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Debbie’s Raw Salty-Vanilla Dark Chocolates

I now I haven’t posted in a while, so here’s a super yummy raw candy recipe to try out. It’s very similar to my raw chocolates recipe posted over a year ago, but with a salty-vanilla twist! Enjoy! (Sorry, no pictures for this one)…

½ or more of melted raw cacao butter
½ cup of melted cold press raw coconut oil or butter
3 capsules/or 1-2 tsp. fo-ti (ho shou wu)
1 T mesquite powder
1 T lucuma powder
2 T raw organic Agave syrup
1 T organic maple syrup (not raw)
2 T raw Carob powder
2/3 cup raw cacao powder
1 T vanilla extract
1/2 T or more sea salt (good quality)

Preparation: Mix all the ingredients in a high powered blender or food processor until creamy and smooth. Pour into candy molds and freeze for about 1 hour. These chocolates are best kept refrigerated or frozen, but can handle cooler room temperatures in an air-tight container.


Raw Cacao Maca Ice Cream – by Superhero Lenette

Today’s post is an original raw superfoods recipe from fellow Superhero Lenette, out of Chicago, Ill.

This is a super delicious recipe for raw ice cream, using my favorite superfoods cacao and maca! Be sure to watch the video too!

(I tried several times to embed the video here, like I have done in the past, but had no success. Please use this link to view the video from Lenette!).

3 frozen bananas
6 pitted medjool dates
3T raw tahini
2T maca powder
3T cacao powder
coconut water with a couple of drops of Marine Phytoplankton (add to mix as needed to blend)
5 ice cubes purified water (add more if needed to blend and mix to desired consistency)

Add all ingredients into a high-speed blender (preferably a Vita-Mix blender). Add coconut water slowly, and ice slowly until well combined, smooth and creamy like ice-cream. Serve-up right away (if cold enough), or place in a container and freeze.

Thanks Lenette – this was an awesome recipe!!! 🙂

Carob-Cacao Cream Pie

This pie recipe is quite similar to a few pies I have posted in the past. However, the emphasis is on the use of carob, and a few other variations. This pie is quite sweet, so a little goes a long way! I hope you like it. 🙂

1/2 cup raw walnuts
1/2 cup raw pecans
1 cup raw almonds
1 tsp pink Himalayan salt
1-1 1/2 T raw agave nectar
1T raw carob powder
1T raw cacao powder

Grind nuts into almost a powder in a food processor. Add remaining ingredients and mix well. Press into a cheesecake spring-form pan and place in the freezer for about 1/2 to 1 hour. Prepare filling.

Coconut Cream Filling.
Flesh of two young Thai coconuts (about 1-1 1/2 cups)
1T coconut oil
1T raw mesquite powder
1/3 cup raw carob powder
1/4 cup raw cacao powder
1 tsp organic vanilla extract (non alcoholic)
1 tsp ground cinnamon
2-3 T raw agave nectar
1-1 1/2 cup coconut water

Combine all ingredients (except coconut water) in a food processor or high-speed blender. Process until smooth and creamy, adding the coconut water a little at a time to help with the desired consistency. Pour in a bowl and set in the refrigerator until pie is ready to assemble. Start cashew cream filling.

Cashew Cream Filling.
1 cup raw cashews (soaked for at least 1 hour)
1/4 cup raw pine nuts (soaked for at least 1 hour)
1T raw honey
1T coconut butter
3T raw carob powder
1/4 cup raw cacao powder
3-4T raw agave nectar
1/2-1/3 cup coconut water
1 tsp pink Himalayan salt

Process nuts in a food processor until smooth. Add remaining ingredients, except coconut water. Mix well, adding coconut water a little at a time for desired consistency. Result should be creamy and smooth, and thick. Time to assemble pie.

Pie Assembly.
1/2 cup raw carob chips

Remove pie crust from freezer. Sprinkle 1/3 of the carob chips over the crust. Spread the cashew cream over the top. Sprinkle 1/3 of the carob chips over the cream. Pour the coconut cream over the top and lightly stir into the cashew cream making zigzags. Sprinkle remaining carob chips over the top. Cover with saran wrap and freeze for about 1-2 hours or more. Ready to serve.

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raw cake,raw chocolate,raw cheese cakes,raw desserts,raw pie,raw recipe cheesecake,carob-cacao

Chocolate-Hazelnut Milk, Smoothies and Shakes

I’ve been testing out some more recipes from Ani Phyo’s book, Ani’s Raw Food Kitchen. Since I’m a big smoothie gal, I decided that I wanted to create my own chocolate milk and shakes with my own twist. Hope you like them!

Chocolate-Hazelnut Milk.
1/2 cup raw almonds
1/2 cup raw hazelnuts
1/2 cup well-packed pitted dates
3T raw cacao powder
drizzle of agave
1/2 tsp organic non-alcoholic vanilla extract
5-6 cups water with 4-6 ice cubes (purified water only)

Combine all ingredients in a high-speed blender and mix until well blended, and super smooth. Serve or store in refrigerator up to 3-4 days for later.

Chocolate-Hazelnut Antioxidant Smoothie.
3 cups Chocolate-Hazelnut milk (maybe a little more)
1/2 cup blueberries (frozen)
1/2 cup goji berries (soaked and frozen)
1 banana (peeled chopped and frozen)
3T maca powder
4-6 drops clear liquid stevia
1 tsp bee pollen
1T raw almond butter
1T raw coconut butter
dash cinnamon powder
5-6 ice cubes purified water

Combine all ingredients in a high-speed blender. Blend until super cold, rich and creamy! Yummo!

