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

Pretty Yummy Raw Vegan Dessert

Raw Vegan Custard Filled Brownies with Raspberry Sauce

Okay, I don't do this too often where I post one of my food creations without an actual recipe, but I just have to with this one as it is SO darn pretty and yummy!  However, I am including the ingredients I used for inspiration.

Yesterday I wanted to make a special dessert for Mark.  No special occasion, just because.  I knew I wanted a brownie or cake as the base, but with a little more pizazz.  I didn't know exactly what I was going to do next, so I just rolled with it. 

I opened the fridge and the first thing that caught my eye was the fresh raspberries.  Ahhh, a nice sauce for the top of the brownies.  Perfect.  Wait, something else for it, but not overwhelming.  Then it hit me...a custard like filling.

Picture a mad scientist at work in the lab and that was pretty much me.  Grabbing this and that, creating and smiling and tasting and....oh sorry.  So in other words I was so busy creating that I didn't measure or write anything down.

After popping everything in the fridge I cleaned up the lab and started on dinner.  I could hardly wait for dessert.  Oh and it looks much sweeter than it actually is.  We don't do icky sweet, makes my teeth hurt just thinking about it.

Time to prepare the dessert!  Because I made the brownies as a regular batch for later consumption, after cutting a couple long pieces out I simply sliced them in the middle to hold the custard filling.  Then a thin layer of custard on the top brownie, followed by the raspberry sauce and mmmm... so yummy!

I make a variety of my raw brownies and have a couple recipes here, but this one is a bit different, simpler actually.  I need to get better about writing my creations down as I go.  I'll be making this one again and will write it all down, but probably not for a while.  So in the meantime, here's the ingredients I used:

Custard Filled Brownies with Raspberry Sauce

Brownies: pecans, medjool dates, cacao, unsweetened coconut shreds, hemp heart seeds, vanilla

Custard: cashews, vanilla, agave, coconut oil, water

Raspberry Sauce: fresh raspberries, hint of agave

Let your mad scientist out and see what you can create in your own lab :)

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

The Joy of Almonds

raw almond milk and pulp

I love almond milk more than any other non-dairy milk and drink it with every meal, and then some.  I used to drink Almond Breeze, which is very good milk and I’m not knocking it at all, but the cost of it is crazy.  However, now I make my OWN almond milk.  Cashew too, but almond is number one.  Anyway, it is absolutely delicious, fresh, smooth and tasty.  It makes my wallet happy too.

 

Besides it being cost effective, there are other benefits as well.  Such as therapeutic.  Yes, you read that correctly.  Why?  Right after making the milk in my Vitamix, you have to pour it through a nut bag, or cheese cloth, to strain it from the pulp.  The milk is warm, and while squeezing the nut bag and watching the bowl fill up with yummy milk that I just made with my own two hands (okay, props to the Vitamix) I feel calm and energized at the same time.  I don’t know, could be a me thing.

 

The other thing I love about making my own almond milk is no waste!  That’s right, I use the almond pulp as well.  More bang for the buck as they say.     



raw almond pulp dough

For instance, above is a bowl full of almond pulp from two batches.  I always make 2 batches to fill up my milk container.  I’ll post the how to at the end.  Anyway, in that bowl are other simple ingredients to make pizza crust (recipe from The Rawtarian, which I tweaked a little).  All raw of course. 

 

You can also dehydrate the pulp and use it as a dry flour.



raw almond pulp pizza dough

Here I’ve made a large tray for pizza crust that is now going into the dehydrator.



raw almond pulp pizza crust

Halfway through I take out the bread tray and score it for individual size pizzas.



raw almond pulp sandwich bread

And another tray that I sliced into sandwich size pieces - minus a couple that didn’t make it to the tray.  A little smaller than standard bread because I like small sammies.  This is from another batch of pulp I had.



raw veggie burger sandwich

Speaking of sammies… here is my raw veggie burger on my homemade almond pulp bread. Mmmm.  It is SO good!



raw almond pulp fudge

Can’t forget the sweet tooth.  Raw Almond Pulp Fudge.  Mmmmmm... this is guilt-free yumminess!  Now that’s what I’m talkin’ about! 

Now for the Almond Milk recipe:

If you don’t have a Vitamix, no worries, but do make sure your blender is powerful enough to handle making nut milk AND make sure you soak the almonds 8-10 hours.  Soaking is not just for the nutritional value, they need to be soft as well.  There are tons of recipes for a variety of nut milks, which I tweak here and there - you can do the same.  Sometimes I add all or some of the optional ingredients in this tweaked recipe:

4 cups fresh water
1 rounded full cup of soaked raw almonds
1 medjool date, pitted or sweetener of your choice (optional)
1/2 teaspoon vanilla (optional)
Sprinkle or so of cinnamon (optional)

Put ingredients as listed into the Vitamix, start at 1, turn it on, quickly turn up to 10 and then high for 2 minutes.  If you’re using a different blender, use your best judgment.

I use a large batter bowl that I strain the milk into and then pour it into my milk container. Helps me to not get it all over the counter.  I pour half of the milk into a nut bag and gently, continually squeeze the bag until all the milk is out.  Remove the pulp and store into a container.  Do the same thing for the rest of the batch.

Since I drink plenty of milk I make 2 batches back to back, but not in the Vitamix at the same time as that is too much at once.  I always drink a glass after making it and then put the rest in the fridge.

So there you have it.  From 2 batches of almond milk I fill up my container, and from the pulp I get either a tray full of pizza crust or sandwich bread.  Almonds bring me such joy.

Peace,
Rocki