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Chocolate Mousse Cake

Recently I have viewed a lot of different raw and vegan chocolate cake and pie recipes. My mouth was watering so much for just a taste, that I decided to make my own. I had the perfect excuse to make one too. My son was hosting a party for his Marching Band section – the Saxophone section, and we wanted to serve food. So, I served up organic, locally raised ground beef (for the meat eaters), and vegan burgers for the others (my kid included). I made homemade, non-dairy potato salad, served slices of fresh watermelon, and of course, this delicious raw chocolate mousse cake for desert! It was the perfect meal plan, for the most accepting young crowd!

Although I don’t eat meat, I don’t believe in forcing my food values on others. I do believe in making offerings and providing information on better, healthier food options, so that individuals can make their own choice, and better appreciate the experience themselves. I believe the impact last longer when you do. Now for the dessert recipe!

Chocolate Mousse Cake.
Crust – Ingredients:
1 1/2 – 2 cups raw nuts (I used Brazil nuts and almonds)
1/3 cup organic dried coconut, shredded
1 cup pitted dates
1 tsp ground cinnamon
1 tsp organic, non-alcoholic vanilla extract
pinch pink Himalayan salt
drizzle raw agave

Lightly grease a cake pan or baking dish with coconut oil, set aside. Ground nuts in a food processor. Add dates and spices. Mix until crumbly and somewhat sticky. Pour into baking dish and press firmly and evenly into pan. Cover with saran wrap and set in freezer until filling is made.

Filling – Ingredients:
6 avocados (peeled, and stoned)
2 large bananas (very ripe, peeled, and chopped)
1 1/2 c raw cacao powder
3/4 to 1 c raw agave (or other sweetener)
1 1/2 tsp organic, non-alcoholic vanilla extract
1 tsp ground cinnamon
pinch pink Himalayan salt
6 drops (more or less) chocolate flavored SweetLeaf Liquid Stevia
1/4 to 1/3 c coconut water (for consistency)
1 1/2 to 2 T coconut oil (melted)

Combine avocados and banana into a food processor or high-speed blender. Mash and mix until creamy and thick. Add raw cacao, agave, vanilla extract, cinnamon, salt, and stevia. Mix until well combined and creamy. Add coconut water slowly to fluff up the mixture and make it “mousse” like, as well as to add more sweetness. Add coconut oil and mix again until smooth, fluffy and firm. Pour over crust, and spread evenly. Try to keep texture fluffy. Cover with saran wrap and chill in freezer for at least 1 to 2 hours. Serve slightly thawed for a fluffier texture, or keep firm (whatever you desire). I served it both ways, and it was great either way! I hope you like this recipe – enjoy!

Note: This cake went so fast I only had a chance to take one picture of the last piece, which was in the freezer. It’s that good! =)


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.

Super Magical Chocolate Goodies!

I decided to create another super cacao ball treat. This time, however, I wanted more of a cake-like consistency, and to use all my wonderful super magical shrooms and herbs (such as Ashwagandha, Cordyceps, and Shilajit). In the process, I decided to have fun with it all and made chocolate covered bars using the same recipe – which led me to making chocolate candies – which led me to making my version of a Klondike bar, a “Rawndike” bar. So first, for the cookie ball recipe.

Super Magical Cacao Balls.
2 cup raw walnuts
1 cup raw pecans
1 cup Brazil nuts
1 1/2 tsp pink Himalayan salt
2 T raw mesquite powder
4 T raw cacao powder
1 tsp raw vanilla bean powder
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp Shilajit
1 tsp Ashwagandha
1 tsp Cordyceps
1 tsp ReVita Phi (or any super green powder)
1 T raw goji powder
1 cup raw palm flower nectar coconut sugar
1 T bee pollen
1 1/2 cups pitted Medjool dates
1 T raw almond butter
1 1/2 T raw coconut butter
2-3 drizzles raw agave nectar

Process all the nuts in a food processor until crumbly. Add remaining dry ingredients, and process until well blended and crumbly. Add dates and process until well blended and dough like. Add the remaining ingredients of almond and coconut butter, plus agave. Process until well combine. Shape dough into spoon size balls, or flatten into disks, or press into cookie or mini-cake molds. Store in an air-tight container in the fridge or cupboard. Tastes best and will last longer in the fridge.

