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Cacao Sesame Treats

This weekend I wanted to make some treats and cereal made from soaked seeds and buckwheat instead of the usual nuts. I love the Goraw Living Food cookies and chips treats, that I decided to make a similar snack of my own. So I soaked about a cup of sesame seeds for about a 12-14 hours and then used them in this recipe I created for a delicious and addicting raw food snack!

1 cup soaked sesame seeds
1/4 cup to 1/3 cup raw cacao powder
1 T mesquite powder
1/4 cup to 1/3 cup shredded dried coconut
couple drops chocolate flavored SweetLeaf liquid stevia
drizzle agave nectar (optional)

Combine all ingredients together using “wet” sesame seeds. Mix real well by hand till all ingredients are well incorporated. Spread over dehydrator trays. Thickness should be that of crackers. Score mixture. Dehydrate for about 10 to 12 hours flipping over once halfway through dry time. Snacks should be slightly crisp with flavor. Store in an airtight container in the pantry or fridge.

Cacao Sesame Treats


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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Raw Sandwich with Tangy Tomato-Herb Nut Cheese

Tonight my son felt like eating an all raw meal (how sweet for me!). So, I decided to make him a simple raw sandwich. Since he likes cheese and spreads, I decided to make a nut cheese. This one is similar to those I’ve made before, except I added tomatoes and nutritional yeast. The flavor was real nice, and went great with the greens and sesame-sunflower raw bread I made. Here’s the recipe:

Tangy Tomato-Herb Nut Cheese.
1 1/2 cups raw dry cashews
1T nutritional yeast
juice of 1/2 a lemon
1 tsp sea salt
1 1/2 tsp mixed herbs (preferably dry – but fresh is always great and best)
1/2 tsp crushed black pepper
1/4 to 1/2 cup chopped heirloom tomatoes (I used baby heirlooms)
slight drizzle of agave (stevia or raw honey would do just fine too)
1 cup of purified water

Combine all ingredients except agave and water into a food processor. Blend until well mixed and broken down. While processing add the agave, then slowly add the water, mixing until cheese is smooth. Add more or less water as needed for the desired consistency wanted.

Other Sandwich Ingredients:
1 handful herb salad mix or baby lettuces
4 to 5 baby tomatoes or 1 tomato (sliced up)
1 handful micro herbs
2 slices favorite raw bread (I used the sesame-sunflower bread recipe that I found in Ani Phyo’s Ani’s Raw Food Kitchen book)

Sandwich Assembly:
Spread nut cheese on both slices of raw bread. Top both sides with the lettuce/salad mix, add tomatoes to one side, and then top with micro herbs. Place both pieces together to form a sandwich. Now eat! That’s it!

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Chocolate-Hazelnut Milk, Smoothies and Shakes

I’ve been testing out some more recipes from Ani Phyo’s book, Ani’s Raw Food Kitchen. Since I’m a big smoothie gal, I decided that I wanted to create my own chocolate milk and shakes with my own twist. Hope you like them!

Chocolate-Hazelnut Milk.
1/2 cup raw almonds
1/2 cup raw hazelnuts
1/2 cup well-packed pitted dates
3T raw cacao powder
drizzle of agave
1/2 tsp organic non-alcoholic vanilla extract
5-6 cups water with 4-6 ice cubes (purified water only)

Combine all ingredients in a high-speed blender and mix until well blended, and super smooth. Serve or store in refrigerator up to 3-4 days for later.

Chocolate-Hazelnut Antioxidant Smoothie.
3 cups Chocolate-Hazelnut milk (maybe a little more)
1/2 cup blueberries (frozen)
1/2 cup goji berries (soaked and frozen)
1 banana (peeled chopped and frozen)
3T maca powder
4-6 drops clear liquid stevia
1 tsp bee pollen
1T raw almond butter
1T raw coconut butter
dash cinnamon powder
5-6 ice cubes purified water

Combine all ingredients in a high-speed blender. Blend until super cold, rich and creamy! Yummo!

Chocolate-Hazelnut Super-Sweet Milk Shake.
3 cups Chocolate-Hazelnut Milk (more or less)
2 scoops raw chocolate or vanilla ice cream
4-6 drops clear liquid stevia
1T coconut butter
1T raw honey
1T mesquite powder
6-8 ice cubes purified water

Combine all ingredients in a high speed blender and mix until super smooth and frothy. Ready to serve!

Chocolate-Hazelnut Simple Smoothie.
3 cups Chocolate-Hazelnut milk (more or less)
1 scoop raw chocolate or vanilla ice cream
1 banana
dash cinnamon powder
4-6 drops clear liquid stevia
1 tsp bee pollen
6-8 ice cubes purified water

Combine all ingredients in a high speed blender, and mix until smooth.

shakes,smoothies,raw smoothies,cacao,raw food,raw food recipes
Picture: Chocolate-Hazelnut Antioxidant Smoothie

Simple Chocolate Coconut Cake w/Banana

I came up with this absolutely delicious recipe last night, when trying to figure out what to do with my coconut meat. I had extra coconut meat that I had put in the freezer for another time. I originally took it out two days ago and realized that I needed to use it quick or it would go bad. So, I decided to make a cake. This recipe took me about 20 minutes, and it turned out RAWSOME! I shared it with several of my co-workers and they were impressed! These are non-raw foodies too! Try it for yourself. I think you too will agree that it is the BOM! 🙂

Meat from 2 Thai coconuts (about 1 ½ to 2 cups)
2 scoops cacao powder (about ½ to ¾ cups)
¼ cup lucuma powder
1T coconut butter
¼ or little more cup coconut oil
1 tsp. vanilla extract
¼ cup or more agave nectar
1tsp raw honey
4-6 drops clear SweetLeaf Liquid Stevia
1 tsp. cinnamon

2 bananas peeled and sliced

1 ¼ cups raw cashews (not soaked)
6-8 pitted dates
dash of sea salt
3T to ¼ cup agave nectar

For the crust – place ingredients in the food processor and blend until sticky crumb like, and then press into a cake or pie pan. Slice the bananas and layer them over the cake crust.

For the cake filling – place all the ingredients in the food processor, or high-speed blender, and mix until super smooth and creamy. Pour over the bananas and crust, cover with saran wrap and freeze for about 1 hour before serving. Keep frozen or refrigerated for storage.

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