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

    Join 3,236 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

Diviana Nectar – Product Review

Diviana Nectar 4.7oz Diviana Nectar Is an incredibly delicious and amazing raw honey blend of superfoods, medicinal mushrooms and herbs, spices and coconut oil. This organic and wildcrafted spread tastes amazing on raw breads and crackers, in smoothies, or just by the spoonful!

Diviana Nectar is loaded with enzymes and high-density nutrition. It is adaptogenic, immune enhancing, promotes longevity, energizing, antioxidant rich, normalizes hormones, regulates metabolism, and is a cell rejuvenator – this super elixir is truly satisfying in so many ways! I recommend this product to everyone!!!

Ingredients include:
Virgin Coconut Oil
Shilajit
Mucuna Pruriens
Tribulus Terrestris
Ashwaganda
Chlorella
Noni
Cordyceps
Red Reishi
Mesquite
Maca
Vanilla

The only place I have been able to find this product so far is at TheRawFoodWorld.com store. Purchase a jar of Diviana Nectar today!

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! 🙂

super food,cacao,cacao cream,chocolate,raw pie,raw desserts,raw food cookies

super foods,cacaoc,cacao,cacao cream,raw pie,raw dessert,raw food

Debbie’s Raw Chocolate Candy

I love this candy recipe. I came up with the idea after reading David Wolfe and Shazzie’s book, Naked Chocolate. I originally posted this recipe on my personal raw blog, My Raw Life, back in February of 2008. This chocolate is not only rich and delicious, it’s also packed with super foods! Enjoy!

Ingredients:
½ or more of melted (carefully-keep it raw) raw cacao butter
½ cup of melted (carefully-keep it raw) 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 handfuls raw cacao nibs
½ cup or more raw cacao powder
1tsp vanilla extract
1tsp ground Cinnamon

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.

chocolates,chocolate,cacao,desserts

chocolates,chocolate,cacao,desserts

Super Cashew Mocha Candy Rounds

Inspired by Naked Chocolate…

1 cup and 2 scoops raw cacao powder
4 cups raw cacao butter (shaved or melted)
½ cup raw carob powder
½ cup raw agave nectar
2 tsp maca powder
2 tsp mesquite powder
2 tsp lucuma powder
3 emptied capsules Fo Ti-Sho
3 handfuls raw cacao nibs
1 cup ground raw cashews
4 spoonfuls coconut oil
2 spoonfuls organic maple syrup grade B
2 droppers chocolate flavored SweetLeaf Liquid Stevia
1 tsp organic vanilla extract (non alcohol)
dash ground cinnamon
dash ground cayenne pepper
dash ground vanilla powder

Place 1 cup of raw cacao powder in a food processor, and set the additional 2 scoops aside for later. Add the ground cashews, and remaining ingredients to the food processor. Mix ingredients very well until creamy. Mixture will not be smooth, but will be very creamy. Remove from food processor and place in a mixing bowl. Add remaining 2 scoops of raw cacao powder and mix well. Pour into silicon baking molds or in candy molds of choice. Cover with plastic wrap and refrigerate for 1 hour or more.

Photobucket

%d bloggers like this: