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

    Join 3,234 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

Cocoa-Berry Blast Sundae

My ice cream recipe from last week was gone so quickly, I just had to create something new.

Heather Pace is still hosting the SweetlyRaw.com’s Vegan Ice Cream Sundae Challenge, so get your entries in quick! You have until Monday, August 13th – take advantage of the opportunity, and have some fun! The prizes are great, and it’s the perfect time to enjoy ice cream!!!

Well, I decided to submit another entry and enjoy some more delicious homemade raw vegan ice cream. Today’s creation came about because my husband was craving strawberry ice cream – well actually, Neapolitan ice cream. That’s the ice cream that has a brick of three flavors: vanilla, chocolate, and strawberry. I started out with the idea that I would make a raw version of  Neapolitan ice cream, but got bored with the idea of making a plain vanilla flavor. So, I whipped out the fresh blueberries and made a super-berry ice cream flavor, along with the strawberry flavor, and then a slightly different chocolate flavor as I combined cacao with carob and mesquite. What a great combination of flavors! To top them off, I made two sauces: a carob chocolate sauce and a strawberry chia sauce. Wow! That was the perfect accompaniment to the ice cream flavors.

Once again, this sundae was a hit with my family and friends. Since I couldn’t come up with a name for this recipe, I had a few of my co-workers come up with names and secretly vote on them. Then I gave my son the top 5 names in the order of votes and let him decide. The person who created the winning name got to have their own personal sundae from me. This made the experience even more fun for me!

Well, enough chit-chat, now for the recipe. Enjoy! And don’t forget to participate in the Vegan Ice Cream Sundae Challenge!!!

Cocoa-Berry Blast Sundae
Ice-Cream Base:
Ingredients.
4 cups cashews ground
1 cup raw agave nectar
1 cup coconut water
½ cup coconut oil
2 T non-alcoholic organic vanilla extract
2 tsp pink Himalayan salt

Preparation.
Combine all ingredients together in a high speed blender, excluding coconut oil, and mix well. Add the coconut oil and blend again until smooth. Divide into three parts and place in tightly sealed containers. Store in the refrigerator for at least 8 hours. Add flavorings and place in freezer for at least two hours until firm.

Coco-Carob Ice Cream:
Ingredients.
1/3 prepared Ice-Cream Base (prior to freezing)
2-3 full T cacao powder
2 full T carob powder
1 full T mesquite powder
½ cup coconut water

Preparation.
Place Ice-Cream Base in blender and remaining ingredients. Mix on high until super smooth. Pour into tightly sealed container and freeze until firm (about 2 hours).

Strawberry Ice Cream:
Ingredients.
1-1 ½ cups fresh strawberries (stemmed)
½ cup coconut water
drizzle raw agave nectar
1 cup sliced strawberries

Preparation.
Place Ice-Cream Base in blender, and add the first cup of strawberries, agave nectar, and coconut water. Blend on high until smooth. Place cup of sliced strawberries into a container. Pour ice cream mixture over strawberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).

Super-Berry Ice Cream:
Ingredients.
1-1 ½ cups fresh blueberries
½ cup coconut water
drizzle agave nectar
3 full T goji berries
2 full T cacao nibs
1 cup fresh blueberries

Preparation.
Place Ice-Cream Base in blender with first cup of blueberries, goji berries, cacao nibs, agave nectar, and coconut water. Blend until smooth with speckles. Place additional cup of blueberries into a container. Pour ice cream mixture over blueberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).

Strawberry Sauce:
Ingredients.
1 cup strawberries (stemmed)
½ cup dates (about 10 pitted dates soaked)
¼ cup raw agave nectar
1-2 T chia seeds

Preparation.
Place all ingredients into a high-speed blender and mix until smooth. Store in a sealed container in the refrigerator. The sauce should keep for up to 5 days.

Coco-Carob Sauce:
Ingredients.
1/3 cup to ½ cup raw cacao powder
¼ cup to 1/3 cup raw carob powder
2 T raw mesquite powder
1 cup maple syrup
1-2 T cold pressed olive oil
1-2 T raw agave nectar

Preparation.
Place all ingredients into a high-speed blender and mix until super smooth. Store in a tightly sealed container, in the pantry for up to two weeks.

Cocoa-Berry Blast Sundae assembly:
Ingredients.
1 large scoop Coco-Carob Ice Cream
1 large scoop Strawberry Ice Cream
1 large scoop Super-Berry Ice Cream
2-3 T Strawberry Sauce
2-3 T Coco-Carob Sauce
1 T cacao nibs
1 T goji berries
¼ cup fresh blueberries
large dollop of your favorite vegan whip topping
1 cherry

Assembling the Sundae.
Place ice cream scoops into a serving dish drizzle sauces generously over ice cream. Top with nibs and berries. Add dollop of whip topping and finish with a cherry. This sundae is ready to enjoy! Bon a petit!

Advertisements

Nutty Caramelote Fudge Sundae

This recipe includes sweet and salty flavors that appeal to each and every sense required to become fully indulged with a dessert. One bite into the sundae mix and your taste buds are on a wild journey through a sweet, rich caramel and chocolate wonderland. Once you bite into the crunchy layer of nuts, your taste buds are pulled back from the sweet sensation and are shocked with a salty twist. As you reach the end of your sundae journey, you bite into the last treasured layer of small brownies that finally fulfills every dessert craving you may have had.

I am so delighted with this recipe and how well received it was by my family and friends I decided to include it in the Sweetly Raw blog’s Vegan Ice Cream Sundae Challenge. You can learn more about this fun and rewarding challenge on Heather Pace’s blog, Sweetly Raw (http://www.sweetlyraw.com/).

Before you get started, make sure you check out my recipe for Raw Candied Almonds. The recipe is easy and super delicious, and great for snacking on. You’ll want to prepare this recipe to include with the Nutty Caramelote Fudge Sundae recipe that follows.

Although there are several parts to making this unique and indulgent sundae, the steps are easy and the ingredients are fairly basic. You don’t need an ice cream maker, and an everyday blender can work well if you currently don’t own a high-speed blender. The individual recipes can be enjoyed on their own or in combination with other recipes as well. The sauces go great with fresh cut fruit!

Here’s the recipe(s) for the sundae:

Vanilla Ice Cream Base
Ingredients.
4 c raw cashews ground
2 c coconut water
½ c raw agave nectar
1 T organic non-alcoholic vanilla extract
1 tsp Himalayan pink salt
¼ c coconut oil

Preparation.
Combine ground cashews, agave, vanilla, and coconut water in a high-speed blender. Blend on high until smooth. Add salt and coconut oil. Blend again. Poor into a tightly sealed container and refrigerate for at least 8 to 10 hours. Split ice cream base into two equal parts. (For this recipe, use one part for one type of ice cream flavor, and the other for the other ice cream flavor). Place in tightly sealed containers and freeze for at least 1 to 2 hours. Serve when set. Store in freezer.

Chocolate Fudge Sauce
Ingredients.
¾ c Grade B maple syrup (vegan) or raw honey (thicker fudge)
¼ c raw agave nectar
1 c raw cacao powder
12 tsp avocado oil

Preparation.
Place all ingredients into a high-speed blender, and blend until super smooth. Keep in a tightly closed container in the cupboard – do not chill. I used a jar.

Caramel-Praline Sauce
Ingredients.
16–20 pitted dates soaked and drained
1 c coconut water
½ T organic non-alcoholic vanilla extract
1 T raw lucuma powder
1 T coconut oil

Preparation.
Combine all the ingredients in a high-speed blender, except the coconut oil. Blend on high until smooth. Slowly add in the coconut oil as the blender is working, until well incorporated. Keep sauce in an air tight container in the refrigerator. It should stay good for at least 3 to 4 days.

Optional Add-in.
For a nuttier, saltier caramel-praline sauce stir in the following ingredient:
½ c prepared Raw Candied Almonds crushed
½ tsp Himalayan pink salt
drizzle raw agave nectar

Nutty Vanilla-Praline Swirl Ice Cream
Ingredients.
½ prepared Vanilla Ice Cream Base recipe
½ prepared Caramel-Praline Sauce with optional add-in recipe

Preparation.
Remove ice cream base from refrigerator and slowly poor in the prepared nutty Caramel-Praline Sauce. Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being careful not to mix it together. Tightly close container and shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Vanilla-Chocolate Fudge, Chip Swirl Ice Cream
Ingredients.
½ prepared Vanilla Ice Cream Base recipe
½ c prepared Chocolate Fudge Sauce recipe
1-2 T raw cacao nibs
¼ c vegan mini chocolate chips

