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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)…

Ingredients:
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 Chocolate Decadence Cake (5 Layers)

Many of you are aware of how much I have been loving the recipes from Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake. I’ve also been digging Jennifer Cornbleet’s latest paperback book, Raw for Dessert. Both raw dessert recipe books are fabulous!  The recipes are simple, beautiful, and super delicious! Oh, and they are raw and healthy too!!!

So, in my typical fashion, I always like to take loved recipes and slightly change them, kick-em up a notch with super foods, or combine them with other recipes. In this instance I did all three. The end result was this deliciously rich, chocolaty, creamy dessert that you can’t help but eat more and more…it’s just about gone!

I originally created this dessert with my Mother’s birthday in mind. I wanted to make something we could all enjoy, but provide her with the very first large piece – which I did, for her birthday!

I can’t give you the recipe details, but I can give you some of the basics. You’ll have to pick up the books for yourself, or improvise based on the type of recipes used. Enjoy!

Layer 1A:
Chocolate Cake, page 74 of Jennifer Cornbleet’s Raw for Dessert.
I only used half the recipe. I also added some raw Mesquite powder, and some raw Vanilla bean powder in addition to the Vanilla extract.

Preparation:
Press into glass square pan, and set aside.

Layer 1B:
2 bananas – peeled and sliced semi-thick.

Preparation:
Evenly layer banana slices on top of chocolate cake. Set aside.

Layer 2:
Chocolate Ganache, page 26 of Jennifer Cornbleet’s Raw for Dessert.
I used Maple syrup instead of Agave, and added some raw Mesquite Powder. I also added a couple of drops of chocolate flavored SweetLeaf liquid stevia, and some Vanilla extract. I used the full batch.

Preparation:
Pour over bananas and cake, and spread evenly. Cover with saran wrap and freeze.

Layer 3A:
Brownie Chunks, Heather Pace’s The Ultimate Raw Ice Cream Cake.
I used a full cup of pecans, and 4T of the raw cacao powder, as well as added raw Mesquite powder, and raw Vanilla bean powder.

Preparation:
Press over top of Chocolate Ganache layer.

Layer 3B:
1 1/2 cups pitted and stemmed cherries (sliced thin)
3/4 cup vegan carob chips

Preparation:
Evenly layer cherry slices and carob chips over top of Brownie Chunks layer. Cover with saran wrap and place back in the freezer.

Layer 4:
Chocolate Ice Cream, Heather Pace’s The Ultimate Raw Ice Cream Cake.
I used raw Sunflower Lecithin which is more of a thick, sticky liquid instead of the Soy Lecithin powder. I replaced the cacao butter with more coconut oil (same measurement). I made the full batch, but reduced what was actually used by about 1 cups worth.

Preparation:
Take prepared ice cream batter and pour evenly over top of cherry and carob chip layer. Cover and place back in freezer until ice cream is solid. This will take the most time, so maybe wait about 5 hours for best results.

Layer 5 (final layer):
Vanilla Cashew Cream, page 18 of Jennifer Cornbleet’s Raw for Dessert.
I did not soak the nuts, but did use agave instead of maple. I used the Vanilla extract, and I added about 1-2T of liquid raw coconut oil.

Preparation:
Pour thick mixture over top of ice cream layer and spread evenly. Garnish with raw cacao nibs. Cover and freeze until cream is set. It’s now ready to serve!

You can eat as is, or you can drizzle raw chocolate sauce, or raw caramel sauce, maybe even some cuts of fresh fruit or super foods. Your choice. This cake is so good, you’ll want to keep eating it until it’s all gone!

To learn more about Heather Pace, or to purchase her e-book, visit Heather at Sweetly Raw (http://www.sweetlyraw.com/). Enjoy!

To purchase Jennifer Cornbleet’s book or to learn more about her, visit her site at Learn Raw Food (http://www.learnrawfood.com/).

Spicy Mayan Cacao Squares

I absolutely love the Mayan Spice Wild Bars, and have been wanting to come up with my own version of this tasty bar. So, I came up with this delicious and energizing candy square that I think you will absolutely love! Enjoy!

Ingredients:
1 cup raw almonds
1 cup raw macadamia nuts
1 cup raw cacao powder
1/2 cup raw cacao butter (melted)
1/2 cup raw cacao nibs
1/4 cup mesquite powder
2T blue green algae
4T maca powder
1/4 cup agave nectar
1 1/2 tsp pink Himalayan salt
1/2 tsp raw vanilla bean powder
1 tsp ground cayenne
1 tsp ground cinnamon
2 tsp hemp seed
1/2 tsp trace minerals (gold)
6 pitted dates

Preparation:
Grind almonds and macadamia nuts in a food processor until almost a powder. Add all ingredients except for cacao butter, agave, and dates. Blend until well combine. Add cacao butter and agave, and mix very well. Finally, add dates and mix until mixture is completely broken down and combined. It should look chocolaty, gooey, and gritty. Remove from food processor and scoop into candy or brownie type molds. Place in freezer for about 1-2 hours. Remove and serve. They can be stored in the freezer (for several weeks or more) or refrigerator (for about two weeks maybe more) in an air-tight container.

raw chocolate,raw candy,raw desserts,raw cacao

raw chocolate,raw candy,raw desserts,raw cacao

Super-Crunch Cacao-Cream Pie

It’s been a while since I made any chocolaty pie desserts. So here’s one I think you will really like. I made it up today, when my food processor broke – yes, I said my food processor broke. Fortunately I have a blender with a smaller food processor attachment. That’s how I was able to finish the job. Anyway, this pie turned out great! Try it.

