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Pecan Brownie with Chocolate Coconut Ice Cream, and Chocolate Sauce

I’ve been reading a lot of raw and vegan blogs lately and really enjoying all the wonderful recipes and stories that other raw foodies have to share. I recently came across this recipe for pecan brownies from A Bitt of Raw blog that is simple and super delicious. I topped it with a scoop of my home made chocolate coconut milk ice cream, and easy chocolate sauce. Here’s the recipe for the ice cream and sauce, and how I put the pieces altogether.

Chocolate Coconut Ice Cream
Ingredients:
3-4 Young Thai coconuts
1 cup soaked cashews
1 cup coconut cream
1/4-1/2 cup raw cacao powder
1/2 T vanilla extract (non alcoholic)
1/2 cup to 2/3 cup agave nectar or organic maple syrup Grade B (or 1/2 and 1/2)
pinch of pink Himalayan salt
1 T coconut oil
few drops chocolate flavored SweetLeaf liquid stevia

Preparation:
Combine all ingredients in a high speed blender and mix until super smooth, thick and creamy. Pour into containers and freeze – or place in ice cream maker and follow directions on machine. I don’t use an ice cream maker personally.

Sauce.
Ingredients:
1/4 cup raw cacao powder
1/4 cup agave nectar or maple syrup Grade B (or mixed)
1/2 – 1 T hemp oil or extra virgin olive oil
few drops of chocolate flavored SweetLeaf liquid stevia

Preparation:
Combine all ingredients in a bowl and mix well.

To serve:
Place pecan brownie on plate. Place a big scoop of the chocolate coconut ice cream on top, and drizzle the chocolate sauce. So delish! 🙂

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Dreamy Raw Mango Cheesecake

This cheesecake is so refreshing and delicious! I just love mangoes, and this dessert really brings out the love! The first time I made this recipe was about 2 years ago, and I have since improved the recipe since that first time. I really hope you love it too! My photo isn’t great, since I haven’t been able to take decent pictures lately. I’m thinking about asking Santa for a new camera! Well, enjoy! =)

Crust.
Ingredients:
2 cups raw almonds
1 cup raw macadamia nuts
1/2 tsp organic vanilla extract
1 cup pitted Medjool dates
drizzle raw agave nectar
dash pink Himalayan salt
3T orange zest (optional)

Preparation:
Combine all ingredients, except orange zest, in a food processor and pulse until crumbly and dough-like. Remove from blender and press into the bottom of spring-form pan that has been lightly greased with coconut oil. Press evenly, cover with saran wrap, and refrigerate or freeze until filling has been prepared.

Filling.
Ingredients:
2 cup raw cashews (soaked for 8 hours)
1 cup coconut flesh (young Thai coconut)
3/4 cup raw honey or agave nectar
2/3 cup coconut oil (lightly warmed)
1 tsp organic vanilla extract (non-alcoholic)
1/4 cup coconut water (more as needed)
1/2 tsp pink Himalayan salt
drizzle raw agave nectar
2 cups fresh, ripe mango (chunks)
3T lecithin
3T orange zest (optional)

Preparation:
Combine all ingredients, except coconut oil and lecithin, in a high-speed blender, and blend on high until smooth. Add remaining ingredients and blend until smooth and creamy. Pour over top of pie crust and slices of fresh cut mango. Smooth out to remove any air bubbles. Refrigerator for at least one hour before glazing.

Glaze.
Ingredients:
3 stems Irish Moss (soaked)
1/4 cup purified water
1T coconut butter (melted)
1 mango (peeled, stoned, and chopped)

Preparation:
In a high-speed blender, blend Irish Moss with a little water until gelatinous and smooth, add the mango and coconut butter and blend until smooth. Pour and spread the glaze over top of the mango cheesecake. Chill in the refrigerator or freezer for another 30 minutes to an hour before serving.

Suggested Garnish: Serve raw whipped topping, and some added orange zest, maybe some slices of fresh cut mango.

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! 🙂

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