Raw Chocolate Recipes

Raw Chocolate Recipes
suitable for chocolate lovers, raw foodies, health nuts, vegans, vegos,
athletes, gym junkies, yogis, rawarriors, the raw curious or anyone who
cares about the food they eat
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reconnecting to earth & nature
Index
Brekkie Choc Chia Buzz Bars …………………………………………………………………………………. 1
Maca Crème Cookies ……………………………………………………………………………………………………… 2
Fudge Brownies ………………………………………………………………………………………………………………… 3
Mesquite Bon Bons …………………………………………………………………………………………………………. 4
Guilt+Free Raw Cacao Truffles ………………………………………………………………………………… 5
Hazelnut Cacao Cheesecake ………………………………………………………………………………………. 6
Raw Cacao Mousse Balls ……………………………………………………………………………………...... 7
Fruit & Nut Chocolate ……………………………………………………………………………………………….... 8
Raw Hazelnut Chocolate Brownies …………………………………………………………………………. 9
Brekkie Choc Chia Buzz Bars
12 medjool dates, pitted
½ cup activated almonds
½ cup raw hazelnuts
2 tablespoons chia seeds
¼ - ½ teaspoon Pink Himalayan rock salt
Extra Pink Himalayan rock salt & cocoa nibs for sprinkling on top
¼ cup raw cacao powder
¼ cup raw pumpkin seeds
¼ cup desiccated coconut
DIRECTIONS
• In a food processor, blend the dates until they are well
chopped and begin to form a ball.
• Add in the almonds and hazelnuts and pulse until finely
chopped with some larger pieces remaining.
• Add the chia seeds, coconut, salt and cacao powder and
process until well combined.
• Scrape mixture into medium bowl and, with damp hands,
press into a ball.
1.
• Turn ball out onto a piece of parchment paper, cover with a
second piece of parchment, and press into a rough rectangle
shape, about 1″ thick.
• Remove top piece of parchment and cut into 8 equal-sized
pieces. Mold each bar into uniform shape. Sprinkle with sea
salt, pumpkin seeds and cocoa nibs. Press the nubs and seeds
into the bar if necessary.
Maca Crème Cookies
For the base:
1 cup macadamia nuts
1 cup cashew nuts
½ cup of flaked coconut,
½ to ¼ cup raw cacao powder
¾ cup medjool dates (pits removed)
For the crème centre :
1 cup almonds,(soaked overnight)
½ cup water
¼ cup medjool dates, (pits removed)
¼ cup coconut oil
Vanilla bean
For choc ganache:
ganache:
¾ cup of raw cacao powder
¼ to ½ cup of coconut nectar
¼ cup coconut oil
2.
Blend the nuts and cacao powder until the mixture is well ground.
Add coconut and pulse a couple of times to mix it in.
Add dates and blend until a dough is formed.
After soaking the almonds, the skin will come off quite easily. Removing the skin will
result in a smoother creme.
• Blend all the ingredients together and place in the fridge or freezer to firm up for 1-2
hours .
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Sift the cacao powder through a sieve into a bowl.
Add remaining ingredients and blend with a small whisk until smooth.
Press the base mixture into a square pan.
Spoon in the creme and spread it evenly.
Top with a thin layer of chocolate ganache .
Brownie:
1 cup walnuts
1 cup medjool dates
¼ cup raw cocoa powder
Fudge Brownies
DIRECTIONS
• Process all brownie ingredients together until well
blended and holding together
• Press mixture into a small pan.
• Blend all icing ingredients together on high, until silky
and smooth
• Spread icing over brownies
• Place in freezer to set for 1-2 hours
• Cut into squares and serve
3.
Fudge icing:
2 avocados
½ cup coconut nectar
½ cup raw cocoa powder
2 tablespoons coconut oil
Vanilla bean
Pinch celtic sea salt
Pinch cinnamon
Mesquite Bon Bons
Cashew Mesquite Crème:
Crème:
Raw Chocolate Topping:
3 tablespoon mesquite powder
4 cups cashews soaked overnight
Juice of 1 lemon
½ cup maple syrup
½ cup melted coconut oil
Vanilla bean
1 teaspoon of maca powder
Pinch of celtic sea salt
½ cup maple syrup
¼ cup coconut oil
½ to ¾ cup cacao powder
DIRECTIONS
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Combine ingredients in a blender until smooth
Spoon dollops onto pan lined with parchment paper
Place in freezer for a couple of hours
Pour maple syrup into blender
Add coconut oil and cacao powder and blend until smooth
Pour chocolate topping over the mesquite crème dollops
Guilt+Free Raw Cacao Truffles
½ cup of raw cacao butter (melted)
½ cup raw cashews (soaked)
¼ cup coconut nectar
¼ cup maple syrup
½ cup raw carob
½ cup raw cacao powder
Vanilla Bean
Pinch Himalayan Pink Salt
Shredded coconut, raw cacao nibs or raw cacao powder for
rolling
Optional:
Add Goji berries
White Mulberries
Spearmint
Hazelnuts
DIRECTIONS
Process cashews, melted cacao butter, coconut nectar & maple syrup until smooth.
