• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 3,235 other followers

  • My Books

    101 Super-Charged Juices, Shakes and Smoothies (available on Amazon.com)

  • Raw Food Basics

    Raw Food Basics (available on Amazon.com)

  • RSS The Raw- Riffic Food Site

  • Categories

  • Recent Comments

    Isabelle on Raw Food Product Reviews
    roofing on Fresh Fruit Salad with Custard…
    premiumpress themes on Nothing but the Juice!
    rawrifficfood on Raw Food Product Reviews
    Juliane on Raw Food Product Reviews
  • Brighter Planet's 350 Challenge
  • Top Rated

  • Networked Blog

  • acai amazing grass book review cacao cake cheesecake cheese cake chocolate cookies crackers desserts entrees figs green smoothie green smoothies heather pace ice cream kale mango nut cheese pate pie product review pudding raw bars raw burgers raw cacao raw cake raw cheese cake raw cheesecake raw chocolate raw cookies raw dessert raw desserts Raw Entrees raw food raw food desserts raw food diet raw food entrees raw food recipe raw food recipes raw for 30 days raw ice cream raw pie raw pies raw recipe Raw Recipes raw salad raw salads raw shakes raw smoothies raw snacks raw sweets Raw Sweets & Treats raw sweets and treats raw treats raw wraps salad salads sandwich seaweed shakes smoothie smoothies stevia strawberry super-food super foods superfoods super smoothies sweetleaf stevia sweetly raw sweets vegan recipes wraps

Sweets, treats, and book reviews

I realize it’s been quite sometime since I posted a recipe or even a thought – my apologies. “Life” has been happening lately, which has put blogging at a lower spot on my current priorities list. However, I do love sharing things with you, so I thought I’d take some time and do so.

About a month ago I purchased a couple of great e-books, one was the latest e-book from Heather Pace and Philip McCluskey, Raw Food Carob Deserts. This recipe book was “out-of-this-world” divine! Simple, healthy, and de-li-cious!

My favorites from the e-book were the Buckwheat Caramel Crispy Treats, the Cardamon Carob Ice Cream, and are absolute favorite in the house – the Oatmeal Carob Chip Cookies!

As you know, I love changing up the ingredients just a bit. However, I didn’t have to do too much with these gems. For the Cardamon Carob Ice Cream I added some Anise spice along with the Cardamon – it made it very fragrant, exotic and delicious. For the Crispy Treats, I exchanged maple syrup for Coconut Secrets and chocolate flavored SweetLeaf Liquid Stevia. The cookies are so great on their own. However, I added raw carob powder, and vegan carob chips. There is a recipe to make your own carob chips, but I went ahead and added some pre-made chips – yummo! I’ve made about 6 batches of these cookies so far, and they go as fast as I make them. They are that good! I also dehydrated them to make them crispier like chocolate chip cookies. It’s a great recipe!

All the recipes are fantastic, and easy to make. I encourage you to get a copy of this e-book for yourself. You will not be disappointed.

While making all these yummy treats, I decided to make ice-cream cookie sandwiches and used the cookie recipe, the cardamon ice-cream recipe, and a raw ice-cream recipe using lucuma that I got from Ani Phyo’s raw recipe book, Ani’s Raw Food Essentials.

I also made some frozen banana soft-serve ice-creams. Here are the recipes:

Chocolate-Carob Chip, Banana Soft-Serve.
Ingredients:
2-3 peeled, frozen bananas
1/4 cup raw cacao powder
3 T raw carob powder
1/2 cup vegan chocolate chips and/or vegan carob chips
few drops chocolate flavored SweetLeaf Liquid Stevia
1/2 cup fresh blue berries
1/2 tsp vanilla extract

Preparation:
Blend all ingredients in food processor or high-speed blender, and place in air-tight container and freeze. It’s ready to serve.

Strawberry-Banana Soft-Serve.
Ingredients:
2-3 peeled, frozen bananas
1/2 tsp vanilla extract
1 cup fresh strawberries
1 T lucuma powder
few drops clear or vanilla flavored SweetLeaf Liquid Stevia
1/4 cup raw cacao nibs

Preparation:
Combine all ingredients in food processor or high-speed blender, and mix until smooth. Place in air-tight container and freeze.

Enjoy the recipes, and definitely purchase a copy of the Raw Food Carob Deserts, you won’t be disappointed.

More book reviews to come.

‘Till next time. Peace! =)

Advertisements

Chocolate Oat Cookies with Coconut Bliss Ice Cream

Recently I was asked to make some raw cookies for a baptismal party. So, I decided to come up with something simple and yummy – these delicious raw chocolate oat cookies. They were an absolute hit! One of the secrets to these yummy cookies was the raw coconut flour I used.

This is a newly discovered product for me produced by Coconut Secret. This flour is amazing! You can use it in a raw dish, as well as a cooked dish. This coconut flour is 100% organic, gluten-free, high fiber, low carb, unbleached, unrefined, and low in sugar. It’s absolutely fantastic! There are so many raw and cooked applications you can use this great flour for – I highly recommend it! Buy Now through my Open Sky store.

Buy Now

My family was so bummed, since I didn’t make any of these cookies for us. That’s when I decided to make them again, but turn them into something even more special – ice cream sandwich cookies! Since I just discovered another incredible vegan product, Coconut Bliss ice cream, I thought it would be the perfect combination – and it was!