Chocolate-Hazelnut Super-Sweet Milk Shake.
3 cups Chocolate-Hazelnut Milk (more or less)
2 scoops raw chocolate or vanilla ice cream
4-6 drops clear liquid stevia
1T coconut butter
1T raw honey
1T mesquite powder
6-8 ice cubes purified water

Combine all ingredients in a high speed blender and mix until super smooth and frothy. Ready to serve!

Chocolate-Hazelnut Simple Smoothie.
3 cups Chocolate-Hazelnut milk (more or less)
1 scoop raw chocolate or vanilla ice cream
1 banana
dash cinnamon powder
4-6 drops clear liquid stevia
1 tsp bee pollen
6-8 ice cubes purified water

Combine all ingredients in a high speed blender, and mix until smooth.

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Picture: Chocolate-Hazelnut Antioxidant Smoothie

Raw Chocolate-Chip Disaster Cookies

I tried to create my own raw version of chocolate chip oatmeal cookies. Well, it didn’t come out so great – but it still tasted great! Anyway, I made these delicious and simple raw chocolate chips by using raw cacao paste, agave, and pink Himalayan salt. I melted the cacao first, and blended it with the other ingredients. Then I made little dots of chocolate on a flat tray that I left in the freezer for about an hour – to make the chocolate chips! The only problem was, when I made the cookie dough it was too warm from being processed, and the chips didn’t handle very well. Here’s the recipe:

½ cup ground oats
1 cup almond meal
1T lucuma powder
1T mesquite powder
1T vanilla powder
1 cup ground raw walnuts
1T coconut butter
3T raw almond butter
1T organic vanilla extract (non-alcohol)
1 tsp pink Himalayan salt
½ tsp ground cinnamon
½ to 2/3 cup packed dates
¼ cup agave
1/3 cup ground oats (fold in with chips)
1/3 cup almond meal (fold in with chips)
¼ cup raw chocolate chips

Combine all ingredients except last three in a food processor. Blend until a dough mixture forms. Remove from processor and add to a bowl. Add raw chocolate chips and remaining ground oats and almond meal. Combine well. Using a cookie scoop or large spoon, form balls and press into flat cookie rounds or leave as cookie balls. Refrigerate or freeze for storage. More than likely the chips will melt right into the dough mixture as it is combined…that’s why it is called a “disaster!” But it still tastes great! Enjoy! 🙂

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Choco-Mocha Blueberry Cheesecake

The last cheesecake I made was such a hit, that everyone was begging for more. So, I decided to make another one, but this time I would add raw chocolate with the berries. Well, it turned out RAWTABULOUS!!! Of course, anything with chocolate usually does taste sensational – in my book! Hope you enjoy it as much as we did! 🙂

Cheesecake crust.
1 cup walnuts (dry)
1 cup pecans (dry)
10 pitted dates
drizzle agave nectar
dash pink Himalayan salt
handful organic dried coconut flakes
½T raw cacao nibs

Combine all ingredients in a food processor and chop and mix until crumbly and sticky in consistency. Press evenly into a spring-form cheesecake pan. Cover with saran wrap and freeze until cheesecake filling is ready to add.

Cheesecake filling.
1 cup soaked cashews
½ cup soaked pine nuts
2 cups flesh from young Thai coconuts (about 2)
¼ cup to 1/3 cup coconut water
1T coconut butter
1T coconut oil
1 ½ tsp. vanilla extract
¼ to ½ tsp. coffee extract (optional-for a mocha flavor)
1T coconut nibs
1 ½ tsp. pink Himalayan salt
juice of ½ a lemon
1T agave nectar
1T cup maple syrup
½ T raw honey
½ to 1/3 cup raw cacao powder
½ cup to 2/3 cup blueberries

Using a food processor or super high-speed blender, combine soaked nuts and coconut flesh, and process until smooth – adding the coconut water a little bit at a time to make smooth (use more or less of what is called for). Add the remaining ingredients one at a time and mix well in the food processor.

Cheesecake assembly:
Place a handful of blueberries on top of the cake crust, spread out evenly. Pour filling over top, and spread evenly. Place saran wrap over top and place in the freezer for at least 2-3 hours until ready to serve. (It’s best to keep it stored in freezer, but refrigeration is fine, if cold enough to keep it set and smooth.) When ready to serve, garnish top with fresh blueberries, cacao nibs, and coconut flakes if desired. Dig in! It’s absolutely RAW-RIFFIC!!! 🙂

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Simple Chocolate Coconut Cake w/Banana

I came up with this absolutely delicious recipe last night, when trying to figure out what to do with my coconut meat. I had extra coconut meat that I had put in the freezer for another time. I originally took it out two days ago and realized that I needed to use it quick or it would go bad. So, I decided to make a cake. This recipe took me about 20 minutes, and it turned out RAWSOME! I shared it with several of my co-workers and they were impressed! These are non-raw foodies too! Try it for yourself. I think you too will agree that it is the BOM! 🙂

Meat from 2 Thai coconuts (about 1 ½ to 2 cups)
2 scoops cacao powder (about ½ to ¾ cups)
¼ cup lucuma powder
1T coconut butter
¼ or little more cup coconut oil
1 tsp. vanilla extract
¼ cup or more agave nectar
1tsp raw honey
4-6 drops clear SweetLeaf Liquid Stevia
1 tsp. cinnamon

2 bananas peeled and sliced

1 ¼ cups raw cashews (not soaked)
6-8 pitted dates
dash of sea salt
3T to ¼ cup agave nectar

For the crust – place ingredients in the food processor and blend until sticky crumb like, and then press into a cake or pie pan. Slice the bananas and layer them over the cake crust.

For the cake filling – place all the ingredients in the food processor, or high-speed blender, and mix until super smooth and creamy. Pour over the bananas and crust, cover with saran wrap and freeze for about 1 hour before serving. Keep frozen or refrigerated for storage.

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