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These are the best raw chocolates. I make them myself and consider it a healthy alternative to store bought chocolates.

Recipe

1/2 cup of raw chocolate powder (or mix with raw carob powder, 1/3 carob, 2/3 chocolate)
1/2 cup coconut oil
2 tbs raw almond butter
1 teaspoon raw honey (for taste)
1 drropper liquid stevia (for sweetness)
pinch salt
1 tablespoon vanilla extract (optional)

First warm up the coconut butter (au bain marie) until it becomes a liquid. Then pour in your blender. Add the honey, stevia, vanilla and salt. Mix briefly in your blender. Then add the almond butter. Blend again on low speed or with hand. (more…)

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Here’s a fun, simple and tasty recipe from one of our favorite recipe bloggers.

Raw Goddess Heathy’s Blueberry Cardamom Cake

Perfect for a hot summer day.

Here are a few more desserts from the Raw Goddess that are sure to hit the spot:

• Triple Berry Cake
• Ferrero Rawcher
• Maple Walnut Ice Cream

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August: You will find eggplant, blackberries and broccoli in season (more…)

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Everybody raved about this simple nut mylk I whipped together at our Raw Vegan Activation Class this Wednesday night! Here’s the basic philosophy of making a really good nut mylk: Any nuts or seeds will do — all raw organic nuts or seeds make great mylks and it’s fun to see how the different mylks taste.

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Holy cats there are tons of raw vegan ice cream recipes in the world! The first 4 books I opened I found many many…what to do…well first quit picking up anymore books…here are a few:

Preface: Young (Thai) coconuts (you can find in Whole foods) are different from the easier to find brown coconuts we may have grown up with, inside they are gelatinous and full of fresh coconut milk. You need a butcher knife-like implement to open it (cutting a square in the top ideally with 4 whacks) and they come in an all white shell. Here is one youtube video I have seen on “opening a young coconut”

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