Easter Egg Chocolate Nut Chewies
Chewies:
1 cup of raw almonds or cashews
1 cup of pitted medjool dates (soaked in water for 2 hours if they are hard)
1/4 tsp sea salt
1. Place ingredients in a food processor & blend until a crumbly dough ball forms. If a dough ball doesn’t form, add in 1 tsp of water or agave nectar.
2. Pinch off a piece of dough & roll into a ball & then flatten it into an egg shape.
3. Place “egg” on a cookie sheet lined with parchment paper. Repeat until all of the dough has been shaped.
4. Place cookie sheet in freezer & then mix up the pink shredded coconut & chocolate sauce.
Pink Shredded Coconut:
1/4 cup of shredded coconut
1/4- 1/2 tsp beet juice
Place shredded coconut in a small bowl. Grate a little piece of a beet & drop a little beet juice or a beet shred in with the coconut & mix it up until it turns pink. Set aside.
Chocolate:
1/2 cup of liquid/melted coconut oil (melt in a dehydrator or place jar of coconut oil in a bowl of hot water to melt)
1/4 cup of cacao powder
1/4 cup of agave or maple syrup
1. Place ingredients in a small bowl & whisk together until smooth & creamy.
ASSEMBLY: Remove dough “eggs” from the freezer & dip each egg into the bowl of chocolate with a fork or spoon. Place egg back on parchement lined cookie sheet & sprinkle with pink shredded coconut. Repeat until until all eggs have been dipped & place them back in the freezer to set. If you have any chocolate sauce left over, pour it into chocolate molds or onto some parchment paper, edges folded up, & freeze. These treats can be stored in the freezer or the fridge. Enjoy! Yummmmmmmmmm!
Brownie Batter Kale Chips
I went to a friend’s house about a month ago & she opened up a bag of chocolate kale chips for me to try. They were crazy sweet & so yummy ... I felt like I was eating a cookie! And then I had a rawsome brunch with my friend Kristel of The Raw Living Collective & we each made a few recipes from Amber Shea Ford’s fantastic new book, “Practically Raw,” (I will review it soon ... I want to try a few more recipes first) and one of the recipes was Chocolate Kale Chips. They were to LIVE for! I couldn’t resist coming up with my own twist on this decadent sweet chip. Here you have it, the GGR version:
Brownie Batter Kale Chips
1 bunch of kale, de-stemmed & broken into pieces
1/2 cup of cashews, soaked 1-2 hours
4-5 pitted medjool dates
2 Tbs of agave or maple syrup
1/4 cup of chia seeds
1/4 cup of cacao or carob powder
3/4-1.5 cups of water
2 pinches of sea salt
Place the kale in a large mixing bowl & set aside. Place all remaining ingredients in the blender & blend until thick and creamy. Scoop mixture out onto kale & vigorously massage the batter mix into the kale to coat each leaf. Place kale on 2 teflex sheets, spreading out to allow for good drying. Dehydrate kale at 115 for 10-12 hours until crispy! Eat up ... and try to share. 
Rawsome Pumpkin Pie
Pumpkin Pie
Crust:
1 cups of almonds
1 cup of walnuts
¾ cup of dates
pinch of sea salt
Set this aside: ¼ cup of shredded coconut or almond flour
Add ingredients to the food processor & blend until you have a dough ball. Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.
Filling:
3 cups of squash or pumpkin (I like to use a mix of buttercup & butternut squash)
½ cup of maple syrup
½ cup of macadamia nuts, soaked
¼ cup of coconut oil
2 Tbs cinnamon
1 Tbs fresh grated ginger
¼-½ tsp nutmeg
1/4-½ tsp cloves
1/4 cup of water (start with ¼ & add more if needed)
pinch of sea salt
Place all ingredients into a high speed blender & blend until smooth, add water as needed. If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy. Pour filling over pie crust & refrigerate overnight (or place in freezer for a coule of hours) before serving.
Whipped Cream:
1 cup of cashews
½-1 cup of water
1 vanilla bean-scraped
2-3 Tbs maple syrup or agave
¼ of a lemon, juiced – optional
½ tsp cinnamon - optional
Blend ingredients in a high speed blender until smooth & creamy. Serve on top of pumpkin pie. Yummmmmmmmmm!
HAPPY THANKSGIVING!!!!!
GGR Blueberry Cobbler
Thank YOU for voting for me in the Hot Raw Chef Contest!
