Raw Cinnamon Chile Chocolate Truffles - Vegan and Gluten-Free

Raw Cinnamon Chili Chocolate Truffles

Wow... it surely has been a while since my last post!  So much has gone on over the past few months that I haven't been able to keep up with blogging, let alone other social sites.  All is well now.  The New Year is here and I'm ready to tackle whatever comes my way.

I made several treats for Mark's work last month and this is one of them.  I didn't take pics of the other goodies because I just wasn't in that mode.  Most of them were impromptu anyway and I didn't even write anything down.  However, this one I did because they were a big hit at his work... and are so yummy!

Cinnamon Chile Chocolate Truffles - raw and vegan of course!  Nope, they are not hot or spicy at all, there's just a subtle hint of spice.  In fact, you can omit or add more of the chile cocoa blend than what I have listed as I'm still tweaking them (I've made them twice... so far).  Plus they are not overly sweet, which I like, but you can also adjust that if you like it sweeter.


Raw Cinnamon Chile Chocolate Truffles
makes 30-34 balls, depending on how big you make them

1 cup walnuts
1 cup pecans
4 TBS heaping cacao
*1/4 tsp heaping cinnamon (I use Saigon Cinnamon)
*1/4 tsp heaping Cocoa Chile Blend
2 pinches sea salt

Place in food processor and pulse a few times or so until nuts are broken down a bit - don't over process or it will become too oily. 

Add in the following:

2 cups soft medjool dates (semi-packed)
1 tsp vanilla
1 TBS Agave or sweetener of choice (or adjust to desired sweetness)

Process until well combined and a big ball forms.  Depending on your processor, you may have to stop and scrap down the sides then start it again.  The mixture will be a little oily, but won't be once refrigerated.

Form the mixture into little balls or desired size.  I got 32 out of this batch, but would've been 34 had I not taste tested ;).  Place on a tray and loosely cover with wrap of choice then pop them in the fridge for a few hours to set.  Then put them into a container of choice and can either be stored in the fridge or freezer.  These are also very good right after making them.  Mmmmm!

*you can either omit the spices or increase the amount for more intense flavor.

Happy New Year!

Peace☮
Rocki

Raw Vegan Cacao Beetroot Cake with Fudge Frosting

Raw Vegan Beetroot Cupcake with Fudge Frosting

I've been seeing a variety of beetroot cakes lately and they look so darn good!  So after becoming inspired, I decided to create my own version - and came up with this super delicious recipe.

I made a few mini cupcakes to try it out first and then made a small cake for Mark's work - it was for this months birthday celebration and the theme was Chocolate.  And boy oh boy you should have seen the sea of chocolate there! (drool).

Raw Vegan Beetroot Cake with Fudge Frosting

The cake was moist, flavorful and held together nicely.  I'm going to make a few changes next time I make it, but my current recipe is truly quite delicious. 

You really don't need a frosting or icing for this melt in your mouth cake, but hey... I had to continue on with the Chocolate theme, right?  I didn't want a nut base frosting, so I played around and came up with my WOW THIS IS AWESOME Fudge Frosting. 

Now that my mouth is watering and I'm wanting chocolate, I'll move on to my recipe. 

Raw Vegan Cacao Beetroot Cake with Fudge Frosting
makes one 7x5 cake

1 1/2 cups brazil nuts
1 cup medjool dates soaked in fresh water and drained (reserve soak water)
1 cup grated beetroot
1/3 cup plus 1 Tbs cacao powder
1/3 cup coconut flour
1 tsp vanilla
1 Tbs agave
pinch sea salt

Place brazil nuts in food processor and process to nut flour, but do not over process (there will be little bits). Transfer the nut flour to a bowl and set aside.

Add the softened dates and grated beetroot to processor and process until combined.  Add in the remaining ingredients and the nut flour then process until well combined.  If mixture is too dry, add in some of the date soak water 1 TBS at a time and pulse process.   

Press mixture into a lined 7x5 glass pan and place uncovered in fridge for at least 90 minutes or until firm.  Can be enjoyed with or without the frosting. 

Fudge Frosting
6-8 medjool dates soaked in fresh water and drained (reserve soak water)
1/2 tsp vanilla
1/4 cup cacao
1 Tbs agave
4 Tbs date soak water
pinch of sea salt

Put all ingredients into blender and blend until smooth and creamy.  It will be like a thick frosting, but creamy.  If mixture is too thick add in more date soak water 1 TBS at a time until desired consistency.