Super Magical Chocolate Mini-Cakes.
For the chocolate coated mini-cakes, I used some of the prepared Super Magical Cacao Balls dough, and pressed them into mini-cake molds. Then I placed the mold in the freezer for about 1 hour to harden them. Once cold and solid, I dipped them into my prepared chocolate coating (see recipe to follow), and placed them back in the freezer to set. These delights do best stored in the freezer, or coldest part of the refrigerator. Very yummo!

Chocolate Candy Coating.
1/2-3/4 cup coconut oil (melted)
1/4-1/2 cup raw cacao butter (melted)
1/4 cup raw cacao paste (melted)
6-8 T raw agave nectar
1 1/2 tsp organic non-alcoholic vanilla extract
pinch pink Himalayan salt
1-1 1/2 cups raw cacao powder
1/4 cup raw mesquite powder
drops chocolate flavored SweetLeaf Liquid Stevia (optional)

In a large bowl add melted coconut oil, cacao butter, and cacao paste and carefully whisk well till well combined and smooth. (Works best when slightly warmed). Immediately whisk in the agave nectar and vanilla. Blend well. Slowly add the cacao powder and mesquite powder while whisking carefully – don’t over whisk or allow to cool to quickly. This will make the chocolate too dry and frosting like. The consistency should be smooth and liquidy. Add the pinch of salt and carefully whisk again. Chocolate is ready for dipping, or creating chocolates.

Super Food Chocolate Nut Drops.
Use the prepared Chocolate Candy Coating for this recipe. Use your favorite candy molds. Add a few pieces of raw cacao nibs, and bee pollen to each mold slot. Place one jungle peanut or any other type of small nut into each mold slot. Pour the chocolate candy coating into each mold slot covering the super foods. Don’t allow to spill over. Place mold in freezer to set – about 1 to 2 hours. Candy is ready to enjoy. Stores best in freezer or coldest part of the fridge.

The last chocolate goody to share is my version of the old time classic Klondike bar crossed with the famous Choco Taco.

Choco Rawndike Bar.
To make my raw version, the Rawndike bar, I used the Raw Food Muscle’s Chocolate Buckwheat Strips for the cookie. I prepared some delicious raw ice cream (vanilla with dates), and then used my chocolate candy coating recipe (see recipe here) for the coating. Cut disk shapes from the Chocolate Buckwheat Strips for the cookies. Place a scoop of raw ice cream in between and freeze for about 2-3 hours. It should be super solid and cold. Dip cookie into chocolate candy coating and refreeze for an hour or so. It’s ready to enjoy!

I hope you enjoy these chocolaty raw treats. Let me know what you think! =)

Coconut-Mango Shortbread Cookies

I’ve been craving treats made with Brazil nuts, since it reminds me of shortbread. So, I put together this recipe to satisfy my cravings, and it was a big hit. I went a step further and dipped them in raw chocolate – Wow! That really took it up a notch! Hope you like it!!!

1 cup Brazil nuts (dry)
1 cup Macadamia nuts (dry)
2T lucuma powder
1 cup dried organic unsulphured coconut flakes
2/3-1 cup dried unsulphured mango (cut into small pieces)
10 Medjool dates (pitted)
1/2 tsp organic non-alcoholic vanilla extract
1 tsp ground ginger
couple drizzles agave nectar

Combine nuts in a food processor and pulse until crumbly – not oily. Add remaining ingredients and pulse until dough like. Use a cookie scoop or spoon and form 1/2″ to 1″ balls. Place in refrigerator to firm up or eat at room temperature. They handle best if kept in the refrigerator in an air-tight container.


