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 Pizza - Nut and Gluten-Free Crust

Raw Vegan Pizza

This is one of my recipes from my old blog that I've transferred here.

 

One thing I love to make is my raw vegan pizza... nom nom nom!  That's right... raw vegan pizza.  Follow me and I'll tell you about it.

Nut-Free Pizza Crust

Above is my own tasty recipe for the crust, which is not only raw and vegan, but also gluten and nut free.

Pizza with lots of veggies!

I like to change up my pizza each time I make it, from a variety of toppings, sauce or no sauce and cheese.  Yes, that's right... raw vegan cheese.  Stay with me now and I'll give you the recipe soon.

Mandala Pizza

I know my pictures are not the best, but heck, I just love how this one looks so have to share another view of it.

Back into the dehydrator

After I put all the ingredients onto the crust I then popped it back into the dehydrator for about an hour.  This gives the cheese time to settle in with the ingredients and makes the house smell yummy!

Fresh sliced pizza anyone?

If you think us raw vegans only eat bunny food, take a look at this scrumptious pizza.  Well, we do still love our bunny food :)

This slice is all mine!

And now it's time to eat!  As you can see, the crust holds up nicely and is quite filling.  We had a small side salad with a couple little slices and... okay, well not so little... and we were full.

That's the end of my pizza tour and now it's time for the recipes for my crust and cheese.

Raw Rocki's Pizza Crust

1/2 cup flax meal
1/2 cup flax seeds
1/2 cup hemp seeds
1/2 cup sunflower seeds (ground into little bits like flour)
1/4 cup nutritional yeast
1 1/2 TBS psyllium husk
1 TBS Italian seasoning
1/4 tsp sea salt

Combine all the above ingredients in a large bowl and set aside.

1/3 cup sundried tomatoes - soaked in 1 1/2 cups warm water for about 30 minutes (drain and reserve liquid as you'll need it in the next step)
1 large tomato
1/2 red bell pepper
1 tsp garlic powder or clove
1 tsp fennel seeds
pinch sea salt

Put ingredients into a food processor and process well.  The mixture will be somewhat thick and not watery.

Add 3/4 cup of the soaked water to the dry mixture bowl and combine well.  Now add the above tomato mixture to the bowl and stir until combined.  If mixture seems too thick, add more water a little at a time.  It won't be like typical pizza dough, but will be thick and pliable enough to form with your hands.

Line a dehydrator mesh tray with a teflex sheet (or similar) and spoon the mixture onto it.  I put another teflex sheet on top of the mixture then use a rolling pin and then my hands to form into a big round pizza crust shape.  You can also make a big square pizza too, I do that sometimes.  Don't make it too thin as it will shrink up while dehydrating.

Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F.  When the top crust is dry to touch (about 2 hours in), transfer it to another mesh tray and remove it from the teflex sheet by slowly peeling it off.  Put it back in for about 1/2 hour or so and then flip back over until done.  Total time can vary between 4-6 hours or longer due to a variety of factors (thickness and size of crust, weather, location, etc.).  Mine took about 4 1/2 hours this time, but I live in a dry state so that is a factor.

When the crust is done, top with your favorite ingredients and either put it back into the dehydrator for about an hour or eat right away and enjoy!

**************************

Before I get to the cheese recipe, just want to mention that yes, all the ingredients are raw even the mushrooms.  We like the mushrooms to take on a little bit of "cooked" texture so I wilt them slightly by using a tiny bit of liquid amino acid like Braggs.


Raw Rocki's Pizza Cheese

1 cup cashews - soaked for at least 2 hours then rinse and drain
1/4 cup pine nuts
1 yellow bell pepper
1 clove garlic
3 TBS heaping of nutritional yeast
1/2 tsp sea salt
1 TBS raw apple cider vinegar (I use Braggs Organic)
 1/4 cup water (can adjust texture by decreasing or increasing water for a thicker or thinner cheese)

Combine all ingredients into vitamix/blender and blend until smooth and creamy.  This makes much more than what you need for the pizza crust, but I always make this size batch because Mark likes to use it as a snack dip for his veggies, etc.

Hope you enjoy these recipes and feel free to change them up as you need to.

Peace☮
Rocki

Edited on 6/26/14

Raw Carrot Pulp Bread

Raw Carrot Pulp Bread

We love carrot bread!  Just because we eat a raw diet doesn't mean we can't have it - especially since it's raw.

I finally came up with a pretty decent raw version that is also nut-free, and as always gluten-free and vegan.  Mark gave it two thumbs up with a big ear to ear chipmunk face grin, so I guess it passed the taste test. 



Raw Vegan Carrot Bread - Gluten-Free and Nut-Free

I played around with my basic flat bread recipe until I came up with this delicious bread.  Above is the entire loaf after 2 hours in the dehydrator.  Next I cut the scored sections into slices and back into the dehydrator it went for a few more hours.

Delicious and Healthy Raw Bread

I love everything about this bread, from flavor to texture.  Let me back up, when it is finished, the outer layer may seem a little dry, but bite into it and the moist carrot bread flavor will burst in your mouth!  The texture is dense, but not too heavy or wet.  In fact, I think the texture looks very similar to baked carrot bread.

Once the bread cools, store it in a sealed container and place in fridge.  It is even BETTER after a few hours in the fridge - very moist and oh so good!  Okay, I'll stop drooling over my bread and get to the recipe.

Raw Carrot Pulp Bread

Dry mix:
1 cup flax meal
1/2 cup hemp heart seeds
1 Tbs Psyllium husk
1/2 cup coconut flower
1 tsp Saigon cinnamon (regular is fine)
1/4 tsp ginger powder
pinch of sea salt

Combine all ingredients in a large bowl and set aside.

Wet mix:
2 cups carrot pulp
1 ripe banana
1 cup dates
1 tsp vanilla
1/4 cup water
1/3 cup heaping raisins

Put all of the above wet mix *except raisins* into a food processor and process until well combined. 

Add the wet mixture into the dry mix bowl along with 3/4 cup additional water.  Add in the raisins.  This will be a thick dough like mixture.

Put mixture onto a dehydrator sheet, work it into a ball and then hand form it into a loaf.  Score the loaf at approximately 3/4" thick which will give you about 1/2" or so slice.  If you want a thinner or thicker bread, just remember to allow for shrinkage and adjust the time accordingly.

Place in dehydrator at 145° F for 1 hour.  After 1 hour, carefully remove it from the sheet and onto the mesh tray - do not flip it over.  Put the loaf back into the dehydrator for 1 hour at 115° F.  After the 1 hour, remove again and put on cutting board.  Cut the scored sections into slices.  Place the slices back onto the mesh tray and into the dehydrator at 1105° F for another 4-6 hours.  Total time in the dehydrator is approximately 6-8 hours.  Please note that time will vary due to weather, moisture, thickness of slices, preference, etc.

I already have plans for other breads, so stay tuned :)

Oh I almost forgot!  I made a spread for the bread, but it is so good we really didn't need it.  However, since I have it shown I will give the recipe for that too.  It's pretty basic and is also used in some deserts I make.

Sweet Lemon Spread/Icing

1/2 cup heaping cashews - soaked, rinsed and drained
juice of 1 lemon
2 Tbs agave
turmeric, peeled - about a pinky finger tip size
1/8 cup water

Blend all ingredients until smooth and creamy.  Depending on blender type, you may need to adjust the water.  This is a tasty spread/icing that can be used on crackers, bread, cakes, pies, fruit, veggies... so many things.

Enjoy creating!

Peace☮
Rocki

Raw Soft Spicy Corn Tortillas - Vegan and Gluten-Free

Raw Vegan Tacos

Who says you can't have tacos when living a raw vegan lifestyle?  Not me!  Mark and I LOVE tacos and we practically devour them once we sit down.  

 

We used to eat them on greens, but once I started playing around making a variety of flat breads from sweet to savory, Italian to Mexican, etc., I finally came up with a version of what I call my Soft Spicy Corn Tortillas.  

 

Soft Spicy Corn Tortillas - Raw, Vegan and Gluten-Free

Soft Spicy Corn Tortillas

 

1 1/2 cups flax meal

1/4 cup nutritional yeast

Pinch of sea salt

 

Put into large bowl, stir to combine and set aside.

 

1/3 cup sundried tomatoes - soaked in 1 1/2 cups water to soften, drain and reserve water

2 cups roughly chopped tomatoes

3/4 cup roughly chopped onion 

1 cup full of corn

1 tsp garlic powder

1/2 tsp sea salt

1/8 tsp cayenne pepper

1 tsp ancho chili pepper

1 tsp smoked cumin powder

 

Put all of the above (veggies and spices, not flax mix) into a food processor and process until well blended.  There will be little bits and that is perfect.  I do a taste test in case I need to add more spices.  If you do not like spicy, then omit the cayenne and ancho chili pepper.

 

Add the reserved soaked water from the sundried tomatoes to the flax meal bowl and combine well.  Add the above mixture and stir until combined.  It will be thick, but if it seems too thick to spread, add some water a little at a time - NOT too thin or watery though.  It needs to remain a thick spreadable mixture, almost like thick pancake batter.

 

Sometimes I can fill up 3 dehydrator trays, 2 large and 1 small, but this varies.  Line the mesh tray with a teflex sheet then spread the mixture out evenly until it’s around ¼” thick or so - you don't want it too thin. as they will shrink up.  You'll need to work with the mixture like pizza dough as it will be kind of gummy.

 

Dehydrate at 145 degrees for 1 hour then lower to 115 degrees for a few hours until done - approximately 3-6 hours.  Time will vary due to moisture, weather, etc.  I rotate the trays around during the dehydration process just to get them evenly dehydrated.  

 

Once they are dry on top, remove them from the teflex sheet and onto the mesh sheet.  If you haven’t done this before, simply put a mesh sheet on top of the tortilla along with a tray, flip it over then slowly peel the teflex sheet away from the tortilla.  Put them back into the dehydrator until done. 

 

Soft Corn Tortillas in the dehydrator - about half-way done

 

Cut into desired pieces and once cooled, place them in a Ziploc bag or other container - this will soften them to be more pliable.  I leave mine on the counter as they are eaten within 2 days.  Otherwise, store in fridge.

  

 

Raw Vegan Enchilada Style Veggie Wraps

Besides soft tacos, I use these to make a variety of raw vegan dishes - such as veggie wraps, enchiladas, sandwiches, etc.  

I'll also post the recipes for my "cheese" sauce, pico de gallo and taco filling.  In the meantime, I hope you enjoy this recipe!

Peace ☮
Rocki

Raw Apricot Bars - Vegan and Gluten-Free

Raw Vegan Apricot Bars

Whether fresh, dried, in smoothies, desserts, jams or savory meals, we love apricots!

One of Mark's favorite treats is my Raw Apricot Bars.  Like many of my other recipes, this has expanded from a few ingredients to several.  Coming up with different recipes depends on what I have on hand and my taste buds at that moment.  For the most part I like to keep it simple, but then there are times I want to be more creative and use a variety of ingredients. 

These apricot bars are chewy right off the bat with loads of flavor!  I can't go on without mentioning the nutritious side of this delicious bar.  Besides Vitamin C, apricots are a good source for Vitamin A as well as potassium and fiber, just to name a few.  I don't want to overlook all the other ingredients in this recipe, but I would be writing a short novel on each one if I did.  I'll just say that this is one healthy raw vegan treat.

Raw Apricot Bars - Vegan and Gluten-Free

1/2 cup cashews
1 cup dates
1 cup dried apricots
2 Tbs dried coconut shreds
1/4 cup hemp heart seeds
1/4 cup dried cranberries
1/4 cup pepitas
1/4 cup sunflower seeds

In food processor:
- add cashews and process until semi-small bits
- add in the dates and apricots and process until broken down somewhat
- add in the remaining ingredients and process until well combined and can hold its shape - form into a firm ball to check then pop it in your mouth.

In an over lined 8x6 dish (or size of choice) scoop mixture in - it may appear that the dish is too small, but hang on we're not done yet.  Pat down enough so you can take the over wrap of the lining and cover the mixture.  Use your hands, spatula, small cup or other item and press/roll firmly down on the mixture until entirely evenly flat and firm. 

Put dish into freezer for at least 60 minutes.  Cover the dish, but not sealed.  Remove from freezer, lift out with the lining and onto a cutting board.  Discard lining and cut into desired size bars. 

I keep them stored in the freezer and we take one out when we want a snack.  They don't freeze like an ice cube, so you can eat them as soon as you take one out or let it sit on the counter for a few minutes if you prefer a more softer bar.  You can store them in the fridge as well, but I believe they last longer in the freezer - hidden behind the bananas so Mark can't find them.

Peace☮,
Rocki

Chocolate Crunch Smoothie - Raw Vegan Shake

Raw Vegan Chocolate Smoothie

Yesterday was an extremely busy hair pulling day for me and I do believe that I was going in several directions at once.  When I finally stopped, I was beside myself - literally.  We both looked at each other and agreed that there was just one thing on my (our) mind and it was one of my chocolate smoothies.  But this time with a crunch factor.  And more chocolate.

So I put on my mad scientist outfit and channeled Gene Wilder (from Mel Brook's Young Frankenstein).  My laughter and excitement overcame me while creating.  I'm sure my neighbors were wondering what was going on.  Then it was complete.  I.  MADE.  FIRE!  Oops... wrong movie. 

I initially named it Chocolate Crunch Stress Relief Smoothie.  It is out of this world and was exactly what I needed.  Rich chocolate taste - check.  Thick and creamy - check.  Crunch factor - check.

So now I present to the world my creation! 

Chocolate Crunch Smoothie - Raw Vegan Shake
1 healthy serving

1 cup coconut water
1/2 tsp vanilla
2 Tbs cacao powder
1 Tbs cacao butter (approx 1" chunk)
1 Tbs coconut oil
2 large frozen ripe bananas
1 Tbs cacao nibs

Put all ingredients into vitamix/blender *except* the cacao nibs, and blend until thick and creamy. With the blender running, add the nibs for just a quick moment to break them down a little bit so that you still have the crunch factor.  Pour into a big mug, stick a straw in, find a cozy spot and let the stress melt away. Ahhhhhh... just what the doctor in me ordered.

Peace ☮,
Rocki

Spicy and Savory Brussels Sprouts- Raw Vegan Snack

Brussels Sprouts - Spicy and Savory

Brussels Sprouts.  We love them!  So many ways to prepare them and they are delicious steamed.  But I just had to get these little guys back into my raw diet.

I've seen several variations of Brussels Sprout chips from individual leaves to the whole entire sprout, so I thought I would put my own spin on these delicious little munchkins.

 

Brussels Sprouts in the dehydrator

 

I had a big batch on hand, so into the garden I went.  Oh, I call my kitchen "the garden" :)  Anyway, Mark and I love spicy food, so I made half of the batch savory and the other spicy.

 



Raw Vegan and Gluten-Free Brussels Chips

 

The end results from my official taste taster: "YUM-MEEEEEE!" (imagine eyes wide open with a big grin on his face while reaching for a handful)  I guess that means they passed and can be added to my recipe pile in the corner of the garden.  One of these days I plan on preparing some e-books for all my raw vegan recipes.

Several ideas for other flavors are dancing around in my head.  We may be eating a lot of Brussels Sprouts. 

Spicy & Savory Brussels Sprouts - Raw Vegan Snack
makes 60 bite size pieces

30 Fresh Brussels Sprouts - halved and set aside

Combine the following in a bowl:
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs EVO (extra virgin olive oil)

Add Brussels and combine until well coated. Let sit for about 15 minutes.  Place cut side up on mesh dehydrator tray.  I sprinkled the following onto half of the Brussels batch: Smoked Paprika, Smoked Cumin and Ancho Chili Pepper powder.  However, the spices or other seasonings can be added to the oil mixture instead - it was an after thought since we love a little heat.

Dehydrate at 115° F for approximately 8-12 hours or until desired texture.  Time will vary due to veggie size, weather, moisture, etc.  These little munchkin snacks are full of flavor and delicious crunchy or a little chewy.

Notes: due to Brussels Sprout size varies from tiny to large, you may need to add a little more oil and/or adjust the seasonings to your liking.  If you do not have a dehydrator, no worries as you can use your oven.  They won't be considered "raw", but you can still enjoy this nutritious snack!

Peace  ☮
Rocki

Raw Vegan Coconut Fruit Smoothie Bowl

Raw Vegan Smoothie Bowl - Coconut Fruit

I love smoothies for breakfast and my favorite is green smoothies - the greener the better.  However, a thick and creamy fruit smoothie bowl is always fun to eat from! 

One thing I absolutely love about creating smoothies is that there is a *ton* of options.  Just think about all the fruit, greens and veggies that are available to you and the numerous ways you can interchange them to create a new smoothie each and every time.  I LOVE eating this way - it's not only nutritious and delicious, but fun too!

Okay, let's get to the recipe for my smoothie bowl and then it's into the studio I go - then class this afternoon.

Raw Vegan Coconut Fruit Smoothie Bowl  
serves 1 healthy portion or 2 small servings

1 cup coconut milk
2 large frozen ripe bananas
1 Tbs flax meal
1 Tbs maca powder
2 tsp chia seeds
coconut water as needed in case too thick (or plain water is fine)

Put all ingredients into your vitamix/blender, except the chia seeds.  Blend until thick and creamy.  Depending on fruit size and blender, you may need to add a little coconut water.  While blender is running, add in chia seeds just long enough to mix in. 