Store cake in fridge for up to 5 days.

Peace☮
Rocki

Raw Chocolate Cake with Orange Fudge Icing

Raw Chocolate Cake with Orange Fudge Icing

My gosh... I cannot express enough of how excited I am about my new recipe!  Raw Chocolate Cake with Orange Fudge Icing - yum! 

I wanted more of a cake like dessert rather than brownie.  However, don't think traditional fluffy cake as this is raw and is not like that.  While I typically go light on the nuts, this one I didn't.  But that's okay as I'm sharing this cake with Mark's work so it won't be around long enough for me to eat it entirely by myself.  Not that I would do that (grin).

The cake itself has a pleasant chocolate flavor with a subtle sweetness to it.  I didn't want a sweet cake because of the icing I had in mind.  I wanted a fudge type icing, but with a bit more tickle-the-taste-buds flavor. 

Dehydrating Oranges

Orange.  Yep, that will work.  Orange and chocolate are a delicious combination.  So I made an orange fudge icing.  Just a thin layer of it turned my raw cake into a decadent dessert.

As you can see above I dehydrated some oranges.  Some for snack and some for the cake.  This is entirely optional as it was for garnish only.

Orange Fudge Icing - oh my!

I'm going to get right to the recipe now, but let me just say that Mark REALLY loved my cake!  This is a keeper and will definitely be in my e-book.


Raw Chocolate Cake with Orange Fudge Icing
8" springform pan (or pan of choice)

Cake:
1/2 cup cashews
1 1/2 cups hazelnuts

1/2 cup cacao powder
1 tsp cinnamon
2 Tbs coconut oil (liquid)
1 tsp vanilla
1/8 tsp sea salt

1/2 cup hemp heart seeds
1 cup packed medjool dates
4-5 dried figs (soaked approximately 30 minutes and drain)

In a food processor, add in the nuts and process until you have small bits, almost like flour.  Do not over process.

Next, add in the cacao, cinnamon, coconut oil, vanilla and sea salt.  Process just until combined.  Add in the remaining ingredients and process until well combined and mixture holds together.  Do not over process or it will turn into an entirely different dessert. 

Put cake mixture into an 8" springform pan and press down firmly.  Put pan, uncovered, in the fridge for at least 60 minutes.

Orange Fudge Icing
this makes more than you need, unless you want a thicker icing

1/2 cup agave
1/2 cup cacao powder
1/4 cup coconut oil (liquid)
1/2 tsp orange extract
pinch of sea salt

Wisk all ingredients in a small bowl until smooth - it will start to thicken up a little bit at this point, but will be pourable.  Pour desired amount onto cake and spread to cover all areas.  Put iced cake back into the fridge for at least 90 minutes or longer for icing to set. 

Optional: before serving top with orange zest and dehydrated orange slices.  Store in fridge for up to 5 days - if it lasts that long.

Peace☮
Rocki

Raw Dessert: Chia Coconut Cinnamon Chocolate Strawberry Parfait

Raw Vegan Dessert

This is one of my gourmet style desserts that is very easy to make.  I love when I have time to be creative. 

There are 6 layers in this delicious, healthy and guilt-free raw vegan dessert.  From bottom up they are: cinnamon chocolate mousse (can't see in the photo), coconut chia pudding, cacao nibs, strawberries, cinnamon chocolate mousse and coconut chia pudding - topped with more cinnamon chocolate, cacao nibs and a ring of coconut shreds.

 Yes.  This is guilt-free and loaded with nutritious yumminess!

Coconut Cinnamon Chocolate Strawberry Parfait

This may look more difficult than it actually is, but it's really quite simple.  The only time consuming part is letting the chia chill (that's fun to say!).  I typically make my chia pudding in the evening and let it chill overnight.  Or you could make it in the morning and let it chill several hours until pudding consistency.  
 
I'll skip the chatter and get right to my recipe.  Well, unless you want me to tell you how my day went and... um, okay.  I get the hint ;)  On with the recipe.
 
Chia Coconut Cinnamon Chocolate Strawberry Parfait
serves 2

Cinnamon Chocolate Mousse
1 large avocado
1 Tbs hemp seeds
2 Tbs cacao powder
1/2 tsp cinnamon
1 Tbs coconut oil
2 1/2 Tbs agave
1/4 cup coconut milk

Blend until smooth and creamy.  Best when chilled for at least 60 minutes or longer.

