Raw Frozen Mocha Mud Pies

 

 

I have frozen bananas practically coming out of my ears lately.  Which is not a bad thing, since I love banana soft serve and make it often.  But, last week I was given a big bag of more bananas and I decided that I needed to do more than just make a single serving of soft serve with them...a pie was in order. 

 

 

My favorite flavor of banana soft serve lately is mocha, and so I thought a mini mocha mud pie would be perfect!  I knew I could share some with my boyfriend, because he loves chocolate too and it would be a win-win!  My mocha soft serve is simple, bananas, raw cacao, almond butter (for richness), a touch of stevia (but not much) for sweetness, and a bit of coffee extract since I try to stay away from actual coffee. 

 

 

It was perfect in the chocolate cookie crust I made, and I topped it off with some raw cacao nibs for crunch!  I am telling you, you need to make this if you enjoy anything mocha, while it is warm this summer and you need something cool and delicious.  You do not want to mess with a crust?  Well then, just make the filling and you treat yourself to that at least!

 

Raw Frozen Mocha Mud Pies
Makes 2 4 inch pies

Crust:
1 1/2 cups raw almonds
1 1/2 cups finely shredded dried coconut
1 cup sprouted, dehydrated buckwheat groats
1/2 tsp sea salt
14 soft medjool dates, pitted (soaked in water 30 minutes if not soft and drained well)
1/4 cup raw cacao powder

6 cups frozen bananas, sliced
2/3 cup raw almond butter
2/3 cup raw cacao powder
stevia to taste (or your choice liquid raw sweetener)
1 Tbsp coffee extract

Cacao nibs for garnish

In a food processor, combine all the crust ingredients and process until fine crumbs and starting to hold together when squeezed.  Press into 2 4 inch deep dish pie plates (greased with coconut oil or lined with plastic wrap for easy removal).  Place in the freezer while you make the filling. 
For the filling, combine all ingredients in a high speed blender and blend until smooth, using the tamper to press the mixture down into the blades.  Pour over the crusts, and sprinkle with about 1 Tbsp cacao nibs each.  Place in the freezer for about 2-3 hours until firm but not hard and enjoy (these must be enjoyed the day they are made because they freeze hard so plan on eating them). 
 

Raw Chocolate Covered Key Lime Bars

 

I have always loved key lime pie in the summer.  So when I was in high school, and I was visiting the Minnesota State fair one year and I saw a stand selling chocolate covered key lime pie on a stick I was excited.  I had it in my hand, and I bit into the cool and creamy chocolate covered pie.  It was good, but the filling was not quite as good as my home made key lime pie.  You see, I am very picky about key lime pie, it has to be the perfect consistency, creamy but not too sweet and plenty tart.  

 

 

Since the experience with key lime pie on a stick happened, I have made many key lime pies, all delicious and to my standard of tartness, but I have never covered them in chocolate.  That all changed this weekend when I was thinking about how good my own key lime pie would be covered in rich decadent chocolate deliciousness. 

 

 

I created a raw nut free version using avocadoes as a creamy filling (don't worry you can not taste them, they just make it luscious) over a "graham cracker" crust covered in raw dark chocolate.  They were divine! I had to share them with my mother because she is just as much a key lime pie fan as me and she approved!

Raw Chocolate Covered Key Lime Bars
Makes 16 bars

Crust:
2 cups raw sunflower seeds
2 cup finely shredded dried coconut
1 1/2 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

filling:
4 cups ripe avocado, diced
2/3 cup raw coconut nectar or raw agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2 Tbsp organic lime zest
1/3 cup lime juice
a handful of spinach (for color, optional)
1 1/4 cups raw coconut butter

Chocolate glaze:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or raw agave nectar
a pinch of sea salt

For the crust, combine seeds, coconut, buckwheat, sea salt, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a foil lined 9 inch square pan , and set aside in the fridge. 
To make the filling, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream over the crust and place in the freezer until firmed up, about an hour. 
Meanwhile, to make the chocolate glaze, whisk together all ingredients until smooth, then pour enough of the chocolate over the cream to make a thin layer (you may not need it all).  Place in the freezer just until set, about 5 minutes, then cut into triangles (or squares if you wish).  They cut easier if you warm the knife in warm water, wipe it dry then cut a slice (to soften chocolate). 

