Raw Chocolate Recipessuitable for chocolate lovers, raw foodies, health nuts, vegans, vegos, athletes, gym junkies, yogis, rawarriors, the raw curious or anyone who

cares about the food they eat

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IndexBrekkie Choc Chia Buzz Bars …………………………………………………………………………………. 1Maca Crème Cookies ……………………………………………………………………………………………………… 2

Fudge Brownies ………………………………………………………………………………………………………………… 3

Mesquite Bon Bons …………………………………………………………………………………………………………. 4

Guilt+Free Raw Cacao Truffles ………………………………………………………………………………… 5

Hazelnut Cacao Cheesecake ………………………………………………………………………………………. 6Raw Cacao Mousse Balls ……………………………………………………………………………………...... 7

Fruit & Nut Chocolate ……………………………………………………………………………………………….... 8

Raw Hazelnut Chocolate Brownies …………………………………………………………………………. 9

Brekkie Choc Chia Buzz Bars12 medjool dates, pitted½ cup activated almonds ½ cup raw hazelnuts2 tablespoons chia seeds¼ -½ teaspoon Pink Himalayan rock salt Extra Pink Himalayan rock salt & cocoa nibs for sprinkling on top¼ cup raw cacao powder¼ cup raw pumpkin seeds¼ cup desiccated coconut

DIRECTIONSDIRECTIONSDIRECTIONSDIRECTIONS

• In a food processor, blend the dates until they arewell chopped and begin to form a ball.

• Add in the almonds and hazelnuts and pulse until finely chopped with some larger pieces remaining.

• Add the chia seeds, coconut, salt and cacao powder and process until well combined.

• Scrape mixture into medium bowl and, with damp hands, press into a ball.

• Turn ball out onto a piece of parchment paper, cover with a second piece of parchment, and press into a rough rectangle shape, about 1″ thick.

• Remove top piece of parchment and cut into 8 equal-sized pieces. Mold each bar into uniform shape. Sprinkle with sea salt, pumpkin seeds and cocoa nibs. Press the nubs and seeds into the bar if necessary.

1.

Maca Crème Cookies

ForForForFor the base:the base:the base:the base:1 cup macadamia nuts1 cup cashew nuts½ cup of flaked coconut,½ to ¼ cup raw cacao powder¾ cup medjool dates (pits removed)

For For For For the crème centre :the crème centre :the crème centre :the crème centre :1 cup almonds,(soaked overnight)½ cupwater¼ cup medjool dates, (pits removed)¼ cup coconut oilVanilla bean

For choc For choc For choc For choc ganacheganacheganacheganache::::¾ cup of raw cacao powder¼ to ½ cup of coconut nectar¼ cup coconut oil

• Blend the nuts and cacao powder until the mixture is well ground. • Add coconut and pulse a couple of times to mix it in. • Add dates and blend until a dough is formed.• After soaking the almonds, the skin will come off quite easily. Removing the skin will result in a smoother creme.

• Blend all the ingredients together and place in the fridge or freezer to firm up for 1-2 hours .

• Sift the cacao powder through a sieve into a bowl. • Add remaining ingredients and blend with a small whisk until smooth. • Press the base mixture into a square pan. • Spoon in the creme and spread it evenly. • Top with a thin layer of chocolate ganache .

2.

Fudge BrowniesBrownie:Brownie:Brownie:Brownie:1 cup walnuts1 cup medjool dates¼ cup raw cocoa powder

Fudge icing:Fudge icing:Fudge icing:Fudge icing:2 avocados½ cup coconut nectar½ cup raw cocoa powder2 tablespoons coconut oilVanilla beanPinch celtic sea saltPinch cinnamon

DIRECTIONSDIRECTIONSDIRECTIONSDIRECTIONS

• Process all brownie ingredients together until wellblended and holding together

• Press mixture into a small pan.• Blend all icing ingredients together on high, until silky and smooth

• Spread icing over brownies• Place in freezer to set for 1-2 hours• Cut into squares and serve

3.

Mesquite Bon Bons

Cashew Mesquite CrèmeCashew Mesquite CrèmeCashew Mesquite CrèmeCashew Mesquite Crème::::3 tablespoon mesquite powder 4 cups cashews soaked overnightJuice of 1 lemon½ cup maple syrup½ cup melted coconut oilVanilla bean1 teaspoon of maca powderPinch of celtic sea salt

Raw Chocolate Topping:Raw Chocolate Topping:Raw Chocolate Topping:Raw Chocolate Topping:½ cup maple syrup¼ cup coconut oil½ to ¾ cup cacao powder

DIRECTIONSDIRECTIONSDIRECTIONSDIRECTIONS

• Combine ingredients in a blender until smooth• Spoon dollops onto pan lined with parchment paper• Place in freezer for a couple of hours• Pour maple syrup into blender• Add coconut oil and cacao powder and blend until smooth• Pour chocolate topping over the mesquite crème dollops

4.

Guilt+Free RawCacao Truffles½ cup of raw cacao butter (melted)½ cup raw cashews (soaked)¼ cup coconut nectar¼ cupmaple syrup½ cup raw carob½ cup raw cacao powderVanilla Bean Pinch Himalayan Pink Salt

Shredded coconut, raw cacao nibs or raw cacao powder for rolling

Optional:Optional:Optional:Optional:Add Goji berriesWhiteMulberriesSpearmintHazelnuts

DIRECTIONSDIRECTIONSDIRECTIONSDIRECTIONS

• Process cashews, melted cacao butter, coconut nectar & maple syrup until smooth. • Add the remaining ingredients and process until well mixed and smooth. • Chill in freezer for 10-20 minutes. • Once nicely chilled, roll with your hands into balls and then roll into your choice of shredded coconut, raw cacao nibs or raw cacao powder.

• Store in refrigerator!.

5.

Hazelnut Cacao Cheesecake

For the pie baseFor the pie baseFor the pie baseFor the pie base ::::¼ cup raw cocoa powder2 tablespoons raw cacao powder1 cup hazelnut (finely ground)2-3 tablespoons maple syrupVanilla beanPinch pink Himalayan rock salt

For For For For the filling:the filling:the filling:the filling:2 cups cashews (soaked)¼ cup hazelnut butter ½ cup coconut oil, melted½cup maple syrup½cup cocoa powder½ cup water½ teaspoon salt

For the chocolate sauce:For the chocolate sauce:For the chocolate sauce:For the chocolate sauce:⅓ cup coconut oil, meltedVanilla bean¼ cup maple syrup¼ cup cocoa powder

• Blend all ingredients together in a food processor until the mixture starts to come together.

• Press the crust into the bottom of pie dish keeping the mixture about ¼ inch thick. Set aside while you making the filling.

• Process cashews, maple syrup, water and salt. Mix until smooth and silky.• Add cacao powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together until well combined.

• Spoon the filling on to pie base and place in the freezer for at least 4 hours until solid all the way through.

• Once frozen, remove the cheesecake from the pan. • Place the cheesecakes in the refrigerator and make the chocolate sauce.

6.

Raw Cacao Mousse Balls1 cup raw cashews (soaked)¾ cup raw & organic rolled oats (soaked)½ cup cold water ½ cup raw cacao powder ½ cup shredded coconut ¼ cup shredded coconut for rolling balls¼ cup raw cacao nibs ½ cup organic raisins

4 tablespoons maple syrup1 ½ tablespoons coconut oil 1 tablespoon ground cinnamon 1 teaspoon vanilla extract dash of unrefined mineral salt

DIRECTIONSDIRECTIONSDIRECTIONSDIRECTIONS

• Soak the cashews and oats. Overnight. Rinse well.

• Add all the ingredients to a blender. And mix well untilyou achieve a creamy mousse-like texture.

• If mixture is too thick add a little more water,

• Refrigerate the mixture for about 30 minutes

• Make into balls and roll in the coconut.

• Add a couple of chocolate nibs on the top each ball for decoration.

• Store in refrigerator.7.

Fruit & Nut Chocolate10 medijool dates pitted 1 cup of raw cacao powder 1 cup of melted cacao butter ¼ teaspoon of salt ½ cup of coconut nectar (or maple syrup)¼ to ½ cup of almond mylk1 cup of goji berries, blueberries and golden berries 1 cup of pistachios

DIRECTIONSDIRECTIONSDIRECTIONSDIRECTIONS

• Remove all the pits from the medijool dates

• Place coconut nectar and medijool dates in a blender and process until smooth.

• Add the melted cacao butter and keep blending until smooth.

• Add the cacao powder, almond mylk , salt and keep combining until smooth.

• Place in a bowl and fold in the fruit and nuts.

• Pour into a chocolate tin or mould.

• Sprinkle some chopped pistachios on top to garnish .

• Place in the fridge until set … around 2 to 3 hours

8.

Raw Hazelnut Chocolate BrowniesBrownies:Brownies:Brownies:Brownies:2 cups raw hazelnuts1 cup medjool dates½ cup raw cacao powder¼ cup maple syrupVanilla bean

Icing:Icing:Icing:Icing:1 large avocado¼ cup of maple syrup¼ cup of raw cacao powderOptional (not raw):1 - 3 teaspoons organic cold pressed coffee

DIRECTIONSDIRECTIONSDIRECTIONSDIRECTIONS

• Process the hazelnuts until finely ground. • Add the dates, cacao powder, maple syrup and vanilla and process until mixtures forms into sticky dough.• Place the dough between two sheets of parchment paper and roll out to about ¼ of an inch thick• Cut into rounds using circular cookie cutter.• In a large bowl combine all the icing ingredients until thoroughly combined making sure no pieces of avocado remain .

• Ice cakes and store in the fridge.

9.