raw cacao powder

Up close and personal: overnight oats. One of my top healthy meals of choice.

Blend the following ingredients in a blender or food processor:

1 cup unsweetened almond milk
1 heaping tbsp almond butter
1 tbsp maple syrup
1 tsp maca (optional)
Transfer liquid mix to a bowl or jar and add between ¾-1 cup GF oats.

Allow oats to soak in fridge for at least one hour or overnight.

I topped my oats with fresh strawberries and pomegranate seeds, cacao nibs, desiccated coconut and a scoop of raw cacao powder.



60g fine oats , gluten free
2tsp carob or raw cacao powder
1cup tigernut milk (i used AMANDIN)
1tbsp chia seeds
1tbsp raw hemp protein
2-3 medium dried figs
1/2tsp maca root powder


fresh purple fig
frozen blackberries
cashew butter (i used TERRASANA)
raw food bar (i used PULSIN ‘maca bliss’)
raw buckwheat groats
raw cacao bean nibs


In a small sauce pan heat up the tigernut milk , add the fine oats , chopped dried figs and carob powder and leave cooking. Stir from time to time. When its close to the consistency you want , remove from the stolve and add the chia seeds , raw hemp protein ‘n maca root powder. Stir until it combines well.
Move to a bowl , add your toppings and enjoy.

[more recipes can be found using THIS link and make sure to follow me on INSTAGRAM ]


So I bought this fantastic new cherry pitter for only $5 from HEB, and what else can I do besides eat them right away, well cover them in chocolate of course!! I think these were better than the real thing. I didn’t feel like I needed to brush my teeth twelve times when I finished them. So, when I searched around the internet for a chocolate covered cherry recipe, I could not find a raw vegan one! I was amazed!! So I conjured these little fellows up and voila, here you are. 

Raw Vegan Chocolate Covered Cherries 



  • Pitted Cherries
  • Agave
  • Vanilla Paste 

Combine the ingredients for the cherries and sit aside. 


  • Raw Cacao Powder
  • Agave
  • Coconut Oil
  • Pinch of Salt
  • Chili Powder (optional)
Warm the coconut oil to room temperature, until it becomes liquid. Mix in remaining ingredients. This is where I added it to a squeeze bottle to make it super mess free… spooning tends to get messy. (that’s what she said) If you are using a mold the trick is to put a little bit of chocolate in the top of the mold and freeze it first for about ten minutes. Then add your cherry and fill the remaining of the mold with chocolate. These will be finished pretty quickly, half an hour tops, but I couldn’t wait that long! Remove these promptly and store in the fridge so you don’t freeze the cherries. 

The Details:

  • Ingredients - (see above)
  • Tools - Chocolate molds
  • Time - 10 minute prep, ½ hour freezer time
  • Cost - $$Average

(Nut free vegan Nutella)

Spread on things, dip into things, or eat it with spoon.


½ cup of tahini
2 tbsp coconut butter
½ cup or raw cacao powder
½ cup agave or maple syrup
2 drops organic vanilla essence
1 pinch sea salt

1.  Place tahini and coconut butter in a small stove top pot and head on a low temperature until fluid.
2. Add remaining ingredients and stir on low heat until well combined.

Yummy or toast or swirled into porridge or just on it’s own!

Black Bottomed Chocolate Vanilla Swirl Cheesecake (dairy free, gluten free, vegan, refined sugar free)

Full Recipe:

Serves one 9" cake

* ¾ cup Pecans
* ¾ cup Walnuts
* ¼ cup Unsweetened Shredded Coconut (finely shredded works best)
* pinch of Sea Salt
* 3 Medjool Dates, pits removed
* 2 tablespoons Raw Cacao Powder (sub cocoa powder if you don’t have cacao)
* 1 tablespoon Coconut Oil

