Raw Chocolate Cupcakes with Boston Cashew Cream.

What can be better than a bite of healthy chocolate cupcake on Sunday morning?

Every time when I check the ingredients in the regular desserts I want to die:( Do you really know what you put in your mouth? Does this piece of chocolate cake worth your life?

The best choice to pick the healthy ingredients and make it by yourself.

Believe me, they taste even better than the regular ones, and they don’t make you sick. They keep your healthy and happy.

Enjoy the new recipe on my blog!!!!

Raw Vegan Chocolate Cupcakes with Vanilla Cream.

Cupcakes:
1 cup oat flour
1 cup dates
2 tablespoons cacao powder
1 teaspoon vanilla extract 1 cup cashews 
3tablespoons coconut oil
Vanilla cream filling:
1/4 cup cashews 
Juice of 1/2 lemon
1/4 cup water
1 tablespoons coconut nectar 
1 teaspoon vanilla extract 

Chocolate frosting:
6 tablespoons melted coconut oil
1 tablespoon cacao powder
1 tablespoon coconut nectar (or other sweetener)

To make the cupcakes:  Process oat flour and the other ingredients until it all sticks together. Press into lined cupcake tins and indent a thumbprint in the middle of each one for the vanilla cream. Put in the fridge. I used my silicone cupcakes liners and they worked great

To make the vanilla cream: blend all the ingredients together until smooth. Scoop a spoonful into each of the indents you made in the cupcakes. Put the cupcakes back in the fridge.

To make the chocolate frosting: mix together all the ingredients until smooth. Let it re-solidify just enough so that you have a frosting consistency. Frost the top of the cupcakes and then using a piping bag, decorate the tops of your cupcakes with the vanilla cream.

Related articles

• Paleo Banana Split Ice Cream Cake (citylicious.wordpress.com)
• Paleo Brownie Cupcakes with Lime Dark Chocolate Topping (primalpiggy.wordpress.com)
• Chocolate mousse (healthnutmumblog.wordpress.com)
• Vegan Chocolate Cupcakes with Vanilla Frosting (onegreenplanet.org)
• Vegan Vanilla Cupcakes (onegreenplanet.org)

Chocolate Fudge Bars With Pecans.

Every single day I find that raw food is as good as the cooked one. Raw desserts are probably even better than the cooked one, and they don’t just taste good, they are also healthy, sugar free and make you feel a little relaxed for a moment ( dessert is a dessert anyway, don’t forget it).

This recipe is for you loved ones. Make it for somebody special, for some special occasion or just to impress somebody. I don’t know why but chocolate for me always associates with romantic, sweet and warm feelings, that’s why chocolate always keep our family happy.

Chocolate Fudge Bars With Pecans.

Base:
1 cup pecans
1 cup raisins
1 teaspoon vanilla extract 
Pinch of salt

Chocolate fudge:
1 3/4 cups dates
2 tablespoons cacao powder
3 tablespoons melted coconut oil
1/4 cup almond butter (or any other seed or nut butter you like)
1/4-3/4 cup water, use as needed

To make the base: pulse the pecans into powder in your food processor. Add the rest of the ingredients and process until it begins to stick together. Press into the bottom of a lined baking pan and put in the fridge.

To make the fudge: process or blend all the ingredients together until smooth and thick, adding as little water as possible. It will thicken up a little more in the fridge. Spread onto your base, decorate with pecans if you want, and refrigerate for 3 hours or over night. Cut and chomp!

Stuffed Sweet Potato.

The Holiday Season is coming and I already started experimenting with different recipes to be ready in time. It is so much easier to try different recipes before and pick your favorite ones for the holiday table.

Last week we have been to the Apple Farm and brought home 5 pounds of apples. This was one of the reasons to make something with apples.

The recipe I am sharing today is surprisingly good and delicious. It has all the fall holiday flavors and during the cooking your kitchen will smell like the fall harvest for a long time.

Just a little note. My potatoes were a little dry, so next time I might need to use more coconut oil, or apple sauce.

This dish will definitely work for Thanksgiving Dinner, as a side dish.

Stuffed Sweet Potato.

5 sweet potatoes

2 tablespoons coconut oil

2 tablespoons applesauce

2 tablespoons maple syrup

1/4 cup chopped pecans

1/4 cup dried cranberries

1/4 cup peeled and finely diced apple

1/2 teaspoon cinnamon

1 pinch salt

Preheat oven to 400

Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato.

 Slice potato as thinly as you can.

Rub them with a little coconut oil.

Oil a baking dish or line it with parchment paper.

In a small bowl, mix together the rest of the ingredients.

Carefully try to push some of the stuffing mixture between the slices.

Pile the remaining stuffing on top of each potato.

Drizzle any remaining liquid over the potatoes.

Cover the dish with foil and bake for 40 minutes.

Remove the foil and bake for another 10 – 15 minutes, being careful not to burn the topping.

Allow to cool for 5 minutes before serving.

Apple Pie.

I was waiting for this moment the whole summer: to make an apple pie. Apple season started early this year, but I didn’t crave for apple pie until last week. It happened one afternoon, it was chilly outside and I just wanted to have a bite of warm cinnamon apple pie. I didn’t want to make the regular apple pie, it should have been healthy version of my favorite fall dessert.

So I took all the ingredients out and found out that we have only 2 apples left. I didn’t want to wait till the next day, to go and get more apples, so I used some pears in my pie too, and it worked great, and helped me not to use sugar in the filling at all.

The crust turned out really good, and you couldn’t say it was made of oat and coconut flour and coconut butter.

It tasted like the regular apple pie, but I knew, it was made the healthy way, and to my surprise it was finished in 1 hour. Looks like I am not the only fan of apple pies here.

The recipe is gluten free. I used eggs for the crust but feel free to use the egg replacement to make the recipe completely vegan.

Healthy Apple Pie ( Gluten Free).

Ingredients:

1 cup oat flour

1/2 cup coconut flour

2 tsp. baking powder

3 tbsp. coconut sugar

pinch of sea salt

2 eggs

1/2 cup coconut butter.

Filling:

2 sliced apples

2 sliced pears

1/2 cup water

1 tsp arrowroot powder

1tsp cinnamon

1.Combine the first 6 ingredients in a food processor. It will be pretty dry.  Then start to add coconut butter until the mixture forms into a dough.  Roll out the dough and place it in pie pan.

2. For the filling combine all the ingredients and simmer it on the pan on the low heat, stirring every once in a while. It should be ready in 10 minutes.

3. Preheat oven to 170C [340F]. Fill  the crust with apple mixture – making sure to spread fruit evenly and fill any gaps.

4. Bake for 50-60 minutes on a middle rack until golden and bubbly.

5. Let it cool for 10-15 minutes. Enjoy!!!!

Raw Chocolate Tarts with Hazelnut Crust.

Should I mention again about my deep love to chocolate? I like the smell of it, the color, the taste. Everything about chocolate makes me happy.

I remember myself reading the book “Chocolate” and after that watched the movie few years ago. My dream at that time was to open the artisan chocolate candy store and experiment with making delicious chocolate candies.

Dreams changed from that time, but I still like chocolate and like to make chocolate desserts and enjoy them from time to time.

Raw healthy desserts become popular these days, and I am so into trying different raw healthy recipes now.

Here is the other raw healthy version of delicious chocolate melting treat.

Raw Chocolate Tarts with Hazelnut Crust.

Crust

1.5 cup ground raw hazelnuts

1/2 cup raw cocao powder

1/4 cup raw coconut oil

6 medjool dates

1. Set jar of coconut oil in a bowl of hot tap water until it becomes liquid.

2. Place hazelnuts and cacao powder in a large bowl and mix well, breaking up any lumps.

3. Add coconut oil to powder mixture and mix well.

4. Place dates in a small bowl and mash with a fork.

5. Add dates to dough-like mixture and combine well with hands.

6. Place crust into tart pans.

7. Place crust in refrigerator while making filling.

Filling

1 avocado, pitted

1/2 cup unsweetened almond or any other nut milk

1/4 cup raw coconut oil

10 medjool dates

1/2 cup raw cacao powder

1. Add avocado, nut milk, coconut oil and 5 dates to food processor and mix it together.

2. Once mixture is smooth, add the 5 additional dates and combine until smooth.

3. Add cacao powder and mix well until smooth.

4. Spoon filling into tart crusts. Sprinkle with coconut.

5. Place in fridge to set. Serve chilled.

Raw Salted Almond Caramel Bars.

The other version of homemade chocolate healthy candies.

You can call them fancy chocolate candies, because they have three layers and look like expensive chocolate candies from the artisan store.

Should I say anything about the taste? Yes, they taste super good and you will remember this taste for a long time.

I found out about ‘healthy’ version of caramel few weeks ago and tried it at this recipe for the first time. I am not the fan of caramel at all, but my hubby loves everything with caramel. I guess he can even eat salad mixed with caramel:) So these bars were a little surprise for him and made me happy because of the healthy version of it.

Raw Salted Almond Caramel Bars.

First Layer:

1cup raw almonds

1/4cup cacao powder

6tbsp coconut oil

1tbsp coconut nectar or agave nectar

Process all the ingredients in the food processor and smooth.

Line a loaf pan with parchment paper and pour the mixture down.

Put it in the freezer while you are making the second layer.

Second Layer( salted caramel):

1cup soaked dates

1/4cup water

2tbsp coconut oil

1tsp vanilla extract

1/2tsp sea salt

Place all the ingredients in the food processor and mix them together until creamy.

Spread the caramel over top of the chocolatey base and place in the freezer for an hour.

Third Layer:

2tbsp coconut oil

3tbsp cacao powder

Gently melt the coconut oil and stir in the cacao powder… so simple.

Drizzle a little bit of homemade chocolate over the top.Let the chocolate firm up and then slice them into bars or square.

Enjoy!!!

Raw Banana Strawberry Cream Cake.

My experiments with raw desserts never end. I try a lot of recipes during the week, and pick my favorite ones to share with you.

The raw treats taste different from the cooked ones. They have deep flavors. They are juicy and naturally sweet. They are REAL, because they are made of real food.

I made couple of cakes recently, and my 2 years old daughter thinks it’s somebody’s birthday all the time. As soon as she sees the new cake, she starts singing “Happy Birthday!” song. So we have pretending birthday parties almost every day.

This recipe is from one amazing girl’s blog, who follows raw food diet. Her recipes and ideas are amazing. I changed the recipe a little bit, but this raw cake tastes delicious.

If any of you likes frozen dessert treats, this recipe is for you. This is the healthy and delicious version of ice-cream cake.

Banana Strawberry Cream Cake.

Pink filling:

3 bananas

2 cups frozen strawberries (or other berries)

1-3 tablespoons coconut oil (optional but it will make it creamier)

Cream exterior:

2 cups macadamia nuts

2 cup dates

2 peeled orange

2 tablespoons melted coconut oil

Water, as needed

Put the bananas in your blender, followed by the frozen berries and blend until smooth. Spread evenly into a spring form pan.

Freeze until solid.

To make the cream layer: soak macadamia nuts in the water for 4 hours.

Rinse the water from the nuts.

Blend all ingredients until smooth, adding as LITTLE water possible, if you need any at all. The less water you use, the creamier it will be. Spread the macadamia cream layer on the top of the pink one.

Freeze until solid and then garnish with strawberries.

Slice and enjoy!

Store in the freezer.

Recomendations: I will use a little macadamia nuts in the pink layer next time, to make it more creamier.

I will use cashews next time instead of macadamia nuts.

Chocolate Almond Biscotti.

Biscotti more correctly known as biscotti di Prato (English: Prato biscuits), also known ascantuccini (English: coffee bread), are twice-baked biscuits originating in the italian city of Prato.The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

The recipe I am sharing today is wheat-free, gluten-free, dairy free.

Great alternative to the regular sugary, buttery biscotti.

These biscotti are rich with the naturally delicious combination of chocolate and almonds.

Chocolate Almond Biscotti.

Ingredients:

2 eggs

1/2 cup canned coconut milk, at room temperature

1/4 cup coconut oil, melted

1/4 cup almond butter

1/4 teaspoon liquid stevia or any other sweetener to desired sweetness

1/4 cup almond milk

1tsp. vanilla extract

3 cups almond meal( flour)

2 tbsp. coconut flour

1/4 cup raw cocoa

chocolate chips

Preheat the oven to 350F. Line the baking sheet with parchment paper.

In a large bowl, whisk together the eggs, coconut milk, coconut oil, almond butter, stevia and almond milk.

Stir in the almond meal, coconut flour, cocoa and chocolate. Stir until well blended.

Place on the baking sheet and shape into a loaf.

Bake for 40 minutes. Remove from the oven and reduce the heat to 300F. Cool on the baking sheet on a rack for 15 minutes. Cut crosswise into slices and lay each slice on its side on the baking sheet. Bake for 30 minutes, turning the biscotti once halfway through the baking time, or until firm and dry.

Cool on the rack for 30 minutes.

Serve with coffee, cappuccino, hot tea or almond milk.

Coconut Cream Berry Tartlets.

Yesterday, we had friends over and I needed to make some delicious dinner with dessert.

For dessert I wanted to try something new, something I have never done before, something delicious and guilty free.

There are a lot different desserts, but in summer you want to eat light and fresh desserts, so my recipe worked great, because it is not too sweet, with light coconut cream and fresh berries. It might take a little time to make, because it needs some time to stay in the refrigerator, but if you make everything in the morning, it will be ready by dinner time.

Coconut Cream Berries Tartlets.

Crust:

10 plain graham crackers. I picked Erewhon Graham Crackers because they are organic and GMOs free, has only 7 grams of sugar, and just a few ingredients.

5-6 tbsp of coconut butter.

Filiing:

1 can of coconut milk( refrigerated)

6 drops of stevia, or any other sweetener

1tsp of vanilla extract

rasberries

blueberries

In a food processor blend the graham crackers into a super fine meal. Add coconut butter and pulse until a crumby dough forms. Divide the dough between four deep dish tartlets pans with removable bottoms and press the dough into the sides. Refrigerate for at least 1 hour.

Mix the coconut milk with vanilla and stevia with mixer on high speed for 1 minute. Divide the cream between the tartlets shells and refrigerate until ready to use.

Just before serving, top with berries.

Yes, they were really delicious and this combination worked just great: not too sweet, light and fresh.