfecting that one!

Oh yes… and I am working on a “un-cook” cookbook full of these “Raw Sweets” – so stay tuned!

Blessings from my kitchen to yours,

Kelly

PS. For all you raw food connoisseurs concerned…. the carob & the maple syrup is not considered raw but great alternatives for those just beginning a raw food adventure!

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Categories Desserts, Recipes

I Can’t Believe it’s Tofu Pie!

21 Mar

A pie made with tofu?

YES it can be done!

I know, I know – sounds a bit strange but I thought I would give it a try – and boy was I surprised!

In most of my raw desserts I use a nut base, but today I wanted something different. So I thought why not try tofu! It’s not considered a raw ingredient but hey, it worked! Tofu has a very mild taste, blends well with anything, and takes on the taste of whatever it’s mixed with.

Whether firm or soft, tofu turned out to be the perfect main ingredient for my ”Tofu Creme” pie.

Tofu Creme Pie

Crust

1 cup of raw almonds
1 cup of dates pitted

Blend in food processor until crumbly

Press mixture into spring form pan and freeze

Filling
1. 1 block of tofu
2. 3/4 cup of almond butter
3. 3/4 cup of tahini
4. 1/2 cup of raw honey
5. 1 tsp of vanilla, almond, maple or even butterscotch flavoring!
6. 1/4 cup Coconut Oil

Mix steps 1-5 in high-powered blender until thick and creamy
Adjust ingredients to your liking
Pour mixture into nut crust
Freeze until firm

Adding step #6… Coconut oil is optional and will give your pie an even firmer texture.

The pie is then topped with a “cashew whip”… which is created by soaking the raw cashews for one hour
then drain and blend in a high-speed blender with a bit of orange juice.
For a sweeter cashew whip you can add 1-2 soaked pitted dates or a squeeze of Agave nectar

Enjoy!

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Categories Desserts, Recipes, Uncategorized

“Apple Nut Cinnamon Crunch” in a Fancy Glass!

9 Feb

Sometimes I just want fruit for lunch – so today I did just that!

I grabbed what fruit I had on hand, threw in some nuts, seeds and cinnamon, mixed it all together, and filled a fancy wine glass to the brim! Oh and then poured over some fresh grape juice! It’s always a huge hit around this house and yummy too!

Apple Nut Cinnamon Crunch!
2-3 chopped apples
1-2 chopped pears
a handful of chopped nuts ( almonds, pecans and or walnuts etc)
a handful of seeds (pumpkin, hemp, and or sunflower etc)
1 cup raisins
1 cup chopped dates
1 tsp cinnamon

Mix everything well and pour over some fresh grape juice by blending approx 3 cups of red seedless grapes in a high - powered blender. The Blend-Tec is my all time fav!

Or you can mix up a batch of almond milk and pour that over your “Apple Nut Cinnamon Crunch!”

Almond milk is so easy to make by just blending approx 1/2 cup raw almonds with 2 cups water in that Blend-Tec high-powered blender and pour it on!

Whether you are in the mood for the grape juice or almond milk… either way is so good, filling and healthy for you!

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