Preparation.
Remove ice cream base from refrigerator and slowly poor in the prepared Chocolate Fudge sauce. Add the cacao nibs and mini chocolate chips. Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being careful not to mix it together. Tightly close container and shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Chocolate Fudge Brownie
Ingredients.
1 c raw almond meal
¼ c raw coconut flour
1 c raw almonds
1 c raw cacao powder
½ c and 2 T Grade B maple syrup
¼ c coconut oil
1 tsp Himalayan pink salt

Preparation.
Combine almond meal, coconut flour, and raw almonds, and raw cacao powder in a food processor. Process until it’s the consistency of a fine flour with very little crumbs. Add the maple syrup and the salt. Process until smooth. Slowly add in the coconut oil while the processor is mixing. Process until smooth. Remove from mixer.

Line a cake pan (preferably glass) with wax paper or saran wrap (lightly grease with coconut oil if wax paper or saran wrap is not available). Pour brownie mixture into pan. Using your hands carefully press down on mixture and evenly spread it through out the pan. Cover pan and place in the freezer for about 1 hour or until firm.

Remove from freezer and from pan and place on a cutting board. Cut cake into brownie size pieces. Place in air-tight covered container and keep in the refrigerator to store. Brownies should stay good for up to 1 week (or longer if kept in the freezer).

Nutty Caramelote Fudge Sundae
Assembling the Sundae.
Place 1 to 2 chocolate fudge brownies in a serving dish, bowl, or glass. Place 1 to 2 scoops of the Nutty Vanilla-Praline Swirl Ice Cream, and cover with some of the Caramel-Praline Sauce with optional nutty add-in. Place 1 to 2 scoops of the Vanilla-Chocolate Fudge, Chip Swirl Ice Cream, and cover with some of the Chocolate Fudge Sauce. Add a dollop of your favorite non-dairy vegan topping, sprinkle some of the Raw Candied Almonds over top, and top it off with a sweet red cherry! Now that’s a sundae!

I hope you enjoy this recipe as much as my family and I did. Feel free to share it with others! Let me know what you thought of it or how you changed it up. Just leave your comments at the end of the post.

Peace!=)
– Debbie

Raw Candied Almonds

This is such an easy and delicious recipe for sweet and salty nuts. The recipe came about when I got my first Healthy Surprise box.

A little background…Healthy Surprise is a great concept and a great company. Each month you receive a hand-picked package of delightful and healthy vegan snacks, ranging from nuts, chips, to power bars, and dessert treats. The brands included are superb! Sign up for Healthy Surprise by visiting them at http://healthysurprise.com/

Now back to my story…so in my first box I received a bag of Hail Merry Vanilla Maple Nuts. These nuts were the BOM! I wanted to try and make my own version, and what I ended up with was a delicious and candy-like snack. You will need a dehydrator. If not, you can try using the oven at very low heat. Hope you enjoy this as much as I do. Here’s the recipe:

Raw Candied Almonds
Ingredients.
(note: Ingredient measures are not exact. Everything to taste.)
2 c raw almonds (soaked for at least 8 to 10 hours, drained)
1 1/2 c organic Grade B maple syrup
1 T organic non-alcoholic vanilla extract
1 T lucuma powder
about 1/2 T Himalayan pink salt

Preparation.
Combine maple syrup, vanilla extract, lucuma, and salt into a big mixing bowl. Whisk until well blended. Fold in the soaked almonds and mix well. Set aside for about 1 hour (preferably in the fridge) and let marinate. Pour nut mixture over lined dehydrator trays, making sure nuts are spread apart. Dehydrate on 115 F or slightly lower temp for about 24 to 36 hours. Check in between time to see how nuts are drying. They should not be wet, and should be like hard candy. Add more salt if desired.

Once dried, remove from trays and break nuts apart so that they are in individual pieces. Some may have syrup stuck to them like candy, but that’s what you want. Place in a container and stir them with a spoon to separate some more. Store in air-tight container in the cupboard for up to two weeks. Or keep in the refrigerator/freezer for longer storage.

Other options.
Use a variety of raw nuts and seeds.

Fresh Fig Squares

A dear friend of mine from work, and his wife, always provide me with delicious and super fresh produce straight from their garden. I am so spoiled. They bring me everything from artichokes, eggplant, herbs, chard, collards, peppers – and now figs!

