Choco-Chocolate Chip Avo Pudding

Thanks to Karma Chow for this recipe

1 cup cashews, soaked for 2 hours
2 ripe avocados
⅓ cup full-fat coconut milk
⅓ cup raw cacao powder
2 teaspoons vanilla extract
⅓ cup raw blue agave nectar or maple syrup
1 tablespoon arrowroot powder
¼ cup date paste (see recipe below) 
1 tablespoon melted coconut oil
⅛ teaspoon fine sea salt
1 cup grain-sweetened or vegan chocolate chips

Drain the water from the cashews. Combine all of the ingredients except the chocolate chips in a blender and blend until smooth and creamy. Stir in the chocolate chips. Scoop into separate bowls and refrigerate for at least 2 hours to set.

To make date paste: Pour two-thirds cup of hot water over one cup pitted dates and soak for about an hour. Put all of the ingredients into a blender and process until a smooth, thick paste is formed. 

White Chocolate Raspberry Mousse

1 bag frozen organic raspberries, defrosted and room temp
1/3 c. melted raw cacao butter
¼ c. agave nectar
1 c. dates, soaked for at least 4 hours
¼ tsp sea salt
1 TB lemon Juice
1-1/2 cups cashews, soaked for at least 4 hours
1 tsp vanilla extract
Coconut water as needed
 
Melt cacao butter over a very low flame in a saucepan on the stove. Place all ingredients in a blender including melted cacao butter and blend until smooth. If mixture is too thick and your blender has a hard time blending, add coconut water little by little to loosen up the mixture. Refrigerate for a couple hours before eating

Vegan Chocolate Truffles

Thanks to Karma chow for this recipe

½ c. Raw Cacao Butter, melted (found at Health Food Stores andWhole Foods stores in the raw section)

½ c. Raw Cashews

½ c. Raw Agave Nectar (or ¼ c Agave & ¼ c Maple Syrup)

1 c. Raw Cacao Powder (or ½ cup Carob & ½ cup Cacao powder)

2 tsp. Vanilla Extract (alcohol-free) or ½ Vanilla Bean seeds

Pinch sea salt (preferably Himalayan Pink or Real Salt Sea Salt)

In a food processor fitted with the S-blade, process cashews, melted cacao butter & Agave until smooth. Add the remaining ingredients and process until well mixed and smooth. Chill in freezer for 10-20 minutes. The more chilled the mixture is, the easier it will be to roll into truffles. Once 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! Enjoy as you wish, these truffles are GUILT FREE and GOOD FOR YOU!!!

Be Creative! Add Goji berries, dried mulberries, mint extract, nuts, whatever you like with chocolate!!!! Experiment!!!

Creamy Coconut Rice Pudding

1 cup brown rice, cooked (long or short grain is fine for this dish)
1⁄2 can full-fat coconut milk
1 tsp cinnamon
1⁄4 tsp. nutmeg (freshly ground is best)
Pinch cloves
1⁄4 c. raisins
1 tsp. vanilla extract
1⁄4 c. maple syrup or to taste
Optional toppings: shredded coconut, chopped walnuts, sliced almonds, cinnamon

In a saucepan, over medium-low heat, combine cooked rice, coconut milk, raisins, maple syrup and spices. Heat through while constantly stirring. If you like your pudding more creamy, add more coconut milk. Serve immediately and top with optional toppings.

Dreamy Raspberry Mousse w/ Nut Topping

2 containers organic raspberries
1 c. raw cashews, soaked for at least 2 hours
¼ c. raw blue agave nectar or Grade B maple syrup
meat of 1 young thai coconut (if you cannot find this where you live, leave out and use less liquid)
1/4 c. dates, soaked for 2 hours and pitted
water from 1 young thai coconut or coconut water from a tetra pak (about 1 to 1-1/2 c. depending on pref. thickness)
1 tsp vanilla extract
1 tbs lemon juice
Place all ingredients in blender and blend until smooth! Pour into small cups and top with pistachio topping and refrigerate for about an hour so mixture gels a bit more
1 c. pistachios, raw or dry roasted without salt
½ cup dates, pitted
¼ c. raw shredded coconut
dash sea salt
2 tbs agave nectar
 
Place all ingredients except agave in a food processor with s-blade. Process until all combined and with motor running pour in agave. Topping should still be chunky and not smooth, but held together.

Energy Bliss Nuggets

Thanks to karma chow for this recipe


1 cup raw sunflower seeds
½ cup raw almonds
1/3 cup raw blue agave nectar, maple syrup or brown rice syrup
1/3 cup dates
3 tbs raw cacao powder
½ tsp cinnamon
¼ tsp sea salt
1 tsp vanilla extract
 
Process all ingredients in a food processor until combined and roll into small walnut sized balls! Store in refrigerator in a tightly covered container.

Almond Berry Creme Parfaits

Fresh Berries (assorted)
 
Almond Frangipan Crème
1 cup almonds (you can soak if you’d like and remove skins)
1 c coconut water
½ tsp almond extract
2 tbs maple syrup
 
Raspberry sauce
1 bag raspberries
¼ c. agave
¼ c water
¼ dates soft, pitted
2 tbs lemon juice
 
Place all ingredients in blender and puree until thick and smooth. Add more liquid if too thick.
Layer creme in a cup with berries and raspberry sauce! Top with shredded coconut or nuts!

Veg Nog

2 c. cashew crème (see below)
1 c. coconut milk
½ c. date paste (see below)
2 tbs agave or maple syrup
1 tsp pure vanilla extract
½ tsp nutmeg
¼ tsp cinnamon
pinch of cloves

Cashew Crème Base
Soak 1 c. cashews for 4 hours, drain & rinse well
 
Place in blender with 3 cups of water and puree until very smooth

Date Paste
Soak 1 c. pitted dates in water for 1-2 hours

Blend in a blender with a small amount of coconut water or water until blended into a paste.

Coffee Spice Rub

2 tsp. fine ground espresso coffee
2 tsp. raw coconut sugar crystals or palm sugar
1/2 tsp. dried oregano
1/4 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. dry mustard
1/4 tsp. ground coriander
1/4 tsp. sea salt
1 dash cayenne pepper

Combine coffee, coconut sugar, oregano, paprika, cumin, mustard, coriander, salt, and cayenne pepper in small bowl; mix well.
Store in airtight container for later use. Rub is sufficient for 1-1/2 pounds of meat.
To use, rub all over meat; let rest for a few minutes and grill to desired doneness.
Preparation Time: 5 minutes

Cooking Time: 0 minutes

Total Time: 5 minutes

Nutritional Information: (per serving)

Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
11 0 g 0 g 10 mg 134 mg 2 g 0 g 2 g 0 g

Chocolate Mint Zucchini Cookies

Ingredients

3 cups whole wheat flour

2 teaspoons baking soda

1/4 cup cocoa

1/4 teaspoon salt

1 tbsp Stevia

1 cup grated zucchini

2 tablespoons canola oil

1 teaspoon peppermint extract

.

Directions

Preheat the oven to 350F (170C).

Mix together flour, baking soda, cocoa and salt.

In a separate bowl, using an electric mixer, beat together stevia oil and peppermint extract.

Fold in zucchini.

Combine all ingredients and mix until everything is smooth.

Using a tablespoon, scoop out batter and form a small ball. Press lightly to flatten.

Bake for 12-15 minutes, until golden.
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Nutrition Facts (per cookie)

Calories: 80

Fat: 1.6g

Carbohydrates: 14.0g

Protein: 2.2g

Chocolatey Rice Krispy Thingys

Ingredients:1 cup raw almonds
2/3 cup raw sunflower seeds
1/3 cup rolled oats
3/4 cup organic brown rice syrup
1 tsp organic vanilla extract
3 tbs cup cashew butter
2 cups of organic brown rice crisp cereal
1 bag of vegan chocolate chips
1/2 tsp pink Himalayan or Celtic sea salt
1 Tbsp coconut oil

Using a food processor with the S-blade, process almonds, sunflower seeds, sea salt and oats until pulverized but still chunky. Pour into a large bowl along with 1 cup vegan chocolate chips and brown rice crispy cereal. Meanwhile, in a small saucepan over low heat, combine cashew butter, rice syrup, coconut oil &  vanilla extract together stirring constantly until cashew butter is melted and combined with rice syrup. Pour cashew butter mixture over dry ingredients and stir well to coat evenly. Pour into a greased 9x11 glass casserole dish. using a double boiler, melt remaining chocolate chips and stir until smooth. Spread melted chocolate over rice mixture evenly and refrigerate for at least 2 hours to set. Once set, cut into squares and serve! Keep refrigerated in a tightly covered container. 

Low-Fat Plum Bran Muffins

• 1-1/2 cups whole wheat flour
• 1/2 cup wheat bran or oat bran
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 3/4 cup apple butter
• 1/2 cup plain nonfat yogurt or nonfat buttermilk
• 1 cup chopped skinned fresh plums (about 2 medium)
• 1/2 cup chopped prunes
• Muffin tins
• Nonstick cooking spray

Preheat oven to 350 degrees. In medium bowl, combine flour, bran, baking powder, and baking soda and stir to mix well. Add apple butter, yogurt or buttermilk, and stir just until dry ingredients are moistened. Fold in plums and prunes. Lightly spray 6 cups of large muffin tin or 12 cups of small muffin tin with nonstick cooking spray and fill each cup 3/4 full with batter. Bake smaller muffins for 12 to 14 minutes and full-sized muffins for 20 to 25 minutes, or until lightly browned and a toothpick inserted in center of muffin comes out clean. Let sit for 5 minutes before removing muffins from tin. Serve warm or at room temperature.

Depending on the size of your muffin tins, this recipe should make 12 small or 6 large muffins (6 servings).

Preparation Time: 15 minutes

Cooking Time: 12 to 25 minutes

Nutritional Information (using wheat bran and yogurt): (per serving)

Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
237	8 g	8 g	54 g	<1 g	0 g

Black Bean Brownies

1. 1 15-oz. can unseasoned black beans, drained and rinsed
2. 1/4 cup water
3. 1 package brownie mix (12 to 14 oz.—we recommend a healthy one with whole-grain ingredients)

Puree beans and water in food processor or blender. Add beans to brownie mix and bake according to package instructions. Don't add any other ingredients. Serves 16.

Preparation Time: 10 minutes plus baking time

Nutritional Information (per serving; varies depending on brownie mix used):

Calories	Fat Total	Carbs	Fiber	Protein
80	3 g	8 g	2 g	5 g

Power Yogurt

1 cup plain low-fat yogurt
3 Tbsp. wheat germ
3 strawberries, sliced
1/2 banana, sliced
1 tsp. shredded coconut, toasted
1/2 tsp. honey (if desired)

Add wheat germ to yogurt and stir to combine well. Top with strawberry and banana slices, then sprinkle with shredded coconut for a delicious garnish and added texture. If you crave extra sweetness, add honey. Serves 1.

Preparation Time: 10 minutes

Nutritional Information (per serving, including honey):

Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
363	20 g	7 g	58.5 g	7.5 g	2 g

Sticky Bars

1/2 medium-size banana
1/4 cup chunky peanut butter (organic minus hydrogenated oils, preferably)
1 cup unsweetened granola
1 sheet wax paper

Mix and mash all three ingredients into a bowl. Spoon onto a sheet of wax paper. Roll up into a hot dog/cigar shape. Stick in the freezer. Ready in about 90 minutes. Cut off little bites or eat the whole thing. Eat it frozen or throw it in the microwave for 10 seconds. Serves 2. 

Preparation Time: 10 minutes
Cooking Time: 90 minutes

Calories	Protein	Carbs	Cholesterol:	Fat Total	Saturated Fat
389	14 g	47 g	0 g	17 g	4 g

Chocolate-Covered Strawberries

1 dark chocolate bar (3 oz.), 70% to 85% cacao solids

1. 1 pint large strawberries (about a dozen)

Microwave chocolate in a microwave-safe bowl or melt it in a double boiler on the stove. Holding the strawberry by the stem, dip it in the melted chocolate until it's lightly coated. Set the strawberry aside on a plate or wax paper to cool. The strawberries are ready to eat when the chocolate hardens (or if you can't wait, dip and eat and call it chocolate fondue!). Serves 2.

Preparation Time: 10 minutes

Nutritional Information (per serving):

Calories	Fat Total	Carbs	Fiber	Protein
360	22 g	36 g	9 g	5 g

Frozen Chocolate Avacado

2 oz. dark unsweetened chocolate (70% to 85% cacao solids)

1. 1 avocado
2. 1 Tbsp. unsweetened cocoa powder
3. 2 Tbsp. agave nectar (or maple syrup)
4. 1 tsp. vanilla extract

Microwave chocolate in a large mixing bowl until it's melted. Add remaining ingredients and mix until smooth. For best results, use a hand mixer or food processor. Serves 2.

Preparation Time: 10 minutes

Nutritional Information (per serving):

Calories	Fat Total	Carbs	Fiber	Protein
395	27 g	39 g	11 g	5 g