Coconut Chia Pudding

3 Tbs chia seeds
1 1/2 cups coconut milk - not cream (or almond milk is fine)
Stir several times so that there are no clumps and chill for at least 6 hours for a pudding consistency (I make it the night before and let it chill over night).  I periodically stir the first couple hours.

Use desired amounts of the following:
Chopped strawberries
Dried shredded coconut (I use unsweetened)
Cacao nibs (or chocolate chips of choice)

Layer in serving dishes as I have or be creative and layer as you wish.  Enjoy!

Peace ☮
Rocki

Raw Vegan Single Serve Nut Fudge Brownie

Raw Vegan Fudge Brownie - Single Serve

Single serve nut fudge brownie. Because sometimes you need to satisfy that "GOTTA HAVE CHOCOLATE NOW!" fix in a jiffy.

While this raw vegan brownie does contain nuts, it's still healthy and guilt-free - and quick to make in a single bowl.

Single Serve Nut Fudge Brownie

1/3 cup walnuts
1/2 Tbs dried coconut shreds (or hemp heart seeds)
1/2 Tbs cacao powder
1/2 Tbs agave (or liquid sweetener of choice)
1/2 Tbs almond butter or other nut butter

Grind the walnuts in a coffee grinder or for a quick, barbaric dishes-free way: put them in an unsealed baggie and smash them with a heavy utensil, but don't pulverize them to smithereens.  With a fork, combine all ingredients in a small bowl. Form into a brownie or any shape you wish. Eat this warm ooey gooey fudgy nutty brownie immediately or put in fridge for at least 30-60 minutes and it will taste even better! 

That's it.  Simple and quick. Your chocolate fix is now cured. 

Peace☮
Rocki

Raw Raspberry Lemon Cheesecake

Raw Vegan Cheesecake - Raspberry Lemon

 

I don't make these types of desserts too often, but when I do, I have so much fun creating!  I thought of a few more ways to garnish my raw vegan cheesecake while Mark and I were enjoying bite after bite, but looks like I'll have to do that next time.



 

Red, White and Blue - and lemon too!

Just a pretty view from the top, looking down on all that natural fruity goodness!

Nut-free crust, fresh lemon juice, red raspberries and creamy lemon cheesecake filling!

One thing I like to do is keep it low fat.  I know, we're already eating low fat.  We love nuts, but I don't like to over do it, especially since the base for the creamy lemon filling is made with cashews.  So I used one of my basic nut-free crust recipes as a graham cracker type base and it was perfect!
  

Yummy dessert!

My official taste tester, who does not like traditional cheesecake or any type of cheesecake for that matter, gave two thumbs up and a BIG cheezy grin (pun intended) that he approves this recipe.  I asked if I needed to make any changes or if there was too much or too little of anything.  He said, and I quote: "too little." I said okay, too little of what?  He said: "too little of a slice!"  Yep, he was correct.  He got another slice. 


Raw Raspberry Lemon Cheesecake
8" springform pan

Crust:
1 cup flax meal
1/4 cup dried coconut shreds
1/4 cup hemp heart seeds
1/2 cup medjool dates (or dates of choice)

Put all ingredients into food processor and process until mixture can hold together by a few pinches with your fingers.  Do not over process - this crust resembles a graham cracker type crust.  Put crust into an 8" springform pan and press down evenly and firmly.  Put in fridge.

Lemon Filling:
2 cups cashews - soaked for at least 4 hours, rinse and drain
1/4 cup coconut milk (can substitute with almond milk)
1/3 cup plus 1 Tbs fresh lemon juice
1/3 cup coconut oil (liquefied)
1/3 cup agave
1 tsp vanilla
pinch sea salt

In vitamix/blender, blend until smooth and creamy.  Pour into crust filled springform pan and spread evenly around.  Put into freezer uncovered for at least 90 minutes or until the top is somewhat firm to touch.

Raspberry Puree:
2 cups frozen raspberries (or fresh)
1/3 cup agave
1 Tbs coconut oil (liquefied)

Blend all ingredients until well combined.  Pour into a measuring glass and set in fridge to chill. 

After lemon filling is set, slowly pour the raspberry puree on top and spread around evenly.  Put back in freezer for several hours - I left mine in over night.  Remove from freezer and springform about 60-75 minutes prior to serving.  Top with berries of choice or leave as is - perfect either way. 

Peace☮
Rocki


p.s.
If you want more of my recipes sooner than later, I post on IG (Instagram) daily.  While I do post regularly here on my new blog, sometimes life takes over and IG is quicker.  However, plans are to post more often here :)