Triple Berry Cacao Crumble Tart

 

A kiss, a bowlful of perfectly ripe berries, a run with a beautiful sunrise...it is the little things in life that make me happy.  I believe that if more people stopped to enjoy the little things in life and brief moments of happiness they would be more satisfied and less stressed. 

 

After all, life is too short to dwell on the negatives all the time.  If I have a hard moment at work, I know that I will be able to go on a peaceful walk after I get off with my boyfriend Eric and all the stress will be forgotten.  He always puts happiness into perspective and allows me to truly enjoy myself. 

 

 

He brought me 3 types of berries Saturday and I could not help but want to make something delicious with them.  I wanted something that we could both enjoy, so I decided on a crumble tart with a Cacao crust. 

 

The berries were so good they did not need much sweetening, so they made the perfect filling along with some chia seeds to thicken them up.  I added a bit of raw chopped chocolate to the crunchy crumble and it was perfect! 

 

We enjoyed it with some raw berry ice cream that I had on hand and it was wonderful!  Definitely one of those special moments that make me happy, enjoying delicious dessert with someone who is important to me.  Don't forget to enjoy the little things this week!

 

Triple Berry Cacao Crumble Tart
Makes one 9 inch tart

Crust:
2 cups raw walnuts
2 cups finely shredded dried coconut
1 1/2 cup buckwheat groats, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
1/4 cup plus 2 Tbsp raw cacao powder
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)
1/4 cup raw cacao powder

Topping:
1/2 cup chopped raw chocolate
3/4 cup flaked coconut
1 Tbsp raw coconut nectar

Filling:
6 cups organic mixed berries (I used blueberries, raspberries and strawberries)
2 Tbsp. chia seeds
a pinch sea salt
3 Tbsp raw coconut nectar or raw agave nectar
1 tsp pure vanilla extract
juice of one organic lemon

For the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed.  Press 2/3 of the mixture into the bottom of a 8 inch removable bottom tart pan, and set aside in the fridge.  Combine the remaining crust mixture with chopped raw chocolate and flaked coconut and toss well.  Set aside in the fridge (this will be the topping). 
In a bowl, mix together the berries.  Remove 1 cup of the mixture and place in the dehydrator with the chia seeds, sea salt, 2 Tbsp coconut nectar and vanilla, and process until smooth.  Dump back into the bowl with the berries and toss well.  Pour the mixture into the tart crust and spread to the sides then scatter the reserved topping over it. Let the pie sit in the fridge for 1 hour to allow flavor to develop and filling to set and then serve! 

Raw Superfood Cacao Granola

 

 

I always have a container of granola in my fridge.  It is a must!  So last week I needed to make some.  I was craving something chocolaty, so I decided to give it a double dose with both raw cacao powder and cacao nibs.  I had a bunch of dried fruit as well, goji berries, blueberries, and tart cherries so I thought they would be wonderful with the raw chocolate and added them as well. 

 

Some coconut was added for sweetness and crunch, as well as walnuts and chia seeds for healthy oils and voila!  A superfood granola fit for a queen! 

 

 

It filled my kitchen (well whole house let's be honest) with the most heavenly aroma of chocolate...I could not wait to try it!  And when I did, it was sooo good!  So addictive in fact!  This is the perfect mid afternoon pre-workout or even post workout snack!

