July 6, 2012 § Leave a comment
Who does not love chocolate?! This recipe kind of just materialized during its making, just simply starting with the coconut oil, agave and the cacao powder, adding ingredients along the way… It is really decadent, and not for the faint-hearted, as the amount of both Coconut Oil and Agave is fairly high, but I have also added a rather good range of nutrient-dense Superpower-Powders to sort of make up for the calorie content and the general richness of the chocolate bars, so you should not feel too guilty indulging in one (or more!) of these:) And; it´s also ingredients for a fairly large batch of chocolate:)!
Raw Chocolate Bars (of the very decadent, full-fat kind)
- 12 T Coconut Oil
- 8 T Agave Nectar
- 8 T Navitas Naturals Organic Raw Cacao Powder
- 2 T Navitas Naturals Organic Raw Lucuma Powder
- 2 tsp Navitas Naturals Organic Raw Maca Powder
- 2 tsp. Organic Raw Peruvian Carob (I used RawLiving by Kate Magic)
- 2 tsp.Cayenne Powder
- 2 T Navitas Naturals Organic Raw White Mulberries
- 2 T Navitas Naturals Organic Raw Goji Berries
- 3 tsp Vanilla Powder
- approx.1 tsp.Himalayan Salt
- 1 tsp Ceylon Cinnamon (or Cassia if you don´t have Ceylon)
- 50 g.Navitas Naturals Organic Raw Cashew Nuts, roughly chopped
- 50 g.raw unsalted Almonds, roughly chopped
January 3, 2012 § Leave a comment
In response to the last few weeks´famed “Buttercrisis!” in Norway (..Is that even a word?!..), this could be a RAW, and in my view, healthier, and let alone tastier alternative to the low-carb/high-fat diet that so many Norwegians have gotten themselves in on, and one of the reasons to the current shortage of butter from animal origin in the country; a RAW Brownie With Lucuma -“Caramel”- Icing and Shredded Coconut–concoction. No butter needed!
It may not be all that low in carbohydrates, as the cake is loaded with dates and coconut oil, but then these are natural sweeteners, not refined…Which is always a good thing…:) And yes; loaded with good fatty acids from Cashews, Almonds and Coconut Oil. High fat or low fat, high in carbs or low in carbs, good or bad; it´s just cake..! And it tastes good…Endulge yourself. Meet. Cake.
(Published through Navitas Naturals at http://www.navitasnaturals.com/recipes/raw/raw-lucuma-caramel-brownie.html)
For the cake:
- 2 cups of RAW, unsalted almonds, roughly chopped in a blender (or by hand)
- approx. 5 cups pitted dates
- 2 cups Navitas Naturals Organic Raw Cacao Powder
- 2 dl.Coconut Oil
- some cold water (if you´re not using Medjool Dates)
- a good pinch of Sea Salt
Put all the ingredients except for the chopped almonds in a good blender, and blend until you have a fairly smooth Cocoa-Date-paste (should be sticky and real heavy). Then remove the paste from the container and over into a bowl, toss the almonds in as well, and use you´re hands to blend it all well together. “Pour” the paste for the cake over into a plastic-wrapped brownie form, and use your hands to distribute the paste evenly across the form.
- 2 large tablespoons of Navitas Naturals Organic Raw Lucuma Powder
- 4 dl.of RAW, unsalted cashews (soaked over night)
- approx. 2 dl.water
- 4 dl. pitted dates
- 1/2 teaspoon of good-quality vanilla powder (optional)
- a good pinch of Sea Salt
Put all the ingredients into a good blender, and blend until completely smooth. Pour the frosting over the brownie-paste, and sprinkle with plenty of shredded coconut.
December 25, 2011 § Leave a comment
As a first, I tried out raw food for this year´s Christmas. In the last few weeks up to Christmas, I´ve been looking around a bit for raw holiday recipes that wouldn´t leave me to feel that my food was any less christmas-y than my family´s Christmas dinner.
I landed on Ida Kirk Foged & Ida Hjorth Sørensen´s “Ida & Ida´s Raw Jule E-bog”, a pamphlet containing 53 recipes, ranging from starters, beverages, mains, desserts, cakes and snacks. I found it really hard to decide on what to make, as choices were plenty, but ended up on making a Pumpkin-Hazel-Cranberry salad, and Nut-paté with Portobello´s, nuts, nutmeg and fresh spices, Cashew-Creme, and a raw adaptation of the (very!) Scandinavian Christmas dessert; riskrem or Ris al Amánde. The result came out like this:
And it tasted really good:)
The recipe pamphlet, “Ida & Ida´s Raw Jule E-bog”, can be bought from Ida Kirk Foged´s website