* ¾ cup Dark Chocolate Chips (use a brand that uses natural sweeteners, if you can)
* ¼ cup Coconut Oil
* ¾ cup Coconut Milk (canned)
* 3 tablespoons Raw Cacao Powder
* 1 teaspoon Vanilla

* 3 cups Cashews, soaked overnight
* 1½ cups Almond Milk (coconut milk works too)
* 2 tablespoons Vanilla (you may only need 1 tablespoon if your vanilla is strong)
* ½ cup + 3 tablespoons Maple Syrup, divided
* ¼ teaspoon Sea Salt
* 2 tablespoons Sunflower Lecithin
* 2 teaspoons Lemon Juice
* ⅓ cup Coconut Butter (softened)
* ¼ cup Coconut Oil, divided
* ⅓ cup Raw Cacao Powder

Chocolate brownie muffins🍫💦

Gluten free, Vegan and nut free depending on what plant based milk you choose to use☺️
Makes 12 small muffins

1 cup gluten free self raising flour
1/3 cup raw cacao or cocoa powder
1 cup coconut sugar
2 tbsp coconut flour
1 flax ‘egg’ (1 tbsp flax meal mixed with 3 tbsp water)
1 cup plant based milk of choice
Optional add ins: Chopped mixed nuts, chocolate chips, raisins etc

1. Preheat the oven to 170C and grease a muffin tray.
2. In a large bowl, sift in the flours and cacao powder then stir in the sugar.
3. Next, stir in the plant based milk.
4. Mix in the flax 'egg’, followed by adding in any chopped nuts or chocolate chips if desired.
5. Evenly distribute the mixture into the prepared muffin tin.
6. Bake in the oven for 20 minutes.
7. Allow the muffins to cool before eating! Drizzle with melted chocolate or add icing if you like❤️

The Best Vegan Chocolate Mousse (sugarfree)


  • 400 ml can coconut cream.
  • ½ cup raw cacao powder.
  • ¼ cup rice malt syrup.
  • ¼ cup chia seeds.
  • cacao nibs, optional.


1. Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses. Sprinkle with cacao nibs if you like.

2. Chill in the fridge for at least 3 hours, or until firm.


Bliss balls - two variations

Chocolate almond fudge- makes 14:


1 cup almonds, 1 cup dates, 1 tablespoon raw cacao powder, vanilla extract


1. Place all ingredients in a food processor and blend until the mixture is well combined and sticks together.

2. Use your hands to shape the mixture into balls. Place in the fridge to set and store.

Optional topping:
Dark chocolate drizzle: Simply mix together 1 teaspoon melted coconut oil, 1 teaspoon maple syrup, 4 teaspoons raw cacao powder and drizzle the mixutre on the balls with a knife. Garnish with chopped pistachios.

Coconut cashew- makes 8:


½ cup cashews, ½ cup shredded coconut, ¼ cup dates, 1 tablespoon coconut oil, ¼ cup maple syrup, vanilla extract


1. Place all ingredients in a food processor and blent until the mixture is well combined and sticks together.

2. Use your hands to shape the mixture into balls. Roll them in shredded coconut. Place in the fridge to set and store.

Quinoa Coconut-Cacao Bar Melt together: 6 Tbsp coconut oil 2 Tbsp coconut butter 4 heaping Tbsp of raw cacao powder (or regular unsweetened cocoa powder will do, if you don’t have cacao) 2 Tbsp of maple syrup pinch of salt Stir in 1 cup Puffed Quinoa Cereal ¼ cup Cranberries ¼ cup pistachios Pour into a lined loaf pan and chill until set.


Raw chocolate vanilla banana ice cream cake


For the crust: 1 cup nuts, 1 cup pitted dates
For the ice cream layer: 4 frozen bananas, 2 fresh bananas, about ½ teaspoon vanila extract, 1.5 tablespoons (raw) cacao powder


1. Line a 18 cm springform pan with baking paper and set aside.

2. For the crust, pulse the dates and nuts in a food processor until the mixture sticks together. Press the crust into the pan until the layer is even. Leave some of the mixture to form little balls for decoration.

3. Blend the bananas and vanilla extract in a high speed blender or food processor. Pour about half of the mixture onto the crust and even it out with a spatula.

4. Add the cacao powder to the rest of the bananas and blend again until mixture becomes brown. Pour it onto the vanilla layer and smooth with a spatula.

5. Place the cake in the freezer for at least 5 hours.

6. Take it out 15 minutes before serving. Decorate with fresh strawberries, small balls made of the crust and chocolate drizzle (1 teaspoon coconut oil, 1 tablespoon cacao powder).

Note: You should hurry a bit when making the filling since most of the bananas are already frozen. You should eat the whole cake at once or only thaw as much as you’re going to eat and leave the rest in the freezer since it’s probably going to melt in the fridge.

My new most beloved breakfast… hands down. ✨🙏🏼✨ ::: Base ~ Oats & pure water & raw cacao powder & himalayan salt & cinnamon powder & coconut sugar. +++ Topped with ~ raisins & chia seeds & sunflower seeds & walnuts & almonds & pomegranate ruby pods! ~ Blessed with love always & the sunshine & selenite, amethyst and rose quartz energies. ✨🌈✨ I am feeling so full & nourished & satisfied. I so recommend this yummy blessings to begin the day, after drinking a cup of water as you rise to hydrate your organism… & perhaps some oil pulling & yoga hehe. Feeling so endlessly blessed, it’s ineffable. Giving thanks for all the portals opening in my path, may we all keep on rising & loving our hearts into full bloom. I love you all so, so much… Love knows no boundaries or conditions, we are all connected to our very roots. May we keep on recognising ourselves & our own light in the others. May we let go of judgement & all that no longer serves us… May we love unconditionally all beings on earth. A most blessed morning to all of you, shiny souls ~ ✨💓✨ In joy!

anonymous asked:

What are your basic shopping list items or what would you recommend for someone who's getting started?

A good place to start is writing down the things that you like and kind of going from there. These are the items I always have in my fridge or pantry:


Brown rice


Vegan bouillon or veggie broth






Beans (chickpeas, pinto, black, etc.)


Whole grain or corn pasta

Rice cakes

Raw almonds

Raw cashews

Peanut butter

Almond butter


Maple syrup

Whole grain, sprouted grain or sourdough bread

Whole grain wraps/tortillas

Fruit (bananas, strawberries, blueberries [I like frozen], lemons, tomatoes, apples and dates)

Frozen acai packs

Vegetables (leafy greens, broccoli, peppers, fresh herbs, etc.)

Every kind of spice you can think of


The following items are also things I always keep on hand though I don’t know if I would consider them absolutely mandatory. They last me a couple months since I use them sparingly; usually as supplements or simply to enhance my dishes. When you try new things and find something you like you should incorporate it especially if it makes you feel good.


Raw cacao powder

Raw cacao nibs

Desiccated coconut

Maca powder

Maqui powder

Hemp seeds

Chia seeds

Vegan butter (mostly for baking)



Hope this helps. X



4 large bananas
1tbsp raw cacao powder
1tsp ginger powder
1/4tsp cinnamon
1/4tsp nutmeg
a pinch cardamon
a splash of rice milk


Freeze the bananas at least overnight. In the morning defrost them for 5-7 minutes and add in a blender or a food processor with the rest of the ingredients. Process until smooth. Add your toppings ‘n enjoy

[more recipes can be found using THIS link and make sure to follow me on INSTAGRAM ]

Raw Cupcakes with Cacao Frosting

One of the best aspects of a raw diet is that you can eat as much as you like.  So when it’s time for dessert, I say keep it coming! No guilt here, these cupcakes are fudgy, chocolatey, moist, and delicious!

Ingredients for cupcakes:

1 cup organic oats, ground into flour
6 organic fresh dates, pitted
2 T organic raw cacao powder
¼ t organic pure chocolate extract


Line a muffin pan with 6 cupcakes wrappers; and set-aside.

Place oat flour, dates, cacao, and extract into a food processor.  Process until a firm dough forms.  

Evenly divided the dough into the 6 wrappers.  Press down the dough and slightly up on the sides of each wrapper.

Set-aside and make the frosting.

Ingredients for frosting:

6 organic fresh dates, pitted
1 cup filtered water
¼ cup coconut oil
¼ cup organic raw cacao powder
¼ t organic pure chocolate extract

In a high powered blender, place all frosting ingredients.  Blend until smooth.

Frost each cupcake.  You will have extra frosting, so cover and store in the refrigerator.  Use extra frosting on other desserts or use as a dip for sliced apples!


energy balls º ♡ º 

:: walnuts + dates + oats + raw cacao powder + sunflower seeds + chia seeds + maple syrup + coconut oil + cinnamon + himalayan salt :: 

one of these lil balls fills me up with so much nourishing goodness & immediately my cravings for chocolate or sugar simply fade away… they are raw vegan :) just blend it altogether & roll them into balls! in joy! ~*~

Ummm yum!


3 cups organic cashews (soaked 30 - 60 minutes)
1 1/2cup organic peanut butter
¾ cups organic maple syrup
¼ cup organic coconut oil
1 cup homemade almond milk

2 cup organic pecans
10 organic medjool dates
4 tablespoons organic raw cacao powder
2 tablespoon organic coconut oil
1 teaspoon vanilla extract

4 tablespoons organic raw cacao powder
4 tablespoons organic coconut oil
4 tablespoons organic maple syrup

1. Using a food processor, process crust ingredients until achieving a crumbly texture.
2. Transfer to a springform pan and set aside.
3. Add filling ingredients to a food processor one ingredient at a time, adding cashews and peanut butter last, blend until creamy and smooth
4. Add crust mixture evenly to a pan, spread the filling mixture on top.
5. Set in freezer for approx 2 - 4 hours
6. When ready to serve, remove cake from the pan & transfer to a serving dish.
7. Prepare the cacao drizzle (add all
ingredients to a small bowl and stir until it becomes a smooth consistency).
8. Using a spoon, drizzle the cacao topping over the cheesecake (it will harden as soon as it comes in contact with the frozen cheesecake)
9. Let the cheesecake sit on the countertop for 10 - 15 minutes, or until it becomes soft enough to slice,

Serve immediately!

Evelyn's pantry (& fridge) !

A few of you have asked what I buy in a week to week basis at the supermarket, so I thought it would be helpful to write up a post of what’s always in my cupboard!
To have a pantry stocked up with healthy, wholesome ingredients is essential to leading a healthy and happy lifestyle. It’s really common sense, what’s in your cupboard is what you are going to use to bake/eat. So why not make it full of nutrient dense goods that make you feel good inside and out.
I have compiled a list into categories to make it easier for you when you go to the store.
I get extremely excited when I go food shopping! In this post you can learn what my favourite products are!
I buy organic as much as possible.
Happy shopping… and baking :)

Plain gluten free
Self raising gluten free
Almond meal

Pantry baking goods:
Baking powder
Baking soda
Vanilla essence
Coconut essence
Xanthum gum
Egg replacer
Raw sugar
Coconut sugar
Coconut oil

Pantry items:
Raw cacao powder
Carob powder
Cacao nibs
Carob kibble
Chia seeds
Chia bran
Unsweetened almond milk
Soy milk
Raw sugar
Coconut sugar
Protein powder
Gluten free pasta
Buckwheat groats
Shredded coconut
Corn thins and rice cakes
Buckwheat crackers (orgran brand)
Peanut butter
Brazil nuts
Sunflower seeds
Quinoa flakes
Coconut oil
Nutritional yeast
Popcorn kernels
Silken tofu
Dark chocolate
Maple syrup
Puffed rice
Puffed corn
Rice malt syrup

Unsweetened almond milk
Unsweetened soy milk
Coconut water
Soy yogurt
Organic tofu
Organic tempeh
Organic, no added sugar yogurt
Fruit: kiwi, oranges, strawberries, blueberries, raspberries, avocado (low fructose fruits)
Veggies: spinach, tomato, carrot, zucchini, gherkins, olives, cucumber, capsicum, pumpkin (low fructose vegetables)
Apple cider vinegar
Gluten free vegemite

Organic frozen berries
Gluten free bread

Gluten free bread
Flaxseed oil
Himalayan salt
All spice
Cayenne pepper
Onion and garlic free vegetable stock
Sweet potato
White potato
Tea (black and herbal)

Where do I buy these ingredients?
I’m from Melbourne, Australia! So unfortunately this part if the post can relate only to those also in Melbourne. But I’m sure any health food store around the world would stock the majority of these products! Just do your research and don’t hesitate to ask the assistant working.

Coles (awesome health food section, great for gluten free)
The source bulk foods, Brunswick. La manna direct, Essendon fields.
La manna organics, Brunswick.
Terra Madre, Northcote.
IGA Sydney rd, Brunswick.
Great Earth discount health food store, CBD Elizabeth st.
Go Vita, southern cross station, Doncaster shopping centre & Highpoint shopping centre.
Pro-Health, Northland shopping centre.
BAS foods, Brunswick.

Proats (½ cup old fashioned rolled oats + ½ cup water + ½ cup almond milk, 1 scoop protein powder, ½ mashed ripe banana, some raw cacao powder) topped off with a banana, coconut flakes, cacao nibs, hemp and chia seeds🌿 // oh and for today’s gentle reminder: you are not alone in your fight against the odds; knowingly or unknowingly, there are certain people who care about you and will always be with you no matter what

anonymous asked:

Can you tell me about some of the meals you've made lately? Your food always inspires me hehe

i’ve been eating really simply lately & that’s the way i most enjoy it :) for breakfast :: soaked chia seeds overnight (with acai powder & chlorella) + mashed ripe banana + apple + pear + dates. for lunch :: cooked chickpeas with raw celery, tomato, onion, cucumber, beet, carrot… whatever vegetable i have around. for snacks :: raw cacao nibs coated with coconut sugar, energy balls (made with dried figs or dates & almonds & raw cacao powder & oats), lots of fresh fruit (now have been eating lots of cherries, peaches, bananas…). another thing i always love of course is toasted wholewheat bread with avocado, tomato, onion and himalayan salt :) i really love rice & red lentils too with veggies like zucchini, onion, tomato, pepper… quinoa is a favourite too :) quinoa with steamed butternut squash, sweet potato and carrots is the best! perfect for winter time, so comforting & warm & nourishing. there is so much yumminess… love to you <3



For the fudge base:
2 cups/ 224g raw organic cashews
2 cups/ 240g unsweetened organic shredded coconut
240g (about10 large) very soft medjool dates, pitted
1 cup/ 100g raw organic cacao powder
½ cup/ 120ml organic maple syrup
Pinch of fine sea salt
For the ganache:
½ cup/120ml organic maple syrup
¼ cup/60g extra virgin unrefined coconut oil
½ cup/50g raw organic cacao powder
Pinch of fine sea salt
¼ cup/30g of raw cacao nibs for topping

Make the fudge base:
Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)
Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the cacao powder process again.
Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is achieved scraping down the sides as needed.
Press firmly into a parchment lined square or rectangular pan or mold.
Place in fridge while making the ganache topping.
Make the ganache topping:
In the food processor, blend together maple syrup and coconut oil until well combined.
Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
Pour over fudge base and spread out evenly over the top. Sprinkle with cacao nibs and return pan to fridge to set and firm for at least one hour.
Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.

Raw, Gluten Free, Grain Free