Add the remaining ingredients and process until well mixed and smooth.
Chill in freezer for 10-20 minutes.
Once nicely chilled, roll with your hands into balls and then roll into your choice of shredded
coconut, raw cacao nibs or raw cacao powder.
• Store in refrigerator!.
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Hazelnut Cacao Cheesecake
6.
For the pie base :
¼ cup raw cocoa powder
2 tablespoons raw cacao powder
1 cup hazelnut (finely ground)
2-3 tablespoons maple syrup
Vanilla bean
Pinch pink Himalayan rock salt
• Blend all ingredients together in a food processor until the mixture starts to come
together.
• Press the crust into the bottom of pie dish keeping the mixture about ¼ inch thick. Set
aside while you making the filling.
• Process cashews, maple syrup, water and salt. Mix until smooth and silky.
• Add cacao powder, hazelnut butter and coconut oil to the cashew mixture and blend
them all together until well combined.
For the filling:
2 cups cashews (soaked)
¼ cup hazelnut butter
½ cup coconut oil, melted
½ cup maple syrup
½ cup cocoa powder
½ cup water
½ teaspoon salt
• Spoon the filling on to pie base and place in the freezer for at least 4 hours until solid all
the way through.
• Once frozen, remove the cheesecake from the pan.
• Place the cheesecakes in the refrigerator and make the chocolate sauce.
For the chocolate sauce:
⅓ cup coconut oil, melted
Vanilla bean
¼ cup maple syrup
¼ cup cocoa powder
Raw Cacao Mousse Balls
1 cup raw cashews (soaked)
¾ cup raw & organic rolled oats (soaked)
½ cup cold water
½ cup raw cacao powder
½ cup shredded coconut
¼ cup shredded coconut for rolling balls
¼ cup raw cacao nibs
½ cup organic raisins
DIRECTIONS
7.
• Soak the cashews and oats. Overnight. Rinse well.
• Add all the ingredients to a blender. And mix well until
you achieve a creamy mousse-like texture.
• If mixture is too thick add a little more water,
• Refrigerate the mixture for about 30 minutes
• Make into balls and roll in the coconut.
• Add a couple of chocolate nibs on the top each ball for
decoration.
• Store in refrigerator.
4 tablespoons maple syrup
1 ½ tablespoons coconut oil
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
dash of unrefined mineral salt
Fruit & Nut Chocolate
10 medijool dates pitted
1 cup of raw cacao powder
1 cup of melted cacao butter
¼ teaspoon of salt
½ cup of coconut nectar (or maple syrup)
¼ to ½ cup of almond mylk
1 cup of goji berries, blueberries and golden berries
1 cup of pistachios
DIRECTIONS
• Remove all the pits from the medijool dates
• Place coconut nectar and medijool dates in a blender and
process until smooth.
• Add the melted cacao butter and keep blending until
smooth.
• Add the cacao powder, almond mylk , salt and keep
combining until smooth.
• Place in a bowl and fold in the fruit and nuts.
8.
• Pour into a chocolate tin or mould.
• Sprinkle some chopped pistachios on top to garnish .
• Place in the fridge until set … around 2 to 3 hours
Raw Hazelnut Chocolate Brownies
Brownies:
2 cups raw hazelnuts
1 cup medjool dates
½ cup raw cacao powder
¼ cup maple syrup
Vanilla bean
Icing:
1 large avocado
¼ cup of maple syrup
¼ cup of raw cacao powder
Optional (not raw):
1 - 3 teaspoons organic cold pressed coffee
DIRECTIONS
Process the hazelnuts until finely ground.
Add the dates, cacao powder, maple syrup and vanilla and process until mixtures forms into sticky dough.
Place the dough between two sheets of parchment paper and roll out to about ¼ of an inch thick
Cut into rounds using circular cookie cutter.
In a large bowl combine all the icing ingredients until thoroughly combined making sure no
pieces of avocado remain .
• Ice cakes and store in the fridge.
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