Pour into serving bowl(s) and top with fruit of choice - I topped mine with star fruit, strawberries, dried coconut shreds and more chia seeds.  Set in fridge or leave on counter for about 10-15 minutes for chia seeds to absorb (this will thicken it) or eat immediately and enjoy this delightfully delicious and nutritious breakfast smoothie.

Just because you eat and live a raw vegan lifestyle doesn't mean it's boring.  Stick around awhile or come back often and you'll see why I say that.

Peace,
Rocki

Raw Ranch Dressing or Dip - Vegan and Gluten-Free

Raw Vegan Ranch Dressing or Dip

I'm really happy that I started my new blog, even though it still looks empty.  But no worries!  I will continue to transfer recipes from my old blog over to this one, along with adding all my other recipes.

We eat a lot of HUGE salads daily as well as other raw vegan yummies.  Mark loves salad dressing and me, well I can take it or leave it depending on the salad I make.  Through trial and error, we're both very happy with the dressings I've converted over to raw so far.  For instance, my Raw Vegan Ranch Dressing, which works quite well as a dip too!  This is also entirely nut-free, gluten-free (as all my recipes) and soy-free.

I'll admit that while I really do love this one, I'm still tweaking it here and there.  But if you love ranch dressing and eat a raw vegan diet, I'm pretty sure you'll love this one too!

Raw Ranch Dressing or Dip
makes a little over 1 cup

1/2 cup water
3 Tbs gluten-free raw apple cider vinegar
1/2 tsp organic Dijon mustard
1 Tbs raw agave nectar
1/2 cup raw hemp heart seeds
1/4 tsp dill weed
1 tsp Mediterranean Basil (or regular basil)
1 tsp garlic powder
1 tsp onion powder
pinch of sea salt
2 Tbs EVO (extra virgin olive oil)

Put all ingredients into your blender except the EVO, and blend until well combined - it will start to turn white and take on a somewhat creamy consistency.  I use a Vitamix and it only takes around 30 seconds or so, but go with your inner chef.  With blender running, slowly add in the EVO and continue blending a few moments more.  Pour into glass container of choice and put in fridge to chill or use immediately.

This dressing will thicken a bit more after chilled.  It also works great as a light dip for veggies or your finger ;)

Peace,
Rocki

Raw Rocki's New Blog and Chocolate Shake Smoothie

Raw Vegan Chocolate Shake - Guilt-Free!



Welcome to my new blog!  My new home of raw vegan recipes and nutritional information for a healthy body and mind. You'll soon find recipes for green smoothies, juicing, and raw meals from breakfast, lunch, dinner, dessert and snacks. Raw chocolate too! 

After 7 years of being on my other blog, and with the direction my life is taking me, I finally decided to start fresh.

I'll admit it was a little scary at first.  That's kind of odd really.  Scary?  It's not like I'm making a major life change or anything of that nature.  I guess it's because all my 'stuff' is over on my other blog and this one is naked.  Plus I'm known on that blog - well, not famously known, but people know where to find me.  I had given thought about changing my URL name, but apparently I can't do that without messing up the links to all of my posts.  Such is the blogging life.  I'll still post things over there that are not topic related to this blog though.

Change is good. 

Just to mention I have several recipes on my other blog that I'm going to be transferring to this one, as well as a ton more yet to post.  So I'll start with one of my favorite yummy shakes. You can't say no to a healthy chocolate shake in the middle of the afternoon, can you?  No way!  Especially since it is raw, vegan, gluten-free and nutritious with no processed sugar. 

Say it with me: "GUILT-FREE!"

Guilt-Free Chocolate Shake Smoothie

Step 1:
2 very ripe frozen bananas
1 cup pure coconut water
1 Tbs raw vegan protein powder
1 Tbs hemp heart seeds
vanilla bean or 1 tsp vanilla
1 cup ice

Blend the above.  Pour half or more of this vanilla mixture into a tall glass and leave the rest in the blender. 

Step 2:
Add 1 Tbs or more of cacao powder to the remaining mixture in the blender and blend briefly until combined.  Pour slowly on top of the vanilla mixture.  I garnished mine with coconut and cacao nibs, but you can garnish any way you want or not.

Note: if you do not have very ripe bananas and/or like it more on the sweeter side, simply add sweetener of choice in Step 1.

Peace,
Rocki