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)

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.

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!

“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

Here’s one served plain as a muffin…

And now dressed up for the full effect…

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cupcakes:

Note: You’ll notice that I used carrot instead of pumpkin for these  (I would rather eat raw carrot than raw pumpkin) but you can easily substitute raw pumpkin or squash for the carrot.

1 c pecans

2 c coconut chips

2 c shredded carrots

1/2 c coconut flour

4 T lucuma powder

4 T coconut sugar

3-4 T pumpkin pie spice (will depend on the brand you use)

2 c pitted medjool dates, soaked 1-2 hrs (or soak for less time in the dehydrator)

12 drops vanilla stevia

1 tsp vanilla powder

2 pinches sea salt

In a food processor, grind the pecans and coconut chips to a crumbly powder. Next add the shredded carrot, coconut flour, lucuma powder, coconut sugar, salt, vanilla powder, and pumpkin pie spice. Process until well combined and remove mixture to a bowl. Add soaked dates to the food processor with the stevia and process well to a paste (you may need to stop and scrape down the sides a few times). Add the dry mixture back to the processor with the date paste and process well until a dough forms. To make muffins or cupcakes, form into muffin shapes and place in paper muffin cups. Dehydrate at 115 degrees for 4-6 hours, cool and frost. Alternatively, you can pat into cookie shapes for cookies and dehydrate or simply chill in the fridge.

Cream Cheese Frosting:

1 1/4 c raw cashews, soaked 8 hours or overnight

1/2 c + 2 T water

3 T fresh lemon juice

1/4 c raw honey*

pinch sea salt

8 drops vanilla stevia

1/4 tsp vanilla powder

1 T lecithin powder

1/2 c melted coconut oil

1 T melted coconut creme

*This frosting is not overly sweet. Feel free to add more honey if you like it on the sweeter side.

Blend cashews, water, lemon, honey, salt, and stevia in a high speed blender until smooth. Add the lecithin, coconut oil, creme, and vanilla powder and blend again to combine. Pour into a bowl and chill for 2 hours or more in the fridge. You can speed this process by chilling it in the freezer for 15 minutes or so but watch that it doesn’t get too solid. If frosting cupcakes when they’re warm from the dehydrator, serve them immediately as the frosting softens rather quickly on a warm cupcake. Alternatively, let the cupcakes cool slightly before frosting and store in the fridge if not serving right away. Top with pomegranate seeds, cinnamon, or superfood of choice.
Note: You will have more than enough frosting for the cupcake recipe. Use leftovers as a sweet spread for raw crackers or bread, a luxurious addition to your smoothies, or try blending with nut milk to make a rich cream for your favorite coffee or tea drink (amazing with chai).

Enjoy!

This past weekend we did another Whole Foods demo…which meant another simple, delicious recipe to share with everyone and lots of smiles and oooh and ahhhs at our demo table. I love it. This recipe is such a winner! I was originally going to do a simple chocolate chia pudding but kicked it up a notch (thanks Emeril) and made the most luxurious chocolate mousse. It’s kinda like the perfect black dress- you can dress it up for your fanciest dinner party or just have it for a casual dessert or  snack…and it’s so healthy with all of those good fats from the chia and coconut oil…you could even have it for breakfast! Hello lazy Sunday mornings

Ok, so I’ll stop raving and get right to it

Chocolate Chia Mousse

Chocolate Chia Mousse
[serves 1 or 2- 2 for an elegant dessert]

2 T chia seeds

1 c water

1.5 oz cacao paste, melted*

2 T coconut oil

1.5 T raw honey or more to taste

4-6 drops Vanilla Creme stevia (I used Wisdom Naturals brand)

1/2 tsp vanilla powder

1/8 tsp salt

First, soak and stir the chia in the water until the chia expands and becomes gelatinous (about 5 minutes). Pour the soaked chia into your blender and add everything but the cacao paste. Blend well until smooth and the chia is broken down. Add the melted cacao paste and blend again to incorporate. Taste and adjust sweetness if necessary. Feel free to add some cool spices or seasonings as well and blend again. This is amazing as is but would be great with cinnamon, ginger, maca, almond extract, or any other flavor essence you love. Try a different combination every time! After blending, pour into your serving dishes and chill for a minimum of 3 hours or overnight (would be great to make the night before a dinner party, just multiply the recipe). Top with raspberries and cacao nibs or topping of choice and be prepared for compliments

*This recipe produces a sweet milky chocolate mousse. For a darker, more intense chocolate flavor, increase the amount of paste.

Chia is one of our favorites. It has the optimal balance of essential fatty acids (provides the optimal ratio of 3:1 for omega 3 and omega 6 fatty acids), is high in protein and super hydrating. It also helps with weight control by keeping you fuller longer and helping to cleanse your body with it’s high fiber content and soothing digestive properties…we like to call it the super seed

Now I know there are about a million chia porridge recipes out there but this one is truly special. I’m not sure what it is exactly but everyone seemed to love this simple, delicious creation. Even those who looked at the unique texture with a doubting eye were left with a great big smile on their face…and nearly everyone who tried it asked for the recipe, so here it is!

Whole Foods Demo

Best Chia Porridge Ever

(serves 1)

2 T Vivapura chia seeds

1 c water (best quality you can find)

1 T Vivapura cashew butter

1 1/2 T coconut sugar or favorite sweetener to taste

1/4 tsp Vivapura vanilla powder

pinch sea salt

few pinches cinnamon (to taste)

Vivapura trail mix (or Vivapura Superfood mix of choice)

Add chia seeds to 1 c of water and stir while the seeds soak up the water and expand (few minutes). Let sit for a few more minutes and stir again. This is literally so quick and easy, it’s ridiculous…here’s the rest: stir in the rest of the ingredients except for the trail mix and taste to test sweetness and spice. Add more sweetener or cinnamon if desired. The amount in this recipe gives it a “morning oatmeal” sort of taste (you know the kind you had when you were a kid and you had that perfect bowl of spicy sweet oatmeal on a cold winter day) but you can also add more cashew butter if you’d like a thicker porridge- it’s really up to you. Top with Vivapura trail mix and enjoy!

More options:
-Vary the spices to give  it a different twist- ginger for some zing or some pumpkin pie spice for a cozy autumn pumpkin pie taste.
-Blend the chia porridge to eliminate the tapioca texture and stir in some lucuma powder for an easy, elegant dessert or snack
-Use melted lucuma vanilla creme instead of the cashew butter for another delicious, luxurious alternative…or use any of our nut butters to mix it up a bit
-Stir a good amount of  trail mix into the porridge for more of a granola feel (yum!) and top with additional trail mix to garnish

Jarrah Bee Pollen really does blow my mind!
It is one of the only bee pollens’ in the world that not only tastes good but makes you feel good on all levels too!
Any simple recipe is transformed with this magical pollen!
Try it and see
Enjoy!
S xxx

“In my last shipment, I ordered, among lots of other things, the White Mulberries.  AMAZING! I truly don’t know how I have lived without them! I have been having so much fun in my test kitchen experimenting and adding them to just about everything!  I have made a Mulberry Tapioca that is a major hit with my family and friends.  I’ve been so anxious to share this recipe with you and your readers… Its so so easy to make; the hardest part is just waiting for the Vivapura Chia seeds to absorb the flavored liquid!”

So here it is, another gorgeous way to use our subtly sweet Superfruit gems- mulberries!

Raw Mulberry Tapioca

Raw Mulberry Tapioca By Raw Chef Siegren Johnson of TRU Cuisine

1/4 cup Vivapura Chia Seeds

1 cup of  raw almond mylk, cold

1 teaspoon vanilla powder

1/4 teaspoon cinnamon

1 Tablespoon date paste

1/4 cup Vivapura White Mulberries (reserve 1 Tablespoon.)

Add cinnamon and vanilla powder to chia seeds, gently mix.  Add date paste, white mulberries, and almond mylk, stir well.  Continue to stir every few minutes for 20 minutes, or until mylk is thoroughly saturated into seeds and forms a pudding.  Sprinkle the remaining mulberries on top of the tapioca pudding and serve. (Serves 2)

Thank you Siegren

Javier’s Morning Sunshine

1 frozen banana

1 handful goji berries, soaked

1 handful incan berries, soaked

1 T lucuma

1 T green hemp seed meal

1/2 c almond milk*

1/2 tsp bee pollen

water to blend (approximately 1 c)

Blend well and enjoy!  Can also add cacao powder for a creamy chocolate treat
* To make almond milk, blend 1/4 c raw almonds (soaked for 12 hours and drained) with 1 cup of water (blend well until creamy) and strain through a nut mylk bag.

Michelle’s Deep Purple Delight

2 c frozen mixed berries

3 T spirulina crunchies

4 T lucuma

2 tsp maca

1-1/2 c water (or more if needed to blend)

1 tsp vanilla powder

few pinches cinnamon

optional: handful of spinach or 2 T chia seeds

Blend well in a high speed blender and eat with a spoon.  I like to add spinach if I’m craving more greens or chia seeds if I’m needing an extra boost to get through the day.  Feel free to add sweetener of choice if desired as well…Enjoy!

Raw Matcha Latte

One of my favorite after dinner treats used to be the matcha latte I would get from a favorite sushi restaurant of mine in NYC.  The creamy mellow sweetness had me hooked everytime …Of course it was made with thick frothy milk and sweetened with sugar.  So excited to have come up with this thick frothy treat to satisfy my matcha latte craving without the milk or the sugar! You can even add some raw protein powder for the perfect post workout treat.

1 c green hemp milk*

1 T lucuma powder

1 tsp matcha powder

1/4 tsp vanilla powder

raw honey or sweetener of choice to taste

Blend all ingredients except matcha powder well in high speed blender until smooth.  Add matcha powder and blend again.  Yum!
*To make green hemp milk, blend 1/4-1/3 c green hemp seed meal (depending on desired thickness) with 1 c water and strain through a nut mylk bag.

Vanilla Goji Lemonade

Hydrate, hydrate, hydrate! This is an awesome drink to keep you hydrated throughout the day (and perfect for those who need a little extra flavor in their water to make it palatable)!

Vanilla Goji Lemonade pre-soaking

24 oz purified water

1/2 lemon

1/2 lime

3 handfuls goji berries (approximately 3/4c)

1/2 tsp vanilla powder

optional: 2 T chia seeds

optional: vanilla stevia

Put 3 handfuls of goji berries in a 32 oz jar and add lemon, vanilla, chia if desired, and a few drops of vanilla stevia if you desire a sweeter drink.  Fill jar with water, place lid on the jar and shake, making sure that all gojis are covered with water.  Let jar sit in the fridge for 3 hours or longer so gojis get fully rehydrated and plump.  Drink as is allowing for a delightful little goji surprise with each sip or drink the water first and use a spoon to finish the gojis at the end.  Adding chia will simply give your lemonade an additional boost of hydration and fiber.  No need to worry about the chia changing the lovely sweet lemon taste as chia is flavorless

Vanilla Goji Lemonade after 3 hours