We really love our creamy coconut chia pudding, and now we’ve found the perfect milk-chocolate flavored version. Whenever you crave a chocolate pudding (kind of like a chocolate Tapioca), this is the winner both in taste and health benefits.
Chia gel is a very soothing fiber for your digestive tract, and the seeds are high in protein and Omega-3 EFA’s (anti-inflammatory). The combination of part raw cacao and part raw carob creates a very balanced milk-chocolate flavor and makes it easier for your body to uptake the magnesium and calcium minerals in each when eaten together.
Chocolate Chia Pudding
3.5 Cups Coconut Milk (So Delicious brand unsweetened)
1/2 Cup Chia Seeds
Stir well and soak chia seeds in above liquids for at least 30 minutes or overnight.
Blend 1 cup of soaked chia seeds with:
1/4 Cup Vanilla Agave Nectar (or Honey)
1/2 Cup Coconut Flakes
2 Tbsp Cacao Powder
2 Tbsp Carob Powder
1/4 tsp Sun Fire Salt
1/4 tsp Cinnamon
Add blended mix (it’s a bit paste-like it’s so thick) back into the rest of the soaked chia seeds and stir well. Keep it refrigerated and Enjoy!
At long last, my friend Courtney Clay and I have published our first raw food recipe eBook.
Of course we started with Raw Chocolate!
The Raw Chocolate Recipes Rich In Superfoods book gives you our top-favorite easy, homemade and healthy raw chocolate recipes, and also teaches you the keys for customizing and formulating your own decadent and delicious raw superfood treats.
Following a trusted recipe: Always Delicious.
Knowing how to create delicious chocolates every time with what superfoods you have on hand: Priceless!
We’ve also included a “glossary” of 24 powerful raw superfoods reviewed in detail for flavor, health benefits and usage; making it even easier to improvise raw food desserts that amplify your health.
Currently $4.99, Free to Amazon Prime members
Get a Free Reader App to read the book on any device (Kindle not required).
And yes, this book is volume one in a series called Raw Superfood Life. You’ll be seeing more recipe guidebooks from us about Raw Baking, Greens and Herbal Tonics. Stay tuned!
Chocolate Bliss Popsicle
We’ve tried making popsicles out of Chocolate Bliss, however it settles so quickly in the popsicle mold, that it doesn’t turn out right from a straight pour.
To make popsicles you need to add some more fiber and fat to the Chocolate Bliss to keep it from settling. We’ve found this works best by blending the standard Chocolate Bliss recipe with some cashews or avocado.
A ratio of about 2 parts liquid Chocolate Bliss to 1 part cashews or avocado works well for the popsicle structure and makes the flavor a little more milk-chocolatey.
Chocolate Bliss Slushy
If you prefer a stronger chocolate taste, we recommend you put a mason jar of Chocolate Bliss in the freezer for about 2-3 hours and shake before drinking it (or spooning it out of the jar). This frozen version of bliss tastes like a fudgesicle in slushy form.
Nearing the end of our Impromptu Turtle session … better make more chocolate sauce!
Dan was craving Turtles – you know those candy bars that have pecans covered in caramel and chocolate?
Store-bought, mainstream chocolate tastes pretty gross to me these days, so I decided to throw together some ingredients to satisfy the Turtle craving.
Here’s the quick and easy solution:
Start by making the raw chocolate sauce …
Raw Chocolate Sauce
½ Cup Cacao Powder
¼ Cup Coconut Oil (melted)
¼ Cup Vanilla Agave Nectar
Put the cacao powder in a small mixing bowl and make sure it doesn’t have any lumps. If you find any, press them against the side of the bowl with a spoon to separate them.
Add the melted coconut oil and agave and stir or whisk until smooth. Keep this at room temperature so that it’s easy to drizzle or pour.
You can store this sauce in the fridge, you just may need to warm it a bit for it to be pourable again because the coconut oil will congeal below 80 degrees.
Note that the proportions of this recipe are 2 parts cacao powder to 1 part coconut oil and 1 part agave … makes it easy to adjust the proportions to however much you desire to make
Impromptu Turtles Assembly
Cut a Medjool date in half (and remove the pit)
Insert a pecan
Dip in chocolate sauce
Eat and enjoy (or set on wax paper and refrigerate if you’re saving them for later)
When we think of comforting winter foods, sweet potatoes are always high on the list, as they are inexpensive, readily available, and delicious! Sweet potatoes are a good source of magnesium, which is the relaxation and anti-stress mineral…something we can all use during the holidays. The crust for this sweet potato pie could easily be used for other pie recipes.
Superfood Sweet Potato Pie
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Raw Pumpkin Cheesecake
What could be better than pumpkin pie at the holidays? Raw Pumpkin Cheesecake of course!
We made this for our raw Thanksgiving meal and everyone voted this the best cheesecake yet. We expect you and your dinner guests will agree.
Raw Pumpkin Cheesecake
3 Cups Walnuts (soaked and re-dehydrated is best)
3/4 Cup Medjool Dates (pitted)
¼ tsp Sun Fire Salt
1 tsp Ground Vanilla Bean
Make the crust by grinding the nuts in a food processor and pulsing until you have small crumbles. Add the salt, vanilla and dates (a few at a time) and process until a dough begins to form. Spread the crust over the bottom of a spring form pan and press it into the pan.
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