Raw Cashew Raspberry Cream Brownie Hearts

Raw Vegan Brownie Heart with Cashew Raspberry Cream and Goji Berries

I was busy in the kitchen creating another brownie treat.  I LOVE raw vegan brownies! At first it was going to be simple little brownie hearts, but then one thing led to another.  I decided to make some cashew raspberry cream to top them off with.  As you can see, I took it a few more steps.

Heart Brownie - Raw and Gluten-Free

I thought a few sprinkles of coconut shreds would be a subtle tasty topper.

Pink Heart - Raw Vegan Brownie

Just with the cashew raspberry cream on top makes the brownie heart pretty in pink.

From my heart to yours - raw vegan brownies

And you can't go wrong in the buff, you know what I mean ;)  Nothing but brownie.

Pretty little raw vegan cupcake - recipe by Raw Rock

If you don't have a heart mold, I have different silicone molds (bpa-free FDA food-grade silicone) then no worries as they can be made in any shape and look yummy enough to eat.  You can even roll them into a ball, put them into a brownie pan... the choice is yours.

I love my raw vegan brownie recipe, but also like to change it up now and then.  Don't be afraid... change is good! Feel free to change it up as you like.  One thing about raw food is it is so easy to make changes, so let your inner chef out of the box and go for it!

   
Raw Vegan Brownies

1/2 cup pecans
1 cup walnuts (soaked and dehydrated)
1/2 cup hemp heart seeds
4 TBS Cacao powder
3 TBS coconut shreds
1/8 tsp sea salt

Put into food processor and process until little bits. Then add in the following:

1 TBS coconut butter - softened
1 1/2 cup packed dates (I use medjool - yum!)

Process until well blended but not buttery consistency.  You want the mixture to be able to hold its shape.  Check to see if it will roll into a ball or just give it a squish or two then pop it in your mouth... mmmmm, warm brownies!

Put into mold or pan of choice.  If using a silicon mold, put it in the freezer for at least 60-90 minutes so they will be easy to pop out.  The brownies can be stored in the fridge or freezer - if they last that long.


Cashew Raspberry Cream

1 cup cashews - soaked for at least 2 hours, rinse and drain
1 cup full raspberries
1/2 tsp vanilla
2-3 TBS raw agave (or to your desired sweetness)
1 TBS coconut oil - softened

Blend all ingredients until you have a smooth cream consistency.  You can put this in the fridge while waiting for the brownies (I make this first and then the brownies) or leave on the counter and try not to dip a piece of fruit in it... or your finger.

Enjoy!

Peace and Luv,
Rocki

Raw Vegan Chocolate Nutty Balls

Raw Vegan Chocolate Nutty Balls

 

Last week I was seriously craving a chocolate nutty treat, like a Reese's Cup or Pieces, but a healthy version.  I used to treat myself to those yeeeeeeears ago, but I don't eat that way anymore. 

 

Anyway, so I went into the kitchen, grabbed a few items that sounded good and whipped up a little batch of these Chocolate Nutty Balls.  The texture is like a chewy brownie and the taste is definitely chocolate with nut butter satisfaction.  I was very happy with the end result and so was my tummy! 

 

While I did remember to write everything down, I didn't take photos of the process.  At that time I didn't know I would be sharing them, let alone how they would even turn out.  

 

Chewy yummy treat!

I don't recall exactly how many balls of goodness the recipe made since I didn't know that I would be writing about them, but it did make quite a few - couple dozen perhaps?  I also gave some to Mark to take to work to share.  I'll be making them again, so I will probably update this recipe post.  Oh and I use raw organic ingredients whenever possible, but feel free to adjust to your liking.

Since I don't have any other pictures to ramble on about, I'll go straight to my recipe.

 

 

Raw Vegan Chocolate Nutty Balls

1 1/4 cup walnuts
1/2 cup pecans

3 1/2 TBS raw cacao
1/3 cup raw hemp seed

1 1/4 cup packed medjool dates (seeds removed)

1/4 cup almond butter (or just use all peanut butter)
1/4 cup peanut butter
2 TBS raw agave
1 tsp organic vanilla

raw hemp seed (or other topping of choice)

In a food processor:
- add the nuts and process until they are small crums, but do not over process
- pulse in the cacao and hemp seed to combine
- and the medjool dates and process until well combined
- add the remaining ingredients and process until combined - you may have to scrape down the sides during this process.  If your processor can't handle the mixture, hand mix in the last set of ingredients in a bowl.

Pour some hemp seed or other topping of choice onto a plate or small bowl and set aside.

To make the balls, I use one of those fun cookie ball scoops with the rubber backing.  However, you can also use a spoon to make the balls with to the desired size.

After all the balls are made, simply roll them in the hemp seed to coat.  I recommend popping one of these warm delicious treats into your mouth, close your eyes, feel the ocean breeze, the sand in your toes, and... oh sorry, I lost myself there ;) 

These can be eaten right away, but once chilled they're even better.  Store in a container in the fridge or freezer... if they last that long.

Peace and enjoy!
Rocki

Raw Vegan Creamy Chocolate Energy Smoothie

Creamy Chocolate Energy Smoothie

One of my favorite afternoon pick-me-ups is my uber Creamy Chocolate Energy Smoothie.  It is a raw, vegan and gluten-free yummy healthy treat!  I make different variations of this simple, yet delicious and nutritious recipe, so if you would like to try it as is or alter it to your tastes, here it is:

Creamy Chocolate Energy Smoothie:
Makes 1 very large glassful (or 2 small glasses if you dare to share)

1 cup pure unsweetened coconut water
1 cored, unpeeled green delicious apple cut into chunks 
1 medjool date
1 1/2 frozen ripe bananas cut into chunks
1 Tbs fully rounded cacao powder (or cocoa)
*1 1/2 Tbs raw hemp heart seeds
1 cup ice

Put all ingredients into your vitamix/blender and blend on high until smooth and creamy. Due to climate and blender type, you may need to add more ice or water. 

Pour into a very large glass and enjoy!

*I use hemp heart seeds for the nutritional benefits, but they also add to the creamy part.  If you don't have any, then use 2 frozen bananas instead of 1 1/2 and that should work well. 

Peace,
Rocki

Rocki's Creamy Mocha Frappe - Vegan Smoothie

Rocki's Creamy Mocha Frappe

Raise your hands if you're a fan of Starbucks Mocha Frappes.  Wow!  Okay hands down!  Raise your hands if you would love a tasty healthy version of this drink.  Come on, let me see some more hands.  Okay, that's awesome!

I've experimented a few times trying to make my own vegan version and am totally happy with this one that I created.  It has a nice coffee mocha flavor, very creamy, healthy and oh so yummy!

Vegan Smoothie



Rocki's Creamy Mocha Frappe:
Makes 2 large glasses

2 cups cold coffee
1/2 cup plain almond milk
2 1/2 frozen med to large bananas cut into chunks
1 1/2 Tbs cacao (or cocoa)
1/2 tsp vanilla
2 medjool dates
1 cup or more of ice

Put all ingredients into your blender and blend on high until smooth and creamy. Due to climate and blender type, you may need to add more ice. 

Pour into 2 large glasses or 4 small ones and enjoy this guilt-free drink :)

Peace,
Rocki

Raw Apple Peach Crumble

Apple Peach Crumble - raw, vegan and gluten-free

I love dessert though never ate it near as often as I do now.  We don't have it every night, but a few nights a week we do.  It ranges from simple fruit to OH MY GOSH! 

My simple Raw Apple Peach Crumble is sort of close to OH MY GOSH (because there is no chocolate ;)  It's a cross between apple pie and strudel.  Well, sort of.  While this dessert is quite simple, the overall taste is amazing! 

Fresh Peaches and Medjool Dates

For the filling, I start with fresh peaches and medjool dates. I LOVE the aroma of a fresh peach!

Creamy Filling

The blended peaches and medjool dates turned into a smooth, creamy and flavorful filling.

Pecans, Medjool Dates and Saigon Cinnamon

Saigon Cinnamon smells out of this world and adds wonderful flavor.  I couldn't resist using it in the crumble.  Combined with pecans and medjool dates, oh my...delicious!

Crumble Topping

We have crumble. Lots of crumbles.  Easy as apple pie.  Wait, is that how it goes?

Delicious!

I used the ribbon blade on my spiralizer for the apples because I wanted thin, light layers.  You don't have to use apples, last week I used my peach filling and crumble topping on fresh blueberries.  It's pretty much endless on what type of fruit to create with.

This recipe serves 4 nicely or if you're really into desserts, 2 hearty servings.

Raw Apple Peach Crumble 

1 large or 2 small green delicious apples, sliced thin or to your liking
lemon juice - toss apples to prevent browning, plus it gives them a nice flavor

Creamy Filling
4 peaches - cut and seeds removed
3 large medjool dates - seeds removed

Put peaches and dates into your vitamix/blender and blend until creamy.

Crumble Topping
1 cup pecans
3 medjool dates - seeds removed
1/2 tsp full Saigon Cinnamon (or regular is fine too)

Put all ingredients into a food processor, pulse a couple times then process until crumbly.  Don't over process or it will become too sticky.

You can eat this immediately or put everything in the fridge to chill.  I chilled mine this go around.

To serve: sprinkle a little crumble onto a plate with a dollop of filling, then layer with the apples, filling and crumble, ending with the crumble topping. 

This can also be served in a bowl with the ingredients added to your liking and mixed all together.  It's quite delicious either way. Plus healthy and quilt-free.

Peace,
Rocki

Raw Figgy Hemp Brownies

raw vegan brownies

I love my treats, especially when it comes to chocolate.  One thing that I discovered ever since going raw is how much more I enjoy my chocolaty treats.  Maybe because I know they are not processed and loaded with sugar.  Maybe it's the enjoyment I get from creating a recipe from scratch or inspired by one.  Or perhaps it's because they are healthy and some beneficial.

gluten-free and dairy-free!

 

Like my Raw Figgy Hemp Brownies.  These delicious chewy brownies will definitely satisfy your sweet tooth without the guilt.  While they do contain nuts, which are actually good for you and when eaten in moderation you can still maintain your weight, these yummilicous treats have some healthy ingredients.

 

Hemp is one of the powerhouse ingredients I include in this brownie version.  Now don't call the police, this hemp does not come from the same plant used to make the magical brownies.  Hemp hearts are the seeds from the fibrous plant used to make a wide variety of products.  And no, you can't smoke it or get high off of it.  Sorry.

 

Hemp seeds are a raw vegan's best friend.  Such as they are loaded with digestible protein, fiber, all of the essential amino acids and have a balance ratio of omega 3 to 6 fats, just to name a few.  They are tasty little seeds that make a yummy milk in a flash, perfect sprinkled on salads and, well I'm getting off track here.  Onto the brownies.

 

these did not last long after the photo shoot

 

So I'll end this post with my recipe, which was inspired by The Rawtarian's Raw Brownie that I absolutely love, but wanted to expand on. 

Just to note that I use raw ingredients as much as possible, but if they are not available or convenient to you, then by all means be creative and substitute as you wish.

Raw Figgy Hemp Brownies

1 cup walnuts
1/2 cup pecans

1 cup medjool dates (seeds removed)
1/2 cup honey dates (seeds removed)
(or use all medjool)
4 dried figs trimmed of stem, cut in half and soaked for at least 30 minutes

5 Tbs raw cacao
4 Tbs raw hemp seed
4 Tbs raw shredded coconut (unsweetened)
1 tsp organic vanilla
2 1/2 Tbs raw agave
optional raw cacao nibs - about 2 Tbs

In a food processor:
- add the nuts and process until they are small crumbles
- add the dates and figs (not the fig water) to the crumbles and process until small bits
- add the remaining ingredients and process until well combined

Your choice on container, but here's what I do...
fully over wrap a small glass brownie dish with plastic wrap, scoop brownie mixture into the dish, fold over plastic wrap and press down firmly with your hand.  I also use a spatula to flatten with.

These chocolaty chewy brownies can be served immediately or cover and store in the fridge until they are discovered.  I would hide them :)

Peace,
Rocki