Pie Crust.
Ingredients:
1 cup dried raw walnuts
1 cup dried raw hazelnuts
1 cup well-packed pitted dates
2T raw cacao nibs
1 1/2 tsp pink Himalayan salt
1T agave nectar

Preparation:
Combine nuts, nibs, and salt in food processor. Mix well until crumbly. Add dates and agave. Mix until sticky and crumbly. Press into glass pie pan or similar. Set aside in freezer until pie mix is ready to fill.

Cacao Coconut-Cream Mix.
Ingredients:
1 1/2 cups young Thai coconut meat (about 2 coconuts)
1T raw coconut oil
1/3 cup raw cacao powder
1T mesquite powder
dash ground cinnamon
dash ground cayenne
1 tsp non-alcoholic vanilla extract
2T agave nectar
1 cup purified water (more or less)

Preparation:
Combine all ingredients in blender, except water. Blend on high, slowly adding water until mixture is smooth, light, and fluffy. Remove from blender and set aside in the refrigerator inside a mixing bowl.

Cacao Cashew-Cream Mix.
Ingredients:
1 cup soaked raw cashews
3T agave nectar
1T coconut butter
1T raw honey
1/4 cup cacao powder
1/2 cup purified water (more or less)

Extras:
1/4 cup goji berries
1/4 cup raw cacao nibs
1/3 cup prepared buckwheat berries

Preparation:
Combine all ingredients except water in a food processor or high speed blender. Mix on high until well blended and creamy, adding water a little at a time to help with consistency. Pour in bowl. Fold in the Cacao Coconut-Cream mixture, and add the extras (gojis, nibs, and berries). Mix well – but don’t over mix to keep a fluffy, creamy consistency.

Pie Preparation:
Pour pie filling on top of pie crust, and spread evenly. Cover with saran wrap and freeze for at least one hour before serving. Keep in freezer or refrigerator.

This is super yummy, and super energizing, so be careful not to eat it too late at night! Enjoy! 🙂

super food,cacao,cacao cream,chocolate,raw pie,raw desserts,raw food cookies

super foods,cacaoc,cacao,cacao cream,raw pie,raw dessert,raw food

Cacao-Carob Super-Charged Cookie Balls

I just want to apologize for the delay in posting a new recipe this week. I originally was planning to post a delicious super-charged, chocolaty smoothie on Sunday, but was temporarily “banned” from posting on my blog. Since I didn’t bother to write the smoothie recipe down anywhere, I lost it somewhere in my brain. Maybe I’ll remember at another time. Oh well.

The recipe I have for you today is super-charged as well! It’s packed with superfoods, super flavor, and super energy! Be careful not to eat too much at once, you could end up flying around the room like a superhero – not kidding! Lol…

I made such a big batch of these cookie balls, but they were gone in two days. I did share them with friends, and so did my husband…I’ll have to make more! Enjoy!

Ingredients:
1 cup raw almonds (not soaked)
1 cup raw walnuts
1/2 cup goji berries
1/2 cup raw cacao nibs
2T raw carob powder
1T raw mesquite powder
2 tsp raw vanilla powder
1 tsp cordyceps mushrooms
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1T bee pollen
1T raw hemp seed
1/2 cup organic dried coconut flakes
1 1/2 cup pitted dates (well packed)
2 drizzles raw agave nectar
1T raw almond butter

Preparation:
Start by combining the nuts, cacao nibs, and goji berries together in a food processor, and mix until crumbly. Add remaining ingredients except for the dates. Mix until crumbly and well combined. Finally add the dates. Mix again until dates are broken down, combined well, and mixture starts to form a sticky, crumbly dough consistency. Remove from food processor. Using a cookie scoop or big spoon, take scoops of dough and shape in between your hands to form a ball shaped cookie. You can flatten them too, if desired. Store cookie balls in an air tight container. They don’t have to be refrigerated, but refrigeration will extend the freshness. These cookies are super-packed with power, so careful not to over-indulge…you’ll be flying high and feeling fine!

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Debbie’s Raw Chocolate Candy

I love this candy recipe. I came up with the idea after reading David Wolfe and Shazzie’s book, Naked Chocolate. I originally posted this recipe on my personal raw blog, My Raw Life, back in February of 2008. This chocolate is not only rich and delicious, it’s also packed with super foods! Enjoy!

Ingredients:
½ or more of melted (carefully-keep it raw) raw cacao butter
½ cup of melted (carefully-keep it raw) 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 handfuls raw cacao nibs
½ cup or more raw cacao powder
1tsp vanilla extract
1tsp ground Cinnamon

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.

chocolates,chocolate,cacao,desserts

chocolates,chocolate,cacao,desserts

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