How to Make Raw Vanilla White Chocolates (dairy-free, vegan)
Today I have a special Valentine’s treat for you—a healthy recipe for raw white chocolate! This recipe uses just a few ingredients and is dairy-free. Traditional white chocolate usually contains sugar and milk solids, along with cacao butter. My recipe uses raw honey and raw cashew butter, as well as raw cacao butter. If you can’t handle the buzz dark chocolate gives you then try this recipe. It’s caffeine-free but still has some of the feel-good compounds found in chocolate.
- Blend all ingredients in a high-speed blender until smooth.
- Add flax meal and blend again until smooth.
- Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.
- Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
- Once the dehydrator sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.
* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.
For the falafel
1 cup pumpkin seeds
2 tablespoons fresh dill, finely chopped
1 teaspoon ground coriander
2 teaspoons cumin
8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
3 tablespoons fresh coriander (cilantro)
1 clove garlic
¼ cup olives, stones removed
2 teaspoons oregano
½ teaspoon salt
1 tablespoon lemon juice
- Process all ingredients in a food processor until thoroughly mixed.
- Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.
For the hummus
½ cup mac nuts
3 tablespoons lemon juice
3 tablespoons tahini
¼ teaspoon salt
¼ cup water
- Blend all ingredients in a high-power blender until smooth.
Optional “roasted” Mediterranean vegetables
½ cup courgette (zucchini), sliced
1 red bell pepper, sliced thin
½ a medium red onion, sliced
½ cup fresh tomatoes, sliced
3 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon salt
- Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.
- You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.
- Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom. - Arrange the vegetables in a line along the salad leaves. - Place 3 – 4 falafel along the top of the vegetables. - On top of the falafel, spoon over a generous helping of the hummus. - Fold up the left and right hand sides of the tortilla. - The bring the bottom of the tortilla up over the 2 sides that have already been folded up. - Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together. - Once completely rolled, cut at a diagonal with a sharp knife.
We have a garden full of tender fresh collard greens right now which is what inspired me to create these nourishing raw wraps! My children even love them. Well, my 8-year old thinks they are just okay, and the littlest one can only really eat the pâté and cucumber strips, but the rest of the gang enjoys them!
*If you prefer a loose powder, leave out the essential oils.
Directions: 1. Adjust the levels of ingredients to your shade and mix well in a small bowl, and break up any clumps until it’s smooth. Place the powder in a clean, empty compact and pack it in firmly.
A few tips on the color: Cinnamon provides glow. Cocoa gives depth and darkness . Nutmeg will give a sun-kissed brown. Cornstarch spreads it all out and lightens it. Essential oil keeps it together and thickens it.
Feast your eyes on the prettiest cake in the world! This Rawesome Vegan Life’s “Raw Carrot Cake with Cashew Cream Cheese Frosting” is this week’s ridiculously attractive Sanctuary Sweets dessert—
Cashew Frosting 2 cups cashews, preferably soaked for a couple hours 1-2 tablespoons lemon juice 2 tablespoons liquid coconut oil 1/3 cup maple syrup Water, as needed
Cake 2 large carrots, peeled 1 ½ cups oat flour or buckwheat flour 1 cup dates 1 cup dried pineapple (or more dates) ½ cup dried coconut ½ teaspoons cinnamon
To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside. To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together. Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!
Raw Berry Tart with a Coconut Pastry Cream (vegan, gluten-free)
I used to think that making tarts was a complicated process, but it is really quite simple. You will need a 9 or 10-inch tart pan with a removable bottom, which can be found on amazon.com or your local kitchen store. For this recipe I use my standard nut-date crust which is pressed into the pan. Then the filling is added and topped with whatever berries or fresh fruit you have on hand. Raw tarts come together so quickly!
ingredients: ½ batch of raw chocolate ¼ cup cashews ¼ cup shredded coconut ¼ cup coconut oil 1 tbsp honey ¼ tsp peppermint oil
directions: in a food processor, grind cashews and shredded coconut together into a fine powder. add coconut oil, peppermint oil, and honey, and pulse until combined - be careful not to over process! place in refrigerator to set while you make the chocolate sauce, which will need to be warmed slightly inside a bowl of hot water to ensure a liquid consistency. once the cream has hardened, use a tablespoon measure to section out nine equal portions, which can then be shaped into patties with your hands - i find the best method is to roll the cream into a ball and press it flat. place patties in the freezer for 10 minutes or so. when the patties are fairly cold, dip them one at a time into the chocolate sauce, which should harden immediately. i was able to dip each patty about three times before i ran out of chocolate. these will keep in the freezer for a week or two, and in the fridge for about three days.
nutritional information (per one patty) calories: 175 calories from fat: 145.5 total fat: 16.17g saturated fat: 14.04g cholesterol: 0mg sodium: 5.61mg total carbohydrates: 7.45 dietary fiber: 1.99g sugars: 2.15g protein: 1.84g