 

Raw Superfood Cacao Granola
Makes about 8 cups

2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
2 cups raw walnuts, soaked for 6 hours and drained
1/2 cup raw coconut nectar, agave nectar or raw honey (or more if you prefer sweeter)
1/4 cup raw almond butter
1/2 cup raw cacao powder
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/3 cup filtered water
2 Tbsp chia seeds, soaked in 6 Tbsp filtered water
1 cup cacao nibs
1 cup goji berries
1 cup dried blueberries
1 cup dried cherries

 Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain. Place in a large jar and set in a well lit area (natural light, but not in direct sunlight). Let sit for a couple days, or until little sprouts begin to emerge from the buckwheat, rinsing 2 times a day. Once sprouted, drain well, and place in a large bowl, along with the coconut,  and walnuts. In a medium bowl, whisk together the coconut nectar, almond butter, cacao powder, sea salt, vanilla, water, and chia seeds. Pour the mixture over the granola, and mix well with your hands. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 12 hours or until crispy. Mix in cacao nibs, goji berries, blueberries, and cherries. Can be stored in an airtight container for a few weeks at room temperature.

Raw Raspberry Lime Kale Chips

 My boyfriend Eric brought me a bouquet of kale last week.  He knows me well, and if anything makes me happy in a bouquet, it is kale...way better than flowers.  I decided that something delicious needed to be made with the kale, and since I had a hard day at work and was craving something sweet, I made raspberry lime kale chips. 

 

In case you had not noticed if you read my blog often, I make sweet kale chips frequently and they are one of my favorite things for dessert during the week.  These ones were slightly tart, yet sweet with the aroma of berries and of course that satisfying crunch that I love about kale chips.  Summer is the perfect time to make this flavor, so I encourage you to try it out!  

 

 

Raw Raspberry Lime Kale Chips
Makes about 8 cups

1 cup raw cashews, soaked in water for 2-4 hours, drained
1 1/2 cups finely shredded dried coconut
1 tsp sea salt
2 Tbsp raw coconut nectar or raw agave nectar
2 cups fresh organic raspberries
2 tsp pure vanilla extract
3 Tbsp  lime juice
1 Tbsp organic lime zest

1 large bunch kale, washed and torn into bite sized pieces
2 cups sliced fresh organic raspberries

In a high speed blender or food processor, combine the cashews, coconut, sea salt, coconut nectar, vanilla, lime juice and zest and 2 cups berries in the food processor, and process until smooth. Add filtered water, a few Tbsp at a time until a smooth mixture a little thinner than nut butter consistency is formed. Place the kale in a large bowl, and pour the berry mixture over it. Add the remaining berries. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets, and dehydrate* for about 8-12 hours (overnight) until dry. Enjoy!

*If you do not own a dehydrator and raw is not a concern, you can bake them in a 200 degree oven for 4-6 hours on a lined baking sheet, or until dried.

Coconut Red Lentil Dal Salad

 

Before I decided to eat raw, one of my favorite comfort food dishes was a big bowl of red lentil dal.  It was delicious, easy, and flavorful.  Since red lentils can be sprouted, last week I decided to make a raw rendition of it.  Since it is warm outdoors however, it became a salad instead of a warm dish.  With the coconut milk, I added the same flavorful spices I did with my old version, cumin, turmeric, chilies, and garlic.  Then to the salad itself I added carrots and some scallions for color instead of my usual white onions I had used in the cooked version. 

 

 
It was delicious, and it had the same flavor as my cooked dish, but it was perfect for a summer day!  Now, if it were winter, you could add a little more coconut milk, heat it in the dehydrator and have a warming dinner as well! 

