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Chocolate Ice Cream Fudge Cake with Raspberry Chipotle Sauce

Yesterday I posted a wonderful recipe for raw Raspberry Chipotle Sauce. I used it as a chip dip; made a creamy spread with it, and created a raw enchilada dish. Today I use it as a topping to a delicious chocolaty raw ice cream cake. The cacao flavors with the hot smokey sweet flavors really rawk! Enjoy!

Prepared raw brownie crust (I used Heathy’s recipe for Brownie Chunks from her ebook, “The Ultimate Raw Ice Cream Cake“)
Prepared raw chocolate ice cream (I used Heathy’s recipe from her ebook, “The Ultimate Raw Ice Cream Cake“)
Prepared Creamy Fudge Topping (see recipe below)

Creamy Fudge Topping.
1 cup cashews (dry)
3/4 cup water
1/4 cup raw agave nectar
1/4 cup dates
3 T raw cacao powder
1 tsp vanilla extract
2 T raw coconut oil
4-6 drops chocolate flavored SweetLeaf Liquid Stevia

Place dates and 1/4 cup water in a high-speed blender and mix until smooth and creamy. Add cashews and remaining water. Blend on high until smooth. Add remaining ingredients except for coconut oil (this should go last). Blend on high until very smooth, thick and creamy. Add oil and continue until mixture is that of thick chocolate pudding.

Cake Assembly:
Using a square glass pan or round glass cake pan, first layer should be the brownie chunk recipe. Press into pan evenly. Place in freezer for about an hour. Next add the chocolate ice cream and freeze for another hour or two. Lastly add the fudge topping. Freeze for an hour or so, and then serve. I topped this dish with my Raspberry Chipotle sauce and it was awesome!!! Try for yourself! =)


Peach-Cherry Smoothie

Today we wanted something different for our morning smoothie. We usually have a cacao and blueberry smoothie almost daily. So I thought to myself, “why not make something with peaches and cherries?” So I did!

This recipe still is loaded with super food goodness! It’s frosty, frothy, and so very yummo! Enjoy!!!

1 scoop Revitaphi
1 scoop raw protein powder (vanilla flavor preferred)
1 tsp raw vanilla bean powder
1 T raw lucuma powder
1 T raw cacao nibs
1 T bee pollen
1 T raw oat groats (optional)
1 T raw honey
1 T raw coconut butter
4-6 drops SweetLeaf liquid stevia clear
2-3 bananas
2-3 cups sliced peaches (recommend freezing before use)
1 1/2 cups cherries (recommend freezing before use)
1/2 cup pineapple chunks
coconut water, or purified water to cover

Combine all ingredients in a high-speed blender, and mix until completely chopped, mixed, smooth and creamy! Makes about 2-3 tall glasses.

Super Berries and Papaya Smoothie

I was so proud of my son’s guest blog post and recipe last night, that I thought I would create another smoothie recipe that would have a similar flair to it. So I created this morning’s Super Berries and Papaya Smoothie. It won the “great flavor” test from my son! Hope you enjoy it too!

1 packet Amazing Grass Berry Flavor drink powder
3 T scoop raw Brazil nut protein powder
2 T raw coconut butter
3 T raw lucuma powder
2 T raw maca powder
1 T raw vanilla bean powder
1 T raw honey
2 T raw cacao nibs
3-4 drops clear SweetLeaf Liquid Stevia
2-3 bananas (peeled and frozen)
1 pint fresh black berries
1 1/2 cups fresh strawberries (stems removed)
1/4 cup of açaí (can be berry, juice, or sorbet)
1 small-medium sized Hawaiian papaya (seeded, peeled, and chopped)
3-4 cups prepared raw almond nut mylk
3-4 pitted Medjool dates (small)
filtered water if needed for consistency

Combine all ingredients in a high-speed blender and mix until super smooth and creamy. The smoother the better, since black berries have little stone-like seeds that can get caught in your teeth (it can be annoying…lol).


This is Bradley Marsh, Debbie’s son, who was bored and decided to add a new raw smoothie to the current plethora. She was making her usually green smoothie before dinner and I thought… why not make this interesting? In addition to the greens, I had us add a high amount of frozen fruits and berries; an ingredient not often used in Debbie’s smoothies that is actually a key ingredient here is the açaí. The açaí balances the sweet and sour of the fruits with the bitter or bland greens to get a nice piña colada flavor. Sure, there’s pineapple already in it, but the açaí enhances it so the greens don’t cover up the pineapple entirely.

Due to it being unfamiliar on this particular site, I am going to discuss the brief history of açaí and its common health benefits. Açaí originates from Brazil and grows from palms by the rivers. In berry form, the oils can be used to treat diarrhea and skin ulcers, while the berry itself can be crushed to treat fevers. As for the liquid, it is commonly referred to as the purple juice extracted from the thin outer shell which is soaked soft to allow for the juice to easily strain. Açaí is known as the superior of all other fruits and berries because of its massive amount of B vitamins, minerals, fiber, protein, omega-3 fatty acids, and omega-9 fatty acids. The minerals found in açaí include an abundance in potassium, copper, and manganese; açaí is so nutritional that less than a serving can feed your body of the majority of required daily intake of nutrients. Açaí also contains a high concentration of antioxidants. The scientific ORAC scale shows that açaí ranks above the blueberry, blackberry, and cranberry as far as the neutralization of free radicals goes. It has been proven that the divine fruit heals and prevents potential metabolic related diseases and cancers.

As you may have already noticed, I am a fan of the açaí berry and juice. In my personal life it has helped me overcome cravings and weight gain. The berry, at least in my opinion, has a very unique and flavorful taste that allows me to take but one small spoonful and feel satisfied; a little goes a long way.

Now for what you’ve been waiting for… the recipe to the Greeni-Colada!

3-4 cups or handfuls of Baby Spinach
1 scoop of Amazing Grass Green Super Food powder
1 scoop of Raw Vanilla Protein Powder
1 T of Raw Honey (optional)
2-3 drops of Peppermint SweetLeaf liquid Stevia
Approximately 1 tsp of Bee Pollen (optional)
1 sliced banana
1-2 sliced frozen peaches
About 1 cup of frozen pineapple
About 1 cup of frozen mango
1/2 cup of soaked frozen goji berries
1/4 cup of açaí (can be berry, juice, or sorbet)
Around 1.5 cups of Fresh Young Thai Coconut Water
Add fresh water as needed or pleased for ease of blending or consistency

1. Add ingredients to blender.
2. Blend until its creamy and smooth.
3. Serves up to 3 tall glasses.
4. Enjoy your Greeni-Colada. 😀

Fresh Fruit Salad with Custard Apple Fruit

Over the weekend I went to Lee Lee Oriental Supermarket, in Chandler, AZ. This is where I purchase my young Thai coconuts from all the time. Plus, they have a wonderful variety of seaweeds, fresh veggies, and lots of exotic fruits. This visit I discovered a new fruit called the Custard Apple.

The Custard Apple fruit looks like a mini-version Durian, with a smoother looking flesh. However, I haven’t found that it is related, other than it is a tropical fruit, found in Asia, Australia, and Africa. The flavor is sweet like apples and custard (hence the name Custard Apple), and is very nutritious. The meat can be scooped from the skin and eaten, but be sure to remove the somewhat large, thick, black seeds.

Today’s recipe is a simple fruit salad topped and tossed with delicious Custard Apple fruit. Hope you like it!

2 Custard Apple fruits (seeded and peeled)
1 small to medium-sized banana (peeled and sliced)
1 kiwi (peeled and chopped)
4-6 small to medium-sized strawberries (stemmed and sliced)
1/4 cup blueberries
1 T raw cacao nibs
1 T goji berries
1 T raw almonds (sliced and crushed)
1/2 T hemp seeds
sprinkle bee pollen
3-5 drops chocolate flavored SweetLeaf Liquid Stevia

(It’s best to use chilled fruit for this recipe. I recommend refrigerating fruit first). Combine all the fresh fruit in a bowl and toss well, making sure that the Custard Apple fruit is well incorporated, as if it were cream or yogurt. Add in remaining ingredients, and lightly toss. Serve chilled. Yummo! This is a great, nutritious, and energizing salad for any time of day!

Banavocado Frozen Chocolate Mousse

The other night I wanted to use up my avocado and make a quick dessert for my son, since I’m on a cleanse, and it was his concert night. So, I decided to mix one ripe avocado with banana and cacao…well here’s the recipe – it’s really delish! This is per my son’s response. I haven’t gotten to try it yet – but he absolutely loves it!!! By the way, he named the dessert for me. Enjoy!

1 1/2 very ripe avocados (stoned and peeled)
1 large frozen banana (peeled)
1 T raw lucuma powder
1 T raw carob powder
1 tsp organic vanilla extract (non-alcoholic)
2 T raw mesquite powder
1/4 cup raw cacao powder
4-6 drops chocolate flavored SweetLeaf liquid stevia
3 T agave nectar

Combine banana and avocado in food processor and mix until super smooth. Add remaining ingredients and blend until super smooth and thick. Pour in an air-tight container and freeze for about an hour before serving. Keep in freezer. It scoops like soft-serve ice cream. Yummo!

Pear Tart, with Cashew Cream and Toffee-Date Topping

Recently I was looking for something simple to make. At first I thought about making some type of cream cookie dipped in chocolate, but didn’t have time, so I came up with this sweet recipe and, not only was it simple to make, it was absolutely de-li-cious!!! Enjoy! =)

2 Ginger Snap flavored Larabars (think of this as a “Semi-Homemade” recipe)
1 cup raw cashews (soaked for 8 hours or more – very soft)
1/2 cup raw macadamia nuts (soaked for 8 hours or more – very soft)
1 tsp organic vanilla extract (non-alcoholic)
1/4 – 1/2 cup raw agave nectar
dash of ground cinnamon
dash of ground ginger
2 Bartlett Pears, or other variety (cut into slightly thin slices)
1 1/2 cups Medjool dates (pitted and soaked for 1 hour – reserve water)
4-6 drops English Toffee flavored SweetLeaf Liquid Stevia

For tart crust – Process Larabars in a food processor until a dough ball forms. Remove dough, and roll flat. Take dough and press into the bottom of bowls, or small tart dishes. Add the fresh cut pear slices. Sprinkle cinnamon and ginger on top. Set aside.

For Cashew Cream – Combine soaked cashews and macadamia nuts into a food processor or blender. Add a little water and mix until super smooth, gradually adding the agave nectar and vanilla extract. Add more agave or water as needed to make cream. Cream should be thick and smooth – not runny. Pour cream over top of pears and crust. Place in freezer until firm.

For Toffee-Date Topping – Using the reserved water with the dates, smash them into a creamy paste. (I did this by hand, but you can use a blender or food processor if you’d like). Once smooth, add the English Toffee liquid stevia – mix again.

To serve – Remove cream tart from freezer and let sit in refrigerator for about 30 minutes to an hour to slightly thaw. Spread date paste over top and serve. It’s very sweet, and delightful! Even non-raw foodies love this dessert!

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