I love fresh raw figs! I usually buy them this time of year, but they can be a bit pricey and don’t store well if you don’t eat them right away. The figs my friend gave me really rawked! I used them up so quickly I forgot to take a picture of them. So the pictures of the fresh figs you see are not mine – sorry. (Link from the pictures to see where I found them at.)

So here’s a little information about the figs and just how great they really are. Figs are considered one of the world’s oldest known foods. Long before sugarcane was used, figs were the sweetener of choice and used in many dishes for that reason. Figs are great fresh and dried. Figs are high in fiber and a great source of potassium. They are a natural rich source of phyto-nutrients, anti-oxidants, and vitamins. Figs are super delicious and sweet, and low in calories. It’s the perfect healthy snack for all. The nutritional benefits are unlimited!

Now that you are informed with your taste buds salivating for some delicious fresh figs, I have got a great recipe for you to try. It’s a great treat that I know you will enjoy. Try it out for yourself and let me know what you think. The recipe follows. Enjoy!

Fresh Fig Squares
Sweet and healthy totally raw treats

Base (square cookie sandwich base)
Ingredients.
3 c raw almond meal
1 c coconut flour
¼ c Lucuma powder
1 tsp Himalayan pink salt
½ tsp ground cinnamon
1 tsp non-alcoholic vanilla extract
¼ c raw agave nectar (use up to 1/3 cup if needed)
1 c pitted Medjool dates (about 20-25 dates)

Preparation.
Combine all the dry ingredients in a food processor and process to mix. Add the vanilla and agave and process again until well combined. Add Medjool dates and process until a dough forms. Remove dough from processor and break into two equal parts. Roll each part into dough balls. Using a rolling pin, roll out the dough into a well-shaped square that could fit on a dehydrator tray. Add almond meal as needed to keep dough consistency. Place dough sheets aside. Prepare fig mix as directed.

Tip: I place the dough in separate plastic storage bags and then use the rolling pin to spread them out. This helps get the perfect shape and keeps the dough from sticking to the roller. I cut the bag sides out to remove the dough square when ready.

Fig Paste Filling
Ingredients.
2 lbs freshly picked figs (stemmed)
1 T raw honey
1 tsp ground cinnamon
1 tsp Himalayan pink salt
½ tsp ground ginger
1 tsp non-alcoholic vanilla extract
1 T cold pressed coconut oil
¼ c chia seeds (use up to 1/3 cup if needed)

Preparation.
Wash fresh figs and place in the food processor. Process until figs are broken down. Add remaining ingredients except the coconut oil and chia seeds. Process until very well combined. Add the coconut oil and process until mixed. The consistency of the mixture should be that of a paste. Remove the fig mixture and place in a mixing bowl. Add the chia seeds and fold into the paste mixing well. (Chia seeds should be well incorporated and not bunched up to areas of the mix). Set aside for about 5 minutes.

Assembling the fig squares.
If you plan to dehydrate the squares, place one dough square on a dehydrator sheet onto a dehydrator tray. Spread entire fig paste mixture over the dough square, reaching every corner, and spreading evenly. It will be thick, but that’s what you want. Place the other dough square over top of the fig mixture – it should be like a giant sandwich. Trim of edges to make a clean thick giant squared off sandwich. Using a sharp clean knife, score into bite-size squares. Dehydrate for about 2 hours, then flip over to a mesh tray and dehydrate an additional 2 hours. Break apart squares and serve. You can leave fig squares out on the counter wrapped for up to a day, but store in the fridge for up to 3 days. The longer you dehydrate the squares the longer it can be stored. However, it may not be as moist and sweet.

Should you choose not to dehydrate, prepare the fig squares on a large flat surface or cutting board, and place cut squares on a tray to freeze for up to one hour, or refrigerate for several hours before serving. These squares will do best if eaten within 24 to 48 hours from time of prepping.

Serving suggestions:
1) Drizzle raw chocolate or carob sauce on top.
2) Serve with raw ice cream.
3) Spread raw coconut butter, or sweet hemp butter on top.

Pumpkin Empanadas and Pumpkin Ice Cream (In the Raw)

I love the Fall and all the festive Fall treats. Pumpkin pie is probably one of my all time favorites! Actually, anything pumpkin is great in my book. Recently a friend from work introduced me to a delicious Mexican pastry called a pumpkin empanada. It’s basically pumpkin pie filling inside a pastry in the shape of an empanada. The difference is it’s not as sweet, but oh so perfect to taste. Well, being the raw food adventurer I am, I decided to create my own raw version of the empanada with a twist. The twist being that I made my own pumpkin pulp instead of using raw pumpkin. I find raw pumpkin hard on my stomach. I also find that using alternatives to pumpkin just isn’t the same. And truthfully, I don’t feel that combining a little “cooked” pumpkin pulp is going to hurt. I don’t feel that the pulp was over-cooked, so a lot of the nutrients are still there.


After making the empanadas – which were a big hit by the way, I used the leftover filling mix to make pumpkin ice cream.

I really think you will enjoy this recipe. Here it is:

Pastry.
Ingredients:
1 cup coconut flour
2 cups Super Sprouted flour
½ cup coconut oil
½ cup ground flax seed
¼ cup raw honey (lightly melted)
¼ cup raw agave nectar
1 cup soaked dates w/water (1/4 -1/3 cup date water)
1 ½ tsp pumpkin spice
dash pink Himalayan salt
1 cup water (+/-)

Preparation:
Add soaked dates with water to a high-speed blender and mix well until a gooey paste is formed. Remove and set aside. Mix coconut and sprouted flour, as well as the spices and salt, in a large mixing bowl. Add flax seed and coconut oil and mix well. Add date paste, melted honey, and agave and mix well. Add water as needed to form a dough ball. Roll out dough and cut-out medium to large circles (the size of a large cookie). Make enough to either sandwich the filling, or fold over the filling. Keep in mind, it’s easier to sandwich the filling then fold over.
Tip: Suggest freezing rolled dough until filling is made.

Pumpkin Filling.
Ingredients:
1 ½ cups raw cashews
½ cups raw hazelnuts
1 ½ – 2 cups purified water
1 ½ – 2 cups pumpkin puree* (fresh – not canned)
3 tsp or more pumpkin spice
1 tsp vanilla extract
¼ cup Grade B maple syrup
6 drops English Toffee flavored SweetLeaf Stevia
3 T raw honey
1 tsp ground cinnamon
1 T coconut oil

Preparation:
Combine nuts and water into a high-speed blender and mix on high until smooth, add remaining ingredients one at a time while blending, except for the coconut oil. Blend on high until mixture is thick and creamy. Add coconut oil and blend again.

Assembly:
Place a heaping dollop of the filling into the center of the dough cut-outs if using the sandwich technique; or, place dollop to once side, leaving space near the edges if folding the dough over. Carefully sandwich or fold over dough, making sure not to press down on the filling. Press around the edges securing the dough. Score with a fork around the edges.

Suggested Serving:
Place in dehydrator for 4-6 hours flipping over half way. Serve warm, chilled or at room temperature. When dehydrated the empanadas well store longer.
Instead of dehydrating, try freezing or refrigerating the finished empanadas to set, then serve.


Use remaining pumpkin filling to make pumpkin ice cream. Place remaining pumpkin filling into a container and mix well. Cover and place in the freezer for at least 4 hours, occasionally stirring the mixture. The ice cream should be creamy and easy to serve. Enjoy!


*Pumpkin Puree.
Ingredients:
1-2 fresh pie pumpkins or sugar pumpkins

Preparation:
Slice pumpkins in half. Place open side of halves down on a cookie sheet or baking dish, add a little water to the bottom to create steam. Place in an oven at 350 degrees F. Let pumpkin bake for about 45 minutes to an hour. Remove from oven and cool. Scrape out seeds (wash and add to dehydrator for a delicious, nutty treat). Scoop out pumpkin and place in high-speed blender. Mix on high until smooth and pulpy. Pumpkin pulp is ready to use.

 

Carmel Apple Crumble Pie

I love the Fall, especially in Arizona. The temperature is just right, not too hot and not too cold. The Fall season brings great Fall treats, such as delicious pumpkins, squashes, dark greens, and delicious apples of all varieties. Nothing better than delicious Fall harvest pies!

Well, I’ve been craving apples and caramel. So I decided to create a raw version of an apple crumble pie, but with caramel (made from dates of course). This pie was such a hit, I will definitely make it again real soon!

Although you can use any variety of apple you desire, I actually decided on Rome apples, a Granny Smith, and a Bartlett Pear. The pear added a nice touch to the flavors of the sweet and tart apples. Perfect for a nutty, caramel flavored dish. Enjoy!

Crust.
Ingredients:
1 cup raw pecans
1 cup raw walnuts
1 cup raw Brazil nuts
1 T coconut butter
1 tsp pink Himalayan salt
1 tsp ground cinnamon
1 ½ cups Raisins
1 tsp vanilla extract

Preparation:
Ground nuts in food processor until crumbly. Add remaining ingredients and mix well, until dough forms. Remove from food processor and press into the bottom and sides of a pie pan. Cover with saran wrap and freeze until filling is ready.

Filling.
Carmel Sauce Ingredients:
1 cup pitted Medjool dates soaked (retain water)
¼ cup Grade B maple syrup
¼ cup raw agave nectar
2 tsp ground cinnamon
1 tsp pink Himalayan salt
¼ cup psyllium husk
1 T coconut oil
1 T raw almond meal (finely ground almonds)
¼ cup chopped raw pecan pieces

Apple Ingredients:
3 Rome apples (peeled, cored, sliced)
1 Granny Smith apple (peeled, cored, sliced)
1 Bartlett pear (peeled, cored, sliced)
juice of 1 lemon

Preparation:
Place sliced apples and pear in a bowl and add the lemon juice. Combine well and set aside. Combine all Carmel Sauce ingredients including date water into a food processor or high-speed blender (exclude coconut oil, almond meal, and chopped pecan pieces) and mix until smooth. Add coconut oil and blend again. Pour over apples and pears and combine well. Add almond meal and pecan pieces. Fold in and combine well. Pour into chilled pie crust. Recover with saran wrap and return to freezer until set. Usually takes about 4-6 hours. Let stand at room temperature for about 3-5 minutes before serving.

The best raw truffles ever – Blackbird Naturals!

Blackbird Naturals Cacao Fudge Truffles – the best raw truffles ever! The first time I ever heard about these incredible truffles was from a fellow blogger and rawfoodist, Debbie Young of Debbie Does Raw who posted it on her blogspot back in April of this year. I was also pleasantly surprised and fascinated, when I found out that these delicious raw confections were an original product created by Raw Model’s Anthony Anderson, in partnership with the beautiful and adorable, environmentally conscious Alexandra Maw, and her wonderful mom, Andrea. The more fun and wonderful posts I read from Debbie’s blog and from Anthony’s about these incredible truffles, and about the Blackbird Naturals company, the more I just had to try them for myself!

It’s probably been just a couple of months, when I finally discovered these raw chocolate jewels at Whole Foods in Chandler, AZ. I was so excited! Would you believe the first package I purchased didn’t even make it home? That’s right, I couldn’t wait, so I ate just one when I got into my car to leave the store. Well, the experience was unforgettable, that I couldn’t contain myself. I ended up eating the whole package before making it home! So, I purchased another package during the week – which ended up in my tummy within two days! These truffles are crazy good!

I know this sounds over-the-top for a review, but seriously, all that I’ve talked to who have had the chance to taste these truffles agree – “it’s addicting!”

What made my experience and love for these truffles grow even stronger, was when I had the great opportunity of meeting the Blackbird Naturals‘ family in person. I first met Alexandra at Whole Foods one Saturday afternoon as she was offering a demo of the truffles. I recognized her immediately and introduced myself. Alexandra is even more adorable and sweet as can be in person! We briefly chatted, and she let me know when they would be back at Whole Foods again to demo. I returned that next time and finally got to meet Anthony – and just like Alexandra, Anthony is even more charming in person too! I love these two – they are just great!

Another fine and wonderful thing that the Blackbird Naturals‘ family is doing, is speaking to schools, and at Whole Foods about backyard gardening, superfoods, a cacao superfood smoothie demo, and about all things being green. They are great presenters, and truly genuine in their passion. That’s probably why the truffles are so exceptionally good – because of the love and passion that went into making these handmade chocolate rawsome goodies!!!

If you’d like to try these truffles for yourself, you can visit the Blackbird Naturals’ website, or purchase them here.

Blackbird Naturals Cacao Fudge TrufflesProduct Details

– Handmade truffles.

– Contain six organic, healthy, raw ingredients.

– No added sweeteners.

– Contains organic dates for sweetness.

Buy Now

%d bloggers like this: