Saturday, May 31, 2008

The Raw Goddess is QUEEN!!!

Yum!!! I tried her almond cho. bar today and OH MY!! it was LUSIOUS!! she is supposed to be having a dessert "cook"book coming out soon...wish it would hurry up! here's her recipe
1/2 cup melted coconut butter
1/2 cup cacao or carob powder (I used 3 part cacao/1 part carob)
(my note: first time i tried all carob and the family liked it better than using all cacao. note to self to do as the Raw Goddess did: 3 part cacao/1 part carob!)
1 tbs maple syrup
1 tbs
agave nectar
1 tsp vanilla extract
Blend until smooth in high speed blender or food processor.
( I used hand blender because vitamix seperated it)
Transfer to a bowl, then add by hand:
A few drops pure almond extract
1/4 cup raisins
1/4 cup almonds,
(if you store in frig or freezer like me, bring to room temp. first. If you dump them right in, it will cause the coconut better to "set up".) chopped Spread mixture on plate or pan lined with parchment paper and set in the fridge or freezer. You can score the chocolate with a cookie or pizza cutter after a few minutes or break into pieces once fully set.

2 cups walnuts, soaked 8 to 12 hours
* 1 cup cashews*

2 1/4 cups water
* 1 cup pure maple syrup
* 1/4 teaspoon maple extract
* pinch solar-dried sea salt
* 1/2 cup chopped walnuts, soaked for 8 to 12 hours, then dehydrated (optional)
1. Drain and rinse the walnuts.
2. Put the soaked walnuts, cashews, and all remaining ingredients, except the chopped walnuts, into a blender and blend until completely smooth and creamy. The mixture should resemble the consistency of a thick milkshake.
3. Pour the walnut cream into ice cube trays (I used muffin cups) and freeze until hard.
4. Put cubes through a Green Life or Champion Juicer outfitted with the homogenizing plate.(didn't do this step either as I don't have it)
5. Stir in the chopped walnuts and return to the freezer for a couple of hours. Serve immediately or store in the freezer until ready to use. Keeps in the freezer, in a sealed container, for 1 to 2 months.

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