Chocolate Recipes in this order: Raw, Cooked
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Chocolate Peanut Butter Balls
Serves many Ingredients: -1/2 cup cocao powder -1/2 blended nuts of your choice (peanuts if you want it extra nutty!) -3 tablespoons water -2 tablespoons agave -1/2 cup of whole nuts -2 tablespoons peanut butter (organic no extra additives or blend your own peanuts) Action: 1. Add cocao powder, blended nuts, water and agave syrup to bowl and stir. 2. Add peanut butter 3. Taste, and as desired add extra chocolate, agave, nuts, water 4. Stir in whole nuts 5. Roll into balls and store in a container in the fridge or freezer! |
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Chocolate Mud Balls
Ingredients: -1/2 cup cocao powder -1/3 cup of blended brazil nuts -1/3 cup of blended almonds -3-4 tablespoons water (boiled) -2-3 tablespoons agave -1/2 cup of coconut oil -1 a large avocado -another ¼ cup of cocao powder Action: 1. Add ½ cocao powder, blended nuts, water, ½ the avocado and agave syrup to bowl and stir. Add more water if needed for a cake consistency. If you use boiled water the chocolate becomes a sticky consistency which is what gives it the ‘mud’ affect after it has been chilled. (I like to boil mint in my water and then you have left over water for a mint tea to go with your balls!) 2. Roll into balls and put in a container and into the freezer. Allow them to sit for a couple of hours. 3. Next blend the coconut oil, ¼ cup of cocao powder, ½ the avocado, and 1 tablespoon of agave syrup into a blender. This is your chocolate coating so make sure it is smooth. Add more water or coconut oil if needed. 4. Take out the frozen balls and coat them in the smooth chocolate coating. 5. Put the balls back into the freezer and allow the coating to harden. The middle will always remain a soft mud chocolate consistency! Yum! |
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Cookie Dough Balls with Peanut Butter Choc Chips
Makes 15 balls. Ingredients: Cookie Dough -2/3 c raw cashews -1/3 c oats -2 Tbsp Agave -1 Tbsp Maple Syrup or Honey (or Agave)-1 Tsp Vanilla Extract Action: 1. Blend oats and cashews. 2. Add agave syrup, vanilla extract and maple syrup/honey and blend again. 3. Once you have cookie dough consistency stop blending and make your chocolate chunks. Peanut Butter Chocolate Chips (optional: use cacao nibs or make your own using this recipe) -1/4 cup cocao powder -1/4 of blended peanuts -1 tablespoons water -1 1/2 tablespoons agave -2 tablespoons peanut butter (organic no extra additives or blend your own peanuts) Action: 1. Add cocao powder, blended nuts, water and agave syrup to bowl and stir. 2. Add peanut butter 3. Taste, and as desired add extra chocolate, agave, nuts, water 5. Roll into chunky balls and store in the freezer until you have hard chocolate chunks. 6. Spoon the chocolate chunks into the cookie dough mixture and mix. 7. Roll the cookie dough into balls and store in the freezer or fridge! |
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Chocolate Wrapped Almond Delights
Ingredients: 3/4 cup almonds 3/4 cup oats water 1 teaspoon vanilla extract or vanilla beans 2 tablespoons of cocao 1 tablespoons of agave Action: 1. Blend oats and almonds in a food processor/blender. 2. Put the almond meal in a bowl and add vanilla extract, a tablespoon of water to start, and the agave. 3. Mix to a cookie dough consistency. Add more water or more agave if needed. 4. In another bowl mix the cocao, a teaspoon of water and a teaspoon of agave. Mix until a smooth chocolate syrup. Add more of less water/agave depending on the taste. 5. Roll the almond meal in balls and roll in the chocolate syrup. 6. Set the balls in the fridge or freezer or eat them right up! |
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Chocolate Brownies
Serves many (who needs flour?!) Ingredients: -1 1/2 cups of raw almonds, soaked for 2-4 hours, or longer :) -1 1/2 cup walnuts -1/4 cup cocao powder -1/4 cup extra virgin coconut oil -8 dates pits removed -1 tablespoon organic vanilla extract (optional) -garnish blackberries and/or goji berries (soaked 30 minutes) Action: 1. Blend almonds and walnuts in a blender/food processor to a fine meal like consistency. 2. Add the remaining ingredients and process into a dry paste cookie type dough. 3. Take out the entire content and process it into a ball . 4. Place mixture into a tray or into a brownie square mould. 5. Cut up into squares and serve with black berries and soaked goji berries! Yum! |
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Chocolate Mint Brownie
Ingredients: -1 cup almonds, soaked overnight -1 cup cashews, soaked overnight -3/4 cup raw cacao powder -1 cup chopped dates -20-25 mint leaves -1/8 teaspoon himalayan salt -1/4 cup maple syrup Action: 1. Combine nuts, mint, dates, cacao and salt in a food processor until the mixture is well combined. 2. Slowly add up to 1/4 cup maple through the top of the processor while it is running. Stop adding maple when the consistency resembles brownie dough. 3. Press the mixture into an 8×8 glass pan. Frost and refrigerate until you are ready to serve them. Raw Creamy Fudge Frosting -1/4 cup raw cocao powder -2 ripe avocados -3/4 cup agave nectar -3 tablespoons coconut oil -1 tablespoon vanilla -dash himalayan salt Action: 1. Combine all ingredients in the blender until creamy, fluffy and smooth. 2. Spread on the brownies. If you have any left over try eating it as a pudding with some sliced bananas with slivered almonds. It is especially good this way when it is warm out of the belnder! Hard to believe it is RAW! |
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Chocolate Nut Slab
This has 3 layers! 1st layer: -1 cup of brazil nuts -3/4 cup cacao powder -1 tablespoon agave Action: 1. Blend the ingredients with a dash of water so the mixture is a rich chocolately crumbly texture. Add more water if needed. Don't make this too sweet as the next 2 layers are quite sweet - this layer is the rich dark chocolate biscuit! 2. Press this mixture down into a pie dish, or round/square dish. Put in the freezer. 2nd layer: -1 cup of soaked almonds (soak almonds in water overnight - optional) -1 cup of oats -3/4 tablespoons of agave -water Action: -Mix all ingredients in a blender - add water as you go until you have a sticky sweet cookie dough type consistency. Add more agave if you like it sweeter! -Add this layer to the brazil nut biscuit layer of the slab. Put back in the freezer. 3rd layer: -1 creamy ripe avocado (make sure it is really ripe - otherwise you will taste green!) -4 tablespoons of cacao -2 tablespoons of agave Action: 1. In a bowl mash the avocado. 2. Stir in the agave and cacao. Add more agave or cacao if you want it more chocolately or sweeter. 3. Smooth this layer onto the slab. Put in the freezer or fridge to cool or eat it right away! |
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Chocolate Peanut Butter Cups
Ingredients 100g Raw Cacao Butter 2-6Tbs Raw Cacao Powder 1-3Tbs Agave Syrup (or more to taste) Organic and sustainably sourced peanut butter or blend your own peanuts and add water/coconut Action: 1. Melt 50g raw cacao butter on a low heat over a pan of boiling water. Once the cacao butter has melted, turn heat off and add the raw cacao powder (add the 2Tbs first and add a little more cacao powder if the mix it too runny). Whisk in the Agave syrup (you can add a bit more if you prefer a sweeter taste) and mix well. The consistency should be smooth and quite runny. 2. Spoon 2-3 teaspoons of the mix into mini baking cups (each about halfway full) and place in the freezer to set for 15-20 mins. 3. While the first layer is setting in the freezer, repeat Step 1 to make the top layer of raw chocolate 4. Once the chocolates have set, spoon in half a teaspoon of peanut butter into each baking cup, then top up with the second layer of the melted raw chocolate mixture. 5. Place in freezer for another 15-20 minutes. Take out when chocolate has set, peel off the baking cups and your Peanut Butter cups are ready to enjoy. Keep refrigerated if you can, unless you end up eating them all at once!!! |
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Chocolate Ice Cream
Serves 6 Ingredients: -4 Tbsps chocolate cocao -16 Medjool dates -600 ml of pure water -4 cups of cashews OR 4 Tbsps raw cashew butter Action: 1.Blend the cashews (or cashew butter) with the water to create cashew milk. 2.Add in remaining ingredients and blend well. 3.Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze. 4.When your ice-cream is ready, serve mmmmmmm! |
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Choc Peanut Butter Ice Cream
Serves 6 Ingredients: -4 Tbsps chocolate cocao -16 Medjool dates -600 ml of pure water -4 cups of cashews OR 4 Tbsps raw cashew butter Action: 1.Blend the cashews (or cashew butter) with the water to create cashew milk. 2.Add in remaining ingredients and blend well. 3.Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze. 4.When your ice-cream is ready, serve mmmmmmm! |
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Mint Chocolate Pie
Ingredients: Crust: 1 cup almonds, ground 3/4 cup pitted, packed dates 1/4 cup cacao powder 1/4 cup cacao nibs 1teaspoon pure vanilla extract Action: 1. In a food processor, mix ingredients into a moist dough that presses together easily. Add 1-2 teaspoons water if needed. 2.Press the mixture into a 6" tart pan. Set aside. Filling: 2 1/2 cups cashews 1 cup lightly packed mint leaves 1 cup water 1/3 cup + 2 tablespoons agave 5-8 drops mint essential oil, or to taste 1 teaspoon pure vanilla extract Pinch of Himalayan salt 3 tablespoons cacao butter 2 tablespoons coconut oil Action: 1. In a blender, combine all but the butter and oil until smooth and creamy. Start with less mint essential oil, as it is very strong! 2. Now add the last 2 ingredients and blend to incorporate. Taste the mixture - add more mint oil if needed (or mint leaves). This recipe created by Sweetly Raw! |
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Chocolate Almond & Fruit Bark
Ingredients: 1/4 cup coconut butter(oil), melted 1/2 cup cacao butter, shaved and melted 1/4 cup shaved cacao paste, melted (optional - will firm up chocolate bar) 1/2 cup cacao powder (or add some carob powder to mix) 3 Tbsp maple syrup 1 Tbsp agave nectar or honey 1 tsp hazelnut extract 1/2 tsp vanilla extract 1 tsp sunflower lecithin 1/4 cup raisins 1/8 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed Action: 1.Melt chocolate: Place shaved cacao butter and paste in a metal bowl, placed on top of a smaller bowl filled with hot water. Add coconut oil and whisk together. 2. While waiting, place nuts in zip lock bag on hard surface and smash with a mallet, creating uneven chunks of nuts. 3.Add maple syrup, agave nectar, and extracts to melted butters lecithin, and stir. (Keep on top of hot water while mixing) 4. Add smashed nuts, raisins, cherries and coconut. Stir until well coated. 5. Pour mixture onto a cookie sheet covered with parchment and spread about 1/4" thick. 6. Place in freezer to set. Remove from freezer and break into chunks. Store in freezer. Warning: This is NOT like M&Ms and it does melt in your hands if you don't get it into your mouth fast enough. Yummm...Oh yeah! "RAW"nchy chocolate! I eat it right out of the freezer (and then LICK. LICK, LICK!). For darker chocolate, use more cacao paste. For milk chocolate, use less cacao paste. Adding more cacao butter and/or paste, using less coconut oil will make this more solid. Feel free to experiment with extracts and combinations of these ingredients. Have fun and share your results. This recipe is by G Living! |
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Chocolate Mousse
Ingredients: -1/4 cup cocao powder -2 ripe avocados (this is what makes it creamy!) -3/4 cup agave -3 tablespoons coconut oil -1 tablespoon vanilla extract -dash of himalayan salt -garnish with raspberries or mint Action: 1.Add all ingredients to a blender and blend! Wahla! I like to keep some small chunks of avocado in it, and then when I eat the mousse I get surprises of what tastes like smooth creamy chocolate pieces! |
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Choconana Smoothie:
Ingredients: 1 Banana 3/4 Rice or Almond Milk 2 tablespoons Agave (more if you like sweet) 1 tablespoon Cacao Powder 1/4 Almonds 1/4 cup ice a handful or 2 of fresh berries Action: Place all ingredients in belnder and blend. A delicious and ridiculously healthy chocolate treat :) This recipe created by the Earth diet-ee Sarah Mae. |
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Chocolate Coconut Cookies
This recipe was created by Earth Dieter Ashleigh Bevin: Ingredients: -Flaked Coconut -Sultanas &/or Cranberries -Cocao -Almond &/or Hazlenut meal -Honey or agave -Cinnamon -Coconut Oil -Water Action: 1. Boil flaked coconut, sultanas, cranberries, honey, cinnamon & water in a sauce pan - simmer until you get a syrupy consistency! 2. Add to cocao & meal, add oil. Stir. 3. Put mixture on tray & cook at 200 for to 10 mins - YUMMMMMYYYYY |
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