For dipped cookies, here’s the chocolate candy recipe:

1/2 cup cacao butter
1/2 cup raw cacao powder
1T mesquite powder
1T raw honey
1 tsp organic non-alcoholic vanilla extract
4-5 drops chocolate flavored SweetLeaf Liquid Stevia

Heat water up just before a boil. Set aside. Place cacao butter in a bowl and set bowl in the hot water. Slowly stir cacao butter until melted, add the remaining ingredients and stir until all ingredients are well blended together and liquid. Remove bowl from hot water and set aside. Slowly stir chocolate to cool and thicken slightly. Dip each cookie ball, or pour chocolate over balls on wax paper. Let slightly cool, and place them in the freezer or refrigerator to continue hardening. Keep refrigerated in an air-tight container for best results. Pour remaining chocolate candy into molds for extra confectionery chocolate treats!


Chocolate Covered Super-Cacao Squares

One of my favorite raw cookie snacks is my Cacao-Carob Super-Charged Cookie Balls has also been a great hit with members of two local gyms, Funktional Fitness, and 24-Hour Fitness. My husband has been selling my super-charged treats for several months. Not too long ago, someone asked if I ever considered making this cookie into an actual bar. Well, I thought about it, and it could be an idea, but the treat is pretty powerful in the size that it is. So I thought, I could also convert the ball to a slightly denser square and dip it in raw chocolate. That’s what I did! “Boy is it ever delish!!!” The chocolate coating is a very simple recipe, and tastes great in itself as a candy bar. Try it for yourself!

One batch Cacao-Carob Super-Charged Cookie Balls (not rolled)
One batch raw chocolate candy coating (recipe follows)

Raw Chocolate Candy Coating.
1 1/4 cup raw cacao butter (carefully melted)
1 cup raw cacao powder
1/4 cup raw agave nectar
1 tsp organic non-alcoholic vanilla extract
4-6 drops chocolate flavored SweetLeaf Liquid Stevia
1 T organic Grade B maple syrup
1 T raw honey

Carefully stir in raw cacao powder with the melted cacao butter. Add each remaining ingredient one at a time, while constantly stirring. Once everything is melted together and begins to thicken it’s ready.

Super-Cacao Squares Preparation:
Use a little more than a scoop full of the cookie mix for each square. Form little squares, or use a mold. I used a mold. The squares should be thick and dense. Place each square on wax paper which over top a tray. Leave space in between each square. Carefully pour the melted chocolate coating mix over each square, covering them thoroughly (tops and all four sides – bottoms left alone). Place in the freezer for about 10-15 minutes. Remove from freezer and remove from tray. Place on serving dish, or container. Serve or store in the refrigerator covered with an air-tight lid.

Suggestions for leftover chocolate coating: I scraped the remaining chocolate and warmed it in my hands to form a large candy bar shape. I rolled it in hemp seeds so that the entire bar was covered. I then cut and broke pieces off and placed in a container to snack on later. It was delicious just like that too!

chocolate covered super-cacao bars

Super-sweet Raw Chocolaty Shake

After dinner the family wanted something sweet, chocolaty, and icy – so we decided to a have a raw ice cream shake using two flavors of my favorite coconut-cashew based raw ice creams I made previously. I decided to use bananas and coconut water to give it a super sweet, and milk shake like flavor. This recipe was right on! Enjoy!

2 medium sized bananas peeled and cut
2-3 large scoops raw vanilla ice-cream
2-3 large scoops raw cacao ice-cream
2-3T raw cacao nibs
3T raw cacao powder
1/4 cup almond nut milk
8oz fresh coconut water
generous drizzle of agave
1T raw coconut butter
1T raw almond butter
4-6 drops chocolate flavored SweetLeaf Liquid Stevia
6-8 purified ice cubes

Place all ingredients in the blender and mix/puree on high-speed until very smooth, creamy, thick and cold like a shake! Yummo!!!! 🙂

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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!

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

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.

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raw chocolate,raw candy,raw desserts,raw cacao

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