Coconut Bliss ice cream is soy free, gluten free, dairy free, and 100% organic. There are a variety of flavors to choose from, all made from natural, unprocessed ingredients. My favorite so far is Island Vanilla. It has incredible flavor, and went well with my cookies. Check the Coconut Bliss website for a local retailer near you.

Now for the recipe:

Chocolate Oat Cookies.
Ingredients:
1 cup almonds (ground to a fine powder)
1 cup coconut flour
1 cup raw oats
1/2 cup raw date palm sugar
1 cup raw cacao powder
2 tsp ground cinnamon
1 tsp bee pollen
1 cup pitted Medjool dates
1/2 cup dried goji berries
1/4 cup raw cacao nibs
1/3 cup raw agave nectar
1/2 cup purified water

fillers
1/2 cup carob chips
1/4 – 1/3 cup dried currants

Preparation:
Combine all dry ingredients, exclude dates, agave, water, gojis, cacao nibs, and fillers. Process in food processor until well combined. Add cacao nibs and gojis, and process again. Add dates and process until crumbly. While running food processor slowly add the agave and the water until a dough-like consistency is formed. Remove from food processor.

Knead dough, and roll out onto a clean surface on wax paper or parchment paper. Spread fillers over top, and roll dough up into a long log. Slice log into small slices. Roll each slice into a ball, and flatten into a disk. I placed these cookies in the dehydrator for several hours, but it’s not necessary. They keep well in the refrigerator either way.

For the ice cream sandwich.
Ingredients:
2 cookies per serving
1 cookie-scoop of Coconut Bliss Island Vanilla ice cream per serving
chocolate syrup for drizzling (if desired)
cacao nibs for sprinkles (if desired)

Assembly:
Place 1 cookie-scoop of the ice cream in between the two cookies. Drizzle with chocolate syrup and cacao nibs if desired, or eat plain. To store, place ice cream cookie sandwiches in plastic wrap and freeze. Enjoy!

Figgie Rawtons

Recently I purchased the delicious dried figs from Sprouts. They were just the right sweetness (not too sweet), and nice and chewy – as if they were still fresh. So I decided to make my own raw version of the popular “Fig Newtons” that I used to love eating. The recipe is pretty simple to make and very yummy! Try it for yourself.

Ingredients:
for the outside cookie.
1/3 to 1/2 cup raw Brazil nuts
1/2 cup raw cashews
1 cup raw walnuts
1/4 cup raw almond flour
dash pink Himalayan salt
1 cup pitted Medjool dates
1/2 cup pitted California dates (any variety of date will due)

Preparation:
Combine all the nuts and salt in a food processor and pulse until completely ground. Add flour and mix. Add dates and process until crumbly. Spread dough over parchment paper. Using a rolling pin roll out dough and form an even slightly thick rectangular shape. Set aside.

Ingredients:
For the figgie filling.
2 cups dried figs
1/2 cup pitted California dates (or any variety)
dash ground cinnamon
dash ground ginger

Preparation:
Combine all ingredients in a food processor and pulse until completely combined and gooey.

Other Ingredient:
lucuma powder for dusting

Assembly Preparation:
Spread figgie mixture over top of rolled out cookie dough, only covering 1/2 the rectangle. Spread evenly. Fold the other side over forming a large square-like sandwich. Lightly press down. Cut off any uneven sides. Carefully slice the sandwich into small squares. Set in refrigerator to chill for about 1 hour.

Before serving, dust the tops and bottoms of each figgie square with lucuma powder. That’s it! Enjoy!!!

Photobucket

Photobucket

Photobucket

Photobucket

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!!!

Ingredients:
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

Preparation:
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.

Photobucket

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

Ingredients:
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

Preparation:
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!

Photobucket

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!

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

Raw Chocolate Candy Coating.
Ingredients:
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

Preparation:
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

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!

cacao,carob,bee pollen,maca,hemp,balls,cookies,raw food,raw food cookies,raw snacks,raw diet,superfoods,super-charged

Carob-Oatmeal Raisin Balls

I’ve really been into hazelnuts lately. These cookies are so yummy. They remind me of PB&J cookies, but better. You don’t need to refrigerate these either – unless you want to. You can roll them into balls, or make flat disk-shaped cookies – you decide.

Ingredients:
1 cup raw almonds
1/2 cup raw hazelnuts
1/3 cup raw oats
1 1/2 cups raisins
1/2 cup pitted dates (well packed)
1 tsp pink Himalayan salt
1 tsp raw vanilla bean powder (you can substitute with scraped vanilla beans or organic non-alcoholic vanilla extract)
1T dried organic shredded coconut
1T raw carob powder

Preparation:
Combine almonds, hazelnuts, oats, and raisins into a food processor. Process until crumbly (not fine crumbly and not oily). Add pitted dates. Repeat processing until well combine and crumbly (a bit sticky looking, but not too much). Add remaining ingredients and process briefly to combine well. Remove crumbs mixture and place in a bowl. Using a cookie scoop or big spoon, scoop out enough and form into a smooth ball. Repeat with remaining mixture until all is used. Place in an air-tight container and store in your cupboard or in the fridge. This makes a great snack, and a great dessert! Yummo!

raw cookies,carob-oatmeal raisin balls,raw food recipes,raw desserts,raw food,desserts,snacks,cookies

%d bloggers like this: