Mint Chocolate Superfood Fudge!~

Mint chocolate fudge as a health food? Oh yes! This fudge is ridiculously decadent AND ridiculously good for you. Why? Because it features our new green hemp butter. Our new butter is stone-ground from our green hemp seed meal which is higher in fiber and chlorophyll than traditional hemp seeds and contains all of the essential amino acids and essential fatty acids! Yes, that’s right- this fudge is high in fiber, chlorophyll, essential fatty acids and essential amino acids. It tastes like a decadent dessert but is an amazing breakfast or mid-day snack as well…yes, you can eat fudge for breakfast without the sugar crash or weight gain And what better way to introduce the benefits of Superfoods to those you love (if you haven’t already)? Just share this fudge with everyone you know and watch the praises to roll in. Now on to the recipe for this incredibly delicious raw Superfood fudge (drumroll please)….

Mint Chocolate Superfood Fudge~

Note: There are 2 parts to this recipe so be sure to pay attention to the amounts for each step (vs. adding the entire amount in the first step)

 

Base:

1 c  green hemp seed butter

1/4 c melted cacao butter*

1/4 c melted coconut oil*

6 T raw honey

1 tsp vanilla powder

3/4 tsp pink salt

For Chocolate Layer, add:

1 T green hemp butter

1 T coconut oil

1-2 T raw honey

1/2 c + 2 T cacao powder, sifted to remove lumps

pinch or two additional pink salt

For Mint Layer, add:

1/4  c lucuma powder

6 drops food grade peppermint oil

cacao nibs for garnishing

*If you don’t have a dehydrator, melt coconut oil and cacao butter in a double boiler or  a bowl fitted over a smaller pan of simmering water.

Feel free to use molds or a loaf pan for this recipe. To prepare the loaf pan, line with wax or parchment paper (to help the paper stick, grease the pan with coconut oil and stick the paper to the oil). It’s best to start with room temperature green hemp butter if possible (otherwise you will just need to watch the mixture to make sure it doesn’t firm up too quickly). To make the base, stir 1 c green hemp butter, 1/4 c cacao butter, 1/4 c coconut oil, 1 tsp vanilla powder, 3/4 tsp salt and 6 T raw honey together in a large bowl until smooth. Once all lumps are removed and mixture is well incorporated, remove 1 c of the base to another bowl to make the chocolate layer. To the 1 c of base, add all chocolate layer ingredients and stir well to remove all lumps. Once the chocolate layer is well mixed, scoop into prepared pan (or molds) and smooth layer with spatula or back of spoon. For the mint layer, add the lucuma powder and peppermint oil to the remaining base and stir well. Pour over chocolate layer and smooth as well. Sprinkle top with cacao nibs and place in the refrigerator to chill for at least an hour. Once chilled, cut into small squares and serve with a smile
Variations:
-Mix cacao nibs into the base for some added crunch and dust top with cacao powder or lucuma powder
-Omit the chocolate layer and stir cacao nibs into the mint base for mint chocolate chip fudge (just add twice the amount of lucuma and mint oil into the base)

Lucuma Custard Parfait~

I absolutely love this dessert. So many raw desserts try to mimic their non-raw butter and sugar based counterparts (raw brownies, raw cakes, etc). This one is a true celebration of it’s exquisite Superfood ingredients and not trying to be anything other than it’s glorious self…who knew a dessert could teach us a lesson on how to celebrate our own exquisite uniqueness-lol.

I use lucuma powder as an ingredient in most of my desserts (it’s literally one of my favorite ingredients) but this time I decided to make it the star of the show. I was excited to highlight it’s smooth subtle sweetness and cookie dough/maple cream flavor and this dessert does that flawlessly. It has an exotic, luxurious flavor all it’s own and reminds me why I fell in love with raw desserts in the first place. The tart nutty crunch of the pomegranate seeds and the candy like crunch of the Jarrah (aka Superfood gold) are the perfect complements to the seductive sweetness of the rich, creamy lucuma custard.

…So go ahead and get aquainted with lucuma if you haven’t already. You’ll be glad you did!

Lucuma Custard Parfait
(serves 2-4)

2 T white chia

1 c spring water for soaking + 1/4 c additional

1/2 c raw cashews, soaked 3 hours and rinsed

1/8 tsp salt

1/4 tsp vanilla powder

8 drops vanilla flavored liquid stevia

2 T raw honey

3 T coconut creme

3 T coconut oil

1/2 c lucuma powder

Layers and Topping:

Pomegranate seeds (desired amount)

Jarrah bee pollen (desired amount)

First, add the chia seeds to the water and stir continuously for a minute as the chia begins to expand (want to be sure the chia doesn’t clump up as it absorbs the water). Continue soaking for at least 10 minutes. I soaked mine for an hour but you can use them as soon as the mixture has thickened and the chia is done expanding. Just give it another quick stir if you notice it clumping while soaking (this would happen in the first few minutes, no need to watch it for the entire hour). Next, add the soaked chia to a high speed blender with the soaked cashews, additional 1/4 c water, salt, vanilla powder, and stevia and blend well until smooth. Add the honey, coconut creme, and coconut oil and blend again. Lastly, add the lucuma powder and blend well one last time to incorporate. The mixture will be thick so you may need to use the plunger to help it along. To serve, sprinkle some pomegranate seeds and Jarrah into the bottom of the serving glass or dish of your choice (I like using a wine or champagne glass for this one). Pour the lucuma custard over the Jarrah mixture, sprinkle with additional Jarrah mixture and top with more of the lucuma custard. Add one last sprinkling of pomegranate and Jarrah to the top and place in the fridge to chill for several hours. Serve chilled to someone you love and enjoy!
Note: this would be great with any of your favorite superfood toppings- goji berries, cacao nibs, pistachios, coconut flakes, etc.

Garlic-Tahini Kale Salad~

Yes, it’s time for a savory recipe folks. Even a pastry chef can’t eat dessert all of the time This salad is definitely a meal (no iceberg side salad here) and has so many benefits, you may just want to eat it every day. I think of kale as the Superstar of greens. It’s rich in vitamins, minerals, fiber, phytonutrients and antioxidants, and is especially high in the cancer and inflammation-fighting vitamin K. Garlic is said to have anti-bacterial, anti-cancer and anti-parasitic qualities and tumeric is known to be a seriously potent anti-inflammatory spice. Olives are full of healthy fats and high in vitamin E, a fat-soluble antioxidant, and are also known to have anti-inflammatory properties…And even with this impressive list of health benefits, my favorite thing about this salad is the taste. The flavors and textures are nothing short of decadent with the zesty garlic tahini dressing, rich sundried olives, and cheesy tasting Spirulina Crunchies. A decadent salad? Count me in!

Garlic-Tahini Kale Salad
(serves 2, depending on appetite) 

For the salad:

2 bunches lacinto kale

several pinches sea salt

juice of 1/2 lemon

handful fresh parsley, roughly chopped

1/2 c sundried botija olives (or however many you like)

2-4 T Spirulina Crunchies

optional additions: sprouts, saurkraut, other fresh herbs (basil or dill especially), sundried tomatoes, cucumbers, etc

Garlic-tahini dressing:

1/2 c stone-ground tahini

4 T freshly squeezed lemon

2 cloves garlic, chopped

2 T chickpea miso

4 T extra virgin olive oil

2 tsp tamari

1 tsp tumeric

1/2-3/4 c water  (depending on desired consistency, I used 3/4 c)

First, tear the leaves of kale off of the stems. Place them in a large bowl, sprinkle with sea salt and lemon, and massage well to break down the kale (be sure you don’t have any cuts on your hands or this will hurt!). This will take a few minutes to really get it soft but it’s worth it.

massaged kale

Once soft, set aside to make the dressing. For the dressing, simply blend all ingredients in a high speed blender and pour over the salad. You will most likely have some dressing leftover, it’s great as a dip or a sauce for raw or steamed cauliflower.

garlic tahini dressing

Massage dressing into salad to coat the leaves. Top with Spirulina Crunchies, chopped parsley, olives…

garlic-tahini kale salad

…and any other additions you would like.

topped with spirulina crunchies and ruby kraut

Enjoy!

Maple Cream Maca Bars~

Hi. My name is Michelle and I’m a macaholic. Most people who know me are aware of my love for cacao but few know that I’m equally enthusiastic about maca. I have it pretty much everyday. I love the malty, earthy taste, not to mention the way it makes me feel. It calms me down if I’m feeling anxious and revs up my energy if it’s feeling low. Needless to say, I was thrilled when we decided to bring back our Super Maca. It has a warm, nutty taste that makes it even more palatable than most and is so easy to incorporate into recipes. The toasty flavor immediately made me think of combining it with maple so I came up with these bars…and wow, were they a hit! They’re perfect with tea (or coffee if you prefer) and can be easily adjusted to accommodate your tastes. Add more maca if you’re a devoted maca fan like me or leave it as is for a toasty, nutty taste that combines beautifully with the sweet maple cream. The maple cream can be used on it’s own for a pancake topping (raw or otherwise) and is amazing as a topping for cooked squash or raw bread. Serve these for breakfast or brunch on the weekend as a decadent way to start the day or leave off the maple cream if you prefer and have them anytime as a delicious snack. I could go on and on but you get the idea So without further ado…

Maple Cream Maca Bars

Maca Bars

1 c soaked almonds (you will need 1 c dry almonds total for the bars and the cream)

1 c coconut flakes

5 T lucuma powder

3 T super maca powder

6 T maple syrup

1/4 tsp salt

1/2 tsp vanilla powder

3 T coconut sugar (adjust to taste, omit for less sweetness)

2 T raw almond butter

6 T melted coconut creme

12 drops vanilla stevia (english toffee flavor is great too)

First, you will need to soak your almonds for 24 hrs. Rinse them first and be sure to change the soaking water and rinse again at least once during the 24 hours. You will have approximately 1 1/2 cups after they’ve been soaking. Use 1 c for the bars and the other 1/2 c to make the almond milk. Add 1 c of the soaked almonds to a food processor and grind until well broken down but not liquified. Add the coconut flakes and lucuma powder and process again to combine. Next, add the remaining ingredients and process again until the mixture clumps together. You may need to stop during the processing to scrape down the bottom and sides to make sure everything is incorporated. Next, remove the batter to pan lined with wax paper (no need for the wax paper if you’re using a glass or non-stick dish) and press down. To smooth the surface, place another piece of wax paper over the top and smooth out with your hands or the back of a spoon. I used a large loaf pan but you can use any medium sized pan or dish and vary the thickness accordingly. Place in the fridge to chill while you make the maple cream.

Maple Cream

1/2 c almond milk*

1/4 c raw cashews

5 T maple syrup

1 T + 1 tsp lucuma powder

1/8 tsp salt (add more if needed)

1/2 c melted coconut creme

maple extract, optional

*Almond milk:

Blend 1/2 c soaked raw almonds with 2 c water and strain through a nut milk bag.

Add almond milk, cashews, maple syrup, lucuma powder and salt to the blender and blend until smooth (if you don’t have a high speed blender you will need to soak your cashews for a minimum of 4 hours before blending). Add the coconut creme and maple extract if using and blend well again. Pour over the chilled maca bars and return to the fridge to chill for at least 2 hours (overnight is best). No need to chill the cream if using as a topping for pancakes or squash, etc…Serve the finished bars as is or top with an extra drizzle of maple syrup. Enjoy!

Peanutty Chocolate Macaroons~

I was so excited about the return of our coconut flakes that I just had to make some macaroons…And the coolest thing about this recipe (aside from the sinfully delicious taste) is that it doesn’t require a dehydrator! Most macaroon recipes require dehydrating for anywhere from 8-12 hours but these require a mere hour of chilling in the fridge before you can sink your teeth into peanutty chocolate macaroon bliss. Or you can just chill them in the freezer for 15-30 minutes if you’re in a real hurry. If you’ve ever tasted wild jungle peanuts, you know that they’re subtle compared to traditional peanuts (generally accompanied by added salt and oil for roasting and highly allergenic) but their nutty earthiness keeps this recipe from being overly sweet and stimulating. These macaroons are also fairly substantial so it won’t take many to satisfy your sweet tooth or your afternoon snack attack. And they’re really versatile. They make great slightly chewy bars and would make a great crumbly topping for any raw chocolate mousse or other chocolate dessert…Have fun experimenting

Peanutty Chocolate Macaroons

2 c coconut flakes

3/4 c raw cacao powder

1/2 c wild jungle peanuts, ground into flour

1/2 c wild jungle peanuts, chopped

1/2 c  + 2 T wild jungle peanut butter

1/2 c + 2 T raw honey

2 T lucuma powder

1/4 c melted coconut creme

1 tsp pink salt

1 tsp vanilla powder

First, grind 1/2 c wild jungle peanuts to a flour in a food processor or coffee grinder. Chop the other 1/2 c wild jungle peanuts and set aside. Add the peanut flour to a bowl with the coconut flakes, cacao powder, lucuma powder, salt and vanilla powder. Mix to evenly incorporate. Next, add the wild jungle peanut butter and melted creme and mix together with a spoon or your hands. Add the honey and chopped peanuts and continue incorporating. The mixture will be thick so it’s best to just get your hands dirty at this point to really get everything combined. Once everything is combined, scoop batter onto a large plate or cookie sheet covered with wax paper. You can use a small ice cream scoop, a melon baller or just roll them into a ball with your hands and press them onto the plate to flatten the bottom. Chill in the fridge for an hour to set and enjoy! You can also dehydrate these if you prefer a slightly chewier texture. Just set the dehydrator at 115 degrees and dehydrate for 10-12 hours.
Note: You can also make these into bars by pressing them into a wax paper lined dish and cutting them into bars once chilled.

~Wishing you a beautiful holiday season filled with sweetness of every kind!~

Holiday Survival Recipe!

Whether you’re staying put or traveling for the holidays, this recipe will save your day. The ingredients are easy to bring on a plane if you’re visiting family or vacationing, and it’s the perfect recipe to start your day wherever you are. Yes, I know it’s the holidays and sometimes we attempt to eat less during the day to compensate for our over-indulgences at holiday meals. However, if you deprive yourself or eat less during the day, you will only end up eating more later on. Have this for breakfast or anytime of day to keep you satisfied and safe from the temptation of all of those holiday cookies and pies The chia seeds support your digestion, keep you hydrated and supply you with an optimal balance of essential fatty acids. The goji berries pack a serious antioxidant punch and have a range of benefits too numerous to list without turing this into a nutrition lecture. The lucuma is low glycemic and mineral rich and the Spirulina Crunchies are a vegan protein powerhouse (not to mention all of their other amazing benefits, you can read more on our site). And even if you’re not a fan of Spirulina Crunchies (though most everyone I know is), this dish totally disguises their taste and is the perfect way to sneak them into your diet. By the way, I’m in New York City right now so I can attest to the benefits of this recipe when you’re away from home and your usual provisions. Happy Holidays everyone!

“Holiday Survival” Superfood Porridge

2 T chia seeds

1 c water (+ water for soaking gojis)

1/4 c goji berries

3-4 T lucuma powder

1-2 T spirulina crunchies

pinch vanilla powder

jarrah bee pollen, optional

Soak the goji berries for 1 hour or more (I soaked them for 3 hours). Stir the chia seeds into 1 c of water until they start to expand (stir for a few minutes so they don’t clump together). Let soak at least 10 minutes, I find it convenient to start soaking them when I start the goji berries (soaked both for 3 hours). After both are soaked and the gojis have plumped up, stir most of the gojis and all of the lucuma and the vanilla powder into the chia, adding some of the goji soak water to reach your desired consistency. Top with the remaining gojis and the Spirulina Crunchies (or you can mix the Crunchies in to disguise their taste) and enjoy! This is also delicious topped with Jarrah bee pollen

Cherry Coconut Thumbprint Cookies~

Can you believe it’s holiday time already? Thanksgiving has passed (I hope you had a great one!) and December is right around the corner. The holidays can mean a lot of different things to different people- joy, comfort, celebration, stress, reflection, etc- but there seems to be a common thread for everyone around holiday time: food. It doesn’t matter which holiday you celebrate, you probably have strong memories of a certain food or foods that you associate with this time of year. For me, I think of pumpkin pie and Christmas cookies. I reminisce about  spending hours in the kitchen with my mom making our traditional assortment of Christmas cookies, faded recipe cards, and flour-coated counter tops. I remember the excitement of having a kitchen filled with Christmas cookies and the anticipation of seeing them disappear from Santa’s plate….And as if our flurry of cookie baking wasn’t enough, we always seemed to have tins of store bought cookies as well. The thumbprint cookie stands out to me as the one that I always chose last. Somehow that dried out jam and even drier cookie just didn’t do it for me. So why would I attempt to replicate it you may ask? Because I like a challenge…and I do believe that any traditional dessert or treat can be made better in the raw (I will leave no cookie unturned!-lol). I’m happy to say that these turned out delicious! They’re chewy and subtly sweet with a slight butteriness to them that defies the dairy free ingredient list AND they got rave reviews… Now these thumbprint cookies, I would reach for

Cherry Coconut Thumbprint Cookies

Sour Cherry Jam

1 c dried golden cherries

1 c water

1 1/2 T chia seeds

1 T raw honey (add more if you like it sweeter)

Soak cherries in 1 c water for 1 hour or more or for 1/2 hour in the dehydrator (do this while making the cookie base). Add the soaked cherries to a high speed blender with 1/2 c of the soak water, chia seeds, and honey. Blend at medium-high speed until well blended but not completely smooth (good to leave it a little chunky to achieve a jam-like consistency. Use to fill indentations in cookies once done and use leftovers as you would any other jam…Or you can add to smoothies or use as ice cream topping. Yum!

Coconut Cookie

1 1/2 c coconut chips

1 1/2 c raw cashews

4 T coconut flour

4 T lucuma powder

4 T raw honey

2 T extra virgin coconut oil

1-2 T water (I used 2)

8 drops vanilla stevia

1 tsp vanilla powder

1/4 tsp sea salt

1/2 tsp ginger powder

Add coconut chips to food processor and grind to a powder (this will take a minute or so). Remove ground coconut to a bowl, add cashews back to the food processor and grind to a flour (wait until there is no more rattling sounds with the processor on). Add the ground coconut back to the food processor, along with the rest of the ingredients and process to form a dough. Shape dough into cookies and use your thumb or the back of a spoon (or anything else you can think of) to make indentations in the cookies. Fill liberally with jam and dehydrate at 115 degrees for 8-10 hours (you can do more or less depending on your desired cookie texture). Serve with a glass of your favorite milk and enjoy!