You RAWK! xox
Blueberry Cobbler
makes 6-8 servings
1 cup of pecans
1 cup of almonds
½ cup of pitted medjool dates
2 Tbs coconut butter or coconut oil
pinch of sea salt
3 ½ cups of fresh blueberries
1 Tbs raw agave nectar-optional, for added sweetness
Place the pecans and almonds in the food processor and blend until well chopped. Add in the pitted medjool dates, coconut butter and sea salt and blend until a crumble texture is achieved. Remove crumble mix from food processor and loosely spread it into a pie plate.
Blend 1 ¾ cups of blueberries (and 1 Tbs of agave if you would like to sweeten the mix a little more) in the food processor and blend to a syrup. Pour syrup over the top of the nut crumble mix and top with remaining 1 ¾ cups of fresh blueberries. Let the blueberry cobbler sit for a half hour before serving so that the flavors have a chance to mix together, or simply refrigerate it until you are ready to serve it. Serve as is or top with some raw nut cream or ice cream. J
NOTE: Feel free to get creative and substitute strawberries or mango and pineapple or apple, cinnamon and raisins in for the blueberries for a different take on this cobbler recipe.
Carrot Cake
Carrot Cake
makes two 4 inch square or round cakes
CAKE:
1/3 cup of dates, pitted
2 Tbs water
1 cup of carrot pulp (I just chop carrots until fine in the food processor)
1/2 cup of raisins
1/2 cup of shredded coconut
1 cup of almond flour (I just grind almonds in my nut grinder)
1/2 tsp cinnamon
pinch of nutmeg
pinch of cloves
pinch of sea salt
Place the dates in the food processor with 2 Tbs of water & blend. Once the dates are chopped into a chunky paste, add in remaining ingredients & blend until well combined. Remove carrot mixture from food processor & divide into two parts. On a teflex sheet, shape the 2 piles into your desired shape about 1 to 1 1/2 inches high ... I like to make square or round cakes, or you could do small cupcake shapes too. Place in dehydrator for 1 hour, remove cakes from teflex sheet & return to dehydrator for another half hour to an hour.
Note--if you don’t have a dehydrator, just shape the cakes, ice them & place in fridge.
ICING:
2 Tbs coconut butter OR 3 Tbs shredded coconut
2 Tbs coconut oil
1/3 cup of macadamia nuts
2 Tbs agave
2-4 Tbs water
Place ingredients in high speed blender & blend until smooth. Remove from blender & place in a bowl & store in fridge to thicken icing. Once cake is ready, spread on top of cake & serve. Store cake in fridge.
Note--it’s fine to do this in the food processor too.
ENJOY!
Lemon Macaroons
Watch the Recipe Video below
Lemon Macaroons
makes 18-22 bite sized pieces
zest from 1 lemon
juice from 1 lemon
4 pitted medjool dates
1 cup of cashew flour (grind approx 1 - 1 1/4 cups of raw cashews into a fine flour)
1 cup of shredded coconut
1/4 cup of agave
1 vanilla bean, scraped
1/4 tsp sea salt
Start by zesting your lemon directly into your food processor. Next squeeze juice from your lemon in & add the 4 dates. Blend these 3 ingredients until a paste is formed. Add in remaining ingredients & blend until mixture balls up. With your measuring teaspoon, scoop out mixture 1 teaspoon at a time & place on plate. Once you have scooped out your macaroons, place them in the fridge or freezer to firm them up. ENJOY!
A Chocolate Bar for YOU!
HAPPY VALENTINE’S DAY!
A GGR Chocolate Bar for YOU!
makes 1 large chocolate bar
1/4 cup of coconut oil, melted
2 1/2 Tbs agave or honey
2 1/2 Tbs cacao or carob powder
lil’ pinch of sea salt
2 Tbs of cacao/cocoa butter, melted- optional
Melt down approx 1/2 cup of loose chunks of hard coconut oil to a 1/4 cup of liquid coconut oil. You can place a bowl of coconut oil in the dehydrator for an hour or use a double boiler at a low temp to melt it. Once the coconut oil is melted, mix in agave, cacao/carob powder & sea salt. Add in melted cacao/cocoa butter too if you are using it. Mix well.
Now line a banana bread loaf pan with parchment paper. Throw a few of your favorite nuts or dried fruit pieces down on the paper & then pour chocolate mix over top. Place loaf pan in freezer until your chocolate bar is completely frozen, approximately 15-20 minutes. Remove from freezer & peel off parchment paper. Break bar into bite sized pieces & enjoy. If there is any left to store, store it in the fridge.
I used raw hazelnuts, gogi berries & shredded coconut in my chocolate bar pictured above, but I also love making one with cashews, raisins & chia seeds!
NOTE: You can use it as a chocolate fondue with fresh fruit too ... just don’t freeze it!
Whoopie Pies
Whoopie Pies
Makes 10-12 bite-sized pies
Filling:
1/3 cup of raw cashews, soaked 1-2 hours
1/3 cup of raw macadamia nuts, 1-2 hours
1 vanilla bean, scraped
2 Tbs agave
pinch of sea salt
2-4 Tbs water, as needed
Pie:
6 dates, pitted
2-4 Tbs water
2 cups of almond flour (made from almond milk pulp)
2 Tbs coconut butter or coconut oil
¼ cup of raw cacao powder
2 Tbs agave
pinch of sea salt
First blend the filling ingredients together in the food processor until a smooth & creamy consistency is achieved. Add water as needed. Remove & set aside.
Now blend the dates & water, as needed, in the food processor. Once the dates are chopped well, add the remaining pie ingredients to the food processor & blend until a dough ball forms. You may need to add 1 or 2 Tablespoons of water to get the dough to ball up.
Take a pinch of the dough & roll it into a little ball. Repeat--dough should make 20-24 little balls. Now flatten each dough ball into the whoopie pie shape--flat on the bottom & slightly rounded on top. Spoon filling onto one flattened pie piece & top with another flattened pie piece to make your whoopie pie! Repeat until done.
Place whoopie pies in the fridge for 2 hours to give filling a chance to set. Or better yet, leave them in the fridge overnight. ENJOY with a glass of almond milk!
Blueberry Pie & a Smoothie too
Blueberry Pie
modified from Alissa Cohen’s Living on Live Food
crust:
2 cups of almonds
3/4-1 cup of dates
pinch of sea salt
filling:
5 cups of blueberries
1 1/2 bananas
1 1/2 Tbs honey or agave
For the crust: in a food processor, grind the almonds until fine. Add the dates and salt and blend until the mixture binds together between your fingers when pinched. Press into 9" glass or ceramic pie dish and set to one side. (I like to sprinkle a little shredded coconut on the bottom of the pan before pressing the crust in, as it keeps the crust from sticking to the pie dish)
For the filling, in a food processor, combine 4 cups of the berries, the bananas and the honey. Blend until smooth. Pour into the prepared crust and drop in the remaining 1 cup of berries. Refrigerate for at least four hours so the filling sets.
The Two Blue Smoothie
serves 2
2 bananas
2 cups of blueberries
2 handfuls of spinach
2 cups of water
Blend all ingredients together & drink up!
Carob Pudding
Carob Pudding
1 banana
1 avocado
3-4 dates, pitted
1/4 cup of carob powder (or cacao powder)
Blend ingredients in a food processor & eat up! Serve with fresh fruit on top!
Serves 2
Berry Cobbler
Berry Cobbler
modified from Ani's Raw Food Kitchen
crust:
1 cup of dry almonds
1 cup of dry pumpkin seeds
1/2 tsp sea salt
2 Tbs olive oil
1/2 cup of pitted dates
syrup:
1 cup of blueberries
1/2 cup of strawberries
1/4 cup of pitted dates
1/4 cup of water
topping:
1 1/2 cups of bluberreis & diced strawberries
crust: Pulse nuts, salt & olive oil in food processor until mixture becomes a dough like consistency. Add dates & pulse until well mixed. Cover the bottom of a pie dish with the cobbler crust.
syrup: blend 1 cup of blueberries, 1/2 cup of strawberries, dates & water. Pour syrup over crust & top with fresh berries. YUMMMM! Time to go pick some berries!
Strawberry Sorbet
Strawberry Sorbet
1 frozen banana broken into pieces
6 frozen strawberries
1/4 cup of almond milk (see my recipe page to make your own)
serves 2
Place ingredients in food processor & blend until smooth. You may need to scrape the sides down a few times to get it going. Immediately serve in ice cream dish & top with a fresh, sliced banana or fresh, sliced strawberries or a dash of cinnamon. If it feels a little too soft, pop it in the freezer for 20 minutes.
A delicious & refreshing dessert!
