Here’s a quick raw chocolate recipe that you can’t do wrong!
You take some raw cacao butter, mix it with raw cacao powder, add some stevia (or raw honey) and bam! You’ve got healthy chocolate.
Let me take you by the hand and show you exactly how this would work.
Raw Chocolate Cups Ingredients
- 1 cup melted Raw Cacao Butter
- 0.33 cups Raw Cacao (Chocolate) Powder
- 1 tbsp. Stevia Powder or more Raw Honey
How to Make Raw Chocolate
- First, shred the cacao butter. I used a cheese grater to break up the solid cacao butter. Cacao butter melts at 34.1 °C (93.4 °F), which is still raw woohoo!
- Now melt the cacao butter by putting the shredded cacao in a bowl, and putting this bowl in a bigger bowl that is filled with warm water. Be patient.
- After the cacao is melted, add the dry cacao powder. Add the dry or wet sweetener (I prefer stevia or raw honey here) and mix well.
- Pour the melted chocolate mix into small silicone cups. Here’s where you can get creative! Add nuts, dry fruit, coconut flakes, or any other goodies.
- Put the cups in the refrigerator or freezer to harden. Then take your yummy chocolates out, pop them out of the cups and store in a sealed glass container in the refrigerator.
Bonus! If you use stevia you’re making a super healthy chocolate, that does not spike your blood sugar at all. Truly guilt-free and yummy chocolate is possible.
Want More Yummy Raw Dessert Recipes?
Then check out my free ebook called “28 Desserts You Can Eat Every Day“.
Comment below and let me know what your favorite raw chocolate “additions” are! Whether it’s dry fruit, fresh fruit, coconut, nuts… I want to know!
This is a guest post by Ingela Johansson.
What I eat is determined by how delicious it is. How healthy the food actually is, comes second. I think we’re all in the same boat, which is why it is so crucial to make delicious raw food recipes.
The last couple of years I have been experimenting with raw and vegan foods, trying out people’s recipes and making up my own. To the amazement of both my boyfriend and I, we are able to eat delicious foods without processed sugar, dairy products and wheat.
Sure, my taste buds might have changed a few times along the road and gotten used to and more sensitive to different flavors. But I don’t care. What matters is that I love the food I eat.
Below are three recipes I enjoy on a regular basis. My measurements aren’t 100% accurate as I go by feel a lot, so feel free to experiment and find your own special formula.
Photo of Spring Salad by Ingela
1. Fresh Spring Salad
When summer is around the corner, I start craving salad. I love this spring salad recipe because it is so fresh and light, perfect as a side-dish or just as is. I like to make a big batch of it and have it ready to snack on whenever I want.
The sweetness of the carrots and peppers eliminates the bitterness of arugula, which is always good. Arugula is loaded with powerful minerals. Alongside with the immune boosters, garlic and ginger, it’s a match made in heaven.
Here’s the recipe:
- About 200 g Arugula
- 1 Bunch of Radishes
- 1 Cucumber
- 2 Stalks of Celery
- 2 Medium Carrots
- 1 Red Bell Pepper
- 1-2 Tbsp Raw Apple Cider Vinegar
- 1-2 Tbsp Extra Virgin Olive Oil
- 1 Clove of Garlic
- A Little Fresh Ginger
- Salt and Pepper To Taste
Slice all the vegetables and combine in a big bowl. Crush the garlic and chop or grate the ginger. Combine the rest of the ingredients with the vegetables, and taste it to see if it needs more vinegar or salt.
2. Simple Frozen Berry Smoothie
This one is a regular breakfast for me. I usually make it big, about 1 liter, because I’m so hungry in the morning.
It is loaded with antioxidants, vitamins and minerals from the berries and spinach. I don’t actually like the taste of raw spinach, but it is covered up by the tasty berries. You won’t even notice it.
Here’s the recipe:
- 3-5 Bananas
- 2 dl Frozen Raspberries, Strawberries or Blueberries
- 100 g Spinach
- 1 dl Water
Put everything in your blender and blend until smooth. Increase the amount of water if needed. Pour into a tall glass, sprinkle a few berries on top and enjoy!
[Editor’s Note: If you want to start ramping up the greens, you can get more information on green smoothies here.]
3. Apple Pie
Oh my, of all the apple pies I’ve had this one is my favorite. When I first tried this recipe, I couldn’t believe it was actually healthy for me. The dates can be switched to dry fruit (raisins, apricots, figs etc.) if you so desire.
- 2 Cups of Brazil and Pecan Nuts
- 1 Cup of Fresh Pitted Dates
- ½ Tsp Cardamom
- ¼ Tsp Nutmeg
- A Pinch of Sea Salt
Put the nuts in the food processor for a few seconds, until they are small crumbs. Add dates and spices and process until the dates are in small pieces and everything is nice and crumbly.
You can process it longer if you want it more like dough, but I find it yummiest when it is like crumbs.
At this point I usually taste it to see if I’d like to add a little more salt or cardamom. Now press the crust into a round form of 9 in/22 cm and freeze until it’s firm. While I wait for the crust, I make the filling.
- 6 Large Apples (or 8 Smaller)
- 2 Tbsp Lemon Juice
- 1 Cup Fresh Dates
Slice 4 apples and put into a bowl. Cut 2 apples into chunks and put in the blender with the lemon juice and the dates, and blend until smooth. Now combine the mixture with the sliced apples and mix it together. Take out the pie crust and spread the filling evenly in it. Eat instantly or refrigerate, it keeps at least a few days in the refrigerator.
There are so many tasty raw recipes that you have no excuse to keep eating unhealthy foods.
Ingela Johansson is in love with taking care of her skin naturally. If you want more health and beauty tips, you can visit her blog, where you will find topics ranging from how to prevent oily skin to removing age spots.Read More
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Collard wraps and raw pate are some of the most delicious, familiar, and easy to make raw recipes out there.
Raw Pate & Collard Wrap Video
(If you can’t see the embedded video, click here.)
Indian-Inspired Raw Pate Ingredients
- 1 cup walnuts
- 1 cup chopped carrots
- 1 cup chopped celery
- 3-4 soaked sundried tomatoes
- Pinch of sea salt
- Pinch of cumin
- Pinch of curry
- A few drops of Extra Virgin Olive Oil
Place all of these ingredients in a high speed blender (Vitamix or Blendtec) or a food processor and process until it forms a pate consistency. I don’t recommend you use a regular blender, because it won’t be able to process the ingredients properly and may overheat.
I love this pate because it’s got an Indian feel to it, but it uses the simplest and most easily available vegetables as a base.
Now you can use this pate to top your salads, make wraps, or with raw crackers.
How to Use A Raw Pate For Collard Wraps
To make a collard wrap all you need are a few large collard leaves. Collards are great because they are dark leafy greens with tons of nutrients and fiber. They’re also sturdy and easy to wrap into a delicious burrito-like meal!
The first step is to wash your collard leaves. Next cut off the protruding end of the stem.
Place the leaves face down and use a knife to slice off the extra tough middle rib. This will allow for the collard leaves to fold more easily when you wrap them up.
Turn the leaves over, with the darker side facing down. Take 2 or more leaves and overlap them.
Spread some of the raw pate in a horizontal line on the leaves. Then add any other fillings you’d like: marinated mushrooms, sprouts, shredded vegetables, etc.
To prepare the wrap, fold in the two sides, then roll up the edge nearest you. Keep rolling and tuck in the sides as you make each roll. Watch the video to see this in action!
Try this pate or invent your own! The beauty of raw food is that you can pretty much always invent a new raw recipe based on what you’ve got in the fridge. Play around with the spices and ingredients and come up with a new family favorite.
Give the collard wrap idea a go, and see how easy it is to make wraps out of super healthy ingredients!
Let me know how it goes and what recipes you come up with in the comments below! :)