Coconut Red Lentil Dal Salad
Serves 2-4

1 cup lentils
2 scallions, sliced
2 carrots, cut julienne
1 cup finely shredded coconut
1 cup raw coconut milk
1 inch piece ginger
1 garlic clove
2 tsp turmeric
2 tsp cumin
1 thai chili, de-seeded (or jalapeno or red chili flakes if you do not want it too hot)
sea salt
filtered water as needed

You will need to prepare the lentils 2 days before you are going to make the salad in order for them to have time to spout.  So to do so,  soak them for 8 hours in filtered water, then rinse them very well and place in a sprouting jar or bag.  Rinse them and drain well 2 times a day until tails appear. They are now ready to be used in the salad.
For the salad, in a large bowl, combine the lentils, scallions, carrots and 1/2 cup shredded coconut and set aside. In a food processor, combine the remaining coconut, coconut milk, ginger, garlic, turmeric, cumin, and and sea salt to taste and process until smooth, adding a bit of filtered water to thin out to a sauce consistency.  Pour over the lentils, toss well and serve! 

Raw Caramel S'mores Bites

 

Last week my boyfriend Eric told me I should make something involving s'mores for dessert.  I thought it sounded like a good idea.  I decided to give it a go. He had an idea of how it should look, and it was sort of an inside out s'more, not exactly traditional in that involved caramel as well, and chocolate on the outside instead of in and only one graham cracker but I loved that! 

 



 

I made a graham cracker base from walnuts, coconut and a bit of buckwheat for crunch, sweetened with dates and a bit of cinnamon so it tasted graham cracker like.  Then topped it off with my raw caramel...which would have been delicious as was as a combination, but I was going for a s'more here not caramel slice.  Then it was time for the marshmallow layer.  I knew I could not exactly make a raw marshmallow, but I could make my rendition of a raw "marshmallow" using a delicious vanilla cream base so good nobody misses the real marshmallows. I cut them into small squares that looked s'more like, and thought about simply dipping them in chocolate, but then decided that they would look much prettier exposing the inside caramel and marshmallows with the chocolate drizzled atop. 

 

 

They were delicious!  Since they were small, I admit it was hard to eat just one, and I admit to eating all the trimmings from the edges as well as the finished product.  Eric approved as well, scooping four onto his plate when I presented them to him.  I think I may like these better than real s'mores.

 

 

Raw Caramel S'mores Bites
Makes 16 bars

Crust:
1 cup raw walnuts
1 cup finely shredded dried coconut
3/4 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/4 tsp sea salt
1/4 tsp cinnnamon
12 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

Caramel:
10 soft medjool dates
3 Tbsp raw coconut nectar or maple syrup
2 Tbsp raw pecan butter or raw coconut butter (warmed to liquid id using coconut)
1 Tbsp raw coconut oil, warmed to liquid
1/4 tsp sea salt
1 tsp pure vanilla extract
 2-3 Tbsp filtered water as needed

"Marshmallow" layer:
1 cup raw cashews, soaked 4 hours and drained
1 cup young coconut meat (or additional cashews if unavailable)
1/4 cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2 Tbsp coconut butter
1/4 cup raw coconut oil, warmed to liquid

Chocolate glaze:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or raw agave nectar
a pinch of sea salt

For the crust, combine walnuts, coconut, buckwheat, sea salt, cacao powder, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a square on a foil lined sheet pan 1/4 inch thick, and set aside in the fridge. 
To make the caramel, process all ingredients except for water in the food processor until smooth and well blended.  Add a few Tbsp water as needed to create a caramel consistency.  Spread over the crust and set aside in the fridge while you make the cream. 
To make the marshmallow cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream over the caramel on the crust and place in the freezer until firmed up, about an hour.  Trim the edges so that they are even, then cut into small 2x2 inch squares once chilled and set back in the freezer while you make the chocolate.
Meanwhile, to make the chocolate glaze, whisk together all ingredients until smooth.  To put the chocolate on the s'mores squares, one at a time take a square and set on a fork holding with one hand over a bowl.  Using your other hand, take some of the chocolate in a spoonful and drizzle over the square, then place the square back on the foil (the fork helps drain excess chocolate off).  Repeat with remaining squares and then place in the freezer just until set, about 5 minutes, then enjoy!  Store in the fridge.