Chocolate Grape Smoothie

Chocolate Grape Smoothie

Simply put - this is one awesome tasting smoothie!  I took my Chocolate Jam Swirl Smoothie and simplified it into one easy step.  It will definitely satisfy your chocolate sweet tooth.


Chocolate Grape Smoothie

1 frozen banana
1 non-frozen banana
1 cup ripe red grapes (or grapes of choice)
1/2 cup frozen (or fresh) blueberries
1 heaping TBS cacao powder
water - about 1/2 cup (start with 1/4 cup and adjust to your liking)

Blend all ingredients in high powered blender until smooth and creamy.  You can adjust the consistency for a thinner smoothie by adding more water.  Enjoy to your hearts content!

Peace☮
Rocki

Black Cherry Chocolate Smoothie

Vegan Smoothie - Black Cherry Chocolate

It's been quite hot out lately and that makes me more thirsty.  Well, "hot" is actually an understatement.  Last week we were over 110 degrees, as in 115 melt my brain degrees on Thursday.  Below is a screen shot of my phone in case you don't believe me.   However, the "Feels like 110°" part... I beg to differ.  Bear with me, I feel a wee rant coming on - blame it on the heat ;)

July 24, 2014... 115 degrees - hot is an understatement

Yes, I live in Arizona so I should accept the summer weather of 110° - pushing 120° (Yes, I lived here when we hit 122 OMG!° in 1990 and survived).  First off, let me say that I only live in Arizona and have nothing to do with the ignorant government and their policy's here in the great state of the sun.  I say this because lately AZ is in the news every time I turn around, and sadly not in a good way - it's embarrassing to say the least.  With that said, I do love the weather here.  I love the sunshine, wearing flip flops, shorts and tank dresses practically year round, the gorgeous sunsets, the beauty of the desert... but I do not like the brain melting, burn your hands on the steering wheel and your bum on the car seat type of heat.  Or the politics.

Rant over.

Not only in this type of heat, you need to drink plenty of fluids.  I love and drink plain fresh water from the time I get up until I go to bed.  Other than that, the only other drinks I have are my daily morning green smoothies, 1 cup of jo in the morning and my afternoon smoothie of choice.  Like my Black Cherry Chocolate Smoothie.  It is oh so delicious!

Black Cherry Chocolate Smoothie

1 frozen banana
1 non-frozen banana
1/2 cup blackberries
1/2 cup tart black cherries (or cherries of choice)
1 heaping TBS cacao powder
1 medjool date (or more if you like sweet - I don't like too sweet)
1/2 cup or more of cold water (adjust as needed)

Blend in high powered blender until smooth and creamy.  You can adjust the consistency for a thinner smoothie by adding more water.

Stay cool and enjoy!

Peace☮
Rocki

Sweet Potato Fudge Cookies - Semi-Raw and Vegan

Sweet Potato Fudge Cookies

I'm quite pleased with how this experiment turned out!  Delicious, chewy, fudgy, healthy and guilt-free cookies that are vegan, gluten-free and semi-raw. 

I like to keep most of what I eat nut-free, but of course I do enjoy the occasional nut loaded food.  Instead of using any type of nut or seed, I decided to try a sweet potato to create a yummy raw cookie.  Well, short version... raw sweet potatoes do not agree with my digestion, plus there are some things that are simply not meant to be eaten raw, in my humble opinion. 

Anyway, to satisfy my curiosity and tummy, I steamed the sweet potato.  Voila'!  That worked out much better.  Even though the sweet potato is lightly steamed, with everything else involved I consider this recipe to be semi-raw.

These cookies are dehydrated, but no worries as there's other options in case you don't have one or feel like waiting a few hours until they are done.

Before I get to the recipe for these super yummy cookies, I just want to make note that the dough is very thick when processing.  So if you do not have a good heavy duty food processor, you'll probably want to split it in half and finish processing it that way.  I'll explain in the recipe when to split the batch.


Sweet Potato Fudge Cookies
Semi-Raw and Vegan

2 cups roughly chopped steamed sweet potato (not yams)
1 1/2 cups semi-packed medjool dates (if dates are hard, soften them up a bit in water)

Put the above ingredients in food processor and process just enough to break down a bit.  Leave the mixture in the processor and add in the following:

1/4 cup cacao powder
1/4 oat flour (I make my own from gluten-free oats)
1 Tbs agave (or more to desired sweetness)
1/2 tsp vanilla
pinch of sea salt
fresh water

Start processing until everything is well combined.  If mixture seems too dry, start adding water 1 TBS at time.  At this point, if your processor cannot handle the dough mixture, remove about half of it to a bowl and continue processing until well combined and then do the same for the mixture in the bowl.

Form into cookies and place on mesh tray.  Dehydrate at 115° F for approximately 7-10 hours.  Time frame will vary due to location, weather, humidity, dehydrator, wetness, thickness, etc.

No dehydrator?  No problem.  Simply roll the cookie dough into bite size balls and if so desired, roll the balls into shredded coconut, hemp seeds, etc. then pop them in the freezer.

Or... if you're not raw, pop them in the oven at a low temp for about 30 minutes or until desired doneness. 

Store in freezer or fridge. 

Peace☮
Rocki

Chocolate Jam Swirl Smoothie

Chocolate Jam Swirl Smoothie

Just a quickie post for today.  Then again, this one doesn't need much of an intro. 

I'll sum it up.  Chocolaty.  Fruity.  Healthy.  Delicious.  Smoothie.  Easy recipe.

Chocolate Jam Swirl Smoothie

Jam Layer:
1 cup frozen blueberries (or fresh)
1 cup grapes
1 very small banana

Blend well and put in freezer while making next layer

Chocolate layer:
1 frozen banana
1 non-frozen banana
1 Tbs heaping cacao powder
enough water to blend with

Blend well.  Remove jam layer from freezer.  Alternately layer in glass and give a little swirl between layers.  Enjoy this lip smacking healthy smoothie treat.  It's one of my favorites that I keep making again and again and...

Peace☮
Rocki

Raw Vegan Brownie Bars

Raw Vegan Brownie Bars

Here is another version of my raw vegan brownies.  You can never have too many brownie recipes.

This one I actually threw together because I was in need of a quick chocolate brownie fix.  We don't actually eat too many sweets.  Most of the desserts I make either go to Mark's work, family, or in the freezer for when we do want a treat.

Anyway, this recipe turned out very good.  Wish I would have taken more photos, but this is the only one as it was just going to be an Instagram post... didn't think I would blog about it, but it's too yummy and simple to not share.

Raw Vegan Brownie Bars

1 cup heaping pecans
1/2 cup unsweetened dried coconut
1/3 cup hemp heart seeds
1/3 cup cacao powder
1 Tbs coconut oil (liquid)
1 cup packed medjool dates
pinch of sea salt

Place all ingredients in food processor and process until mixture is well combined - do not over process.  Test to make sure you can form a ball with it in your hands and then pop it into your mouth.  You need to make sure it tastes good, right?  

Press mixture firmly in a lined 7x5 glass dish.  I over wrap my dish then fold it back over while pressing down on it with a large spatula.  Place dish uncovered in freezer for at least 60 minutes.  Remove from dish and cut into desired size bars or bites and enjoy!

Store in fridge or freezer - if there's any left that is.

Peace☮
Rocki

Green Chocolate Smoothie - Raw and Vegan

Green Chocolate Smoothie

Green smoothies pretty much rock my mornings.  Chocolate (cacao) smoothies rock my afternoons.  Put them together and oh my gosh!  Pure bliss. 

Chocolate, meet green.  That's exactly what I did with this smoothie and let me tell you... it was SO yummy that I practically licked the mug clean!  Okay okay, so I really licked it clean ;) 

Green Chocolate Smoothie

Green Layer:
1 cup zucchini, roughly chopped
1 handful baby spinach
2 dates
1 large frozen banana
1 Tbs flax meal
1 1/2 Tbs cacao powder
1/4 cup water (adjust as needed)

Blend in powerful blender.  Transfer to separate container and put in freezer while making next later.

Creamy Layer:
1 large frozen banana
1 heaping Tbs almond butter
1/4 cup water (adjust as needed)

Blend well.  Layer in tall glass as you wish and enjoy.  I topped mine with cacao nibs for a bit of crunch, but it's seriously yummielicous as is.

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 Fudge Cookies and Freezer Fudge

Raw Vegan Fudge Cookies and Freezer Fudge Bites

Fudge.  Cookies.  Do I have your attention?  I thought so.

I experimented once again and came up with another new recipe: Raw Fudge Cookies and Freezer Fudge.  These deliciously moist and chewy cookies (and fudge) are vegan, nut-free and gluten-free.  And of course, raw.

One ingredient that makes them oh so fudge like is zucchini.  Yes, I said zucchini.  My grandma used to make the most chewy brownies of all with a secret ingredient that she wouldn't tell us kids.  She barely would pull them out of the oven before we were practically stuffing our faces with them.  And then it happened.  I had no idea she put veggies in my chocolate until one day I watched her make them and I about fell off my little helper chair!

Raw Vegan Fudge Cookies

Anyway, I grew up and thankfully fell in love with all veggies - except lima beans (blech!).  Then I discovered zucchini in a ton of dessert recipes from smoothies to brownies, cakes and pies... you get the idea.

With the same batch, I made cookies in the dehydrator and freezer fudge bites.  I did this because I wanted to see how the freezer fudge turned out as there are many people who do not have a dehydrator and I wanted that to be an option.  The fudge turned out super yummy!

Let's get down to business and make some raw deliciousness!

Raw Fudge Cookies and Freezer Fudge

1 heaping cup unpeeled zucchini, roughly chopped
1/2 cup hemp heart seeds
1/2 cup flax meal
1/2 cup coconut shreds
1/3 cup cacao powder
2 TBS raw vegan protein powder (or replace with more hemp)
1 cup packed medjool dates (stones removed)
3 dried figs, roughly chopped
2 TBS coconut oil (liquid)
2 TBS agave or coconut nectar
pinch of sea salt

If you do not have a large and powerful food processor, you may have to do this in two batches as it is a large quantity and gets pretty thick.

Put zucchini in food processor and process enough to break it down a little.  Add in remaining ingredients in order and process until well mixed.  You'll need to stop and scrap down the sides several times until achieved.  If mixture seems too dry, add 1 TBS of water at a time.  Mixture will be thick and sort of gooey dough like. 

For cookies - drop style (dehydrator needed):
Drop dough by the spoonful (desired size) onto lined dehydrator sheet and form into a cookie - at least 1/2" thick or so (doesn't have to be exact).  Dehydrate at 115° F for approximately 1-2 hours then remove from liner and transfer to mesh tray.  Dehydrate for another 6-8 hours.  Time frame will vary due to climate, cookie size, dehydrator, etc.  Cookies will be fudge like, but not wet.  They are ridiculously delicious right out of the dehydrator! Store in fridge in sealed container.

For freezer fudge (no dehydrator needed)
Line a pan of your choosing (depends on how thick you want them) and scoop mixture in and spread around.  Lightly cover and put in freezer for at least 90 minutes or until firm enough to cut into bite size pieces.  Store in freezer in sealed container.  These will soften at room temp.

Enjoy!

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 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 Chocolate Almond Bars

Raw Chocolate Almond Bars

Prior to going raw, I thought the one thing I would no longer be able to have was chocolate.  Not that I ate a lot of chocolate candies, but I've always loved chocolate in a variety of ways.  In fact, I used to buy the organic vegan chocolate bars and they would actually last me a whole week because I would only eat a little square each day.

As you can see above, as well as many of my other recipes here and on Instagram, chocolate is still in my life - but now it is healthy raw cacao and tastes so very good! 

This chocolate bar recipe is a variation of several others I make and is very versatile.  Next time I make a batch I'll take pictures of all the silicone molds that I use and the different types of candies from bars to yummy fillings.

Raw Chocolate Almond Bars

1/2 cup cacao powder
3 Tbs agave (or maple syrup is fine)
1/2 cup coconut oil (liquid form)
2 Tbs grated cacao butter (melt the raw way or as you wish)
1 tsp vanilla
pinch sea salt
almonds pieces - or can omit

In a bowl wisk all ingredients except almonds. Pour into molds of choice (I use silicone molds) or a tinfoil lined dish.  Add desired amount of almonds on top. Put in freezer for at least 60-90 minutes or until hard. Remove from molds, test for chocolaty goodness and store in freezer... if they make it that far.

Note: these will start to get a little melty if left at room temperature for too long, maybe 10 minutes or so.  I'm still working on a chocolate recipe to give it a longer counter life - but then again I don't thing they would last that long anyway ;)

Peace☮
Rocki

Raw Chocolate Coconut Smoothie - Vegan Shake

Raw Chocolate Coconut Smoothie

I'm finding it rather difficult to concentrate on typing while sipping on my uber delicious thick and cream, rich and chocolaty, coconuty, raw vegan, guilt-free dessert like smoothie.  Whew!  That was a mouthful.  So I'll get right to the recipe.


Raw Chocolate Coconut Smoothie

1 large frozen ripe banana
1 large not frozen ripe banana
1 Tbs coconut oil
2 Tbs cacao powder
1 Tbs dried coconut shreds (I use unsweetened)
3/4 cup water (adjust as needed)
1/2 cup ice
optional toppings: coconut shreds and my homemade chocolate chunks, which I'll post tomorrow morning.

Blend all ingredients until thick and creamy.  Due to blenders vary (I use a vitamix) you may need to adjust the water.  This delicious shake like smoothie is perfect as is or add toppings of choice.

Note:  if your bananas are not ripe then add a medjool date or sweetener of choice to sweeten it up.

Peace☮
Rocki

Raw Chocolate Chunk Cookie Fudge Brownies

Raw Vegan Dessert

Raise your hands if you love chocolate.  Wow - a sea of hands!  Okay, now raise your hands if you love raw vegan chocolate.  What?  Haven't tried it before.  We need a few more hands.
 
I love making raw brownies a variety of ways and I felt truly inspired while creating this delicious double layer of chocolaty goodness.  The organic raw cacao I use is from Navitas Natural (I love their raw products!  Amazon has great pricing too).  Raw cacao has a rich chocolate taste and is truly healthy for you.  It is loaded with antioxidants and is a rich source of magnesium and iron.  Of course cocoa is up to a point, but due to the entire roasting process, along with added sugars etc. in some cocoa, it is not near as nutrient rich as raw.  However, if you are not raw and want to use your regular cocoa powder in this recipe, that is perfectly fine.  But maybe one day you can try the raw version to taste the difference.  It's amazing!

raw brownies never tasted so good!

Raw Chocolate Chunk Cookie Fudge Brownies

Chocolate chunks:
1/2 cup cacao powder
1/2 cup coconut oil (*liquefy)
1 Tbs grated or chopped cacao butter (*melted)
3 Tbs agave
pinch sea salt

Wisk together to combine. Pour into foil lined pan/dish and form foil to desired thickness.  Freeze for at least 60 minutes. This makes more than you need, but can never have too much chocolate. Once it is frozen, roughly cut into chunks and store in freezer until ready for use.

*to keep this raw, you can liquefy the coconut oil and cacao butter by putting them in a small dish, fill a separate bowl with enough very warm water so that when you place the dish into the bowl it does not overflow into it. 

Cookie layer:
1 cup Brazil nuts
1 cup flax meal
1/2 cup hemp heart seeds
6 dried figs halved
1 cup medjool dates
1 tsp vanilla

In food processor, process until you can form a ball with it - don't over process. Put mixture into bowl and gently fold in chocolate chunks - as much as you want but save some for top layer. Put into an 8x6 dish and press down *firmly* then put in freezer while you do next step.

Fudge Brownie Top:
1 cup medjool dates
1/2 cup hemp heart seeds
1/3 cup cacao
1 cup dried coconut shreds

In food processor, process until well combined and holds together. This is a very thick mixture. Add on top of cookie layer and press down firmly. Add some chocolate chunks and press down a lightly.  Store in freezer or eat this chewy chocolaty goodness immediately.  At room temperature, fork is recommended as chocolate will get a little melty after a while. Unless you don't mind licking your fingers.

Enjoy!

Peace☮
Rocki